Nutella Brownies...

Ingredients
1/2 cup all-purpose flour

1/4 teaspoon salt
2 eggs
1 cup nutella
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted, room temperature

Directions
Preheat oven at 325°F Line 9 in square pan with parchment paper. (These were really gooey & messy to get out so the parchment paper makes it so much easier to lift them out)
In a bowl, mix flour and salt. Set aside.
In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy, about 2 minutes. At low speed, add dry ingredients alternating with melted butter.
Spread in the pan. Cook 35 to 40 minutes.
Let cool in the pan about 2 hours. Remove from pan and cut in squares.

I also made "Nutella Frosting" which I did not measure the ingredients for. I would guess it was about:
1 1/2 cups powdered sugar
3 (or so) T Nutella
2 T milk
splash of vanilla
Mix with electric mixer. Add more powdered sugar or milk depending on desired consistency. And of course add more Nutella if that's not chocolately enough!

Creamy White Chili...

1 lb chicken breasts
1 medium onion, cut into fourths
1 1/2 tsp garlic powder
2 cans Great Northern Beans, rinsed and drained
1-2 cans chicken broth (depending how thick a consistency you like)
2 cans chopped green chilies (if you like less kick, add just one can)
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Place chicken breasts and large chunks of onion in a shallow baking dish, drizzle them with olive oil and bake at 350 until the chicken is just done.  The onion may start to brown on the edges.  Shred the chicken and chop the onion very small. Combine the chicken, beans, onion, chilies and seasonings in a pot and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat, let it cool slightly, and then stir in the sour cream and cream. Serve immediately.

Shelly's favorite!  (marking this so I know this is the one!)

Strawberry Lemonade...

8 cups of water
1 small can lemonade concentrate
3/4 c. pink lemonade mix
1 small jar strawberrry syrup (11-12 oz)
2 Liter bottle of Sprite

Add frozen straberries as a garnish

Fresh Peach Pie...

5-7 sliced peaches
2 mashed peaches
½ cup water
3 TBS. Cornstarch
1 cup sugar
2 TBS. Butter
1/4 - 1/2 tsp. Almond extract

Slice peaches in already cooked pie shell. Boil mashed peaches, water, cornstarch, sugar, and butter together for 5 minutes. Take from heat and add 1/4-1/2 tsp. Almond extract. Cool. Pour over peaches and refrigerate.

Pork Burritos...

2 lb. Pork Roast

1 can diced tomatoes

1 jar salsa

Pour ingredients into crock pot and cook on low for 8-10 hours. Shred meat. Put black beans, rice, cheese, sour cream, avocado, and meat mixture into tortilla. Roll up and eat.

London Broil...

Combine in mixing bowl

1/2 cup soy sauce

3 TBS. Dijon Mustard

1 TBS. Black Pepper

4 Garlic cloves (peeled and chopped) or minced garlic in a jar (equivalent measurements should be listed on the jar)

1/4 cup Worcestershire sauce

Mix well with wire whisk

Add 3 lbs. London Broil (or flank steak) with above ingredients in a zip lock bag. Marinade for 3 hours or up to 4 days.

Put meat on a hot outdoor grill and cook for 8 minutes on each side. Take off grill and let sit for 10 minutes. Slice meat at an angle with an electric knife.

Lemon Chicken Stir Fry with Pea Pods...

3-4 chicken breasts

1/2 medium onion chopped

2 garlic cloves, minced

2 TBS. Butter

1 TBS. Cornstarch

1 can chicken broth

1 large carrot sliced diagonally

2 TBS. lemon juice (real lemon)

1/2 tsp. grated lemon rind

1/2 tsp. salt

1 cup snow pea pods or (8 oz. box)

1 TBS. parsley

1 1/2 cups dried minute rice

In saucepan melt butter, saute' chicken and onion and garlic until chicken is mostly done. Stir in cornstarch and cook for one minute. Add chicken broth, lemon juice, carrots, lemon rind, and salt. Bring to a boil. Stir in pea pods and parsley and rice. Cover and remove from heat and let stand for six or seven minutes. Stir and Eat.

Chicken Divan...

Boil and cube 5 pieces of chicken

2 cans cream of chicken soup

1 cup mayo

1/4 cup lemon juice (can decrease if you don't want a strong lemon flavor)

2 head of Broccoli

Line pan with blanched broccoli. Combine chicken, 2 cans of cream of chicken soup, mayo, and lemon juice. Put chicken filing in center of the pan so the broccoli stays on the outside. Top with grated cheese and little pieces of bread.

Cook on 350 degrees for 25-30 minutes.

Chicken Cordon Blue...

