Chicken & Potato Chip Casserole

Oven:  400°

2 C. Chopped, cooked chicken meat (I use Rotisserie)

1 Bag Knorr Rice Sides, Chicken Broccoli, 5.5 oz. prepared

1 Cn. Cream of Chicken & Mushroom soup, 10.75 oz.

1 Cn. Cream of Celery soup, 10.75 oz.

2 C. Finely chopped broccoli florets

2 T. Minced onions

1 T. Lemon juice

1 C. Shredded Cheddar cheese

2 C. Crushed potato chips

¼ C. Water

Garlic & Pepper to taste

Preheat oven.
In a large bowl combine the chicken, prepared rice, soup, minced onion, broccoli, lemon juice, water and pepper.
Spread the mixture into a lightly greased 9×13 inch baking pan.
Cover the mixture with cheese and then the crushed potato chips
Bake for 25-30 minutes or until the potato chips are browned and the casserole is heated through.

Clipped from: http://bitzngiggles.com/chicken-potato-chip-casserole/

Perfect Chocolate Chip Cookies

Oven:  325°

Makes: 2 dz.

2 cups plus 2 T. all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

12 T. butter (1 1/2 sticks) melted and cooled until warm

1 cup brown sugar

1/2 cup granulated sugar

1 large egg + 1 egg yolk

2 tsp vanilla extract

1 1/2 cups semi-sweet or milk chocolate chips

Preheat oven. In a medium bowl mix together flour, salt, and baking soda..

In a separate large mixing bowl beat the butter and sugars together with an electric mixer until well blended. Add the egg, egg yolk, and vanilla. Stir in the dry ingredients and mix until just combined. Gently stir in the chocolate chips. The dough will be soft.

Gently scoop dough into balls and place on a cookie sheet. Bake for 10-12 minutes. Store in an airtight container.

Clipped from: http://tastesbetterfromscratch.com/2015/02/perfect-chocolate-chip-cookies.html

Breakfast Oatmeal Cupcakes To Go

Oven: 375°

Makes about

5 C. Rolled oats

2½ C. Over-ripe mashed banana

1 t. Salt

5 Nu Naturals Stevia packets OR omit and use 5 tbsp pure maple syrup, agave, or honey instead

⅔ C. Mini chocolate chips, Optional

2⅔ C. Water (If using the liquid-sweetener option, scale water back by ⅓ cup)

¼ C. + 1 T. Coconut or veg oil

2½ t. Pure vanilla extract

**Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.**

Preheat oven, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

View Oatmeal Cupcakes Nutrition Facts: