Several fun recipes from Jen :)

Chicken Corn Chowder
2 chicken breasts cut up
1 small onion chopped up
1-2 garlic cloves minced
3 T. butter
2 chicken bullion cubes
2 cups hot water
1 t. ground cumin
2 c. half and half (one pint)
8 oz. monterey jack cheese
2 cans creamed corn
4 oz. can diced green chillies

Cut chicken into small pieces - brown with onion and garlic in butter - add to big pot. Dissolve bullion in hot water and add to pot. Boil adn reduce heat, simmer 5 minutes. Add corn, half and half, and chillies. Stir until boiling - add cheese in chunks - it's very soft cheese so it doesn't grate good. Let soup cook (stirring occasionally) until the cheese is melted.
Feeds about 6 adults.




Now the rest are from the Worldwide Ward Cookbook - my mother-in-law got this for me for my birthday and everything we have made has been excellent!!!

Oven Barbecued Chicken (#1 - absolutely divine)
3 T. ketchup
3 T. vinegar
1 T. lemon juice
2 T. Worcestershire sauce
4 T. water
2 T. butter
3 T. brown sugar
1 t. salt
1 t. paprika
1 t. chili powder
1 t. mustard
1/2 t. red pepper
4 chicken breasts

Combine all ingredients except chicken in a saucepan. Heat thouroughly. Dip each piece of chicken in heated sauce. Place chicken in foil-lined baking pan. Pour remaining sauce over chicken. Seal foil over chicken. Bake at 500 degrees for 15 minutes. Reduce heat to 350, and bake for an additional 1 hour and 15 minutes. Do not open foil during baking. Makes 4 servings.




Creamy Sunday Chicken
4 chicken breasts
1 1/2 c. Parmesan/Romano/Asiago cheese blend (in a plastic container by pastas)
1 t. garlic salt
pepper
2 crushed chicken bouillon cubes (in 1 T. boiling water)
2 cups heavy cream

Arrange chicken in a greased baking dish. Combine cheese, garlic salt, pepper, chicken bouillon, and cream. Pour over chicken. At 350 degrees, bake for 50 minutes. Serve over noodles or rice.




YUMMY CANDY - SUPER SUPER EASY!!!
Cookie Truffles
1 18-oz. pkg. cookies (Oreos are my favorite)
1 8-oz. pkg. cream cheese, softened

chocolate dipping (you can melt the chocolate made for candy making or do the following)
1 12-oz. pkg. milk chocolate chips
1 T. shortening

Crush the cookies into very fine crumbs (this was the hard part for me - I put them in a chopper that I have - that worked the best). Combine 3 cups of the cookie crumbs and the cream cheese. Shape into 1-inch balls. Combine the chocolate chips and shortening and melt in the microwave. Stir until smooth; dip the balls in the melted chocolate. Place the balls on waxed paper to set up. While the chocolate is still wet, sprinkle with the remaining cookie crumbs. Refrigerate until they are firm, about an hour. They will be gone in minutes!!! Makes about 50 truffles.




Wassail
1 c. sugar
3 c. water
1 T. whole cloves
1 T. whole allspice
3 whole nutmegs
3 cinnamon sticks
1 gallon apple juice
1 6-oz. can orange juice concentrate
1 6-oz. can lemonade concentrate

Combine sugar and water. Tie spices together into a cheesecloth bag. Soak spice bag overnight in the sugar/water mixture. Mix with apple juice, lemonade concentrate, and orange juice concentrate. Bring to a boil. Remove spices and simmer. Makes 20 servings.