Enjoy!!

Here are some of the things we do at home to throw supper together.

Not always the most well-rounded meal,

but add some fruit or applesauce and it works!

Chunky Soup and Rice:  Boil the instant rice while heating up your favorite Chunky Soup (Beef with Vegetables works nice!)  When they're ready, combine and serve.  (It's easy to keep these products in the pantry for that evening when you have nothing planned.)

Cheesey Garlic Drop Biscuits:  Do you have Bisquick around the house?  Combine 2 cups of Bisquick, 2/3 cup milk, shredded sharp cheddar or Mexican blend cheese, garlic powder to taste.  Mix them together to form a soft dough.  Drop into well greased cupcake pan and bake for about 18-20 minutes.

Potato Bar:  Put baking potatos in to cook about 1 1/2 hours before you want to eat.  When they're close to being ready, set out all the things that can go on top - butter, sour cream, shredded cheese, squeeze cheese, Ranch dressing, bacon bits, cooked broccoli or other favorite veggies, hamburger, sausage, turkey, hot dogs, etc.  I find this a good way to use up the little extras that are sitting around the frige.

Breakfast for Dinner:  They love it!!  And there's always eggs scrambled with sliced hot dog!  Even more fun - add some cheese and roll it in a flour tortilla!

Eat Your Fruit!!:  Do you have trouble getting them to eat fruit?  Cut it up in small pieces.  Combine a small container of Cool Whip with a lemon yogurt.  Stir the fruit into the Cool Whip and it becomes more kid friendly!  You can use orange or strawberry flavored yogurt depending on what you like or the type of fruit you're mixing.

Ingredients

Directions

Lightly grease casserole dish.  Mix first five ingredients together and spread in casserole.  Place chicken on top of mixture and push lightly to partially immerse in rice.  Sprinkle chicken pieces with onion soup mix.  Seal tightly with foil.  Bake at 350º for 2 1/2 hours.  DON'T PEEK!!

Many thanks to my dear (busy) mom friend, Regina, for this great recipe.

Blend and pour this great summer-time favorite!

Ingredients

• Two 6-ounce cans Frozen Pink Lemonade
• 1 quart Raspberry Sherbet
• 64 ounces of Gingerale

This wonderful dish does triple duty:  Serve it hot from the oven with your favorite ham.  ~~   Add a yummy spoonful of whipped cream to the hot dish and it's a cold weather dessert.  ~~  Refrigerate and serve chilled for a sweet side at lunch!!

Ingredients

• 1 1/2 cups Sugar
• 1/4 pound Butter
• 2 Eggs
• 1/2 cup Milk
• 7-10 slices Bread (remove crust and cube)
• One 16-ounce can Pineapple Chunks/Pieces and juice

Directions

Cream sugar and butter.  Beat in eggs.  Add milk and mix well.  Add cubed bread to mixture and gently fold in.

Allow bread to sit for about 15 minutes to absorb mixture.  Add pineapple and juice.  Gently toss until thoroughly mixed.

Pour into greased  casserole.  Bake at 350° for 1 hour or until top is just browning.

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