By request....a few YUMMY recipes!!!!!!!!!!!

Italian Crockpot Chicken!! (a favorite!!)

4 chicken breasts 1 8oz. pkg. cream cheese
1/2 cube butter 1 can cream of chicken soup
1 pkg. good seasons italian dressing

Melt butter in crockpot. Add 1 pkg. of good season's italian dressing mix. dip each piece of chicken in melted butter and seasonings. Place all in crock pot. Cook 3 hours on high or 6 hours on low. Remove chicken from crock pot and shred it. Add 1 pkg. of cream cheese that is at room temperature. Mix in cream of chicken soup also. Whisk it all together till it's nice and smooth. Add the cooked chicken back into the sauce in the crockpot and cook 20-30 minutes on HIGH. Serve over rice or noodles.


Ranch Chicken

4 chicken breasts (I cut mine in half also)
3/4 cup crushed corn flakes or plain bread crumbs.
1 envelope ranch dressing mix
3/4 cup grated Parmesan cheese
1/2 cup butter

Preheat oven to 350 degrees. mix together dry ingredients. Melt butter in bowl. Dip chicken in butter and then in dry mixture. Place in greased baking dish and bake for 45 minutes. We dipped ours chicken in BBQ sauce and the kids LOVED IT!


Sweet and Sour ChickenChicken:

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Thick and Chewy Chocolate Chip CookiesFrom Cook's Illustrated
Makes about 30 cookies


2 1/8 c bleached all-purpose flour (about 10.5 oz)
1/2 t table salt
1/2 t baking soda
12 T unsalted butter, melted and cooled slightly (I don't use unsalted butter because I never buy it - salted butter works just fine in this recipe when I use it!)
1 c brown sugar (7 oz)
1/2 c sugar (3.5 oz)
1 large egg
1 large egg yolk
2 t vanilla
1-2 c chocolate chips (I use a full 12 oz. package of semisweet chips)


Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.Form dough into balls and place on cookie sheets. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 13 to 18 minutes (start checking at 10 minutes - these cookies really do need longer baking time than most average cookie dough recipes). Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies on cookie sheets. Serve or store in airtight container.