Chocolate Trifle

1st Layer:
1 box of brownies made according to directions, cooled and cut into 1" squares

2nd Layer
Mix:
1 small box of chocolate instant pudding
14oz can sweetened condensed milk
1/2 cup of water

Let this stand for about 5 minutes to thicken and then fold in an 8oz container of whipped topping.

3rd Layer:
12oz container of whipped topping

After baking brownies and mixing the 2nd layer, begin layering each in a trifle bowl or any other bowl you can find around the house. I have found that it doesn't taste any different layered in a different type of bowl :) Then after the last layer of whipped topping, I sprinkle with Heath bar pieces. And there you have it. Yummy trifle found off of allrecipes.com by Wayne.

Homemade Bread

2 cups hot tap water
1/3 cup Agave nectar
1 tsp salt
3-4 Tbsp olive oil
6-7 cups of flour (I like to mix half white and half wheat)
2 Tbsp yeast (I like the Saf's Instant Yeast, it seems to work the best)

I have a Bosch Mixer, but you can use the Kitchen Aide as well.

Combine the first 4 ingredients in the mixer. Pour in about half the flour. Add the yeast last and on top of the flour. Turn on mixer and mix for 1-2 minutes, then add one cup at a time until dough pulls away from the side of the bowl. (When I say pull away from the side, this means to make sure the bowls side is clean with no dough) Once the dough pulls away from the side, continue to mix for 6 minutes. (6 minutes=one rising=less time to make bread) When the 6 minutes is over, form dough into 2 loaves. When forming the loaves, use olive oil on the counter (and you don't need to knead the dough anymore). Using olive oil keeps the counter clean and no dough will stick to your hand as well. Put the dough in bread pans to rise until doubled. Bake at 375F for 25 minutes. Enjoy!!!!

This recipe is the easiest and tastes so yummy that you will never want to buy store bought bread again. The ingredients are not my idea (chefbrad.com), but the measurements are ones that I have found to work best for my taste buds. If you want a sweeter bread, add more agave nectar.

Chicken Alfredo

3 chicken breasts cubed
3-4 garlic cloves minced (depending how much garlic you like)
1 quart whipping cream
2 Tbsp cornstarch
5 oz shredded parmesan cheese
salt to taste
1 pkg of spaghetti noodles cooked to direction
1 1/2 Tbsp dried basil or 1 bunch fresh basil

Fry the chicken with the minced garlic. If using dried basil, add this to the chicken as it fries. Once the chicken is done frying, add 3/4 of the whipping cream. With remaining whipping cream, add cornstarch and mix together. Then add to the rest of the chicken mixture. Pour in parmesan cheese and then add salt to taste. Let sauce thicken. Pour over cooked noodles and enjoy. If you are using fresh basil, chop it up and add as a topping.

By: Cajsa Wallwork

Chicken Fingers

3 chicken breasts thinly sliced
1 1/2 cups bread crumbs
1/2 cup parmesan cheese
1 Tbsp parsley

1/2 cup melted butter
1 clove garlic
1/2 tsp worcestershire sauce
1 tsp dried mustard

Add bread crumbs, parmesan cheese, and parsley together. Mix other ingredients together in separate bowl. Dip chicken slices in butter mixture first and then in bread crumb mixture. Place on cookie sheet and bake for 12-15 minutes at 350 F.

Chicken Pot Pie By: Mom

1/2 cup Mayo
2 Tbsp flour/cornstarch
1 tsp instant chicken bouillon
1/8 tsp pepper
3/4 cup milk
1 1/2 cups cubed chicken
1 pkg. 10 oz frozen mixed vegetables
2 cans crescent rolls

Preheat oven to 375 F. Open one can of crescent and layer the bottom of an 11x7 baking dish. Cook the crescents for about 6 minutes. While the crescents are baking, mix the first 5 ingredients together. Cook the chicken in some olive oil. (DON'T FORGET TO TAKE OUT THE CRESCENTS) Once the chicken is cooked add the mixture and let it thicken. Once it is thickened mix in the frozen vegetables. Then pour it into the pan and layer the top with crescents. Bake at 375 F for 15-20 minutes.