Fantastic Food

You better have a lot of apples on hand when you make this, because you'll want to eat ALL of it! You will need: 8 oz. Cream cheese 3/4 cup brown sugar 1/2 cup powdered sugar 1 Tsp. Vanilla extract 3/4 cup Heath toffee bits Mix all ingredients together, slice up some granny-smith apples (any will work, but I prefer the tartness and crispness of granny-smiths), and dip to your heart's (or stomach's) content!

Aptly named for my college apartment complex where I first had the pleasure of eating this yummy dish! : ) 4-5 large chicken breasts 3 cans cream of chicken soup 1 c sour cream 1 c diced green chiles 1 tsp. chili powder 2 Tbs. taco seasoning 1 tsp. onion powder salt and pepper 1-2 shredded cheese 10 flour tortillas Boil the chicken, cool and shred. In a skillet, combine soup, sour cream, chilies and seasonings. Heat until boiling. Take off heat and add chicken. In a casserole dish, tear up 1/2 of the tortillas ( about 1-in pieces) and place in the bottom of the pan. Spread half of the mix on top of the layer. Tear up remaining tortillas and layer on top. Pour remaining sauce mixture and spread evenly. Top with cheese and cover with foil. Bake for 30 minutes at 375. Enjoy!

This soup is so yummy, and just right for a chilly November day. It is definitely a favorite at our house when served with warm rolls. I'm sure you could use turkey in it as well to make good use of those leftovers! : ) 3 c water 3 chicken 2 c chopped celery 2 c chopped carrots 1 small chopped onion Boil above ingredients until tender and then add: 2 cans cream of chicken soup 1 c milk 2 c chopped, cooked chicken 1/2 package of cooked egg noodles ( I like to make this with the "homestyle" egg noodles you can find at sam's or costco. They taste and look like fresh noodles) Warm through and that's it! It's my opinion it's even better the second day, so make enough for leftovers : )

2 cans cream of chicken soup 1 bag tortilla chips 2 cups cooked shredded or diced chicken 1 can diced tomotoes cheese Layer bottom of casserole dish with tortilla chips. Layer shredded cheese on top. Pour chicken soup, chicken and tomato mixture over the chips. Top with more cheese. Put in oven until warmed through. Enjoy! (eat as a casserole, or use the remaining chips to scoop it like a dip)

2 tablespoons extra-virgin olive oil 1 medium diced onion (or less if desired) 1 teaspoon minced garlic 3 cans roasted diced tomatoes 1/2 cup chicken broth 10 large fresh basil leaves, chopped (can substitute with about 1/2 tablespoon dry basil) 1/4 teaspoon salt 1/2 cup cream (can substitute with whole milk) In medium pot, saute onions and garlic in the olive oil over medium high heat for 1 minute. Add remaining ingredients except for the cream. Bring to boil, reduce heat to low, and simmer for 5 minutes. Remove soup from heat. In two or three separate batches, puree soup in blender. ( NOTE: When blending hot liquids, only fill blender halfway and place kitchen towel over lid to prevent burns). Start with lower settings before puree setting. Return puree to pot, add cream and heat through. Serve hot, garnished w/ chopped fresh basil. This is soooo good you guys. I just had it for lunch again today. And if you are going to have grilled cheese sandwiches with your soup (which...

So this recipe is from a lady that was in my branch growing up. Her version is good, but I like mine a little bit spicy and a little more flavorful, so I will give you her recipe, and then give you the things I like to do differently/in addition. CHICKEN SPAGHETTI 3 to 5 chicken breasts 12 to 16 oz. spaghetti 1/2 to 1 lb. velveeta cheese 1 can cream of mushroom soup 1 can Ro-tel (or diced tomatoes with diced green chiles) 1 can green peas (or 2 cups frozen peas) 1/2 onion, chopped 1 green bell pepper, chopped 3/4 cup butter Jaynee's additional ingredients: 1 tsp. garlic 1 tsp. Tony's Original Creole seasoning (more or less to taste). If you use this, you don't really need to add salt. If you don't use this, then I would suggest adding 1/2 tsp. to 1 tsp. salt. Fresh ground pepper to taste 1 jalepeno, diced mushrooms, sauteed (i don't always do the mushrooms--just if I have them) I don't like canned peas, so I always use the 2 cups frozen peas instead DIRECTIONS: ...

This is VERY good--I was quite surprised actually. I made some homemade biscuits that went with the soup really well. I know it's a bit hot (at least it is here) for soup, but just turn your AC down for dinner and you're all set! CORN & VEGETABLE CHOWDER: 1 Tablespoon Canola Oil 1 Red onion (can substitute w/ regular onion), diced 1 red bell pepper, seeded and diced (optional) 3 garlic cloves, crushed 1 3/4 cups diced potatoes 2 Tablespoons all-purpose flour 2 1/2 cups milk 1 1/4 cups vegetable/chicken bouillon 1/3 cup chopped spinach 1 3/4 oz/50 g broccoli flowerets 3 cups canned corn, drained 3/4 to 1 cup grated cheddar cheese 2-4 Tablespoons cream cheese salt & pepper to taste 1 Tablespoon chopped cilantro, to garnish (optional) 4 slices bacon, crumbled, to garnish (optional) 1. Heat oil in a large pan. Add the onion, bell pepper, garlic, and potato and saute over low heat, stirring frequently, for 2-3 minutes, until the onion is softened and tra...