Recipes Week 2

Well its getting cold here in Minnesota. I like to break out the crock pot and make comfort food.
This is a fave

Chicken And Dumplings

2 cups cooked chicken
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
2 soup cans water
4 teaspoons all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)

Mix all ingredients, except biscuits in slow cooker

Cut biscuits into quarters and gently stir into mixture.

Cover and cook on LOW 4 to 6 hours.

Here is a favorite Dessert for Birthday partys - you got to try its delicious and no one will believe that its made of ice cream sandwiches. My mom has made this for all of Drew's birthdays and its a huge hit!

Ice Cream Sandwich cake

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

8 OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches, unwrapped

Make It

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer.