Stir together the first 3 ingredients with 1/2 tsp salt. Beat butter 30 seconds. Add sugar until fluffly. Add remaining ingredients except the last sugar and cinnamon in indredient list. Mix them together to roll dough in. Form into 1"balls and roll in cinnamon and sugar mixture. Flatten with cup on cookie sheet.

Bake at 375' for 8 min.

Make 66 cookies

One of Daddy's favorites

Cream butter and sugar well. Beat in eggs and vanilla. Sift flour, baking powder, and salt into a pie plate. Add to creamed mixture. Batter will be STIFF. Chill dough at least 3 hours or overnight. Roll out on floured surface to 1/4" thickness. Cut out with cookie cutters. Place on ungreased cookie sheets and bake @
375' for 8-10 min.

or 5 min and switch racks.

Cool 1 min before removing from sheet.

Cool on wire racks or on waxed paper.

Cream butter and sugar in mixer. add vanilla. add flour and salt.
Form int 1" balls Bake 375' for 14-17 min.

Roll in confectioners sugar when warm, again when cool.

Makes 3 dozen

I got this recipe from Sue Ellen when she was still in high school. I fell in love with this cookie! I still have the original note she gave it to me on.

Cream together shortening and sugar. Add the other ingredients in order listed.
Roll in walnuts sized balls and roll in sugar.
Bake at 375' for 10-12min.

This is a recipe that my Granmother Rogers used to make. She would make it for alot of different holidays and just for any day.

In mixer, cream sugar and shortening. Add pumpkin, eggs, and vanilla. Beat well. Sift flour, Baking Powder, Baking Soda, spices, & salt. Add to the creamed mixture. Mix. well. Stir in Raisens and nuts.
Drop by teaspoons full onto a greased cookie sheet.
Bake at 350' for 12-15 min. Remove from sheet to cool. Frost with vanilla frosting.

1/2 C. butter or margarine
1/2 C. sugar
1/4 C. firmly packed brown sugar
1 egg
1/2 tsp. vanilla
1 3/4 C. all-purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbls. sugar
1 1/4 tsp. cinnamon


Cream butter and sugars in large mixing bowl. Beat in egg and
vanilla. Combine flour, cream of tartar, baking soda and salt. Blend
into creamed mixture; chill. Shape dough into 3/4-inch diameter
balls. Roll in mixture of sugar and cinnamon. Place 12 balls on high
temperature microwavable baking sheet lined with waxed paper. Cook
on full power for 1 minute, 30 seconds to 2 minutes or until cookies
are set but slightly moist around the edges. You may wish to turn
sheet halfway through cooking. Cool slightly before removing from
waxed paper.

1 1/3 c Sugar
1 c Butter; softened
2 tb Water
1 tb Dark corn syrup
1 ts Vanilla
3/4 c Semisweet chocolate chips
2/3 c Walnuts; chopped

In a large microwave safe
bowl, mix sugar, butter,
water and corn syrup. Microwave on high power 4
minutes; stir. Stirring
every 2 minutes, microwave 6 to 8 minutes longer or
until mixture thickens
and turns golden. Stir in vanilla. Pour mixture
into an ungreased 9 x 13
baking pan. Sprinkle chocolate chips over hot
toffee; spread with a
spatula. Before chocolate hardens, sprinkle with
walnuts. Cool compeltely.
Break into pieces. From: Quick Gifts of Good Taste.

Combine dry ingredients in bowl. In separate bowl beat butter, sugar, add eggs and vanilla mix well. Add dry ingredients to wet and mix well, Add currants.
Now add enought flour by hand to make of rolling consistancy. Roll our on floured surface, cut cookies out into 2" rounds. Fry on medium hot griddle for 3-4 minutes a side. After cooking roll each cookie in some super fine sugar.

From Nain Flory ~ Girls had to make these for a heritage day at school. So good!

PASTRY: Beat 1/2 C marg and cheese. Add flour. Beat well. Cover bowl; chill mixture 1 hour.

FILLING: In small bowl stir together egg, br. sugar, butter, vanilla, and salt till smooth. Add pecans. Set aside. Shape pastry into 2 dozen 1" balls, place in ungreased small muffin tin. Fill each w/egg mixture.

Bake at 325' for 25' or until filling is set. Cool on wire racks, remove from pans. Makes 24.

christmas;

Melt butter or margarine. Add sugar and mix well. Cool.
Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.

