Ranch & Bacon Chicken Croissants

Ranch & Bacon Chicken Croissants

{recipe from} Or so she says...

1/2 cup milk

1/2 cup mayo

4 TBS. chopped green onion (optional)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. dry mustard

5 tsp. Hidden Valley Ranch Dressing mix

1/2 cup - 1 cup diced celery (optional)

2 (10-13 oz.) cans of chicken, drained.

1/2 - 3/4 bag of Hormel Real Bacon Pieces

Croissants

Lettuce (optional)

Directions:  Blend together the mayo, milk, and ranch dressing mix in a bowl.  Add the garlic powder, onion powder, and dry mustard.  Add the celery and onion (optional).  Flake the chicken with a fork and add to the ingredients.  Mix well.  Chill for several hours for the flavors to combine.  Serve on croissants (add lettuce if you want ).

French Dip Sandwiches

3 lbs. beef sirloin roast

1 (1 oz.) package dry au jus mix

1 cup water

8 (1 oz.) slices provolone cheese

8 hoagie rolls, split lengthwise

**we used onion buns (I got them in Walmart bakery)

Place beef roast into crockpot. Stir together the water and au jus mix; pour over the roast. Cover and cook on low for 6-8 hours. Remove roast and shred. Open the hoagie and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the crockpot.

** I would reccomend buying and making an extra envelope of au jus for dipping, if you have a big crowd.

Chilli Burgers

2 lbs. ground beef
1 can Red enchilada sauce
1 can Chicken Gumbo Soup
1/4 c. brown sugar
2 T. mustard
2 T. ketchup
Brown hamburger,drain. Add soup and enchilada sauce (can be spicy, may not want to use the whol can of sauce). Add rest of ingredients. May add mustard and ketchup to taste. Let simmer uncovered until thick. Serve on Hamurger buns.