Ingredients:

1 package of chicken breast. (You can get the package with two halves. That should be enough.)

2 cans of Cambells soup. (I get the cream of chicken and cream of celery)

1/2 cup of milk (Makes it creamy)

2 cans of pillsbury biscuits. (I like to get that flaky kind with the layers. You can get which ever kind you like.)

1 bag of frozen vegetables. ( You can cut up the fresh vegetables, but I’m thinking quick and less kitchen time.)

Sprinkle of salt and pepper to taste.

Directions:

The first part is probably the most time comsuming, then the rest is pretty quick. First you want to boil your chicken breast until tender. Pull the meat off the bone and cut up into small pieces and place the pieces in a 9 X11 baking dish. When that’s done, you’re finished with the hard part.

Take your frozen vegetables out of the bag and rinse in warm water. This will get rid of the ice that’s caked on the vegetables. (If you love spending time in the kitchen, you can cut up your favorite fresh vegetables and use those instead.) Put the vegetables in a bowl.

Add the milk and the two cans of soup into the bowl with the vegetables. Mix well.

Pour the mixture on top of the chicken in the baking dish and mix well. Then make sure you spread it out in the baking dish evenly. Add your sprinkle of salt and pepper to taste. Bake in the oven at 375 degrees for about 30 minutes or until the you see the mixture start to bubble. You want this mixture to get hot before we add the biscuits on top so that the biscuits will cook at the bottom. If not, then the biscuits will be doughy and gooey.

Now that the mixture is hot, take it out of the oven. Turn oven up to 400 degrees. We are turning the oven up because the biscuits bake at 400 degrees. Place the biscuits on top of the hot casserole and bake in the oven until the biscuits are golden brown. I pretty much followed the baking instructions on the can biscuits.

That’s it. Enjoy!!!

By the way, if you prefer turkey, just substitute it in for the chicken.

Here are your ingredients:

1 carton of fresh strawberries.(buy more if you like)

1 8oz box of Baker’s semi sweet chocolate. (buy more depending on the # of strawberries you buy) I would say 1 box could make about 30 chocolate strawberries.

1/2 cap full of vegetable oil. (Keeps the chocolate from drying out in the pot.
Appliances:

I would use a double boiler or a fondue pot to melt chocolate. Follow the instructions that comes with the these appliances.

Ok, say you don’t have a double boiler or a fondue pot. I don’t have a fondue pot or a double boiler either so I will show you how I make my very own double boiler. Take two pots, one large and the other small. Fill the larger pot about half way with water. Set the smaller pot inside the larger pot. Viola, you have a double boiler. Here’s a picture.

Make sure you don’t let the smaller pot sink all the way down because you don’t want the water to spill out of the larger pot or get inside the smaller pot. I would recommend using pots with handles.

Directions:

1. Boil the water in the larger pot. After the water boils, turn to medium heat.

2. Add 1/2 cap full of oil to the smaller pot. (Remember this keeps the chocolate from drying out).

3. Place smaller pot that has the oil in it inside the larger pot with the boiling water. All you need is for the bottom half of the smaller pot to get hot.

4. Place the chocolate bars inside the smaller pot with the oil and let it melt completely. Stir occasionally.

5. Dip the strawberries 1/2 way in the chocolate and place on wax paper.

6. Let refrigerate for about 1 hour or until the chocolate hardens. There you have it. A nice treat.

Feeds: 8
Prep Time: 60 minutes
Cook Time: 60 minutes

Cake Mix:
1 pkg. Devils Food cake mix.
1 pkg. Large, devils food instant pudding.
4 Whole Eggs.
1/2 Cup Water.
1/2 Cup Oil.
1/2 Cup Peppermint Schnapps.
1/2 Cup Chopped walnuts.

Glaze Mix:
1/2 Cup Melted butter.
1/4 Cup Water.
1 Cup White sugar.
1/2 Cup Peppermint Schnapps ( add after glaze is cooled ).

