Chicken Rolls

1  8-oz. package cream cheese 4 cups cooked cubed chicken
¼  cup butter, softened           (about 5-6 breasts)
⅛ tsp. pepper                                 1 4-oz. can mushrooms (stems and pieces)
2 cans crescent rolls                   1 cup bread crumbs
½ cup melted butter or marg.

Cream together cream cheese, butter and pepper, fold in chicken and mushrooms.  Roll out rolls, place ¼ cup mixture in each. Seal edges by pinching together.  Dip into melted butter and roll in bread crumbs. Bake on ungreased cookie sheet at 325 for 30-40 minutes. Top with gravy.

Gravy – 2 cans cream of chicken soup and ½  can of milk per can. Heat until desired temperature or make your own gravy from chicken broth.

Serve with mashed potatoes.

* For freezing, prepare chicken rolls without gravy, let cool, and freeze.  Can be warmed in microwave for a quick meal!

Wanda's Various Cookies with or without modifications

Mrs. Sigg's Snickerdoodles (2 star)
no modifications

Mom's Island Treasure (2 star)
no modifications

Big Soft Ginger Cookies (2 1/2 star)
changed 3/4 cup margarine to 3/8 cup butter and 3/8 cup shortening.

Soft Chocolate Cookies (1 star)
changed 1 cup butter or margarine to 1/2 cup butter and 1/2 cup shortening

Beth's Spicy Oatmeal Raisin Cookies (1 star)
instead of using butter flavored shortening, I used regular shortening.

How to freeze cookie dough

(Submitted by Wanda Husted via way of allrecipes.com)

Timothy's White Chili

Ingredients:
1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans mild green chilies, chopped
2 teaspoons ground cumin
1 ½ teaspoons oregano
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack
Salsa
Sour cream
Salt to taste

Directions:
Combine beans, broth, garlic and half the onions ina large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more), adding more broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer one hour. Serve topped with grated cheese, salsa and sour cream. Serves 8 to 10. Salsa: You can use store bought chunky Mexican tomato or make your own with peeled tomatoes, green chilies, onion, garlic and fresh cilantro.

(Submitted by Susan Smith)

Black Bean Soup

Ingredients:
10 sundried tomatoes (not packed in oil)
1 cup boiling water
1 ½ cup finely chopped onions
3 garlic cloves minced or pressed
1 jalapeno chili, minced, or ¼ tsp cayenne pepper
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water 3 cups undrained canned tomatoes (28oz can)
4 cups undrained cooked black beans (2 16oz cans)
¼ cup chopped fresh cilantro
addt’l water or tomato juice
yogurt or sour cream

Directions:
Cover sun dried tomatoes with boiling water and set aside In soup pot, sauté onions, garlic, chili or cayenne in oil for about 5 minutes, until onions are translucent. Add cumin, 1/3 cup water and the juice from the tomatoes. Break up the tomatoes and add them to the pot. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occaisionally to prevent sticking. Drain and chop sundried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until onions are tender. Stir in cilantro and remove soup from heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently. Serve each bowl of soup with a dollop of yogurt or sour cream. Serves 4 to 6. This recipe from The Moosewood Restaurant Cookbook.

(Submitted by Susan Smith)

Lemon Mushroom Chicken

Ingredients:
6 Chicken breasts, pounded to 1/4 inch thickness
9 Tbs flour
3 tsp olive oil
3 tsp margarine
2 cups fresh mushrooms, sliced
3 garlic cloves, minced
11/2 cups reduced-fat chicken broth
6 Tbs lemon juice
6 Tbs dry white table wine (can sub. white grape juice)
3 tsp parsley
1/2 tsp white pepper

Directions:
advanced prep:Pound 6 chicken breasts to 1/4 inch thickness. Slice mushrooms. Mince garlic

