Rocky Road Fudge

Ingredients:
1 package (12 oz.) semisweet chocolate chips
1 package (12 oz.) butterscotch chips
1/2 cup peanut butter
3 cups miniature marshmallows
1/2 cup salted peanuts (lightly chopped)

Directions:
Place chocolate chips, butterscotch chips and peanut butter medium-sized pot and cook on medium heat. Turn down heat if it starts to stick to the bottom. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated, but not too much otherwise they will melt. Spread in 9 x 9 pan lined with wax paper. Refrigerate until firm, at least 1 hour, then cut into cubes. Keep stored in the refrigerator until ready to serve.

Result:
Best fudge I have ever tasted, and I don't like fudge that much! This recipe is so fast and easy, only about 5 minutes from start to finish!

Crockpot Beef Stroganoff

Ingredients:
1 lb. stew meat, cubed
1/2 packet onion soup mix
1 can cream of mushroom soup
1 can mushrooms, drained (optional)
2 squeezes garlic paste (or 1/2 tsp. garlic powder)
1 c. sour cream

Directions:
Combine all ingredients except sour cream in slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4 servings. Serve over hot noodles.

Result:
So fast and simple and delish! Will definitely make this often.

Crockpot Steak Fajitas

Ingredients:
2 lbs. boneless beef sirloin steaks, cut into thin strips
1 green, red and yellow pepper, cut into strips
1 sweet onion, cut into strips
3/4 cup water
2 tsp. red wine vinegar
1 tsp. lime juice
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. cayenne pepper
8 flour tortillas (8 inches), warmed
1/2 c. salsa
1/2 c. shredded cheddar cheese
8 tsp. cilantro, minced

Directions:
Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-9 hours or until tender. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with 1 tablespoon salsa, 1 tablespoon cheese and 1 teaspoon cilantro; roll up.

Result: So easy! We don't like peppers, so I left those out. We added sour cream as well, and you can add guacamole too if you like!

Source: Real Mom Kitchen

Best Baked Buffalo Chicken Wings

Ingredients:
25-30 chicken wings
3/4 c. all-purpose flour
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. butter
1/2 c. Frank's Buffalo Sauce

Directions:
In a small bowl mix together the flour, paprika, cayenne pepper, garlic powder, salt and black pepper. Place chicken wings in a glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish and refrigerate for 60 to 90 minutes. (longer is fine too)

Preheat oven to 375 degrees F. Take chicken out of fridge and place spaced apart in a single layer on a cooling rack which is on top of a foil-lined baking sheet. (or use a broiler pan if you have one) This will let the grease drip down and make them nice and crispy! Bake for 35-45 minutes, depending on your oven.

When chicken has only 5 minutes left, make the sauce. Combine the butter and buffalo sauce in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.

When chicken is done, place in a large bowl and toss with buffalo sauce. Serve immediately. This recipe makes wings that are MEDIUM or slightly above a medium heat. Adjust the hot sauce/butter ratio for your desired heat level.

Result:
Best wings I have ever made, and I will make them like this for now on! They were perfectly crispy and much healtier since they are baked and not fried. This made the perfect amount of sauce for 28 wings/drummettes. Enjoy!

Crockpot Orange Chicken

Ingredients:
1 1/2 lbs. boneless skinless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil (for browning the chicken)
1 Tbsp. salt
6 oz. (1/2 can) frozen orange juice concentrate, thawed (little-to-no pulp, as the pulp can taste a bit bitter when cooked)
3 Tbsp. brown sugar
3 Tbsp. ketchup
1 tsp. balsamic vinegar

Directions:
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating. Place the chicken pieces into your slow cooker.

In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat. Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

Result:
Delish! We'll definitely be making this regularly. I did not have orange juice concentrate, just orange juice, but it worked just fine. I think it was probably a little less orange flavor, but that works for me because I am not a huge fan of orange flavored chicken normally. I also added frozen broccoli to round it 0ut. It was yummy!

