Baked Potatoe Soup

4 Large Potatoes
2/3 C. Butter
2/3 C. flour
1 ½ Quart Milk
4 Green Onions, chopped
1 C. Sour Cream
2 C. crumbled bacon
5 oz. Grated Cheddar Cheese
Salt and freshly ground black pepper, to taste

Bake the potatoes at 350°F until fork tender.

Melt butter in a suitably sized saucepan & gradually blend in the flour until thoroughly combined. Slowly add the milk to the butter/flour mixture, frequently whisking.
Add the salt and freshly ground black pepper; then simmer over low heat, stirring constantly.

Cut the potatoes in half, scoop out the center and set aside. Chop half of the potato peels and discard the rest.

When the milk mixture is hot, whisk in the potato.

Add the chopped green onions and potato peel.

Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly.

Add the grated cheddar gradually until all has melted & serve.

*Top with additional sour cream, cheese, bacon, and gr. onions as desired.

Rasberry-Peach Smoothie

Anyone who knows me knows that I LOVE smoothies:) I have decided to start adding recipes for the ones I make. This one is very good!

½ C. Apple Juice
½ C. Low-fat Vanilla Yogurt
1 C. Frozen Sliced Peaches
½ C. Frozen Raspberries
1 ½ C. Crushed ice

Put all ingredients in a blender.
Blend until smooth.

Apple Cobbler

3 large apples, peeled and sliced
1 C. all-purpose flour
1 C. sugar
1 tsp. cinnamon
1 large egg
1/2 C. butter, melted

Put apples in the bottom of a lightly greased 8x8 inch baking dish.

Mix flour, sugar, cinnamon and egg until it looks like coarse cornmeal.

Sprinkle topping over the apples.

Pour melted butter over the entire dish.

Bake 350º for 30 minutes.

Serve with vanilla ice cream and caramel sauce.

Christmas Cranberry Punch

7 ½ C. Cranberry Juice Cocktail
3 ¾ C. Orange Juice
22 ½ oz. Sprite
Whole Cranberries
Sliced Oranges
Sliced Limes

1. Mix the Orange and Cranberry juices in a bowl.

2. Slowly pour in the lemon-lime pop into the bowl, try not to make too many bubbles.

3. Float the whole cranberries, orange slices, & lime slices on the top of the punch.

Better than Sex Cake...Almost:)

1 Box Super Moist German Chocolate Cake Mix (Made as directed)
1 Can (14oz.) Sweetened Condensed Milk
1 Jar (16-17oz.) Caramel, Butterscotch or Fudge Topping
1 Container (8oz.) Frozen Whipped Topping
1 C. Toffee Chips or Bits

1. Heat oven to 350º(325º for dark or non-stick pan). Make cake as directed in 13X9-inch pan; Cool 15 minutes.

2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

3. Spread whipped topping over top of cake. Sprinkle with toffee-chips.

Rice Pudding

We love rice pudding at our house, my kids can't get enough of it. I know when Ryan first suggested we make it I thought yuck...but I love it. It is really good with some cinnamon sprinkled on the top of it also.

2 C. White Rice (Original Long Grain-not instant)
8+ C. Milk
2 Eggs
1 C. Sugar
2 tsp. Vanilla

In a large pot combine milk, eggs, sugar, and vanilla. Whisk until eggs are mixed in. Then add rice. Bring to a boil and then turn down to a medium heat for about 15 minutes, stirring often. Then I turn it down to a medium-low heat and just let it simmer, I set a timer for every 4-5 minutes and stir it about that often until the rice is tender. Additional milk may be needed, and if it sits in the fridge overnight it will need added milk in the morning. If the rice soaks up the milk you just keep adding more a little at a time. Very Delicious! Topped with cinnamon is good too:)

Biscuits & Sausage Gravy

This is my husband favorite!!!

8oz Sausage (I only use JIMMY DEAN)
2 T Oil or Butter
2 T Flour
1 Chicken Bouillon Cube
1 2/3 C Milk
Few squeezes of Maple Syrup
lots of pepper

Sorry about the measurements:)

Cook sausage then remove from pan leaving 2 Tablespoon of the grease. (If there is not 2 T then add 2 T of oil or butter) Add flour to the grease/oil, also add the pepper and bouillon. Mix to make a paste or "Rue" Pour in milk and bring to a boil then simmer until thick and bubbly. Add sausage back in and at this time I add a few squeezes of Syrup. Pour over biscuits. Eddie likes to pour this over all his breakfast.....hash browns, eggs, etc...