College KIDS LOVE THESE! LOL

2 c. flour
2 tsp. baking powder
1/2 tsp. soda
1 1/2 tsp. cinnamon
1/2-1 tsp. pumpkin spice
2 c. sugar
1 c. oil
4 eggs
2 c. pumpkin
1/2-1 c. nuts

Mix together oil, eggs and pumpkin. Sift together all dry ingredients; mix dry ingredients into oil mixture. Beat well; add nuts. Bake on a 11 x 18 inch greased cookie sheet at 350 degrees for 25-30 minutes.

FROSTING:

1 (4 oz.) pkg. cream cheese
1 stick butter
1 1/2 tsp. milk
2 1/2 c. 10X sugar
1 tsp. vanilla

Mix together cheese and butter; cream well. Add milk and vanilla. Slowly add sugar, mixing well. Spread on cooled bars.

1 1/2 cup flour
1 3/4 cup rolled oats
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter -- room temperature
1 cup packed light brown sugar
1 teaspoon vanilla
1 cup prepared mincemeat


Directions:
Preheat oven to 325 degrees. Lightly grease a 13x9" baking pan. Combine the flour, oats, baking powder and salt. In a large bowl, cream butter and brown sugar. Beat in the vanilla. Gradually blend in the dry ingredients. Spread half of the dough evenly in the bottom of prepared pan. Spread mincemeat over the top, and spread remaining dough over the mincemeat. Press down lightly. Bake for 20-25 min., until toothpick inserted in center comes out clean. Cool slightly, then cut into bars and transfer to wire rack to cool.

Boil noodles according to package directions, drain.
In same pot that noodles were in combine tuna, soup, & peas. Add drained noodles. Add more soup to mixture as needed up to 2 cans.
At this point you can dish it out and eat it topped with one of the toppings, or place in a baking dish and top with one topping and place in oven at 350' for 20' min. To get the baked taste.
Enjoy.

Fry Hamburger, onion, and pepper until done. Add sauces.
Serve immediately or make day ahead and add to a crock pot to slowly simmer during the day.

Or Freeze this for making later,

You can take mixture and place in a ziplock bag and then place in crock pot. Freeze it in the crock pot then remover to store in freezer. When ready to use you can then pop it out of the bag and it will fit in the crockpot for you to start in the morning!

Put meat into casserole and put dry soup mix next. Next add mixed vegetables, then cream of mushroom soup and last the tater tots. Bake at 350 degrees for 1 1/2 hours.

Cook broccoli according to package directions; drain well and cut into pieces. Brown hamburger (and onion if using); drain well.

Beat together eggs, mushroom soup and mayonnaise. Put drained broccoli pieces into an oblong baking dish. Pour soup mixture over broccoli, then add hamburger. Top with shredded cheese and bake 350 for 30 minutes.

Mix all ingredients in large pot or crockpot; heat to boiling. serve

dinner;crockpot;

Mix contents of stuffing mix pouch and 1 1/2 cups water, set aside.
Place chicken in 13X9" pan or 2 quart casserole. Mix soup and sour cream (milk); pour over chicken. Top with stuffing.
bake at 375' for 35 min. or until chicken is cooked through. Makes 4 servings.

chicken;dinner;

Heat oven to 325 degrees. Prepare stuffing according to package directions. Set aside. Coat a 13 x 9 inch baking pan with margarine. Spread chicken pieces across the bottom of the pan. Mix soups and sour cream; pour over chicken. Sprinkle with seasoning. Spread stuffing over top. Bake for 30 minutes.

Heat oven to 400'. Grease pie plate (10"). Cook beef and onion till brown. drain. Stir in S&P. Spread in plate. Beat eggs, milk and bisquick until smooth.
Pour into plate. Bake 25min.
Top with tomatoes; sprinkle w/cheese.
Bake an additional 5-8min. till knife inserted comes out clean. Cool 5min.

