Creamy Chicken Stroganoff

4-6 frozen chicken breasts
1 can cream of chicken soup
1 cup white wine
1 pkg. Good Season's Italian dressing mix
1 package fresh mushrooms, sliced (optional)
8 oz. cream cheese, softened

Place chicken breasts in crock pot; combine all other ingredients EXCEPT cream cheese and pour over chicken. Cover and cook on low 8-10 hours. During last 30 minutes of cooking time, stir in cream cheese (remove chicken, shred and whisk sauce until smooth). Serve with cooked egg noodles or rice.

Pork Chops with Mushroom Sauce

4-6 boneless pork chops
1 can Cream of Mushroom soup
3/4 cup white wine
4 oz. can sliced mushrooms
2 T quick cooking tapioca
2 tsp. Worcestershire sauce
1 tsp. beef bouillon granules
1/4 tsp. minced garlic
3/4 tsp. dried thyme

Place pork chops in crock pot. Combine remaining ingredients and pour over pork chops. Cook on low 8-10 hours or high 4 1/2 - 5 hours. Serve over rice.

Shortcut Lasagna

1 1/2 lbs. lean ground beef
chopped onion (I like to use frozen chopped onion--fast!)
1 jar of your favorite spaghetti sauce
1/2 pkg. uncooked lasagna noodles
1 16 oz. carton cottage cheese
1 pkg. grated Italian style cheese

Brown beef with chopped onion; stir in spaghetti sauce; simmer 15 minutes. Pour a thin layer of sauce in bottom of 13x9 pan; layer with uncooked noodles, 1/2 cottage cheese, 1/2 grated cheese, 1/2 meat sauce. Repeat, ending with layer of meat sauce. Sprinkle remaining cheese if desired. Cover and bake at 350 degrees for 30 minutes; remove cover and continue baking 25-30 minutes.

Let sit 10-15 minutes before serving. Serve with a green salad and garlic bread.

No Fuss Chicken

8 oz. bottle Russian salad dressing
1/3 c. apricot preserves
1 pkg. dry onion soup mix
6-8 boneless chicken tenders or 4 breasts

Mix together dressing, preserves and soup mix. Place chicken in 13x9 baking dish, pour mixture over top. Bake, covered, at 350 degrees for 20-25 minutes, uncover baste with sauce. Cook an additional 20-25 minutes. Serve over cooked rice.

From Country Quick and Easy cookbook.

The Big Salad

Bag of spinach
Bag of romaine
Cherry tomatoes, halved
Fresh mushrooms, sliced
Broccoli florets
Feta cheese
Sunflower seeds
Dried cranberries
Mandarin oranges
cheese tortellini (cooked)

Layer salad fixings in a large bowl.

Dressing:
1 pkg. Ranch dressing mix
2/3 cup oil
1/4 cup white wine vinegar

Combine and mix well. Add dressing right before serving, toss lightly.

This is one of my favorite salads because the dressing is so tangy, it compliments the fruit well.

Pumpkin Crunch Cake

1 can pumpkin
1 large can evaporated milk
1 1/2 cup sugar
2 tsp. pumpkin pie spice
1 tsp. salt
4 eggs
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter

Beat first 6 ingredients together until well mixed; pour into well greased 13x9 pan. Sprinkle yellow cake mix over the pumpkin mixture; sprinkle chopped pecans over the cake mix. Thinly slice butter over the top. Bake at 350 degrees for 50-60 minutes. Enjoy!

I got this recipe from one of my fellow 4th grade teachers many moons ago. I love it because it is easy and sooooo yummy.

Ruby's Buttermilk Cornbread

2 cups corn meal
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
2/3 cup flour
2 cups buttermilk
2 eggs, beaten

Preheat oven to 400 degrees. Melt a dab of butter in cast iron skillet as oven heats. Combine dry ingredients, stir in buttermilk and eggs; mix well. Pour batter into hot skillet.

Bake for 25 minutes, or until lightly browned.

I know this is probably a basic recipe, but it's my favorite because it was used in our family often. I love to make this to eat with beans or a stew.

D.C.'s DEE-lish Chicken & Dumplings

4-6 chicken breasts or tenders, frozen
2 cans cream of chicken soup
1 can chicken broth
1 small bag frozen mixed vegetables
2 T chicken bouillon granules
1 can biscuits

Place chicken and frozen vegetables in crockpot, pour soups and broth over the top. Sprinkle with bouillon granules. Cook for 5-6 hours on high. 2 hours before serving, tear biscuits into bite sized pieces and place on top. Right before serving cut up or shred chicken.

Serves 4-6

This is from my sweet friend D.C. who shared this easy and oh so yummy recipe at our last bunco. Perfect for cooler weather comfort food.