Strawberry Spinach Salad

1 bag of spinach (8 oz size)
1 container strawberries (I can't remember if it's 1 pound or more but the regular sized one)
1/2 C vegetable or olive oil
1/4 C white wine or rice vinegar
1/2 C white sugar
2 t sesame or poppy seeds
almonds, walnuts, or cashews (you choose, optional)

Slice strawberries and sprinkle 1 T of sugar over them, put in fridge to let sugar dissolve into a sauce.
In a salad dressing shaker or in a small bowl and using a whisk, mix the oil, vinegar, sugar and seeds. Mix well.
Top spinach with sliced strawberries and drizzle the juices over the salad as well. Toss the oil mixture into the salad and top with nuts of your choice.

Variation:
Try tossing in some grilled sliced chicken breast!

2-ingredient Spiced Pumpkin Muffins

These are SO EASY!


2-ingredient Spiced Pumpkin Muffins

1 box Betty Crocker Super Moist Spice Cake mix
1 can pumpkin (15 oz)

Empty the mix into a mixing bowl and mix well (do NOT add any other ingredients, like the eggs, etc... all you need is the mix and the pumpkin).
Drop into muffin tins. Bake at 375º for about 15 minutes, longer if needed.

That really is all there is to it...

Makes 12-18 muffins

Scripture Cookies

This is a recipe and a FHE all rolled into one. You have to find the ingredients in the scriptures listed and then follow the directions. :)

Beat together:
3/4 cup Psalms 55:21
1/3 cup 2 Nephi 26:25
1 1/2 cups Jeremiah 6:20
2 Isaiah 10:14
Add:
2 cups 1 Kings 4:22
1 tsp Song of Solomon 4:14
1 tsp Doctrine & Covenants 101:39
1/2 tsp 1 Corinthians 4:6
3 cups Doctrine & Covenants 89:17
1 cup 1 Samuel 30:12

Drop by spoonfuls onto greased cookie sheet.

Bake at 350 degrees for 15 minutes, BUT not before reading Joseph Smith History 1:37 and Doctrine & Covenants 133:11!

Chicken Primavera

1 1/3 lbs chicken breast , cut into strips
1 tsp salt, divided
½ tsp pepper, divided
2 Tbsp olive oil
1 medium bell pepper, julienned (it calls for a red bell pepper, but I usually use green because they’re cheaper)
1 cup sliced fresh mushrooms
2 green onions, chopped
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
2/3 cup heavy whipping cream (really need to use the heavy cream, the regular cream just doesn’t work as well)
½ cup chicken broth
8 oz. uncooked linguine
2/3 cup pine nuts, toasted, optional
½ cup frozen peas, thawed
Parmesan cheese, optional

Sprinkle chicken with ½ tsp salt and ¼ tsp pepper. In a large skillet, cook chicken in oil over medium-high heat for 8-10 min. or until juices run clear. Remove and keep warm.
In the same skillet, sauté the bell pepper, mushrooms, onions, nutmeg, and cayenne just until vegetables are tender. Add cream and broth. Bring to boil; cook until sauce is reduced by a third.
Cook the pasta according to pkg. directions; drain. Add the chicken, pasta, pine nuts, peas, and remaining salt and pepper to sauce; heat through. Garnish with Parmesan cheese if desired.

Scones/Navajo Tacos

To make the scones:

1 c. Hot mashed potatoes
1 tsp. Salt
4 Tbsp. Vegetable oil
Mix these three ingredients and let cool

1 Tbsp Yeast
2 c. Warm milk
2 Tbsp sugar
Dissolve sugar in milk. Add yeast and let it dissolve.

2 beaten eggs
1 c. flour
Add eggs to mashed potato mixture and mix thoroughly. Then add 1 cup flour and mix. When flour is mixed in add yeast and potato mixture together and mix until mostly smooth. Add about 5 cups flour a little bit at a time until dough is smooth and elastic.
Let rise until double in size. Pour a little oil onto cutting board and roll out portions of dough, cutting into desired sizes. Fry in hot oil until light brown turning over half way.

