Chicken Enchiladas

from the kitchen of Marilyn Graves

2-3 cups cut up chicken
2 cans cream of chicken soup
chicken broth
salsa
8 oz sour cream
1 can green chilies
corn tortillas
cheese

Mix up chicken, cream of chicken soup, chicken broth, salsa, sour cream and green chilies. Pour thin layer of sauce in an 8 x 10 baking pan. Add layers of cheese, tortillas, sauce, and then repeat all the way to the top. Top with cheese. Bake at 350˚ for 1 hour or until it bubbles at sides.

Prep Time: 2 hours
Serves: 8-12

Candied Chicken Breasts

from the kitchen of Shawa Graves

10 skinnless, boneless chicken halfs
2 cups dried bread crumbs
2 Tbsp flour
1 Tbsp oregano
1 Tbsp salt
2 tsp black pepper
1 Tbsp vegatable oil
1 1/2 cups brown sugar, packed
1/4 cup prepared mustard
1/2 cup ketchup
1 Tbsp Worchestershire Sauce
1 Tbsp Soy Sauce
1/4 cup grated onion
1/2 tsp salt
3/4 cup water
10 pinapple rings

Rinse chicken breasts and pat dry. In a shallow dish or bowl mix together bread crumbs, flour, oregano, 2 Tbsp salt and black pepper. In a large skillet, heat oil. Dredge chicken in bread crumb mixture and brown in skillet about 3-4 min each side. Layer chicken in 2 lightly greased 9 x 13 baking dishes. Pre-heat oven to 350˚. In a large saucepan on low heat combine brown surgar, mustard, ketchup, Worchestershire Sauce, Soy Sauce, onion, 1/2 tsp salt and water. Bring to boil and pour over chicken. Cover baking dishes with aluminum foil. Bake in oven for 1 hour or until chicken is no longer pink and juices run clear. Top each piece with a pinapple ring and serve.

Chocolate Chip Cheese Ball

from the kitchen of Marilyn Graves

1 8oz package of cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioner's sugar
2 Tbsp brown sugar
14/ tsp vanilla extract
1 cup miniature semisweet chocolate chips

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic and chill in the refrigerator for 1 more hour.

Serve with Nilla Wafers

Crock-Pot Gumbo

from the kitchen of Dee & Denise Kaufman

2 italian sausages
4 chicken breats
1 chopped onion
1 chopped green bell pepper
1/2 can of pineapple chunks
2 cans of pork and beans
1 can of chili beans
1/4 cup of BBQ sauce
2 cups of water
salt, black pepper, basil, garlic, chili powder (to taste)

2 cups of uncooked rice
5 cups of water
1/4 tsp of salt

Place sausage, chicken, onion, bell pepper, pineapple chunks, beans, BBQ sauce, 2 cups of water and spices in a crock pot and cook on low for 3 hours. Serve gumbo mixture over the rice.

Cook rice: bring 5 cups of water to a boil. Add 1/4 tsp of salt. Add 2 cups of rice. Place stove on low and cook for 15 min. Remove from heat and let sit for 10 min.

Prep Time: 30 min.
Serves 6

Strawberry & Yogurt Angel Food Cake

from the kitchen of Denise & Dee Kaufman

1 box of angel food cake mix
or
1/2 cup and 1 tablespoon cake flour
3/4 cup and 1 tablespoon and 2 teaspoons white sugar
6-3/4 egg whites
3/4 teaspoon vanilla extract
3/4 teaspoon cream of tartar
1/4 teaspoon salt

1 lb of sliced Strawberries
1 light yogurt (favorite flavor)
2 Tbs of milk

Angel food cake pan
or
8-10 small bunt cake pans

Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Slice and top with strawberries. Mix yogurt and milk and pour onto cake slices

Serves: 8-10

Rice Krispy Treat Flags

from the kitchen of Dee & Denise Kaufman

3 Tbsp butter or margarine
1 pkg (10 oz about 40) marshmallows or 4 cups of miniature marshmallows or 1 jar (7 oz.) marshmallow creme
6 cups Rice Krispies cereal
White frosting
Red frosting
Star-shaped white candy sprinkles

Microwave Directions: In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minute. Stir mixture until smooth. Add rice krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture into 13 x 9 x 2-inch baking pan coated with cooking spray. Allow to cool. Cut into 8 rectangles for flags. Decorate using frosting and star-shaped candy sprinkles. Best if served same day. Microwave cooking times may vary.