4-8 Chicken Breast

1-2 pieces of bacon for each piece of chicken

Cheap beef sandwich meat (I use Carl Buddings)

1 can cream of mushroom soup

1 cup sour cream

Cook bacon until almost crisp. Lay sandwich meat in a single layer on the bottom of a greased 9X13 pan. Wrap chicken in semi cooked bacon. Lay wrapped chicken in bottom of 9X13 pan. In separate bowl, whisk 1 can of cream of mushroom soup and 1 cup sour cream together. Can double sauce if preferred. Pour over chicken. Cover and refrigerate over night. Cook uncovered on 275 degrees for 3 hours.

Mandarin Orange Jello Salad...

1 small package Orange jello

1 small package vanilla pudding (instant)

4 TBS. Tapioca Pudding (Dry)

3 cups boiling water

12 oz. cool whip

2 small cans Mandarin Oranges

Add Tapioca to boiling water. Whisk constantly for 5 minutes. Add jello and pudding to water mixture. After mixing, cool slightly. Fold in cool whip and oranges. Refrigerate for several hours.

BBQ Chicken Pizza...

2 pkg. crescent rolls

6 TBS. BBQ Sauce

Shredded Cheese (your choice)

1/2 cup mayo

2 cooked chicken breasts diced

1/2 green pepper diced

3 green onions (optional)

2 TBS. Ranch Dressing

Lay rolls out into baking sheet. Bake as directed or until just golden. Mix mayo and ranch dressing together; spread over "pizza crust" Mix chicken, BBQ sauce, and green peppers together and sprinkle on top. Sprinkle shredded cheese and chopped green onion on top.

Vanilla Popcorn...

1 c. unpopped popcorn

Pop into large bowl and set aside

1 cube butter

3/4 cup corn syrup

1 cup sugar

Mix together. Boil for one minute. Remove from heat and add 3/4 tsp. dry vanilla or 3 tsp. liquid vanilla. Stir to coat. Serve

Teriyaki Alfredo Pasta....

2 to 3 chicken breast (marinated in teryiaki sauce, grilled, and sliced into strips)

1 Red Bell Pepper sliced
1 yellow zucchini sliced
1 green zucchini sliced
1 package sliced mushrooms

½ cup Butter
2-4 oz. Cream Cheese (depending how much of a cream cheese taste you want)
1 pint Heavy Cream
¾ tsp. Garlic Powder
Salt
Pepper
1 cup Parmesan Cheese
1/2 cup to 1 cup teriyaki sauce
Drizzle of honey
1 TBS. cornstarch

Any cooked Pasta Noodles

In saucepan, melt butter. Add cream cheese, whip cream, garlic, salt, and pepper. Whisk constantly until it boils. Bring to a boil. Stir every few minutes. Simmer for 15- 20 minutes. Add the teriyaki sauce starting with a 1/2 cup and then tasting it, then adding more depending on how much of a teriyaki flavor you like. Drizzle in some honey. Whisk well. Mix 1 tablespoon cornstarch and a little water into a cup and add to alfredo sauce. Let simmer until thickened. Take from heat and stir in cheese. Cover and let sit for 5 minutes. While the alfredo sauce is simmering drizzle a pan with olive oil and saute' the bell pepper and mushrooms for a few minutes and then add the zucchini. Saute' until all vegetables are tender. Grill marinated teryiaki chicken and cut into strips. When ready to eat, layer your plate with pasta, vegetables, chicken and sauce.

Sticky Buns...

2 Doz frozen rhodes rolls
1 (3oz.) package instant vanilla pudding
3/4 cup white sugar
3 T. cinnamon
3/4 cup brown sugar
3/4 cup butter
3/4 cup light corn syrup
1 cup whipping cream
1 cup chopped nuts (optional)

Arrange frozen rolls in 2 9x13 inch greased pans. Do
this while dough is still frozen (or three 9x9 pans).
Mix dry pudding,sugar and cinnamon and sprinkle over
frozen dough.

Melt butter, brown sugar, corn syrup, and cream. Warm
until dissolved, then add chopped nuts and pour
mixture over dough. Cover with plastic wrap and let
rise on counter overnight. Bake at 350 for 20-25 mins
when done turn upside down onto cookie sheet and
enjoy.

Funeral Potatoes...

8 lbs potatoes, boiled til tender (or you can bake them and then scoop out the insides...)
3 cups sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz cream cheese
3-4 cups grated cheddar cheese

Once our potatoes are cooked, dice them into small pieces and place them in a large bowl. In a large sauce pan over medium low heat, combine the sour cream, soups and cream cheese and stir until melted and warm, then stir in the cheddar cheese and pour the sauce over the potatoes and stir to combine. Then pour the whole thing into a very large casserole dish and back at 350 until it's hot in the middle.