Parmesean Crusted Chicken w/ Cream Sauce

6 Ritz Crackers, finely crushed (I actually used one of the tubes that comes inside a box)

2 Tbsp Parmesan Cheese (I used more since I used more crackers)

4 boneless skinless chicken breast halves (I cut it to make them flat)

2/3 cup Chive and Onion Cream Cheese Spread (this is actually a small container)

1/2 cup chicken broth

Mix cracker crumbs and Parmesan cheese in bowl. Rinse chicken with cold water, shake off excess water. Dip chicken in some melted butter, and then in cracker mixture turning to coat. Place in greased baking dish and bake at 350 for about 35-45 minutes or until chicken is done.

For the sauce pour 1/4 (or if your doubling 1/2) cup chicken broth and cream cheese to skillet. Cook, stirring constantly. Simmer 3 minutes or until sauce thickens.

Note: This happens fast and if you let it go it gets thick and clumpy so as soon as it's all melted and slightly thick it's good to go. Serve sauce over chicken. Also, I like to double the sauce and serve with white rice.

6 Can Chicken Tortilla Soup

This is probably the easiest soup I have ever made, and it is so yummy! I love eating soup in the fall, it just feels right!
1 (15 oz.) can whole kernal corn- drained
2 (14.5 oz.) cans chicken broth
1 (10 oz.) can chunk chicken
1 (14.5 oz.) can black beans, drain and rinse
1 (10 oz.) can rotel, drained

Serve over tortilla chips and top with shredded cheese.

That is the recipe- but did a few things differently, and I loved it.
Instead of 2 cans of broth, I used 1 can broth and 1 can cream of chicken soup, to make it thicker.
I added about 1 tsp. of cumin, and minced garlic
Added salt, pepper, 2-3 green onions, lime
I wanted to add cilantro, but didn't have any, but next time...
While my soup was simmering, I used a pizza cutter to thinly slice a couple tortillas, and baked them for about 5 minutes at 350. We used these instead of the chips, and topped with cheese and sour cream. I was really skeptical about using the canned chicken, and almost cooked my own, but I couldn't tell the difference. So easy and so good!

Apple Dip

Easiest stuff in the world!

1 8 oz. pkg cream cheese, softened
1/2 c. brown sugar
1 TBS vanilla

Mix it all together and enjoy! It is soooo yummy! We ate it with apples, strawberries and pears. (I didn't put in the vanilla and it was still great.)

Patricia's Zucchini Bread

3 eggs
1 c. veg oil
2 c. sugar
2 c. grated zucchini
1 tsp. vanilla
3 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon (I also add a little nutmeg)
1/2 c. chopped nuts (optional)

Preheat oven to 350. Beat eggs and oil until foamy. Add sugar, vanilla, and zucchini and mix well. Add dry ingredients and nuts. Mix well. Pour into 2 greased loaf pans. Bake for 45 minutes to an hour (mine always takes closer to an hour, but I guess it depends on your oven.) This bread is really moist and good! The recipe says it freezes well, but I haven't ever frozen it. I have made it a ton lately since the zucchini in my garden have gone out of control. I also read that you can grate and freeze zucchini to use in bread later.

No Bake Cookies

1/2 Cup Milk

1 Stick Butter

2 Cups Sugar

1/4 Cup Cocoa

Melt Butter over low heat. Add remaining ingredients and increase heat to medium. At the first sign of bubbles, set the timer for 45 seconds.

After 45 seconds, remove from heat.

Add:

1 Cup Peanut Butter

3 Cups Quick Oats

1 Teaspoon Vanilla

Drop by spoonfuls onto wax paper. Cool and Enjoy!

Onion Roasted Potatoes

2 Lbs. Potatoes
1 (1 oz.) Package Dry Onion Soup Mix
2 Tablespoon Olive Oil
Shredded Cheddar Cheese

Preheat oven to 450 degrees. Wash and dry the potatoes, then cut into chunks. Place the potatoes into a 9x13 inch baking dish. Pour the olive oil on top of the potatoes and stir to coat evenly. Sprinkle the onion soup mix on top and stir to coat the potatoes. Bake for 40 minutes or until tender and golden brown, stirring occasionally. Sprinkle with shredded cheddar cheese.

Montreal Steak

The suggested/preferred steak to use for this is the petite sirloin. You can also buy the thin slice so the marinate really soaks in, plus the steaks cook fast on the grill. I also let this steak marinate all day in this recipe. So delicious!

1/4 cup olive oil
2 Tbsp. soy sauce
1 Tbsp. McCormick Grill Mates Montreal Steak Seasoning
2 pounds boneless beef sirloin or New York strip steaks

Mix oil, soy sauce and Steak Seasoning in small bowl. Place steak in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

Makes 8 servings.