Homemade Bread

Scald 6 cups of milk.

Put in bosch
Milk
1 cube margarine
1/4 cup shortening
2 T dough enhancer

Mix

Add
2 large eggs

Let cool

Make 2 T yeast mixture with sugar.  When raised add to cool mixture in bosch.

Throw in small amount of flour and 1 T salt (flour is imortant because salt will kill yeast).

Add 14 cups of flour.

Then slowly add up to 2 more cups a little at a time.  When it starts to clean the side of the bowl and not super sticky on hands it's good.  It will still be slightly sticky so don't put in too much flour.

Knead for 10 minutes on speed of 1.

Put in bowl and cover.  Let it rise once and push it down.

Put in pans and let it rise again.

Cook at 350 for 25-30 minutes.

Homemade Chicken Noodle Soup

Ingredients:

boneless, skinless chicken breasts

medium sized potatoes

carrots

celery

homemade egg noodles

bouillon cubes

Directions:

Boil chicken breasts and reserve water. Once chicken is fully cooked remove from pan and set aside to cool. While chicken is boiling peel and dice potatoes, peel and slice carrots and slice celery. Put vegetables into boiling water. Prepare egg noodles and drop into boiling water. Shred chicken and put into soup. Season with chicken bouillon cubes.

Homemade Egg Noodles:
eggs
water
flour
salt

Combine eggs (I usually do 2-3) with a little bit of water. Sprinkle a little salt. Mix in flour until a dough forms. Roll out and cut into noodles.

Easy Chicken Pot PIe

Ingredients:

frozen veggies

canned chicken

cream of chicken soup

1 cup Bisquick baking mix

1/2 cup milk

1 egg

Directions:

Pre-heat oven to 350 degrees. Combine veggies, chicken and soup in a 9x13 baking pan. In a separate bowl combine Bisquick, milk and egg. I usually double this to cover the pan. Bake for 30 min or until golden brown and cooked through the center.

Creamy Chicken Italiano

4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz pkg cream cheese softened
10 3/4 oz can cream of chicken soup
4 oz can mushrooms stems & pieces, drained

Place chicken in slow cooker
Combine salad dressing mix and water.  Pour over chicken
Cover. Cook on low for 3 hours.
Combine cheese and soup until blended.  Stir in mushrooms.  Pour over chicken.
Cover.  Cook on low 1 hour or until chicken juices run clear.
Serve over noodles or rice.

Salsa Chicken Nachos

Salsa Chicken Nachos

4-5 Frozen Chicken Breasts
Can of Corn
Can of Black Beans
Jar Salsa Med

Cook 3 ½ Hours on High
Shred Chicken
Add 8 oz Cream Cheese and a touch of Lime
Cook additional ½ hour on high

Top over tortilla chips. Could also be eaten in a tortilla wrap.

Easy Chicken Cordon-Bleu

6 or 7 boneless chicken breasts

6 or 7 slices of ham

6 or 7 slices of swiss cheese

1 8 oz. pkg cream cheese

1/4 C. milk

1 can cream of chicken soup

Place chicken breasts in the bottom of the pan and place the slice of ham on each piece of chicken. Cover with a slice of cheese. In a separate bowl mix milk, cream cheese and soup. When mixed pour over the chicken and cover with foil. Bake at 350* for 1 1/2 hours. After baking remove chicken and use sauce to pour over rice.

Spinach Salad with Poppy Seed Dressing

1 bag spinach 1 lb. sliced mushrooms

1 bag prepared lettuce 1 1/2 lb. fried bacon crumbled

1 head green leaf 1 lb. grated swiss cheese

1 purple onion 6 oz. toasted almonds

2 cans mandarin oranges

Tear lettuces and spinach. Add other ingredients. Just before serving add dressing.

Poppy Seed Dressing

1 1/2 C. sugar 1/4 C. white wine vinegar

1 1/2 C. oil 1/2 cup oil

3 T. poppy-seed

Sausage Brunch Braid

12 oz. pork sausage 2 T. parsley

1/2 C. onion (I don't use this) 1 tube 8 oz. crescent rolls

1/4 C. celery 1 egg lightly beaten

1/4 C. green pepper

1 garlic clove minced

4 oz. cream cheese

Cook sausage with chopped onion, green pepper, and garlic. Drain. Add cream cheese and parsley. Heat till melted; set aside. Unroll rolls. Press seams together. (water helps) Roll into 12x10 rectangle. Spoon sausage mixture down center. Cut 3/4" strips down each side of dough and fold over each other to cover mixture making a braid. Brush dough with egg. Bake at 350* for 20-25 minutes or until golden brown.

Crushed Oreo Cookies

Ingredients:
1 Regular Size Package Oreo Cookies
1 8 OZ. Package Philadelphia Cream Cheese
1 Package White Bark Chocolate Coating

Directions:
Either put the oreo cookies through a food processor, or place them in a large plasic bag and using a dough roller or simular object crush your cookies very well and place them into a large bowl. You may want to do a few cookies at a time to make sure they are well crushed.

When you have all the cookies crushed and in the bowl combine in the cream cheese and mix the crushed cookies and cream cheese together very well.

Now you want to lay out a sheet of wax paper about 2 foot long.

Make balls about 1 to 1 1/2 inches in diameter out of the cookie mixture and lay them out on the wax paper.

In a large microwave safe glass bowl place your White Chocolate Bark and microwave on high one minute at a time until all the White Chocolate Bark is melted. Coat your balls in the melted White Chocolate Bark and place them back on the wax paper sheet and allow them to harden well.

