Pasta Con Broccoli

Pasta Con Broccoli:

Ingredients:
1/2 pound dry fettuccine pasta
2 cups heavy whipping cream
1/4 cup butter
2 ounces tomato sauce
1 tsp minced garlic
1 cup frozen broccoli, thawed
1/2 cup fresh sliced mushrooms
salt & pepper to taste
1/4 cup grated Parmesan cheese

Directions:
Cook the fettuccine pasta in large pot of boiling water until the pasta is "almost done". Drain and return the noodles to the pot.
Stir in the cream, butter, tomato sauce, garlic, and brocolli (into the noodles).
Simmer until the noodles are done. Stir in the sliced mushrooms and remove from heat.
Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
(If you like your brocolli soft, you can sautee it before adding it to the pasta. I like mine a bit crunchy still).

SO yummy! : )

posted by Stacy Tolliver

Banana Crumb Muffins

Banana Crumb Muffins:

1.5 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed (easy to do with the back of a spoon)
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup backed brown sugar
2 Tbs all purpose flour
1/8 tsp cinnamon
1 Tbs butter

Preheat oven to 375F. Lightly grease 8-10 muffin cups.
Flour Mixture:
In large bowl, mix together the 1.5 cups flour, baking soda, baking powder, and salt.
Banana Mixture:
In medium bowl, beat together the bananas, white sugar, egg, and butter.
Muffin Mixture:
Stir the banana mixture into the flour mixture (in large bowl) until the mixture is moistened. (I used MOST of the banana mixture. Left out very little)
Spoon batter into muffin cups.
Crumb Topping Mixture:
In a small bowl, mix together the brown sugar, flour, and cinnamon.
Melt 1 Tbs. butter.
Cut the butter into the brown sugar, flour and cinnamon bowl.
Sprinkle the topping on top of the muffins.
Bake in oven for 18-20 minutes - till toothpick comes out clean.

Delicious warm, with butter!

posted by Stacy Tolliver

Sweet and Spicy Pork Tenderloin

I actually created this one!

Sweet and Spicy Pork Tenderloin

Ingredients:
1 pre-packaged pork tenderloin UNSEASONED/ORIGINAL
Dry Rub:
2 tsp salt
1 tsp paprika
¼ tsp all spice
Saute:
1/8 cup brown sugar
3 tbsp olive oil
¼ tsp crushed red pepper flakes
**Optional Butter Sauce for Extra Sweetness2 tbsp butter
½ tsp crushed red pepper flakes
2-3 tbsp brown sugar

Directions:
1.) Pre-heat oven to 450°.
2.) Cut tenderloin in half.
3.) Mix Dry Rub ingredients and rub thoroughly into both halves of the tenderloin.
4.) Heat Saute ingredients in non-stick skillet over medium-high heat.
5.) Place tenderloin halves in skillet and brown on both sides (5-7 mins depending on stove).
6.) Transfer tenderloin to cooking sheet or broiling pan and bake for 30-45 mins or until cooked through.
7.) Let rest 3-5 mins, slice and serve.
**8.) To make butter sauce, simply combine all ingredients in a pan stirring frequently until reduced to desired consistency. It can be a thin dipping sauce or a thicker, syrup like glaze.

posted by Julie Anne Wells

Peanut Butter Bars

Peanut Butter Bars:

1 cup of butter, melted
2 cups of honey graham crackers, crushed up
2 cups of powdered sugar
1 cup peanut butter
1 1/2 cup semisweet chocolate chips
4 tablespoons peanut butter

-Mix together the butter, graham crackers, powdered sugar and 1 cup of peanut butter until well blended. Press evenly into a 9x13 (ungreased) pan.
-Boil water in a medium saucepan. Place glass bowl with chocolate chips and 4 tablespoons of peanut butter on top of the saucepan (so it's not touching the water). Stir mixture until it is fully melted. (If you don't have a glass bowl that will fit in a saucepan, you can melt mixture in microwave)
-Spread over prepared crust in pan.
-Refridgerate for 3-4 hours before cutting and serving.

They taste like a delicious homemade reece's!

posted by Stacy Tolliver

Molten Lava Cake OMG

Molten Lava Cake OMG

6 1 oz squares of bitter sweet chocolate
2 1 oz squares of semi sweet chocolate
1 1/2 sticks of butter
1 1/2 cups of sugar
1/2 cup of flour
3 egg yolks
3 eggs
1 tsp of vanilla
2 tablespoons of orange liquer

melt chocolate and butter until smooth, add flour and sugar. Add eggs then vanilla and orange liquer. Place in greased ramkins and bake for 14 minutes in a 425 degree pre heated oven... Serve warm with whipped cream... Gooey, oh so good!

posted by Cathy Georgevitch

Cheese Danish

Cheese Danish

1 package of refrigerated croissants
1 8oz package of cream cheese
1 Tablespoon of lemon juice
1/2 cup of sugar
1 Tablespoon of flour
1 egg

Place the croissants on a lightly greased cookie sheet with the points facing out. Then mix the ingredients with a mixer. Place the cream cheese mixture down the middle of the croissants. Fold the points in. Sprinkle with cinnamon sugar on top. Bake at 350 degrees for 20 minutes, or until golden brown.

Very easy and yummy! Perfect for brunch or as a dessert.

posted by Becky Pesselato

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

2 chicken breasts
10 flour tortillas
2 cups shredded Monterey Jack cheese
3/4 cup onion, chopped (I usually skip this one b/c Chris and I don't like onions)
1/4 cup light butte
2 tbsp flour
2 cups chicken broth
1 cup light sour cream
1 4 1/2 oz can chopped green chiles

Preheat oven to 375.

Cover chicken breasts in a pot of water. Boil until completely cooked, about 20 munutes. Cool and chop. Set aside.

Place a small amount of chicken, cheese, onion, and chileies in each tortilla. Roll and place side by side in a casserole dish, seam down. Repeat until tortillas are gone.

In medium skillet, melt butter. Blend in flour, stirring until smooth. Add broth, cook until thickened. DO NOT BOIL! Stir in sour cream and any remaining chicken mixture. Pour over tortillas. Top with additonal cheese if desired.

