Chicken and Stovetop

2 chicken breasts cooked and cut up
1 can cream of chicken
1/2 cup sour cream
1 package of Stove Top, cooked

Heat oven to 350. Mix everything together except for stove top in a 9x13 pan. Spread stuffing on top. Bake for 20 minutes or until bubbly.

Pagan Pie

1 Graham Cracker Crust
1 Lg. (16oz.) Cool Whip
4 Lg. (4.5 oz.) Candy Bars

Let cool whip thaw, and melt all 4 candy bars. Mix. Pour into crust. Chill and serve

Pumpkin Cake

1 Can Pumpkin (Solid 15 oz.)
1 Cup Vegtable oil
4 Eggs
1 1/2 C. Sugar
*Beat*
2 C. Flour
2 tsp. Brown Sugar
2 tsp. Baking Powder
2 tsp. baking Soda
1/4 tsp. Salt
1/4 tsp. Ground Cloves
(15x10 350* 20-25 minutes)

Frosting:
2 pkg. Cream Cheese (3 ounces)
1/2 C. Butter
2 tsp.Vanilla Extract
*Beat*
4 1/2 C. Powdered Sugar

Chocolate No-Bake Cookies

2 C Sugar
1\2 C Butter
1\2 C Milk
3 Tbs Cocoa
1\2 C Peanut Butter
3 C Oatmeal
1 tsp Vanilla
Dash Salt

Combine first four ingredients then cook over medium heat until mixture boils. Boil 1 minute remove from heat. Add remaining ingredients then combine quickly and drop by teaspoons onto waxed paper. Chill

Crock Pot Chicken

Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onion, chopped

Directions
1In a small bowl, combine the spices.
2Remove any giblets from chicken and clean chicken.
3Rub spice mixture onto the chicken.
4Place in resealable plastic bag and refrigerate overnight.
5When ready to cook, put chopped onion in bottom of crock pot.
6Add chicken.
7No liquid is needed, the chicken will make it's own juices.
8Cook on low 4-8 hours.

The Best Rolls

Ingredients
2 1/2 cups warm milk
4 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 eggs
7 cups flour
1/4-1/2 cup butter (reserved)

Directions
1. These are really sticky and should be make in a kitchen aid mixer with the dough hook
2Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
3Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
4Add flour and mix well.
5Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
6Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
7Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
8Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
9Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
10Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
11Melt the reserved butter and drizzle over the top of the rolls before baking.
12Bake at 400°F for 10-15 minutes or until golden