Thursday, December 2, 2010

Tortellini Tomato Soup


1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10oz) Campbell's tomato soup
2 c. chicken broth
2 c. milk
2 c. half-and-half
1/2 c. chopped oil packed sun-dried tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
salt and pepper to taste
1 c. shredded mozzarella cheese
shredded mozzarella or Parmesan cheese (for topping)

Cook tortellini according to package directions. Meanwhile, in a large soup pot combine soup, broth, milk, cream, and seasonings. Heat through, stirring frequently. Drain tortellini well and add to soup. Stir in cheese. When cheese is melted serve immediately and sprinkle Parmesan or mozzarella cheese over the top.

*Recipe and picture found here.

Monday, September 20, 2010

BBQ Beef Sandwiches

1 Small Roast
1 c. BBQ Sauce
1 tsp. Worcestershire Sauce
2 TBSP Honey
2 TBSP Mustard
Beef Bullion Cube
Dissolve bullion in 1/4 c. water.  Place roast in crock pot and rub bullion into roast.  Cook on high for 2 hours.  Pour BBQ sauce and Worcestershire sauce over roast.  Pour in honey and mustard.  Reduce heat to low and cook 3-4 hours.  Shred meat and stir.  Serve on hogi rolls.

Marinated and Grilled Chicken

1 lb. Chicken Breasts
1 c. 7-up
1/2 c. Vegetable oil
1/2 c. Soy Sauce
1/4 tsp. Garlic Powder
Cut chicken into 2" strips.  Combine remaining ingredients into a bowl.  Place chicken in a bowl and cover with marinade.  Refrigerate for 1 hour.  Grill chicken until thoroughly cooked.

Chicken Chimichangas

Flour Tortillas
3-4 Cooked Chicken Breasts, Shredded
2 cans Cream of Chicken Soup
Vegetable Oil for cooking chimichangas
Heat the vegetable oil in a heavy skillet.
Mix chicken with cream of chicken soup.
Scoop mixture into a tortilla.
Roll up and close ends.
Place chimichangas in the hot oil.
Turn quickly to cook both sides until golden brown.
Sprinkle cheese on top.
Garnish with your favorite topping.

Lemon Bread

1/4 c. Vegetable Oil
1/2 c. Sugar
1 Egg, well beaten
1/4 c. Milk
3/4 c. Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
1/2 tsp. Lemon Extract
Blend first four ingredients.  Sift dry ingredients together.  Mix with egg mixture and stir in lemon extract.  Pour into a greased loaf pan.  Bake at 350 for 30-35 minutes or until a knife inserted in the center comes out clean.  While bread is still hot, prick top with a fork.  Pour glaze over the top.
Stir together 1/4 c. Sugar and 1/4 c. Lemon Juice

Sunday, September 19, 2010

Chocolate Chip Cookie Pies

1 roll Pillsbury Pie Crust, thawed and cut into 12 2 1/2 inch circles
1 batch of your favorite cookie dough
1 egg white plus 1 teaspoon water
3 Tablespoons Turbinado sugar or normal granulated sugar
Powdered sugar for dusting on top

1. Preheat oven to 350 degrees F. Place all 12 pie crust circles onto a baking sheet. With a small cookie scoop, place a heaping teaspoon of cookie dough into the center of each pie round, pressing cookie dough down slightly without touching edges of pie crust. DO NOT overfill each pie, if too full the dough breaks through the pie.
2. Dip your finger in water and brush bottom 1/2 of the pie crust edge with water and fold top crust over to seal. Using fork tines, press to seal around edges. Continue until all crusts are sealed. Poke each little pie on top once or twice for steam holes. Lightly brush each pie with egg white whisked with a teaspoon of water then sprinkle with turbinado sugar (normal sugar is also fine). Bake for 20-22 minutes or until pie crust is just barely golden. Note that some of the cookie will escape through the pie crust, if this happens, just cut them in half and no worries. To prevent it, make sure you don’t overfill your crusts.
3. Just before serving sprinkle with powdered sugar and even ice cream if desired. Make sure to enjoy these warm, shortly after out of oven!!

*This yummy recipe and the cool pictures from Picky Palate.

