SUMMER TIME CANNING

I'm doing a canning section In hopes that I will learn some more canning tips and recipes. That means (if you can)that I would love for you to share some of the things you can in the summer! I will also can a few things this summer and try to share them with you or just post recipes of stuff I've canned in the past. I can mostly give Thanks to my hubby for this section, he is the one that does the canning, I just help and do what he tells me to! I did do the pickles though, with my mom...

RASPBERRY JALAPENO JAM

This has been a very popular canning jam this year. Everyone I have let sample this, has gotten the recipe and made it. It's pretty quick to do and Delicious!

1-2 C fresh or frozen raspberries, 1/2 C finely chopped red or green pepper, 1/4 C finely Chopped jalapeno, 3/4 C vinegar, 3 C sugar, 1pkg liquid pectin.

In a Lg pot. Smash and stir raspberries, peppers, vinegar and sugar together. Cook and stir frequently until jam starts to boil. Boil for 3 min. Take off heat. Let stand for 5 min, then stir in Liquid pectin. Poor into 1/2 pint jelly jars. Hot bathe for 10 min. Raspberries and peppers all depend on how much heat you like. Take out jalapeno seeds for mild and leave a few seeds for little kick. I prefer more mild and it will still have a little kick without the seeds.
Serve over cream cheese w/ crackers (wheat thins and ritz are really good) I might make more of this around the holidays and give as gifts.

RASPBERRY JAM
5 Crushed raspberries, 7 C sugar, jelly jars
Using a potato masher to mash berries. Stir in Fruit Pectin. You can add 1/2 t butter to reduce foaming. Bring to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add Sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil 1 min, stir constantly. remove from heat. Put in hot jars. leave 1/4 in headspace. Clean rims with damp cloth. Add lids and rims. Hot bathe for 10min.

RASPBERRY SYRUP
I found a recipe that is so simple that I might try doing more next year. It's equal part raspberries and sugar. I blended the raspberries in a blender first and then measured it that way. You just cook until it boils for 3 min. put in jars and hot bathe for 15 min. Serve over hot pancakes or waffles.

GARLIC PICKLES OR GREEN BEANS
I have to Thank my friend Angela J. for this and hopefully she won't mind that I shared! These are the best pickles I've tasted in a long time. Even my kids down these. I had to have store pickles the other day and about gaged. It's just not the same

Brine: 1 gal water, 1 qt vinegar, 1C salt. Bring to a boil
Fill Clean bottling jars with sprigs of dill (fresh is the best) and plenty of garlic cloves (6-7 in each jar). Then fill with cucumbers. Fill with boiling brine. leaving 1/2 inch space at top. Clean tops of jar and top with hot lids and secure with rings. Hot bath in full rolling boil water for 5 min. Let seal and then store for a few months to letthe pickles get the yummy garlic flavor.

You can also do Green beans with this same recipe.

MY HELPFUL COOKING TIPS

Okay this section is just going to be little helpful cooking tips that I use. Who doesn't like helpful tips right!!!

THE BEST OF TIPS:
Cook books, Food Magazines and Word of mouth is the best way to get a good recipe. I Love the Gooseberry Patch cookbooks, Food and Family magazine, Paula Deen cookbooks and magazines, Taste of Homes recipes, Ward cook books and my Big Sister! There is many more, but I don't have all night. I am a collector of cookbooks and recipes, I should really organize them more often.
Another great tip is to check out cookbooks from the library and then copy the ones you want to try. I've been doing that and it saves me on having to spend a lot of money for new recipes. So don't be afraid to try new things, because usually they will be things you and your family will LOVE!!!!

COOKING BACON
I'm going to be honest and say "WE LOVE BACON!!!!" I know it's not the best way to get protein, but it's so good, we don't resist it.. You can always do a few extra minutes of exercising, right!
Well I have a couple of good tips when cooking bacon. 1ST: No matter how you choose to cook your bacon, RUN EACH SLICE UNDER COLD WATER FIRST. This was the best tip I ever got, because it keeps the bacon from shrinking to little bitty pieces. If you do this, your bacon will not loose it's size and it will be perfect with whatever you're doing with it.
2nd: Cook your bacon in the oven. I like this tip as well because it helps my house not smell overly run by bacon. It still smells a little, but it goes away faster. I line a cookie sheet with 2 layers of tin foil (saves on clean up) and place the bacon on it. I'll usually turn the oven to 375 or if I'm in a hurry 400. Cooking times will depend on how big and thick your bacon slices are. I usually start with 15 to 20 min, then just keep checking it until it is cooked the way I like it. Also when you take it out of the oven, tip the pan and drain as much grease a you can into a throw away container. (I have an old big diced tomato can that I keep under my sink and pull it out when I need to dump anything greasy) I also take the bacon off the pan and place on paper towels. I love bacon, but I hate to feel like I'm just eating grease. We usually cut are bacon in 1/2, because you get more slices out of it, but with the cold water trick, it makes the bacon a pefect size.
I've never tried the cold water trick when cooking it on the stove, it might make the grease splatter more. SO Oven or microwave is probably the best. In microwave I line a plate with paper towels and also place a paper towel on top. It soaks up the grease and it doesn't splatter in the microwave. I still try to get as much of the grease out as I can by dabbing with extra paper towels.


THE PERFECT BACON

NEVER GO WRONG CASSEROLE'S

I hate to say, I Love casseroles's, but I do! Besides crock pot meals, casserole's are one of those things that you can put together a head of time and then leave in the fridge until it's time to bake. It is also fun to mix a bunch of ingredients together and see what you come out with. If I pick the right ingredients my kids will actually eat them....

STUFF ZUCCHINI CASSEROLE
This is one to do in the summer when you are over run with zucchni's and yellow squash. My oldest hates squash, but he actually ate this, so you might have a chance with picky eaters...


WHAT YOU NEED: 2-4 Zucchini or yellow squash. (Depends on how big the casserole dish is) 1 garlic clove (minced), 1 lb sausage, 1 C bread crumbs, 1 C grated parmesan cheese, 1 can or jar spaghetti sauce, mozzerrella cheese (shredded)

Heat oven 350'
cut zucchini into chunks. Put in the bottom of a casserole dish. Brown garlic & sausage together (drain grease). Mix together bread crumbs & parmesan. Add to sausage and mix well. crumble or sprinkle sausage mixture over zucchini. Pour spaghetti sauce over sausage & zucchini. Bake for 30 min. Take out and sprinkle mozzerella cheese over the top. ut bake in for 5 more min or until chese is melted.


CHICKEN & STUFFiNG CASSEROLE

WHAT YOU NEED: 6-8 chicken breasts, 1 c cream of chicken soup, 2 C herb seasoned stuffing ( I just used chicken stuffing), 2 C cheddar cheese (shredded),
1/2 C water

Heat oven 350
Arrange chicken in the bottom of a greased casserole dish. Cover with soup, then stuffing, followed by the cheese and water. Cover with foil. Bake for 45 min. Uncover the last 10 min
Yes my picky 8 year old ate this one to!


ANOTHER CHICKEN & STUFFING CASSEROLE

WHAT YOU NEED: 3 C chicken, cut into chunks, dash of salt, 1/4 C butter,
1 C chopped celery, 1 C chopped onion, 1 C chredded carrots, 1 C cream of chicken,
1 C sour cream, 1 pkg stove top stuffing (chicken)

Heat oven 350
Boil chicken with salt. drain. Combine and saute' butter, celery and onion. When almost done, add carrots. Mix soup with sour cream. Add cooked chicken and vegetables. Heat through. Prepare stuffing mix according to package. spread chicken mixture into a 13x9 casserole dish. Top with stuffing. Bake until heated through (about 20 min or so)

SAY "THANK YOU" WITH A LITTLE YUM!!!

I don't have too many of these, but hopefully I can slowly find some more and post them. My sister lead me to a fun website that had these recipes and they have been a Hit every time I have made them. The best part is that you can get creative and that is always fun! Go to www.bakerella.com for more fun ideas.


