Chicken Salad Sandwiches

I literally just made these. As I was going back for seconds I made sure to measure everything out so that I could repeat it perfectly next time. I may have just been hungry, but I thought these were amazing!

Serves:1

Ingredients:
1/3 C Canned or Shredded Chicken
2 t Ranch Dressing
1 t Zesty Italian Dressing
1/2 t Spicy Brown Mustard
1 Slice American (or whatever you perfer) Cheese
2 Slices of Bread(Better bread makes the whole sandwich better!)
Crunchy Lettuce

Directions:
Mix the first 4 ingredients and spread on the bread. Add the cheese and lettuce. Enjoy!

Hershey's Best Brownies

These are my specialty! I get a lot of requests to make these brownies; I almost have the recipe memorized. I hope you enjoy them as much as we do.

Ingredients:

1 C butter

2 C sugar

2 teaspoons vanilla

4 eggs

¾ Cups cocoa

1 C flour

½ teaspoon baking powder

¼ teaspoon salt

1 Cup chopped nuts

Directions:

Preheat oven to 350. Grease 13” x 9” pan. Microwave butter for 2 minutes, or until its melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each. Add cocoa, beat until well blended. Add flour, baking powder, and salt; beat well. Stir in nuts. Bake for 30 - 35 minutes, until sides just pull away from pan.

Taken from: Hershey Homemade Cookbook

Favorite Chili

This kid friendly chili recipe has won two awards. Just last week, I walked off with a cute Thanksgiving apron as a prize in the church chili cook-off.

Ingredients:
2 cans of kidney beans
2 cans of tomato sauce
1 pound browned ground beef
1 Tablespoon dried minced onions
2 teaspoons garlic powder
3 Tablespoons chili powder
1 teaspoon black pepper
2 teaspoons cumin

Directions:
Place ingredients in a crock pot and stir together. Cover and cook on low for 10 to 12 hours, or on high for 5 to 6 hours.

Serve with cornbread.

Serves 8 - 10 people.

Taken from: Rival Slow Cooker Recipe Book
Adapted by: Raejean

Oreo Bars

We're on a Rice Krispy Treat roll. This recipe doesn't have Rice Krispies, but substitutes crushed Oreos instead.

Ingredients:

One 16 oz package of Oreo Cookies
5 cups large marshmallows
4 tablespoons butter

Directions:

Butter an 8X8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up two sides of the pan and overhang slightly on both ends. Butter paper; set pan aside.

Crush Oreos in a large zip-lock bag until ground.

In a large, microwave safe bowl, melt butter and marshmallows in the microwave until puffed, about 1½ - 2 minutes. Stir in ground Oreo Cookies until combined. Transfer to prepared baking pan. Using a piece of wax paper, press rice mixture evenly into prepared pan.

Let set up for at least 10 minutes. Cut into bars and serve.

Yields: 16 bars

Taken from: Sweet Peas Kitchen

Caramel Krispies

Ingredients:

1 Cup butter

2 Cups Brown Sugar

1 Cup Karo Syrup

1 Can Sweetened Condensed milk

12 Cups Rise Krispies

Directions:

Mix butter, brown sugar and Karo Syrup. Boil for 3 minutes. Take off heat and add sweetened condensed milk. Boil for 3 more minutes and then add Rice Krispies. Put in 9x13 dishes and let cool.

Taken from: It's a Daisy Day blog