Chicken Enchiladas

3-4 Chicken Breast Cooked and Shredded
1 1/2 Cups of Salsa
1 Cup of Sour Cream
1 Can Cream of Chicken
Shredded Cheese
8-10 Flour Tortillas

Combine Chicken, 1/2 Cup of Salsa and Sour Cream in a bowl.
Spoon into Tortillas and Place in Greased 13x9 Pan.
Combine Cream of Chicken and 1 Cup of Salsa and Pour on Top.

Bake at 350 for 30 minutes.
Sprinkle Cheese on top for the last five minutes.

Adam isn't a fan of Sour Cream and Cream of Chicken Soup, but he will eat these because the Salsa covers the flavor!

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Pumpkin Chocolate Chip Cookies

I am not a fan of Pumpkin Pie, but I love these cookies. I got this from my roommate, Jacquie.

2 c white flour

1 c rolled oats

1 tsp baking soda

1 tsp cinnamon

1 c butter/margarine

1 c brown sugar

1 c white sugar

1 egg

1 tsp vanilla

1 c pumpkin

1 c chocolate chips

Mix flour, oats, baking soda and cinnamon.
In a large bowl, cream together butter, brown sugar and white sugar (beating until light and fluffy).
Add Egg and Vanilla and mix thoroughly.

Alternate adding globs of pumpkin and spoonfuls of dry ingredients into the wet mixture.
Stir well after each spoonful is added.
Continue until all ingredients are used.
Stir in Chocolate Chips.

Drop Dough onto greased cookie sheet

Bake @ 350 for 20-25 min.

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Bubble Bread

Amanda made this a lot for us at school in Idaho. It is so good. It's like Monkey Bread.

1 stick of butter melted in the microwave
1 cup of brown sugar
½ of the bag of cook and serve butterscotch pudding
Rhodes white dinner rolls (in the freezer section)

Spray Bunt Pan with Cooking Spray.
Line up Pan with Rhodes rolls (it should make two rows).
Sprinkle Butterscotch Pudding over the rolls (still in powder form).
Then Sprinkle Brown Sugar.
Next, Drizzle the butter over the rolls.
Place a piece of plastic wrap light over the pan and let it sit over night.

In the morning, Preheat oven to 350 and bake for about 25 minutes.
As soon as you take it out of the oven, dump on a cookie sheet (if you let it cool, it won't dump out easily).

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Chicken Noodle Soup

I made Chicken Noodle Soup for dinner and I think it turned out great!

8 cups water (ended up being about 11-12 cups of water)
2 boneless skinless chicken breasts
2 sticks of celery (more if you want more)
2 cups of egg noodles (I used the bigger one and it comes in a 16 oz bag)
4 cans of chicken broth
8 chicken bullion cubes

I put the 8 cups of water, 4 bullion cubes and the chicken in a pot and boiled the chicken until it was cooked all the way through.

Then I took out the chicken and cut it up into small chunks or shreds and put it back in the pot.

I cut up the celery and dumped it in the pot.

I added the four cans of chicken broth and brought it all back up to a boil.

Then I added the bag of egg noodles.

The noodles sucked up so much of the liquid, that I ended up added about 3-4 more cups of water.

Then I added four more bullion cubes so that the water didn't dilute the chicken flavor and I let it all simmer for about an hour.

It made a huge pot. It served 6 adults and 1 kid and I still had some left over!

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