Tuesday, July 5, 2011

Chicken Pot Pie

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 deep dish frozen pie crusts

1 Preheat oven to 400°F.
2 Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3 Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4 Combine broth and half and half.
5 Gradually stir into vegetable mixture.
6 Cook over medium heat stirring constantly until thickened and bubbly.
7 Stir in salt and pepper; add chicken and stir well.
8 Pour into pie shells and top with pie tops.
9 Cut slits to allow steam to escape.
10 Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

To cook from frozen state cook at 375 degrees for 50 minutes or longer if needed.


Monday, July 4, 2011

Sausage Supper

1 lb fully cooked sausage, cut in to 1/2inch slices
1 medium onion, chopped
1 medium green bell pepper, cut into 1inch chunks
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 TBS brown sugar
1/4 tsp garlic powder
1/4 tsp pepper
1 can (20 oz.) unsweetened pineapple chunks
2 TBS cornstarch
Hot cooked rice

In a skillet, cook the sausage, onion, and green pepper until the sausage is lightly browned; drain.
Add tomatoes, broth, brown sugar, garlic powder, and pepper.
Drain Pineapple, reserving juice.
Stir pineapple into sausage mixture. Bring to a boil uncovered for 5 minutes.
Combine cornstarch and reserved juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.


Tuna Melt

2 cans albacore
1/2 cup mayo (I dont measure this out, I just put enough in to make it moist)
1/2 cup cheese (I dont measure this either I just throw it in)
2 green onions
1/2 tsp garlic salt
1/4 tsp pepper

Drain cans of albacore.
Put tuna in a bowl.
Add graded cheese to bowl.
Rinse green onions, cut them up, and place in bowl.
Add pepper and garlic salt.
Mix it a couple times and then add the mayo.
Preheart you oven or toaster oven to 325.
On your cookie sheet cut the rolls in halve.
Place the bottom have upright with the tuna on it.
Then take the top half and place it upright on the pan.
Makes for a really yummy sandwhich.


Chicken And Biscuits

1/2 large onion
1 1/2 tsp butter
4 cups cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup pimento or small jar
1 cup shredded cheese
shopping list
6 biscuits

Heat butter in small pan and saute onions.
Place chicken in water to boil for 20 minutes.
While chicken is boiling combine sauted onions, sour cream, cream of chicken soup, milk, and pimento in a bowl and mix well.
When chicken is done boiling take off stove and either cut it in chunks or shred it.
Put chicken in bowl with other ingredients and mix well.
Greese Baking Dish and spoon mixture into dish.
Bake at 350 for 15 minutes
Take out of oven and sprinle 3/4 cup cheese on top.
Arrange biscuits on top of sprinkled cheese and then add the remaining cheese on top of the biscuits.
Bake until biscuits are golden brown usually about 20 minutes.
TIP: Try and space the biscuits apart a little. If they are touching it will take longer for the biscuits to cook through evenly.


Chicken Tortilla Soup

4 - 6 chicken breast halves (2-3 chicken breasts cut in half)
2 15 oz. cans black beans un-drained or pinto beans
2 15 oz. can Mexican stewed tomatoes
1 cup salsa
14.5 oz. can tomato sauce
tortilla chips
Shredded cheddar cheese
sour cream

Combine all ingredients, except chips and cheese, in large slow cooker.
Cover and cook for 8 hours on low or 4 hours on high.
Just before serving, remove chicken and cut/shred into bite size pieces.
Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips, top with cheese.
Add sour cream when serving.


Chicken Brocolli Quiche

1 can cream of chicken soup
1 cup milk
6 eggs
pinch of cayenne pepper or paprika
10 ounces broccoli
1 cup shredded cheese
2 frozen pie crusts

Bake at 450 20-25 minutes


Bowties With Sausage Cream Sauce

1 package Bowtie pasta shopping list
2 tablespoons olive oil shopping list
1 pound sweet or hot (your choice) Italian sausage, casings removed and crumbled shopping list
1/2 teaspoon crushed red pepper flakes shopping list
3 cloves garlic, minced shopping list
1/2 cup diced onion shopping list
1 can Italian-style plum tomatoes (28 ounce) drained and coarsely chopped shopping list
1 1/2 cups heavy cream or half & half shopping list
1/2 teaspoon salt shopping list
3 tablespoons minced fresh basil
shopping list

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to minutes, or until al dente; drain and set aside. Heat oil in a large, skillet over medium heat, add sausage and red pepper flakes and then until sausage is evenly brown. Stir in onion and garlic, cook until onion is tender. Add tomatoes, cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve.