Pasta with Tomato Cream Sauce


  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
  • Salt And Pepper, to taste
  • Dash Of Sugar (more To Taste)
  • 1 cup Heavy Cream
  • Grated Parmesan Or Romano Cheese, To Taste
  • Fresh Basil, Chopped
  • 1-½ pound Fettuccine

Preparation Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

*This yummy recipe is from the Pioneer Woman.  She's awesome.

Easy Chicken Roll Ups

1-2 cans of canned chicken (or roughly the same amount of shredded chicken)
1 8 oz. package cream cheese
2 Tbsp. milk
salt and pepper to taste
2 cans crescent rolls
2 c. crushed croutons (you can also use the Parmesan Shake n' Bake)

Blend together first four ingredients. Separate crescent rolls into triangles. Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up. Lightly roll in melted butter then roll in crushed croutons. Place on un-greased cookie sheet and bake at 350 for 20 min. If desired serve with cream of chicken soup diluted with 1/2 cup milk over the crescent rolls (I also like to add salt, pepper, parsley, cayenne, and curry to the sauce)

Picture and recipe found here.

Cinnamon Crumb Biscuits

2 TBSP Sugar
2 TBSP Brown Sugar
1 tsp. Cinnamon
1 TBSP Water
Icing (powdered sugar, milk, butter, vanilla)
Prepare biscuits.  Form dough into a ball.  Roll out in a circle on a pizza pan about 3/4 " thick.  Cut biscuits into squares but don't separate. Mix cinnamon, sugar and water together until crumbly and spread on biscuits.  Bake at 400 for 15-20 minutes or until light golden brown.  Drizzle icing over the top.

Buttermilk Biscuits

1 c. Flour
2 tsp. Baking Powder
1/4 tsp. Cream of Tartar
1/2 tsp. Salt
1/4 c. Butter
1/3 c. Milk
1 tsp. Vinegar
Mix vinegar with milk to sour while you sift dry ingredients together.  Cut in butter.  Add milk and stir just until moist.  Roll out on a floured surface to about 3/4 inch thick.  Cut biscuits and place on an ungreased cookie sheet.  Bake at 450 for 10-12 minutes.

Ritzy Chicken

2 Chicken Breasts
1/2 c. Plain Yogurt
10 Ritz Crackers(crushed)
1/4 c. Parmesan Cheese
1 tsp. Garlic Powder
1 TBSP Parsley Flakes
1/4 tsp. Salt
1/2 can Cream of Chicken Soup
1/2 c. Milk
Mix cracker crumbs with parmesan cheese, garlic powder, parsley, salt, and pepper.  Put in a shallow dish.  Dip chicken into yogurt and then into the crumb mixture to coat the chicken.  Place chicken in a baking pan.  Bake at 450 for 50-60 minutes.  Mix soup and milk.  Heat and pour over cooked chicken.

Sweet Honey Butter

1/4 c. Honey
3 TBSP Butter
2 tsp. Powdered Sugar
1/2 tsp. Vanilla
Cream together honey and butter.  Mix in powdered sugar and vanilla until well blended.  
This is great on toast, scones, muffins, cornbread...on just about anything.

Pumpkin Bread

2/3 c. Pumpkin
1/3 c. Butter
1 c. Sugar
1 egg
1/2 tsp. Vanilla
1/4 c. Water
1 1/4 c. Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
1/4 tsp. Ginger
1-2 c. Chocolate Chips
Cream butter and sugar.  Stir in pumpkin and other wet ingredients.  Add dry ingredients and stir well.  Add chocolate chips.  Pour into greased loaf pans.  Bake at 350 for 30 minutes or until a knife inserted into the center comes out clean.

Wednesday, May 5, 2010

Fruit Pie Biscuits

applebiscuitsbig What You Need:

  • 1 can Jumbo-sized biscuits
  • 1 can of your favorite pie filling
  • Cinnamon
  • 1 cup sugar
  • 1-1 1/2 tbsp milk
  • 1 sandwich bag
  • scissors
  • bowl

What You Do:

Bake the biscuits as directed on the can. Let cool. Wash your hands and dry them. Create a "basket" in the center of each biscuit by pressing your finger down into the center. Gently press the inside dough into the bottom of the biscuit, reinforcing it so that the filling does not leak through the bottom. Fill each biscuit with pie filling and lightly dust with cinnamon .

** At this point, the biscuits can be stored in a sealed container for up to 8 hours with no problems. To serve, place on a plate and drizzle with glaze. (see below) Warm Biscuits: You can reheat before serving (if desired) by placing one biscuit on a microwave safe plate and heating on high power for 30 seconds. Remove from microwave and drizzle with glaze as directed below.

For the Glaze:

In a bowl, mix confectioner's sugar and 1 tablespoon of milk. Stir until smooth. Add more milk, a few drops at a time, until desired consistency. You can drizzle the icing with a spoon or use the following method:Fill a sandwich bag with confectioner's sugar icing, seal the bag and push the icing into one corner of the bag. Using scissors, slightly snip off this corner of the bag. Drizzle the icing liberally across the top of each biscuit. Serve immediately.


*recipe found here.

Poppy Seed Chicken




*Recipe found here.

Baked Chicken-Bacon Alfredo


  • 8 oz. penne or bowtie pasta
  • 1 16-oz. jar alfredo sauce
  • 2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
  • 6 oz. (1/2 package) cooked bacon, chopped
  • 1/2 c. chopped green onions (about 1 decent-sized bunch)
  • 1 c. shredded mozzarella cheese, divided
  • Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

*Recipe and picture by Our Best Bites

Wednesday, February 3, 2010

Chicken Nicoise

You will need...
1 1/4 c. chicken broth
1 lb. of boneless skinless chicken breasts
3 cloves garlic, finely chopped
1 TBSP Italian seasoning
2 medium bell peppers, sliced
2 cups hot cooked rice
In a nonstick skillet, heat1/4 c. of the broth to boiling. Cook chicken in the broth for about 5 minutes, turning once, until outside of chicken is white.
Add garlic, Italian seasoning, bell peppers, and remaining chicken broth to the skillet. Heat to a boil and let boil for 5 minutes.
Add chicken to skillet. Reduce heat to medium. Cook 10-15 minutes or until juice of the chicken is clear when the center of the thickest part is cut. Serve over rice.

Chicken Tortilla Soup

You will need...
3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
1/2 tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) cans chicken broth
2 cans of corn, drained
1/2 tsp. chili powder
2 TBSP lemon or lime juice
1-2 c. salsa
1 c. tortilla chips
1/2 c. shredded Monterey jack cheese
Cook chicken and shred. In a large skillet, cook onion and garlic in the oil and then add in the cumin. Cook until the onions become clear. In a large pot, pour chicken broth in and add in the onion mixture. Add in chicken, corn, chili powder, lemon or lime juice, and salsa to the broth and bring to a boil. Reduce heat and simmer for 30-40 minutes. Serve and top with tortilla chips and cheese.
*Recipe and picture found here.

Pulled Jerk Pork Sandwiches

You will need...
2 1/2 lb. pork boneless shoulder
1 TBSP Jamaican jerk seasoning(dry)
1/4 tsp. dried thyme leaves
1 medium onion, chopped
1 cup cola
2 c. barbecue sauce
8 sandwich buns or flour tortillas
If pork comes in netting or is tied, do not remove. Spray slow cooker with cooking spray. Rub jerk seasoning over pork and sprinkle with thyme. Place pork in slow cooker. Sprinkle with onion. Pour cola over pork.
Cover and cook on low for 8-10 hours.
Remove pork from slow cooker and place on a cutting board. Remove juices from cooker and reserve. Remove netting or strings from pork. Use 2 forks to pull pork into shreds. Return pork to cooker. Stir in barbecue sauce and 1/2 cup of the reserved juices. Increase heat setting to high. Cover and cook 30-45 minutes or until heated through.
Spoon pork onto buns. In a 2 quart saucepan, heat remaining juices to a boil. Serve with sandwiches for dipping if desired.
This pork works great for tacos and burritos too.

* picture and recipe found here

Taco Soup With Pizza Sauce

You will need...
2 lb. ground beef, cooked
1 small onion, chopped and sauteed in beef drippings
3/4 tsp. salt
1/2 tsp. pepper
1 1/2 pkgs. dry taco seasoning
1 qt. pizza sauce
1 qt. water
tortilla chips
shredded mozzarella cheese
sour cream
Combine ground beef, onion, salt, pepper, taco seasoning, pizza sauce, and water in a 5 quart or larger slow cooker. Cover and cook on low for 3-4 hours. Top individual servings with tortilla chips, cheese, and sour cream.

Hot Refried Bean Dip

You will need...
15 oz. can of refried beans
1/2 lb. ground beef
3 TBSP bacon drippings
1 lb. American cheese, cubed
1-3 TBSP taco sauce
1 TBSP taco seasoning
dash of garlic salt
tortilla chips
In a skillet, brown beef in bacon drippings. Pour into slow cooker. Add refried beans and mix well. Stir in cheese, taco sauce, taco seasoning, and garlic garlic salt. Cover and cook on high for 45 minutes, or until cheese is melted, stirring occasionally. Turn to low until ready to serve, up to 6 hours. Serve with tortilla chips.

Cream Cheese Chili Dip

This is so easy, and so good!
All you need is...
1 can of chili
1 brick cream cheese
1 bag of tortilla chips
Put chili and cream cheese into a microwave safe bowl. Place in microwave and heat one minute at a time, stirring each time you check it. Heat until it is hot all the way through. Enjoy!

Mini Cheesecakes

You will need...
2 bricks cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
12 oreos
Heat oven to 350 degrees.
Beat cream cheese, sugar, and vanilla in a large bowl until it is well blended. Add eggs, one at a time, beating on low speed after each just until blended.
Place one cookie at the bottom of each of 12 cupcake liners. Then cover the cookie with the cream cheese mixture.
Bake for 20 minutes or until the centers are almost set. Cool and refrigerate for 3 hours. Finish off with your topping of choice.
*Photo and recipe from here

French Dip

My favorite french dip recipe!
You will need
3 lb. chuck roast
2 c. water
1/2 c. soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
3-4 whole peppercorns
8 french rolls
Place the roast in your slow cooker
Add water, soy sauce, and seasonings
Cover and...
Cook on high 5-6 hours, until beef is tender
Remove beef from broth and shred
Strain the broth; skim the fat
Pour broth into small cups for dipping
Serve beef on rolls

Honey Mustard Chicken

4 Chicken Breasts
1/3 c. country style Dijon mustard
3 TBSP mustard
1 TBSP mustard seed
1/2 tsp. fresh ground pepper
Heat oven to 375 degrees.
Place chicken in a greased 9 X 13 baking pan. In a small bowl, mix the remaining ingredients. Brush some of the mustard mixture onto the chicken.
Cover and bake for 30 minutes. Turn chicken over and brush with mustard mixture. Bake uncovered for 30 minutes longer or until juice of chicken is clear when the thickest part of the chicken is cut. If the chicken begins to brown too quickly, cover back up with foil.

Tuesday, February 2, 2010

Cheesy Barbecue Beef Casserole

3 c. uncooked ziti pasta
1 lb. lean ground beef
1 c. barbecue sauce
1 c. shredded mozzarella cheese
1/4 c. chopped fresh parsley
1 c. milk
1 1/2 c. shredded cheddar cheese
Heat oven to 350 degrees
Spray a 2 quart casserole dish with cooking spray
Cook and drain pasta as directed on package
Meanwhile, in a skillet, cook beef thoroughly and drain
Return drained pasta to saucepan
Stir in beef and all remaining ingredients...
Except 1/2 c. of the cheddar cheese
Spoon into casserole dish
Sprinkle with 1/2 c. cheddar cheese
Bake uncovered 30-40 minutes...
Until it's hot in the center

Baked French Toast

1 stick of butter
1 c. brown sugar
1 1/2 tsp. cinnamon
about 15 slices of bread
6 eggs
2 c. milk
Maple syrup
Melt butter, add brown sugar and cinnamon. Mix it until it creates a paste. Spread over the bottom of a 9 X 13 pan.
Remove the crusts from the bread. Layer the bread so it is stacked two slices high. Fill in sides and ends with small slices of bread.
Beat eggs and milk and pour over the bread. Bake for 30-35 minutes at 350 degrees. Take out of the oven and drizzle with syrup. Return to the oven and broil the french toast for just a minute or two. Be careful to not burn it. When you serve it, flip your slice over so the sugar and cinnamon mixture is on the top.

