Cheesy Hasselback Chicken

Ingredients: •4 thick boneless, skinless chicken breasts •4-6 oz. deli-sliced ham, cut into strips about 1″ by 2″ •4 slices cheese, cut into strips about 1″ by 2″ (colby jack, pepper jack, cheddar, provolone, etc.) •seasoned salt •freshly ground black pepper Instructions: 1.Preheat oven to 350 degrees F. 2.Slice slits about 1″ apart in chicken breasts almost all the way through, leaving the bottom surface connected. Slide strips of ham and cheese into each slit. 3.Sprinkle chicken liberally with seasoned salt and pepper to taste. Place on a baking sheet lined with a silicone mat or aluminum foil sprayed with cooking spray. 4.Bake in preheated oven for 20 minutes, or until chicken is cooked through. Serve and enjoy!

Canning Salsa

8 quarts plum tomatoes pickling salt 6 large onions (red are good if you can get them) 2 to 3 heads of garlic 450 grams (1 pound) Jalapeño chiles 6 large mild green chiles (peppers) 2 1/2 cups minced cilantro 1/4 cup cumin seed, ground 1 156ml (5 1/2 ounce) can tomato paste PER JAR 3 tablespoons lime juice Bring a large pot of water to a boil. Blanch the tomatoes by dropping them in the boiling water for 1 to 2 minutes. You will need to do them in batches. Transfer the tomatoes to a sink or tub filled with cold water. Peel the tomatoes, and chop them coarsely. Layer them in a large strainer - such as comes in a set for cooking spaghetti - with the salt. I try to use about 4 tablespoons, but a bit more is okay. Much of it will run out with the water. Let the tomatoes drain for several hours to overnight, in a cool spot (but not in the fridge.) Don't forget to keep them a little raised from the bottom of whatever pot you strain them into, so they are not sitting in their own water. When you are ready to proceed, put the canning jars into a large canner with water to cover them by one inch at least, and bring to a boil. Boil the jars for 10 minutes. If your water is very hard, add a shot of vinegar to the water to prevent lime build-up on the jars. Meanwhile, peel and chop the onions, de-stem and deseed the Jalapeños (wear gloves!) and other green peppers, and peel and mince the garlic. Squeeze the juice from the limes and set it aside. Take the strained tomatoes, and chop them to the texture you would like - a food processor is fine for this. Mix them with the chopped onions, garlic, and chiles in a large canning kettle or other large, deep pot. Chop the cilantro and mix it in, along with the ground cumin seed. Mix the tomato paste with a cupful of the salsa, until it is lump-free. Mix it into the pot of salsa. Taste the salsa, and add some salt if you think it needs some more. Bring the salsa to a boil. Lift the sterilized jars from the boiling water bath and empty them. Half should be emptied into the sink, and half should be emptied back into the pot to keep the boiling water level up. Add three tablespoons of lime juice to each jar. Fill each jar with salsa, to within 1 cm of the rims. Wipe the rims with a clean paper towel dipped in the boiling water, and seal according the manufacturers directions - i.e by using lids and rims boiled for 5 minutes. Return the jars to the boiling water bath and boil them for 20 minutes, well covered in water. It will most likely be necessary to do this in 2 batches; put as many into the canner as will fit, when they come out put in the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed. Remove from the water bath, allow to cool, check seals and label the jars with the date and batch number.

Caramel Stuffed Apple Cider Cookies

1 cup softened butter 3/4 cup granulated sugar 1/4 cup brown sugar 1/2 teaspoon salt 1 7.4 oz. box Alpine Spiced Apple Cider Instant Original Drink Mix 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 3 cups all-purpose flour 1 14 oz. bag Kraft Caramels Let’s get baking: In a medium bowl whisk together flour, baking soda, baking powder, salt, and cinnamon. Using an electric mixer on medium speed, beat butter, sugar, brown sugar, and all ten packs of apple cider mix until fluffy. About three minutes. Beat eggs, one at a time, and add with the vanilla to the butter mixture. Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated. To make forming your cookie a bit easier, refrigerate for about an hour. This step is not required, but recommended. When you are ready to bake, unwrap your caramels. Preheat your oven to 350 degrees F. Line your cookie sheets with parchment paper (not waxed paper!). Begin by rolling about 1 1/2 tablespoons of dough into a ball. I found that a little more dough is better than less as the caramel will seep out the sides during baking. Then, flatten the ball of dough slightly in the palm of your hand. Press the caramel into the center of your dough and seal the dough around it, covering it completely. Place two inches apart on parchment-covered cookie sheets. Bake 12-14 minutes, or until very lightly browned around the edges. (As I learned, these are easy to overbake, and the caramel will burn on the bottom. As soon as you notice the cookies are starting to lightly brown, remove them from the oven. Once the cookies are done, slide the parchment off the baking sheet right onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist them off the parchment and allow to finish cooling upside down.

Baked Spaghetti Bread

Ingredients 1 loaf bread dough, thawed or roll-out pizza dough 6 oz spaghetti, cooked 1 c thick spaghetti sauce (i use one with sausage in it already) 8 oz mozzarella cheese 1 egg white parmesan cheese parsley flakes garlic powder 1 Roll out loaf into 12x16 rectangle. Cover with plastic wrap and let rest for 10-15 minutes. I roll it out on a piece of parchment paper to make transferring it easier. 2 Cook spaghetti according to directions for al dente. Drain and let cool slightly. Mix with sauce. 3 Remove wrap from dough. Place spaghetti lengthwise in a 4-in strip down the center of dough. Top with cheese cubes. You can add 1/2 lb. Italian Sausage or ground beef (cooked) on top of this if you want. 4 Make cuts 1 1/2 inches apart on long sides of dough within 1/2 inch of fillings. 5 Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left, etc. Finish by pulling last strip over and tucking under bread. 6 Transfer to sprayed baking sheet or I just leave it on the parchment paper and transfer to sheet. Brush with egg white. Sprinkle with parm, parsley, and garlic. 7 Bake at 350 for 30-35 min or until golden brown. Let cool slightly, slice and serve

Heavenly Oreo Dessert

1 (15.35 ounce) package Double-Stuffed Oreo cookies 1/2 cup butter, melted 2 packages (3.9 ounce, each) Instant Chocolate pudding mix 3 1/4 cups cold milk 2 (8 ounce) containers Cool Whip 1 (8 ounce) block Cream cheese, softened 1 cup powdered sugar Directions: Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs. Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust. In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set. In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving. Enjoy ♥

Taco Chicken Bowls

Ingredients •1½ lbs. chicken breasts $2.90 •1 (16 oz.) jar salsa $1.99 •1 (15 oz.) can black beans, drained $1.19 •½ lb. (8 oz.) frozen corn $0.57 •1 Tbsp chili powder $0.15 •½ Tbsp cumin $0.07 •½ Tbsp minced garlic $0.10 •½ tsp dried oregano $0.03 •¼ tsp cayenne pepper $0.02 •¼ tsp salt $0.02 •to taste cracked pepper $0.02 •2 cups dry rice $0.66 •8 oz. shredded cheddar $2.49 •½ bunch cilantro (optional) $0.45 Instructions 1.Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture. 2.Secure the lid on your slow cooker and cook on low for 8 hrs. 3.Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving). 4.After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Crockpot General Tso’s Chicken

Ingredients 1 package of chicken tenders 1/4 cup ketchup 1/2 cup onion chopped (or 2 Tbs dried onion flakes) 1/2 cup honey 1/4 cup soy sauce 1/4 tsp red pepper flakes 1 tsp garlic powder 1tsp ground ginger 3 Tbs cornstarch Instructions Cube the chicken into 1 inch pieces and place in a large Ziploc bag with the cornstarch. Shake the bag to coat the chicken with cornstarch. Add the remaining ingredients to the crockpot and whisk until combined. Then in a non stick pan add 3 Tbs of olive oil and preheat to a Med-Hi setting. Arrange the chicken in the pan and cook for 5 mins on each side. It’s okay if the chicken does not brown, it will cook the rest of the way in the crockpot. Add the chicken to the crockpot stirring the ingredients and turn the heat to Low for 3 hours. Serve with brown rice and vegetables. Note** If you’re not able to use the crockpot, this can also be done in the pan. Wipe out the leftover oil from the pan and add all ingredients to it covering with a lid. Turn the heat to Low-Med and cook for 30-45 mins or until the chicken is cooked through.

Brazilian Cheese Bread (Pao de Queijo)

Ingredients •1 c. whole milk •1/2 c. vegetable oil •1 tsp. salt •2 c. (10 ounces) tapioca flour (I used Bob's Red Mill -- I found mine in the gluten-free section of the grocery store) •2 eggs •3/4 c. Parmesan cheese (get a small block of Parmesan and shred it yourself... it makes a BIG difference) •3/4 c. sharp or medium cheddar cheese, shredded (shred yourself.. just like the Parmesan) Instructions •Preheat oven to 350 degrees. •Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk. •Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point. •Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds. •Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed. •With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough. •Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water or spray with cooking spray to prevent sticking. •Transfer the sheet with the puffs to the oven and bake for 25-28 minutes, until the puffs have puffed, the outsides are dry, and they are JUST starting to color. Do not over bake! Cool briefly and eat.

Sweet heart Pops

Ingredients 24 mini candy canes 12 6? lollipop sticks 1 cup white candy coating Sprinkles Instructions Heat oven to 300 degrees. On a parchment lined baking sheet, arrange the candy canes as hearts with the lollipop stick centered in between the two candy canes. Bake for 3 minutes. You want them to be malleable, but not melted. Remove from oven & shape candy canes into hearts by pinching the the bottom of the heart into the stick and pinching the top ends together. I also pulled the edges out to make my hearts more round and full. They will be hot & you need to work fairly quickly. If the candy canes harden before you have them shaped, just stick them back in the oven for a couple of minutes. I re-heated mine a few times before I got the hang of shaping them the way I wanted them. Melt candy coating in the microwave at 30 second intervals on medium power, stirring between heatings, until smooth. Spoon the melted candy coating into the center of each heart, then top with sprinkles. Cool the pops before serving or wrapping

Bacon and Pea Macaroni & Cheese

Ingredients ◦8 oz penne or macaroni pasta (I use Dreamfields) ◦8 oz frozen peas ◦4 thick slices of bacon, cut into small pieces ◦1/2 cup plain yogurt (I use fat-free Greek) ◦Dash of hot sauce ◦4 oz cheddar, shredded ◦4 oz fontina, shredded (or other melt-friendly cheese - not more cheddar) ◦Salt ◦Pepper Instructions 1.In a medium saute pan, cook the bacon to a crisp and then transfer to a paper towel-lined plate and set aside. 2.Cook pasta in salted water according to package directions, until al dente. 3.Add the peas to the pasta water in the last minute of cooking. 4.Reserve 1 cup pasta water before draining the pasta and peas. 5.Return the pasta and peas to pot. 6.Add 1/4 cup pasta water (it must be hot), the yogurt, a few dashes of hot sauce, and 1/3 of the grated cheese and stir until the cheese has melted. 7.Stir in remaining cheese, one small handful at a time to prevent clumping. 8.Add additional pasta water as necessary to thin and melt the cheese sauce. 9.Season with salt and pepper. 10.Add the bacon, mix well, and serve.

Coal Rice Krispy Treats

3 Tbsp butter 6 cups marshmallows 1 tsp vanilla 5 cups cocoa krispies** 1 cup crushed oreos black food coloring Pour the rice krispies and oreos in a large mixing bowl. Set aside. Melt the butter in a saucepan over medium high heat until melted. Turn the heat down to the lowest setting and add the marshmallows. Stir until the marshmallows are mostly all melted (this will take a few minutes--low and slow is key for perfect texture). Add in the vanilla and black food coloring (keep adding until you get the color you want) and finish melting. Once fully melted, take them off heat and pour over the rice krispies. Stir to combine until everything is black. Dump everything by spoonfuls onto a greased cookie sheet, so they look like funky coal shapes. Allow them to cool about 20 minutes. Enjoy!

Restaurant Style Onion Rings

Ingredients: 1 quart vegetable oil 1 large vidalia onion, cut into 1/4" slices 1 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup milk 1 cup dry bread crumbs Seasoned salt, to taste Directions: Heat vegetable oil in a deep-fryer or pot to 365 degrees. Separate the onion slices into rings and set aside. In a bowl, combine flour, baking powder and salt. Dip the onion slices in the flour mixture until completely coated and set aside. Whisk the eggs and milk into the flour mixture. Dip the floured rings into the batter to coat and place on a wire rack to let excess batter drip off. Pour the bread crumbs in a large bowl. Gently toss battered onions into the bread crumbs and and coat evenly. Deep fry a few rings at a time for 2-3 minutes, or until golden brown. Place finished onion rings on paper towels to drain. Season with seasoning salt and serve.

Baked Penne with Chicken and Sun Dried Tomatoes

3 tablespoons butter 1/2 pound Penne 1 boneless, skinless chicken breast 1 tablespoon Spicy Grill seasoning (I always use the kind for steak) 1/4 cup flour, plus 1 tablespoon 2 garlic cloves, minced 3 cups milk (I used 2%) 1/2 cup sun-dried tomatoes, diced 1 cup mozzarella 1/2 cup grated Parmesan 1/4 Italian seasoning bread crumbs Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Cook your Penne in a large pot of boiling salted water about 3 minutes short of al dente. Drain and return to pot. Dice chicken into bite size pieces and toss with grill seasoning. Cook until cooked throughout. In a large heavy pot or dutch oven, melt butter over medium. Add flour and garlic, whisk and cook for 1 minute. Gradually add milk while whisking and bring to a simmer, whisking frequently until sauce thickens, about 6-8 minutes. Add tomatoes, cook for 1 minute. Take off heat and add mozzarella and 1/4 cup Parmesan. Add chicken and pasta to sauce and season with salt and pepper. Pour mixture into baking dish and sprinkle with remaining Parmesan and bread crumbs. Bake for about 25 minutes until golden and bubbling.

Raspberry Vanilla Jello Salad

Raspberry Vanilla Jello Salad 1 box (5.1 oz) instant vanilla pudding 32 oz. container vanilla yogurt 8 oz. container Cool Whip (thawed) 1 pkg. frozen raspberries Combine the pudding mix and the vanilla yogurt, stirring until well mixed. Fold Cool Whip into the mixture. Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

Spray and Wash

Makes 1 quart. 1 cup amonia 1 cup Era or Wisk (liquid) 2 cups water Good laundry pre-treat.

Crockpot Orange Chicken

What You’ll Need: ◾4 – 5 Boneless Skinless Chicken Breasts, thawed ◾3/4 cup Smuckers Sweet Orange Marmalade (we only like a hint of orange taste so preferred less) ◾3/4 cup of Sweet Baby Ray’s Original BBQ Sauce {it’s SO good!} ◾2 tbsp. Soy Sauce ◾Crockpot What You’ll Do: ◾Cook chicken in crockpot on high for 3 hours {covered} ◾After 3 hours, drain juices from crockpot ◾Mix together bbq sauce, orange marmalade, and soy sauce ◾Pour mixture over chicken, and cook on high for 30 more minutes {covered}

Heavenly Oreo Desert

1 (15.35 ounce) package Double-Stuffed Oreo cookies (I used almost 2 packages for extra goodness) 1/2 cup butter, melted 2 packages (3.9 ounce, each) Instant Chocolate pudding mix 3 1/4 cups cold milk 2 (8 ounce) containers Cool Whip 1 (8 ounce) block Cream cheese, softened 1 cup powdered sugar Directions: Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs. Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust. In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set. In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving.

Pickled Green Beans

Boil 3 quart water, 1 cup salt, 1 quart vinegar In jars put garlic, dill, 2 black peppercorns, chopped carrots, chopped onions, 2 slices of red pepper, and green beans. Pour brine over top. Seal and cold pack for 15 minutes.

Peggy's Easy Dill Pickles

23 small pickling cucumbers 1 cup salt 1 1/3 quart vinegar 2 2/3 quart water vinegar and water should equal 1 gallon Place dill and one pickling onion and one clove of garlic per quart jar. Wash cucumbers and pack them tightly into jars. Boil vinegar, water, and salt 3 minutes and then pour over jars. Make sure mixture is still boiling while you are pouring over jars. Place hot canning lids on jars and tightly screw on rings. This recipe does not require processing it has been used for generations and no one has died or been sick so it must be safe!