Bake @ 375 for 15-20 minutes or until hot.

posted by Kristin Crowder

Beef Enchiladas

When you live in TEXAS, you have a lot of Mexican recipes...so here's another!

Beef Enchiladas

1 dozen flour tortillas
1 1/2 lbs. ground beef
1 pkt taco seasoning
1 to 2 cans of no beans chili
1 pkg cheddar cheese
1 pkg monterey jack cheese

Brown meat and cook with taco seasoning. Pre heat oven to 350. In a baking dish, cover the bottom of the pan with a layer of chili and then cheese. Roll ground beef and cheese into tortillas. Cover layer of tortillas with chili and cheese. Bake for about 30 minutes.

posted by Kristin Crowder

Taco Soup

Taco Soup-found this on a blog just now :)

2 lbs ground beef
1 onion, chopped
1 14.5 oz can whole kernel corn
2 16 oz cans of ranch style beans (I only used one can because I'm not a bean lover & it was fine)
* Maybe not everywhere but I know here - you find cans at the grocery store of ranch style beans. If you don't have those - substitute pinto or black or whatever you like.
3 cans of diced tomatos (maybe substitute 1 can rotel if you like spicy) (I got the garlic/onion kind and I think it gave it great flavor)
1 pkg taco seasoning
1 pkg Hidden Valley dressing mix

Brown and drain meat. Saute onions for a few minutes. Combine all ingredients in a large pot. Add chili powder, salt and pepper to taste. Simmer 1-2 hours. I topped it with shredded cheese!

posted by Kristin Crowder

Five Ingredient Pasta

5 Ingredient Pasta!

This recipe is excellent, super easy and goes great with a breaded chicken recipe I will post in a sec.

1 lb penne or rigatonni noodles
8 slices of bacon cut into slivers
1 1/4 cups heavy cream
3 toes garlic finely chopped (or minced)
1/2 cup grated Parmesan

1. Cook the pasta in salted water according to the box.
2. Dry-fry the bacon in a large frying pan over medium heat until crispy.
3. Add the cream, garlic, and Parmesan and cook over low heat for 4 mins.
4. Drain the pasta and add sauce.
5. Toss well.

posted by Julie Anne Wells

Parmesan Crusted Chicken

This one is perfect to pair with vegetables. No crazy sides needed every meal.

Parmesan Crusted Chicken

1/2 cup parmesan cheese
1 envelope dry italian salad dressing
1/2 tsp. garlic powder
6 chicken breasts (about 2 lbs)

Preheat 400. Mix cheese, salad dressing mix, and garlic powder. Moisten chicken with water, coat with cheese mix. Bake 20-25 minutes.

posted by Kristin Crowder

Breaded Chicken

Breaded Chicken

Chicken breasts
Seasoned bread crumbs
Grated Parmesan
Basil
2 Large eggs

Instead of buyng a certain poundage, buy as many chicken breasts as you plan to eat.

1. Pound them thin (or purchase the boneless, skinless breasts that are already very thinly sliced. They come in long, skinny packages at the store).
2. In a large bowel combine 1/2 cup of seasoned bread crumbs, 1/2 cup of Parm and 1 tablespoon of basil.
3. Whip 2 eggs in a separate bowel.
4. Coat chicken in eggs and cover with bread crumb mix.
5. Cook in skillet over medium heat in olive oil until cooked through.

posted by Julie Anne Wells

Simply Delicious Pork

Simply Delicious Pork

1 1/2 pounds boneless pork loin, cut into 6 pieces or 6 boneless pork loin chops
4 medium Yellow Delicious apples sliced (I always use 6 apples and I use whatever apples I want and I don't peel them, either!)
3 TBSP brown sugar
1 tsp ground cinnamon
1/2 tsp salt

1. Place pork in slow cooker (crock pot). Cover with apples.
2. Combine brown sugar, cinnamon and salt in small bowl. Sprinkle over apples. Cover; cook on LOW 6-8 hours. (I do high for 3 1/2-4)

This is my "go-to" for one of the nights when I teach. I prepare broccoli for the guys to steam or throw some frozen veggies in the other crock pot. House smells great and guys are happy!

posted by Cristy Kula

Sour Cream-Lemon Pound Cake

Sour Cream-Lemon Pound Cake

Cooking spray
3 TBSP dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter softened
2 1/2 cups granulated sugar
2 tsp lemon extract
3 large eggs
1 12/ TBSP grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8 oz) carton low-fat sour cream
1 cup powdered sugar

1. Preheat oven to 350 degrees
2. Coat 10 inch tube pan with cooking spray and dust with breadcrumbs
3. Lightly spoon flour into dry measure cups, level with knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake. Yield: 18 servings.

(Calories 323 (29% from fat); Fat 10.4g (sat 6g, mono 3g, poly 0.6g; Protein 4g; Carb 53.4g)

posted by Cristy Kula

POPPY SEED CHICKEN

POPPY SEED CHICKEN

4 boneless skinless chicken breasts
container of sour cream
2 cans of cream of chicken soup
1 pack of ritz crackers
poppy seeds
butter
casserole dish
Boil chicken breasts until fully done. Mix sour cream and cream of chicken soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave.
Preheat oven to 350 degrees.

Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixuture over chicken, completely covering it. Sprinkle cracker pieces all over the top.

Pour melted butter evenly over crackers. Sprinkle poppy seeds all over.

Bake 30 minutes, until crackers are golden brown.

Serve and enjoy!

This recipe is so good, even without the poppy seeds. I always use the light sour cream and lower sodium soup. They also have whole wheat ritzs crackers that are amazing but the off brand is good and costs about half as much.

posted by April Garrett

Veggie Wrap

Made awesome Veggie Wraps at work today. They are so easy and they're great to take to lunch during the week.

Mix a little lite cream cheese with your favorite herbs (dried is fine-I prefer dill and chives with a little garlic powder) and a little salt and pepper.
Your favorite assorted veggies, I use- cucumbers, chopped broccoli, sliced red and yellow bell peppers, and thinly sliced carrot sticks
Leaf Lettuce and tomato slices
1 slice of cheese if you want, or shredded is fine too
Your favorite type of tortilla, can be plain
You could always add chicken to this if you wanted to.