Best Ever Brisket

Ok I know I didn't make this for cooking group but still had to share. I have had brisket in my freezer for awhile now and was not sure how to make it. Today I attempted it, and it was so yummy. Very good flavor. So now if you have brisket and aren't sure what to do with it, you can try this out.

Ingredients:
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
3.Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.

Tator Tot Casserole

Layer the following in an 8x8 pan.

1 bag frozen tater tots
1 can drained chicken (or tuna)
1/2 tsp salt
1/4 tsp pepper
1 can cream of mushroom soup
1/2 can milk
1 cup grated cheddar cheese
crushed potato chips

Bake 350 for 30 minutes or until hot & bubbly.

Chicken Taco Soup

Cook together (until onion is clear)
2 T olive oil
1 onion, finely chopped
1 garlic clove, minced
1 pkg taco seasoning
1 lb chicken breast, cooked

Put in Crock Pot
1 15 oz can stewed tomatoes
1 4 oz can green chilies
1 8 oz can of green salsa
1 15 oz can black beans
1 15 oz can pinto beans
1 can corn
1 1/2 c water

Add chicken mixture to crock pot.  Heat until hot.  Serve over rice with sour cream, cheese, and tortilla chips.

Family Style Calzone...

Ingredients:

1 egg, seperated
1/2 cup chopped pitted ripe olives
1 container (15 ounces) part-skim ricotta cheese
1 1/2 cups (6 ounces)shredded mozzarella cheese, divided
1/2 cup plus 2 tablespoons grated fresh Parmesan cheese, divided
1 tablespoon Italian Seasoning Mix
4 ounces sliced pepperoni, divided
pizza dough

Directions:

1. Preheat oven to 425 degrees. Separate egg. Reserve egg yolk, covered, for later use. Beat egg white lightly. Chop olives. Add olives, ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and parsley to batter bowl, mix well.

2. Divide dough in half. Flour both sides of dough. Roll out one piece of dough to a 9X13-inch rectangle. Place dough in bottom of dish, shaping to cover bottom.

3. Sprinkle 1/2 cup mozzarella cheese over dough to within 1/2 inch of edge. Layer half of the pepperoni over cheese. Spread ricotta mixture evenly over pepperoni. Top with remaining pepperoni and mozzarella cheese.

4. Roll out remaining dough and place over filling. Press dough all around edge to seal with bottom crust. Beat reserved egg yolk and brush over surface of dough. Sprinkle with remaining Parmesan cheese. Cut slits in top crust. Bake 20-25 minutes or until deep golden brown. Let stand 10 minutes before cutting.

Pizza Dough

Ingredients:

1 1/2 cups warm water
1 T. butter
1 t. salt
2 T. honey
1 T. yeast
4 cups flour

Directions:

Put water, butter, salt, honey, yeast and 2 cups of flour in mixer. Blend for a few minutes. Add 2 more cups of flour - 1 at a time. Mix 3-5 more minutes. Raise in warm oven for 1/2 hour. Makes 2 pizzas. Bake crust for 8-10 minutes at 400 degrees. Add garlic butter, sauce, toppings. Cook for 8-10 more minutes.

Shepherd's Pie

1 lb. ground beef 1 can green beans

1 can tomato soup 2 C. mashed potatoes

1 c. grated cheese

Brown beef season with onion powder. Add beef to soup and beans. Spread on bottom of casserole dish. Top with mashed potatoes. Sprinkle with cheese on top. Bake 20 minutes at 350*. Serves 4.

You can also microwave this for 15 minutes.

Parmesan Chicken and Baked Rice

I serve these 2 dishes together-each in their own 9x12 inch pan, but baking at the same time.

1 tube Ritz crackers, crushed 1 TB. garlic salt

3 TB. Parmesan cheese 1 container plain yogurt

Spread yogurt on 8 chicken breasts then roll in cracker crumb mixture. Place in buttered pan. Drizzle with 2 TB. melted margarine. Bake at 350*, uncovered, for 1 hour.

Rice:

2 C. rice 2 TB. dehydrated onion

1/4 C. margarine 6 chicken bouillon cubes

4 tsp. dried parsley 4 C. water

Combine all ingredients except rice with 2 cups water until margarine is melted. Pour over rice. Add the other 2 cups water. Bake 45 minutes to 1 hour at 350*. (Fluff after baking with fork or spoon before serving.)

Pomegranate Salad

Whipping cream

Banana

Red apples

Pomegranates

I don't have exact measurement for this. I just slice fruit into bite size pieces, use lots of pomegranates and whipping cream and mix together! It is our family tradition to eat this salad at Thanksgiving and Christmas dinner. My Mom is from Southern Utah and pomegranates grow in abundance. They call it "Dixie Salad" there.

Swiss Cheese Chicken

6 chicken breasts
6 slices of ham
6 slices of Swiss cheese
1 carton of sour cream
2 cans of Cream of Chicken
1 package of chicken Stove Top dressing

Place chicken breasts in pan.  Cover each chicken breast with a slice of ham then Swiss cheese.  Mix together sour cream & soup.  Pour over chicken breasts.  Sprinkle dry dressing over soup mixture.  Bake at 350 for 45 minutes.  (I like to make it in my crock pot too.)

Chicken Gumbo Pork Chops

Ingredients:

3 cans chicken gumbo soup
6-8 large potatoes
pork chops
water

Directions:

Brown pork chops on both sides. Place in bottom of crock pot. Peel and slice potatoes. Cut into chunks and layer on top of pork chops in crock pot. Pour 2-3 cans of chicken gumbo soup over the top and add a little bit of water so it is covering most of the potatoes. Cook on low 5-6 hours. About 30 minutes before eating, add about 2 Tablespoons of corn starch to thicken mixture. This will make it more like a gravy to pour on top.

