Salsa Chicken

4 boneless, skinless chicken breasts
1 24 ox jar salsa
1 8 oz pkg cream cheese
1 pkg. tortillas

Cook chicke and salsa in a slow cooker on high for 3 hours. Shred chicken and add cream cheese. cook until cream cheese is melted. ***Freeze in freezer bag. Otherwise, spray a frying pan with cooking spray and fry tortillas until browned. put mixture on tortilla and roll up.

Chicken Macaroni Bake

I wanted to post a few more freezer meals recipes so I know where they are...

2 Cups chicken, cooked and cubed
1 1/2 C uncooked elbow macaroni
2 C shreeded cheddar cheese
1 C Cream of chicken soup
1 C milk
1 C mushrooms, optional, drained
1/4 tsp pepper

In a large bowl, combine chekcne, macaroni, cheese, soup, milk,mushrooms and pepper. Pour into a greased 9x13 pan. Cover and bake at least 350* for 60-65 minutes or until macaroni is tender. ***May freeze in a freezer bag before cooking.

Deer Taco's

In my family growing up hunting was always a big part of my dad's and brothers lives. I even went with them a couple of times and enjoyed it. Last fall I went with my dad deer hunting and ended up getting one. You really don't get a lot of meat off of a deer but I do have many baggies in my freezer that I would like to eat up before we go again this fall. Steve my husband is not a big fan of deer meat until he tried it this way that I did last night. We have agreed that it is the best, if not only:), way of eating deer meat. Thanks Mark and Angie for the recipe!

Deer Taco's

- deer meat
- HERDEZ hot sauce ( this is the key ingredient here so you have to get it,I got it at my local Cooks in the Mexican aisle, there are also a couple of different varieties and we used the salsa ranchera, seriously, I love this new found sauce and will use it with all of my mexican dishes.)
- corn tortillas
- limes
- cilantro
- cheese
- any other taco toppings you want

*Cut up your deer meat into the tiniest sized peices you can, at least smaller than bites size, and cook in skillet until juices run dry.
* (depending upon your taste, we used a half of can) Add hot sauce to meat and cook until it dries up.
* Cook your corn tortillas in skillet, add deer meat, cilantro, cheese and squeeze some lime juice on top and you are done.
* If you have any deer meat you really need try this!

Butterscotch Pie

I'm not sure what the theme is this week, but I saw Paula Deen make this and I just had to try it. The only difference is you need to let it boil so that it will thicken. I had to add a little more flour and corn starch for it to thicken, but try boiling it first before you add more flour. Anyway, it is DELICIOUS!!

Butterscotch Pie


Ingredients:
1 1/2 cups brown sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups milk
2 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 (9-inch) pre-baked pie shell
1/4 cup butterscotch morsels, plus more for topping
Whipped cream, recipe follows
Directions
In a large saucepan over medium heat, add sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.

In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes.

Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture.

Mix the butterscotch morsels into the whipped cream. Cover pie and garnish with more butterscotch morsels.

Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
Using a hand mixer, whip together the heavy cream and sugar until light and fluffy.

Cook Time 10 min
Level Easy

Key Lime Pie Fruit Dip

1 Key lime pie yogurt
1 7 oz container marshmallow cream
1 8oz. Whipped cream cheese
Zest of one lime (Optional)

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lime if desired.

Serve with apples, strawberries, bananas, pineapple, grapes, etc.

** This recipe was found on Real Mom Kitchen blogspot. It is SOOOOO yummy!!

Steak and Potato Kabobs

• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1 pound all-purpose potatoes
• 2 medium yellow or zucchini squash
  Sauce:
• 3/4 cup steak sauce
• 2 large cloves garlic, minced

Instructions
1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
2. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.
3. Cut squash lengthwise in half. Cut beef steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally and brushing with remaining sauce during last 5 minutes

That is the true recipe, I did do a couple thing differently (or will being doing them differently next time). I did about twice the meat and veggies, I did not double the sauce and still had plenty. I peeled the potatoes and next time I will microwave them a little less, they were too soft and ended up falling off the skewers. I also used yellow squash and zucchini and it was great! And I used bamboo skewers and just soaked them in water while I was preparing the rest of the stuff and they worked just fine...no fires to report :)

Chicken with Tarragon Cream Sauce

I got this recipe off the food network. It is really good and different from the norm, it is also under their category of eating well so I assume it's somewhat healthy:) Just a word of caution: if you don't like the tang of lemon this is not for you, also I know your going to want to put a ton of sauce on your chicken but a little bit goes a long way.

*Juice of 1 lemon
* 1/2 C. heavy cream
* 1/2 tsp. salt divided
* 1 tsp + 1/2 C. Flour
*1 tsp + 1 TBS. butter
* 3 large chicken breasts
* 1/4 tsp pepper
* 1 tsp canola oil
* 1 C. chicken broth
* 1/2 C. peas

Combine lemon juice and cream in a bowl, season with 1/2 tsp salt.
In separate bowl mash 1 tsp flour and 1 tsp butter until paste forms set aside

Heat 1 tsp butter and oil in a skillet over medium high heat, add the chicken. Cook turning once until nicely browned on both sides.
Add 1/2 C broth, reduce the heat and cover. Simmer until chicken is cook through.
Transfer chicken to cutting board, cover with tin foil to keep warm.

Add remaining 1/2 C broth to the pan and bring to a boil, cook until reduced to about 1/4 C. (2-4 min) Reduce heat to medium, add the reserved lemon cream and bring to simmer. Gradually whisk in reserved butter-flour paste until the sauce coats the spoon. Stir in peas.

Reduce the heat to low and return the chicken to the pan, Turn to coat with sauce. Slice chicken and serve with sauce. We also put rice under our chicken.