Apple Crisp

(From Southernfood.about.com)

3 pounds tart apples
2 tablespoons lemon juice
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup rolled oats
4 tablespoons cold butter (1/2 stick)
1/2 cup chopped walnuts or pecans

Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.

Classic Grean Bean Casserole

From Campbellkitchen.com

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.
   
4. For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
5. For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
6. To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
7. To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
   
8. For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
   
9. For Golden Green Bean Cassrole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Cinnamon Rolls

From http://www.recipezaar.com/recipe/print?id=76864

ROLLS

1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour

FILLING

1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

ICING

8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.

Spices for Chili

From crockpo365.blogspot.com

1 diced onion

8 garlic cloves, minced

1 29oz can tomatoes

1 15oz can tomato sauce

3T chili powder

2t cumin

1t black pepper

1t salt

1T tobasco sauce

Cream Cheese Chicken

(From crockpot365.blogspot.com)

1 can cream-of-something soup

1/2 cup chicken broth
frozen chicken pieces (enough for 4 adults)

packet of Italian salad dressing mix (or 2T Italian seasoning, 1/2 t celery seed, 1 T onion powder, 1 T sugar, 1/4 tea pepper, 1 tea salt)

2 cloves minced garlic

block of cream cheese (to add later)

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

Serve over pasta.

Homemade Taco Seasoning

(From cdkitchen.com)

6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper

In storage container with tight fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months.

Seven teaspoons of mix equal a 1.25 ounce pkg. of purchased taco-seasoning mix. Makes 21 teaspoons/3 pkgs.

Pumpkin Pie Chex Mix

(From Bettycrocker.com)

1/4 c brown sugar
1 Tablespoon pumpkin pie mix
1/4 c butter
2 tea vanilla
2 c Cinnamon Chex
2 c Wheat Chex
2 c Honey Nut Chex
8 oz pecans

In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.

Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

(Can also probably make this in the crock pot per previous post!)

Christmas (Eve) Soup

(From Gooseberry Patch email)

2 c. potatoes, peeled and diced
1/2 c. carrot, peeled and diced
1/2 c. celery, chopped
1/4 c. onion, chopped
2 c. water
1-1/2 t. salt
1/4 t. pepper
1 c. cooked ham, cubed
1/4 c. margarine
1/4 c. all-purpose flour
2 c. milk
8-oz. pkg. shredded Cheddar cheese

Combine vegetables, water, salt and pepper in a large soup pot. Bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. Stir in ham; set aside. In a separate saucepan, melt margarine; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes, until thickened. Stir in cheese until melted; add to vegetable mixture and heat through. Serves 8.

Crock Pot Rice Krispie Treats!

From Crockpot365.blogspot.com and ricekrispies.com

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows - OR - 4 cups miniature marshmallows
6 cups Rice Krispies cereal

--put butter in crockpot

--cover with the marshmallows

--cover with cereal
--swat children's hands as they try to dig for marshmallows

--cook on high for 1 hour, stir all ingredients well.

--If it doesn't look done, cook for another 20-30 minutes.

--Spread into a prepared 9 x 11 pan or pyrex.

--Use Reynold's Release to press down so the marshmallows don't stick to your fingers or to a spatula. The real recipe says to use waxed paper, but I have had the wax paper stick miserably to my treats before providing much emotional and psychological distress.

--cut into squares when fully cooled.

Crock Pot Chex Mix!

From crockpot365.blogspot.com

5 Cups General Mills Chex Cereal
1-2 cups of dry roasted peanuts (salted or not, your choice)
2 cups pretzel sticks
1/2 t onion powder
1/2 t garlic powder
1/2 t seasoned salt
3 T butter
1 1/2 T Worcestershire Sauce

--put the butter into the bottom of your crock pot
--turn it on low
--add the onion & garlic powders and seasoned salt
--add the Worcestershire sauce
--add dry ingredients
--stir. if the butter is still clumpy, it's okay
--cover and cook on low for 2-3 hours, stirring every 45 min or so

Dump out onto a cookie sheet to cool.

Serve and enjoy.

Cheeseburger Soup

From crockpot365.blogspot.com

4 cups chicken broth
1 T dried onion (or 1/2 of a white onion, diced finely)
1 lb lean ground beef, browned and drained on the stove top
1 red bell pepper, seeded and chopped
2 potatoes, cut in 1-inch cubes
2 small garlic cloves, minced
1 cup milk (to add later)
24 oz Velveeta, cubed (to add later)
Tabasco sauce, optional
crumbled bacon, optional

Brown the meat on the stove top with the onion, and drain fat. I have used 1/2 pound instead of a whole pound before, and we didn't miss the extra meat. Set aside to cool a bit.

In a 5-6 quart crock pot, pour in chicken broth. Add garlic, bell pepper, and potatoes (I didn't peel them), and add. Stir in the browned meat and onion.

Cover and cook on low for 6 hours, or until onions are translucent and potatoes are tender. Stir in milk and Velveeta 20-30 minutes before serving. If you'd like the broth thicker, blend a bit with a hand held stick blender.

Garnish with Tabasco sauce and crumbled bacon if desired.

Candy Chicken

From crockpot365.blogspot.com

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

Use a 4 quart crock pot for this recipe.

Plop the chicken into your crock pot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

Crock Posole

From BHG.com

2 14-1/2-ounces cans golden hominy, drained
1 4-ounce can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
Fat-free dairy sour cream (optional)

Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.

Bean Stew

(From crockpot365.blogspot.com)

2 c split peas or lentils
6 c broth (using beef this time)
1 can kidney beans, rinsed
1 can black beans, rinsed
1 potato, chopped
some pepper & onion mix
additional veggies (whatever looks good)
1 tsp dill (might do a bit less)
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika

Chop any veggies that need chopped. Throw everything in the 6 quart slow cooker. Cook on low 7-9 hours, high 4-5. Tastes better the longer it cooks.

Serve with corn bread.

Cherry-Cola Ham

(From BHG.com)

1 c packed brown sugar
2/3 c cherry-flavored soda
2 T lemon juice
1 T dry mustard
1 5-5 1/2 lb cooked boneless ham
1/4 c cold water
2 T cornstarch
1 T prepared horseradish

In 5 1/2 - 6 quart slow cooker, combine brown sugar, soda, lemon juice and mustard. Add ham, turning to coat. Cover and cook on low 8 - 9 hours.

Transfer ham to platter, cover to keep warm. In a small saucepan, combine water and cornstarch. Add cooking juices from slow cooker. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in horseradish. Slice ham and serve with sauce.

