Barbecue Chicken with Bacon and Swiss

Chicken breasts, thighs, drums, or whatever you want to use
BBQ sauce
1 slice of bacon per piece of chicken
1-2 slices Swiss cheese per piece of chicken

Directions:
1. Cut bacon slices in half and cook in a frying pan until they reach desired doneness. Set aside on a plate with paper towels.
2. Place chicken pieces in a casserole dish. Pour desired amount of your favorite BBQ sauce over each piece of chicken. Make sure each piece is covered with sauce.
3. Place bacon on top of chicken, putting 2 half slices on each piece of chicken. Place sliced Swiss cheese on top.
4. Bake at 350 degrees for about 20-30 minutes, or until juices run clear.

Notes: This recipe is so simple, but it is really tasty. It adds a little variety to plain barbecue chicken. I found a recipe similar to this online, but I can't remember where. I just went off of memory on this one. It's pretty hard to mess up.

White Chili

Ingredients
1 lb. great northern beans, dry
2 lbs. chicken, cooked and chopped or shredded
1 Tbsp. olive oil
2 medium onions
4 garlic cloves, minced
2 cans (4 oz.) mild green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1/4 tsp. cayenne pepper
Fresh chopped cilantro, to taste
6 C. chicken broth
Sour cream
Salsa
Shredded Monterey Jack cheese

Directions
1. Soak beans overnight. Cook beans until soft.
2. Boil chicken. Save broth to use for soup. Chop or shred chicken & set aside.
3. Saute onions in oil. Stir in garlic, chilies, cumin, oregano, cloves, cayenne, and cilantro.
4. Add onion and spice mixture to beans; add broth and simmer.
5. Add chicken and warm chicken through.
6. Serve with sour cream, salsa, and cheese on top.

Notes: Brittany cooked the beans in a pressure cooker. The chili turned out a little thin, so she mashed up some of the beans to thicken it up.

American Hamburger Soup

1 or 1 1/2 lbs. ground beef
1 medium onion chopped
2 c. peeled, cubed potatoes
3 medium carrots, peeled and sliced
3/4 c. diced celery
2 tsp. minced parsley
1 tsp. sugar
2 c. canned tomatoes
2 Tbsp. minced green pepper
1 large bay leaf
1 small chopped garlic button
1 tsp. Worcestershire sauce
1 1/2 qt. (6 cups) water
1/2 tsp. allspice
3 1/2 tsp. salt
1/4 c. barley or rice
1/4 tsp. pepper

Directions:
1. Brown ground beef with chopped onions
2. Put browned meat and remaining ingredients into a large kettle. Bring to boil.
3. Reduce heat, cover, and simmer gently for several hours.

Notes: This one takes a long time to cook, so you'll need to plan ahead. Makes at least 6-8 servings.

Thai Peanut Chicken

Ingredients
1 lb. boneless chicken breast, sliced (we chopped it)
1/4 c. catalina dressing, divided (we used French)
1 can (14.5 oz.) chicken broth
1 1/2 c. water
2 Tbsp. soy sauce
1 Tbsp. peanut butter
1/2 lb. (8 oz.) spaghetti, broken, uncooked
2 c. broccoli florets
1 c. thin carrot slices

Directions
1. Heat 2 Tbsp. of the dressing in large skillet on medium heat. Add chicken; cook & stir 5 min. or until cooked through.
2. Add remaining 2 Tbsp. dressing, water, chicken broth, soy sauce & peanut butter. Bring to a boil. Add spaghetti; cover. Reduce heat to medium low; simmer 5 min.
3. Stir in broccoli & carrots; cover. Simmer 4-6 min. or until spaghetti is tender. Serve.

Notes: Serves about 4. B and I both liked this and will likely cook it again some time. It would have been good with some peanuts in it as well, in addition to the peanut butter, since there was only a hint of peanut flavor.

Source: I got this recipe from my sister, Karen.

Stuffed Peppers

4 bell peppers, cut in half and seeds removed
1 lb. ground beef
2 1/2-3 c. cooked rice
2 small cans tomato sauce
Chili powder to taste
Pepper to taste
Shredded cheddar cheese

Directions:
1. Brown ground beef. Combine cooked rice, tomato sauce, chili powder, and black pepper and add to ground beef in skillet. Allow to simmer.
2. Meanwhile, bring a large pot of water to boil. Carefully add bell pepper halves into water. Let them boil for about 5 minutes, or until they are darker green in color. Remove from pot and place in a 9"x13" baking dish, cut side up.
3. Spoon rice mixture into bell peppers. Place any remaining rice around the peppers. Sprinkle with shredded cheddar cheese.
4. Cover with foil and bake for about 20 minutes.