Source: A Year of Crockpotting Blog

Fresh Fruit Dip

Ingredients:
1 (8 oz.) tub of strawberry or pineapple soft-style cream cheese
1 (7 oz.) jar of marshmallow creme
1 Tbsp. orange juice
1 Tbsp. lemon juice

Directions:
In a mixing bowl, beat together ingredients until smooth. Refrigerate before serving. Serve with fresh fruit. Makes 2 cups.

Crockpot Sweet and Spicy Chicken

Ingredients:
1 lb. boneless, skinless chicken breasts
1 (14 oz.) can petite diced tomatoes, undrained
1/3 c. brown sugar
1/2 tsp. red pepper flakes

Directions:
Layer chicken, red pepper, brown sugar, and tomatoes in crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season with salt and pepper. Serve over rice, on hamburger buns, or on tortillas.

Result:
Very good! I kept feeling like something was missing, but my husband really liked it. I served it on whole wheat buns. Super easy to make and easy to adjust for picky eaters!

Rosemary Garlic Red Potatoes

Ingredients:
2 lbs. medium-sized red potatoes
2 Tbsp. extra-virgin olive oil (may need more or less depending on size of potatoes)
garlic (I did a few squeezes if my garlic in a tube... about 5 cloves worth?)
1 tsp. dried rosemary


Directions:
Preheat oven to 350 degrees F. Scrub, dry, and cut potatoes into eighths. (Cut each in half, then into quarters) Add to bowl with the rest of the ingredients and toss. Lay in a single layer baking sheet lined with foil and bake for 30-45 minutes.


Result:
Wish I had taken a better photo, but these are delish!

Mexican Meatloaf Minis

Ingredients:
1 lb. ground beef
1 small onion, finely chopped
10 Ritz crackers (or similar), finely crushed
1 egg
1 tsp. chili powder
1 tsp. cumin
1 1/2 c. Mexican style shredded cheese, divided
1 c. salsa, divided

Directions:
Preheat oven to 400ºF. Mix first 6 ingredients with 1 cup of the shredded cheese and 1/2 cup salsa. Spray muffin tin with cooking spray, then press mixture evenly into 12 muffin cups.. Use the back of a measuring spoon to make an indentation in center of each. Bake for 20-25 minutes. Top with remaining salsa and cheese and bake 3-5 minutes longer, or until cheese is melted.

Result:
This would be great for kids and can be varied so easily! It was good, however, I'll leave out the onions next time (or precook them) as they were slightly crunchy because of the low cooking time.

Crockpot Creamy Chicken II

Ingredients:
4 chicken breasts (about 1 ½ lbs.)
1/4 c. butter
1 pkg. dry Italian dressing mix
1 pkg. cream cheese
1 can cream of chicken soup

Directions:
Put chicken, butter and Italian dressing in slow cooker on low for 6 hours. When ready to serve add cream cheese and soup (best to mix in a bowl separately first). Stir in until creamy. Serve over rice or egg noodles.

Result:
YUM-O!

Butterscotch Chocolate Toffee Blondies

Ingredients:
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar (half brown, half white)
1 c. (2 sticks) butter, softened
2 eggs
1 tsp. vanilla
1 1/2 c. butterscotch, chocolate, and/or toffee chips (mixture, or just your favorite)

Directions:

Preheat oven to 375 F. Line a 9×13 inch baking pan with foil or parchment paper. Stir together flour, baking soda and salt. Cream butter and sugar together. Add in eggs one at a time until incorporated. Stir in vanilla. Add flour mixture to butter mixture, then add all of your chips and stir until batter is smooth. Spread evenly into your prepared pan.

Bake 20-25 minutes, until the edges are golden brown. Let cool in pan for 10 minutes, then lift out onto a rack for further cooling. Yum!

Source: Bonnie's Bakery

Crockpot Soy-Lime Chicken

Ingredients:
5 bone-in chicken thighs
1/2 c. soy sauce
1/4-1/3 c. lime juice
1 Tbsp. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/2 tsp. ground pepper

Directions:
Place chicken in slow cooker. Combine remaining ingredients in a bowl, then pour over chicken. Cover and cook on high 3-4 hours or low 5-6 hours.

Blueberry Coffee Crumb Cake

Ingredients:

Crumb Topping:
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened

Coffee Cake:
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (thawed and drained)

Vanilla Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water

Directions:
Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.