Yum. Yum. Yum.

*Recipe and photo found here.

Crescent Chicken

You will need...
2 c. cooked chicken, shredded
1 c. shredded cheese
1 can of refrigerator crescent roll dough
1 can cream of chicken soup
1 c. milk
Place the chicken into a mixing bowl, add the cheese and mix well. Open the crescent rolls and spread open each triangle. Place about 1/3 c. of the chicken/cheese mixture onto each piece of dough. Pull the dough around the chicken mixture and pinch it until it kind of closes. They don't close perfectly....sloppy is ok on this one. You just don't want your chicken to fall out all over the place. In a separate bowl mix the cream of chicken soup with the milk. Pour the sauce over the chicken/dough bundles. Bake at 350 degrees for 30 minutes.
*Recipe and photo from here.

Chocolate Chocolate Pancakes

1 2/3 c. flour
1/3 c. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/3 c. sugar
1 c. chocolate chips
2 eggs
2 tsp. vanilla
5 TBSP butter, melted and cooled (don't substitute with margarine)
1 1/4 c. milk
In a bowl mix together flour, cocoa, baking powder, salt and sugar. Add chocolate chips. In a separate bowl, beat together the eggs and vanilla. Add the melted butter, then the milk and continue to blend. Pour the liquid mixture over the dry mixture and mix well. Cook pancakes on a griddle or skillet over medium heat.
Shown served with strawberry syrup and whip cream.
*Recipe and picture from here.

Garlic Cheese Biscuits

These are similar to the biscuits served at Red Lobster.
You will need...
2 c. Original Bisquik mix
2/3 c. milk
1/2 c. grated cheddar cheese
1/4 c. butter or margarine, melted
1/4 tsp. garlic powder

Heat oven to 450 degrees. In a medium bowl, stir Bisquik mix, milk, and cheese with a wire whisk or fork until soft dough forms. On an ungreased cookie sheet, drop dough by 10-12 spoonfuls about 2 inches apart. Bake 8-10 minutes or until golden brown. In a small bowl, stir butter and garlic powder until well mixed. Brush on warm biscuits before removing from cookie sheet. Serve warm.

Our Favorite Spaghetti Sauce

Don't let seeing how simple this recipe is fool is so good!
You will need...
1/2 lb. lean ground beef
1 can tomato soup
1 can tomato sauce
1 can tomato paste
Pepper to taste
Italian seasoning to taste
1/2 c. grated cheese
Cook the ground beef and drain any excess grease from the pan. Add all the tomato ingredients to the beef and let simmer in a covered pot. Cook noodles while sauce is simmering. When the sauce is ready to be served mix in the grated cheese.
*The Garlic Cheese Biscuits are great with this!

Green Chili Chicken Casserole

For this recipe, you will need...
5-6 chicken breasts, cooked
7 large flour tortillas
1 can cream of chicken soup
1 (4oz.) can diced green chilies
1 c. grated cheese
1 c. sour cream
Chunk the chicken and then tear the tortillas into chip size pieces. Put all the ingredients into a large bowl and mix together. Put into a greased 9 x 13 inch pan and bake at 350 degrees for 30 minutes.

BBQ Crock Pot Chicken

This chicken recipe is so easy and so versatile.
You will need...
1 bag of frozen chicken breasts
1 c. bbq sauce
1/2 c. water
1 packet taco seasoning
Fill your crock pot with frozen chicken breasts. Do not defrost your chicken. In a small bowl, mix bbq sauce, water, and taco seasoning. Pour over chicken. It won't really look like there is enough liquid, but there is. Cook on high for 6 to 8 hours. Chicken will fall apart when finished.
This chicken is great for tacos, salads, sandwiches, etc.

