Ingredients:

1 large piece of Chicken breast cut into bite size pieces  (or 2 small ones)

2  Baked Potatoes.  (peeled and sliced) (you can you not baked potatoes it will just take longer)

1 can of corn

1 tea salt

1 tea pepper

1/2 tea garlic powder

2 tbl butter

2 tbl flour (or 1 tbl corn starch)

1 1/2 cup milk

4 cup water

Directions:

Boil all of the chicken in a large skillet with 1 cup of the water.  In a large pot add corn (including the juice from the can, all of it), the potatoes, the remaining 3 cups of water, and the seasoning (if you want add more seasoning I was wanting a soup light on the season, so I didn’t add a lot).  Let it come to a boil, reduce heat some but let it boil for a good 20 or so minutes.  When the chicken is cooked add it to the pot, the water that the chicken cooked in add it too.  Not we will make it creamy.  Melt 2  tbl of butter in a sauce pan, add flour and milk to the butter. keep at medium heat stirring often until it thickens some.  Once thickened, add the cream to the soup, stir in thoroughly, let it cook for another 5 to 10 and then let it cool for 10 to 15 minutes, and enjoy.

Variations:

Onions and carrots are to staples that are in most soup, but I didn’t have in the house so I didn’t put it in the soup. I you don’t want to and the cream that’s fine, or you can use a cream of (whatever) right out of the can in it’s place.  Spice to your heart’s content… enjoy and let me know what you think.

For Crust:
1/2 pound (2 sticks/1 cup/8 oz/226 g) unsalted butter
2/3 cup granulated sugar
1 large egg
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoons teaspoon vanilla extract
2 1/3 cups all-purpose flour

For Topping:
8 oz. package cream cheese
1/4 cup strawberry puree (about 4 fresh very large strawberries pureed in a blender)
1 tablespoon honey
2 tablespoons granulated sugar
3 pints fresh strawberries (medium to large size strawberries)

Basically what you do is cream the butter with the sugar, (works best if the butter is already at room temperature). Then blend in the other ingredient saving the flour until last, to make the crust; make sure the batter is smooth.  Refrigerate for about 20 minutes to let the batter thicken.  Place the batter on a greased cookie sheet or pizza pan.  Get your hands dirty and make it looks like a pizza crust. Not super thick but not cracker thin either.  Place it in a pre-heated oven at 350 F for about 20 minutes the crust should be golden brownish.  Now you have made a giant sugar cookie for the pizza crust.

Now the filling,put  the cream cheese, pureed strawberries, sugar and honey and blend until smooth.  Don’t spread it on the crust until that has had time to cool off.  Slice the strawberries to get them ready as well.  Once the crust has cooled spread the filling all over the crust (evenly please), then cover with the sliced strawberries.  Now this is were I veered from the reciped

I rarely follow the recipe to the “t”. In fact improvisation in cooking like my favorite pasttime.  I wanted some chocolate on my strawberry pizza so I found a recipe for a chocolate glaze in one of my at home cook books.  It wanted 4 oz. of melted chocolate (melted with 3 tbls of butter), 1 1/2 cup of powdered sugar, and 2 tbls of hot water. Mixed until drizzling consistency. (If necessary add a little bit more hot water.  (do this right before you are ready to use it other wise it will harden and not drizzle correctly).

So I had the pizza all ready to go, snapped a picture and took it to the get together.  We had salad, bread, enchilada, and lasagna.  all of which were amazingly delicious.  After dinner we had a bible study and then it was time for the dessert. There were 10 people there and everyone enjoyed it, There was none left over for me to take home even.  It tasted delicious.  The crust was a little on the hard side as we cut it but we really didn’t notice that once we started to eat it.  It was an an awesome recipe, that I found; and I considering trying other stuff with it too.

2 pieces of boneless skinless chicken breast.

spiced with garlic salt,  and McCormick’s barbeque seasoning

and some Famous Dave’s sweet and sassy sauce.

“Creamy Ranch Breaded Chicken Pasta”

2 – Chicken Breast (Boneless Skinless) cut to bit size pieces
1 – Package of Noodles (Recommended: Rigatoni, Sea Shell, Bow Tie, or similar)
2 – Tablespoons of Olive Oil
1/2 – Cup Ranch Salad Dressing
1/4 – Cup Bread Crumbs
1/4 – Cup Shredded Cheddar Cheese (Mild)
1/4 – Teaspoon of Garlic Salt (Lawry’s)
1/4 – Teaspoon of Basil
1/4 – Teaspoon of Chili Powder

In a skillet, grill the chicken in the olive oil, season with garlic, basil, and chili powder. In a medium to large sauce pan boil the pasta. Once the chicken and pasta are fully cooked combine and stir in the ranch, bread crumbs and cheese. Serve and enjoy! Serves 3 to 4.

2 1/2 cups of flour

3/4 cup brown sugar

3/4 cup sugar

1 cup margarine

1 tea. vanilla

1 tea. salt

1 tea. baking soda

2 eggs

1/2 cup chunky peanut butter

1 package of semi sweet chocolate chips

1 oz. caramel flavoring

bake at 375

for 10 minutes