Chicken Pasta Primavera

I haven't posted a lot of recipes on here, so I thought that I'd share one of my favorites since Drew made it tonight for dinner.  We found this recipe in a Taste of Home "Meals in Minutes" recipe card book that we have.

Prep time: 20 minutes

Yield: 6 servings

6 ounces uncooked spaghetti

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

3/4 cup water

1 tablespoon lemon juice

1-1/2 teaspoons dried basil

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (16 ounces) frozen California-blend vegetables, thawed  (We usually used frozen mixed vegetables.)

4 cups cubed cooked chicken breast  (We usually use the packaged chicken pieces that you can use for salads and things.)

3 tablespoons grated Parmesan cheese

1)  Cook spaghetti according to package directions.

2)  Meanwhile, in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt, and pepper.  Stir in vegetables; bring to boil.

3)  Reduce heat; cover and simmer for 3-5 minutes or until vegetables are tender.

4)  Stir in chicken; heat through.

5)  Drain spaghetti; add to chicken mixture and toss to coat.  Sprinkle with Parmesan cheese.

Farmhouse Barbecue Muffins

This recipe has been a favorite of mine and Drew's, but I haven't made it for a long time. I made these the other night and have been asked for the recipe.

Ingredients:

* 1 tube (10 ounces) refrigerated buttermilk biscuits

* 1 pound ground beef

* 1/2 cup ketchup

* 3 tablespoons brown sugar

* 1 tablespoon cider vinegar

* 1/2 teaspoon chili powder

* 1 cup (4 ounces) shredded cheddar cheese

Directions:

In a skillet, cook beef over medium heat until no longer pink; drain. In a small bowl, combine the ketchup, brown sugar, vinegar, and chili powder; stir until smooth. Add to meat and mix well.

Separate dough into 10 biscuits; flatten into 5-in circles. Press each onto the bottom and up the sides of a greased muffin cup.

Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375 for 18-20 minutes until golden brown. Cool for 5 minutes before serving. Yield: 10 servings.

My mom originally made these for my family a lot of years ago when she was receiving the Taste of Home magazine. That's where the recipe (along with the picture) came from.