SUMMER TORTELLINI SALAD

Summer Tortellini Salad

1 pkg (9 oz.) uncooked cheese filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry or grape tomatoes, halved
4 green onions, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp dried parsley)
1/2 really good ranch dressing (might need more depending on your preference.)

*optional-Add cooked chicken

Cook tortellini according to package directions, drain and rinse under cold running water.  Mix tortellini and vegetables in a bowl.  Pour salad dressing over salad.  Cover and refrigerate for at least 2 hours before serving.

CREAM CHEESE CHICKEN SOUP

Cream Cheese Chicken Soup

1 small onion, chopped
1 TBSP butter
3 cups chicken broth
3 medium carrots, sliced
2 medium potatoes, cubed
2 cups cooked chicken
2 TBSP minced parsley (or dried parsley flakes)
Salt & Pepper to taste
1/4 cup flour
1 cup milk
1 pkg (8 oz.) cream cheese, cubed

In a large saucepan, saute the onion in butter.  Add broth, carrots, and potatoes.  Bring to a boil.  Reduce heat; cover and simmer 15 minutes or until vegetables are tender.  Add the chicken, parsley, salt & pepper.  Heat through.  Combine  flour and milk until smooth.  Add to vegetables, bringing to a boil.  Cook and stir 2 minutes or until thickened.  Reduce heat and add cream cheese.  Stir and cook until melted.

CHICKEN NO PEEKY

Chicken No-Peeky

4 TBSP margarine, divided
1 can cream of mushroom soup
1 can cream of celery soup
2 cups uncooked rice
1 soup can of milk
6 boneless, skinless chicken breasts
1 envelope dry onion soup mix

Grease a 9x13 baking pan.  Lay pats of margarine on bottom of pan.  Sprinkle raw rice over margarine.  Combine soups and pour over rice.  Pour milk over soups.  Place chicken pieces on top.  Sprinkle dry soup mix over chicken.  Cover pan securely with foil.  Bake at 275* for 3 hours.  DO NOT PEEK!

CRUNCHY CARAMEL CORN

Crunchy Caramel Popcorn

1/3 cup butter
2/3 cup brown sugar
3 TBSP corn syrup
1/4 tsp salt

Combine all & bring to boil.  Remove from heat and add

1/4 tsp baking soda
1/4 tsp vanilla

Mix with 2 quarts popcorn

Cook @ 250* for 1 hour, stirring half way.  Remove from pan immediately.

RED HOT POPCORN

Red Hot Popcorn

6 quarts popcorn
1 cup butter
1/2 cup light corn syrup
12 oz red hots

Cinnamon oil (for making candy)

Put butter, syrup, and red hots in a sauce pan over medium heat. Stir constantly until boiling. Once boiling only stir occasionally. Let boil for 5 minutes. Take off heat and add oil. Mix and pour over popcorn. Place on cookie sheet and bake for 1 hour at 250*. Stir every 15 minutes. Remove from pan and cool on waxed paper. Store in sealed container. 

•The cinnamon oil can be left out. I put in a teaspoon. More or less depending on how hot you like it.

CROCK POT CHICKEN DINNER

Crock Pot Chicken Dinner

2.5 lbs. chicken thighs, cubed
1 package Pictsweet frozen seasoned summer vegetables
1 package frozen sliced carrots
1 cup frozen peas
1 can of cream of mushroom soup
2 cups chicken broth
2 heaping tbsp flour
1 tsp. black pepper
1 tsp. poultry seasoning
1 package Pillsbury frozen oven baked southern style biscuits

Place thighs in crock pot.  In a large bowl toss all frozen veggies together.  Pour over chicken.  In same bowl add soup, broth, flour, seasoning and pepper.  Mix well and pour over veggies.  Cook on low for at least 8 hours.  Stir well after cooking is completed.  30 minutes prior to serving, bake biscuits according to package directions.  Place split biscuit on a plate and top with chicken mixture.  Serve immediately.

CHICKEN WONTON STARS

Chicken Salad Wonton Stars
1 8 oz. cream cheese
3 tbsp milk
1/2 tsp garlic salt
1/4 tsp pepper
2 cups chicken breast, cooked and cubed
2 tbsp green onion, chopped
36 Wonton wrappers
Butter spray
Paprika
In a mixing bowl, beat cream cheese, milk, garlic salt, and pepper.
Stir in chicken and green onion. Set aside. Spritz one side of each
Wonton wrapper with butter spray, press into mini muffin pan, buttered
side down. Bake at 350* for 4 to 5 minutes or until light golden
brown. Full each cup with 1 tbsp of chicken salad. Bake 5 minutes
longer. Sprinkle with paprika.

GILES JELLO

1 package Jello tapioca pudding
1 package Jello vanilla cook n serve pudding
1 package Jello fruit flavored jello
Mix all the dry powders together. Add 3 cups water. Bring to a boil on stove.
When cool add an 8 ounce Cool Whip. Mix in any fruit.

Chocolate buttercream frosting

Chocolate Buttercream Frosting (recipe can be cut in 1/2)

4 C. Powdered sugar
2 Squares butter, softened 
3 T. Cocoa
2 tsp. vanilla
1/2-1 Tb. milk

With electric beater cream powdered sugar, butter and cocoa. Add vanilla and enough milk to make it smooth but not runny. Add a bit more powdered sugar if the frosting appears grainy or too thin. 

Vanilla Buttercream frosting

3 C. Powdered sugar
1/3 C. Butter, softened
1 1/2 tsp. Vanilla
1-2 Tb. Milk

With electric mixer cream powdered sugar and butter. Add vanilla. Gradually beat in enough of the milk to make the frosting smooth and spreadable. If frosting is too thick, add milk a few drops at a time. If frosting is too thin, beat in a small amount of powdered sugar. 


same vanilla buttercream...just a larger amount

4 1/2 C. powdered sugar
1/2 C. butter
2 tsp. vanilla
2-3 Tb. milk