Lora Hardt's Gingerbread Cinnamon Bear Cookies
1 c. butter
1 c. sugar
1 egg
1 c. molasses
2 Tbsp. vinegar
5 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 tsp. ground cloves
Directions
1-Cream butter and sugar.  Add egg, molasses and vinegar.  Beat well
2-Sift flour, soda, salt and spices.  Stir the dry ingredients into wet ingredients in small amounts.
3-Chill 3 hours. Roll out and cut into shapes.
4-Bake on greased cookie sheet 5-6 minutes at 375 degrees.

Easy Chicken Enchiladas
3-4 chicken breasts (can use canned chicken for a quick meal)
4 cubes chicken boullion
1 8oz cream cheese (can use fat free)
1/4 c. milk
2 c. monterey jack cheese
celery (optional)
Mild green chili enchilada sauce
tortillas
Directions
1-Cook chicken breasts by boiling them with cubes of chicken boullion.  Shred chicken.  Beat cream cheese with enough milk to make a thick consistency (can use more or less than it calls for). Add shredded chicken to cream cheese mixture and add celery if you like.  Roll chicken mixture in flour tortillas and place in a 9 x 13 pan sprayed with cooking spray. Cover with green enchilada sauce - one small can should be enough. Top with cheese. Bake uncovered at 350 degrees for about 25 minutes or until hot and bubbly.

Shauna Richter's BowTie Chicken Salad
6 c. chicken, diced
1 bag bowtie pasta, cooked and cooled
1/2 bunch green onions
salt
pepper
1 8 oz. Kraft Coleslaw Dressing
2 c. mayonaise - light OK
Directions
Add all ingredients together.  Place in refrigerator.
Before serving add:
1 large can pineapple tidbits
1 package slivered almonds
1 c. celery
1 lb. purple grapes, halved
Add more dressing when serving.

Microwave Rice Pudding
1 1/2 c. instant rice
1 1/2 c. water
1/4 c. sugar
1/2 c. powdered milk
1 egg
1 1/2 tsp. vanilla
2 c. fresh milk
1 c. raisins (optional)
Directions
Cook rice and water together 7 minutes on high.  Beat together sugar, powdered milk, egg, vanilla, and fresh milk.  Stir well and add to rice.  Microwave 5 minutes. Stir, then cook 3 minutes more.  Remove from microwave. Sprinkle with nutmeg or cinnamon.  Serve warm or cold.
*Cook in a very large bowl.  Don't cover with ploastic wrap... will boil over easier!

Sweet Potato Souffle
3 c. sweet potato, mashed
2 eggs
1/2 c. milk
1 tsp. vanilla
1/4 tsp. nutmeg
1 c. sugar
1/2 c. salt
1/3 stick butter, melted
Topping
1/3 stick butter, melted
1 c. brown sugar
1/3 c. flour
1 c. chopped pecans
Directions
1-Mix together all ingredients.  Beat until fluffy. Pour into greased baking dish. 
2-Mix all topping ingredients together.  Spinkle topping onto sweet potato mixture.
3-Bake at 350 degrees for 30 minutes.

Broccoli Casserole
2 packages frozen chopped broccoli
1 can cream of chicken soup
1 c. mayonaise
2 eggs
1 small onion, chopped
1 c. buttered bread crumbs
1 c. grated cheese
Directions
1-Cook broccoli according to package directions. Drain by squeezing  out water through sieve.
2-Add soup and mayonaise to broccoli. Mix well.
3-Add eggs and onion.  Mix.  Pour into greased 1 1/2 - 2 quart casserole dish. Sprinkle with cheese and top with bread crumbs. 
4-Bake 350 degrees for 30 minutes.

Cream Cheese Chicken
1 envelope dry Italian dressing
6 boneless, skinless chicken breasts
8 oz cream cheese
1 stick butter
1 can cream of chicken soup
Directions
1-Turn crock pot onto high and melt butter.
2-Add Italian dressing and stir until mixed.
3-Cut chicken into 1 inch strips.  Place into butter mix and coat. Cook on high 2 hours.
4-Add cream of chicken soup and cream cheese. Stir to melt. Mix well until smooth and creamy.
5-Serve over rice or noodles.  Freezes well.