ENJOY!!!

Sausage Breakfast Casserole

1 pkg. Shredded Hashbrowns
1/4 C. Butter, melted
3 C. Fried Sausage
8 oz. Cheddar Cheese, shredded
8 oz. Swiss Cheese, shredded
12 Eggs, beaten
3/4 C. Milk

Spread potatoes on bottom of 9X13 pan. Pour butter over top. Bake at 425º for 20-25 minutes. Remove from oven and add sausage and half of cheese. Mix eggs and milk pour over potatoes. Top with remaining cheese. Bake at 350º for 40-45 minutes.

Garlic Chicken with Bow Tie Pasta

1 T. Olive Oil

1 lb. Chicken Breast, diced

1 tsp. Salt

1 T. Olive Oil

6-8 Cloves Garlic, crushed (1 rounded Tb)

3/4 C. Mushrooms, sliced or quartered

1/4 C. Green Onions, sliced

1/2 C. Red or Orange Sweet Peppers

1 14.5 oz. Can Diced Tomatoes (undrained)

1/2 C. Chicken Broth

1/2 tsp. Crushed Red Pepper

1/2 tsp. Cornstarch

1/2 tsp. Salt

12 oz. Bag of Dry Bow Tie Pasta - cooked as directed

1/4 C. Fresh Cilantro, chopped (may use fresh parsley)

Parmesan Cheese, grated

1. Fry chicken in 1 T. of oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.

2.Cook garlic in 1 T. of oil until golden. Add mushrooms, green onions and peppers - cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes. Remove from heat.

3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh parmesan to your liking and enjoy!

*Use less crushed red pepper to make it milder. Also, I add the peppers when I have them on hand - zucchini and squash are good too. You can omit the chicken as well for a healthy, vegetarian dish.

Breakfast Casserole!

6 pieces white bread
1/2 package of frozen shredded hash browns
1 16 oz package sausage cook and drain grease
1 can diced green chillies
2 Cups cheese

Mix Together
10 eggs
1 3/4 Cup Milk
2 T Mayo
salt & pepper

Layer in buttered 9x13 dish

Bread- Hash Browns- Sausage- Green Chillies- Cheese- Egg mixture

Set in refridgerater over night
Cook at 325 for about 60 min. or until brown

This is perfecet for Christmas morning!

note. You want the egg mixture to come to the cheese. You may need to add more eggs and milk.

You can leave out the hash brown if you want. Both ways are good!

Christmas Caramel French Toast

I've made this a few time's it's really easy & perfect for Christmas morning! I'm making it this year along with Lacie's Sausage Breakfast Casserole (hint, hint Lacie)! I will add a picture when I make it on Christmas!

1 c. packed brown sugar
1/2 c. butter/margarine
2 tbsp. corn syrup
12 slices bread (great with french bread or just cheap bread)
1/4 c. sugar
1 tsp. ground cinnamon (divide into 1/2 tsp)
6 eggs
1 1/2 c. milk
1 tsp. vanilla extract

1. In small saucepan, bring brown sugar, butter & corn syrup to a boil over med. heat stirring constantly. Remove from the heat. Pour into a greased 9x13 pan. Top with 6 slices on bread. Combine sugar and 1/2 tsp. cinnamon & sprinkle over bread. Layer next 6 slices bread. Sprinkle remaining cinnamon & sugar mixture.
2. In large bowl beat eggs, milk, vanilla & 1/2 tsp. cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
3. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 30-45 minutes.

I put pan in oven while it's heating up. So we can start opening presents. Then cook a little longer.

Shredded Pork Tacos

3 lb. Pork Roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 Onion, chopped
3 Cloves Garlic, crushed
1 10oz. Can Green Enchilada Sauce
1 4oz. Can Diced Green Chilis
1 14oz. Can Diced Tomatoes with Chilis
2 Chicken Bouillon Cubes
½ tsp. Cumin
½ tsp. Oregano
¼ tsp. Pepper

1. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot.

2. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours.

3. One hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.)

4. Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. This will concentrate all the liquids to make a thicker sauce.

5. Mix the thickened sauce into the shredded meat and serve in warm tortillas (I use the ones you cook yourself). Toppings of your choice: Cheese...I like Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, lettuce, sour cream, guacamole or avacado, olives, & salsa.

