Holly's Stew

  You will need 1 10.5 oz can Cream of mushroom soup, 1 tablespoon (or one .4 oz packet) of Ranch Seasoning and 1 32oz bag (frozen) Meatballs. (yes that is all) Combine your soup and Ranch in your crock pot first. Pour in your meatballs (frozen) and give them a good stir. Cook on low for about 3 1/2 hours - stirring around 2 hours. You can serve with some mashed potatoes and veggies of choice or just eat as is. ENJOY!!

  You will need 1lb boneless skinless chicken breasts, 2 10.5oz can cream of chicken soup (or 1 chicken and 1 mushroom), 2 14.5oz can chicken broth, 1 stick butter and 1 24oz frozen egg noodles (Reames if you can get them) Clean/trim chicken and cut into strips, I usually 3 per chicken breast.  Place into crockpot. Combine your chicken stock and soups.  Pour over your chicken. Cut up your stick of butter. Place into your crockpot.  Cook on low for 6-7 hours. Remove your chicken and shred, using a hand mixer is the easiest way to do that. Once done place back in your crockpot. Add your noodles and cook for an additional 2 hour, stirring every 30 minutes.  The last 30 minutes leave the lid off so it can thicken up. Serve up and  ENJOY!!

You will need 30-35 Oreos, 2 3.4oz Vanilla instant pudding, 4 cups milk, 2 8oz Cool Whip and 4oz Cream Cheese (optional). Combine your pudding mix and milk till you get a pudding like consistency (I use a hand mixer, takes 1-2 minutes) then add your softened cream cheese if you want that added. Note for your pudding mix you can use vanilla, French vanilla, chocolate or white chocolate. Next fold in your 2 containers of cool whip (you can also get the extra creamy) You will need at least the family size pack to get your 30-35 Oreos. I place 1/2 of the Oreos needed in a gallon ziploc bag and using a water bottle (with water in it) smash away. Mix all together and place in larger container.  Cover and place in fridge for at least 1 hour or overnight to let firm up and flavor to combine. Serve up and  ENJOY!!  

You will need 1 8.5oz Jiffy corn muffin mix (if you can fine the Honey flavor will give it more of a sweet flavor), 1 15 oz Whole Kernel Corn, 1 14.75oz Cream Style Sweet Corn, 8oz Sour Cream, 1 egg and 1 stick butter - melted.  Fully Drain your kernel corn and combine with your cream corn, Jiffy, egg and melted butter. Once all other items are fully combined add your sour cream last. Spray a 9x13 pan with olive oil (cooking spray) and pour your mixture in. Bake at 350 for 45 minutes, uncovered.  Will be a light golden brown. Dish up and  ENJOY!!  

  You will need 2 lbs of boneless, skinless chicken breasts. 20oz can crushed pineapple (fully drained). 1 16-18oz of your favorite BBQ sauce. Trim your chicken and cut in to strips, I usually do 3 strips per chicken breast.  Place into your crock pot.  FYI liners will save you sooo much clean up time!  Fully drain your crushed pineapple and measure out 1 cup - will almost be the full can so you can use the full can once drained if you so choose.  Pick out your favorite BBQ sauce, sweet, spicy however you like it.  Mix your pineapple and BBQ together and pour over your chicken. Cook in high for 3 1/2 hours or low for 7 hours. Remove your chicken and shred it.  Easy way to do this is with a hand mixer. Place back in the crockpot and mix well.  Eat as is or serve over rice. ENJOY!!

  You will need 1 - 8 oz package regular cream cheese softened, 1/2 cup sugar, 1 - 20 oz can crushed pineapple - drained very well and 2 cups cool whip - extra creamy if available. In a large bowl mix cream cheese and sugar together. Will kind of look like a thick frosting. You will then add in your Cool Whip mix until blended well. And then your pineapple. Once mixed well and nice and smooth place into the bowl you want to serve in and cover. Place in fridge for a minimum of two hours.  Serve with sliced fruit or pretzels. If you want to mix it up a bit you can use strawberry cream cheese instead of regular, you will want to cut the sugar down to 1/3 cup. ENJOY!!