Melting Butter

So one day, I pushed the defrost button on my microwave, and noticed instead of saying POWER10 it said POWER3! I use this button now when I am melting butter. It doesn't pop everywhere because of the lower power setting on defrost. I don't even have to cover it! Cool trick!

Carmel Brownies

1 14oz pkg carmels (50 carmels)

1/3 C. evaporated milk

1 pkg German Chocolate Cake Mix

3/4 C. margarine, soft

1 C. chopped nuts

1 C. chocolate chips

another 1/3 C. evaporated milk

Melt carmels and 1/3 C. evaporated milk. Set aside. Combine dry cake mix with butter and the rest of the milk. Stir by hand. Press 1/2 of the dough into a 9x13 inch pan. Bake at 350 for 10 minutes. Take out of the oven and sprinkle with chocolate chips, nuts, and carmel. Put the rest of the batter on top. Bake 350 for 18-20 minutes.

I like this recipe because: It is SO good and chocolatey!

My least favorite thing: It's SUPER rich and I married into a family of sugar wussies who don't like these and I can't eat the whole pan by myself.

Homemade Chicken Noodle Soup by Grandma Baldwin

1 whole chicken (or a couple of chicken breasts)

1 medium onion, diced

3 TBL chicken bouillon
Water to cover
Salt & Pepper

Boil the above until tender. If you have time, let it sit in the crockpot until the chicken is cooked, then strip it from the bones.

Noodles:
3 large eggs
3 TBL water
1 tsp salt

Use enough flour to make a stiff dough. Knead and let it rest for 10 minutes. Divide the dough into fourths and roll out onto floured surface. Make sure you roll it VERY thin. Cut dough with a pizza cutter VERY thin or they will be doughy in your soup. Add noodles to boiling chicken broth and cook 12 minutes. If your chicken is in a crock pot, you'll need to move it to the stove so you can get it boiling before you add the noodles.

Serve over mashed potatoes or as soup!

I love this recipe because: The noodles are SO much better when they're homemade!

My least favorite thing: Not a meal I can make in 30 minutes.

Perfect Pie Crust

I don't make pies much, but my dad does. He's tried every crust recipe in the book and swears this one is the best!!

3 C. flour

1 1/4 C. shortening

1/2 tsp salt

1 egg, beaten

1 TBL vinegar

8 TBL water

Mix flour, shortening, and salt with hands until crumbly. Combine beaten egg, vinegar, and water in a cup. Add water mixture a little bit at a time until dough stops sticking to your fingers. (I always end up using the whole thing.) Roll out into 2 sheets and wala! Pie crust.

I like this recipe because: It's super flaky and pretty easy.

My least favorite thing: Rolling out the dough. I tried the 'between 2 pieces of wax paper' trick which did NOT work.

Key West Chicken

3 TBL soy sauce

1 TBL honey

1 TBL olive oil

1 tsp garlic powder

1 tsp lime juice

Marinate chicken 1 hour or overnight. You can reduce the sauce over heat and use it as garnish.

I like this recipe because: Not too many ingredients! I hardly ever marinate it and it still tastes good!

My least favorite thing: Nothing!

Honey Mustard Chicken

4 chicken breasts

1/3 C. butter, melted

1/3 C. honey

1/3 C. mustard

Mix everything together and pour in a baking dish (or you can cook it on the stove.) Bake 350 for 1 hour.

I like this recipe because: It's better than plain chicken and the fam loves it!

My least favorite thing: Nothing really. It's too easy not to like!

Sticky Chicken

Chicken cut into chunks

1 C. apricot jam or cranberry sauce

1 C. BBQ sauce

1 envelop dry onion soup

Brown chicken in pan. Combine everything else and add to chicken. Boil on low 15 minutes. Serve over rice.

I like this recipe because: It requires minimal ingredients and is YUM! My kids also hate apricot jam, so it gives me an excuse to use it all up.

My least favorite thing: I never have onion soup lying around.

Microwave Meat Loaf by My Dad

1 1/2 lb ground beef (or ground turkey)

2 C. soft bread crumbs

1/2 C. chopped celery

1/2 C. onion, chopped

1/4 C. green peppers, chopped

1 1/2 tsp salt

1 egg

1/2 C. ketchup

Mix with your hands and put in a glass loaf pan. Brush meatloaf with mixture of:

1/2 C. ketchup

1/2 C. salsa

2 TBL brown sugar

1 TBL lemon juice

1 tsp dry mustard

1 tsp worchestershire sauce

Cover with plastic wrap and microwave 25-35 minutes.

