Sugar Free Oatmeal Cookies

Sugar Free Oatmeal Cookies

Ingredients:

• 3/4 c. vegetable shortening
• Sugar Twin equivalent to 1 1/2 c.
• sugar (or Brown Sugar Twin)
• 1 egg
• 1/4 c. water
• 1 tsp. vanilla
• 3 c. uncooked oatmeal
• 1 c. flour
• 1 tbsp. salt
• 1/2 tsp. soda

Method:

Preheat oven to 350 degrees. Beat together first 5 ingredients. Sift dry ingredients together. Add oatmeal and combine all together. Drop by teaspoon on greased cookie sheet.
Bake at 350 degrees for 12 to 15 minutes. Add nuts, raisins, dates, or chocolate chips for variety.

Cherry Cheese Dessert

Cherry Cheese Dessert

CRUST:

• 1 c. butter
• 2 c. flour
• 1/2 c. pecans
• 1/2 c. sugar

Method

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

FILLING:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. powdered sugar
• 1 lg. container Cool Whip
• 6 tbsp. milk
• 1 tsp. vanilla
• 2 cans cherry pie filling

Method:
Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust add top off with cherry filling. Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.

Lemon Dessert

Lemon Dessert

Ingredients:

• 1 c. flour (not sifted)
• 1/2 c. margarine, softened
• 1/3 c. chopped nuts
• 8 oz. cream cheese
• 1 c. confectioners' sugar
• 2 c. frozen whipped topping
• 2 (3 3/4 oz.) pkgs. instant lemon pudding mix

Method:

Mix flour, soft margarine and nuts. Press into 9"x13" pan. Bake 12 to 15 minutes at 350 degrees. Cool. Mix cream cheese, confectioners' sugar and 1 cup whipped topping. Spread over cooled crust. Mix lemon pudding as directed on package. Pour over cheese layer. Let sit in refrigerator for 1 hour. Top with remaining topping. Chill until ready to serve.
Makes 12 servings.

Chicken Breast

Chicken Breast

Marinade:

• 2/3 c. vegetable oil
• 1/3 c. lime juice
• 2 tbsp. chopped green chilies
• 1 tsp. minced fresh garlic
• 2 whole boneless, skinless chicken
• breasts, halved
• 8 slices Cheddar cheese
• Salsa

Method:

In 9-inch baking pan, stir together all marinade ingredients. Add chicken breasts, marinate, turning once in refrigerator at least 45 minutes.
Prepare grill. Remove chicken from marinade. Drain.
Grill chicken 7 minutes, turn. Continue grilling until fork tender.
Top each piece with cheese. Continue grilling until cheese melts. Serve with salsa.

Chicken Almond

Chicken Almond

Ingredients:

• 1 c. chicken breast, diced and cooked
• 1 can cream of chicken soup
• 1 c. sliced almonds
• 1/2 c. mayonnaise
• 1 c. celery, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. lemon juice
• 3 eggs, hard-boiled
• 1 c. cracker crumbs
• 2 1/2 tsp. butter

Method:

Mix together cracker crumbs and butter; set aside.
Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.

Chicken and Rice

Chicken and Rice

Ingredients

• 1 c. uncooked rice
• 1 can cream of chicken soup
• 1 pkg. Good Season Italian dressing mix
• 2 c. boiling water
• 2 1/2-3 lb. cut up chicken or chicken breasts

Method:

Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice. Put casserole under broiler for a few seconds to brown chicken. Serves 6-8.

*Cream of mushroom soup can be substituted for the cream of chicken soup.

Chicken Broccoli

Chicken Broccoli

Ingredients:

• 1 can (10 3/4 oz.) cream of mushroom soup
• 1 can (10 3/4 oz.) cream of celery soup
• 1 c. mayonnaise or milk
• 1 tsp. lemon juice
• 1 bag (20 oz.) frozen broccoli cuts (thawed & drained)
• 3 lb. (8 c.) cooked chicken (in sm. pieces)
• 1 c. shredded Cheddar cheese (4 oz.)
• 1 can (2.8 oz.) French fried onions

Method:

Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken. Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7 minutes more. To freeze: Cool, wrap tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer.