Shannon's Dutch Oven Coke Chicken

I cooked this tonight for myself and the 3 little ones, YUM! The chicken was sooo tender and had such a great flavor to it. Cutler is not a very good eater but, he really dug into this! It was also tender enough that Trent had no problems with it. Also, I cooked it in my crock-pot on low for 2 hours because of time and convenience. I also cut the recipe in half.  

2 pounds chicken breast, cut into pieces
1 can coca-cola or other cola (not diet though)
1 - 12 ounce bottle of ketchup
1 pounds baby carrots
2 pounds small red potatoes, cut in half

Place chicken and vegetables into your Dutch oven. Mix the coke and ketchup and pour over the top. With a 12-inch Dutch oven you'll place 12 coals under and 12 coals on top. Cook for about 1 hour or until the chicken is done and the vegetables are tender.

Spinach??

How to use spinach while I'm cooking??? Hmmmm................   I bought a big container of spinach at Costco the other day and then I was stuck wondering how to use it. I sat there at the kitchen table looking at it like it was a big pile of reject that someone had given me. So after experimenting with it for the last couple weeks I decided that spinach is very versatile. I used it in lasagna, salad, cold and grilled sandwiches, navajo taco's, chicken alfredo, pasta salad, vanilla yogurt, malibu chicken, and brownies. Yep! And all of it was amazing! :) When grilling sandwiches use your non-stick cooking spray instead of butter or margarine. You will save alot of calories and fat, and it tastes just as good! Experimenting with spinach was kind of fun and definately got interesting. Let me know where you add your spinach!! :)

School Snack

School will be starting in another month, I'M very excited, however Jorgen is not. I'm trying to figure out some quick and easy, but also healthy snacks for after school. If you have any ideas let me know!

Cassie's Mormon Syrup

My friend Cassie gave me this recipe on Facebook. I made it for my kids this morning and it really is freaking amazing! I added just a touch more vanilla to it. So yummy!!

1 cup water
2 cups sugar
2 tsp vanilla
Bring water to a boil, add sugar, stirring until dissolved and boil for 2 minutes, add vanilla
Refrigerate and heat as needed
It's the only syrup we use cause it's freaking amazing!

Carrie's Yummy No Bake Bars

1 cup granulated sugar
1 cup light-color corn syrup
2 cups peanut butter
3 cups crisp rice cereal
3 cups cornflakes
3/4 cup butter
4 cups powdered sugar
2 4-serving-size packages vanilla instant pudding and pie filling mix
1/4 cup milk
1 12-ounce package semisweet chocolate pieces
1/2 cup butter
Directions
1. Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
2. In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of prepared pan.
3. For pudding layer, in a medium saucepan, melt the 3/4 cup butter. Stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside.
4. For frosting, in a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted. Spread frosting over pudding layer. Cover and chill about 1 hour or until set. To serve, remove set mixture from pan by lifting foil. Place on a cutting board; cut into bars. Makes 64 bars.

Carrie's Quick Burrito Skillet

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 can (19 oz.) kidney beans, rinsed
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup Water
4 Flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 large Green onion, chopped
Make It

BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions

Carrie's Mexican Chicken Casserole

3/4 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. Ground cumin
1 Green pepper, chopped
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 can (15 oz.) no-salt-added black beans, rinsed
1 Tomato, chopped
2 Whole wheat tortillas (6 inch)
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
Make It
HEAT oven to 375ºF.
COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted

Carrie's Chicken Enchiladas

1 12-oz. pkg. dried jumbo shell macaroni
3 large green and/or red sweet peppers, chopped
1-1/2 cups chopped red onion
1 fresh jalapeño chile pepper, seeded and chopped
2 Tbsp. vegetable oil
2 cups chopped cooked chicken
1 16-oz. can refried beans
1/2 of a 1.25 oz. envelope taco seasoning mix (3 Tbsp.)
2 10-oz. cans enchilada sauce
1 8-oz. pkg. shredded Mexican-style four-cheese blend
1 cup sliced green onions
2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
Avocado dip and/or sour cream
Directions
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
2. In skillet cook sweet peppers, onion, jalapeño, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings

