bettersfamilyrecipes.com

Also can be used for breakfast or brunches…..so deliciously yummy!

2 cups brown sugar
1 cup butter
4 tsp water
2 Tbsp Cinnamon
1 1/2 Cup coarsely chopped pecans
2 Packages Grand Biscuits

Directions:
1. Take first 5 ingredients and put in a large pan and bring to a boil, stirring often
2. Take biscuits and cut each biscuit into fourths.
3. Pour the biscuits into the pan that has the boiling mixture and stir, coating the biscuits.
4. Pour into a lightly greased 9 X 13 inch pan and back at 400 degrees for 20 to 22 minutes.

Ingredients:
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 (1 ounce) package ranch salad dressing mix
8 (4 ounce) skinless, boneless chicken breast halves
1/2 cup butter or margarine, melted

Directions:
Pound chicken breasts to an even thickness. In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until chicken juices run clear.

**Can be placed in a greased disposable pan and frozen. To serve, thaw overnight in fridge. Follow baking directions.

Busy Mom’s Chicken Fajitas

Ingredients:
1 pound chicken breasts
16 oz can kidney beans (rinsed and drained) I also use black beans
14.5 oz diced tomatoes w/mild green chiles, drained
1 each green, red, yellow peppers, julienned
2 tsp ground cumin
2 tsp chili powder
1 clove of garlic, minced
1/4 tsp salt
Flour tortillas and other sides (cheese, lettuce, sour cream, salsa, guacamole, etc.)

Directions:
In a slow cooker, combine chicken, beans, tomatoes, and seasonings. Cover and cook on low 5-6 hours. Shred chicken. Add peppers, cook until peppers are desired crispness (these can be added in the beginning, but I like the peppers a little more crisp, so I choose to add them at the end.) Serve on tortillas with desired sides.

Chicken Cordon Bleu Bake
(Makes Two Casseroles)

Ingredients:
2 packages (6 oz each) reduced-sodium stuffing
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
8 cups cubed cooked chicken
1/2 tsp pepper
3/4 pound deli ham
1 cup (4 oz) swiss cheese
3 cups (12 oz) shredded cheddar cheese

Directions:

Prepare stuffing according to directions. Meanwhile in a large bowl, combine soup and milk; set aside. Divide chicken between 2 greased 13X9 baking dishes. Sprinkle with pepper. Layer each with ham, swiss cheese, one cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole @350 degrees for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.

Chicken and Rice Casserole
Cook 4-5 chicken breasts and cube. Mix with 1 cup mayo, 1 can of waterchestnuts (water and all), 2 cans of cream of chicken soup, 1 box of Uncle Bens ORIGINAL RECIPE rice (seasoning packet and all). Bake covered in a 9X13 for 90 minutes. Another fave!

Ok this is the BEST and most simple recipe! Brown some ground beef, add a large can of pizza sauce to the meat once its drained. Place a can of crescent rolls spread out and connected the best you can on the bottom of a 9X13. Put meat mixture on top of the crescent rolls, mozzerella on top of the meat. Add a second can of pizza rolls the same way as the top crust. Bake at 350 for 30minutes or so. Until the top crescent rolls are golden brown.

Ingredients

* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons butter
* 1 cup milk

Directions

1. Mix together in a bowl the flour, salt and baking powder.
2. Bring to just a simmer in a small saucepan the butter and milk.
3. Add the milk mixture to the dry ingredients.
4. Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
5. Divide the dough into about 16 small puffy dumplings.
6. Roll each piece of dough into a small rough ball.
7. Gently lay the formed dumplings on the surface of your stew or soup.
8. Cover and simmer for 10 minutes.
9. Serve immediately.

Ingredients

* 2 cups chicken, cooked and cubed
* 4 quarts water
* 8 chicken bouillon cubes (I use equivalent of better than bouillon)

* 1 (12 ounce) bag egg noodles
1 cup carrots
1 cup peas

* 2 (10 1/2 ounce) cans cream of chicken soup
* 8 ounces sour cream
* salt and pepper, to taste

Directions

1.
1
Bring water and bouillon cubes to boil in 5 quart pan.
2.
2
Add noodles.
3.
3
When noodles are cooked, add chicken and soup, stir until combined throughly.
4.
4
Remove from heat and add sour cream.
5.
5
Salt and pepper to taste.

Make with dumpling recipe. YUM!

1 box Betty Crocker German Chocolate Cake Mix
1 small can evaporated (not sweetened condensed) milk
1 14 oz bag caamels (about 50)
1 cup semisweet chocolate chips
3/4 cup softened or melted butter

Directions:
1. Combine the cake mix and 1/2 of the can of the evaporated milk and butter in a bowl. Mix and spread half of this mixture in the bottom of a lightly greased 9 X 13 inch cake pan. Bake for 10 minutes at 350 degrees.

2. While that’s baking, melt the caramels with the remaining evaporated milk. (I melt it in the microwave, 1 minute at a time stirring in between each minute.) Make sure that the caramels are melted smooth.

3. As soon as the first mixture has baked 10 minutes, remove from the oven and immediately pour the caramel mixture evenly on top. Then sprinkle with the chocolate chips. Last drop the remaining cake mixture over the chips. (This is a little time consuming, but if you use your fingers and take about a large teaspoon full of batter and flatten it between your fingers beore you place it on the chocolate chips, it covers the suface of the bars better. It melts and spreads a bit as it bakes.)

4. Return to the oven and back again for about 20 minutes more at 350. Be sure to not over bake.

2 cups brown sugar
1 cup butter
4 tsp water
2 Tbsp Cinnamon
1 1/2 Cup coarsely chopped pecans
2 Packages Grand Biscuits

Directions:
1. Take first 5 ingredients and put in a large pan and bring to a boil, stirring often
2. Take biscuits and cut each biscuit into fourths.
3. Pour the biscuits into the pan that has the boiling mixture and stir, coating the biscuits.
4. Pour into a lightly greased 9 X 13 inch pan and back at 400 degrees for 20 to 22 minutes.