Creamy Chicken Casserole

3 cups chopped cooked chicken

1 (10 3/4 oz) can cream of chicken soup
8 oz sour cream
1 Tbs poppy seeds
salt & pepper
1 1/2 cups crushed round buttery crackers
1/4 cup melted butter
Combine first 4 ingredients, spoon into a 11x7 baking dish. Combine crushed crac
kers and butter, sprinkle over chicken mixture. Bake uncovered at 350 for 30 min
utes.
This was a really good and easy weeknight meal. I cooked the chicken in my Pampe
red Chef Deep Covered Baker at lunch today, so all I had to do was mix it up whe
n I got home. It was very creamy. I added a little seasoning salt to the sour cr
eam and chicken soup to give it a little bit more flavor. Overall, it was good a
nd quick!
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Easy Mexican Casserole
SingForYourSupperBlog.com
(Printable Recipe)
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. S
tir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over mediu
m-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed
by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat la
yers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
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Well I have one more recipe I want to share with you from it. I'm pretty sure
this recipe has been given the wrong name, as it should be named the "Disappeari
ng Cupcakes"!! This little recipe I'm going to share with you today was so good
, they magically disappeared...meaning they were eaten up amazingly fast!! :-)
Snickerdoodle Cupcakes will now go on my list of favorites to make!!!...
Snickerdoodle Cupcakes
18-1/4 oz. pkg. white cake mix
1 c. milk
1/2 c. butter, melted and cooled slightly
3 eggs, beaten
1 t. vanilla extract
2 t. cinnamon
In a large bowl, combine dry cake mix and remaining ingredients. Beat with an e
lectric mixer on low speed for 3 minutes. Fill greased muffin cups 2/3 full. B
ake at 350 degrees for 22 to 25 minutes. Let cool. Frost with Cinnamon Frostin
g. Makes one dozen.
Okay, this is Tracy talking: This is my clarification on the recipe!! This rec
ipe makes 1 dozen cupcakes if you are using a jumbo muffin pan. I don't have a
jumbo muffing pan, so I used my regular cupcake muffin tins and I also used cupc
ake liners. I baked my cupcakes for 12-15 minutes and it made 2 dozen.
Cinnamon Frosting
1/2 c. butter, softened
1 t. vanilla extract
1 T. cinnamon
3-3/4 c. powdered sugar
3 to 4 T. milk
Beat butter until fluffy. Mix in vanilla, cinnamon and powdered sugar. Stir in
enough milk for desired consistency.

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King Ranch Chicken Casserole
* 1 onion, chopped
* 2 tablespoons vegetable oil
* 2 cups shredded cooked chicken
* 1 can cream of chicken soup*
* 1 can cream of mushroom soup*
* 4 ounce can diced green chilies
* 15 ounce can diced tomatoes, drained
* 1 teaspoon chili powder
* 1/4 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon pepper
* 12 14 corn tortillas (six inch)
* 2 cups shredded cheddar cheese
Place oil in large skillet. Add onions and saute over medium heat until onions a
re lightly browned. Add chicken, cream soups, chilies, tomatoes, and all seasoni
ngs. Stir and cook over medium heat until bubbly.
Tear tortillas into small pieces. Place half of pieces in 9×13 inch dish. Top with
1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, r
emaining chicken mixture, and remaining cheese. bake at 350 for thirty minutes,
or until bubbly and lightly browned around the edges.
*Can use fat free
Can assemble this the night before, store in the fridge, and bake when you get h
ome!

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Southern Style Pulled Pork BBQ
 * Pork Roast (approximately 5 pounds)
* 1 tablespoon salt
* 1 teaspoon black pepper
* 1 1/2 cups cider vinegar (that is one and a half cups, not eleven cups ~gi
ggle~)
* 2 tablespoons brown sugar
* 1 tablespoon hot sauce
* 1 teaspoon crushed red pepper flakes
Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar o
ver. Cover with lid and cook on low for twelve hours (I cook it overnight). Remo
ve pork roast and shred with forks (this will be very easy). Drain juices from s
low cooker, reserving two cups of liquid. Return pork to slow cooker. To the res
erved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well.
Pour over shredded pork and place lid back on. Place on low or warm setting unti
l ready to serve. Can be made ahead of time and refrigerated, reheating in the m
icrowave.
I estimate this to make enough for about eight sandwiches, give or take.
*This sauce is not spicy. If you prefer a spicier sauce double the hot sauce and
crushed red pepper flakes. Add more to taste.
**************************************************************
Taco Soup (Easiest Ever)
1 lb ground beef
1 Lg chopped onion, cooked with beef
2 cans kidney beans
1 can corn
1- 15oz can Ro-Tel
1- 15 oz can Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix
1 1/2 cups water

Combine all ingredients, bring to a boil and then simmer for fifteen minutes.
*Just dump in cans, liquid and all!
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Ham-Swiss Ring-Around

The original recipe, shared by Linda Catron of Galax, Virginia, calls for a 5-ou
nce can of chopped ham. In the interest of using up leftovers, substitute a litt
le less than a cup of chopped ham or turkey.

5-oz. can chopped ham

1 c. shredded Swiss cheese
1/2 c. butter, melted
10-oz. pkg. frozen broccoli, cooked
1 T. mustard
1/2 c. onion
8-oz. tube refrigerated crescent rolls
Garnish: grated Parmesan cheese

Combine ham (or turkey), cheese, butter, broccoli, mustard and onion in a bowl.
On an ungreased 12" round pizza pan, unroll and arrange crescent rolls so the fl
at sides form a circle and the triangles point out toward the edge of the pan. S
poon cheese mixture onto rolls. Fold in crescent roll points and tuck in the end
s. Sprinkle with Parmesan cheese, if desired. Bake at 350 degrees for 20 to 25 m
inutes, or until golden. Serves 4 to 6.

See what other goodies appear in Best-Ever Casseroles...the entire index is onli
ne! http://bit.ly/GBPbestevercasseroles

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BREAKFAST SAUSAGE CASSEROLE

* 1 pound loose sausage

* 6 eggs

* 2 cups milk

* 8 slices bread, cubed

* 2 cups shredded sharp Cheddar cheese

In a non-stick skillet, brown and drain sausage. Mix together egg and milk in a
large bowl. Stir in bread cubes, cheese and sausage. Place in greased slow cooke
r. Refrigerate overnight. Cook on low 4 hours. Recipe makes 8 servings. Note: A
3-quart slow cooker is ideal for this dish.
Source: Above recipes taken from Fix-It and Forget-It 5-Ingredient Favorites: Co
mforting Slow-Cooker Recipes by Phyllis Pellman Good (Good Books: January 2007;
$24.95/hardcover; $15.95/paperback; $18.95/spiral comb-bound).

