Tortellini Florentine Soup

By: Lisa

Ingredients
1-9oz. pkg.refrigerated 3-cheese tortellini
2-14oz cans chicken broth
1-10oz. container refrigerated light alfredo pasta sauce
2c shredded rotisserie chicken
1/2c oil-packed dried tomato strips,drained
3c. lightly packed packaged fresh baby spinach
1oz. parmesan cheese,shaved or shredded

Directions

1. In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
2. In the same Dutch oven combine broth and Alfredo sauce.
   
3. Stir in chicken and tomato strips.
   
4. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
5. Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach.
   
6. To serve, sprinkle with Parmesan cheese.
   

Spicy BBQ Drumsticks

By: Shawna

Ingredients
10 chicken drumsticks
1/2 bottle of your favorite bbq sauce
Weber's Kickin It Chicken seasoning (to taste)

Directions

1. Slow cook the chicken and bbq sauce in a crockpot on low for 2 hours.
2. Place chicken on grill, high heat.
3. Season with Weber's seasoning.
4. Turn until golden brown on all sides.
   

Rotel Dip

By: Sarah

Ingredients
1 block of Velveeta Cheese
2 Cans of Rotel Tomatoes
1 lb hamburger

Directions

1. Cut velveeta into chunks and melt in the microwave.
2. Brown hamburger in a skillet.
3. Set slowcooker on "WARM" and add cheese, hamburger and tomatoes.

Chocolate Chip Bars

By: Roxane

Ingredients Directions

Strawberry Shortcakes

By: Lori

Ingredients

Directions

Chicken Pot Pie

By: Sarah

Ingredients

2 C frozen veggies, thawed.
1 C cooked chicken or 1 can of chicken
1 can cream of chicken soup
1 C bisquick
1/2 C milk
1 egg, beaten




Directions

1. Preheat oven to 400 degrees.
2. Mix veggies, chicken and soup in a glass pie plate or 9X13 pan.
3. In a separate bowl, mix bisquick, milk and egg.
4. Pour batter on top of veggie mixture.
5. Bake for 30 minutes.

Buckeyes

By: Amy

Ingredients

2 C Powder Sugar

1 C Peanut Butter
1/2 C Butter
16oz Package of Chocolate Chips

Directions

1. Mix sugar, peanut butter and butter together.
2. Shape into balls.
3. Freeze for 1 hour.
4. Melt chocolate chips.
5. Dip peanut butter balls into melted chocolate.
6. Place buckeyes on foil in a container.
7. Refrigerate overnight.

Southwest Cornflake Potatos

By: Shawna

Ingredients
2lb bag of Obrien Style hashbrowns
1 can cream of mushroom soup
16oz sour cream
1 1/2 sticks of butter
2 C sharp shredded cheddar cheese
3-4 C crushed cornflakes

Directions

1. Preheat oven to 350 degrees.


2. In a large bowl mix 1 stick of melted butter, mushroom soup, sour cream, cheese and hashbrowns.


3. Pour into greased 9X13 baking pan.


4. In the same large bowl melt the remaining butter.


5. Coat cornflakes evenly in butter mixture.


6. Pour over the potato mixture.


7. Cover with foil and bake for 45 minutes.


8. Remove foil and bake for an additional 5-10 minutes (keep an eye on it, burnt cornflakes are pretty gross)

Monkey Bread

By:Roxane

Ingredients

2 tubes of biscuits

1/2 C brown sugar

3/4 stick of butter

1 t cinnamon

cinnamon and sugar mixture

Directions

1. Preheat oven 325 degrees.


2. Cut each biscuit into fourths, roll in cinnamon and sugar mixture.


3. Put in a greased loaf pan.


4. In a saucepan, melt butter, brown sugar and cinnamon.


5. Boil for almost 1 minute stirring constantly.


6. Bake for 35 minutes.


7. Dump upside down on plate and allow to cool.


8. Pour over each biscuit.

Taco Dip

By: Roxane

Ingredients

I Bag Veggie Crumbles (meatless meat!)

1 can refried beans

2oz taco seasoning

16oz sour cream

1 jar green taco sauce

2-3 C of shredded cheese

Directions

1. Preheat oven to 350 degrees.


2. Brown the veggie crumbles.


3. Mix in the refried beans and taco seasoning.


4. Pour into 9X13 pan.


5. Mix sour cream and taco sauce together.


6. Pour over the bean mixture and top with shredded cheese.


7. Cover with foil and bake for 30 minutes (until the cheese has melted).