Chicken Spaghetti

• 1 chicken, boiled and deboned (or use a rotisserie chicken)
• 1 pound (16 ounces) thin spaghetti
• 1/2 onion, chopped 
• 1 pound (16 ounces) Velveeta cheese
• 1 (10 1/2 ounces) can cream of celery soup
• 1 (10 1/2 ounces) can cream of mushroom soup
• 1 can Ro-tel tomatoes (I accidentally used 2 cans and it was good)

In a large pot, cook chicken and keep broth; cook spaghetti in broth; drain. If using a rotisserie chicken, simply debone and chop chicken while boiling spaghetti in salted water until done to your taste. Sauté onions in a small amount of butter. Mix soups, Rotel tomatoes; add cheese; stir over low heat until cheese melts. Add chicken and pour over spaghetti and heat all ingredients together.

**I have had this recipe in my file for so long I do not know where I got it. **

Country Style Green Beans (Cracker Barrel Copycat)

• 1/4 pound bacon, chopped
• 1/4 medium onion, chopped
• 3 cans (14.5 ounces each) whole green beans, drained
• 1 teaspoon sugar or brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Heat a saucepan over medium-high heat. Add the bacon and onion and cook, stirring frequently, until they begin to brown. Do not remove the bacon drippings. 

Add the green beans, sugar, salt, and pepper and stir well. Cover the pan, reduce the heat to low, and let simmer for 45 minutes. Stir well and serve warm.

Original recipe here.

Easy Chocolate Chip Cookie Bars

• 1 stick butter
• 2 eggs
• 1 (16.25 ounces) box yellow cake mix (I prefer moist or pudding in the mix)
• 1 (12 ounces or 2 cups) bag semi-sweet chocolate chips (or any flavor you prefer)

Melt the butter in a bowl. Whisk together with the eggs. Stir in the cake mix. Mix in the chocolate chips. Press into a greased 13x9 pan. Bake at 350 degrees for 20 minutes.

Original recipe can be found on bestheavenlyrecipes.com