Stovetop Directions: 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 into 13 x 9 x 2-inch baking pan coated with cooking spray. Allow to cool. Cut into 8 rectangles for flags. Decorate using frosting and star-shaped candy sprinkles. Best if served same day.

For best results, use fresh marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight container.

Prep: 60 min.

Servings: 8

Skyrocket Coolers

from the kitchen of Dee & Denise Kaufman

1 bottle of cranberry juice

1 bottle of "Cool Blue" Gatorade

1 bottle of Diet ginger ale (must be sugar-free)

Tall clear drinking glass(es)

Ice cubes

The key to creating three "stripes" is to layer ingredients, placing the heavier, sugar drink as the base, and then "layering up" to the lighter, no-sugar drink. It's Mixology 101 for kids!Fill the tall, clear drinking glass about one-third of the way with ice cubes. Pour in the cranberry juice (heaviest, sugary beverage) to fill one-third of the glass. Very slowly and carefully, pour in the Gatorade "Cool Blue" (medium-weight beverage) to fill another one-third of the glass. Hint: When pouring, aim for an ice cube to prevent the liquids from hitting each other too forcefully and hence blending. Again, very slowly and carefully, pour in the diet ginger ale (lightest, no-sugar beverage) for your final layer. Again, aim for an ice cube. Top it off with a festive straw or swizzle stick - some red, white and blue garland or pipe cleaners wrapped around skewer sticks work great! - and serve. Be sure to enjoy your coolers pretty promptly; if left sitting too long, the colors will eventually meld.

Pretzel Sparklers

from the kitchen of Dee & Denise Kaufman

1 24-count bag of pretzel rods

2 cups of Almond Bark (you can buy it at Wal-Mart) or white chocolate melting discs, or white chocolate chips

1 container of red, white and blue sprinkles

Melt the 2 cups of white chocolate discs or chips. Be careful, as white chocolate burns very easily! If you use a microwave, keep it on low power, checking and stirring every 10 seconds or so. If you use a stovetop, use a double-boiler, again checking and stirring every 10 seconds or so. Continue until all chips or discs are melted. Carefully dunk each pretzel rod, about halfway, into the melted white chocolate. Sprinkle the red, white and blue sprinkles on the white-chocolate-dipped portion of each pretzel rod. Place the garnished pretzel rods on wax paper to let them "set." Tip: For quicker "cooling" results, place them in the refrigerator for a bit.

Prep: 30 Min

Pineapple Mango Grilled Chicken

from the kitchen of Dee & Denise Kaufman

4 chicken breasts
1/2 onion
1/2 tomato
1/2 can pineapple chunks
1/3 cup of pineapple juice
1 mango (if at all possible)
1 tsp cornstarch
salt, black pepper, basil (to taste)
Mashed potatoes or rice

Dice onion, chop tomato and mango. Sauté onion, add in mango, pineapple chunks and tomato. Add desired amount of spices. Coat mixture with cornstarch and slowly stir in pineaple juice. Cook until bubby. Remove sauce from pan. Spray pam on the same pan and grill the chicken. Pour sauce over the chicken to serve. Great with potatoes or rice.

Prep: 20 min
Serves: 4

Chocolate No-Bake Cookies

from the kitchen of Dee & Denise

2 cups sugar
4 tbsp cocoa
1/2 tsp salt
1/2 cup milk
1/2 cup butter or margerine
1/2 cup peanut butter
1 tsp vanilla

Mix together and boil in a frying pan for 1 1/2 min.
Remove from heat and add 2 1/2-4 cups of oats.