Chicken Burritos

Do you ever have those days when you are driving home from work and you just wish dinner would be done and waiting for you when you got home???

Today was one of those days for me and guess what Wishes really do come true. Dinner was almost all the way done when I got home. This is a recipe I got from my sister-in-law. Since awesome A loves taco's this is a good way to change things up while still keeping her happy.

What you will need:

4 Chicken Breasts

1 jar of salsa

4 oz cream cheese

How to make:

Put chicken breasts in crock pot (Frozen or thawed). Pour jar of salsa over chicken breasts. Cook on high for 4 hours or low for 8. After cooking time shred chicken and add cream cheese. Let cream cheese melt and your ready to serve. Can be topped with any of your favorites: Cheese, lettuce, sour cream, avocado, ect. all wrapped up in a flour tortilla.

As a matter of fact when I asked awesome A how dinner was tonight she said "Duh mom, it's great!" Also before Cody and I sat down she asked us if we could hurry so she could say the prayer and eat her taco!

Cheesy Broccoli Soup

I just have to say that I love days like today when the weather starts to cool off. I think that it is the perfect time to just snuggle with the ones you love, Make Soup, and just spend time together. The original plan for dinner tonight was not soup but my new niece Miss J.A.B. decided to make her entrance into the world so most of the day was spent watching Grandpa Helen and visiting at the hospital. This recipe originally came for my aunt Perfect P and I love, love, love it. Did I forget to mention that I Heart soup.

What you will need:

4 Quarts water (16 Cups)

12 Chicken Bouillon cubes

3 Cubes Margarine

1 1/2 Cups flour

16 oz jar of cheese whiz

3 packages of frozen broccoli

Bring water and chicken Bouillon to a boil. Add Broccoli cook until tender. In a separate pan melt margarine and mix in flour until smooth. Add to boiling water stir until thick & smooth. Add cheese whiz stir until melted and smooth.

**This makes a huge batch so I usually just half the recipe and we still have some left over.**

Pumpkin Cookies!

October is one of my favorite times of the year. Not because it gets cold but because I love my dad's pumpkin cookies. The 1st of October marks the beginning of pumpkin cookie season around my house. So when I was stumped on what I would take for dessert at my in-laws Sunday dinner I decided what better to take then my dad's pumpkin cookies. I may even make a double batch so that we can go out haunting for FHE tomorrow night.

Here is what you will need:
1/2 Cup shortening
1/2 cup white sugar
1 tsp. vanilla
1 1/2 cups brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 1/2 cups pumpkin
Chocolate chips
Optional: Nuts and Raisins

Cream together shortening and white sugar. Add vanilla, brown sugar, and eggs. Beat all ingredients together. Sift together flour, baking soda, baking powder, salt, ginger, cinnamon. Mix all together. Then add Pumpkin, Chocolate chips, Nuts and Raisins. Mix well. Let batter sit covered for about an hour(this is a secret my dad taught me so the cookies come out fluffier) . Drop dough by tsp. on ungreased cookie sheet. Bake at 350* for 10 minutes.

**A plain vanilla icing maybe used if desired (but ours don't usually last that long).**

Greek Chicken & Lemon Rice

The first time I had this meal my then 12 year old sister in law Mac the moose made it for Sunday dinner. Ever since I have been in love with it not only because it is delicious but also because it is quick and easy.

Greek chicken:
1 1/2 lbs chicken in large cubes (I usually just do a piece per person and leave it whole to make it easier on me)
1 bottle Italian dressing

Take Chicken and marinate in dressing for an hour or more. Barbecue Chicken.

Lemon Rice:
1/2 cup butter
1/2 cup lemon juice
3 cups chicken broth
3 cups minute rice
1/4 tsp. turmeric

In a saucepan on high mix butter, lemon juice, chicken broth, & turmeric. Bring to a boil. Add minute rice. Cover & reduce heat to low. Let stand for 15 to 20 minutes. Fluff with fork.

**This can be served with a green salad and some pita bread to make a complete meal.**