Red Hot Cinnamon Cucumber Pickles

7 lbs cucumbers (can be overripe if desired) 1 cup pickling lime Water to cover cucumbers 1 tsp red food coloring (optional) 1 cup white vinegar Red Hot Cinnamon Syrup 2 cups white vinegar 2 cups water 7 cups white sugar 1 tbsp salt 2 packages Red Hot candies 7 pieces whole cinnamon stick (optional) 1. Day One: Peel and seed cucumbers if using overripe or large cukes. If using small pickling cucumbers, peel and cut into 1/4" slices. Mix the pickling lime with a 3 or 4 cups of water in a very large bowl and stir. Add the cucumbers and add more water to cover them. This should be done in a glass or ceramic bowl as the lime can pit or etch some surfaces. Let stand for 24 hours. It's not necessary to refrigerate or stir the cucumbers during this process, even though some of the lime will settle to the bottom of the pan. 2. Day Two: Drain the cucumbers and thoroughly rinse them to remove as much of the lime solution as possible. Cover the cucumbers again with cold water, adding some ice to it. Let stand for about 3 hours. Drain the cucumbers and rinse well again. All of the lime needs to be removed from the cucumbers. Alternatively, you can drain, rinse, and cover your cucumbers with fresh water every hour for a total of 3 hours of soaking time. OR, you can eliminate the ice and do this overnight in the refrigerator. 3. Day Two or Three: In a large pot, mix 1 tsp. red food coloring (optional, you will get a beautiful red color from the candies alone if you don't want to use food coloring), 1 cup white vinegar, and 3 or 4 cups of water and stir. Add the cucumbers and add more water to cover them. Bring the water to a simmer (not a boil) and simmer for 2 hours. Watch to make sure the water does not evaporate so much that you risk burning the cucumbers. 4. 1 hour before the end of the simmer time, make the Red Hot Cinnamon syrup by mixing 2 cups white vinegar, 2 cups water, 7 cups white sugar, 1 T salt and the 2 packages of Red Hot cinnamon candies. Heat to a simmer and stir occasionally until the candies are dissolved. 5. Drain the cucumbers, pour the Red Hot Cinnamon syrup over them, and let them stand overnight. 6. Day Three or Four: The following morning, heat the cucumbers and syrup to a simmer. The pickles will be a beautiful red color and will have a translucent quality to them, characteristic of pickles made with pickling lime. Pack them into hot pint size canning jars that have been sterilized leaving 1/4 inch of head space in each jar. Include a stick of whole cinnamon in each jar if desired. Cap with sterilized canning lids and rings. Process the jars of cucumber rings for 15 minutes in a boiling water bath. Yield: 7 pint jars Here are some tips: 1. 1 pound of cucumbers peeled and seeded will yield approximately 1 pint of pickles, so you can gauge the amount of pints you will get from based on the weight of the cukes that you use. This is a great recipe to use up overripe cucumbers, the ones that hid from you and got too big! 2. Unless you are using 4" or smaller pickling cucumbers which have very small seeds, be sure to peel and seed the cucumbers, then slice them into 1/4" slices. 3. It is not necessary to add the food coloring 4. The original recipe called for 1 cup of candies. The boxes are 6 ounces, so I added the contents of both boxes and am very satisfied with the results, plus this is another reason you don't need to add the food coloring. 5. The cinnamon sticks add some aesthetic appeal, but after tasting pickles with the cinnamon stick and some without, I don't detect a difference in the taste, so the use of them is optional. 6. Wide mouth jars are easier to pack with these pickles than small mouth. 7. Leftover cinnamon syrup can be canned and would make a great base for a wonderful vinaigrette dressing.

Strawberry Mango Salsa

3/4 Cup Strawberries, finely diced 3/4 Cup Mangos, finely diced 1/4 Cup Red Onion, finely chopped 6 Basil Leaves, finely chopped 1 TBSP Fresh Lemon Juice 1/4 tsp. Sea Salt 1/4 tsp. Black Pepper Combine all ingredients and allow to sit in the refrigerator for a few hours, covered. We ate this in about 2 days... but I hear it keeps well in a sealed container for about a week.

Sweet Hot Salsa

36 large tomatoes (18 cups) 6 large onions (7 cups) 15 hot peppers (adjust more or less to your taste) Blend/chop first to desired chunkiness. 6 Tablespoons canning salt 1 1/2 cups sugar 3 cups Apple Cider Vinegar Stir all ingredients together and simmer for 45 minutes to an hour. Put in bottles and process in water bath for 15 minutes.

Tootsie Rolls

½ cup honey ¼ cup plus 2 tablespoons unsweetened cocoa powder, sifted 1 teaspoon pure vanilla extract 1 tablespoon unsalted butter, melted ¼ cup powdered sugar, sifted Pinch of salt 1 to 1 ¼ cup instant non-fat dry milk powder In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined. Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil or coated with butter or vegetable oil. Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter. Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces. Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.

The Best Pot Roast Ever

You'll need: McCormicks slower cooker Savory Pot Roast season packet An Au Jus packet A Can of Pepsi (we use Coke because we always have coke in our house) And Boneless Cross Rib Roast and your crock pot Put your Roast in the crock pot. Mix the Slow cooker seasoning with 1 cup of Water. Pour on top of roast. Add the whole can of Coke. Cover with your lid for 8 Low or 4 hours on high. Its VERY important that you never lift the lid! Right before you are ready to pull it out, sprinkle your dry Au Jus packet over the roast. Pull it out and slice it up! I promise you it is the most tender Roast EVER!!

Kool Aid Lip Gloss

Place 2/3 C of petroleum jelly in a double boiler over low heat and stir until the petroleum jelly loosened up like a thick glaze. Once you are able to stir the petroleum jelly easily with a whisk, remove it from the heat and add a package of Kool-aid. Keep whisking until combined, which doesn't take long. The petroleum jelly can not be too hot or it will cook the Kool-Aid causing major issues! With a spoon pour the mixture into small containers. Pop these in the fridge for 10 minutes and they are ready for use. May use a brush if worried about finger turning colors.

Bear Lake Trail Mix

Ingredients: 2 bags regular Chex Mix 1 bag Bugles 1 bag Chocolate Chip Teddy Grahams {I couldn't find these, so I used Mini Chips Ahoy} 1 bag Pretzel M&M's 1 bag Licorice Bites I bag Swedish Fish 1 bag Goldfish crackers Directions: Mix all ingredients in a large bowl. Try not to eat yourself sick. {Trust me - once you start, it's impossible to stop.}

Outback Steakhouse Bloomin Onion Recipe

Recipe •4 Vidalia or Texas Sweet Onions Batter: •1/3 Cup Cornstarch •1 1/2 Cup Flour •2 tsp. Minced Garlic •2 tsp. Paprika •1 tsp. Salt •1 tsp. Pepper •24 oz Beer Seasoned Flour •2 Cups Flour •4 tsp. Paprika •2 tsp. Garlic powder •1/2 tsp. Pepper •1/4 tsp. Cayenne pepper Directions 1.Mix cornstarch, flour, and seasonings until well blended. 2.Add beer, mix well. 3.Cut about 3/4″ off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1″ of petals from center of onion. 4.Dip onion in seasoned flour and remove excess by shaking. 5.Separate petals and dip in batter to coat thoroughly. 6.Gently place in fryer basket and deep?fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. 7.Drain on paper towels. 8.Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.

Balsamic Glazed Steak Rolls

For the steak: ◦1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin (flank steak or thin-sliced top round also works) ◦Salt & Pepper, to taste ◦3 tablespoons Worcestershire sauce ◦Your favorite steak seasoning ◦1 tablespoon olive oil For the filling: ◦1 carrot ◦1 bell pepper ◦1/2 a zucchini (depending on size) ◦5-6 green onions ◦2 cloves of garlic ◦1 tsp Italian herb seasoning For the glaze: ◦2 tsp butter ◦2 tbsp finely chopped shallots ◦1/4 cup balsamic vinegar ◦2 tbsp brown sugar ◦1/4 cup beef broth To prep the steak: Trim any fat and cut the steak into 3 by 5 or so inch wide pieces. Tenderize the meat with a meat hammer if necessary (our top round did not need tenderizing since it was already so thin, but flank might). Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. Marinate for at least two hours. To prep the filling: Chop up the carrot, bell pepper and zucchini into matchstick size pieces, a little longer than the width of the steak strips. Peel and crush the garlic with the flat of a knife. To make the sauce: melt the butter in a small sauce pan on medium heat. Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and translucent. Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well. Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl. In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes. Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes. Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl. To prep the steak rolls: Take a strip of the marinated steak and lay it with the short side towards you. Place a few of the veggies in the middle and roll the beef up over the filling, securing it with toothpick along the length of the roll. Repeat until all the rolls are assembled. Heat a large skillet over medium-high heat. Add a touch of oil, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 2-3 minutes. Turn rolls and cook it on all sides in the same way. Cook until you’re desired done-ness is reached. Season with your favorite steak seasoning, to taste. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

Dutch Oven Pizza

Ingredients: Vegetable oil Tube of pre-made pizza crust Small can of tomato sauce Shredded mozzarella cheese Grated cheddar cheese Garlic powder Salt and pepper to taste Sliced onions Pepperoni Slices Variation Ideas: Barbecued Chicken Pizza - Substitute barbecue sauce for tomato sauce. Breakfast Pizza - Use Crescent Rolls, eggs, and hash brown potatoes. Dessert Pizza - Use Crescent Rolls and bake the crust. Then remove from heat and top with cream cheese and fruits of your choice (orange slices, kiwi slices, and/or strawberry slices, etc.)> Preparation: (1) Prepare your fire using either charcoal coals or wood. Eileen is using the charcoal coal method for her Dutch Oven Camp Cooking. Check out Eileen's article on Dutch Oven Camp Cooking for information and instructions on Dutch Oven cooking. (2) Fire pit with coal - using backyard fire pit to cook on. (3) Coals being shifted around so more of them will get hot enough to cook with. (4) Pour vegetable oil in the cold Dutch Oven, spreading it around the bottom and sides of the Dutch Oven. (5) Take the pizza dough out of the tube and split it in half. Spread half of the dough in the bottom of the Dutch Oven. Since the tube of pizza dough was meant to be for a rectangular pizza, I had to patch it and spread it around the pan. If you have two Dutch Ovens, you can make two pizzas at once. (6) Spread the tomato sauce over the pizza dough and sprinkle with garlic powder, salt, and pepper to taste. Add sliced onions and sliced pepperoni. If you would like to add additional toppings, now is the time to do it. (7) Pizza ready to put over the hot coals. (8) Place the Dutch Oven with the prepared pizza on the hot coals. (9) Place the lid on the Dutch Oven and place hot coals on the lid to start the baking process (this allows the dough to bake and the toppings to cook through). Bake for approximately 10 minutes or until done. (10) After the pizza has cooked approximately 10 minutes and the dough is baked, remove the lid. (11) Sprinkle the mozzarella cheese and cheddar cheese over the top of the hot pizza. (12) Place lid back on the Dutch Oven and let the cheese melt. The more hot coals placed on the lid, the faster the cheese will melt. (13) When cheese is melted, remove lid and then remove the Dutch Oven from the coals. Your pizza is now done. Serve to your family and enjoy!

