Chicken Cordon Bleu Casserole

Ingredients:
2 cups cooked cubed chicken (boil it or used canned chicken)
2 cups ham (I buy it already cubed from the store or cut up lunch meat)
2 cups uncooked instant rice
2 cups sour cream
2 cups grated cheese
2 cans Cream of chicken soup
Crushed Ritz crackers
Onion salt

Directions:
PREHEAT oven to 350
MIX all ingredients except for Ritz. Put in a 9x13 baking dish.
SPRINKLE Ritz and onion salt on top.
COVER and bake for 45 minutes to 1 hour until crackers are well toasted.

*From Chiara Yeates recipes

Chicken Salad Sandwiches

Ingredients:
Chicken breast, cooked and shredded/chopped (about one per person)
Green Grapes, cut in half
Cashews
Gala apples, cut into one inch pieces.
Mayo
Croissants

Directions:
COOK and chop chicken
CHOP apples and grapes
COMBINE all ingredients except mayo in a bowl
MIX in enough Mayo so that mixture sticks together
SPREAD on croissants

Chocolate Crinkles

Kathleen Larson brought these to my in-laws farewell before they left for Saudi Arabia and I LOVED them!!

Ingredients:
1 c cocoa powder
2 c sugar
4 eggs
2 c flour
1/2 tsp salt
1/2 c vegetable oil
2 tsp vanilla
2 tsp baking powder
1/2 c powdered sugar

Directions:
IN medium bowl combine cocoa, sugar, and oil.
BEAT in eggs one at a time, then add vanilla
COMBINE flour, baking powder, and salt
STIR into cocoa mixture, COVER and CHILL 4 hours
PREHEAT oven to 350*
COVER cookie sheets with parchment paper. Plop teaspoons of dough in powdered sugar.
ROLL into balls
BAKE 10-12 minutes. LET stand one minute before transferring to cooling racks

TIPS
* Keep dough cold between batches
* Use 2nd to top rack in oven to achieve a good crinkle
* Can put in freezer for an hour instead of fridge for four hours
* Try replacing 1 tsp vanilla with 1 tsp mint extract
* Reuse parchment paper for each batch