Crockpot Cocoa

(From BHG.com)

4 c half-and-half or light cream
4 c milk
2 3-in sticks of cinnamon
12 oz of bittersweet chocolate pieced/chopped
1 Tablespoon vanilla
marshmallows

1. In 3-4 quart crock, combine half-and-half, milk, cinnamon. Cover and cook on low 5-6 hours or high for 2 1/2-3 hours.
2. Remove and discard cinnamon. If necessary, skim "skin" from surface and discard. Stir in chocolate pieces and whisk until chocolate is melted and smooth. Stir in vanilla. Serve immediately or keep warm for up to 2 hours. Float marshmallows in individual servings.

Loaded Hash Browns

(From BHG.com)

1 lb pork sausage
1/2 c chopped onion
5 c frozen diced hash browns
1 c monterrey jack cheese w/ jalepenos, shredded
1 small sweet red pepper, diced
1 10.75-ounce can condensed fiesta nacho cheese soup
1/4 c water
toppings: shredded monterrey jack cheese, sour cream, salsa, sliced jalepenos

1. In a large skillet, brown sausage and onion.
2. Line crock pot with liner. Combine sausage mixture, hashbrowns, cheese, and sweet pepper in cooker. Combine soup & water in medium bowl. Pour over hashbrown mixture and stir to combine.
3. Cover and cook on low 8-9 hours or high 4-4 1/2 hours. Stir before serving. If desired, top with toppings.

Creme Brulee French Toast

(From Better Homes & Gardens)

12 oz Hawaiian sweet bread, cut into 1-inch cubes (about 9 cups)
4 c milk
1/2 c sugar
3 eggs
1 tea vanilla
1/4 tea salt
caramel ice cream topping, warmed

1. Line crock pot with liner. Place bread cubes in prepared crock.
2. In large mixing bowl, whisk together milk, sugar, eggs, vanilla and salt. Pour over bread cubes in crock. Press bread lightly with back of spoon to moisten bread completely. Cover and chill in the refrigerator overnight (up to 24 hours in advance).
3. Remove from fridge. Cover and cook on low 7-8 hours or until a knife inserted in the middle comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift liner from crock and use a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping (seems excessive to me, I probably won't do this. Syrup or powdered sugar will be enough.) Makes 12 servings.

Tacaroni

(From 5dollardinners.com)

1 lb. ground beef
1/2 onion, diced
1 pkg. taco seasoning
1 t. garlic powder
1 t. salt
1/2 lb. elbow macaroni
1 1/2 c. beef stock or broth (made from boillion cubes)
1 8 oz. can tomato sauce
1 14.5 oz. can crushed tomatoes
2 c. frozen corn
1 c. shredded cheese

1. Brown ground beef and onion. Drain. Stir in seasonings.
2. Add noodles, stock, tomato sauce and crushed tomatoes to the skillet. Bring to a boil, reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes.
3. Stir in corn until heated through. Top with cheese and serve.

Poor Man's Stoup

(From 5dollardinners.com)

1 lb. ground beef
carrots
celery
onion
2 cans beef stock
1 - 1/2 cups rice, uncooked
bay leaf, thyme, parsley, s&p, terragon, sage
1 can of cream of mushroom soup
dollop of sour cream
parmesan cheese

1. Brown hamburger.
2. Add grated carrots, chopped onions, & chopped celery and let them sweat out until tender.
3. Add beef stock and bring to a boil.
4. Add rice, 1 bay leaf, a couple shakes of thyme, parsley, terragon, sage, and s&p. Turn down heat to simmer until dinner time.
5. 10 min before you eat, add sour cream, cream of mushroom soup, and parmesan cheese. Heat through (3-5 min) before serving.

NOTE: I am going to try this in the crockpot ---> Brown hamburger, add all ingredients up to cream of mushroom soup and cook on low all day/ high for several hours. Then add cream of mushroom soup for a while. Put in containers, put a dollop of sour cream and sprinkle parmesan cheese on top. Ready for lunch.

Cupcake frosting ideas

(From 52 Cupcakes)
BUTTERCREAM FROSTING
Makes 2 1/2 cups, enough to frost 24 cupcakes (2 1/2-inch size)
Preparation time: 5 minutes

8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract

1.Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla.
2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.

(Also from 52 Cupcakes)
BILLY'S VANILLA BUTTERCREAM FROSTING
Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
2. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

(Again from 52 cupcakes)
FLUFFY VANILLA FROSTING
Makes about 4 cups

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

-OR-

PUDDING FROSTING
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding, any flavor
1 cup cold milk
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Beat pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP.
Spread onto cupcakes immediately or store frosting covered in refrigerator up to 24 hours.

Taquito Inspiration

http://fortheloveofcooking-recipes.blogspot.com/2009/04/baked-shredded-beef-taquitos_14.html

Cinnamon Butternut Squash Muffins

(From 5dollardinners.com)

1 banana, mashed
1 cup cooked butternut squash
4 eggs
1/3 cup applesauce
1/3 cup white sugar
6 Tablespoon vegetable oil
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
2 cup flour

Optional Topping: 1 tsp cinnamon & 1/4 cup brown sugar

1. In stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar, and oil, until well blended.

2. In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white flour.

3. Add the dry ingredients into the wet ingredients and mix until batter forms.

4. Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping. Makes 24 regular size muffins, 48 mini muffins, or 12 regular muffins and 24 mini muffins.

5. Bake at 350. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.

French Toast Bake

From crockpot365.blogspot.com:

1 whole loaf of bread
1 dozen eggs
2 t vanilla
4 cups of milk
1/4 t salt
2 t cinnamon
1/4 cup brown sugar

Grease the inside of your crockpot very well with butter, shortening, or cooking spray.

Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crockpot.

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.

Cover and cook on low for 6-8 hours.

This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread). The bread will expand---it's like one of those spongy foam things that come in the capsules and turn into a dinosaur. Very cool. After 8 hours, I had a bit of liquid left in the crockpot, but the bread on top was browned nicely and the egg was done. I took the lid off and went hunting for the camera, and then checked email, and then watered the garden. 30 minutes had passed before I remembered that I had left the lid off of the crockpot, and that it was still plugged in. BUT! all the moisture was gone and the french toast was perfect.