Slow Cooker 7UP Chicken & Rice

3 lbs boneless, skinless chicken breasts (I used 4) 10.5 oz. can of cream of chicken soup 12 oz. can of 7UP or lemon lime soda 1 c. rice (Minute Rice is best) 1/4 c. chicken broth Place chicken breasts in the bottom of your slow cooker. Cover with soup and 7UP. Cover and cook for 2-3 hours on low. Add rice and chicken broth and cook for 2-3 more hours until chicken is cooked through.

Dutch Oven Cheesy Chicken

9 large chicken tenders 2 cans cream of chicken soup 12 oz sour cream 2 1/2 cups shredded cheddar cheese 2 1/2 cups instant rice 3/4 soup can of water 10 inch dutch oven Fry chicken in dutch oven. Sprinkle with garlic salt for seasoning. While cooking combine soup, water and sour cream. Stir together. Stir in cheese and rice. Add to dutch oven with cooked chicken. Stir together. Bake 10-20 minutes until rice is soft. Perfect for the beginner dutch oven chef.

Tuna Mornay

3 tbs butter, 1 brown onion, finely chopped 1 large celery stalk, trimmed, finely chopped 1/4 cup plain flour 2 cups milk 2/3 cup grated cheddar cheese (or more) 425g can tuna in springwater, drained, flaked 1 medium bread roll Olive oil cooking spray green beans or other vegetables optional Step 1 Preheat oven to 180°C/350°F Step 2 Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add onion and celery. Cook for 2 to 3 minutes or until onion has softened. Add flour. Using a wooden spoon, stir to combine. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Step 3 Remove pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in cheese and tuna and veggies. Step 4 Place in oven dish. Tear bread roll into small pieces. Sprinkle over mixture. (can also put sliced tomatoe on top. Lightly spray with oil. Place dishe on a baking tray. Bake for 15 minutes or until golden.

Cheese Ball

8 oz cream cheese 8 oz sharp cheddar grated pinch of garlic to taste mix together. make into a ball. roll in sesame seeds, parsley or mixed nuts. refrigerated until firm. Serve with saltine crackers.

Corn Crab Soup

1 can creamed corn 1 can of water 1 package imitation crab meat 1 chicken stock cube Combine and heat up until warm.

Stuffed Zucchini

1 large zucchini chicken breast (or other meat of choice) stove top stuffing Cut zucchini in half take all the seeds out. Make stove top. Mix stove stuffing with cooked shredded meat(seasoned to liking). Put inside. add cheese to top. place on cookie sheet. Bake 350 degrees until tender.

Avocado Salsa

3/4 lb. plum tomatoes, cut into wedges 1 sm. onion, cut into wedges 1/4 c. lightly packed fresh cilantro leaves 1 jalapeno pepper, seeded 1/2 tsp. minced garlic 1/2 tsp. salt 1 lg. ripe avocado peeled and diced Tortilla chips In a food processor, combine the first 6 ingredients. Cover and pulse until coarsely choppes (do not over process); drain liquid. Transfer to a bowl; stir in avocado. Serve with chips. Refrigerate leftovers.

Sweetened Condensed Milk

1 c. hot water 2 c. sugar 2 c. non-instant powdered milk or 4 c. instant powdered milk Put in blender. Put milk in last. Beat in blender until smooth. Store extra in the refrigerator. Stores well. Yield: about 1 quart equal to 3 cans (1 can is 1 1/2 cups). This is nonfat.

Warm Chocolate Sauce

2/3 c. packed light brown sugar 1/4 c. cocoa 1 T. cornstarch 1 can evaporated milk 1/2 c. butter Stir together sugar, cocoa and cornstarch in a small saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly until mixture thickens. Add butter; situr until melted. Cool slightly.

Olive Cheese Ball

1/4 C. butter, softened 8 oz. cream cheese black olives, chopped 3 sm. green onions, chopped fine garlic salt, to taste Mix well. Shape into a ball. Roll in finely-chopped walnuts.

5 Minute Stew

1 10-ounce can Tomato Soup, undiluted 1 10-ounce can Vegetable Beef Soup, undiluted 1 15-ounce can Chili Con Carne, with beans 1 15-ounce can whole kernal corn, with liquid 1 15-ounce can green beans, with liquid In a large heavy pan mix all ingredients. Heat to boiling, simmer, and serve (with rolls!).

Artichoke Spinach Dip

2 T. butter 1 (10 oz) pkg frozen, chopped spinach, partially thawed 1 (14 oz) can artichoke hearts, drained and chopped 1 (8 oz) pkg cream cheese, softened 1 (16 oz) pkg sour cream 1 c. grated Parmesan cheese garlic salt to taste Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally until thickened (10-15 minutes). Serve warm.

Magic 7-Layer Bars

3 c. graham cracker crumbs 1/2 c. melted butter 12 oz. chocolate chips 12 oz. butterscotch chips 1 c. chopped walnuts 12 oz. shredded coconut 1 can sweetened condensed milk Combine cracker crumbs and butter in pan. Pat firmly and cook for 7 minutes. Start layering chips and coconut on top of graham crust. Throw walnuts on top and evenly pour sweetened condensed milk over the top. Bake for 40 minutes or until top is golden brown.

Lemon Bars

1 1/2 c. flour 1/2 c. powdered sugar 3/4 c. cold butter 4 eggs, slightly beaten 1 1/2 c. sugar 3 T. flour 1 tsp baking powder 1/2 c. lemon juice Heat oven to 350. Combine 1 1/2 c. flour and powdered sugar. Cut in butter until crumbly. Press onto bottom of lightly greased 9X13 inch pan. Bake 15 minutes Meanwhile, combine eggs, sugar, 3 tablespoons flour, baking powder and lemon juice. Mix well. Pour over crust. Bake 20 minutes or until golden. Cool. Store in refrigerator.

Pumpkin Bars

4 eggs 1 2/3 c. sugar 1 c. oil 2 c. pumpkin Mix and beat together until light and fluffy. Stir together and add to the above: 2 c. flour 2 tsp baking powder 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda Mix well. Spread in 10X15 inch ungreased pan. Bake at 350 for 25 to 30 minutes. Cool and spread with cream cheese icing: 3 oz. cream cheese, softened 1/2 c. butter 1 tsp vanilla 2 c. powdered sugar Beat together well.

Cantaloupe Cooler

1 c. cubed ripe cantaloupe, chilled 8 oz. peach yogurt 2 T. orange juice 1 T. sugar 2 ice cubes. Place cantaloupe, yogurt, orange juice and sugar in blender. Process on medium until mixture is smooth. Increase speed to high and drop ice cubes through opening in cover. Process until ice is crushed. Yield: 2 servings

Coconut Mango Sorbet

1 1/2 c. water 1/2 c. sugar 2 lg mango, peeled, pitted & chopped 1 1/2 c. unsweetened pineapple juice 1/2 c. cream of coconut (canned) 4 T. fresh lime juice (or to taste) 2 pinches of freshly grated lime zest. In a small saucepan, boil the water with the sugar, stirring until the sugar is dissolved. Simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered until it is cold. In a blender, puree the mango with the pineapple juice, the cream of coconut, the lime juice, the zest and the syrup until the mixture is smooth. Freeze the mixture in an ice cream freezer according to manufacturer's instructions.

Peanut Butter Brownies

1 c. butter 2/3 c. peanut butter 1 tsp. vanilla chopped nuts 2 c. sugar 4 eggs 2 c. flour butterscotch chips Mix together. Pour into greased 9X13 inch pan. Sprinkle with butterscotch chips and nuts. Bake at 350 for 30 minutes or less.

Easy White Chili

1 lb. ground beef 1 onion, diced 1 chili pepper, diced 1 jalapeno, minced 1 family-size can cream of mushroom soup 1 can of kidney beans, drained 1/2 tsp. cumin 1/2 tsp. oregano 2 T. chili powder 1/2 tsp. salt Brown ground beef with onions and peppers. Drain well. Add remaining ingredients and heat through. Serve over rice. Garnish with onions, cheese and salsa if desired. yield - 6 servings

Jack-O-Lantern Dinner

Have I posted this one already? 1 sm/med pumpkin 3/4 c. chopped onion 2 T. oil 2 lb. hamburger 2 T. soy sauce 2 T. brown sugar 1 can cream of chicken soup 1 1/2 c. cooked rice Clean out pumpkin. Draw a face on it with a marker. Saute onions in oil in a large skillet. Add meat and brown. Drain off grease. Add soy sauce, sugar, and soup. Simmer, stirring occasionally for 10 minutes. Add rice and pour into pumpkin. Replace pumpkin top. Place on a baking sheet. Bake at 350 for 1 hour. Yield: 8 servings. Very fun for Halloween time!