Serves 4-6

3/4 lb. of ground beef
1 sm. clove garlic (chopped very fine)
1 (8 oz.) can whole tomatoes drained (save 1/2 C. liquid)
1/2 tsp. salt
1/2 C. shredded cheddar cheese
2 Tbls. chopped onion
1 (8 oz.) can whole kernel corn
12 pitted olives, (optional)
2 tsp. chili powder
1 egg
1/2 C. yellow corn meal
Dash of paprika


Crumble ground beef into 1 1/2 quart casserole, add onion and
garliC. Cover loosely and microwave on high (100%) 2 minutes. Break
up beef and stir. Cover and microwave on high until beef is not
pink, 2 or 3 minutes. Drain excessive fat. Stir in tomatoes, corn,
olives, chili powder and salt. Cover tightly and microwave on high
until mixture is hot and bubbly, 4 to 6 minutes. Stir. Beat egg in
bowl, stir in corn meal and reserve tomato liquid. Pour over meat
mixture. Sprinkle with cheese and paprika. Microwave uncovered on
high until topping is no longer doughy, 3 to 6 minutes.

1 clove garlic
1 lb. ground beef
1/4 cup minced onion
1/4 cup green pepper
1/4 cup chopped celery
1 egg, beaten
3/4 cup tomato juice
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup quick-cooking oats
1/4 cup catsup

Rub inside of 1 1/2-quart dish with garlic. A
microwave safe bundt pan works nicely (That's what I
used.)

Combine remaining ingredients - except catsup - mixing
lightly but thoroughly. Spoon mixture evenly into
dish. Garlic clove can be chopped into mixture. Cook
in microwave for 6 minutes, turning dish 180 degrees
every 2 minutes. (I have a turntable in my microwave,
so I didn't have to do this).

Pour catsup over top of meat loaf and cook an
additional 6 minutes. Cook on high. 1/4 cup extra
catsup can be added to mixture if more tomato flavor
is desired.

16 ounces extra lean ground turkey or beef
1 1/2 cups cooked rice
1 (10 3/4-ounce) can Healthy Request Tomato Soup
1 teaspoon dried parsley flakes
1 teaspoon dried onion flakes

In a large bowl, combine meat, rice, 1/2 cup tomato
soup, parsley flakes and onion flakes. Pat mixture
into a microwavable baking ring. Evenly spoon
remaining tomato soup over top. Microwave on HIGH
(100% power) for 14 minutes. Let set for 5 minutes.
Cut into 6 servings.

16 oz can cut green beans -drained
8 slices cooked deli ham
10 1/2 oz can cream of celery soup
1/4 cup mayonnaise
1 teaspoon prepared mustard
5 slices American cheese
1/3 cup seasoned croutons
1 tablespoon butter or margarine, melted

Place green beans in a 1 1/2-quart, heat-resistant,
non- metallic casserole. Top with slices of meat. In a
small bowl, combine soup, mayonnaise and mustard.
Blend together well. Pour soup mixture over meat
slices.
Top with cheese. In a small, heat-resistant,
non-metallic
bowl, melt 1 tablespoon of butter in Microwave Oven
15 seconds. Toss croutons in melted butter. Sprinkle
buttered croutons over cheese. Heat, uncovered, in
Microwave Oven 10 minutes. Let stand for 5 minutes
before serving.

Serves 6.

1 head cabbage, about 1 ½ pounds
1/4 cup water
1 pound lean ground beef
½ pound ground pork
3/4 cup cooked rice
1 egg, lightly beaten
½ tsp thyme
1 tbsp chopped fresh parsley
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1/4 cup butter or margarine
1 can (16 ounces) tomato sauce

Remove core and blemished leaves of cabbage. Place cabbage in 3-quart
microwave-proof casserole. Add water. Cover with plastic wrap and
cook on HIGH 6 minutes. Cool cabbage slightly and separate leaves.
Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt
and pepper; stir thoroughly. Divide mixture among 6 to 8 large
cabbage leaves. Wrap leaves tightly around mixture. Line bottom of 3-
quart microwavable casserole with some leftover cabbage leaves. Place
cabbage rolls on top of loose leaves. Cover with remaining cabbage
leaves. Dot with butter and pour tomato sauce over top. Cook, covered
on medium high about 30 minutes. Baste after 15 minutes and cook
until rolls are fork-tender. Remove and let stand, covered 5 minutes.
Discard top loose cabbage leaves before serving. 6 to 8 servings.