MINT OREO TRUFFLES

. I'll be honest, these are to die for! If you love oreos, these are a must try.

WHAT YOU NEED: 1 pkg mint oreos or oreos (I love mint), 1 8oz pkg cream cheese, softened, white Almond bark or dipping chocolate. Food processor

Reserve 7 cookies if you want to use them for decor on top, if you don't care about that, then dump pkg of oreos in a food processor and add cream cheese. mix until well mixed. Roll into balls and dip in white chocolate bark or milk chocolate bark, place on waxed paper until set. Store in refrigerater
Hint If you don't have a food processor, then put in zip-loc baggy and crush until really fine, and stir in cream cheese. A hand mixer might work as well (Not sure)


CAKE BALLS OR POPS

This is carrot cake flavor, it was so good
I did these as Thank You's at my sister-in-laws baby shower. I even found a little poem to hook onto them. I also made some on a platter to eat. You can make these into pops or balls. If you do pops you need the white sucker sticks.

What you need: 1 Box of your Favorite Cake mix, 1 Can cream cheese frosting, 1 pkg white or dark chocolate Almond bark or good melting chocolate. Bark works the best.

Make cake according to pkg directions and cool. crumble into a lg mixing bowl. Add the cream cheese frosting(Hint: You can get away with using just a 1/2 can of the frosting, especially if you are doing 2 cakes.) and mix with hands until blended together. Roll mixture into 1/4 size balls and lay on a cookie sheet. Chill in freezer for several hours. Melt chocolate or Almond bark in microwave or I use a double broiler. (Hint: Leave cake balls in freezer until chocolate is melted or close to being done. They are easier to work with if they are still frozen). Roll balls in chocolate, tap off extra, lay on wax paper until set.

Another hint: Melt a little chocolate at a time, so it doesn't cool and thicken. Also the balls are fast, but rolling in the chocolate takes a little time, So plan for that.

COOKIES, CAKES, AND JUST PLAIN YUM

Deserts have always been my specialty. That is usually what I'm asked to bring or it's the one I choose to bring. This will be the section with the most recipes when I get them all uploaded. I will only post all my FAV, which is mostly everything that involves Sugar and other things I shouldn't eat.

ALL STAR APPLE PIE

I didn't get to try this one, but I made it for the ladies I visit teach, so hopefully it turned out okay! My dad did like it as well so I think it was worth trying.
WHat you need: 1 Can apple pie filling, 1 T lemon juice, 1/4 t ground cinnamon, 1 baked pie shell, 1/4 c flour, 1/4 c brown sugar, 2 T cold butter, 1/4 c chopped pecans or walnuts, 1/4 c quick-cooking oats, 2 T flaked coconut.

Combine pie filling, lemon juice and cinnamon. (I didn't do the lemon juice or cinnamon because I have homemade apple pie filling that already has it in it). Spoon into pastry shell. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in nuts, oats an coconut; sprinkle over pie filling. bake at 400 for 12-15 min. You can cover edges with foil to help edges from getting over done. cool and seve with ice-cream or whip topping.

WALNUT-CRUNCH PUMPKIN PIE

Oh Man, this is my New favorite Pumpkin pie! More fattening the better, right!

What you need: 2 eggs, 1 can (15oz) canned pumpkin, 1 Can evaporated milk, 3/4 c brown sugar, 2 t vanilla extract, 1-1/2 t ground cinnamon, 1/2 t salt, 1/2 t ground ginger, 1/2 t ground nutmeg, 1 unbaked pie shell.
Topping: 1 C chopped walnuts, 3/4 C brown sugar, 1/4 C butter, melted.

Beat eggs. Beat in pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger, nutmeg. Pour into pastry shell. Cover edges loosely with foil. Bake 425 for 15 min. reduce heat to 350. remove foil bake 35-40 min. or until kinfe comes out clean. cool for 2 hours. Then mix togethehr topping mixture. Sprinkle over pie. cover edges with foil and broil 3-4 in from heat for 2 min or until golden brown. I ended up having to cook the pie for a lot longer, but just keep checking until it's done.

PAULA'S PEANUT BUTTER TOFFEE BARS

I just have to say, YUMMY! I think I liked these better than the normal PB Bars.

What you need: 2 c quick oats, 2 c flour, 1 c packed brown sugar, 1/2 c chopped roasted peanuts, 3/4 t baking soda, 1 1/4 c butter, softened, 1 8oz cream cheese, softened, 3/4 c crunchy peanut butter, 1/3 c sugar, 1 lg egg, 1 c toffee bits.

Preheat oven 350. Line 13x9 pan with foil, spray with cooking spray. I needed to make a lot, so I doubled the recipe and used a cookie sheet. In a lg bowl combine, oats, flour, brown sugar, peanuts, baking soda. Using a pastry blender, cut in butter until mixture is crumbly (I used a fork and my hands since a pastry blender is something I don't own). Press 1/2 of oat mixture down on pan. Bake 20min. In a bowl beat cream cheese, PButter, sugar, and eggs at medium speed with a mixture until combined. spread evenly over crust. sprinkle evenly with toffee bits and cover with rest of oat mixture. Bake 20-25 min or until golden brown. Let cool.

CARAMEL-PECAN BROWNIES

What You Need: 4 sq's Baker's unsweetened chocolate, 3/4 C butter, 2 C sugar,
4 eggs, 1 C flour, 1 pkg (14oz) kraft caramels, 1/3 C whipping cream, 2 C pecan halves divided
Heat oven 350. Line 13x9 pan with foil, with ends folded over sides. Grease foil. Microwave chocolate and butter in lg bowl on high 2 min. or until chocolate is completely melted. add sugar and eggs; mix well. Stir in flour until well blended. spread 1/2 the batter into prepared pan. Bake 25 min or until top is firm to touch.
Microwave caramels and ceam in medium microwave bowl on high 2 min. or until caramels are completely melted. Stir in 1 C nuts.
Spread caramel mix over brownie layer; cover with remaining brownie batter. Sprinkle with remaining nuts. Bake 30 min or until top is firm to the touch. cool in pan.Lift brownies from pan with foil handles. Cut into squares and enjoy!

PAULA'S CHOCOLATE CHIP ZUCCHINI BREAD
I've never made zucchini bread before, but it turned out pretty good.

WHAT YOU NEED: 3 C flour, 1/2 t baking powder, 1 t salt, 1/2 t ground cinamon,
1/2 t ground nutmeg, 1 t baking soda, 3 eggs, 2 C sugar, 1 C veg oil, 2 t vanilla extract, 2 C grated zucchini (skin on), 1 C chopped pecans, 1 C semisweet choco chips, 1 T orange zest.

Heat Oven 350
Sift together flour, baking powder, salt, spices, and baking soda in a bowl. In a seperate bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla zucchini, pecans,(I left out pecans just in case someone was allergic to nuts, but it is probably yummy with them) chocolate chips, orange zest. Stir in sifted ingredients. Pour into well greased loaf pans. Bake for 50 min, or until toothpick comes out clean. Let cool.


ZUCCHINI CAKE -FAVORITE SUMMER CAKE

WHAT YOU NEED: 1/2 C Veg oil, 1/2 C Melted Butter, 1 3/4 C Sugar, 2 eggs. Mix these together.
Then Add: 2 1/2 C Flour, 2 t cinnamon, 1 t salt, 1 t baking soda, 1 t baking powder, 3 T cocoa powder, 1/2 C Milk, 1 T vanilla, 2 C grated zucchini (skin on)
Pour into greased cake pan and then
Mix and sprinkle on top of cake 3/4 C chocolate chips, 3/4 C Brown Sugar, 3/4 C walnut. (You can leave walnuts out if allergic or don't like). Bake 340 for 40 min


OATMEAL CAKE (2nd fav cake)

This is a cake my Grandma use to make all the time, but I got this recipe from a old job, which I can't disclose.

