Sticky Chicken, prepared by GTU Host Reagan Leadbetter

Ingredients:
• 3-4 Chicken Breasts
• 1 Cup Apricot Jam
• 1 Cup Bar-B-Q Sauce
• 1 Packet Lipton Onion Soup Mix
Directions: Cut chicken breasts in strips. Pour a small amount of olive oil in a skillit and begin browning the chicken. Mix together the remaining ingredients and then pour over the chicken. Let cook untill the chicken is fully cooked and the sauce is thick and bubbly. Serve over rice. I love the sticky rice!

Tomato Bisque - Cheryl Davis

2 Jars Classico Tomato Basil spaghetti sauce
1 bag (8oz.) of shredded Parmesan cheese
12 oz. sour cream
Diced garlic, fresh or ½ t. from a jar
1 tsp. Oregano
Dash of olive oil

Briefly mix all ingredients in blender (do not over mix). Warm in crock pot.

Pumpkin Cinnamon Rolls with Caramel Frosting

Ingredients:
• 2 T. yeast
• 1/2c. warm water
• 1/2 c. canned pumpkin
• 2/3 c. sugar
• ½ t. salt
• 1 egg, beaten
• ¼ c. melted, butter
• 1/4 t. ground cloves
• 1 t. cinnamon
• 4-5 c. bread flour
• ½ c. brown sugar, packed
• 2 T. cinnamon
• 2 T. melted butter
•
Dissolve yeast in warm water. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.

Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting
• ¼ c. butter
• ½ c. brown sugar, packed
• 2 T. milk
• ¼ t. vanilla
• Pinch of salt
• ½ c. to ¾ c. sifted powder sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

Creamy Vegetable Soup

4 medium peeled and diced potatoes
1 lb. bag baby carrots
1 head cauliflower (chopped)
1 head broccoli (chopped)
2 family size cans cream of chicken soup ( or 4 regular size cans)
1/2 lb. grated cheese

Cook potatoes and carrots until not quite done in just enough water to cover them.
Then add broccoli and cauliflower. Cook until tender with still just enough water to barely cover.

Add the 2 cans of soup. Cook until all vegetables are tender and the soup is thickened.

Add the cheese in a little at a time until it is all melted.

Bev Lawson

Corn Chowder

by JaNae Munden from “Ladies Night Out

3 large potatoes peeled and cubed
1 can cream style corn
2 T. butter
1 T. salt
2 c. whole milk or ½ & ½
½ c. chopped onion
1 can evaporated milk
1 c. shredded cheddar
6 slices bacon cooked and crumbled
Salt and pepper to taste

In a large pan, cook potatoes in enough water to cover potatoes and salt. Boil for 10 minutes. Add cream style corn to this. In a separate pan, sauté onions in butter. Cook bacon and crumble. Add canned milk, whole milk and onion to potatoes. Add cheese and stir to melt. Salt and pepper to taste. Top with crumbled bacon.