I'm on a recipe roll!  Last night I made another culinary experiment that received rave reviews from my family.  (If you knew me and my family you'd understand what an accomplishment that is .)

Chicken Nachos!

*Cut two boneless, skinless chicken breasts into very small chunks.  (Deboned chicken would work here, but I didn't have any on hand.)

*Place chicken in skillet along with a package of fajita mix and approximately 1/2 cup water. Cook on medium heat stirring occasionally. 

* Once chicken is cooked, cover and simmer for 1/2 hour.  (Don't allow all of the water to cook out.)

*Puree can of Rotel Tomatoes in blender.  (My family hates chunky tomatoes.)

*Pour tomatoes into separate pot, on medium-low heat.

*Cut 16 oz loaf of Velveeta Cheese into chunks and add to tomatoes.  Melt slowly stiring often.

*Once the cheese is all melted and the chicken chunks are tender, pour chicken (including liquids) into the melted cheese.

*Serve with nacho chips.

Yum! Yum!

Finally, a pot roast my entire family (except my picky 17yos) loves!

I've always had a hit-and-miss relationship with pot roasts.  Sometimes they were delicious and other times they missed the mark terribly.  Finally, I've discovered how to consistently make a good one.  (Does twice in a row count?)  I thought I'd share it here:

Marinate your roast (I used an English pot roast) in Italian salad dressing for several hours or even overnight.  (I read this idea somewhere, so I can't take credit for it.)

Place in crock pot with salad dressing and cook on low overnight.

In the morning drain off the salad dressing, clean out the crock pot, and pour in 8 cups water adding one package onion soup mix.  Mix well and add roast. 

Cook another 4 hours.  (I did this while at church.  It probably doesn't have to cook that long.)

Dip out roast, strain onion soup/roast juice into pot on stove.  Turn on medium heat.

In separate jar mix approximately 1 1/2 heaping tablespoons flour and 1/2 - 3/4 cup water, cover, and shake thoroughly.  When flour is totally dissolved add to pot on stove and stir well. 

Season to taste. 

Add roast and serve over rice or mashed potatoes.  It's good on toasted bread too...if there's any left. 

DD14 nearly made herself sick last night eating this!

Try and enjoy!

(I heard a butcher at Kroger say the best roast he'd ever eaten had been cooked in coffee.  Sounds interesting, but I'm not ready to try that one. )

Cream shortening, softened margarine, sugars, and eggs together.

Add flour. (You may need a little more flour.  Make sure dough is stiff.)

Mix well.

Add vanilla.

Mix well.

Add nuts and chips.

Spoon onto cookie sheet.

Bake at 350 8 -10 minutes.

Farm-Style Oatmeal Cookies

2 cups packed brown sugar

1 cup shortening

½ cup buttermilk

1 tsp. vanilla

4 cups quick oats

1 ¾ cups flour (Self-rising)

 (or 1 ¾ cups plain + 1 tsp soda + ¾ tsp salt)

Cream sugar, shortening, and buttermilk.

Add vanilla and oats.

Bake at 375 for 8 – 10 minutes