Good eats from the Evans Family

Yummy Lemon Cheese Cake_

1 Lemon cake mix
1/2 C. coconut
1/3 C. butter
1 egg
Mix together and press in a lightly greased 9X13 pan.
Then mix together:
2 pkg. cream cheese
2 eggs
3/4 C. sugar
lemon zest from one medium lemon
Layer on top of cake mixture. Bake at 350 degrees for 20 min.
Cool
Then mix together
16 oz. sour cream
1/4 C. sugar
spread on cake
1 Lrg.(or two small) Lemon pie filling on top
Chill till set.
Enjoy!

_Chicken Enchiladas_

2 cooked chicken breasts cubed
1 small can green enchilada sauce
1 to 2 cans cream of chicken soup(depending on how moist you like it)
1 small sour cream
1 1/2 to 2 C. grated Mexican blend cheese
10 tortillas
Mix all ingredients except tortillas and 1 cup cheese in a bowl.
Roll one spoonful of mixture into each tortilla and place in a lightly greased
9X13 pan. Spread remaining filling on top of rolled tortillas. Sprinkle remaining cheese on enchiladas
Bake at 350 degrees for 25 to 30 min.

Beehives Fudge

in a bowl
3 C. milk Chocolate Chips
2 cubes butter

In a pot
1 Can evaporated milk
4 1/2 C. Sugar

Bring to a rolling boil and let boil 8 minutes
Pour in bowl over chips and butter and stir until smooth. Pour into lightly sprayed pan.

Blender Pancakes

1 cup wheat kernels
1 1/2 cups of milk
2 fresh eggs
2 Tbsp. brown sugar
1/2 tsp. sea salt
1 tsp. baking soda
2 tsp. baking powder.
2 Tbsp oil

Take wheat right from your buchet and put in blender.  Add milk and mix for 4 minutes.  It takes this long to grind wheat.  Add other ingredients and blend 2 more minutes.  Cook Pancakes.  I love this recipe! On the days I haven't ground wheat I can still make something good for my family.  They taste really good. Very light and fluffy.

"I Baked" French Bread Secret

My family loves hot french bread from the oven.
You can buy the frozen loaves by the case at Sam's club.
I usually share a case with someone as 1/2 a case lasts just
the right amount of time at our house.
You just get out 2 sticks of the dough and let them rise on
a cookie sheet. Maybe 5 hours... If I need it sooner I turn
on my oven to 200 then turn it off and put the bread in with
a bowl of hot water and it is ready in an hour or two. I take
It out to preheat the oven to 375.
Bake at 375 for about 25 minutes or until golden. MMM.
Hot baked Bread

Catalina Chicken

1 cup Peach or Apricot Jelly
1 1/2 cup Catalina Salad Dressing

Mix together and set aside. (enough for a 9 x 13 pan)

Shake & Bake Chicken Flavor (amount depends on how much chicken you use)
1-2 packages of Lipton Onion Soup Mix

Mix together in Shake and Bake bag and then coat boneless-skinless chicken. Put chicken in a 9 x 13 pan (I like to use Pam so it doesn't have such a tough clean-up) until pan is full (or you have enough for your family).  Pour the dressing mixture over the top ensuring there is a sufficient amount (I use the entire dressing).  Bake at 350° F for 40-45 minutes.  Enjoy!

Kool-Aid Playdough

In a mixing bowl mix dry ingredients
1 C. Flour
1/2C. Salt
1t. Cream of Tarter
1 Package
unsweetened
Kool-aid
any color you like.

bring to a boil
1C. water
1T. Oil
Pour over dry ingredients and knead.

Let the kids help knead it while warm.
It Smells yummy but don't eat it!

StuffedChicken Dinner

Boneless skinless chicken breasts - one per person
Provolone cheese-sliced
Ham- I prefer the Black Forest deli sliced
In seperate bowls:
Flour
Eggs
Bread Crumbs-seasoned with
Salt, pepper and Garlic powder


Line a 9x13 pan with tin foil and spray with Pam
Lay out your chicken breast
Place one slice provolone cheese and ham on one end of the inside of the chicken
Fold the other end over and poke a tooth pick through each end with the ham and cheese on the inside.
Cover each chicken breast in the flour, then dip it into the egg and then roll it in the bread crumbs and place it in the pan.

Before baking, I put one thin slice of butter on top of each chicken breast.

Bake at 400 for 35 min. covered with Tin Foil and 10 minutes uncovered, or until golden brown.

Potato Soup

1 small onion chopped
6 stalks celery
6-8 potatoes
1/4 c. butter
1/2 c. flour
2 c. milk
1 t. salt
1 t. mustard powder
1/2 t. white pepper
1/4 c. chopped cooked bacon 
In a big stock pan, add vegetables and just enough salted water to cover vegtables. Bring to boil and cook until vegetables are tender.  In a seperate pan, melt butter, add flour to make a roux.  Cook 1 minute and slowly add milk while stirring.  Keep stirring until smooth and thick.  Add salt, mustard powder, and white pepper.  Add white sauce to vegetables.  Heat though.  Sprinkle top with a little cooked bacon.  This is Kaylee's favorite.  The kids love taking this soup to school in their lunch.

Cheesy Chicken Breasts

6  Boneless Chicken Breast
5  Slices of Bread
2 c.Grated Cheddar Cheese
1/2 c.Grated Parmesan Cheese
1/2 t. Salt
1 t. Pepper
1/2 t.Garlic Powder
1/2 c. Butter

In a blender, blend bread into fine crumbs.  Mix spices, crumbs and cheeses in a bowl. Set aside.  In another bowl melt butter.  Dip chicken in butter and roll in crumb mixture.  Place in a greased 9x13 baking dish  Bake uncovered at 350 degrees for 40 minutes.  This chicken is always moist and tender.  I have never had left overs of this dish yet.

Lisa Dip

Lisa Dip

1 cube softened cream cheese

1 can Hormel (NO BEAN) Chili
1/2 cup salsa (more if you would like!)

Heat in a small saucepan until hot and then transfer to small Crockpot and serve with tortilla chips or Fritos. Enjoy!

Warning: Initial impression is that it looks very disgusting, try it and you will like it!

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