Try this great dish. It's so easy & it will amaze your family!
1 can cream of celery soup
1 can cream of chicken soup w/herbs
1 can chicken broth
Place four to six frozen boneless/skinless chicken breasts/thighs in crock pot.
Pour mixture over chicken breasts; Add pepper & just a touch of salt as the soups have salt added already.
Cook 7-8 hours on LOW (all day) OR 5-6 hours on HIGH; At the last 1/2 hour:Add 1 can refrigarator biscuits, torn up into small pieces
*The Cream of Chicken soup w/Herbs has a lot of seasonings in it, so I found it unneccessary to add any other seasonings!
*Optional: chopped small onion or small can of mushrooms.
1/2 Cup butter
1/2 Cup brown sugar
1/2 Cup flour
1/2 Cup oatmeal (quick)
1/2 Cup chopped nuts (optional)
3-4 Cups fruit, such as sliced apples, fresh black berries, canned & drained or fresh peaches
Sugar, cinnamon and/or nutmeg
Prepare fruit by peeling if needed and slicing. Add the amount of sugar needed to the fruit. Sprinkle with cinnamon, if desired. Microwave the butter about 20 seconds to soften. Add the softened butter to the sugar, flour, oatmeal & nuts. Make a crumb topping for the fruit with this mixture. Spread on top. Microwave 10-12 minutes on full power until fruit is tender & you can pierce it easily with a fork. Serve warm with ice cream.
*Note: Canned fruit takes less time to cook, as do berries.
1 cup margarine
1 stick butter flavored Crisco
1 cup sugar
2 cup brown sugar
Mix above ingredients well.
2 tsp. vanilla
Add eggs one at a time & again, beat well.
2 tsp. salt
2 tsp. soda
1 tsp. baking powder
4 1/2 cup flour
Add flour in 3-4 parts. Mix well. Add 3-4 cups chocolate chips.
Bake 375 degrees about 10-11 minutes
1/2 lbs. white chocolate bark
1/4 c. peanut butter
Pour mixture over:
2 bags popped microwave popcorn
1 jar peanuts
4 c. Rice Crispies
Mix well. Spread out on wax paper and let harden.
2 lbs. chicken tenders or boneless chicken breasts
2 - 10 1/2 oz. cans cream of chicken soup
1 pint sour cream
1 4 oz. can chopped green chilies (save some for garnish)(drained)
1 doz. flour tortillas(small)
3/4 c chopped onion
3 c.s grated Cheddar or Monterey Jack cheese or mixed (save some for topping)
Sliced black olives
Boil chicken breasts/tenders for 20 min, adding your favorite seasonings - garlic is good!
Drain, chop or shred.
Mix chicken, soup, sour cream and chilies together.Spray bottom of glass pan lightly with spray oil. Spread thin layer of mixture in bottom of pan, spread equal amounts down middle of tortillas (reserve some 'mix' for topping) and sprinkle with chopped onion & cheese. Roll up and place seam side down in prepared pan. Pour remaining 'mix' over top of tortillas and top with cheese.
Bake 30 min. @ 350 degrees Garnish with black olives & extra cheese.
32 oz. thawed green peas
1/4 cup green onions chopped
1 small can water chestnuts drained
1 pint sour cream
1 lb bacon fried and chopped
Combine and refrigerate 1-2 hours before serving.
Mix in 1 cup of cashews and serve.
Try this great recipe for a light & refreshing dessert!
Crust: 1 ½ c. Flour
¾ c. Butter or Margarine
¼ c. Brown Sugar
Mix thoroughly with pastry cutter or mixer. Press into 9”X13” pan.
Bake @ 350 degrees about 12 mins, till lightly browned and crispy.
Sauce: 8 oz. Cream Cheese
4 oz. Cool Whip
½ c. Powdered Sugar
Beat these together till smooth and creamy. Smear on cooled cookie crust.
Toppings: Any combination of fruit. Try drained crushed pineapple, sliced strawberries,
raspberries or blueberries, sliced peaches, kiwi, or whatever you prefer.
** You can also add 1/3 c. chopped walnuts to crust mix before baking, or sprinkle sliced almonds on top of sauce under fruit.