No-Bake Cookies

2 c. sugar 1 cube butter 1/2 c. milk 1/4 c. cocoa Boil 1 minute. Take off stove; add: 1 tsp. vanilla 1/2 c. peanut butter 3 c. oatmeal Mix and press into a 9X9 inch pan. Cool, cut in squares.

Strawberry Fruit Dip

1 carton (8 oz) spreadable strawberry cream cheese 1 carton (8 oz) frozen whipped topping, thawed 1 jar (7 oz) marshmallow creme In mixing bowl, beat cream cheese until fluffy. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving.

7-up Salad

1 lg package lemon or lime jello 1 C boiling water Mix well then add: 3 C. 7-up and let set Then add: 2 sliced bananas 1 C mini marshmellows 1 C. chopped nuts 1 13 oz. can pineapple, drained Use the juice of the pineapple, add ½ C sugar, 2 Tbls. Cornstarch, 2 Tbls butter and cook until thick (4 minutes or longer). Cool and add1 C. whipped cream, put jello mixture in a glass pan, top with pineapple mixture and whipped cream. Put vanilla wafers on top and set up in refrigerator.

Carmel Popcorn

1 can eagle brand condensed milk 1 C. karo syrup 1/2 cup butter 1 pound brown sugar 1 tsp vanilla Put brown sugar and karo syrup and butter in pan to a boil, add can of eagle brand milk, slowly bring to a boil again. Cook until a soft ball stage. Add 1 tsp vanilla. Covers 3 gallons of popped popcorn.

Raspberry Vanilla Jello Salad

1 box (5.1 oz) instant vanilla pudding 32 oz. container vanilla yogurt 8 oz. container Cool Whip (thawed) 1 pkg. frozen raspberries Fold the ingredients together. (Disclaimer: I haven't tried this yet, but I don't see how it could go wrong, so I thought I'd include it anyway.)

Frozen Oreo Pudding Pie

1 large pkg. white chocolate or Oreo Jello pudding Milk to make pudding as directed Small container Cool Whip, thawed Chocolate (or Oreo) crumb pie crust If using oreo pudding, crush up half the bag of Oreos. Otherwise, crush the whole bag. Make pudding as directed. If you are using the white chocolate pudding, fold in half the Oreo crumbs. Spread evenly in pie crust. Spread layer of Cool Whip over pudding, then top with remaining Oreo crumbs. Place in freezer at least 2 hours, but not overnight or it will get too hard to cut. Slice and serve while it is frosty, but a little soft. Yum!

Italian Cream Sodas

1/2 C. club soda 3 Tbl. Torani syrup (2 T. raspberry and 1 T. vanilla is really good; find these at Walmart or I bought a pack on Amazon) half-and-half whipped cream and cherry for topping, if desired Mix club soda and syrups. Carefully pour a bit of half-and-half on top, so you get the cool drizzle down the glass. But do mix this in before drinking. Top with whipped cream and cherry for presentation. This was my special drink while I was trying to cut down on caffeine (Pepsi) during pregnancy, and Carli LOVES it!

Chicken and Mushroom Fettuccini Alfredo

1 1/2 lbs. chicken breast tenders 2 pkgs (8 oz. each) mushrooms, cut in thirds (optional for our family, obviously) 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 2 pkgs. (8 oz. each) cream cheese, cut into chunks 1 C. (2 sticks) butter, cut into pieces (I often cut back to 1 stick, without it tasting much different) 1 1/2 C. grated parmesan cheese, plus extra for garnish 1 1/2 C. whole milk 1 pkg. (1 lb.) fettuccini Spray inside of crockpot with cooking spray. Arrange chicken in single layer on bottom of crockpot. Top with mushrooms, sprinkle with salt, pepper, and garlic powder. Stir together cream cheese, butter, Parmesan, and milk in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to the surface. Cover and cook on low 4-5 hours or high 2 to 2 1/2 hours. It will take longer if you use boneless skinless chicken breasts like I do instead of the tenders. If using the chicken breasts, I pull them out at this point and break them up with forks before adding them back in to warm. Cook the fettuccini according to package directions in a saucepan, drain. Add to alfredo sauce and toss gently to combine. Serve with additional parmesan to combine. So not heart-healthy, but we lack a decent Italian restaurant, so this is my special occasion go-to recipe for Italian.

Bacon and Cheese Brunch Potatoes

3 medium russet potatoes (about 2 lbs.) peeled and cut in 1-in. cubes chopped onion to taste (we use dried minced onion) 1/2 tsp. seasoned salt 4 slices bacon, crisp-cooked and crumbled 1 C. shredded sharp cheddar cheese 1 Tbl. water or chicken broth Coat crockpot with cooking spray. Place half of potatoes in slow cooker. Sprinkle half of onions and seasoned salt over top, then top with half of bacon and cheese. Repeat layers, ending with cheese. Sprinkle water over top. Cover; cook on low 6 hours or on high 3 1/2 hours until potatoes and onion are tender. Stir gently and serve hot. (I make this in the oven and cook at 350 for around an hour, but the crockpot method seems simple!)

Chunky Ranch Potatoes

3 lbs. medium red potatoes, cleaned and quartered 1 C. water 1/2 C. ranch dressing (not the packet, the bottled kind, I made that mistake once!) 1/2 C. grated parmesan or cheddar cheese 1/4 C. minced chives (I've used a couple tsp. dried chives, it will work) Place potatoes in a crockpot, add water. Cover and cook on low 7-9 hours or on high 4-6 hours, until potatoes are tender. Stir in ranch dressing, cheese, and chives. Use spoon to break potatoes into chunks. Serve hot or cold. It's like potato salad, but without the eggs and work!

Easy Corn Chowder

2 cans (14.5 oz.) chicken broth 1 bag (16 oz.) frozen corn, thawed 3 small red potatoes, peeled and cut in 1/2-inch pieces (we like to add quite a few more potatoes, and I don't peel them, but whatever is your taste) 1 red bell pepper, diced 1 medium onion, diced (as with most onions, we use dried minced onion instead) 1 stalk celery, sliced 1/2 tsp. salt 1/2 tsp. black pepper 1/4 tsp. ground coriander (I never have this in the house, so I just leave it out) 1/2 C. heavy cream (I've substituted milk, it works) 8 slices bacon, crisp-cooked and crumbled Place broth, corn, potatoes, bell pepper, onion, celery, and spices in crockpot, cover, and cook on low 7-8 hours. Partially mash soup mixture with potato masher to thicken. Stir in cream; cook on high, uncovered, until hot. Adjust seasonings to taste. Sprinkle with bacon (and cheese!) to serve. (I like corn chowder and Andrew's not a fan of soups, so I keep collecting recipes in hopes of finding an easy one he'll love. What I like about this is the sneaky extra vegetables I can get Carli to eat, especially with goldfish or saltine crackers!)

Zucchini Bread

Ingredients Makes 2 loaves 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts (optional) Directions 1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). 2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. 4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Crockpot Hot Fudge Cake

1 3/4 C. packed light brown sugar, divided 2 C. flour 1/4 C. plus 3 Tbsp. cocoa, divided 2 tsp. baking powder 1 tsp. salt 1 C. milk 4 Tbsp. (1/2 stick) butter, melted 1 tsp. vanilla 3 1/2 C. boiling water Coat crockpot with nonstick cooking spray. Mix 1 C. brown sugar, flour, 3 Tbsp. cocoa powder, baking powder, and salt in medium bowl. Stir in milk, butter, and vanilla. Mix until well-blended. Pour into crockpot. Blend remaining 3/4 C. brown sugar and 1/4 C. cocoa powder in small bowl. Sprinkle evenly over mixture in crockpot. Pour in boiling water, but DO NOT STIR. Cover, cook on high 1 1/4 to 1 1/2 hours or until toothpick inserted into center comes out clean. Allow cake to rest 10 minutes, then invert onto serving platter or scoop into serving dishes. Serve warm; dust with cocoa powder, if desired. When I made this, it didn't set up all the way cooking the time suggested, but was still pretty tasty, especially served warm with vanilla ice cream (kind of like thick hot fudge sauce poured over top). So maybe cook it longer?

Easy Family Burritos

1 boneless beef chuck shoulder roast (2-3 lbs.) 1 (24-oz) jar salsa flour tortillas, warmed Optional toppings: shredded cheese, sour cream, salsa, shredded lettuce, diced tomato, diced onion or guacamole Place roast in crockpot, top with salsa, cover, cook on low 8-10 hours. Remove beef from crockpot, shred with 2 forks. Return to cooking liquid and mix well. Cover; cook 1-2 hours longer until heated through. Serve shredded beef wrapped in warm tortillas. Top as desired. I know this is virtually identical to Kristin's pork recipe, but with beef, but it's so good it deserves mention twice. Especially because it's easy and everyone will eat it.

