Our Family's Favorite Recipes
                                           Chicken Devan

3 or 4 chicken breasts, cooked and cut into bite size pieces
2 pkgs of frozen chopped broccoli (I use broccoli florets instead)
2 cans cream of chicken soup (I use reduced fat)
16 oz. light sour cream
16 oz. cheddar cheese, shredded (use 2% if you want to cut back on fat)
1/2 cup or more of bread crumbs

Cook broccoli, drain water, and spread into a large baking dish. Layer chicken
pieces on top. In a medium bowl, mix cans of cream of chicken soup with sour
cream. Put that mixture on top of the chicken. Next, add the cheese, and then
the bread crumbs. Bake at 350 for about a half hour until bubbly. Makes 6-8
servings. Serve with rolls and salad.
                          Emeril's Broccoli & Cheese Soup

2 TBSP olive oil
1 and 1/2 cups thinly sliced yellow onions
1 TBSP sliced garlic
1 tsp. salt
1/4 tsp. cayenne pepper
5 cups chicken stock or canned low sodium chicken broth
4 cups broccoli florets
8 oz. shredded sharp cheddar cheese

Heat the olive oil in a stockpot over medium heat. Add the onions, garlic, salt
and cayenne pepper. Saute until the onions are soft and translucent, 4-5
minutes.  Add the chicken stock and bring to a boil. Then add the broccoli
and cook until fork-tender.   Remove the soup from the heat and let it cool
slightly.  Then puree the soup, in batches, in a blender, adding the cheese in
3 additions while blending (see note). Adjust the seasoning if neccessary.
Note: Please use caution when blending hot liquids; blend only small
amounts at a time, with the blender tightly covered and a kitchen towel over
the top. Makes 4-6 servings. I double this recipe for my family ! Goes great
with honey wheat yeast rolls (recipe below)
                                       Hash Brown Casserole

3/4 cup chopped onion
1/2 tsp. paprika
1/2 tsp. ground black pepper
1 (32-ounce) pkg. frozen Southern-style hash brown potatoes, diced
2 TBSP butter, melted and divided
1 (10 3/4-ounce) can condensed reduced fat, reduced sodium cream of chicken soup
8 oz. cheddar cheese (shredded)
8 oz. carton light sour cream
cooking spray
2 cups cornflakes, coarsely crushed  (the cornflakes are the secret key to this delicious recipe

Preheat oven to 350.  Combine first 4 ingredients and 1 TBSP butter in a large bowl.  Toss
well. Combine soup and cheese in a medium microwave safe bowl.  Microwave 4-6 minutes or
until cheese melts, sitrring every 2 minutes.  Sitr in sour cream.  Pour cheese mixture over
potato mixture and stir well.  Spread mixture in a 13 X 9 inch baking dish coated with cooking
spray.  Combine cornflakes and remaining 1 TBSP butter. Sprinkle evenly over top of potato
mixture.  Bake at 350 for 1 hour. Makes 4-6 servings. I double this recipe for my family ! Serve
with salad or a vegetable. :-)
                                           Honey Wheat yeast rolls

If you have a Bread maker (which is a wonderful thing) you can just put
the ingredients in and use dough setting & "wheat" setting. Then
when done,  make into 12 balls on cookie sheet and bake. If you don't
have a bread maker, then use the instructions below.

1 pkg. dry yeast
1 cup warm water (100-110 degrees)
2 cups all purpose flour, divided
1 cup whole wheat flour
3 TBSP honey
2 1/2 TBSP butter, melted
1 tsp. salt
cooking spray

Dissolve yeast in 1 cup warm water in a large bowl, let stand 5 minutes.  Add 1
1/2 cups flour, whole wheat flour, honey, butter, and salt to yeast mixture. Stir
until well blended.  Add another 1/4 cup flour, stir until a soft dough forms.  
Turn dough out onto a floured surface. Knead until smooth and elastic (8
minutes) Add enough remaining flour, 1 TBSP at a time to keep it from sticking
to hands. Place dough in a large bowl coated with cooking spray (preferrably
large glass bowl). Cover (I use small towel) and let rise in warm place free from
drafts 1 hour or until doubled.  To check dough, press two fingers in dough
and if indentation stays, it has rised enough. Separate into golf ball pieces and
flatten slightly.  Place on greased baking sheet. Makes 12 rolls. Cover and
place in warm area free of drafts for about 45 minutes, until doubled in size.  
Preheat oven to 425 degrees. Bake rolls 12 minutes or until lightly browned.  
                                                  Pumpkin Muffins

3 1/3 cup flour
2 tsp. baking sugar
1 1/2 -2 cups sugar (calls for 3 cups, but we decrease it)
1 1/2 tsp. salt  
1 tsp. cinnamon (I use 2 tsp.)
1 tsp. nutmeg
1/4 tsp. ground ginger

Mix dry ingredients and add:
1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin

Preheat oven to 350 degrees.  Prepare muffin tins by spraying with cooking spray.  Fill muffin
tins 3/4 full and bake at 350 for 20 -30 minutes or until toothpick inserted comes out clean. ** I
like to make mini muffins. They are the perfect size for the kids, and they only take about 10
minutes; I do a few batches.  Sometimes I dip these in cinnamon sugar after they are baked,
and sometimes I make cream cheese frosting.