In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.

In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

From the kitchen of Betty Crocker.

Crockpot Creamy Red Potatoes & Pork Chops

Ingredients:
2 lbs. small red potatoes, quartered
8 oz. pkg. cream cheese, softened
1 can cream of mushroom soup (or cream of chicken)
1 envelope dry Ranch salad dressing mix
4 pork chops (or chicken breasts)

Directions:
1. Place potatoes in slow cooker.
2. Beat together cream cheese, soup, and salad dressing mix. Stir into potatoes.
3. Place pork chops (or chicken) on top.
4. Cover and cook on low 8 hours or high for 4 hours (or until potatoes are tender).

Result:
Potatoes were delish!! I used thick boneless pork chops because that's what I had on hand. I think bone-in would have been a little better, as mine were slightly dry... but still good! For a twist, I bet adding a touch of dijon mustard would be yummy!

Simple Spanish Rice Meal

Ingredients:
1 lb. ground beef
1 can tomato sauce
1 can diced tomatoes
1 ½ tsp. cumin
½ tsp. onion powder
½ tsp. pepper
½ tsp. salt
Few dashes of hot sauce
White Minute Rice

Directions:
Brown the ground beef, drain, then stir in the tomato sauce and tomatoes. Add salt, pepper, onion powder, hot sauce and cumin. Bring to boil, then put in 2 cups minute white rice. Cover, take off heat, and let sit for 5 minutes. Add jalapeños, if desired.

Result:
So quick and simple to make. I'll be making this again when I need a fast dinner in a pinch. Thanks goes to my friend Rachael. :)

Chicken Stroganoff

Ingredients:
4 bacon strips, diced
1 pound boneless skinless chicken breasts, cut into 1/4 inch strips
1 medium onion, chopped
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
2 garlic cloves, minced
1/2 teaspoon paprika
1/8 teaspoon salt
Pepper to taste
2 tablespoons all purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles

Directions:
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine the flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.

Result:
I left out the mushrooms and used fat free sour cream and it worked. Also used a touch more paprika and garlic. Yummy!

Brushetta Chicken

Ingredients:
4 boneless skinless chicken breast halves (4 oz. each)

1/2 c. all-purpose flour
1/2 c. egg substitute
1/4 c. grated Parmesan cheese
1/4 c. dry bread crumbs
1 Tbsp. butter, melted
2 lg. tomatoes, seeded and chopped
3 Tbsp. minced fresh basil
2 garlic cloves, minced
1 Tbsp. Olive Oil
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Result:

I had 3 large chicken breasts, so I sliced them in half lenfthwise to make 6. I didn't have egg substitute, so I just used regular eggs. I also only had 1 large tomato, which seemed to be enough. I used a little more parmesan and a little less bread crumb. It was delish! I will definitely make this again.

Crockpot Thai Chicken

Ingredients:
6-8 skinless chicken thighs
3/4 c. salsa
1/4 c. peanut butter
2 Tbsp. lime juice
1 Tbsp. soy sauce
1 tsp. fresh ginger root
1/4 c. chopped peanuts
2 Tbsp. chopped fresh cilantro

Directions:
Place chicken in crockpot and mix all the ingredients EXCEPT the peanuts and cilantro. Pour over chicken and cook on low for 8-9 hours. Serve chicken and sauce over rice, sprinkle with peanuts and cilantro.

Result:
Not bad! I was sooo unsure about the salsa and the mixture tasted a little weird, but the flavors came together after it was all done! I added a touch more lime juice and soy sauce and used powdered ginger. I also did not add the peanuts or cilantro at the end as I didn't have it on hand. I cooked it for 4 hours on high and it came out really juicy. Probably could have only cooked it for 3 hours on high. Will make this again and add a little more peanut butter to the sauce and the chopped peanuts at the end next time!

Black Bean & Corn Cups (Appetizer)

Ingredients:
2/3 cup medium salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 oz) black beans, drained & rinsed
1/4 cup sour cream
Cilantro sprigs, if desired
Tostitos Scoops

Directions:
Mix all ingredients, except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into scoops. Top each with 1/2 teaspoon sour cream. (Tip: Spoon a little sour cream into a baggie, cut the tip off, and squeeze sour cream on top.) Garnish each with a cilantro sprig.

