Guacamole

3-5 Avecado's (depending on how many people you are serving)
1-2 Jalepeno's
Garlic Salt
Pepper
Lemon or Lime

Chop jalepeno's super small and mix in with avecado's. Add garlic salt/pepper to taste. Add lemon or lime on top to keep green. Add one of the pits in the middle of the dip to also keep green.

Sugar Cookies

2 cups sugar
2/3 cup butter
2 eggs
1 tsp vanilla
1 cup sour cream
5 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Cream sugar and butter. Add eggs, beat. Add vanilla and sour cream, beat well. Mix dry ingredients together, add dry to wet. Chill 2 hours. Bake 375 degrees, 8-10 minutes (until lightly brown)

Best Chicken Noodle Soup Ever

4-5 cans of chicken broth (depending on how much liquid you want)
1 rotiserre chicken
2 cans of cream of chicken
desired veggies (fresh or frozen - celery/peas/carrots)
red potatoes
1/2 package of egg noodles
1 or 2 cans of water if needed
1/2 tsp paperika
1/2 tsp pepper
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If you like a kick to it...add another 1/2 tsp. of each paperika and pepper and a small can of chopped jalepenos.

Bring chicken broth to boil in a large pan, add noodles to cook. Boil until soft. While liquid is boiling peel and shred chicken. Add chicken, veggies, soup. Let it simmer for a while. This usually makes a large enough amount that I freeze half and pull it out when we are sick!

Zucchine Bread

Below makes 2 loaves or 1 bundt pan:

3 eggs
2 cups grated zucchine
1 tsp. backing powder
1 tsp. vanilla
1 tsp. cinnamin, nutmeg, cloves (one of each)
3 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup oil

Bake for 1 hour at 325.

Bernadette's Chicken Enchiladas

3 Chicken Breasts
2 Cans of Cream of Chicken Soup
8 Oz. Cream Cheese
1 Lg. Can of Chopped Green Chilies
Package of Tortillas
2 Large Cans of Enchiladas
Shredded Mexican Cheese
Yellow Onion

*Boil chicken, add garlic and salt to taste, shred chicken.
*In a large bowl mix the creams of chicken, cream cheese, green chilies, shredded chicken.
*In 2 pans coat bottom with enchilada sauce.
*Place cheese, onion and mixture in tortilla, place in pan.
*Once pand is filled pour remaining enchilada sauce on top, cover with lots of cheese and green onion.
*Preheat oven 375, cook for about 40-45 minutes, cover with foil, last 10 minutes remove to brown cheese.

Enjoy!

Chicken n Rice with Papirika

Saute' chopped onions
4 Chicken Breast Halves
1 Can Cream of Chicken
2 Cups Rice
1 1/2 Cups Water
Broccoli
Carrots
Peas
1/2 Tsp. Papireka
1/2 Tsp. Pepper

Brown chicken, take out chicken, microwave veggie's for 2 minutes to make soft, add soup, water, papireka, pepper until boiling, then add rice, chicken, veggies. Add more papireka and pepper on top. Let simmer for 5 minutes with lid.

Frog Eye Salad

1 package Acini de Pepe
1 Tbl oil
1/2 tsp salt

SAUCE:
2 Tbl flour
1 cup sugar
2 eggs whipped
2 1/2 cups pineapple juice
1/2 tsp salt
1 Tbl lemon juice

Combine sugar, flour, salt. Stir in pineapple juice and eggs. Cook over moderate heat stirring until thickened. Add lemon juice. Cool to room temperature.

Cook noodles in 3 quarts water and 1/2 tsp salt and 1 Tbl oil. Cook noodles until they are al dente. Drain and then rinse.

Add noodles and sauce. Mix lightly. Refridgerate overnight in an airtight container.

NEXT DAY

2 cans chunk pineapple, drained (juice used in sauce)
1 can crushed pineapple, drained (juice used in sauce)
3 cans mandarin oranges, drained
5 oz mini marshmallows
8-16 oz cool whip

Add to noodles/sauce: chunk pineapple, crushed pineapple, mandarin oranges, mini marshmallows and cool whip.

Refrigerate for about an hour before serving.