Chicken Rolls

I got this recipe from the Thomasville Ward Relief Society Cookbook. It was a hit. Danny wanted more!

2c. cooked chicken, cubed
6ounces cream cheese with chives and onions
1(4oz.) can mushrooms,drained (stems and pieces) ...I didn't add...yuck fungus!
1/8 tsp. pepper
3/4 c. margarine
2 pkg. crescent rolls (I'd suggest the jumbo size crescent rolls)
1/2c. finely chopped walnuts (optional) ...of course I didn't add
2/3 c. seasoned stuffing mix (I suggest you mash them into crumbs or use a food processor)
1 can cream of mushroom soup

Mix together cream cheese and 1/4 cup margarine; add pepper, chicken and mushrooms. Roll out crescent rolls. Scoop 1/4 cup of mixture on each triangle and roll up dough and seal edges. Dip in 1/2 cup melted margarine. Combine nuts and stuffing mix and roll chicken roll around in it to coat. Place on cookie sheets
Bake at 325° for 20-25 minutes. Serve with rice and cream of mushroom soup as gravy (dilute soup with 1 can of water and heat).
Makes 16 rolls.
Can freeze rolls before you cook them. Thaw and cook.

Chex Mix

This is something my dad always made Christmas morning to enjoy while opening presents.

1/2 cup butter
1 1/4 tsp. seasoned salt
4 1/2tsp Worcestershire sauce
2 2/3c. corn chex cereal
2 2/3 c. rice chex cereal
2 2/3 wheat chex cereal (although I tend to leave off and add extra of the other stuff when I make it because I just end up picking them out anyhoo!)
1 c. salted mixed nuts

Preheat oven to 250°, heat butter in large roasting pan until well melted. Stir in seasoned salt and Worcestershire sauce. Add chex cereal and nuts, mix till well coated.
Heat in oven for 1 hour, stirring every 15 minutes
Spread on absorbent paper towels until cool.

Cheesy Chicken & Rice Casserole

This is a big add for Campbell's soup but it's actually pretty good!

1 can (10 3/4 oz) cream of chicken soup
1 1/3 c. water
3/4 cup uncooked long grain white rice (I tend to substitute with a package of rice-a-roni chicken flavor rice)
2 cups fresh or frozen veggies (I tend to add a bit more but do it to your liking)
1/2 tsp onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese (or to taste)

1. Stir soup, water, rice, veggies and onion powder in a 12x8 baking dish.
2. Top with chicken. Seasoned chicken as desired. Cover.
3. Bake at 375° for 45 minutes or until done. Top with cheese.
Makes 4 Servings

Peanutbutter Rice Krispie Treats

Danny found this recipe online and it's good! But if your on a diet probably not a good idea! :)

1c. sugar
1c. Karo syrup
1c. peanut butter
4c. rice krispies

Bring sugar and Karo syrup to a boil then remove from stove and add peanut butter and rice krispies blend well. Place in a 13x9 in pan and let cool.

Rice Krispie Treats

You can get this off the box but just added it anyhoo!

3 Tbsp margarine or butter
1 package (10oz about 40) regular marshmallows or 4 cups mini marshmallows
6 cups rice krispies cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add rice krispies cereal. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into a 13/9/2 inch pan coated with cooking spray. Let cool. Cut and served. (best served the same day)

Orange Julius

I use to have these all the time in Jr. high and high school.

1 - 6 oz can frozen orange juice
1 cup milk
1 cup water
1/4 cup sugar (or less to taste)
1 tsp. vanilla
5-6 ice cubes (to taste)

Place all ingredients in blender, blend 30 seconds. Serve.

Wassel Drink

This is a recipe from Danny's co-worker Robbi. We haven't made it because she does for us. But it's good!

2 Gallons Apple Juice
1 c. firmly packed brown sugar
1 small package frozen lemonade
1 orange sliced
4-6 Cinnamon sticks
8-10 whole cloves

In a large pot mix all ingredients, bring to a boil then turn down and simmer for 30 minutes. Keep warm while serving.

Peach Cobbler

I got this recipe from Thomasville Ward Relief Society Cookbook. YUM YUM....did I mention YUM! (You can also make this with cherry pie filling instead of peaches(do not drain off any liquid if you use the cherry pie filling). 2 Cans. Or do what I've done and make 1/2 and 1/2 . 1 can of peaches and 1 can of cherries and then put cherries on one half and peaches on another. I'm sure it could be used with blueberries or blackberries I've just never tried it!)

2 sticks of butter (melted)
2 c. self rising flour
2 c. granulated sugar
2 c. milk
2 big cans of peaches(liquid drained off)

Pour the melted butter on the bottom of a 13x9 inch pan (the deeper the better).
Mix together flour, sugar, and milk.
Pour batter over butter (do not stir!)
Pour peaches on top of batter (again don't stir they will settle on their own).
Bake at 350° for one hour.
ENJOY.

Spinach Stuffed Shells

I got this recipe from Thomasville Ward Relief Society Cookbook thought it sounded good and tried it.

10 ounces of frozen spinach (cooked and drained)
8 oz jumbo shell pasta (I found it was about 16-18 shells, cooked and drained)
2c. cottage cheese
2 egg whites
4 ounces of shredded Mozzarella
2 Tbsp Parmesan cheese
1/4 tsp garlic
1 pt. spaghetti sauce

Combine spinach, cottage cheese, egg whites, mozzarella, Parmesan, and garlic powder. Stuff into shells. Pour sauce over shells. Bake at 350° for about 45 minutes.

For a little extra I sprinkled shredded cheese on top before baking.

Corn Casserole

This we had at Danny's mom's house for a side dish at Christmas dinner last year. It was a hit with everyone. YUM!

8 oz sour cream
1 can sweet corn (drain off water)
1 can creamed corn
1 box jiffy cornbread mix
1 stick of butter(softened or melted either way works)

combine all ingredients.
place in a large casserole dish (you don't want it to be too thick or it wont cook fully)
bake at 350° for 30-45 minutes (or until done) it will still be soft but as long as it's turned golden brown it should be done!