Top these off with honey butter or make them into Navajo Tacos.

To make the scones into Navajo Tacos simply top the scones with beans or chili, cheese, lettuce, tomato, bell pepper, onion, olives, etc. Top it off with salsa and/or ranch. Enjoy!

1-2-3 Chicken

5 Skinless Boneless Chicken Breasts

1 pkg Cream Cheese, Softened

1 Can Condensed Cream of Chicken (or Mushroom) Soup

1 pkg Italian Dressing Mix

Mix Cream Cheese, Cream of Chicken, and Italian Dressing in a Small Bowl

Place Chicken in a Baking pan

Top Chicken with Mixture

Bake for 30 Minutes at 400 degrees or until chicken is cooked through.

Serve on top of Rice or eat plain.

So Easy Lasagna!

1 lg. jar spaghetti sauce

1 box lasagna noodles, uncooked

1 lb. container cottage cheese

1 1/2 lb. ground beef or turkey

1/2 c. chopped onions

2 c. shredded mozzarella cheese

Brown meat, with chopped onions. Drain off fat. In 2 x 13 inch baking dish, spoon small amount of spaghetti sauce and spread over bottom of dish. Place a layer of uncooked lasagna noodles. On top of this, place the meat and onion mixture, then another layer of noodles. Then spread the cottage cheese over noodles, then another layer of noodles. Pour the rest of the spaghetti sauce over the top. cover with aluminum foil. Bake at 350 degrees for approximately 1 hour, or until noodles are cooked. For the last 10 minutes, remove cover and spread mozzarella cheese on top. Continue baking until cheese melts well.

This recipe is so easy and delicious! I make it all the time. I like lots of sauce so I usually use 1.5 jars of spaghetti sauce. You can substitute beef for chicken chunks and the spaghetti sauce for alfredo sauce to make white lasagna.

cheater chicken and dumplings...SO EASY

1 3 1/2- to 4-pound rotisserie chicken, meat shredded (chopped up chicken breasts work too)

1 10-ounce package frozen mixed vegetables

1 10.75-ounce can condensed cream-of-mushroom soup

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 10-count tube refrigerated biscuits

(I add my favorite seasonings IE: garlic, Greek seasoning, Lawry's...I also added some onion and and can of corn, and a layer of cheese...)

Heat oven to 400° F.



Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.

this is just so easy and kids love it, and plus you can add and take away whatever you want and its basically fool proof.

Porcupine Meatballs

1 egg, beaten
1/4 c. unreconstituted tomato soup
1 tbsp. minced onion
1 tbsp. parsley
1/2 teas. salt
1/4 c. rice
dash pepper
1 lb. lean gr. beef
Mix all ingredients together thoroughly and form 20 meatballsIn skillet combine 1 can tomato soup as well as remaining can of tomato soup, 1 c. water, 1 tbsp. worch. sauce. Drop meatballs into soup mixture. Simmer until done. Approximately 40 min. to 1 hr. 4-5 servings

Skorr Cake

Heat:
1/2 cup butter
1 cup water
1/2 cup oil
Add:
2 cups flour
2 cups sugar
1 tsp. soda
3/4 teas. salt
1 tsp. vanilla
Bake in greased & floured 13 x 9 pan 350 deg. 20-25 min.
While cake is hot pour over all: 1/2 can sweetened condensed milk & 3/4 cup carmel sauce.Frost with: 3-4 Skorr bars crushed and mixed with 12oz. cool whip. (If you want to know the other name for this cake contact me personally.)

Grape-Chicken Salad

2 cups cooked chicken, cubed
1 cup slivered celery
1 tbsp. lemon juice
salt & pepper to taste
Toss together then add:
1/2 cup mayo
2 cups green grapes
Serve on lettuce leaves with sliced almonds as garnish or in croissants.

