Breakfast Crepes

3 eggs
1/2 cup milk
1/2 cup water
3 tablespoons melted butter
1 cup flour
1 to 2 tablespoons sugar
1/4 teaspoon salt

** Combine all ingredients in blender container. Blend, scraping sides with rubber spatula until smooth.

White Chicken Chili

Ingredients:

1-2 lbs. chicken breasts, boiled and shredded (can use canned chicken or turkey chunks)
4 - 15 oz. cans northern white beans, do not drain
2 - 14 oz. cans of chicken broth
4 - 4 oz. cans chopped green chilies (can add or subtract depending on spiciness wishes)
1 - T. dried minced onion
2 - tsp. garlic powder
2 - tsp. salt
2 - tsp. cumin
2 - tsp. oregano
1 - tsp. black pepper

Pour all ingredients into a large pot. Bring to slow boil, add sour cream and milk, half and half or whipping cream.

This makes a lot! Usually half of this feeds a family.

Bon Appetite . . . uh . . . feet!

Poor Dad! Hope you get feeling better soon!

Baked Spaghetti

1 C. Chopped Onions
1 c. chopped green peppers
1 T. Margarine
1 14.5 can diced tomatoes with liquid
1 can mushrooms
1 Can black olives
2 tsp. oregano
1 lb hamburger browned
12 oz. cooked spaghetti
2 c grated cheese
1 can cream of mushroom soup
1/4 c. water
grated parmesan cheese

Saute onion, pepper and butter
add tomatoes, mushrooms, olives, and oregano
add hamburger
simmer 10 minutes
layer 13x9 pan
1/2 spaghetti
1/2 meat mixture
1 cup cheese
Repeat
Top with cream of mushroom soup mixed with water
top with parmessan cheese
Bake 350 degrees 35 minutes

This is super tasty and makes quite a bit for a few days of left overs

Easy Chicken Parmesan

(Jason LOVED it . . . and it was really, REALLY easy!)

1 jar (26 oz.) spaghetti sauce
6 Tbsp. KRAFT grated parmesan cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups shredded mozzarella cheese

HEAT oven to 375 degrees. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.

BAKE 30 min. Uncover.

TOP with remaining cheeses; bake 5 minutes or until chicken is done and cheese is melted.

(We like it served over angel hair pasta)

Foil-Pack Taco Chicken Dinner

4 small boneless skinless chicken breast halves
(I cut chicken into 2 or 3 smaller pieces - more flavor, cooks faster)
4 tsp. Taco Seasoning mix
2 cups thinly sliced peeled potatoes
1 cup shredded cheese
1/2 cup salsa
1/4 cup sour cream

PREHEAT oven to 400 degrees. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese, and 2 Tbsp. of the salsa.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.

Pumpkin Trifle

Prepare and chill a 4-serving size package of instant vanilla pudding mix. Then beat 2 cups of whipping cream with 1/4 cup sugar until soft peaks form. Cut 8 slices of pumpkin bread into cubes. Layer the following into 8-10 small serving dishes:

Pudding
Whipped cream
Pumpkin Bread

Top each with a dollop of pumpkin butter, a drizzle of caramel sauce, and chopped walnuts. This dessert holds in the fridge up to 2 hours before serving.