Here's a sneak peek at some easy dinner
recipes inside our cookbook!
Creamy Broccoli Chicken
1 can cream of broccoli
soup
4 boneless chicken breasts
1 cup of milk
½ bag frozen broccoli
Place the chicken in the
crock pot and cover with frozen veggies, soup, and milk. Add salt and pepper
to taste and cook on low about 8 hours or high 4-6 hours. Serve this chicken
over rice.
Candy Bar Pie
4 oz. Philadelphia cream cheese, softened
1 Tbsp. milk
1 container (12 oz) Cool
Whip whipped topping, thawed, divided
2 pkgs. (2.7 oz each) chocolate-covered
caramel peanut nougat bars, chopped
1 ¾ cups cold milk
2 pkgs. (4 serving size)
Jell-O chocolate flavor instant pudding
1 Keebler chocolate pie
crust (6 oz)
Mix the cream cheese and
1 Tbsp. milk in a bowl with a wire whisk until smooth. Gently stir in 2 cups
of whipped topping and chopped candy bars; set aside. Pour 1 ¾ cups milk into
another bowl. Add the pudding mixes. Beat
with a wire whisk for 1 minute. Gently stir in ½ cup whipped topping. Spread half of the pudding mixture on the bottom of the crust. Spread
cream cheese mixture over the pudding mixture. Top with remaining pudding mixture. Put the pie in the fridge for 4 hours until it is set.
Garnish with the remaining whipped topping.
1 pkg. refrigerated crescent
rolls
Prepared mustard
¼ cup shredded Cheddar
cheese
¼ cup finely chopped fully
cooked ham
Preheat oven to 375 degrees. Unroll the crescent rolls and tear along perforations.
They should now resemble the shape of a triangle. Put the triangles on
a cookie sheet and spread mustard on each one. Add some cheese and ham to each
of the triangles. Roll the dough toward the point, starting at the wide end. Fold the ends in slightly. Bake for about
10 minutes or until golden brown.
