Sunday Chicken

Submitted by Michelle Tolman

4 -6 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 envelope dry onion soup mix
1 cup sour cream (can use cream cheese for richer taste)

Place chicken in greased slow cooker. Mix remaining ingredients except sour cream and pour over chicken. Cover and cook on high for 4 hours or on low for 6-8 hrs. One hour before serving, stir in sour cream.

Cook's Note: I cooked 6 chicken breasts and we had about half left over. Remember my family is small, bigger families would probably eat it all. I served it with mashed potatoes and green salad. We used the gravy from the chicken on the potatoes. It was great.


I shredded the left over chicken in the sauce and am going to try it out tomorrow night as Hawaiian haystacks. Should be yummy.

Oatmeal Butterscotch Bars

Submitted by Julie Twitchell

I found this recipe at Mel's Kitchen Cafe. They are really easy and yummy. My boys loved them.

1 1/2 Cup all purpose flour
2 Cup quick-cooking oatmeal
1/2 tsp. baking soda
1/2 tsp. salt
3/4 Cup butterscotch chips
16 TB butter (2 sticks)
1 Cup packed dark brown sugar
1 large egg
1 tsp. vanilla

Glaze:
1/4 Cup butterscotch chips
2 TB dark brown sugar
1 TB water
1/8 tsp. salt

1. Preheat oven to 350 degrees and adjust the oven rack to the middle position. Line a 9 x 13 inch baking pan with aluminum foil, letting the foil hang over the edge by one to two inches. Lightly grease the foil with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt. Place the 3/4 cup butterscotch chips in a large bowl. In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes. Do not burn the butter. Pour the hot butter over the butterscotch chips and whisk together until melted and smooth. Whisk in the brown sugar until combined. Whisk in the egg and vanilla. Stir into the flour mixture, just until incorporated.
3. Scrape the batter into the prepared pan and smooth the top, spreading the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 16-18 minutes.
4. While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in small microwave-safe bowl. Microwave the mixture until melted and smooth, about 2 minutes on 50% power. Whisk to combine well.
5. Drizzle the glaze over the warm bars. Let the bars cool completely in the pan. Remove the bars from the pan using the tin overhang and cut into squares. Serve and enjoy!

Printable Version

Snickerdoodles

Submitted by Stacey Hutchings
I got this recipe from my trusty 1981 Better Homes and Gardens Cookbook.

Dough
3 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla

Cinnamon Sugar
3 Tablespoons sugar
1 teaspoon ground cinnamon

Grease a cookie sheet.  Stir together first four ingredients.  In a separate bowl, beat butter for 30 seconds; add the 2 cups sugar and beat till fluffy.  Add eggs, milk, and vanilla; beat well.  Add dry ingredients to beaten mixture, beating till combined.  Form dough into 1-inch balls; roll in Cinnamon Sugar.  Place balls 2 inches apart on a cookie sheet; flatten slightly with the bottom of a drinking glass.  Bake in a 375 degree oven  about 8 minutes or till light golden.  Makes about 66.

Printable Version

Oatmeal Chocolate Chip Cookies

Submitted by Jenny Hodges
(Given out on Father's Day 2011)

4 cubes butter, softened (2 cups)
2 cups brown sugar
1½ cups granulated sugar
3 eggs
2 teaspoons vanilla
1½ teaspoons salt
1½ teaspoons baking soda
6 cups flour
1½ cups rolled oats
2 cups chocolate chips (1 package)

Cream together butter and sugar, add eggs. Mix in vanilla, salt, and baking soda, and then add flour 2 cups at a time.

Stir in oats and chocolate chips. Roll into balls and place on a cookie sheet. Bake at 350* for 10-11 minutes or until bottoms are a golden brown.

Makes about 80 cookies

Printable Version

Chicken Enchilada Pasta

Submitted by Heather Hinckley

I got this recipe from this website. This was surprisingly a really good and different recipe. I would use a little bit of lime juice in the last step.


2-3 chicken breast, cooked and cubed or shredded
2 TB olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4 ounce can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 (10 oz) can green chili enchilada sauce(I used mild)
2/3 Cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 Cup sour cream
1 1/2 Cup shred cheese (I used sharp cheddar)
16-20 oz. Penne pasta (Depending on how "saucy" you want the pasta)
Bring a large pot of water to boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through until the cheese is melted (but don't boil. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips. 
 
Printable Version