Creamy Chicken Fettuccine

Prep: 15 min. Cook: 3 hours

Ingredients:

1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained, optional
1 package (16 ounces) fettuccine or spaghetti
Thin breadsticks, optional

Directions:

Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink.
Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken and breadsticks if desired. Yield: 6 servings.

Sugar Cookies

1 cup butter
2 cup sugar
6 eggs
1 Tsp vanilla
5 cup flour
2 Tsp baking powder
1/4 Tsp baking soda

Cream butter, sugar, eggs, and vanilla. Mix dry ingredients in a seperate bowl. Add the dry ingredients into the wet ingredients and mix well.

Bake at 350 for 8-10 minutes. Bake only until bottom of cookies are slightly brown. (Don't over-bake them!) Makes 5-6 dozen.

Butter Cream Frosting
1/3 cup butter
4 cup powdered sugar
1/2 Tsp salt
1-2 Tsp vanilla
1/4 cup milk
(food coloring optional)

Cream butter, add other ingredients except milk. Slowly add milk until frosting is the consistency you want.

Braised Pork Chops

6 to 8 lean pork chops
1/3 cup flour
1 Tsp salt
1 Tsp dry mustard
1 Tbs oil
1 medium onion, chopped
1 large clove garlic minced (optional)
1 can cream of chicken soup

Preparation:

Coat chops with mixture of flour, salt, mustard, and garlic salt. Brown on both sides in hot oil in skillet with chopped onion. Add garlic for the last minute. Deglaze the pan with a little water, wine, or broth. Put chops in slow cooker and add soup and pan drippings. Cover and cook on low 6 to 8 hours, or on high 3 to 4 hours. Serves 6 to 8.

Stuffed Monkey Bread Recipe

Take a bar of cream cheese and frozen rolls to thaw. The bread will need a couple hours to rise in Bundt pan.

1 8-oz pkg cream cheese softened
4 Tbsp. cinnamon sugar divided
1 lb. brown sugar divided
1/2 C pecans divided (Optional)
2 C. (1 lb. or 4 sticks) butter
20 frozen rolls, thawed (Rhodes frozen rolls)

Coat Bundt pan with cooking spray. In mixing bowl, combine softened cream cheese with 1/4 C. brown sugar. Melt butter in a saucepan, then add remaining brown sugar and stir well. Bring to a light boil, remove from heat. Pour 1/3 of the mixture in the bottom of the Bundt pan. Take one roll at a time and stretch out so you can place about 1 Tbsp. cream cheese mixture into the middle of the roll. Fold dough around the mixture and pinch it closed. Roll into a ball. Place 8 balls on the bottom of the Bundt pan; sprinkle with 2 Tbsp. cinnamon sugar and 1/4 C. pecans. Pour 1/3 of the brown sugar and butter mixture on top. Repeat this process with the remaining 12 dough balls. Let rise, then bake 45-60 minutes at 350 degrees or until Golden Brown. When done, turn upside down on a platter and serve warm (place a plate or platter on top of Bundt pan, then turn over). Serves 1-8.

Glazed BBQ Meatballs

1 Bag Meatballs (I usually buy one from Costco or Sam's or the Armour brand is great)
1 Jar (12 oz) grape or currant jelly
1 Cup Famous Dave's Award-Winning BBQ sauce

1. Combine jelly and barbecue sauce in a large saucepan. Cook and stir over medium heat until jelly melts.
2. Add meatballs. Heat over medium-low heat 15 minutes, or until meatballs are hot and glazed, stirring occasionally. Serve in slow cooker set on low - if desired.

Black Bean Salsa Chicken Enchiladas

I put this together last night and it turned out so good!

2 cups cooked chicken, shredded or cubed
1/2 cup chicken broth
1 cup salsa
1/2 block of cream cheese
1 can corn, not drained
1 can black beans, not drained
1 package taco seasoning
1 cup shredded cheese, cheddar or colby jack

Cook the chicken. Put all ingredients except chicken together in a large pan and simmer until thickened. Put some aside to pour on top of enchiladas. Add chicken to mixture. Grease pan and fill soft tortillas with chicken mixture, sprinkle some cheese in, and roll up. Should make 8-10 enchiladas. Pour remaining sauce on top of each enchilada and the rest of shredded cheese. Bake at 350 degrees for 30 minutes. Serve with sour cream if desired.

Chicken Cordon Blue Cassrole

Chicken breast
1 can cream of chicken soup
1/2 container sour cream
4 slices of ham
6 slices of swiss cheese
1 box of stove top stuffing

Crock pot chicken. Mix sour cream and cream of chicken soup with chicken. Place in baking dish. Layer with ham and swiss cheese. Place stove top on top and bake at 350 until cheese is melted and meat is warm.