Notes: Next time we make this, we will probably try using red bell peppers for variety. Canned tomatoes might be a night addition in place of the tomato sauce. Mozzarella cheese could also replace the cheddar cheese.

Ratatouille

1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 small-medium eggplant, chopped (see notes)
1 onion, chopped
1-2 cloves garlic, minced
Olive oil
Salt to taste
1/2 to 1 green pepper, chopped
1 can diced tomatoes
Tomato sauce or tomato soup (see notes)
1 tsp. basil
1/2 tsp. oregano
Pinch thyme

1. Saute onion and garlic in enough oil to cook them until tender. Add chopped veggies until cooked, adding more oil if needed.
2. Add salt to taste. Add tomatoes and spices and enough tomato sauce or tomato soup to desired consistency.
3. Let simmer for 20 minutes. Serve over rice or on its own like a soup.

Notes: Eggplant will brown quickly, so chop it right before you cook it. Also, eggplant absorbs a lot of oil, so be careful how much you use to cook the eggplant. You can use leftover spaghetti sauce in place of the tomato sauce, or whatever tomato-based sauce or soup you have around. The recipe doesn't call for it, but we like to add in some spicy sausage.

Thanks to Kimberly for this recipe.

Sweet & Sour Chicken (2)

3 carrots, chopped
1 onion, chopped
1 bell pepper, chopped
2 Tbs. tapioca (or flour mixed w/ pineapple juice)
2-3 lbs chicken, chopped
1 small can pineapple, with juice
1/3 cup brown sugar
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup red wine vinegar

Crockpot directions:
1. Layer carrots, onion, and bell pepper on bottom.
2. Sprinkle tapioca over top.
3. Add chicken.
4. Mix remaining ingredients and pour on top.
5. Slow cook on low for 10-12 hours or on high 5-6 hours (this seems a bit long to me...see notes)
6. Serve over rice. Makes 4-6 servings.

Oven directions:
1.Prepare as above, except place in casserole dish or 9x13 pan.
2. Bake for about 1 hr. at 350 degrees.

Notes: Tasty and easy to make. We did it in the oven, and the chicken was a little dried out after an hour, so I suggest less time or using frozen chicken. The crockpot directions also seem a little long. I would think the chicken would be overdone after that much time. The (2) in the recipe name is there because I have another sweet and sour recipe on the blog, here.

Shepherd's Pie

1 lb. ground beef
2 cans tomato soup
2 cans green beans
4-6 servings of mashed potatoes
Salt and pepper
Shredded cheddar cheese (optional)
Paprika (optional)

1. Brown ground beef in large skillet or fry pan. Drain.
2. Add tomato soup, green beans, and enough water to reach desired consistency. Add salt and pepper to taste. Pour into a casserole dish or 9x13 baking pan.
3. Place dollops of mashed potatoes over top. You can also spread the mashed potatoes (this is how J's mom makes it).
4. Bake at 350 for 30-45 minutes. Sprinkle cheese on top of potatoes in the last 5 minutes of baking.

Notes from B: This is also how J's mom makes it, and I can never get it right...the picture shows the cheese under the potatoes. I always made it without cheese and garnished with paprika on top. This is a recipe you can be creative with.

Pizza Pot Pie

1/2-1 lb. spicy ground sausage
1 can crushed tomatoes
1/4 tsp. black pepper
1/4 tsp. salt
Oregano
Garlic powder
Onion powder
2 C. broccoli
1 1/2 C. diced mozzarella cheese
1 1/2 lbs. pizza dough
Olive oil or cooking spray
Parmesan cheese

1. Brown ground sausage. Remove from heat.
2. Add crushed tomatoes, pepper, salt, oregano, garlic powder, and onion powder to taste. Add broccoli and mozzarella cheese.
3. Preheat oven to 400 degrees.
4. In 6 10-ounce ramekins, evenly divide tomato and meat mixture.
5. Roll out pizza dough and cut circles with a paring knife that are 1 inch wider than the ramekins. Place over ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin.
6. Brush the top of the dough with olive oil (I just used cooking spray) and sprinkle with Parmesan cheese. Cut a small slit in the top of each pot pie with a paring knife.
7. Bake until the pizza crust is golden brown, about 25 minutes. Remove from the oven and let cool slightly before serving. Serves 6+.

