Apricot Chicken

Approximately 10 oz of Apricot Jam
Approximately 12 oz of Catalina Dressing (I've used light, regular and fat free, all work great)
1 pkg. of dry onion soup mix

Mix three ingredients together. Pour over raw chicken breasts usually 4-6 work best.

Bake at 350 degrees, covered for 1 hr to 1hr 15min. 

Serve with rice.

Chicken and Noodles

1 1/2lbs homemade or frozen noodles (freezer section Reames is a name brand but store brand works too)
2 c. cooked chicken
1-10 3/4 oz can of cream of chicken soup
2-15oz cans of chicken broth
1 tsp salt
1 tsp seasoned salt
3/4c butter or margarine
1-10 3/4oz can cheddar cheese soup
2 c. grated cheddar cheese
1 1/2c water

Cook noodles only 15 minutes. Drain. Mix noodles with all other ingredients. Put in large, greased baking dish.

Bake COVERED at 325 degrees for 2-3 hours. Add more liquid if needed.

This makes A LOT. Probably at least 3 8x8 pans. It's SO good. :)

Fruit Cups

1-12oz. can frozen concentrated apple juice(not prepared)
1-12oz. can frozen concentrated orange juice (not prepared)
1-2 cans of water
16oz fresh or frozen strawberries, sliced
3-6 bananas, peeled and sliced
16oz. canned pineapple tidbits (undrained)
Add any frozen fruit examples: mango, cherries, blueberries, raspberries

Combine apple juice, OJ and water in a large bowl. Add fruit, spoon into serving dishes.

Freeze for at least 1 hr before serving.

Hashbrown & Egg Casserole

Melt 1 stick of butter or margarine in bottom of 9x13 pan. Place 8 (or enough to cover bottom of pan) frozen hash brown patties in pan.

Mix 2 cups of cooked sausage or cubed ham, 2-4 cups of shredded cheddar cheese, 12 eggs, green peppers and onions.

Pour egg mixture over hash browns. Refrigerate over night.

Bake 1 hour at 350 degrees.

**I only use 1/2 stick of butter and it tastes just great!

Chicken Marsala

Fast...easy...delicious!

1/4 cup flour (white or wheat)
1/2 tsp. salt - optional
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
Skinless, boneless chicken - pounded 1/4 in. thick
4 T. olive oil
1-3 cups fresh, sliced mushrooms  (or more depending on your preference)
3/4 - 1 cup Marsala wine  (or more depending on how strong of a flavor you want)

Combine first 4 ingredients in a gallon bag.  Place chicken pieces in the bag and shake to coat with the flour mixture.

Heat olive oil in a large skillet over medium heat.  Place chicken in the skillet and lightly brown on both sides, but do not fully cook.  Remove chicken, add mushrooms and wine to the skillet.  Let mushrooms cook in the wine for a little while.  Add chicken back to the skillet.  Cover and simmer for 10 minutes, turning chicken once or twice, until chicken is fully cooked.

Great served with mashed potatoes or rice!

White Chicken Chili

1 medium onion, chopped
2 cloves garlic, minced
6 cups chicken broth  OR 6 c. water and 6 tsp/cubes chicken bouillon
4 cups OR 3 cans cooked, white beans
1 - 7 oz. can OR 2 - 4 oz. cans chopped, green chilies
3 T. flour
1 T. cumin
1 tsp. chili powder
1-1/2 tsp. oregano
1/8 tsp. cayenne pepper
salt & pepper to taste (optional)
4 c. cooked, diced chicken

Combine all ingredients in crock pot and cook on low for 4-8 hours.

Serve topped with shredded Monterey Jack or Mexican cheese, sour cream, and corn chips.

Cheeseburger Soup

I typically make 1-1/2 of this recipe.  Six cups of milk and two 12ish oz. cans of tomatoes usually fills my regular sized crock pot.

1/2 lb. hamburger, browned
1/3 c. chopped onion
1/3 c. chopped green pepper
1/2 c. flour (white or wheat)
4 c. milk
1 - 16 oz. can tomatoes (whole, diced, or whatever is your preference)
4 cubes or 4 tsp. beef bouillon
1 c. shredded cheddar cheese

Put browned hamburger, chopped onion, & chopped green pepper into crock pot.  Stir in flour.  Gradually stir in milk.  Add the tomotoes and bouillon.

Cook on low for several hours or high for a few.  Whatever you have time for!  Stir occasionally.

Before serving, stir in shredded cheese.