Chicken, Broccoli and Rice Bake

4 cups cooked white rice
2 cans cream of chicken soup (I used a little less)
1 cup milk, approximately
1-2 cups cooked broccoli pieces
cheddar cheese
pepper

Mix soup and milk and add pepper to taste. Mix with rice, broccoli, and chicken and put in a greased baking dish. Top with cheese and bake at 350 until heated through and cheese is melted. Or warm it in the microwave!

These amounts are just approximate, there is no exact recipe. Everyone in my family will eat this happily.

Apple Crisp

3-4 large tart apples (or canned apple pie filling)
1/2 cup flour
1/2 cup softened butter
3/4 cup brown sugar
3/4 cup quick oats

If using apples, peel apples and slice thin. Add to lightly greased pan.

Or pour apple pie filling into lightly greased glass dish. Mix sugar and flour. Add butter and mix until it is course crumbs. Stir in oats and pour over apples. Bake at 350 for 35-50 minutes.

Chocolate Peanut Butter Fondue

1 cup semi sweet chocolate chips
1/2 cup sugar
1/2 cup milk
1/2 cup peanut butter

Combine everything in a pot and cook on low heat, stirring until it is smooth. Then, it is ready to serve, or move to a fondue pot to keep it warm. It tastes great served with strawberries, bananas, and marshmallows.

Snickerdoodles

3 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups granulated sugar
1 cup butter, softened
2 eggs

1/4 cup sugar
2 tsp. cinnamon

In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside. Using a mixer, cream the sugar and butter until light and fluffy. Add in eggs, Slowly add the flour mixture and mix until well blended.

Mix together the 1/4 cup sugar and cinnamon. Shape into 1 1/2 inch balls and roll in the cinnamon-sugar mixture. Place on a baking sheet and bake at 350 degrees for 10-12 minutes or until light and golden. Do not overbake. Makes about 3 dozen.

Chex Muddy Buddies

9 cups Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

This is a family favorite and a must-have for movie nights!

Baked Fondue

8 oz sliced swiss cheese
round loaf sourdough bread
1 C butter, melted
1 Tbs lemon juice
1 Tbs dijon mustard

Score the sourdough loaf in criss-cross cuts, making sure you do not cut all the way to the bottom of the loaf. Combine butter, lemon juice and mustard. Stuff scores with slices of swiss cheese, then pour butter mixture into all of the cracks. Wrap the loaf in aluminum foil, making sure to reinforce the edges so that the butter doesn't leak out. Bake at 350 for 45 minutes, and let cool before serving. It's easiest to serve family style in the middle of the table where everybody just pulls off chunks. And it's REALLY good!

Recipe from Jamie.

Salsa

2 cans stewed tomatoes (not Italian style)
3 cans diced tomatoes with green chilies ("Rotel" brand is the best)
1 cup cilantro, chopped
juice from 2 limes
2 garlic cloves, minced
half a white onion, chopped
1/2 C green onions, sliced
half green bell pepper (can add a red too if you like), chopped
salt and pepper to taste

Add all the ingredients to a blender or food processor and blend to desired consistancy. Serve with tortilla chips and dig in!

Recipe from Jamie.