Crock Pot Stew Recipe

Crock Pot Stew Recipe

1 1/2lbs. Chicken breast (with or without bone)
4 large potatoes
3 carrots
1 can Golden Mushroom Soup
1 can French Onion Soup
1 1/2 cups water or sherry
Pepper to taste


Cut chicken into bite-sized pieces and place in crock pot. Wash, peel, and cut potatoes into bite-sized pieces. Add to crock pot. Wash, peel, and cut carrots. Add to crock pot. Add both cans of soup and water or sherry. Add pepper to taste. Stir together. Cook in crock pot for 4-6 hours on high or 8-10 hours on low. Serve with cornbread, biscuits, or breadsticks for a complete meal! Serves 4-6 people.

Ranch Chicken Crescent Pizza

Ranch Chicken Crescent Pizza

1 roll Pillsbury Crescent Rolls or a Sheet
2 cups cooked chicken, chopped

enough ranch dressing to coat the chicken to your liking
2 cups mozzerella cheese, shredded
1/4 teaspoon garlic powder
italian herbs
dried parsley

1. Spray a small cookie sheet with nonstick spray. Spread the dough evenly across the pan and up the sides. Bake in a 375 degree oven for about 10-12 minutes or until dough is just barely cooked through.
2. In a small bowl, mix the chicken with the ranch dressing and the garlic powder until evenly coated. Evenly distribute the chicken over the crust.
3. Sprinkle cheese over the chicken. Top with a sprinkle of Italian herbs and dried parsley.
4. Place back in the oven for an additional 5-7 minutes, or until the cheese is bubbly.

Zoo Bars

Zoo Bars

1 box yellow cake mix
1/2 cup butter
1 egg
20 mini Reeses' cups-chopped
2 T cornstarch
1 jar of caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted peanuts
1 can of milk chocolate frosting
1/2 cup salted peanuts

Mix dry cake mix, butter, and egg. Beat smooth. Stir in Reeses'. Press into a Pam sprayed 13x9. Bake 350 for 20 minutes.

Meanwhile, in a saucepan-mix cornstarch, caramel topping, and peanut butter smooth. Cook on low until it comes to a boil-about 22-25 minutes. Cook at a boil while stirring for about 30 seconds. Remove from heat. Stir in 1/2 cup peanuts. Spread evenly on warm crust.

Bake 6 minutes. Cool completely. Frost. Sprinkle on remaining 1/2 cup peanuts. Refrigerate 1 hour before serving. Store in fridge.

Popcorn Candy

Popcorn Candy

8 cups popped corn
2 cups dry roasted peanuts (lightly salted)
1 lb. white almond bark
1 tsp. cinnamon (optional)

Combine popcorn & peanuts in a 4 qt. bowl. Melt the almond bark in a 1
qt. glass bowl in microwave on 50% power 3 ½ to 4 ½ min. or until
smooth, stirring often. (All of the bark must be melted.) Add cinnamon
if desired; pour over corn & peanut mixture, stirring gently for an
even coating. Spread mixture onto wax paper-lined baking sheet to
cool. When cooled break into pieces to serve. This candy can be stored
in a covered container or plastic bags for a long time. At holiday
time, sprinkle with colored sugar before it cools, red and green for
Christmas, pink and yellow for Easter, etc.

HALLOWEEN POPCORN TREATS

HALLOWEEN POPCORN TREATS

1/2 cup candy corn
Vegetable cooking spray
4 cups miniature marshmallows
8 cups air popped corn

Lightly coat 6 quart Dutch oven, spray a 13 x 19 baking pan with
vegetable spray. Slice each piece of candy corn in half lengthwise.
In Dutch oven over very low heat, melt marshmallows, stirring constantly.
Remove from heat. Add popcorn, stirring to coat evenly; stir in candy
corn. Using wax paper, press mixture evenly into pan, let cool about
1 hour. Cut into 24 squares.

Cream Cheese Pumpkin Muffins 1 package (8 ounces) cream cheese, softened 1 egg 1 tablespoon sugar MUFFIN: 2-1/4 cups all-purpose flour 3 teaspoons p

Cream Cheese Pumpkin Muffins

1 package (8 ounces) cream cheese, softened
1 egg
1 tablespoon sugar

MUFFIN:
2-1/4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
24 pecan halves, optional

Directions

For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.

Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.

Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen

Yam Bread

Yam Bread

6-8 servings
1 package Jiffy corn muffin mix
1 egg
2 tablespoons melted shortening
3/4 cup milk
1 can cut yams
1 cup sugar
1 stick butter
1 teaspoon vanilla extract

Mix yams, sugar and vanilla extract until smooth.
Blend muffin mix, milk, egg and shortening with the yam mixture until
smooth. Pour into a greased baking pan or muffin pan. Bake 15 to 20 minutes or until brown.

Banana Strawberry Boat

Banana Strawberry Boat

* 1 banana
* 2 tsp strawberry preserves
* 2 tsp whipped topping
* 1 tsp raisins

1. Peel the banana and cut it down the middle.
2. Place the banana in a boat shaped or oblong dish.
3. Top with the strawberry preserves.
4. Place the whipped topping over the strawberry preserves.
5. Finally, sprinkle the raisins over evenly.

Pumpkin Pie Salad

Pumpkin Pie Salad

1 can pumpkin pie filling
1 (10-1/2 ounce) bag mini marshmallows
1 cup walnuts, chopped
1 (12-ounce) container Cool Whip
1 small box vanilla pudding (add dry)
1 teaspoon cinnamon

In a bowl combine the Cool Whip and pie filling. Mix well. Add the
remaining ingredients. Mix well. Refrigerate before serving.

Peppermint Pattie Poke Cake

Peppermint Pattie Poke Cake

Cake:
1 package chocolate fudge cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 eggs

Filling:
1 box (4-serving size) white chocolate instant pudding mix
2 cups milk
1/2 teaspoon peppermint extract

Frosting:
1/4 teaspoon peppermint extract
1 tub (12-oz.) Betty Crocker Whipped milk chocolate frosting
3/4 cup coarsely chopped chocolate-covered peppermint patties (8
candies)

Heat the oven to 350°F. Grease bottom only of a 9x13-inch pan with
shortening or spray bottom with cooking spray.

In large bowl, beat cake mix, water, oil and eggs with electric mixer
on low speed 30 seconds. Beat on medium speed 2 minutes, scraping
bowl occasionally. Pour into pan.

Bake 32 to 37 minutes or until toothpick inserted in center comes out
clean. Cool 15 minutes. Poke top of warm cake every 1/2-inch with
handle of wooden spoon.

In medium bowl, beat pudding mix, milk and 1/2 teaspoon peppermint
extract with wire whisk about 2 minutes. Immediately pour pudding
evenly into holes in cake. Cover loosely and refrigerate about 2
hours or until chilled.

Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting
over top of cake. Sprinkle with peppermint patties. Store loosely
covered in refrigerator.

Yields: 15 servings

Note: To keep candies from sticking together, sprinkle 1 tablespoon
sugar over the cutting board. As you cut the candies, toss them with
the sugar.

Brown Sugar Pumpkin Pie with Caramel Whipped Cream

Brown Sugar Pumpkin Pie with Caramel Whipped Cream

1 refrigerated pie crust, softened as directed on box, (Pillsbury, etc)

Filling:

3 eggs

3/4 cup packed dark brown sugar

3/4 cup whipping cream

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground allspice

1 can pumpkin, 15 oz. (NOT pumpkin pie filling)

Topping:

1/2 cup whipped cream, whipped

1/4 cup caramel topping

Heat oven to 425. Prepare crust as directed on box for one crust filled pie. In large bowl, beat eggs lightly with wire whisk or hand beater. Beat in remaining filling ingredients until smooth. Cover edge of pie crust with 2 to 3 inch strips of foil to prevent excessive browning. Remove foil for last 15 minutes of baking. To prevent spilling filling, place pastry lined pie plate on oven rack. Pour filling into pie plate. Bake pie 15 minutes. Reduce oven temperature to 350. Bake about 45 minutes more or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate until chilled, about 4 hours. Serve pie topped with whipped cream and drizzled with caramel topping. Serves 8

Mexican Chicken Soup

Mexican Chicken Soup

1-1/2 lbs boneless skinless chicken breasts, cubed
2 tsp oil
1/2 cup water
1 envelope taco seasoning
1 can 32 oz V8 juice
16 oz salsa
15 oz can black beans, rinsed/ drained
10 oz pkg frozen corn
6 tbs cheddar cheese
6 tsp sour cream
2 tbsp fresh minced cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water
and
taco seasoning; simmer until chicken is well coated. Transer for a 5-qt
slow
cooker. Stir in V8, salsa, beans and corn. Cover and cook on low 3-4
hours.
Serve with cheese, sour cream and salsa.
Makes about 6 servings.

