Chicken and Turkey Bacon Pizza Rolls!

Dough
1 TBL of dry yeast (if you don't have yeast you can use lemon juice and baking soda in equal parts to equal 1 TBL- you will get the same effect and taste!)
1 1/2 cups warm water
3-4 cups flour
1 1/2 tsp salt
2 TBL olive oil

Add yeast and warm water together until yeast dissolves. Mix flour and salt together. Add the water mixture and oil to the flour mixture.

Let dough rise for 40 mintues. (If you use the lemon juice and baking soda you do not need to let it rise)

Roll dough out thinly. Use a pizza cutter to cut into 3x3 squares.

Filling
1 package Hidden Valley Ranch Dressing Mix
2 TBL grated Parmesan Cheese
1 TBL olive oil
1 cup Cheddar Cheese
3 slices turkey bacon
1 green pepper, chopped
1 cup cubed, cooked chicken
3/4 cup mayo
3/4 cup milk

Preheat oven to 425 degrees

Combine 1 tsp of ranch dressing mix and 1 1/2 TBL Parmesan cheese together, set aside.

Add milk, mayo,remaining ranch dressing mix and remaining Parmesan cheese together. Place this in fridge and let chill.

Cook chicken until fully cooked. Bake the bacon strips until lightly crispy. Cut the chicken into small cubes and cut the bacon into small pieces.

Cut the green pepper into small chunks. Add chicken, bacon and green peppers to the mayo mixture. Add 1 cup of cheddar cheese into the mixture as well. Add a spoonful of the mixture onto each square of dough. Form the dough into balls. Place in lightly greased cupcake tins. Brush olive oil or melted butter over the tops of the rolls. Sprinkle the parmesean cheese and ranch dressing mixture over the tops.

Bake in the oven for 10-12 minutes.

Serve with ranch dipping sauce!

Flautas!

4 pieces of chicken

Italian salad dressing

Tortilla wraps

Olive oil or melted butter

lettuce

tomatoes

cheese

sour cream

salsa

olives

Preheat the oven to 450 degrees.

Begin by boiling the chicken in water until chicken is completely cooked through. Once the chicken is cooked all the way through, shred the chicken into thin pieces. Add Italian dressing to chicken, just enough to coat all of the chicken. Put chicken in the center of the tortilla and roll the tortilla up. (These should look like thick cigars) You can either put a tooth pick in the tortilla to make sure they stay closed or you can just put the crease of the tortilla down on the cookie sheet to make sure that it will not open.

Lightly coat the tops of the tortillas with either olive oil or melted butter. Bake in oven for 6-8 minutes until the tortillas are lightly brown and crispy.

Add any toppings that you want! Enjoy!

Vegetable Soup!

8 small potatoes, diced into 1/4 pieces
32 oz chicken broth or vegetable broth
1 cup water
1 cup chopped carrots
3 stalks chopped celery
2 TBL olive oil
1 TBL minced garlic
3 TBL dried onions
1 can diced tomatoes
1 can corn
1/2 yellow zuccini
1/2 green zuccini
8 mushrooms, chopped
1 cup green beans
3 TBL Italian seasonings
3 chicken breast (Optional for those that want meat in theirs!)

In a pan saute garlic, dried onions and olive oil for a minute. Add broth and water. Then add all of the vegetables. Then add the Italian seasonings. Let simmer for about 45 minutes on medium heat or until all the vegetables are cooked through.

* I usually microwave the potaotes for about 5 minutes before I cut them and add them to the soup, this helps them to be a little softer and helps the soup to therefore cook a little faster!

*If adding chicken: Place the 3 pieces of chicken in a pan, fill the pan with water so that all of the chicken is covered. Boil the chicken until there is no pink left in the center. Once chicken in cooked all the way through, cut chicken into small cubes and add to the soup with the vegetables.

Homemade Pot Stickers!

Pot Sticker Dough:

1 egg
3/4 tsp. salt
1/2-3/4 c/ water

Lightly beat egg with salt. Add 1/4 cup water. Mix egg mixture into flour. Add remaining water. Knead together for about 5 minutes. Then place back in bowl and cover the bowl with a warm towel for 30 minutes.

Roll the dough out thin. Use and glass cup to form the circles for the pot stickers. Anywhere from 2-3 inches across will work.

Pot Sticker Stuffing:

1/4 cup cabbage (OPTIONAL!)
1 LBS ground turkey (also works with ground beef or ground pork)
3 TBL dried onions
1 TBL soy sauce
2 TBL minced garlic
1 tsp ginger
1 tsp sugar
1 tsp sesame oil

vegetable oil
1/3 c. chicken or vegetable broth

Mix all ingredients together.

In a saute pan add chicken broth. Turn stove to medium heat. Place pot stickers in the pan. Cover and let steam for 5-10 minutes. Drain the remaining broth. Add a very small amount of vegetable oil (just enough to cover a little of the bottom). Turn to medium-high and cook for 1-2 minutes until the pot stickers are golden brown. (Doing the pot stickers this way will dry them out a little and add a little crispiness to them. If you would rather have the pot stickers a little more moist you can cook them in the oil first and then steam them in the broth. Just personal preference)

Pot Sticker Sauce:

1/2 c. soy sauce (Worcestershire sauce works as well)
2 TBL sesame oil
1/2 tsp chili powder
1/2 tsp ginger
2 TBL rice vinegar (any vinegar works actually, rice is just the best!)
pepper to taste

Add all ingredients together. Pour into small, individual serving bowls to dip the pot stickers in.

***Note*** It is the easiest to eat the pot stickers with chop sticks- easier to hold and dip into the sauce! But of course your fingers work just as well!

Pumpkin Spice Cupcakes!

Cupcakes:

2 c. flour
3 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg (optional)
1 tsp. baking soda
4 eggs, beaten
1 (16 oz.) can pumpkin pie mix
1 1/2 c. sugar
1 c. oil

Mix all ingredients together. Bake at 350 degrees for 25 minutes.

Frosting:

1 pkg. cream cheese
2 tsp. vanilla
4 c. powdered sugar (or until the frosting is thick enough to pipe)
1 tsp ground cinnamon (optional)
orange coloring (optional)

green candies, candy corn, or candy corn pumpkins. (For tops of the cupcakes)

Taco Soup!

1 LBS ground turkey (can also use ground beef or ground veggie burger!)
1 pack taco mix
1 1/2 c. water
1 can chili beans
1 can corn
1 can pinto beans
1 can black beans
1 can tomatoes
1 can chopped green chilies
1 pack ranch mix

Tortilla chips
cheese
sour cream

Start by browning the turkey until it is fully cooked. Combine all ingredients in a large pot and let simmer on medium heat for about 30 minutes or until everything is warmed through.

You can either put the chips on the bottom of the bowl before you add the soup or you can use the chips to dip in the soup. Add cheese and sour cream to the top for extra flavor!