Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Cheesy Bacon Oven Chips with Chipotle Ranch Sauce 

• 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds*
• cooking spray
• 3/4 C. shredded colby jack or cheddar cheese
• salt & pepper to taste
• 2 T. crumbled bacon (about 2 slices) - I used real bacon bits
• chopped parsley or chives, for garnish (optional)

Preheat oven to 375 degrees.  Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes.  Carefully drain, and transfer slices to a paper-towel lined counter top or cutting board.  Pat to dry.

Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it.  Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste.  Sprinkle evenly with shredded cheese & bacon.  Bake 12-14 minutes in preheated oven until cheese is melted & bubbly.  Serve with chipotle ranch sauce (recipe below).  Serves 2.

*You can use 2 medium-sized potatoes rather than 1 large.  Also, I like to leave the skin on but you can peel the potatoes if you prefer.


Chipotle Ranch Dipping Sauce

• 1 T. ranch dressing
• 3 T. sour cream
• 1/4 t. chipotle chili powder
• 1/8 t. cayenne (adjust more or less depending on how spicy you want).
• 1/8 t. salt
• 1/8 t. garlic powder

Place all ingredients in a small bowl, and stir to combine.  Refrigerate any leftovers.

Swiss Chicken

This is a super easy dish to make.  The worst part is that it takes a little while to cook.  It's very tender and juicy. 

INGREDIENTS:

4 boneless, skinless chicken breasts

salt, pepper, garlic powder to taste

8 slices of Swiss cheese

1 can cream of chicken soup

1/2 soup can water

1 pkg. Stove Top stuffing

1/4 C. margarine

1 1/2 C. water

 

DIRECTIONS:

*Cut chicken breasts in half or into small serving pieces.  Season both sides well.  Place in a greased baking dish. 

*Cover with cheese.

*Mix cream of chicken soup and 1/2 soup can of water

*Pour over cheese and chicken.

*Prepare the stuffing as directed on the box using the 1/4 C. margarine and 1 1/2 C. water. (I cook    mine in the microwave 5 minutes)

* Put stuffing on top of the soup.

*Cover with foil.

*Bake at 325 degrees for 1 hour covered.  Then uncover and bake another 20 minutes.

Fruit Salsa with Baked Cinnamon Chips

I made this for our Sunday School Supper Club last weekend and have had tons of people ask for the recipe.  Here ya go!  Enjoy--it's super yummy!!!

INGREDIENTS:

3 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar
 1 tablespoon brown sugar
 3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

DIRECTIONS:

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Chicken Tortilla Soup

Ingredients:

1 can corn
1 can rotel
1 can black bean (optional--I do not use)
1 can water
8 oz. cream cheese
1 pkg. original Ranch powder
3 chicken breasts (can be frozen)
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin

Directions:

Put everything in crock pot and cook on low 6-8 hours.  Shred chicken once it is cooked and return it to crock pot. 

DELICIOUS!  Thanks to Morganne Motos for this recipe!

Chicken Spaghetti

I have had several different variations of this dish, but this one is my most favorite!!  It's DELICIOUS and also good for freezing. 

Ingredients:

whole cut up chicken
1 box vermicelli noodles
1/2 c. chicken broth (I use the broth I boiled my chicken in)
1 onion
1 clove garlic (minced)
2 cups shredded colby & monterey jack cheese
2 cans cream of mushroom soup
enough butter to coat bottom of frying pan

Directions:

Boil chicken and reserve broth.  Boil noodles in the broth while you pull the chicken off the bones.  Sautee' onion and garlic in butter in frying pan.  Mix with soup & 1/2 cup broth.  Bake at 350 for 25 minutes. 

Pecan Clouds (Gluten Free)

• 2 egg whites
• 1 teaspoon vanilla extract
• 3/4 cup packed light brown sugar
• 1 1/2 cups pecan halves

1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet.
2. In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add brown sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.
3. Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.

Super Easy, Delicious Vegetable Beef Soup

1-15 oz. can lima beans
1-15 oz. can whole kernal corn
1-15 oz. can stewed tomatoes
1-15 oz. can cut okra
1-15 oz. can french cut green beans
1-15 oz. can diced tomatoes
steamed cabbage (optional & amt is up to you..I like a lot)
1-8 oz. bottle ketchup
1 tsp. black pepper
2 tsp. salt
1 medium onion (diced)
4 medium potatoes (diced and boiled...and drained)
1 lb. ground beef, browned and drained

*Combine all vegetable (w/ liquid from cans) and meat in large stock pot.  Add ketchup, salt & pepper.  Cook until heated well...about 10 minutes.  DELICIOUS, especially with grilled cheese or Jiffy cornbread.  Makes approximately 1.5 gallons.