Result:
So easy and tasty!

Crockpot Lasagna

Ingredients:
8 lasagna noodles, uncooked
1 lb. ground beef
1 tsp. Italian Seasoning
28 oz. jar spaghetti sauce
1/3 cup water
4 oz. can mushrooms
15 oz. ricotta or 24 oz. cottage cheese
2 cups shredded mozzarella cheese

Directions:
1. Break noodles. Place half in bottom of greased slow cooker.
2. Brown ground beef. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.
3. Layer half of sauce and water, half of mushrooms, half of ricotta or cottage cheese and half of mozzarella cheese over beef. Repeat layers.
4. Cover and cook on low for 5 hours.

Result:
SO GOOD! Set up really nice too, I was very surprised. I only cooked mine for 4.5 hours, and might only cook it for 4 hours next time. I skipped the mushrooms, but you can add them or sausage or whatever else you normally like. I also seasoned the meat with garlic and onion powder, basil and oregano... and a little more between the main layers. Also, for the water I just added a little water to the sauce jar, swished it, and added half to each layer. I may never cook it in a pan again!

Crockpot Risotto

Ingredients:
1 1/4 c. uncooked Arborio rice
1/4 c. olive oil
1/4 c. white wine
3 3/4 c. chicken or vegetable broth
1 tsp. dried onion flakes
5 cloves chopped garlic
1 t kosher salt
1/4 tsp. black pepper
2/3 c. shredded Parmesan cheese (to add at the very end)

Directions:
1. Toss the uncooked Arborio rice with the olive oil in your crockpot.
2. Add the seasonings and garlic.
3. Pour in the broth and white wine.
4. Stir to mix flavors.
5. Cover and cook on high for 2-2.5 hours, or until the rice is tender.
6. Stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape.

The final product will be very creamy and have a porridge-like consistency.

Crockpot BBQ Pulled Pork

Ingredients:
3-4 lbs. boneless pork shoulder or butt
2 c. ketchup
1/2 c. warm water
1/4 c. apple cider vinegar
1/4 c. brown sugar
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce

Directions:
Use a 6 quart crockpot. Trim meat and place into your crockpot. Squeeze in 2 cups of ketchup, then pour 1/2 cup warm water on top. Add vinegar, brown sugar, Worcestershire, and Tabasco.

Cover and cook on low for 8 hours, or until meat shreds easily with a fork. Serve over rice or on hamburger buns!

Homemade Pizza

Ingredients:
1 Tbsp. active dry yeast
1 c. warm water (105 to 115 degrees F)
1 tsp. sugar
1 tsp. salt
2 Tbsp. vegetable oil
2 1/2 c. flour

Directions:
Dissolve the yeast in the water. Add the rest of the ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Roll out and press down onto a greased pizza pan. Add some pizza sauce and your favorite toppings. Bake at 450 degrees for around 12-15 minutes or until the crust looks crispy and lightly browned. Dough can also be frozen as well.

Chicken Fettuccine Alfredo Lite

Ingredients:
1/2 lb. boneless skinless chicken breast, cooked and diced
1 box (12 oz.) fettuccine, uncooked
1-1/2 c. fat-free reduced-sodium chicken broth
1 1/2 Tbsp. flour
4 oz. reduced fat Cream Cheese
3 Tbsp. grated Parmesan Cheese
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley

Directions:
Cook pasta as directed on package. Beat broth and flour in medium saucepan with whisk until well blended. Add cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 3 min. or until mixture comes to boil and thickens, stirring constantly. Drain pasta; place in large bowl. Add chicken and sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.

Crockpot Salsa Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.

Judy's Chicken Kiev

This was Ken's favorite meal as a kid!

