Chicken Cresent Squares Shelby-Sue

Yes, a recipe by Shelby-Sue. I will just go by Shelby-Sue, because apparently that's just what I am known by around here. Don't be weary of my recipes, because you get to make them on your own, so you have no reason to worry about my cooking skills!

1 package (3 oz) cream cheese, softened

1 tablespoon butter, softened

2 cups cubed cooked chicken

1 tablespoon chopped fresh chives or onion

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons milk

1 can (8 oz) crescent rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 tablespoon butter, melted

3/4 cup seasoned croutons, crushed

• Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, and milk; mix well.
• Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
• Bake 25 to 30 minutes or until golden brown.

SO YUMMY! Tycen's Favorite!

Beef Stroganoff- Trulee

2-2 ½ 1b stew meat

1 large onion, finely chopped

2 cans cream of mushroom soup

2 packages dry (beefy) onion soup

1 can (8oz) sliced mushrooms, drained and finely chopped

¼ tsp pepper

1 8oz sour cream

Mix beef, onion, soups, mushrooms, and pepper in Crockpot.  Cover and cook on low 8-10 hours or high 4-5 hours (until beef is tender).

Stir in cream cheese until melted.  Stir in sour cream.  (Heat to warm.)

Serve over egg noodles.

Oh My Goodness this stuff is SO fantastic!!

Hot Dog Boats- Trulee

1 package hot dogs

Mashed potatoes (real or from box)

Cheddar cheese

Cut hot dogs in half lengthwise.  Place on cookie sheet.  Top with 2 scoops mashed potatoes—one on each end of “boat.”  Put cheese on top of mashed potatoes.

Bake in oven at 350° for 25-30 minutes.

Always a favorite and so simple to make!

Creamy Chicken- Trulee

6 chicken breasts

¼ cup butter

1 package dry Italian dressing mix

1 package cream cheese

1 can cream of chicken soup

Put chicken, butter, Italian dressing in slow cooker for 6 hours on low.  Before serving, add cream cheese and soup.  Stir until creamy. 

Serve over rice.

Beef Enchiladas- Trulee

1 lb hamburger

10 medium flour tortillas

1 can enchilada sauce

2 8oz cans tomato sauce

½ lb grated cheddar cheese

½ lb grated mozzarella cheese

Brown and drain meet.  Mix sauces together in bowl.  Combine cheeses in separate bowl.

Take a tortilla and fill with meat, cheese and sauce.  Roll and place on greased 9x13 pan.  Repeat with remaining tortillas.  Spread leftover sauce and cheese over enchiladas.  Cover with foil.  Place in over and bake at 350° for 30 minutes.

(Alternative sauce—replace 1 can of tomato sauce with 1 can cream of mushroom soup.)

Tuna Truc- Heidi

1 package macaroni, cooked

2 cans cream of mushroom soup

¾ can (from above) of milk

1 Tbsp honey-dijon mustard

Minced onions

1 can corn

1 can tuna, drained

Celery salt

Season salt

Pepper

In large pot, mix soup, milk, and mustard.  Add corn, onions and tuna. Carefully stir in macaroni.  Add seasonings to taste.

Lasagna- Granny Goon

1 Package lasagna noodles

1 lb hamburger

1 jar Prego spaghetti sauce

1 8oz can tomato sauce

1 16oz tub cottage cheese

Mozzarella cheese, shredded

Brown hamburger—season to taste (salt, pepper, chopped onion); drain.  Add tomato sauce and Prego (add water if necessary).

Grease 9x13 pan.  Lay uncooked noodles on bottom of pan (5 across, 1 broken crosswise).  Spread on noodles ½ the cottage cheese.  Sprinkle some mozzarella over top.  Pour half the sauce over layer.  Repeat. 

Cover with tinfoil and bake at 375° for 1 hour.  Let sit 5 minutes before serving.

South of the Border- Granny Goon

2 Tbsp margarine

1 small onion

1 can chili

1 can kidney beans (red)

2 small cans mexicorn

Cheddar cheese, grated

1 bag Fritos

1 can black olives, sliced

In microwave safe dish, combine margarine, onion, chili, kidney beans, and mexicorn.  Microwave for 8-9 minutes. 

Add cheese, chips, and olives.  Microwave another 2-3 minutes.  Serve.