Ingredients

1/2 cup (1 stick) butter butter

1 cup graham cracker crumbs (about 11 crackers)

6-ounces chocolate chips

6 ounces peanut butter or white chocolate chips

1 cup coconut

1 can condensed milk

1 cup chopped walnuts

Melt butter in 9 x 9-inch pan. Add remaining ingredients in layers  (crumbs, chips, coconut, milk and walnuts). Bake at 350 degrees for 30 to 35 minutes.

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Ingredients

• 2 packages seasoned rice
• 2 cups cooked chicken
• 3 cups water
• 4 cups chicken broth
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tablespoons vegetable oil
• 1 cup fresh mushrooms, sliced
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 1/2 cup butter
• 3/4 cup all-purpose flour
• 2 cups milk
• 1 can creamed corn
• 1 can corn

Directions

1. In a stock pot over medium-high heat, brown the chicken and the fresh vegetables in the oil until all browned, stirring often, about 8 minutes.
2. Add the water. Bring to a boil, and then reduce heat to low. Simmer for 10 minutes. Then add the broth, and continue simmering.
3. Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour until smooth. Add salt and pepper. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
4. Add the rice packages and both cans of corn, and simmer for an additional half hour or until rice is cooked through. Additional water may be added to thin out soup as desired.

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This soup is so hearty that served with a side of garlic bread, it makes a fabulous meal.

Ingredients

•            2 cups chicken or vegetable broth
•            2 tablespoons butter
•            2 tablespoons flour
•            3/4 cup milk or cream
•            1 can diced tomatoes, or 4 fresh tomstoes, diced
•            1/3 package frozen spinach, or one cup fresh spinach
•            1 teaspoon Italian seasoning
•            1/3 cup Parmesan cheese

Directions:

In medium-sized pot on stove, make a roux by melting butter over medium-low heat, and mixing in flour, salt and pepper to taste. Stir in milk or cream. Add tomatoes and broth.

Add cream mixture and stir to blend. Mix in spinach. Bring to a boil, then reduce heat to medium-low. Simmer, stirring often until cooked through (about 20 minutes). Stir in Parmesan cheese and serve.

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