Thursday, February 1, 2018

Sweet and Sour Meatballs

1 jar (12oz.) chili sauce
1 1/2 cups grape jelly
2 lb. (32 oz.) frozen meatballs

1.  Pour meatballs into crockpot. Combine jelly and chili sauce in small bowl. Pour over meatballs.
2.  Cook on low 3-5 hours or until meatballs are heated through
3.  Serve with toothpicks

Sheet Pan Chocolate Chip Cookie Bars

1 cup butter
1 1/4 cups brown sugar
3/4 cup sugar
1 Tbsp. vannilla
2 eggs
2 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
2 1/4 cup mini semisweet chocolate chips, divided

1.  Preheat oven to 350 degrees
2.  In a large bowl, cream together butter, brown sugar and sugar.
3.  Add vanilla and eggs and combine
4.  Fold in flour, baking soda and salt
5.  Mix in 2 cups of minichocolate chips
6.  Spray a sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan
7.  Sprnke remaining 1/4 cup chocolate chips on top
8.  Bake for 20-25 minutes or until middle is set up and edges are golden brown
9.  Let cool and cut into squares

Saturday, September 9, 2017

Chicken Pot Pie

1 lb. skinless, boneless chicken halves- cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 (9inch) unbaked pie crusts

Preheat oven to 425 degrees.

In sauce pan combine chicken, carrot, peas and celery. Add water to cover and boil 15 minutes.  Remove from heat, drain and set aside.

In saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper and celery seed.  Slowly stir in chicken broth and milk. Simmer over med/low heat until thick.  Remove from heat and set aside.

Place chicken mixture in bottom of pie crust.  Pour hot liquid over. Cover with top crust, seal edges and cut away excess dough.  Make small slits in top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.

Crock Pot Rotel Chicken

4 chicken breasts
1 packet Fiesta Ranch Mix (salad dressing section)
1 can black beans
1 can Rotel (diced tomatoes)
1 package of cream cheese
1 package of frozen corn

Cook all ingredients in a crock pot for 4 hours on high. Serve over rice or with tortilla's.  Delicious and quick!

Chocolate Wacky Cake

3 cups flour
2 cups sugar
2 tsp. salt
2 tsp. baking soda
3 tbsp. cocoa

3/4 cup oil
2 tbsp. vinegar
2 cups water
2 tsp. vanilla

Mix dry ingredients in kitchen aid.  Mix wet ingredients in separate bowl.  Then pour wet ingredients into dry ingredients and mix together. Stir until all lumps are gone.   Bake at 350 degrees for 30 minutes.

So good!  *Lauren's recipe

Chocolate icing: (Lauren)
1 cup butter
4 tbsp. cocoa
6 tbsp canned milk
3-4 cup powdered sugar
1 tsp. vanilla

Boil butter, cocoa and milk.  Add powdered sugar and vanilla.  Mix well. Can be put over warm or cool cake.

Chocolate Frosting: (Lisa)
1/2 cup butter
1/4 cup milk
3 tbsp. unsweetened cocoa
1 tsp. vanilla
2 cups powdered sugar

In a large sauce pan, melt butter over medium heat.  Stir in milk, cocoa, and vanilla until well blended.  Add powdered sugar and stir in.  Use hand mixer to beat until smooth.

Carmel Popcorn

1 cube butter
1 cup sugar
1/3 cup karo syrup
1/3 cup water
1/2 tsp. vanilla

Heat until soft- ball stage and add vanilla after.

Turkey Chili

1 lb. ground turkey
1/2 cup diced red onion
2 tbsp. cilantro
1 tbsp. chili powder
1 tbsp. garlic
1/2 tsp. red pepper flakes
15 oz. can white beans, kidney beans, black beans, pinto beans
4 cups chopped zucchini
4 cups tomato soup (4 cans)
1 tsp. salt

Brown turkey.  Add fresh ingredients.  Only partially drain beans.  Add to crock pot. High for 4-5 or low 6-8 hours.

* Lauren's recipe