Creamy Lemon Squares

20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine
1 pkg. (8 oz.) CreamCheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar
HEAT oven to 350ºF.

LINE 8-inch square pan with foil. Mix wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.

BEAT Cream Cheese and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.


4 Layer Dessert

1 c. flour
1/2 c. butter softened
1/2 c. finely chopped nuts

Mix and press into 9 x 12 inch pan. Bake for 15 minutes at 350 degrees.


8 oz. cream cheese room temp
1 c. Cool Whip
1 c. powdered sugar

Mix and spread over First Layer.


2 small boxes instant pudding or 1 large box
3 c. milk

Mix and spread over Second Layer.

Top with rest of Cool Whip and nuts.

Country Chicken with Gravy Recipe - Light

3/4 cup crushed cornflakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons fat-free evaporated milk
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil

1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon sherry or additional condensed chicken broth
2 tablespoons minced chives

In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken. Yield: 4 servings.


Teriyaki Chicken Rice or Noodle Bowl

4 c. cooked rice
3 boneless skinless chicken breasts, cut into 1 in. cubes
1 green or red bell pepper, sliced long and thin
1/2 c. carrots, sliced long and thin
1/2 c. zucchini or broccoli, sliced thin (I use both)
1/2 onion, sliced long and thin
Teriyaki Sauce: Sauce is doubled from original recipe1/2 c. soy sauce
2 c. water
1 tsp. ground ginger or ginger powder
1/2 t. garlic powder (or fresh garlic, minced)
2/3 c. brown sugar
4 t. cornstarch
1/2 c. water

Start the rice cooking. For the sauce, mix all of the ingredients
together except for the 1/2 c. water and cornstarch in a medium to
large saucepan. In a small bowl, combine the cornstarch and 1/2 c.
cold water and dissolve. Add mixture to the sauce pan. Heat and
simmer until sauce thickens to desired thickness. Add water to thin
the sauce if it becomes too thick. Set sauce aside. For the rice bowl,
cut all of the vegetables and chicken and warm a wok or large skillet.
Once the pan is hot, add a tablespoon of oil to the pan. Add the cut
up pieces of chicken and saute unil golden brown and cooked
through (abou 7-10 minutes). Once chicken pices are cooked, set
aside. Add the onions to the hot pan and saute until slightly tender.
Add the peppers, carrots and zucchini to the pan and saute until
vegetables are al dente (not over cooked and mushy). Add the
chicken back to the pan and season with salt and pepper (or Montreal
Steak Seasoning). Pour a generous amount of the teriyaki sauce to
the pan and combine until sauce is warmed. Serve chicken &
vegetables over cooked rice.

Taco Soup

1 pound ground beef, browned and drained
1 can stewed tomatoes
2 cans tomato sauce
1 can corn
1 can kidney beans
1 can black beans
1 package taco seasoning mix

Throw all ingredients into a crock pot and cook on low all day. Top with grated cheese, sour cream, chopped tomato, avocado, or whatever you like on your tacos and serve with tortilla chips for dipping. Enjoy! (This dish is also freezable!)

Chicken Broccoli Casserole

10 oz. broccoli and drained
3 boiled chicken breasts shredded
1 can cream of mushroom
1/2 can of milk
1/2 cup mayo
Juice of 1 lemon
shredded cheese
bread crumbs

Bake at 350 for 30 min.

Baking Powder Biscuits

1/2 cup shortening
2 cups flour
1 TBS sugar
3 tsp baking powder
1 tsp salt
3/4 cup milk

Heat oven 450 degrees
Cut shortening into flour, sugar, baking power, and salt in medium bowl, using pastry blender until mixture looks like fine crumbs.
Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or past 1/2 inch thick. Cut with floured cutter. Place on ungreased cookie sheet about 1 inch apart.
Bake 10-12 minutes or until golden brown.


