Delicious Chicken Marinade

Keeps the chicken moist and tender!

1 cup Mayo
1 tbsp Mustard
1 tbsp Honey
1/2 tsp Salt
1/2 tsp garlic powder
1/2 tsp ground pepper
1 garlic clove
1 1/2lbs chicken
Mix all ingredients together in gallon sized ziplock baggie, set a side 1/4 cup of marinade for dipping (before you put the chicken in!). Marinade for 4-24 hours.

Great Pumpkin Cookies!!!

This are delicious cookies! You've got to try them!! I found them on this food storage blog.

Whole Wheat Pumpkin Cookies

2 C. Whole Wheat Flour
1 C. Oats (quick, uncooked)
1 t. Baking Soda
1/2 t. Salt
3/4 C. Butter
1 C. Firmly packed brown sugar
1/2 C. Sugar
1 Egg (1 T. dry powdered egg + 2 T. Water)
1 t. Vanilla
1 C. Pumpkin
1 t. Pumpkin Pie Seasoning
1/2-1 C. Butterscotch or Chocolate Chips

Pre-heat oven to 350 degress. Cream the butter, add the sugars (beat together until fluffy. Add egg and vanilla. Combine all dry ingredients in a separate bowl. Alternate between dry ingredients and pumpkin. Add chips. Drop by rounded tablespoonfuls and bak for 10-12 minutes.

Quick Beef Burrito Skillet

Prep Time:
10 min

Total Time:
35 min

Makes:
4 servings, 1-1/2 cups each

What You Need

1 lb. lean ground beef

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1 can (19 oz.) kidney beans, drained, rinsed

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup water

4 flour tortillas (6 inch), cut into 1-1/2-inch squares

1 cup KRAFT Mexican Style Shredded Four Cheese

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/3 cup chopped green onions (about 1 large)

Make It

BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.



This is so good and so easy!! It is also delicious with chicken instead of beef. I'm sure it would be good with shredded pork or steak. Enjoy!

Fruit Salad

I went to make mom's cookie salad last night and found that I didn't have all the ingredients. I improvised and I think I like this even better. I thought I'd share with you.

1 pkg vanilla instant pudding

2/3 c. buttermilk (this was my leftover from making the cafe rio dressing a.k.a. creamy tomatillo)

1/3 c. milk - I used skim

1- 8 oz vanilla yogurt - thick n' creamy if you can

1 small container frozen Cool Whip

1 small can pineapple chunks

1 small can mandarin oranges

1 regular size can fruit cocktail

I beat the pudding powder with the buttermilk and milk and let it set while the cool whip was slightly thawing and I drained the fruits. Then I beat in the yogurt. Fold in the Cool Whip and stir until blended. Stir in fruit.

*You'll notice I left out the fudge stripe cookies, that's because if I had them in my house they wouldn't last long enough to make it to the salad. I like it this way though.