Autumn Sausage Casserole

1 pound sausage
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice
1/2 cup raisins
1 T dried parsley flakes
1 T brown sugar
1/2 tsp allspice (If I don't have any, I'll use pumpkin pie spice mix)
1/2 tsp cinnamon
1/8 tsp black pepper
1/3 cup chicken broth or water

The amount of ingredients fit nicely in a 4 quart crockpot. I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It's a pretty easy recipe to adapt to your needs.

If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.

Otherwise, dump all the ingredients into the crock, and stir well.
Cover and cook on low for 5-7 hours, or on high for 3-4.

You're really only heating through, and allowing the vegetables to soften.
This will not stick together like a gloppy casserole; it has the consistency of fried rice.
Use bowls to serve rather than plates.

Another Apple Butter in Crock Recipe

apples
2 tsp cinnamon
2 cups white sugar (see note below)
1 cup brown sugar (see note below)
1/2 tsp cloves
1 T vanilla

This is a 2-day process.

Quarter the apples and take out the core. I did not peel, and picked out the skin later.
Put all of the quartered apples into your crockpot.
Add 1 tablespoon of vanilla.
Cover and cook on low for 8 hours.
When the cooking is done, mash the apples with a fork.
Pick out the skin with the fork.
Stir in the sugar, cinnamon, and cloves.

NOTE: I think this was too much sugar. It's good, and my kids really like it, but I feel I went too heavy with the sugar. Next time I will use 3/4 cup of each kind. My mistake came from reading other recipes that called for 3 cups of sugar, instead of going with my gut.

Cover again and cook on low for 6 hours.
Pick out more apple skin.
If you prefer your apple butter to be velvety-smooth, blend with an immersion blender, or blend in small batches in a traditional blender.

From http://crockpot365.blogspot.com/2008/10/crockpot-apple-butter-recipe.html

Autumn Chicken

Chicken breasts
2 Apples, sliced
1 Onion, sliced
Some potatoes, cut up
1 cup apple juice
Salt and Pepper
Dash Cinnamon
3 T lemon juice, to prevent browning of apples
1 cup rice

1. Pour Apple Juice into the crock pot. Place chicken into the juice. Sprinkle with salt and pepper. Add sliced onion & potatoes around chicken.

2. Slice apples and mix with lemon juice and cinnamon. Place on top of chicken in crockpot. Set on low and cook for 8 hours.

3. Make rice. Serve.

Barrel of M&M Cake

Self explanitory: Bake a 2-layer cake. Frost it on top and sides. Wrap Kitkats around it in 2-bar pieces. Cover top with M&Ms. YUM! and FUN!

Chicken Taquitos

1 tablespoon olive oil, more for brushing tortillas
1 cup chopped onion
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup chopped cilantro
2 cups shredded cooked chicken meat
2 cups low-sodium, gluten-free chicken broth
12 (6-inch) flour or corn tortillas
1 cup crumbled queso fresco or shredded Monterey jack or cheddar

(***** IDEA! ***** Make my sour cream crockpot chicken and put it in taquitos!!!)

Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.

IF YOU'RE USING FLOUR TORTILLAS:
Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

IF YOU'RE USING CORN TORTILLAS:
If you're using corn tortillas, bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

Shepard's Pie in Crockpot

3 cups mashed potatoes
1 lb ground beef
2 cloves garlic, chopped
2 cups frozen vegetables
1 medium onion, chopped finely
1/2 tsp seasoned salt
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp paprika (then a bit more for garnish)
1 cup water
2 cups shredded cheese

I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.

Brown the meat, onion and spices on the stove, and drain any fat.
Spray the inside of your crockpot with cooking spray.
Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water.
Add two cups of cheese on top.
Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top.
(Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.)

Fun Finger Snacks

Take a mini pretzel twist, put a Hershey kiss on it, bake at 275 for 3 minutes. Immediately press in M&M. YUM!! Refrigerate until eating for maximum solidness.

aadf

Peanut Butter Cup Bars

1/2 cup butter
1 3/4 cups powdered sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips

(Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)
Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
Store peanut butter cup bars in refrigerator.

The Best. Salsa. Ever.

16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)
2-3 yellow onions
20-25 jalepeno peppers (remove caps) remove seeds to reduce heat
8-10 cloves of garlic
1-2 Tbsp salt
1-2 bunches cilantro

Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.
Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them.
Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches).
Stir it all together and eat with abandon.

Jello Balls

1 large package flaked coconut.
1 large box jello gelatin. (any flavor)
1 can sweetened condensed milk
1/4 teaspoon almond extract

1 small box Jello gelatin (for coating finished balls)

Mix first 4 ingredients.
Roll into small balls.
Roll to coat in the small package of jello.
Refrigerate in an air-tight container.

Tip... wet hands for rolling to help control the sticking.
Think red & green for Christmas. (Cherry & Lime)

Broken Glass Jello

http://foodlibrarian.blogspot.com/2009/03/broken-glass-jello.html Go here for pics.

4 small boxes (3 oz. each) of Jell-O or store brand "gelatin dessert" in different colors.
1 (14 oz.) can sweetened condensed milk (don't get evaporated milk)
2 envelopes unflavored gelatin (that Knox stuff)

For each flavor, dissolve one box of jello in one cup of boiling water. Pour into a container and chill overnight. After chilling the four flavors, cut them into small blocks.

Carefully mix the blocks in a 9 x 13 pan.

In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight.

Cut into blocks or shapes and serve!

Lentil and Brown Rice Tacos

3/4 cup dry lentils (brown ones)
3/4 cup dry brown rice
4 cups water
4 beef bouillon cubes (or chicken, vegetable)
4 teaspoons chili powder
1 teaspoon cumin
2 teaspoons onion powder
1/2 teaspoon garlic powder

Dump everything in a medium pot and boil.
Turn down the heat to a little lower than medium and cook covered (just like rice) until done.
I usually stir every 5-6 minutes, but you probably don't need to once the spices are mixed!
Use just like regular taco filling.

Lentil and Brown Rice Casserole

3 cups broth (chicken or vegetable)
3/4 cups green lentils, although any color will do
1/2 cup brown rice
1/2 yellow onion, chopped
2 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp pepper
2 cups shredded sharp cheddar cheese

Variations: This could be jazzed up with spaghetti sauce, salsa, BBQ sauce, parmesan cheese. Whatever suits you!

1. Preheat oven to 300.
2. Add broth, lentils, brown rice, chopped onion, and spices to 9×13-inch glass baking dish. Stir together and cover tightly with foil.
3. Bake at 300 for 1 hour and 10 minutes.
4. Remove foil and sprinkle shredded cheese over the top and return to oven and bake uncovered for 20 more minutes, or until cheese is completely melted.

