CHEESEY CHICKEN AND RICE (SLOW COOKER)

from: www.southernplate.com

4 boneless skinless chicken breasts
1 large onion, chopped
1 - 8 oz box Zatarain's Yellow rice mix, cooked according to directions
1 cup cheddar cheese
1 - 10 oz cream of chicken soup
1 cup sour cream
1 - 15 oz can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that.
Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, sour cream and cheese.
Stir to combine and serve hot.

PEANUT BUTTER APPLE DIP

from: Allrecipe.com

1 cup peanut butter
1 cup brown sugar
1 (8 oz) package cream cheese
1/4 cup milk

Mix peanut butter, brown sugar, cream cheese and milk together in a bowl until smooth, refrigerate until chilled.

LIEGE WAFFLES

Recipe from: www.amongtheyoung.com

3 1/2 cup flour
1 packet dry yeast
3/4 cup lukewarm milk
8 oz softened butter (2 sticks)
2 eggs
1/2 tsp salt
1 tsp vanilla
1 bag Lars’ Own Belgian Pearl Sugar = 8 oz (or equivalent in chopped up sugar cubes)

Dissolve yeast in lukewarm milk. Gradually add all ingredients EXCEPT the pearl sugar. Let dough rise until it doubles in size (about 30 minutes). Add pearl sugar. Divide dough into balls (about 3-4 oz or 1/4 cup) each. Bake in heated and greased waffle iron, until golden brown or slightly darker.

BONELESS RIBS

Recipe from: Food Network

1 Tbsp brown sugar
1 Tbsp worcestershire sauce
2 Tbsp soy sauce
3 cloves minced garlic
1 can tomato soup
1 onion chopped
2 lbs ribs

Mix all ingredients in a crock pot and leave for 6-8 hours.

*DO NOT NEED TO STIR

To thicken sauce: put in a saucepan and thicken with cornstarch.

BUFFALO DIP

Recipe from - Chris Syme

2 cans chicken
2 bag shredded cheese
1/2 cup hot sauce
1 cup ranch
1 tbsp butter – melted
2 cream cheese

Spread cream cheese in bottom of casserole dish. Mix hot sauce, butter, ranch and chicken; then spread on top of cream cheese. Sprinkle cheese on top.

Bake on 350 for 20 minutes.

CHICKEN BACON BOWTIE BAKE

1 large boneless skinless chicken breast
4 slices turkey bacon
1 pound tomato and spinach farfalle
2 tbsp all-purpose flour
2 cups milk
1 can cream of chicken soup
1/2 tsp garlic salt
1 1/4 cup shredded Mexican cheese blend

Heat broiler. Coat a 2 quart broiler proof baking dish with nonstick cooking spray.  Place chicken breast on greased broiler pan and broil 4 inches from flame for 6-7 minutes per side (internal temp 160).

In a large nonstick skillet over medium heat, cook bacon about 5 minutes until crisp. Chop and reserve.

Cook pasta following package directions, about 12 minutes and drain.
Stir flour into milk and combine with soup and garlic salt in a medium sized saucepan. Simmer for 2 minutes until thickened; stir in 3/4 cup of cheese.
Return pasta to pot and stir in chicken and soup mixture. Spoon into prepared baking dish, top with bacon and remaining 1/2 cup cheese.
Broil 4 inches from flame for 2-3 minutes or until heated and lightly browned on top. Serve immediately.

MARSHMALLOW POPCORN

Recipe from - Amanda Dillon

8 cups popped popcorn

3 cups mini marshmallows
1/2 cup butter
1/2 cup brown sugar

Combine popcorn and 2 cups marshmallows, set aside

Combine butter, and brown sugar; heat in microwave for 2 minutes, stir in 1 cup marshmallows.
Pour butter/sugar mixture over popcorn and marshmallows, stir well and serve.