Kaylee Black

Honey Mustard Chicken

Jello Salad

Cheese Cake

Honey Mustard Chicken

1 ½ cups rice

1 Tbs. butter

4 skinless, boneless chicken breast

2 cans cream of chicken soup

½ cup mayonnaise

4 Tbs. honey

2 Tbs. mustard

Cook rice. Cut chicken into bite size pieces. Melt butter in medium skillet. Cook chicken in butter for 10 minutes or until browned. Remove; set aside.

In same skillet, combine soup, mayonnaise, honey, and mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally.

Jello Salad

1 pkg. strawberry jello

1 (8 oz.) container whipped cream

1 (16 oz.) container cottage cheese

1 can fruit cocktail

1 pkg. mini marshmallows

Mix together

Cheese Cake

Graham cracker crust:

1 ½ cups finely crushed graham crackers

½ cups melted butter

¼ cups sugar

Cream cheese filling:

2 pkg. cream cheese

1 cup sugar

1 tsp. vanilla

2 cups whipping cream

Cover the bottom of the pan with the crust. Blend cream cheese, sugar, and vanilla until smooth and sugar is dissolved. Whip cream and blend with cheese mix. Pour over crust and chill.