Beef and Bean Bake

1 pound lean ground beef
1/2 yellow onion, chopped*
1 green bell pepper, diced*
1 cup frozen corn, thawed
1 15 oz can tomato sauce**
2 teaspoons chili powder**
1 teaspoon garlic powder**
1 teaspoon ground cumin**
Salt and pepper
1 15 oz can black beans
2 cups cooked brown rice
2 cups shredded Mexican cheese blend
Shredded lettuce (optional)
1 tomato, diced (optional)
salsa (optional)
dollups of sour cream (optional)

*Use onion and pepper blend instead.
**Substitute tomato sauce and spices for a 10 oz. can of Rotel diced tomatoes with green chilies.

Brown meat w/ onion, pepper, corn. Add tomato sauce & spices/Rotel. Simmer 5 or so minutes to allow flavors to mingle. Add beans and rice. Place in casserole dish and cover with cheese. Bake until cheese is good and melted. Serve with lettuce, tomato/salsa and sour cream.

Chocolate Fudge cookies

1 box of devils food cake mix
two eggs
1/3 cup oil
whatever chips you feel like putting in it. I used 2/3 cup semi-sweet chocolate and 2/3 cup butterscotch. The chocolate ones really add some flavor that the dough kind of lacks. * Try 1/2 of each*

Bake them for 9 minutes at 350.

Chewy Ginger Molasses Cookies

1 1/2 cups butter, softened
2 cups sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 tsp. soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt

Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
With an electric mixer, beat together butter and sugar until combined. Add in the eggs and molasses, and beat until combined. Then slowly add in the dry ingredient mixture until combined.
Roll the dough into small balls (about 1″ in diameter). Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet, and bake for about 8-10 minutes. Once they are done, remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Easy Apple Butter

apples to fill crock pot
4 c. sugar
3 tsp. cinnamon
1 tsp. cloves
Peel, core, and slice apples to fill crock pot.
Cook on low for 16-18 hours (Don’t lift lid!)
Remove lid and stir well.
Add sugar and spices.
Cover and cook 3 more hours on low.
Take off lid and cook on High for 1 more hour.

Notes : This is such an easy recipe because you do just leave it- not messing with it AT ALL for 16-18 hours.I use this recipe with my biggest crock pot– so, smaller crock pots may need less sugar and spices.This is a recipe that we have canned in a hot water bath, frozen, or served fresh. We have really enjoyed it!!!

Baby's First Carrot Birthday Cake

2 1/2 cups thinly sliced carrots
2 1/2 cups apple juice concentrate (you may use slightly less)
1 1/2 cups raisins
Vegetable Spray/Shortening
2 cups whole-wheat flour
1/2 cup vegetable oil
2 whole eggs
4 egg whites
1 tablespoon vanilla extract
3/4 cup unsweetened applesauce
1/2 cup wheat germ
2 Tbsp low sodium baking powder
1 Tbsp ground cinnamon

Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.

1. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.

2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.

3. Add the raisins and process until finely chopped. Let mixture cool.

4. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.

5. Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting below or sprinkle a wee bit of powdered sugar if desired.

Apple Swirl Cake

2 c Apples
3 tb Sugar
1 tsp Cinnamon
2 c Sugar
1 c Cooking oil
4 Eggs
1/4 c Orange juice
2 tsp Vanilla
3 c Sifted flour
1 tb Baking powder
1/2 tsp Salt

Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside.
In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat.
End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar if desired or lightly frost with cream cheese frosting.

Apple Spice Cake

Note: As with any "non traditional" cake, this batter will not seem "right"

1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1-3/4 cup flour
1 tsp ginger

Mix the molasses and applesauce in a large bowl. Add remaining ingredients and mix well. Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes, or until it tests done.
**The batter may be a bit dry and you may need to add more applesauce or a bit of water. Try adding 1/4 cup of applesauce first then gradually add a bit of water by tablespoon**
We have added a bit of pure cocoa (2 tablespoons) to make a chocolate flavor.

Vanilla Cake

1 cup all-purpose unbleached flour
1/2 cup pastry flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plain yogurt
1/2 cup buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
2 egg whites

Preheat oven to 350ºF. Spray an 8" X 8" baking pan with low-fat spray. Sift the dry ingredients and set aside.

Whisk together wet ingredients in a mixing bowl. Add the dry to the wet and mix until most of the lumps are gone. Pour mix into the pan and bake at 350ºF for 30-35 minutes or until knife or toothpick inserted in the center comes out clean.

Applesauce Spice Cake

Since the other cake was, well, not good, here's another:

3 eggs
1/4 cup vegetable oil
1 cup unsweetened applesauce
1 1/4 cup frozen apple juice concentrate, thawed
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
dash of nutmeg
2 Macintosh apples - peeled, cored and finely chopped

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square baking pan.

Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate then mix in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples. Fold together until well mixed.

Pour the batter into the prepared pan and bake at 350 degrees F about 40 minutes or until the cake tests clean with a knife or toothpick. Cool completely before frosting.

Sugar Cookies!

Sugar Cookie Snob's recipe

1 C real butter (no substitutions!)
1 C sugar
1 egg
1 1/2 t almond extract (you could use vanilla instead)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes.
Add in eggs and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt and whisk to combine.
Slowly add the flour mixture to the butter mixture and mix until completely combined.
Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours.
If you want your cookies to hold their shape well, the dough needs to be chilled properly.
A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge.
It will chill super fast and be ready to go in no time.
When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
Bake at 350 for 8-12 minutes.
The baking time really depends on how you like them.
If you like them really soft under-bake them.
In my oven, about 8 minutes does it.
However if you're making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they're super soft.
About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you'll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you'll get a buttery, crispy cookie that will just melt in your mouth.
Any way you do it, they'll taste good.
Remove onto cooling racks when you're done and let cool completely.
I honestly think these even taste better the second day.