Rhonda's Chicken Dip

1 can of chunk chicken

1 can of cream of chicken

I brick -8 oz of cream cheese

about 3 tea spoons of diced up jalipino peppers , might need more if you like it spicier .....add to taste

• you want to soften the cream cheese in microwave about 45 seconds, mix all ingredients really good and bake at 350 degrees for 15 minutes. I always double the recipe for good size parties and I bake for 30 min if doubled. Serve with chips .

Sara's Best Ever Cake

1 German chocolate or other chocolate cake, baked, 13 x 9 x 2 inch
3/4 cup chocolate or fudge syrup
3/4 cup carmel or butterscotch syrup
3/4 cup sweetened condensed milk
6 chocolate covered toffee bars (like heath or score)
1 tub of whipped topping

After cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pur (one at a time) chocolate, caramel, and condensed mile over the top of the cake and let each flaver soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top.

That one's Haylee's favorite (My 7 year old going on 8). We make it on her birthday every year!!

Sara's Soft Sugar Cookies

1 cup sour cream
1/2 tsp baking soda
1 1/2 cup sugar
1 round tsp baking powder
1 cup melted shortening
3 eggs
1/2 tsp salt
1 tsp vanilla
4 3/4 cup flour

Beat sour cream & soda. Add sugar & beat. Add eggs, salt, vanilla, & shortening; beat well. Sift remaining ingredients & add. Bake on UNGREASED cookie sheet at 375 for 10 to 12 minutes.

Frosting:
3/4 bag powdered sugar
3 Tablespoon shortening
1 tsp vanilla
Mix and add milk until desired stiffness

I like to just buy regular already made cream cheese frosting at the store for these too. :) I always mix food coloring in too, to make whatever coloring of frosting I want for the respective Holiday.

Sara's Oreo's

2 boxes of Devil's food cake mix
1 cup shortening
4 eggs
1 tsp vanilla

Mix those ingredients with hands until completely mixed together. Roll into 1 inch balls. Cook on ungreased cookie sheet at 350 for 11 min. Let cool.

Filling:
1/4 cup butter
8 oz cream cheese
1 tsp. vanilla
1 lb powdered sugar

Soften butter and cream cheese before adding vanilla and powdered sugar. Mix together. When cookies are cool, put a large drop of filling on one cookie and top it with another. (So it's like an oreo). :)

Sara's Grape Salad

1 8 oz. pkg cream cheese softened
3/4 cup sour cream
1 cup white sugar or splenda
3/4 cup brown sugar
small pkg of pecans
1 lb green grapes
1 lb red grapes
(or 2 lbs of either one)

Stir together all ingredients except grapes. Mix until smooth and creamy. Pur over grapes and add pecans. Refrigerate until you serve.

Sara's Tuan Casserole

1 pkg 12 oz. Rotini noodles cooked
2 cans cream of mushroom soup
2 cans tuna
1 cup cooked peas
1-1 1/2 cubed cheese (depending how cheesy you like it)
potato chips

Mix all ingredients together except potato chips. Put it in a 13X9 inch pan and top with potato chips. Cook at 300 for 15 minutes.

Sara's Chicken Enchiladas

Filling:
1/4 cup onion
2 tblsp. butter
4 oz. can green chiles
3 oz. cream cheese
2-3 chicken breasts cooked and cut up
1 can cream of chicken
1 8 oz sour cream
1 cup milk
About a cup of shredded cheese

Sautee onion, butter and 1/2 can green chiles. Mix with cream cheese, & chicken in a bowl. In seperate bowl mix ingredients for sauce then add it to chicken mixture. Put two scoops on each tortilla. Roll them up and put them in a greased 13 x 9 inch pan. Top with cheese. Cover with foil and cook at 350 for 45 minutes. Usually makes about 8-10 enchiladas depending on how much filling you put in them.