Preparation:On sheet of wax paper or paper plate dredge pounded chicken breasts in flour, lightly coating both sides and reserving remaining flour. In 10 inch non-stick skillet combine margarine and oil and heat until margarine is melted; add chicken and cook over medium-high heat, turning once, until lightly browned, 1-3 minutes on each side. Transfer chicken to plate and set aside. In same skillet combine mushrooms and garlic and saute over medium-high heat, until mushrooms are softened, 1-2 minutes. Sprinkle with reserved flour and stir quickly to combine; stir in remaining ingredients and bring to a boil. Reduce heat to low and let simmer, stirring frequently, until mixture thickens and flavors blend, 3 -4 minutes. Return chicken to skillet and cook until heated through, 1-2 minutes. Remove from heat. Cool. Place in labeled freezer bag; pour mushroom sauce over chicken. Seal and freeze. To Serve: Thaw. Place chicken and mushroom sauce into non-stick skillet. heat over medium heat until heated through.

(Submitted by Susan Smith)

Grapefruit Slush (no star rating provided)

Ingredients:
5 grapefruits--sectioned
1/2 cup lemon juice
1 can crushed pineapple
1 cup orange juice
2 cans mandarin oranges
1/3 cup lime juiceSimple syrup: 3 cups sugar dissolved in 3 cups waterMarachino cherries (if you want)

Directions:
Dump in all ingredients and freeze. Makes two 9X13 size slushes. Take out of freezer about 1 hour before serving so it gets slushy. Get Fresca to pour on it.
Variation: You can freeze any fruit juice in a pan and then pour fresca or sprite over it. One good one is a can of orange juice and a can of fruit juice.

(Submitted by Janis Hansen)

Cheesy Chicken and Rice Casserole (no star rating provided)

Ingredients:
1 1/2 c. white rice
16 oz bag frozen corn
2 cups shredded cheese
2 c. cooked chicken breast (diced)
3/4 c. yellow onions (diced)
1 T sugar
2 tsps salt
2 tsps chili powder
2 c. nonfat milk

Directions:
Combine rice, corn, cheese chicken and onions in large bowl. Inseparate bowl mix sugar, salt, and chili powder. Pour rice mixtureinto baking dish and sprinkle with chili powder mixture. Preheat ovento 350 and add milk. Bake covered with foil for 1 1/2 hours or untilcheese bubbles. To freeze, double aluminum foil and omit the milk (addmilk just before cooking once it's been thawed). Serves 6.

(Submitted by Heidi Rose)

Chicken Stir-Fry (no star rating provided)

Ingredients:
1/4 c. sesame oil
1/2 c. honey
1/2 c. soy sauce
3 tsps. minced garlic
1/8 tsps. red pepper flakes
1 green pepper sliced into 1/4 in. pieces
1 red pepper sliced into 1/4 in. pieces
1 large carrot sliced into 1/4 inch pieces
4 chicken breasts sliced into 1 inch pieces

Directions:
Mix together sesame oil, honey, soy sauce, garlic, and red pepperflakes and pour into large ziploc bag. Add chicken breasts andmarinate for 4-5 hours. Pour chicken and marinade inot heated skilletand cook until chicken is no longer pink. Remove chicken with slottedspoon and set aside. Add bell peppers and carrots to pan and cook for1 minute. Add chicken back to pan and cook for 5 more minutes. Serveover rice. To freeze place in freezer bag and make sure it is sealedtightly. Good for up to 3 months. Serves 6.

(Submitted by Heidi Rose)

Baked Pesto Ravioli (no star rating provided)

Ingredients:
2 pounds cheese filled ravioli (fresh or frozen)
1 pound cooked chicken breast (1/2 inch slices)
2/3 c. chicken broth
2 c. zucchini cut in 1/2 inch rounds
1/2 c. red bell pepper (chopped in 1/2 in pieces)
1/2 c. basil pesto sauce
1/2 tsp. salt
2/3 c. grated parmesan cheese


Directions:
Preheat oven to 350. Spray on 9x13 in. baking dish with cooking spray.Mix all ingredients in a large bowl. Pour into baking dish. Cover dishwith foil and bake for 1 hour (or until bubbly). If freezing, doublefoil and freeze for up to 3 months. Serves 6.

(Submitted by Heidi Rose)