Spaghetti Casserole

1/2 Package Elbow Macaroni
1 lb Hamburger Meat
1 Jar Spaghetti Sauce (Ragu Garden Combination is my favorite)
Cheese

Brown hamburger.  Mix in spaghetti sauce with hamburger.  Cook Elbow Macaroni noodles until tender.  Mix noodles, sauce & meat together.  Top with cheese and bake at 350 for 15-20 minutes. 

Pumpkin Turkey Chili

Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can rotel
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
(I also added a can of corn, a can of black beans, and a little cinnamon)

Directions
1.Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in rotel and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes.

Glazed Broccoli Almondine

2 lbs. Broccoli 1 T. lemon juice

1/4 C. butter 1/4 C. parmesan cheese

2 T. flour 1/4 C. slivered almonds, toasted

1 C. light cream

Wash and separate broccoli into spears. Steam in a small amount of salted water till tender crisp. Drain. Make glaze by melting butter, add flour and stir into a paste. Mix in cream and lemon juice and stir till thickened. Pour over broccoli. Sprinkle on parmesan cheese and slivered almonds.

Pork Tenderloin with Orange Rice

1/4 C. orange juice 1/4 tsp. rosemary

1 1/2 TB. soy sauce 1/4 tsp. thyme

1 tsp. olive oil 1/8 tsp. pepper

Mix ingredients and pour into a large gallon size zip-lock bag. Put 2 pieces (approximately 1 1/2 pounds) pork tenderloin into bag. Remove air and let pork marinate for 6 hours or overnight.

Wipe pork dry and brown on all sides in 1 TB. olive oil. Roast pork in a uncovered roasting dish at 400* till no longer pink. Let pork rest for 5 minutes while the pan juices and remaining marinade thicken and are heated. Slice meat diagonal, arrange on a plate, and top with sauce. Garnish with orange slices and fresh rosemary sprigs.

Orange Rice:

3 TB. butter 3/4 C. chicken stock

2/3 C. celery, chopped fine 2 TB. grated orange peel

2 TB. onion chopped 1 C. orange juice

3/4 C. water 1 C. uncooked rice

In heavy saucepan with lid, melt butter. Add celery and onion; cook until tender. Stir in water, stock, orange juice. Bring to a boil. Add rice, put the lid on, and reduce heat to simmer. Cook 25 minutes.

Carrot-Chicken Casserole

1 pkg Stove Top chicken flavored dressing
1 can Cream of Chicken soup
2 cups cooked chicken, cubed
3 carrots, grated
1/2 cup onion, chopped
1 cup sour cream
1/4 tsp sage
1/4 cup butter
Salt & Pepper to taste

Saute carrots and onions with the butter.  When tender, add chicken, soup, sage, salt & pepper.  Mix together.  Add sour cream.  Pour into casserole dish.  Prepare Stove Top as directed and top chicken mixture.  Bake at 350 for 20 minutes.

Ham Stuffed Manicotti

Ingredients:
•14 manicotti shells
•1 onion, chopped
•2 cloves minced garlic
•¼ cup butter
•3 cups cubed ham
•1/3 cup grated parmesan cheese
•6 Tbsp. butter
•6 Tbsp. flour
•3 cups milk
•½ tsp. pepper
•2 cups shredded Swiss cheese
•½ cup grated parmesan cheese

Method:
Cook manicotti as directed. (Half the time if freezing.) Drain and set aside. Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) If freezing, see directions below. Otherwise, spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.

Freezing directions: Spread half of the remaining cheese sauce in the bottom of a greased disposable pan. Place filled shells in pan and cover with remaining sauce. Cover and freeze.

Snicker Salad

10 Granny Smith Apples, chopped

6 snickers, crushed

Cool Whip

Mix all ingredients together.

(This is more like a dessert than a salad (:)

Snikerdoodles

1 C. soft shortening 1 1/2 C. sugar

2 3/4 C. flour 2 tsp. cream of tarter

1 tsp. soda 1/4 tsp. salt

2 eggs

Heat oven to 400*. Mix shortening, sugar, and eggs thoroughly. Stir in remaining ingredients. Roll into small balls. Then roll each one into a mixture of 2 tsp. cinnamon and 2 TB. sugar until coated. Bake 8-10 minutes.

Raspberry Pear Salad

4 medium ripe pear wedges (toss with 1 tsp. lemon juice)

8 C. salad green (spring mix)

2/3 C. pecan halves

1/2 C. fresh raspberries

1/3 C. feta cheese

Dressing

2 tsp. juice from berries

3/4 C. olive oil

3 TB. cider vinegar

2 TB. + 1 tsp. sugar

1/4 tsp. pepper

Pork Schnitzel

1 1/2 pounds thinly sliced pork cutlets

4-5 TB. extra virgin olive oil

1 C. all purpose flour

3 eggs beaten

2 C. bread-crumbs (or as much as needed to cover meat)

1 large onion chopped

1 pound button mushrooms sliced

2 tsp. paprika (sweet hungarian if possible, I used regular and was way too hot!)

