Crockpot Chicken Noodle Soup

3 chicken breasts

48 oz. chicken broth

3 cans Cream of Chicken soup

3 chicken bouillon cubes

24 oz Reames frozen egg noodles

1 stick butter

frozen carrots

frozen celery

Spray crockpot with canola spray. Salt and pepper chicken breasts and place in bottom of crockpot. Pour Cream of Chicken soup over chicken breasts. Crush chicken bouillon cubes and mix with 30 oz. chicken broth. Pour over chicken and soup. Top with butter slices. Cook on low for 6 hours. Take chicken out, shred and put back in crockpot. Add frozen noodles & vegetables, stir and cook on low for 2 more hours. Add chicken broth if too thick. 

Cucumber Sandwiches

1 package of cream cheese

1 package of dry Ranch seasoning

cucumbers, sliced

baguette, sliced

Mix cream cheese and ranch seasoning well until well combined. Spread cream cheese mixture onto baguette slices and top with a slice of cucumber.

Crack Dip

3 packages of cream cheese

1 lb. sausage, cooked & drained

1 can rotel

Put all ingredients in crockpot and cook until cream cheese is melted. Stir and serve with Fritos.

Swirled Chip Cookies

1 pkg. Duncan Hines Fudge Marble Cake mix

1/3 cup oil

4 tbsp. & 1 ½ tbsp. water (divided)

1 egg

½ cup milk chocolate chips

½ cup semi-sweet chocolate chips



Preheat oven to 345 degrees. By hand, blend cake mix, oil, egg & 4 tbsp. water. Stir in chocolate chips. Transfer ¼ dough to small bowl and stir in 1 ½ tbsp. water. Add contents of small packet from cake mix. Spoon dark dough over light dough & marble as for cake batter. Drop from spoon onto ungreased cookie sheet. Bake for 9-10 minutes or until edges are brown.


From: Brandi Hilfiker

Sweet Potato Casserole

Ingredients:

1 29 oz. can yams, drained
4 tbsp. melted margarine
½ c. sugar
1 egg
½ tsp. cinnamon
dash of salt

Mix together with mixer and spoon into ungreased casserole dish.

Topping:

1 cup graham crackers, ground not too fine
½ cup nuts
4 tablespoons melted margarine
1 cup brown sugar

Mix together and spread on top of the yam mixture. Bake at 350 for 30 minutes.

From Christy Marchand

Pepperoni Bread

Ingredients:

1 french dough loaf (refrigerator section)
1 bag turkey bacon (or regular pepperoni if you prefer)
1 bag pizza cheese
Italian seasoning
Marinara sauce

Spray an area with non-stick spray (or cookie sheet if you like). Roll out dough. Sprinkle Italian seasoning over dough. Sprinkle cheese over Italian seasoning. Layer pepperoni over cheese. Roll up dough being careful not to let the pepperoni fall out. Once rolled up, pinch the ends of the dough. Spray the top with butter spray and sprinkle with cheese. Bake following the directions on the dough container. Serve with marinara sauce.

From Stacy at Exceedingly Mundane.

Saucy BBQ Sloppy Joes

Ingredients:

1 lb. lean ground beef
1 each: green pepper and onion, finely chopped
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
4 hamburger buns, split

BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers and onions; cook 5 min., stirring occasionally.

STIR in barbecue sauce, water and VELVEETA; cook 2 min. or until VELVEETA is melted and mixture is well blended, stirring frequently.

MEANWHILE, toast the buns. Fill buns evenly with meat mixture.

From Kraft Food & Family Magazine