Swipe the middle with the cream cheese mixture, lay a peice of leaf lettuce down, lay your mixed veggies down, then cheese if you want it, then place the tomatoes and the the leaf lettuce on top(this helps to keep the veggies from poking a whole through the wrap)

Fold the sides of the wrap in, then grab the bottom and bring it up...tuck it under the veggies real tight, then roll it up the rest of the way. Super yummy

posted by Amanda Bunn Palacios

Chicken and Broccoli

Here is a favorite of mine and its low fat...

2 c brocolli florette

1 c. onion
1/4 c. water
2 c. celery sliced
1/2 c. flour
3 c. skim milk
1 tsp italian seasonings
1/4 tsp course black pepper
1 6 oz. oscar meyer chicken breas strips
real bacon bits about 3 oz.
1/2 c. reduced shredded cheese
5 green onions chopped.

combine all veg and water in microwave container. nuke for 6 minutes, stirring at 3 minutes. add flour, milk, herbs, in med bowl and stir together. Stir bowl into nuke for 6 more minutes... stir every 2 minutes. cut chicken into small pieces add chicken and cooked bacon bits. to broccolli mixture. nuke 1 minute. add cheese and cover. let stand for 4 minutes or until cheese melts. sprinkle onions on top and serve.... nice side dish or main course... Enjoy.

posted by Cathy Georgevitch

Pork Roast

I made pork roast in the slow cooker today... I added 2 cups of wine rosemary, garlic salt, ground pepper, carrots and potatos and cut up a quarter onion... Cooked on slow all day or on high for 5 hours... I pulled some buttermilk frozen biscuits from the freezer and made a couple. I put jelly and butter on the table... 1 pot meal easy to make and falls off the bone... You can shred the left overs and add bbq the next night for pulled pork sandwiches...

posted by Cathy Georgevitch

Tortilla Soup

Family favorite, even the SUPER PICKY:

Tortilla Soup from my friend @Page Elgin:

2 cans cream of chicken soup
1 can chicken broth
2 cans of rotel (I use mild)
2 cans of corn (I use hominy)
1 packet of fajita seasoning
2-3 chicken breasts (you can put them in completely frozen if you need to)
dash cayenne pepper (this gets more intense the longer it cooks, so be careful)
1 small onion finely chopped (can be left out)

Put all in crock in the morning (on low for 8 hours, high for 4-5 hours). Take the chicken out and shred it in the the last half hour.

Serve over tortilla chips, sprinkle with cheese, add a spoon of sour cream, even sliced avocados are awesome!

posted by Barbara Bambini

Dorito Chicken Casserole

This is one of the first things I ever cooked for Chris after we got married. One of his YMCA friends gave me the recipe. It's FOR SURE not super healthy but it is SO good!

4 boneless chicken breasts, cooked and cut in bite size pieces
1 pkg. Doritos
1 can Rotel
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. shredded cheddar cheese

Line casserole dish with Doritos. Mix Rotel and soups. Layer chicken then mixture. Top with grated cheese and bake at 375 degrees until cheese is melted approximately 30 minutes.

posted by Kristin Crowder

Italian Beef Sandwiches

Do you know how to make mom's Italian Beef Sandwiches? They're SOOOOO good!

1 Rump Roast (I usually get like a 3 lb rump)
1 pkt dry Italian dressing
3 cans beef stock (2-3 cans...enough to ALMOST cover the roast)
1 jar sliced pepperoncini (or you can get the plain pepperoncinis and chop them)

Italian buns
provolone cheese

Put the roast in the crockpot. Dump in beef stock, italian dressing, and pepperoncinis (add some juice if you want it a little spicier). Cook on low for about 8 hours. Shred meat and put back in juice. Serve on buns with cheese. That'sa youra momma's cookinga! (that's an Italian accent in case you were wondering!!!)

posted by Kristin Crowder

Sweet BBQ Chicken Kabobs

Sweet BBQ Chicken Kabobs

I know summer is over but these are great for the grill!

1 lb. chicken breast cut into 1 inch pieces
2 cups pineapple chunks
1 red pepper and 1 green pepper cut into chunks
1/2 c. Barbeque sauce
3 tbsp frozen orange juice concentrate, thawed

Preheat grill to med-high heat. Thread chicken alternating with pineapple and peppers on wooden skewers. Mix barbeque sauce and juice; brush on kabobs. Grill 8-10 minutes brushing occasionally with remaining sauce.

posted by Kristin Crowder

Southwest Stuffed Burgers

Southwest Stuffed Burgers

1 1/2 lbs ground beef
1/4 c. mayo, divided
1 pkg taco seasoning
1/2 c Colby and Monterey Jack cheese crumbles (I think Kraft makes them)
1/4 c salsa, divided
lettuce
tomato
whole wheat hamburger buns

Preheat greased grill to med-high heat. Mix meat, 3 tbsp mayo, and taco seasoning. Shape into 12 thin patties. Combine cheese and 2 tbsp of salsa-spoon over 6 of the patties. Cover each with one of the remaining patties. Pinch edges together to seal. Grill 7 minutes on each side or until cooked. Combine 2 tbsp salso and remaining 1 tbsp mayo. Use as a spread on burgers and top with tomato and lettuce.

posted by Kristin Crowder

Crispy Salsa Chicken

Crispy Salsa Chicken

chicken breasts
1 pouch Shake n Bake Extra Crispy
1/2 c. salsa
1/2 c. Monterey Jack Cheese, shredded

Preheat oven to 400. Coat chicken as directed on package of Shake n Bake. Place on baking sheet. Bake 20 minutes. Top each chicken breast with salsa and then cheese. Cook 5 more minutes until cheese is melted.

posted by Kristin Crowder

Salsa

Salsa

I love making fresh homemade salsa. This recipe is very easy and super yummy!

