2 pkg. Devils Food Cake mix
4 Eggs

Beat cake, eggs and oil.  Roll into 1 in. balls.  Flatten Slightly. Bake 350 for 8-10min. Cool.  Beat Cream Cheese and butter.  Add sugar and vanilla.  Add food coloring.  Spread on Cookie and make a sandwich.

2 loaves Frozen Bread Dough
½ c. Butter
1 c. Brown Sugar
1 lg. pkg. Vanilla Pudding Mix (not instant)
2 Tbsp. Milk
2 tsp. Cinnamon  

Thaw bread but do not rise.  Grease 9x13 pan.  Cut one loaf into pieces and drop on bottom of pan.  Melt butter and remaining ingredients.  Mix and pour over dough. Cut second loaf into pieces and put on top.  Let rise for 1/2 hour.  Bake at 350 degrees for 30 minutes.  Cool 15 minutes and flip onto wax paper.

2 c. Chicken
2 Cans Cream of Potato Soup
1 Can Veg-All (Drained)
Pepper to taste
½  c. Milk
Pie Crust (I use Pillsbury-red box in cooler section)

Mix ingredients together and pour in pie crust.  Top with other crust.  Vent the top crust.  
Bake at 350 degrees for 1 hour or until golden and bubbly.

 Enjoy!

1 c. butter softened
1 c. sugar
1 egg, separated
½  tsp. vanilla
2 c. flour
½  tsp. cinnamon
½  c. pecans, chopped

Pinch of salt

Cream butter and sugar.  Add yolk and vanilla.  Add dry ingredients.  Spread into a 9x13 pan.  Cover dough with plastic wrap and press evenly in pan.  Remove plastic wrap.  Beat egg white and brush on top.  Add pecans.  Bake at 300 degrees for 30 minutes.  

Chicken Breasts
Potatoes
Carrots
Cream of Chicken Soup
Salt/Pepper
Minced onion

Place chicken breast on sprayed tinfoil.  Add potatoes and carrots.  Add salt and pepper to taste.  Add small amount of minced onion.  Cover with 3/4 can of Cream of Chicken soup. Seal tinfoil* and put on cookie sheet.  Bake at 325 degrees for 2 hours.  

* Note:  Use thick tinfoil or double up regular tinfoil.

Cook 1 lb. Macaroni Pasta

While pasta is cooking:

Sauté 1 diced Lg. Onion

Sauté 1 diced Green Bell Pepper

Brown 1 lb. Ground Beef

Mix together and add:

1 15 oz. can of rinsed Red Kidney Beans

1 15 oz. can of Whole Kernel Corn

Drain pasta and mix with above ingredients.

Add:

1 Lg. can of Diced Tomatoes

½ c. Ketchup

1 tsp. Sugar

2 tsp. Olive Oil

3 Cloves Minced Garlic

3 c. Fat Free Less Sodium Chicken Broth

3 14.5 oz. No Salt Added Diced Tomatoes

2 c. Fresh Basil Leaves thinly sliced

Salt to taste

Heat oil in large sauce pan over medium heat. 

Add Garlic and sauté for 30 seconds.

Stir in Broth and Tomatoes and bring to a boil.

Reduce heat and simmer for 20 minutes.

Stir in sliced Basil.

Puree in a blender.  For best results puree ½ of the soup at a time.

Serving suggestion:

1 lb. John Morrell Bistro Naturals Kielbasa

1 c. Onion, Chopped

2 14.75 oz. cans Tomatoes, Diced

1 tsp. Chili Powder

Juice from 1 Lemon plus 1 Tbsp.

2 cloves Garlic, Minced

1 c. Pacific Foods Organic Open Range Chicken Broth

2 tsp. Parsley, Ground

1 tsp. Sea Salt

15 types of beans from the following list totaling 20 oz.:

            Northern

            Pinto

            Large Lima

            Blackeye

            Garbanzo

            Baby Lima

            Green Split Pea

            Kidney

            Cranberry Bean

            Small White

            Pink Bean

            Small Red

            Yellow Split Pea

            Lentil

            Navy

            White Kidney

            Black Bean

            or use Hurst's HamBeens Brand 15 Bean Soup mix (do not use the seasoning packet)

Directions:

Traditional Method:

Soaking:  Place beans in a large pot, cover with 2 quarts of water.  Allow beans to soak overnight or at least 8 hours.

1.          After soaking, drain water, add 2 quarts of water and meat.

2.          Bring beans to a boil, reduce heat and simmer uncovered for 2 ½ hours.

3.          After simmering, add remainder of ingredients.  Simmer for another 30

        minutes.

Quick Cook Method:

1. Place rinsed beans in a pot with 3 quarts of water.
2. Bring to a rapid boil.  Reduce heat, cover and continue boiling 60-70 minutes.

      Stir occasionally to prevent sticking.

3. After 60 minutes, add ingredients.  Simmer for 30-45 minutes.

4 skinless Chicken Thighs

¼ c. Flour

¼ tsp. Salt

¼ tsp. Pepper

½ tsp. Garlic Powder

2 cloves Garlic minced super fine

Olive Oil

1 lg. Onion sliced

1 14.5 oz. Low Sodium Chicken Broth

1 lb. sm. New Potatoes quartered with skin

2 Tbsp. of fresh Parsley

Heavy oven proof skillet with lid.

Preheat oven to 350.

Mix flour, salt, pepper and garlic powder in a dish.  Coat chicken in flour mixture and brown in olive oil.  remove chicken and set aside.  remove all of the oil from the skillet except for 1 or 2 tbsp.  Add onion and minced garlic.  saute until onions are soft.  Add chicken broth and potatoes and bring to a boil.  Add chicken, sprinkle parsley over all , cover.  Bake in oven for ~ 30 minutes covered.  Uncover and bake for 10 minutes.  Check for tenderness of potatoes and chicken.  Chicken should pull away from the bone easily. 

Serves approximately 4