Apricot Chicken

6 Chicken Breasts
1 8 oz. Bottle Russian Dressing
1 Package Dry Onion Soup Mix
1 cup Apricot Jam

Place chicken in a greased 9x13 pan. Mix remaining ingredients and pour over chicken. Bake at 350 for 1 hour.

Enjoy:)

Cheesy Mexican Chicken

6 Boneless skinless chicken breast halves (I used tenders, 'cus they cooked faster)
1 can Cream of chicken soup
2 cups Cheddar Cheese
½ cup Milk
1 package Taco seasoning mix
3 cups Corn Chips

Place chicken in 13 X 9" baking dish. Mix soup, 1 cup cheese, milk and seasoning mix. Spoon over chicken. Top with chips; cover. Bake at 375°F for 30 minutes. Remove cover; top with remaining 1 cup cheese. Bake, uncovered, 10 minutes or until cheese is melted.

Serve over rice.

(I know this calls for corn chips, but I've just used tortilla chips...which is really good too)

Spinach Lasagna Rolls

Ingredients
1 10-ounce package frozen chopped spinach, cooked and well drained
2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese
1 beaten egg
1/8 teaspoon ground nutmeg
8 dried lasagna noodles, cooked and drained
Nonstick cooking spray
1 large onion, chopped
1 medium green sweet pepper, chopped
2 cups sliced fresh mushrooms
2 cloves garlic, minced
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
Directions
1. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.

2. For filling, in medium bowl stir together the spinach, cottage cheese, Parmesan cheese, egg, and nutmeg. Spread about 1/3 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam sides down, in prepared dish.

3. Cover with foil. Bake rolls in a 375 degree F. oven about 30 minutes or until heated through.

4. Meanwhile, for the sauce, coat an unheated 2-quart saucepan with nonstick cooking spray. Preheat over medium heat. Add onion, sweet pepper, mushrooms, and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, tomato sauce, basil, sugar, and ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls. Makes 8 main-dish servings.

We love this sauce recipe! The spinach rolls are really good, but we also use this sauce for spaghetti and other pastas. You have to use cottage cheese for the spinach rolls though, Nicole uses ricotta and they dry out. I think she might cook them with the sauce on them and they don't dry out.

Apple Squares

1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chopped apple (I used closer to 1 cup)
1/2 cup finely chopped walnuts (I left these out)
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
Bake for 25 to 30 minutes in preheated oven. Cool in the pan, and cut into squares.

These things are so yummy! I had a whole bag of apples that weren't as crunchy as I usually like them, so I decided to try this recipe. I think they would be perfect for a brunch because to me they taste like an apple pancake only sweeter and chewier.

Brownies (from a cake mix)

1 pkg. Betty Crocker Super Moist Fudge cake mix (I just used a choc cake mix I had)
1/2 c. melted margerine or oil
1/2. cup packed brown sugar
2-6 TBS water, use more if batter is stiff
1 egg
1 c. chopped nuts
1 pkg. vanilla chips, or 6 oz. chocolate chips

Preheat oven to 350. Grease 9x13 pan. Mix dry cake mix, margerine, water, brown sugar and egg until blended. Add nuts and chips. Spread in pan . Bake 25-30 min.

A lady in my ward gave me this recipe. I was supposed to make cookies for Rob to take to the Young Men tonight, but my car won't start, so I couldn't go get the stuff I needed. I remembered that I had a cake mix and thought I would try this recipe. It turned out really chewy and moist and crackly on top, which is how I like brownies. She told me that you can bake these in mini muffin liners with an almond on top for a party or shower or something.

Chewy Chocolate Chip Cookies

2 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. butter, melted
1/4 c. crisco (I use butter flavored)
1 c. packed brown sugar
1/2 c. white sugar
1 egg
1 egg yolk
1 TBS vanilla
2 c. chocolate chips

Preheat oven to 325. Sift together flour, baking soda, and salt. Set aside. In seperate bowl, cream together melted butter, crisco, brown sugar and white sugar until well blended. Beat in vanilla, egg and egg yolk until light and creamy. Mix in flour mixture until just blended. Stir in chocolate chips by hand. (I never sift the dry ingredients, I just put the flour in one cup at a time and toss in the salt and soda. I also throw the chocolate chips in and let the Kitchen Aid mix it all up.) Drop cookie dough 1/4 cup at a time onto cookie sheet about 3 inches apart. Bake 15 to 17 minutes. If you want to make normal sized cookies, drop by tablespoonful and I usually cook them about 10 minutes. If you don't like to use crisco, you can use more butter instead, but I think the crisco is what makes them soft and chewy and I figure if you don't eat these all the time, it's okay.

Chicken Fajitas

4-5 Boneless, Skinless, Chicken Breasts
1/2 Cup Olive Oil
1/3 Cup Soy Sauce
3/4 Cup Chopped Fresh Cilantro
1 Tbs. Chopped Garlic
1/2 tsp. Black Pepper
3/4 Cup Chopped Onion
3/4 Cup Chopped Red and Green Peppers

1 Lime (to squeeze over cooked fajitas prior to serving)

Cut up the chicken. Mix all ingredients (except the lime) in a large ziplock bag. Marinate overnight in the fridge. Pour everything into a skillet. Discard ziplock bag. Cook stovetop in a skillet, or cast-iron on the grill until chicken is done.

Squeeze fresh lime juice over cooked fajitas.

Top with:

Lettuce

Tomatoes

Cheddar Cheese

Sour Cream

Guacamole

Salsa

Serve with warm tortillas and enjoy!