I received this recipe in my email from one of my quilting friends. It isn't healthy, but it is choc. How can you go wrong with that? This really sounds so good,  I think, I will try it this weekend.  She got it from her sister in law.

This is my son's favorite and we call it Chicken Slop

4 boneless chicken breast halves

1 can Campbells Cream of Chicken Soup (or Mushroom)

2 cups water

2 cups minute rice

1 cup frozen peas (or favorite vegie)

Cut up chicken into bite size pieces add to skillet season to taste and cook. Remove chicken.

Add soup and water to skillet. Heat to a boil. Stir in rice and vegies. Stir and cook over low heat for 5 minutes or until done. When almost done add chicken (to reheat). Finish cooking, Its ready to eat. 

If too dry for your taste add more water and cook.

Cocoa Spice Crackles

1 Cup Granulated Sugar

¾ Cup Sweet, unsalted butter

¼ Cup Firmly Packed Brown Sugar

2 large eggs (room temperature)

1 ¾ Cups All purpose Flour

½ Teaspoon ground Ginger

1 Teaspoon baking powder

1 Teaspoon ground cinnamon

1/8 Teaspoon ground cloves

1 Cup Mini semi-sweet chocolate chips

Coarse ground sugar or granulated sugar may be used

Combine granulated sugar, butter and brown sugar in a bowl. Beat at medium speed until creamy. Add eggs and continue beating until well mixed. Reduce speed to low, add all remaining ingredients EXCEPT chocolate chips and coarse ground sugar. Beat until well mixed. Stir in chocolate chips. Refrigerate until firm (4 hours or overnight).

Heat oven to 350 degrees F.

Yields approximately 4 dozen cookies.

Shape dough into 1 ¼ - inch balls with lightly floured hands. Roll in coarse grain sugar. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until set. ( DO NOT OVERBAKE.)

 Double Vanilla Delights

1 vanilla bean

1 Cup Butter softened

½ Cup Sugar

½ Cup Powdered Sugar

1 Egg

2 Cups all-purpose flour

½ Teaspoon baking soda

½ Teaspoon Cream of Tartar

¼ Teaspoon Salt

1 Cup finely chopped walnuts

Optional

½ Cup white sugar

Frosting

1 Vanilla Bean

1/3 Cup Half & Half

2 Tablespoons Butter - softened

2 Cups powdered sugar

Heat oven to 375 degrees F. Slice 1 vanilla bean lengthwise with sharp knife on flat surface. Scrape seeds into large bowl; Reserve bean pod shell. Add 1 cup butter to seeds in bowl; beat at medium speed until creamy. Add Sugar, ½ cup powdered sugar and egg; continue beating until well mixed. Reduce speed to low; add flour, baking soda, cream of tartar and egg; continue beating until well mixed. Stir in walnuts.

Place additional sugar into small bowl. Shape dough into 1-inch balls; roll balls in sugar. Place 2 inches apart onto ungreased cookie sheet. Bake for 9 to 11 minutes or until cookies are lightly browned. Cool completely.

Meanwhile, slice vanilla bean for frosting lengthwise with sharp knife on flat surface. Open vanilla bean to expose seeds; place vanilla bean with seeds and reserved vanilla bean pod shell into 2-quart saucepan. Add half & half; cook over medium heat until mixture just starts to boil. Remove from heat; let mixture stand at room temperature until cool ( 30 minutes). Discard vanilla bean pods.

Combine half & half mixture, 2 tablespoons butter and 2 cups powdered sugar in small bowl. Beat at low speed, adding additional half & half if necessary for desired frosting consistency. Frost cooled cookies. Yield 5 dozen cookies.

