MOZZARELLA CHEESE PUFFS

These are so good and real easy to make.

1 Cup Water  
1/2 Cup Butter or Marg.
1/2 Cup Plus 2 Tablespoons All Purpose Flour
1/2 Cup Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
3 Eggs
8 oz. Mozzarella Cheese, shredded
11/2 Cups Grated Parmesean Cheese

Preheat the oven to 350. Put the water and butter in a medium size sauce pan and bring to a boil over medium heat. Remove the pan from the heat and stir in the flour, bread crumbs, salt and pepper. Cook over low heat, stirring for 1 minute. Pour the mixture into a bowl. Add the eggs one at a time mixing well after each addition. Beat in the mozzarella cheese. Drop the mixtue by teaspoons full onto a sprayed baking sheet. Sprinkle with parmesean cheese. Bake until puffed and golden brown about 15 minutes.

SOUR CREAM CHICKEN BAKE

4 Cups Cooked and Diced Chicken

1 (8oz.) Bag Medium Egg Noodles, cooked and drained
1 Small Can Mushrooms, drained
2 Cans Cream of Chicken Soup
1 (16oz). Sour Cream
8 oz. Swiss or Monz. or Italian Cheese

Preheat the oven to 350. Spray a 13x 9 glass dish. Cook the noodles until done but not mushy. Combine the chicken, noodles, mushrooms soup and sour cream together. Pour into the dish. Bake for 45 minutes. When almost done sprinkle the cheese on and let it melt. I cover mine with foil so the noodles will not dry out. Take the foil off when melting the cheese but watch as it will burn easy.

CHICKEN AND STUFFING IN A SKILLET

2 Tablespoons Butter or Marg.
4 Skinless and bonless chicken breasts
1 Box Stuffing Mix For Chicken
1 Can (103/4oz.) Cambell's Condensed Cream of Mushroom Soup
 1/2 Cup Milk
3/4 Cup Cheddar Cheese, shredded
In a large skillet melt the butter or marg. over medium heat. Add the chicken and cook for 15 minutes or until it is no longer pink and done. Remove the chicken from the skillet. Prepare the stuffing in the skillet and let it stand for 2 minutes. Take off heat for this. Return to heat after standing and put the chicken back in. Mix the soup and milk together and pour over the chicken. Sprinkle with the cheese. Cover and let it heat through on low.

CHEDDAR AND PARMESAN POTATOES

1/4 Cup Butter or Blue Bonnet Marg.
1/4 Cup Flour
2 Cups Milk
1/2 Teaspoon Salt
1 Cup Cheddar Cheese, shredded
5 Cups Peeled, Sliced Potatoes, cooked and drained
1/2 Cup Bread Crumbs

In a medium pot melt the butter over low heat. Then stir in the flour until it is smooth. Add the milk. Cook and stir over medium heat until it thickens. Remove fromt he heat and add the salt and cheeses. Stir until the cheddar cheese melts. Place the potatoes in a greased 2 quart baking dish and add the cheese mixture, stirring to mix. Sprinkle the bread crumbs on top. Bake uncovered at 350 for 30 to 40 minutes. Wach as the bread crumbs may scorch on top. Can cut the heat down if they start to scorch.

ROTISSERIE CROCK-POT CHICKEN

Have you been to Sam's Club and got one of their big fat rotisserie chickens. They are to die for. There is just something about the taste of them at Sam's that to me are different from the other stores. This recipe is a  very good recipe for this kind of chicken. But you have to be sure and put crumbled up foil balls in the bottom of the crock-pot for it to lay on or it will just taste like cooked chicken. The rub gives it a great flavor and the bones and broth that is left when you debone and recook it for 2 hours with some extra water in the crockpot is great for chicken soup. Take out the foil balls when makeing the broth.


2 Teaspoons Salt 
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Fresh Ground Black Pepper
1 Medium or Large onion, quartered
1 Large Roasting Chicken or Regular Chicken

In a small bowl combine all the spices and mix good. Wash the chicken and take out the paper pack that has the neck and liver and gizzard in it. Make sure you find it. Look on both ends. After washing, pat dry. Rub the spice mixture into the chicken and make sure it is evenly put all over it and down into the skin. Crumble up pieces of aluminum foil and lay all down in the bottom of the crockpot. This keeps it up out of the juice. Next add the onion on top of the foil. Lay the chicken on top of the onion. Do not put any water or liquid in the crockpot as it makes it's own juice. Cook on high for 1 hour and then on low for 6 hours or until done. Serve while hot. If you want to use the chicken for salads or sandwiches then debone it and put the bones and skin back in the crockpot after removing the alum. foil. Add 6 to 8 cups  water to the juice and let this cook for 2 hours and then strain. Ref. or freeze this broth until you need it.

MAKING RANCH DRESSING

Dressing is getting higher and higher as more people are starting to eat more healthy. This recipe works real good and it may not be as good as Hidden Valley Ranch, it is good and most of us have the ings. for it all ready.

5 Tablespoons Dried Minced Onions
7 Teaspoons Parsley Flakes, crushed
3 Teaspoons Sea Salt or less
11/2 Teaspoons Garlic Powder

Mix all of this together and store in a pint jar.
For making the dressing: Mix 2 Tablespoons of the dry mix with 1 cup Kraft Mayonnaise or any other type mayo. Then add 1 cup buttermilk or sour cream. Buttermilk is the best and if you don't have buttermilk just use 1 cup regular milk and 1 tablespoon lemon juice or 1/2 tablespoon of real lemon and stir good and let sit until milk thickens.
For making dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up the dressing or dip a few hours before using to let the flavors blend. Store in a air tighter container with a lid on. Keep ref.

KEEP THE FIZZ IN SODA POP

These days with a carton of soda pop costing  as much as a good t-bone steak or a gallon of milk you have to have a way to try and not waste it.
 If you you buy 2 liters of soda most time after you have drunk a cup or two out of it is goes flat. But if you will put the lid back on it , tight but not real, real tight and then shake it good  even if it does fizz it will get hard again and not go flat for at least 2 weeks.  Even a 16 oz. pop will keep by just doing this one simple thing.
But do not shake and shake as the bottle will get to tight and may explode. Let it settle down and do not take the lid back off after shaking it for a few minutes. When taking the lid back off to reuse it make sure you untighten the lid easy.
I have tried this many times and it does work even with the 16oz. sodas or pops as we Ky. people call it. You can keep a empty 16oz. bottle to use if you have a can of pop and just drink half of it. Pour it into the bottle , put the lid back on and shake it. I found this online somewhere in the computer world and gave it a try as we are always wasting pop and it will work. I have told many people about this and they can't believe that they have wasted so many pops. Just make sure it gets hard when you feel of the bottle. Give it a try and see if it works for you.