Rice Pilaf

3/4 cup long-grain rice (just plain)
3/4 cu orzo pasta
1/2 tsp. minced garlic (or 2 minced cloves)
1/2 cup diced onion
3 cups chicken broth (you can use 3 cups of water and 3 bouillon cubes)

Saute onions in a bit of vegetable oil on medium heat until they begin to become translucent.  Add the garlic, orzo and rice and salute all together for about 4 minutes.  Add broth.  Turn up the heat and bring to a boil.  Reduce the heat to medium-low, cover with a lid and simmer until the rice is tender and the liquids all absorbed.  (This can take about 20 minutes.  If the rice is still crunchy add a bit of water and cover for a few more minutes.)  Remove from heat and let it sit for 5 minutes.  Fluff with a fork. ( To add some color you can grate some carrots or stir in some frozen peas before simmering. ) Top with chopped chives or parsley for added color and flavor.

Recipe from Heaven Holingshead

Chicken Dumplings

3 oz. cream cheese, softened
1/4 cup butter, melted
2 cups chopped chicken
4 oz. can mushrooms
pepper
2 cans crescent rolls
1/2 cup melted butter
2/3 cup herb seasoned dressing
1/2 cup finely chopped walnuts

chicken gravy

Mix first 5 ingredients together.  Separate crescent rolls.  Place 1/4 cup mixture in each then roll and seal.  Dip in melted butter and then roll in mixture of seasoned dressing and walnuts.  Bake at 375 for 20 minutes.  Serve with chicken gravy.

Recipe from Jamie Ann Collard

Yummy Peanut Butter Cookies

1 1/4 cup brown sugar
3/4 cup creamy peanut butter
1/2 cup shortening
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
3/4 tsp. salt
3/4 tsp. baking soda

Combine brown sugar, peanut butter, shortening, milk, vanilla and mix well.  Add egg, mix until combined.  Combine flour, salt and baking soda.  Slowly add to peanut butter mixture, mixing between spoonfuls.  Roll into 1 Tbsp. balls, place on cookie sheet and flatten with sugar dipped fork prongs in a crisis-cross pattern.  Bake cookies for 7-8 minutes in oven pre-heated to 375.

Recipe from Telasia Chidester

Sloppy Joes (Taco Style)

1 lb. hamburger
1 onion
1 green pepper
1 can diced tomatoes
1 can chicken gumbo soup

Chop green pepper and onion.  Crumble hamburger into a frying pan.  Place on heat and add chopped vegetables.  Cook, stirring occasionally until hamburger is browned.  Combine the cans of tomato and chicken gumbo.  Stir into hamburger mixture.  Bring to a boil, then turn down and simmer for about 10 minutes.  Let it sit to thicken up for about 10 minutes, then serve on tortillas with your choice of fresh tomato, lettuce, and onion.  Top off with cheese.  Roll up and enjoy.

Recipe from Pamela Madsen