Butternut Squash Soup

Butternut Squash Soup                      


1 lg squash cubed

2-3 onions

1 red & 1 green bell pepper

4-5 carrots

2-3 apples


cook in large stock pot, add water, ( not enough to cover ingredients with water)

add 2-3 tbsp chicken bullion

boil and cook down, season to taste with salt & pepper

blend & pulse in blender

put back in pot add 1 cube butter 1 pint 1/2 & 1/2 or whipping cream

taste and re-season as needed

top with parmesan cheese to serve


4 chicken breast, 1 packet Fiesta Ranch mix (by the salad dressing), 1 can black beans, 1 can Rotel, 1 can corn not drained, 1 block cream cheese. On high in the slow cooker for 4 hours or 6 on low. Eat over rice or with tortillas! Oh. My. Heavens!!! 

Our Mom's "Famous Chip" Cookies by Lynae Christensen

Our Mom’s “Famous Chip” Cookies


2 c butter                                             2 tsp baking powder

2 c sugar                                              2 tsp soda

2 c brown sugar                                     8 oz ground chocolate bar

4 eggs                                                  1 bag milk chocolate chips

2 tsp vanilla                                         ½ bag white chocolate chips

4 c flour                                               ½ bag butterscotch chips

5 c ground oatmeal                              ½ bag peanut butter chips

1 tsp salt                                              2 c chopped pecans


Cream butter and sugars together. Blend in eggs and vanilla. Add in dry ingredients, then mix in chips, chocolate bar, and nuts. Form into balls and place on a cookie sheet. Bake at 325 for 15 minutes. Makes 7 dozen cookies. I usually cook some, then ball out the rest and freeze on a cookies sheet. When frozen, put in a ziplock bag for your own bake and serve cookies.


Apple Crisp



4 C. Apples – peeled and sliced

¼ C. Water

1 C. Flour

2/3 C. Butter

1 1/3 C. Sugar

1 tsp. Cinnamon

1 tsp. Salt

Butter a 9x13 baking dish, spread apples evenly in pan,

And pour water over apples. In a bowl, mix remaining ingredients,

Sprinkle over the apples. Bake at 350 degrees for 50 min. to 1 hour.


Chicken Cordon Blue Casserole

1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
¼ pounds Thin Sliced Baby Swiss Cheese
4 Tablespoons Butter
4 Tablespoons Flour
3-¼ cups Milk (I Used Whole Milk)
2 Tablespoons Fresh Squeezed Lemon Juice
1 Tablespoon Dijon Mustard
1-½ teaspoon Salt
½ teaspoons Smoked Paprika
¼ teaspoons White Pepper
6 Tablespoons Butter
1-½ cup Panko Bread Crumbs
¾ teaspoons Seasoning Salt
1-½ teaspoon Crushed Dried Parsley
Preparation Instructions
Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Potato Soup

Potato Soup
From Jamie Jensen
2 large or 6 small cans of chicken broth
Potatoes, any type, I like red the best, unpeeled and cut chunky
1 whole onion chopped
1 stick butter
1 quart half & half
Corn starch
Crumbled bacon
Grated Cheese
Salt & Pepper to taste
  1. Sautee butter and onions in a large soup pot, until onions are clear.
  2. Add chicken broth and potatoes.
  3. Cook until potatoes are until almost done, add half and half and then thicken with cornstarch to desired thickness.
  4. Salt & pepper to taste.
  5. Serve with bacon and cheese.
  6. Parsley & Green onions also optional

Audy's Award Winning Dutch Oven Taco Soup

2 lbs. hamburger
1 onion
2 tsp garlic, chopped
6 tsp dry chicken bouillon
4 cups water
1 can Ro-tel tomatoes w/ green chilies
1 can diced tomatoes
1 pkg dry taco seasoning mix
1 pkg dry ranch dressing mix
1 can corn
1 can pinto beans
1 can black beans
8 oz. mild cheddar cheese
12 oz bag Fritos or Doritos

Brown burger in lg pot or Dutch oven, chop the onion, add to burger, add garlic and cook throughly.
Drain grease, combine bouillon, water, tomatoes, dry mixes, corn and beans to burger mixture.  Bring to a boil, stirring occasionally.  Simmer for 20 minutes.  Serve in bowls, with cheese and chips. Sour cream optional.  Serves 8

Chicken, Pesto & Tomato Flatbread Recipe
Submitted by Melissa Allred
The Pampered Chef ®



2-3 plum tomatoes
1/2 tsp. (2 mL) kosher salt
3 tbsp. (45 mL) plus 1 tsp. (5 mL) olive oil, divided
1 pkg (11 oz.) refrigerated thin crust pizza crust (see Cook’s Tip)
1 cup (250 mL) loosely packed fresh basil leaves
1/4 cup (50 mL) pecan halves, toasted
1 oz. (30 g) Parmesan cheese, divided
2 cups (500 mL) shredded Provolone cheese (8 oz./250 g), divided
2 cups (500 mL) diced cooked chicken breasts
2 garlic cloves, pressed


1. Preheat oven to 425°F (220°C). Line Stackable Cooling Rack with paper towels. Slice tomatoes using Ultimate Mandolin fitted with v-shaped blade. Place tomatoes on cooling rack; sprinkle with salt. Let stand 10 minutes or until salt is dissolved. Blot tops of tomatoes with paper towels; set aside.

2. Brush Large Bar Pan with 1 tsp. (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll crust onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 11-13 minutes or until golden brown.

3. Meanwhile, finely chop basil and pecans using Food Chopper. Grate Parmesan cheese using Microplane® Adjustable Grater. Combine basil, pecans, half of the Parmesan cheese, half of the Provolone cheese, chicken, remaining 3 tbsp. (45 mL) oil and garlic pressed with Garlic Press in Classic Batter Bowl; mix well.

4. Remove pan from oven to cooling rack. Sprinkle crust with remaining Parmesan cheese; top with tomatoes, chicken mixture and remaining Provolone cheese. Bake 5-7 minutes or until cheese is melted. Cut into squares using Pizza Cutter.

Yield: 8 servings

Nutrients per serving: Calories 350, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 45 mg, Carbohydrate 21 g, Protein 22 g, Sodium 630 mg, Fiber 1 g

Cook's Tip: If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough. Unroll crust over bottom of pan. Bake 16-18 minutes or until golden brown. Proceed as recipe directs; baking 6-8 minutes.<