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Garlic-Parmesan Pull-Apart Loaves

No loaf pan needed! The biscuits make the pull-aparts easy enough for every day,
but the fresh garlic Parmesan butter makes them extra tasty.

Prep Time: 15 Min

Total Time: 30 Min
Makes: 10
INGREDIENTS:
1/4 cup butter or margarine, well softened
1 clove garlic, finely chopped
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits

DIRECTIONS:
* Heat oven to 375°F. In small bowl, stir together butter, garlic, cheese and
parsley.
* Remove biscuits from packaging. On baking pan with sides, make 2 loaves of
5 biscuits each. Set the biscuits on their edges, just touching each other end-
to-end, like the biscuits were in the can, only in 2 groups of 5.
* Split each biscuit in half horizontally; divide butter evenly between bisc
uits and spread in between split layers. Reshape the loaves.
* Bake 11 to 14 minutes or until loaves are deep golden brown and thoroughly
baked.
High Altitude (3500-6500 ft):
Bake 14 to 17 minutes.

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Slow Cooker Easy Italian Meatball Stew

Showcase Mediterranean flavors for this slow-cooked dish, with easy canned tomat
oes, Parmesan cheese, and a frozen onion and pepper medley.
Prep Time
10
Minutes
Total Time
8:10
Hrs:Mins
Makes
4
servings
1 (16-oz.) pkg. frozen cooked Italian meatballs, thawed
1 cup frozen pearl onions
1/2 teaspoon salt
2 (14.5-oz.) cans diced tomatoes with Italian-style herbs, undrained
2 tablespoons all-purpose flour
2 tablespoons water
2 1/2 cups frozen bell pepper and onion stir-fry, thawed, drained
1 oz. (1/4 cup) shredded fresh Parmesan cheese

1. In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomat
oes; mix well.
2. Cover; cook on low setting for 6 to 8 hours.
3. About 20 minutes before serving, in small bowl, blend flour and water unti
l smooth.
Stir flour mixture into stew. Stir in bell pepper and onion stir-fry.
Increase heat setting to high; cover and cook an additional 15 to 20 minutes or
until stew
has thickened and bell peppers are thoroughly heated. Sprinkle individual servin
gs with cheese.
Makes 4 (1 1/2-cup) servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Pearl onions are mild-flavored onions just 1/2-inch in diameter. They are a comm
on addition to stew.
Ingredient Substitution
Prepare your favorite homemade meatballs to use in this stew using 1 1/4 pounds
of ground meat.
Make It Special
Try this stew over pasta penne or ziti work great. Serve it with a loaf of crusty
French bread.

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***************

Apple Biscuit Custards

An old-fashioned dessert gets a makeover for two, with convenient frozen biscuit
s in a creamy apple custard. Simply delicious!
Prep Time: 15 Min
Total Time: 40 Min
Makes: 2
INGREDIENTS:
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
2 oz cream cheese, softened
1 tablespoon sugar
1 egg yolk
2 tablespoons milk
1/4 teaspoon vanilla
3/4 cup diced peeled tart apple
1 teaspoon sugar
Dash ground cinnamon
DIRECTIONS:
* Heat oven to 350°F. Spray 2 (10-oz) custard cups or ramekins with cooking sp
ray.
* Place biscuits on microwavable plate. Microwave on Medium (50%) 30 to 45 s
econds, turning over halfway through microwave time. (Biscuits should still be c
old for easier handling.) Cut each biscuit into 8 pieces. Place 8 pieces in each
custard cup.
* In small bowl, beat cream cheese, 1 tablespoon sugar and egg yolk until sm
ooth. Beat in milk and vanilla; stir in apple. Pour mixture over biscuit pieces
in custard cups; stir gently to mix well. In small bowl, mix 1 teaspoon sugar an
d the cinnamon; sprinkle over custard mixture.
* Bake 23 to 25 minutes or until custard is set and tops are light golden br
own. Cool 5 minutes before serving.

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************
CROCK POT CHICKEN AND STUFFING
Ingredients:
4 Chicken Breasts, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste
Directions:
1. Season chicken breasts with salt and pepper and place chicken breasts in croc
kpot.
2. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on eac
h breast.
3. Combine both cans of soup and milk. Cover chicken breasts with soup mixture.
4. Sprinkle stuffing mix over all. Drizzle melted butter on top.
5. Cook on low for 6-8 hours.

CROCK POT SWISS CHICKEN CASSEROLE

Ingredients:
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted

Directions:
1. Lightly grease crock pot or spray with cooking spray. Place chicken breasts i
n pot.Top with cheese.
2. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffi
ng mix.
3. Drizzle melted butter over stuffing mix.
4. Cook on low 8 to 10 hours or high 4 to 6 hours.

CROCK POT CHICKEN IN MUSHROOM GRAVY

Ingredients:
3 whole chicken breasts, halved
1/4 cup dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper

Directions:
1. Place chicken pieces in crock pot. Season with salt and pepper.
2. Mix wine and soup, pour over chicken. Add mushrooms.
3. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours.