1cup granulated sugar
1 cup brown sugar
1 cup butter or margarine
2 eggs
1 tsp vanilla
Cream butter and sugar then add eggs and vanilla
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 ¼ cups flour
2 ½ cups oatmeal (old fashioned or quick)
You can add 1 cup of coconut, raisins, nuts, chocolate chips
Bake at 375 for 12 minutes

Have not tried these myself yet.

Cranberry Salad

2 cups Frozen cranberries- grind with food processor
3/4 cup sugar

mix together let stand for 1 hour to dissolve sugar

Add: 1 can crushed pineapple, drained
1 cup chopped nuts
1 tub cool whip
12 oz minature marshmellows

Chocolate Nut Bread

4cups all-purpose flour
1cup granulated sugar
1tsp baking powder
1TBS baking soda
1tsp salt
2 eggs
1 3/4 cups milk
2/3cup vegetable oil
2cups (12-oz. pkg.) Chocolate chips, divided
1 1/2 cups chopped walnuts


PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.

COMBINE flour, sugar, baking powder, baking soda and salt in large bowl.

COMBINE eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans.

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.

MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread. Sprinkle with additional nuts.

Yields 24 slices (12 slices per loaf)

Old-Fashioned Potato Salad

6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
4 hard-cooked eggs, chopped

1- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
2- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.


Super Quick Fudge

3 ½ C of powdered sugar
½ C cocoa
¼ tsp salt
¼ C milk (may need a little more milk)
1 tsp vanilla
½ c. butter melted
½ Crunchy peanut butter

1. Combine sugar, cocoa, salt, and vanilla in a large glass bowl.
2. Pour melted butter and milk over the top of the dry mixture.
3. Cook uncovered on high for 1 min and 30 sec.
4. Remove from microwave and stir in peanut butter. Stir until smooth.
5. Pour into a buttered 8 inch square pan.
6. refrigerate for 20 min or until cool.
7. Cut makes 16 pieces.

Banana Cream Pie

2 pie crust, deep dish
3 bananas
2 1/2 cups milk
3 1/2 oz vanilla pudding mix
3 1/2 oz banana pudding mix
2 cups whipped topping
1 chocolate bar

Slice 2 of the bananas and arrange in bottom of baked and cooked pastry
shells. Pour cold milk into a medium bowl. Add pudding mix and whisk until
thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into
pastry shell. Chill at least 3 hours before serving. Garnish with
remaining whipped topping, slices of the remaining banana and shaved


6 c. rice crispies
1 c. sugar
1 c. light corn syrup
1 c. peanut butter
1 c. butterscotch chips
1 c. chocolate chips

In a large pan, bring sugar and corn syrup to a boil. Remove from heat and melt 1 cup of peanut butter in the mixture. Mix in rice crispies. Spread in a 9x13 pan. Melt butterscotch chips and chocolate chips in a small saucepan on low. Spread over rice crispy mixture. Cool before serving.


2 c. sugar
2 cubes margarine
3 c. flour
2 eggs
3 tsp. baking powder
1 can evaporated milk
1 tsp. vanilla
1 tsp. almond extract
1/2 c. nuts
1 tsp. cinnamon

With pastry blender, mix sugar, margarine, and flour together. This will be lumpy. Set aside 1 cup of this mixture for the topping. To the remaining mixture, mix in the baking powder, and then add the eggs and milk. Mix with a spoon until combined thoroughly, but do not over mix. Add vanilla and almond extract. Pour into baking pan. Mix the 1 cup dry mixture with the nuts and cinnamon. Sprinkle this over the top of the cake batter. Bake at 325° for 20-30 minutes or until light brown. Prepare icing while baking. ICING: Melt 2 Tbs. margarine and a little hot milk together in small bowl. Add 1/2 tsp. almond extract and powdered sugar to make a thin icing. Drizzle over cake while warm.

Country Chicken and Vegetables

4 chicken breasts
1 1/2 lbs potatoes, cut in chunks
1/2 lb baby carrot
1 cup chopped onion
2 (1 ounce) packages dry chicken gravy mix
1 1/2 cups water
1 teaspoon thyme
1 teaspoon minced garlic
1/4 teaspoon sage
1 teaspoon seasoning salt
1 cup sour cream

1 Cut chicken breasts in half crosswise.
2 In crockpot, put potatoes, carrots and onions.
3 Top with the chicken.
4 In small bowl, mix gravy mix with the next 5 ingredients until smooth.
5 Pour over chicken.
6 Cover and cook on low for 8 hours.
7 Remove chicken and vegetables.
8 Whisk sour cream into drippings.
9 Serve over chicken.