Creamed Potatoes au Gratin

3 Medium-sized potatoes (abt. 1 lb.)
onion to taste
salt & pepper
1 c. whipping cream, heated(may need some regular milk)
1/3 c. fresh grated parmesan cheese
2 tbsp. fine italian bread crumbs
1/4 c. melted butter
Peal and slice potatoes. Cook potatoes and onion in gently boiling water until tender, drain. Arrange potatoes and onions in shallow baking dish. sprinkle with salt & pepper. Drizzle melted butter over potatoes and onion. Then drizzle cream over mixture to barely cover the top. At this point I often need to add a bit of milk to achieve my result. Combine cheese and crumbs and sprinkle over the potatoes. Bake 350 degrees until most of the cream is absorbed and the top is golden. App. 30 min.

"Resurrection Rolls"

I thought being the Easter season, these were pretty fitting. I haven't tried them, but my mom made them this year and says they taste just like a cinnamon roll!

roll dough or a can of crescent rolls
melted butter
cinnamon and sugar
large marshmallows

The marshmallow represents Christ. Dipping it in butter represents the oils used for his body. (Roll it in the cinnamon and sugar) Cinnamon and sugar represent the spices used. Wrap in roll dough, pinching closed. Put in pan and let rise and then bake according to your chosen bread recipe."He has risen!" (Once it is baked, the marshmallow will "disappear")

Huckleberry-Raspberry Dessert Cake

First Layer:
Prepare a White Pudding Cake Recipe as directed. Divide the batter in half. Pour first half into a greased 13x9 cake pan. (Use remaining batter to make cupcakes.) Or if it is a big group make 2 cakes, but be sure to double the rest of the recipe. Cool.
Second Layer:
Whip together until light and fluffy: (8 oz.) cream cheese
(8 oz.) cool whip
3/4 cup powdered sugar
Spread on cooled cake and refrigerate 1-2 hours.
Third Layer:
Prepare 1 pkg. raspberry danish dessert according to pie filling recipe. Add 4c. raspberries and huckleberries. (Can be frozen fruit.) Let cool. Spread on cream layer. Chill for 2 hrs.

Honey Butter

1 cup real butter (softened)
3/4 cup honey
1 (7 oz.) jar marshmallow cream
Whip together butter and honey. Then add marshmallow cream, whip thoroughly. Enjoy! Store in fridge.

Mexican Casserole

Ingredients:
Oil for frying
3/4 lb. cubed skinless, boneless chicken
1/2 package taco seasoning
1 can black beans, rinsed and drained
1 can sweet corn, drained
1/4 Cup salsa
water as needed
1 Cup shredded Mexican-style cheese
1 1/2 Cups slightly crushed plain tortilla chips

Directions: Cook chicken in oil until cooked through. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350. Transfer chicken mixture to a 9 x 13 dish. Top with 1/2 Cup cheese and crushed tortilla chips. Bake in the preheated oven for 15 min. Add remaining 1/2 Cup cheese and bake until cheese is melted.

Disclaimer: I haven't tried this one yet, I just found it on-line and thought it looked worthwhile.

Chocolate Chip Cookies

Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
3/4 cup trans-fat-free soft tub margarine spread (or light margarine sticks)
2 large eggs whites
2 teaspoons pure vanilla extract
1 cup canned pumpkin puree (optional)
2 cups semisweet chocolate chips
3/4 cup raisins (optional)
2 cups all-purpose flour
1/2 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt

1. Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray


2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or an medium speed until smooth. beat in the egg whites and vanilla, then the pumpkin and chocolate chips. Add the flour, oats, baking soda salt, and mix on low speed until thick dough forms.


3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not over bake. Transfer to a rack to cool.


4. Store in an airtight container for up to 3 days.

These are our family favorite cookies- especially with the pumpkin! They are super healthy compared to most recipes and are SO SOFT. Hope you enjoy!