WHAT YOU NEED: Cake- 1 1/2 C boiling water, 1 C oatmeal (Not quick), 1/2 C shortening, 1 C Brown sugar, 1 C sugar, 2 eggs, 1 1/2 C flour, 1 t cinnamon, 1/2 t nutmeg, 1 t baking soda, 1/2 t salt
Topping: 1/2 C margarine, 1 C brown sugar, 1/3 C evaporated milk, 1 C coconut, 1 C chopped walnut, 1 t vanilla
Pour boiling water over oats and let stand and cooled. Cream shortening with sugars and eggs until fluffy. Add oats to creamed mix. Combine dry ingredients. and blend into creamed mixture. Pour into a greased cake pan. Bake 350 for 30-35 min. or until done.
WHile cake is baking make topping and pour over hot cake. Melt Butter and add sugar. Blend. Add rest of ingredients and stir.


BROWNIE CANDY CUPS
Chocolate and PB, what is better than that

WHAT YOU NEED: 1 Pkg Duncan hines chocolate lovers double fudge brownie mix. 2 eggs, 1/3 C water, 1/4 C Veg oil, 30 mini reeses pb cups, 1 box aluminum foil mini cups for muffins
Heat oven 350
Place foil liners on baking sheet. Spray with cooking spray. Combine brownie mix, contents from fudge packet in mix, eggs, water, and oil. stir with spoon until well blnded (about 50 strokes). Fill each liner w/ 2 T of batter. Bake for 10 min and remove from oven. push 1 reeses in center of each cup until even with batter. Bake 5-7 min longer. Cool 5-10 min in pan, then move to cooling rack.


SUNNY LEMON BARS
This is one my hubby's favorite deserts, but I never dared make them until I found this recipe. It is so easy and yummy!


WHAT YOU NEED: 1-1/2 C plus 3 T flour, 2/3 C powdered sugar, 3/4 C Butter softened, 3 eggs, beaten, 1-1/2 C sugar, 1/4 C lemon juice. Garnish: powdered sugar
Combine: 1-1/2 cups flour, powdered sugar and butter. Mix well. Pat into a greased 13x9 baking pan. Bake 350 for 20 min. Whisk, remaining flour, eggs, sugar, lemon juice together until frothy; pour over hot crust. Bake until golden, about 20 min. Cool on wire rack. Dust with powdered sugar.


CHEESE CAKE
I also got this recipe from an old job. I of coarse can't say where, but it is my hubby's favorite, so I will share. This recipe makes a cookie sheet and a small pie plate, so it's good for feeding lots of people

What you need: 16 oz cream cheese (softened), 6 cups milk, 29oz of Jello cheese cake mix (Box over in baking section), Graham cracker crumbs, (some crust comes in the cheese cake box, but i always buy an extra box of them), Your favorite cheese cake topping. (we always do raspberry or strawberry)

Make graham cracker crust according to directions on pkg. In a kitchen aid mixer or lg bowl w/ a hand mixer. put cream cheese and 1 cup milk, mix, then slowly add 5 more cups of milk, mix until it's well mixed with cream cheese. (you don't want the cream cheese lumpy) Add the 29oz's of cheese cake powder mix. Mix until it is thick. Pour over crust and top with fav topping. Store in refrigerator!


BEST BANANA BREAD

What you need: 1 C sugar, 1/2 shortening (i use the sticks), 2 eggs, 3 banana's mashed, 2 c flour, 1 t baking soda, 1 t baking powder, 1/2 t salt, 1 t vanilla, 1/2 c water, 1/2 c chopped nuts.

Heat oven 350
Cream sugar and shortening, Add eggs, banana's, water, and vanilla. Add dry ingredients and mix until well blended. Stir in nuts. Pour into greased loaf pans. I always double this so I can get about 2 big and 2 med, pans. baking times differ so check after 45 min by inserting toothpick. If still runny leave in for 5-15 min more. Toothpick needs to come out clean. The top will be a little dark to. Mini loaves won't take as long so start out at 25 min and go from there.


TERESA'S MARSHMALLOW POPCORN

WHAT YOU NEED: Popped popcorn in a lg bowl 3/4 full, Add 2 C almonds and 4 C Marshmallows, stir together. Meanwhile in sauce pan bring 2 sticks butter, 1 1/3 C Sugar, 1/2 C karo syrup to a boil. Boil 2 min. Pour over popcorn mix and mix until coated. Can add mini m&m's after it's been cooled.
This is a yummy Concert in the park snack.


GRANDMA'S CARAMEL POPCORN

INSTRUCTIONS: Fill a giant bowl with 12 Qt's popped popcorn. In a sauce pan combine: 2 C Brown sugar, 1 C karo syrup, 1 C sweetened condensed milk, 1 Sq butter or margarine. Bring to a boil. Boil for 3 min. (I always do the cold water test to make sure it's ready to pour over corn) Pour over popped corn and mix to coat. You can spread on a buttered cookie sheet to cool.
Thanks Grandma for making this when we were kids! I loved it then and I still love it Now! I miss you!!!!

APPETIZERS FOR ALL OCCASIONS

I really wish I had Pics for all my recipes, but until recently I never planned on doing a Food Blog, so there you go! These Appetizers are ones I've takin to different things and every time, they get gobbled up! So you won't go wrong around the holidays with these.

MINDI'S VERSION OF "ITALIAN DUNKERS"

Refrigerated Biscuits (Quanity depends on how many you're feeding), String cheese or mozzerella Cheese. Butter, melted, grated Parmesan cheese. Pizza sauce for dipping
I cut the biscuits in 1/2 (long way) to get more. I also cut string cheese into 1/2 or even 1/3, depending on how big biscuits are. Put a piece of cheese in the middle of each biscuit, fold over and pinch sides. Dip in melted butter and then in parmesan. Put on sprayed cookie sheet. Bake according to package directions. (golden brown) My pics not very good, but my son loves these and he says they kind of taste like the schools.

GRILLED CORN & AVOCADO SALSA


You can grill the corn in this recipe, but I omited that step and it still tasted good. Everyone finished it off on the 24th without it, so save time if you can. I'll do both instruction.

Grilled Corn Recipe: 4 Ears corn, in husks, 2 jalepeno peppers, 2 vined ripe tomatoes,, stemmed, and diced, 1/2 C diced red onion, 1/2 t minced garlic, 3 T fresh cilantro, chopped, 1 T fresh mint leaves, 1/4 C fresh squeezed lime juice, 2 T olive oil, salt to taste.

Soak ears of corn in their husks in a deep bowl filled with cold water for 1 hr, placing a plate or lid ontop to keep corn sumbmerged. Pre heat grill to med, lay corn on grill and cook for 20-25 min, turning frequently, until leaves are blackened. Grill the jalepenos for 5 to 6 min, turning periodically. Remove the corn and jalepenos, set aside until cool. Once corn is cool, remove husks and silk. cut the kernals off the cobs and place in a lg bowl. remove seeds in peppers and chop finely. Add all the other ingredients, mix well together. This didn't have avocado, but you can add it. wait until ready to serve though or they go brown.

MY VERSION: 1 Bag frozen corn or cut corn off the cob (without grilling), 2 Serrano peppers, seeded, however many tomatoes you want to add, 1/2 red onion, 2-3 garlic gloves, Some cilantro, juice from 1 lime, 2 T OLIVE OIL, salt, I omited the mint leaves. Avocados

Let the frozen corn thaw. In a Food processor, add peppers, onion, cilantro and garlic to make a paste. Put in a bowl and then chop up tomatoes, add corn, squeeze lime juice, add oil, salt to taste. Mix together and Add avocado just before serving. Serve with tortilla chips.


SAUSAGE DIP

What you Need: 1 lb sausage (browned & drained), 1 16 oz Sour cream, 1 8oz Cream cheese, 1 Can diced green chilis, 1 Can sliced black olives, 1 Lg Block Veleveeta cheese.
Put all ingredients in a corck pot until melted and hot. Serve with Tortilla chips or crackers.