Cream of Broccoli Soup

4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups half n half
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp Cheddar cheese

a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
2. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
3. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
4. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese


Ham & Potato Soup

3 pounds potato, sliced
1 onion, chopped
1 cup shredded cheddar cheese
1 cup cooked ham, chopped
1 can cream of mushroom soup
1/2 cup water

Combine the potatoes, onion, cheese and ham in crock pot. Stir together
the mushroom soup and water in a small bowl until well mixed; pour over
potato mixture in slow-cooker. Cover pot. Cook on high for 4 hours or
until potatoes are tender. Stir mixture just before serving.

Ultimate Chocolate Chip Cookies - Betty Crocker

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 egg
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolate chips (2 cups)

1.Heat oven to 375ºF.
2.Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3.Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4.Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Makes 4 dozen cookies


Loaded French Bread

1 loaf french bread
1/2 stick butter, softened
2 tablespoons mayonnaise, heaping
1 cup shredded mozzarella cheese
1 cup shredded Monterrey jack cheese
1 cup shredded cheddar cheese
1 can olives, sliced
20 pepperoni slices, chopped
2 green onions, sliced
1/2 cup banana peppers, chopped
1 tomato, diced
garlic powder
Italian seasoning
In a large mixing bowl, combine all ingredients (except for
the bread) using a spatula or wooden spoon. When
everything is mixed together really well, spread the mixture
evenly over the bread and bake at 325 for 20-25 min. or until
cheese is melted and bread is slightly crispy. Cut up into


6 eggs
2 1/2 cups milk
1 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt

Beat eggs until thick and lemon-colored. Stir in milk. Sift dry
ingredients; add to egg mixture, mix til smooth. Drop by
tablespoon into medium heated, buttered griddle. (I use
Pam). Spread batter evenly. Turn when one side is brown
and brown other side. Spoon melted butter and powdered
sugar (or your favorite topping), roll and enjoy!

Carrots N Onions

1 pound carrots, sliced 1/4" thick
1 1/4 cups water, divided
1 teaspoon chicken bouillon
1 medium onion, sliced, separated into
2 tablespoons butter
1 tablespoon flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
dash pepper

1. In a saucepan, combine carrots, 1/2 cup
water and bouillon. Bring to a boil. Reduce heat;
cover and cook for 5 minutes or until carrots are
crisp-tender. Drain, reserving cooking liquid. Set
carrots aside and keep warm.
2. In a large skillet, saute onions in butter for
10 minutes. Sprinkle with flour; stir until blended.
Stir in the salt, honey, sugar, pepper and
reserved cooking liquid until blended. Add
remaining water; bring to a boil. Reduce heat;
simmer, uncovered, for 10 minutes. Stir in
carrots; heat through.

Black & White Brownies

2 cups flour, PLUS 2 tablespoons
3/4 cup Hershey's unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons almond es
8 ounces cream cheese, softened
1/2 cup confectioner's sugar

Preheat oven to 325. Coat 9x13 baking dish with cooking
spray. Line dish with wax paper or tin foil, leaving 2 inch
overhang on handle sides, then spray with cooking spray.
(sounds crazy I know but makes it so easy to cut them!) Sift
flour, cocoa powder, baking soda, and salt into a large bowl
(I cheated and only mixed the ingredients in a bowl, I'm not a
professional baker). In your mixer bowl cream butter and
granulated sugar until smooth. Add 2 eggs, 1 tsp vanilla,
and 1 tsp almond extract, and beat until smooth, scraping
down sides of bowl. Reduce speed to low; add flour mixture.
Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; and refrigerate for later. Press
remaining dough into bottom of prepared dish. Bake until
base is set and edges are puffed, 22 minutes (don't over
bake or this brownie layer will be too hard and crumbly). Let
cool in dish on a wire rack while you make cream cheese
layer. (Leave oven on, it will only take you a few minutes to
make). Mix cream cheese, confectioner's sugar, and
remaining egg and 1/4 tsp vanilla and 1/4 tsp almond extract
in a medium bowl. Spread over semi-cooled base; crumble
reserved dough on top. Bake until filling is set, 25-28
minutes. Let cool in dish on wire rack (don't remove from
pan yet or you'll have a mess, if you're in a hurry put your
pan in the freezer for 10 min or so just to let them set), then
lift out using overhang handle. Cut into squares. This will
keep, covered and refrigerated for up to 3 days (they are
delicious cold, don't count on them sticking around for more
than a day).

