Buffalo Chicken Dip

By: Jennie Jussaume

Ingredients:
8 oz cream cheese (softened)
8 oz shredded cheddar cheese
1 lb chicken breast (cut into bite size pieces)
Ranch dressing
Buffalo sauce

Method:
Preheat oven to 375. Mix all ingredients together. Add ranch dressing and buffalo sauce equally (roughly, ¼ to ½ cup of each, I think, I never measure it). Or if you prefer it spicy, add extra buffalo sauce. Bake covered for 45 minutes, or until chicken is cooked. Serve with chips and enjoy!

Chicken and Rice Casserole

By: Andrea Bindewald

chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper

I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.

Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.

Hawaiian Chicken

By: Sarah Williams4 Chicken Breasts
1 package onion soup mix
1/2 jar apricot preserves
1/2 bottle Russian or Catalina salad dressing.

Mix together soup mix, preserves, and dressing. Cut chicken into bite sized chunks (or you can leave them whole). Put into baking dish and cover with sauce. Cook in 350 degree oven for about 45 mins.
Serve over rice.

Porcupine Meatballs and Mashed Potatoes

By: Barb Dahl

1 beaten egg
2- 10 3/4 oz cans of tomato soup
1/2 cup minutes rice uncooked
2 Tbsp onion (optional)
2 Tbsp parsley
1 tsp worcestershire sauce
1 cup H2O
1 lb lean ground beef or turkey meat
1/2 tsp salt
1/8 tsp pepper

Combine egg & 1/4 cup of soup in bowl. Stir in rice, onion and parsley, salt & pepper. Add uncooked meat & mix well & shape into balls. Brown all sides in skillet. In a 9x13 pan add remaining soup, worcestershire sauce & H20 & mix together. Once meatballs are browned transfer to the pan with soup mix, make sure they are pretty covered with the soup. Bake at 350 for 30 min or until meatballs are cooked through. Serve over mashed potatoes.

Brownie Trifle

By: Wendy Kaupa

1 box fudge brownie mix

2 boxes chocolate mousse mix

1 bag Bits o' Brickle

12 oz cool whip

Prepare brownies and mousse according to package directions. Crumble 1/2 of brownies in a trifle bowl. Top with 1/2 of mousse. Sprinkle 1/2 bag of Bits o' Brickle and top that with 1/2 of cool whip. Repeat layers once more. Top with chocolate shavings. Refrigerate 8 hours before serving.

Berry Cream Cheese/ Sour Cream Pie

By: Barb Dahl

Ingredients:

Crust-

¼ C sugar

1 tsp Cinnamon

½ tsp salt

11 Tbsp real butter

2-3 Tbsp water

Filling-

3 containers of any berry (blueberries you will need 3 pints because they are smaller)

8 oz sour cream

4 oz cream cheese

1 large egg

¾ C brown sugar

¼ C flour

1 tsp vanilla

Topping-

¼ C flour

¼ C sugar

5 graham crackers

3 Tbsp butter

Directions:

Crust-

Combine first 4 ingredients cut in butter until pea size lumps form. Add water until evenly moist, press into a ball & refrigerate 1 hour. Roll out in between wax paper, put into 9 inch deep dish pan, pinch sides & trim excess. NOTE: crust will be thick (about ¼ in or so.)

Filling-

Place washed berries into pie crust then make filling. Combine all ingredients & stir until smooth & pour over berries.

Topping-

Combine all ingredients until crumbly & put on top of pie.

Bake-

Bake pie at 450 for 10 min. Take pie out of oven & reduce heat to 350. Cover pie crust with crust protector or tin foil. Bake at 350 for another 35-40 min. Remove from oven & let cool before serving.

Sweet Potato Custard

By: Ashley O'Hara

1 cup cooked sweet potatoes, mashed 1/2 cup mashed banana (1 medium) 1 cup evaporated 1% milk 2 tablespoons packed brown sugar 2 egg yolks, beaten 1/2 teaspoon salt 1/4 cup raisins 1 tablespoon sugar 1 teaspoon ground cinnamon DIRECTIONS 1. In a medium-sized bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks, and salt, mixing thoroughly. 2. Transfer mixture to a non-stick one quart casserole pan (or lightly oil pan). 3. Combine raisins, sugar and cinnamon; sprinkle over top of sweet potato mixture. 4. Bake in a preheated 300 degree F oven for 45-50 minutes or until knife inserted near the center comes out clean.