Sunday, January 31, 2010

Homemade Oreos

This is such an easy and fast cookie to make!
For the cookie, you will need...
1 package of devil's food cake mix
2 eggs
1/2 c. oil
For the frosting, you will need...
1 brick of cream cheese
1 cube of butter, at room temperature
1 tsp. vanilla
3-4 c. powdered sugar
Mix all the ingredients for the cookies and roll the dough into small balls. Bake at 350 degrees for about 8 minutes. Let cookies cool on a cooling rack.
Mix all the ingredients until frosting is smooth. Take a cookie and spread some frosting on it. Top it with another cookie to make the oreo.
*I usually double the cookie recipe to go with one batch of the cream cheese frosting.

Chocolate Chip Cookies

This is absolutely my favorite recipe for chocolate chip cookies.
They turn out great. Every single time.
You will need....
2/3 c. shortening
2/3 c. butter or margarine, softened
1 c. sugar
1 c. packed brown sugar
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
Heat oven to 375 degrees. Mix shortening, butter, sugars, eggs, and vanilla. Once well blended, stir in all the remaining ingredients except the chocolate chips. Once dough is completely mixed, stir in the chocolate chips. Drop spoonfuls onto a baking sheet. Cook for 8-10 minutes....until the cookies are just barely starting to brown.

Monday, January 25, 2010

Chicken Squares

3-4 chicken breasts
1 brick cream cheese
3 TBSP melted butter
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 TBSP chopped chives
2 pkg. of 8 crescent rolls
Bread crumbs
3 TBSP. milk Extra melted butter
Cook chicken and cut into small pieces. Set the chicken aside. Mix together cream cheese, melted butter, chives, milk, salt, and pepper. Add chicken pieces. Unroll crescent rolls into rectangles (2 triangles together). Put a spoonful of chicken mixture on crescent roll rectangles. Fold sides together and pinch ends to seal. Dip into the extra melted butter and then the bread crumbs. Bake at 375 for 20 minutes.

Poppyseed Chicken

To make this you will need...
4 to 6 baked chicken breasts
2 cans cream of chicken soup
1/2 pt.(1 c.) sour cream
1 column Ritz crackers
2 TBSP poppy seeds
Noodles or rice
4 TBSP butter

Dice chicken; spread in a 9 x 12 dish. In a separate bowl, mix soup and sour cream. Spread over chicken. Crumble Ritz crackers and mix in a gallon size zip lock bag with melted butter and poppy seeds. Spread over mixture in the pan. Bake at 350 degrees for 30 minutes. Serve over rice or pasta.

Chicken and Rice Soup

You will need...
2 c. cooked chicken cut into pieces
3 c. chopped carrots
1 c. chopped celery
6 chicken bouillon cubes
3/4 c. uncooked rice
4 c. water
2 cans cream of chicken soup.
Bring water to a boil. Add all of the ingredients except the chicken. Simmer until veggies and rice are tender, usually about 25-30 minutes. Add chicken and cook 5 to 10 more minutes. Serve with rolls.

Ham and Cheese Sliders

To make some yummy ham and cheese sliders, you will need...
24 good white rolls
24 pieces of honey ham
24 pieces of provolone cheese
1/3 c. mayo
1/3 c. miracle whip
Poppy Seed Sauce:
1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick of butter, melted
1/2 tsp. Worcestershire sauce
In a small bowl, mix together mayo and miracle whip. Spread onto the center of both sides of each roll. Place a slice of ham and a slice of cheese inside each roll. Close rolls and place in a large baking dish or a heavy cookie sheet. Place them very close together.
In a medium bowl, whisk together all the ingredients for the poppy seed sauce. Pour the sauce evenly over all the sliders. Let sit for about 10 minutes or until butter sets slightly. Cover with foil and bake at 350 for 12-15 minutes or until cheese it totally melted. Uncover and cook for 2 additional minutes. Serve warm.
*recipe found here

Chicken and Dumplings

You will need...
3 c. cooked chicken cut into pieces
1/2 c. butter
1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
3 c. chicken broth
1 can cream of chicken soup

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. poultry seasoning
1/4 c. oil
1 c. milk

*Blend flour, salt, and pepper in a saucepan. Add chicken broth and cook until thickens. Stir in cream of chicken soup and cooked chicken. Put in a 9 x 13 inch pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop spoonfuls onto chicken and gravy. Bake for 20-25 minutes at 425 degrees.

recipe found here