chicken and rice

6 bone-in chicken breasts
1 c. uncooked regular rice
1 can cream of mushroom soup
1 c. milk
1 pkg. onion soup mix

brown chicken in small amount of oil in skillet. spread rice in 9x13-inch baking dish. place chicken on top of rice. stir together soup, milk and soup mix until smooth and pour over chicken. seal with foil. bake at 350 for 1 to 1 1/2 hours. for crockpot, layer ingredients in crockpot and cook on high for 6 to 7 hours.

tomato artichoke soup

4 tbsp. butter
1 large onion, chopped
1 tbsp. minced garlic
1/2 t. dried thyme
1 15 oz. can artichoke hearts, coarsely chopped
1 28 oz. can chopped tomatoes with juice
4 c. chicken broth
2 15 oz. cans white beans (optional)
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream

In large saucepan, heat butter and saute the onion for 5 min. Add garlic and thyme, saute 1 min. more. Add remaining ingredients except sour cream. Cover, simmer for 30 min. Add sour cream. (Extra broth may be added if juices cook out.)

*Sue and Steph both got full batches, I split one between Carrie and Jodi. Let me know if you guys got enough!

Oatmeal Muffins

1 egg
2/3 c. cold cooked oatmeal
2 tbsp. oil
1 c. milk
1 tsp. cinnamon
2 1/2 c. flour
3 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt

Beat egg. Add oatmeal and oil, mixing well. Stir in milk. Mix flour, baking powder, sugar, salt and cinnamon. Add to oatmeal mixture and stir until moistened. Fill greased muffin cups 2/3 full. Bake at 400 for 20-25 minutes.

Coconut Cookies

2 1/2 c. sugar
1 c. shortening
2 eggs
2 tsp. baking powder
1 tsp. baking soda
3/4 c. sour milk
5 c. flour
1 tsp. salt
1 c. coconut

Beat sugar and shortening until fluffy. Add eggs. Mix in rest of ingredients. Roll into balls and dip in sugar. Place on cookie sheet sprayed with cooking spray. Bake 375 for 10 min. or until edges start to brown. Makes 5 dozen.

twice-baked sweet potatoes

I used yams. There is a difference, but I haven't ever used sweet potatoes. I like yams.

2 large yams (1 1/2 lb.)
2 oz. cream cheese, cubed
2 Tbsp. milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 c. pecan pieces

Heat oven to 425. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan. Bake 30 to 35 minutes or until tender.
Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potatoes; mash until blended.
Spoon potato mixture into shells; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

makes 4 servings, 1 stuffed potato half each.

Sweet and Sour Meatloaf

this is another repeat. Here is the original.