CROCK POT CHICKEN TORTILLAS

Ingredients:
meat from 1 whole chicken
1 can cream of chicken soup
1/2 cup green chili salsa
2 Tablespoons quick cooking tapioca
1 medium onion, chopped
1 1/2 cup grated cheese
1 dozen corn tortillas
Black olives

Directions:
1. Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca.
2. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. A
dd 1/3 of the chicken
mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese.
3. Repeat layers of tortillas topped with chicken mixture, onions and cheese.
4. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced b
lack olives.
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*****
Cinnamon Rolls Recipes - From Moms Who Think.com
Best Homemade Cinnamon Rolls Ever!Both of these homemade cinnamon rolls recipes
are a piece of heaven in every roll. Filled with cinnamon and brown sugar and fr
osted with cream cheese icing, they are absolutely decadent.
The first is a recipe without yeast; it is every bit as good as the second recip
e which includes yeast and rising time. We tested 12 differerent cinnamon rolls
recipes, then took the best elements from all of them to come up with the perfec
t cinnamon rolls...with and without yeast in the recipe.
Personal preference and how much time you have are the deciding factors when cho
osing between the two recipes for cinnamon rolls. Some bakers swear by yeast rol
ls, others swear by skipping the yeast when it comes to sweet rolls.
The folks at King Arthur Flour say this:
Yeast, with the long, slow rise it demands, adds inimitable flavor to breads of
all kinds. But sometimes it s just not necessary.
Sweet rolls are potentially one of those times.
Whichever recipe you choose, you won't be disappointed (we loved them both)!
Tip: For easier slicing of the dough, use unflavored dental floss. Slide it unde
r the rolled dough then cross over the top of the roll to cut through.
Cinnamon Rolls (recipe without yeast)

Ingredients:
Rolls:
2 1/2 cups all purpose flour, plus extra for the counter
2 Tablespoons white granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 Tablespoons unsalted butter, melted

Cinnamon Filling:
3/4 cup packed dark brown sugar
1/4 cup white granulated sugar
3 teaspoons cinnamon
1/8 teaspoon salt
1 Tablespoon unsalted butter, melted

Cream Cheese Frosting:

8 oz cream cheese
1/2 cup butter
1 teaspoon vanilla
3 cups confectioner's sugar
1 Tablespoon milk
**To make frosting, mix all ingredients until smooth.

Directions:
1. Preheat the oven to 425°. Generously coat a 9 inch round cake pan and a wire co
oling rack with vegetable oil spray.
2. Make the filling: combine together the brown sugar, 1/4 cup granulated white
sugar, cinnamon, salt, and the 1 Tablespoon melted butter until the mixture rese
mbles wet sand.
3. Make the dough: In a large bowl, whisk together the flour; 2 Tablespoons whit
e granulated sugar, baking powder, baking soda, and salt.
4. In a separate bowl, whisk the buttermilk and 2 Tablespoons of the melted butt
er together.
5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until
absorbed, about 30 seconds. The dough will look shaggy.
6. Turn the dough out onto a generously floured counter and knead until smooth,
about 1 minute.
7. Press the dough out into a 9 by 12 inch rectangle using your hands.
8. Brush the dough with 2 Tablespoons melted butter. Sprinkle the dough evenly w
ith the filling, leaving a 1/2-inch border. Press the filling firmly into the do
ugh.
9. Loosen the dough from the counter using a bench scraper or a metal spatula.
10. Starting at a long side, roll the dough, pressing lightly, to form a tight l
og.
11. Pinch the seam to seal. Slice the dough into 8 even pieces.
12. Place the slices in the greased pan.
13. Brush with the remaining 2 Tablespoons melted butter. Bake until the edges a
re golden brown, 20-25 minutes.
14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prep
ared wire rack, then turn buns upright and let cool for 10 minutes before frosti
ng with cream cheese icing. Prepare the icing while rolls are cooling.

Cinnamon Rolls (recipe with yeast)

Ingredients:
3/4 cup whole milk, warmed (110 degrees)
1 envelope (2 1/4 teaspoon) instant or rapid-rise yeast
3 large eggs, room temperature
4 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup granulated sugar
1 1/2 teaspoons salt
12 Tablespoons unsalted butter, cut into 12 pieces and softened to room temperat
ure

Filling Ingredients:
1 1/2 cups packed light brown sugar
1 1/2 Tablespoons ground cinnamon
1/4 teaspoon salt
4 Tablespoons unsalted butter, softened

Cream Cheese Frosting:

8 oz cream cheese
1/2 cup butter
1 teaspoon vanilla
3 cups confectioner's sugar
1 Tablespoon milk
**To make frosting, mix all ingredients until smooth.

Directions:
1. Adjust oven rack to middle position and heat oven to 200 degrees. When the ov
en reaches 200 degrees, turn off.
2. Line a 13-by-9-inch baking pan with foil, allowing excess foil to hang over p
an edges. Grease foil and a medium bowl.
3. Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eg
gs.
4. In the bowl of stand mixer fitted with a dough hook, mix flour, cornstarch, s
ugar, and salt until combined.
5. With mixer on low, add warm milk mixture in steady stream and mix until dough
comes together, about 1 minute.
6. Increase speed to medium, and add butter, one piece at a time, until incorpor
ated. Continue to mix until dough is smooth and comes away from the sides of the
bowl, about 10 minutes.
7. Turn dough out onto clean surface and knead to form a smooth, round ball.
8. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm o
ven. Let rise until doubled in size, about 2 hours.
9. Combine brown sugar, cinnamon, and salt in small bowl.
10. Turn dough out onto lightly floured surface. Roll dough into 18-inch square,
spread with butter, and sprinkle evenly with the filling.
11. Starting with the edge nearest you, roll dough into tight cylinder, pinch to
seal seam, and cut into 8 even rolls.
12. Transfer rolls, cut-side up, to prepared pan. Cover with plastic wrap and le
t rise in warm spot until doubled in size.
13. After rolls are done rising, heat oven to 350 degrees.
14. Discard plastic wrap and bake rolls until deep golden brown and filling is m
elted, 35 to 40 minutes.
15. While rolls are baking, make the frosting.
16. When cinnamon rolls are done baking, transfer pan to a wire rack and cool 30
minutes.
17. Using the excess foil overhang, lift rolls from pan and frost with cream che
ese frosting before serving.

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**********************

Rice/Sausage Casserole Dish

1 can Rotel tomatoes
1/2 link sausage (I prefer Chapel Hill)
1 cooked chicken breast, deboned & chopped
1 bag your choice frozen mixed veggies (I use the stir-fry ones)
 1 c. brown rice
water
Mix rice, tomatoes, 1 1/2 cans water in crockpot or electric skillet. Simmer
/cook until rice is almost done. Add meats and frozen veggies. Stir and simmer a
bout 10 minutes more (may need to add a little more liquid). Add more hot sauce
if desired.
Makes 4 good-sized servings. Good with cornbread.

