Made these two tonight


http://www.plainchicken.com/2011/06/cinnamon-roll-pulls.html


http://pearls-handcuffs-happyhour.blogspot.com/2010/07/i-cant-get-away.html


Both very good!!!!

I got sick there for a minute and my best friends husband died. So now it's back to life as we know it.


My Chicken Enchilada Recipe 1 can cream of chicken soup 1 can chicken 12.5 oz I think it's the bigger can 1 pkg taco seasoning 1 tbs minced garlic 8 oz cream cheese softened 10 flour tortillas 2 c cheddar cheese enchilada sauce 10 oz or more soften cream cheese, add soup, drained can of chicken ' forked up ', garlic, taco seasoning in a bowl mix up smooth when mixed, spoon a little of mixture evenly in to center fold of each tortilla, fold again and place fold side down in 9 by 13 greased pan when all 10 are rolled pour over enchilada sauce and sprinkle cheese on top cook at 350 for 30 min I have doubled and tripled this recipe with no problem.


http://pinterest.com/pin/283234264034823847/

In the crock pot for tonight!!!!


http://www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html

Cooked this tonight it was very good!!


http://joelens.blogspot.com/2011/03/stuffed-mushroom-pasta.html

Cooking this tonight!!

http://www.between3sisters.com/2010/03/cheesy-chicken-pot-biscuit-cups.html

For Supper tonight!!-this is delicious 

Lemon Chicken with Croutons

Copyright 2004, Barefoot in Paris, All Rights Reserved

Prep Time:

10 min

Inactive Prep Time:

15 min

Cook Time:

1 hr 30 min

Level:

Intermediate

Serves:

3 to 4 servings

Ingredients

• 1 (4 to 5-pound) roasting chicken
• 1 large yellow onion, sliced
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 2 lemons, quartered
• 2 tablespoons unsalted butter, melted
• 6 cups (3/4-inch) bread cubes (1 baguette or round boule)
• Preheat the oven to 425 degrees F.

Directions

Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to

10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

Made these Saturday night--yum!!!


http://www.plainchicken.com/2010/04/7up-biscuits.html