Cream Cheese Stuffed Cinna-Bun Pull-Aparts

20 Rhodes Bake and Serve Rolls, thawed
1 lb. light brown sugar
2 sticks unsalted butter
4 Tbsp. cinnamon sugar
8 oz. cream cheese (at room temperature)

1. In a bowl, combine cream cheese with ¼ cup brown sugar and combine well with spatula. Cover and place in refrigerator.

2. Lightly coat bottom of bundt pan with cooking spray.

3. Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.

4. Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball.

5. Evenly place 8 balls across bottom of bundt pan. Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns. Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.

6. Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350°. You will need to lay a piece of foil over top of pan after about 40 minutes when the buns start looking browned.
Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.

Chicken Cream Cheese Soup

1 lb. Chicken
6 C. Chicken Broth
1 Onion, diced
1-2 T. Butter
2 C. Sliced Baby Carrots
4-5 Potatoes, diced small
1 C. Milk
1/4 C. Flour
8 oz. pkg. Cream Cheese

1. Put 2 chicken breasts in pot of water; boil until cooked. Rinse chicken in cool water and shred.

2. In a separate large pot, saute onion in butter, until lightly browned. (My family doesn't like onions, so I saute in big pieces and let them boil in the broth and then remove them before adding additional vegetables.) Add broth to sauted onion then and add carrots and potatoes. Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup along with shredded chicken. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Fruit Pizza

Crust:

1 ¼ cups flour

1/3 cup brown sugar

3 Tablespoons powdered sugar

2/3 cup softened butter

Topping:

12 ounces cream cheese, softened

½ cup granulated sugar

1 Teaspoon vanilla

Fruit to layer over topping:

Strawberries

Raspberries

Blueberries

Bananas

Mandarin oranges

Peaches

Kiwi fruit, etc…

Crust: Mix all four ingredients together in a bowl until it forms a ball (do not overmix!). Press onto pizza pan until flat and even (leaving about 2-3 inches around perimeter) and use rolling pin if needed. Bake at 350 for 10-12 minutes or until golden brown. Cool completely.

Topping: Beat cream cheese, sugar and vanilla together until well combined. Spread over cooled baked crust. Arrange fruit on top starting with outer perimeter and working to the center. Sprinkle sugar over bananas and peaches if using to prevent browning.

Caramel Fruit Dip

1- 8 oz Cube of Cream Cheese
1/2 C. Powdered Sugar
16 oz. Bottle of Caramel Sauce

Warm all above ingredients in a sauce pan. You can serve it warm or cold. Very easy and YUMMY!:)

Sweet & Sour Chicken

¼ cup pineapple juice
½ cup red wine vinegar
¾ cup sugar
3 tablespoons ketchup
1 tablespoons soy sauce
½ teaspoon salt

Cut chicken in to bite size pieces. Beat 3 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it. Bake at 350 for 50 minutes uncovered. Serve over rice.

Six Can Chicken Tortilla Soup

My sister in law just gave me this recipe and it was really good. I made it SOOO fast.



1 (15oz) can whole kernal corn, drained
1 (14.5oz) can chicken broth
1 (10.75oz) can Cream of Chicken Soup
1 (10oz) can chunk chicken- I use the Sams size can 14oz
1 (15oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies, drained

Tortilla chips
Grated cheddar cheese

Pour everything into a large saucepan or stockpan. Simmer over medium heat until chicken is heated through. Serve over tortilla chips and top with shredded cheese.

Artichoke Dip

2 cans artichokes chopped
2 cans diced green chillies
1 cup Mayo
1 block cream cheese
1 1/2 C Parmesan Cheese (I use the whole bag)

Mix together then place in 8x8 dish and sprinkle with Parmesan cheese and sliced almonds. Bake 350 until hot maybe 30 min.

Frog's Eye Jello Salad

2 cans mandrine oranges
1 can crushed pineapple
1 can chunked pineapple
1/2 container cool whip
1 lg vannilla pudding (make as directed)
1 bag small marshmellows
1 box acini di pepe noodles (make as directed)

Mix all ingredients together and serve cold.

This makes a large batch!

Striped Delight

35 Oreo Cookies Finely Crushed (about 3 Cups)
6 Tbsp. Butter, Melted
1 pkg (8 oz.) Cream Cheese, Softened
1/4 C. Sugar
2 Tbsp. Cold Milk
1 12oz. Tub of Cool Whip, thawed & divided
3 1/4 C. Cold Milk
2 pkg. (4 serving size each) JELL-O chocolate flavor instant pudding
Candy Canes 4-6(as desired)

MIX crushed oreos and butter in medium bowl. Press firmly onto bottom of 9X13 baking dish. Refrigerate 10 minutes.

