Indoor BBQ Chicken Skewers

3 TBS brown sugar
1 TBS paprika
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp salt
4 boneless, skinless chicken breasts cut into 1 inch chunks
3/4 cup barbecue sauce (Bull's Eye or Texas Best recommended)
2 TBS cider vinegar

Optional Sauce
3 TBS cider vinegar
1/2 cup sour cream
1/4 cup barbecue sauce
2 TBS minced fresh cilantro

1. Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet. Combine sugar, paprika, cumin, cayenne, and salt in large bowl. Add chicken and toss to coat. Thread seasoned chicken onto four 12-inch metal skewers.

2. Whisk 3/4 cup barbecue sauce and 2 TBS vinegar in small bowl. In second bowl, combine sauce ingredients and set aside.

3. Brush each kebab with barbecue sauce-vinegar mixture. Broil until lightly browned, 5-7 minutes. Flip kebabs, brush with remaining sauce and continue to broil until chicken is lightly charred and cooked through, 5-7 minutes. Serve with the sour cream sauce if you desire.

Lazy Dazy Cake

I use this cake for shortcakes (strawberry!) and pineapple upside-down cake. It tastes 1000 times better than a mix or store-bought shortcakes and only takes about 3 minutes to mix together.

1 C Sugar
2 eggs
1/2 C Milk
1 C Flour
1 t Baking Powder
1/4 t Salt

Mix all ingredients about 2 minutes and bake in a 9x9 pan for 30 minutes at 375*. (easily doubled) The recipe also comes with a broiled topping (I never do the topping because to me it tastes better with cool whip, fruit, or frosting):

2 T Butter
1/2 c Brown Sugar
1/2 C Nuts or Coconut

Mix together and put on baked cake and place under broiler until golden. (the topping burns easily)

Miniature Meatloaves

This recipe came from Kari Turgoose. We made it the other night and really enjoyed it. I think I will do it with barbecue sauce next time. Kari said that she freezes extras and Aaron takes them for lunches.

1 lb hamburger, uncooked
1 box Stove Top Stuffing
1 c. hot water
1/3 c. salsa
1/2 c. cheese grated

Mix hamburger, stuffing contents, and water until thoroughly combined. Grease muffin cups and fill with mixture to rim of cups. Use large spoon to make indentation in each meat mixture; fill with spoonful of salsa. Top with cheese. Bake at 375 degrees for about 30 minutes or until done. Makes 12.

*For a variation, substitute salsa and cheese with barbecue sauce.

Cherry Dream Cake

From: Taste of Homes 2002

1 pkg white cake mix
1 pkg (3 oz) cherry gelatin
1 ½ cups boiling water
1 pkg (8 oz) cream cheese, softened
2 cups whipped topping
1 can (21 oz) cherry pie filling

Prepare cake mix according to package directions, using a greased 9x13 baking pan. Bake at 350 for 30-35 min. Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 min. Poke holes in cake with a meat fork; gradually pour gelatin over cake. Cool for 15 min. Cover and refrigerate for 30 min.

In a mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving. Serves 20.

Sunday Brunch French Toast

This is the best French Toast recipe I have ever tried. You actually bake it in the oven and it makes 8 at one time. It still takes some work, but is completely worth it! Ben said it tasted like scones. I thought it tasted like funnel cake. Serve with butter, more syrup, powered sugar or strawberries. All of them tasted great!

8 slices hearty white sandwich bread (I used Texas French Toast Bread)
6 eggs
3/4 cup half and half
1 TBsp vanilla
2 tsp lemon juice
1/4 tsp salt
1/4 cup vegetable oil
6 TBsp brown sugar
1 TBsp maple syrup
1/2 tsp ground cinnamon

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Bake bread on rimmed baking sheet until dry, about 8 minutes per side. Let bread cool 5 minutes. Increase oven temperature to 475 degrees.

2. Whisk eggs, half and half, vanilla, lemon juice, and salt in a 13 x9 pan. Soak 4 slices bread in egg mixture until just saturated, about 30 seconds per side. Transfer to wire rack and repeat with remaining bread.

