Ginger Pear Chicken

In the bag:
2 - 16 oz. cans pear halves in syrup (reserve syrup)
1/2 t. salt
1/2 t. ground ginger
1 1/2 c. ginger ale
1/2 c. packed brown sugar
2 T. cornstarch
2 c. rice

From the kitchen:
4 chicken breasts (whole or cut in pieces)
1/2 c. water

Directions:
Sprinkle salt on chicken and brown in a skillet. In a separate bowl, combine 1 1/2 c. pear syrup, ginger ale, ginger, and brown sugar. Pour into skillet and simmer 20 minutes. Remove chicken from skillet and place in 9 x 13 inch pan. Place pears in 9 x 13 with chicken. In a separate bowl, combine corn starch and water and add to liquid in skillet; cook over medium heat until thickened. Pour sauce over chicken and pears. Bake at 350 for 10 minutes or until chicken is done. Serve over cooked rice.

The Best Oatmeal Cookies

In the bag:
1/2 c. sugar
1 c. brown sugar
1 t. salt
1 t. baking soda
2 c. rolled oats
1 1/2 c. flour
1 c. raisins

From the kitchen:
1 c. shortening
1 t. vanilla extract
2 eggs

Directions:
1. Preheat oven to 350 degrees.
2. Mix the shortening, sugars, vanilla, and eggs together until creamy.
3. Add salt and baking soda; then add oats, flour, and raisins.
4. Drop by teaspoonfuls on un-greased cookie sheet. Bake for 12 minutes.

Cowboy Delight

In the bag:
3 14.5 oz. cans diced tomatoes
1 8 oz. can tomato sauce
2 t. dried onion
1 T. dehydrated mixed bell peppers
1/4 c. dehydrated celery
1/4 c. dehydrated carrots
1 T. dried parsley
1/2 t. garlic powder
1 t. beef bouillon granules
2 c. dry macaroni

From the kitchen:
1 lb. hamburger or canned beef chunks
3 c. water

Directions:
Brown hamburger and drain excess fat. Add remaining ingredients except dry macaroni. Bring to a boil and then add the macaroni. Let simmer about 20 minutes until dehydrated veggies and macaroni are tender. Salt and pepper to taste.
*Note #1: If using canned beef chunks instead of hamburger, drain the beef and add at the end.
*Note #2: Leaving out meat completely is also an option. If you do, you could add a can of drained and rinsed beans for some added protein.

Cherry Chocolate Cake

In the bag:
1 chocolate cake mix
1 16 oz. can cherry pie filling
1 tub of frosting

From the kitchen:
2 eggs
1 T. almond flavoring

Directions:
Beat eggs in a separate bowl. Add almond flavoring. Pour dry mix into a mixing bowl and add pie filling. Add beaten eggs and almond misture. Mix by hand with a wooden spoon until dry mixture is absorbed. Will be thick. Spread into a greased 9x13 inch pan. Bake at 350 degrees for 30 minutes. Cool. Frost with favorite topping.

Chicken Tetrazzini

In the bag:
8 oz. spaghetti (broken in 1/3 or 1/4 pieces)
6 T. flour
2 c. chicken broth
1 can milk
1 t. salt
pepper to taste
1 can mushrooms (with juice)
1/2 c. parmesan cheese

From the kitchen:
5 T. butter
5 T. minced green peppers
3 c. cooked, cubed chicken
1/2 c. shredded cheddar cheese

Directions:
Cook spaghetti in boiling water until al dente (do not over cook). In saucepan, melt butter and add flour to make a white sauce. Then slowly stir in 2 c. chicken broth. Add milk slowly. Cook until mixture thickens. Add salt and pepper to drained spaghetti, muchrooms, green peppers and cooked, cubed chicken. Put into individual dishes or large casserole pan. Sprinkel with parmesan cheese, then cheddar cheese. Bake at 350 for 20-25 minutes. Serves 8.

Erin's Scrumptious Mexican Fiesta Casserole

In the bag:
1 can black beans, drained and rinsed
1 can no bean chili
1 can corn, drained
flour tortillas

From the kitchen:
2 c. grated cheddar cheese
salsa
sour cream

Directions:
In a medium casserole dish, layer flour tortillas, black beans, chili, corn, 1 cup cheese, flour tortillas. Top with 1 cup cheese. Bake at 350 degrees for 35-40 minutes. Top with salsa and sour cream.

Delicious Chicken Enchiladas

In the bag:
1/4 c. dried onion (or 1 medium onion, chopped)
1 small can diced green chiles
1 t. chile powder
1 t. garlic powder
1 t. cumin
1 large can green enchilada sauce
12 flour tortillas

From the kitchen:
1 T. olive oil
2 c. shredded cheddar cheese
1 lb. chicken, cooked and shredded
1 8oz. package cream cheese

Directions:
1. Prepare driend onion: boil 6 T. water and remove from heat. Stir in onion. Let sit for 5 minutes.
2. Heat oil in skillet over medium heat. Add onion and green chiles, and heat for 5 minutes.
3. Stir in chile powder, garlic powder, and cumin. Add cream cheese, and stir until melted. Add chicken and 1/3 of the enchilada sauce. Stin in 1 cup cheese.
4. Spoon 1/3 cup mixture over each tortilla, then roll tortillas and set in a 9x13 baking dish.
5. Mix the remaining 1 cup cheese with the remaining 2/3 of the enchilada sauce. Pour over the top of tortillas.
6. Cook at 350 degrees for 15-20 minutes until bubbly and heated through.