Mini Pot Pies

1 tube Pillsbury Biscuits (or any other biscuit recipe. I use Bisquick)
1 can Progresso Homestyle Chicken Noodle Soup
Melted Butter
Garlic Salt
Shredded Cheese

Cut each biscuit in half and press half into a greased muffin tin. Drain juice from soup. Scoop some soup into each biscuit cup (noodles, carrots, chicken, etc.) Cover each with the other half and pinch seams closed. Brush with butter, sprinkle with garlic and about half a tablespoon of cheese.

Bake according to package directions, adding about 5 minutes. Bake until golden. Twist to pop out of muffin tin. Add a green salad and you have a meal. Kids love to make these themselves.

Teriyaki Honey Chicken

Megan

Teriyaki Honey Chicken

1/2 C Honey

1/2 C Soy sauce

1/4 C Water

2 tsp ground ginger

2 med cloves garlic

Marinate for at least 6 hours

Cook at 350 degrees for 30 minutes on tin foil. periodically add marinade to chicken while cooking. Also works well to cook on grill (use tin foil on grill too)

Spicy Cheesy Soup

Candace

Spicy Cheesy Soup

2 Cups diced carrots
1 Cup diced celery
½ Cup diced onion
1 cube of margarine or butter
1 Cup Bisquick
½ tsp paprika
1/8 tsp black pepper
1/8 tsp red pepper
3 cans condensed chicken broth
2 Cups half & half
2 Cups cubed Velveeta Cheese

Dice above vegetables very small. Cook vegetables in butter until tender. Dice carrots first, because they take the longest to cook. Then dice celery next, add to margarine, and last add diced onion.
Stir in Bisquick and spices. Remove from heat; gradually stir in broth, heat to boiling, stirring constantly, boil 1 minute. Reduce heat, add half &half and Velveeta Cheese until melted.
Soup thickens if put in fridge overnight; add extra broth to thin until desired consistency.

Lemon Bars

Candace

Lemon Bars

1 Cup margarine /or Butter (2 squares)
½ Cup powdered sugar
Dash salt
2 cups Flour

Crumble all together. Press into 9 x 13 pan. Bake at 350 degrees for15 minutes or until pale brown.

Mix:
2 Cups sugar
¼ Cup Flour

Blend together and add

6 T Lemon Juice
4 Eggs

Beat together real good. Pour over crust. Put back in oven and bake 25 min at 350 degrees or until set. Take out of oven and sprinkle powdered sugar on top. Let stand 10 min and cut into squares.

Raspberry Jello Salad

Candace

Raspberry Jello Salad

1 large raspberry Jello

1 20 oz can crushed pineapple (not drained)

2-3 bananas, quartered

8 oz sour cream

1 ½ Cups boiling water

1 10 oz pkg frozen raspberries

Mix Jello with boiling water, dissolve, add pineapple, raspberries and bananas. Put half of mixture in 11X13 cake pan-let set, spread sour cream over set Jello, then add the rest of the Jello mixture, let set, tip with whipping cream.

Frog Eye Salad

Jackie

Frog Eye Salad

1 1/3 C acini di pepe pasta

1 (20 oz) chunk pineapple drained

1 3/4 C milk

1/4 C sugar

1 small vanilla pudding

1 small can crushed pineapple

2 (11oz) mandarin oranges drained

2 C cool whip

3 C mini marshmallows

1/2 C coconut (optional)

Cook acini pasta for about six minutes and rinse with cool water. In a bowl mix 1/4 C pineapple juice 1 3/4 C milk, sugar, and pudding for two minutes. Gently stir in pasta and other ingredients. blend. Cover and refrigerate for at least 5 hours before serving.

Orange Rolls

Holly

Orange Rolls

1 square butter (melted)
2 Tbsp grated orange peel
3/4 C sugar
3 pkg. buttermilk biscuits

Mix butter, orange peel and sugar. Roll biscuits in mixture and stand in bundt pan. Bake @ 350 degrees for 25-30 minutes. Remove from pan immediately.