Cream cheese Frosting
8 oz. pkg. cream cheese
1 stick butter
1/3 cup nuts (I use walnuts)
1 box of powdered sugar (I usually cut back on sugar though and use less)
1 tsp. vanilla
Add a little milk to the frosting while mixing if you want it to be creamy. When icing is done, add
the walnuts to the icing (optional). (Crush them first)
My kids love these (and so do I). Sometimes I make extra muffins and freeze some for later. :-)
                                           Home-made Hamburger Helper

1 lb. ground beef chuck (use more if you like it meatier)
2 pkg. of 16 oz. Pasta (penne, macaroni, or Noodles, whichever you prefer)
16 oz. Light sour cream
4 cups brown gravy (I use gravy powder mix that you add water to)
about 1 TBSP of Parsley
Tony Chachere's original Creole seasoning, about 1/2 tsp., more or less to your taste.

Cook ground beef in pan. Meanwhile, cook pasta in large pot. Make the gravy. Drain grease
from the hamburger meat. Set aside. Drain water from the pasta. Pour gravy into the pasta
and add the sour cream, parsley, creole seasoning. Mix well. I add the hamburger last
because some of us in our house prefer to eat this without meat. :-) Serves about 8. Serve
with a vegetable or salad.
Alternative: Instead of ground beef, you can use pieces of chicken and use chicken gravy
instead of the beef gravy.
                                               Spinach Balls

2 pkg. frozen chopped spinach, cooked and drained
4 eggs, beaten
3/4 cup melted margarine
1/2 cup (or more if desired) of parmesan cheese
2 cups Pepperidege Farm stuffing
1 tsp. garlic powder
1 small chopped onion

Mix all ingredients together in a large bowl. Chill in the refrigerator for an hour. (It's easier to
make the balls when it's chilled). Make into little balls and spray cooking spray on a cookie
sheet. Note: Make sure it's a cookie sheet that has edges; otherwise butter will drip on the
oven and cause a big mess! Bake at 350 for about 20 min. or so. This is a favorite at my
house and among friends! It goes real fast, but if I make a double batch I can sometimes
manage to freeze some for later. If you freeze them, then make the balls and put on a cookie
sheet and put in the freezer so that the balls can take shape before you put them in a zip lock
bag. Frozen ones of course take longer to bake, so you can increase the temp to 400 but
keep an eye on them. :-)
   Chicken Enchiladas
1 jar of Salsa ( I use medium but you can use hot if you like
things hot.)
2 cans chicken breast
1 pack of flour tortillas (medium size, pkg of 10)
1 pint Heavy whipping cream
l lb. shredded cheddar cheese (or you can use montery jack)

In a large mixing bowl, put the 2 cans chicken breast (drained)
and salsa in bowl. Mix well. Divide mixture among the 10 tortillas.
Fold each upside down and put in large baking dish. Pour heavy
whipping cream over them. Then put shredded cheese. Bake
about half an hour on 350. I like to make instant brown rice as a
side dish and we like to cut up our enchilada and mix it up with
the rice. I think the heavy whipping cream (sauce) is what makes
this so yummy!
Chocolate Caramel Cake
i pkg. devil food cake mix
14 oz can sweetened condensed milk
6 oz. caramel ice cream topping
1 pint Heavy whipping cream OR tub of Cool Whip
3 small or 2 lrg. Heath candy bars

Bake the cake according to directions in a 9 X13 pan . Let cool. In a large mixing bowl,
mix the condensed milk & caramel topping together. I heat it up so it mixes better. Take a
butter knife and make slits/ holes all over the cake. Pour the mixture all over the cake.
Put in refrigerator to cool completely. If you choose not to use Cool whip (which I do not
use) then beat (with mixer) the pint of Heavy whipping cream and use about 1 tsp. of
vanilla and 1/3 cup of sugar to make the whipping cream. You may add more sugar
according to how sweet you want it. Put the Whipped cream OR Cool whip over the
entire cake. Then crush the heath bar into crumbles and put all over the top. Keep
refrigerated. This is a definite favorite of my family and I get compliments when ever I
take it to a church dinner.