Sara's Stuffed Mushrooms

This recipe was given to me by a high school friend. With 4 small kids they are generally pretty picky but when you give these a name like, "Flower pot's with mud" they tend to go off the plate pretty quickly!


1 pkg. Jimmy dean sausage, browned
2 cups grated mozzarella
1 (8 oz.) pkg cream cheese softened
1/2 tsp. chili powder
1/2 tsp. garlic salt
30 mushrooms

Clean and de-stem mushrooms. Mix first 5 ingredients while sausage is hot. Stuff mushrooms. Bake at 350 for 15 minutes.

Tara's Awesome Dip

If you ever need a quick and easy dip, Tara is the one to go to! She is a great cook and has great ideas for different combinations!

1 pkg. cream cheese
1 can chili
1 c. corn

Put everything in a microwave safe dish and microwave for 2 minutes. Remove and stir. Microwave for 2 more minutes. Serve with tortilla chips.

Bacon Wrapped Water Chestnuts

1 lb. bacon
2 small cans water chestnuts
1 c. sugar
1 c. ketchup
3 Tbsp. soy sauce
toothpicks

Rinse and drain water chestnuts. Cut bacon strips in half, cook them until about 1/2 way done. Make sure the bacon is still soft. Drain bacon on a paper towel. Wrap each bacon strip around a water chestnut secure with a toothpick, and place them on a baking sheet. Mix sugar, ketchup and soy sauce. Spoon ketchup mixture over bacon wraps reserving 1/2 of mixture. Bake at 350* for 30 minutes, remove from oven and spoon remaining ketchup mixture over wraps. Bake an additional 12 - 15 minutes.

Melon Sushi

1 cantaloupe
1 cucumber
toothpicks

Cube the cantalope into 1 to 2 inch chunks. Using a vegetable peeler to peel the cucumber then slice it into 12 long strips. Wrap the cucumber around the cantaloupe and secure with a toothpick. Serve with sushi dipping sauce: 1 cup vanilla yogurt, 1/2 tsp. honey. Mix well.

Banana Sushi

3 banana's
3 rolls "Fruit Roll Up's" (not fruit by the foot)
sprinikles

Peel the banana and wrap the roll up around it. Slice banana into thick slices, and add a few sprinkles to the middle of each "sushi" slice. Serve with sushi dipping sauce: 1 cup yogurt, any flavor 1/2 tsp. honey, mix well and dip.

Green Grotto Salad

I found this recipe while I was flipping through "Reminisce" magazine. The recipe is from 1949, and while I can't say that I will be making this for my family any time soon, it's still fun to see these "vintage" recipes. Ann Page Foods is based on the east coast.   From 1927 through 1975, it was the dominant food retailer in the nation (until 1965, the largest US retailer of any kind). The Wall Street Journal, in an editorial on December 10, 2010, said that "A&P was as well known as McDonald's or Google is today" and that A&P was "Wal*Mart before Wal*Mart." ^{[8] (taken from wikipedia.com)}

1 pkg. Ann Page Sparkle Gelatin Dessert, Lime Flavor
1 3/4 c. boiling water
Dash of salt
3 Tbsp. Ann Page Vinegar
1 c. chopped celery
1/4 c. chopped Ann Page Stuffed Olives
1c. chopped cucumber
1 can tuna fish, flaked 7 oz.
3/4 c. Ann Page Mayonnaise or Salad Dressing
Lettuce

Pour boiling water onto lime gelatin. Add salt, vinegar, chopped celery and chopped olives. Pour half into mold. Chill until firm. To remaining gelatin stir in chopped cucumber, tuna fish, and mayonnaise; pour onto firm gelatin in mold. Chill until firm. Unmold on salad greens. Serve with Ann Page Salad Dressing or Mayonnaise. Serves 5.