3. Pour oil onto rimmed baking sheet, turning sheet to coat. Transfer to oven and heat until just smoking, about 4 minutes. Using fork, stir brown sugar, maple syrup, and cinnamon in small bowl until mixture resembles wet sand.

4. Arrange soaked bread on hot baking sheet and bake until golden brown on first side, about 10 minutes. Flip bread and sprinkle evenly with sugar mixture. Cook until sugar is deep brown and bubbling about 6 minutes. Cool toast on wire rack for 2 minutes. Serve.

Freezer Meals

Thanks to Nicole for all the recipes!!!

If anyone has recipes that freeze well that you are adding will you please add a "freezer" label to it. I'm always looking for recipes that freeze well.

Thanks and happy cooking!

Brown Family Chocolate Chip Cookies

This recipe makes so much dough that I suggest you put them in ball shape on wax paper and freeze them. Once the dough has hardened, take the frozen dough balls and put them in a gallon zip lock bag and cook them whenever you want warm cookies! Adjust the baking time to 12 minutes if cooking frozen dough.

Cream Together:
1 cup shortening
1 cup butter
1 ½ cups sugar
1 ½ cups brown sugar
3 eggs
2 tsp vanilla

Mix together in a separate bowl:
4 ½ cups flour
1 ½ tsp baking soda
1 ½ tsp salt

Slowly mix dry ingredients in with wet ingredients. There is a lot of flour so take your time! Mix in 1 12 oz bag chocolate chips or 2 cups chocolate chips.

Bake at 375 degrees for 10 minutes.

Chocolate Chip Cookie Trick

This is not a recipe, but a technique to help make the best fresh chocolate chip cookies whenever you want. You can actually probably do it with other recipes as well, but I have not tried it. Here is what you do:

1. Make your normal cookie recipe (you might want to double it). My favorite recipe is actually huge and calls for 4 1/2 cups of flour. I will post it on here.

2. Get out sheets that will fit in your freezer. I use small cookie sheets or 13x9 pans.

3. Put wax paper on the cookie sheets or in the pans.

4. I use a cookie scoop but you can also use spoons. Make cookie balls and place them on the wax paper. You can put these very close and fit as many as you can.

5. Place the full pans in the freezer. It takes about 30 minutes and the dough is formed enough you can take them out and put them in zip lock freezer bags.

6. You should now have a full freezer bag of cookie dough balls. Whenever you want them, take out how many you want and cook them in the same heat usually needed and cook for about a minute longer. They turn out soooo good! Have fun!

Lime Chicken

2 Chicken Breasts (I like to cut in half and make them really thin! so then I have thin flat ones)
2 Tablespoons olive oil
2 cloves minced garlic
3 Tablespoons honey
juice of 2 limes
1 Tablespoon soy sauce
½ tsp salt
¼ ground ginger
pinch of cayenne pepper

Heat oil in a skillet over medium-high heat. When skillet is hot, add the chicken and cook about three minutes on one side, or until it is nicely browned. Turn chicken over and add garlic to the pan, lower heat to medium low.
 Combine honey, lime juice, soy sauce, salt, ginger, and cayenne and 2 tablespoons water in a bowl, stir, then scrape into the pan with chicken. Simmer for five minutes (or until chicken is cooked through).

Remove chicken to plates and allow sauce to cook a little more to thicken slightly, stirring with a spoon to loosen bits of chicken and brown bits stuck to the bottom of the pan. Spoon sauce over chicken.

Costa Vida Sweet Pork/Chicken and Rice

(This is so similar to the restaurant and can be used for salads, burritos, or tacos. I have also included the rice recipe that is so good!)

4 Chicken Breasts or 1 pork loin
2 Cans jalapeno El Pato (in green can) (If you like the meat really sweet only use one can)
1 cup brown sugar
a dash of cumin
sprinkle of pepper
sprinkle of garlic salt

Combine all ingredients in crock-pot and cook for 6-8 hours. When done shred and use however you like.

Costa Vida Rice
1 cup rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch cilantro
1 tsp oil
1 fresh lime

Cook rice with all ingredients on stove or cooker. Squeeze lime juice over rice and mix before serving.

Hot Spinach and Artichoke Dip

After trying many of these recipes, this is my favorite.