Ingredients:
8 boneless skinless chicken breast
1-1 1/2 cups of floor
3-4 eggs beaten
1-1 1/2 cups Italian style bread crumbs

Herb butter:
1 cup butter or margarine
1/2-3/4 teaspoon of garlic powder (or minced garlic)
1 teaspoon dried tarragon
2 teaspoons dried chopped chives
2 tablespoons dried parsley
1 teaspoon salt
1/4-1/2 teaspoon of pepper

Directions:
Preheat oven to 350 degrees. Mix herb butter mixture well, and then place into a wax paper lined shallow small dish and spread evenly; cover and freeze. (Best to do the night before)

Flatten chicken breast with flat side of meat tenderizer about 1/8 to 1/4 inch thin. Place chicken inside up and put a square of herb butter (about 1/2" X 1/2") in the middle. Wrap short sides of chicken up over the butter and secure with toothpick, then the long ends. Roll each breast in flour, then roll in eggs, then roll in bread crumbs and repeat. Brown in oil, then put on cooking sheet and finish in oven for about 30-40 minutes. You can melt any leftover butter to drizzle on top of chicken or a baked potato. Yum!

Honey Mustard Chicken Pasta

Ingredients:
3 c. uncooked penne or bow tie (any pasta)
4 bacon strips, diced
1 sm. can sliced mushrooms
1/4 c. chopped onion
2 garlic clove, minced
2 c. diced cooked chicken
1 c. frozen peas or broccoli, thawed
1 can condensed cream of chicken soup
2/3 c. milk
2 Tbsp. prepared mustard
2 Tbsp. honey
1 Tbsp. dried parsley flakes
1/4 tsp. salt
1/4 tsp. pepper
Parmesan cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon and onions over medium heat until both are thoroughly cooked, about 10 minutes.

Add mushrooms and garlic; sauté for 1 minute. Stir in the chicken, peas (or broccoli), soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.

Southwest Chicken Salad

Ingredients:
4 cooked skinless, boneless chicken breast halves, cut into strips
1/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 can black beans, drained and rinsed
1 can sweet corn, drained
Juice of 1 lime
1/2 c. BBQ sauce
1/2 c. ranch dressing
shredded romaine lettuce
1 large tomato, chopped
1/2 cup shredded cheddar cheese
chopped cilantro (optional)

Directions:
Sauté chicken in a little oil with salt, cumin, and chili powder and cook until it is no longer pink. When it is done, toss in the corn, black beans and lime juice and heat for about a minute.

Mix BBQ sauce with ranch dressing. Place bed of lettuce on plates and top with dressing mixture, then add chicken mixture, tomatoes and cheese. (You can also add red onions, black olives, salsa or tortilla chips on top!) Yummy!

TIP: To make this fast, pick up pre-cooked “Southwest Chicken Strips” from your local supermarket and just heat through!

Hot Fudge Pudding Cake

Ingredients:

1 1/4 c. granulated sugar, divided

1 c. all-purpose flour

1/2 c. Hershey's Cocoa, divided

2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. butter or margarine, melted
1 1/2 tsp. vanilla extract
1/2 c. light brown sugar, packed
1 1/4 c. hot water
whipped topping

Directions:

Preheat oven to 350 degrees F. Stir together 3/4 cup granulated sugar, flour, 1/4 cocoa, baking powder and salt. Stir in milk, butter and vanilla and beat until smooth. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa and sprinkle mixture evenly over batter. Pour hot water over top. Do not stir.

Bake 35 to 40 minutes or until center is almost set. Let stand for 15 minutes, then spoon into dessert dishes, spooning sauce from bottom of pan over top. Top with whipped topping! (Taken from the Hershey's Cocoa Cookbook)

SO GOO-EY GOOD!

Baked Chicken Teriyaki

Ingredients:
8-10 pieces boneless skinless chicken thighs
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper

Directions:
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. (If sauce does not thicken, then add more cornstarch a little at a time while stirring very quickly!)

Preheat oven to 425 degrees F.

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Cover and bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 15 minutes during cooking. Take foil off for the last 15 minutes. You may want to double the sauce, especially if you plan to put it over rice.

Crockpot Pork Chops & Scalloped Potatoes

Ingredients:
4 pork chops
1 can cream of mushroom soup
1 pint sour cream
1/4-1/2 c. water
2 Tbsp. chopped parsley
4-6 c. thinly sliced potatoes
1 tsp. salt
1/2 tsp. pepper

Directions:
Brown the pork chops. Blend all other ingredients together and put in the crockpot. Put the pork chops on top and cook on high for 3-4 hours.