1 C. whipping cream

1 TB. beef bouillon

If pork is not thin enough, I usually use my meat tenderizer and hammer them until thin. Salt and pepper each slice. First dip pork into flour. Shake off excess. Then dip into the eggs, and cover finally with bread-crumbs. (press the crumbs into the meat to make sure they coat the meat well). Heat several teaspoons of olive oil (enough to coat the bottom of the pan) in a pan over medium to medium high heat fry the pork until golden brown on each side. (Don't add meat until oil it hot)

Sauce:

Add a few tablespoons olive oil to another pan along with the onions and mushrooms and paprika. Fry until the water has cooked out of mushrooms. Add the cream and beef bouillon and mix and heat until the sauce is hot. Serve over pork. (You can also add noodles and layer with meat and sauce.)

Corn Bread

2/3 C. Corn Meal 1 TB. Baking Powder

1/4 C. Sugar 1/3 C. Oil

1 tsp. Salt 1 C. Buttermilk

1 C. Flour 2 Eggs

Preheat oven to 400* Mix corn meal, sugar, salt, flour, and powder. Also mix oil, buttermilk, and eggs. Combine both mixtures together. Heat a 9x9x2 pan coated with butter, for 5 minutes or until butter is bubbly. Add mixture and bake 25 minutes or until brown.

Cheeseburger Soup

1/2 pound hamburger 3/4 C. sliced carrots

1 tsp. dried parsley 4 TB. butter

4 C. diced peeled potatoes 1 1/2 C. milk

1/2 tsp. pepper 3/4 C. chopped onion (I use 1 tsp. onion powder)

3/4 C. diced celery 1 tsp. basil

3 C. chicken broth 1/4 C. flour

1/4 C. sour cream 8 oz velveeta cheese

Brown hamburger set aside. Saute veggies with 2 TB. butter and flour. Add broth potatoes, beef, cover and simmer for 10-12 minutes.

Add cheese milk and spices. Cook till cheese is melted. Take off heat and add sour cream.

Pumpkin Lasagna

2 C. Pumpkin 24 oz Cottage cheese

1 pk sliced mushrooms 2 eggs beaten

2 C. zucchini 1/2 C. Pesto

1 can fire roasted tomatoes 2 C. shredded mozzarella cheese

28 oz. spaghetti sauce Barilla no boil lasagna noodles

Preheat oven 350* Saute zucchini and mushrooms in butter, set aside. In a bowl stir together cottage cheese, pesto and eggs. Fold in pumpkin, set aside. Spoon 1/2 of the spaghetti sauce into the bottom of a 9x13 in. pan. Layer noodles, sautéed veggies, 1/2 of cottage cheese mixture, noodles, tomatoes, remaining mixture.

Sprinkle with 1/2 of mozzarella. Layer noodles, remaining sauce and cheese. Bake covered for 30-40 minutes.

( Lynise and I thought adding sausage would make this even better)

Pudding-Topped Fruit Salad

1 (20 ounce) can pineapple chunks
1 (8 ounce) can crushed pineapple, undrained
1 cup sour cream
1 (3.4 ounce) package instant vanilla pudding mix
2 medium ripe bananas, sliced
2 cups fresh blueberries or frozen blueberries, thawed
2 ripe peaches, peeled and sliced
2 cups sliced fresh strawberries
1 cup seedless green grapes
1 cup seedless red grapes

1.Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.
2.In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top.

Barbecued Beans

2 (31 oz) cans pork and beans
2 (16 oz) cans kidney beans
1 (16 oz) can baked beans
1 lb. bacon, chopped
2 green peppers, chopped
2 onions, chopped
1 Tbsp. Worcestershire sauce
2 (20 oz.) bottles catsup
2 cups brown sugar, firmly packed

Drain all beans; set aside. Fry bacon just enough to remove fat. Mix all ingredients in a 5 quart casserole dish. Cover. Bake at 300 for 3 hours.
Yeild: 20 servings

Garlic Chicken Farfalle

16 oz farfalle pasta
1 cup heavy whipping cream
3-4 chicken breasts
2 to 3 cloves garlic, crushed
1 Tablespoon pepper
1/2 cup butter
1 lb. bacon crumpled
1/2 cup shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade w/lime juice

Crock pot chicken on low with marinade for 6 hours. Allow to cool and shred. Boil pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat 3-4 minutes. In a large bowl, pour over cooked drained pasta. Add chicken and stir through. Sprinkle a little bit more shredded Parmesan cheese on top.

Spiral Stuffed Rolls...

Ingredients:

• 1 recipe roll dough (that yields about 12 rolls) See post for "french bread rolls"
• 12 ounces cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 cups chopped ham (leftover ham or deli ham works great here)
• 1 1/2 cups finely chopped broccoli
• 2 cups shredded cheese (Swiss, Cheddar..options are limitless)
• 1 cup freshly grated Parmesan cheese
• 1 cup finely chopped green onions
  

Directions:

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Caramelitos...

Ingredients:

1 cup flour
1 cup quick oats (sometimes I use regular)
3/4 cup brown sugar
1 cup chocolate chips (I like milk for this)
3/4 cup carmel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped (I left these out, but nut fans would love it)
3 Tablespoons flour

Directions:

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup carmel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

French Bread Rolls...

Ingredients:

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

Directions:
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.

Slow Cooker BBQ Ribs

Ingredients
4 pounds pork baby back ribs
salt and pepper to taste
1 cup BBQ sauce
1 cup ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce (optional)

Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3.In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4.Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Hawaiian Haystacks

10 to 12 chicken tenders, cut in chunks
1 cup chicken broth
2 cans cream of chicken soup, condensed
1 can evaporated milk
6 cups cooked rice

Place chicken in greased slow cooker.  Combine remaining ingredients and pour over chicken.  Cook on high heat 3-4 hours or on low heat 6-8 hours.  Makes 4-6 servings.

Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, coconut, raisins, Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites!

Navajo Fry Bread

4 Cups Flour 2 Cups warm water

2 tsp. baking powder Oil for deep frying

1 tsp. salt

In a large bowl, combine flour, baking powder, and salt. Add water in small amounts mixing between each addition. Knead dough till soft but not sticky. Cover and let stand for 15 minutes. Pull off egg-sized balls and roll or stretch into a round about 1/4 inch thick. Prick with fork 3 or 4 times to allow dough to puff up when fried. Deep- fry in hot oil. Fry bread may be used with prepare Navajo Tacos (below). It is also good served with sprinkled cinnamon and sugar or just spread with jam. Makes 16-20 rounds.

Navajo Tacos:

Navajo Fry Bread (recipe above)

6 Cups canned chili beans

Shredded lettuce

Chopped tomatoes

Shredded cheese

Top each round of fry bread with 1/2 to 1 C. chili beans. Garnish with lettuce tomatoes and cheese.

Applesauce Chocolate Chip Cookies

Mix: ( in a large bowl)

2 C. apple sauce

1 tsp. soda

Mix:

1 C. shortening

2 C. sugar

4 eggs

Mix:

4 C. flour 1 tsp. nutmeg

1 tsp. salt 1 tsp. cinnamon

Add all mixed ingredients together and add a bag of chocolate chips. Bake 350* for 13-15 minutes.

Orange Chicken Rice Bowls...

I found this recipe in the Kraft cooking magazine...
It has become a favorite at our house! We love the taste, but I mostly love how quick it is to prepare!!!

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into strips
• 1/4 cup KRAFT Asian Toasted Sesame Dressing
• 1/4 cup orange juice
• 3 cups frozen stir-fry vegetables
• 3 cups hot cooked long-grain white rice
• 1/4 cup chopped Honey-roasted Peanuts

Directions:

HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice. Sprinkle with nuts.

Kraft Kitchens Tips
Shortcut--
For added convenience, substitute a prepared packaged microwaveable rice side dish for the cooked long-grain rice.
Special Extra--
Add a little heat by stirring 1/2 tsp. crushed red pepper into the chicken mixture for the last few minutes of the cooking time.

Cafe Rio Pork Burritos

3-4 lb Pork Loin
1 cup brown sugar
1 bottle of red taco sauce
1 Tbsp cumin
1 can of coke

Cook pork on low in crock pot with water covering 1/2 the pork for six hours or until able to shred.  Three hours before serving, drain liquid off pork and add coke, taco sauce, brown sugar, and cumin.  Continue to cook for approximately three more hours.

Take flour tortilla and fill with pork then add desired toppings and fold.  Suggested toppings are:
Rice made with parsley and chicken broth and lime juice
Black beans
Monterey Jack Cheese
Fresh Tomatoes
Avocados
Cilantro
Fresh Lime Juice

Place in backing dish and cover with green enchilada sauce and more cheese.  Bake 425 for 15 minutes or until cheese is melted through.

Raspberry Topped Cake

Bake a white cake mix according to directions in a large greased cookie sheet for about 20 minutes.

Mix 12 oz softened cream cheese.
Blend in 1 c whipping cream until smooth
Mix in 3 c powdered sugar
Add 1/4t almond extract
Whip until it has the consistency of nice smooth frosting.  Spread over cooled cake.  Let sit for 1 hour or more in the fridge.

Let package of frozen raspberries that at room temperature. 
Cook 1 pkg of Raspberry Danish Dessert as directed on package using juice from thawed raspberries as part of the liquid.  Cool!
Add raspberries blending gently to avoid crushing.
Spread over top of cake.
Refrigerate!

Soft Sugar Cookies

Mix together:

1/2 c. butter 1 1/2 C. sugar

1/2 c. margarine 2 eggs

3/4 c. sour cream 2 tsp. vanilla

Add:

4 C. flour 1 tsp. baking powder

1 tsp. soda 3/4 tsp. salt

Chill dough for an hour. Roll out and cut in shapes. Bake at 375 for 8-10 minutes. Frost and decorate when cool.

Creamy Chicken Noodle Soup

3 1/2 pound chicken

2 qt. water

2 tsp. salt

2 stalks celery

3 lg. chopped carrots

1 medium onion

1/4 tsp. pepper, sage, poultry seasoning, celery salt

1 TB. parsley

3 C. home-style noodles

Boil chicken, bone and save remaining broth and chicken. Cook noodles according to package directions. Measure remaining broth and add water and chicken bouillon to equal 2 quarts. Add veggies and spices and bring to a boil until veggies are soft. Add cooked noodles.

Make a white sauce with:

3/4 C. flour

3/4 margarine

1 can evaporated milk

Add to soup

Creamy Monterey Jack Soup

2 1/2 cups water
1 med. tomato chopped
1 4oz can chopped chilies
1 12 oz can evaporated milk
1 can cream of chicken soup
1 can cream of potato soup
1/8 tsp garlic salt
2 chicken breast, cooked & shredded
8 oz Monterey Jack cheese, cubed

Combine all ingredients except cheese and bring to boil.  Once boiling add the cheese until melted. 

Creamy Beef Stroganoff

1-1/2 lbs. stew beef, cubed
1 onion, sliced
2 10-3/4 oz. cans cream of mushroom soup
2 T. catsup
2 t. WSorcestershire sauce
1 t. pepper
1 to 2 c. sour cream
12-oz pkg. medium egg noodles, cooked

Place beef and onion in a slow cooker; set aside. Combine soup, catsup, worcestershire sauce and pepper; stir into beef mixture. Cover and cook on low setting for 8 to 10 hours. Stir in sour cream and heat through. Spoon over prepared noodles to serve.