4 Italian sausages
½ cup bottled barbecue sauce
1 green pepper, cut in strips
4 hero rolls

Place sausages on microwave roasting rack. Cover with paper towels.
Cook on Hi (maximum power) 4 minutes. Turn sausages. Cook on Hi 4
minutes longer. Set sausages aside. In a 2-cup glass measure cook
barbecue sauce with pepper strips on Hi 2 minutes. Split hero rolls
almost in half. Place 1 cooked sausage in each roll. Top each with
one-quarter of the sauce and pepper strips. Place each roll on paper
towel-lined microproof plate. Cook, one at a time, on Hi 1 to 1-½
minutes or until warmed. 4 servings.

4 skinless, boneless chicken breasts
1/4 cup low calorie French dressing
2 tbsp low sugar apricot jam
1 tbsp dried onion
2 tbsp water

Arrange chicken in a 9x9" pan that has been sprayed with non-stick
coating.

Cover with plastic wrap, venting one corner. Cook on high for 6 to 8
minutes, depending on thickness of chicken. Rotate 1/4 turn halfway
through cooking. Drain any liquid. Mix remaining ingredients and
spoon over chicken. Cook for 1 to 2 minutes or until glaze is heated.
4 servings.

4 Large Potatoes
1 Tablespoon Butter
1 Tablespoon Milk
salt & pepper
1kg Minced Beef
1 Onion (chopped)
2 Tablespoons Gravy powder
2/3 Cup Tomato Sauce
1 Tablespoon Worcestershire Sauce
1 Tomato (chopped)
2 Tablespoons Parsley
1 egg, beaten

Peel and cut potatoes into 2.5cm cubes. Add 2 tablespoons
or water, cover and cook for 10 - 15 minutes on HIGH or
until tender. Drain. Mash potatoes; add butter, milk, salt
and pepper.

In a large bowl, combine mince and onion and cook for
8 minutes on MEDIUM HIGH, stirring every 2 minutes.
Drain juices from meat. Add gravy powder, tomato sauce,
Worcestershire sauce, tomato and parsley. Mix well.

Spoon mixture into a 25cm X 20cm rectangular dish.
Spread mashed potato evenly over top of mixture. Brush
with beaten egg. Cook for 20 minutes on MEDIUM HIGH;
stand for 10 minutes before serving. Also add peas and
carrots if desired.

1/4 cup honey
2 tablespoons prepared mustard
1 tablespoon soy sauce
1 tablespoon minced garlic
2 pounds boneless, skinless chicken breasts

Mix honey, mustard, soy sauce and garlic. Pour over
chicken breasts and cover tightly in a food storage bag or in a microwavable dish, covered with plastic wrap. Marinate in the refrigerator for several hours or overnight.One hour before serving, remove the chicken from the fridge and let stand at room temperature. Microwave, covered with vented
plastic wrap for 15 minutes or until done, on medium high, turning twice. Makes 2 to 4 servings.

1 bottle creamy garlic dressing
3 cloves garlic, minced
1 whole chicken, cut up (or your favorite pieces)

Spray slow cooker with PAM. Combine all ingredients. Cook on low 8-10
hours or high 4 hours.
------------------------------------------------------

1 1/2 lb Ground beef
1 Egg, beaten
1/2 c Bread crumbs
1/2 c Tomato juice
3 tb Chopped onion
3 tb Chopped bell pepper
3 tb Chopped celery
2 ts Seasoned salt
1/4 ts Thyme
Catsup or chili sauce

Using a fork, mix all the ingredients, except the catsup and pepper
rings. Shape into a loaf and put into greased crockpot. Top with
catsup and pepper rings. Cover and cook on high for 1 hour, then on
low 6 to 8 hours. Quartered potatoes coated with butter may also be
cooked with this recipe. A dash of Paprika will give them a nice
browned look. (Same cooking time)

Add all to a gallon ziplock bag with Chicken pieces. Freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

  Ingredients

   * 1/2 lb (.2 kg). ground beef, cooked and drained
   * 1 1.25 oz (35 grm) package taco seasoning mix
   * 1 cup (225 ml) shredded cheddar cheese
   * 2 tbsp (30 ml) water
   * 2 8 oz (224 grm). pkgs. refrigerated crescent roll dough
   * 1 med. green bell pepper
   * 1/2 head lettuce, shredded
   * 1 med. tomato, cubed
   * 1 small onion, chopped
   * 1/2 cup (125 ml) whole pitted black olives, sliced
   * 1 cup (225 ml) salsa
   * sour cream