So easy, and it came out really tasty! I added dried chives, garlic powder and onion powder to it.

Garlic Chicken Drummettes

Ingredients:
2 lbs chicken drummettes
salt and pepper
7 garlic cloves, finely chopped
1 bay leaf
paprika
olive oil
parsley

Directions:
Preheat oven to 450 degrees. In a big bowl, combine the drummettes, salt and pepper, garlic. Pour some olive oil into a big baking pan, add the chicken drummettes and using your hands get in there and mix everything really well. You can drizzle some more olive oil over the top if you wish, sprinkle with paprika and add the bay leaf. Sprinkle with the parsley and pop in the oven for 45-60 minutes, or until chicken is cooked through and nice and brown. (I cooked mine for 55 minutes and that was a bit too long, so I suggest checking them after 45 min. Not sure that the bay leaf does anything in this capacity, but I added it anyway.)

Ranch Chicken

Ingredients:
8 boneless skinless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 envelope ranch salad dressing mix
1/2 cup butter or margarine, melted

Directions:
In a shallow bowl, combine the breadcrumbs, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in breadcrumbs to coat. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear. (I pounded 4 chicken breasts to a medium thickness, halfed the recipe, cooked it for 35-40, and the chicken turned out great!) Served it with homemade garlic mashed potatoes and green beans.

Monterey Chicken

Ingredients:
4 boneless, skinless chicken breast halves (about 1 1/2 lbs. total)
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup bottled barbecue sauce
4-8 slices cooked bacon
1 cup shredded cheddar cheese
4 scallions, trimmed and sliced

Directions:
Heat oven to 350 degrees. Place chicken in a single layer in a greased baking dish. Sprinkle with salt and pepper. Spoon on the barbecue sauce. Bake in oven for 25 minutes, or until all pink is gone. Top each breast half with 1 or 2 slices of cooked bacon. Sprinkle with cheddar cheese. Bake in oven 5 more minutes. Top each breast half with fresh scallions. Makes 4 servings.

Buffalo Chicken Salad

This is one of our very favorites, and we have it at least once a month!

Ingredients:
1 lb. boneless skinless chicken breasts, cubed
Frank's Red Hot Sauce
blue cheese crumbles
blue cheese or ranch dressing
lettuce
Optional Toppings: black olives, sliced almonds, pickles

Directions:
Cook chicken in pan, then add as much Frank's Hot Sauce as you'd like for desired heat level. Place chicken on bed of lettuce and add favorite toppings! Yum-O!

Easy Meatball Subs

Ingredients:
16 meatballs (I buy frozen turkey meatballs)
i jar of favorite spaghetti sauce
8 oz. shredded mozzarella cheese
4 hoagie rolls

Directions:
Heat sauce in a pot. Defrost meatballs and add to sauce. Simmer for about an hour so that the meatballs really soak of the sauce flavor. (You can certainly cook for 10 minutes on med-high until heated, but I like the sauce to thicken) Cut hoagie rolls making a "pocket" and remove some of the breading inside. Add meatballs and sauce, then top with lots of mozzarella. Place on a baking sheet and broil for 3-5 minutes. Check often, as they can burn fast. Yum! I serve with a side salad.

Split Pea & Ham Soup

Ingredients:
1 small onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, finely chopped
1 Tbsp. vegetable oil
1 lb. dried split peas
1 lb. ham bone
14 oz. can chicken broth
14 oz. water (use can to measure)
salt and pepper, to taste

Directions:
In a medium pot, sauté onions, carrots and celery in oil. Just before they are done, add garlic and sauté for another minute. Add split peas, ham bone, chicken broth and enough water to cover ingredients, and season with pepper. (Do not add salt until the end, as the ham is pretty salty and you may not need any.)

Cover, and cook on low heat until there are no peas left, just a green liquid, about 2-3 hours. Check periodically to see if all the liquid has evaporated; add more water/broth as necessary.

