BBQ Chicken Sandwiches

Crockpot BBQ Chicken
3 boneless skinless chicken breasts
6 oz BBQ sauce
¼ cup Italian Dressing
2 TB brown sugar
1 TB Worcestershire sauce

Place chicken in crockpot. Mix BBQ sauce, dressing, brown sugar, and Worcestershire sauce together. Pour over chicken. Cover and cook on low 3 hours, or until ready to shred. Shred chicken and return to crockpot. Cook an additional hour.
click here for original recipe from allrecipes

Apricot Chicken

Apricot Chicken

4 chicken breasts
6 oz. Russian salad dressing (looks like French dressing)
1/2 package Lipton onion soup
1/2 cup apricot jam

Mix all ingredients. Bake at 350* for 1 hour. Serve over rice.

Similar Recipe that I haven't tried:

Crockpot Apricot Chicken
3 lbs chicken
1/2 cup French dressing
1/2 cup apricot jam
1 package dry onion soup mix

Mix dressing, jam, and soup mix. Brush each piece of chicken with sauce and place in slow cooker; cover chicken with remaining sauce. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Chicken Pot Pie

Chicken Pot Pie

1 package frozen peas & carrots (10 oz)
1/3 cup butter or stick margarine
1/3 cup flour
1/3 cup chopped onion
½ tsp salt
¼ tsp pepper
1 ¾ cups chicken broth
2/3 cup milk
2 ½- 3 cups cooked chicken or turkey
Pastry for 9 inch Two-Crust pie

1. Rinse frozen peas and carrots in cold water to separate; drain.
2. Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
3. Heat oven to 425*
4. Make pastry. Roll two-thirds of the pastry into 13 inch square. Ease into ungreased pan, 9x9x2 inches. Pour chicken mixture into pastry-lined pan.
5. Roll remaining pastry into 11 inch square. Cut out designs. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.

To Freeze:  Follow steps 1-5 as directed, cover, and freeze.  Thaw and bake as directed, or cook frozen pie for about 1 1/2 hours.   (I usually double the recipe when I make it and cook one that night and freeze one for later).

Sunday Rolls

Sunday Rolls

2 TB yeast
1 ¼ cup water
½ cup shortening (or butter or margarine)
½ cup sugar
3 eggs, beaten
4 ½ cups flour
2 tsp salt

Soften yeast in water. Add shortening, sugar, and beaten eggs. Mix well. Add salt and flour and knead to make a soft dough. Let rise until double. At this point you have several options:

• You can punch it down and put it in the fridge
• Form the rolls and put them in the fridge
• Form the rolls, let them rise, and cook them
• Form the rolls, let them rise about half way, then let them rise in the fridge, remove them, let them warm up, then cook them.
• Form the rolls, put them in the fridge, then take them out, and let them warm and rise, then cook them
  

Cook at 350* Makes 24 rolls.

Key Lime Cheesecake

Key Lime Cheesecake

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 6 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins. and set aside.
In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.