CHICKEN ARTICHOKE SOUP

CHICKEN ARTICHOKE SOUP

3 cups milk

1- 16oz. pkg. "Mexican Mild" Velveeta, cut into cubes

2- 10oz. cans Cream of Chicken soup

1- 14oz. can unmarinated artichoke hearts, drained and sliced

1- 4oz. can diced green chiles

3 large chicken breasts, cooked and shredded

1/4 tsp. salt

1/2 tsp. pepper

1 tsp. Beau Monde seasoning

Warm milk over medium heat in a large pot. Add cheese and stir until melted. (Bottom scorches easily, so don't use very high heat.) Add soup and wisk well. Add seasonings and green chiles. Add chicken and sliced artichokes. Heat through.

WEENIE BOATS

WEENIE BOATS

4 hot dogs
yellow mustard
1 cup of leftover mashed potatoes (or fresh, whatevs.)
2 slices of cheese, sliced in half, making 4 slices of cheese. MATH.

PREHEAT your oven to 375 degrees. Split your weenies lengthwise. Place on baking sheet, cut-sides belly up. Artistically drizzle yellow mustard on top. Plop mashed potatoes on top. Place a cheese slice on each weenie boat. BAKE for about 10-12 minutes. 

SPICY CHICKEN & CORN CHOWDER

Spicy Chicken-and-Corn Chowder

2 (10 oz) packages frozen corn, thawed
1 cup chicken broth
1/4 cup butter or margarine
2 cups milk
1 clove garlic, minced
1 tsp dried oregano, crushed
salt and pepper to taste
2 boneless chicken breast halves, cooked and shredded
1 (4 oz) can chopped green chilies
1 cup shredded Monterey jack cheese
3 Tbsp fresh parsley, or 1 1/2 Tbsp dried

Combine corn and chicken brown in blender or food processor and puree.

In large pan or soup pot over medium-high heat, combined butter or
margarine and corn mixture. Bring to simmer and simmer about 5
minutes, stirring occasionally to prevent sticking. Add milk, garlic,
oregano and salt and petter. Bring to boil.

Reduce heat. Add chicken, green chilies and tomatoes with green
chilies. Simmer about 5 minutes more. Remove from heat. Add cheese and
parsley and stir until cheese is melted. Serve immediately. Serves 6.

MEATLOAF

Meatloaf

1-2 eggs slightly beaten
2/3 cup milk
30 saltine crackers, crushed
1 cup shredded cheddar cheese
1/2 cup finely shredded carrot
1 medium onion, chopped
1 tsp salt
1/4 tsp pepper
1/4 cup brown sugar
2 dashes of garlic salt
1/4 cup ketchup
3 Tbsp prepared mustard
1 1/2 lbs ground beef

Mix together ingredients. Shape into a loaf, and place on a greased
pan. Top with a little ketchup. Bake at 350 degrees for 60-75 minutes.
Let stand for 10 minutes before slicing. For extra crispy, place thick
slices until a broiler. Serve with chili sauce.

FRUIT SOUP

Fruit Soup

1 lb can apricot halves, drained
1 lb can peach halves, drained
1 lb can pear halves, drained
1 lb can sweet dark cherries, drained
2 Tbsl butter
1 tsp curry powder
1/4 cup brown sugar

Melt butter and combine with curry powder and brown sugar. Sprinkle
over fruit in a baking dish, and bake for 15 minutes at 350 degrees.

QUICHE

Quiche

8 oz mozzarella cheese, grated
8 oz swiss cheese, grated
8 oz cubed ham
1/3 cup green onions
1/2 cup mayo
3/4 cup heavy cream
2 eggs
2 Tbsp flour
unbaked pie crust, thawed if frozen

Wire whip ingredients together. Book at 350 degrees for 45 minutes.

DOROTHY'S OATMEAL CARAMEL CAKE

1 1/2 c. boiling water

1 c. instant oatmeal
Mix together and let sit while:
1/2 c. margarine, soft
1 c. brown sugar
1 c. white sugar
Cream together. Add:
2 eggs
1 T. vanilla
Add oatmeal and the following ingredients:
1 1/2 c. flour
1 t. soda
1 t. cinnamon
1/2 t. salt

Bake 350 for 25 minutes (15 minutes was long enough to cook sheet cake version) While cake is baking. make the topping.

1 c. margarine
2 c. brown sugar
1 c. cream
Simmer together for 5 minutes. Add:
3 c. coconut
1 1/2 c. chopped nuts (pecans)

Let cake cool slightly. (5 minutes or so) Pour topping and spread evenly. Broil in oven until slightly brown; about 3 minutes.

EMILY'S FAVORITE PUMPKIN DESSERT

Layer 1:
1 yellow or golden vanilla cake mix, minus 1 cup
1/2 cup melted butter
1 egg

Set aside 1 cup cake mix. Combine the rest of the cake mix with the butter and egg. Mix well. Press into a 9X13" pan.

Layer 2:
2 cups cooked pumpkin
2/3 cup evaporated milk
2 eggs
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ginger

Mix together and pour over 1st layer

Topping:
1 cup of the cake mix (reserved)
1 Tbsp. melted butter
1/2 cup sugar

Mix together until crumbly. Put over mixture. Bake at 350 degrees for 45 minutes. Serve with whipped cream or ice cream. Can store on the counter top.