Soft Gingerbread

1/2 c. sugar
1 c. molasses
1/2 c. butter
1 tsp. cinnamon

1 pinch ground cloves
1/2 tsp. salt
1 tsp. ginger
1 c. boiling water
2 tsp. baking soda
2 1/2 c. flour
2 eggs, slightly beaten

Mix the first 6 ingredients until well blended. Add boiling water and baking soda. When cool, add flour and beat until smooth. Add slightly beaten eggs and mix again. Bake in a well greased 13 x 9 inch pan for 30 minutes at 350 degrees.

Strawberry Rhubarb Cobbler

Pâte Brisée with Cream Cheese      

--------  ------------  --------------------------------
  1 1/2           cups  pastry flour
     1/8      teaspoon  salt
  1           teaspoon  grated orange zest
  3 1/2         ounces  cold cream cheese -- cut into cubes
  4             ounces  unsalted butter -- cut into small cubes, wrapped in plastic wrap, and frozen for 20 to 30 minutes
  3        tablespoons  ice cold orange juice

1. In the bowl of a food processor, add the flour, the salt, and the orange peel. Pulse the mixture to blend.

2. Add the cream cheese to the dry ingredients and pulse the mixture a few times to distribute it until the
   cream cheese resembles small pea-sized pieces. Stop the machine and feel the pieces to make
   sure they are the right size.

3. Add the frozen butter and pulse the mixture 8 to 10 times to reduce the butter to pea-sized pieces.

4. Add half of the orange juice, pulsing the machine only until the mixture is just combined. Pour the
   mixture into a bowl and with your hands gather the dough together to form a ball. If the
   dough feels too dry, add the remaining orange juice. Shape the dough into a disk. Wrap it in plastic wrap
   and allow it to rest in the refrigerator for at least 1 hour or overnight. How to shape and bake this dough
   depends on what is being made with it.

                 Individual Rhubarb Berry "Cobblers"
--------  ------------  --------------------------------
                        Pastry Dough for Circles
  1             recipe  Pâte Brisée or Pâte Brisée with Cream Cheese
  1                     large whole egg wisked with 1 teaspoon water (to be used in egg wash)
                        Granulated sugar for sprinkling

                        Rhubarb Berry Filling
  1 1/2                 to 2 pounds fresh rhubarb -- cut crosswise into 1/2-inch thick pieces
  1                cup  granulated sugar
     1/2      teaspoon  cinnamon
     1/2      teaspoon  ginger
  3        tablespoons  cornstarch
  3        tablespoons  orange juice
  1                cup  fresh whole blackberries or raspberries
  1                cup  fresh strawberries -- cut into 1/2-inch thick pieces
  1         tablespoon  orange-flavored liqueur
                        zest from 1 orange

Step A: Pastry Dough for Circles

1. Make 1 recipe Pâte Brisée or Pâte Brisée with Cream Cheese through step 4.

2. Preheat the oven to 425°F. Divide the dough in half. Rewrap and place one half of the dough back
into the refrigerator. Roll out the remaining half onto a floured work surface to a rough rectangle 1/8 inch thick.

3. Cut at least 12 3-inch diameter plain or fluted circles using a cookie cutter. Place circles on a sheet
pan covered with parchment paper. Repeat with the other half of the dough. There will be extra circles.

4. Using a pastry brush, egg wash each circle and sprinkle generously with sugar. Bake the circles for
8 to 12 minutes or until lightly browned. Remove from the oven and allow to cool. Set aside.

Step B: Rhubarb Berry Filling

1. Place the rhubarb, sugar, cinnamon, and ginger in a large pot. Cook over medium-high
heat until sugar is melted, about 5 to 6 minutes.

2. In a small bowl, whisk the cornstarch and the orange juice together until smooth. Mix into the hot
rhubarb mixture and bring the mixture to a boil until it has thickened, stirring constantly, about 4 to 5 minutes.
Pour the hot mixture into a clean bowl. At this stage the filling can be cooled, covered with plastic, and chilled
for 1 to 2 days.

