Easy Bread Pudding

Easy Bread Pudding

1 loaf cinnamon-raisin bread, cubed
6 cups milk
2 (3 1/2 ounce) packages vanilla pudding mix (the kind you cook not instant)
1 teaspoon vanilla

Place cubed bread in a 9x13 inch pan. Pour 2 cups milk over bread; set aside. Prepare pudding according to pkg. Directions, using remaining 4 cups milk. Stir in vanilla. Pour the pudding evenly over the bread mixture and sprinkle with a little cinnamon. Bake at 375 for 45 minutes until pudding is set, or until a toothpick inserted in middle comes out clean.

Skillet Barbecue Chicken and Rice

Skillet Barbecue Chicken and Rice


1 lb Boneless, skinless Chicken Breasts cut into strips
2Tb Oil
1 1/2 c Barbecue sauce
1 c Water
1 can (11oz) whole kernel corn, Drained
1 Small green pepper, chopped
2 c Minute Original Rice, Uncooked

Brown chicken in hot oil in a large skillet on medium-high heat. Stir
in barbecue sauce, water, corn and pepper; bring to a boil. Reduce
heat; cover and simmer 5 minutes. Stir in rice; cover. Remove from
heat. Let stand 5 minutes

Harvest Magic Bars

Harvest Magic Bars

1 pkg white chocolate chips
3/4 cup dried cranberries
3/4 cup finely chopped dried apricots
2 cups graham crumbs
3/4 cup butter, melted
1 can Regular or Low Fat condensed milk

Combine graham crumbs with butter; press evenly onto parchment
paper-lined 13 x 9 inch baking pan. Pour condensed milk evenly over crumbs.

Toss together Cho. chips, cranberries and apricots; sprinkle
mixture over top condensed milk; press down firmly.

Bake in preheated 350°F oven for 20-25 minutes or until edges
become lightly browned.

Chicken Tacos

Chicken Tacos

4 skinless boneless chicken breasts

1-14 oz. Can diced tomatoes (we use Rotel)

1 bell pepper, any color, chopped

1 onion, chopped

2-3 cloves of garlic, minced

1 T. Cumin

1 T. Chili powder

Place everything in your slow cooker and cook on high for 4 hours, or on low for 7 to 8 hours. Shred chicken with two forks and eat with warmed tortillas, shredded cheese and sour cream. (Note: Don’t have tomatoes or fresh veggies? Add a jar of chunky salsa instead.)

Velveeta Cheeseburger Joe

Velveeta Cheeseburger Joe

1 lb. ground beef
6 oz. Velveeta Pasteurized Prepared Cheese Product, cut up
1/4 cup ketchup
1 tsp. onion powder
1 tsp.Prepared Mustard
6 hamburger buns, partially split

Brown meat in large skillet on medium heat; drain.

Add Velveeta, ketchup, onion powder and mustard; mix well. Reduce heat to medium-low; cook until cheese is completely melted, stirring frequently.

SERVE in buns.

Chuckwagon Beef & Pasta Skillet

Chuckwagon Beef & Pasta Skillet

1 pound ground beef
1 small green bell pepper, chopped
1/2 cup chopped onion
1 (13 3/4 to 14 1/2-ounce) can ready-to-serve beef broth
1 1/2 cups uncooked wagon wheel pasta
1 cup prepared hickory-flavored barbecue sauce
1/2 cup finely shredded Cheddar or Colby cheese

1.Brown ground beef with bell pepper and onion in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.

2.Stir in broth, pasta, barbecue sauce and 1/4 cup water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover; cook 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese

Butterscotch Peanut Fudge

Butterscotch Peanut Fudge

12 ounce package butterscotch chips
1 14 ounce can sweetened condensed milk
1 1/2 cups miniature marshmallows
2/3 cup chunky peanut butter
1 tsp. vanilla
1 cup chopped peanuts

In a saucepan combine the butterscotch chips, milk and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla, and dash of salt. Stir in nuts

Pour into a 9 inch square buttered pan. Chill. Cut in squares, and store in refrigerator