Favorite Baby Shower Recipe Gallery

Mix. Spread over cooled crust. Top with finely chopped raw vegetables such as, Broccoli, Cauliflower, Carrots, Green Bell Pepper, Green Onion, Olives, or tomatoes. Press vegetable lightly into cream cheese. Top with grated Cheddar Cheese. Keep refrigerated until serving. Cut into 3-inch squares.

Mix cream cheese, mayonnaise together in mixer. Blend until creamy. Add the rest of ingredients except croissants. Mix well. Cut a slit in the side of the croissant rolls. Stuff rolls with mixture.

Toss chicken, celery, green onion, and grapes in a bowl. Add mayonaise, lemon juice and cheese. Mix well. Add garlic salt and pepper to taste. Cut a slit into each croissant and stuff with mixture.

Put almonds and sesame seeds on a baking sheet and toast in a 350 degree oven for a few minutes stirring occasionally. Mix together chicken, cabbage and onions. Break dry Ramen noodles up and add to chicken mixture. Toss with dressing and toasted almonds and sesame seeds.

Place chicken in slow cooker and cover with other ingredients. Stir until coated well. Cook 3 to 4 hours on the high setting or 6 to 8 hours on the low setting. Shred chicken when cooked and continue to cook the remaining time in sauce.

Serve on rolls or with baked potatoes.

Mix all together. Pour over chicken. Cover with foil. Bake in 350 degree oven for 20 minutes or until sauce is bubbly. Serve over rice.

Add all ingredients except corn tortillas and cheese to a crock pot. Cook on low for 6-8 hours or on high for 3 to 4 hours. Season to taste to get the flavor just right. (I like to use garlic salt and the above spices.)

Using a cutting board and pizza cutter, cut the tortillas in strips. Place on a baking sheet and coat with cooking spray. Sprinkle with salt. Cook in preheated oven set at 400 degrees until crisp. Watch careful because they can burn easily!!

Serve soup in bowls with tortilla strips, cheese and extra slices of lime for garnishing.

 Shells:

Preheat oven to 425 degrees F. In a large pan bring water, seasonings and butter to a rolling boil. Remove pan from heat and stir in flour until mixture forms a ball.

Beat in eggs, one at a time, mixing well after each addition. Drop by tablespoonfuls onto un greased baking sheet. Bake for 20 to 25 minutes in the preheated oven until golden brown.

Filling:

Drain salmon and debone. Mix well with the other ingredients. When shells are cool, cut a slit into the side and fill with filling.

Place chicken, butter and italian dressing mix in crockpot. Cook for 4 hours on low or 2 hours on high. Add cream cheese and mix well. Cook for another 1/2 hour. Serve over noodles.

In a bowl, combine potato soup, Veg-All, chicken, milk, thyme, and pepper. Put mixture in one pie crust. Cover with second pie crust. Crimp edges and slit the top of the pie. Beat an egg and brush on top pie crust. Bake at 375 degrees for 40 minutes. Let cool 10 minutes, serve.

Combine peeled potatoes, cubed, with chicken broth. Simmer 20 minutes or until potatoes are tender. Mash potatoes in broth. Cook bacon and crumble. Add to broth mixture. Cook mushrooms and onions in bacon fat. Cook until tender. Add mushrooms and onions to broth mixture. Add milk, cheese, salt and pepper. Cook until cream cheese melts, but do not boil.

Tip: cut cream cheese into little pieces so it melts and blends easier with the soup

Cut chicken into little pieces and place in frying pan with the bell pepper, squash, onion and a little oil. Meanwhile, boil the pasta in a large pan. Cook chicken until no longer pink in center and vegetables are tender. Mix the noodles with the chicken mixture. Sprinkle with parmesan cheese, garlic salt and pepper until it is seasoned to your desire. Very quick to make and delicious!

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