HOT PIZZA DIP

WHAT YOU NEED: 1 8oz cream cheese, 1 t italian dressing seasoning, 1 C shredded Mozzarella cheese, 3/4 C grated fresh parmesan, 1 C pizza sauce, 1/4 C diced green bell pepper and some sliced green onions. (optional)
Heat oven 350
Combine cream cheese and italian seasoning together. Spread on the bottom of a mini-baker or pie dish. In a small bowl combine cheeses. Spread 1/2 on top of cream cheese and then top and spread with Pizza Sauce. Sprinkle rest of cheese. Top with pepper and onion if you want.(I never do, but I bet other pizza toppings would be good). Bake 15-20 min until bubbly. Serve with yummy breads (baguettes, french, sourdough, etc) or crackers.


SPINACH ARTICHOKE DIP

WHAT YOU NEED: 2 T unsalted butter, 1 Med onion, chopped, 6 cloves garlic, chopped, 1 pkg frozen chopped spinach, thawed and squeezed dry, 1 jar (6oz) marinated artichokes, drained and chopped, 1 Pkg cream cheese, cut into cubes, 1/2 pint sour cream, 1 1/2 C shredded sharp cheddar, 1/2 C grated parmesan, 1 t paprika, 1/2 t black pepper, 1/2 t salt, 1/4 t red pepper flakes.
Heat oven 350
In a Lg skillet, melt butter and onion and cook for about 8 min, stir occasionally. Add garlic and cook for 1 min. Stir in spinach, artichokes, cream cheese, sour cream, 1 C cheddar, the parmesan, and seasonings. stir well. Place in an oven proof 2QT dish and top with remaining cheese. Bake for 10 min or until warmed through. Serve with chips or crackers. Easily doubled. You can also omit the red pepper flakes if you don't have them on hand.


CRANBERRY SALSA
I have to give the credit of this recipe to my friend Lindsey. She made this for Bunko one time and everyone was asking for copies.


WHAT YOU NEED: 1 12oz pkg fresh cranberries (you can use frozen, but fresh is better), 3/4 C sugar, 1 Med, jalepeno, remove seeds, 1 green onion, 1 t dried cilantro or 1 T fresh, 1/4 t cumin

Put all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator overnight, so flavors can blend. Serve with tortilla chips or crackers. it is also very yummy to spread cream cheese on a platter and pour salsa over it. It's also good to serve with pork or poultry.

DINNER IN A BOWL

Of coarse Dinner in a bowl is Soups, but I figured you would know that!

WHITE CHICKEN CHILI

I really don't enjoy regular chili, but this one is so good. It reminds me of tortilla soup, which I love!

6 Cans Great northern beans (drained & rinse), 3 Cans chicken drained (I used cooked chicken), 32-oz cont chicken broth, 2 cans diced green chilies, 2 sm onions, chopped, 1 1/2 c. sour cream, 1 T olive oil, 2 t ground cumin, 1 1/2 t dried oregano, 1 t garlic powder, 1/4 t ground white pepper, 3 C monterey Jack cheese.

Combine all ingredients in a lg stockpot. Simmer 30 min or until heated. I put it in the crockpot and let it cook all day. You can also serve with more cheese and tortilla chips

EVELYN"S CHEESY POTATO SOUP

This recipe is from a very wise Grandma that was also a lunch lady. She definetly knew her way around the kitchen. Teresa, thank you for putting this in your cookbook! YUM!!!
4 C chicken broth, 5 c diced potatoes, 1 C. diced celery, 1 C diced carrots,
1/2 C diced onion, 3/4 C butter melted, 3/4 C flour, 2 C milk, 2 C. half and half

Boil veggies in broth until done, but slightly crunchy (about 10-15 min.)Mix flour and butter together and add to veggies. It will get very thick. Immediately stir in milk and half and half. Heat thoroughly. Stir often so bottom doesn't burn.
* I add shredded cheese to this as well and I also cook this in the crockpot. I throw the veggies in with chicken broth and then add a little bit of water to cover veggies. When veggies are done do the other steps.

CREAMY TOMATO BASIL SOUP
I got this one from my sister and she is a better cook then me. This also a good soup for using your garden food.

WHAT YOU NEED: 1 Lg onion, chopped, 2 cloves garlic, chopped, Saute these in 1/4 C olive oil, 1/2 stick of butter. Add 10-12 peeled, chopped tomatoes, 1/2 C fresh basil, 2-3 C chicken broth, salt, pepper and sugar to taste. Blend in a blender, return to pan. Boil and Add a little whipping cream. Let it cook until heated through and smooth. You can also add little mini cooked pasta if your kids would eat it better that way.


CHICKEN TORTILLA SOUP
This is my all time favorite soup. I know it has a lot of ingredients and steps, but if you have the time, SO WORTH IT!

In a large pot, heat 2 T olive oil. Add and simmer 1-2 jalapenos (seeds removed), 1 large onion, chopped, 3 stalks celery, chopped, 1/2 green and red pepper, chopped.
Add 1 sm can chopped stewed tomatoes and 1 can corn. Then add 6 cups chicken broth, 1 1/2 t salt, 1 1/2 t cumin, 1/2 t ground pepper, 2-3 C cooked, shredded chicken. Bring to a boil and simmer for 20 min or until veggies are soft.
Top with any of the following: Chopped, fresh cilantro, monterrey jack cheese, chopped avocado, corn tortilla chips, sour cream. I always double everything, except the jalapenos, but you definetly want some for next days lunch.


THE ONLY BEEF STEW I EAT
This is also a recipe from my sister and I've never eaten any other beef stew since. Hense the name I used.

WHAT YOU NEED: 2 cans cream of chicken, 2 Cans cream of mushroom, 2 cans tomato sauce, 1 medium bag baby carrots, 4-6 peeled and chopped potatoes, 1/2 onion, chopped, 1 1/2-2 lbs stew meat, 7-8 beef bullion cubes.
Mix soups and tomato sauce together in a big bowl. stir in veggies, stew meat and bullion cubes. Pour into Crock Pot, Cook on high for 1-2 hours, then turn to low and cook 6-8 hours.


SOUP FOR DIPPING BREAD

I got this recipe from an old Deli Manager at Macey's, so there is Not a specific name for it. I always dip bread in it, but you could probably get creative and figure out other things for it.

WHAT YOU NEED: 2 C cooked and shredded chicken, 2 T butter, 8 oz cream cheese, 1/2 C heavy cream, 1 C cream of chicken, 1/8 C onion. Garlic/ pepper to taste.
Cook in a pot until Hot.

THE PERFECT SIDES

The reason I named this section "The Perfect Sides" is because you don't normally have a main dish without a side. The side dish is somtimes as important as the main dish itself. These are some of my favorite side dishes, hopefully you will like them to!!!!

BALSAMIC-GLAZED CARROTS

Everyone in my little family HATES cooked carrots, but I love them! When I saw this recipe I knew I had to try them, I made them on Thanksgiving and everyone that likes cooked carrots, ate them!

What you need: 10 carrots peeled and quartered, 1/4 C kraft balsamic vinaigrette dressing, 3T brown sugar, 1 T butter, 1 T finely chopped parsley (optional, since I never have that on hand)
Cook carrots in boiling water in LG saucepan for 4-6min. Meanwhile, cook dressing, sugar, and butter in sm saucepan on low heat for 3-5 min, or until thick. Drain carrots; return to sauce pan. Add sauce and stir. cook 2-3 min until carrots are heated through and coated evenly. SPrinkle with parsley.
I of coarse have a different version so I will share both. I love crispy things! Meat, veggies, desserts you name it, I like it! SO instead of cooking the carrots in a saucepan, I did it in the skillet. I put a little EVOO in the pan, then added the carrots and sauce. I just stirred until the carrots were crispy and done. I then put them in the crock pot to stay warm, since we weren't eating them right away.


