Chicken Lunch Wraps

1/4 c. chopped walnuts
1 tsp olive oil
3/4 lb boneless, skinless chicken breasts (cut into 1" cubes)
salt
pepper
1/4 c. firmly packed crumbed Roquefort or Parmesan cheese
1/4 c. blue cheese or ranch dressing
1/3 c. dried cherries or craisins
1/4 c. finely chopped celery
1/2 c. firmly packed chopped arugula or spinach
2 (10 or 11") flour tortillas (spinach flavored are good with this)
1/4(ish) c. fresh cilantro

Preheat oven to 350*. Spread the walnuts on a baking sheet and bake for about 10 minutes, or until they are shiny and aromatic. Remove from the oven and let cool. Cook the chicken in heated olive oil in a skillet, and add salt and pepper to taste. (about 1/2 tsp of each.) Cook until chicken is cooked through. Let cool. Mix together the cheese, dressing, cherries/craisins, and celery. Add the chicken. Toss the arugula/spinach, cilantro and walnuts into the chicken mixture. Divide among the tortillas and wrap.

Quick Chicken Enchiladas

12 tortillas
3 c. cooked chicken, chopped or shredded
1 can (7 oz) diced green chilies, drained (I use salsa)
1 tbsp. dried cilantro
1/4 tsp ground cumin
1/4 tsp allspice
1 c. jack cheese, grated
2 c. enchilada sauce
2 c. lettuce, shredded

Combine chicken, chilies, cilantro, cumin, allspice and half of the cheese. Toss gently. Distribute equally among the tortillas. Roll the tortillas and place seam side down in a large baking dish. Pour 1 cup of the enchilada sauce over them and bake in a 400* oven for 10 min. Remove from oven, sprinkle with remaining cheese, and bake 5 min. more. Top with shredded lettuce and serve with the remaining sauce for those that want more.

Perfect Pizza Dough

(my sister's recipe, yum!)

1 c. warm water
1 tsp. sugar
1 (1/4-oz) packet active dry yeast (or 2 1/4 tsp)
3 Tbsp. vegetable oil, plus extra for coating
2 1/2 c. flour, plus extra for dusting
1 tsp. salt

Place 1/4 cup of warm water in small bowl. Stir in the sugar until dissolved, then sprinkle yeast onto the surface of the water. Let yeast float there for 1 minute, then stir into water. Let yeast "proof" for 10 minutes. pour yeast mixture into large bowl and stir in remaining water, oil, flour, and salt. With wooden spoon, mix until the dough forms a ball. On a lightly floured surface, knead dough for 10 minutes or until smooth and elastic. Coat inside of large glass bowl with oil. Press dough into bottom of bowl and flip it over so oiled side is on top. Cover bowl with plastic wrap and let dough rise until doubled, about 1 1/2 hours. Pat dough out on greased pizza pan. Put on toppings and bake at 425*F for 15-20 minutes.

Chicken Puffs

I actually made these this week, so we've got pictures! :) This is an easy dish that gives off a gourmet look. Great with mashed potatoes and chicken gravy and green salad.

3-4 (1 lb) chicken breasts, cooked and shredded
1 pkg. refrigerated crescent rolls (the kind that's "50% bigger", it's easier to use)
6 oz. softened cream cheese
2 Tbsp butter
seasonings - lemon pepper, garlic powder, onion powder, seasoned salt
bread crumbs (I prefer Italian seasoned, just to add that extra flavor)


Mix butter and cream cheese. Add shredded chicken. Use seasonings in filling to taste.

Separate the crescents into triangle. Drop filling on triangles, roll up into rolls.

Roll in bread crumbs. (The crescents are sticky enough to get a good covering, however you can rub a little water or olive oil on prior to rolling in bread crumbs)

Bake at 350*F for 20-25 minutes, or until lightly browned.

The best frosting for sugar cookies I've ever made...

4 cup confectioners' sugar
1/2 cup shortening
5 Tbsp milk
1 tsp vanilla
food coloring

In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 3-5 minutes. Color with food coloring if desired.

You'll be able to stack your cookies after awhile without them sticking to each other.

Sugar Cookies

This is Jennie's recipe that I made - yum!

1 1/2 cups sugar
1 cup butter or margarine
1 cup sour
1 egg
1 tsp soda
2 tsp vanilla
1/2 tsp salt
4 1/2 cup flour

Roll on well-floured board. Bake 425*F for 5-7 minutes - do not let brown.