Coconut Rum Balls

Ive decided to release my coconut rum ball recipe. Im tiring of always making them. Lol

1/4 cup Bacardi 151 rum

2/3 cup coconut rum (malibu, coconut jack, etc.)

10-12 oz finely crushed cookies (coconut bars or vanilla wafers, I prefer coconut bars)

1 1/3 cup flaked coconut

1 10 oz can condensed milk

Garnish: 1 cup flaked coconut, 1 cup slivered almonds/walnuts chopped, 1/2 cup confectioners sugar, melted chocolate

Mix crushed cookies, coconut, and condensed milk. Slowly stir in both rums until moist. Refridgerate for at least 4 hours or freeze for 2 hours. Roll into quarter sized balls and then roll in desired topping. If using melted chocolate add two hours to fridge and 1 hour to freezer time. Keep cold until ready to serve or they will soften.

Enjoy!

Buffalo Chicken Dip

Yeah, I know it sounds weird. But a friend of mine brought it to a party, and it was delicious! I had to figure out how to make it, and how to make it my own. So here is what I came up with.

1lb grilled/baked chicken breast, cut into small chunks (the lazy people can buy precooked chicken, but to me it has a different texture)
1 cup of Blue Cheese, crumbled (pick your favorite brand)
3 tbsp Wishbone Creamy Caesar dressing (its my favorite dressing, but it tastes great in this dish)
4 tbsp of your favorite buffalo wing sauce (I use the Hooters or Red Hot brand they sell at Jewel)
1/4 cup shredded Italian cheese mix (or a blend of mozarella and parm if you dont have premixed)
4 oz (1/2 bar) softened cream cheese

Preheat oven to 425 degrees. In a mixing bowl with a hand mixer, blend softened cream cheese, blue cheese, Caesar dressing, wing sauce and cheese blend. Use a spatula to fold in the chunks of chicken. Spread into a glass baking dish and bake for 20-25 minutes, or until bubbly.

Its best served warm with crusty bread, crackers, sliced bell peppers, tortilla chips or veggies. Enjoy ya'll!

Simple Chicken Chili

Anybody that knows me knows that I love chili. So much so I sometimes make it in the summer. Lbs. Here's an easy recipe that can be made even easier by using the alternative method.

Method 1 (Cook time 30-45 mins):

1lb boneless, skinless chicken breasts
1 can red kidney beans, drained
1 can diced tomatoes
1 tsp chili powder
1 tsp white pepper
1 tsp oregano
1/2 cup minced onion (can be done in food processor)
1/2 tsp cayenne pepper
1/2 cup water
2 tbsp of cooking oil (I prefer EVOO, but any oil for cooking chicken breasts will do)

Heat saute pan and add cooking oil. Cut uncooked chicken breast into strips. Once oil is hot, add chicken strips, turning after 3-4 minutes til done. While chicken is cooking, combine all ingredients into a saucepan over medium high heat. Once the chicken is cooked, add to mixture and bring to a boil. Stir and lower heat to medium. Cover the pan and cook about 10 more minutes, stirring occasionally. Uncover and let cook 4 more minutes.

Method 2 (Cook time 15 mins):

1 package of precooked, seasoned chicken breast strips (preferably with a southwest or grilled flavor)

1 can red kidney beans, drained (sorry, gotta have the beans! LOL)

1 can diced tomatoes (get the ones flavored with onion, or mixed with olive oil)

1 pkg chili seasoning

1/2 tsp cayenne pepper (I like the spice so I add it either way)

1/2 cup water

Mix all ingredients and bring to a boil over medium high heat. Stir and reduce heat to medium. Cover pot, stirring occasionally for 10 minutes. Uncover and let cook about 4 more minutes.

BOTH TASTE GREAT WITH CORNBREAD!

Oven Chicken Quesadillas

1/2 lb chicken breast, grilled and diced.
4 large (8 or 9 inch) flour/whole grain tortillas
1 small can chopped green chillies
1 8oz packaged of mexican blend cheese (I like Sargento and Kraft)

Preheat oven to 350 degrees.

Place 2 tortillas on a cookie sheet in 1 layer and toast for 5 minutes.

Spread the tortillas evenly with chillies, chicken and cheese and top with another tortilla.

Bake 10 minutes or until heated through and tortillas is toasted. Cut into wedges and serve with salsa, pico de gallo, guacamole, and/or sour cream.

Italian Chicken Wraps

1/2 lb grilled chicken breasts, cut into strips
2 tablespoons mayonnaise / Miracle Whip
2 tablespoons of pesto
1/4 cup of Italian salad dressing.
4 large (8 or 9 inch) flour tortillas
2 cups romaine lettuce, torn/chopped
1 tomato, chopped
1/2 cup shredded mozzarella cheese

Toss chicken breast strips in Italian dressing.

In a bowl, stir together pesto and mayonnaise and spread on tortillas.

Layer lettuce, chicken, cheese and tomato down the center of each tortilla.

Roll tortillas, folding bottom edge up to seal wrap.

Chicken Pita Pizzas

1/2 lb of grilled chicken breast
4-6 in pitas
1 cup pizza sauce / spaghetti sauce
1 1/2 cup shredded mozarella cheese

Arrange pitas on a cookie sheet.

Spread each with 1/4 cup of pizza sauce (more or less to taste)

Place under preheated broiler 3 inches from heat for about 2 minutes, or until hot and cheese is melted and golden.

Enjoy! Of course you can substitute other toppings.