Chili by Mom

2 pounds ground beef, browned and drained
1 taco seasoning mixes
2 28 oz. cans petite diced mexican tomatoes
1 small bag frozen corn
1 c. chunky salsa
3 cans beans, white (with liquid), red (with liquid) and black (drained and rinsed)
4 beef bouillon cubes
4 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder

Mix all together. Cook on low heat a long time. Serve over cornbread with cheese on top.

Cream Cheese Chicken and Rice by Angela

Ingredients:
2-4 Chicken breasts (cut into bite sized pieces)
1/2 stick butter
1 can cream of chicken soup
1 envelope Italian Dressing mix
8 oz. cream cheese
1 1/2 cup white rice
3 cups boiling water

Mix rice with boiling water. Cover and simmer for 15 minutes. Remove from heat and let sit for a couple minutes.

Meanwhile, melt butter in large skillet with Italian dressing mix. Add chicken. Cook until chicken is no longer pink in center. Remove chicken (leave melted butter in pan). Add cream cheese and chicken soup. Mix until hot and cheese is melted.

Spray 9x13 pan with cooking spray. Pour in rice. Add chicken on top. Then top with sauce. Bake at 350 for about 30 minutes. The beauty of this recipe is that you can cook for 15 minutes or 45 depending on your schedule and it still is great.



Side note: I always double this recipe and freeze one. Then when I want to use it, I thaw it and bake for 45 minutes to an hour and it is great.

Peanut Butter Cookies by Angela

These are the easiest cookie I know how to make.

Ingredients:
1 cup sugar
1 cup peanut butter
1 egg

Mix all ingredients together and put rounded balls on cookie sheet. Press with fork. Bake at 350 for 10 minutes. NO LONGER! (8 for Mom's oven--it cooks hot).

Voila

Sugar Cookie & Cream Cheese Frosting by Ashley

Sugar Cookies:
1 1/2c. Butter, softened
3c White Sugar
4 Eggs
2t. Vanilla
5c. All-Purpose Flour
2t. Baking Powder
1t. Salt

Cream together butter & sugar until smooth. Beat in eggs & vanilla. Stir in flour, baking powder, & salt. Cover & chill at least 1 hour. Preheat oven to 400. Roll out dough 1/4" to 1/2" thick on surface sprinkled with powdered sugar or flour. Place 1" apart on ungreased cookie sheet or parchment paper. Bake 6-8 minutes & cool completely.

Cream Cheese Frosting:
2 (8oz) pkgs. Cream Cheese, softened
1/2c Butter, softened
2c Sifted Powdered Sugar (it's fine not sifted, just a little lumpy)
2t. Vanilla

Cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in sugar. This makes a LOT so you may want to half it.

My Mom's Banana Cream Pie by Ashley

1 large box of Jello brand french vanilla instant pudding (plus ingredients to make)
1-2 large bananas
1 cooked & cooled pie crust
1 container frozen whipped topping

Slice bananas in the bottom of the pie crust (as many to your liking) and set aside. Make pudding according to the pie filling instructions on the box. When pudding starts to firm fold in a very large spoonful of whipped topping. Pour on top of bananas and refrigerate at least 1 hour. Top with remaining bananas and whipped topping if desired.

Depending on how many bananas and whipped topping you use, it can make 2 pies.

Black Forest Trifle by Ashley

1 9oz pkg. Devil's Food Cake Mix (plus ingredients to make)
2 Bars (1.55oz each) Milk Chocolate Candy, divided
1 Can (30oz) Cherry Pie Filling
1t. Almond Extract
1/2c. Cranberry Cherry Juice
2c. Cold Milk
2 pkgs. (3.3oz each) White Chocolate Instant Pudding & Pie Filling
1 Container Frozen Whipped Topping, thawed

Prepare cake mix according to directions. Bake & cool completely. Loosen cake from pan & cut into 1" cubes, set aside. Chop 1 1/2 of chocolate bars. Save remaining for garnish.
Combine cherry pie filling & almond extract in a small bowl, remove 1/2c. for garnish and set aside. Stir juice into pie filling.
Pour milk into a separate bowl and whisk in pudding mixture until it begins to thicken. Fold in whipped topping.
Place 1/2 of cake cubes in the bottom of large bowl. Layer 1/2 of pie filling mixture evenly over cake cubes. Sprinkle with 1/2 of the chopped chocolate, and top with 1/2 of the pudding mixture pressing lightly. Repeat.
Garnish with reserved pie filling and candy bars (made into curls). Refrigerate at least 30 minutes before serving.

Apple Pie by Ashley

2 pie crusts
1t. cinnamon
1t nutmeg
1T vanilla
1/2c. unsalted butter
3T all-purpose flour
3T. water
1/2c white sugar
1/2c packed brown sugar
8 granny smith apples, peeled, cored, and sliced
(if granny smith is too tart to your liking use 4-5 granny smith and 3-4 other brand)

Place one crust in the bottom of 9" glass pie pan and prepare the top crust to your liking. Melt butter in a saucepan. Stir in flour to form a paste. Add water, sugar, vanilla, & spices. Bring to a boil then reduce temperature and let simmer. Fill the bottom crust with apples, mounded slightly. Pour 2/3 of sauce over apples. Cover with lattice top crust (or other crust of your choosing) and gently pour rest of sauce over top crust. Bake 1 hour on 350.