Peppermint Puffs

Peppermint Puffs

1 cup firmly packed light brown sugar

3/4 cup Butter Flavor Crisco Stick

2 TBSP milk

1 TBSP vanilla

1 egg

1-3/4 cups all-purpose flour

1 tsp. salt

3/4 tsp. baking soda

2/3 cup crushed peppermint candy (like Starlite mints....about 25 candies)

1. Preheat oven to 375. Place sheets of foil on countertop for cooling cookies.

2. Combine brown sugar, shortening, milk and vanilla. Beat at medium speed until well blended. Beat in egg.

3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in crushed candy.

4. Shape dough into 1-inch balls. Place 2" apart on un-greased (or parchment paper lined) baking sheets.

5. Bake....1 sheet at a time at 375 for 8-10 minutes for chewy (11-13 minutes for crisp). DO NOT OVER BAKE.

Cool for 2 minutes on baking sheet.

6. Remove to foil and cool completely

Makes 3 dozen cookies.

Pretzel Goodies

Pretzel Goodies

1 pound white chocolate
1 cup small pretzels, broken into small pieces
1 cup pecans, chopped

Melt the chocolate. Stir pretzels and pecans into chocolate and drop
by teaspoon onto wax paper.

Drunk Boo Berry Jello

Drunk Boo Berry Jello

Ingredients:
1 8-serving box of Berry Blue Jello
4 packets Knox unflavored gelatin
5 cups boiling water
2 cups vodka

Method:
Mix the jello and unflavored gelatin with the boiling water and dissolve. Then add the two cups vodka and pour into your favorite mold. You can also chill in a flat pan and cut out in shapes using a cookie cutter.

Pumpkin Preserver

Pumpkin Preserver

An easy pumpkin (Jack-o-Lantern) preserver is to spray your pumpkin with WD-40. IMPORTANT: Let it set for at least 24 hours before adding your candle!

This will keep the pumpkin from rotting/molding, etc. for about 3 weeks or so.

Crispy Fudge Treats

Crispy Fudge Treats

6 c. crisp rice cereal (like Rice Krispies)
3/4 c. powdered sugar
1 3/4 c. semisweet chocolate chips
1/2 c. corn syrup
1/3 c. butter or margarine
2 t. vanilla extract


Combine the cereal and sugar in a large bowl; set aside.

Place chocolate chips, corn syrup and butter in a 1-quart microwave-safe dish.
Microwave, uncovered, on HIGH for about 1 minute; stir gently until smooth.
Stir in vanilla.

Pour over cereal mixture and mix well. Spoon into a greased 13x9x2-inch baking
pan.

Refrigerate for 30 minutes; then cut into squares. Store in refrigerator.

Makes 3 dozen.

Mad Mix For Halloween

Mad Mix For Halloween
10 cups popped popcorn
1 bag plain M & M's
1 jar peanuts
1 cup raisins

Mix everything up into a bowl and enjoy

Chewy Caramel Candy Popcorn Squares

Chewy Caramel Candy Popcorn Squares


8 cups popped popcorn*
2 cups honey graham cereal
1 cup red and green candy coated chocolate pieces
1 cup pretzel sticks, broken in half
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup light corn syrup
2 tablespoons all-purpose flour

Combine popcorn, cereal, candy and pretzels in very large bowl; set aside.

Melt butter in 2-quart saucepan over medium heat. Stir in all remaining ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 4 minutes). Boil 1 minute.
Pour caramel mixture over popcorn mixture; toss to coat well. Press firmly into buttered 13x9-inch pan. Cool completely; cut into bars.

Makes 36 bars.

*Substitute 1 (3 to 3.5-ounce) package microwave popcorn, popped.

Microwave Directions: To prepare caramel mixture, melt butter in microwave-safe bowl on HIGH about 1 minute. Stir in brown sugar, corn syrup and flour. Continue cooking on HIGH, stirring once, until mixture comes to a boil (1 to 2 minutes). Continue as directed above.