Glacé Icing

1lb powdered sugar (about 3 3/4 C)
1/4 C + 2T C whole milk (low-fat actually works, but use whole if you can)
1/4 C + 2T light Corn Syrup
1 t extract (I use almond because I use almond in my sugar cookies)
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It's smooth and thin, like in the picture below. It easily runs off the whisk in a pretty thin drizzle.To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick you just add more milk and if it's to thin, you add more powdered sugar. I add it in small amounts until it's a good consistency. For me, it's when it gets to a point where it's relatively hard to whisk it by hand. When I pick up the whisk, it still runs off, but in a very slow, thick stream now, like this:
Take your glazing icing and separate it into bowls if you want to color it. I decided to do red (more pink, but I love it!), green, and blue. And I left my piping icing white. Use gel food coloring (you can find it at craft or cooking stores) for more intense colors.
There are a few ways to use icing like this. One way is to just glaze the cookie and leave it like that. I'm going to glaze it and then pipe a decoration on top. So the first step is to glaze. Take a small spoon and drop a spoonful of glaze onto a cookie. (Do one at a time, I'm just doing 3 for picture-taking-fun)
Then take a small spoon (baby spoons work great) and gently spread it out to the edges of the cookie. If you want the cookie completely covered, you could just hold it by the bottom and dip it in, then place it over a rack to let the excess drip off.
You need to wait for the icing to set before you pipe on top of it. It doesn't have to be completely dry, but just set on top. An hour or two will probably be enough, but it depends on humidity and everything, so just barely touch the top and don't smash the glaze because it will probably still be soft underneath. If it's dry to the touch you can go ahead and decorate.
With your piping icing (the thicker stuff) in a pastry bag (I just used a plain, round tip), just draw on your design. I started doing little snowflakes and pretty much fell in love with them. These little cuties are about an inch and a half in diameter. How adorable are they?? I just get happy every time I look at this picture.
The next method is to do do the piping first, and then fill in with the glaze. So for these shapes below, I just took my pastry bag and piped the white icing around the edges.
Great Tip: when you do dots, or when you start or finish a line, you may get a little peak of icing. If you try to smash it down, it will stick to your fingers and then you'll make a big mess and maybe say a naughty word. Just get your finger wet and gently press down. It won't stick and all of your problems will be solved.
You can fill them soon after outlining. The piping will act as a dam and hold the glaze in. So just drop a spoonful of glaze in the middle of the cookie and with a small spoon, or clean paint brush, or toothpick for small spaces, gently spread the icing out until it fills the cookie in.
While the glaze is wet, it's kind of like paint. You can have fun combining different colors and swirling around for cool patterns. In these ones I just used a toothpick to make designs.
The last method is to outline the cookies with piping, then fill them with glaze, and then pipe again on top. You could then color different piping bags and decorate cookies like snowmen, santas etc. I think monograms are really cute too, especially for things like baby and wedding showers. Here's some letters I did. Oooh, or how about an ABC theme for a toddler's birthday party? That would be cute too.
If you're going to do this method, it may seem like a lot of steps. To break it up, you could bake your cookies one night and put them in an air-tight container. Then the next day glaze them and the next day give them away. Or if you ice them in the morning, they might be dry enough to stack and pack that night. I tested my cookies, and on the third day they were still soft and super yummy.
*I'm editing this post after making my Valentines Cookies. I discovered that it worked great to bake the cookies ahead of time and as soon as they're cooled, put them in the freezer. They can stay frozen for several weeks (maybe even months? I don't know, they don't last that long at my house!) Then when ready to decorate, take them out of the freezer and you don't even need to let them thaw, just start decorating. I think the cold helps the icing dry faster. Do it in the morning and they may be dry enough for you to package later the same day- this way the cookies are super fresh.
(Pics can be seen at : http://www.ourbestbites.com/2008/12/tutorial-glace-icing-and-cookie.html)

Other recipes available at http://community.babycenter.com/post/a14493145?scid=ddigest_body_20090903 if these don't turn out.

BBQ Lentils

1 cup lentils
2.5 cup water
1 t salt
1/4 cup BBQ sauce
1 t brown sugar/honey
1 cup rice

1. Bring lentils, water and salt to a boil. Then simmer 20 minutes. Once cooked, drain off excess water. Mix in 1/4 cup barbeque sauce, 1 t brown sugar/honey, and 1 clove garlic.
2. Cook 1 cup rice with 2 1/2 cups water. Bring water to boil, add rice and bring back to boil. Let simmer 20 minutes.

Homemade HH

1 lb. ground beef
1 onion, chopped
2 garlic cloves, crushed
Pepper
3 Tbsp margarine or butter
3 Tbsp flour
3 cups milk
1 cup water
2 cups elbow or shell pasta noodles
Salt and pepper, to taste

1. In large skillet, brown ground beef with chopped onion and crushed garlic cloves. Season with pepper. Once fully cooked, drain and rinse ground beef. Do not return beef to the skillet. Yet.
2. In same skillet, add margarine or butter. Once melted, whisk in flour to form a paste. Quickly whisk in milk until no clumps remain. Cook for 3-4 minutes over medium heat, until sauce starts to bubble and thicken.
3. Once sauce starts to thicken, add 1 cup of water and 2 cups of pasta shells. Stir through. Add 1 lb. of meat and mix together. Cover and cook over medium heat for 12-15 minutes, or until pasta shells have cooked through. Stir often. Season with salt and pepper to taste.
4. Remove from heat. Sauce will thicken slightly after removing from heat.

Cheesy Cauliflower

For family reunion:

1 cauliflower head, broken into small pieces (I'm going to try frozen cauliflower)
2 cups cottage cheese
3 T flour
1/2 t salt and pepper
1 cup shredded cheese

1. Cook cauliflower in steamer or microwave.
2. In bowl, mix flour, cottage cheese, S/P. Add cooked cauliflower and mix together.
3. Place mixture in 8×8 baking dish. Sprinkle cheese over top.
4. Bake 20 minutes at 350, until cheese turns golden brown.

Fruit and Veggie Muffins

1 cup flour
3 T canola oil **
1/3 cup sugar
2 eggs
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup mashed or grated fruit or veggie ***See ideas below!
1/2 cup chopped nuts (optional)

1. Preheat oven to 350*.
2. In bowl, combine eggs, oil, sugar and mashed fruit or veggie. Whisk. Mix well.
3. Add flour, baking soda, baking powder and cinnamon. Mix until it forms into batter. I use my hand mixer beaters. Add nuts if you like.
4. Pour into muffin cups like this.
5. Mini muffins: Bake 8-10 minutes. Regular muffins: Bake 15-2o minutes. Tops will turn golden. 6. Cool on cooling rack and then serve to hungry little people!

