No Bake Chocolate Oatmeal Cookies

1 Stick of Butter
1/4 Cup of Cocoa
1/2 Cup of Milk
2 Cups of Sugar
1 Tablespoon of Vanilla
1/2 Cup of Peanut Butter
3 Cups of Oats

Combine butter, cocoa, milk, sugar and vanilla in large saucepan. Heat to a boil and boil for one minute. Remove from heat and add peanut butter and oats. Drop by teaspoon fulls onto waxed papered cookie sheets. Refrigerate until firm.

Yummy Chicken and Rice

6 Boneless Chicken Breasts
2 Cans Cream of Chicken Soup
2 8-oz. Cream Cheese
2 Packs of dry Italian Salad Dressing

Place chicken, soup and dressing in crock pot for 6-8 hours. Do not add water. Add cream cheese just before serving. Serve over rice or noodles.

Southwest Turkey Sandwiches

1 4-oz. Can of Diced Olives
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1/4 Teaspoon Salt
1/2 Cup Mayo
1/3 Cup Sour Cream
1/3 Cup Onions
8 Slices of French Bread
3/4 lb. of Turkey lunch meat
2 Tomatoes, sliced
2 Avocados, sliced
3/4 Cup Cheddar Cheese

Combine first four ingredients. Add mayo and sour cream. Spread on each piece of bread. Stack on lunch meat, tomato, avocado, and cheese. Bake for 15 minutes at 350 degrees.

Strawberry Surprise

2 Cups of Crushed Pretzels
3 Tablespoons of Sugar
3/4 Cups of Margarine (melted)

Mix and press into a 9x13 pan. Bake at 350 degrees for 10 minutes. Cool.

1 8-oz. Cool Whip
1 Cup of Sugar
1 8-oz. Cream Cheese

Combine and spread on top of pretzel.

1 Large Strawberry Jell-O
2 Cups of Hot Water
1/2 Cup of Cold Water
1 20-oz. Package of Frozen Strawberries

Pour on top of cream cheese mixture. Refrigerate until set.

Yummy Frozen Dessert

Crust
20-oz. package Oreo Cookies (crushed)
1/2 Cup Nuts
1/2 Cup Margarine

Mix above ingredients together and refrigerate.

Soften 1/2 gallon of mint chocolate chip ice cream and spread over cookie layer. Spread one 8-oz. cool whip over ice cream layer freeze.

Reese's Peanut Butter Squares

1 1/4 Cup Graham Cracker Crumbs
1 1/2 Stick Margarine
1 Cup Peanut Butter
2 Cups Powdered Sugar
1 12-oz. Bag Chocolate Chips

Melt margarine and peanut butter. Mix in crumbs and sugar. Put into 9x13 pan and refrigerate. Melt chocolate chips. Spread over refrigerated mixture and refrigerate 30 minutes only. Immediately cut into squares. Return to refrigerator.

Summer Chicken Pasta Salad

4 Whole Chicken Breasts, Roasted and cut into chunks
1 16-oz. Bottle of Kraft Coleslaw Dressing
1 Cup Mayonnaise
1 Small can slivered water chestnuts, chopped
1 Cup celery
2 Cups roasted cashews, coarsely chopped
1 12-oz. Bow Tie Pasta
1 12-oz. Spiral Tri-Colored Pasta
1 Cup seedless red grapes, halved
1 Small Can Pineapple Tidbits, Drained
2 Cups Craisins
6 Green Onions, Sliced

Prepare chicken breasts, chill. Cook both types of pasta, drain. Toss pasta with small amount of vegetable oil to prevent from sticking. Let cool. Combine all remaining ingredients. Toss with pasta and cooked chicken. Chill until ready to serve.