BLT SUMMER SALAD
This is my new favorite Summer salad. Thank You Sister Newman for sharing it with me! It was the best salad at the work party! It's like a BLT in salad form. I'll be honest. I don't love Pasta Salads that much, but this going to be a salad I take to parties and BBQ's from now on.


What You need: 1 lb bacon (cooked & crumbled) (use my bacon tip in the, helpful tip section), 1 pkg Bowtie pasta (cooked & drained), 3 tomatoes, cut up, 1 Bag romaine lettuce.
Mix these ingredients together in a lg bowl. Then make dressing and mix into salad mix
DRESSING: 1 C mayo, 1 t salt, 2 tsp sugar, 1/2 t pepper, 4 t apple cider vinegar. Stir these together before mixing in salad.


CREAMY GARLIC MASHED POTATOES

WHAT YOU NEED: 8 med potatoes, 4 cloves garlic, peeled, 1/3 c milk, heated, 1t salt, 1/8 t pepper, 1/4 C reduced fat sour cream

In a sauce pan, place potatoes and garlic. Add enough water to cover (Salt water). Heat to boiling, reduce heat and boil until potatoes are soft. Drain water. Mash potatoes and garlic until no lumps remain. Add milk a little at a time, beating after each time. add salt, pepper, sour cream. Mash until potatoes are light and fluffy. We like to add cheese and have cheesy garlic mashed potatoes. You don't need gravy with this unless your like my husband and then you have to make gravy.


EASY BAKED POTATOES


WHAT YOU NEED: Potatoes, 6-12 T of butter, grated parmesan cheese

Heat oven to 400

These are so good and easy to do if you have to feed a big crowd. Cut potatoes the long way (in half). Put the butter in a pan (I use a cookie sheet, but you can use cake pan to) Melt the butter in the pan (in oven). Take out and sprinkle grated parmesan all over in the butter. Lay potatoes face down in butter and cheese. Bake 40 min.


ORANGE CREAM FRUIT SALAD


Cream mix
Mix 1 sm pkg instant vanilla pudding, 3/4 C milk, let thicken. Stir in 3/4 C sour cream, 2-3 T sugar, 1/3 C frozen orange juice thawed.
Fruit mix
In a bowl mix together 1 can pineapple tidbits, 1 can lite peach slices, 2 granny smith apples, peeled and chopped, 1 can mandarin oranges, 2 banana's cut in chunks. Mix cream and fruit together. Double it if you need to take to a party. You can also add or take out fruits you maybe don't like. make it your own


REALLY DELICIOUS BROCCOLI

3 pkgs frozen broccoli, chopped and drained
Heat 350
Saute: 1 cube butter, 1/2 chopped onion, 1 C drained mushrooms. Add 1 C cream of mushroom, 1 bottle cheeze whiz, 1/2 t garlic salt.
Pour sauce over broccoli bake 30 min


MAGELBY FRESH BREADSTICKS

WHAT YOU NEED: Homemade roll dough or my favorite, frozen roll dough, Melted butter, Grated Parmesan cheese and parsley flakes

If you are Betty Crocker and make your own roll dough, then After you roll the dough into balls, then dip them in melted butter and then parmesan mixed with parsley flakes. Put on greased cookie sheet and let raise. Bake 350 for 15-20 min (depending on how big you let them raise)
Frozen roll dough- Let thaw all the way through and then dip in the butter and parmesan mix. raise all the way and bake. SO good with the chicken Alfredo!


POPPY-SEED SPINACH SALAD

What you need: 1 bag spinach salad greens, 1/2 sliced purple onion, 1 C bacon bits, 1 C cottage cheese, 1/4 C slivered almonds, 2 C grated swiss cheese, 2 T craisins
Toss together. You can also add cooked/diced chicken.

Poppy-seed Dressing: 3/4 C white vinegar, 1/2 C sugar, 1/2 purple onion (chunked), 1/2 t salt, 3/4 t dry mustard. Blend in a blender until well mixed. Add 1 C veg oil and 1/2 T poppy seeds. And gently mix- Pour over salad and mix.


ROASTED BUTTERNUT SQUASH

What you need: Medium butternut, acorn or banana squash, Cut in 1/2, seeds removed(I've only used banana), 2-3 T butter, cut into pieces and softened, Maple Syrup, Nutmeg and black pepper for seasoning.
Heat Oven 400
Place squash halves on cookie sheet with cut side up. Smear butter all over squash. drizzle each 1/2 with maple syrup and season with nutmeg and pepper. Roast for 40-60 min or until squash is tender.

BRING ON THE BEEF

RAMEN NOODLES & HAMBURGER
This dinner came about by accident really. Me and my sister (when we still lived at home) was asked to cook dinner. So we browned some hamburger and just seasoned it with onion salt, garlic salt, pepper, season salt, whatever we felt like. Then we decided to cook up some ramen noodles, but instead of putting all the beef seasoning with the noodles, we put some in with the hamburger. Let's just say that was some well seasoned Beef. Drain the noodles, add some cheese and you get a pretty good mix. We put everything on the table and just started putting it together. It was winner!

WHAT YOU NEED: 1-2 lb Hamburger, enough Ramen Noodles to feed your family (Beef flavored), Grated cheese, Seasonings (Your favorites)

Brown hamburger and season it too death with your families favorites and ramen noodle seasoning from 1 packed. Drain grease. Cook noodles according to package directions. Season with some of the beef seasoning, then drain water. Layer in bowls, (for each person) noodles, hamburger and top it off with lots of cheese, YUM!
You may think Yuck, but it is really so Good! Everyone usually has hamburger, ramen noodles and cheese, so it's a quick meal that you don't have to go to the store for. It would be good to have corn on the cob for a side as well.


PAULA'S GARLIC BUTTER BURGERS
Okay my pic doesn't do this burger justice, but the taste was fantastic! It gives a regular burger that little extra flavor. I added Asiago Cheese for some more flavor and it worked. Paula Deen has been my Favorite lately, so you might start seeing more recipes from her.

WHAT YOU NEED: 1/2 stick, unsalted butter, softened (I used salted, bcause that's what I had on hand, but it probably doesn't matter), 2 T chopped fresh parsley, 1 Lg clove garlic minced, finely grated zest of 1 lemon ( I only did about 1 t of the zest, not the whole thing) 2 pds ground beef, 1 t salt, 1 t black pepper, hamburger buns, and toppings.

In a sm bowl mash the butter, parsley, garlic, and lemon zest. Form into a log, wrap in plastic wrap or wax paper (i used wax), chill in freezer for 10 min (I made it the night before and put it in the fridge and it was perfect for when it was time for the patties). In a lg bowl mix together beef, salt, pepper and this is when I added the grated Asiago cheese (you don't have to add cheese, but it was good). Pat out the patties, then stick a slice of the butter and put in the middle of patty. Fold over sides of patty until butter is covered completely, then I smashed the burger out again. (you want them kind of big, so they don't shrink to small after cooking). Grill or broil patties until cooked the way you like it. Serve on yummy buns or it was a good lettuce wrap for low carb dieters. Then add your favorite burger toppings.
This is Definetly being added to My all time favorite burgers, Enjoy!!!!


SKILLET SPAGHETTI

This recipe is a better take on plain old spaghetti. It is also less mess. (which I prefer) I must of posted it somewhere before, because I have a cousin that made it once and now her kids beg for it, so here it is. I don't have exact measurments as always, because it's one you look at and guess, but you can play with it until you get it exactly how you like it.

It will make a lot, so invite a neighbor over. In a lg skillet, Brown 1 lb hamburger and 1 lb sausage (you can also do chicken, but hamburger and sausage is the best). Drain the grease and then add 2-3 cans of diced tomatoes, sprinkle some Italian seasoning and add couple of cans of water. (You might need more, but you don't want to over flow the pan) Break thin spaghetti noodles in with it and let it simmer until noodles are done. You don't want it runny, so if it is, add some more noodles. Sprinkle cheese all over the top and put in oven to melt. Serve with Green Salad, French or Garlic bread.


