Grilled Greek Chicken

4 skinless, boneless chicken breasts
1 cup Greek Vinaigrette salad dressing
1/2 cup crumbled feta cheese
1/4 cup sliced black olives

In resealable plastic bag, place chicken and salad dressing.  Seal.  Marinade in the refrigerator for at least 2 hours; turning halfway through.

Preheat your grill to 450 degrees.  Place chicken on grill.  Discard used salad dressing.  Grill for 4 minutes on each side, flipping twice to make the criss cross marks, for a total cooking time of 8 minutes. 

Remove from grill. Sprinkle feta cheese and sliced olives over top and serve.

This easy recipe has become one of our favorites!  Marinading the chicken makes it so juicy when it is cooked and we love the Greek flavors. 

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Slow Cooker Green Chile Corn

3 (15.25 ounce) cans corn, drained
1 (14.75 ounce) cream of corn
1 to 2 (4 ounce) cans diced green chile
1 (8 ounce) package cream cheese, room tempature

In slow cooker, sprayed with cooking spray, add corn, cream of corn, and green chile. Mix well. spoon dollops of cream cheese over top. Cover with the lid. Cook on low 4 to 5 hours.  Mix well before serving.

This easy slow cooker recipe is a hit at potlucks!  The cream texture and green chile make a people pleasing dish.

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GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Easy Meatloaf

2 pounds ground beef
1 package (out of the box that has 4 inside) saltine crackers, crushed
1 onion, chopped
2 cups ketchup

Preheat oven to 350 degrees.  In large bowl, combine beef, crackers, onion, and 1 cup of ketchup.  Mix well.  Place in baking dish, shaping it like a loaf.  Pour 1 cup of ketchup over top.  Bake 1 1/2 hours.

I have been so busy with my new jewelry store, Dazzle For A Dollar and with helping to paint the new Passion Play set that I was unable to find time to post on my blog.  Things have calmed down a little and I plan to post like I have in the past.

Dazzle For A Dollar

The part of the new Passion Play of the Four Corners set.

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Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Baked Crab Rangoon

15 won ton wrappers

1 (8 ounce) package vegetable cream cheese, softened

1 (3.53 ounce) pouch crab, drained

1/4 cup sweet and sour sauce

Preheat oven to 350 degrees.  Lightly coat won ton wrappers with cooking spray.  Press won ton wrappers into mini muffin cups.  In small bowl, combine cream cheese and crab.  Mix well.  Spoon mixture into won ton wrappers.  Top with sweet and sour sauce.  Bake 8 to 10 minutes or until golden brown.

I love to go to a Chinese restaurant and order Crab Rangoon.  This baked version is so easy to make and has all the flavor my local restaurant has, but without the hassle of trying to fold them up and deep fry them.  When I have deep fried them in the past, the filling in some of the Rangoons would spill out, leaving me with empty won ton wrappers.  With this recipe, each one comes out perfect every time!

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GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Buffalo Chicken Dip

1 (8 ounce) package cream cheese, softened
1/2 cup ranch dressing
1/4 cup buffalo wing sauce
1 (12.5 ounce) can chicken, drained

In a medium mixing bowl combine cream cheese, dressing, and buffalo wing sauce.

Mix well. Add the chicken. Mix well. 

Serve with crackers, celery, and or tortilla chips.

This is one of the recipes we will be snacking on during the Super Bowl party we are having at my sister's house.  My sister Shelley loves to host parties!  She goes all out with the food and decorations.  But for me, this party is going to be all about the football game.  I love the Broncos and will be cheering them on while I enjoy good food and family time. 

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Japapeno Poppers

14 to 16 Jalapeno peppers, sliced in half, seeds and veins removed
1 (8 ounce) container cream cheese, softened
1 cup shredded cheddar cheese
8 slices bacon, cooked 

Preheat oven to 350 degrees.  In small bowl, combine cream cheese, cheddar cheese, and 4 slices of finely  crumbled bacon.  Spoon cheese mixture into jalapeno pepper halves, place on a baking sheet.  Top with remaining crumbled bacon.  Bake 25 to 30 minutes or until cheese is melted and starting to brown. 

I am a huge football fan!  I can't wait for Sunday's big Bronco game!  We are going to my sister's house to watch the game and munch on snacks.  This is one of the dishes I plan to take.  I am making them ahead of time and will bake them at my sister's house. 

GO BRONCOS!!!!!

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

1, 2, 3, 4, Cookies

1 cup peanut butter

1 ½ cup sugar, divided

1 egg

1 (12 ounce) package Hersey Kisses®

Preheat oven to 350 degrees.  

 In medium bowl, combine peanut butter, 1 cup sugar, and egg.  

 Mix well.

  

 Form into 1 inch balls.  Roll in ½ cup sugar.

  

 Place on ungreased cookie sheet.  Flatten cookies with bottom of drinking glass.

 

  

 Bake 9 minutes.  Press Kiss into each cookie before they cool.  Makes 18 cookies.

 

I have lots of leftover baking items that I had planned to use at Christmas time.  I don't want to stuff my cupboards with them, so I am using them up.  My husband loves these cookies, and is very happy with this plan.

 Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Roasted Sweet Potatoes

3 to 4 sweet potatoes

¼ maple syrup

3 tablespoons melted butter

1 tablespoon light olive oil or vegetable oil

Preheat the oven to 350 degrees.  

Peel and slice sweet potatoes into 1 inch pieces. 

 Place on a baking sheet. 

 In a small bowl, combine maple syrup, butter, and oil.  Mix well.   

Pour mixture over sweet potatoes.  Toss to coat.  

Bake 1 hour, stirring after 30 minutes of baking.

This simple delicious recipe makes a nice change from the traditional Thanksgiving sweet potato recipes.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Broccoli Cheese Soup

1 (8 ounce) package shredded Velveeta cheese
2 (10 3/4 ounce) can cream of celery soup
1 (10 ounce) package frozen chopped broccoli
1 (12 ounce) can evaporated milk
1/2 cup water

In slow cooker, combine all ingredients.  Mix well.  

Cover. Cook on low 4 to 5 hours.  Makes 6 servings. 

This recipe took first place in one of the first cooking contests that we sponsored almost 10 years ago.  It is the perfect blend of creamy cheese and broccoli.  Instead of ordering it at a restaurant you can make it at home.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Chicken & Stuffing Casserole

2 (6 ounce) boxes low sodium stuffing, prepared according to package direction
1 pound cooked chicken, shredded
2 (10 3/4 ounce) cans low sodium Cream of Chicken soup
2 (6 ounce) containers Greek yogurt

Preheat oven to 350 degrees.  In 1 1/2 to 2 quart baking dish sprayed with cooking spray, layer 1/2 of the stuffing mix.

Arrange chicken over top.  

 

 Spread soup over top.  

Spread yogurt over soup. 

 Sprinkle remaining stuffing over top.  

Bake 45 minutes or until stuffing is golden brown.

 I think every kid who grew up in the Midwest, ate a version of this dish.  When my Mom would make this for us, she used regular yogurt not the Greek yogurt.  I like the tang that the Greek yogurt adds.

This tastes like a Thanksgiving meal in one dish.  I even like to serve it with cranberry sauce.  You could make it with turkey and your leftover stuffing from you Thanksgiving meal.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!