Chicken Salad Sandwiches

INGREDIENTS:

• 4 c. Shredded Chicken
• 1/2 c. Mayo
• 1/2 c. Sour Cream
• Green onion (chopped)
  
• Celery (chopped)
  
• Grapes (halved)
• Cashews
  
• Salt and Pepper

DIRECTIONS:

1. Cook chicken and shred.
2. Mix Mayo and Sour cream together.
3. Combine all ingredients.
4. Serve on Croissants.
   

Chewy Oatmeal Chocolate Chip Cookies!

My favorite Cookie recipe.

INGREDIENTS:

• 1 c. Butter
• 1 c. Brown Sugar
• 1/2 c. White Sugar
• 2 eggs
• 2 t. Vanilla extract
• 1 1/4 c. Flour
• 1 t. baking Soda
• 1/2 t. Salt
• 3 c. quick Oats
• 1 c. chopped walnuts (optional)
• 1 c. Semi-sweet Chocolate chips

DIRECTIONS:
-Preheat Oven to 325 degrees

1. In a small bowl combine Flour, baking soda and salt. Set aside.
   
2. In large bowl cream butter and sugars. Add eggs one at a time and then vanilla.
   
3. Mix Flour mixture to the cream mixture.
   
4. Stir in Oats and Chocolate Chips.
5. Place cookie dough onto an UN-greased cookie sheet and bake for 11-12 minutes or until lightly golden around edges. Cool on sheet for a few minutes before placing on a cooling rack.
   

*** This recipe will not disappoint. Seriously so scrumptious! They stay chewy and soft for days. Last time I added Dark Chocolate Raisinets in place of the semi-sweet chocolate chips. YUM!

Cheese Broccoli Soup

yummy.

INGREDIENTS:

• 6 c. Water
• 4 Chicken bouillon cubes
• 1 medium Onion
  
• 1 c. Celery
• 3 c. Potato
• 1 bag frozen Broccoli (OR 2 heads fresh)
  
• 1 bag frozen Cauliflower (OR 1 small head fresh)
• 2 cans Cream of Chicken Soup
• 1 lb. Velveeta Cheese (cubed)

DIRECTIONS:

1. Dice really small the onion, celery and potato. Boil in water and bouillon cubes for about 15-20 minutes.
   
2. Add Broccoli and Cauliflower. Cook another 10 minutes.
   
3. Add Cream of Chicken coup and Velveeta Cheese. Heat until smooth.
   

Onion Soup

If you like Onions then you will LOVE this soup! It has great flavor and smells so good!!

INGREDIENTS:

• 1/4 c. Butter
• 1 T. Oil
• 2 c. Onions (sliced)
• 2 cans Beef Broth (10 oz)
• 1/2 t. Thyme
• Salt and Pepper
• 2 slices French bread
• 2 slices Provolone Cheese
• 1/4 c. grated Parmesan Cheese

DIRECTIONS:

1. Preheat oven for 425 degrees.

2. Saute sliced Onion in oil and butter until tender.

3. Add broth and seasoning. Simmer for 20 minutes.

4. Toast the french bread in the toaster and break into chunks.

5. Pour soup into soup bowl. Then place the bread over the soup, then the sliced cheese and top with Parmesan cheese.

6. Place bowl on cookie sheet and bake in the oven for 10 minutes.

Taco Soup

INGREDIENTS:

• beef
  
• onion
• 1 can tomato soup (10 oz)
  
• 1 pkt. Ranch Dressing
• 1 can Chili beans
• 1 can Kidney beans w/liquid
  
• 1 can Corn w/liquid
• 1 cup water or chicken broth
• 1 can Southern Style diced tomatoes
• 1 can Diced tomatoes

DIRECTIONS:

1. Brown beef in a pan with the taco seasoning.
2. Pour all ingredients into the Crock Pot and cook on low for 8 hours.
3. Top with sour cream and cheese and serve with tortilla chips.

TIP: If you like an extra kick to your soup you can add the Fiesta Ranch seasoning packet. It was almost a little too spicy for me, but my husband loved it!

Chicken and Broccoli Casserole

INGREDIENTS:

• 3 Chicken breasts (boil and cube)
• 1 can Cream of Chicken
• 1 c. Sour Cream
• 1 c. Mayo
• 1/4 t. Curry powder
• 1 T. Lemon juice
• Broccoli (fresh or frozen)
  
• Cheddar Cheese

DIRECTIONS:
-Preheat Oven for 350

1. Steam Broccoli and then place in a 9x13 dish. Sprinkle with salt and pepper.

2. Sprinkle cooked Chicken over top the Broccoli.

3. Combine all other ingredients and spread over top.

4. Sprinkle with Cheese and bake at 350 for 25 minutes.

5. Serve over Rice!

Goulash (revisited)

Tyson's Dad makes this goulash and it is a favorite in our house!

INGREDIENTS:

• Potatoes
• Onion
• (2) zucchini
  
• 1/2-1 lb ground Turkey
  
• 1/2 cup Salsa
  
• 1 can Minestrone Soup
  
• 1 can String Beans
  
• 1 can Cream of Celery
  

DIRECTIONS:

1. Peel and dice potatoes. Also dice onion and zucchini.
   
2. Put in pan with a little water and cover. Steam for 10-15 minutes. Watch the potatoes carefully because you do not want to cook them completely. (I wait to add the zucchini so it doesn't get mushy)
   
3. Cook the meat in separate pan while the vegetables steam. Season meat with pepper and seasoning salt.
   
4. Add remaining ingredients to vegetables and heat through. Add water if needed for desired consistency.
   
5. Spoon the Goulash over sliced bread and serve! Fast, Easy and so DELICIOUS!

* I had to revisit this recipe because I have added Zucchini and salsa to the recipe and it is SO yummy! Really you can add whatever vegetables you like to this recipe and it will taste good.