• 2 cups quick-cooking oats
• 1 pint strawberry
• 1 3/4 cups half-and-half
• 1 3/4 cups water
• 4 tablespoons sour cream
• 2-3 tablespoons brown sugar
• 1/4 teaspoon salt

Directions:

1. Prepare strawberries. They should be hulled and thinly sliced.
2. In a medium bowl, combine strawberries and brown sugar and gently stir until all strawberries have sugar on them. Set aside.
3. In a medium saucepan over medium heat, bring water and milk and salt to a boil. Immediately add the oats and reduce heat to medium. Stirring occasionally, allow to cook 5 to 6 minutes to desired texture.
4. Add sour cream and stir in well, then add then add in half of the strawberries.
5. Mix gently and divide into four bowls
6. Top bowls with the additional strawberries

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Ingredients

• 2 lbs small red potatoes, sliced 1/2 inch thick
• 1/3 cup vegetable oil
• 1 envelope dry onion soup mix (Lipton works great!!)
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon pepper

Directions

1. Combine all ingredients in a large plastic bag, seal and shake until well coated.
2. Empty bag into a 13×9 dish, cover with foil and bake at 350 degrees for 35 minutes, stirring every 15 minutes
3. Uncover and bake 15 minutes longer or until potatoes are tender.

Ingredients

• 3-4 boneless chicken breast halves
• 1 cup mayonnaise (Hellmanns seems to work better than Kraft)
• 1/2 cup grated parmesan cheese
• 1/2 teaspoons seasoning salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 tablespoon honey dijon mustard

Directions

Ingredients:

• 1 (6 ounce) package Stove Top stuffing mix
• 1 1/2 cups water
• 1/4 cup butter or margarine
• 2 cups of cooked diced boneless skinless chicken
• 2 cup frozen mixed vegetables
• 1 cup of shredded cheddar cheese
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1/3 cup heavy whipping cream

Directions

1. Pre-heat your oven at 400 F. 
2. In a mixing bowl, combine whipping cream, soup, cheese, chicken and vegetables mix well until everything is combined. 
3. Spread mixture out in 13X9 inch baking dish, or casserole dish. 
4. Bake for 15 minutes 
5. While casserole is baking in a microwave safe bowl combine margarine and water and heat for 3-4 minutes or until it’s bowling. 
6. Remove water/margarine from the microwave then add stuffing package. Mix well and fluff your stuffing with a fork and set aside 
7. Once your casserole has baked for 15 minutes remove it from the oven and top evenly with the stuffing.
8. Return the casserole to the oven and cook for another 15 minute

Ingredients

• 3 tablespoons all-purpose flour
• 1 teaspoon salt, divided
• 1/4 teaspoon paprika
• 1-1/2 cups milk
• 1 can (10 ounces) enchilada sauce
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3/4 pound ground beef
• 1 medium onion, chopped
• 1 can (9 ounces) bean dip
• 1 can (4 ounces) chopped green chilies
• 1/8 teaspoon pepper
• 1 large tomato, seeded and diced
• 9 white or yellow corn tortillas (6 inches), warmed

Directions

1. In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
2. Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt.
3. Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
4. Place enchiladas seam side down in an ungreased 11-in. x 7-in. baking dish. Top with sauce. Bake on 350 for 40-45 minutes.