Heath Ice Cream Sandwich Cake

1 box ice cream sandwiches (I use the mini's)

Caramel Topping

1 (16 oz.) tub of cool whip

1 bag Heath Bits (Found by chocolates chips)

In a 9x13 pan, barely cover the bottom with cool whip. Lay ice cream sandwiches in pan. Drizzle caramel (however much you like) over the top. Spread rest of cool whip on and sprinkle the whole bag of Heath over the top. Freeze for a few hours. Take out and eat right away!

Easy Barbecue Chicken Sandwhiches

4-6 boneless skinless chicken breasts

1 bottle (16 oz.) barbecue sauce

1 pkg. hamburger buns

cheese

Put chicken in greased crock pot. Pour favorite barbecue sauce over the top. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Pour out sauce in another container. Shred chicken. Pour enough sauce back in to make it moist and yummy but not so much that it's runny. Put lid back on to reheat while getting the rest ready. Butter buns and broil in oven till lightly browned. Serve meat on buns with sliced or grated cheddar cheese.

Mexicali Soup

1 can diced chicken (or 2 cups cooked and diced chicken)

1 can diced green chilis

1 c. milk

1 can cream of chicken soup

2 1/2 c. chicken broth

Minced Onion to taste

1-2 tsp. cumin

1 can yellow corn drained

1 can hominy drained.

Place all ingredients in a pot and simmer for 1 hour. Top with sour cream and grated cheddar cheese when serving. Serve with tortilla chips or corn bread. So Easy!

Creamy Cajun Chicken Pasta

2 boneless, skinless chicken breasts, cut into thin strips

approx. 8 oz. linguine or fettucine noodles, cooked al dente

2 tsp. cajun seasoning

2 Tbsp. butter

1 thinly sliced green onion

1-2 cups heavy cream (I use about 1 1/3 cups)

2 Tbsp. chopped tomatoes

1/4 tsp. basil

1/4 tsp. salt

1/8 tsp. garlic powder

1/8 tsp. pepper

1/4 -1/2 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, saute' chicken in butter or margarine until chicken is tender, about 5-7 minutes. Reduce heat, add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Add parmesan cheese and stir till thickened. Pour over hot linguine.

Whole Wheat Pita Pockets

I found this recipe on http://www.tammysrecipes.com/whole_wheat_pita_pockets
I really like this web address. The pita pockets turned out great!

Ingredients:
1 & 1/4 cup warm water (110-115 degrees)
1 tablespoon oil
1 teaspoon salt
2 teaspoons sugar
2 & 3/4 cups whole wheat flour
1/3 cup gluten flour
1 & 1/2 teaspoons dry yeast

Directions:
1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)
Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! :)
2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.
3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.
4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)
5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)
6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.
7. Cut pita breads in half, or split the top edge, and fill as desired. :)
8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage.

To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.

Taco Soup

Taco Soup

½ lb. hamburger

½ cup chopped onion

½ cup green or red pepper chopped

1 can tomatoes (diced and with juice)

1 pkg. taco seasoning mix

15 oz. can kidney beans with juice

12 oz. can of corn (I like niblets)

½ cup salsa

Sliced olives

Brown hamburger, onions and peppers. Drain off fat. Then dump in all the remaining ingredients. Simmer on low for 20-30 minutes. Add olives. Serve with sour cream, grated cheese, and tortilla chips or Fritos. So yummy and so easy!

*Note: For those of you who grow green peppers in a garden or like to stock up when they are on sale: this is my tip. I chop them up in bulk and than using snack plastic baggies I measure out a half cup of chopped green pepper in each bag. Freeze them. Then throughout the year when you cook this meal you can just dump one bag of green peppers into the hamburger and onion mixture and its ready to cook!

Pumpkin Roll

3 eggs

1 cup sugar

1 tsp. lemon juice

2/3 cup pumpkin

2/3 cup flour

1 tsp. ginger

1 tsp. baking powder

½ tsp. nutmeg

½ tsp. salt

2 tsp. cinnamon

Filling:

1 1/3 cup powdered sugar

8 oz. cream cheese

4 Tbsp. butter

½ tsp. vanilla

Beat until smooth and spread on unrolled pumpkin roll.

Beat eggs. Add sugar and beat. Add lemon juice and pumpkin and beat again. Stir in dry ingredients. Spread in well greased cookie sheet. Bake at 375 degrees for 15 minutes. Don’t let edge get to brown. Turn out onto dishtowel covered with 1 cup of powdered sugar. Roll in dishtowel and cool for about 15 minutes. Unroll and spread with filling. Re-roll without towel this time. Cover with foil. Freeze. When ready to serve, take out of freezer unwrap and slice. Serve immediately. Best straight from freezer rather than room temperature.