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Red Top Salad

A warning to the wise...Red Top Salad will be a big hit with everyone and it wil
l be devoured! So you may want to make a double or even triple recipe if you hav
e a big family, and with any luck, you might even have a portion left over for l
eftovers. Everyone's taste buds will be dancing in step!
Ingredients:
1 package regular size lemon jello
1 package family size strawberry jello
1- 20 ounce can crushed pineapple
1/2 pint heavy whipping cream
4 ounces softened cream cheese
1/2 cup chopped celery
1/2 cup chopped nuts (walnuts or pecans)
Drain juice from pineapple and combine it with enough water to make 1 cup, heat
to boil. Dissolve lemon jello in pineapple juice. Put into refrigerator until it
begins to congeal (harden).
Meanwhile, whip cream, and then mix in cream cheese. Then by hand, blend in cele
ry, nuts and pineapple. When lemon jello has begun to congeal (solidify), blend
into this mixture, blending thoroughly. Put mixture in large pan/casserole dish
and refrigerate until solid.
When this mixture has set, then prepare strawberry jello as directed on package.
Refrigerate jello by itself until it begins to congeal, and then pour it on top
of the previous mixture. Refrigerate until hardened. (Keep refrigerated)

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One of my favorite quick to fix muffins that only requires three ingredients....
. is so simple and so good:
One large box Spice Cake Mix
Add 15 ounce can pumpkin
Add one cup chocolate chips
Mix all together...don't make up the cake mix, use it dry...Now bake at 350 for
about twenty minutes. That't it.
You can mess around with this and use any cake mix, use any puree,(applesauce,
persimmon, squash) any kind of chip....peanut butter, caramel, vanilla chips.
Have fun!
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****
recently i was given a recipe using any flavor betty crocker cake mix . The
only ingredient is a prepared box of cook style pudding, cooled. Add no oil, wat
er or eggs. Only the pudding. I beat at low speed for one minute, then high spee
d for two minutes. Scooped into cupcake pans lined with paper liners, enough for
2 dozen. I then sprinkled the top with chopped walnuts and chocolate chips. ( I
used the fudge cake mix and fudge pudding.) Baked at 350 for 25 minutes. Put on
cooling racks. When cooled I opened a can of vanilla whipped frosting, added ab
out 1 tablespoon of rasberry jam, (no seeds) to a half can of frosting, mixed we
ll, put in a pastry tube, squeezed about 1 tbs. into the center to the inside of
the cupcake, for filling, did half with rasberry and half with white frosting.

I was at a family reunion when I tasted these wonderful cupcakes, and the au
nt who made them said it was a recipe she found on the box many years ago when s
he first started cooking, and she has been making them ever since, always a hit.

Today, I made these with a french vanilla cake mix and vanilla pudding, topp
ed with chopped pecans, and will use apricot jam mixed into vanilla whipped fros
ting for the filling.

She says the combinations are endless, so I think I am going to try pumpkin
and spice next time

I can't wait to try this one. I love recipes where you can experiment. I love l
emon, so I am probalby going to try lemon cake mix with lemon pudding. I'll bet
Pineapple cake mix with coconut pudding would be good too.

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***

Slow Cooker Pork Chops with Cheesy Corn Bread St

uffing

Corn bread stuffing is prepared alongside pork chops in a satisfying slow-cooked

 supper.
Prep Time: 15 Min
Total Time: 6 Hr 15 Min
Makes: 6

INGREDIENTS:
6 pork boneless loin chops, about 3/4 inch thick (2 pounds)
1 teaspoon peppered seasoned salt
1 bag (16 ounces) corn bread stuffing mix (6 cups)
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red or green bell pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
2 1/2 cups water
1 cup finely shredded Cheddar cheese (4 ounces)

DIRECTIONS:
* Spray 12-inch nonstick skillet with cooking spray. Sprinkle pork chops wit
h peppered seasoned salt. Cook pork in skillet over medium heat 5 to 6 minutes,
turning occasionally, until brown on both sides.
* Spray 5- to 6-quart slow cooker with cooking spray. Mix remaining ingredie
nts except cheese in cooker. Arrange pork on stuffing, layering as necessary.
* Cover and cook on Low heat setting 5 to 6 hours.
* Remove pork from cooker. Stir cheese into stuffing in cooker until melted.
Serve pork with stuffing.

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**********

Slow Cooker Green Chile-Chicken Enchilada Casser

ole
Set up layers of chicken, tortillas, cheese, beans and enchilada sauce in the sl
ow cooker to create a dig-in favorite for dinner using Old El Paso® chopped green
chiles, Old El Paso® green enchilada sauce and Progresso® black beans .

2 cans (4.5 oz each) Old El Paso® chopped green chiles

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sa
uce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken
1 can (15 oz) Progresso® black beans, drained, rinsed
2cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream

1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 ca

n of the green chiles. In medium bowl, mix remaining can of green chiles, the so
up, enchilada sauce and mayonnaise.
2. Arrange 1/3 of the tortilla strips over chiles in cooker.
Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1
cup of the enchilada sauce mixture, spreading to edges of cooker to completely
cover tortilla strips.
Repeat layers twice, reserving last 1/2 cup of cheese.
3. Cover; cook on Low heat setting 6 to 7 hours.
4. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or u
ntil cheese is melted. Serve with tomatoes, lettuce and sour cream.
Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Tips
Rotisserie chicken works well for this recipe. Just remove the skin and bones, a
nd shred the meat with 2 forks.
One average rotisserie chicken yields about 3 1/2 to 4 cups cooked chicken.
Red enchilada sauce can be used. It will give a pink tint to the finished recipe
.
You could serve this recipe with tortilla chips as an appetizer.

Nutrition Information:
1 Serving (1 Serving)
 * Calories 630
o (Calories from Fat 280),
* Total Fat 32g
o (Saturated Fat 13g,
o Trans Fat 1/2g),
* Cholesterol 115mg;
* Sodium 1240mg;
* Total Carbohydrate 48g
o (Dietary Fiber 9g,
o Sugars 6g),
* Protein 39g;
Percent Daily Value*:
* Vitamin A 25%;
* Vitamin C 10%;
* Calcium 35%;
* Iron 20%;
Exchanges:
* 2 Starch;
* 0 Fruit;
* 1 1/2 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 0 Very Lean Meat;
* 4 1/2 Lean Meat;
* 0 High-Fat Meat;
* 3 Fat;
Carbohydrate Choices:
* 3;
*Percent Daily Values are based on a 2,000 calorie diet.

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**********

Slow-Cooker Family-Favorite Beef Stew

Family favorites can be slo-o-ow good. Piping-hot refrigerated biscuits are a na

tural with this one.
Prep Time: 15 Min
Total Time: 8 Hr 15 Min
Makes: 6

INGREDIENTS:
1 1/2 lb beef stew meat, cut into 3/4-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 lb small (2 1/2 to 3-inch) red potatoes, quartered
1 1/2 cups frozen pearl onions (from 16-oz package)
1 bag (1 lb) ready-to-eat baby-cut carrots
1 jar (12 oz) beef gravy
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
3 tablespoons all-purpose flour
1/4 cup cold water

DIRECTIONS:
* On waxed paper, sprinkle beef with 2 tablespoons flour, salt and pepper; t
oss to coat. In 10-inch skillet, heat oil over medium-high heat. Add coated beef
; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
* In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add brow
ned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes
.
* Cover; cook on Low heat setting 8 to 10 hours.
* Before serving, in small bowl, blend 3 tablespoons flour with water. Stir
into stew. Increase heat setting to High; cover and cook 10 minutes longer or un
til thickened.

***********************************************************
Crockpot Texas Hash

Hope you like hash, cause here's a crockpot recipe for Texas Hash...
Texas Hash
2 pounds ground beef (round)
2 onions -- chopped
2 1 lb. cans tomatoes
1 1/2 tsp chili powder
2 1/2 tsp salt
2 tsp Worcestershire sauce
1 cup long grain white rice -- raw
Brown ground beef and drain well. Combine all ingredients in crockpot and cook o
n LOW for 8 hours.
*********************************************************
Crockpot Chili Recipe

What You Need

1 pound ground beef, cooked, drained
60 ounces kidney beans, rinsed
1 16-oz. can tomato paste
1 16-oz. can peeled chopped tomatoes (reserve liquid)
1/2 small onion, chopped
1 small green pepper, chopped
1 package chili seasonings
Cayenne pepper to taste
What To Do
1. Place all ingredients in crockpot.
2. Cover; cook on low approximately 5 hours.
Note: If chili seems too thick, add reserved liquid from tomatoes about 30 minut
es prior to serving.

*******************************************************
CROCK POT BROWN RICE AND CHICKEN
Ingredients:
1 cup diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 cups cooked brown rice
1/4 cup dry white wine
2 cups chicken broth
1 cup sliced almonds
Directions:
1. Combine all ingredients in slow cooker.
2. Cook on low 6 to 8 hours. Serve with sliced almonds lightly toasted.

************************************************
CROCK POT CHICKEN WITH CHEESE SAUCE
Ingredients:
2 chicken breast halves
1 can cream of chicken soup
white wine
Directions:
1. Place two chicken breast halves in crock pot (frozen or thawed).
2. Mix together one can cream of chicken soup & half soup can of white wine; pou
r over chicken.
3. Place two slices Swiss cheese over top of chicken breasts (processed cheese m
elts and blends more easily).
4. Cook in crock pot for 2-3 hours (on high) or 3-4 hours (on low). Serve over s
teamed rice.
*******************************************************
CROCK POT CHICKEN CHILI
Ingredients:
2 whole chicken breasts, skinned,
deboned, cut in 1/2" chunks
Celery heart
1 medium onion
2 cans stewed tomatoes, sliced
16 oz. medium salsa or picante sauce
1 can chick peas (or 1 pkg. pkg.
white kidney beans)
6 oz. mushrooms
Olive oil

Directions:
1. Brown chicken in 1 tablespoon olive oil.
2. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooke
r/Crock Pot, stir and simmer on low heat for 6-8 hours.
3. Serve with bread or taco chips.

**********************************************
CROCK POT CHICKEN TORTILLAS
Ingredients:
meat from 1 whole chicken
1 can cream of chicken soup
1/2 cup green chili salsa
2 Tablespoons quick cooking tapioca
1 medium onion, chopped
1 1/2 cup grated cheese
1 dozen corn tortillas
Black olives

Directions:
1. Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca.
2. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. A
dd 1/3 of the chicken
mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese.
3. Repeat layers of tortillas topped with chicken mixture, onions and cheese.
4. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced b
lack olives.

*************************************************************
CROCK POT BARBECUE CHICKEN I
Ingredients:
1 Chicken, cut up and skin removed
1 cup ketchup
3/4 cup brown sugar
3 Tablespoons Worcestershire sauce

Directions:
1. Place chicken in crockpot. Combine remaining ingredients and pour over chicke
n.
2. Cook 4 hours on high or 8-10 hours on low.
******************************************************
CROCK POT SWISS CHICKEN CASSEROLE
Ingredients:
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
Directions:
1. Lightly grease crock pot or spray with cooking spray. Place chicken breasts i
n pot.Top with cheese.
2. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffi
ng mix.
3. Drizzle melted butter over stuffing mix.
4. Cook on low 8 to 10 hours or high 4 to 6 hours.

***********************************************************
CROCK POT SOUTHWESTERN CHICKEN STEW
Ingredients:
3 boneless skinless chicken breasts
1 can Rotel tomatoes
1 can black beans or 1 can of red beans
2 cans cream of mushroom or cream of chicken soup
2 cans of corn or one bag of frozen corn
2 cups of water or chicken broth

Directions:
1. Put all ingredients in crock pot. Do not drain cans of corn and beans.
2. Cook on low for about 8 hours. If using whole pieces of chicken, take them ou
t, cut them up, and put them back into the crock pot.

*******************************************************
CROCK POT BEEF AND BEANS
Ingredients:
1 1/2 lbs. of stewing beef
1 Tablespoon prepared mustard
1 Tablespoon taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves minced
1 can 16 oz diced tomatoes, undrained
1 med. onion chopped
1 can Kidney beans, rinsed and drained
1 can chili beans

Directions:
1. Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. A
dd beef and toss to coat.
2. Put the beef in your crock pot and add the rest of the ingredients. Cover and
cook for 6 -8 hours on LOW.
3.Serve over hot rice.

