Chicken BBQ

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 Tbs Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

French Dip Sandwich

Take 1 Chuck Roast and fill crock-pot with water along with the Roast till it is overflowing the Roast. Take 1/2 Chopped Onion and place in Crock-Pot or use onion soup mix. Add Beef Bullion Cubes. Cook on High for 1 hour then cook an additional 6-8 hours on low. Always make sure the Water is above the meat. Take Fork and the Roast should fall apart.

Sauce:
Use Kroger Brand (or any other) with Au Jus Mix - follow directions and add water. One packet will be plenty.

Bread/Rolls:
Buy Steak Rolls at Sam's or Rolls at Bowman's are some great ones. Place Provolone cheese on Rolls in Oven with Lid for 1-2 Minutes till melted.

Enjoy!!!

Banana Bread & GFCF Banana Bread

1/2 C. Butter
1 C Sugar
2 Eggs
1/4 C Nuts (optional)
3 Ripe Bananas
2 C Flour
1 Tsp. Soda
Chocolate Chips (optional)
Maraschino Cherries (optional)

Cream butter and sugar. Add beaten eggs, flour, and soda. Crush bananas and mix in. Add optional goodies. Place in greased loaf pan. Bake 1 hour at 350'



I made this also for my son who is on a GFCF diet:

1/2 C Butter (I used Best Life)
1/2 C Canola Oil
1 C Sugar
2 Eggs
3 Ripe Bananas
2 C Rice Flour (or your favorite simple gluten-free flour blend)
1 Tsp Soda
1/2 Tsp Baking Powder
1/2 Tsp Cinnamon
1/2 Tsp Vanilla

Cream Butter & sugar, add beaten eggs, rice flour, & dry ingredients. Add vanilla and oil. Crush bananas & mix in. Add any optional goodies. Place in greased loaf pan. Bake at 1 hour at 350.' The banana bread freezes well too!!!

Mint Brownies

These are made in three parts (for the three layers) and refrigerated after each part is made.

Layer 1: Brownies
Boil together in a heavy saucepan
2 cubes butter (1/2 lb.)
1 cup water
4 Tbs. Cocoa

Meanwhile mix together the dry ingredients:
2 cups flour
2 cups sugar
½ tsp. Salt
1 tsp. Baking soda

When chocolate mixture has come to a boil, take from heat and immediately add to the dry ingredients.

Then add:
½ c. sour cream
2 eggs

Mix well. Batter will be quite thin. Pour into greased and floured 10” x 15” cookie sheet with sides. Bake for 20-25 minutes at 375ºF. Let cool completely. (You can put them in the fridge to speed the process up a bit.)

Layer 2: Mint Icing
3 c. powdered sugar
¾ c. butter, softened
1 t. Mint extract 1
½ - 2 T. Milk
Green food coloring

Cream ingredients together and spread on cooled cake. Refrigerate.

Layer 3: Glaze
1 ½ cups semi-sweet chocolate chips
1 cube butter (1/2 c.)
Melt chocolate chips and butter together. When cool but still spreadable, spread over mint layer.
Store covered in the refrigerator. These also freeze well.

Easy Chicken and Cheese Enchiladas

Ingredients:

1 can Cream of Chicken Soup
1/2 C sour cream
1 C Salsa
2 tsp.l chili powder
2 C chopped cooked chicken
1/2 C shredded monterey jack cheese
6 flour tortillas (warmed)
1 small tomato - chopped
1 green onion - sliced

Stir the soup, sour cream, salsa, and chili powder in a medium bowl. Stir 1 cup Salsa mixture, chicken, and cheese in large bowl. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2-qt. shallow baking dish. Pour remaining sauce mixture over filled tortilla. Cover baking dish. Bake at 350' for 40 min. or until enchilada are hot and bubbling. Top with tomato and onion.

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.