Notes from B: These directions are a mixture of what I actually did and what I would change next time I make this recipe. It is based off of a recipe I saw on the Food Network a while ago. I used frozen broccoli, and it turned out kind of watery. I think I would use fresh broccoli next time. I also used tomato sauce instead of crushed tomatoes (since that is what I had) and I think that also contributed to the watery consistency. I think it would be much better with crushed tomatoes.

Tuna Noodle Casserole

1 can cream of mushroom (or chicken) soup
1/2 c. milk
1/2 c. sour cream
1/2 c. cheddar cheese, shredded (optional)
1 can tuna
3 c. cooked egg noodles
1/2-1 c. frozen peas (can also use canned)
Bread crumbs (optional)

1. In a casserole dish, combine cream of mushroom soup, milk, and sour cream. Add more milk or sour cream to reach desired consistency.
2. Add cheddar cheese. Flake tuna into the mixture.
3. Gently add in egg noodles and frozen peas and mix until all ingredients are incorporated. Top with bread crumbs, if desired.
4. Bake at 350 degrees until bubbly, about 20 minutes (depends on how hot your oven bakes).

Notes: This recipe uses approximate measurements. Feel free to change them according to your likes/dislikes (ie. if you like more/less peas, thicker consistency, etc.).

Brittany's Minestrone Soup

1/2-1 lb. spicy ground sausage
1 can green beans with liquid
1 can diced tomatoes with liquid
1 can tomato soup (can also use tomato juice, sauce, etc.--anything with a tomato base)
1 tomato soup can of water
1 large carrot, peeled and chopped
2-3 potatoes, peeled and cubed
1 zucchini, chopped
1 yellow squash, chopped
Chicken or beef broth (or water and bullion or granules)
3 oz. melon seed pasta (or any small pasta)

These instructions are from Brittany: In a large kettle or pot, brown ground sausage. Add green beans and tomatoes with liquid. Add carrots and potatoes. Allow to simmer while chopping zucchini and yellow squash. Add desired amount of chicken or beef broth to create the consistency you want. I just used water and chicken flavoring granules, beginning with 1 cup at a time until I reached the consistency that I wanted. Allow the soup to simmer until the vegetables are almost tender. Add pasta and continue to simmer until the pasta is cooked (the type of pasta you use will determine the length of time--look at the cooking instructions on the package). Ready to serve. Makes about 6 servings.

NOTE: This recipe is pretty hard to mess up. You can use any variation of vegetables that you want. This can be a vegetarian soup by omitting the sausage and replacing it with kidney beans or any other kind of beans.

Open-Faced Sandwich With Avocado

1 loaf ciabatta or French bread, sliced
sliced ham (one per sandwich)
sliced turkey (one per sandwich)
2 Roma (or other) tomatoes, sliced
2 avocados, peeled and sliced
Cheddar cheese, sliced or shredded

Sauce
1/2 C. mayo
1/2 C. sour cream
1/2-1 tsp. cumin (start with lesser amount and add to taste)
1/2 tsp. chili powder

Place bread onto a cookie sheet and broil until crisp, but not golden. Spread desired amount of sauce onto each slice of bread. Place a slice of ham and a slice of turkey on each slice of bread. Layer tomatoes, avocados, and cheese on top. Place sandwiches back into oven and broil until cheese is melted. Serve and devour at least 3.

Notes: We've already had these twice and they are now one of my favorites. I will have to take photos next time we make them. Taco seasoning could probably be used instead of cumin and chili powder for the sauce. Just add a small amount at a time until you achieve the taste you are looking for. This amount of sauce was actually enough for 1 1/2 loaves of French bread. We had this once with ciabatta bread and once with French bread. Any harder bread will be fine.

Salsa Chicken and Black Bean Soup

1 lb. chicken
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 tsp cumin
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional)

If using dried beans, soak the beans overnight in enough water to cover plus two inches. In the morning, drain the water and rinse the beans. Add beans to a 4 quart or larger crockpot. Add chicken, broth, salsa, corn, mushrooms, and cumin. Stir. Cook on low for 6-8 hours or high 4-5 hours. Stir in the 1/2 cup of sour cream before serving, and garnish with cheese, avocado slices, or cilantro as desired. Makes about 6-8 servings.

NOTES: We used canned beans. We also didn't have quite enough salsa or any mushrooms, so we just used what we had. B found this recipe on that crock pot blog (here). Tasty. I like chicken + salsa + black beans + corn.

