Chicken and Stuffing Casserole

4 Chicken Breasts-cooked and shredded or cubed
2 10z Pkgs frozen broccoli-cooked and drained (I have used fresh)
1/4 cup Butter
1/4 cup flour
2 cups milk
1 cup grated cheese
1 chicken Stove top stuffing- cook as directed

Place chicken and broccoli in a 9x13 pan.

Cheese sauce
Melt butter in microwave.  Add flour, mix well.  Add milk and cook, stirring frequently, until thick.  Add cheese.

Pour cheese sauce over chicken and broccoli and top with stuffing.

Bake 30 min at 350

Snicker Doodles (Cami Alba's)

1 1/2 Cup White Sugar
1/2 Cup Butter
1/2 Cup Shortening
2 Eggs
Mix together

Add
2 3/4 Cups Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
Mix well

Roll into balls then roll in 1/4 cup sugar and 2 teaspoons cinnamon

Bake 8-10 minutes at 400.

No-Bake Chocolate Cookies

2 Cups Sugar
1/4 Cup Butter
1/4 Cup Cocoa
1/2 Cup Milk
1 Tablespoon Vanilla
1/2 Cup Peanut Butter
3 Cups Quick Oatmeal

Mix sugar, butter, cocoa, and milk together. Heat to a boil.
Add vanilla, peanut butter and oatmeal. Mix well.  Drop on wax paper.

Dump Cake

Why it is called that I am not sure but Mark thinks it is wonderful.  
 
1 yellow cake mix
1 11 oz can mandarin oranges  drained- save juice
1 large instant vanilla pudding
1 8 oz can crushed pineapple drained-save juice
1 8 oz Cool Whip
Flake coconut

Mix cake a directed using juice as the liquid adding water to make required amount.
Fold in oranges.
Bake as directed.  Cool completely.

Topping
Mix pudding as directed.  Fold in Cool Whip and pineapple.  Spread on cooled cake. Sprinkle coconut on top.

You could use additional coconut in the pudding mixture.

Hot Fudge Topping

1/4 cup milk
1-12oz bag chocolate chips
1 can sweetened condensed milk

Place 1/4 cup milk and chocolate chips in a double boiler.  Heat until chips are melted.  Add the sweetened condensed milk. Heat. Serve over ice cream.

Fantasy Fudge

3 cups sugar
3/4 cup margarine-I ALWAYS use butter
2/3 cup evaporated milk-1 small can
1 12-oz. (340 g) package semi-sweet chocolate chips I ALWAYS use milk chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts-I seldom use nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Coconut Syrup

1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

If you don't have buttermilk, make it!  Add 1 tablespoon white vinegar to 1 cup milk.  Let stand 5 minutes.  Pretty easy.

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

So I made waffles to day for all the boys since they were going golfing.  BIG hit.  It would be yummy on ice cream!!

From this blog;  http://cookingalamode.blogspot.com/2010/03/blender-french-toast-with-coconut-syrup.html