Chocolate Chip Cupcakes

These are from the recipe book Deceptively Delicious and are healthy as far as sweets go at least. These are some of the girls favorite treats and I also serve them for breakfast without frosting when they have been good and want something special.

Cupcake batter:
Nonstick cooking spray
1 cup canned pumpkin puree
1/2 cup yellow squash puree
1/2 cup firmly packed light or dark brown sugar
1/2 cup water
1/3 cup canola oil
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

Frosting:
1 (8 ounce) package reduced-fat cream cheese
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
1/8 teaspoon salt

1. Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups
2. Put the pumpkin and squash purees in a large mixing bowl of an electric mixer. Add the brown sugar, water, oil, and vanilla, and beat until well blended.
3. Now add the flour, baking soda, salt, and chocolate chips, and mix until completely incorporated. Divide the batter among the muffin cups. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20 to 25 minutes. Turn the cupcakes out onto a rack to cool before frosting them.
4. For the frosting, beat the cream cheese with the maple syrup, vanilla, and salt until smooth. Spread the frosting over the cooled cupcakes.
5. Store the cupcakes in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

To make the yellow squash puree you will need to slice a yellow squash and steam them for about 8 minutes. Then put them in a food processor or magic bullet to puree. I make a ton of these ahead of time and keep them stored in my freezer in 1/2 cup bags for easy baking.

Orzo Bake

2T extra virgin olive oil
2 cups diced ham (you can buy a package of diced ham near the lunch meat section)
2 small onions (or 1 large)
1 cup diced celery
1 box Orzo pasta (looks like rice)
2 cups mozzarella cheese

Prepare pasta al dente, according to directions on package in a large pan (9 minute boil for al dente)

While pasta is cooking, in a medium skillet heat EVOO over Med-Hi and add onions and celery. Stir to keep cooking even, 5 minutes.

Add ham to skillet and stir occasionally until the pasta is done.

Preheat oven to broil, and move baking rack so it is right below the broiler.

Reserve 3/4 cups pasta water, drain the rest.

Combine skillet ingredients with the pasta and pasta water and stir in 1 1/2 cups of the cheese (reserve 1/2 cup cheese)

Transfer into medium sized casserole dish (9 X 13 makes a very thin bake, something a little smaller is better) and top with remaining cheese.

Place under broiler for 2-4 minutes, until cheese on top is browned and bubbly.

I just made this up yesterday for my family and they loved it! I left the cheese out for my portion and it was still delicious as a pasta salad type of a thing. I bet chicken or turkey would taste great in place of the ham, too! If you have any questions let me know, but it was pretty easy and from start to finish only took about 15 minutes.

quick, easy, yummy pork chops

1/8 c. olive oil
3 cloves garlic
1 med. onion
2 pork chops
1 can cream of mushroom soup
3/4 c. milk
salt
pepper

heat oven to 350 degrees.

on medium heat, warm 1/8 c. of olive oil in a medium skillet. add 3 cloves of minced garlic, chopped onion (about half a med sized one), and 2 pork chops seasoned with salt and pepper. brown pork chops about 5 min. on each side.

while browning, mix a can of cream of mushroom soup with 3/4 c. of milk in a small bowl.

once, chops are browned move them to a small baking dish. add the sauteed garlic and onions to the soup mixture (gravy). add pepper to taste.

pour gravy over pork chops and bake for 45 min at 350 degrees.

i served this with mashed potatoes and asparagus.

mashed potatoes - left the skin on and used butter, sour cream, salt and pepper to mash. they tasted great with the gravy.
asparagus - sauteed in olive oil with 3 cloves of minced garlic, salt and pepper. delish!

BBQ Pork Sandwiches

1 (14 oz) can of beef broth
3 lbs boneless shoulder butt pork roast (it's cheap...you can use a different pork cut if you want)
1 (18 oz) bottle of bbq sauce (KC Masterpiece original is the best)

1. Pour beef broth in slow cooker and add pork roast. Cook on high for 4 hours.
2. Remove meat and shread with 2 forks.
3. Preheat oven to 350 degrees.
4. Put shredded meat in iron skillet or dutch oven and stir in barbecue sauce.
5. Bake in oven for 30 min.