I like this recipe because: You can really throw in whatever you want!! My dad used to put in cheerios, Ruffles, a spoonful of raspberry jam, mushrooms, etc! Secret meatloaf is what it should be called because you don't want to know what's in it haha!

My least favorite thing: Getting all greasy mixing it by hand. Meatloaf is not my favorite food but my fam loves it! (Especially Spencer. He eats a bottle of ketchup a week!)

Key Lime Pie by Beth Brown

2 (8inch) graham cracker pie crusts

16 oz cool whip

1 can sweetened condensed milk

1 C. fresh squeezed lime juice (4 limes)

Mix cool whip, milk, and lime juice. Put into crusts and freeze for 4 hours. Remove right before serving.

I like this recipe because: It is SO refreshing and simple and great for summer because it's frozen! Also minimal ingredients and effort required!

My least favorite thing: It's pretty sweet!

Cream Puffs

1 C. water

1 cube butter

1 C. flour

4 eggs

Heat oven to 400. Heat water and butter to a boil. Stir in flour on low heat until mixture forms a ball. Remove from heat and beat in eggs 1 at a time. Beat until mixture is smooth. Drop by 1/4 C. dollops onto an ungreased baking sheet 1 inch apart. Bake 35-40 minutes. Allow to cool away from a draft. Cut off the tops with a sharp knife (I use the electric knife) and scoop out eggy middle. Discard middle. Fill with vanilla, chocolate, lemon, banana, or coconut pudding and a little bit of whip cream. Put top back on and sprinkle with powdered sugar. Makes 12 puffs!

I like this recipe because: There are SO few ingredients and it is so easy!

My least favorite thing: Scooping out the eggy middle can be tricky and I always poke a hole in the puff.

Trifle (an English dessert)

1 (8oz) pkg cream cheese, soft

1 C. powdered sugar

8 oz sour cream

1 tsp vanilla

8 oz cool whip

1 angel food cake

4 C. berries (you choose! Strawberries, blueberries, raspberries or all mixed!)

3/4 C. sugar

1/2 C. orange juice

1 (3oz) pkg instant vanilla pudding

2 C. milk

Cream together cream cheese and powdered sugar. Add sour cream, vanilla, and cool whip. mix pudding as directed and add to cheese mixture. In separate bowls, add sugar to fruit. (I like to leave the fruit how it is without added sugar.) Add OJ if fruit is dry. (I buy the frozen fruit mixture and use a tiny bit of OJ to thaw it out. Don't add too much or it will make your cake soggy.) Cut angel food cake into 1 inch squares.

Layer cake, then 2 C. berries, then pudding, then cake, then pudding, then remaining berries.

I like this recipe because: It is such an awesome summer dessert! We had it probably 5 times this summer because it was so good! It also LOOKS pretty and is great for 4th of July parties because it's red, white, and blue.

My least favorite thing: a lot of ingredients make it not a cheap dessert!

Candy Bar Cake

1 chocolate cake
1 container cool whip
1 can sweet condensed milk
1 jar/bottle carmel topping
4 heath candy bars

Cook cake according to directions. When it comes out of the oven, poke holes in it with the back of a wooden spoon. Pour sweet milk and carmel into holes while the cake is still hot. Cool and top with cool whip, then crushed heath bars.

I like this recipe because: The milk/carmel mixture makes the inside of the cake really cold!!

My least favorite thing: If you don't eat the cake in a few days, it can become soggy.

Better Than 'You Know What' Dessert

Crust:

1 C. flour
1/2 C. butter, soft

3/4 C. walnuts

Mix all and press into a 9x13 inch pan. Bake 350 for 15 minutes. I spray/butter the pan before I press the stuff in, otherwise it will stick.

Filling:
1 (8oz) cream cheese, soft

1 C. powdered sugar

1 C. cool whip

Top:
2 (3oz) pkgs instant chocolate pudding. (make as directed on box.)

Spread cream cheese mixtutre over cooked crust. Then spread chocolate pudding. Top with remainder of cool whip and sprinkle with chopped nuts.

I like this recipe because: My mom's made it since I was a kid!!

My least favorite thing: Taking the time to layer everything.

Raspberry Desset by Grandma Baldwin

3 C. graham cracker crumbs

1 cube melted butter

Mix and press into a 9x13 inch pan. Save some crumb mixture for the topping.

