Chicken Pot Pie

1 lb breaded chicken strips (already cooked)
2 C carrots (chopped into circles)
1 med onion
½ C peas
2 C celery (chopped)
¾ C milk
2 C cream of chicken soup (or one 10 oz can)
2 Pillsbury Pie Shells

Sauté onions in butter. Add carrots and celery.
Cook for a couple minutes and then add peas.
Add cream of chicken soup and milk (add more milk if you
want it more soupy). Add chicken. Pour into pie shell and cover it with
other pie shell. Bake at 425 degrees for 35 minutes or until golden brown.

Creamed Eggs on Toast..... "YEAH TOAST!!"

1/4 C butter

3 1/2 TBS flour

2 C milk

6 hard boil eggs, sliced

6-8 slices of bread, toasted

Melt butter in a skillet, stir in flour. Cook over medium heat for several minutes, stirring constantly. Add milk gradually. Cook until thickened, fold in egg slices. Serve over toast. Sprinkle paprika on top for a delicious, nummy breakfast!!

Enjoy! :)

Paprika Chicken

Total cook time: 30-40 minutes

1/2 cup flour

2 tsp. paprika

1 tsp. garlic powder

1 tsp. ground black pepper

4 skinless, boneless chicken breasts halves

1/4 cup butter

1 can Cream of Chicken Soup

1/4 cup diced onions

3/4 cup sour cream
1 tsp. ground red pepper (optional)

Melt butter in a large skillet over medium-high heat. Mix the flour, paprika, garlic powder, and pepper(s) on a plate or large bowl. Thoroughly coat chicken with the dry mixture. Cook chicken uncovered for 10-15 minutes or until browned on both sides. Set chicken aside.

Stir in onions and soup, bring to a boil (will only take a minute or two.) Return the chicken to the skillet. Reduce to low heat, cover and simmer for 5 minutes or until the chicken is no longer pink in the middle. Plate chicken and stir sour cream into soup/onion/butter sauce.

It should look like this:

This is spicy, but not too much so that the little ones can't eat it. It goes great with corn on the cob or green beans.

Texas Sheet Cake

Cake

Ingredients:

2 C sugar
½ t salt
1 C water
½ C sour cream
1 t soda
2 C flour
2 cubes butter
2 eggs

In large bowl put sugar, flour & salt. In heavy pan bring butter, water and cocoa to a boil. As is boils immediately add dry ingredients. Add sour cream. Add eggs and soda. Mix until well blended, batter will be thin. Bake in greased cookie sheet with high sides at 370 degrees, 20-25 min. May use 2 9 x 13 pans.

Frosting

Ingredients:

6 T canned milk
1 t vanilla
2 C powdered sugar
1 C butter
4 T Cocoa
1 C chopped nuts (if desired)

Melt butter and cocoa in heavy pan, add milk. When bubbly, stir in sugar and vanilla until smooth. Add nuts. Spread over hot cake. Serves 24-48.

Peanut Butter Popcorn

Ingredients:

16 cups popcorn (2 regular bags of microwave)
1/2 c Peanut Butter
1/2 c Sugar
1/2 c Light Kayro Syrup

Pop the popcorn and set aside.
In a microwave safe dish mix PB, sugar and Kayro syrup. Put in microwave for 2-3 minutes. Pour over popcorn and stir until completly covered. Put on wax paper to cool.