Serve on hamburger buns with salad. DELICIOUS!!

Easy Chili

12 oz. ground beef (browned and drained)
1 cup chopped onion
1/2 cup green pepper (chopped)
2 cloves garlic (minced)
1 14 oz. can diced tomatoes (undrained)
1 15 oz. can kidney beans (drained and washed)
1 8 oz. can tomato sauce
2-3 tsp. chili powder
1/2 tsp. dried basil
1/4 tsp. pepper
bring to a boil and cover. simmer 20 minutes
serve with grated cheese, sour cream and corn bread

submitted by Laci Osborn

Amazing Caramel Popcorn

Ingredients

1 cup butter
1 cup corn syrup
2 cups brown sugar
1 can sweetend condensed milk
large bowlful popped popcorn


Melt butter, sugar, and corn syrup in a sauce pan. Bring to a rolling boil and boil for 3 min. Take off heat and add sweetend condensed milk, mixing well. Pour over popcorn and toss until all the popcorn is coated. (you can add more popcorn at this point if you want to.) Eat immediately or store in a ziplock bag. This recipe will stay soft for 2-3 days.

The BEST cornbread... so moist!!!

2 cups Bisquick
1 cup sugar
1 cup milk
1/2 tsp baking soda
4-5 heaping TBS of yellow cornmeal
3 eggs
1 cup of butter (2 sticks)melted

Mix together put in 9x13'' pan ungreased
Bake 350 for 30 minutes.

* Also does anyone have a good Chili recipe???

Make Ahead Meatballs

The best thing ever invented was a freezer! I make these in a snap, put them into the freezer, and whenever I need a quick dinner they are ready to throw into whatever I need. They saved me when my in-laws came almost unexpectedly! I ususally cut the recipe in half because it makes LOTS!

4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef


In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased jellyroll pans. bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.

Slow Cooker Chicken & Dumplings

Sooo yummy and an easy dinner anytime! We make this dish at least every other week.

4 skinless, boneless chicken breast halves (they can even be frozen!)
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup

1 can chicken broth
1 onion, finely diced

1 package frozed mixed veggies (corn, peas, carrots, and beans)
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup, broth and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 45 minutes before serving, place veggies and the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Quick Crescent Taco Pie

Ok I have never made this but it sounds so yummy!

1-1/4 pounds of lean ground beef
1 package of taco seasoning
1/2 c water
1/2c chunky salsa
I can refrigerated crescent rolls(8 ounces)
1-1/2 c corn chips
1 cup sour cream
As much cheese as you want
shredded lettuce
olives
tomatoes
basically any toppings you want
DIRECTIONS:
Brown the meat;drain
add taco seasoning,water,and salsa;simmer 5 minutes
spread crescent rool dough in 10 inch pie plate to form crust;press edges together at seams
Sprinkle 1c corn chips over crust
spoon meat mixture over chips
spread sour cream on top
cover with cheese
sprinkle remaining corn chips on top
BAKE at 375 for 20 minutes or until crust is golden brown! Enjoy!

Cottage Cheese Spinach Chicken

It sounds a lot harder to make than it really is, and looks amazing!

1 (10 ounce) package frozen chopped spinach, thawed
1/2 yellow onion, chopped

1 tsp. minced garlic

salt and pepper to taste
1 cup cottage cheese
4 skinless, boneless chicken breast halves

1 1/2 c seasoned bread crumbs

1/4 c grated parmesan cheese
2 tablespoons melted butter

1/2 c shredded motzerella cheese

Preheat oven to 350 degrees.
In skillet, sautee onion, garlic and salt and pepper for 3 minutes. Add spinach which has been drained and pressed of all water. Heat for 2 more minutes. Add cottage cheese.