Preparation

   * Preheat oven to 375 degrees (200 C.).
   * Combine meat, seasoning mix, cheese and water in 2 qt. batter bowl.
   * Arrange crescent triangles in a circle on a 13" round baking stone, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center).
   * Using medium stainless steel scoop (approx. 2 T) spoon meat mixture over rolls.
   * Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
   * Bake 20 to 25 minutes or until golden brown.
   * Using V-shaped cutter, cut off top of bell pepper.
   * Place bell pepper in center of ring; fill with salsa.
   * Mound lettuce, onion, tomato and olives around pepper.
   * Using easy accent decorator, garnish with sour cream.
   * Cut and serve.

Chili Dog Casserole II

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 6 servings


INGREDIENTS:
2 (15 ounce) cans chili with beans
1 (16 ounce) package beef frankfurters

10 (8 inch) flour tortillas
1 (8 ounce) package Cheddar cheese, shredded

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2.Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.
3.Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

"Beef franks, chili and beans, tortillas and Cheddar cheese form the layers of this deceptively simple and unnusual casserole."

2 tablespoons extra-virgin olive oil
6 slices bacon, cut into 1-inch strips
1 small onion, sliced
2 bay leaves
Salt and freshly ground black pepper
1 large head cabbage, cored and thinly sliced or shredded
1 bottle beer



In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.

Remove the bay leaves and serve immediately.

3/4 cup Ketchup
3/4 cup Blackberry Jam (Strawberry, peach, and apricot also work well)
1/4 cup White Vinegar
1 Teaspoons Worcestershire sauce
2 Teaspoons Chili Powder
1/8 Teaspoon Salt

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

1 Clove Garlic, Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1.5 Tablespoons Cider Vinegar
1.5 Tablespoons Brown Sugar
1.5 Tablespoons Minced Ginger

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

2/3 cup Apricot Preserves
16oz Russian Dressing
2 Packages Dry Onion Soup Mix

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze.

Dump all into crockpot in the morning (frozen) and cook on low 8-9 hours.

Also can be used as a marinate for steak.

To make NOT IN CROCKPOT: Thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. Cooking time will be around 45 min to one hour depending on how much chicken you have and how large the pieces. When chicken is no longer pink inside it's done. Enjoy!!!

6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder

Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
Cook on High for about 6 hours. Note: Do not lift lid while cooking!

"A creamy, Cheddar cheesy soup sauce cooked with chicken and a little seasoning in a slow cooker. This is an easy way to enjoy a great chicken dinner, even when you run out of time!! The trick is do not lift lid while cooking! Make with rice, pasta, or potatoes.4"
Original recipe yield: 4 to 6 servings.

1 Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2 Heat a large skillet over medium-high heat. Brush chops lightly with oil, and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3 In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover, and cook until apples are just tender. Remove apples with a slotted spoon, and arrange on top of chops. Keep warm in the preheated oven.
4 Continue cooking mixture uncovered in skillet, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

About 8 hours before serving, or night before, combine first two ingredients in a bowl. Remove 24 frozen dough balls from freezer and wet them slightly before adding to sugar/cinnamon mixture. Stir to coat and dump into a Bundt pan sprayed w/cooking spray. Melt butter and add remaining sauce igredients in a small bowl and pour over dough. Cover with a towel and let rise 8 hours or overnight.
Bake 350 for about 30 minutes. Place large plate on top and invert bread onto plate. Let cool only long enough that you don't get burned - this is best when hot.

Note: You can play around a lot w/amount of butter, cinnamon and sugar, the one above is already cut down, if you want it really gooey and buttery then use one and a half sticks of butter.

Awesome addition to holiday tables and Christmas morning breakfast!

Spread bread slices with butter, both sides, place in a 13X9" pan. Set aside; cook sausage until brown, stirring to crumble. Drain; Spoon over slices of bread evenly. Sprinkle with shredded cheese. Combine eggs, half&half, and salt and pepper. Mix well and pour over all.

Cover and refriderate overnight. Remove from fridge and let sit on counter uncovered until oven preheats to 350' or for 15min before baking.

Bake for 45 min.

This dish has been a tradition at our Christmas morning breakfast. We can't be without it on that morning, along with French Toast Casserole and sticky buns or Monkey bread, Coffee and goodies!

