Defrosty the Snowman

By Mandy

Ingredients:
-White Chocolate
-Mini Chocolate Chips
-Rolos
-Candy Corn

Directions:
1. Melt Chocolate in bowl in microwave
2. Spoon onto wax paper.
3. Put candy onto chocolate to make a face, hat, and nose.
4. Cool

Macadamia English Toffee

By: Mandy

Ingredients:
-1 Cup Butter
-1 Cup Sugar
-3 Tbls. Water
-1 Tbls. Light Corn Syrup
-2 Cadbury Milk Chocolate Bars (or Choc. Chips)
-1 Cup Macadamia Nuts (or any other nut)

Directions:
1. Melt butter on high
2. Add in Sugar, Water, and Corn Syrup
3. Bing to a light boil and turn heat down to medium
4. Boil at even rate and continue stirring.
5. Place candy thermometer in mixture and watch for it to hit 290 degrees.
6. Immediately place in foiled 12 x 9 pan. (Can be larger or smaller depending on how thick u want it)
7. Let cool for 2 minutes
8. Place Chocolate on top and when it melts spread over toffee. Then put nuts on top
9. Frigerate for 20 minutes
10. Cut and enjoy :)

Crockpot Chicken Cordon Blue

This is an easy dish to put together on Saturday night, refrigerate, stick in the crock-pot Sunday before church and eat as soon as you get home.







By Joni

6 boneless skinless chicken breast halves (4 oz. each)
6 thin slices deli ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
2 tblsp. oil
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Hot cooked rice

1. Flatten chicken to 1/4-in. thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour.

2. In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and broth; pour over chicken.

3. Cover and cook on low for 3-4 hours or until a meat thermometer reads 170. Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice.