Cheesy Chicken and Bacon Ranch Pasta

8 slices Bacon, cooked and chopped up

• 2 lbs Chicken (I used canned chicken) 

1 tbsp Garlic (I used fresh and minced it)

• 1 cup Ranch dressing

1 box Rotini noodles1 packet Ranch dressing mix, dry2 cups Monterey jack cheese (I used Colby/Jack shredded mix)

Instead of the cup of ranch and the dry packet. I used 1 cup of Mayo 1/2 cup of milk and mixed it with a Western Family Dry ranch packet.  

• Heat a pan to medium heat on the stove. Drizzle oil on you pan.You can use which ever type of cooking oil you prefer, I used coconut oil.
• Dice your chicken into bite sized pieces, then sauté them in a pan on the stove until cooked.
• About mid way of cooking the chicken add in the garlic.
• While cooking the chicken boil the noodles. When they are done drain them and set aside.
• While cooking noodles and chicken also cook your bacon, you can do it in the microwave or you can do it on the stove just make sure it is cooked crispy! I prefer cooking it on the stove.
• Once chicken is done add chicken to pasta, then add the bacon.
• Then add the ranch dressing and the dry ranch mix. stir well to make sure everything is good and coated.
• Get out a big baking dish and spray with non stick spray, pour mixture into your pan top with cheese.
• bake at 350 for about 15 minutes (until the cheese is melted)

Adapted from a recipe on Midgetmomma.com

Pretzels

1 1/2 cups warm (110 to 115 degrees F) water

1 tbsp sugar

2 tsp kosher salt

2 1/4 tsp instant yeast

22 ounces all-purpose flour, approximately 4 1/2 cups

2 ounces unsalted butter, melted

Vegetable oil

10 cups water

2/3 cup baking soda

2 tbsp butter, melted

Pretzel or Kosher salt

For the cheese sauce:

2 tbsp unsalted butter

2 tbsp all-purpose flour

1 cup milk

8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese - shred your own)

Kosher salt

Instructions

1. To make the pretzels: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
2. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper. Set aside.
3. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.
4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Slice each rope into 1 1/2-inch pieces. Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.
5. Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets. Brush the top of each pretzel with the melted butter and sprinkle with the pretzel/Kosher salt. Bake until dark golden brown in color, approximately 10 - 12 minutes. Brush with remaining melted butter before serving. Serve warm.
6. To make the cheese sauce: In a small saucepan set over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds, whisking constantly.
7. Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Add a pinch of salt, if needed. Serve warm. Leftovers can be reheated in the microwave on medium power at 30 second intervals.

Crockpot Scalloped Potatoes

2 pounds potatoes, peeled and sliced (original recipe said 10...there's no way 10 pounds of potatoes are fitting in my crockpot so I used as much as I knew would suit my family) 1 large onion, diced 16 slices thick cut bacon, uncooked and diced 4 cups shredded taco blend cheese 28 oz can cream of chicken soup Place half of the sliced potatoes in the bottom of crock. ~Top with half of onion, cheese and bacon. ~Repeat layers. ~Top with cream of chicken soup. ~Cook on low of 8 to 10 hours

Lynaya's Heavenly Enchilada's

From: Wendy's friend Lynaya

5 large cooked and shredded boneless, skinless chicken breasts
2-4 cups chicken stock
2 packets taco seasoning (divided)
8-12 large Mexican flour tortillas
3 cups cheddar cheese (divided)
16 oz. reduced fat sour cream
2 cans fat free cream of chicken soup
2 bunches green onions, chopped (divided)
2 cans sliced black olives, drained

Cook the chicken breast the day before in a slow cooker on low for ten hours or until tender and shreddable. Cook them in chicken stock with a packet of taco seasoning. Mix sour cream, three quaetrs of the onions, a tablespoon of taco seasoning, and cream of chicken soup together in a large bowl. Grease a 9x13 pan and spread ¼ cup soup mixture over the bottom of pan. To prepare chicken mixture, stir one quarter cup soup and sour cream mixture into shredded chicken along with one cup shredded cheddar cheese. Repeat the following steps until pan is filed. Coat tortilla in soup mixture. Fill tortilla with about ¼ cup chicken mixture. Roll tortilla and place in pan. When pan is full, coat the top of tortilla rolls with remainder of soup mixture. Sprinkle enchiladas with two cups cheese, olives, and then remaining green onions. Cook for 40-50 minutes in a 350 degree oven until cheese is browned. Let stand for five to ten minutes before serving.

Cream Cheese Enchiladas

1 pkg sofented cream cheese
2-4 green onions finely chopped
1 cup Shredded Mexican blend cheese

White or yellow corn tortillas
Olive oil
heat the tortillas on the stove in a pan on each side for 30 seconds just to warm, then scoop cheese mixture in and roll, if using sauce add a little to the bottom of a glass baking dish. if not just add to dish top with more shredded cheese and green chiles

Green Chiles or green enchilada sauce

Mix cream cheese, shredded cheese and onion in mixer until well blended. Bake 350 for about 10 minutes until completely warmed through. YUMMY with fresh tomatoes!

Italian Pasta Salad

Recipe By: Jenn Barnes

Ingredients
1 pkg Spiral colored Noodles
1/2 Bunch of Green onions chopped
Italian Salad dressing
1 Large Cucumber diced
1 Cup Cheese Cubed
Celery if desired
1 Cup Ham Cubed
1/2 Cup Diced Tomatoes

Directions
Cook noodles according to package, cool with cold water, pour salad dressing over noodles just until coated, add remaining ingredients, You don't want to over do the dressing…
Add Dressing as need so that it isn't dry and has enough flavor. If kept overnight, more dressing will need to be added before serving.

Wendy's Version of this salad has pepperoni slices, mozzarella shredded cheese instead of ham, and sliced olives.

Baked Ziti

Recipe By: Wendy Connors

Ingredients
1 pound ziti pasta
1 1/2 Cup Sour cream
1 onion, finely chopped
6 oz sliced provolone cheese
1 pound lean ground beef
2 T Grated Parmesan Cheese
2 jars Prego Spaghetti sauce
1-2 Cups shredded Mozzarella Cheese

Directions
Boil Ziti noodles according to directions on package. In large skillet brown ground beef and onion over low heat. Cook until done. Add Sauce and simmer 15 minutes.
Preheat oven to 350 degrees, butter a casserole dish. Layer as follows: 1/2 of pasta, provolone cheese, sour cream, 1/2 of sauce mixture. Remaining ziti, mozzarella cheese and remaining sauce mix.
Top with Parmesan Cheese. Bake for 30 minutes or until cheese is melted.

Cheese Ball

Recipe By: Wendy Connors

Ingredients
2 8 oz Pkgs of Cream Cheese, softened
1/2 Tsp Pepper
2 Cups Grated Sharp cheddar Cheese
1 Cup Finely Chopped Nuts
2 T Finely Chopped Green onion
Chopped Parsley
2 tsp Lemon Juice

Directions
Mix ingredients except nuts and parsley and mix until creamy and smooth. Divide in half, spoon into 2 small bowls lined with wax paper. Refrigerate for several hours. Lift out of wax paper and shape into
a ball, using wax paper to protect the cheese ball. Roll in chopped nuts (almonds, pecans) and parsley.
Refrigerate. Remove 10 minutes before serving to soften. Serve with a variety of crackers.