willies chicken is awesome.........my new most fav recipe! i chopped up some green pepper and onion and added to the top plus topped with some walnuts. awesome. ya'll need to try it!

Ok..now this is my REAL chicken recipe!!! Made it for Txctrygal and George in Texas and they both loved it (rockingw ate ALL the left overs..lol) Hope you all enjoy!! Annie’s Mozzarella Chicken Prep time: 10 minutes Cooking time: 40 minutes 4-5 pieces of skinless, boneless chicken breasts 1 package of Mozzarella cheese slices 1 can of Cream of Chicken Soup ½ cup of white milk 1 pkg. of STOVE TOP Chicken Stuffing Mix ¼ cup margarine or butter, melted Heat oven to 350 degrees F. Spray non-stick coating in the shallow baking dish. Place chicken in dish. Cover chicken with the cheese slices. Combine soup and milk and pour over chicken. Combine seasoning packet with melted margarine, then add the crumbs. Mix well and sprinkle over sauce. Cover and bake 35 minutes. Uncover and bake 5 minutes longer. Makes about 4 servings. I find by cutting the chicken up smaller, they cook better and is easier to serve. (This recipe was also printed in the Quarter Horse Journal last summer)

Chicken Cheese Ball 2 - 8oz. blocks softened cream cheese 1 - lg. can breast of chicken 1 - pkg. dry ranch dressing mix Mix this well in mixer, and let chill several hours(if you can wait that long!) You can roll into a ball, then in chopped pecans, or just set out with assorted crackers, and a spreading knife. Everyone loves this, and it's sooooo easy to put together! Enjoy..... flowermoundgal

SALSA... 2-3 lg cans crushed tomatoes couple handfuls cilantro about 3 bunches green onions 3-4 cloves garlic 3-4 jalepenos - blanched smidgen of cumin if desired chop cilantro, onions and garlic....put abit of everything in food processor...turn into large bowl...repeat until you have the desired taste and spice........this will heat up longer in fridge..will keep 2-3 weeks......it lasts at our house for about 1 day! ENJOY!!

Here's one I got from Lane Frost web site: Cake 2 Cups Sugar ½ Cup Cocoa 1 cup Liquid Shortening 2 eggs Pinch Of Salt 1 Cup Sour Or Buttermilk 1 Cup Hot Water 2 Teaspoons Baking Soda 1 Teaspoon Vanilla Extract 2 cups all purpose flour Icing About ½ Stick Margarine, melted About 2 ½ cups confectioners’ sugar About 3 Tablespoons Cocoa Milk Preheat oven to 375 Degrees Mix sugar, cocoa, shortening, salt, flour, and buttermilk. Add water, soda and vanilla Batter will be thin* Pour into a 9 X 13 inch pan Bake for 30 Minutes or until tooth pick inserted In center comes out clean Icing Mix margarine, confectioners sugar and cocoa with enough milk to be creamy Spread on after cake has completely cooled “ I always made this cake when I knew Lane was coming home. No matter what time of night he came in he always had a piece and a glass of milk.” Elsie Frost Barra Stew 1 Barra 1 lb bag Carrots 4 celery stalks 1 onion 1/2 lb sweet peas 1/2 lb okra pinch o salt dash o pepper tony c's

ridin.....I add grated cheese and jalapenos to cream style corn and cornbread mix.....YUMMMMMMMMMM

Desert: 1 cup flour, 1 cup sugar, 1 cup milk, 2 tsp baking powder, 1 or 2 tsp vanilla, and your favorite can of pie filling. Blend dry ingredients, add milk gradually till well blended & vanilla. Pour into 9 x 13 baking dish. Drop pie filling by the spoon full randomly into liquid. Bake @ 350 till done. Toothpick inserted into cakelike part will come out clean. Sherri

ridinon, As really great idea let me round up some recipe's your cornbread one sounds yummy Trucks

Ridin's Corn Bread OK I cheat............(using Jiffy ) Two boxes Jiffy mix corn bread use less milk than directed add two rounded TBSP. Sugar add one or almost one, whole can of creamed corn(or if you dont like creamed, drain a can of whole and add it) add two to four spoons of salsa. cook at a lower temp than directed, then during last "browning" stage, cook at regular temp. This makes a denser corn bread than usual when creamed corn is used, but the flavor is awesome.

This is an Idea that AQHA and I had. I think it would fun to exchange reipes here, since ALOT of us cook. Also, being from so many divers locations and experiences, it would be interesting to see the different ways some of us might cook the "same " foods. Ridinon