Corn Flake Chicken

Ingredients
Chicken
Butter, melted
Corn flakes, crushed

Directions
This is a fairly simple recipe. Put the melted butter in one bowl and the corn flakes in another. Dip the chicken in the butter, then coat with crushed corn flakes. Cover with foil and bake at 350 degrees about 30 minutes. Remove foil and bake until done (another 10 minutes or so).

Notes: Using the foil prevents the corn flakes from burning. The last ten minutes give them a little extra crispiness. This recipe adds some crunch to the chicken, but not a lot of additional seasoning. There are variations of the recipe online (like here) that use different spices and coatings to change the flavor.

Apple Sauce Chicken

4 frozen chicken breast halves or thighs
1 1/2 cups apple sauce
1 Tbsp dried onion flakes or 1 yellow onion, chopped finely
1 Tbsp apple cider vinegar
1/4 tsp cinnamon
1/2 tsp black pepper
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)

Mix ingredients in a bowl and pour over chicken. Bake at 350 degrees until chicken is done. Or, cook in a crock pot on low 5-7 hours or high 3-4 hours. Makes about 4 servings.

NOTES: B found this recipe on a crock pot blog (here), but she baked it instead of cooking it in a crock pot. She also used onion powder instead of onion flakes. We both thought that it was tasty, but a bit unusual. I don't think I would make this when having company over, in other words, but it might be a nice change of pace for an occasional family meal. And according to that crock pot blog, the kids like it.

Chicken in a Blanket

4 boneless, skinless chicken breasts, boiled and shredded
12 refrigerator biscuits, each rolled out flat
1 cup bread crumbs, seasoned
8 ounces cream cheese
2 eggs

Mix together cream cheese and shredded chicken. Scoop some of mixture into each flattened biscuit and form biscuit into a ball to cover all of mixture. Beat eggs into a bowl and dip each biscuit in eggs and then coat with bread crumbs. Line a greased cookie sheet with biscuits and bake at 375 for about 12 minutes. Any leftovers can be frozen until ready to use.

NOTES: We found this recipe on the Simplify Supper web site (here). B made her own biscuit dough (see her recipe here) and bread crumbs. We both thought this was a tasty recipe, and B will probably make it again sometime. Halving the recipe made about 6 chicken balls.

Cafe Rio Style Pork

3 lb. pork roast, cooked and shredded
1 tsp. garlic salt
1/4 c. BBQ sauce
3/4 c. ketchup
1/4 c. sugar

Cook roast in crockpot with 1 cup water on high till tender (about 3-4 hours); shred and season with 1 tsp. garlic salt, BBQ sauce, ketchup, and sugar. Let warm and serve!

Notes: I got this recipe from my sister, Jen. I'm not sure where she found it. B and I both liked it. It is really easy to make, but I don't think it is as tasty as real Cafe Rio pork. Apparently there are a lot of other Cafe Rio pork recipes online, so maybe we'll try another one in the future and make a comparison. We halved the recipe and had enough for at least 4 servings.

London Broil With Southwestern Marinade

1 London broil, about 2-4 lbs.
1/2 cup Italian dressing
1/4 cup lime juice
1 Tbsp. honey
1 1/2 tsp. cumin

Place meat in a shallow dish (we used a crockpot). Make marinade by mixing dressing, lime juice, honey, and cumin. Pour over meat, turning to coat well. Cover and refrigerate, turning occasionally, at least 8-10 hours.

NOTES: Typically London broil is a good meat for broiling (hence the name), but we cooked it in the crockpot for about 4 hours on high. Slow cooking the meat makes it more tender. The recipe for this marinade was on the London Broil package along with a couple of others. There are plenty of other marinade recipes to be found online if southwestern doesn't sound good.

Easy Stroganoff

1 lb. ground beef
1 can cream of mushroom soup
onion powder
salt
pepper
1/2 cup sour cream

Cook ground beef. Add cream of mushroom soup and a little water until soup sauce is at desired consistency. Add onion powder, salt, and pepper to taste. Bring to boil, then add approx. 1/2 cup sour cream just before serving. Serve over pasta, noodles, or rice. Makes about 4 servings.

Zippy Chicken Enchiladas

1 1/2 cups chicken, cooked and cubed
1 can cream of chicken soup
1/2 cup sour cream
1 can green chilies, small can
2 cups cheddar cheese, shredded
6 Tortillas

Mix the soup, sour cream and green chilies in a bowl. Spoon filling onto edge of each tortilla then top with chicken and sprinkle with cheese. Fold into enchiladas and place in a coated 9x13 pan. Spoon any extra ingredients on top of enchiladas and bake at 350 degrees for about 30 minutes. Make 6 enchiladas.