Roasted Potatoes

red potatoes, cut in about 3/4 in. chunks olive oil Italian seasoning, or your favorite mix of salt, pepper, rosemary, oregano, basil, etc. diced dried onion to taste Mix all the ingredients in a gallon ziplock bag, making sure to shake to coat all the potatoes. Dump it all in a casserole dish, cover. Cook at 375 degrees for about an hour, until potatoes are tender. This is Andrew's family's go-to side dish. I usually add a bit of water to the bag, to keep the potatoes moist and so I don't need quite as much olive oil. All the amounts are just guesstimates, it's a really forgiving recipe to make for 2 people or 2 dozen.

Easy Cheesy BBQ Chicken

6 boneless, skinless chicken breasts (about 1 1/2 lbs.) 1 bottle (26 oz.) barbeque sauce 6 slices bacon 6 slices Swiss cheese Place chicken in crockpot. Cover with barbeque sauce. Cover; cook on low 8-9 hours. If sauce becomes too thick while cooking, add a little water. Before serving, cut bacon slices in half, cook on stovetop or in microwave, keeping bacon flat. Place 2 pieces of cooked bacon on each chicken breast in crockpot. Top with cheese. Cover; cook on high until cheese melts.

Yankee Pot Roast and Vegetables

1 beef chuck pot roast (about 2 1/2 lbs.) salt and pepper 3 unpeeled medium baking potatoes (about 1 lb.) cut in quarters 2 large carrots (we like more) cut into 3/4 in. chunks 2 stalks celery, cut into 3/4 inch slices 1 medium onion, sliced (we use diced, dried onion to taste) 1 large parsnip, but into 3/4 inch slices 2 bay leaves 1 tsp. dried rosemary 1/2 tsp. dried thyme 1/2 C. beef broth Trim excess fat from beef and discard. Cut beef into serving-sized pieces; sprinkle with salt and pepper. Combine potatoes, carrots, celery, onion, parsnip, bay leaves, rosemary, and thyme in crockpot. Place beef over vegetables. Pour broth over beef. Cover; cook on low 8 1/2 to 9 hours, until beef is fork tender. Transfer beef to serving platter. Arrange veggies around beef, discarding bay leaves before serving. To make gravy, ladle cooking liquid into 2-cup measure; let stand 5 minutes. Skim off fat and discard. Measure remaining liquid and heat to a boil in a small saucepan. For each cup of cooking liquid, mix 2 T. flour with 1/4 C. cold water (or milk) until smooth. Stir flour mixture into boiling cooking liquid, stirring constantly 1 minute until thickened.

Weeknight Chili

1 lb. ground beef 1 pkg. chili seasoning mix 1 can (14 oz.) diced tomatoes with green chiles, undrained 1 can (15 oz.) red kidney beans, rinsed and drained 1 can (8 oz.) tomato sauce 1 C. shredded cheddar cheese Chopped green onions (opt.) Brown ground beef in large skillet, drain fat. Stir in seasoning mix. Place beef, tomatoes, beans, and tomato sauce in crockpot. Stir to combine. Cover and cook on low 4-6 hours or on high 2-3 hours. Top each serving with cheese and green onions, if desired.

Weeknight Stroganoff

2 lbs. beef for stew, cut in 1-inch cubes 1 can mushrooms 1 envelope dry onion soup mix 1/2 C. beef broth or water 1 can cream of mushroom soup, undiluted Hot Cooked Noodles Combine all ingredients except noodles in crockpot. Cover; cook on low 8-12 hours. Serve over noodles. If you have a bit more time, brown the meat in a large skillet sprayed with nonstick cooking spray before adding it to the crockpot. This will enhance the flavor.

Crockpot Chicken and Gravy

2 Boneless, Skinless Chicken Breasts 1 envelope chicken gravy 1 can cream of mushroom (or chicken) soup 1 can (or a little extra) milk Mix all ingredients in your crockpot, cook on low 5-6 hours. Break apart chicken into bite-size pieces. Serve over rice or mashed potatoes. We also put the leftovers over toast, which was pretty good! And WAY simple.

Crockpot Cashew Chicken

Ingredients: 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders 1/4 cup all purpose flour 1/2 tsp black pepper 1 Tbsp canola oil 1/4 cup soy sauce 2 Tbsp vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced 1/2 tsp ginger 1/4 tsp red pepper flakes 1/2 cup cashews Directions: Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Chicken Tortilla Bake

Ingredients 2 10 3/4oz cans of cream of chicken 1 10oz can of dice tomatoes and green chilies 12 6in corn tortillas 3 cups of cooked chicken 1 cup shredded Mexican cheese blend Preheat oven to 350 degrees Combine the 3 cans and mix them up, then set aside Chop up the tortillas into bite sized pieces. Layer 1/3 of the tortillas onto the bottom of a 3 quart pan Place half of the chicken on top of the tortillas Then spoon 1/2 the soup mixture on top of the chicken Repeat layers and top with the rest of the tortilla strips. Cover and bake for 40 minutes Top with cheese and bake an additional 5 minutes until the cheese melts ENJOY!

Caramel Cheesecake Apple Dip

Ingredients: 12 ounces cream cheese, at room temperature 3 Tbs. heavy cream 1/4 cup powdered sugar 1/2 tsp. vanilla Caramel sauce (recipe below) or store bought Heath milk chocolate pieces mini chocolate chips 2-4 Granny Smith or other crisp tart apples, sliced and soaking in lemon juice/water until ready to serve Method: This is the method is to make a layered dip, for a quick method see note below. Line a six inch cake pan or springform pan with plastic wrap. Use enough plastic wrap to hang over the sides of the pan about 2 inches. Place softened cream cheese in a mixing bowl and beat on medium speed until smooth. Scrap down the sides of the bowl. Add the heavy cream and powdered sugar, mix well, until smooth. Place half of the cream cheese mixture in the lined pan and smooth with the back of a spoon. (If you dip the spoon into warm water before you start to smooth the cream cheese, it will be much easier to spread.) Spoon on a layer of caramel. Sprinkle with a layer of chocolate chips and the Health pieces. How much you use is up to you but don't go to overboard or you may have trouble spreading the top layer of cream cheese. Oh yeah, that's the stuff! Place in the refrigerator for about 20 minutes. This will let the caramel set up a bit and make topping it with the remaining cream cheese much easier. Scoop the remaining cream cheese on top and smooth out using the back of a dampened spoon, like you did for the first layer. Fold the overhanging plastic wrap over the top and refrigerate for at least 2 hours, up to overnight. Pull back the plastic wrap so that the top of the cheesecake is exposed. Place a serving plate on top of the pan and invert. Remove the pan and the plastic wrap. Spoon caramel sauce over the top of you cheese cake and top with more of the Heath pieces and chocolate chips. Place the sliced apples around the dip and serve. *Note: If you want to throw this together super fast, just spread all the cream cheese on a serving platter and top with the caramel, Heath bits, and the mini chocolate chips. Caramel Sauce Ingredients: 1 cup sugar 1/4 cup water 8 tablespoons unsalted butter, cut into pieces 1/2 cup heavy cream 2 teaspoons vanilla (or 1 teaspoon vanilla and 2 teaspoons bourbon) pinch of sea salt Method: Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. Turn heat to high, and boil until syrup turns brown around the edges of the pan, about 6-8 minutes. Swirl the syrup occasionally until it turns a deep amber and just begins to smoke. Remove pan from heat. Add butter and whisk, until all butter is mixed in. Stir in cream. Take care adding the butter and cream as the caramel will boil up and sputter quite a bit. If sauce has any lumps, set pan over low heat and stir until smooth then turn off heat again. Stir in vanilla and salt.

Glazed Lemon Poppy Seed Muffins

2 cups all purpose flour 1 tsp baking powder 1/2 tsp kosher salt 1/4 tsp baking soda 1/2 cup Sour Cream 1/2 cup buttermilk 2 Tbsp fresh lemon juice 1 cup granulated sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 Tbsp grated lemon zest 2 large eggs 2 tsp poppy seeds Glaze: 1 teaspoon melted butter powdered sugar 4 tsp lemon juice Preheat oven to 350°F. Line muffin tins with paper liners. Whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda in medium bowl. Whisk sour cream, buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with sour cream/buttermilk mixture in 2 additions. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups. Bake muffins until tester inserted into center comes out clean, 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack. Mix together melted butter, lemon juice and enough powdered sugar to make a glaze. Drizzle or pipe glaze over tops of warm muffins. Makes 48 mini muffins or 12 large muffins.

Slow cooked cilantro lime chicken

In a slow cooker, mix together: One 24-ounce jar medium or mild salsa (I love Central Markets Organic brand) Juice from one lime 1/4 cup fresh cilantro, chopped One 1.25-oz. package taco seasoning (I used low sodium) 2 jalapeno peppers, finely chopped, optional (I used one and a half) Add 4-6 thawed chicken breasts and coat Cook on low for 6 hours and serve immediately.

