1 3oz package lemon jello
1 cup boiling water
1 9 inch pie crust baked and cooled
2-3 cups sliced fresh peaches
1/8 t. almond extract
1 pint vanilla ice cream
Whipped cream
dissolve jello in water. Add ice cream and stir until melted. add peaches and almond extract. Pour into pie shell. chill until firm. top with whipped cream and serve.
2-3 chicken breasts
1 can rotel
1 can corn with juice
1 can black beans drained
1 package cream cheese
1 package ranch seasoning
1 tsp cumin
1 T chili powder
Crockpot low 6-8 hours or high 4-6 hours
1 large onion
2 carrots
3 Celery stalks
1/2 cup butter
2/3 cup flour
6 cups water
4 chicken bullion cubes
2 packages rice a roni long grain wild rice prepared as package says
4 chicken breasts cooked and shredded
2 cups half and half
1/2 t. salt
1/2 t. pepper
Chop vegetables and place in large soup pot with butter. Saute until veggies are tender.
Add flour and stir until vegetables are coated. Slowly add water and whisk until flour dissolves. Slowly add half and half and whisk as you add. Add chicken bullion cubes, rice a roni, chicken, salt and pepper.
Bring to a boil and reduce to a low simmer. Simmer for about 30 minutes.