Notes: We found this recipe here, on a website called Simplify Supper. Looks like a pretty neat site. B cooked the enchiladas for 20 minutes uncovered, and then for 20 more minutes covered with aluminum foil. The bottom of the enchiladas were a little crispy, but B thinks that would be solved by putting some extra sauce on the bottom of the pan.

Honey Barbecue Chicken

4 boneless, skinless chicken breasts
seasoned salt
garlic salt
pepper
2 Tbsp. Worcestershire sauce
1/2 bottle BBQ sauce
1/2 cup honey
1/2 cup vegetable oil
1/2 cup flour

Slice chicken into 1/2 inch strips (can use any size or type to suit your needs, works well with wings). Place the chicken in a in large bowl and coat with Worcestershire. Sprinkle with seasoned salt, garlic salt and pepper. Put oil into frying pan and heat to med/high to fry chicken. In a bowl, coat pieces of chicken with flour. Fry chicken in a skillet with oil on medium/high heat until golden brown. Mix BBQ sauce and honey in a small bowl. Place chicken on a cookie sheet or oven pan. Brush or drizzle BBQ mix over chicken and bake at 400F for 10 min. Remove chicken - baste again with BBQ mix and return to oven and bake for an additional 10 minutes. Makes about 4 servings.

NOTES: B found this recipe here. We forgot to coat our chicken with flour, so the picture doesn't match exactly what this recipe should look like. Even without the flour, this was tasty.

Savory Baked Chicken Breasts

1 cup sour cream
2 Tbsp. lemon juice
8 boneless, skinless chicken breast halves
1 tsp. salt
1 tsp. seasoned salt
1 1/2 tsp. paprika
1 1/2 tsp. sage
1 1/2 tsp. garlic salt
1/2 tsp. black pepper
3 cups fine bread crumbs
1/2 cup butter or margarine, melted

At least 4 hours before baking, combine sour cream and lemon juice in a small bowl. Place chicken breasts in a shallow bowl and pour mixture over chicken. Cover and refrigerate.

When ready to bake, preheat oven to 325 degrees and grease a 9x13-inch baking dish. Combine salt, seasoned salt, paprika, sage, garlic salt, and black pepper in a medium bowl. Mix in bread crumbs. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake an additional 30 minutes to brown. Makes 8 servings.

NOTES: Recipe from the Lion House Christmas cook book. I didn't follow the instructions very closely when I made this last week. I didn't marinate the chicken for 4 hours, I used crushed saltine crackers instead of bread crumbs, I made a smaller amount of chicken and guessed on the proportions of ingredients, I didn't have sage, and I baked it for a shorter time at a higher temperature covered with a glass lid instead of foil. I still enjoyed the flavor, but I think following the directions would probably make it much more "savory."

Barbecue Spare Ribs

1 lb. pork spare ribs

Barbecue Sauce:
1 can tomato soup
3/4 cup water
2 Tablespoons Worcestershire sauce
1/4 tsp. cinnamon
1/4 tsp. pepper
2 medium onions, sliced
2 Tbsp. vinegar
1 tsp. salt
1 tsp. paprika
1/2 Tbsp. chili powder
1/8 tsp. cloves

Mix ingredients together and pour over meat. For spare ribs, bake 2 hours at 350 degrees. Makes about 4 servings.

NOTES: We put ours in the crockpot in the morning and let it cook all day. The BBQ sauce recipe comes from a recipe book that B's mom put together.

Macaroni and Beef Casserole

1 small package macaroni, cooked and drained
2 tablespoons oil
1 1/2 pounds ground beef, browned and drained
salt and pepper
1 large onion, chopped
2 stalks celery, chopped
1 can tomato paste (we used the 6 oz. size)
3/4 cup water
2 tablespoons sherry (we just used water)
1 can tomato soup
grated cheddar or Parmesan cheese
1 teaspoon leaf oregano

Toss cooked noodles in oil. Place in greased crock pot. Add all remaining ingredients, except cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on low 4-8 hours or on high 2-3 hours. Makes 6 servings.

NOTES: We were low on groceries and short on time when I made this, so I changed a few things in the recipe. We didn't have celery, we used onion powder instead of a real onion, we only had 1 lb. of ground beef, and we added water in place of the sherry. We also cooked everything in a skillet, as seen in the photo. Despite the changes, it still turned out tasty. I found this recipe online somewhere a couple of years ago, but I don't remember where.

