BBQ Jack Chicken

4 boneless skinless chicken breast halves

4 slices pepper jack cheese

1 cup BBQ sauce

Carefully cut a pocket in each chicken breast half. Fill with cheese, secure with metal of soaked wooden skewers. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side of until juices come clear, basting frequently with BBQ sauce. Remove skewers before serving.

Serves 4.

Taco Puffs

1 lb. ground beef

1/2 c. Chopped onion

1 envelope taco seasoning

2 tubes large refrigerated flaky biscuits

8 c. shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the taco seasoning and prepare according to package directions. Cool slightly.

Flatten half of the biscuits into 4-in circles, placed in greased baking pan. Spoon 1/4 cup meat mixture onto each; top with 1/4 cup cheese. Flatten remaining biscuits; place on top and pinch edges to seal tightly.

Bake at 400 for 15 minutes or until golden brown.

Serves 8

I got this recipe from a Taste of Home cook book. It was a hit with the kids, and Cris. We dipped them in sour cream and hot sauce.

Broccoli Salad

Anna loves this salad. Look on my blog she's eating it!

2 bunches fresh broccoli (about 1 pound) cut into bite-size pieces
1 medium purple onion, finely chopped (optional, I don't add it because I don't like onion)
1 cup grated cheddar cheese
6 strips bacon, cooked crisp and crumbled
1/2 cup sunflower seeds OR cashews
1/2 cup Craisins
In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon, nuts, and craisins. Add cold dressing and serve right away.

Dressing:
1 cup mayonnaise
2 tablespoons red wine vinegar
1/4 - 1/2 cup sugar (however sweet you like it)
1/2 teaspoon salt
Mix well and chill at least one hour before tossing with salad. I don't ever chill this dressing for an hour before serving. I never think that far ahead! I just make it first and put it in the fridge, then I do the rest of the salad, get dinner ready, then put the dressing on the broccoli and serve. It's still Yum-o.

from: The Essential Mormon Cookbook