1 (3 lb.) fryer or you can use just breasts or legs and thighs
1 stick butter
lg. can Carnation Evaporated milk
Flour
A little salt and pepper as desired.

Shake chicken in paper bag with flour. Melt butter in baking dish in oven. Remove and lay chicken, skin side up, in dish with butter. Pour milk over all and a little water. Bake at 375 degrees for 45 minutes to an hour, adding a little water as needed. Turn chicken over during baking.
Serve with rice. This cream gravy is very good.

You can cook your elbow noodles and potatoes, separately, as you normally would – just boil until soft – strain, washing with cold water so they will not stick together. Sautee onions.

In a large pot, blend/whisk together flour and butter until creamy. Add fresh and condensed milk, whisking continuously as you add onions, potatoes, noodles and all three cheeses. Be sure you stir or whisk continuously to avoid burning. Allow cheese to melt, add salt and pepper to taste. Cook for 15-20 minutes after all of the cheese melts and soup thickens. Set aside and let soup cool for a bit before serving.

An alternative to this would be to add a few pieces of cooked, cripsy bacon – chopped.

* 2 cups sugar
* 6 Tablespoons unsweetened cocoa powder
* 1/2 cup Carnation evaporated low-fat (2 percent) milk
* 1/2 cup margarine
* 1/2 teaspoon vanilla extract
* 3 cups quick-cooking rolled oats
* 1 cup sweetened shredded coconut

In a medium saucepan, combine sugar, cocoa, evaporated milk, and margarine. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute, stirring constantly.

Remove from heat. Stir in vanilla. Add rolled oats, and coconut and mix well. Drop by tablespoons onto a cookie sheet lined with waxed paper. Refrigerate until firm, about 30 minutes to 1 hour. Store in an airtight container in the refrigerator or at room temperature.

Boil 2 lbs. of chicken breasts until cooked thru
At the same time, make 2 packages of stovetop stuffing
Cut chicken into 1″ chunks (size is personal taste)
In a large cassarole dish, mix chicken chunks with 1 lb box uncooked (dry) cavatapi noodles (your choice on noodles too)
Add 1 can cream of mushroom soup and 1 can cream of chicken soup and about 1 can of water (will depend on the size of your dish)
take the stovetop which you cooked earlier and spread it over the whole thing like a paste.
Add about 1lb (or more to taste) of shredded cheddar cheese on top of everything.
Bake it for 15-20 minutes at 350.

Presto, the most delicious and only somewhat unhealthy dish ever! Like I said, its DH’s favorite and I end up making it at least once every few weeks. The beautiful thing about this recipe is that you can adjust almost anything in it to your own specific tastes or portion sizes.

Thanks so much for the contest! I totally intend on trying a few of these recipes too!

- Crepes Batter:
Ingredients (for about 15 crepes):
2 cups Flour
2 1/2 cups Whole Milk
4 Eggs
2 tbsp. Butter (melted)
Pinch of Salt
1-2 teaspoon French Vanilla Nestle Coffee-Mate Creamer
Vegetable Oil (for pan)

1. Sift flour and mix with salt in a bowl.
2. Make a well and pour in eggs. Stir well.
3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
4. Stir in Butter and Creamer

1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
2. Pour in 2 – 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.

Repeat these steps until you are out of batter, stacking cooked crepes on a plate. Yum!

- Filling:
8 oz. Semi-Sweet Baking Chocolate (or your favorite high quality dark chocolate with 70% cocoa content)
1 cup Crème Fraîche (or heavy cream)
3-4 Bananas
1/3 cup Shredded Coconut
Haagen Dazs Chocolate or Vanilla Ice-Cream

Break chocolate into small pieces. Melt the chocolate and then add cream, stir well, and remove from heat. Place Crepes on individual plates. Line one half of each crepe with chocolate, and then banana slices. Then fold empty half over. Pour more chocolate on top and sprinkle with coconut. Add a scoop of ice cream. Serve right away.

Bon Apetite!