Cauliflower Cheddar Fritters

Thanks Sara and RecipeZaar!                                                                                 

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/2 cup milk
1 teaspoon melted butter
1 cup chopped raw cauliflower
1 cup shredded cheese
1/2 cup finely chopped onion

Directions

Make a smooth batter with first 7 ingredients.
Mix in next 3 ingredients.
For best results, refrigerate for an hour or so (but not necessary).
Drop by spoonfulls into hot oil and deep fry til brown and crispy.
Sprinkle with salt immediately upon removing from oil.

Chicken Cordon Bleu Casserole

I can't wait to try this! It looks yummy!! Thanks RecipeZaar                                                                                                    

1 (2 lb) package frozen hash brown potatoes, thawed
6 cups chicken (I use Rotisserie chicken)
2 teaspoons southwest seasoning
1 (8 ounce) package cream cheese, thinly sliced
3/4 lb thinly sliced deli ham (we liked honey ham)
2 cups shredded Swiss cheese
2 (10 ounce) boxes frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream of chicken soup
1/4 teaspoon pepper



Directions

Preheat oven to 350 degrees.
Slice chicken into bite-sized pieces.
Spray a 10x15 pan and spread potatoes in the bottom.
Stack deli ham and slice into roughly 1-inch square pieces.
Layer chicken, sliced cream cheese, and ham over potatoes.
Sprinkle with 1 cup shredded Swiss cheese.
Top with broccoli.
Combine soup, pepper,and seasoning then spoon over broccoli.
Top with remaining cheese.
Bake uncovered at 350 degrees for 1 hour or until bubbly.
Refrigerate any leftovers.

PF Changs Lettuce Wraps

This is a knock off recipe from Top Secret Recipes but it sure looks good.

                                                                                      

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".

Mexican Chicken Casserole with Rice

                                                                                                                

1½lbs chicken, cooked and shredded (I use rotisserie chicken) or
you can use ground turkey

2 cups long grain white or brown rice (if you use brown rice, cook it ahead of time)
2 cloves garlic, minced
1 large yellow onion, diced
1 large bell pepper (any color), diced
1 10 oz can of tomatoes and green chilies (Ro Tel if available, but other brands may be substituted)
if you use stewed tomatoes add a can of chilies
2 cans cream of mushroom soup
2 cups chicken broth
1 cup sharp cheddar or Monterey Jack cheese, grated
1/2 bar of cream cheese(add to rice while rice is hot)
2 tsp oregano
1 tsp thyme
1 tsp cumin
1/2 t salt
1/2 t pepper

Preparation:

Preheat oven to 350 degrees.
Place rice in a 9x13 glass baking dish and cover with the shredded chicken or ground turkey and salt and pepper.
Mix the soup, broth, canned tomatoes and chilies, onion, garlic, pepper and spices and pour over the chicken, cream cheese and rice(add while rice is hot).  Bake for 45 minutes, covered and check the white rice for doneness. I really prefer the brown rice and I do cook it ahead of time.
The white rice should be tender and have absorbed most of the liquid.
Carefully remove from the oven, top with the cheese and return to the oven for 15 minutes.
Remove from the oven and allow to cool for a few minutes before serving.
Serve with tortilla chips and fresh guacamole.

Toffee Bits Pie

Thanks LaDonna and Taste of Home magazine.                                                                                             

1 package (3 ounces) cream cheese, softened

2 tablespoons sugar
1/2 cup half-and-half cream
1 carton (8 ounces) frozen whipped topping, thawed
1 package (8 ounces) milk chocolate English toffee bits, divided
1 graham cracker crust (9 inches)

Directions

In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits.
Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Yield: 6-8 servings.