MEATLOAF

I will be honest. I have a couple of really good meatloaf recipes, but my favorite is to just add a bunch of ingredients and hope for the best. I've never made a bad loaf, so pretty much, I'm saying "You can't mess up Meatloaf!" I also don't like dry, tasteless meatloaf either, so I won't steer you wrong.

JODI'S MEATLOAF

I got this recipe from a lady I worked with at Macey's and it is really good.

Mix 1 lb hamburger, 1/2 c milk, 1 t salt, 1/4 t pepper, 2 eggs, 1/4 t minced garlic, 1 c bread crumbs (slices of bread riped up is best) Together. Shape and into a loaf pan. Bake at 375 . While meat is cooking prepare sauce.
SAUCE: Brown 1 C Chopped onion in 3T butter, Then mix 3T worcestershire sauce, 3T vinegar, 3T sugar, 1 C ketchup, 1/2 c water, 1/2 t salt in a bowl. Add to onion. Simmer for about 30 min or until thick. Check meatloaf, when center is light brown, add the sauce on top. Cover and bake for 15min more.

LI'L CHEDDAR MEATLOAVES
Beat 1 egg and 3/4 cup milk. Stir in 1 C shredded cheese, 1/2 C quick oats, 1/2 c chopped onion, 1 t salt, add 1 lb ground beef and mix well. Shape into 8 small loaves. Bake on greased pan or put in little loaf pans (greased).
Sauce: 2/3 c ketchup, 1 1/2 t mustard, 1/2 C brown sugar. Combine together and spoon over loaves. Bake 350 for 45 min or until meat is no longer pink.


MOCK CHICKEN FRIED STEAK
I haven't made this since we lived in our first home and my brother and his now married friend came to eat with us. SO it's been a long time. I'm so glad I found this recipe, I will definetly have to have it on the menu soon.

WHAT YOU NEED: 1 egg, beaten, 1/2 c milk, 2 T onion, chopped, 1/4 t salt, 1/4 t chili powder, 1 t worcestershire sauce, 1 lb hamburger. Mix all of this together and shap into patties. Dip patties in crushed cornflakes. Heat 1 T olive oil in skillet. add patties, cook until both sides are browned.
Sauce: Mix 1 C cream of mushroom, 1 pkg brown gravy mix, 2 soup cans of water together. Pour over patties and let simmer for 15 minutes. Serve w/ mashed potatoes

PIGS GIVE US PORK

PAULA'S BBQ TOMATILLO TACOS

What You need: 6 medium tomatillos, huskd removed and halved, 1 Jalapeno, halved and seeded, 1/2 C sliced onion, 1 clove garlic, sliced, 2 T olive oil, 1/4 t salt, 1/4 t ground black pepper, 1/4 C chopped fresh cilantro, 2T lime juice, 8 Hard shell tacos, 1 lb shredded BBQ Pork, tomatoes, chopped, whatever shredded cheese you like.

Preheat oven 450. Line lg baking sheet with foil. Combine first 7 ingredients. place on baking sheet. Bake until softened. (about 10 min) In a blender, add roasted vegetables, cilantro and lime juice. Process until smooth. Fill taco shells with pork, topped with tomatillo sauce, tomatoes, cheese and chopped cilantro.

PAULA'S SOUTH-MEETS-WEST QUESADILLAS

I'll admilt I haven't tried this yet, but it has been calling my name ever since I saw the recipe and the pic.
What You Need: 1 T olive oil, 1 C red onion, 1/4 C butter, 1lb shredded BBQ Pork (I would use Paula's recipe that is down a little in this section), 1 C Shredded Monterey jack cheese, 1 C Shredded cheddar cheese, 1/2 C fresh cilantro leaves,
8 (10in) flour tortillas.
In a lg skillet, heat oil over medium heat. Add onion, saute ubtil brown (about 7min) remove from heat. Wipe skillet with paper towel. Add 1 T butter and cook until melted. Arrange onion, pork, cheeses and cilantro leaves (optional) on on side of tortilla. Fold tortillas and cook until both sides are brown and cheese is melted. Cut into wedges and serve with BBQ Dipping sauce
BBQ DIPPING SAUCE: Combine 1 C BBQ sauce and 1 C sour cream together until well blended.

PAULA'S BBQ PORK WITH AVOCADO SLAW

Make Paula's pulled Pork or whatever recipe you like to use. Then serve it on yummy buns with extra BBQ sauce and slaw
Avocado Slaw: 1 C ripe Avocado, peeled and pitted, 2 T white wine vinegar, 1 T olive oil, 1 T lime juice, 1 t ground cumin, 1/8 t ground red pepper, 3 C coleslaw.
In a blender, combine avocado, vinegar, oil, lime juice, cumin, pepper. Blend until smooth. In a lg bowl, combine avocado dressing and coleslaw mix.
I haven't tried this either, but it looks so yummy! I figured I would make a double BBQ pork recipe and then try all of these recipes.

RED PORK CHOPS

What you need: 4-6 pork chops, 1/2 C water, 1/2 C catsup, 1 T worcestershire sauce, 1/2 C brown sugar, 2 T lemon juice, dash of tabasco sauce

Heat oven to 350. in a lg skillet, brown chops on both sides. Place in a baking dish. Mix water, catsup, worcestershire sauce, brow sugar, lemon juice and Tabasco in a small bowl. Spread over pork chops. Bake uncovered 45 min to 1 hr. This was a little different flavor, but I liked it!


PAULA DEEN'S BBQ PORK SANDWICH

WHAT YOU NEED:
DRY RUB: 2 T salt, 2 T black pepper, 2 T brown sugar, 2 T paprika,
1/2 t cayenne, 4lb pork roast. Mx dry rub together. Sprinkle or rub into roast
(I rubbed it in). Cover with plastic wrap and refridgerate for at least 2 hours.

BBQ SAUCE: 2 C apple juice, 1 C apple cider vinegar, 2 T worcestershire sauce,
1/2T liquid smoke (1st time using it, so Good), 1/2 T garlic powder.
Combine liquid ingredients and garlic powder in a bowl. Pour 1/2 into a cake pan or a large Dutch Oven (You use in the oven). Add roast and pour the rest of sauce over the roast. Cover tightly with Aluminum foil. Roast for 4 hrs or until pork is tender and shreds easy. (You can also baste the roast every hr with cooking liquids so it doesn't dry) Remove from oven, let cool and then shred. I also added BBQ sauce after and mixed it in with the meat.Or you can just put it on top of the meat. Serve with homemade buns and ENJOY!!!


CREAMY PORK AND GRAVY


What you need: 2lb pork roast, (cut into cubes, we cooked the whole roast and then shredded), 1 T dry italian seasoning, 1/4 c water, 1 can cream of mushroom, 1 8oz pkg cream cheese, cooked rice or noodles (he kids liked the noodles)

Place pork in crock pot. combine italian seasoning and water and pour over pork. Cover and cook on low for 4 hrs (if pork is in chunks, if not high for 6 hrs). In sauce pan, combine soup and cream cheese. heat until cream cheese is melted. pour over pork. You can add green beans as well, but we didn't. Stir, cover and cook 1 to 2 hrs longer on low. Spoon over rice or noodles. We also served over baked potatoes or my easy baked potato (look in sides)


APPLES AND BROWN SUGAR PORK CHOPS
I made this on Sunday and it turned out so good. It was supposed to be for a Pork Tenderloin roast, but I had pork chops. SO of coarse I tweaked it.

