Easy Chicken Dip

contributed by Julie Rider

2 box cream cheese

2 cans rotel original

2 cans chicken, drained

2 cans cream of mushroom

throw it all in the crock pot and wa-la!!!   serve with tortilla chips


Peanut Butter Chocolate Chip Oatmeal Bars

contributed by Laura Thompson

1/2 cup butter or margarine, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter (I actually used about 3/4 of a cup)

1 egg, beaten

1 teaspoon vanilla extract

1 cup all-purpose flour (I added 1/4 cup flour to compensate for altitude)

1/2 cup quick-cooking oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

1 tbs ground cinnamon (this wasn’t in the recipe, I just added it because I thought it sounded good)


1/2 cup confectioners’ sugar

2 tablespoons creamy peanut butter (I used about 2 and 1/2 tbs)

2 tablespoons milk (I used a little more)


In a mixing bowl, cream butter, sugars and peanut butter.

Add egg and vanilla; mix well.

Combine flour, oats, baking soda and salt; stir into the creamed mixture.

Press into a greased 13-in. x 9-in. x 2-in. baking pan.

Sprinkle with chocolate chips. (I pressed the chocolate chips into the bars slightly before putting in the oven)

Bake at 350 degrees F for 20-25 minutes or until lightly browned. (I baked at 325 for 25 minutes and they were PERFECT)

Cool 10 minutes.

Combine icing ingredients; drizzle over bars.  (I combined icing ingredients and then put in a ziploc bag, snipped the corner, and piped the frosting on. It is SO GOOD)

Faux Samoa Cookies

contributed by Michelle Weickum-Anderson

For the Cookie:

1 cup butter, room temperature

1/2 cup sugar equivalent

2 cups coconut flour

1/4 tsp baking powder

1/2 tsp salt

2 Tbsp coconut milk or heavy white cream

2 cups shredded, toasted, unsweetened coconut
Caramel Topping:

1/2 cup butter

1/2 cup Ideal brown sugar substitute***

1/4 cup heavy cream

1 Tbsp plus 1 tsp xanthan or guar gum

1/2 tsp vanilla extract

pinch of salt
 Chocolate Glaze:  

6 Tbsp cocoa

1/2 cup butter

8 tsp Truvia
 For the cookies:
1. Preheat oven to 350 degrees Fahrenheit.

2. In large mixing bowl, cream butter with sweetener.

3. On low, add in salt, baking powder and flour.

4. Add in coconut milk as needed to make dough adhere to itself.

5. Place dough, 1/2 batch at a time, between two sheets of wax paper.

6. Roll to 1/4 inch thickness and cut into 1-1/2 inch circles.

7. Optional: Poke holes in the center of each cookie with a large straw).

8. With a spatula, carefully move cookies to a parchment lined cookie sheet.

9. Bake for 8 minutes or until bottom is a golden color.

Allow to cool on racks completely.

For the Toppings:


1. Preheat oven to 300 degree Fahrenheit.

2. On a parchment lined pan, spread coconut.

3. Check every 5-10 minutes, stirring occasionally, as coconut browns very quickly.
For the caramel:

1. Place all ingredients except vanilla in small saucepan.

2. Bring to boil over medium heat.

3. Boil 4 minutes, stirring constantly.

4. Remove from heat.

5. Let cool 5 minutes; stir in vanilla extract.

6. You can add more thickener as needed. If mixture separates, keep stirring to reincorporate all ingredients.
For the chocolate coating:

1. Combine cocoa, butter, and Truvia in a microwave safe dish.

2. Heat for 45 seconds on high and then stir to incorporate ingredients.

3. Heat for another 45 seconds, stirring every 20 seconds.
To assemble:  

1. Start by gently coating top and sides of each cookie with a minimal amount of caramel.

2. Coat with coconut.

3. Allow to rest for 30 minutes to allow toppings to adhere and dry slightly.

4. Make the chocolate coating per instructions.

5. Carefully coat bottom of cookie with chocolate.

6. Place on wax paper to dry.

7. Refrigerate remaining.

Jackie Potatoes

contributed by Shawna Hawkins

1 package of Frozen Hashbrowns

1 can of cream of chicken soup

1 cup of sour cream

2 cups cheddar cheese

1 stick of butter, melted

one sleeve of crushed ritz crackers, or you can substitute crushed cornflakes

mix together the hashbrowns, cream of chicken soup, sour cream, and cheddar cheese. Spoon into a greased 9×13 dish.

mix the melted butter with the crushed ritz or cornflakes and top the potatoes with the mixture

Bake one hour at 350.

Deb’s Healthy, Hot n’ Spicy Chicken

contributed by Deb Curtis Reno

Brown chicken breasts in a hot pan sprayed with pam.

Combine 1/2 c. chicken broth and 1/2 c. Louisianna Hot Sauce; pour over chicken.  Cover.

Bring to a boil then lower heat & simmer for 15 minutes.

Juicy!  Delicious!  (They’re really hot, so beware.)

Homemade Cream of Chicken Soup

contributed by Alison Alves

1 c. Magic Mix  (recipe to follow)
 3/4 c. Chicken Broth (either from a can, bouillon, or liquid from canned chicken)
 1 t. Dry Parsley
Dash of Onion Salt
Mix together with wire whisk over medium heat, stirring constantly.
 Bring to a boil and remove from heat.
Magic Mix
2 1/3 c. powdered milk
1 c. all purpose flour
 1 c. (2 sticks) butter, room temperature (NO margarine!)
Combine together in a mixer bowl.
 Whip up nice and thoroughly until the mixture resembles cornmeal.
 Put in the fridge and use for a variety of recipes, including condensed soups. (Using it for chocolate pudding is really good!)
Will keep in the fridge for several months.

Todd and Monica’s Chicken and Broccoli Cheddar Cheesy Rice Casserole

contributed by Todd Eby

4 Med Sized Chicken Breasts

2 Cups of Minute Rice (easy)

2 Cups Broccoli/ chopped

2 Carrots Med/ sliced

1/2 Cup Onion/ chopped

2 Tsp Salted Butter – I like real stuff ; )

3 Tbsp Olive Oil

1 Cup Chicken Broth

1 Cup Bread Crumbs

1/2 Cup Water

1 Can Campbell’s Cheddar Cheese Soup

2 Tbsp Spice Mix – Rosemary, Thyme, Garlic, Salt & Pepper

Directions: Lightly grease a small 8 x 8 metal baking pan with olive oil, lightly season w/some of the spice mix

add whole frozen chicken breasts, drizzle with olive oil and lightly season with the remaining spice mix

cover with foil

bake at 425° for 15 – 20 mins, uncover for 10.

While the chicken is cooking, cook 2 cups of minute rice in saucepan on stovetop

also prep and cut up all the veggies

in a separate sauce pan cook carrots (med-high) 1st in a 1/2 cup of water & 1 Tsp butter till tender, then added onion & broccoli to lightly cook and cover to steam approx. 5 mins

turn off burner and Let rest.

Remove chicken from the oven & chop to approx. 2” cubes.

Add 3/4 cup of chicken broth and 1 Tsp butter to the yummy drippings.

Assemble all ingredients in a 9 x12 glass baking pan – lightly grease with olive oil.

Add in the Cheddar cheese soup,

3/4 cup of drippings/broth mix, 1 Tbs of spice mix, then stir all together.

Bake uncovered for approx 20 mins at 425° (it will start getting nice & bubbly),

remove from oven then top with 1 cup of bread crumbs and drizzled the remaining 1/4 cup of drippings/broth onto the bread crumbs (approx.15mins w/ convection fan on)

just kept an eye on it till golden brown.

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