BBQ Chicken Wraps

4 or 5 chicken breasts cut into strips

1/3 - 1/2 c. BBQ sauce

Green and red bell peppers, sliced

Tortillas, warmed

shredded cheese

After your peppers have been sliced, cook them until they are tender. Add the strips of chicken and continue to cook until chicken is no longer pink. Add barbeque sauce and you can really put in however much you would like. Mix well, and cook another 15 minutes or until chicken is done. Spoon chicken mixture onto tortilla and top with cheese roll up and cut in half. These are so easy to make and they are a big hit with my family. My kids like to dip theirs in ranch.

Brady showing his approval

Source: Kraft food and family magazine

Chocolate Trifle

1 pkg. chocolate cake mix

2 pkg. chocolate pudding mixed up

1 tub cool whip

1 bag toffee chips

1 jar caramel sauce

Make chocolate cake in a 9 x 13 inch baking pan; let cool. Cut cake into small cubes.

Put a layer of cake on the bottom of the trifle bowl. Squish them in so the bottom is covered.

After making both packages of the pudding spoon half of it over the cake in trifle bowl. Add half of the cool whip on top of the pudding and then cover with a layer of caramel sauce and toffee bits. Repeat layers and refrigerate until ready to eat.

Black Devil Cupcakes

3 c. flour

1 tsp. baking powder
1 tsp. baking soda

1/2 c. cocoa

2 c. sugar

1 tsp. salt

2 c. water

2 tsp. vanilla

1/4 c. oil

Filling

8 oz. cream cheese

1 egg

1/4 c. sugar

1/2 c. chocolate chips

In a bowl, combine flour, baking powder, baking soda, cocoa, sugar and salt. Add water, vanilla and oil. Mix well. Line muffin pan with cupcake liners. Spoon 2 Tbsp. batter into each cup. Combine the cream cheese, egg, sugar and chocolate chips. Spoon 1 Tbsp. filling in center of each cup. Bake at 350 F. for 20 minutes.

These cupcakes are so yummy and if you wanted to you could even pour the batter into a cake pan and drop the filling into it to make a cake instead of cupcakes.

Connecticut Dinner

Stew meat or round steak

1 large onion, chopped

3/4 tsp. garlic powder

3 beef bouillon cubes

3 c. water

flour to coat meat

1/2 c. sour cream

1 can cream of mushroom soup

1/2 c. milk

2 Tbsp. margarine

4 medium potatoes

1 Tbsp. oil

Coat meat with flour-brown in oil. Add chopped onion, garlic powder, beef bouillon and water. Simmer together for 40 minutes. Pour into 9 x 13 inch glass pan. Mix together soup, milk, margarine and sour cream. Peel and slice potatoes. Cover meat mixture with potatoes. Pour soup mixture over potatoes. Cover with foil. Bake for 1 1/2 hours at 325 degrees.

Granola

I remember having this granola growing up and it was so good. My mom would always tell us to just get a little bit because once we added milk it would grow and we would never finish our bowl. I remember a lot of times I didn't listen and it took me forever to eat my bowl of granola. So word of the wise when eating this don't put too much in your bowl if you have it with milk it expands.

10 c. regular oats

1 c. oconut

2 c. roasted sunflower seeds

1 c. sesame seeds

2 c. nuts

1 c. powdered milk

1 1/2 c. brown sugar

1 1/2 c. water

1 1/2 c. oil
1/2 c. honey

1/2 c. molasses

1 1/2 tsp. salt

2 tsp. cinnamon

3 tsp. vanilla

Combine first 6 ingredients in large bowl. In saucepan, combine sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved. Pour sugar mixture over dry ingredients. Stir until well coated. Spread in pans. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer if cruchier texture desired. Cool. Add raisins or other dried fruit if desired. Store in covered container. Enjoy. It's very good with cheerios as well as strawberries.

Poor Man Steak

This is a recipe that I got from a cookbook that I've maybe opened a total of five times in five years of marriage. We got it when we got married along with a bunch of other ones so I didn't always look for recipes in it. The cookbook is called the 4 ingredient cookbook. Every recipe in the book takes only four ingredients. Something good in this economy because you don't need a ton of ingredients to make a dish.

I tried this dish a while ago and we absolutely loved it. But the big thing to remember is that the hamburger needs to be very lean or it doesn't taste very good. I made it again tonight and Blake wanted to have mashed potatoes with it and it was a perfect fit. I hope everyone enjoys this dish as much as my family does.

3 lbs. lean hamburger

1 c. cracker crumbs

1 c. water

1 pkg. dry onion soup mix

2 cans cream of mushroom soup

Preheat oven to 325 degrees. Mix the hamburger, cracker crumbs, water and soup mix together. Shape into patties and brown in sauce pan. After patties have been browned, put into a baking dish and cover with cream of mushroom soup. Cover; cook for 1 hour.

Taffy Apple Tartlets

These are some yummy apple treats that I had planned on making for a pampered chef show but things didn't work out and I wasn't able to make them. However, I still wanted to try them because they looked so good. They were really easy to make and they seriously taste like apple pie. This is a recipe I got from pampered chef.

1/4 cup dry-roasted peanuts

2 large Granny Smith apples, peeled

3/4 cup butterscotch caramel sauce, divided

2 Tbsp. all-purpose flour

1 pkg. refrigerated pie crusts (2 crusts), softened according to package directions

12 caramels, unwrapped

Preheat oven to 400 degrees. Unwrap caramels.

Coursely chop the peanuts; set aside for later use. Cut peeled apples lengthwise into quarters. Lay each quarer cut side down; angle knife, cut out and discar core (or just use an apple corer). Corsely chop apples. Combine apples, 1/2 cup of the caramel sauce and flour in a microwave-safe bowl; mix well. Microwave apple mixture on high 5-6 minutes or until bubbling and thickened; stir and set aside.

Unroll one pie crust onto lightly flour cutting board. Spacing closely together cut 12 disks from the crust. There should be nine on the outside and three in the center. Press disks into wells of a mini muffin pan with either a mini-tart shaper or your fingers, and ruffle the edges as you do. Repeat with remaing crust.

Cut caramels in half; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan onto a cooling rack. Drizzle with remaining 1/4 cup caramle sauce. These are really good served warm.