Frosty Pumpkin Dessert

32 gingersnap cookies, finely chopped (1 1/3 cups crumbs)
1/4 cup butter or margarine, melted
1 container (1/2 gallon) vanilla ice cream, divided
2 1/2 cups thawed, frozen whipped topping, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 1/2 teaspoons cinnamon

1. Chop cookies. Place butter in microwave on high 30-40 seconds or until melted. Stir in crumbs. Firmly press crumb mixture onto bottom of Springform pan. Place in freezer.
2. Scoop half of the ice cream into a bowl. Place in refrigerator 10 minutes to soften.
3. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust. Freeze until firm, about 1 hour.
4. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and cinnamon in a bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight.
5. When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Run a knife around outside of dessert, remove collar from springform pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional cinnamon, if desired.

Breadsticks

2 tablespoons active dry yeast
1/2 cup sugar
2 cups warm water
3 tablespoons vegetable oil (I used olive oil)
1 egg
1 teaspoon salt
4 1/2 cups all-purpose flour

Directions
1.In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
2.Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
3.Bake at 400 degrees F for 10-12 minutes or until golden brown.

Layered Fruit Salad

Topping:

1 8 oz. Cream Cheese, softened 4 C. Frozen Whipped Topping thawed

2 (6 oz.) ctn. Raspberry Yogurt 1/2 tsp. Almond Extract

2 T. Sugar

4 tsp. Lemon Juice

Beat together first four ingredients at medium speed until smooth. Add whipped topping and almond extract. Beat until thick and smooth. Chill.

Fruit:

2 C. Fresh Blueberries 2 C. Seedless Grapes

3 Ripe Peaches 1 (20 oz.) can Mandarin Oranges

2C. Strawberries Sliced Almonds

In a glass trifle dish, layer blueberries, peaches and strawberries. Spoon half of cream topping over fruit. Layer grapes and oranges and rest of topping. Sprinkle with almonds and chill. (Other fruit or combinations of fruit can be used.

Italian Crock-Pot Chicken...

Ingredients:
•6 boneless skinless chicken breast halves
•1 envelope Italian salad dressing mix
•1 package (8 oz) cream cheese, softened to room temp
•1 large can condensed cream of chicken soup, undiluted
•1 can (4 oz) mushroom stems and pieces, drained *I use fresh instead*
•Hot cooked rice or noodles


Preparation:
Place the chicken breast halves in a slow cooker. Combine soup, salad dressing mix and cream cheese; pour over chicken. Cover and cook on LOW for 5 hours or until chicken can be shredded with a fork. Stir in mushrooms. Serve over rice or hot cooked noodles.

*Served with candied carrots, honey-lime fruit salad and Parmesan-garlic rolls.

French Dip Sandwiches

2 to 3 pound rump roast
2 cans ( 14 1/2 ounces each) beef consomme
4-6 hoagie buns

Place roast in greased 3 1/2 to 5-quart slow cooker.  Pour consomme over the top of the roast.  Cover and cook on low heat 8-10 hours.  Remove roast and save extra juice.  With a fork, break apart meat and serve on hoagies.  We like to toast our buns and top with Swiss Cheese.  Use excess juice for dipping sandwiches.  Makes 4-6 servings.

Cookie Salad

1 (8 oz) Cool Whip
1 sm. Vanilla Jello Pudding
1 cup Buttermilk
1 can Fruit Cocktail, drained
1 can Mandarin Oranges, drained
2 Bananas
1/2 pkg. Fudge Striped cookies, chopped

Mix it all together.

Fiesta Cheese Rice

3 cups uncooked instant rice
3 cups chicken broth
1 can rotel
3/4 cup sour cream
1 1/2 cups shredded cheddar cheese

In a bowl, combine the rice, broth and rotel. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and 1/2 cup of cheese; mix well. Sprinkle with the remaining cheese. Cover and microwave for 1 minute or until the cheese is melted.

Chicken Tortilla Casserole

2 cups cooked chicken, cut into bite-sized pieces
corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
8 oz sour cream
1 can rotel
16 ounces shredded cheddar cheese

1. In a bowl, mix chicken, soups, sour cream and rotel.
2. In a 9 x 13 pan, add a layer of tortilla strips. Pour soup mixture over tortillas. Add a layer of cheese. Continue to layer in this order ending with a layer of cheese on top. Cover and refrigerate for 24 hours.
(On my second layer, I also added a thin layer of crushed tortilla chips just to add some texture)
3. Bake at 300 degrees for 1 to 1 1/2 hours.

Spicy Mexican Salad

Ingredients
1 (10 ounce) package chopped romaine lettuce
1 1/2 cups shredded Cheddar and Monterey cheese blend
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

Directions
1.In a large bowl, combine the romaine, cheese, pinto beans, black beans, and tomatoes.
2.Add the corn chips and enough dressing to coat; toss and serve.

Italian Salad

1 head iceberg lettuce

1 head Romaine lettuce

1 lg. tomato, chopped

1 pkg. bacon, cooked and crumbled

Homemade croutons (see recipe)

1/2 C. Parmesan cheese

Dressing: Prepare "Good Seasons" dry Italian dressing according to package directions then add 1/4 cup sugar. Shake vigorously and pour over salad before serving.

