Ingredients: Chicken (I cut mine into strips, my brother uses whole breasts)

Pepper

Seasoned Salt

Directions: Heat oven to High Broil.  Sprinkle both sides of chicken with pepper and seasoned salt and place on broiler pan.  Place in over 4-5 inches from heat source and broil for 6-8 minutes on each side.  I served mine with rice pilaf and veggies.  Tasty.

Ingredients:  3-4 Chicken Breasts

1 can cream of chicken soup

1 small sour cream

chilli powder

shredded cheddar cheese

flour tortillas

Directions: Boil chicken until cooked through.  Shred or cut into small cubes.  Put in a bowl with  soup, sour cream, cheese (I didn’t put an amount, because it really is your choice-a lot or a little – either works!) and chilli powder.  Mix.  Spray 9×13 pan with Pam and roll tortillas with some filling and line up in pan.  Leave some filling out to spread along the top and sprinkle with cheese.  Bake at 350 degrees for 25 minutes.  When I make them it usually gives me about 8-10 enchiladas but that will vary depending on how much filling you put in. 

Ingredients:

Cake: 1/2 cup butter

1/4 cup whipping cream

1 cup brown sugar, packed

2 large cooking apples; peeled, cored and sliced thinly (Braeburn or Granny Smith)

1 box yellow cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

1/4 tsp apple pie spice or cinnamon

Topping: 1/2 cup whipped topping

2/3 cup white, whipped & fluffy frosting (canned, like Betty Crocker)

caramel topping – optional

Directions:  Heat oven to 350.  In heavy saucepan cook butter, sugar and whipping cream over heat stirring occassionally, just until butter melts.  Pour into 9×13 pan and cover with apples. 

Mix cake mix, water, oil, eggs and pie spice on low until moist.  Beat on medium for 2 minutes.  Spoon batter over apple mixture. 

Bake 40-45 minutes or until toothpick comes out clean.  Cool in pan 10 minutes.  Loosen sides from pan.  Place heatproof serving platter on the top and turn over.  Let pan sit on cake for 1 minutes to allow caramel to drizzle over sides. 

In small bowl, mix whipped topping and frosting.  Serve cake warm with a dollop of frosting mixture and drizzled with caramel.  Delicious!

Ingredients:

Sauce: 1 Cup Ketchup

1 Cup Water

1 tsp mustard

1 TBSP brown sugar

Patties: 1 LB Hamburger

1/2 Cup Oatmeal

Salt

Pepper

Paprika

2 TBSP Milk

Directions:  Combine sauce ingredients and simmer while preparing patties.  Mix ingredients for patties and form in to patties.  Brown.  Cover with sauce and place lid on and cook for 20-25 minutes on low to med-low. 

Ingredients:

1 Sunbird Honey Teriyaki packet

1 TBSP brown sugar

2-3 TBSP Soy Sauce

1/2-1 cup of water

Chicken breast, cut into 1 inch cubes.

Cooked rice

Directions:  Mix water, sugar, soysauce and SunBird mix in small dish.  Stir in cubed chicken.  Let sit until there is 10 minutes left on rice.  Spray pan with Pam.  Pour into heated pan and cover with lid.  Stir often.  When done serve over rice.

Ingredients: 4 chicken breasts

1 can Diet Pepsi

1 cup Ketchup

1/4 cup Worcestshire Sauce

3 TBSP Steak Sauce

1 tsp Garlic Powder

Directions: Cook chicken in crockpot until well done (frozen breasts on high 2-3 hours).  Shred and return to crockpot. 

Sauce: combine dt. pepsi, ketchup, worcestshire sauce, steak sauce, garlic.  Gradually bring to a boil over medium heat-reduce heat to simmer for 6-8 minutes until boiled 1/2 way.  Add to chicken in crockpot and cook for 1 hour on low.  Divide, roll into tortillas with shredded lettuce and grated cheese.  You could make it hotter by adding hot sauce and onion. 

Ingredients: 2 cups peaches

1/2 cup butter or margarine

2 tsp baking powder

3/4 cup flour

3/4 cup milk

pinch salt

1 cup sugar

Directions: Melt butter in pan.  Mix dry ingredients and put in pan.  Randomly place peaches on top.  Cook at 350 degrees until brown for about 35-40 minutes.  Serve with vanilla icecream.

Ingredients: 4 Chicken breasts

1 TBSP vegetable oil

1 jar (16 oz) alfredo sauce

1 can (15 1/4 oz) whole corn, drained

1 cup frozen peas, thawed

1 jar sliced mushrooms, drained

1/2 cup water

1/4 tsp pepper

1/2 tsp garlic salt

Directions: Brown chicken in oil.  Transfer to a slow cooker. In a bowl combine the alfredo sauce, vegetables, water, garlic and pepper.  Cover and cook on low for 6-8 hours.  Serve over linguine.

Ingredients: Boneless, skinless chicken breast (I use 4-6)

1 cup sour cream

2 cans cream of chicken soup

1 cup grated cheese

Directions: Brown chicken.  Mix other ingredients in a bowl.  Place chicken in baking dish and cover with sauce.  Bake for 1 hour 15 minutes at 325 degrees.  Serve with rice.

Ingredients: You can use a lot of different vegetables…this is what we use:

Potatoes, washed and or peeled and diced         

Carrots, peeled and cut into small slices

Mushrooms, sliced and washed

Onion, cut into small chunks

Cream of Chicken Soup

Ground beef shaped into patties

Salt and Pepper

Directions: Tear a big piece of foil and layer starting with the slower cooking vegetables.  I layer carrots, potatoes, onion, mushrooms, salt and pepper, soup, hamburger patty, and more salt and pepper.  Fold foil around and double wrap in foil, if cooking on coals.  I know you can cook them in the oven, but I have never done it.  Place on coals for 20-30 minutes and enjoy!