*******************************************************
CROCK POT BRISKET
Ingredients:
1 3-5 lb. brisket - not too lean
1 can cranberry sauce jellied (soup can size)
1 envelope onion soup mix
1 12 oz. bottle beer or more as needed

Directions:
1. Place brisket in crock pot, use onion soup mix as a "dry rub" rub all over to
p andpress into roast with fingers.
2. Spoon out cranberry sauce and crumble with handsover top of brisket.
3. Slowly pour in beer so that the roast is covered. Cook on low for 8-10 hrs.

********************************************************************************
**

Mexican Tortilla Casserole

Nutritional Info
* Fat: 24.3g
* Carbohydrates: 27.9g
* Calories: 447.7
* Protein: 27.6g
Ingredients
1 lb. extra lean ground beef
14 oz. can no-fat refried beans
1/4 cup salsa
4 whole wheat tortillas
1 1/2 cups shredded cheddar cheese
Optional: 1/2 to 1 cup shredded carrot

Directions:
Heat oven to 350 degrees.
Fry ground beef until no longer pink.
Stir in can of refried beans and salsa.
Heat mixture through.
Spray round casserole dish with no-stick cooking spray.
Lay one tortilla in the bottom of the dish and spread approx. 1/4 of beef and be
an mixture on top.
Sprinkle approx. 1/4 cup of cheese over that.
Continue to layer, then top all with remaining cheese.
Bake 15-20 minutes, or until hot and cheese on top is lightly browned.
Optional: Add corn, green chillies, & taco seasoning to meat.
Optional: For more nutritive value, add shredded carrot to beef and bean mixture
. For lower fat, use reduced fat cheese, or reduce quantity of full-bodied chedd
ar.
Number of Servings: 6
Recipe submitted by SparkPeople user DRAGONFLY7149.

**********************************************************************
Ryan's Blueberry Muffins
Ingredients
U.S. Metric Conversion chart
* 1 1/2 cup(s) flour
* 3/4 cup(s) sugar
* 1/2 teaspoon(s) salt
* 2 teaspoon(s) baking powder
* 1/3 cup(s) olive oil
* 1 egg
* 1/3 cup(s) milk
* 1 cup(s) blueberries
* 1/2 cup(s) brown sugar
* 1/3 cup(s) flour
* 1/4 cup(s) butter
* 1 1/2 teaspoon(s) ground cinnamon
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add olive
oil, egg and milk. Fold in blueberries. Fill muffin cups.
3. To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/
4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muf
fins after baking for 12 mins.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
************************************************************************

TEXAS SHEET CAKE

¼ cup cocoa
1 cup margarine
1 cup water
2 cups sugar
2 cups flour
2 beaten eggs
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Frosting (recipe follows)
Preheat oven to 400 F. Grease and flour a 10x15x1-inch pan.
In a medium saucepan, bring cocoa, margarine and water to a boil, stirring const
antly, over medium heat.
In a large bowl, stir together the sugar and flour. Pour the cocoa mixture over
and blend well. Add the eggs, buttermilk, baking soda and vanilla. Spread evenly
in the prepared pan and bake for 20 minutes. Prepare the frosting.
When the cake is done, immediately pour the frosting over it and spread evenly.
Makes 20 servings.
Frosting: In a medium saucepan, bring to a boil 1/2 cup margarine, 1/4 cup cocoa
and 6 tablespoons milk. Add 1 pound powdered sugar, 1 teaspoon vanilla and 1 cu
p chopped pecans.
PER SERVING: Calories 395 (43% fat) Fat 19 g (3 g sat) Cholesterol 19 mg Sodium
204 mg Fiber 1 g Carbohydrates 54 g Protein 3 g
SOURCES: Adapted from Bits 'O Brickle Toffee Bits; More Tastes & Tales from Texa
s

I sometimes use toffee bits in the frosting instead of pecans. Some people use
walnuts, but that doesn't seem right in the pecan state.
You could substitute crushed peppermint candies in the frosting and replace the
vanilla in the cake with peppermint extract.
Or, like the recipe credited to the former first lady, you could add 1/2 to 1 te
aspoon cinnamon to the cake batter. If you want to go mocha, replace the milk in
the frosting with 1/3 cup strong, brewed coffee.
The batter is thin, but the cake turns out light and extravagantly rich with a t
ender crumb. The hot frosting soaks into the warm cake and makes it even more mo
ist. Add vanilla or dulce de leche ice cream for a wicked à la mode.
I recommend using a jellyroll pan. Some recipes call for a 9x13-inch pan, which
will alter the baking time and leave this beauty with a layer of frosting that's
too thick. (Yes, that is possible.)

***********************************************************

ENCHILADA CASSEROLE
1 pound ground round
½ cup chopped onion
4 teaspoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon freshly ground pepper
2 cloves garlic, minced
1 cup water
1 (11.5-ounce) jar mild taco sauce (divided use)
6 corn tortillas (divided use)
1 ¼ cups shredded 2 percent sharp cheddar cheese (divided use)
2 green onions, finely chopped
Shredded lettuce, chopped fresh tomatoes and fat-free sour cream for gar
nish (optional)
Preheat oven to 375 F. Cook ground round and onion in a skillet over medium heat
until meat is browned and cooked through; drain. Add chili powder, cumin, peppe
r, garlic and water. Simmer, uncovered, about 10 minutes or until water has evap
orated and meat mixture is thick.
Lightly cover bottom of 9x13-inch pan with half of taco sauce. Place 3 tortillas
in bottom of pan, cutting tortillas to fit, if necessary. Spread meat mixture o
n top of tortillas. Sprinkle with 1/2-cup cheese. Drizzle remaining taco sauce o
ver cheese and top with remaining 3 tortillas. Sprinkle with remaining 3/4-cup c
heese. Cover with aluminum foil and bake 25 minutes. Remove foil and bake 5 addi
tional minutes. Garnish with green onions and serve with shredded lettuce, chopp
ed tomatoes and fat-free sour cream if desired. Makes 8 to 10 servings.
PER SERVING (BASED ON 8 SERVINGS): Calories 253 (46% fat)
Fat 13 g (5 g sat)
Cholesterol 43 mg Sodium 516 mg
Fiber 2 g
Carbohydrates 17 g
Protein 17 g
***************************************************************************

Caramel Sticky Buns

*
2 loaves of frozen bread dough (thawed)
*
1 large package of vanilla pudding mix (Cook n' Serve, NOT instant)
*
1 cup brown sugar
*
1 stick butter (melted)
*
2 tbsp. milk
*
1 tbsp. Cinnamon
*
1 cup raisins
*
1 cup chopped pecans
Tear up one loaf of bread dough into a greased 9" x 13" pan. Mix other ingre
dients and pour on top of the bread dough. Tear up 2nd loaf of bread and place o
n top of mixture. Place in a warm place and let dough raise overnight covered wi
th wax paper or kitchen towel. Bake for about 25 minutes in a 350° oven. Flip onto
a plate so the caramel topping drips onto the top of the rolls.