Taco Lasagna

1 lb. hamburger cooked and drained
1 1/2 c. frozen corn
1 jar chunky salsa 12 oz.
1 small can olives
1 c. cottage cheese
1 c. sour cream
2 c. cheese
1 small tomato chopped
tortilla chips

Cook hamburger add corn, salsa, and olives. In seperate bowl combine cottage cheese and sour cream. In casserole dish layer enough tortilla chips to cover the bottom, 1/2 of the meat mixture and 1/2 of the sour cream mixture. Repeat layers cover and bake at 350* for 35 minutes. Remove from oven top with cheese and bake 10 more minutes or until cheese is melted.

Baked Mac n Cheese

1 pkg. elbow macaroni 16 oz. cooked and drained
6 Tbsp. butter or margarine
3 Tbsp. flour
1 1/2 Tbsp. powdered mustard
3 c. milk
3 c. shredded sharp cheddar cheese
1 c. plain bread crumbs

Place cooked macaroni in a lightly greased 9 x 13 baking dish. In a medium sauce pan melt butter and add flour, mix well. Gradually add milk stirring continually until boiling. Reduce heat to meduim low and add powdered mustard and 2 c. cheese, stir until cheese is melted. Pour mixture over macaroni, top with bread crumbs and cheese. Bake at 350* for 15 - 20 minutes.

Trash Tacos (for a large crowd)

4 lbs. hamburger cooked and drained
3 - 4 pkts. or 2/3 c. taco seasoning (more or less to your taste)
1 head lettuce, washed and shredded
1 small bottle chunky salsa
2 bags tortilla chips
4 c. cheese
3 large tomatoes, diced
1 pkg. frozen corn 32 oz.
1 large trash bag

Combine cooked hamburger, taco seasoning, and corn, heat through. Combine all ingredients in a clean trash bag and shake to mix well. Serve with toppings of  your choice.

Ranch Potatoes

7 medium potatoes cut into small cubes
1 c. sour cream
1 envelope ranch dressing mix
2 Tbsp. milk
1 c. shredded cheese

Place potatoes in large pot and cover with water. Cook on high just until boiling, drain water from potatoes then transfer to a lightly greased 9 x 13 baking dish. Lightly spray cooking spray on top of potatoes. Combine sour cream, ranch dressing mix, and milk and pour on top of potatoes, top with shredded cheese. Bake at 325* for 25 - 30 minutes.

Hobo Dinner

1 lb. hamburger
3 large potatoes cut into medium slices
2 c. sliced carrots
1 small onion cut into thin rings
tin foil

Press uncooked hamburger into 4 patties, and place on large squares of tinfoil. Top hamburgers with potatoes, carrots, and onions. Season with salt and pepper and fold tinfoil tightly around everything. Bake directly on oven rack at 375* for 60 - 70 minutes or until hamburger is no longer pink.

Stroganoff

1 lb. hamburger cooked and drained
1 lb. pkg. egg noodles, cooked and drained
1 can cream of mushroom soup, undiluted
1 carton sour cream 8 oz.
1 c. milk

Combine all ingredients in large sauce pot, cook over medium - high heat until heated through.

Deep Dish Taco Bake

1 lb. hamburger, cooked and drained
1 pkg. taco seasoning
2 c. bisquick
1/2 c. water
1 c. sour cream
1 c. shredded cheese
1/4 - 1/2 c. milk

Cook hamburger and add taco seasoning. In seperate bowl combine bisquick and water, mix well. Press bisquick dough in the bottom of a greased 9 x 13 baking dish. Combine sour cream, shredded cheese, and milk. Layer hamburger on top of dough, then top with sour cream mixture. Bake at 375* for 20 - 25 minutes.

Glazed Lemon Bars

1c. bisquick
2 Tbsp. powdered sugar
2 Tbsp. cold butter or margarine
3/4 c. sugar
2 eggs
1 Tbsp. Bisquick
2 tsp. grated lemon peel
2 Tbsp. lemon juice

GLAZE:
3/4 c. powdered sugar
1 Tbsp. + 1 1/2 tsp. lemon juice

Mix 1 c. bisquick and powdered sugar, cut in butter with pastry blender until mixture looks like fine crumbs.
Press mixture into bottom of an ungreased 8 x 8 pan. Bake at 350* for 10 minutes. In a bowl mix remaining ingredients and pour over hot crust bake for 25 minutes. Cool completely and spread with glaze.

Alfredo Sauce

1 pkg. cream cheese 8 oz.
3 c. whipping cream
1/4 tsp. garlic powder
1 c. butter or margarine
1/4 c. parmasean cheese

Mix in a sauce pan over medium heat stirring constantly. Don't heat it too quickly or the cheese will stick to the bottom of the pan and burn. Serve with grilled chicken and pasta noodles.

My Almost Famous Pumpkin Rolls

2 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground cloves
3/4 tsp. salt
9 eggs
3 c. sugar
2 c. pumpkin (NOT pie filling)

FILLING:
1 pkg cream cheese 8 oz.
1 cube butter or margarine
1 tsp. vanilla
16 oz. powdered sugar

Combine all ingredients, mixing well. To bake, spray  12 x 17 cookie sheet, place a piece of parchment paper on top leaving plenty of extra paper up the sides (I use a paper 2x the size of the pan). The oil will help the parchment paper stick to the pan, than lightly spray the parchment paper. Spread about 1/3 of the batter across the paper. It will look like you don't have enough batter but, just like a cake the batter will rise and spread out. Bake at 375* for 13 - 15 minutes, remove from oven and lift the cake off the pan with the paper still intact. Roll the cake and paper together, starting with the longest end. Cool the cake completely. Unroll and carefully remove the paper. Add filling and re-roll, put it back on the baking pan and cover with plastic wrap. Sprinkle with powdered sugar. Refrigerate at least 1 hour before cutting.

Beer Battered Onion Rings

2 1/4 c. bisquick
1 can beer 12 oz. (regular or non - alcoholic)
1 tsp. salt
2 eggs
oil for frying
3 - 4 large onions

Combine bisquick, beer, eggs and salt. The batter will be frothy at first but continue to stir slowly and the bubbles will go down. Slice onions into rings or petals, dip into batter and deep fry until golden.

Chicken and Black Bean Burritos

4 c. cooked brown rice
2 cans cooked chicken
1 can black beans, drained and rinsed
1 c. frozen corn, cooked
1 c. chunky salsa
2 tsp. chili powder
1/4 c. chopped fresh cilantro
1 Tbsp. lime juice
1 c. cheese
flour tortillas

Mix chicken, corn, beans, salsa and chili powder in microwave safe bowl. Microwave for 2 minutes stirring after 1 minute. In seperate bowl mix rice, cilantro, and lime juice. Mix chicken and rice mixtures together, microwave for 2 more minutes stirring after 1 minute. Fold in tortillas with cheese.

Pizza Rice ~ Shelly Lund

2 c. cooked rice
2 cans tomato sauce, 8 oz. each
1 tsp. sugar
1/2 tsp. oregano
1 lb. hamburger cooked and drained
1 tsp. garlic salt
2 c. shredded cheese
salt and pepper to taste

Combine all ingredients. Serve with garlic toast.

Creamy Chicken Casserole

4 c. uncooked egg noodles
1 lb. chicken breast cooked and cubed
16 oz. pkg. frozen mixed vegetables
2 c. milk
2 cans cream of chicken soup, undiluted
2 cans cream of celery soup, undiluted
1 small onion diced
1 1/2 c. shredded cheese
salt and pepper to taste

Cook noodles. In large mixing bowl combine remaining ingredients. Drain noodles and add to soup mixture, combine well. Transfer mixture to large baking dish, bake at 350* for 30 minutes

Shepherds Pie

1 lb. ground beef cooked and drained
2 cans green beans drained
2 cans cream of mushroom soup
4 c. mashed potatoes
shredded cheese

Combine cooked hamburger, green beans, and soup layer in the bottom of a baking dish. Top with mashed potatoes, and cheese. Bake at 350* for 25 - 30 minutes.

