2 c diced, peeled potatoes
3/4 c chopped onion
3 c fat-free milk
1 1/2 c cubed cooked chicken breast
1 can (16 ounces) cream-style corn
salt and pepper to taste
optional add-ins:
Finely chopped carrots and celery
Your choice of seasonings
Flour to thicken

 Heat potatoes and onion in 2 inches water in large saucepan to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes; drain. Add milk, chicken, and corn; cook, covered, over medium heat until hot, about 8 minutes. Season to taste.

I added finely chopped carrots and celery, added some flour to thicken, some butter and some different seasonings (seasoned salt, garlic, parsley.. )  I also bought a whole precooked chicken and used both white and dark meat.

Chicken and Dumplings by Rachel Kingman

Ingredients:
1 whole chicken or chicken parts
1 small onion
"Soup Vegetables" package from the grocery store (usually includes parsnips, turnips, celery, carrots, onion, and herbs) I add extra vegetables so there are equal amounts of each one.
Salt and pepper to taste
(Optional: 1 container store bought chicken broth)
Bisquick baking mix

Boil a whole chicken or chicken parts with a little onion in water.  Cook til tender. (The leg should wiggle easily)  Take the cooked chicken out and take the meat off.  Refrigerate the broth overnight and take the fat off.  Then chop onion, celery, and carrots, add to the broth and cook til tender.  Once they are cooked add the chicken back, (if necessary add additional chicken broth from the grocery store.) Season with salt and pepper to taste.

Make the dumplings by following the directions for dumplings on the Bisquick box.  Bring the soup to a boil.  Drop the dumplings in boiling liquid cook 10 minutes uncovered and 10 minutes covered.   

Beef Stew by Stacie Truntz

4 tsp olive oil
1 Tbsp minced onion
1 Tbsp minced carrot
1 Tbsp minced celery
1 lb beef round, cut into 1 ½” cubes
1 cup chopped canned plum tomato with juice
½ Cup dry red wine
1 tsp minced fresh thyme (or dry)
1 bay leaf
Salt and pepper to taste
1 Tbsp Golden’s mustard
½ cup frozen pearl onions
2 carrots, peeled and cut into 1” chunks
4 medium potatoes, peeled and cut into 1” chunks
1 cup thawed frozen peas
1 Tbsp minced flat leaf parsley

In medium pot heat oil. Sauté next 3 ingredients about 5-6 minutes. Add beef and brown about 5 minutes. Add next 6 ingredients (tomato-mustard), bring to boil then reduce heat and simmer, partially covered, stirring occasionally for 45 minutes. Add pearl onion, carrot, potatoes, and 1 cup hot water, cover and cook for 40 minutes. Add peas and parsley and cook about 4 more minutes. Discard bay leaf and serve.

1 cup (packed) golden brown sugar
1 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
3 tablespoons bourbon
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups pecan halves, toasted

1 cup chilled whipping cream
2 tablespoons sugar
1 tablespoon bourbon

Your favorite pie crust

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges. Refrigerate 1 hour.
Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.
Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour.

Using electric mixer, beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until cream holds peaks.

Mushroom Bacon Roll-ups by Regina Jahrstorfer

Brown ½ lb chopped Bacon, add 1 chopped onion and cook until soft.  Add one 15oz can mushroom pieces and heat (add some reserve mushroom juice if mixture gets too dry).  Stir in 6-8 oz cream cheese.  Salt and pepper to taste.

Take one loaf of white bread (or get creative with all the crazy breads out there!).  Cut off edges of each piece and, with rolling pin (or drinking glass), press each piece until flat.  Put one tablespoon of mixture on each piece of bread and roll-up mixture inside bread.  Cut roll-up in half and place on slightly grease baking sheet.  Brush each piece with butter.  Cook at 375 degrees for about 20 minutes (until toasty brown). 

1 can black beans
1 can black eyed peas
1 can shoepeg (white) corn

Rinse and drain the above ingredients and put in large bowl. Add the
following ingredients and set aside:

1 med red onion chopped
1 jar pimentos, drained
2 - 6 rings of jarred jalapenos chopped (I usually use four)
1 cup chopped celery

In a small saucepan, mix the following:

1 cup olive oil
1/2 cup apple cider vinegar
1 cup sugar

Warm the above ingredients until the sugar dissolves.

Pour the sugar mixture over the bean mixture and chill for 2 or more hours
in the refridgerator.
Drain the excess liquid before serving.
Serve with Fritos Scoops or Tostitos Scoops.

Apple Cider Cake by Sara Scotto

1 package spice cake mix
1 1/4 cups apple cider
1/3 c vegetable oil
3 eggs

Apple Cider Filling (recipe follows)
Apple Cider Frosting (recipe follows)

2 cups coarsely chopped walnuts

1. Preheat oven to 350. Grease and flour two 9-inch round cake pans

2. Combine cake mix, apple cider, oil and eggs in medium bowl. Beat at low speed until blended; beat at medium speed 2 minutes. Pour evenly into the two prepared pans.

3. Bake 30 to 35 minutes until wooden toothpick inserted into centers comes out clean. Let cool in pans on wire rack 10 minutes. Remove to rack and let cool completely.

4. Prepare filling and frosting. Place one cake layer on serving plate. Top with filling, then top with second cake layer. Frost top and side of cake with frosting. Press nuts onto side of cake.

Apple Cider Filling
1/3 c sugar
3 Tablespoons cornstarch
2/3 c apple cider
1/2 c apple butter
2 Tablespoons lemon juice
2 Tablespoons butter or margarine

Combine sugar and cornstarch in small saucepan. Stir in apple cider and apple butter; cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in lemon juice and butter, cool completely. (makes about 1 1/4 cups)

Apple cider frosting
1/2 c butter or margarine, softened
1/4 c apple cider
4 cups (about one pound) confectioners' sugar

In medium bowl, beat butter and cider until creamy and well blended. Gradually beat in confectioners' sugar until smooth. (makes about 4 cups)

Cheesy Bacon Tomatoes by Cori Griswold

INGREDIENTS:
20-30 cherry tomatoes
1/2 cup mayonnaise
3 TB. freshly grated Parmesan cheese
3 TB. snipped parsley (or 1TB dried)
1/3 cup green onions, finely chopped
16-oz. pkg. bacon, crisply cooked and crumbled

PREPARATION:
Cut the top off each cherry tomatoes, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain. Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. Enjoy.

Heavenly Swirl Cheesecake by Doreen McWhirter

6 honey graham crackers, crushed or use pre-boxed crumbs (about 1 cup of crumbs)
3 tablespoons sugar
3 tablespoons butter, melted
5 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1/3 cup seedless strawberry jam

Preheat oven to 325 degrees F.
Line 13x9-inch baking pan with foil. Leave extra foil on all sides so that you can make "handles" to pull the dessert out of the pan when cooked.
Mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan.
Bake 10 minute.
Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
Pour over crust.
Microwave jam in a microwaveable bowl on HIGH 30 sec.
Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for swirl effect.
Bake 40 minute or until center is almost set.
Cool completely.
Refrigerate at least 4 hours or overnight.
Lift cheesecake from pan using foil handles.
Store leftover cheesecake in refrigerator.

4 B's Restaurant Tomato Soup by Regina Jahrstorfer

Ingredients:
32 ounces Canned diced tomatoes
9 ounces Chicken broth
1 ounce Butter
2 tablespoons Sugar
1 tablespoon Chopped onion
1 pinch Baking soda
2 cups Cream

Directions:

Mix together every thing but cream, and simmer 1 hour. Heat cream in double boiler, add cream to hot tomato mixture

4 B's Restaurant is in Havre Montana.