COOK OF THE WEEK RECIPES

Chocolate Chip Pie
1 cup sugar
1/2 cup self-rising flour
1 stick butter, melted
2 eggs
1 teaspoon vanilla
1 cup milk chocolate chips
1 cup chopped pecans
1 (9-inch) pie crust
Mix sugar and flour, then add melted butter. Add eggs and vanilla. Next, add chocolate chips and pecans. Pour mixture into pie crust. Bake at 325 degrees for 50 to 60 minutes or until top is golden brown.
Strawberry Cookies
21/2 cups self-rising flour
1/2 cup sugar
1 small box strawberry gelatin
3/4 cup oil
2 eggs
1 teaspoon vanilla
Combine all ingredients and mix thoroughly. Dough will be somewhat thick. Roll into balls and place 1-inch apart on a greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
1/2 teaspoon vanilla
Combine peanut butter and sugar. Add egg and vanilla. Mix well. Drop by teaspoonful onto greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Use a fork to make a criss-cross design immediately after taking out of oven.
Note: There is no flour in this recipe.
Swiss Chicken
6 to 8 chicken breast strips
6 slices Swiss cheese
1 can cream of mushroom soup
1 can cream of chicken soup
Italian bread crumbs
1 stick butter, sliced in pats
Place chicken breast strips in a 9×13-inch greased baking dish. Layer cheese over chicken. Combine soups and pour over chicken and cheese. Cover with bread crumbs. Top with pats of butter. Bake at 350 degrees for 45 minutes or until chicken is done.
Italian Chicken
6 to 8 chicken breast strips
Lemon pepper seasoning
Italian salad dressing
Shredded Mozzarella cheese
Cover chicken with lemon pepper and marinate overnight in Italian dressing. Remove chicken from marinade and place in a greased baking dish. Bake at 400 degrees for 45 minutes. Remove chicken from oven and sprinkle with cheese before serving.
Chicken Ro-Tel Spaghetti
4 chicken breasts
1 onion, chopped
1 bell pepper, chopped
11/2 sticks butter
10 ounces angel hair pasta, boiled and drained
1 can Ro-tel diced tomatoes
Salt and pepper to taste
1 pound Velveeta cheese, cubed
Boil chicken and when done, pull apart into bite-size pieces. Sautampé onion and bell pepper in butter until tender. In a greased casserole, combine chicken, sautampéed vegetables, drained pasta and Ro-tel tomatoes. Season with salt and pepper. Melt cheese in microwave and stir into mixture. Bake at 325 degrees for 30 minutes.
Sausage Balls
1 pound milk bulk sausage
11 ounces shredded Cheddar cheese
21/2 cups Bisquick
In a large bowl, combine sausage, cheese and Bisquick until well blended. Roll into small balls and place on greased cookie sheets. Bake at 350 degrees for 15 minutes.
Shell’s Bean Dip
1 can chili beans, drained
1 packet taco seasoning
1 (16-ounce) container sour cream
10 ounces shredded Cheddar cheese
Chopped green onions
Using a fork, press drained chili beans into a 9-inch round serving dish. Combine taco seasoning and sour cream and pour evenly over beans. Sprinkle with cheese. Top with green onions. Chill and serve with Fritos Scoops.

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