Meatball Bubble Biscuits

Meatball Bubble Biscuits

1 can Grands biscuits
8 frozen pre-cooked Italian meatballs, thawed
2 sticks string cheese, cut into 8 pieces each
1 tablespoon grated parmesan
½ teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup heated spaghetti sauce

Preheat oven to 375. Separate biscuit dough into 8 biscuits; separate each biscuit into 2 layers (making 16 total pieces of dough). Press each biscuit piece into a 3” circle. Cut meatballs in half. Place one meatball half (cut side up) and one piece string cheese in the center of each biscuit dough circle. Wrap dough around meatball and cheese, pressing edges to completely seal. Place seam side down in a single layer in 8-9” round pan. Sprinkle evenly with parmesan, italian seasoning, and garlic powder. Bake 20-25 minutes at 375; serve with warmed spaghetti sauce for dipping.

Magical Peanut Butter Cookies

Magical Peanut Butter Cookies

1 cup peanut butter
1 cup Splenda
1 egg
1 teaspoon vanilla

Preheat oven to 350. Mix all ingredients; drop on greased baking sheet. Bake 12 minutes.

Chicken Rice Casserole

Chicken Rice Casserole

1 cup uncooked rice
1 chicken, cut into pieces
1 package dry onion soup mix
1 can cream of chicken soup
2 cups milk
Salt & pepper

Preheat oven to 300. Pour rice into greased casserole dish. Arrange chicken on top of rice and sprinkle chicken with dry soup mix. Combine cream of chicken soup, milk and seasonings; pour over chicken. Cover with foil. Bake 1 ¾ hour, remove foil, and continue baking another ½ hour (total baking time of 2 ¼ hours).

Crock Pot Potato Soup

Crock Pot Potato Soup

6 potatoes, cut in small pieces
2 onions, chopped
1 stalk celery, sliced
4 chicken bouillon cubes
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
pepper
1/3 cup butter
1 can evaporated milk

Put all ingredients except evaporated milk in crockpot; cover and cook on high 3-4 hours. If desired, mash potatoes with masher or use electric hand mixer. Stir in evaporated milk during last hour of cooking.