The original recipe is: 3 cups chopped cooked chicken, 1 pkg. (16 oz.) frozen vegetable blend, 1/2 lb. (8 oz.) Velveeta Pasteurized Cheese, cut into 1/2-inch cubes, 1 can cream of chicken soup, 1 can (8 oz,) refrigerated crescent dinner rolls. Heat oven to 375^F. Combine first 4 ingredients in 13x9-inch baking dish. Unroll dough; place over chicken mixture. Bake 20 to 25 min. or until crust is golden brown. ***My adjustments***I put boneless skinless chicken breasts and a box of chicken broth in the crockpot and cooked it all day (I believe this was the secret for the over-top goodness of this dish). Then I shredded the chicken, added 1 small pkg. frozen peas, 1 small bag frozen corn, 1 can cream of chicken soup, 1 can cream of mushroom soup,and mixed. The mixture was too thin so I thickened with instant mashed potatoes. I did not have Velvetta so I added to the mixture about 1 to 1/2 cups shredded mozzerella cheese I poured this into two large dishes. I unrolled the crescent dough and topped the two dishes. One roll covers 1 9x13 dish. Baked until the crescent rolls were golden. It is a very easy and pretty dish and is definitely a new favorite.
1 devils food cake mix
Make it in 3 or 4 layers. Cook 15-17 minutes.
Filling: 1 box confectioner's sugar
8 oz. whipped cream cheese
16 oz. cool whip
This filling makes a lot so put a lot between layers.
Topping:
Betty Crocker Whipped Chocolate Frosting. Take the lid off and heat in mocrowave 10 sec. It should be like soft butter. Spread on top and sides of cake. Keep cake in Refrigator.
We were brought this delicious, impressive, chocolate cake when we first moved into the parsonage in Baton Rouge, Louisiana by a Sunday school class. I did not know who Peggy was. I enjoyed this cake, served it, and gave away the recipe many times always giving Peggy the credit. One Christmas luncheon a friend said, "My mom makes a Ding Dong cake." Yes, her mom's name was Peggy. Thanks Peggy.
3 lbs. Ground beef or venison2 large cans crushed tomatoes
1 medium onion1 large can tomato sauce
1 garlic clove(optional)tomato juice
2 or 3 pkg. Chili seasoning½ lb. Dry pinto beans, soaked and cooked
(according to taste)(optional)
Brown the meat with onion and garlic and drain grease.In large stock pot combine meat with seasoning, crushed tomatoes, tomato sauce and beans.If too thick use tomato juice or water to thin.Cook on medium heat until bubbly watching carefully not to burn.Turn down and simmer on low until ready to eat, thinning as necessary.
Recipe Note:No onemakes chili like Dad at our house.One winter afternoon I was cooking chili when one of the kids realized what I was doing.With a not very happy face he looked up at me and asked, “Does Dad know you are doing this?”
