Chicken Salsa Soup

4 chicken breast cooked and cubed
1 ¾ c. water
1 ¾ c broth
1-2 tbsp chili powder
1 ½ c frozen corn
1 c chunky salsa
shredded cheese
Sour cream
Tortilla chips

Bring water, broth, chicken and chili powder to boil. Reduce heat and cook 8 minutes. Add corn and cook uncovered 5 minutes or until chicken is done. Stir in salsa and serve with cheese, sour cream and chips.

Chicken Parmesan

3 Tbsp fine dry bread crumbs
2 tbsp Parmesan cheese
1 tsp parsley
½ tsp basil
1/8 tsp garlic powder
¼ c milk
4 boneless chicken breast

Combine dry ingredients. Dip chicken in milk then roll in crumb mixture. Place in 13x9x2 baking dish and bake at 425 for 10-15 minutes

Chicken Enchiladas

4 chicken breast cooked and cubed
1 cans cream of chicken soup
8 oz sour cream
4 oz green chilies chopped
1 small onion chopped
10 tortilla
2 c shredded cheese

Cook chicken with onions until chicken is cooked through and onions are soft. Mix soup, sour cream and green chilies and add to chicken and onions. Layer tortillas, chicken mixture in a 13x9 dish. Top with cheese and bake at 350 for 25-30 minutes.

Cheesy Crab Dip

8 oz cream cheese softened
½ c mayo
1 clove garlic pressed
8 oz crab chopped
4 oz shredded Swiss cheese
½ c thinly sliced green onions
¼ c diced red bell pepper
1 tbsp lemon juice
1 tsp hot sauce
¼ c sliced almonds chopped
¼ c Parmesan cheese

Preheat oven to 350. Mix together all ingredient except almonds. Top with almonds and bake 25-30 minutes.

Buffalo Chicken Dip

8 oz cream cheese
½ c ranch dressing
¾ c hot sauce
2 c chicken breast, cooked and shredded

Mix together until smooth and bake at 350 for 20 minutes.

Carmel Cream Brownie Trifle

1 box fudge brownie mix
Water
Oil
Eggs
Chocolate fudge instant pudding
2 c milk
¼ c caramel
8 oz cool whip
1 c chopped nuts

Preheat oven to 350. Prepare brownie mix according to directions and bake for fudge like brownies in a 13x9 pan and cool completely. Make pudding and refrigerate. Cut brownies into 1 inch squares. Stir caramel into cool whip. In a trifle dish layer brownies, pudding, nuts, cool whip mixture and repeat. Refrigerate at least 2 hours before serving.

Buckeye Candy

2 c peanut butter
¼ c butter
3 ¾ c powdered sugar
2 c chocolate chips
2 tbsp shortening

Beat peanut butter and butter until creamy. Beat in powdered sugar until mixture holds together. Shape in 1 inch balls and freeze for one hour on wax paper.

Heat chocolate chips and shortening uncovered in microwave for 1 minute. Stir and if necessary heat for 10-15 seconds more until melted together.

Dip peanut butter balls in chocolate using a toothpick and refrigerate until set.