BEAT cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of the whipped topping. Spread over crust.

POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding: spread to cover pudding. Sprinkle with crushed candy cane.

REFRIGERATE at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator. Makes 24 servings.

Tomato Rice Soup

I grew up eating this and LOVE it!!!

1 lb ground beef
1/4 onion
1 can tomato soup
1 can tomato sauce
2 cans water
1 Cup instant rice

In large saucepan brown beef with onion and your choice seasonings. Only drain fat if there is a ton otherwise leave it. Add soup, sauce, and water bring to a boil then add rice. Cook until rice is done. Super Easy!!! For larger batch just add more soup and water.

Chicken Taco Soup

2 or 3 Cooked Chicken Breats (cubed or shredded)
1/4 Chopped Onion, or I use dried minced onion
1 can tomato sauce
2 cans of your choice beans (I use kidney and pinto) drained and rinsed
1 can diced tomatoes
1 can corn, with juice
1 or so cans of water
2 T. Taco seasoning
1 T. Ranch Dressing or Dip Mix

Mix all together and serve hot. Top with corn chips, sour cream, shredded cheese, and avocado.

Or crock pot on low for 6 to 8 hours

Enjoy!!!

Peanut Butter Balls

1 cup sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or margarine, softened
1 bag chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)
Finely chopped peanuts for garnish, if desired

Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed or parchment paper. Let balls stand for 20 minutes until dry. Melt the chocolate chips and shortening in a double boiler. Drop balls one at a time in melted chocolate. Using a fork, remove from the chocolate, letting excess chocolate drip off. Place back on the waxed paper. Let dry about 1 minute, then sprinkle with chopped nuts if desired. Let stand until dry. Store tightly covered in a cool dry place.

Oreo Truffles

1 package (1 lb.) Oreo cookies
1 package (8 oz.) cream cheese, room temperature
1/2 tsp. vanilla extract
1 bag chocolate chips
1-2 teaspoons shortening(just enough to thin chocolate chips for dipping)

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.

Refrigerate for 45 minutes or until firm. Line two cookie sheets with parchment paper.
In double-boiler, melt milk chocolate and shortening. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on parchment-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. You can also add oreo crumbs to the tops. Let cool. Store in airtight container, in refrigerator.

Thanksgiving Turkey Cookies

These are so dang cute and the kids love to make them:)
All you need is a batch of sugar cookies, white frosting, candy corn, mini m&m's, and orange & black decorating icing! Enjoy....gobble gobble:)

Mexican Layered Dip

Layer the following items..along with any others you may like to add:)

refried beans
sour cream
mexican blend shredded cheese
tomatoes
avacado
cilantro

Serve w/ tortillas or tortilla chips!

Spicy Pumpkin Cheesecake

1 Egg Yolk
1 Extra Large Graham Cracker Crust
2 8oz. Pkg. Cream Cheese
3/4 C. Sugar
2 Eggs
16 oz. Can Pumpkin
2 tsp. Cinnamon
1/4 tsp. Ginger
1/4 tsp. Cloves
Whip Cream Topping

Beat egg yolk. Brush on crust. Bake @ 350º for 5 minutes & set aside. In large mixing bowl beat cream cheese, sugar, and eggs. Add pumpkin and spices, mix together, and spoon into the pie crust. Bake at 350º for 45 minutes, or until firm. Refrigerate and top with whip cream. YUM:)

Shortbread

1 lb. Butter
1 C. Powdered Sugar
2 tsp. Almond Flavoring
4 C. Flour

Shape into balls or as desired and bake at 325º for 15 minutes.

Pumpkin Squares

1 pkg. yellow cake mix
3 beaten eggs
1 tsp. baking soda
1/2 c. oil
2 tsp. cinnamon
1 (30 oz.) can pumpkin

Mix together for 2 minutes. Bake in greased jelly roll pan at 350º for 30-40 minutes.

Frosting for Pumpkin Squares:

1 (3 oz.) pkg. cream cheese
3/4 c. butter
1 tbsp. milk
1/2 tsp. vanilla
2 c. powdered sugar

Beat together until fluffy. Keep refrigerated.

