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.