2 cans peeled and diced tomatoes, drained
1 bunch of cilantro (you can use more or less for your preference...I LOVE cilantro!)
3 cloves garlic, minced
1 jalepeno, chopped
1 onion, chopped

Mix ingredients, cover, and chill at least 3 hours before serving.

posted by Kristin Crowder

Chunky Pasta Sauce

Chunky Pasta Sauce

1-2 cans of DICED TOMATOES (preferably fire grilled)
dab of TOMATO PASTE (small dab!)
chopped BLACK OLIVES
thickly sliced MUSHROOMS
a few slices of RED ONION
squirt of LEMON JUICE
a few leaves of FRESH BASIL
tiny bit of GARLIC
a few tblsps of RED WINE VINEGAR

combine and heat up while preparing the pasta,
let simmer while you're setting the table.

posted by Leylita Ashley

Pork Chalupas

Pork Chalupas

These are SO good. I made them last year for Super Bowl and everyone loved them. Perfect for entertaining because it can go in a crockpot or the stove top for a long period of time without any effort.

3 lb pork roast
2 pods garlic, chopped
1 tbsp cumin seed, ground
1 sm can green chilles
1 tbsp salt
1 lb pinto beans (soaked overnight)
2 tbsp chili powder
1 tsp oregano

Put all ingredients in a larg pot and cover with water. Cook covered over low heat for about 6 hours. After 6 hours, take out meat, remove fat, and shred. Cook with the lid off about 1 hour.

Serve over a bed of Fritos with sides of cheese, onions, shredded lettuce, diced tomato, diced avocado, etc.

SO GOOD and EASY!

posted by Kristin Crowder

Spicy Pretzels

Spicy Pretzels

Great gift in cute little bags, tins, etc. for super cheap!

1 tsp ground cayenne pepper
1 tsp lemon pepper
1 1/2 tsp garlic powder
1 dry Ranch dressing pkg
3/4 c. vegetable oil
1 lb package of pretzels (the regular pretzel shapes OR the square ones with all the lines across work well)

Mix together all ingredients but pretzels. Put pretzels in large plastic baggie. Pour mixture over pretzels. Shake well and let marinate 2 hours.

posted by Kristin Crowder

Buffalo Chicken Dip

Buffal Chicken Dip!!! It's yummy!

Prep: 5 minutes
Bake: 20 minutes
Makes: About 4 cups

Ingredients:
1 pkg. (8 ounces) cream cheese, softened
1/2 cup crumbled blue cheese or shredded mozzarella cheese (about 2 ounces)
1/2 cup blue cheese salad dressing or ranch salad dressing
2 cans (12.5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1/2 cup any flavor FRANK'S® RedHot® sauce
Assorted fresh vegetables or crackers

Directions:
Heat the oven to 350° F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth.
Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbling.
Stir before serving.
Serve with the vegetables and crackers for dipping.
Nutritional Values per Serving (per 2 tablespoon):
Calories 65, Total Fat 5g, Sodium 260mg, Total Carbohydrate 1g, Protein 3g

posted by April Garrett

Thick & Creamy Potato Bacon Soup

Thick & Creamy Potato Bacon Soup

1 package thick cut pepper bacon
2-5tbsp Bacon Drippings
1 Onion
4 Cloves Garlic
5lb red potato, peeled and cut into 1in cubes
32 oz Chicken Stock
1/2 Pint Heavy Cream
1/8 lb (1/2 stick) Butter
Salt & Pepper to taste

Cook Bacon using preferred method until crisp. Save Bacon drippings. Allow to cool & then chop into small pieces (i don't chop super small I like to find the bacon in the soup).
Place dutch oven or big soup pot over medium heat. Start with 2 tbsp bacon drippings, add more as needed (don't want onions to dry out or potatoes later). Cook onions until translucent, add garlic and cook another couple minutes, stirring often.
Add potatoes and cook, stir occasionally for a few minutes. When has a nice sizzle add enough stock to cover potatoes (roughly 32 oz), bring to boil. Reduce heat, cover and simmer for about 15-20 min. or until fork tender.
Mash potatoes roughly with a potato masher. Scoop out about half of the mixture into a blender (make sure you leave at least half for the texture of the potato). Add back to pot.
Add butter & heavy cream. Stir to combine well. Taste and season as desired, add more stock if its too thick for your liking. When consistency is right for you add bacon pieces.
Serve hot. Garnish with bacon, green onions, cheese, & or sour cream! ENJOY!!! Very yummy.

posted by Lori Michel

Banana Granola Pancakes

Banana Granola Pancakes

Use a 1/2 cup of Bare Naked Banana Nut Granola
1 cup of Wheat Blends Pancake Mix (more or less depending on how many you want to make
1 tablespoon of vanilla
1 egg
1 tablespoon of oil
1/2 cup milk more or less (look at consistency add more if needed.
Add slices of fresh banana

Cook as you nomally do pancakes... Yummy!

posted by Cathy Georgevitch

Cajun Chicken Pasta

Cajun Chicken Pasta – 4 quart slow cooker
Servings: 6 Prep time: 20-25 Minutes Cook: High 3-4 Hours
1 ½ pounds boneless, skinless chicken breast halves, cut into bite-size pieces
1 jar (16-ounces) alfredo pasta sauce (Classico)
1 can (14.5 –ounces) diced tomatoes with onion, celery, and bell pepper (Hunts)
1 can (14-ounces) reduced sodium chicken broth (Swanson)
1 medium red bell pepper, cut into strips
4 teaspoons Cajun seasoning (McCormick)
1 pound dried bow tie pasta
Chopped fresh chives (optional)

1. In a 4-quart slow cooker, stir together chicken, pasta sauces, undrained tomatoes, chicken broth, bell pepper, and Cajun seasoning until thoroughly combined.
2. Cover and cook on HIGH heat setting for 3-4 hours.
3. In a large pot of salted, boiling water, cook pasta for 9-10 minutes or until al dente. Drain. Serve chicken mixture over pasta. Sprinkle with chives (optional).

posted by Bill Freeman

Slow Cooker Tex Mex Chicken

I made this Monday and the leftovers were even better!