1 can chopped artichoke hearts
2/3 cup steamed chopped spinach
¾ cup mayo
½ cup Romano cheese
½ cup Parmesan cheese
1 clove minced garlic
1 bar of cream cheese
1 can diced chilies
salt/pepper to taste

Combine all ingredients and mix well. Bake at 350 for 25 minutes. Serve with chips, crackers, or bread.

Breaded Chicken Fingers and Honey Mustard Sauce

I love this recipe because I enjoy it over romaine lettuce, with hard boiled eggs, bacon, corn, cucumbers and more. The kids love the chicken in ketchup. We all win!

Chicken:
1 egg, beaten
1 cup buttermilk
1 ½ tsp garlic powder
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 tsp salt
1 tsp baking powder
1 quart oil for frying

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C) Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Honey Mustard Dressing:
¼ cup mayonnaise
1+ Tbsp prepared mustard
1+ Tbsp honey
½ Tbsp lemon juice
garlic powder to taste
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Add more mustard and/or honey to your desired taste. Store covered in the refrigerator.

Apple Brickle Dip

This is the most requested recipe after I make it. Enjoy!!!

1 8oz package of cream cheese
½ cup brown sugar
¼ cup sugar
1 tsp vanilla
¾ package English Toffee Bits or Heath Bar Bits.
Mix all that together and dip with tart apples.

Easiest Pasta and Spinach Salad

1 16 oz package of pasta (any kind)
1 6oz bag of fresh spinach leaves (found with the salad mixes)
1 2.25oz can of olives
1 4oz package of feta cheese
Cherry tomatoes if you want to add color
1 bottle of Bernsteins Restaurant Recipe Italian Salad Dressing
(I am sure you can use other kinds though J)

Cook the pasta and let it cool. Put all the ingredients together and poor ALL the dressing into the mixture. Stir well and refrigerate. I try to allow at least a few hours to refrigerate so the dressing gets soaked up by the leaves and pasta. You can do it overnight as well.

My New Favorite Salsa Recipe

I am not a huge salsa fan so I LOVED this variation!

3 cups finely grated Monterey Jack cheese
1 can chopped olives
1 can green chilies
2-3 Roma tomatoes chopped
1/3 cup cilantro chopped (optional)
4 green onions chopped
1 package good seasoning Italian dressing mix

Mix Italian dressing according to the directions on the envelope.
Pour over the rest of the ingredients.
Refrigerate overnight.
Serve with chips and Enjoy!

Pepperoni Pan Pizza

This is the BEST homemade pizza I have ever had.
We have it at least once a month!
MAKES TWO 9-INCH PIZZAS. SERVING 4-6

Dough
1/2 cup olive oil (vegetable oil will work)
¾ cup plus 2 TBS milk, warmed to 110 degrees
2 tsp sugar
2 1/3 cups flour, plus some extra for the counter
1 package instant yeast (2 ¼ tsp)
½ tsp salt

Topping
1 package sliced pepperoni
1 1/3 cups plain tomato sauce (I like to use Pizza Sauce)
3 cups shredded mozzarella cheese

1. TO MAKE THE DOUGH: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 TBS oil.
2. Mix milk, sugar, and remaining 2 TBS oil in measuring cup. Mix flour, yeast and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. TO SHAPE AND TOP DOUGH: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 ½- inches round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in the oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half the pepperoni in a single layer on a microwave safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni. THIS PART DOES MAKE A BIG DIFFERENCE. LESS GREASE!!!
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving ½ inch border around edges. Sprinkle each with 1 ½ cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around the edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.

Ice Cream Log Cake

We make this for everyone’s birthday day.
***MAKE SURE YOU START EARLY IN THE DAY. IT NEEDS A LONG TIME TO FREEZE. WE LIKE MINT CHOCOLATE CHIP ice cream. SERVES ABOUT 10 PEOPLE.

