CHICKEN TOT PIE

CHICKEN TOT PIE 1 T butter or margarine 1/2 c chopped onions 1 pkg (16 oz) frozen mixed veggies of your choice 2 c chopped cooked chicken or turkey 1 can cream of chicken soup 1/4 c milk 1 t thyme 4 c Tater Tots (about 1/2 pkg) Preheat oven to 375°. Saute onions in butter until tender. Add the veggies, chicken, soup, milk and thyme. Cook over low heat until heated through. Pour into a 1 1/2 qt. casserole and arrange tater tots on top. Bake 45 minutes or until tots are golden brown and casserole is hot and bubbly.

Lemon and Blueberry Crispies

Lemon and Blueberry Crispies 1 box of lemon cake mix 1 egg, slightly beaten 1 stick of butter 1 c. Rice Krispies 1/4 c. dried blueberries In the bowl of your mixer, add the cake mix, egg and butter. Beat until well combined. Carefully fold in Rice Krispies and blueberries. Roll into 1 1/2-inch balls and place on ungreased cookie sheet. Bake at 350 for 9 minutes or until the edges are slightly golden. Cool on the cookie sheet for 1 minute. Remove and cool on wire rack.

Baked Potato Fries

Baked Potato Fries 1 cup Italian seasoned breadcrumbs 1 pkg. frozen steak fries, 28 oz 3 large eggs, lightly beaten 3 Tbsp. butter, melted 1 tsp. salt Preheat oven to 450. Put breadcrumbs in zip top plastic freezer bag. Dip fries in beaten egg; put fries in bag. Seal bag, and shake to coat. Put fries n single layer on ungreased 15 x 10 inch jelly roll pan. Drizzle with butter. Bake uncovered, at 450 for 22 minutes or til golden. Turn once. sprinkle with salt and serve at once. Serves 8 If you line the baking sheet with parchment paper, the clean up will be easier. Just toss the parchment once the the fries are done.

Easy Crock Pot Potato Soup

Easy Crock Pot Potato Soup 1 30 oz. bag of frozen diced hash browns 1 32 oz box of chicken broth... 1 can of cream of chicken soup (10 oz) 1 pkg. cream cheese (8 oz, not fat free) 3 oz bacon bits 1 cup shredded cheddar cheese salt and pepper to taste Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it's ready to serve. Top with cheddar cheese and some additional bacon bits.

CUCUMBER CREAM CHEESE SPREAD

CUCUMBER CREAM CHEESE SPREAD 2 (8 oz.) pkg. cream cheese 2 tsp. lemon juice 1/4 tsp. prepared horseradish 1/4 tsp. salt 1/8 tsp. hot sauce 2 tsp. minced onion 1/2 medium cucumber, peeled and finely chopped Beat cream cheese until smooth. Add next four ingredients and mix well. Stir in onion and cucumber. Put in covered container. Chill one hr before serving.

CHOCOLATE CHIP PEANUT BUTTER MUFFINS

CHOCOLATE CHIP PEANUT BUTTER MUFFINS 2/3 c. smooth peanut butter 2 tbsp. butter, melted 3/4 c. sugar 2 eggs 1 1/2 tsp. vanilla extract 1 1/2 c. flour, self rising 1/2 c. milk 6 oz. chocolate chips (1 c.) Preheat oven to 350 degrees. In a large mixing bowl, mix in peanut butter and melted butter, stir until well blended. Mix in sugar, eggs, and vanilla. Combine flour. And to peanut butter mixture along with milk and chocolate chips. Stir just until combined. Spoon batter into 12 paper lined 2 1/2 to 3 inch muffin tins. Bake 20 to 25 minutes or until muffins spring back when lightly touched in center. Serve warm or room temperature. Makes 12 muffins

Slow Cooker Chicken and Mushroom Gravy

Slow Cooker Chicken and Mushroom Gravy 1 1/2 pounds chicken breast filets (about 3 filets), skinless 2 tablespoons oil, I used canola 16 ounces mushrooms, sliced 1 yellow onion, thinly sliced into rings 2 cloves garlic, minced 1/2 teaspoon black pepper Kosher or sea salt to taste 1/4 cup fresh flat leaf parsley, chopped 1-1/2 cups chicken broth, low sodium, fat free 2 tablespoons cornstarch Add oil to a skillet or slow cooker, if using a Stovetop Slow Cooker, turn to medium-high heat and sear chicken on both sides just until brown, remove and place on a paper towel. Reduce heat to medium-low, add onion to the same skillet, and saute until tender, about 4 minutes. Add chicken, onion and remaining ingredients (except the cornstarch) to the slow cooker, cover and cook on low 3-1/2 to 4-1/2 hours or until chicken is done and easily flakes with a fork. Note: Mushrooms, onion and garlic go on top of chicken. Remove chicken from slow cooker and set aside. Add cornstarch to slow cooker and whisk until smooth. Return chicken to slow cooker and continue cooking until gravy is thick, about 15 minutes. TIP: One of our readers made this suggestion: when you add the onion to the skillet, pour in about a 1/4 cup broth to deglaze the pan and pick up all the bits on the bottom of the pan from the chicken and then add to the slow cooker. Serving suggestions: Serve over brown rice or whole wheat pasta.