Crockpot Pot Roast

Ingredients:
2-3 lb. beef for pot roast
4 med. potatoes, cubed
5 carrots, cubed
4 parsnips, cubed
2 celery stalks, cubed
1 onion, chopped
2 14. oz cans diced tomatoes
1 Tbsp. worstershire sauce
salt, pepper, garlic powder (to taste)

Directions:
Toss all veggies and worstershire sauce in crock pot, then add meat on top. Sprinkle seasonings on top. Cook 8-10 hours on low.

I cooked mine for 7 hours on low, then 2 more on high and it came out perfect! For some reason, I think this came out better than I have ever made it! And of course, you can use as little or as many veggies as you can fit in your crock pot.

Chicken Curry

This is one of my all time favorite things to eat! I ordered it for the first time at Morikami Gardens for lunch the very first time I met Ken. Since then, I tried to make it on my own by combining several different recipes with ingredients I usually have on hand. I never measure anything, so I tried to do that this time so that I could post the recipe! Here is my version:

Ingredients:
1 lb. boneless skinless chicken breasts, cubed
1 large onion, diced
4-5 carrots, peeled and sliced small
1 14 oz. can garbanzo beans, drained and rinsed
1 14 oz. can chicken broth
8 oz. sour cream
1 Tbsp. corn starch
1-2 Tbsp. curry powder (to your taste & heat level)
salt and pepper, to taste

Directions:
Add oil and chopped onion and carrots to large skillet. Cook until tender, about 10-15 minutes. Add cubed chicken and cook until almost heated through, then add beans. Add corn starch to skillet and mix well, then add chicken broth, sour cream, curry powder, salt and pepper. Cook for 5-10 minutes until sauce thickens. You may need a bit more corn starch if the sauce is not thick enough. Serve over brown rice. Yum!

Taco Soup w/ Sweet Corn Bread

Ingredients:
2 lbs. ground turkey (or hamburger)
1 onion, diced
2 cans of kidney beans (or black beans)
2 cans of corn
3 sm. cans of diced tomatoes
2 sm. cans of green chilies
1 packet taco seasoning
1 packet ranch dressing mix
Shredded cheese and sour cream (for embellishment)

The Directions:
Brown meat and onions. Drain fat and add mixture to crockpot. Sprinkle seasoning packets on top of meat (I used 1 ½ packets of each). Drain and rinse the beans and add to crockpot. Add the ENTIRE contents of the corn, tomato, and green chilies cans.

Cover and cook on low for 8 hours or on high for 4-5. I think the longer it cooks, the better! Serve with shredded cheese and a dollop of sour cream on top, plus a side of Sweet Corn Bread (see recipe below).


Sweet Corn Bread
Ingredients:
1 c. flour
1 c. cornmeal
2/3 c. sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 c. milk
1/3 c. oil

Directions:
Preheat oven to 350 degrees. Combine dry ingredients in large bowl, creating a well. In another bowl, combine wet ingredients. Mix wet ingredients into dry, and combine. Bake in 8×8 inch pan for 20-25 minutes, or until toothpick inserted in middle comes out clean.

Sweet Corn Bread

Ingredients:
1 c. flour
1 c. cornmeal
2/3 c. sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 c. milk
1/3 c. oil

Directions:
Preheat oven to 350 degrees. Combine dry ingredients in large bowl, creating a well. In another bowl, combine wet ingredients. Mix wet ingredients into dry, and combine. Bake in 8×8 inch pan for 20-25 minutes, or until toothpick inserted in middle comes out clean.

Mexican Quesadillas

Ingredients:
1 lb. ground beef
1 packet taco seasoning
1 packet guacamole mix
2 ripe avocados
shredded cheese
sour cream
salsa
flour tortillas

Directions:
Prepare guacamole mix, as per directions on seasoning packet, and set aside.

Brown meat, then add taco seasoning and water (as per directions on packet). After the liquid has reduced, in another saute pan add a little oil and heat. Brown/crisp 1 tortilla while adding meat mixture and shredded cheese, then place another tortilla on top and press it down. Flip over and brown other side of tortilla until all cheese is melted. Serve with sour cream, salsa and guacamole!