1 CUP FLOUR
1/3 CUP COCOA POWDER
1 1/3 TSP. BAKING POWDER
¼ TSP. SALT
4 EGGS
1 1/3 CUP SUGAR
1/3 CUP WATER (I ADD A LITTLE MORE FOR ADDED MOISTURE)
1 1/3 TSP VANILLA


FRENCH SILK FROSTING:

1/3 CUP MARGARINE, SOFTENED
1 1/3 CUP POWDERED SUGAR
1 OZ MELTED UNSWEETENED CHOCOLATE, COOLED
½ TSP VANILLA
1 TBSP. MILK


1. PREHEAT OVEN TO 375°

2. LINE A LARGE COOKIE SHEET WITH WAX PAPER.
GREASE BOTTOM OF PAN, THEN PUT PAPER ON, THEN GREASE THE WAX PAPER.

3. MIX DRY INGREDIENTS. BEAT EGGS IN SMALL BOWL UNTIL THICK AND LEMON COLORED. PUT EGGS INTO LARGE MIXER BOWL. BEAT IN SUGAR GRADUALLY. BEAT IN WATER AND VANILLA ON LOW SPEED. MIX IN DRY INGREDIENTS GRADUALLY. BEAT JUST UNTIL SMOOTH. POUR ONTO WAX PAPER.

4. BAKE 12-15 MINUTES UNTIL TOOTHPICK COMES OUT CLEAN.

5.LOOSEN EDGES WITH KNIFE. INVERT ONTO A DISHTOWEL SPRINKLED WITH A LOT of POWDER SUGAR. (I LIKE TO USE A LOT OF POWDER SUGAR SO IT WILL REMAIN LOOSE ON THE TOWEL.)

6.WHILE STILL HOT, ROLL INTO THE TOWEL. IT WILL SEEM WEIRD BUT JUST ROLL IT UP TIGHT. SET ON COOLING RACK OR COUNTER FOR AT LEAST 2 HOURS.

7. UNROLL AND REMOVE TOWEL. SPREAD SOFTENED ICE CREAM ON CAKE. (MAKE SURE THE ICE CREAM IS NOT TOO SOFT AND LIQUIDY. Barley SOFTEN THE ICE CREAM.) You can put the ice cream in a kitchen aid or mixer for a little to soften it up. ROLL BACK UP. WRAP TIGHT IN PLASTIC WRAP. FREEZE. FROST WITH FRENCH SILK FROSTING (above) AND FREEZE AGAIN.

Taco Soup

After trying many different taco soup recipes, this is our FAVORITE!!!

1 ½ lb hamburger (I use only 1 lb and it is still good)
1 onion, chopped
1 small green pepper, chopped
1 can pork & beans
1 can beef broth
1 can tomato soup
1 can cream of mushroom soup
1 soup can water
1 package taco seasoning
3 TBS parsley (optional)
½ cup shredded cheddar cheese

Sauté hamburger, onion and green pepper in soup kettle until meat is brown.
Drain excess fat. Add pork & beans, broth, water, taco seasoning and 2 types of soup.
Simmer for 15 minutes.
Pour into a large bowl and garnish with cheese and parsley.

Potato Cheese Soup

I like to add ham to this YUM! This soup freezes and re-heats well.

2-3 cups of cubed raw potatoes
1 cup chopped carrots
1 cup chopped celery
6-8 chicken bouillon cubes
¾ cups flour
¾ cups butter
1 quart half and half
1-3 cups of cheddar cheese

Place all vegetables and bouillon cubes in large pot and cover with water and boil until vegetables are tender.
In separate pot, melt butter and then add flour to form paste.
Then add half and half, stirring constantly till mixture is thickened.
Add white sauce to vegetables.
Salt and pepper and top with grated cheddar cheese to taste.

Easiest Breadsticks Ever

1 TBS yeast
1 ½ cups warm water
Mix and let stand 5 minutes

1 TBS sugar
1 tsp salt
3 cups of flout

Knead mixture, let sit 5-10 minutes.
Melt ½ cube of butter.
Put half in bottom of pan.
Roll dough, cut into strips
Twist and put them into the pan.
Cover with butter and Parmesan cheese.Cook at 400 for 5-10 minutes until edges are brown

P.F. Chang's Chicken Lettuce Wraps

This uses a lot of random ingredients, but once you buy them you will have them for next time! These take a lot of time but are definitely worth it. If you are having it as a meal alone, double the recipe.

3 Tbsp oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbsp chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce:
¼ cup sugar
¼ cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil

Stir Fry Sauce:
2 Tbsp soy sauce
2 Tbsp brown sugar
½ tsp rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve.

