Apricot Chicken

Ingredients:

8 to 10 boneless, skinless chicken breasts
1 (8 oz) bottle Russian salad dressing
1 c. apricot jam
1 package dry onion soup mix

Instructions:

Mix the dressing, jam, and onion soup mix. Pour over chicken. Bake, uncovered, at 250 degrees for 1 hour.

Notes:

This is such an easy recipe, yet it tastes so good! I usually don't put in quite as much chicken as it calls for, and it usually can cook thoroughly in less than hour.

Source:

Becca Bishop

Creamed Corn

Ingredients
1 1/2 t. butter
3 T. flour
12 oz. heavy cream (or use half milk)
1/2 t. salt
2 T. sugar
1 lb. frozen corn
3 T. parmesan cheese

Instructions
Combine first five ingredients to make a white sauce over low heat in a saucepan.
When thick and creamy, add corn and parmesan cheese

Cook slowly, stirring often. Do not boil.

Notes
This is one of Taylor's favorite dishes. We made it for Thanksgiving. You have to be careful, though, to make sure it doesn't burn!

Source
Marilyn Hoggan

Potato Cheese Soup

Ingredients
3 c. chicken broth
1 c. chopped celery
1/2 c. chopped onion
5 c. diced potatoes
1 t. salt
Dash pepper
3-4 oz. cheese whiz or grated cheddar
Cheese to taste
3/4 c. butter
3/4 c. flour
1 qt. half & half
*optional chopped ham, 1 c. frozen corn

Instructions
1. Melt the first 6 ingredients and bring to a boil. Simmer until tender.
2. Meanwhile, melt the butter, then add flour and cook until thick. Add the half & half, heat until bubbling over low heat, stirring constantly until thickened.
3. Stir the butter mixture into the cooked veggies. Add cheese (ham and corn if desired) to taste.
4. Keep warm in crockpot or over very low heat.
Prep time: 30-40 minutes; Servings 10-12

Notes
Janee made this soup for us after Jacob was born. It was so delicious. Taylor has experimented with all types of potatoes cheese soup recipes, but this is the best.

Source
Janee Dahl

Sugar Cookies

Go find this recipe right here over at Mommy Lessons 101!