Cream together:

1 tsp vanilla

3/4 C. sugar

8 oz cream cheese, soft

Beat in another bowl until stiff:

2 pkgs Dream Whip (In the baking isle. Comes in pouches)

1 C. milk

Fold together the cream cheese mixture and the Dream Whip mixture.

On the stove cook:

1 pkg Raspberry Danish Dessert (Also in the baking isle. Comes in a box)

Add 1 pkg frozen raspberries when Danish Dessert is cooked. Cool.

Put 1/2 of whip mixture on crumbs. Add raspberry mixture. Add rest of cream miture and top with remaining crumbs.

I like this recipe because: The raspberries and whip cream compliment each other SO well!!

My least favorite thing: Finding the right ingredients and time!

Chocolate Raspberry Cheesecake

1 chocolate pie crust

6 oz cream cheese, soft

1 can (14 oz) sweetened condensed milk

1 egg

3 TBL lemon juice

1 tsp vanilla

1 C. raspberries

2 squares baking chocolate

1/4 C. whipping cream

Beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon, juice, and vanilla.

Arrange raspberries on bottom of crust. Pour cheese mixture over fruit. Bake at 350 fro 30 minutes. Using a double boiler whisk the whipping cream and baking chocolate until melted. If you don't have a double boiler, fill up a big pan with water and put the chocolate in a smaller pan inside the big pan. Top cheesecake with chocolate glaze. Chill 4 hours. Garnish with raspberries.

I like this recipe because: Restaurant quality cheesecake but made at home!

My least favorite thing: It can be expensive and takes a litle bit of time.

Raspberry Salad

1 medium size container cottage cheese
1 (12oz) container cool whip
6 oz raspberry Jello
frozen raspberries

Mix the Jello with the cottage cheese in a big bowl. Add everything else and stir well. I usually let the cool whip thaw a little bit before I add it in. I usually just buy whatever size of cottage cheese and cool whip I want, it's never the same.

I like this recipe because: The frozen raspberries keep it cold so if you have a family outing and it has to sit out for a bit it doesn't get warm!! This is the most requested salad when I go to family reunions!

My least favorite thing: The ingredients can be pricey.

Extenders

We have a family of 5 (who eat REAL food.) A box of Pasta Roni ain't exactly gonna feed everybody! I don't normally like to cook with Rice a Roni or Hamburger Helper, but when Smith's has it on sale for a buck a box I can't pass it up! Also good for those days when I just don't feel like 'cooking'! I have developed some little tricks I use to make more food without opening more boxes, I call them "extenders." Some foods I frequently extend:

Rice-A-Roni (dump in an extra 1/2 Cup or so of white rice. You can always add more water with 1/2 tsp of chicken bouillon to add more flavor.)

Hamburger Helper - more noodles

Cheap can of vegetable soup - Add your own vegetables! Saute some celery, carrots, and frozen peas then dump them in!

Pasta Roni - more noodles

There's a few I can think of. Hope this helps!!

Carmel Popcorn

2 C. brown sugar

1 C. butter

1/2 C. corn syrup

1 tsp salt

1 tsp vanilla

1/2 tsp baking soda

6 quarts popped corn (that's 1 cup kernals before they're popped.)

Melt the butter, add sugar and salt. Bring to a boil. Once it's fully boiling, let it boil for 5 minutes without stirring. Remove from heat and add vanilla and baking soda. Pour over popcorn, stir, and pace yourself! It's hard to put down!

I like this recipe because: I've been making it since I was a little girl! Still hanging out in my moms old recipe book. It's not too sticky either.

My least favorite thing: It is seriously SO good you will be telling youself one more bite, one more bite!

Eggs in a Bowl

2-3 eggs
2 pieces of toast
2-3 pieces bacon
Salt & Pepper

Boil water. As soon as water is boiling, add eggs and start the time for 6 minutes exactly!! While eggs are boiling, cook toast and bacon. Peel eggs and crumble everything into a bowl. The egg yolks will still be runny and make everything a wet mess!!

I like this because: It is a childhood FAVORITE!! I think my dad invented it!

My least favorite thing: NOT HEALTHY!! You could healthify it by taking out the yolks, use whole wheat bread, and turkey bacon.

Peeling Hard Boiled Eggs

I saw my sister in law do this once and it totally works!!

When you are peeling a hard boiled egg, roll it across the counter under your palm until its pretty much cracked everywhere. The shell slips right off!! Make sure you don't overcook your eggs though or the shells will stick. (10-12 minutes is good.)

