By: Benita Minner

4-5 thighs (2 cups meat)
6 chicken bullion cubes
2 tbsp parsley flakes
1 large onion
Pepper   
Cornstarch
2 cups bisquick
¼ cup water
1tsp oil

Put chicken in stock pot/Dutch oven and fill with water.  Add bullion cubes, parsley flakes, onion, and pepper.  Bring to a boil and simmer until done (about 30 minutes).  Refill with water if necessary.  Debone chicken.  Mix bisquick, water, and oil together and divide in half.  Roll thin and slit into dumplings.  Bring water to a boil and put dumplings in one at a time.  Simmer covered for 15 minutes.  Uncover, put in chicken and cook for 15 more minutes.  Add cornstarch if not thick enough.

By: Rhonda Tyndall

Potatoes
Onion
Celery
Milk
Butter
Salt
Pepper

Peel potatoes and cook covered with onion and celery in slightly salted water until taters are mushy.  Drain some of the water.  Smash some of the potatoes and add milk and butter.  Salt and pepper to taste and cook until hot.

By: Katie Borntreger

1 roll of premade sugar cookie dough
1 ½ cups cool whip
6 oz lemon yogurt
Fresh fruit

Preheat oven to 350.  Press cookie dough onto greased pizza pan.  Bake for 12-15 minutes.  Stir together cool whip and yogurt.  Spread on cooled cookie and top with fresh fruit.

By: Katie Borntreger

4 egg whites
½ cup key lime juice (fresh squeezed)
1 can sweetened condensed milk
1 gram cracker pie crust

Mix egg whites, lime juice and sweetened condensed milk together.  Pour into pie crust and bake at 350 for 10 minutes.