Bring oil to high heat in a wok (or large frying pan). Sauté chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool. Keep oil in pan and keep it hot.

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir-fry sauce to the pan and sauté the mixture for a couple minutes then serve it with the lettuce cups. Top with the special sauce. *** I usually end up just mixing some of the special sauce in with the stir fry instead of pouring it on the lettuce wrap itself.***

If you want some spice, you can add a mixture of: 1 Tbsp hot mustard, 2 tsp water, and 1-2 tsp garlic and red chili paste.

Slow Cook Chicken Dinner

Great for Sunday Dinners.

½ cube butter (1/4 cup)
4-6 pieces skinless, boneless chicken breasts
1 8 oz pkg.Cream Cheese
1 can cream of mushroom or cream of chicken soup
1 pkg. Italian dressing (dry mix)

Put butter in crock pot and melt. Put in chicken and sprinkle the dressing on top. Simmer on high for 3-5 hours. When chicken is tender pour in soup and cream cheese. Melt and stir together. Serve over rice. I like to cut the chicken in smaller pieces before I add the soup and cream cheese. I also like to drain the crock pot prior to added them as well.

Best Ever Calzones

You can actually make these with any pizza toppings you would like. We always do pepperoni and olives. It takes time but turns out good.

½ lb Italian sausage browned
2 chicken breasts (boil in seasoned water-cool & shred)
¼ cup chopped onion
1 can sliced olives
½ cup sliced mushrooms
1 cup spaghetti sauce
1 cup grated cheese
1 egg, beaten

Calzone Dough
1 package active dry yeast
1 cup warm water
1 Tbsp of sugar
2 Tbsp of vegetable oil
1 tsp salt
3 cups flour

Dissolve yeast in warm water. Stir in sugar, oil, salt, and one cup of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover and let rest 5 minutes.

Heat oven to 375°. Prepare calzone dough (see above). Divide into 6 equal parts. Pat each into a 6-inch circle on lightly floured surface. Top half of each circle with sauce, cheese and other ingredients to within 1 inch of edge. Fold dough over filling; fold edge up and pinch securely to seal (a fork works best. Place on greased cookie sheet; brush with egg. Bake until golden brown 25-35 minutes.

Grandma Joyce's Ham Balls

Sauce:
1 cup brown sugar
1 tsp dry mustard
½ cup vinegar
½ cup water
¼ cup seedless raisins (optional)

Heat until sugar is dissolved

1 ½ lb ground pork
1 lb ground ham *** if you have a grinder you can ground ham. If you do not, I buy ham and chop it up with my chopper. I am sure if you dice it really fine, it would work to. You cannot buy ground ham at the store.***
2 cups cracker crumbs (I use saltines)
2 eggs
1 cup of milk
½ tsp salt

Roll in balls. (you can also use a cookie scoop to do this)
Bake at 350° for 10 minutes. Pour sauce over meat. Continue basting frequently or turn for about 45
more minutes. You can then either serve it with toothpicks or with rice depending on event.

Hamburger Stroganoff

This is one of my favorite meals. You can make it with or without mushrooms. I always sauté the mushrooms on the side so people can choose to add them or not.

½ cup minced onion
1 clove of minced garlic
¼ cup butter
1 lb ground beef
2 Tbsp flour
1 tsp. salt
¼ tsp pepper
1 lb fresh slice mushrooms
1 can (10 ½ oz) cream of chicken soup
1 cup sour cream

Sauté onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat through. Garnish with parsley. Serve with noodles or rice. I prefer rice.

Chicken Breast in Sun-dried Tomato Cream Sauce

This is so much better if you cut the chicken in half to make it really thin and then put it over fettuccine or tortellini when done. It is a wonderful pasta sauce. I don’t even like tomatoes and I love this sauce.

