Crispy Chicken with Bowtie Pasta

2-3 large chicken breasts, cut into 4-6 (or more) smaller pieces
1 c. panko bread crumbs
1/2 c. flour
1 tsp. salt
1/2 c. milk
6 Tbs. olive oil

8 oz. bowtie pasta

8 oz. whipped cream cheese (I'm sure you could use regular)
1 can cream of chicken soup
1 c. chicken broth (I use 1 c water and 2 chicken bouillon cubes)
1/2 c. milk
1 package Italian dressing mix

1.  Gather 3 small bowls/pans.  Place milk, flour+salt, panko each into their own bowl.
2.  Place your cut chicken in a large ziplock bag and pound to even thickness.
3.  Heat your water to cook the pasta.
4.  Heat the olive oil in a large skillet over medium-high heat.
5.  Dip the chicken into the flour, then milk, then panko.  Place directly into heated skillet.
6.  Cook the chicken for 5-7 minutes until the bottom is golden brown, adjusting heat as necessary. (Meanwhile add your pasta to the water once it's ready)
7.  Flip the chicken, lower heat slightly and allow to cook another 5-7 minutes or until cooked through, add more olive oil if needed.
8.  Once the chicken is done, remove from the pan.
9.  Add the chicken broth, cream cheese, cream of chicken soup, milk, and Italian seasoning to the pan.  Whisk and warm through, about 3-5 minutes.
10.  Serve the pasta with the sauce and chicken on top.

adapted from jamiecooksitup.net

Frozen Peach Pie Filling

This is great to have on hand to make a pie or use in crepes or on top of pancakes!

3 c. sliced peaches
7/8 c. sugar
3 Tbs. instant clear gel

Stir together.  Scoop into a bag and freeze.

Caramel Apple Cinnamon Rolls

Make one batch of cinnamon roll dough

Combine in a saucepan:
3 Tbs. butter
3 c. diced apples
3 Tbs. sugar
1 tsp. cinnamon

Cook over med-low heat for 15 minutes, until apples are soft.

While the apples are cooking, roll out the dough into a large rectangle.  Melt 4 Tbs. butter and mix with 1/4 c. brown sugar.  Spread over dough.   Sprinkle with cinnamon.

When apples are done, spread them on top of the dough.

Roll up, cut about 1.5" thick (I like to use dental floss wrapped around the dough and pull it) and place on cookie sheet.  Rise 15-20 minutes (longer if needed).

Bake at 375 degrees for 12-15 minutes.

Serve with caramel frosting:

Melt and cook in a saucepan for 2 minutes:
4 Tbs. butter
1/2 c. brown sugar

Remove from heat and add:
3 Tbs. cream
1 c. powdered sugar
1 tsp. vanilla
1/2 tsp. salt

Cool and serve on top of rolls.

Nali Chili Dip

Dump in the crock pot:

1 bottle Cheez-Whiz
1 block cream cheese
1 can kidney beans
1-2 cans Nali chili

Stir after it warms a bit to mix in the cream cheese.

Serve with chips.

Zucchini Salsa

10 c. chopped tomatoes
8 c. grated zucchini
4 c. chopped onion
2 c. chopped green pepper
4 yellow banana peppers (I've used canned, about 1/2 c.)
3 Tbs. salt (original recipe 5 Tbs)
2 tsp. cumin (original recipe 1 Tbs)
1 1/2 vc. vinegar (5% acidity)
1 Tbs. garlic powder
1 c. brown sugar
2 tsp. dry mustard
1/2 tsp. crushed red pepper (original recipe calls for 1 Tbs, too hot)
1 tsp. black pepper
2- 6 oz cans tomato paste
2 Tbs. cornstarch

(original recipe calls for 1 tsp. white pepper, 1 tsp. turmeric, and 4 dashes of tabasco, but that adds too much heat)

Mix, simmer for 30-60 minutes.
Process in a water bath for 30 minutes or 5 minutes at 5 lbs in a pressure cooker.

[from Heather Bosshart's friend]

Huckleberry Jelly & Syrup

Jelly:
2 1/2 c. huckleberry juice
1 Tbs. lemon juice
6 c. sugar
1/2 tsp. butter * (optional...it helps reduce the foaming a little)
1- 3 oz package liquid pectin

Combine juices and sugar and butter if using, bring to a hard boil, add pectin.  Bring back to a hard boil, boil exactly 1 minute, remove from heat.  Skim foam.  Pour into clean jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes approx. 7 half pints.

Syrup:
3 c. huckleberry juice
5 c. sugar
1/2 c. corn syrup

Combine the juice, sugar, and corn syrup in an 8 qt. sauce pan.  Bring to a hard boil.  Boil for exactly 1 minute.  Remove from heat, add almond extract.  Skim foam if necessary.  Pour into clean pint jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes 3-4 pints.

Dutch Oven Peach Cobbler

It also works well in the oven!

(triple the recipe for a dutch oven)

1 quart of peaches with juice (or other fruit)

Combine:
1/4 c. soft butter
1/2 c. sugar

Sift together:
1 c. flour
2 tsp. baking powder
1/4 tsp. salt

Add all ingredients together with:
1/2 c. milk

Mix up into a thick batter.
Spray or line your dutch oven (or other pan)
Pour the batter on the bottom of the pan.
Pour a quart of peaches with juice on top of the batter.
You can sprinkle with sugar if you are using a tart fruit without a sweet syrup.

Bake at 375 degrees for 45-50 minutes.

For a dutch oven, remember to cook with most of the heat on the top, it is easy to burn the bottom.

Serve with fresh whipped cream.

[handed down from generations from Tim Abel]