Chicken Roll-ups

From: my Grandma Jean Sommers
Rigby, Idaho

1 - 8oz cream cheese
1/4 cup butter
2 stalks celery, diced
2 cups cooked and shredded chicken, I used canned
1 cup grated cheese, cheddar is good
1 package stuffing, prepared as directed on box
3 - 4 tubes crescent rolls

Prepare the stuffing according to the package directions and set it aside. In a separate bowl, cream the cream cheese and butter until soft. Add celery, chicken, cheese, and stuffing. Mix well.
Preheat oven to 375.
Open crescent rolls and flatten onto a baking sheet. Fill each crescent roll with approximately 1/4 cup of chicken mixture and fold dough over. It will be quite full.

Bake for 12 - 15 minutes or until rolls are well-browned.

Transfer to a wire rack to cool and keep the bottom of the crescent rolls crisp.

Makes 32 Roll-ups.

Apples and Snickers Salad

Corri, I can't take the responsibility for this recipe. Diane Hancock gave it to me, I don't have an exact recipe that I follow, but this how I do it.

6-8 apples washed and diced

4-5 snickers diced

1 tub cool-whip

Depending on what I want sometimes I use more snickers, and less apples. (A girls got to have her chocolate.) Put apples and snickers in bowl and then stir in cool-whip. (you may need more that a small tub of cool-whip. It just depends on how many apples and snickers you use.)

This is sooo yummy I could eat it all my self with out sharing!!!! Enjoy.

Potato Soup

10 Bacon strips cup up
1 lg onion
1 cup diced carrots
3 cups milk
1 1/2 cups water
2 1/2 cups cubed potatoes
1 can 15 oz corn drained
2 tsp chicken bullion granules
3 tbs flour
Pepper to taste
3 cups shredded cheddar cheese
2 cups cubed cooked ham

In large pan cook bacon, drain. In drippings saute onions and carrots until tender, stir in flour until blended. Gradually add milk and water. Bring to boil. Cook 2 min. until thickened. Add potatoes, corn, bullion, pepper. Reduce heat. Simmer uncovered 20 minutes or until potatoes are tender. Add cheese, ham and bacon. Or you can put in a crock pot on low until dinner, then add your cheese, ham and bacon right before you serve it.

Steak Fajitas

Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon ground ginger
1 cup water

In an appropriate size dish, place a

2 lb sirloin or flank steak

Pour sauce (reserve 1/4 cup) over steak
Cover, and allow to marinate overnight

Drain meat and slice into thin strips (I had the butcher do this for me, then I marinated the strips). Heat skillet over medium high. Add drained meat and:

1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced

Stir-fry just until meat is done, adding reserved marinade as needed to prevent sticking.

Serve with warmed flour tortillas