1 lb. (2-4) chicken breasts
½ pkg. cream cheese
12 oz. bag fettuccine noodles
1-2 cloves garlic
4 Tbs. butter
1 can broccoli cheese soup
½ c. milk
3 oz. shredded parmesean
Cut chicken into cubes and saute in butter and garlic until fully cooked. Add soup, milk and cheese (on low heat) and cook until cheese is melted. Meanwhile, cook noodles until tender, mix with chicken and serve.
2 c. whole wheat flour
2 tsp. baking powder
¼ tsp. salt
3 Tbs. brown sugar
½ c. butter
2 Tbs. honey
2 Tbs. milk
Mix dry ingredients and add butter. Mix, then add honey, mix then add milk. Pat out on a greased cookie sheet until ¼ inch thick. Score with a fork Bake 5 min. @400 until light brown. (Watch it, it burns easily!) Let cool and cut. (Makes a great graham cracker crust!)
4 c. All-Bran Cereal
2 c. boiling water
1 c. butter
2 ½ c. sugar
4 eggs
4 c. buttermilk
5 tsp. baking soda
1 tsp. salt
5 c. flour
2 c. bran flakes
In a bowl, pour boiling water over All Bran and set aside.
Cream butter and sugar, then add eggs.
Combine dry ingredients (except bran flakes). Alternate adding dry ingredients and buttermilk to creamed mixture until all is thoroughly combined. Mix in All Bran then stir in bran flakes. Batter can be stored for 30 days in the fridge.
Bake in muffin tins for 17 min. @350.
2 large Granny Smith Apples
1 (12oz) can sprite
1 (8oz) cans refrigerated crescent rolls
1 stick butter
1 c. sugar
1 Tbs. cinnamon
Use a dutch oven large enough to accommodate apples in 1 layer. Cut each apple into 8 pieces and wrap each piece in a crescent roll.
Melt butter in the dutch oven and roll each piece in butter before placing it in the bottom of the pan.
Mix cinnamon and sugar and sprinkle over dumplings. Carefully add the soda (Do not wash away cinnamon and sugar). Bake until done with standard briquettes for the oven size (or in conventional oven, 30 min @350).
2 eggs
½ c. water
1/3 c. milk
2 Tbs. vegetable oil
1 pkg. yellow cake mix
1 pkg. cornbread mix
Whisk wet ingredients, then stir in mixes and mix well. Fill a greased and floured muffin tin ½ c. full. Bake @350 for 18-22 min. Cool 5 minutes and remove from pans to wire racks.
1 (16oz) pkg. spaghetti
1 ½ lbs. ground beef
1 medium onion, chopped
½ c. chopped green pepper
1 can cream of mushroom soup
1 can tomato soup
1 (8oz) tomato sauce
1 c. water
2 Tbs. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
½ marjoram
½ tsp. rosemary, crushed
1/8 tsp. garlic salt
1 c. shredded mozzarella cheese
Break spaghetti in half and cook. Brown beef, onion, and green pepper over medium heat and drain. Stir in remaining ingredients. Add spaghetti and ½ c. of cheese. Transfer to a greased 9×13 baking dish. Cover and bake @350 for 30 min. Uncover, sprinkle with remaining cheese and bake an additional 10-15 min.
2 lbs. lean ground beef
1 pkg. Chicken stuffing mix
1 c. water
2 eggs, beaten
½ c. barbecue sauce, divided
Heat oven to 375. Mix all ingredients, except ¼ c. barbecue sauce. Shape into an oval loaf in a 9×13 baking dish and cover with remaining sauce. Bake for 1 hour (160 degrees).
1 yellow cake mix (reserve 1 c. for topping)
1 stick margarine
1 egg
Mix and press into greased 9×13 pan.
1 (29oz) can pumpkin
2 eggs
2/3 c. milk
1 c. sugar
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. salt
Mix and pour over crust.
1 c. cake mix
2 Tbs. sugar
½ stick margarine
Cut together and sprinkle over the top of filling. Bake @350 for 50-60 min. (Until a knife comes out clean.)
1 (4oz) can diced green chilies
4 green onions, chopped
¼ lb. shredded jack cheese
1 tomato, chopped
½ c. Italian dressing
¼ c. Cilantro
1 small can diced olives
Combine all ingredients and let sit overnight.
Mix:
½ c. Key lime juice
1 can sweetened condensed milk
½ large tub cool whip
2 graham cracker crust
Mix well and pour into crust. Top with remaining cool whip. Garnish with lime slices and/or zest. Chill at least 3 hours.