1. Create the cake mix in a 1 quart bowl.
2. Grease and flour a Bundt (or Angel Food) type cake pan.
3. Pour chopped walnuts across bottom of pan.
4. Pour cake mix into pan and bake at 325 for 1 hour.
5. When done baking, cool cake with the pan upside down.
6. Create the glaze mix in a 1 quart sauce pan. Mix all but the rum
   and boil for 5 minutes.
7. Remove glaze from heat, cool about10 minutes, and add the rum.
8. Remove cake from pan onto a plate.
9. Prick top and sides of cake gently with a 2 pronged cooking fork.
10. Tablespoon by tablespoon, drizzle glaze over top and sides of cake until gone.
11. Cool for 1 hour then serve.
12. Options:
    • Add 1/2 tsp. vanilla to cake mix.
    • Add 1/2 tsp almond to cake mix.
    • Replace rum with pure Kentucky bourbon
    • Before drizzling glaze, sprinkle rum over the cake to taste.
    • Mix walnuts into the cake mix.

Put the following ingredients into a blender:

• 1 ^1/2 cup orange juice (use your favorite orange juice).
• 1 ^1/2 cup of frozen fruit (Instead of ice, I would buy a bag of frozen fruit. I usually try to find a bag that has different kinds of fruit. I usually get the store brand that has the frozen strawberries, peaches, grapes, and pineapple.)
• 1 banana (sliced into pieces)

Set your blender to puree for 1 to 2 minutes or until well mixed. It should make about 4 small servings, but I can drink the entire smoothie all by myself.

Here’s a picture of the pizza I made for myself. I made this pizza for meat lovers, but this pizza can be turned into a vegetarian delight. For my crust I like to use the flat out wraps. You can find this item in your local food stores. The brand name is called flat out. You can find them in the deli section of most grocery stores.

Ingredients:

1 piece of flat out wraps
1 jar of your favorite marinara sauces (You can use organic sauces)

1 1/2 cup of mozzarella cheese(You can use your favorite cheese)
15 small slices of pepperoni (You can add other toppings, plus you can substitute the pepperoni with tufu pepperoni)

Place the bread on a cookie sheet or pizza pan.
I like to spoon out some sauce to cover the pizza. You can put as much as you like.
Spread the cheese on top.
Place the pepperoni on top and or other toppings of your choice.
Bake at 350 for 20 minutes or until cheese has melted or pepperoni has been cook.

Enjoy.

Tempeh Salad (source: Lightlife)
Note: This vegetarian dish is well received by non-vegetarians. This salad is great as the main dish for a summer lunch and also makes a perfect side dish for potlucks. You can also serve it with crackers as an appetizer.

8 oz. soy tempeh, cubed
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon vinegar, rice
1 cup celery, chopped
4 scallions, minced
½ teaspoon celery seed (optional)
½ teaspoon sage
½ cup parsley, minced
Salt and pepper to taste
½ cup mayonnaise, eggless

Combine tempeh, soy sauce, water, and vinegar in a covered 1-quart glass casserole. Cook in microwave on high for 5 minutes, stirring once. Remove cover and cool to room temperature. Add remaining ingredients to tempeh mixture. Stir well and chill.

Spinach Balls (source: unknown)

Note: This appetizer is absolutely fantastic. Even people who aren’t keen on vegetables love these spinach balls.

2 packages frozen chopped spinach
2.5 cups stuffing mix (crumb kind, not cube kind)
2 medium onions, chopped fine (equivalent of 1.25 cups)
5 whole eggs
½ cup margarine, melted
½ cup grated Parmesan cheese
½ teaspoon each garlic powder, thyme, black pepper

Pour boiling water over spinach. Let stand for 5 minutes. Drain well (squeeze). Add all ingredients and mix well. Refrigerate overnight. Form mixture into walnut-sized balls and place on an ungreased baking sheet. Bake for 20 minutes (turn after 10 minutes) at 350 F.