Breakfast Casserole

1 lb sausage
1 pkg hash browns (3 Cups)
1/4 C. butter, melted
12 oz cheese, shredded
1/2 C. onion
6 eggs
mushrooms

Preheat oven to 375. Cook sausage in a skillet. In another skillet, melt butter and cook hash browns until brown. (I like mine mushy.) Line ungreased cake pan with has browns. In another bowl, mix eggs, cooked sausage, cheese, onions, and mushrooms. Pour over potatoes and bake for 35-45 minutes or until eggs are cooked all the way through.

I like this recipe because: It is SO good and a great filling breakfast casserole if you have company! You can also omit/add any ingredients you want!

My least favorite thing: Waiting for hash browns to brown...that's why I eat them mushy!

Pizza Dough

2 1/2 C. flour
1 TBL sugar
1 TBL yeast
1/2 tsp salt
1 C. warm water
2 TBL oil

Mix 2 cups flour, sugar, yeast, and salt. Add water and oil. Mix well and cover bowl. Let set 10 minutes. Add remianing flour as needed. Knead for 5 minutes and let dough rest for 5 minutes. Roll out onto a lightly greased pizza pan or baking sheet.

I like this recipe because: It is really easy.

My least favorite thing: Kneading dough, then letting it rise. Ugg.

Bread Bowls

4 1/2 tsp yeast

2 TBL sugar

1/2 C. warm water

1 C. warm milk

2 TBL butter, soft

1 1/2 tsp salt

4 C. flour

1 egg white

Mix water, yeast, and sugar and let sit for 5 minutes. Add remaining ingredients except egg whites. Rise in a warm place. (I turn my oven on warm before I start, then when my dough is ready I put it in a metal bowl and cover it with suran wrap and put it in the warm oven.) Punch down and separate into 6 balls. Brush with egg whites and put on greased pan. Place in warm oven again to rise. Bake at 375 for 20-25 minutes.

I like this recipe because: It's so cozy for winter and pretty easy to make.

My least favorite thing: Trying to figure out a warm place that won't cook it prematurely!

Yeast 101

It's alive!! No I'm not talking about Frankenstein, I'm talking about yeast! Here are some things you may not know about yeast:

-It uses warm water and sugar to create carbon dioxide. Thus the reason when you make bread, you mix these ingredients first. If your water is too hot you can kill the yeast and you'll end up with unleavened bread!

-The carbon dioxide given off by yeast creates bubbles or air pockets in the bread. When the dough gets too hot in your oven, the yeast dies off leaving spongy bread.

-Potatoes and eggs in bread dough accelerate the growth of yeast. Salt and fat slow growth down.

-You can freeze yeast and it will still rise when it is thawed.

There! Now go bake some bread!

Bread Sticks

1 1/2 C. warm water

1 TBL yeast

2 TBL sugar

Mix above and set 5 minutes. Add 2 tsp salt and 1 1/2 C. flour stirring with a wooden spoon. You may need to add a little bit more flour so the dough isn't sticky. Knead for 4 minutes, then roll on a floured surface into a rectangle. Cut dough into strips using a pizza cutter. Fold in half and twist. Roll in melted margarine and place in pan. Sprinkle with oregano, parmesan cheese, garlic salt, or cinnamon sugar. Cover and place in warm oven for 20 minutes. Bake at 375 for 20 minutes.

You can make sauce out of tomato sauce and italian seasoning, cream cheese frosting, or glaze.

I like this recipe because: I've had it since middle school!! You don't have to let it rise, then punch over and over!

My least favorite thing: They are TOO good and obviously not low fat.

Pepperoni Pasta Salad

16 oz pasta

3 C. cherry tomatoes, halved

1/2 lb mozarella cheese, cubed

1/2 lb salami

1/4 lb pepperoni

1 can olives, halved

green onions

1 (8oz) bottle Italian Dressing

parmesan cheese

Cook pasta and rinse under cool water. Mix everything else together and serve cold. I like to buy a more expensive brand of Italian Dressing just to make it taste better! (like one that has big chunks of parmesan cheese in it!)

I like this recipe because: It doesn't have a bunch of weird ingredients and my kids will eat it.

My least favorite thing: Cherry tomatoes are expensive!

