Cheesey Apples

From my friend Tina at work...

Take a 9x13 baking dish - grease it
2 cans sliced apples in water (comstock)
2 sticks of margarine
2 cups of sugar
1 1/2 c self rising flour
16oz package of velveeta cheese
drain water from apples and line bottom of greased baking dish
melt margarine
cut velveeta in cubes
mix flour, sugar, velveeta and melted butter in a bowl
spread mixture over the apples and cover the baking dish will foil
bake in oven @ 350 degrees for 10 minutes, remove foil, bake until golden brown on top about 45 minutes total

cheesy chicken and rice casserole

From: Campbell's Kitchen
Prep: 5 minutesBake: 50 minutesStand: 10 minutes
Serves: 4

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Blueberry Muffins

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

• 
• 
  
• DIRECTIONS
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. Bake for 20 to 25 minutes in the preheated oven, or until done.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  

Sweet and Sour Chicken

2 lbs chicken pieces

flour

salt

pepper

oil (for frying)

1 green pepper

3 stalks celery, chopped finely

1 medium onion, chopped

1/2 cup crushed pineapple (undrained)

1/2 cup ketchup

1/4 cup brown sugar

vinegar (just a splash)

Directions

Preheat oven to 350° Chop all vegetables.

Coat chicken pieces with flour, salt and pepper.

Brown on all sides in oil.

Place in a baking pan.

Mix together all remaining ingredients and pour over the chicken in baking pan.

Bake one hour.

White Chili

My friend Claire made this the other day for our ward linger longer and it was sooooo good. We made it again yesterday, just threw it in the crock pot.

3 cans of White Northern Beans

1 small can of fire roasted green chilies

1 stick butter

2 large onions, chopped

½ cup flour

4 cups low sodium chicken broth ( can add a little more broth to stretch)

3 cups half and half

4 cups shredded cooked chicken (I use one rotisserie chicken)

1 TBSP chili powder

1 TBSP ground cumin

1 TBSP Hot Pepper Sauce

2 teaspoons Salt

½ teaspoon white pepper

Garnishes:

Shredded Monterrey Jack Cheese (6oz)

Sour Cream

Fresh Cilantro

Melt butter in a heavy large stock pot over medium heat. Add onions and sauté until tender. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add drained and rinsed white beans, roasted chilies, chicken and seasonings above. Chili is better made one day or several hours ahead.

Lickety Split Lasagna Soup

Just another one i want to try, sounds good!

1 lb. ground beef
1 medium onion, chopped
2 (14-1/2 oz.) cans diced tomatoes
1 (15 oz.) can tomato sauce
1 (14-1/2 oz.) can beef broth
1 1/2 cups of water
1 tablespoon brown sugar
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon dried thyme
2 cups mini lasagna noodles (American Beauty) or rotini pasta
1/4 cup grated Parmesan cheese
1 1/2 cups finely shredded mozzarella cheese

Brown ground beef in dutchoven or stockpot; drain. Add onions, diced tomatoes and tomato sauce. Stir in beef broth, water, brown sugar and four spices listed. Bring to a boil and add mini lasagna noodles or pasta. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in Parmesan cheese. Garnish each bowl with mozzarella cheese. (Makes 6-8 servings)

Aloha Chicken

This is just a recipe i found that sounded interesting and thought i might try

4 boneless skinless chicken breast halves (1lb)
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 cans (8oz) unsweetened pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon light teriyaki sauce or light soy sauce
1/8 teaspoon pepper
Hot cooked rice

Flatten chicken to 1/4 inch thickness. Place flour in a resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 mins on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (discard remaining juice) In a small bowl combine cornstarch, and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice (Makes 4 servings