Cheesy Chicken & Rice Bake

Cheesy Chicken & Rice Bake

1 can cream of chicken soup
1 1/3 c. water
¾ cup uncooked long grain rice
½ teaspoon onion powder
¼ teaspoon black pepper
2 cups frozen mixed vegetables
4 boneless skinless chicken breast halves
1 cup shredded cheddar cheese

Preheat oven to 375. Mix soup, water, rice, vegetables and seasonings; put in prepared 2 quart shallow baking dish. Lay chicken breasts on top of rice mixture. Cover and bake 45-60 min., or until chicken is done. Uncover, sprinkle with cheese and let melt. Remove chicken and stir rice mixture before serving.

Aunt Rosie's Fudge Cookies

Aunt Rosie's Fudge Cookies

2 cups sugar
1/2 cup butter
2 eggs
3 tablespoons cocoa, mixed with a little water
1/3 cup milk
1 teaspoon vanilla
1 cup nuts
1 cup chocolate chips
2 tablespoons baking powder
2 1/2 cups flour

Preheat oven to 350. Cream butter and sugar. Add eggs, cocoa mixture and vanilla; mix well. Stir in milk, flour and baking powder. Add nuts and chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake 10-12 minutes at 350.

Mesquite Lime Chicken

Mesquite Lime Chicken

1/4 cup lime juice
3 tablespoons McCormick's Grill Mates seasoning, Mesquite flavor
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 lb. boneless chicken breasts

Mix lime juice, mesquite seasoning, vegetable oil, and honey in a bowl. Add chicken and coat well. Marinate in refrigerator at least 15 minutes. Remove chicken from marinade and grill over medium heat 4-6 minutes per side. Baste with marinade halfway through cooking. (These can always be broiled if you don't have an indoor grill)