Caramel Apple Dip (Janai Rogers)

2 (8 oz) packages of fat free cream cheese
½ cup loosely packed brown sugar
1 (8 oz) T. Marzetti’s fat free caramel dip**
2 crushed Heath candy bars (or other “crunchy” candy)
8 Sliced apples or pears

· Soften cream cheese and mix with brown sugar
· Spread mixture in bottom of tart pan (I use a glass pie plate)
· Cover completely with caramel dip (can microwave the caramel for about 10 seconds so that it is better for pouring)
· Top with crushed Heath bars
· Dip those apples to your heart’s content!!!!!!!!!!!!



**(T. Marzetti’s fat free caramel dip is sold in the produce section, right by the apples…can substitute chocolate of butterscotch toppings)

Chicken in Crescent Pastry with Sauce (Tiffani)

1 package crescent dinner rolls
4 Tbls butter (softened or whipped)
1 tsp lemon juice
½ tsp Tarragon
½ tsp garlic salt
¼ tsp pepper
4 chicken breasts- dipped in flour

• Mix together butter, lemon juice, Tarragon, garlic salt, and pepper to make a paste.

• Place ¼ of paste on top of each breast wrap in crescent pastry (butter side on top) and tuck and fold underneath. Pierce top of each with fork. Cook folded side down on a cookie sheet (with lip) at 375º for 20-25 minutes

Sauce
• Brown 2 ½ Tbls flour with 2 Tbls butter
• Add ¼ tsp garlic powder and Tarragon (1 Tbls or so), ½ tsp salt and ½ tsp pepper.
• Add ¾ can chicken broth whisking until thickened
• Remove from heat, slowly add whipping cream (same amount as broth)

Mexican Chicken (Amy Scharbauer)

1 (3lb.) chicken, boiled, boned, and diced OR
I just buy a rotisserie chix at the store and shred it up (no skins)!
1 can Ro-Tel tomatoes (hot)
1 can chicken broth
1 can cream of mushroom soup
1 tsp. cumin
1 tsp. oregano
1/2 to 1 lb. sharp cheddar cheese
Corn tortillas (1-2 pkgs.) quartered
1 medium onion finely chopped
1 can cream of chicken soup
1 Tbsp. chili powder

Saute onion in butter. Add soups, spices, and tomatoes;mix well. Simmer until hot. Spray large casserole dish with Pam. Line bottom of dish with tortillas, which are quartered. Layer chicken on top of tortillas, then sauce. Sprinkle with cheese. Repeat layering until complete ending with cheese on top. I make enough layers to fill entire casserole dish. Place in 350 degree over to melt cheese and warm. About 20-25 minutes. Serves around 8 people. Very good and very filling!

Yummy Cheesey Chicken (Amy Scharbauer)

THIS IS MY ABSOLUTE FAVORITE!

4 chicken breasts
1 small glass jar of dried beef
1 Package of Cream cheese softened
1 small carton of sour cream
2 cans of cream of chicken soup
Rice

Place chicken breasts in casserole dish and wrap each breast with a couple of pieces of dried beef. Mix together cream cheese, sour cream, and chicken soup. Melt together in sauce pan until mixed well. ( I put them in a big bowl and microwave them all together until soft and blended.) Pour cheese mixture evenly over chicken. Bake at 350 for 1 hour or until chicken is done. Sometimes I cook it a little over an hour. The casserole will brown slightly on the top. If you are really good and have lots of time you can cook it at 325 covered with foil for 2 hours making sure to uncover it the last 30 minutes. Serve over white rice...I make lots! Enjoy!!!

Easy Mexican Casserole (Amy Scharbauer)

2 lbs. Ground Beef
1 med. onion
1 pkg. Taco Seasoning
1 can Cream of Chicken
1 can Cream of Mushroom
1 (10 oz) can Enchilada Sauce (hot)
1 (4 oz) can Chopped green chilies (optinal)
1 (10 oz) pkg. Mild cheddar cheese
1 pkg. Corn Tortillas

Brown beef and onion together; drain. Add taco seasoning, soups, chilies, and enchilada sauce; simmer for 15 minutes. Spoon just enough mixture into medium size casserole dish to cover the bottom. Alternate layers of tortillas, meat mixture, and grated cheese ( I do this 2 times). Bake at 350 degrees for 20 to 25 minutes. (You don't have to use the hot ingredients...we just like everything really spicey!)