Avacado Bean Dip

1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (I prefer spicy--and the pico de gallo variety)
1/4 cup finely chopped green onions (optional)
2 Tb diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Combine all ingredients and serve with chips! Super easy and very tasty!

Breadsticks

These breadsticks are super easy and quick to make and they taste SO GOOD!!

1 C Warm Water
1 3/4 tsp Yeast
1 T Sugar
2 T Olive Oil
1/2 tsp Salt
2+ C Flour

Dissolve yeast in sugar and water. When dissolved, add salt and oil. Stir in flour, adding enough so that you can handle the dough. Knead for 4-5 minutes, then rise for 30 minutes. Shape into 8 breadsticks. Season if desired with garlic salt and parmesan cheese, or leave plain. Rise one hour. Bake at 400 for 15-20 minutes, until golden brown.

Spinach Lasagna

1 lb. Lasagna Noodles
4 C Chopped Spinach
16 oz. Marinara
2 C Ricotta Cheese
2 Eggs
1/2 C Parmessan Cheese
Salt and Pepper
2 C Mozzarella Cheese
2 T Parmessan Cheese
Sliced Mushrooms (optional)

Prepare noodles according to package directions. Steam spinach 2-3 minutes and drain excess water. Mix ricotta with egg, parmesan, salt and pepper.

Spread a thin layer of tomato sauce on the bottom of a large casserole dish. Cover and layer with noodles, ricotta, spinach, sauce, and mozzarella. Top with the noodles, remainder of the sauce, mozzarella, and 2 T parmessan cheese. Bake uncovered at 350 for 40 minutes.

Chicken Roll Ups

1 6 oz. pkg of Chicken Stuffing Mix
2 Beaten Eggs
6 Small Boneless Chicken Breast Halves, pounded to 1/4 inch thickness
1 Can Cream of Chicken Soup
1/4 C Milk
1 tsp Paprika

Combine stuffing mix with 1 C water. Let stand for 5 minutes. Stir in eggs. Spread stuffing mixture evenly over chicken and roll up inside chicken. Place chicken, seam side down in baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika. Bake at 400 for 30 minutes, or until chicken is completely cooked.

Chicken Cordon Bleu

Chicken Breasts
Thin Cut Deli Ham
Sliced Swiss or Provolone Cheese
Ritz Crackers

Pound chicken breasts to 1/4 of an inch. Roll each chicken breast up with a slice of ham and a slice of cheese inside. Secure with toothpicks if needed, then roll in crushed cracker crumbs. Bake 30 minutes at 375, top with cream of chicken soup or chicken gravy.

Vegatable Soup

Chuck or round steak, cubed
Onion
Worcestershire sauce
*Brown the meat and onions together in olive oil in a large stock pot; after it starts to brown, add a generous sprinkling of Worcester-shire sauce. Finish browning, stirring often.

Add Canned Diced Tomatoes (any kind...I use about 2-3 cans)
*Fill the pot to about the half-way point; simmer for a couple of hours

Add in the last 90 minutes:
Carrots
Potatoes
Celery
Cabbage

Add your choice of frozen vegetables in the last 45-60 minutes:
Corn
Peas
Green beans

Season with parsley, basil, salt, & pepper.

You can also add small pasta, like alphabet. Barley can also be added.

Chicken and Wild Rice Chowder

1 C Sliced Mini Carrots
1 C Sliced Celery (2 stalks)
1 C of Quartered Mushrooms
3 T Butter
3 T Flour
2 14 oz Cans Chicken Broth
2 1⁄2 C Chopped Cooked Chicken
1/2 C Wild Rice
1⁄4 tsp Ground Black Pepper
14 oz Can Evaporated Milk

In large pot bring chicken broth to a boil and add wild rice, cook until rice is tender. In a separate saucepan cook carrots celery and mushrooms in hot butter over medium heat until tender. Stir in flour. Add vegetable mixture to broth & rice mixture. Add chicken and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in milk. Heat through.

Chowder

2 Stalks of Finely Chopped Celery
3 T Butter
3 T All Purpose Flour
1 14 oz. Can of Chicken Broth
2 C Diced Potatoes, Cooked Halfway in the Microwave
1/2 C Onion
2 1/2 C Milk
4 Slices of Bacon, cooked and crumbled
Salt and Pepper

Saute celery and onion in butter. Add flour. Stir in broth and bring to a boil, stirring constantly. Add potatoes. Cook until tender, 10 minutes. Stir in milk and heat through. Stir in bacon and any other things you like in your chowder.

