AFIT Spouses Recipe Club

Buckeyes

Prepared by: Angie Frey

From: Ohio

INGREDIENTS:

1 1/2 cups peanut butter

1 cup butter, softened

1/2 teaspoon vanilla extract

6 cups confectioners' sugar

4 cups semisweet chocolate chips

DIRECTIONS:

1.	In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
2.	Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
3.	Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
4.	Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Mexican Chicken Casserole

Prepared by: Barb Dahl

From:

whole chicken or 4 breast

1 can cream of mushroom soup

1 can cream of chicken soup

1 can rotel

2 cups shredded cheese

crushed doritos chips

cook, debone, and shred chicken into 9x13 pan

Mix 3 cans together in separate bowl then pour over chicken

cover with cheese and bake at 350 for until casserole is warm and cheese is melted

Top with crushed doritos

great with spanish rice or in tortilla shells.

Chicken and Dumplings

Chicken N Dumplins

Prepared By: Julie Gheesling

From: Georgia

From The Blue Willow Inn Cookbook:

http://www.bluewillowinn.com/

3-4 lbs. chicken 2 quarts plus ¼ water

2 cups self rising flour 1 tsp. salt

¼ Cup shortening ½ Cup melted butter

2 tsps. Black pepper

Combine chicken and water in stock pot. Cook over medium high heat until done (about 1 hour). Remove chicken from pot, reserving broth. Cool chicken in cold water. Remove bone, skin, and fat if necessary from chicken. Cut chicken into bite size pieces. In a mixing bowl, combine flour and salt. Cut in shortening until mixture is coarse. Add the ¼ cup of water and mix well with hands. Bring the chicken broth back to a slow boil. With floured hands, pinch small quarter sized pieces of flour mixture and drop into simmering chicken broth. Gently stir after adding several pinches. Repeat until all dumpling mix is used. Stir gently. Add the butter and black pepper. Simmer 8-10 minutes. Slowly stir in the chicken meat. Serve in soup bowls.

Yum Yum Bars

Prepared by:

From:

1 and 1/2 cups graham crackers

1 stick unsalted butter, melted

mix together and press into a crust in a greased 9X13 pan

pour 1 can condensed milk on top of crust

1 pkg semi sweet chocolate chips

1 pkg butterscotch chips

1 cup chopped pecans

pour all on top and press into condensed milk

Bake at 350 degrees for 25-30 minutes.

Do not cut until it has cooled.

Pumpkin Cranberry Bread

Prepared by: Valerie Lake

From: Boston

http://allrecipes.com/Recipe/Libbys-Pumpkin-Cranberry-Bread/Detail.aspx

Jambalaya

Prepared by: Amber Needham

From: Louisiana

Ingredients:

· 1 med. onion, chopped

· 3 celery stalks, chopped

· 3 carrots, chopped

· 2 cloves garlic, chopped

· 1 pkg. smoked sausage (lite)

· 1 ½ (14.5 oz) cans diced tomatoes (with roasted garlic)

· ½ Tbsp. thyme

· 1 ½ c. instant brown rice

· 2 c. water or low-sodium chicken broth

· Salt and pepper to taste

· LA hot sauce to taste

Directions:

1. Gently sauté onion, celery, carrots, and garlic over medium-high heat until tender.

2. Add sausage, tomatoes, thyme, rice, and water or broth. Simmer until rice is done, then season with salt, pepper, and hot sauce.

3. Can serve immediately, but best after simmering an additional 30 min. Can also add chopped cooked chicken and/or shrimp at the last 10 min. of cooking.

Note: To make cheesy jambalaya, add shredded cheese to individual servings (can help cut spiciness).