Thinking of Tiff

I "pinned" this a while ago and am just now reading it.  It makes me think of Tiff and her mother's ability to pick THE PERFECT melon.  Now that I've read it.  I want to know if this lives up to your mom's standards. Please?

http://fifteenspatulas.com/2011/04/25/how-to-pick-a-superstar-watermelon/#more-2249

Green Enchiladas

This recipe is from Jake's brother Stuart's girlfriend's mom.  You got that? Last April, when Jake's grandmother passed away, and I was yucky pregnant sick, I ate some and it tasted AMAZING and even more amazingly it was the only thing I kept down.  Jake doesn't like enchilada's (except Tiff Pierce's recipe for them, which he just asked me to make two days ago), but he will eat this recipe.  I use this blog as reference a lot, but always plan on writing better recipes or doing pics for tutorials.  Until I get to that point, I'm going to post it here for now:

2 big cans green enchilada sauce
3 cans cream of chicken soup
10 chicken breasts
10-12 tortillas
1 big bag cheese, 1 small
1 container sour cream



mix soup, sauce , & half of sour cream in pan, heat
cook chicken 20 min at 375
chop chicken, about1/3 cup sauce in every tortilla, add chicken and cheese
line pan with sauceaaa
fold into burrito, place into pan
fill entire pan with tortillas
pour all extra sauce on top and add remaining cheese


cook for 30 minutes at 350

Buffalo Chicken Dip

4 boneless, skinless chicken breast halves, cooked and shredded (the person I got this from would do hers in the crockpot on Low for 7 hours the day before)

1 - 12oz bottle Frank's Original Hot Sauce

2 - 8 oz. packages cream cheese

1 - 13 oz. jar Lighthouse Blue Cheese dressing(we do ranch)

1/2 cup chopped celery

8 oz. shredded Cheddar cheese

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and the blue cheese dressing over medium heat until smooth.

Pour this mixture evenly over the chicken.  Sprinkle with the chopped celery and then the shredded cheese.

Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.  (Watch that the top doesn't get too browned).  Let stand 10 minutes.

Serve hot or warm with tortilla chips or celery sticks.

*This recipe below is one Michelle found online*

BUFFALO CHICKEN DIP

2 [10 ounce] cans chunk chicken, drained 2 [8 ounce]packages cream cheese, softened 1 cup Ranch dressing 3/4 cup red hot sauce 1 1/2 cups shredded cheddar cheese Heat chicken and red hot until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker.Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly. Serve with Ritz crackers or chips

Grape Jelly Meatballs

2 lb. ground beef, lean
1 env. dry onion soup mix
2 eggs
1/2 c. dry bread or cracker crumbs

(or a bag of frozen meatballs)

SAUCE:

12 oz. bottle BBQ sauce
10 oz. grape jelly

Mix BBQ sauce and grape jelly with a wire whisk. Heat well. Pour over cooked meatballs and keep warm.

*All the above Michelle found online*

I know that sounds scary.  I always get the weirdest faces when I say it before people have tried it.  If I tell them after they have tried it they don't care because they think they are so dang good!  Jake loves these so I usually make them to bring to functions just so he gets a chance to eat them.  We have eaten them on rice before, and we have made another variation, but they are best as an appetizer.  Such an easy recipe! Ready?

1 bag of homestyle meatballs

Equal parts BBQ sauce and grape jelly- we use a whole bottle and jar
I'
Mix sauce and jelly over heat on stove, add meatballs and cook till heated through.  Usually after I mix it all, I just put it in a crock pot and let it warm all day until we need it. 

I'll add a pic later, but it doesn't do it justice.

Pot roast

Most of us love Ree!  Here is the best roast I've had.  Mom and Dad gave good reviews too!

http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/

Spinach Salad

My latest favorite salad.  It's sweet and yummy!  It won the salad war, but that's another story...

3 bunches spinach or 1 10-12 oz. bag of spinach rinsed, dried & torn

½ head of lettuce, cut or torn

1 c. grated cheese (Mozzarella or Swiss)

Add any or all of the following:

2 11-oz. cans mandarin oranges

1 c. nuts (almonds, cashews, peanuts, or pecans)

strawberries, sliced

1 c. cottage cheese

2 c. diced chicken breast (sauteed in olive oil & garlic), optional

1 pkg. Won ton skins, cut in strips and fried (delicious, but more work)

Dressing

In blender combine:

1 c. Canola oil

¼ c. white vinegar

¼ c. sugar

1 ½ T. red onion

1 ½ t. salt

¼ t. dry mustard powder

1 ½ t. poppy seeds

Make the salad & top with dressing the right before serving.  (Use as much dressing as desired for the salad.  Refrigerate any dressing that is not used.)  Optional:  for individual servings,  place salad on a salad plate and top with pink dressing and poppy seeds.

Serves 10-14

Candied almonds

1 egg white
1 t. vanilla
1/2 c. sugar
1/2 c. brown sugar
1/2 t. salt
3 t. cinnamon

Heat oven to 250 degrees.  Place parchment paper on a jelly roll pan.

Beat egg white and vanilla until frothy, not stiff.  Add the rest of the ingredients.  Stir in almonds.  (My recipe doesn’t say how many almonds to use. I halved the recipe and used about 1 ½ cups of almond slices and it seemed like a pretty good amount.)  Pour on parchment paper which is on the jelly roll pan.  Bake for 1 hour 15 minutes.  Stir occasionally.