Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Poultry

4 chicken breasts, no skin, no bone, R-T-C
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 medium onion — thinly sliced
1/2 teaspoon garlic powder
2 tablespoons flour
1 envelope instant chicken broth
1 cup boiling water
1/2 cup dry white wine
1 teaspoon tarragon leaf — crumbled
1 8 oz sour cream

Sprinkle chicken breasts with salt and pepper.

Melt butter in a large skillet. Add chicken and brown on all sides. Remove chicken and keep warm.

Add sliced onion and garlic powder to skillet; cook until onion is tender. Stir in flour and chicken broth. Gradually stir in boiling water and wine. Cook, stirring constantly, until sauce thickens and bubbles.

Lower heat; stir in tarragon; return chicken pieces to sauce. Baste chicken with the sauce; cover and simmer until chicken is tender, about 30 minutes.

Arrange chicken on warm serving dish or deep platter. Stir sour cream into sauce in skillet; taste; add salt and pepper, if needed. Blend thoroughly; heat but do not boil. Pour sauce over chicken.

Per Serving (excluding unknown items): 548 Calories; 30g Fat (51.2% calories from fat); 55g Protein; 8g Carbohydrate; 1g Dietary Fiber; 200mg Cholesterol; 810mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

NOTES: From Family Circle

Serve with a sald, rice and green beans or broccoli.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Crock Pot Soup

1 pound ground beef
1 medium onion
2 stalks celery
1 large can tomato sauce
2 12 oz. cans tomatoes
2 cans kidney beans
Elbow macaroni

Cook meat, onion, and celery until brown and vegetables are tender.

Put in Crock Pot and add all other ingredients but macaroni. Cook 6 to 8 hours on low. Add elbow macaroni last 10 minutes or cook macaroni and add to bowls when serving.

Per Serving (excluding unknown items): 482 Calories; 21g Fat (38.6% calories from fat); 29g Protein; 47g Carbohydrate; 18g Dietary Fiber; 64mg Cholesterol; 335mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 3 Fat.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Wok

4 slices bacon — cooked and crumbled
4 chicken breasts, no skin, no bone, R-T-C — cut in bite size
pieces
1 onion — chopped
1 carrot — sliced
2 stalks celery — sliced
1/2 head small cabbage — chunked
4 packages Ramen Chicken Noodle Soup

Use a Wok. Cook bacon. Use some of the bacon drippings to cook the chicken about 10 minutes. Remove chicken to dish. Add some more fat or oil. Cook vegetables for about 5 minutes. Add a bit of water. Cover and cook another 2 minutes.

Cook ramen noodles as directed. Break them up before adding to water. Drain and rinse.

Sprinkle flavor pkgs from noodles over vegetables. Stir and cook about 2 minutes more. Then add meat. Add noodles, salt, pepper and soy sauce. Toss and serve.

Per Serving (excluding unknown items): 168 Calories; 5g Fat (25.9% calories from fat); 28g Protein; 2g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 125mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fat.

NOTES: From Lia Anderson

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Pies

1 9 inch pie shell
1/2 cup chocolate Chips
3 eggs — beaten
6 tablespoons butter — melted
1/3 cup sugar
1/4 cup brown sugar
3/4 cup Karo syrup
1 tablespoon flour
1 1/4 teaspoons vanilla
2 tablespoons bourbon
1 cup tasted pecans — chopped

Bake pie shell 5 minutes.
Sprinkle chocolate chips in pie shell. Add all other ingredients but nuts, beating constantly until well mixed. Then add nuts. Add Vanilla-almond whipped cream. Pour into pie shell. Bake 45 minutes.

Per Serving (excluding unknown items): 421 Calories; 21g Fat (43.4% calories from fat); 4g Protein; 56g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol; 301mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 Fat; 3 Other Carbohydrates.

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cakes

3/4 cup butter — softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1 1/2 cups milk

Let butter and eggs stand at room temperature for 30 minutes. Lightly grease bottoms of three 8 x 1 1/2 – inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
Bake in a 350° oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on racks. If desired, frost with Chocolate-Sour Cream Frosting; top with white and dark chocolate curls and candied nuts. Cover and store frosted cake in the refrigerator.