**Oil: If I double the recipe, then I will use 3 Tbsp applesauce and 3 Tbsp canola oil instead of 6 Tbsp canola oil.
***Fruits and Veggies: 1 cup mashed banana, 1 cup grated apple, 1 cup squash and 1 cup grated apple (double the recipe), 1 cup grated carrots (add 1/2 cup raisins if you like), 1 cup peeled and grated zucchini, 1 cup blueberries, 1 cup bananas and 1 cup strawberries (double the recipe)…or 1 cup of any other veggie you like…just mash or grate them up!
Note: These freeze beautifully! Thaw in just 10 seconds in the microwave, or in a few minutes on the counter.

Pudding Frosting!!!

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding, any flavor
1 cup cold milk
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Beat pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP.
SPREAD onto cupcakes immediately or store frosting covered in refrigerator up to 24 hours.

Chicken Parmigiana my way

6 Breaded chicken pieces from bag in freezer, thawed
1/2 cup Oil
32 oz spaghetti sauce
2 Tablespoons Butter (or margarine)
1/2 cup Parmesan cheese
8 ounces Mozzarella cheese, sliced or shredded

Heat oil in skillet until hot, quickly brown chicken on both sides, remove to shallow baking dishes. Simmer spaghetti sauce in same skillet for 10 minutes until thickened. Stir in butter. Pour over chicken, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.
I like to serve this meal over cooked spaghetti noodles.

Hammy Cheese

1lb. Smoked Ham (find these by the bacon), dice
2 lb. pasta (shells & rotini are a few faves)
16 oz. Shredded Cheese, we like Jack & Cheddar
1/4 cup milk
Salt
Pepper
Season-All (or Old Bay seasoning if you are from the Mid-Atlantic/East Coast)
2-4 TBsp. butter
1/4 cup (homemade) bread crumbs

Preheat oven to 350 degrees. Cook pasta until just tender. Drain. Dice ham, add to pasta & mix in large bowl. Butter the bottom of baking dish. Mix cheese & milk in a bowl, pour over pasta & ham. Mix in salt & pepper to taste. Place mixture into buttered baking dish. Sprinkle with season-all (or old bay), then bread crumbs & finally a pat or 2 of the butter.Bake at 350 degrees for about 30-40 minutes depending on your oven. This makes enough for 2 dinners for 4 people.

Ham & Hashbrown Bake

1 lg. bag frozen hashbrowns (approx 2 lbs)
2 cans cream of mushroom soup
2 ½ cups grated cheddar cheese, divided
1 8-oz carton of sour cream
2 cups diced ham

Mix all ingredients together, reserving 1 cup of cheese to the side. Pour into greased 13x9 inch casserole dish; cover with remaining cheese. Bake at 350 for 90 minutes.

Pizza-Stuffed Meatloaf

1 1/2 lbs. ground meat (beef, turkey, or a combination of the two)
1 1/2 c. quick oats or breadcrumbs
1 egg
1 c. pizza sauce
2 t. each salt, Italian seasoning and garlic powder
2 t. Extra-virgin olive oil
1/2 green pepper, diced
1/2 onion, diced
1/2 lb. mushrooms, sliced
12 - 15 slices pepperoni
1 c. shredded mozzarella cheese

1. Combine the ground meat, oats or breadcrumbs, egg, pizza sauce and seasonings.
2. In a small skillet, heat the olive oil over medium heat. Add the green pepper, onion and mushrooms. Cook until mushrooms are brown, about 5 minutes.
3. Press half of the meatloaf into the bottom of a loaf pan.
4. Spread the cooked veggies on top of that. (If you don't like this combination of veggies, you can use any of your other favorite pizza toppings.)
5. Layer the pepperoni on top of the veggies.
6. Add 1/2 c. mozzarella on top of the pepperoni.
7. Press the remaining 1/2 of the meatloaf mixture into the pan.
8. Sprinkle with the remaining mozzarella cheese. Cover with aluminum foil. (At this point, you can put the meatloaf in the refrigerator until an hour before dinner or just bake and eat.)
9. Bake, covered, at 350 degrees for 1 hour, or until meat is fully cooked.
10. Let meatloaf rest at least 5 minutes before cutting.

Artichoke Chicken

(If you like artichoke dip, you'll like this according to the posters on BBC)
1 (14-oz) can water packed artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1/2 tsp garlic powder (or use fresh minced garlic)
4 skinless, boneless chicken breast halves (sliced in half to create 8 thin pieces)

Preheat oven to 375 degrees F.
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic powder.
Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Notes: Results would probably be best with regular mayonnaise, but reduced fat works well also. Fat-free is not recommended. Bake on an upper rack so the topping will become browned. Also, season fillets with salt and pepper, as well as added pepper to the mixture. Add a can of mushrooms. Lightly sprinkle the top with mozzarella cheese, which think improved the dish! Make sure you squeeze out the moisture from the artichokes using paper towels, or a kitchen towel.

Stuffed Zucchini

6 medium zucchini, cut in half lengthwise
1/2 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup minced green pepper
2 tsp oregano
1 tbs vegetable oil
1 (10-3/4 oz) can condensed tomatoe soup, divided
1 cup grated Parmesan cheese, divided

-wash zucchini, remove pulp from halves, leaving a 1/4 inch shell, chop pulp and set aside
-cook ground beef, onion, garlic, green pepper, and oregano in hot oil until meat is browned and veggies are tender.
-stir in zucchini pulp, 1/4 cup tomato soup and 1/2 cup grated Parmesan.
-fill zucchini halves with mixture
-place shells in a large baking dish, spoon remaining soup over zucchini.
-sprinkle with remaining cheese
-cover and bake @ 375 for 30 minutes, uncover and bake 5 min more

Cheesy Ziti

1 lb Ziti noodles
(1/2 lb ground Italian sausage)
1 Tbsp butter or olive oil
1 Tbsp flour
1-2 cups of milk
1 tsp Italian seasonings
Salt/Pepper
1/4 cup grated parmesan cheese
1 cup of shredded cheddar cheese

1. Cook ziti noodles according to package instructions. Drain and place in 9×13 baking pan.
2. In skillet, make a homemade white sauce using butter or olive oil, flour and milk. Add Italian seasonings, salt and pepper and parmesan cheese to the white sauce. Let cook until desired consistency.
(2.5 If you wish to add Italian sausage to this recipe, simply brown the ground sausage and drain off any liquids. Add the browned sausage in with the pasta in the baking dish.)
3. Pour homemade white sauce of the ziti noodles in the baking dish. Stir sauce through the noodles (and sausage). Sprinkle with cheddar cheese. Bake at 350 for 20 minutes, allowing cheese time to melt!

