Faith, Food and Family

This dip is extremely good and addictive! A friend of mine from MOPS has brought it twice to a Mom's Night Out and it disappears! So easy and so good! I highly recommend you make this soon! I made it the other night and served it with Triscuits (fire roasted tomato flavor). So yummy! Jalapeno Chicken Dip 2 8oz packages of cream cheese 1 can of cream of chicken soup 2 cups of cooked diced chicken (could use canned) shredded cheese (I used mexican style) jalapeno slices (jarred) In a sauce pot over medium heat, combine cream cheese and soup until creamy. Then add chicken and heat through. In a baking dish (I used an 8x8 dish), pour cream cheese mixture in and top with cheese. Bake at 350 degrees until cheese is nice and melted. Then remove from oven and top with sliced jalapeno peppers. Serve with crackers and/or chips and enjoy! I'm all for making things healthier and lower in fat. So I used reduced fat cream cheese and healthy request cream of chicken soup with fantastic result...

I made this last Thursday for our Thursday morning coffee group. I really like this recipe. The cooked sugar mixture is so yummy! I think you could even do it in a square or rectangle pan and get that yummy sugar mixture on each piece. Monkey Bread 2 cans Grands biscuits 1 cup sugar 1/4 cup cinnamon 1 stick butter 1 cup brown sugar Cut each biscuit in fourths and shake in bag with sugar/cinnamon mixture (save mixture for future use). Arrange in bundt pan that has been sprayed with cooking oil. Melt butter and mix in brown sugar, bring to a boil and lower heat, cook approximately 2 minutes. Pour over biscuits, lifting edges and allowing mixture to reach bottom of pan. Bake 350 degrees for 30 minutes. Happy eating! This is being shared at Tempt My Tummy Tuesday . Go check it out for more great recipes!

This is a very yummy rice recipe. I served it with burritos and it was a delicious addition! I found this recipe on Allrecipes . I love finding recipes on that site. You always can read through the reviews and see what people thought and what they changed. Mexican Rice 3 tablespoons vegetable oil 1 cup uncooked long-grain rice 1 teaspoon garlic salt 1/2 teaspoon ground cumin 1/4 cup chopped onion 1/2 cup tomato sauce 2 cups chicken broth Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Happy eating!