You can add chopped nuts to the topping, unless you're Emily.

MARIE'S PUMPKIN BREAD

This is super easy and delicious.

1 pkg spice cake mix (with no pudding in the mix)
1 pkg coconut cream instant pudding mix
2 cups pureed pumpkin or 1 (15-16oz) can
1/4 cup canola oil
1 egg

Mix all together until well blended. Pour into two greased loaf pans. Bake @ 350 degrees for about 45 minutes. Test with toothpick.

ROOT BEER FLOAT BUNDT CAKE

It's a little cake-doctorish, but still yummy.

ROOT BEER FLOAT BUNDT CAKE

Cake:
1 pkg plain yellow cake mix
1 pkg instant vanilla pudding mix (3 oz)
1 cup whole milk
1 cup canola oil
1 TBS root beer concentrate
4 eggs

Glaze:
2 TBS butter
1/2 cup water
1/2 cup sugar
1 tsp. root beer concentrate

Frosting:
1 cup powdered sugar
1 - 2 TBS milk to make a thin glazing frosting

1. heat oven to 350 degrees. 2. grease and flour a bundt pan. 3. Mix the cake ingredients thoroughly. 4. pour into pan and bake for about an hour, test with a toothpick, 5. let cool for 10 minutes. 6. release the cake from the pan, invert onto a serving plate. 7. make glaze by melting butter in a saucepan, stir in sugar and water and bring to a boil. 8. simmer glaze for about 4 mins. 9. stir in root beer concentrate. 10. poke holes in cake with skewer. 11. spoon glaze over warm cake. 13. let cake cool, 14. make frosting and drizzle over cake.

Brian Family Favorite Chocolate Chip Cookies

This is my new go-to Chocolate Chip Cookie recipe.

• 1 cup butter shortening
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups quick or old-fashioned oats
• 1 cup semi-sweet chocolate chips

1. HEAT oven to 375°F.


2. COMBINE shortening, sugars and brown sugar; beat at medium speed in mixer until well blended. Add eggs, milk and vanilla. Blend. Add baking soda and salt. Blend some more. Stir in flour, oatmeal, and choc chips.
   


3. Form into balls and place 2 inches apart onto ungreased baking sheets.
   


4. BAKE 9 to 12 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

GERMAN PANCAKES

6 eggs
1 cup milk
4 Tbs butter
1 cup flour
1/2 tsp salt
1 tsp. vanilla

Preheat oven to 375 degrees. Melt butter in 9X13" pan in preheating oven. Whip eggs until thick in a blender. Add milk, flour, salt, and vanilla. Blend until smooth. Pour egg batter into pan with melted butter. Bake 20-25 minutes or until brown and crispy. Serve with powdered sugar and syrup or whatever the heck you want.

UBER-CHOCOLATE COOKIES

INGREDIENTS:

1 1/2 cups firmly packed brown sugar
2/3 cup Crisco® Butter Shortening
OR 2/3 stick Crisco® Butter Shortening Sticks
1 tablespoon water
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1/4 cup cocoa powder
1/4 cup DARK cocoa powder (such as Hershey's special dark)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (12 oz.) package semi-sweet chocolate chips (2 cups)

PREPARATION DIRECTIONS:

1. HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray or use a Silpat.

2. BEAT brown sugar, shortening, water and vanilla with electric mixer at medium speed until well blended. Beat in eggs. Combine flour, cocoa powders, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in chocolate chips. Drop by rounded measuring tablespoonsful 2 inches apart onto prepared baking sheets.


3. BAKE 8 to 10 minutes, or until cookies are set. Cool 2 minutes on baking sheet. Place on cooling rack to cool completely.

Shan’s Chicken/ Artichoke Salad

Shan’s Chicken/ Artichoke Salad

1 box Rice A Roni, chicken flavored

1 ½ c. cooked, chopped chicken or turkey

1 jar marinated artichoke hearts

½ jar marinated artichoke hearts

½ small green pepper chopped

½ c. sliced drained black olives

1 c. celery chopped (I don’t like celery so I use water chestnuts)

¼ c. chopped onion

½ c. mayo

1/8 t. curry powder

I sprinkle pine nuts on the top.

Drain artichokes, saving marinade. Cook rice using only 2 C. of water. Cool. Toss in cut up artichoke hearts, olives, green pepper, celery, onions, and chicken. Mix saved marinade with mayo and curry powder, toss together. Refrigerate. Serves 4-5.

BLACK EYED PEA COUSCOUS SALAD

Couscous/ Black Eyed Pea Salad

1 can drained corn

1 can drained/rinsed black eyed peas

1 med zucchini chopped

1 green pepper chopped

Bunch of cilantro chopped

1 tomato chopped

1 bunch green onions chopped

Cooked couscous (1/3 box)

Shredded romaine

Juice from ½ lime

Good Seasons Italian Dressing

Top with Feta or Gorgonzola cheese

Mix all together. Add Italian Dressing to taste.