{king ranch chicken}

This is so yummy. I first had it when I visited my sister in Texas years ago. I forgot about it. When I went to Texas this summer my sister made it again. This time I am not going to forget about it.

1 rotisserie chicken, shredded
1 (14.5 ounce) package Nacho Cheese Doritos
1 (10 ounce) can Rotel tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 bell pepper, chopped
3 cups shredded Cheddar cheese

Preheat oven to 350 degrees F
Layer the chips in a 9x13 inch casserole dish.
Combine the tomatoes, chicken soup, mushroom soup, bell pepper and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
Bake at 350 degrees F for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

{Craig's chunky chocolate chip cookies}

4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups softened butter
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
chocolate chips

Heat oven to 375 degrees. Combine flour, baking powder, and baking soda in a medium bowl. Set aside.
Combine butter, sugar, brown sugar in large bowl. Beat at medium speed until creamy. Add eggs and vanilla. Continue beating, scraping the bowl often, until mixed well. Reduce speed to low. Beat gradually adding flour mixture, until well mixed.
Drop dough by 1/4 cupfuls, 2" apart, onto an ungreased cookie sheet. press a few chocolate chips in dough. Bake for 10-14 minutes or until golden brown. (DO NOT OVER BAKE!) Let stand 1 to 2 minutes. Remove from cookie sheets. Get a big glass of cold milk and start dunking!

{Lynda's french bread}

Ingredients

5 - 5 1/2 cups all-purpose flour

2 1/2 (.25 ounce) packages active dry yeast

2 teaspoons salt

2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon cornmeal

1 egg white

1 tablespoon water

Directions

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 10 to 15 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.