WHAT YOU NEED: Pork tenderloin or pork chops (Browned), 4 T Butter, 1 1/2 C brown sugar, 1 C Chicken broth, 1 1/2 c dried apples (I used real apples), 1/4 t cinnamon, 1/4 t nutmeg, 1/4 t ground cloves (I omited the cloves)

IF USING Tenderloin: Heat oven 375 Bake Tenderloin in a metal pan for 1 hr
. In a saucepan melt butter, add brown sugar and cook until bubbly. Add broth, dried apples, and seasonings. Reduce heat and simmer for 15 min until thick. Pour over sliced pork.
If Using Pork Chops: If your like me, I would drather use a crock pot and forget about it. SO I browned pork chops on both sides, then put in crock pot on high. I then did 8T butter, 3 c brown sugar, 1 can chicken broth, I cut up 2 apples into smaller chunks. I did 1/2 t cinnamon and 1/2 t nutmeg. When it had thickened, I poured it over pork chops and let it cook for 3-4 hours. I served it w/ Roasted potatoes and steamed squash. Yumm-0

CHEESY PORK CHOPS & RICE

WHAT YOU NEED: 1 1/2 C Long grain rice, 3 C cold water, 1pkg onion soup mix, 1 C shredded cheese, 2 cans cream of mushroom, 4-6 pork chops.

Heat oven 350. Mix rice, water, onion soup, and cheese together. Pour in pan. Top with pork chops and then mushroom soup. Cook for 1 hr, Take out, add more cheese and bake another 30 min. Serve with green salad, rolls, or Orange fruit salad (recipe in side dishes)


CAFE RIO PORK

WHAT YOU NEED: Boneless Pork Roast, 1 1/2 Cans coca-cola, 1 C sugar, 1 7oz chipolte chiles in adobo sauce (Use sauce, NOT chiles) 1 heaping t dry ground mustard & cumin, 1 t minced garlic.

Put roast in crock pot. Add all other ingredients in a blender until well mixed. Pour sauce over roast. Let cook on low for 7-8 hours. If making for a group. I double the sauce and buy 2 roasts.


PORK ROAST W/ GARLIC & APPLES

WHAT YOU NEED: 4 lb boneless pork loin roast, 12 oz jat apple jelly, 1/2 C water, 2-1/2 t garlic, minced, 1T dried Parsley, 1 t season salt, 1 t pepper

Place roast in a slow cooker. Whisk together jelly, water ,garlic. Pour over roast. Sprinkle with seasonings. Cook on low 8-9 hours. A Yummy Sunday meal. Throw it together in the morning and let it cook all day.

FORGET THE BEEF, CHICKEN'S THE BEST

TERIYAKI CHICKEN

I remember a similar dish to this when I was in a dinner group and I remember I liked it then to.
3/4 C Soy sauce, 1/4 C Vegetable oil, 3 T brown sugar, 2 T sherry, optional (I didn't use this), 1/2 t ground ginger, 1/2 t garlic powder, 12 drumsticks or any kind of chicken will work.

Combine soy sauce, oil, brown sugar, ginger and garlic. It says to put it in a plastic bag to coat and marinade chicken. Then refigerate for 1 hr. Then place on a foil-lined pan and Bake 350for 35-40 min. I of coarrse like simple leave it and go meals so I just put the chicken in a crock pot and poored the sauce on top. I let it cook all day and my house smelled so good! SOme of it did burn a little, so maybe just put in the crock pot for 4 hours on high. There was plenty of sauce, so we had rice and put the sauce over it.

CHEESY BACON CHICKEN

What You Need: Cooked chopped bacon, 4-6 sm boneless skinless chicken breast,
1/4-1/2 lb Velveeta cheese, cut into 1/2in squares, 3T chicken broth
Cook bacon in a Lg nonstick skillet on med heat until crisp. Remove bacon from skillet, drain on paper towl, discard all but 1 T drippings. ADD chicken to skillet; cook for 5-7 min on each side or until done.(I cook until brown and crispy)For healthier cooking: cook bacon in oven (see helpful tips section) then cook chicken in 2 T EVOO.
WHile chicken is cooking, combine Velveeta and chicken broth in a Sm saucepan; cook on medium-low heat 2-3 min. Or until velveeta is melted and sauce is well blended. stir constantly so it doesn't burn. Spoon over chicken; sprinkle with bacon

FOIL-PACK CHICKEN FAJITAS

My pic isn't very good, but this was actually pretty tasty!
What you need: 1 1/2 C. instant white rice, uncooked, 1 1/2 c hot water, 1 T taco seasoning mix, 4 sm bonless, skinless chicken breasts halves, 1 green & red bell epper, cut into strips, 1/2 c. thick and chunky salsa, 1/2 c. shredded mexican style chees.
Heat oven 400. Fold up sides of 2 lg tin foil sheets in a baking pan. You are supposed to do 4 seperate foils, but I just put it in a baking dish and cooked all together. Spray w/ cooking spray. combine rice, water and taco seasoning; spoon into foil. Top with chicken (I cut into strips for faster cooking and easier to eat in the fajita), red and green peppers, chunky salsa and cheese. Bring up foil sides. Double fold top and ends to seal, leave room for heat to circulate. Bake for 30-35 min if doing seperate foils. If all together bake like 45min -1hr. You can eat out of the foil or serve it on warm tortillas with extra cheese, sour cream and other things you like with your fajitas.

I can't tell what dish this is, but when I find out I will post the recipe.



CREAMY CHICKEN SPAGHETTI
WHAT YOU NEED: spahgetti noodles, 1/4 C zesty italian salad dressing, 1 lb chicken breasts, cut into chunks, 2 C spaghetti sauce, (Not sure if it's cups or cans, so start with cups and then add more if needed) 4 oz cream cheese, cubed, 2 T Parmesan cheese (Grated)

Cook noodles as directed on package. Meanwhile heat salad dressing in skillet on med-high heat. Add chicken, cook and stir 2-3 min. Stir in spaghetti sauce. Bring to a boil, stirring occasionally. Reduce heat (med-low)and simmer 5 min or until chicken is cooked through. Add cream cheese. cook 1 min or until cheese is melted. Drain spaghetti. Top with chicken mixture and sprinkle with parmesan.


CREAMY BLACK BEAN SALSA CHICKEN
This makes a yummy taco or a dip for chips. My husband just scoops it in a bowl and eats it like soup with crushed up tortilla chips in it.

WHAT YOU NEED: 2-4 chicken breasts or 6-8 tenderloins, 1 C chicken broth, 1 C salsa, 1 Can corn, drained, 1 Can black beans, washed & drained, 1 pkg taco seasoning. 1/2-1 C sour cream, 1 C grated cheddar cheese, warm tortillas, taco toppings.

place chicken in a greased slow cooker, pour broth, salsa, corn, black beans, & taco seasoning over it. Cover and cook on low 6-8 hrs or high for 3-4 hrs. Remove chicken, cool and shred. While chicken cools, Add sour cream and cheese to sauce. Stir and add chicken. Spoon over tortillas.
This is also pretty good without any toppings, but you eat it how you like it.


POPPY SEED CHICKEN

WHAT YOU NEED: 6 Boneless/skinless Chicken breasts, 2 Can cream of Mushroom, 2 C sour cream, 2T poppy seeds, 1 Pkg ritz crackers (crushed), 1/4c butter, melted,

Pre-heat oven 350. Place chicken in a 13x9 cake pan. Mix sour cream and soup. Pour over chicken. Crush ritz crackers and add poppy seeds and butter. Sprinkle on top. Cook for 30 min. Serve with rice or noodles.

CHICKEN CORDON BLEU


WHAT YOU NEED: 6 Chicken breasts (pounded 1/4" thick), 6 slices of deli ham, 6 slices of swiss cheese, 1 egg (beaten), bread crumbs, grated parmesan cheese, 2 cans cream of chicken, 16 oz sour cream, 1 T parsley, 1/4 t paprika

Place of ham, swiss cheese on each chicken piece and roll up, secure w/ toothpick. Mix breadcrumbs, parmesan, parsley, paprika in a shallow bowl. dip chicke in egg and then bread crumb mixture. Bake 350 for 1/2 hour. mix soup and sour cream . Add to chicken and top with more bread crumb mixture. Bake for 45-60 min longer.

