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.