Props to Zub for These!

Red Lobster Cheddar Bay Biscuits:
2 cups bisquick
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
1/4 cup butter
1 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp italian seasoning

mix together bisquick, cold water and cheese. mix according to directions on bisquick box. cut biscuits with cutter. melt butter and seasonings together. dip biscuits into butter mixture and place in pan. cook 8-10 mins at 450.

Taco Soup:
1 lb hamburger
1 package taco seasoning
1 can flavored tomatoes
1 can pinto beans
1 can corn

brown hamburger with taco seasoning. drain off excess grease. add tomatoes, beans and corn (do not drain cans) allow it to simmer for about 20-30 mins and serve with chips and other goodies

Scotcheroos:
1 cup karo syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
chocolate and butterscotch chips

bring sugar and karo to a boil. remove from heat and add peanut butter. and rice krispies and press into a greased 9 x 13 pan. allow to cool then top with melted chocolate chip and buttersotch chips (i prefer mostly chocolate chips)

Chicken Enchiladas

This is a little variation I made up from mom's base recipe. It might sound like it will be spicy, but it is actually very mild and creamy. They're not really enchiladas, but I didn't have a better name for them...let me know if you do.

Keep each set of ingredients separate until you're putting the enchiladas together

Boil Chicken with a bullion cube
shred chicken

1 can black beans
1 can corn
1 can chopped green chilies (4.5oz)
1/2 T Tabasco sauce
Mix together

1 can cream of chicken soup
1 carton sour cream (no more than 16 oz)
1/4 c broth from boiled chicken
1/2 T lemon juice
Lemon pepper
Garlic Salt
Mix together

Compile it all like enchiladas. Bake them covered for about 40 minutes at 375' (uncover for the last 10 min).

Chicken Tortilla Soup

This is seriously FABULOUS! I make it all the time & I'm always sad when it's gone. It's really mild and just so good!

2 boneless skinless chicken breasts (cooked* and cut into chunks)
1 14 oz can diced stewed tomatoes
1 small can diced green chilies
1 cup diced celery
1 cup diced carrots
4 cups chicken stock (can use canned stock or bouillon)
3-4 green onions (white and green parts), sliced
a touch of lime juice
a handfull of cilantro, chopped
tortilla chips, shredded cheddar or monterey jack cheese, sour cream, diced avocados (for serving)

Combine all ingredients except chicken, lime & cilantro in a large pot. Simmer covered 30 minutes. Add chicken and simmer 5 more minutes. Top with lime & cilantro. Serve & let each person add crushed tortilla chips, sour cream, shredded cheddar or monterey jack cheese, and diced avocados to taste.

NOTES:
*Instead of boiling the chicken breasts it's best if you grill or bake them (I cook them on my George Foreman Grill)
*We like our soup really thick, but if you don't just add another can of tomatoes & 2 more cups of chicken stock.