Slow Cooker Tex Mex Chicken

1 lb chicken breast cut into 1 inch wide strips
1 pkt Taco seasoning
2 tbsp flour
1 green pepper and 1 red pepper cut into 1 inc wide strips
1 cup frozen corn
1 1/2 cups salsa
Mexican cheese

Toss chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa, cover crockpot with lid. Cook on LOW 6-8 hours (or HIGH 3-4 hours). Stir just before serving; top with cheese.

I made rice and ate it over rice and Chris wrapped it up in a tortilla. I took the leftovers for lunch and it was super yummy!

posted by Kristin Crowder

Bruschetta and Cheese stuffed Chicken

Bruschetta and Cheese stuffed Chicken

1 can Italian style diced tomatoes, undrained
1 1/4 c. mozzarella cheese, divided
1/4 c. chopped basil
1 pkg Stove Top for chicken
8 chicken breasts (about 2 lbs)
1/3 c. Zesty Italian dressing

Preheat oven to 350. Combine tomatoes, 1/2 c. cheese, basil, and dry stuffing mix. Stir until moistened. Pound chicken in plastic bag until 1/4 in thick (I'm ghetto and do it with a can...I can never get it to exactly 1/4 in but it's thinner :)). Place chicken top side down on cutting board. Spread evenly with mixture. Starting at one narrow end, tightly roll chicken. Place seam side down in 13x9 baking dish. Drizzle evenly with dressing. Bake 40 min. Sprinkle with remaining 3/4 c. cheese. bake an additional 5 minutes until chicken is cooked and cheese is melted.

posted by Kristin Crowder

Guacamole

Made some yummy guacamole last night:

3 Haas avocados, halved, seeded, and peeled
1 lime, juiced
1/2 tsp Kosher salt
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 medium onion, diced (I did not use this)
2 Roma tomatoes, seeded and diced
1 tbsp chopped cilantro
1 clove garlic, minced

In a large bowl, place the scooped avocado pulp and lime juice, toss to coat. Drain and reserve lime juice after the avocados have been coated. Using a potato masher, add salt, cumin, cayenne and mash. Then fold in onions, tomatoes, cilantro, and garlic. Add 1 tbsp of reserved lime juice. Let sit at room temperature for 1 hour and serve.

Super good! Sometimes guacamole is to bland for me and this was for sure not! SO DELICIOUS!

posted by Kristin Crowder

Taco Soup

Here is a good one for the crockpot:

Taco soup/chili

1lb ground beef or chicken
1 can red kidney beans
1 can black beans
1 can fat free refried beans
1 can of corn/frozen corn
1 can of diced tomatoes
1 can of chopped green chilies
1 packet taco seasonng
1 packet of ranch

I cook the meat or chicken ahead of time and then put the meat and all other ingredients(undrained) in to the crockpot and cook on low for about 2 hours.

When you are ready to eat it you can serve it with tortilla chips or eat it over rice and top with Mexican cheese, sour cream or gauc.

posted by Maghen Riek

Chicken Salsa

I made a really yummy & really easy chicken dinner last night. Great for a night you're in a hurry!
4 boneless, skinless chicken breast
1-2 cans black beans (I used 1 last night, will use 2 next time)
1 cup salsa
4-5 tbs taco seasoning
1 cup Mexican cheese (can also use Cheddar)

Preheat oven to 375 degrees F. Empty can of black beans into a 9x13 greased baking dish. Coat each chicken breast with taco seasoning. Lay flat on top of black beans. Pour salsa over chicken breast. Bake in oven for about 25 minutes (until juices run clear). Top with Mexican cheese and place back in oven for another 3-5 minutes (until cheese begins to melt on chicken).
We ate this with Spanish Rice & Buttered corn and it was VERY yummy! : )

posted by Stacy Tolliver

Spicy Chicken Soup

I made a very yummy soup a couple of nights ago. I tweeked it a bit since I think the sodium content would be really high if I hadn't. I tried to find a taco sauce that was lower in sodium. I used fresh tomatoes instead of canned as well-this will lower sodium. I also used rotisserie chicken so i didn't have to do the first step of boiling,etc.

SPICY CHICKEN SOUP

Ingredients
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Directions
1.In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2.In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

posted by Lynn Schroeder

Apple Crisp

I made an Apple Crisp dessert last night that was DELICIOUS! Everyone needs to try it!
Here it is:
Apple layer:
10 cups Granny Smith apples (peeled, cored, & sliced)
1 cup of white sugar
1 tsp all purpose flour
1 tsp ground cinnamon
(1/2 cup of water)

Crumble Crust:
1 cup quick cooking oats (Quaker oats)
1 cup flour
1 cup packed light brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, melted

Preheat oven to 350 degrees fairenheit.
Place apples in greased 9x12 pan. Mix white sugar, flour, ground cinnamon and sprinkle over apples. Pour water over entire apple layer.
Combine oats, flour, brown sugar, baking powder, baking soda, and melted butter. Crumble over apple layer.
Bake for 45 minutes.

Very yummy with vanilla ice cream!!

posted by Stacy Tolliver

BBQ Pork Sandwich

This is a great BBQ Pork Sandwich recipe that you can stick in the crockpot & not worry about for a couple of hours:
1 Can of Beef Broth
3 lbs. Boneless Pork Rib
1 (18 oz) bottle of your favorite BBQ sauce - (I used Sweet Baby Ray's)

Stick the Boneless Pork Rib in the crockpot and pour the can of beef broth over it.
Cook Pork for 4 hours on low (or 8 on high)
Remove meat and shred.

Preheat oven to 350 degrees.
Place pork in dutch oven (or iron skillet) and pour BBQ sauce over meat.
Bake in oven for 30 minutes.

Put on some buns and serve! Very yummy! : )

posted by Stacy Tolliver

Frito Corn Salad

Frito Corn Salad

3 cans of mexi corn, drained (the corn with red and green pepper added)
1 c. mayo
1 c. shredded cheese
1 bag chili cheese Fritos

Mix all ingredients except chips. Add chips before serving so they don't get soggy.