Add in ideas:

Corn
Peas
Red Pepper (saute with celery and onion)
Cooked Chicken

Strawberry Orange Spinach Salad

6 C Spinach/Romaine Blend
1 C Strawberries
1/3 C Chopped Green Onions
1 C Mandarin Oranges, Drained
1/4 C Sugared Pecans (heat over medium with 1-2 T sugar until sugar melts and coats nuts)

Dressing:
1/4 C Honey
1/4 C Orange Juice
2 T Vegetable Oil or Olive Oil
2 tsp Dijon Mustard

Shake dressing together and serve.

Spinach and Bowtie Pasta Salad

16 oz Bowtie Pasta
1 Bunch of Green Onions Chopped
2-3 C Chicken Cooked and Diced
6 oz Peanuts - regular or honey roasted
6 oz Craisins - optional
1 Bunch of Spinach
2 Cans Mandarin Oranges

Dressing:
1/2 C Vegetable Oil
1 C Teriyaki
2/3 C White Vinegar
6 T Sugar
1/2 tsp Salt
1/2 tsp Pepper
sesame seeds (as desired)

Make dressing. Marinate pasta, chicken and green onions in dressing 2-3 hours before serving. Add rest of ingredients toss, and serve.

Broccoli Cheese Chowder:

Your family will love this rich and smooth broccoli cheese chowder. Try serving with bread or in bread bowls. It's also delicious with asiago bagels.

2 bunches (about 1 pound) fresh broccoli

1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 flour
4 cups milk
1 cup chicken broth
1 1/2 teaspoons salt
2 cups grated cheddar cheese

Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces; set aside. Saute chopped onion in the 1/4 cup butter until tender; set aside. In a large saucepan or soup pot prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1 to 2 minutes until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately or keep warm over low heat. Makes 6-8 servings.

Strawberry Bottom Cheesecake

1 6oz. Shortbread or Graham Cracker Pie Crust
4 oz. Cream Cheese, Softened
1/4 C. Sugar
1/2 C. Sour Cream
1 tsp. Vanilla
4 oz. Frozen Whipped Topping, Thawed
2 C. Fresh Strawberries, Thinly Sliced
1/2-3/4 C. Strawberry Glaze (depending on how much you like)

1. Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping.
2. Spread thin layer of glaze over bottom of crust. Mix remaining glaze in with sliced strawberries and spoon into pie crust. Gently spread cream cheese mixture over glazed berries.
3. Cover with the inverted dome from the crust and chill until set; at least 4 hours.

Chicken Enchiladas

3 Chicken Breasts
9-10 Uncooked Tortillas, Cooked
1 Can Green Chili Enchilada Sauce
1/2 C. Sour Cream
1/2-3/4 Can Cr. of Chicken Soup
1 C. Shredded Cheddar Cheese
Onion Powder (To Taste)
Salt
Pepper

1. Steam or boil chicken breasts until cooked. Shred chicken into frying pan and fry with green chili enchilada sauce.
2. In a medium bowl mix together sour cream, cream of chicken soup, cheese, onion powder, salt, and pepper. Add chicken mixture and stir together. Fill tortillas, and roll.
3. Spread a thin layer of sour cream on the bottom of a 9x13 pan. Place filled tortillas in pan and top with another thin layer of sour cream and sprinkle with cheese.
4. Cook at 350º for about 30 minutes.
5. Eat just how they are, or top with guacamole, olives, tomatoes, & salsa:)

Peanut Butter Cookies

1 C Butter, softened
1 C Peanut Butter
1 C Granulated Sugar
1 C Packed Brown Sugar
1 tsp. Baking Soda
1 tsp. Baking Powder
2 Eggs
1 tsp. Vanilla
2 1/2 C Flour
Granulated Sugar
2 12oz. Bags of Reeses Peanut Butter Cup Miniatures

1. In a large mixing bowl beat the butter and peanut butter with an electric mixer for about 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat till combined. Beat in the egg and vanilla till combined. Then add flour and beat in until combined. Preheat Oven. Place dough in fridge for 10 minutes to make it easier to handle.
2. Shape dough into balls, and roll in additional granulated sugar to coat. Place balls on an ungreased cookie sheet. Bake at 375º for regular ovens or 350º for convection ovens for 7 to 9 minutes.
3. While the cookies are baking unwrap as many reeses peanut butter cups as there are cookies. Remove cookies from oven lightly push one reeses peanut butter cup (turned upside down) into the center of each cookie, then remove the cookies from the tray and allow to cool on a wire rack.