Manicotti

1 lb. Ricotta cheese 1 TB. chopped parsley

1/4 lb. Mozzarella cheese salt and pepper to taste

1 egg 1/3 C. parmesan

18 manicotti pasta shells 1 jar spaghetti sauce

Mix ricotta, mozzarella, egg, parmesan, parsley, salt and pepper. Cook pasta shells according to directions. Drain and cool. Fill shells with cheese mixture. Put in pan and cover with your favorite spaghetti sauce. Bake 350* for 20 minutes, covered, and then 15 minutes, uncovered.

Bread Sticks

Mix:

1 TB. yeast 2 TB. sugar

1 1/2 C. water

Add:

1 1/2 tsp. salt 3 C. flour (I have to add more until not sticky)

Mix together, not too long. Let rise 15 minutes. Roll into a rectangle; slice into sticks. Melt 1 cube butter on a large baking sheet. Arrange bread sticks on sheet. Sprinkle with spices and cheese. Let rise again 15 minutes. Bake at 375* until brown.

Better than "Anything" Cake...

Ingredients:

• 1 (18.25 ounce) package devil's food cake mix
• 1 (14 ounce) can sweetened condensed milk
• 6 ounces caramel ice cream topping
• 3 bars chocolate covered toffee, chopped
• 1 (8 ounce) container frozen whipped topping, thawed

Directions:

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)

3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Baked Beans...

Ingredients:

• 30 oz. can Large Butter Beans, drained
• 30 oz. can Kidney Beans. drained
• 30 oz. can Pork and Beans
• 1 onion, chopped
• 1 pound Hamburger, browned and seasoned
• 1 cup Brown Sugar
• 1/4 cup Ketchup
• 2 Tbsp. Mustard

Directions:

Brown hamburger with onion and drain. Stir into remaining ingredients and bake for 1 1/2 hours at 350 degrees.

Pulled Pork...

I have a lot of recipes that I don't really follow, they are just in my head and I throw everything in differently each time I make it. Sometimes I add different ingredients or leave some out depending on what I'm making and what mood I'm in. Pulled pork is one of those things that I just throw together and it's a bit different each time I make it. Everyone probably already knows how to make pulled pork and has their own version, but I am always curious as to how different people do different things. So here is how I do pulled pork:


I don't even know what kind of roasts I buy. I do tenderloin sometimes and other times I just buy one that looks good and looks like it has the least amount of white stuff... fat! I always buy boneless and I always buy the ones without the skin because it grosses me out too much! Any roast buying tips anyone has would be great for me! :)


I rinse the roast in warm water and then cut anymore white stuff that I can find on it. Some roasts have some thick fat and I don't like to cook it in the fat so I try to remove as much as possible. I put it in the bottom of the slow cooker and season it with seasoning salt and minced garlic. Then I pour Dr. Pepper over the top so there is a couple inches of liquid in the bottom. I let it slow cook overnight or all day. Long enough that it falls apart with no problem. If it's still tough then I let it cook longer.


After it's completely shredded I start dumping stuff in. This is where it gets different each time I make it. I start with BBQ sauce and stir it in. Then I pour ketchup, mustard, brown sugar, soy sauce and whatever else is sounding good that day. :) Stir it all together and serve as sandwiches, salads, burritos or whatever we are in the mood for! There is probably a better way to make pulled pork, but that is how I've been doing it! I'm curious... how do you prepare your pulled pork???

BBQ Chicken Pizza

Pizza Crust
1 1/2 cups warm water
2 tbsp. sugar
1 pkg. yeast
1 tsp. salt
3 cups flour.

Mix warm water, sugar, and yeast well.  Add salt and flour.  Roll out to however thick or thin you like.  Brush edges of dough with melted butter and sprinkle with garlic salt, basil, and Parmesan cheese. 

Pizza Topping
2 boneless, skinless, chicken breasts browned and cut into small pieces
BBQ sauce
3 green onions
Fresh mushrooms
Mozzarella cheese, grated
1 diced tomato
1/4 cup fresh cilantro, finely chopped

Spread BBQ sauce, chicken, green onions, mushrooms and cheese.  Bake at 350 for 25 minutes.  Then add fresh tomatoes and cilantro.

(Recipe originally from Karlee)

Grandma Hatch's Zucchini Bread

1 cup white sugar
1 cup brown sugar
1 cup oil
3 eggs
1 tsp. vanilla
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
Nuts if desired

Sift flour, salt, baking soda, baking powder and cinnamon. Combine sugars and oil. Add eggs, vanilla and zucchini. Add flour and nuts. Bake at 350 degrees for 1 hour.

Fantastic Black Bean Chili

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar

Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Lake Powell Enchilada Casserole

2 lb. hamburger 1 med. can enchilada sauce

1 tsp. onion powder shredded cheese

1 package corn tortillas 1 can sliced olives

2 cans tomato soup 1 can black beans

Brown hamburger with onion powder. Mix with tomato soup, enchilada sauce and black beans. Layer the bottom of a 13 x 9 cake pan (dutch oven works too) with corn tortillas. (I break them in half so it fits better.) Spread half meat sauce to cover. Add a layer of cheese. Layer again with tortillas sauce and cheese. End with olives. Bake @ 350* for 45 min. Serve with sour cream.

Pork Chops & Stuffing

Brown
4-6 Pork Chops in Frying Pan

Place on bottom of a casserole dish

Prepare
1-2 boxes of Pork Stuffing according to the box

Spoon over chops

Mix Together
1-2 cans Cream of Chicken
Milk

Pour that sauce over the pork chops & stuffing.

Sprinkle with cheese and cover tightly.

Bake 30 minutes on 375.

