Raspberry Chocolate Chip Pancakes

¼ cup butter
1 cup milk
1 eggs
1 Tbs sugar
1 cup flour
2 tsp baking powder
¼ tsp salt
1 cup raspberries
¾ cup semisweet chocolate chips

Mix flour, baking powder, salt, and sugar well in a large bowl.
Melt the butter in the microwave, remove and whisk in egg and milk.
Add egg mixture to dry ingredients and mix well.
Gently stir in raspberries and chocolate chips.
On medium hot griddle or pan, cook pancakes until you get bubbles around the edges and underside is golden brown. Flip over and cook until they are done.

Buffalo Shrimp

¼ cup oil
¼ cup lemon juice
2 tsp. garlic, minced
2 tsp. paprika
1 tsp. oregano
½ tsp. celery seed
½ tsp. cayenne pepper
2 Tbs. hot sauce
1 pound shrimp, frozen, fully cooked

Combine ingredients from oil through hot sauce (if using to make marinade). Place shrimp in ziplock bag and pour marinade over shrimp, seal and refrigerate for 12 hours.
To cook, you have several options to choose by: skewer shrimp, broil, or grill, or simply panfry for a few minutes. You only need to heat these up, since they are already cooked. Discard extra marinade. Serve over rice or by themselves.

Mandarin Orange Chicken

1 Tbs. olive oil
2 cups fresh mushrooms, sliced
1 Tbs. flour
½ cup green onions, sliced
1 cup chicken broth
4 oz. frozen orange juice concentrate, thawed
1 cup long grain rice
1 pound boneless chicken breasts, cooked and chopped
12 oz. canned mandarin oranges, drained

In a large sauce pan, sauté the mushrooms for a few minutes. Sprinkle the flour over them and stir.
Stir in the green onions, broth, orange juice concentrate, and rice and bring to a boil.
Reduce heat and cook covered for about 30 minutes. The rice will be slightly uncooked.
Stir in the oranges and chicken and portion the mixture into gallon freezer bag. Freeze.
To prepare: thaw overnight in the fridge or heat on low until thawed. Return to a sauce pan and heat on the stove top until the rice is finished.

Chicken Rollups

We went to a friend’s house for dinner, and afterwards, my husband begged me to get the recipe. The recipe was simple and from ingredients that I usually had at home. Even my little Carl, will eat two or three every meal…even breakfast!
2 cups chicken, cooked and shredded
3 oz. cream cheese, softened
1 Tbsp chives (I used Italian Seasoning)
2 Tbsp milk
¼ cup melted margarine
1 cup crushed seasoned croutons/bread crumbs
2 tubes crescent rolls
salt to taste
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl. Place approximately ¼ cup chicken mixture on each crescent triangle and roll up. Pinch edges to seal tightly. Dip rolls in butter and coat with bread crumbs. Place on cookie sheet and bake at 350 degrees for 20 minutes.

Peanut Butter Scotchies

From Noreen Beus

1 c Caro Syurp

1 c Sugar

Boil until sugar has dissolved and is starting to thicken. Remove from heat

1 c Peanut Butter

Rice Crispies

1 pkg Butterscotch Chips

Stir in peanut butter until combined pour over rice crispes. Add enough rice crispies until desired texture. Add butterscotch chips, pour into cookie sheet and spread out. Let cool. EAT!!!

Veggie Cheese Soup

From Jamee Gibert

I just made this soup tonight, it was delicious. The recipe comes from my amazing sister and her family's food blog addictiveallens.blogspot.com; I did make a few changes :)

3-4 c cubed potatoes

2 c diced carrots

1 c chopped celery

1 c onion, finely chopped

2 heads chopped broccoli

1/2 head chopped cauliflower

Simmer first four veggies in 2 1/2 cups water (do NOT add more water) for 7-8 min covered. Add broccoli and cauliflower and continue to cook until veggies are tender. Do NOT drain veggies.

In a separate pan:

1/2 c butter

1/4 c flour

2 c milk

5 cubes/tsp chicken bouillon

1 Tbs yellow mustard

1 tsp pepper

1 lb grated cheddar cheese

Melt butter, add flour. Wisk together and cook for 1-2 minutes. Add milk, bouillon, mustard and pepper. When thickened, add cheese and stir until melted. Do NOT let mixture boil at this point, it will become clumpy.

Add sauce to UNDRAINED veggies. Stir until blended. Enjoy!!!!

Spinach Dip

From Jamee Gibert

1 cup Mayo

1 cup Sour Cream

1 pkt Knorr Leek Soup Mix

2 pkg frozed chopped spinach (thawed and excess water squeezed out)

Mix first 3 ingredients together until smooth. Add spinach. Let sit in fridge for 4+ hours for best results. Enjoy with bread, chips, or crackers!!!