Chicken and Biscuit Bake

Basically, a cross between chicken and dumplings and a pot pie.

3 cups of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup  utter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies ( thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Ann's Cheesy Veggie Soup

3 Chicken bouillon cubes

4 cups water

1/2-1 cup chopped onion (or minced onion)

1/2-1 cup chopped celery

 1 lb. frozen Country style hash brown potatoes

• Cook above ingredients in a crock pot until potatoes are soft.

• Then Add

1 bag broccoli flowerets

1 lb. bag frozen mixed vegetables- broccoli, cauliflower, carrot

• Cook until cauliflower is done.

• Reduce heat and add

1 cans of cream of chicken

1 can cream of celery soup

1 lb. Velveeta cheese cut into chunks.

Stir constantly until  cheese is melted.

Thick hearty soup for winter.

Mamaw’s Easy Chocolate Cake

1 pkg. German Chocolate Cake mix

14 oz. caramels

¾ c. margarine

¼ c. evaporated milk

1 c. semi-sweet chocolate morsels

1 c. chopped nuts

Mix cake mix according to the directions on the box. Pour one half of the batter in a 9 x 13 baking pan. Bake 15 minutes at 350 degrees. Prepare the filling as the cake bakes.

Melt 14 oz. caramels, 1/2 c. margarine, and 1/4 c. evaporated milk over medium heat.

Pour over warm cake. Sprinkle all the chocolate chips and ½ the nuts over the caramel filling. Use the remaining batter to cover the filling. Sprinkle the remaining nuts evenly of the batter and bake an additional 20 minutes at 350.

Ann's Mom-Bobbie Reese Roberts