Beef N Pasta

1 large Onion
2 garlic cloves, minced
1 TBS olive oil
1lb ground beef, browned and drained
2 16 oz cans stewed tomatoes
1 16 oz can water
1 cup dry elbow macaroni
salt to taste
pepper to taste
fresh Parmesan cheese

Saute onions and garlic on olive oil.
Brown ground beef and drain.
Add ground beef, tomatoes, water, raw macaroni, salt, and pepper to the onions and garlic.
Cook for 15 to 20 minutes or until macaroni is tender.
If desired top with cheese.


Pizza Crust

1 TBS yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 TBS oil
2 1/2 cups flour

Dissolve yeast into water. Add the rest of ingredients and mix. Dump onto a floured surface. Knead into smooth dough. Roll out and press down onto greased pan. Add toppings. Bake at 450 degrees for 12-15 minutes.

Strawberry No-bake Cheesecake

12 graham crackers, finely crushed (about 2 cups)
6 TBS butter, melted
1 cup sugar
2 TBS sugar
32 oz. cream cheese, softened
1/2 cup strawberry preserves
2 cups strawberries, chopped
8 oz. cool whip lite thawed

Mix graham crumbs, butter, and 1/4 cup of the sugar; press onto bottom of the 13x9 pan. Refrigerate while preparing filling. Beat cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add preserves; mix well. Place strawberries and remaining 2 TBS sugar in small bowl; mash with fork. Stir strawberry mixture and whipping cream into cheese mixture. Spoon over crust; cover. Refrigerate 4 hours or until firm. Store in refrigerator.

Creamy Chicken Noodle Soup

1 package Egg Noodles
Potatoes, peeled & diced (5-8)
carrots, peeled & sliced (4-6)
4 tsp chicken bouillon
2 cans cream of chicken soup
16 oz. sour cream
1 lb chicken breast, cooked & cut into bite size pieces
salt to taste

Boil Water, add noodles and veggies and boil until noodles are ready. Add chicken bouillon and cook until vegetables are tender. Don't drain water. Add the cream of chicken soup, cooked chicken, and the noodles. Heat through. Salt to taste. Makes 12-15 servings.

Sugar Cookies - Betty Crocker

1 1/2 cup powdered sugar
1 cup butter softened
1 tsp vanilla
1/2 tsp almond extract
1 egg
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar

Mix sugar, butter, vanilla, almond extract, and egg. Then add dry ingredients.
Bake at 375 degrees for 7-8 minutes on a greased pan.


Butter Cream Icing

1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.


Double Tomato Bruschetta

6 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 TBS balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 tsp salt
1/4 tsp pepper
1 French Baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting.
In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into slices. Place on baking sheet and broil for 1-2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.


Layered Mexican Salad

Fill bowl with Romaine Lettuce
Rinse a can of black beans and sprinkle over lettuce
Drain a can of corn and sprinkle over beans
Drizzle salsa on top of beans
Add shredded chicken
Sprinkle shredded cheese on top of beans
Add Avocado
Drizzle Ranch on top
Top with Chili Frito's


Cool Carmel

Cookie Mixture Ingredients

1/2 cup Brown Sugar
1/2 cup Oatmeal
2 cups Flour
1/2 tsp. salt
1 cup chopped Walnuts
2 cubes melted butter

Ice Cream Ingredients

1 Box of Vanilla Ice Cream
1 Squeeze bottle Carmel topping

Mix all cookie ingredients in the pan you bake it in. Once mixed spread over pan and bake for 10 min at 400 degrees. Make sure the cookie crust is lightly browned before taking out of the oven. While hot separate with fork. Let Cool. Once cooled take half of crumbs and spread out on the bottom of 9x13. Drizzle half of the bottle of Carmel over the crumbs. Slice ice cream box and evenly lay ice cream on top of crumbs. Sprinkle remaining crumbs on ice cream and drizzle the remaining Carmel on the top of the crumbs. Freeze and then enjoy!