3. Stir the berries, the orange-flavored liqueur, and the zest into the rhubarb and set the mixture aside.

Step C: Assembly

1. Preheat oven to 425°F. Spoon 4 ounces (1/2 cup) of the filling into 12 4-ounce ramekins. Place the filled
ramekins on a sheet pan.

2. Bake for 10 to 15 minutes or until fruit is hot and bubbling.

3. Top each ramekin with a sugared pastry circle and serve immediately.

It is 6:30 in the morning, couldn't sleep. Wanted to see what was going on here, then the first thing I see is all these great sweets, I can't wait to try one of these.  Which one is your favorite? I haven't made gingerbread cookies in a really long time. I think my granddaughter would love to help me make some. My kids when they were little, loved to eat the head first, and then laugh. If the heads fell off in the moving after baking then they were not very happy.  They wanted to have the whole cookie. It's funny the things you remember, kids being happy eating the heads off gingerbread men. Kids what are you going to do. I'll have to look for the story about the gingerbread men,haven't seen it for a long time.  Sophia would love that story.

Put the coffee on....and belly up to the table Mike! (thought you were on vacation?)

1 3/4 c flour

Grease and flour pan, combine all dry ingredients.

Cream butter, add sugar, and blend in eggs, alternate pumpkin and flour mixture, ending with flour. Add in nuts and chips. Turn into pan, and sprinkle 1/4 c nuts on top.

Bake 55 to 75 minutes. WATCH not to brown too much, depending on ovens. I have found our gas oven bakes quicker. If doing small loafs, time is shorter. Cool and turn out on plate. Drizzle with spice glaze.

1/2 c powdered sugar, 1/8 tsp nutmeg, 1/8 tsp cinnamon, add 1-2 TBSP cream or milk, and stir, should be like syrup, drizzle over loaf and let set. Wrap and store in airtight container 24 hours before serving. Can be frozen to. We usually cut and dab with butter pats and have coffee or tea. Makes a great Christmas Morning tradition!

NORA’S BROWNIE TORT

Mix flour, sugar, cocoa, baking soda, salt.

You can add ½ to 1 tsp of vanilla if you want. It adds a little less bitterness to the cocoa.

Mixture will be thick. Drop pans on counter to settle evenly.

Bake @ 350 for 20-25 min. Toothpick clean. Watch sides for burning.

Cool 10 minutes and pop spring pan off. When cool enough, lift off     bottom. Cool completely. Transfer to fancy plate.

Melt ½ c semi sweet chips for each brownie. Pour over each one. Let set 10 minutes.

1 pkg cream cheese, ½ c butter, 3@ 3/4 c confectioners sugar, 1/4cup cocoa, 3 tsp vanilla, 1/4 c walnuts, 1/4 c semi sweet chips, Mix together, frost each brownie on top of 2^nd layer.

Mix thawed strawberries with 12 oz of glazing. Divide between each brownie. 3^rd layer. Decorate with cool whip or layer evenly for 4^th layer. If you do it this way, you can sprinkle chocolate chips over it or shaved chocolate on top. Also can use any fruit.

Happy Quilting Hugs!

Happy Quilting Hugs

Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten

Filling:
2 eggs, beaten
1 (16-ounce) can pumpkin
3/4-cup sugar
1/2-teaspoon salt
1-teaspoon cinnamon
1/4 teaspoon ginger
1/4-teaspoon cloves
2 tablespoons pure maple syrup
1 (12-ounce) can evaporated milk

Pecan Crumble Topping:
1/2-cup all-purpose flour
1/2 cup chopped pecans
1/4 cup packed brown sugar
3 tablespoons butter, softened

Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form soft dough.

Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator at least 3 hours, before attempting to roll out. (Overnight actually works best). Hold no more than 3 days in refrigerator. For longer storage, place in a freezer bag and freeze. Use one disk for a single crust pie. Use 2 disks for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth. Flip the dough at least once adding a little more flour to the pastry cloth. Roll out to fit pie pan. (Store pastry cloth in freezer).

Filling:
Preheat the oven to 375 degrees F.

Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake for 25 minutes.

Topping:
Combine topping ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.

This one is REALLY GOOD>>>>>>>>>>>>>>>>

Mix cocoa, sugar and salt. Add milk. Heat to dissolve. Add light cream, vanilla and cinnamon. Heat to just under boiling. Mix very well and pour into warm mugs. Top with whipped cream, cocoa powder and fine orange zest.

Serves 6 to 8.

Courtesy of First Lady Laura Bush, Copyright 2001.

Mike, when you return, you need to set up a RECIPE category for all of us! 

Yummy!

My favorite not-for-dieters desserts...

East End bars

1/2 C butter or margarine

5 T. cocoa

1/2 C sugar

1 t. vanilla

2 C. graham cracker crumbs (1-1/2 packs)

1 egg, beaten

1 C. coconut

Cream butter, sugar, cocoa, vanilla & beaten egg. Add graham cracker crumbs & coconut. Mix well. Pat into 9x13 pan. Bake 10 min @ 300. Cool.

Topping:

1/2 C butter or margarine

3 T. milk

3 T. instant vanilla pudding

2 C. powdered sugar

1 t. vanilla

Combine above ingredients. Beat well. Spread on cooled prepared crust. Refrigerate 20 min.

Over hot water, melt 6 oz. chocolate chips. Spread on top & allow to set. Don't allow it to harden too long or it will chip off when cutting into bars.

Mocha Prune Cake    350 degrees for 25-30 minutes

2 - 9" layers                               2 - 8" layers

1/2 C shortening                       3/8 C                    Cream shortening & sugar then add eggs

1-1/2 C sugar                           1-1/8 C

3 large eggs                             2

Sift together & add alternately with milk & prunes:

2 C flour                                   1-1/2 C

1 t. each of: baking powder,        3/4 t.

       soda, salt, cinnamon,

        nutmeg & allspice

1 C each of: buttermilk &            3/4 C                  

       cooked prunes, drained & chopped  

Frosting

Mix together:

1 pkg powdered sugar

1 cube margarine

strong coffee to mix (1 T. at a time)

We have our quilt club holiday party on Monday. We each bring a dish to pass. I would like to take something besides a toss or fruit salad that is on the healthy side. Most of the time we have 2 or 3 of those.  I would like to bring something new and good. Does anyone have any ideas. I never know what to make that is easy and people would like it.

How bout a good pan of mostaccioli!  This recipe is super easy to make, and is loved by everyone....I make it for family get togethers, or anytime I need to take a dish somewhere and usually get lots of oohs and aahs.

1 pkg (1 lb) mostaccioli - cook as directed on package

1-1/2 lb italian sausage browned

1 can 11 oz cheddar cheese soup

1 jar (30 oz) spaghetti sauce

3 C shredded mozzarella cheese

1 tsp italian seasoning

1 tsp black pepper

Combine all indgredients except 1 cup mozz cheeser.  Place in Stoneware pan or glass pan and sprinkle with remaining cheese.  Bake at 400 degrees for 25 minutes

These are the best peanut butter cookies you will ever eat............and no flour! Takes 15 min from bowl to mouth.

1 c. peanut butter.....either smooth or chunky

1 c. sugar

1 egg

1 tsp vanilla

Mix and roll into balls and smush with a fork. bake at 350 for 9 min. let cool on rack.

You can make double batches......make extra dough and freeze.

Even better:

drop by spoonfull or ball into  mini muffin tin. Bake at 350 for 9 min. as soon as you take them out of the oven, drop a hershey kiss in the middle.

Another great recipe!!!  And I love the fact there is no flour in them!!  I bake for my nievce with celiac disease, and this is perfect

These receipes all sound good. I think I will try the  mostaccioli for our quilt holiday pot luck party no one will have something like that, and it really sounds good. Besides it is really cold here and that will help having a good warm dish.

Thanks for all of you taking the time to post these receipes.