This recipe makes about 60 cookies....if you don't want that many (which I always do-cuz we LOVE them:) You can half the recipe.

Tuna Alfredo Pasta

This is my kids favorite meal...I usually make it for them when Ryan and I go out somewhere or when I just need something quick and they love it. Enjoy:)

1 16oz Bag of Rotini Pasta
1 Can of White Albacore Tuna Fish
1 Jar of Ragu Cheesy Classic Alfredo Sauce
Salt & Pepper
Parmesan Cheese

Cook bag of Rotini Pasta, drain & place back in the pan. Place Tuna in a small bowl and flake apart then add to drained pasta along with Alfredo Sauce & Salt & Pepper to taste. Top individual portions with Parmesan Cheese as desired.

Pasta Salad

12 oz. bag of Wacky Mac Veggie Spiral Noodles
2 Medium Tomatoes Diced
1/2 Red Pepper Diced
1 Cucumber peeled, quartered, & sliced
1 Can Olives, Sliced
1 C. Bernsteins Cheese & Garlic Italian Dressing

Cook noodles then drain and rinse with cold water. Add cut up vegetables and dressing and stir.

Chinese Chicken Salad -

Mix 1/2 bag of coleslaw mix,
some green onions (2-3),
tin of mandarin oranges,
slivered almonds,
cooked diced chicken,
sesame seeds (if you have them),
cilantro to taste,
celery if you want to but not necessary,
broccoli
and 1 bag of crushed Ramen noodles.
Mix all together and pour dressing on top. I just buy almost any oriental dressing but right now I am using Kraft Asian Toasted Sesame.

Sugar Cookies

¾ c. butter
¾ c. shortening
1 ½ c. sugar
4 eggs
5 ¼ c. flour
1 ½ tsp. baking soda
3 tsp. cream of tartar
2 ¼ tsp. vanilla

Cream together butter, shortening, and sugar. Add eggs and blend well. Add flour mixture gradually to cream mixture and mix together. Add vanilla. Chill dough for a couple hours. Bake on ungreased cookie sheet at 350º for 7-10 minutes.

Frosting:
½ cube margarine
Milk
Powdered sugar
Vanilla

Banana Cookies

2 ½ C. flour
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
2/3 C. shortening
1 C. sugar
2 eggs
1 tsp. vanilla
1 C. ripe mashed bananas

Mix dry ingredients. Cream sugar and shortening, add whole eggs 1 at a time. Mix in the other crap. Ungreased cookie sheet.

Bake at 400º for 12 minutes.

Buttermilk Chocolate Sheet Cake

Mix:
2 c. flour
2 c. sugar
1 tsp. baking soda
¼ tsp. salt

Boil and add:
1 c. butter or margarine
1/3 c. cocoa powder
1 c. water

Add:
2 eggs
½ c. buttermilk
1 ½ tsp. vanilla

Bake on 350º for 25 minutes.

Frosting

¼ c. butter
3 T. cocoa powder
3 T. buttermilk

Boil; remove from heat.

Add:
2 ¼ c. powdered sugar
½ tsp. vanilla

Homemade Flour Tortillas

2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening (buttered is best!)
1/2 c. plus 1 T. lukewarm water

Combine ingredients and then divide into 6 equal portions. Cover and let rise 45 minutes. Roll into tortillas and then cook over medium in a skillet until it bubbles and then flip.

Strawberry Avacado Salad

2 heads of butter lettuce or 2 heads of dark leafy lettuce like romain
1 package of strawberries sliced
3 avacados sliced
1 package of sliced almonds

Cut up the lettuce and then add strawberries, avacados, and almonds. I also like to add purple onion sometimes.

Dressing:
1/2 cup sugar
1 tsp. dry mustard
1 tsp. salt
2 tsp. celery seed
3 tsp. grated onion
1 cup salad oil
1/3 cup red wine vinegar

Mix all ingredients and toss over salad

Olive Garden Alfredo Sauce

1 pint heavy cream
1 stick of butter
2T cream cheese
1 cup Parmesan cheese(I like fresh grated the best)
1 tsp. garlic powder

In a saucepan combine butter, heavy cream and cream cheese. Simmer until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer for 15-20 minutes on low. Sometimes I even add a little more parmesan cheese then the recipe calls for.