1 Tbsp butter
1 garlic clove, pushed through press
1 Tbsp flour
¾ cup chicken broth, divided
½ cup heavy cream
2 Tbs sun-dried tomato slivers in oil
***2 Tbsp of sun-dried tomato slivers is = 4 sun-dried tomato halves
¼ tsp dried thyme
¼ tsp salt
¼ tsp crushed red- pepper flakes
4 boneless, skinless chicken breast halves
(4-5 oz each, flattened slightly)


In large skillet, melt butter over medium high heat. Add garlic and cook 20 seconds. Stir in flour and cook 1 minute. Stir in ½ cup broth, cream, tomatoes, thyme, salt and pepper flakes. Bring to a boil and cook 1 minute. Pour into measuring cup; set aside. Wipe skillet with a paper towel.

Heat sun-dried tomato oil (1 Tbsp) over medium-high heat. Sauté chicken in oil for 8 minutes, turning once, until browned and cooked through. Transfer to a plate.

Add remaining ¼ cup broth to pan and bring to a boil scraping up browned bits with a wooden spoon. Mix in cream sauce; add chicken just to heat through.

Easy bread sticks

Here's how I make bread sticks. We have these at least once a week.

1. Make a batch of dough in your bread machine.
2. Roll out onto a cookie sheet.
3. Pour and spread melted butter over bread.
4. Sprinkle salt, garlic and Parmesan cheese on top. (I just use the stuff in the can-if you want cheesy bread sprinkle cheddar cheese over the top).
5. Cut with a pizza cutter-length and width wise.
6. Let raise.
7. Bake.

Variation:
Lazy Deanna cinnamon sticks.
After you have spread the butter on ,sprinkle on brown sugar and/or cinnamon sugar mixture. I do half garlic/cheese and half cinnamon sticks a lot of nights.

I make this in whatever combination for after school snacks a lot.

Jello Cake

1 small package of jello
1 box cake
Cool whip

Make cake according to directions. Let it cool. When it is cooled down use the handle of a wooden spoon to punch holes it it. Punch one hole per single serving piece. Make jello. Pour jello over cake. You may not want to pour all the jello on it. I do however. Place in refrigerator over night, or several hours at least. You need to let the jello set. Serve with cool whip.

I've usually made cherry jello with white cake. The combinations are endless however. Red jello of some sort with strawberry cake is another favorite.

Poppy Seed Chicken

Here's a great dinner. I just don't have the actual recipe. Minor detail right??? So here's how I make it. It's easy to make!



Chicken, cooked & shredded
1 can of cream of chicken soup
1 cup of sour cream
1-2 sleeves of Ritz crackers, crushed
1/4-1/2 cup margarine
1-2 tsp. Poppy Seeds


1. Cook your chicken and cut or shred it. Place in the bottom of a 9X13 pan.
2. Heat soup and sour cream in a saucepan. When melted and mixed well together pour evenly over chicken.
3. Melt margarine in a saucepan. Add crushed crackers and poppy seeds. When mixed, spoon over chicken and soup.
4. Cover and bake 350 degrees for about 30 minutes.


I always serve this with homemade rolls, baked potatoes, green beans and jello. Everyone in my family likes this meal.

Rich's Chicken

Ingredients:

2 tablespoons vegetable oil
3-4 lbs chicken pieces (you can do less)
1/2 cup chopped ionion
3 tablespoons butter
3/4 cup ketchup
1/3 cup vinegar
3 tablespoons brown sugar
1/4 cup water
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation:
In a large skillet over medium heat; heat oil. Fry chicken until browned. Drain off fat and place chicken in a roasting pan or baking dish 13.9.2-inches in size.

In a saucepan, melt the butter; saute chopped onion until tender. Add remaining ingredients. Reduce heat and simmer for 10 to 15 minutes.

Pour sauce over chicken and back at 350 degrees for 1 hour, or until chicken is tender and juices run clear. Baste occasionally.

This tastes yummy with twice baked potatoes served as a side dish.

Broccoli Cheese Soup

I give this soup 5 stars I love it!!!

Cook
4 cups cubed potatoes
1 ½ cups carrots
1 cup celery
1 cup chopped onion
4 cups water
6 cubes chicken bouillon
10 oz. chopped frozen broccoli

Then make white sauce in separate pan:
½ cup margarine
¼ cup flour
2 cups milk
¾ lb. Velveeta cheese
1 TBSP Mrs. Dash Seasoning Blend

Add the two together and stir on med. low until serving.