Hawaiian Haystacks

Tonight, I am making Hawaiian Haystacks. Raegan, you might not like this because it is in the slow cooker and has cream of chicken soup :)



*10-12 chicken tenders (I usually have chicken breast, so I use 2-3 chicken breasts)

*1 cup chicken broth (I always use the whole can)

*2 cans cream of chicken soup, condensed

*1 can (12 oz) evaporated milk



Grease slow cooker. Add chicken. Combine remaining ingredients and pour over chicken. Cover and cook on high 3-4 hours or low 6-8 hours.



Serve over rice and with a variety of toppings. Ideas are cheese, tomatoes, olives, celery, peas, pineapples, shredded coconut, raisins, Chinese noodles, green peppers, green onions...whatever you like.

By the way, fresh pineapple is amazingly good with this.

 
[from Valerie]

Taco Bean Dip (7 layer dip)

1 medium can refried beans

1 medium jar hot salsa

avocado mixed with lemon juice from one lemon

1 pint sour cream

1 can olives, sliced and drained

1 large or 2 medium tomatoes chopped

1 bunch green onions

1 cup grated cheese



Spread beans in the bottom of the pan (9x13). Layer the rest. Serve with chips.



You can add whatever sounds good to you.


[from Valerie]

Flatbread Tacos

1 can buttermilk biscuits

1 lb. ground beef
1 can pinto beans, rinsed & drained
1 can diced tomatoes, undrained
1 envelope taco seasoning
1 tbs hot pepper sauce
½ cup diced onion
2 tsp ranch salad dressing mix
1 tsp lemon juice
1 cup sour cream

Optional: shredded lettuce, cheese, sliced olives



*Mix the sour cream, lemon juice & ranch mix together and chill until served.
*Brown the ground beef, drain; add the taco seasoning, tomatoes & beans and heat through.
*Meanwhile, roll out each biscuit into a 6 inch round. In a small nonstick skillet, cook each biscuit over medium heat for 30-60 seconds. NO COOKING SPRAY! Dry pan. You want brown spots but not burned. Keep warm.
*To serve, spread each flatbread with sour cream; top with meat mixture and sprinkle with desired toppings.

[from Doodiebug30]