Chicken Taco Mixture

6-8 Chicken Tenders
1 7oz can chopped green chilies
1/2 Onion - chopped
1 can diced tomatoes - drained
1 can beans of choice - drained
1/2 tsp salt and pepper
1/4 c water

Combine ingredients in a crock pot. Cook low 6 hrs. Shred chicken when fully cooked. Salt and pepper to taste. Spoon a big glob onto a tortilla top with cheese, lettuce, guacamole, salsa and sour cream.

Candice's White Bread Recipe With A Twist

Makes 2 Loaves

2 c. hot water
4 tsp. yeast
6 Tbsp. butter
1/2 c. sugar
2 tsp. salt
1 tsp. cinnamon
5-6 cups flour, add more flour as needed

Combine water, sugar, and yeast. Let sit until bubbly. Add salt, butter, flour and cinnamon. Knead for 10 minutes or until it cleans the sides of the bowl. Cover and let rise 1 hour. Divide dough into two. Roll out each piece of dough on a lightly floured surface into a large rectangle. Spread each dough piece with 1 Tbsp butter. Combine 1/4 c. sugar and 2 tsp. cinnamon. Sprinkle each loaf with half of this mixture. Beginning at the short edge of each rectangle, roll the dough into a loaf. Place dough in greased loaf pan, seam side down, let rise. Bake at 350 degrees for 25-30 minutes.

All Rolled Up Cinnamon French Toast

Make Candice's White Bread With A Twist - sliced
Eggs
Milk
Cinnamon
Sugar and Cinnamon Mixture
Beat eggs with milk and lots of cinnamon in a shallow dish. Coat sliced bread on both sides with egg mixture. Place 2-3 Tbsp butter and several spoonfuls of the cinnamon and sugar mixture in a frying pan. Mix and let caramelize. Place coated bread in hot frying pan and fry until golden brown on both sides.

Shredded Green Chili Pork

1 lb. Pork Loin
1/2 Onion - finely diced
7 oz. Can diced green chilies
1/2 c. water
1 Tbsp Jalapenos - finely diced
Salt and Pepper

Place water, pork loin, finely diced onion, green chilies, and jalapenos in crock pot. Cook low for 6 hours. Shred pork when done. Great filling for tacos, enchiladas, burritos or tamales.

Sunburst Cake

Sunburst Cake
1 Lemon cake mix
1/4 cup sugar
4 eggs
3/4 cup oil
1-10 oz. can of mandarin oranges with juice
Combine all ingredients.
Pour into 9X13 pan. Bake at 350 degrees for 30-35 minutes or until done. Let cool and top with frosting.
Frosting:
Fresh whipped cream
Top with strawberry

Sheepherder's Delight

Growing up, I can only remember my dad cooking one of two things, meatloaf and sheepherder's delight. He used to tell us how he learned to cook it over a campfire from an old sheepherder.

1 lb. sausage
2 lb. frozen diced potatoes
Oil for frying
1 onion, chopped
1 green pepper, optional
Salt and Pepper, to taste

Start with two large skillets or frying pans. Crumble sausage into one of the hot skillets and brown. Start potatoes in another deeper pan with oil according to package directions. When the sausage has browned, add onions and green peppers, cook for a few minutes until done, reduce heat to low until potatoes are done. When potatoes are cooked through and golden brown, combine with sausage, onion, and pepper mixture. Salt and Pepper to taste.

Chicken Coconut Curry

2-3 boneless, skinless chicken breasts, cut into thin strips
2 Tbsp. vegetable oil
2 Tbsp. curry powder
1/2 onion, sliced and cut in quarters
1 1/2 tsp. crushed garlic
1 14 oz. can coconut milk
1 pint of stewed tomatoes, drained
8 oz. can tomato sauce
2 carrots, peeled and thinly sliced on an angle
4 large Yukon Gold or Red potatoes, chopped
2 Tbsp. sugar
1/8 tsp. red pepper flakes (optional)
2 Tbsp. butter
salt and pepper to taste
Basmati rice, cooked according to package directions

Heat oil in a large skillet over medium high heat, stir in curry powder and cook for a minute stirring constantly. Add onions and garlic and cook for an additional minute. Add chicken and cook over medium heat until chicken is no longer pink. Add remaining ingredients,except butter, and stir to combine. Cover, reduce heat and summer for 40 minutes until sauce thickens and potatoes are tender. Add butter and stir until melted. Serve over basmati rice.