Mexican Bean Dip

1 can Frito Lay Bean dip or refried beans

8 oz. sour cream

8 oz. cream cheese

1 package taco seasoning

1 package colby jack cheese

Mix everything together except colby jack cheese. Top with cheese. Bake for 10 minutes or until the cheese melts.

Baked Brie

1 medium size brie cheese

1 pkg. crescent rolls

honey, fruit (pear or apples)

walnuts

Use a pie tin or pie plate. Put some dough on bottom of plate. Drizzle honey on dough. Add brie on dough. Cover brie with remaining dough, encasing the brie. Drizzle honey on top. Decorate top with nuts and fruit. Bake at 350 degrees for 11-13 minutes or until golden brown.

Chicken Spaghetti

1 pkg. spaghetti noodles

3 c. cooked chicken

1 c. chicken broth

1 can cream of chicken soup

1 can Rotel

shredded cheese

Cook noodles. Mix cooked noodles, cooked chicken, chicken broth, Rotel and cream of chicken soup. Place in casserole dish. Sprinkle shredded cheese over the top. Cook at 350 degrees until cheese is melted and bubbling.

Chicken and Dumplings Slow Cooker

4 skinless, boneless chicken breasts

2-3 carrots, sliced

2-3 celery stalks, sliced

1 onion, diced

1 can chicken broth

1 can cream of chicken soup

1 tsp. salt

1 tsp. garlic powder

1/4 tsp. pepper

paprika

2 pkgs. refrigerated biscuit dough, torn into pieces

Place chicken, vegetables and seasonings in crock pot and fill with enough water to cover. Cover with lid and cook on low 5-6 hours. About 30 minutes before serving, place the torn biscuit dough into the crock pot. Cook until the dough is no longer raw in the center.

Oriental Slaw

1 bag any type of slaw (broccoli slaw)

1/2 cup silvered almonds

1/2 cup sunflower seeds

1 bunch green onions, chopped

2 pkgs. beef ramen noodles, crushed

1/2 cup apple cider vinegar

1/2 cup canola oil

1/2 cup sugar

Put slaw, almonds, sunflower seeds and green onions in large bowl. In a separate bowl, mix vinegar, oil, sugar, and the beef season packets from the Ramen noodles. Just prior to serving, pour dressing over the top of the slaw mixture and then stir in Ramen noodles.

Slow Cooker Buffalo Chicken Sandwiches

4 frozen skinless, boneless chicken breast halves

1 (17.5 fluid ounce) bottle buffalo wing sauce, divided

1/2 (1 ounce) package dry ranch salad dressing mix (I use the whole package)

2 tablespoons butter

6 hoagie rolls, split lengthwise

DIRECTIONS

1. Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.

2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Chicken and Dumplings Casserole

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
1/2 cup flour
1 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 cups cubed, cooked chicken
2 cups bisquick
2 tsp parsley
2/3 cup milk

Saute the onion and celery in butter until tender, add flour, salt, & pepper, stir until smooth. Add broth, bring to a boil, cook and stir 1 minute, stir in chicken. Pour into a greased 13x9x2 pan.

Make dumplings - combine bisquick, parsley and milk, stir just until moistened. Drop by tablespoonfuls onto casserole (12 dumplings).

Bake, uncovered 350 degrees 30 minutes. Cover and bake 10 more minutes or until dumplings are done.