Turkey Cranberry Appetizers

Ingredients:  

• 2 cans (8 oz.) refrigerated crescent rolls
• 8 oz. sliced turkey {You can get it fresh from the deli or if you're cheap like me, you can just buy sandwich meat. It tastes just as good!}
• 1/3 cup dried cranberries, sweetened
• 6 oz. (1-1/2 cup) Swiss cheese, shredded
• 1 Tbsp. salted butter, melted
• 1 clove garlic, minced
• 1 tsp. dried rosemary leaves, crushed

Directions:

1. Preheat oven to 350°F.
2. Line a large cookie sheet with wax paper.
3. Unroll 1 can of dough onto cookie sheet. {Good luck opening to lil' booger. Makes me jump every time.} Press into 12x8 inch rectangle, sealing perforations.
4. Top with turkey, cranberries, and cheese to within 1/4 inch of edges.
5. Unroll the second can of crescent rolls onto another large piece of wax paper.
6. Press into 11x8 inch rectangle, sealing perforations.
7. Cut into 10 (8 inch) strips, separating so strips are 1/4 inch apart.
8. While holding wax paper, turn dough strips upside down over cheese.
9. Tuck ends of strips under bottom layer of dough.
10. Brush melted butter over edges and strips of dough.
11. Top with garlic and rosemary.
12. Bake 25-30 minutes or until edges are golden brown and center is set.
13. Cut into 6 rows by 4 rows, then cut each square in half diagonally.

Easy Sour Cream Chicken Enchiladas

Adapted from food.com
Makes 8 yummy enchiladas
Ingredients: 

• 1 Tbsp. vegetable oil
• 1 lb. skinless, boneless chicken breast, diced {I found this to be about 2 medium sized breasts}
• 1/2 white onion, chopped
• Salt and pepper to taste
• 8 {8 in} flour tortillas
• 1 & 1/2 cups monterey cheddar cheese, divided
• 1/4 cup butter, salted
• 1/4 cup all-purpose flour
• 1 {14.5 oz.} can chicken broth
• 1 cup sour cream
• 1 {4.5 oz.} can chopped green chiles

Directions:

1. Preheat oven to 400°F.
2. In a large skillet, heat oil on medium-low heat. {How long do you heat it? Here's a fun trick - Use a wooden spoon and dip the handle in the oil periodically. As soon as bubbles begin to form around it, that's when you know it's hot enough.}
3. Add the chicken, onion, salt, and pepper and cover, stirring occasionally; cook until chicken is no longer pink inside.
4. Distribute the chicken evenly between the 8 tortillas and top each one off with 1 & 1/2 Tbsp. of cheese.
5. Roll tightly and place, seam side down, in a greased 9x13 inch baking dish.
6. Meanwhile, melt butter in a medium saucepan.
7. Add flour and stir until mixture begins to bubble.
8. Add chicken broth slowly and bring to a boil.
9. Remove from heat and add sour cream and chiles.
10. Pour your sauce evenly over the enchiladas and top with remaining 3/4 cup cheese. {Or more...no judgements here.}
11. Bake uncovered for 17-20 minutes. 
12. Use any additional toppings you might like - sour cream, green onions, etc.

Bisquick Chicken Nuggets

Makes 3-4 servings.
Ingredients:

• 3 boneless skinless chicken breast halves cut crosswise into 1/2" strips (I cut them smaller to make nuggets rather than strips... cause I'm still a kid-ish)
• 2/3 cup Bisquick mix
• 1/2 cup grated parmesan cheese
• 1/2 tsp garlic salt
• 1/2 tsp paprika
• 1 egg, slightly beaten
• 3 Tbsp butter or margarine, melted

Directions:

1. Heat oven to 450°
2. Line cookie sheet with foil and spray with cooking spray.
3. In a resealable freezer bag (a big one), mix bisquick, cheese, salt, and paprika.
4. Dip half the chicken nuggets into the egg and then place in the resealable bag. Seal the bag and shake what yo' mamma gave ya. Place the chicken on the cookie sheet and repeat the process for the remaining chicken.
5. Drizzle your butter over the chicken, and bake for 12-14 minutes, turning them over halfway through. Make sure to check one before you eat 'em. No salmonella issues peeps!

8 Can Taco Soup

 have to admit that when I first read the recipe for this, along with the title, I literally laughed out loud. All by myself in my kitchen. {Because I'm cool like that.} How stinking clever is this? You add 8 different cans of stuff together and you get one insanely delicious soup. That's genius! I definitely can't take credit for it though.

I have a different recipe for taco soup that I've loved making for a while now, but it is seriously nothing compared to this. And my old recipe is twice as much work too! Weird. At less than 300 calories per cup, this stuff is awesome. You wouldn't think a cup would be very much, but I can barely finish it. It's so good! {Be sure to check out another awesome 8 Can Taco Soup recipe from Big Red Clifford!}

Ingredients:

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (15.25 oz.) can sweet corn, drained
• 1 (12.5 oz.) can white chicken breast, drained
• 1 (10.75 oz.) can cream of chicken soup
• 1 (10 oz.) can green enchilada sauce
• 1 (14 oz.) can chicken broth
• 1 packet taco seasoning

Directions:

1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with tortilla chips.

I have a feeling I'm going to be making this soup a lot when the winter months roll in. Not only does it warm my body, but it warms my soul! ;) Enjoy.