Spanish Rice

2 TBL oil

1 C. uncooked rice

1 medium onion, chopped

2 1/2 C. water
1 1/2 tsp salt

3/4 tsp chili powder

1/8 tsp garlic powder

1 small green onion

1 (8oz) can tomato sauce

Heat oil. Cook rice and onions in oil until rice is brown. Stir in remaining ingredients. Heat until boiling, then cover and simmer on medium heat for 30 minutes. Stir until rice is tender. If it dries out before 30 minutes, add 1/2 C. of water at a time. You don't want it crunchy, but you also don't want it mushy.

I like this recipe because: It goes great with mexican food! (Although it doesn't really taste anything like what you'd eat at a restaraunt.) I always have these ingredients lying around.

My least favorite thing: I like it more than anybody, so it usually goes down the disposal after it's been in the fridge too long because nobody else will eat it.

Pina Colada Cake

1 yellow cake mix
3/4 C. Pina Colada drink mix
1 can sweetned condensed milk
coconut
1 can crushed pineapple
1 (8oz) container Cool Whip

Make the yellow cake according to box directions. While it's baking, mix the pina colada with the sweetened milk. As soon as the cake comes out of the oven, poke holes in it with the back of a wooden spoon. While the cake is still hot, pour the sweetened condensed milk mixture into the holes. Cool the cake for 1 hour. Then drain the pineapple and spread over the top of the cake. Cover the cake with Cool Whip and sprinkle with coconut. It's better if you refridgerate it for a couple of hours before serving.

I like this recipe because: The liquid IN the cake makes it really cold!! Mmm. Your guests won't be able to figure out what they're tasting but they will LOVE it!

My least favorite thing about this recipe: Not eating it all in 1 day!

Forget the Potato Peeler!

Did you know the potato peel actually has Vitamin C? I learned this when I went on the tour of Brigham Young's house in St. George. Apparently, St. George was named after a guy who taught the pioneers that they were getting sick because they weren't eating the potato peel. So next time you cook, leave them skins on!

Shelling the Dang Garlic!

I saw this trick on Rachel Ray: When you are trying to get the shells off the garlic, first smash them beneath the flat side of your knife. It will crush them enough to crack the skin and it peels right off! No more swearing at the garlic!

Chicken Broth: Powder vs Cubes

I used to buy chicken bullion cubes but I got tired of stabbing them to death with a fork because they never dissolved all the way. I now buy chicken bullion powder which is SO much easier! Add 1 tsp per 1 cup of water, and wala! No stabbing involved! (Also MUCH better deal than buying chicken stock in the carton.)

Parslied Potatoes

1 1/2 lbs small red potatoes (or regular potatoes cut into chunks)

1 TBL vegetable oil

1 medium onion, chopped

1 clove garlic, crushed

1 C. chicken broth

1 C fresh parsley, or a few TBL dried parsley

1/2 tsp pepper

Wash potatoes. Sautee onions and garlic in oil for 5 minutes. Add chicken broth and 3/4 C. parsley. Boil. Place potatoes in skillet and return to boil. Simmer and cover 10 minutes. Remoe potatoes and add pepper and remaining parsley.

I like this recipe because: It's different and doesnt' take much effort/time.

My least favorite thing: Last time I make it I mixed the wrong amount of chicken broth powder/water, but it was still good!

Fried Squash

squash, sliced

butter

flour

eggs

salt & pepper

Dip squash in eggs, then flour. Fry each side in buttered pan (I use the electric skillet.) Salt and pepper each side!

I like this recipe because: It is SO good and reminds me of my childhood! My kjds LOVE these!

My least favorite thing: Cooked in butter, not the healthiest but they ARE vegetables....

Garlic Fries

1/3 C. olive oil

4 large cloves garlic, chopped (or more if you like garlic!)

salt & pepper

4 lbs potatoes cut into wedges

1/2 C. parsley

Preheat over to 425. In bowl, combine olive oil, garlic, 1/2 TBL salt, and 1/4 tsp pepper. Toss with potatoes. Put potatoes on 2 baking sheets. Bake 45 minutes. Toss with parsley.

I like this recipe because: It doesn't have many ingredients and we LOVE garlic! They're baked, not fried!

My least favorite thing about this recipe: Waiting!

Steak Marinade

1/3 C. soy sauce
1/2 C. olive oil
1/3 C. lemon juice
1/4 C. Worcestershire sauce
1 1/2 TBL garlic powder
3 TBL basil
1 1/2 TBL parsley

Blend above in blender. Marinate steaks overnight or even just a few hours. Remove steaks and grill, discard marinade.

I like this recipe because: It is seriously SO delish! I have all the ingredients laying around. Even if I forget to pre-marinate, I can whip this up and the steak STILL tastes awesome even if it only marinated an hour.

