Chicken Pot Pie

INGREDIENTS:
2 chicken breasts, cooked and chopped
3 C of mixed favorite veggies (carrots, pees, corn, potatoes, celery, etc.)
1/3 C chopped onion
1/3 C all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 3/4 C chicken broth
2/3 C milk
2 (9 in) unbaked pie crusts

DIRECTIONS:
Preheat oven to 450. In a saucepan, combine raw vegetables, add water and boil until tender. Remove from heat, drain, and set aside. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape.
Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Pumpkin Chocolate Chip Cookies

INGREDIENTS:
15 oz can pure pumpkin
1 spice cake mix
1 egg
1 package chocolate chips

DIRECTIONS:
Combine above and place on greased baking sheet. Bake at 350 for 20-25 minutes.

Sour Cream Potatoes AKA Funeral Potatoes

INGREDIENTS:
20 oz package frozen hashbrowns
1/2 C chopped onion
1 can cream of chicken
1/2 C butter
1 pint sour cream
1 C cheese, shredded

DIRECTIONS:
Saute onion in butter. Combine all ingredients in a large baking dish. Cook on 350 for 30-45 minutes.

Slow-Cooked Stroganoff

INGREDIENTS:
1 lbs cubed stew meat
1 can cream of mushroom soup
1/2 C chopped onion
1 Tbs Worcestershire Sauce
1/4 C water
4 oz cream cheese, softened
pre-cooked noodles or rice

DIRECTIONS:
In a cold slow-cooker, combine meat, soup, chopped onion, Worcestershire Sauce, and water. Cook on low for 4 hours. Stir in cream cheese just before serving. Serve over hot noodles or rice.

Spanish Rolls

INGREDIENTS:
1 lbs hamburger
1 1/2 C cheese, shredded
1 can olives, sliced
1 medium onion, chopped
1 can enchilada sauce
2 pkg (or 16) ciabata rolls, sliced lengthwise
1 small green pepper, chopped
16 squares tinfoil
large baking pan

DIRECTIONS:

Brown hamburger, add in onion & green pepper. Add in cheese, olives, and enchilada sauce; mix well. Place mixture evenly into ciabata rolls and wrap individually in tinfoil squares. Place on large baking pan. Bake at 400 for 40 minutes, serve and enjoy!

Baked Chicken Chimichangas

Filling
2 1/2 c cooked chicken, cubed
1 c salsa
1 medim onion, chopped
3/4 tsp cumin
1/2 tsp oregano
6 flour tortillas
3/4 c cheese

Cream Sauce
1 c chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 c flour
1 c half&half cream (or 1 c vitamin D milk)
1 can green chiles

Directions:
Simmer chicken, salsa, onion, cumin & oregano until heated through and most of the liquid has evaporated. Place 1/2 cup down center of each tortilla; top with 2Tbs cheese. Fold sides and ends and roll up. Place seam side down in baking dish. Bake uncovered at 425 degrees for 15 minutes or until lightly browned.

Meanwhile, heat broth, bouillon and pepper until dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil, cook and stir until thickened. Stir in chiles. Spoon over chimichangas and serve.

Homemade Pancake Mix

INGREDIENTS:
6 cups all-purpose flour
2/3 cup sugar
2 Tbs baking powder
1 Tbs baking soda
(Combine top 4. Store in an airtight container for up to 6 months)

ADDITIONAL INGREDIENTS FOR PANCAKES:
1 egg
3/4 cup milk
1 cup pancake mix

DIRECTIONS:
Combine egg, milk, and pancake mix. Pour desired amount onto hot griddle; flip when bubbles form on top of pancakes.

Chili

Ingredients:
2 lbs lean ground beef
1 (46 oz) can tomato juice
1 (29 oz) can tomato sauce
2 (15 oz) cans kidney beans, drained & rinsed
2 (15 oz) cans pinto beans, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 tsp ground cayenne pepper
1/2 tsp white sugar
1/2 tsp dried oregano
1/2 tsp ground black pepper
1 tsp salt
1 1/2 tsp ground cumin
1/4 cup chili powder

Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, black beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)