Morning, Noon and Night Pudding Desert (Heidi Douglas)

Crust:
1 cup flour
1/2 cup butter
1 cup walnuts chopped

Combine and bake 15 minutes at 350* Cool completely.

Mix in bowl:
8 oz cream cheese (room temp)
1 cup powdered sugar

Spread on top of cooled crust

Mix
1 small pkg vanilla pudding
1 small pkg chocolate pudding
3 cups milk.

Pour over the top of cream cheese mixture. Let set up in fridge before serving.

Chicken Cordon Blu

Chicken breasts
Deli ham
Swiss cheese
1-2 cups Stove top stuffing mix (in the can already pre mixed)
2-4 Tablespoons melted butter

Place chicken in greased 9x13 pan.  Place ham on each chicken breast. Place 2 slices of Swiss cheese on each chicken breast. Combine melted butter and stuffing mix together. Sprinkle over chicken. Bake at 350 for 35-40 minutes.

Parmesan-Dijon Cream Sauce

2 Tablespoons butter
2 Tablespoons flour
1 Cup milk
1 Teaspoon chicken bouillon granules
1 Tablespoon Dijon mustard
1/2 Worcestershire sauce
1/2 cup fresh grated Parmesan cheese (in the bag)

Melt butter, stir in flour stirring constantly. slowly pour in milk. Stir in bouillon. Stir constantly until it begins to bubble and thicken. Remove from heat and add mustard, Worcestershire sauce and Parmesan cheese. Keep warm and serve with chicken.

Cafe Rio Sweet Pork

Pork shoulder roast
2 cans El Pato (green can)
2 cans tomato sauce
2 cups brown sugar

Cook Roast in crock pot along with 1 can El Pato, 1 can tomato sauce and 1 cup brown sugar.

Shred pork and add 1 can El Pato, 1 can tomato sauce and 1 cup brown sugar. Heat until warm.