Broccoli Cheese Soup

By: Trisha

From: Cindy Wilde

4 C. Water

1 t. Chicken Bouillon

2 Cans Cream of Chicken

3/4 C. cooked Noodles

1 lb. Broccoli- frozen

1 lb. Velveeta Cheese- cut into squares

1 C. milk

Cook noodles and broccoli. Put in strainer when done and save for later. Put 4 cups water in pan with Bouillon, Cream of Chicken, Velveeta, and Milk. Heat until everything is melted, stir a bit so it doesn't stick to the bottom. Add Noodles and Broccoli and cook altogether. Serve with some yummy bread, if you want.

The recipe is actually a bit different in preparation. But this way is easier and uses less dishes. It's pretty fast and easy to make, and it makes a lot, which means yummy left overs! My kids like this because of the noodles, and that's how I get them to eat a little of the broccoli. In the picture is Ziti Noodles, but I've used all sorts. My favorite (and my family) are Wagon Wheel Noodles.

Chicken Zucchini Bake

By: Trisha

From: Amber Jones

1 Small Zucchini

2 C. Cooked Chicken- cubed

1 Can Cream of Chicken Soup

2 T. Milk

1 C. Bisquick

1/2 C. Parmesan Cheese

1 Egg

1 t. Parsley Flakes

1/4 C. melted butter or margarine

Heat oven to 350. Arrange zucchine in an 8 X 8; top with cubed chicken. Mix soup and milk together and spread over chicken. Mix bisquick, cheese, and beaten egg together until crumbly. Spread over soup mixture. Sprinkle with parsley and drizzle with melted butter. Bake until golden brown for 25-30 min.

This is pretty good. Very easy to make. I haven't been a fan of bisquick topped food so I'm not a fair judge. When I make this again I'm going to put 2 layers of Zucchini down (much to the chagrin of the boys in my family) and less top. If you like bisquick tops you wont have a problem liking this!

Corn Bread

The BEST corn bread you will ever have!

By: Trisha

I can't remember where I got it. 

1/2 C. Butter

2/3 C. Sugar

2 Eggs

1 C. Buttermilk*

1/2 t. Soda

1/2 t. Salt

1 C. Yellow Corn Meal

1 C. Flour

*Can be made by adding 1 T. of vinegar to 1 C. milk. Do this first and set aside until needed.

Melt butter, then add sugar and mix well. Add eggs and mix well. Combine buttermilk and soda and then add to the other mixture. Mix in salt, flour, and then corn meal. Make sure not to overmix and this will leave it dry and crumbly (I think.)  

Put in greased 8 X 8, cook at 375 for 30 minutes (clean toothpick.) I like to put mine in a 

8 X 11.5 pan, because it makes a bit more and isn't so thick. 

Serve with butter, honey, or honeybutter. (If anyone has a good honeybutter recipe, I'd love it!)

When we moved out to Michigan I thought my corn bread making days were over because it never turned out well. But I found out it was because of the corn meal I was using. I like to use yellow corn meal that's Quaker brand. The other kind was so white, dry and crumbly that it wasn't worth trying to scrape it out of the pan!

PS My camera is getting old and isn't taking pictures how I want, so this is the best photo I could come up with. Also our apartment doesn't have the best lighting so that doesn't help!

FANCY CHICKEN NUGGETS

POSTED BY: AUTUMN

RECIPE BY: WEST LAYTON WARD

Preheat oven to 350

Grease a 9x13 pan

Lay chicken nuggets in pan

Top with sliced mozzarella 

Spoon spaghetti sauce over the top of each one

Cook for 30 minutes on 350 degrees.

Easy Parmesan Garlic Chicken

Trisha

By: Holly Lakey

1/2 C. Grated Parmesan Cheese

1 env. Italian Salad Dressing Mix

1/2 t. Garlic Powder

6 Boneless, Skinless Chicken Breasts

Mix cheese, salad dressing mix, and garlic powder. Moisten chicken with water. Coat with cheese mixture. Place in shallow baking dish. Bake 20-25 minutes (until chicken is cooked through.) at 400 degrees.

Aren't you guys lucky,  2 posts on one day! This was really tasty. The only thing I would change is, either 1/2 the cheese mixture or increase the chicken pieces. I ended up putting the rest of the mixture on top of the chicken. Oh, and I also cut the chicken breasts in half. My kids can't eat a whole one and it's easy to cut it before it's cooked. Yum-O.

One tip I MUST share! If you don't have/use kitchen cooking scissors I highly recommend getting some/ using them. It saves so much time. I wash my chicken and trim all the yucky, fatty spots off at the same time. Then I can cut it into pieces if I need. This also makes for a cleaner kitchen because all the chicken germs are contained to the sink! I love them!

Easy Au Gratin Potatoes

Trisha
By: Paula Carlson

3 lb. Southern Style Frozen Potatoes

3/4 C. Shredded Cheddar Cheese

3/4 pt. Sour Cream

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 bunch of Green Onions- chopped

1/4 C. Butter

Milk

Put potatoes into a 9 X 13 inch pan. Set aside. Combine other ingredients in a saucepan on medium heat. Stir until smooth. Add milk to thin. Add Salt and Pepper. Pour over potatoes. Stir. Bake at 350 for 45-60 minutes.

This was really good. We couldn't find the frozen potatoes so I sliced fresh ones and boiled them. Next time I make them I wont boil them for as long, but other than that, it was great! Sorry I don't know how much milk is added. I really hate it when there isn't an amount. I made this with Parmesan and Garlic Chicken, a very nice combo.