Chicken Pillows~~~~Courtney Brown

8 oz. cream cheese ( I use the chive and onion flavor)
2-3 c. chicken shredded
crescent rolls
1 can cream of chicken soup
1 c sour cream
bread crumbs
melted butter

mix cream cheese and chicken together. Put mix onto a crescent and roll up crescent. Pinch off sides. Roll in melted butter and then bread crumbs.
Bake at 375 for 20 minutes on flat cookie sheet.

Sauce:
1 can cream of chicken soup
1/2 c milk
combine and warm on stove, then add 1 cup sour cream. Mix well and pour over chicken pillows.

Nauvoo Syrup-Sheia Korth

1 cup sugar
1/2 cup buttermilk*
1/2 tsp soda
1 cup butter or margarine
1 tsp corn syrup
1/2 tsp vanilla

Mix all dry ingredients in a LARGE sauce pan then add the wet ingredients (EXCEPT vanilla). Bring to a boil on Medium-high. Turn down but let boil for 5 minutes. Watch carefully as it "grows"! Remove from heat and add vanilla.

*Can use powdered buttermilk ( add 2 TBS powdered buttermilk to dry ingredients and 1/2 cup water to wet)

Apple Cider Syrup-Melanie Ferguson

Mix in sauce pan

• 1/2 cup sugar
• 4 tsp corn starch
• 1/2 tsp cinnamon

Add

• 1 cup apple cider or apple juice
• 1 TBS lemon juice
• 2 TBS butter

Cook all ingredients except butter over medium heat. Heat until thick and bubbly. Cook 2 more minutes. Remove from heat. Stir in butter.
Makes 1 1/3 cups syrup.

Pumpkin Waffles-Sheia Korth

with Apple Cider Syrup

• 2 cups all purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
  
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 4 tablespoons butter , melted
• 2/3 cup canned pumpkin
  

1. In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
2. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin.
3. Pour the wet ingredients over the flour mixture and stir just until combined.
4. Coat the preheated waffle iron with cooking spray or vegetable oil.
5. Pour the waffle batter onto the center of each section of the iron.
6. Cook the waffles for about 4 to 5 minutes.
7. Serve immediately with syrup and butter.

Zucchini Soup - Sarah Nielson

• 3 1/2 cups diced zucchini
• 1/2 cup chopped celery
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/2 cup margarine
• 1 tablespoon all-purpose flour
• 1 3/4 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/4 cups water
• 2 cubes chicken bouillon
• 1/2 cup sour cream

1. In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
2. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
3. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
4. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.

I like to serve it in soup bowls with shredded Parmesan cheese on top.

Navajo Tacos (good freezer meal) - Erin Abrams

3 cups cooked chicken
1 15-oz can refried beans
1/4 cup water
2 cups chicken broth
1/3 cup flour
1/2 cup butter
1 4-oz can chopped green chilies
1 10-oz can tomatoes with chilies (or Wal Mart has "chili-ready tomatoes")
1 package flour tortillas
2 cups shredded cheddar cheese

Shred or cube chicken, set aside. Heat refried beans and mix with 1/4 cup water to make spreadable, set aside. In saucepan combine chicken broth and flour. Add butter, green chilies, and tomatoes with chilies. Heat until the butter is melted and continue cooking until sauce is thick and bubbly. In greased pan (1-9X13 or 2-9X9) make the following layers using half for both layers: torn tortillas, refried beans, cheese, chicen and sauce. Repeat layers using remainder of ingredients. Cover with tin foil. Bake for 1 hour at 350 (remove foil for last 10-15 minutes). Top with cheese. Serve with shredded lettuce, sour cream and salsa. **Can also freeze this meal in greased foil pan. To serve, thaw, then cook as directed above.

Chicken Ham Roll-Ups (good freezer meal) - Erin Abrams

6 boneless skinless chicken breast halves
6 slices ham
3 T butter
1 can cream of chicken soup
1/2 cup sour cream
1 t Worcestershire sauce

Flatten chicken between two sheets of wax paper. Top each piece of chicken with a slice of ham. Roll up and secure with toothpicks. Heat butter in skillet. Lightly brown chicken on all sides. Place in greased baking dish. Combine soup, sour cream and Worcestershire sauce. Pour sauce over chicken rolls. Bake uncovered for 30 minutes at 350. **Can also freeze this meal. To serve, thaw and then cook as directed above.

Meatball and Pineapple Hoagies-Sarah Nielson

• 1 large sweet onion, halved and sliced (2 cups)
• 2 Tbsp. olive oil
• 1 16-oz. pkg. frozen cooked meatballs, thawed
• 1 cup peeled, cored pineapple, chopped
• 1 cup desired chutney (I use mango)
• 1/4 tsp. crushed red pepper
• 4 hoagie buns, split and toasted

In a large skillet cook onion in hot oil over medium heat for 8 minutes, or until tender, stirring frequently. Stir in meatballs, pineapple, chutney, and crushed red pepper. Cover skillet; cook 3 minutes more, or until heated through, stirring once. Serve in buns. Serves 4

Recipe from: http://www.bhg.com/