Homemade Pizza Pockets

From Six Sisters Stuff


Delicious! (Definitely consider doubling this recipe!)

Ingredients:

• 12 frozen rhodes dinner rolls
• 24 slices pepperoni
• 2 cups shredded Mozzarella cheese
• 1 cup pizza sauce

Instructions:

1. Thaw rolls according to directions on the package.
2. Preheat oven to 350 degrees.
3. After the rolls are thawed (but not risen), stretch out each roll and lay it flat on a greased cookie sheet.
4. Spoon a small amount of pizza sauce onto each roll. Top with a small handful of shredded cheese, and two pepperonis.
5. Fold the dough over the toppings and pinch the edges together. Try to not have any holes in your dough, as your cheese will melt out of it.
6. Bake for 15-20 minutes, or until golden brown. Let cool a few minutes before serving.

Slow Cooker Steak Fajitas

From Six Sisters Stuff Cookbook

1 1/2 lbs sirloin steak
1 (4-ounce) can diced green chilies
1 envelope dry onion soup mix
2 cups water
1 onion
1 green pepper
1 tbsp olive oil


Soft tortillas
Shredded cheese
Salsa
Guacamole
Sour cream
(cilantro, corn, tomatoes)

Cut sirloin steak into bite-sized pieces. Place steak in slow cooker with chilies, soup mix, and water. Cook on low 6 to 8 hours. Just before serving, slice onion and green pepper into strips and saute in olive oil in a large skillet over medium heat. Remove meat from slow cooker using a slotted spoon and place meat, onion, green pepper, and whatever other toppings you would like on tortillas.

Makes 6 servings.
322 calories per serving

Parmesan Sesame Chicken Strips with Honey Mustard

From Six Sisters Stuff Cookbook

25 Ritz crackers (butter flavor)
1 cup mayonnaise (regular or light)
2 tsp dried minced onion
2 tsp ground mustard
1/4 cup sesame seeds
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breasts
Dipping sauce (Ketchup, Bbq, or homemade honey mustard dipping sauce below)

Preheat oven to 425 degrees F. Cover a large baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
Place crackers in a resealable gallon-sized plastic bag and crush them with a rolling pin until they are fine crumbs. In a bowl, combine mayonnaise, onion, and mustard. In a second bowl, comine crushed crackers, sesame seeds, and Parmesan cheese. Cut chicken lengthwise into quarter-inch strips. Dip strips into mayonnaise mixture, and then into crumb mixture. Place chicken on foil-covered baking sheet. Bake 15 to 18 minutes. Serve with dipping sauce.

Makes 4 to 6 servings.


Honey Mustard Dipping Sauce

1/2 cup light or regular mayonnaise
2 tbsp yellow mustard
1 tbsp dijon mustard
3 tbsp honey
1/2 tbsp lemon juice

Combine all ingredients and enjoy!

Barbecue Chicken Calzones

From Six Sisters Stuff Cookbook

6 slices bacon
1 tbsp olive oil
1/2 small onion, chopped
3 cups cooked, shredded chicken
1 (20-oz) bottle bbq sauce, divided
1 can refrigerated biscuits
1 cup shredded mozzarella cheese
2 tbsp chopped fresh cilantro (optional)

Preheat oven to 400 degrees F.
Cook bacon in a large skillet over med-high heat until crisp. Remove from pan and drain on paper towels; crumble. Drain bacon fat from pan (or use bacon fat instead of the oil). Warm olive oil over medium heat; add onion and shredded chicken and saute until onion is tender. Stir in 1/2 cup barbecue sauce, and remove from the heat. Mix in cooked bacon.
Flatten out biscuit dough onto a greased cookie sheet. Press to an even thickness. Spread a small amount of barbecue sauce on each biscuit (about 1 tsp). Divide the chicken mixture between the biscuits, spreading on only half of each piece to within 1/2 inch of edge. Sprinkle cheese and cilantro over the top. Fold each biscuit in half and press the edges together with a fork to seal.
Bake 12 to 15 minutes or until browned to your liking. Cool for a few minutes. These can be served with additional bbq sauce.
Makes 4-6 servings.

Bacon Chicken Ranch Taquitos

From Six Sisters Stuff Cookbook

1 (8-oz) pkg cream cheese, softened
4 cups cooked, shredded chicken
12 slices bacon, cooked and crumbled
2 cups shredded Monterey Jack cheese
3-4 tbsp chopped green onion
1 (1-oz) packet dry ranch dressing mix
20 (6-inch) flour tortillas
Salt

Preheat oven to 425 degrees F. Cover a large baking sheet with aluminum foil and coat lightly with nonstick cooking spray.

Mix together cream cheese, chicken, bacon, shredded cheese, and green onions. Add in about 1/2 of the dry ranch dressing mix and taste. Add more for stronger ranch flavor. Mix well. Spoon 2 to 3 tbsp of the chicken mixture into a flour tortilla and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished, spray the tops of the taquitos with nonstick cooking spray (or lightly brush olive oil on them) and sprinkle with salt. (I like to use sea salt.)

Place pan in oven and bake 10 to 15 minutes or until edges and tops are golden. Let cool 2 to 3 minutes. Serve with ranch dressing or bleu cheese dressing for dipping. (Salsa-ranch is best! Mix equal parts salsa and ranch dressing.)

Cheesy Vegetable Soup

From Six Sisters Stuff Cookbook

2 cubes chicken or beef bouillon
1 cup water
1 cup diced celery
2 cups diced potatoes
1 cup diced carrots
1 (10-oz) package frozen mixed vegetables (such as broccoli, carrot, cauliflower combo)
1 (10.5-oz) can condensed cream of chicken soup
1 1/2 cups milk
1 (16-oz) block Velveeta cheese, cubed

Place bouillon, water, celery, potatoes, and carrots in large pot and bring to a boil. Simmer until bouillon cubes have dissolved. Add frozen veggies and reduce heat to low. Cover and let simmer 30-40 minutes (add more water if liquid begins to evaporate).
Stir in cream of chicken soup, milk, Velveeta cheese. Stir constantly until cheese is melted. Serve in bread bowls or with warm rolls.

Makes 6 servings.

Easily doubles so you can freeze half for another night. When you finish making it, let the soup cool, pour it into a gallon-sized ziploc and store in freezer. Thaw in fridge and reheat on stovetop til warm.

Parmesan Chicken Bake

From My Kitchen Escapades

6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt (This is NOT regular table salt.  It is a mixture of seasonings)
1/2 tsp pepper
1 tsp garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.
3.  Bake uncovered for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!

Chicken Bundles

From Quick-And-Easy-Dinner

4-oz cream cheese, softened
1 package of pre-cooked chicken bits (found in deli aisle)
ranch dressing
Bacon Bits
Cheddar Cheese
1 pkg crescent rolls

Mix cream cheese, chicken, some ranch dressing, bacon bits, and shredded cheddar cheese together.

Open one 8 count package crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 4 rectangles.  Pinch the seams closed and pat each one out into a larger square. 


Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed.

Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.

Crispy Ranch Chicken

Found on Pinterest (and soooo good!!)



Combine: 3/4 cup crushed cornflakes. 3/4 cup parmesan cheese. 1 packet of hidden valley ranch dressing mix. Dip 8 chicken halves in melted butter and then roll in cornflake mix. Place in greased 9x13 pan. Bake @ 350 for 45 min.