Twitty's Grilled Chicken Marinade

4-5 Boneless Skinless Chicken Breast cut into about 2 inch pieces
1 can of crushed pineapple
1 cup of brown sugar
1/2 cup olive oil
1/3 cup soy sauce
1/8 teaspoon of garlic salt
1 tsp. ginger

Mix all ingredients together in a large bowl and then add chicken and marinate in the fridge overnight. Grill on your grill until cooked all the way through. The smaller pieces of chicken help to get the marinade flavor all the way through.

Chicken Tortilla Soup:

4 chicken breasts or 2-3 lbs. of tenders
2 15 oz. cans black beans, undrained (you can substitute 1 can of white beans if you want)
2 15 oz. cans of Mexican stewed tomatoes or Spicy Rotel tomatoes
1 C. salsa
4 oz. can mild chopped green chilies
14 oz. can tomato sauce
tortilla chips
grated cheese
sour cream

Combine all ingredients except chips, cheese and sour cream and cook on low in crock pot for 8 hours.
Top with chips, cheese and sour cream. ENJOY!!!

Oatmeal Butterscotch Cookies:

1 cup (2 sticks) butter
1 1/2 cups brown sugar
2 egg
1 Tbsp water
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups oatmeal
1 1/2 cups butterscotch chips

Preheat oven to 350 degrees. Grease a cookie sheet or line with wax paper. Set aside. In a large mixing bowl, combine butter and sugar and mix until creamy. Add eggs and water and beat until smooth. Mix flour, baking powder, baking soda and salt together in a separate bowl. Add to mixture in mixer bowl and mix. Then add oatmeal and butterscotch chips. Mix with a spoon until just blended. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake for 8-10 minutes.

Cream Cheese Brownie's

Any box of brownie mix

Make as directed from box.

1 8oz package cream cheese
1/2 C Sugar
1 Egg
cap full of vanilla

Cream together cream cheese, sugar, egg, and vanilla.

In 9x13 baking pan pour half the brownie mix. Then pour all the cream cheese mixture on top of the brownie mix. Drop by large spoonfuls the remaining brownie mix then swirl together with knife. Bake as directed on box you will have to add some time just watch it until knife comes out clean.

My friend Shana gave me this recipe...Thanks Shana

Cheddar Biscuits

2 C Bisquick
1/2 C Cold Water
3/4 C Grated Cheese

Mix above ingredients until well blended. Makes approx. 12 dough balls and place on ungreased cooking sheet. Bake at 425º for 8-10 min.

Mix together
1/4 C melted butter
1/4 tsp. Italian seasoning
1/4 tsp. Garlic powder
pinch or two of Parsley flakes

(adjust spices to your liking)

Brush over hot biscuits before removing from cookie sheet.

I have received this recipe from a few different friends so thank you to them:)

Beef Enchiladas

1 lb Hamburger
2 Cans Pinto Beans
1 Can Olives
1 Can Green Chiles
1 Large Can Red Enchilada Sauce
Tortillas
Cheese

Brown hamburger meat with your choice of seasonings and optional onions, drain grease then add pinto beans (rinsed and drained), olives (sliced), and the green chiles. Roll mixture in flour tortillas or layer with corn tortillas. Add cheese and sauce in each roll then pour the remaining sauce over the top and sprinkle with cheese. If layering do as follows...corn tortillas, meat mixture, cheese, red sauce and repeat, the top should end with sauce and cheese. Bake at 350º for 30 min or until hot. Enjoy!

Becky's Fruit Trifle

THIS IS SO GOOD!!!
1 Yellow Cake Mix
1 Box (4 3/4 oz) Junket Danish Dessert, Rasberry or Strawberry Flavor
3 1/2 C Water
Cut Up Fruit (Strawberries, Rasberries, Peaches)
1 Small Box Vanilla Pudding
16 oz. Sour Cream

1. Make the yellow cake mix as directed a day in advance so it is a little on the dry side.
2. Make Junket Danish Dessert with 3 1/2 cups of water (Not what it calls for on the box) and let cool for about 30 minutes & then combine with your desired cut up fruit.
3. Make small box of vanilla pudding as directed and combine with sour cream.
4. Layer in pan or bowl repeatedly in this order from bottom to top:

• Cake (Bottom)
  
• Pudding & Sour Cream Mixture
• Berry Mixture (Top)