********************************************************************************
*************************

Warm Apple Compote

*
Sweet tart apples (any type will work)
*
Brown sugar
*
Margarine
*
 Cinnamon
*
Raisins
*
Pecans
*
Uncooked oatmeal
In a crock pot layer all the ingredients, except oatmeal, followed by anoth
er layer of the ingredients until the desired amount is reached. In other words,
sliced apples, brown sugar, margarine, cinnamon, raisins, and pecans. I ended u
p with three layers. On the top layer liberally sprinkle the uncooked oatmeal. (
The oatmeal acts as a thickening agent.) Cook in your crock pot for 4-5 hours un
til apples are reduced and a sauce has formed.
********************************************************************************
**********
FREDERICKSBURG PEACH POUND CAKE
1 cup butter, softened
2 cups sugar
6 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
¼ teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 cups ripe peaches,
peeled and chopped
Preheat oven to 350 F. Grease and flour a 10-inch tube pan or Bundt pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at
a time, beating well after each. Add vanilla and almond extract.
In a small mixing bowl combine flour, baking soda and salt. Add to creamed mixtu
re. Fold in sour cream and chopped peaches. Pour into prepared pan. Bake for 1 1
/4 to 1 1/2 hours, or until wooden toothpick comes out clean.
If desired, top each slice of cake with sweetened whipped cream and a dash of ci
nnamon.
Makes 12 servings.
PER SERVING: Calories 451 (41% fat) Fat 21 g (12 g sat) Cholesterol 139 mg Sodiu
m 271 mg Fiber 1 g Carbohydrates 61 g Protein 7 g
SOURCE: With Love, from Cynthia, a collection of recipes and remembrances (Wimme
r Cookbooks, 1999)

********************************************************************************
***
JOHNNY'S RICE
2 cups long grain rice
2 (10 ¾ -ounce) cans French Onion Soup
2 (10 ¾ -ounce) cans beef broth
Preheat oven to 400 F. Pour all ingredients in a 9x13-inch pan, stirring to comb
ine. Cover with foil and bake for 45 minutes.
Makes 8 servings.
PER SERVING: Calories 203 (6% fat) Fat 1 g (1 g sat) Cholesterol 3 mg Sodium 726
mg Fiber 1 g Carbohydrates 41 g Protein 6 g
SOURCE: Molly Breitenfeld, Plano
********************************************************************************
*****
basic recipe, 2 C rice, 2 C chicken stock, 1/2 C water, S&P to taste, small pat
butter. Bake at 350 covered tightly w/ foil for 70 mins

********************************************************************************
******
OATMEAL CAKE
1 cup old-fashioned oatmeal
1 ½ cups boiling water
1 cup brown sugar
½ cup shortening
1 teaspoon cinnamon
1 cup white sugar
2 eggs
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups flour
Icing (recipe follows)
Pour boiling water over the oatmeal; set aside to cool.
Preheat oven to 350 F. Grease and flour a 9x13-inch cake pan.
[Click image for a larger version] EVANS CAGLAGE/DMN; styling by DANIELLE LEVKOV
ITS/Staff Designer; food styling by LAURA H. EHRET/Special Contributor
EVANS CAGLAGE/DMN; styling by DANIELLE LEVKOVITS/Staff Designer; food styling by
LAURA H. EHRET/Special Contributor
Combine brown sugar, shortening, cinnamon, white sugar, eggs, baking soda, salt
and flour. Mix well; stir in soaked oatmeal and any water that hasn't been absor
bed. Pour into prepared pan and bake 40 minutes.
While cake bakes, prepare icing. Pour icing over hot cake and place under the br
oiler for about 3 minutes, until icing starts to brown slightly. Makes 24 servin
gs.
Icing: Melt 9 tablespoons softened butter and 1 cup brown sugar in a medium sauc
epan over low heat. Add 1 (7-ounce) can flaked coconut, 1 teaspoon vanilla, 1/2
cup evaporated milk and 1/2 cup chopped pecans.
PER SERVING: Calories 292 (43% fat) Fat 14 g (7 g sat) Cholesterol 31 mg Sodium
172 mg Fiber 1 g Carbohydrates 39 g Protein 3 g
SOURCE: Westphalia Cooking
********************************************************************************
*************************
CROCK POT BEEF STEW
1 lb. lean boneless beef stew, cut in sm. pieces
1 sm. can potatoes, sliced or whole, drained
1 can sliced carrots, drained
1 can cut green beans, drained
1 onion, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1 can tomato soup
Place the above ingredients in a 5 quart crock pot, stir slightly and cook until
done. Serve alone or with rice.
This soup makes the gravy and there's no need to thicken it. One Caution: Don't
substitute fresh potatoes for canned as they will become mushy. This is good to
put on in the morning before leaving for work so that dinner is ready when you r
eturn home. All that's left to do is cook the rice and heat your bread.
***************************************************************
Dana's Taco Soup

Its oh so good! I made it this afternoon and it was WONDERFUL!! Dana gave me per
mission to cross post her awesome recipe, so here it is :)
Brown 1 lb of ground meat, if fatty, drain off the grease when brown.
1 can Kidney beans
1 can Black Beans
1 can pinto beans (exclude if you want)
1 can Navy beans
1 can ranch style beans
1 can corn
1 can Rotel
1 sml can chopped green chilis (exclude if you want)
1 can diced tomatoes
1 package of taco powder seasoning
1 package of Hidden Valley Ranch Powder Ranch dip Mix
Combine browned ground meat with all cans and dry mixes. Stir. I bring mine to a
boil in the crock pot, then leave on low for a few hours. Right before you serv
e it, finely chop cilantro. Add cilantro to bowl, squeeze in a wedge of lime, th
en pour soup on top.
**We diced up an onion with the ground beef and we left off the cilantro because
i'm not a huge cilantro fan, but it was delicious. We also broke up tortilla ch
ips in the bottom of the bowl and put shredded cheese on top. It makes a LOT so
be prepared for leftovers :)