Can be made ahead for dinner too!
This is a great recipe to make when you are having overnight company.

This dish has been a tradition at our Christmas morning breakfast. We can't be without it on that morning, along with French Toast Casserole and sticky buns or Monkey bread, Coffee and goodies!

Can be made ahead for dinner too!
This is a great recipe to make when you are having overnight company.

Spray 13X9"pan lightly. Place cubed bread evenly in pan. Top with the cubed cream cheese. Toss lightly the bread and cheese. Beat eggs with syrup and milk. Pour over top.

Let sit overnight, refriderated about 8 hours.

Bake at 375' for 45min.


From Laurie Klingel My Sister

Mix ingredients all together. Place 2 thicknesses of paper cup liners
in microwavable pan (for 6 muffins); divide mixture evenly into 6
cups. Microwave on high, turning 1/4 turn every 30 seconds for 2 1/2
to 3 minutes. Sprinkle with cinnamon/sugar, if desired.

2 packages yeast
5 cups flour, divided
1 tablespoon sugar
2 teaspoons salt
2 cups milk
1/4 teaspoon baking soda
1/2 cup water
Cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda.
Heat liquids until very warm. Add to dry mix; beat
well. Stir in 2 cups flour to make stiff batter. Spoon
into two 8 x 1/2 x 4 1/2 inch bread pans that are
greased and sprinkled with cornmeal. Cover; let
rise in warm place 45 minutes. Microwave each
loaf on high power for 6 minutes, 30 seconds.
Surface of loaf will be flat and pale in color.
Allow to rest 5 minutes before removing from
pans. Slice.

Makes delicious toast.

Let dough rise on greased cookie sheet (overnight in fridge)
when dough is large and full, push down gently and pull off pieces of dough about the size of a plum. Shape into a ball.
Dip in melted butter and then dip in the sugar mixture
Put dough balls in a greased bunt pan. Cover with foil and let rise to the top of the pan Approx, 1 hour. Bake at 350' for 40'min. 20 min
foil on 20 min foil off.

Mix together 1st 3 ingredients. Stir in the rest of batter ingredients.
Mix together crumb topping.

Spread batter in greased and floured 9" pan. Sprinkle with topping,

Bake 40 - 45 min. 375'

Given to by at my bridle shower by Lorraine Flanagan. One of mom's good friends, and our back door neighbors. Bob and I went to school with Kelly and Steve Flanagan.

2 eggs
1 1/2 heads iceberg lettuce - rinsed, dried, and shredded
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed
2 tablespoons bacon bits
2 tablespoons grated Parmesan cheese
2 cups mayonnaise
2 tablespoons brown sugar
1 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
2 Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
3 Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.

1/2 teaspoon garlic powder
1/2 teaspoon curry powder

This is a great recipe!

1 - 4 serving pkg of sugarfree lemon jello

1 - 15 ounce can of crushed pineapple, well drained - reserve the juice.

1 -1 1/2 cups shredded carrots

1/2 - 3/4 cups chopped celery.



Disolve jello in 1 cup boiling water. Add reserved juice + ice cubes to make 1 cup. Let jello thicken 1 - 1 1/2 hours, add pineapple, carrots & celery. Mix well. Allow to set several hours. This is a great side dish for poultry and fish, or just as a snack.

Makes 4-6 1 cup servings at 1 point each.

Enjoy

Spinach Salad Dressing

1 C Vegetable Oil
1/2 C. White vinegar
3/4 C. Sugar
1/4 C. Brown sugar, packed
1/3 C. Catsup
1 T Worchestershire sauce
1 Medium onion, quartered
dash of salt

Combine all of the dressing ingredients in a blender and run on high speed for a few seconds.

Rinse and dry spinach, add to large bowl, remaining ingredients and toss. Add dressing over all.

Great to make ahead and add dressing at serving time. Also, tastes great a day later.

Mix all ingredients. Season to taste with seasonings.

Given by Pat Mikels Bob's Aunt

Cream together shortening and sugar, Add eggs, and beat well. Sift together dry ingredients, add to creamed mixture alternating with banana, blending well after each addition. Stir in nuts.
Pour into pans (well greased or use bakers secret)
Bake at 350' for 45-50 or more until toothpick inserted in center comes out clean. Let cool 5 mins then take out of pans and cool on wire rack. Wrap and Store.

Makes 3 larger loaves