Artichoke Dip

• 1 cup of mayo
• 1 cup parmesan cheese
• 1 14 oz. can of artichoke hearts, drained and chopped.
• 8 oz. cream cheese
• 1 can diced green chiles
• 1 clove garlic

Stir together and bake at 350 for 20 minutes. Serve w/ a baguette, sliced, salted & peppered, and toasted in the oven. Or, chips. :)

Chocolate Chip Pudding Cookies

• 3 1/2 cups all purpose flour
• 1 1/2 tsp. baking soda
• 1 1/2 cups softened butter
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 pkg. JELLO brand Vanilla Pudding
• 1 1/2 tsp. vanilla
• 3 eggs
• 3 cups milk chocolate chips
• 1 1/2 cups chopped nuts (optional)

Mix flour w/ baking soda. Combine butter, sugars, pudding mix and vanilla in a large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chocolate chips and nuts. (Batter will be stiff) Drop by rounded teaspoonfuls onto a greased baking sheet. Bake at 375 for 8-10 minutes.

Kids Ritzy Chicken Fingers

• 6 boneless skinless chicken breasts cut into strips, thawed
• 2 cups crushed ritz crackers
• 1/4 cup parmesan cheese
• 2 tsp. garlic salt
• 1 tsp. seasoned salt
• 1 cup plain yogurt
• 1/4 cup butter, melted (optional)

Combine crushed crackers, parmesan cheese, garlic salt and seasoned salt in a shallow dish. Pat chicken dry and coat with yogurt. Dip each piece into crumb mixture and arrange in a 9 x 13 baking dish. Drizzle melted butter over top, if desired. Bake at 350 degrees for 45 minutes.

Crock Pot: Mustard Rubbed Pork Roast

• 1 Pork Roast
• Yellow Mustard
• Worcesteshire Sauce
• Garlic Powder

In a bowl, squeeze about 1/4 to 1/2 cup of yellow mustard, a few drops of worcestershire sauce and a sprinkling about a 1/2 tsp of garlic powder. Mix together and rub all over the roast. Place about 2 cups of water in the bottom of the crock pot and cook on low for 6-8 hours or on high for 4-5 hours. Shred the pork and make a gravy out of the drippings.

Serve w/ mashed potatoes and salad!

Crock Pot: Italian Chicken

• 4-6 frozen boneless skinless chicken breasts
• 1 10 3/4 oz. can Cream of Chicken Soup
• 1/2 cup water
• 1 packet of Good Seasons Italian Dressing Mix
• 1 8oz pkg of cream cheese, softened

Combine all ingredients except for the cream cheese and pour over chicken in crock pot. Cook on low 4-6 hours or high 4-5 hours. During last 1/2 hour - add softened cream cheese.

When done - stir well and break up chicken. Serve over rice!

White Bean Chili (AMAZING.)

My friend Kelley shared this recipe with me, and boy am I glad! It's a blue ribbon chili! I've shared it with a few family members needing a chili recipe for a cookoff, and they have all won!

• 3 cans of Great Northern Beans
• 1 medium jar of medium or hot salsa
• 1/2 t. Ground Cumin
• 1/2 t. Chili Powder
• 1 salsa jar of milk (after you dump in the salsa, use the jar to measure the milk!)
• 3 Chicken Breasts
• 1 lb. Monterey Jack Cheese

Mix beans, salsa, milk, cumin, & chili powder in a large saucepan - bring to a boil. In a pot, boil chicken til fully cooked then chop into bite size pieces, or shred it. Add the chicken to the mixture and then add MOST of your cheese. Save a little to top your chili with!