Creamy Vegetable Medley

• 1 (10.75 ounce)  Condensed Cream of Celery Soup
• 1/2 cup milk
• 2 cups broccoli florets

• 2 medium carrots, sliced
• 1 cup cauliflower florets

1. Heat the soup, milk, broccoli, carrots and cauliflower in a 3-quart saucepan over medium heat to a boil, stirring occasionally.
2. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.

Fresh Salsa

1/2 green pepper

8 roma tomatoes

1 white medium onion

1/2 jalapeño pepper without seeds

1/2 anaheim pepper without seeds

1/2 bunch of cilantro

Dice all these ingredients together and mix together. 

2 TBS sugar

1 1/2 TBS vinegar

1 TBS salt

juice 2 limes or one really big lime.

mix all these together and pour over veggies. 

Root beer Float cookies

1 c sugar

1 c brown sugar

1 c butter

1/2 c butter milk

2 eggs

1 tsp vanilla

4 c four

1 tsp baking soda

1/4 tsp salt

2 tsp root beer extract

mix sugars, butter, milk and eggs then add extract and vanilla. add rest of ingredients- beat on low speed until mixed. bake 10-12 minutes at 375 degrees

frosting: 

1 c powdered sugar

2 tsp butter

1 TBSP milk

1 tsp root beer exact

combine ingredients to make frosting then frost cookies. 

Chicken Cordon- Bleu Casserole

6-8 chicken breasts, boneless/skinless

thin sliced ham

thin sliced swiss cheese

2 cans cream of chicken soup

2 pt. sour cream ( 4 cups)

1 can chicken broth

cheddar cheese

Boil chicken and tear into pieces; layer in the bottom of the casserole dish. in a mixing bowl cream together soup and sour cream; mix until nice and creamy. pour a small amount over the chicken in casserole dish. Next layer ham and then swiss cheese on top of that. Finish with rest of cream, use as much or as little as you want. Bake at 350 degrees for 30-35 minutes until bubbly. Remove form oven and sprinkle with cheddar cheese. 

Extra Good Ramen Noodles

1 bag of Top Ramen

1 cup of mixed veggies

2 eggs

1 TBSP vegetable oil

Boil Ramen Noodles according to directions on package. WHile Ramen in cooking scramble eggs and fry veggies on medium heat. WHen Ramen is done drain and mix with eggs and veggies. Finally add seasoning and vegetable oil, mix together. ENJOY!

Cheesy Chicken and Rice Bake

• 1 (10.75 ounce) can  Condensed Cream of Chicken Soup 
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 2 cups fresh or frozen vegetables

• 1/2 teaspoon onion powder
• 4 skinless, boneless chicken breasts
• 1/2 cup shredded Cheddar cheese

1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

Chicken and Biscuits

• 1 (10.75 ounce) can Condensed Cream of Celery Soup 
• 1 (10.75 ounce) can Condensed Cream of Potato Soup
• 1 cup milk
• 1/4 teaspoon dried thyme leaves, crushed

• 1/4 teaspoon ground black pepper
• 4 cups cooked cut-up vegetables*
• 2 cups cubed cooked chicken
• 1 (7 ounce) can refrigerated buttermilk biscuits

1. Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
2. Bake at 400 degrees F for 15 minutes. Stir.
3. Cut each biscuit into quarters.
4. Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.