Oven-Fried Chicken

1 beaten egg
3 tablespoons milk
1 1/4 finely crushed saltine or rich round crackers
1 teaspoon dried thyme, crushed
1/2 teaspoon paprika
1/8 teaspoon black pepper
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, or drumsticks)
2 tablespoons margarine or butter, melted

1. In a small bowl combine egg and milk. In a shallow dish combine crushed crackers, thyme, paprika, and pepper. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

2. In a greased 15x10x1-inch baking pan, arrange the chicken, bone side down, so the pieces aren't touching. Drizzle chicken with the melted butter.

3. Bake, uncovered, in a 375 degree oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees for breasts; 180 degrees for thighs and drumsticks). Do not turn chicken pieces while baking.

NOTES: Makes 6 servings. B and I halved the recipe, and we used boneless skinless chicken breasts. Recipe is from the Better Homes and Gardens New Cook Book, 12th edition.

Instant Potato Soup

4 cups water
1 1/3 cups instant non-fat dry milk
2 Tablespoons butter
1 1/2 cups instant potato flakes
1/2 teaspoon seasoned salt
1/4 teaspoon onion powder
1/2 teaspoon salt

Heat water to almost boiling, using high heat setting. Turn off heat. Add instant milk, stir. Add butter, stir to melt. Add instant potato flakes, stir. Add seasoned salt, onion powder, and salt, mix well. Optional: garnish with shredded cheddar cheese, bacon bits, or parsley flakes. Makes 4 1/2 cups.

Variations: You can add cooked chopped broccoli or chopped ham.

Chicken Stuffing Casserole

4-6 boneless, skinless chicken breasts
1 pkg stuffing
1 can cream of mushroom or cream of chicken soup
1 can green beans

Prepare stuffing according to package directions; set aside. Place chicken in baking dish. Add a small amount of milk or sour cream if desired to cream soup, then mix with green beans. Pour soup and beans over chicken. Cover with stuffing. Bake at 350 degrees for 25-30 minutes or until chicken is done. Serves 4-6.

Note: Years ago, Stove Top used to put a recipe like this on the back of the stuffing box. It was the first recipe that I remember making on my own, and is still one of my favorites. It is also tasty with broccoli instead of green beans, or just cream soup. One time I made it with cornbread-flavored stuffing and used chili in place of cream soup.  For a variation, use turkey instead of chicken. (Great with Thanksgiving leftovers.)

Cooker Chops

4 pork chops
10 3/4-oz can cream of mushroom soup
1/4 c. ketchup
2 tsp. Worcestershire sauce

1. Put chops in slow cooker.
2. Combine remaining ingredients. Pour over chops.
3. Cover. Cook on High 3-4 hours, or Low 8-10 hours.
Variation: Add one sliced onion to mixture.

Notes: Up until this entry, B and I had personally made all the recipes on this blog. This is my first exception. Jill and Brett had us over for dinner last Saturday and made this for us. Thanks, Jill and Brett! Jill mentioned that she liked this better when served over potatoes.

Chicken Roll Ups

Crescent roll dough (we used 2 of the large crescent roll packages)
chopped/shredded cooked chicken (we used 1 large can)
cream cheese
shredded cheese
sour cream
crushed rosemary
pepper
season salt
chopped fresh spinach (optional)

Start by mixing the cream cheese, sour cream, rosemary, pepper, and salt together. Add the chicken, shredded cheese, and chopped spinach. It should stick together in mounds and not run all over. Scoop the filling onto the fat end of the crescent rolls. Roll up and seal the edges. Sprinkle with rosemary if desired. Bake at the temperature indicated on the crescent roll package until golden on top.

Variation: use tuna fish instead of chicken.

Notes: Quick, easy, and very tasty. B got this recipe from her sister, and it didn't come with exact amounts. If I remember, I will ask B how much of everything she used. The ingredients we used made 12 roll ups.

Chicken Gumbo Sloppy Joes

Ingredients
1 lb. hamburger
1 can Campbell's Chicken Gumbo soup
ketchup, mustard, and brown sugar to taste

Directions
Cook hamburger; drain. Mix in soup and boil for a while until it is no longer runny. Add ketchup, mustard, and brown sugar to taste. Serve on hoagie or hamburger buns. Makes enough for 4-6 sandwiches.

Notes:  This is the way B's mom makes sloppy joes. I liked it enough to have seconds, even though we ran out of buns. Updated 10/16/11 with a new photo.