Cheesy Potato Soup

32 oz. Frozen Southern Style Hashbrowns
1/2 C onions, chopped
celery, diced
32 oz. Chicken Broth
1 C water
Put all of the above in a crockpot, cover and cook on low.
Later...
Make a thickener:
3 Tbs flour
1 C milk
Mix well
Turn crockpot on high and stir in thickener, cover and stir every so often until thickened.
Add 2 C shredded cheddar cheese, stir in until melted.
Serve with toppings:
Real bacon pieces
green onions, chopped
pepper to taste

-Sandra Bray

A New Kind of Pico De Gallo

1/2 cup lime juice
chopped garlic (to taste)
1/2 jalapeno (or to taste)
Blend these first three ingredients in a blender and set aside for the dressing.

1/2 to 3/4 Head of cabbage chopped bite size.
1 Onion, chopped fine
2-3 tomatos,chopped (optional)
1/2 to 1 bunch cilantro, chopped fine
Toss these in a large salad bowl and add the dressing, toss together.

Serve with 16 oz. softened cream cheese and plain taco chips. Dip chip into cream cheese, scoop some pico de gallo on top and enjoy!

-Missy Earl

Hawaiian Haystacks

1 Family size Cream of Chicken soup
2 c cooked and cubed chicken
1 c chicken broth
Mix these ingredients and heat through.

Pan of cooked rice

Toppings:
Tomatos, chopped
Green onions, chopped
Cheddar cheese, grated
Chow mein noodles
Celery, chopped
Pineapple chunks
Slivered almonds
Green pepper, chopped
Coconut

Serve the rice first then the sauce and then top with any/all toppings.

Savory Sandwich Ring

2 pkgs. 11oz. each Pillsbury French Bread Dough
1 egg white, lightly beaten
3 garlic cloves, pressed
1 tsp Italian Seasoning Mix
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 tomato, thinly sliced
1/2 c pitted ripe olives, sliced
8 oz. thinly sliced deli meat such as: salami, turkey, ham or bologna
4 oz. thinly sliced cheese such as: swiss, american, mozzarella, cheddar or jack
2 c thinly sliced lettuce
1/4 c plus 2 Tbls Italian salad dressing, divided

Preheat oven to 350
Place dough seam side down on baking sheet.
Join ends of dough together to form on large ring.
Make 8 diagonal cuts, 1/2 inch deep on top of dough.
Combine egg white, garlic and Italian seasoning.
Brush over dough.
Bake 26-30 minutes or until deep golden brown.
Remove bread to cooling rack and cool completely.
*It can be wrapped in plastic wrap at this point and saved to be used the next day.
Cut loaf in half horizontally.
Place bottom half on a large serving platter.
Arange meat and cheese evenly over the bottom half of the bread.
Top with lettuce.
Drizzle 2 Tbls of dressing evenly over lettuce.
Top with bell pepper, onion, tomato and olives.
Brush cut side of top bread layer with remaining dressing.
Place over the bottom half.
Cut into serving sizes.

-Colleen Britt

Slow Cooker Ranch Chicken

4-6 boneless chicken breasts (can be frozen)
1 pkg. cream cheese
2 cans cream soup (chicken or mushroom)
1 1/2 c milk
1 pkg ranch dressing mix
Throw in various fresh or frozen veggies. Broccoli, peas, mushrooms, cauliflower, carrots etc.

Mix together everything but the chicken and veggies until smooth.
Stir in the chicken and veggies and cook on low setting 6-8 hours.
Serve over cooked rice or noodles.

Chicken Pot Pie

2 c cooked chicken, cubed
1/3 c butter
1/3 c flour
1/3 c onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 3/4 c chicken broth
2/3 c milk
1 c frozen peas
1 c cooked carrots
1 1/2 c mushrooms, quartered
2 unbaked pie crusts

Place one crust in bottom of a casserole dish.
In a large saucepan melt butter over low heat.
Blend in flour, onion, salt and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Stir in chicken, peas, carrots, and mushrooms.
Pour into pastry lined pan.
Place other piecrust over filling.
Flute edges and cut slits in center.
Bake uncovered @425 for 30-35 minutes.
Cover fluted edges for the last 10 15 minutes to prevent over browning.

Note: The types of pans I have used are: 9 inch square or a deep dish pie pan.

Soft Oreos

2 boxes Devils Food cake mix
4 eggs
3/4 c oil

Mix all ingredients and roll into 80 even sized balls.
Bake at 350 for 8-10 minutes.

Frosting:
8 oz. cream cheese, softened
2 2/3 c powdered sugar

Spread frosting between two cookies.
Makes 40 cookies.

-April Homer