Start with some boneless chicken breast.

Remove silver skin anything unpalatable for just plain eating and save for soups or gravies.

Cut chicken fillets into strips or cubes, your choice, put in bowl, add olive oil, garlic powder, onion powder, chopped basil salt/pepper to taste. I also sprinkle cayenne into this and the kids love it...be liberal with the spices, don't coat with flour.

Bake at 500 degrees on cookie sheet - cooks real fast so take care...

Ingredients:
1 cup all purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsweetened cocoa
1/2 cup whole milk
2 tablespoons melted butter or margarine
1 teaspoon vanilla extract
1 cup packed brown sugar
Vanilla Ice Cream (optional)

Directions:

Preheat oven to 350 degrees. Grease an 8 x 8 glass baking dish or shallow 2 quart casserole. In medium bowl, combine flour, granulated sugar, baking powder, salt, cinnamon and 1/4 cup cocoa. Whisk in milk, butter, and vanilla just until smooth. Spread batter into baking dish.

In small bowl, mix brown sugar, and 1/4 cup cocoa and sprinkle evenly over batter. Carefully pour 1 1/2 cups boiling water over mixture in baking dish; do not stir. Bake 30 minutes (batter will separate into cake and pudding layers). Cool in pan or wire rack 10 minutes. Serve warm in dessert bowls with ice cream if you like.

Ingredients:

1 LB cut up boneless chicken breasts
1 package frozen vegetable pasta blend
1 can cream of chicken soup
1/2 cup water

In skillet brown chicken and add frozen vegetable past blend along with the soup and 1/2 cup water. Cover and simmer until done.

1 LB ground beef
1 can tomato soup
1 cup salsa
1/2 cup shredded cheddar cheese

In skillet mix together soup and salsa. Heat thoroughly. Top with cheese and serve on rolls.

**NOTE: Also delicious served on rice or corn muffin.

1 1/2 cups hot mashed potatoes (prepared with milk and butter and is also excellent for using leftover mashed potatoes)
1/2 cup sour cream
1 to 2 tablespoons milk
1/2 teaspoon garlic powder
3/4 cup french fried onions
1/2 cup shredded cheddar cheese

In a bowl, combine potatoes, sour cream, milk and garlic powder; mix well. Spoon half into a greased 1 qt baking dish. Layer with half of the onions and cheese. Repeat layers. Bake, uncovered at 350 degrees for 30-35 minutes or until the cheese is melted. Yield 2 servings

Ingredients:

2 cups shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1 egg
1/2 cup milk
3 tablespoons shredded Swiss cheese
1/4 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Directions:

In a skillet coated with nonstick cooking spray, saute the cabbage, carrot, and onions until crisp-tender. Transfer to a greased shallow 1 qt baking dish. In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.

Yield: 2-3 servings

1 box French Vanilla cake mix
1 stick butter, melted
1 egg
1 cup smooth peanut butter
1/2 cup butter milk
3/4 cup unsalted peanuts, chopped
1 cup mini chocolate covered peanut butter cups (about 18) coarsely chopped

Directions:

Heat oven to 350 degrees. Coat a 13x9x2 inch baking pan with nonstick cooking spray. Place cake mix, butter, egg , peanut butter and buttermilk in large bowl. On low, beat 1 minute, until combined. Beat on medium 2 minutes. Add peanuts. On low, beat just until combined. Spread evenly in pan.

Bake in 350 degree oven 25 minutes. Sprinkle peanut butter cups over top. Bake 10 minutes, until candies begin to melt. Let cook in pan on a wire rack. Cut into 20 blondies.