In shallow dish, combine bread crumbs and parmesan cheese. Cut chicken breasts in half length wise. Coat one side in bread crumb/cheese mixture. Place spinach filling in center. Roll up, and secure with toothpicks. Drizzle with melted butter.

Bake for 25 minutes and top with motzerella cheese.

Crispy Crab Rangoon

We called these crab angels growing up, but they're the crab and cream cheese things you find at Chinese restaurants. And they're so easy to make yourself.

Ingredients
1 pkg. (3 oz) cream cheese, softened
2 green onions, finely chopped
¼ cup finely chopped imitation crab meat
1 tsp minced garlic
16 square wonton wrappers
Oil for frying

In a small mixing bowl, beat cream cheese until smooth. Add the onions, crab and garlic; mix well. Place about 1½ tsp in the center of each wonton wrapper. Moisten edges with water; fold opposite corners over filling and press to seal.In an electric skillet, heat 1 in. of oil to 375F. Fry wontons for 1-2 minutes or until golden brown, turning once. Drain on paper towel. Serve with sweet and sour sauce, or sauce of your choice.

Baked Ziti

Ingredients
1 pkg. (19oz) Italian Sausage, cooked according to package directions and coin sliced
8oz penne or rigatoni pasta, cooked according to package directions
1 jar (26oz) pasta sauce (any flavor)
¾ cup water
1 Tbsp. fresh basil (dried works as well, but isn’t quite as good)
1 Tbsp. fresh garlic, chopped
½ cup Parmesan cheese
¼ tsp black pepper
1 pkg. (10 oz) garlic bread, thawed and sliced into 12 slices
3 cup shredded mozzarella cheese
¼ cup olive oil
2 Roma tomatoes, sliced into 12 slices

In a large bowl, mix cooked sausage, cooked pasta, water, chopped basil, garlic, Parmesan cheese, and pepper. Toss gently. Place mixture into a greased 9" X 13" pan. Place twelve slices of garlic bread on top of mixture and cover with mozzarella cheese. Dip tomato in olive oil and place on each bread slice. Bake uncovered at 400F for approximately 30 minutes (I’ve found about 20-25 minutes does it) or until heated through. Let stand 10 minutes to help set before slicing and serving. Servings: 12.

Hershey's Delicious Brownies

1/2 c butter(melted)
1 cup sugar
1tsp vanilla
2 eggs
cream together

In a seperate bowl mix
1/2c flour
1/3 c cocoa
1/4 tsp baking powder
1/4 tsp salt

add all of this to the creamed mixture and stir together bake at 350 for 20-25 minutes( until edges are coming apart from the side.

Frosting
3TBS butter
3TBS cocoa
1TBS of corn syrup or honey
1/2 tsp vanilla
1cup powdered sugar
1to2 TBS milk


I normally like boxed brownies but these are good especially with ice cream but then again what dessert isn't good with ice cream! Enjoy!

Stuffed Baked Potatoes

Ingredients:
4 large potatoes
4 Tablespoons butter
3/4 C. sour cream
3/4 teaspoon salt
1/4 tsp. pepper
paprika
shredded cheddar cheese

Scrub potatoes and pat dry. Bake at 400 degrees for about 1 hour or until tender. Cut potatoes in half lengthwise; scoop out pulp and mash. Beat in butter, sour cream, salt and pepper.
Pile potato mixture back into only 6 of the shells. Sprinkle shredded cheese then sprinkle with paprika. Bake in a 425 degree oven for about 15 min. or until cheese is melted and potatoes are heated through.

Corn Bread Chicken

This is a great crock pot recipe that my mom makes and is super easy to through on in the morning and forget about!

Layer in a crock pot
4 sliced carrots
1 can green beans
1 pound chicken breasts or tenderloins
1 can cream of chicken with herb soup
Salt and Pepper to taste
Dash of Basil
1 Box Corn Bread Stove Top Mix
1 cup water

Cook in Crock pot Low all day

Molten Chocolate Cakes

This is the best dessert and everyone that you make it for will be impressed. But what I love is that it is totally easy and can be prepared early and then just pop it in the oven when you are ready. This recipe makes 4 cakes but you can cut it in half to make 2 or double to make more and it still works out perfect!