This is so yummy for a BBQ and is super fast and easy. Guess I'm ready for summer after 2 days of ice!

posted by Kristin Crowder

Beer Bread

Beer Bread

1 12 oz. beer
3 c. self rising flour
3 tbsp. sugar

Preheat oven to 350. Mix sugar and flour in large bowl. Add beer and continue to mix using wooden spoon, then hands. Batter will be sticky. Pour in 9 x 5 loaf pan, greased. Bake 50-60 min. Top will be crunchy, inside soft.

I always eat it with apple butter but it's good with any jelly.

posted by Kristin Crowder

Blueberry Muffins

Since I'm iced in the house, I may as well post some recipes!

Blueberry Muffins

1/2 c. butter
1 1/4 c. white sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
2 1/2 c. fresh blueberries
1/4 c. white sugar

Preheat oven 375. Grease and flour muffin pan or use liners. In a large bowl, cream butter and 1 1/4 c. sugar until light and fluffy. Add eggs, one at a time, and mix. Mix flour, baking powder, and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir in batter. Fold in remaining berries. Fill muffin cups and sprinkle with 1/4 c. sugar. Bake at 375 for 30 min. Remove from oven and cool 20 min before removing from pans.

I know it's a lot of sugar but they are SUPER yummy. I love sugar on top of my blueberry muffins!

posted by Kristin Crowder

Peanut Butter & Banana Toast

So I'm not a little wife yet, but I'll share my favorite recipe and about the only thing I can make: Peanut butter & banana toast!

What you'll need:

1 slice of bread - Sandwich thins, mulit-grain bread, or English muffins (or whatever kinda bread you like)
Peanut butter
Banana

Toast the bread, spread the peanut butter, slice the banana, put it on top of the peanut butter, and Wa-la! :)

posted by Natalie Hayden

Chicken

You have to try this. Seriously.

Prep Time: 10 mins
Cook Time: 40 mins
Eat Time: ASAP!

A few notes, I love sweet cornbread. I don't want it any other way, and I hate shredding chicken, but it really does make the recipe easier to eat.

Ingredients:

3 chicken breasts
1 bottle of your favorite BBQ sauce, I used original Sweet Baby Ray's
2 1/2 tbsp butter, melted
2 eggs, beaten
1/3 cup vegetable oil
1 tbsp honey
1 1/4 cup whole milk
1/2 cup cornmeal
1 1/2 cup flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt

Directions:

1.) Heat oven to 350 degrees.
2.) In a large pot, put entire bottle of BBQ sauce and heat on medium.
3.) Cut chicken into large pieces, just to aid with cook time and absorption.
4.) Place chicken in pot with BBQ sauce and cook on medium heat for 40-45 minutes.
5.) Melt butter in microwave, set aside.
6.) In a separate bowl, beat eggs. Add vegetable oil, honey, and milk.
7.) In a mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. Stir together.
8.) Pour in wet ingredients and melted butter. Stir until smooth.
9.) Pour into well-greased muffin pan. (only fill muffin slots half way).
10.) Bake 10-15 mins or until golden.
11.) While the muffins are still warm, use your thumb or a spoon to depress the middles of the muffins. Be careful not to get to close to the edges or they will not hold together.
12.) Remove chicken from pot and shred (or cut finely). Make sure all surfaces are coated with sauce, but not dripping.
13.) Spoon chicken into depressed muffins.
**Add a little salty kick with finely chopped dill pickles

Serve this with classic southern sides. We did black eyed peas and green beans, but baked beans, mashed potatoes and okra would be amazing.

I hope you love this as much as I did. It's officially my new favorite. I think meatloaf has been surpassed!

http://grandmasaprons.blogspot.com

posted by Julie Anne Wells

Twice Baked Potatoes

I make really yummy twice baked potatoes that you ALL need to try! : ) John LOVES them!

Ingredients:
4 large russet potatoes
Olive Oil
1/2 cup sour cream
1/2 cup milk
2 Tbsp butter, softened
1 Tbsp whipping cream
1 cup cheddar cheese
4 strips bacon

Directions:
Preheat oven to 400 and bake potatoes for 1 hour & 15 minutes (until they give when pressed) - Bake same as you normally would - poke with fork, coat in oil - Place directly on rack
While potatoes are cooking, fry the bacon and crumble it into bits.
Remove potatoes from oven when done cooking and let them cool.
Cut potatoes in half and scoop out the insides - I usually outline the "insides" with a knife to make the scooping out easier.
Mix in the sour cream, milk, butter, whipping cream with the potatoe insides and beat with electric beater.
Add a little over half the cheddar cheese & bacon and stir into mix.
Scoop the mixture into the "shells" of the potatoes. Top with cheddar cheese and bacon.
Bake in oven at 350 degrees for 15-20 minutes.

YUM! : )

posted by Stacy Tolliver

KIELBASA SLOWCOOKER RECIPE

KIELBASA SLOWCOOKER RECIPE (3 ingredients!!!)

Ingredients
4 pounds kielbasa (Polish) sausage (such as Hillshire Farm®), cut into 1/2 inch pieces
1 (18 ounce) jar grape jelly
2 (18 ounce) bottles barbeque sauce

Directions
1.Place the kielbasa into a slow cooker. Add the grape jelly and barbeque sauce.
2.Cook on Medium until hot, about 2 hours.

posted by Lynn Schroeder

FABULOUS FOOTBALL DIP

FABULOUS FOOTBALL DIP

(I haven't tried this-i would use turkey sausage and add some sage while browning it-it looks super easy to make)
Ingredients

1 pound sausage
1 (10 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) packages cream cheese, softened

Directions
1.In a large skillet, cook sausage over a medium heat until it is browned and cooked through.
2.Mix tomatoes and cream cheese into the skillet. Stir and continue cooking the mixture over a medium heat until the cheese has melted.

posted by Lynn Schroeder

Creamy, dreamy, spinach, onion, and bacon dip

Creamy, dreamy, spinach, onion, and bacon dip

1 pound bacon, cooked and crumbled
1 (10oz) package frozen chopped spinach, thawed and squeezed dry
1 sm onion chopped
3 (8 oz) packages of cream cheese, softened
1 (3 oz) package shredded parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise

Preheat oven to 350 degrees
Combine all ingredients in a bowl. Put into baking dish. Bake 30 minutes. Serve with tortilla chips, bagel chips, crackers, etc.

