Donna likes to cook and so do some of her readers, too.
Joyful Chicken
1 can whole cranberry sauce
1 pkg onion soup mix
8 oz western French (Catalina) dressing
Chicken (breasts, tenders, drumsticks)
Mix 1st 3 ingredients together. Place chicken in 8x12” pan, pour sauce over chicken, cover with foil and bake at 350 for 1hr. Serve over rice. Yum!!
Alice Hazelbaker
1 can whole cranberry sauce
1 pkg onion soup mix
8 oz western French (Catalina) dressing
Chicken (breasts, tenders, drumsticks)
Mix 1st 3 ingredients together. Place chicken in 8x12” pan, pour sauce over chicken, cover with foil and bake at 350 for 1hr. Serve over rice. Yum!!
Alice Hazelbaker
Lemon Whippersnappers
1 box lemon cake mix
2 cups frozen whipped topping, thawed (Cool Whip)
1 egg, beaten
1 teaspoon lemon extract
Powdered sugar for rolling the cookies in. ( 2 or 3 cups)
Empty the cake mix into a medium bowl. Add the whipped topping and mix together. Add the egg and extract and mix thoroughly; the dough will be rather sticky probably.
Put the powdered sugar in a small bowl. Drop the cookie batter by rounded teaspoons full, a couple at a time, directly into the sugar - this keeps your fingers from getting TOO sticky. Roll the balls in the powdered sugar and place on a greased cookie sheet. A dozen per sheet is good. Bake at 350 degrees F. for 10 minutes. The bottoms of the cookies will be nicely browned. Cool on cooling racks then store tightly covered; the cookies do remain soft and chewy. These cookies freeze well also. Makes about 3 dozen.
*I have made many variations of these including Snickerdoodles using a white cake mix and vanilla extract, putting some cinnamon in the batter for extra flavor and rolling them in cinnamon sugar.
Mary Lynn in Pennsylvania
1 box lemon cake mix
2 cups frozen whipped topping, thawed (Cool Whip)
1 egg, beaten
1 teaspoon lemon extract
Powdered sugar for rolling the cookies in. ( 2 or 3 cups)
Empty the cake mix into a medium bowl. Add the whipped topping and mix together. Add the egg and extract and mix thoroughly; the dough will be rather sticky probably.
Put the powdered sugar in a small bowl. Drop the cookie batter by rounded teaspoons full, a couple at a time, directly into the sugar - this keeps your fingers from getting TOO sticky. Roll the balls in the powdered sugar and place on a greased cookie sheet. A dozen per sheet is good. Bake at 350 degrees F. for 10 minutes. The bottoms of the cookies will be nicely browned. Cool on cooling racks then store tightly covered; the cookies do remain soft and chewy. These cookies freeze well also. Makes about 3 dozen.
*I have made many variations of these including Snickerdoodles using a white cake mix and vanilla extract, putting some cinnamon in the batter for extra flavor and rolling them in cinnamon sugar.
Mary Lynn in Pennsylvania
Easy Cream Cheese Fruit Dip
1 package (8 oz) cream cheese, softened
1 jar (7 oz) marshmallow creme
1 Tablespoon milk
1/2 t vanilla
In medium bowl, beat all ingredients with electric mixer on medium speed until smooth and creamy.
Carol Knudtson
1 package (8 oz) cream cheese, softened
1 jar (7 oz) marshmallow creme
1 Tablespoon milk
1/2 t vanilla
In medium bowl, beat all ingredients with electric mixer on medium speed until smooth and creamy.
Carol Knudtson
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