Strawberry Ice Pops

I lifted this from another Sarah's blog b/c I wanted to be able to find the recipe when I have strawberries!

2 pints fresh, ripe strawberries, hulled (cut out the stem and the surrounding white stuff)
1/2 cup frozen apple juice concentrate
8 wooden popsicle sticks
8 large dixie cups

Mash strawberries coarsely with a fork, or pulse briefly in a food processor, leaving some chunks. Stir in undiluted apple juice concentrate. Spoon into ice-pop molds or small cups and partially freeze; then push a wooden stick into each. Freeze for at least 6 hours. Unmold (dip mold or cup into warm water for a few seconds if needed) and serve. Makes 8 ice pops.

Easy "Beck" Chicken

2 cans Cream of Chicken Soup, Healthy Request works great
1/2 soup can full of water
4-6 chicken breasts
1 or 2 cans of canned biscuits, baked

Place chicken breasts in crock pot, pour mixture of soup and 1/2 can of water over the top. Cover and cook. I use frozen chicken breasts, cook on low, and it takes about 8 hours. (Cook the chicken until it can be shredded with a fork) Take a fork and shred up the chicken in the crock pot and serve with the sauce over biscuits. Salt to taste.
This was so easy. My whole family liked it, I served it with veggies. You could mix stuff in, like veggies, and make it an all in one meal. Thanks to Jana Beck for this recipe, it's a household favorite.

White Chocolate Butterfinger Ice Cream

Remember my friend Laura, that makes up recipes while laying in bed at night?

by Laura
Here's a recipe I came up with in bed one night:

White Chocolate Butterfinger Ice Cream

2 cans Eagle Brand Condensed Milk
2 cans evaporated skim milk
2 boxes white chocolate pudding (I use sugar-free instant)
1/2 teaspoon salt
2 Tablespoons vanilla (or vanilla rum)
5 eggs (optional)
6 Butterfinger bars, crushed
Milk, to fill

Mix first 6 ingredients. Cook if desired, then cool (this can be done the night before; I don't cook the mixture, therefore a fugitive from the egg police.) Add candy bars and pour into your ice cream maker. Fill to the line with milk and freeze according to your ice cream maker.

Tomato Basil Soup

I was asked to post this from Monday night's Bunco:

Rich and Creamy Tomato Basil Soup
8 tomatoes- peeled, seeded, and diced
8 c. tomato juice
28 leaves fresh basil
2 c. heavy cream
1/2 lb. butter
salt and pepper to taste

Combine tomatoes and juice in stock pot. Simmer 30 min. Puree along wiht basil leaves in food processor. Return to stock pot, add cream, butter, salt and pepper. Serves 10

Susan changed the recipe somehow- If you heard her say how, post it in the comment section

Tortilla Soup

Another current favorite! And so, so easy.

1 can cooked chicken or a couple of cooked chicken breasts (leftover chicken without skin works great!)
1 can corn, drained
1 can Ro-Tel
1 can Cream of Chicken soup
onion powder to taste
salt to taste
2 cloves minced garlic
chicken broth
Monterey Jack cheese
tortilla chips

Combine all ingredients except broth and cheese and heat while mixing well. Once ingredients are completely mixed, add chicken broth to achieve desired consistancy. Let simmer for 10 - 15 minutes. Remove from heat and stir in 1/2 cup of Monterey Jack cheese. Serve soup over crushed tortilla chips and top with additional cheese.

Simple Chicken Cordon Bleu

This is my current favorite. Sounds fancy, but very simple. My little picky eaters like it, too. I haven't had great luck getting the sauce to thicken up, but it tastes really good, so nobody seems to mind if it's a bit runny.

Simple Chicken Cordon Bleu

4 skinless, boneless chicken breasts
4 slices Swiss or Provolone cheese
4 thin slices smoked ham
1/4 cup flour
1 egg, beaten
1 cup Italian seasoned bread crumbs
4 tbs. butter
1/2 cup chicken broth
1 cup whipping cream
oregano, garlic, salt and pepper to taste

Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350 degrees fro 35 minutes or until juices run clear (It's been my experience that it can take up to an hour to cook if you don't get the chicken thin enough). Meanwhile, in a saucepan, combine broth and whipping cream; season to taste with salt, pepper, garlic and oregano. Simmer on low, stirring until thickened. Pour over chicken.

Chicken and Rice

by Tammy

1 box of Uncle Ben's Fast Cook Long Grain Rice
2 cups cooked diced chicken
1 can of golden mushroom soup
1/2 soup can of water.

Mix up uncooked rice, soup, water then mix in the chicken. Put in a 9x9 pan and cook for about 45 minutes at 350.

This is my absolute favorite chicken and rice recipe. I tweaked it from my 4 ingredient cook book. For my family I double the recipe and bake it in a 9x13 pan. Easy and very yummy.