Green Chile Chicken Enchilada Casserole

4-5 flour tortillas, torn
8 ounces sour cream
1 can cream of mushroom soup
1 (4-ounce) can green chiles
2 cups (approx) shredded chicken, or a (10-ounce) can of chunk chicken
Shredded cheddar cheese

Preheat oven to 350. Mix all ingredients except cheese in a bowl. Spray an 8x8 glass pan. Spread mixture evenly in pan. Bake, covered, for about 25 minutes. Uncover, top with shredded cheese, and bake for another 5 minutes or until cheese is melted.

Poppy Seed Chicken

8 chicken breasts
2 cans cream of chicken soup
2 cups sour cream
3 cups Pepperidge Farm Dressing (Not "Cubed," the bread chunks are too big.)
2-3 tablespoons poppy seeds
2 sticks butter, melted

Preheat oven to 350. Cut chicken into bite-sized chunks. Brown in a hot skillet. Spread across the bottom of a 9x13 casserole, or 2 8x8s.

Mix soup and sour cream; pour over top of chicken.

Mix together dressing, poppy seeds, and melted butter. Spread over top of soup.

Bake 30 minutes until bubbly throughout.

Lori's Baked Chicken

1/4 tsp. salt
1 tsp. paprika
¼ tsp. white pepper
6 boneless skinless chicken thighs*
1 can (10 1/2 oz.) cream of mushroom soup
1 c. cream, or 3/4 c. evaporated milk (for low fat version)
1 clove minced garlic
Chopped parsley

Mix salt, paprika, and white pepper. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shallow baking dish or pan. Dilute soup with cream/milk and mix in a clove of minced garlic, pour over chicken; sprinkle with parsley. Bake uncovered at 350 for 1½ hours.

Makes 6 servings.

**Reduce cooking time if substituting breasts.

Chicken Satay

Serves 6.


2 tablespoons creamy peanut butter
½ cup soy sauce
Juice of ½ lemon or lime (about 1½ tbsp fresh)
1 tablespoon brown sugar
2 tablespoons curry powder (can use less)
2 cloves garlic, chopped
6 boneless skinless chicken breast halves, cubed or cut into strips

In a mixing bowl, combine marinade ingredients. Stir in chicken to coat and refrigerate. Let the chicken  marinate for at least 2 hours or even overnight. Preheat grill to high heat. Weave chicken onto skewers, then grill about 5 minutes, until chicken is cooked through.

Chicken Marsala

¼ cup + 2 tablespoons all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon garlic powder
4 skinless, boneless chicken breast halves
4 tablespoons butter
4 tablespoons olive oil
2 cups sliced mushrooms
½ tablespoon chives
1 cup Marsala wine
½ cup cooking sherry
½ cup chicken broth
¼ cup heavy cream


In a gallon freezer bag, mix together the flour, salt, pepper and oregano. Add chicken breasts to bag, one at a time. Pound to approximately ¼-inch thick, then coat in flour mixture.

In a large skillet, melt butter and oil over medium heat. Place chicken in the pan, and brown on each side. Remove chicken to plate. Saute mushrooms and chives. Pour in Marsala wine, sherry and chicken broth. Reduce by a third; thicken the sauce with a flour and water slurry. Reduce heat to low, then add cream. Season to taste. Spoon sauce over chicken and serve with noodles.

Peach Cobbler

1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 cup milk
1 (21 ounce) can peach pie filling OR

• 3-4 cups peeled and sliced fresh peaches
• 2 tablespoons - 1/4 cup brown sugar (depending on how sweet you want it)
• 1 teaspoon cinnamon
• 1/2 tablespoon lemon juice

If using fresh peaches, mix those four ingredients together and let them sit while you go through the other steps.

Preheat oven to 350 degrees. Place butter in a 13x9-inch pan and melt in the oven while it's heating.

In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.

Remove pan of melted butter from oven. Pour mixture into pan but DO NOT STIR. Spread peaches (and juice) onto batter without stirring.

Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.

Layered Mint Chocolate Brownies

from the Worldwide Ward Cookbook

Brownie:
1 cup butter, melted
2/3 cup cocoa powder
2 cups sugar
4 eggs
1 1/2 cups flour

Mint Frosting:
1/2 cup butter, softened
1 pound powdered sugar
1-3 tablespoons milk
1/2 teaspoon mint extract
Green food coloring

Chocolate Topping:
1/2 cup semi-sweet chocolate chips
2 1/2 tablespoons butter

Brownie:
Mix butter, cocoa and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9x13-inch pan. Bake at 350 degrees for 25 minutes. Let cool completely. (You can cover the pan and put it in the fridge to speed up the process.)

Mint Frosting:
Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until frosting is firm.

Chocolate Topping:
Melt chocolate chips and butter in microwave (1-3 minutes, depending on your microwave). Stir well to combine. Drizzle over frosted brownies. Refrigerate until topping is set.

Let brownies sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with sharp knife.

Hershey's Party Brownies

½ cup + 2 tablespoons butter or margarine
1 cup sugar
1 teaspoon vanilla
2 eggs
6 tablespoons cocoa
½ cup sifted flour
½ cup chopped walnuts

Preheat oven to 325 degrees.

Cream butter, sugar, and vanilla; beat in eggs. Blend in cocoa. Stir in flour and nuts

Bake in greased 8x8-inch pan 30-35 minutes. Cool. Cut into squares.