My least favorite thing about this recipe: Measuring all the stuff....I usually just throw in however much I want.

Mongolian Beef

4 tsp vegetable oil

2 tsp ginger, minced (I used powder)

2 TBL garlic, minced

1 C. soy sauce

1 C. water

1 C. brown sugar

2 C. vegetable oil

2 lb flank steak

1/2 C. corn starch

3 lg green onions

Make sauce by heating 4 tsp vegetable oil over medium heat. Add ginger and garlic and quickly add soy sauce and water before the garlic burns. Dissolve brown sugar in sauce, then boil 2-3 minutes until sauce thickens a bit. Remove from heat and set aside.

Slice steak into 1/4 inch strips. Dip in cornstarch to apply a THIN dusting to both sides. Let beef sit 10 minutes. As it sits, heat up 1 C. oil in a wok. Saute beef only for 2 minutes. Drain meat on paper towels and discard oil. Add meat back into the pan and cook 1 minute. Add sauce and green onions and cook 1 more minute. Add constarch/water to thicken. Serve over rice.

I like this recipe because: It is like restaurant good!!

My least favorite thing about this recipe: So much oil!

Sweet Pork (like at Cafe Rio!)

2 lbs pork (boneless rib meat)

3 cans Coke (or a 2 liter bottle)

1/4 C. brown sugar

garlic salt

1/4 C. water

1 can sliced green chilies

3/4 can enchilada sauce

1 c. brown sugar

Marinate pork in 1 1/2 cans Coke (or 1/2 of a 2 liter bottle) and 1/4 c. brown sugar for a few hours. Drain marinade and put pork into 1/2 can of Coke (1/4 of 2 liter bottle), water, and garlic salt in crock pot on high for 3-4 hours. Remove pork and shred. Throw liquid out.

In blender, blend 1/2 can Coke (remainder of 2 liter bottle), chilies, enchilada sauce, and 1 cup brown sugar. Put shredded pork and sauce in crockpot for 2 hours on low.

I like this recipe because: It's really good for company. You can eat it a lot of different ways. Like on a hamburger bun, in a tortilla, or on chips!

My least favorite thing about this recipe: I have to REALLY preplan and we can never eat it all!

Mini Corn Dogs

1 2/3 C. flour (I use half wheat, half white)

1/3 C. cornmeal

3 tsp baking powder

1 tsp salt

3 TBL cold butter

1 TBL shortening

1 egg

3/4 C. milk

24 mini hot dogs (or regular ones cut up)

Combine flour, cornmeal, baking powder, and salt. Cut in butter and shortening until crumbly. (If you don't have a pastry blender, use a fork or your hands!) Beat egg and milk then add to the dry crumbs until a soft dough forms. Knead on a lightly floured counter 6-8 times. Roll out to 1/4 inch thick. Cut into circles (A mason jar lid works great.) Fold over a hot dog and seal edges. Bake on greased cookie sheet for 10-12 minutes at 450 degrees. Dip in honey mustard!

I like this recipe because: My kids love it and it has minimal ingredients.

My least favorite thing about this recipe: It's time consuming making dough, but it's worth it!

Crock Pot Chicken Fettucini by Kamee Groethe

2-3 chicken breasts

1 cube butter, sliced

1 pkg dry Italian salad dressing

Cook the above ingredients on low for 3-4 hours. Shred chicken when cooked. Then add:

1/4 cup water

1 can Cream of Chicken Soup

1 pkg of cream cheese

Cook until cream cheese is mixed in and warm through. (About 1 hour on low). Serve over cooked pasta!

I like this recipe because: It's EASY and I just add things to the pot! Not too many ingredients either.

My least favorite thing is: It's definitley not low-fat!

Chicken Broccoli Alfredo by Campbell's

8 oz linguine

1 Cup broccoli florets

2 TBL butter

2 lb chicken, chunked

1 (1o oz) can Cream of Mushroom Soup

1/2 C. milk

1/2 C. grated parmesan cheese

1/4 tsp pepper

Prepare linguine. Add broccoli during last 4 minutes. Cook chicken in a pan. Stir soup, milk, cheese, pepeper, and linguine into pan with chicken. Cook until bubbly.

I like this recipe because: I usually have the ingredients lying around. I buy the parmesan cheese 3-4 cartons at a time and throw it in the freezer for when I need it. Also, it's pasta! My kids will eat anything pasta.

My least favorite thing: Multi-tasking!