4 squares Baker's Semi-sweet Baking chocolate
1/2 cut butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp flour
1/2 cup Cool Whip

Preheat oven to 425. Butter 4 custard cups or souffle dishes. Place on baking sheet

Microwave chocolate and 1/2 cup butter in large microwavable bowl on High 1 minute until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared cups.

Bake 13 to 14 min or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 tbsp of whipped topping and serve immediately!

Linguine Alfredo

Easiest Linguine Recipe Around

Serves 4-6

3 oz Linguine or Fettuccine cooked and drained

Heat in a Saucepan over a Low heat:

1/3 cup Margarine

1/2 cup evaporated milk

Stir constantly until margarine is melted

Stir in :

3/4 cup grated Parmesan cheese

1/2 tsp Salt

Dash of Pepper

Toss with noodles and Sprinkle with Parsley

Takes about 10- 15 minutes to prepare

Potato and Double-Corn Chowder

This blog is a great idea! Jeff and I love making this on Sundays because it's so easy!

1 bag (16 0z or 4 cups) frozen hash brown potatoes, thawed
1 can whole kernel corn, undrained
1 can cream-style corn
1 can (12 oz) evaporated milk
1 medium onion, chopped
8 slices crisp, cooked bacon. Crumbled
1/2 tsp salt
1/2 tsp worcestershire sauce
1/4 tsp pepper

Mix all ingredients in crockpot. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. Sprinkle each serving with parsley if desired.

Tip: If you want a smokey flavor, add the bacon with the rest of the ingredients. If you would like your bacon to still be crispy (how Jeff likes it), add it in about 15 minutes before cooking is done.

Enjoy!!!

Italian Chicken Bake

1/2 c. sour cream
1 egg
1 1/3 cup italian bread crumbs
2/3 c. parmesan cheese
4-6 chicken breasts

sauce:
1 can cream of chicken soup
1/2 c sour cream
3 tbs. lemon juice (edit: use only 1 1/2 TBS.)

Preheat oven to 350. Mix together sour cream and eggs. In a pie plate, mix bread crumbs and parmesan cheese. Cut chicken in half. Dip each piece into sour cream/egg mixture and then into crumb/cheese mixture. Arrange in a greased 9x13 pan. Bake uncovered for 45 minutes. Sauce: mix soup, sour cream and lemon juice in small saucepan. Cook over medium heat stirring constantly until heated. Pour over chicken. Serve chicken with rice pilaf.

Rice Pilaf

1 c. raw rice
2 Tbs. margerine
2 beef boullion cubes
2 tsp. chopped parsley
1/3 c. chopped onion
2 c. hot water

Preheat oven to 350. Combine all ingredients. Boullion will dissolve as it bakes. Bake for 45 min. in a covered dish.

The BEST chicken noodle soup

Base:
1 c. water
3 c. chicken broth
2 cubes chicken boullion

Add:
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion

Simmer in broth until tender.

Add:
1 can cream of chicken soup
1/4 c. evaporated milk

Add 2 c. cooked and shredded chicken and 4 c. cooked egg noodles. Salt and pepper to taste.

Broccoli Beef

Believe it or not, this recipe is SUPER easy! And maybe your kids will even start liking broccoli!

1/2 c. flour
2 cans beef broth
2 tbs. sugar
2 tbs. soy sauce
1 lb. round cut steak
1 clove garlic, minced
4 c. fresh broccoli, chopped

Combine flour, broth, sugar and soy sauce. Cut steak into bite sized pieces and cook in skillet until browned. Add first mixture to skillet along with garlic, dash of pepper and chopped broccoli. Cook 5-10 minutes on low until sauce is desired consistancy. Serve with rice.