Crockpot Hot Spiced Cider

1 gallon apple cider 1 cup brown sugar (or a little more to taste) 1 teaspoon whole cloves 2 cinnamon sticks 1 orange sliced

Crockpot Barbecue Chicken

-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!) 1 bottle BBQ sauce (sweet baby ray's all the way!) 1/4 c vinegar 1 tsp. red pepper flakes 1/4 c brown sugar 1/2 - 1 tsp. garlic powder mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours.

Chicken Bacon Ranch Pasta

Ingredients Print This Recipe Print This Recipe •10-12 oz penne pasta •2 cups cooked and chopped chicken •3/4 cup cooked and crumbled bacon •1/4 cup butter •1/4 cup flour •2 cups heavy cream (milk would be fine, too) •1 tsp. onion powder •1 tsp. garlic salt •1/3 cup ranch dressing I used Lite House •3/4 cup shredded cheddar cheese Instructions 1.Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot. 2.Toss in cooked and chopped chicken as well as cooked and crumbled bacon into the pasta. 3.TO MAKE RANCH ALFREDO SAUCE: Melt butter in saucepan, add flour and stir to combine. Once you have your roux, add heavy cream (or milk) stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined. 4.Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine. 5.Add in shredded cheddar cheese and stir to combine. 6.Pour into a casserole pan and bake at 350 degrees F for 15 minutes

Creamy Berry Goodness

Frozen mixed berries (I used two smaller bags from Walmart) 1 tub Cool Whip* 1 large container of vanilla yogurt 1 small package of cheesecake pudding mix Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it's all combined and looks pretty. Chill before serving.

Sweet and Sour Chicken (baked) and Fried Rice

The chicken coating: 3-4 boneless chicken breasts salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar 4 tbs ketchup 1/2 cup distilled white vinegar 1 tbs soy sauce 1 tsp garlic salt Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. Fried Rice 3 cups cooked white rice (day old or leftover rice works best!) 3 tbs sesame oil 1 cup frozen peas and carrots (thawed) 1 small onion, chopped 2 tsp minced garlic 2 eggs, slightly beaten 1/4 cup soy sauce On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!

Peanut Butter Chocolate Dessert

•20 chocolate cream-filled chocolate sandwich cookies, divided •2 tablespoons butter, softened •1 package (8 ounces) cream cheese, softened •1/2 cup peanut butter •1-1/2 cups confectioners' sugar, divided •1 carton (16 ounces) frozen whipped topping, thawed, divided •15 miniature peanut butter cups, chopped •1 cup cold milk •1 package (3.9 ounces) instant chocolate fudge pudding mix Directions •Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. •In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. •In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. •Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

Pecan Balls

Ingredients ½ lb. butter 4 Tbsp. sugar 2 C ground pecans 2 C flour 1 tsp. vanilla . Directions Cream sugar and butter, then add other ingredients. Make into small balls and bake at 375º F. 10-12 minutes or until lightly browned. Shake in powdered sugar just before serving

Chinese Orange Chicken

Ingredients 1 1/2 lbs boneless skinless, chicken breast halves, diced into 1 - 1 1/2-inch pieces 1 cup low-sodium chicken broth 1 Tbsp finely grated orange zest (zest of 1 1/2 fairly large oranges) 1/2 cup freshly squeezed orange juice 1/3 cup white vinegar 1/4 cup soy sauce 2/3 cup granulated sugar 1/4 tsp dried ginger 2 Tbsp grated yellow onion (be sure to get some of the juices when measuring) 2 cloves garlic, finely minced 1 tsp Sriracha hot sauce (optional) Freshly ground black or white pepper, to taste 1 1/4 cups + 2 Tbsp cornstarch 2 Tbsp cold water 2 large eggs vegetable or peanut oil, for frying chopped green onions and sesame seeds, for garnish (optional) Directions Place chicken pieces in a gallon size resealable bag, set aside. In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper. Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag. Seal bag while pressing excess air out, and press chicken into marinade. Place bag in a bowl or baking dish and refrigerate 30 minutes. Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce. Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat. Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep and heat oil to 350 degrees. Meanwhile, whisk eggs in a shallow dish until well blended. Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. Remove chicken from refrigerator and drain and discard marinade from chicken. Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. Repeat process with remaining chicken working in two more batches. Pour drained fried chicken into a bowl and toss with sauce. Serve warm over white or brown rice garnished with green onions and sesame seeds if desired.

Strawberry Cheesecake Chimichangas

Ingredients: 1 (8-oz.) package cream cheese, at room temperature 1/4 cup sour cream 1 Tablespoon plus 1/4 cup sugar, divided 1 teaspoon vanilla extract 1/2 teaspoon fresh lemon zest 6 (8-inch) soft flour tortillas 1 3/4 cups sliced strawberries, divided 1 Tablespoon cinnamon Vegetable oil, for frying Equipment: toothpicks; deep-fry thermometer Directions: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries. Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels. Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer. Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches. Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

Chicken & Broccoli Alfredo Shells

2 1/2 cups (about 8oz) whole wheat medium shells 2 1/2 cups fresh broccoli, cut into small florets (just the head, no stem) 2 cups cooked, diced or shredded chicken 1 (16oz) jar Alfredo Sauce 1 1/2 cups shredded cheese (medium cheddar or mozzarella) 1/2 tsp Salt 1/4 tsp Pepper 1/2 tsp Garlic Powder Cook shells according to directions on package. Mine took about 10-11 minutes. Drain. Return shells to the pan & add alfredo sauce. Stir & set aside. Place broccoli florets & a little water in a container with a lid. Leave lid loose & microwave on high for 2-3 minutes depending on how crunchy you like your broccoli; just keep in mind that it will continue to cook in the oven. Cook & dice or shred chicken. I actually used leftover roast chicken & heated it up in the microwave for 1 1/2 minutes to have it hot like my other ingredients. Add the broccoli & chicken to the shells. Stir well. Empty contents into a greased 13x9" baking dish & top with shredded cheese. Bake at 350*F for 20-30 minutes or until bubbly & heated in the center.

Cool Whip Chocolate Pudding Pie

What You Need 1-1/4 cups Oreo Baking Crumbs 1/4 cup non-hydrogenated margarine, melted 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding 1-1/2 cups cold milk 1-1/2 cups thawed Cool Whip Whipped Topping, divided Make It MIX baking crumbs and margarine in 9-inch pie plate; press onto bottom and up side of pie plate. BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip; spoon into crust. REFRIGERATE 30 min. or until firm. Serve topped with remaining Cool Whip.

Crock Pot Stuffed Bell Peppers

Here is what you need, Makes 6 peppers. - 6 large bell peppers - 1.5 lbs raw ground chuck (or Morning Star Grillers Recipe Crumbles for vegetarian version)- 2 cups cooked wild rice - 2 cups chicken or vegetable stock - 1 (15oz) can of diced tomatoes - 1 medium onion chopped - 2 cloves garlic, minced - 2 cups shredded cheddar cheese or cheese blend. (I used Cheddar/Jack blend.) - 1 egg - 1 tsp salt - 1/2 tsp pepper 1. Cut just the tops off the pepper and removed seeds and ribs from inside. 2. In a large mixing bowl, combine ground beef, cooked rice, 1/2 of the can of chopped tomatoes, onion, garlic, cheese, egg, salt and pepper. 3. Mix well until evenly combined. 4. Stuff peppers with mixture and place into crockpot, stuffed side up. 5. Pour stock over and around peppers. 6. Next, pour the rest of the canned tomatoes in. 7. Cover and cook on HIGH for 5-6 hours or LOW for 8 hours. I topped ours with a little bit of cheese and served right away.

Oreo Cookies and Cream Smoothie

Ingredients 1 cup non-fat milk 1/2 cup plain greek yogurt or vanilla greek yogurt (I used Chobani) 6 tsp. (30 grams) JELLO OREO Cookies and Cream Instant Pudding 1/2 tsp. vanilla extract (omit if using vanilla greek yogurt) 1/2 tsp stevia, to taste 1 cup ice Instructions 1.In a blender at all the ingredients and process until smooth.

Slow Cooker Chicken Alfredo Lasagna

Ingredients: 10-12 lasagna noodles, uncooked (it just depends on the size and shape of your slow cooker) 2 (16 oz) jars alfredo sauce 1/3 cup water 1 1/2 cups chicken, cooked and diced 1 (16 oz) container cottage cheese (or you could use ricotta cheese) 2 cups grated mozzarella cheese 1 (2.25 oz) can sliced black olives 2 Tablespoons Parmesan cheese 1 teaspoon dried parsley Directions: *You will want to use a LARGE slow cooker, such as a 5-6 quart pot. Spray your slow cooker with non-stick cooking spray. Break 3-4 noodles to fit in the bottom of your slow cooker. Layer a third of the Alfredo sauce, half of the water, and half of the chicken over the noodles. Spread half of the cottage cheese and sprinkle a third of the mozzarella cheese over the chicken layer. Spread half of the olives on top. Add another layer of noodles. Layer a third of Alfredo sauce, remaining chicken, water, and cottage cheese. Sprinkle second third of mozzarella. Layer remaining noodles, sauce, and mozzarella. Top off with the rest of the olives, Parmesan cheese, and dried parsley. Cover and cook on LOW for 4-5 hours (no longer than 5 hours because the noodles go soft and mushy). Makes about 10 servings.