(Recipe originally from Karlee)

Cinnamon Roll Frosting

I cheated today and used Allison's Pantry Frozen Cinnamon Roll Dough.  It's delicious and I would recommend it.  Here is the frosting I added to the top.

Mix
6 cups powdered sugar
1 cup sour cream
1 t vanilla
1 cube margarine
8 oz cream cheese

Barbecued Hamburger

1 pound hamburger
1/2 small green pepper
1 small onion
1 bay leaf
1 can tomato soup
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon worcestershire sauce

Brown hamburger, onion, and green pepper.
Add soup and other ingredients.
Simmer about 30 minutes. Remove bay leaf before serving on buns.

Not Your Regular Mixed Green Salad

1 bag Spring Salad Mix 1 (6-oz.) pkg. slivered almonds

1 head Romaine or Red Leaf 1 (12 oz.) package grated Mozzarella

1 C. Pomegranate Seeds or Craisins

Candy almonds by putting a few TB. of brown sugar in a skillet with a couple of tsp. butter. Heat on medium-high continually tossing nuts with the sugar and butter until the sugar caramelizes. Remove from heat immediately and allow to cool. Toss salad ingredients with dressing sparingly, just before serving (or salad will get soggy). Great festive salad for holidays! (Options: add bacon, chicken or use swiss instead.)

Red Onion Salad Dressing:

1/2 Red Onion, 1 C. coarsely chopped 1 1/2 tsp. salt

1 C. Sugar 1/2 c. Red Wine Vinegar

2 T. dry mustard 1 c. olive oil

Put all ingredients into blender or food processor and blend until pureed. This dressing makes enough for a lot of salad. Save extra dressing in a sealed container.

Crock Pot Meat Loaf

Ingredients

Meat Loaf

2 1/4 pounds ground beef

1 onion finely diced (I use onion powder)

1/2 can tomato soup

1 TB. worcestershire sauce

2TB. brown sugar

1 C. bread crumbs

1/2 tsp. salt

1/4 tsp. pepper

1 egg lightly beaten

Sauce

1/2 can tomato soup

1 TB. worcestershire sauce

1/2 C. water

2 tsp. mustard

2 TB. brown sugar

1. Make two long strips of aluminum foil, long enough to sit in the crock pot and overhang sides. Place then in the crock pot so that they forma cross on the bottom of the pot. When the meat loaf is cooked you will use this to remove it from the crock.

2. Place all meat loaf ingredients in a very large mixing bowl.

3. Mix with hands (yes, you will have to get your hands dirty for this one) until well combined.

4. Shape with hands into a large round meat-loaf about an inch smaller than your crock pot.

5. Place loaf into crock pot, on top of the aluminum foil strips.

6. Mix all sauce ingredients together.

7. Pour over the top of meat loaf.

8. Cover and cook for 8 hours on low, or 4 hours on high. (Mine never takes that long)

9. Remove from crock pot using strips of aluminum for handles. Cut into slices and enjoy!

Serves 4-6

Hot Chicken Salad Casserole

2 cups chicken shredded
1 cup celery diced
3/4 cup mayonnaise
1 cup mushrooms diced
2 cups cooked rice
2 tablespoons chopped onions
1 teaspoon lemon juice
1 teaspoon salt
1 can cream of chicken soup
1 can water chestnuts diced

Mix all of the above ingredients and put into a 9X13 pan. Top with crushed cornflakes and 2 tablespoons melted butter. Bake at 350 degrees for 35 minutes.

Apple-Banana Salad

Mix
1 lg Instant banana cream pudding
1 lg can crushed pineapple, undrained

Fold In
1 (8oz) carton Cool Whip

Add
2 medium apples, sliced
3 bananas, sliced

White Chili

Saute
1 lb chicken breast (I use rotisserie chicken)
1 medium onion
1 cloves of garlic
1 T oil

Add
4 oz can green chiles chopped
2 can (14oz) chicken broth
2 cans (15 oz) Great Norther beans-rinsed
1 t salt
1 t cumin
1/2 t pepper

Bring to boil
Simmer 30 minutes, remove from heat.

Add
1 cup sour cream
1/2 cup whipping cream

Serve with chips or crackers and cheese.

Garlic-Butter French Bread...

Soften butter at room temperature. Mix in garlic salt and fresh parsley or basil to taste. Spread evenly over both halves of a fresh loaf of french bread. Broil in oven until browned. Keep a close eye on it while it cooks as it will burn quickly! Can also sprinkle shredded cheese on top before broiling.

Harvest Hamburger Soup...

1 pound Ground Beef
1/2 onion, chopped
1 (10.5 oz) cans Beef Consome
2 cups Water
1 1/2 cups fresh tomatoes
or 1 (12 oz) can diced tomatoes
2 tbsp. Sugar
1 1/2 cups fresh corn
or 1 (11 oz) can corn
2 Carrots, peeled and sliced
4 Potatoes, peeled and diced
1 tsp. Taco Seasoning
Salt and Pepper to taste
1 cup grated Mozzarella Cheese


*Brown ground beef and onion. In a large sauce pan combine all ingredients except cheese. Cook uncovered until vegetables are tender. Add grated cheese to individual servings. Makes 6 servings.


*I usually alter most recipes. This one I usually add more carrots and less potatoes because we like carrots better. I don't follow the exact portions for the veggies either, just throw in what looks good. My friends and I used to make this all the time in Nova Scotia on cold, rainy days which we had plenty of! I got this recipe originally from The Essential Mormon Cookbook. It's one of my favorites!

*Served with garlic-butter french bread.