Bacon & Onion Foil Packet Potatoes

Bacon & Onion Foil Packet Potatoes

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Chili Dog Casserole

Chili Dog Casserole 

Ingredients
2 cans (15 oz) chili with beans (we use 3, and without beans)
1 package (16oz) hotdogs (your choice really... bun length are no better than normal hotdogs)
10 8 inch flour tortillas
1 (8oz) package of cheddar cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.   (Here we also added cheese inside the tortilla, not a lot, just a large pinch sprinkled inside, we used one can of chili for the bottom like stated and two for the top, then topped with remaining cheese.)
3. Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

Crockpot BBQ Chicken

Crockpot Barbecue Chicken

Ingredients

• 1.5 lbs chicken breasts (or about 4 nice-sized ones)
• 1 18 oz bottle of barbecue sauce
• ½ cup brown sugar
• ¾ cup Italian dressing
• 2 Tbsp worcestershire sauce

Instructions

1. Place the chicken in your crockpot.
2. In a bowl mix the BBQ sauce, brown sugar, Italian dressing and Worcestershire sauce together.
3. Pour over chicken and set on low for 6-8 hours or on high for 3-4.
4. Once the chicken is fork tender go ahead and shred it up.

The Best Fruit Salad

The Best Fruit Salad

1 (29 ounce) can peach slices (I used in 100% juice, not syrup)
1 (20 ounce) can pineapple chunks (I used in 100% juice, not syrup)
1 (3 1/8 ounce) box dry vanilla instant pudding mix 

1 lb of strawberries, (quartered) 
1 banana, (sliced)
1/2 pint blueberries 
1 bunch grapes (I use the red ones) 
1 -2 tablespoon sugar (optional)

Directions:
In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

Chicken Enchiladas w/ White Sauce

Ingredients:

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!