Apricot Chicken

Approx 4 chicken breasts

1 envelope onion soup mix

Approx 1/2 jar of apricot jam. Sometimes I use apricot pineapple.

Approx 1/2 bottle 1,000 island salad dressing

Mix ingredients together. I usually bake it in a crock pot, but you can cook it at 375 for about an hour (until chicken is fully cooked). It tastes great over rice!!!

Skittles Jello Salad

No, there are no skittles in this salad. That is just what it reminds me of. This is a recipe I got from Marlise and it is almost always at any family get-together. I am just putting the directions on from memory, so I hope it makes sense!!!!

1 large box green jello
2 boxes lemon pudding cook n serve
1 box instant lemon pudding
approx. 1 cup milk
1 large tub cool whip

Cook lime green jello according to directions. Pour in pan and set aside. Immediately start making lemon pudding cook n serves (doubling the recipes, as there are two boxes). Pour cook and serve mix into lime jello mix and with a wire whisk, mix the two together in the pan. Put in fridge and let the jello set. Mix the cool whip with the instant lemon pudding mix and milk. Spread on top of the jello when it is set. This is such a Utah recipe!!!

Parmesan Corn Chowder

This is one of my favorite soup recipes I usually make as soon as fall is around the corner. I found it in an old Better Home and Gardens recipe book and I love it! We usually double the recipe.

2 cups chopped peeled potato

1/2 cup thinly sliced carrot

1/2 cup thinly sliced celery

1/4 cup chopped onion

1/4 tsp. pepper

1/4 cup butter

1/4 cup flour

2 cups milk

1 cup freshly grated Parmesan cheese

1 can cream-style corn

Boil all vegetables in a pot. Meanwhile, in a large saucepan, melt the butter. Stir in the flour. Add the milk all at once. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 1 minute more. Add the cheese, stirring until it is melted. Carefully add the cheese mixture to vegetable mixture. Stir in the corn. Heat the soup through, stirring occasionally.