Mom's Meatloaf

2 lbs. hamburger
1 egg
All seasoning add to taste:
salt and pepper
worchestershire sauce
ketchup
mustard
onion powder
bread crumbs
brown sugar
garlic salt

Mix all seasonings and hamburger very well together with your hands. Form into loaf and place into bread loaf pan. Bake at 350* for 60 -70 minutes or until no longer pink. During the last 10 minutes remove from oven and drain grease if needed and add either ketchup or a can of cream of mushroom soup to the top and finish baking.

Chicken Burritos

1 1/2 lbs. uncooked chicken breasts
1 can corn
1 can black beans rinsed and drained
1 can diced tomatoes undrained (10 oz.)
3 Tbsp. cumin
1 tsp. salt
1 tsp. paprika
pepper to taste
1 pkg. cream cheese (8 oz.)
flour tortillas

Place chicken in crock pot. In a large bowl combine corn, beans, tomatoes, and seasonings; mix well and pour over chicken. Cover and cook on low for 4 - 5 hours never removing the lid. When chicken is tender remove it and let it cool slightly. Shred chicken and return to crock pot stirring in cream cheese. Cook 20 minutes longer, until heated through. Spoon mixture onto flour tortillas and add toppings of your choice.

Layered Mexican Chicken

1 lb. grilled chicken breast
15 oz. can black beans
1 1/2 c. sour cream
2 c. shredded cheese, divided
4 oz. can green chilies
1 tsp. cumin
1 c. salsa
pepper to taste
6 corn tortillas cut into strips

Grill chicken breast until no longer pink, then cut into small strips, or cubes. In large bowl combine, beans, sour cream, 1 c. cheese, chilies, cumin and pepper mix well. Add chicken and mix. In 9 x13 baking pan layer tortillas and chicken mixture top with remaining cheese. Bake at 350* for 20 - 30 minutes.

Tempura Chicken or shrimp

1 egg
2/3 c. ice water (it has to be ice water or the batter will be lumpy)
1/2 c. flour
1/2 c. cornstarch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 lb. chicken breast cut into bite size cubes or shrimp
Oil for frying

Heat oil in cast iron skillett or fryer to 350*. Mix the ice water and egg until just blended. Add remaining ingredients mixing well after adding flour and corstarch. Dip the chicken in the batter and then into the fryer. The batter will be runny and it will look like it doesn't coat the chicken but when you put it in the  fryer it the batter will puff up.

Amy's Lemon Cake

1 box yellow cake mix
1 small vanilla instant pudding
4 eggs
1 c. sour cream
2 tsp. vanilla
3/4 c. oil

Mix and bake 325* for 40 - 45 minutes. cool and add glaze
Glaze: 16 oz. powdered sugar, 2 tsp. vanilla, add enough warm water until desired consistancy.
or you can add a lemon sauce: 1c. sour cream, 1 tsp. lemon peel, 1 tsp. lemon juice, 1/2 c. powdered sugar.

Creamed Potatoes and Peas

4 -5 medium potatoes
1 16oz pkg. frozen peas
1/2 c. butter or margarine
1/2 c. flour
4c. milk
salt and pepper to taste


Scrub and cut potatoes into 1 inch pieces; put in large saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Add peas and cook until tender. Drain water.
In another saucepan melt butter, add flour, mix until blended and gradually add milk. Bring to a boil stirring constantly. After sauce thickens season with salt and pepper, add peas and potatoes.

No Bake Cookies ~ Amy Jackson

2 c. sugar
1/2 c. butter
1/2 c. milk
1/2 tsp. salt
1 c. peanut butter (crunchy or creamy)
3 c. oatmeal
1 tsp. vanilla

Combine sugar, butter, and milk in sauce pan and cook over medium-high heat until boiling. Remove from heat and add remaining ingredients. Mix well and scoop out onto waxed paper, parchment paper, or tin foil and let cool completely.