Anytime I've made this everyone has loved it! Don't make it your watching your figure....

posted by Shannon Hoog

Pizza Dip

Pizza Dip

1 8oz package cream cheese softened
1/2 cup sour cream
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 jar pizza sauce
1/2 cup chopped pepperoni
1/4 cup chopped green onions
1 cup mozzarella cheese
tortilla chips or crackers

Beat first 5 ingredients until well blended: spread in a lightly greased 9 inch pie plate. Pour pizza sauce over cream cheese mixture; sprinkle with pepperoni and top with onions. Bake at 350 for 10 minutes, sprinkle with cheese and return to oven until cheese melts. Serve hot with chips or crackers.

Yummy for Super Bowl with a bunch of ingredients you already have at your house

posted by Kristin Crowder

Carrot Soup

Carrot Soup

Ingredients:
-Ten Carrots - Cut into 3" pieces
-5 Red Potatos Cut in 3 or 4 pieces
-3 Large Yellow Onions Cut in 4 pieces
-2 - 8OZ 1/2 Pint of Heavy Whipping Cream (Pevely)
-10 Cubes of Chicken Bouillon
-Olive Oil

Directions
-In a 1-2 Gallon Pot with Lid, fill 1/2 way with water
-Put all the ingredients - first the 10 cubes of Chicken Boullion
-Then the remaining ingrediens
-Teaspoon of Olive Oil
-Heat until veggies are tender at High with a lid on

-When veggies are tender - using a hand mixer - blend everything well.
-Add Heavey Cream one by one while blending.
-Salt and Pepper to Taste (actually won't need any salt to taste good)

MMMMMmmm--Good - smooth, hot and delicious.....

posted by Carlos-Karen Arnavat

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients:

4-6 red bell peppers, cut in half with seeds and stems removed
2 TB. olive oil
1 TB. butter
1 large onion, minced
3 cups chicken broth
1-2 TB. thyme
4 whole bay leaves
1/2 tsp. ground pepper
1 tsp. garlic powder
1 TB. parsley flakes (or basil - your pick)
salt to taste
1 cup whole milk (or 2% - your pick)

Directions:

Preheat oven to 350 degrees. Place the red peppers on a non-stick pan, cut side down. Bake in the oven until the skin starts to blacken and blister, about 20-30 minutes. Remove the peppers and place in a bowl and cover with plastic. Let cool for 15 minutes.

In a stock pot, heat the olive oil and butter over medium heat. Add the onion and saute until translucent. Add the chicken or vegetable stick and all of the spices and salt to taste. Bring to a gentle boil.

Meanwhile, once the peppers have cooled remove as much skin from the peppers as possible. Usually about 50%-75% can be removed, but that’s ok! Add the peppers to the pot. You can use a stick blender, or puree in a blender in small batches, (with the middle part off so the steam can escape, just add a towel over it, so it doesn’t splatter all over). Add the milk and return to a simmer. Cook until heated through.

Prep time: 40 min (includes roasting peppers)
Cooking time: 20 min.
Serves 4-6

Deeeeeeelicious!!

posted by Carlos-Karen Arnavat

Chicken Papakash

All right, my turn!

Chicken Papakash

Noodle Mixture:
2 1/2 cups flour
4 eggs
1/2 tsp salt
1/2 cup water

Mix well, pasta mix should be sticky unless you have a noodle press which is way easier. Bring pot of water to boil and add noodles. They don't take long to cook. The noodles can sometimes be time consuming so I would make them first and set them aside. The chicken mixture will warm them.

Chicken Mixture:
2 1/2-3 lbs chicken
2Tbsp oil
Salt & Pepper
1/2 cup onion
1 Tbsp Paprika
1 cup chicken broth
1 cup heavy whipping cream

Preheat pan with oil on medium heat, cook chicken until done, take out chicken and throw in salt and pepper, paprika, onions-sautee, add chicken broth and heavy whipping cream- mix well and add chicken back to the pan.

This is my all time favorite recipe that my grandmother use to make! Yummy!

posted by Barbara Horvath-Robbins

Lilly's Cresents

One more of my grandmothers recipe's which is the best! For dessert!
Lilly's Cresents

1/2 lb butter
2 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 lb cream cheese

Mix dry ingredients add wet ingredients. Roll out like pizza dough. (If tacky put in fridge for about an hour) On floured board cut into pizza slices. Drop 1 tsp of any flavor preserves. Roll like a cresent. Bake @ 375 degrees for 12-14 min. Til golden brown edges. Sprinkle with powdered sugar while still warm. Mmmm....mmmm....mmmmm.....

posted by Barbara Horvath-Robbins

Chicken Cheese Soup

Here is a quick and easy Chicken Cheese Soup Recipe that Dale says is a "keeper".
That's how he describes any meal I try. It's either a "keeper" or "not my favorite". He does however, eat everything.

Ingredients:
1 cup carrots, shredded
1/4 cup green onion, sliced
3 Tablespoons butter or margarine
1/4 cup all purpose flour
2 cups milk
1 can (10 3/4 oz) chicken broth
1 can (12.5 oz) Chicken Breast (I've used several brands and they are all about the same)
1 cup shredded cheddar cheese
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper

Instructions:
In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk,chicken broth, Worcestershire sauce and pepper. Cook and stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot.
The last time I made this, I added a little jalepeno pepper for a kick and served it with those crispy tortilla strips. It goes great with a sandwich or some kind of hot bread.

posted by Debbie Kimberlin

Pork Chops n Potatoes

Pork Chops n potatoes

Boneless pork chops (I usually buy the family pack & use them all)
Cream of celery soup
Onion (don't use, but its in the original recipe)
Potatoes sliced

Place pork chops on the bottom of the crockpot, top with soup, onion & potatoes. Cover with water. Cook on low for 8 hours or so.

This is the new fav in our house!

posted by Bridget Hurst

Corn & Black Bean Salsa

This is actually Angela Schwart's recipe. Always bring home an empty dish! We're having it Sunday.

