Let all that you do be done in love.
1 Corinthians 16:14 ESV
Measure out 3 cups of marshmallows. Line an 8x11 glass dish or a half-sized cookie sheet {like I used!} with parchment paper.
Here’s what you’ll need:
1 cm wool felt balls (90-100 per coaster depending on the size)
cork coasters
E600 glue
Begin by gluing one felt ball to the center of your coaster.
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup raw honey
4 eggs
Preheat oven to 320. Combine all ingredients with a stand mixer until no lumps remain. Pour into a greased pie pan and bake in a 320 oven for 15 minutes. Remove and set aside.
| 1 | bag (24 oz) Green Giant® frozen broccoli, carrots, cauliflower and cheese-flavored sauce |
| 2 cups diced cooked chicken | |
| 4 | medium green onions, chopped (1/4 cup) |
| 4 | cups frozen potato nuggets (from 2-lb bag) |
| 1/2 | cup finely shredded Cheddar cheese (2 oz) |
1 container (15 oz) ricotta cheese
1 egg
1 cup grated Parmesan cheese
2 cups chopped cooked chicken
2 cans (10 oz each) Old El Paso® green enchilada sauce
2 cans (4 oz each) Old El Paso® chopped green chiles
1 package (8 oz) oven ready lasagna (12 noodles)
4 cups shredded mozzarella cheese (16 oz)
Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
Mix the dried apples, graham cracker pieces, yogurt-covered raisins and granola.
In a large bowl, combine 1 1/4 cups banana chips, 1 cup broken cream-filled sugar wafer cookies, such as Nabisco, 3/4 cup walnut pieces, 1/2 cup yogurt-covered raisins, 1/2 cup dried cherries and 1/3 cup chocolate chunks.
3 C cooked and diced chicken breast
1 9oz pkg deli ham
3 C shredded swiss cheese
1 can cream of chicken soup + 1/4 c water
1/4 C melted butter or margarine
2 C stuffing
Preheat oven to 350 degrees
Grease a 9x13 pan
Place the cooked chicken breast in the bottom of the dish, lay the ham over the chicken, sprinkle the swiss cheese on top of the ham. Mix the cream of chicken soup with water and spread over the cheese. Mix the melted butter or margarine with the stuffing and spread over chicken. Bake for 35 minutes.
Prep Time: 20 minutes Start to Finish: 1 Hour 15 Minutes 8 Servings
Ingredients:
1 can (10¾ oz) cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) sour cream
½ cup skim milk
2½ cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1½ cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)