Mindi's version: I didn't pound the chicken. I put the swiss cheese on top and then wrapped a big slice of Bar S Deli Ham over it and then stuck the toothpick in. I then beat the egg and poured it over the chicken. Then I sprinkled Italian bread crumbs on top. (instead of using the parsley & paprika)Then I poured the soup mix on top and sprinkled parmesan cheese and a few more bread crumbs. Then I just baked for 1 hr or until chicken was no longer pink. I love chicken cordon Bleu, but I didn't want it to be more fattening with it breaded. So That's why I just sprinkled the bread crumbs on top. The egg baked with it and ended up tasting good with it.

PARMESAN CRUSTED STUFFED CHICKEN

Okay, My pic is not as pretty as the one in the magazine, but it still tasted good.

WHAT YOU NEED: 6 small boneless/skinless chicken breats, asparagus spears (trimmed), 1/2 C shredded italian five cheese blend, 1/4 C grated parmesan,

Heat oven 400. Cut long ways in each chicken (don't cut all the way through). Fill pockets with asparagus and shredded cheese (I always add more cheese). Place chicken on a greased baking sheet. Top with parmesan. Bake 20-30 min or until chicken is done. You can omit asparagus if it is not a favorite in your house, I think it would be good either way. You can also serve with chicken stove top stuffing.


I don't have Pics with the next few recipes, but trust me, they are Delicious.

RUSSIAN CHICKEN

What You Need: Chicken breasts, 1 jar apricot preserves, 1 16oz jar russian dressing, 1 envelope of lipton onion soup mix.

Mix preserve, dressing and soup mix together. Pour over chicken. Cover and bake 350 for 45 Min. serve over cooked rice.

ALPINE CHICKEN

WHAT YOU NEED: 6-8 chicken breasts, 6-8 slices swiss cheese, 1 can mushroom soup,
1/2 c apple juice, 1 Cube butter, 1/2 C chopped celery, 1/2 C Chopped onion, chicken stove top,
Heat oven 350
Place chicken in pan and cover with swiss cheese. Mix soup and apple juice, then pour over chicken. Melt butter and add celery and onion. Stir in Stove Top (mix well). Spread on chicken cover and Bake 1 hr and uncover last 10-15 min


EASY CHICKEN ALFREDO

WHAT YOU NEED: 3 chicken breasts, 1 cube butter, pkg good seasonings italian dressing, 1 can cream of chicken, 1 cup sour cream or 8oz cream cheese, 1/2 -1 c water.

Place chicken, butter and 1/2 pkg of italian seasoning in crock pot. cook on high for 3 hours. Remove chicken from crock pot (shred). put soup and sour cream/cream cheese in crock pot with melted butter. If it is still to thick, then add water to thin the sauce. Put chicken back in and stir. Can Add more Italian seasoning for more flavor. Serve over Noodles and with Magelby Bread sticks (recipe in sides). We like egg noodles, because they are easier for the kids to eat. This is easily doubled for serving a lot of people.

JAY'S FAVORITE CHICKEN

WHAT YOU NEED: chicken tenders (2-4 per person), 1-2 eggs (beaten) Crushed corn flakes (I use blender), Dry ranch dressing, grated parmesan cheese, Ranch dressing for dipping

Heat Oven 350. I do not have exact measurments, because I am a total guesser when I bake. I just put in whatever looks good. SO, Mix corn flakes, ranch dressing and parmesan together. Dip chicken in egg and then corn flake mixture. (I do extra so I have enough to cover each chicken tender.) put on a tin-foil covered cookie sheet (saves clean up time) Bake for 30-35 min. We like to dip it in Ranch dressing.


SWISS CHICKEN BAKE

WHAT YOU NEED: 6 boneless/skinless chicken breasts, 6 slices swiss cheese, 1 c cream of chicken, 1/4 C water, 1/3 C Butter, ! C soft bread crumbs

Heat Oven 350
Place chicken breasts in a greased 11x7 baking dish. Put a slice of swiss on each piece of chicken. Combine soup and water and pour over chicken. sprinkle on bread crumbs and drizzle melted butter over the top of crumbs. Bake for 45 Min. Can serve with Rice.



KELLY'S CHICKEN AND SPARE-RIBS
This recipe is from a friend and I want to thank her for sharing it with my sister! It is what I use when I'm in the mood for Boneless Spare-ribs. The chicken is pretty good to, but I usally just do the ribs.

In a casserole dish or 2 cake pans, place 4-6 chicken breasts and 1 pkg Lean boneless country style ribs. I usally split 1/2 and 1/2 in 2 cake pans. (don't double stack)
Heat Oven 350

Sauce: 1/2 Cube butter, 2 (8oz) tomato sauce, 1/2 t dried parsley, 1/8 worcestershire sauce, 1 t molasses, 1/2 t soy sauce. salt, pepper, and garlic salt to taste. Melt sauce in a sauce pan and then pour over meat. Cover w/ foil bake 2-3 hours.. This is crucial, the longer it bakes the more tender and yummy it is. So I suggest making it in enough time to cook the 3 hours. Double the sauce if doing chicken & ribs.


CHEESY CROCK POT CHICKEN

Place in a crock pot-- 4-6 Chicken breasts, 1 C cream of chicken, 1 C cream of mushroom, 1 C sour cream, 1 C shredded cheddar. Slat & pepper to taste.
Cook for 4-6 hours on low. Serve with rice or noodles.

Quick & Easy

SIZZLIN CHICKEN & VEGGI SKILLET

What You Need: 4 small boneless/skinless chicken breast halves
1/4 C Kraft italian dressing and marinade,
1 Zucchini, chopped
1/2 C red onion chopped
cherry tomatoes halved or garden tomatoes chopped
1 cup snow peas
grated parmesan cheese

Make It: Heat skillet with Olive oil. Add chicken; cover cook 8-10 min on each side or until done and browned. Transfer to platter and keep warm.
Add dressing, zucchini,onions. cook for 4 min or until veggies are crisp and tender. stir in tomatoes and snow peas. cook until heated through.
TOP chicken with veggie's and sprinkle cheese

Mindi's recipe: If I tweaked a recipe a little I will do both recipes. I don't always have everything on hand, so I figure out things I do have that can be substituted.
I took out the snow peas, because I never have those on hand. I also substituted the cherry tomatoes for canned diced tomatoes. I also added a yellow squash. I think I doubled the dressing as well, since I had added more veggie's then the recipe said. Everything else was the same.

STUFFED BEEF SANDWICHES


This is a simple meal that will feed a lot of people if you need it to, or just your family.
WHAT YOU NEED: 1lb hamburger, 1/2-1 onion (chopped), 1 green pepper (chopped), olives, canned mushrooms, 1 8oz cream cheese, grated mozzerella cheese

MAKE IT: Brown Hamburger, onion and pepper together. Drain grease. Add olives, mushrooms and whatever else you like. add cream cheese and stir until melted and mixed with hamburger mix. Top with Mozzerella cheese. Serve on Homemade buns or rolls.
Hint: You need 1 8oz cream cheese for every lb of hamburger. Also you can omit the mushrooms or add other things you like. My husband hates mushrooms so I never get to add them. Also to make it less fattening, do extra lean ground beef and fat free cream cheese.

EASY SANDWICH WRAPS



WHAT YOU NEED: Tortillas or wraps, Flavored cream cheese (I like Chive and onion, or Garden Vegetable, Turkey, Ham, or whatever meat you like. Your favorite cheese, lettuce, tomatoes.

HOW TO MAKE: Spread cream cheese on tortilla or wrap, add meat, cheese, and other favorite toppings. Roll-up and cut in 1/2. Simple and easy

My son is picky, but he loves these. We use flour tortillas for him, but me and my hubby like the flavored wraps.