Yield: “3 8 inch cake pans”

Per Serving (excluding unknown items): 358 Calories; 15g Fat (35.6% calories from fat); 6g Protein; 54g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 376mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

NOTES: From Better Homes and Gardens Magazine

Recipe By :
Serving Size : 20
Preparation Time: 0:00
Categories : Cakes

1 12 ounces package Mini Chocolate Chips
1 cup graham cracker crumbs
1/2 cup butter — melted
1 cup pecans — chopped
Cake:
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 cups flour
1 teaspoon soda
1 teaspoon salt
5 tablespoons cocoa
1 1/2 cups buttermilk
1 tablespoon vanilla

Mix together the chocolate chips, graham cracker crumbs, butter and pecans. Divide and put in bottom of 3 – 8 inch cake pans.

Cake:

Cream together the butter and sugar. Add the eggs. Mix well. Then add dry ingredients alternately with buttermilk. Mix after each addition.

Pour into the 3 cake pans. Bake at 350 degrees 30 minutes.

Frost with favorite chocolate icing.

Description:
“Cake”
Yield: “3 layers”

Per Serving (excluding unknown items): 258 Calories; 14g Fat (48.4% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 253mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

NOTES: From Jean Jackson, Jackson, Mississippi

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast Cakes

1/2 cup butter — softened
1/2 cup sugar
2 large eggs
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
8 ounces sour cream
1 teaspoon vanilla
1 cup semisweet chocolate chip
1 teaspoon ground cinnamon

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

Spread half of batter into a greased 9-inch square pan. Sprinkle with chocolate morsels and cinnamon. Spread remaining batter over chocolate layer.

Bake at 350° for 35 minutes or until cake begins to leave sides of pan; cool in pan on a wire rack. Cut into squares.

Yield: “9 inch square pan”

Per Serving (excluding unknown items): 3571 Calories; 202g Fat (49.4% calories from fat); 54g Protein; 412g Carbohydrate; 18g Dietary Fiber; 773mg Cholesterol; 3213mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 39 Fat; 14 Other Carbohydrates.

NOTES: Southern Living

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cakes

1/2 cup butter — softened
6 tablespoons granulated sugar
6 tablespoons brown sugar
1/2 teaspoon vanilla
1 egg
1 cup plus 2 teaspoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Topping:
1/2 cup brown sugar
1 egg
1/2 teaspoon salt
1 6 ounce package chocolate chips
1/2 cup pecans — chopped
1/2 teaspoon vanilla

Cream butter and sugar. Beat in egg. Stir in dry ingredients. Place 1 rounded tablespoon of batter into cupcake cups.

Bake 375 degrees 10 to 12 minutes. Remove and spoon 1 tablespoon of topping over each cup cake.

Bake another 15 minutes.

Topping: Beat sugar, egg, and salt until very thick. Then stir in chocolate chips, nuts, and vanilla.

Description:
“Cake”
Yield: “12 each”

Per Serving (excluding unknown items): 243 Calories; 16g Fat (55.3% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 326mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

1/2 cup shortening
1 2/3 cups granulated sugar
2 teaspoons vanilla
2 eggs
2 1 oz. squares unsweetend baking chocolate — melted
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk

Cream shortening, sugar and vanilla. Beat in eggs, then chocolate. Add dry ingredients alternately with milk.

Shape in 1 inch balls and roll in powdered sugar. Bake on greased cookie sheet 15 minutes at 350 degrees. Cool a little before removing from pan.

Description:
“Cookies”
Yield: “3 dozen”

Per Serving (excluding unknown items): 3334 Calories; 118g Fat (31.5% calories from fat); 41g Protein; 533g Carbohydrate; 7g Dietary Fiber; 435mg Cholesterol; 2229mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 22 Fat; 22 1/2 Other Carbohydrates.

NOTES: From Pat Cook when we lived in Etowah, TN

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

2 sticks butter
4 cups sugar
6 Tablespoons cocoa
1 cup whole milk
3 cups quick cooking oats
1 cup Peanut butter plain or crunchy
2 teaspoons vanilla

Melt butter and add sugar, cocoa, and milk. Bring to a roiling boil. Then boil for 4 minutes. Remove from heat. Add peanut butter and stir until melted. Add oats 1 cup at a time, stirring after each addition. Then add vanilla.

Drop onto foil or wax paper and let harden.

Enjoy!

Description:
“No bake”
Yield: “48 cookies”

Per Serving (excluding unknown items): 5904 Calories; 212g Fat (31.2% calories from fat); 55g Protein; 994g Carbohydrate; 36g Dietary Fiber; 530mg Cholesterol; 2017mg Sodium. Exchanges: 12 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 42 Fat; 53 1/2 Other Carbohydrates.

NOTES: Jackie ~ next to Shawn at the beauty shop.