Chocolate Lasagna

Ingredients 1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies 6 Tablespoon butter, melted 1 - 8 ounce package cream cheese, softened ¼ cup sugar 2 Tablespoons cold milk 1 - 12 ounce tub Cool Whip, divided 2 - 3.9 ounce packages Chocolate Instant Pudding. 3¼ cups cold milk 1 and ½ cups mini chocolate chips Directions Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Mini Swiss Steak Sandwiches

2 Tbsp. flour 1/4 tsp. salt 1/4 tsp. black pepper 1 3/4 lbs. boneless beef chuck steak, about 1 inch thick 2 Tbsp. vegetable oil 1 medium onion, sliced 1 green bell pepper, cored, seeded, and sliced into strips 1 clove garlic, sliced 1 C. stewed tomatoes 3/4 C. condensed beef consommé, undiluted (I used a can of Campbell's Soup) 2 tsp. Worcestershire sauce 1 bay leaf 2 Tbsp. cornstarch 2 pkgs (12 oz. each) sweet Hawaiian-style dinner rolls Coat crock-pot with nonstick cooking spray. Combine flour, salt, and pepper in large Ziploc bag. Add steak and shake well to coat. Heat oil in large skillet over high heat until hot. Add steak and brown well on both sides. Transfer to crock-pot. Add onion and bell pepper to skillet. Cook and stir over medium-high heat 3 to 4 minutes or until softened but not limp. Add garlic. Cook and stir 30 minutes longer, pour mixture over steak. Add tomatoes, consommé, Worchestershire sauce, and bay leaf. Cover, cook on high 3 1/2 hours or until steak is tender. Transfer steak to cutting board. Remove and discard bay leaf. Blend cornstarch with 2 Tbsp. cooking liquid in small bowl until smooth. Stir into cooking liquid in crock-pot and continue cooking 10 minutes or until thickened. Thinly slice steak against the grain to shred. Return steak to crock-pot. Add salt and pepper as desired. Mix well to combine. To serve, split rolls in half and spoon on steak mixture. Makes 16-18 sandwiches.

Potato Casserole (aka Funeral Potatoes)

I think this recipe was originally Grandma Keetch's, and I found it in Mom's recipe collection. Cook and grate 7 large potatoes. In a saucepan, combine: 1 can cream of mushroom soup 1 can cream of chicken soup 1 cube butter 1 C. grated cheese 2 Tbsp. chopped onion 1 pint sour cream Heat to make a smooth sauce. Put 1/2 potatoes in a 9x13 pan. Cover with sauce, then potatoes, then sauce. End with sauce. Top with 1 C. crushed cornflakes, tossed with 3 Tbsp. melted butter. Bake at 350 degrees for 45 minutes.

Magic Cookie Bars

1/2 C. butter 1 1/2 C. (roughly 1 pkg or a little more) graham cracker crumbs 1 can sweetened condensed milk 1 (6 oz.) pkg of chocolate chips 1/3 C. flaked coconut 1 C. chopped nuts (pecans) Preheat oven to 350 degrees. Layer in order in 9x13 pan. Bake 25-30 minutes or until browned. Cool. Chill. Cut into bars. Store loosely covered at room temperature.

Quick Waffles

1/2 C. butter 1 Tbsp. sugar 4 egg yolks 2 C. milk 2 C. flour 4 egg whites, stiffly beaten 4 tsp. baking powder Melt butter, stir in sugar and egg yolks. Beat in milk and sifted flour. Fold in egg whites and baking powder. Bake in greased waffle iron. Store leftovers wrapped in the fridge and reheat in toaster or frying pan. These are so much lighter than the ones made from the baking mix, and they don't have a weird aftertaste. I've also used the batter for pancakes.

Dutch Oven Fudge

Another recipe I got from Mom's collection, but I haven't tried it in the dutch oven. 1 can evaporated milk 5 cups sugar 1 1/2 tsp. vanilla 1/2 lb. butter Mix and boil. After it comes to a boil, add: 1 (12 oz.) pkg. chocolate chips 1 (16 oz.) pkg. mini marshmallows Let boil 8 minutes or until thick. Remove from heat. Leaving in dutch oven, stir until it loses gloss. Pour into large cake pan that has been buttered, cool, and cut.

Lemon Squares

1 C. flour 1/2 C. butter or margarine 1/4 C. powdered icing sugar pinch salt Mix together, press into 8"x8" pan, bake for 20 minutes at 350 degrees. Meanwhile, beat together: 2 eggs dash of salt 1 C. sugar 1/2 tsp. baking powder 2 1/2 Tbsp. lemon juice Pour over baked crust and return to oven for 20-25 minutes. Cool, cut, sprinkle with powdered sugar. I don't remember Mom making this much, but I got it from her recipes.

Potato Salad

Bake 8 potatoes in skins. Boil 8 eggs until hard. Dice together in bowl. Add: 1/2 C. chopped onion 1/2 C. chopped sweet pickles 1 tsp. salt Mix with a dressing of: 1 C. Miracle Whip 1 Tbsp. milk 1 Tbsp. sweet pickle juice 1 tsp. prepared mustard 1 Tbsp. sugar Refrigerate until ready to serve.

Apple Pie Bites

2 package crescent rolls 1 large apple cinnamon mixed with a little sugar Peel and core apple. Cut apple into 16 pieces. Pour cinnamon sugar mixture on a crescent roll piece. Take apple piece and roll it up is crescent roll. Place on ungreased cookie sheet. sprinkle cinnamon and sugar on top. Bake for 13-15 minutes at 350 degrees.

Homemade Corn Dogs

Makes 10 Corn Dogs 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup sugar 1 Tablespoon baking powder 1/4 teaspoon salt 1 egg, beaten 1 1/2 cups buttermilk (regular milk works too) 1 Tablespoon vegetable oil 1 Tablespoon honey 1 (10 count) package Hot Dogs 10 wooden skewers or chopsticks 2 Quarts Vegetable Oil, for frying Directions: In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

Texas Roadhouse Rolls

Ingredients 4 tsp. active dry yeast 1/2 c. warm water 2 c. milk, scalded and cooled to lukewarm 3 Tbl. of melted butter, slightly cooled 1/2 c. sugar 2 quarts all purpose flour (7-8 cups) 2 whole eggs 2 tsp. salt Instructions 1.Dissolve yeast in warm water with a teaspoon of sugar 2.Let stand until frothy 3.Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). 4.Beat thoroughly. 5.Add melted butter, eggs and salt. 6.Beat well. 7.Add enough flour to form a soft dough. 8.Sprinkle a small amount of flour onto counter and let dough rest. 9.Meanwhile, grease a large bowl. 10.Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (you can use the dough hook on a Kitchen-Aid to knead this for about 4-5 minutes). 11.Cover and let rise in a warm place until double in bulk. 12.Punch down. 13.Turn out onto a floured board. 14.Divide into portions for shaping; let rest 10 minutes. 15.Shape dough into desired forms and place on greased baking sheets. 16.Let rise until doubled. 17.Bake at 350 degrees for 10-15 minutes or until golden brown. 18.Baste immediately with butter.

Texas Roadhouse Cinnamon Butter

Ingredients 2 sticks of butter (room temperature) 1 Cup powdered sugar 1 Cup honey 2 teaspoons cinnamon Instructions 1.Mix all ingredients together to a smooth consistency and enjoy!

Chili's Skillet Queso Dip

Ingredients 16 ounces Velveeta cheese 1 (15 ounce) can Hormel No Beans Chili 1 cup milk 2 teaspoons chili powder 2 teaspoons paprika 1 tablespoon lime juice 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin Directions 1.Cut the Velveeta into cubes 2.Combine the cheese with the remaining ingredients in a medium sauce pan over medium heat. 3.Stir constantly until the cheese melts and all ingredients have been incorporated. Reduce heat to low and let simmer for 20 minutes. 4.Serve with Tortilla Chips for dipping 5.Enjoy!!

Crispy Chicken Tortilla Rollups & Spicy Avocado Crema

Step 1: Preheat oven to 400. Make the chicken filling by combining the following ingredients in a bowl: 12 ounces shredded cooked chicken, 1/2 cup jack cheese, 1/2 cup cheddar cheese, 1/2 cup corn kernels, 1-2 sliced green onions, 2 grated or minced garlic cloves, 1/3 cup salsa, 1 tsp. cumin, the juice of half a lime, 1 tsp. salt, a finely diced seeded serrano pepper, and 1 container Chobani 0% Greek yogurt. Step 2: Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment. Step 3: Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. Step 4: While the rollups bake, make the avocado crema. Add one large ripe avocado to a bowl and mash until creamy. Add one container of Chobani 0% plain yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder. Stir well to thoroughly combine and scoop into a pretty serving bowl.