Grilled Chicken Salad Wraps

These are fast, easy and full of flavor!

1/3 cup light mayonnaise
2 T. sour cream (can use fat free)
3 T. chopped cilantro
3 green onions, chopped fine
2 stalks celery, chopped fine
2 tsp. hot sauce (I use Tabasco)
2 1/2 cups cooked, chopped chicken (I use rotisserie chicken)
2 cups grated cheddar cheese
6 flour tortillas
Pam cooking spray

Mix together all of the ingredients except the cheese and tortillas. Spread chicken mixture down the center of each tortilla and sprinkle the cheese on either side of that. Roll up. Spray the top and bottom of each wrap with cooking spray and sprinkle with salt and pepper. Place wraps, seam side down into a frying pan and cook on medium heat until warm, brown and crispy Remove from pan and slice in half to serve.

Chocolate Revel Bars

These are so delicious, but very rich. Cut them in small squares and serve with a glass of milk. The kids enjoyed these on Superbowl Sunday.

1 c. butter, softened
2 c. brown sugar, packed
2 eggs, beaten
1 T. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. quick cook rolled oats
1 c. chopped pecans (optional)

Cream the butter and sugar. Add eggs and vanilla. Mix in flour, salt and baking soda. Stir in rolled oats. Press 2/3 of oat mixture in to the bottom of a greased 13x9 pan to create crust. Spread chocolate topping over the top. Drop the remaining dough by spoonfuls on top of the chocolate topping. Sprinkle with nuts. Bake at 350 degrees for 25-30 minutes until golden. Cool and slice.

Topping:

1 (12 oz.) pkg. semi sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/4 c. butter
2 tsp. vanilla
1/2 tsp. salt

Combine all ingredients in saucepan and cook over medium heat, stirring until chocolate has melted.

New Look Meat Pie

This recipe for meat pie was once a popular school lunch main dish in Nebo School District. That was back in the day when school lunch was homemade and much more healthy :0) Korry's grandma taught me all her secrets and I'll share them here for the first time...

1 1/2 lb. ground beef (or leftover, shredded roast beef)
3-4 carrots, peeled and chopped
4-5 potatoes, peeled and chopped
1/2 bag frozen peas
beef gravy (recipe below or use beef gravy packets)
1 pie crust (recipe below)

Cover the bottom of a cookie sheet with butter. Salt and pepper the bottom of the pan.

Peel and chop carrots and potatoes and boil them in salted water for about 10-15 minutes until crisp/tender. Drain and pour into pan on top of butter, salt & pepper.
Season ground beef with salt & pepper, brown and drain. Sprinkle beef on top of vegetables. OR you can shred the leftovers from a roast and sprinkle on top instead.

Make gravy and pour over the top of the ground beef.

Roll out crust. into a square just larger than the pan.
Take rolling pin and roll crust onto it.
Gently unroll the crust over the top. Tuck in and pinch the edges to create a nice seal all around the pan.
Using a pair of scissors or kitchen shears, cut small slits in the top of the dough to vent. Bake at 375 degrees for 35-45 minutes or until top is lightly golden brown. Cut in squares to serve.

GRAVY RECIPE:

4 -5 cups water
3-4 T. good beef base (or more if deeper flavor is desired)
2-3 stalks celery
1 small yellow onion, chopped
1 cup flour
water to thin the flour & create a roux

Boil celery and onion in water for about 15 minutes or until vegetables are soft. Add the beef base and stir to dissolve. Beef base is much more flavorful and delicious than beef bullion.
Create a roux to thicken the gravy by pouring the flour into a small bowl. Slowly add water and stir until the mixture is the consistency of gravy. If you get it too thick, add more water, too thin, add more flour. Stir the roux into the vegetable mixture and whisk vigorously. Continue to boil and whisk mixture until it thickens into a nice gravy. Sometimes I mix the gravy in a blender or food processor to puree the onion and celery.

BOILING WATER PIE CRUST:

3/4 c. shortening
1/4 c. boiling water
3 T. milk
2 c. flour
1 tsp. salt

Pour hot water over shortening and begin to mix with an electric mixer. Continue beating until the mixture becomes light and fluffy like whipped cream. Add the dry ingredients and beat until just combined and mixture forms a ball and pulls away from the sides.

Pour mixture from bowl and form into a ball. Gently roll out on a floured surface into a square larger than the pan you are covering.