Shannon's Easy Snack Bars

Ingredients

• 2 cups quick-cooking rolled oats
• 2 cups Rice Krispies
• 1/2 cup craisins (dried cranberries)
• 1/2 cup shredded coconut ( I omit this!)
• 3/4 cup almonds, sliced
• 3/4 cup light corn syrup
• 1/4 cup brown sugar
• 3/4 cup peanut butter
• 1 teaspoon vanilla

Directions

1. Line a 9 x 13 inch sheet pan with parchment paper. Set aside.

2. Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. (I cut the coconut with two knives so it will not be stringy.)

3. In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.

4. Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. (I place a piece of wax paper on top while pressing hard.) Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.

Crescent Roll Chicken

2-3 chicken breasts, boiled and chopped (or use canned chicken)
1-2 cans Crescent Rolls
2 cups Cheddar Cheese (I didn't use this much cheese)
Cream of Celery
Cream of Chicken

Boil chicken and chop. (Or open the can!) Blend half of each can of soup with half of the cheese. Blend well with chicken. Roll out 2 crescents to form a square and place a spoonful of mixture on the roll. Bring the 4 corners in to the center and pinch together. Place in a 9x13 glass pan. Spread rolls apart to help them brown. Pour remaining soups (mixed) over rolls. Bake at 375 for 45 minutes. Sprinkle cheese on top and put back in the oven for a few minutes to melt. 

Tortilla Soup from The Mansion (Dallas)

3 tablespoons olive oil
4-6 corn tortillas, diced
1 tablespoon of minced garlic
4-5 tablespoons of chopped cilantro (I used a little less because cilantro and I are on sketchy terms)
1 tablespoon of cumin
2 tablespoons of chili powder

Saute all of the above until tortillas begin to crisp.

Add the following to the above and simmer.

1 cup onion puree (per Antique Mommy, I diced a small onion and pureed it in the food processor)
1 large can (29 oz) of tomato puree
2 quarts of chicken stock
Salt and Pepper to taste
Cayenne Pepper to taste (I went with a fair amount of cayenne because we aren’t a bunch of Nancy boys)

To serve: top with any or all of the following: diced grilled or baked chicken, avocado, shredded cheese, crisp fried strips of corn tortilla.

Lauren's Teriyaki Chicken

4 boneless chicken breasts
1 tsp. garlic, minced
1 T. butter or margarine
1/4 cup Teriyaki sauce
1 small can sliced pineapple, drained

Lightly salt and pepper chicken breasts. In a heavy skillet, melt butter or margarine. Stir in garlic, but don't let it burn. Brown chicken breasts on one side on medium-high. Turn breasts over, reduce heat to low, cover and cook for 10 minutes. Turn breasts back over, pour in Teriyaki sauce, and place a slice of pineapple on each breast. Cook 3 minutes, then turn breasts over one more time (the pineapple will now be on the bottom). Cook 3 more minutes. Using a spatula underneath and a fork on top, gently flip breasts back right-side up to serve."