Dangerous Chicken

1/2 cup hot sauce
1/4 cup melted butter or margarine
1teaspoon celery seed
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix together and marinate chicken for at least 30 minutes but no longer
than 2 hours and cook however you please! It's good grilled on skewers
too!

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We had this at a friends party and I had to get the recipe, it is divine. My hubby who has got to be the pickiest eater ate this up...sooo good!!

Cacoons

2 c chopped nuts
2 sticks butter
2 c plain flour
5 tbsp. powdered sugar
1 tsp vanilla

Mix everything together with hands. Roll in cocoons shape. Bake at 325 or 350 until brown. Cool. Roll in powdered sugar.

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This is one of my grandmothers (Mam) recipe that she made every year before she passed away at Christmas time we have kept the tradition up and I forgot just how good these were and so easy as well.

Chicken Spaghetti

5 chicken breasts
2 cans cream of chicken soup (can also use 1 can cream of mushroom, but dont care for mushrooms)
1 lb. spaghetti noodles
16 oz. of Vel-veeta cheese cut in small blocks
3/4 stick melted butter

Cook spaghetti noodles (1 lb). Place chicken, cream of chicken, cooked spaghetti, Velveeta, and butter in crockpot. Cook on high for 5-6 hrs. Be sure to stir often. If the noodles seem like they are sticking, you can add more butter.

I fixed this a few weeks ago and it was delicious and very easy to make.

Sausage Balls

Makes about 30-40 sausage balls depending on how big you make them

INGREDIENTS:
1 pound ground pork sausage
2 cups biscuit baking mix
1 pound sharp Cheddar cheese, shredded

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
Bake in preheated oven for 10 minutes, until golden brown

This is a family favorite, so good

Red Lobster Cheddar Bay Biscuits

This recipe was posted in the Orlando Sentinel Newspaper.
2 C. Bisquick
2/3 C. milk
1/2 C. shredded Cheddar Cheese
1/2 C. butter or margarine, melted
1/4 tsp. garlic powder

Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

From: CopyKat Recipes

Olive Garden Alfredo Pasta

Here's an updated version of the Olive Garden Alfredo Pasta recipe (from Top Secret Restaurant Recipes) that includes more grated Parmesan cheese and fresh garlic instead of garlic powder. You'll find this sauce thickens easier and has an improved Olive Garden taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in a not-so-creamy, curdled Alfredo.

1/2 cup (1 stick) butter
2 cloves garlic, minced
2 cups heavy cream
1/8 teaspoon ground black pepper
pinch salt
1/2 cup grated Parmesan cheese
1 12-ounce box fettuccine pasta
(or your choice of pasta)

1. Melt butter in a medium saucepan over medium/low heat.
2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.
3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.
4. Spoon pasta onto serving plates with Alfredo sauce poured over the top. (http://www.topsecretrecipes.com)

Makes 2 to 3 large servings.

Chicken Enchilada Casserole

• 6 cups diced or shredded chicken, cooked and lightly seasoned. (I bake several boneless chicken breasts with olive oil, salt & pepper, then dice them up. Or, if I’m especially lazy, I just pick up a fully cooked rotisserie chicken from the store and shred it.)
• 16 oz. sour cream
• 2 cans cream of chicken soup
• 3/4 lb each cheddar cheese and Monterrey jack cheeses
• 1 can green chilies
• 1 pkg tortillas (I use whole-wheat)

1. Mix sour cream, soup, and 2/3 of cheese together in a large bowl. Set aside 1 cup of the mixture.
2. Add chicken to the mixture and stir well.
3. Layer the bottom of a lightly greased casserole dish with tortillas. Add a layer of mixture. Add another layer of tortillas. (You can also put a little of the mixture inside a tortilla, wrap it up, and line several of these in the bottom of the dish, side by side. This is more enchilada-like, but takes longer and doesn’t change the taste at all.)
4. Top with the 1 cup of chicken-less mixture you set aside earlier.
5. Layer with chilies on top.
6. Add the leftover 1/3 of cheese.
7. (refrigerate overnight if you have time)
8. Bake at 375 degrees for 35 minutes.

Very easy. Very good. This was stolen from our good friends who made it for us one night for dinner. This is sooo good! I knew I couldnt lose it so I had to repost it.

Crock Pot Roast

This is by far the best roast I have ever had, its so easy and everytime I always get "can I have the recipe" when fixing for others.

1 each beef roast -- 2.5 - 3.5 lbs
1 package ranch salad dressing mix
1 package brown gravy mix
1 package Italian dressing mix
1/2 cup warm water

Place roast in crockpot. Mix all 3 envelopes of mixes together and sprinkle on top of roast. Pour 1/2 cup warm water into bottom of crockpot. Cook on low 6 -7 hours. I always add carrots, potatoes, and onion as well, so good!

TGIFridays Jack Daniels Chicken

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1 teaspoon of fresh minced garlic
2/3 c water
1 c pineapple juice
1/4 c teriyaki sauce
1 tbsp. soy sauce
1 1/3 c dark brown sugar
3 tbsp. lemon juice
3 tbsp. minced white onion
1 tbsp. Jack Daniels whiskey
1 tbsp. crushed pineapple
1/4 tsp. cayenne pepper
1 bag of Tyson crispy chicken tenders (any type of chicken will work but I have found this has worked the best)

Cook whole bag of Tyson tenders in the oven and make sure they are fully cooked. Cut up into very small pieces for best flavor.

Mix all ingredients together and then place the cooked chicken tenders cut up into pieces in the sauce. Cook on low to medium heat for an hour.

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This is a very different recipe and has some weird additions and you wouldnt think some of the stuff tasted that great together but its awesome! Also I usually double the sauce so that the chicken will have plenty to cook in and you can always freeze the sauce and use it with grilled chicken or such too, delicious flavor!

Buffalo Chicken Dip

Servings: 3 1/2 cups dip

Prep Time: 5 min.

Cook Time: 20 min.

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup any flavor FRANK'S® REDHOT® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

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This is the most amazing dip and its quite addicting too