Re-Baked Potatoes

6-8 large baking potatoes

Olive Oil

1/2 C. butter

4 to 6 ounces cream cheese, softened

1 bunch green onions, chopped

1/2 pound bacon strips, cooked and crumbled

2 cups (8 oz) shredded cheddar or Monterey jack cheese

Pierce potatoes with a fork; rub oil if desired. Bake at 400 degrees for 1 hour and 20 minutes or until tender. Let stand until cool enough to handle.

Cut each potato in half length wise. Scoop out the pulp, leaving a thin shell. Place pulp, butter and cream cheese in a large bowl and mash. Fold in green onions, bacon, cheese and pepper. Spoon potato shells. Place on baking sheet. Bake @ 350 for 20-30 minutes or until heated through. Sprinkle with additional cheese.

Easy Fried Chicken

This was super tasty and EASY! I made it with some mashed potatoes, biscuits and corn. YUM!

1/2 C. all-purpose flour

1 T. fresh parsley, chopped

1 T. fresh thyme, chopped

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper

3 lbs. chicken

1 C. buttermilk

1/4 C. oil

1/4 C. butter-flavored shortening

* I skipped the shortening, used skinless chicken breasts, and used regualr milk instead of buttermilk to make it a little more healthy.

DIRECTIONS:

Combine flour, parsley, thyme, salt, garlic powder, and pepper in a shallow dish; set aside. Dip chicken in buttermilk; turn in flour mixture to coat and set aside. Heat oil and shortening over medium-high heat in a large skillet; add chicken, skin side down. Cook turning occasionally (turn down to medium), until golden brown and juices run clear. About 20 minutes.

*Makes 6-servings

Lemon Lush

1/2 C. melted Butter

1 C. Flour

8 oz. softened cream cheese

1 C. powdered sugar

Cool whip

2 packages Lemon instant pudding

3 cups milk

Combine melted butter with flour. Spread into greased 9x13 pan. Bake at 300 for 15-18 minutes. Mix powdered sugar and cream cheese. Fold in 1 Cup of cool whip. Spread mixture on cooled crust. Mix pudding with 3 cups of milk. Spread pudding over cream cheese mixture. Spread remaining cool whip on top of pudding. Chill for 3 hours. YUM YUM YUM!

Taco Soup

1 lb hamburger

1 Cup salsa

1 can tomato paste

1 can beef broth

onions

1 can corn

1 can beans (pinto or kidney)

1 tsp. cumin

1 cup water

2 tsp worchester sauce

1 tsp. chili powder

1 tsp garlic

2 cans tomato sauce

Simmer for 4-5 hours on low. When ready to serve sprinkle with cheddar cheese. Serve with tortilla chips or Fritos.

Lion House Swiss Chicken

6 Chicken Breasts

6 slices of cheese, swiss

2 cans cream of chicken soup

Stove top stuffing

1. Flatten chicken breasts and cook for 20 minutes at 350.

2. Put 1 slice of cheese on top of each breast

3. Dilute soup in 3 cans of water and pour over the chicken

4. Shake dry stuffing mix over the top the chicken to desired amount

5. spritz with some water to moisten stuffing

6. place back in oven till cheese is melted.

Tuna Noodle Casserole

I am sure you have all made this before...it is really good if you like tuna. Which, the kids did not. hehe!

2 cans (10 oz.) cream of mushroom soup

1 cup milk

4 cups hot cooked egg noddles

2 cups frozen peas

2 cans (12 oz. each) tuna, drained

2 T. dry bread crumbs

1 T. butter

Stir soup, milk, peas, tuna and noodles in a casserole dish. Bake at 400 degress for 30 minutes. Stir. Mix bread crumbs with butter in a bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

For a cheese topping: Sprinkle 1 cup cheddar cheese over top.

Cheesy Crock-pot Chicken

6 Boneless skinless chicken breasts

2 can cream of chicken soup

1 can condensed cheddar cheese soup

salt and pepper to taste

garlic powder to taste

Rinse chicken with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in crock-pot. cook on low 6-8 hours. Serve over rice or noodles.