Bon Appetit Friends

6 cups shredded chicken from two rotisserie chickens 1 refrigerated pie crust from a 15 ounce box 2 Tbs. vegetable oil 3 medium onions, chopped 3 small celery ribs, cut into ¼ inch thick 2 cups chicken broth 12 ounce can evaporated milk 1/3 cup butter ½ cup plus 1 Tbs. Flour ¾ tsp. dried thyme ¼ cup dry sherry or white wine Salt and pepper to taste ¼ cup chopped fresh parsley 1- 16 ounce bag of frozen peas and carrots or mixed vegetables, not thawed -Adjust oven rack to low center position; heat oven to 400 degrees. -When using a rotisserie chicken, separate meat from the skin and bones, and tear into bite size pieces. -Remove pie dough from box and follow directions for bringing it to room temperature. -Heat oil in dutch oven over medium high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside. -Microwave chicken broth and milk in a microwave-safe bowl until steamy, 3-4 minutes. -Heat butter over medium heat...

Romaine lettuce, torn Red pepper, chopped in bite-sized pieces Tomato, chopped in bite-sized pieces Cucumber, quartered lengthwise and sliced in thick slices Red onion, very thinly sliced, slices quartered and separated Kalamata olives, sliced in halves or fourths lengthwise Feta cheese, crumbled Combine salad ingredients and toss.   Amounts will depend on your personal preference and the size of salad you want.  I just keep adding until my bowl is full and it looks good.  I usually will use a whole pepper, one or two tomatoes, about half a cucumber, less than 1/4 of an onion, a big handful of olives, and about half a packaged block of feta cheese (this is a lot of feta--use less if you don't want so much). Greek Dressing: 4 Tbsp. olive oil  3 Tbsp. lemon juice  ¼ tsp. sugar  1 tsp. oregano  ½ tsp. salt  pepper to taste Combine in a tightly covered container and shake until blended.  Pour over salad as much as needed to coat and toss.

4-6 potatoes quartered 2-3 lbs chicken pieces 2 lg. onions quartered 1 garlic bulb minced 3 tsp. dried oregano 1 tsp salt 1/2 tsp pepper 1 TB oil Layer in crock pot in listed order. Cook on low for 9-10 hours or on high for 5-6. This is from Stephanie Ison - our new author. This is yummy, and yes, it calls for the entire bulb (not clove) of garlic!

1 (6 pound) pork butt roast 1 T sea salt 1T liquid smoke flavoring 1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker. 2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. 3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten. This recipe is so easy, and the meat is to die for. We serve it with rice, macaroni salad, c aesar salad, fresh pineapple and Hawaiian sweet bread. The leftovers make great tacos and burritos; I think the meat tastes a lot like Chipotle's pork. It makes a LOT!

1 1/2 cubes butter, softened 1/2 Cup Peanut Butter 1/2 Cup Sugar 1 Cup Brown Sugar 2 tsp. vanilla 1 egg 1 1/2 Cup Flour 3/4 tsp baking soda 1/2 tsp salt 2 Cups oatmeal Mix butter, peanut butter, sugars, vanilla, and egg in a large mixing bowl. Combine flour, soda, and salt. Add to wet ingredients. Mix well, then add oatmeal. Spread in a 9x13 pan. Bake at 325 for 30 minutes or a little longer until they start to brown. Frosting 3 TB butter 3 TB cocoa powder 1 TB corn syrup 1 tsp vanilla 1 Cup powdered sugar 2 TB milk Mix all ingredients well. Let the cookie bars cool completely, then spread frosting on the top. Chill in the fridge.

1 c butter 2 c sugar 2 eggs 1 c sour cream 1 tsp vanilla 4 ½ c flour 4 tsp baking powder ½ tsp baking soda ½ tsp salt Cream butter and sugar. Beat eggs in one at a time. Mix remaining ingredients with sugar mixture. It will be sticky. Don’t add more flour! Refrigerate (overnight is ideal). Roll out and add flour as needed. Cut with cookie cutters. Bake at 375 for 8-10 min. CREAM CHEESE FROSTING 3 c powdered sugar 1 pkg cream cheese softened ½ c. butter softened 1 tsp vanilla Beat all ingredients together until smooth. Add food coloring if desired. I got this years ago in an e-mail recipe exchange. I don't know the person who sent it to me, but it's a keeper. Happy Valentine's Day!

We are addicted to pizza on the barbecue. It's the yummiest homemade pizza. You've got to try it while its still good BBQ weather. 1. Turn your grill to a really low setting. 2. Make your dough (any old recipe), gather pizza sauce and mozzarella and the toppings of your choice. I hear Fresh and Easy has a pizza dough you just buy in a little bag, all ready to go. 3. Spray a piece of wax paper (or foil) with Pam and roll out your dough to a size that will fit on your grill. 4. Carefully flip the dough onto your grill and close the lid. Get all your other ingredients outside. It only takes a couple minutes for the dough to cook. 5. Flip the dough over and quickly top the baked side with sauce, cheese and toppings. Bert and I always do this part together so it goes a little faster. Close the lid to melt the cheese but don't burn the second side. Sometimes we even turn the grill off but keep the pizza on the warm grill. Walla! Pizza on the BBQ. You'll feel like you work at ...