************************************************************************

Slow Cooker Brownie Cake Squares

Less than $1 per serving

Ingredients
Serves: Prep: 15min|Cook: 3hr 15min |Total: 3hr 30min
NOTE: Ingredients for a changed serving size are based on a calculation and are
not reviewed by the author or tested. Please also consider scaling up or down co
oking containers as needed.
* 2/3 cup all-purpose flour
* 2/3 cup sugar
* 1/3 cup unsweetened cocoa powder
* 1 tsp baking powder
* 1/4 tsp salt
* 2/3 cup fat-free evaporated milk
* 1/3 cup trans-free margarine
* 1 egg, lightly beaten
* 1 1/2 tsp vanilla extract
* 1 cup semisweet mini chocolate chips
Directions
1.Coat 4-quart or larger slow cooker with cooking spray. Mix flour, sugar, cocoa
powder, baking powder, and salt in bowl.
2.Combine milk, margarine, egg, and vanilla extract in another bowl. Mix in flou
r mixture until smooth, then stir in chocolate chips. Spread batter evenly in sl
ow cooker.
3.Cover. Cook on low 2 to 3 hours, or until wooden pick inserted in center comes
out clean. Let cool, uncovered, 15 minutes. Remove insert from cooker and inver
t contents over rack, or let cool completely in cooker before cutting into 12 sq
uares.

********************************************************************************
**
Triple- Layer Lasagna
Ingredients
Serves: Prep: 20min|Cook: 6hr 10min |Total: 6hr 30min
NOTE: Ingredients for a changed serving size are based on a calculation and are
not reviewed by the author or tested. Please also consider scaling up or down co
oking containers as needed.
* 1 lb extra lean ground beef
* 14 1/2 oz diced tomatoes
* 1 small onion, finely chopped
* 1 C sliced mushrooms
* 1 clove garlic, minced
* 9 oven-ready lasagna noodles
* 28 oz tomato sauce
* 16 oz fat-free cottage cheese
* 2 C shredded reduced-fat mozzarella cheese
* 1/4 C grated Parmesan cheese

Directions
1.Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet
over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes.
2.Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side b
y side, in bottom of cooker. Top with one-third each of the tomato sauce, cottag
e cheese, beef mixture, and mozzarella. Repeat layers two more times, ending wit
h mozzarella. Sprinkle Parmesan on top.
3.Cover. Cook on low 5 to 6 hours, or until lasagna is cooked through and cheese
is bubbly.

********************************************************************************
***
Warm Toasted Marshmallow S'mores
Bars
Grand Prize-Winning Recipe 2006! Mmm! Irresistible warm, gooey marshmallows, mil
k chocolate and graham crackers are baked into a delicious bar cookie.
Prep Time: 20 min
Total Time: 55 min
Makes: 24 bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows
1.Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in
melted butter until soft dough forms. Press into ungreased 13x9-inch pan.

2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips

over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread
chocolate evenly over crust.

3. Set oven control to broil. Sprinkle marshmallows over melted chocolate.

Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows ar
e toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. Fo
r bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly
covered.

High Altitude (3500-6500 ft): No change.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie
Mix Recipe Contest. More than $10,000 was awarded!
How-To
To reheat, place individual bars on a microwavable plate. Microwave uncovered on
High about 15 seconds or until warm.
Nutrition Information:
1 Bar: Calories 310 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g, Tr
ans Fat 1 1/2g); Cholesterol 25mg; Sodium 150mg; Total Carbohydrate 39g (Dietary
Fiber 0g, Sugars 28g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C
0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegeta
ble; 3 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
********************************************************************************
*************

This recipe is brought to you by my lovely wife (and Betty Crocker). She made th
is a while back and it was fantastic! I have been meaning to post the recipe for
quite some time but didn t feel like transcribing old Betty s recipe (was Betty Cro
cker a real person???). Anyways, we are in week two of kitchen remodel which ex
plains the lack of posts and me reaching far back into my library of never poste
d-posts. Regardless, this recipe is tasty and pretty easy as far as bread making
goes.
Adapted from Betty Crocker Cookbook
Ingredients:
2 1/2 -3 cups of all purpose flour
2 tablespoons fresh rosemary, chopped
1 tablespoon sugar
1 teaspoon salt
1 packet quick active dry yeast
3 tablespoons plus 2 tablespoons olive oil
1 cup warm water (120-130 F)
1/3 cup grated parmesan
Directions:
1. In a large bowl, mix 1 cup of flour, rosemary, sugar, salt and yeast, add 3 t
ablespoons of oil and water
2. Beat the mixture with a mixer on medium speed for 3 minutes, stir in remainin
g flour until dough easily lifts from the side of the bowl (make sure to scrape
the sides of the bowl as you mix)
3. Place dough on lightly floured surface and knead the dough until springy, abo
ut 5 minutes
4. Grease a large bowl with a little olive oil, place dough ball in bowl and rol
l in oil, cover loosely with plastic wrap and let rise in a warm place for about
30 minutes (or when dough has doubled)
5. Grease two cookie sheets with a little olive oil
6. Deflate the dough with your fist and divide the dough in half, place each hal
f into a flattened 10 inch round onto each cookie sheet
7. Cover loosely with plastic wrap and let rise in a warm place for about 30 min
utes (or when dough has doubled)
8. Preheat oven to 400 F, make 1/2 inch deep impressions about 2 inches apart fr
om each other with you finger tips
9. Brush bread with 2 tablespoons of olive oil and sprinkle with cheese
10. Bake until golden brown, about 15-20 minutes

*******************************************************************************

Grandma's Homemade Hot Rolls

(From the Old Plantation, a National Register of Historic Places Landmark)
"My hot rolls have gone all over the world" -Ruby "Grandma" Leath, Medicine Park
1 egg
1 yeast cake
1 teaspoon salt
½ cup sugar
2 cups lukewarm water
7 cups flour
Mix above ingredients. Let rise to double size. Work down, put in greased pan an
d let rise to double size. Cook in 400 degree oven until golden brown. If you ca
n't find the moist yeast, use two packages of dry yeast. If it still doesn't fo
am like you want it to, add a little baking powder.