Well, I’m still learning the in’s and Out’s but I’m getting one step closer to getting where I want to be with this blog.  Maybe one day I will be able to do like paul. I have been working on getting this blog done for about a week now and Paul can do a site in a couple of hours. But, like my mom always taught me, You gotta crawl before you can Walk.

But, Hopefully now though I can start getting more  to where I wanna be with this site. I look forward to hearing input from my friends and family.  Don’t forget to share your thoughts, questions, or post one of your favorite recipe’s with our collection for everyone to enjoy.

1 6ounce package semi-sweet chocolate morsels

1 cup creamy peanut butter

1 stick margarine

1 cup powdered sugar

Cook morsels, peanut butter, and margarine in a saucepan over low heat, stirring constantly. Just until mixture melts and is smooth. Remove from heat.

Add powdered sugar, stirring constantly until smooth.

spoon into a buttered 8-in square pan, chill until firm.  Cut into squares.

1 pkg of 9inch pie shells

6 medium apples, peeled, cored, and thinly sliced

1  1/2 tbsp lemon juice

1/3 cup packed brown sugar

1/3 cup sugar

1/2 tbsp cornstarch or 3tbsp all purpose flour

1/8tsp salt

3/4tsp ground cinnamon

1/4 tsp nutmeg

1 1/2 tbsp butter or margarine

Preheat oven to 450 degrees. Line a 9in pie plate with pastry (or use prepared 9in pie shell). Arrange apple slices in pie crust. Sprinkle lemon juice over apples. In a small mixing bowl, combine sugars, cornstarch, salt, cinnamon, and nutmeg.  Mix in apples. Pour into crust. Dot with butter. Place remaining pastry over top. Seal edges. Prick crust, or cut slits or design to allow steam to escape during cooking.  Bake for 10 minutes. Reduce temperature to 350 degrees and bake for 35 to 40 minutes.

6- boneless, skinless chicken breast halves, Pounded Flat

2- eggs slightly beaten

3/4 cup- Italian seasoned bread crumbs

1- jar spaghetti sauce

3/4 cup- mozzarella cheese, shredded

3tbsp- grated parmesan cheese

3 3/4 cup- (6 ounces) Wide Egg noodles or Preferred noodles

Heat oven to 350 degrees.

In a large zip-lock bag, Place 2 chicken breast halves at a time and use rolling pin to flatten. Flatten all chicken.

In a bowl, place your lightly beaten eggs, in another bowl place your bread crumbs. Dip chicken first in eggs, then in bread crumbs to coat thoroughly. In a large skillet, heat oil, add chicken. Cook on both sides until lightly browned. Drain well on Paper towel.

Pour 1/2 cup spaghetti sauce into and 8 in square baking dish. Layer chicken in dish and pour about 3/4 cup sauce evenly over the chicken.  Sprinkle with cheese and bake about 25 minutes or until bubbly.

Meanwhile, cook noodles accordingly to package directions and drain. Heat remaining sauce.

To serve, Place noodles on bottom and spoon sauce over noodles then arrange chicken pieces on top.

Serve with: Salad and garlic bread sticks

1- 3to5 lb rump, round, or ball tip roast

1- tablespoon vegetable oil

1- package dry onion soup mix

2- 10 3/4 ounce cans beefy mushroom soup

1/2 soup can of water

Dash of Oregano

Salt and Pepper to taste

Brown the roast in oil. Place in a Crock Pot.  Add remaining ingredients, and cook on High for six hours. Turn on low until gravy thickens.

Serve with: Creamed Potatoes and Hot Biscuits