Pizza Wraps

6 Tortillas
1/2 jar pizza sauce or spaghetti sauce
Pepperoni
Mushrooms
1/2 Green Pepper, thinly sliced
2 cups shredded cheese

1. Preheat oven 350. Lay tortillas flat. Spread on pizza sauce. Layer 1-2 rows of pepperoni and sliced green peppers. Sprinkle with cheese, leaving room to roll.
2. Roll up tortillas and place snugly into 8×8 dish. Cook about 10 minutes so cheese melts.

Modify ingredients based on what everyone wants.

Vanilla Muffins

Makes 12 muffins

2 cups flour (half whole wheat and half regular works well)
1 TB baking powder
1/2 tsp salt
1 cup sugar
4 TB melted butter
1 cup skim milk
1 egg, slightly beaten (or egg substitute equivalent)
1 TB vanilla extract

Preheat oven to bake at 350ºF.
Line 12 muffin tins with paper liners, or grease them, then set aside.
Blend all dry ingredients in medium mixing bowl.
Blend milk, egg and vanilla in small bowl.
Add milk mixture to medium mixing bowl, combining ingredients just until nolonger dry.
Add melted butter and blend well.
Spoon batter into muffin tins, and bake 18-20 minutes, or until tops begin to brown.
Check muffins after 15 minutes.

BBQ - cuz it's summertime!!!

Barbeque Rub

2 cups sugar (I use superfine)
1/4 cup paprika
2 t chili powder
1/2 t cayenne pepper
1/2 cup salt
2 t black pepper
1 t garlic powder

Combine all ingredients and use as a rub for any barbeque meat. Yields about 3 cups.

A Copycat Cookbook!

http://copycat.cdkitchen.com/

Summer yummer!

Squash Casserole

6 cups fresh squash or zuchini (from the garden is the BEST!)
vegetable oil
1 large onion, chopped
4 tbs butter
1/2 cup sour cream
salt and pepper to taste
1 cup shredded sharp cheddar
1 cup crushed Ritz crackers

Saute the squash and zuchini in the vegetable oil until soft (about 15-20 minutes) then place in a collander and squeeze out excess moisture.
Saute the onion in butter for about 5 minutes, or until softened.
Mix all the ingredients except crackers and place in a baking dish.
Sprinkle crushed crackers on top-bake at 350 for 25-30 minutes.

http://community.babycenter.com/post/a9144805/ideas_for_wic_foods?cpg=1

Cheesy Penne

Cheesy Mostaccioli
16 oz Mostaccioli (or Penne), uncooked
1 C green bell pepper, coarsely chopped
1 C onion, coarsely chopped
1 1/2 lbs hamburger
1 1/2 tsp Italian seasoning
3/4 tsp ground black pepper
28 oz spaghetti sauce
10 3/4 oz Condensed Cheddar Cheese soup
8 oz shredded Mozzarella Cheese, divided

Preheat oven to 350*.
Cook noodles according to directions on package, drain.
Coarsely chop bell pepper and onion.
Cook hamburger, bell pepper and onion over medium heat 10-12 minutes or until beef is no longer pink; drain.
Stir in seasoning.
Add sauce and soup; mix well.
Combine noodles, meat sauce and 1 1/2 C cheese in a LARGE baking dish.
Bake 35 minutes.
Sprinkle remaining cheese over top of casserole and bake 10 more minutes.Serves 12

Crockpot Cowboy Casserole

1 onion chopped
1 ½ lbs. Lean hamburger meat
3 large potatoes
1 can kidney beans
1 can 98% fat free tomato soup
salt
pepper
garlic

Brown meat and put aside.
Put chopped onions in the bottom of the crockpot, layer with browned hamburger meat, sliced potatoes, kidney beans.
Spread tomato soup over all.
Season as desired.
Cook on low 7-9 hours.
Stir, Serve and Enjoy.

Crockpot Sour Cream Salsa Chicken

4 skinless, boneless chicken breast halves
1 pkg. taco seasoning mix
1 cup salsa
2 Tbsp. cornstarch
1/4 cup light sour cream

Directions: Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle chicken breasts with taco seasoning. Top with salsa. Cook on low for 6-hours.

When ready to serve, remove the chicken from the pot. Then place 2 Tbsp. cornstarch in a small amount of water. Stir well and then stir the mixture into the salsa sauce in the crockpot. Stir in ¼ cup of sour cream. Mix well and place the chicken back in the crockpot.

Notes: The chicken can be completely frozen and thrown in the crockpot. It will come out perfect.

I don’t add the sour cream till 10-20mins before I serve it, I usually take the chicken out, shred it, then put the corn starch mixture in and then add the chicken and let it cook a little longer before adding the sour cream.

Mexican Smores

tortillas
chocolate chips
mini marshmallows
cinnamon sugar
olive oil

This is basically a dessert quesadilla. Heat a griddle or large skillet. Brush tortilla with olive oil on each side and sprinkle chocolate chips and mini marshmallows, leaving about 3/4 inch around the edge of the tortilla. Top with another tortilla brushed with olive oil and cook on the griddle until the tortilla is golden brown on each side and chocolate is melted. Remove quesadilla from griddle and sprinkle with cinnamon sugar on both sides, cut into wedges and serve.

Homemade Play Dough

Play Dough

Stir together in a pan:
2 cups all purpose flour
1 cup salt
4 tsp. cream of tarter

Add all at once to dry ingredients:
4 tsp. oil
2 cups water
Food coloring (optional)

Cook, stirring constantly with a wooden spoon, over medium heat until mixture forms a ball. It will be very lumpy. Remove from heat and knead until smooth. Allow to cool, then store in a ziplock bag.

Skillet Bread for Soup

Easy Skillet Bread (for soup)
2 cups flour
1 TBSP baking powder
1 tsp. salt
1 1/2 cups milk
2-4 TBSP butter

Preheat oven to 400 F with skillet in oven. Mix together dry ingredients, then add milk until it looks like thick pancake mix (about 1 1/2 cups). Add butter to hot skillet and return to oven until butter bubbles. Pour dough into skillet and bake 15-20 minutes or until top is brown. Serve with soup by breaking off individual pieces.

Variations: Add cheese, bacon, taco seasoning, cornmeal or onions to dough.

Funnest recipe I have EVER seen!

Rainbow Cupcakes

1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
red, yellow, green and blue food colorings

Preheat oven to 350F. Grease 10 cups from a 12 cup muffin tin (or line with paper cups).In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx 6 tbsp or so for each).Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.Starting with the blue batter, add a small spoonful to each of the 10 grease muffin cups (just over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own.Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.Cool cupcakes on a wire rack before frosting.