Corn & Black Bean Salsa

2 cans white shoepeg corn (drained)
1 can black beans (rinsed)
1/2 chopped red onion
1/2 bunch cilantro, chopped - I use about 1/3 bunch
small carton cherry tomatoes, seeded, cut in 1/4's
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt & pepper to tasted

Mix together and chill. Service with tortilla chips.
Tostito Scoops work great.

Posted by Helen Shorette

Three Cheese & Beef Manicotti

I made these last night and the hubby LOVED it! : )

Three Cheese & Beef Manicotti

Ingredients:
1 (8oz) Manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated parmesan cheese, divided
1 pound ground beef
1 Tbs. minced garlic
1 egg
2 Tbsp. basil
1.5 to 2 jars (26oz) your favorite pasta sauce

Directions:
Preheat oven to 350.
Cook noodles as directed on box
Brown ground beef
Mix 3 cups mozzarella, 2 cups ricotta, and 1/2 cup parmesan cheese with garlic, egg & basil.
Mix cheese mix with meat. Stuff noodles with cheese/meat mix.
In 9x13 baking dish, spread approx. 2 cups of pasta sauce
Place noodles in baking dish (arranged however works, I do sideways)
Cover with remaining pasta sauce and mozzarella cheese
Bake for 15 minutes.
Sprinkle 1/2 cup parmesan on top
Bake 10 more minutes
Serve! : )

Yum!

posted by Stacy Tolliver

Mozzarella Stuffed Chicken

I made Mozzarella Stuffed Chicken tonight, and it was DELICIOUS! : )

Mozzarella Stuffed Chicken

4 chicken breast
1/4 cup butter (melted)
4-8 slices of mozzarella cheese (4 if you don't want it very cheese, 8 if you do)
Salt and Pepper to taste
1 egg, well beaten
2 cups all purpose flour
1 cup seasoned bread crumbs
1/4 cup butter
2 tsp minced garlic
1 cup dry white wine

Directions:
Preheat oven to 350
Sauce: In saucepan, melt 1/4 cup butter. Add garlic. Add wine and simmer.
Chicken: Pound chicken till about 1/4 inch thick. Spread butter on inside of chicken, salt and pepper to taste, place 1-2 slices of cheese in each chicken breast, roll and toothpick to close.
Dip rolled breast in flour, then egg, then breadcrumbs.
Place breast into greased 9x13 baking dish.
Pour sauce over chicken breasts and bake for 30-45 minutes.

posted by Stacy Tolliver

3 Cheese Chicken Penne Pasta Bake

3 Cheese Chicken Penne Pasta Bake

1 1/2 c. multigrain penne pasta, uncooked
1 pkg (9 oz) spinach leaves
1 lb chicken breast, cut into bite size pieces
1 tsp. dried basil leaves
1 jar spaghetti sauce
1 can diced tomato, drained
2 oz (1/4 of 8 oz pkg) cream cheese, cubed
1 c. shredded mozzarella cheese, divided
2 tbsp. Parmesan cheese

Heat oven to 375. Cook pasta as directed on pkg. Add spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on med-high heat 3 min. Stir in spaghetti sauce and tomatoes-bring to boil. Simmer on low heat 3 min or until chicken is done. Stir in cream cheese. Drain pasta mixture-return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into square baking dish. Bake 20 min. Sprinkle with remaining cheese. Bake additional 3 min.

posted by Kristin Crowder

Cowboy Caviar

Kristin-I thought of you the whole time I was making this for a superbowl party we took it to. You'll love this! It makes a lot-might want to cut recipe in 1/2!
If you like "a little kick" don't skip the variations

COWBOY CAVIAR
2-15 oz cans black beans, rinsed (I use low-sodium)
1-17 oz can whole kernel corn, drained or frozen corn (thawed)
2 lg tomatoes, chopped or 1 can chopped tomatoes w/without hot peppers
1 large avocado, diced
1/2 red onion, chopped
1/4 cup fresh cilantro, chopped (I like Cilantro, so I added more)

Dressing:

1 tablespoon red wine vinegar
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground pepper

Mix dressing and set aside. Place Caviar ingredients in lg mixing bowl and pour dressing over it. Stir gently. Chill (best if chilled 3-4 hours before serving)
Variations:
Instead of chopped tomatoes, use 2 cans of Rotel tomatoes w/green chiles
1 tsp cumin
2 Fresh jalapenos (seeded and diced)

posted by Peggy Voss

Apple Dumplings

Apple Dumplings!!

Very yummy & simple dessert! Delicious with vanilla ice cream!

Ingredients:
1 can refridgerated biscuit dough (16 oz)
3 apples - peeled, cored, sliced
1/2 cup sugar
3 Tbs cinnamon
3/4 cup white sugar
1 cup water
1/2 cup butter, melted (I did just a bit less than 1/2 cup. It's pretty buttery)
2 Tbs. vanilla
Ground cinnamon

Directions:
Preheat oven to 350.
Slice apples and soak in 1/2 cup sugar & 3 Tbs. cinnamon (I'm not positive exactly how much I used. I kind of went off color)
Grease a 9x13 pan.
Seperate biscuit dough into 8 pieces. Roll dough out into large circle. Fill each dough with the apples, push ends together to close.
Place apple filled dough in pan (seam side down)
Mix sugar, water, butter, and vanilla in small bowl. Pour mixture over the dumplings in the pan.
Sprinkle cinnamon over the top of all.
Bake for 35 to 40 minutes
Serve warm with vanilla ice cream!

posted by Stacy Tolliver

Slow Cooker Salsa Chicken

I made some yummy and easy chicken last night.

Slow-cooker Salsa Chicken

4 boneless, skinless chicken breast (I only used 3 though)
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Lay chicken in bottom of slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat, smash chicken so it is shredded, and stir in sour cream.

I served this with brown rice and black beans and made yummy burritos with whole wheat tortillas! Yum!

Like I said, I only used three chicken breasts, but I got 5-6 servings out of this.

If you are on weight watchers, the chicken works out to be about 9 pointsplus per serving. :o)

posted by Brandy Francis

Mexican Chicken Casserole

Mexican Chicken Casserole

3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.

posted by Kristin Crowder