Apple Cobbler

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top
2 cups flour
1/2 sup sugar
1/2 cup margrine
1/2 cup oatmeal

bottom
6 cups shredded Apples
1 cup sugar
1 tespoon cinnamin

1. turn on oven for 350.
2. mix cinamin with shredded apples and sugar. after it mixed put it in the bottom of a 8 by 8 pan.
3. mix flour, margrine, oatmeal, and sugar, then after it is mixed put it on top of the other mixture.
4. bake for one hour.

Funfetti Cookies

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1 package Pillsbury moist supreme Funfutti cake mix
1/3 cup oil
2 eggs
1/2 can Pillsbury creamy funfetti vanilla frosting

  1. heat oven to 375 F. In large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape sough into 1 inch balls; place 2 inches apart on ungressed cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
  2. Bake at 375 F for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.
  3. Spread frosting over warm cookies immedietly sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

makes 3 dozen cookies

Taco Soup

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1 pound hamburger
diced onion
3 types of beans (do not drain)
green, kidney, and black
1 can stewed tomatoes (do not drain)
1 can tomato sauce
1 can corn (drained)
1 can olives (drained)
taco seasoning
cheese
sour cream
chips

Brown the hamburger with the onion (you don’t have to put the onion we don’t). Add (You can put any three beans in there we use) kidney, green, and black beans. Add the stewed tomatoes, tomato sauce, and add corn to it. Slice the olives and put them in there and then add the taco seasoning in there. Heat it up.

serve it with chips (we use Frito’s but you can use any chips with them). Garnish with sour cream and shredded cheese.

Cream of Chicken Soup

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4 cups water
1 1/2 tsp. chicken bouillon
2 cups carrots
2 cups celery
2 cups chicken (previously cooked and cubed)
1/2 cup onion
minced garlic

Boil above ingredients together until the vegetables are tender. Then add in order listed:

2 cans cream of chicken soup
1/2 cup butter, melted — mixed with 1 tablespoon flour
1/4 cup evaporated milk
1/2 pound Velveeta cheese

Easy Chocolate Lovers Cheesepie

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3 pkgs (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
2 cups (12 ounce pkg) Hershey’s mini chips semi sweet chocolate, divided
1 extra serving size pakage grahm craker crust (9 ounces), deep dish.
2 tablespoons whipping cream

  1. Heat oven to 450 degrees
  2. Beat cream cheese and sugar in large bowl with mixer until well blended.   Add eggs and vanilla;  beat well.   Stir in 1 2/3 cups small chocolate chips;  pour into crust.
  3. Bake 10 min. Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set.  Remove from oven to wire rack.   Cool completely.   Cover; refrigerate until thoroughly chilled.
  4. Place remaining 1/3 cup chips and whipping cream in small microwave-safe bowl.  Microwave on HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred.  Cool slightly; spread over top of cheesepie.   Refrigerate 15 minuted or until topping is set.   Cover; refrigerate leftover cheesepie.

Makes 10 Servings

Chicken Casserole

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1 small can of cream of chicken soup
1/4 cup of peas
1/4 cup of corn
1 cup uncooked rice
3 chicken breast
shredded cheese

Bake the chicken (you can put seasoning on it like meat tenderizer, mrs dash, things like that), while that is cooking, cook the rice.   When the rice is done put the can of cream of chicken, the peas and corn (heat up the peas and corn) and mix it up.   When that is done put a mound on a plate and then put some shredded cheese on top, then put the chicken on top of everything.