Forgotten Chicken

Forgotten Chicken

1 cut up chicken
1 env. onion soup mix
2 cups raw rice (not pre-cooked)
2 cans cream of chicken soup
2 c water

Place raw chicken pieces in the bottom of your roaster or casserole. Sprinkle with dry onion soup mix. Over this pour2 c. rice, set aside. Mix 2 cans cream of chicken soup with 2 cups water. Pour this over the chicken-rice in roaster. Cover tightly and place in 375 degree oven for one hour. DO not lift lid!!!
Whenr eady if it seems a pinch dry add some boiling water over it and let set, covered, for ten minutes. This doesn't happen often though, comes out really moist.

"Keep Smiling, Keep shining..knowing you can always count on me....for sure.
That what friends are for...

Deb's Sausage Bread

This is my dh's favorite breakfast....

2-3 frozen loaves  or ** (see below) ( I use the little Rhodes breads too and can make individual ones)

**  YOu can buy frozen bread loaves that you take our of the freezer and set on the counter to thaw. Then of coures you let it sit out per the directions and then you are ready to use it in the recipe


1 lb sausage
1 c parmesan cheese
3 eggs

Brown sausage, drain off grease. Add 1 c. parmesan cheese and 3 whipped eggs. Roll out the dough as big as you like it or like one piece loaf.....Spread sausage mixture out onto dough and roll up like a jelly roll. Spray loaf pan with Pam. Place loaf/loaves in pans and bake at 350 degrees fro 45 minutes. You can serve this more than once for smaller appetites.

"Keep Smiling, Keep shining..knowing you can always count on me....for sure.
That what friends are for...

Graham Cookie Bars

Graham cookie bars: (not your typical bar cookie - I know you said no bars!)

24 graham crackers (approx)
2 sticks butter
1/2 c sugar
1 cup chopped walnuts
1 tsp vanilla

Grease sides and bottom of cookie sheets. place crackers on bottom.

Melt butter and add sugar to pan and boil for 2 min. Add nuts and vanilla. Spoon over crackers.

Bake 350 for 10 min or until brown. Remove from sheet at once.

 

redquilter

Zucchini Cherry Bars

Zucchini-Cherry Bars

Preheat oven to 350 degrees. In large bowl mix:
2 c. sugar (I used 1 1/2 c. Splenda and 1/2 c. sugar)
4 eggs (Could probably use 2 whole eggs and 2 egg whites.)
2 c. grated zucchini
1 c. veg. oil (I used 3/4 c.)
1 tsp. cinnamon
2 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1 c. marachino cherries, cut in half (reserve juice
for frosting)

Lightly spray jelly roll pan (10.5"x15". ( or I also like to line my pans with parchment paper, sprayed with Pam.)
Spread batter in pan and bake for 30 minutes or until
toothpick comes out clean.
Completely cool before frosting.

FROSTING
3oz. cream cheese
3/4 stick margarine
1 tsp. milk
1 tsp. vanilla
2 c. powdered sugar
small amt. of cherry juice for flavoring. (Do not add too much or
frosting will become too thin. Start with about 1 Tbsp.)

You can make frosting ahead of time and keep in
refrigerator if you need bars to cool overnight. A jelly roll pan
makes about 24
bars. These freeze wonderfully!

jeanequilts

Apricot Coconut Bars

http://static.quiltingboard.com/upload/2011/7/11/1310427451993-apricotsquares.pdf

Chewy Chocolate Cookies

CHEWY CHOCOLATE COOKIES

Your favorite cookie!  I wish these kept better, but they don’t have to since they are usually eaten before they have even cooled.  They are nice to have in the freezer to pull out as needed since they thaw quickly and even taste great frozen.

1-1/4 c butter, softened                                   
¾ c cocoa

2 c sugar                                                         
1 tsp baking soda

2 eggs                                                             
½ tsp salt

2 tsp vanilla                                                     
1 c nuts or 1 c mint chips, optional

2 c flour

In large bowl, cream together the butter and sugar.  Add eggs and vanilla.  Add combined flour, cocoa, salt, baking soda, and blend well.  Stir in nuts or chips, if desired.  Bake at 350° for 8-9 minutes.  Cookies will puff during baking and flatten upon cooling.  Cool on cookie sheet 1 minute before transferring to wire rack.  About 4 dozen.

NOTE: These cookies do not keep well.  They are best the day of baking, but they freeze very well.  Enjoy them right out of the freezer.

Variation:  Freeze cookies on cookie sheet when cooled, but don’t stack or they will stick together.  Soften some vanilla, coffee, or favorite flavor ice cream; the kind packaged in rectangular packages will slice more easily.  Cut ice cream into ½-inch slices, then cut each slice in half.  Place one cookie face-side down on a cookie sheet; top with a half slice of ice cream.  Top ice cream layer with another cookie, face-side up.  Wrap snugly in plastic wrap and freeze until firm.  Place frozen, wrapped cookie sandwiches in zip-type freezer bag.  You may drizzle melted semi-sweet, white, or other chip on top of assembled sandwiches before freezing to dress them up a bit.  If you like, you may sprinkle colored chocolate sprinkles on the drizzled chocolate before it sets up. 

Snickerdoodles

SNICKERDOODLES

I always think these cookies are boring until I eat one warm from the oven.  With a nice hot cup of coffee or glass of milk, these are even better.  These freeze very well, so make a double batch. 

½ c butter
½ c shortening
1-1/2 c sugar
2 eggs
2-3/4 c flour                                                     

2 tsp cream of tartar                                         

1 tsp baking soda                                             

¼ tsp salt                                                         

Cream together the butter, shortening, and sugar.  Beat in eggs.  Stir in remaining ingredients.  In small bowl, combine 6 TBS sugar with 2 tsp cinnamon.  Roll dough into 1 inch balls and roll in sugar-cinnamon mixture.  Bake at 375° for about 9-11 minutes.  Cool on cookie sheet for 2 minutes, then transfer to cooling rack.  About 4 dozen cookies with 65 calories each, but who cares?