Makes 10

Quick Buttercream Frosting
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 3 cups confectioners’ sugar
In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioners sugar until frosting reaches a thick, spreadable consistency. You will probably use 2 1/2-3 cups.Pipe or spread frosting onto cooled cupcakes.

Consider these for G's 1st bday party!!

Rolls to try

Perfectly Easy Dinner Rolls

1 cup warm water (105F to 115F)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4–4 1/2 cups unbleached all-purpose flour
additional melted butter (optional)

Makes 2 dozen rolls Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days. Grease a 13x9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat oven to 375F. Bake until rolls are golden brown, 15–20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve. * I like to add garlic powder to the butter, then brush on rolls* dough can be frozen

Quick easy bread to try

Butter Dips
Michelle (MMmom)

1/3 cup butter
2 1/4 cups sifted flour
1 Tablespoon sugar
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt1 cup milk
*see variations at end for additional ingredients

Heat oven to 400. Melt butter in oven in oblong pan, 13 x 9. Remove pan when butter is melted. Sift together flour, sugar, baking powder, salt, add milk. Stir slowly with fork until dough just clings together. Turn onto well-floured board. Roll over to coat with flour. Knead lightly about 10 times. Roll out 1/2 inch thick into rectangle, 12 x 8 inches. With floured knife or pizza cutter, cut dough in half lengthwise, then cut crosswise into 16 strips. Pick up cut strips in both hands and dip each strip in melted butter. Next, lay them close together in the same pan in which butter is melted. Bake 15 to 20 minutes until golden brown. Serve hot.

Makes 32 sticks.

Variations: (1) Add 1/2 cup grated sharp cheese to dry ingredients.
(2) Add 1 clove finely minced garlic to butter before melting.
(3) Sprinkle paprika, celery seed or garlic salt over butter dips before baking.
(4) Add 1/2 cup minced chives or parsley to flour mixture.

From recipesformoms.com

Taco Quiche
Serves: 4
1 lb. ground beef
1/4 c. chopped onion
1/4 c. chopped green pepper
1 envelope taco seasoning
1 c. (4 oz.) shredded cheddar cheese
1/2 c. biscuit mix (Bisquick or the like)
2 eggs, beaten
1 c. milk

In a large skillet, cook the beef, onion, pepper and taco seasoning over medium heat until meat is no longer pink; drain. Spread into a 9-inch greased pie plate. Sprinkle with cheese. In a bowl, combine the biscuit mix, eggs and milk; mix well. Pour over the cheese. Bake at 400 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.

Cheesy Bowtie Bake
Serves: 4-6
1/2 lb. ground beef
1 garlic clove, minced
1 jar (26 oz.) spaghetti sauce
8 ounces bow tie pasta, cooked
1 pkg. (8 oz.) shredded mozzarella cheese
1 c. cottage cheese
1 c. (4 oz.) shredded Italian cheese blend

Brown ground beef in a saucepan with garlic; drain. Stir sauce into meat; simmer for 5 minutes. Add bow ties, mozzarella and cottage cheese; stir together and place in a greased 2-quart casserole dish. Sprinkle with Italian cheese. Cover and bake at 350 degrees for 30 minutes; remove cover for last 5 minutes.

Cinnamon Breakfast Cake
Serves: 4
Cake:
1 1/4 c. flour
1/4 c. sugar
1 T. baking powder
1/4 t. cinnamon
1/4 c. butter, softened
2/3 c. milk
1 egg
Topping:
4 T. flour
6 T. sugar
3 T. butter, softened
1 T. cinnamon

Mix together flour, sugar, baking powder and cinnamon; cut in butter. Add milk and egg; mix only until ingredients are moistened. Pour into greased 8-inch square dish. Combine flour, sugar, butter and cinnamon until crumbly; sprinkle over batter. Bake at 400 degrees for 25 minutes.

Sweet Potato Bake
Serves: 8-10
3 fresh sweet potatoes, peeled and cut into chunks
1/4 c. (1/2 stick) butter, melted
2 t. pumpkin pie spice
2 T. brown sugar
3 c. mini marshmallows

Boil potatoes until soft, about 20 minutes; drain. Mash potatoes, butter, spice and brown sugar in a large bowl until blended. Spoon into greased 2-quart casserole dish; top with marshmallows. Bake at 350 degrees for 15 -20 minutes or until potato mixture is heated through and marshmallows are lightly browned.

Tips: This a a great side dish for any meal especially around the holidays. To make the prep easier, I peeled, cut and boiled the sweet potatoes the day before. Then I just had to mash, mix and bake the day of.

There's way more of these kinds of recipes. They really ARE made for me! I should sort through them and start trying 1 or 2 new recipes a week.

Recipes I need to write into my cookbook

Cheesy hashbrown potatoes:

1 32 oz bag frozen hashbrowns, thawed (either the cubes or the shreds)
16 oz sour cream
3/4 c butter
1 1/2 c cheddar cheese

350* oven. Melt butter. Combine all ingredients in bown. Spoon into a 9x13" dish. Bake for 40-45 minutes (60+ for cubes). Place under broiler until golden brown on top.

Crockpot meatloaf:

2 lb lean ground beef
1/2 c bread crumbs
2 eggs
1 tsp oregano
1 tsp thyme
1 Tbsp worchestershire sauce
up to 1/4 c milk or water
1 pkg brown gravy mix (1 cup worth of gravy when mixed)

Mush all together. Pat into shape of crockpot w/ 1 inch of space between meat and sides of crockpot. Now combine:
1 pkg brown gravy mix
1 c water
1/2 tsp thyme
1/2 tsp oregano
1 Tbsp woozy

Top meatloaf. Cook 8 hours on low or4 hours on high. Serve. (I want to try using the left over liquid as gravy for mashed potatoes. Just add some cornstarch mixed with cold water to it.)

Baked Taco "Sandwich"

1 lb hamburger
1 pkg taco seasoning
2 c biscuit mix
2/3 c water
3/4 c cheddar cheese

Brown hamburger. Cook with taco seasoning according to directions on package. Preheat oven to 450*. Grease 9x9x2 pan. Mix biscuit mix & water until soft dough forms; spread in pan (sticky). Cover with beef. Bake uncovered 25-30 min or until edges are brown and toothpick in center comes out clean. Remove from oven and immediately top with cheese. Let stand until cheese is melted. Serve with toppings, like shredded lettuce, sour cream, salsa/diced tomatoes.