Mix together in bowl:
1 cup softened butter
1 cup creamy peanut butter
2 eggs
1 cup sugar
1 cup brown sugar
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
Roll or scoop into balls, and mash down lightly in a criss cross pattern with a fork dipped in granulated sugar.
Bake for 8-10 minutes at 375.
1# boneless skinless chicken breasts
1 medium onion, chopped
1/2 tsp. garlic salt
1/4 tsp. black pepper
15 oz. seasoned black beans, drained
15 oz. diced tomatoes with green chiles
4 8" tortillas
shredded cheddar cheese
lettuce, tomato, salsa, guacamole and/or sour cream for fixings
Cut chicken into bite size chunks, throw in skillet with onion and brown on all sides.
Season this mixture with salt and pepper.
Stir in beans and tomatoes.
Place wide strips of foil in slow-cooker, so you can easily lift out torte when done. Spray well with cooking spray.
Place 1 tortilla on bottom of cooker, layer on chicken mixture then cheese. Repeat.
Finish with a sprinkle of cheese.
Cook on low 4 to 5 hours.
Cool 10 minutes in cooker and gently lift out.
Add toppings and serve.
I will admit, when I first read this recipe, my first thought was..."ugh"...not very healthy.
But then, one morning, in desperation, I pulled it up (from Allrecipes by Janiece Mason) and threw it in my slow cooker. That night my kids and husband couldn't get enough...EVERYONE sung it's praises. I think maybe you could throw a bag of frozen peas in there and maybe that would be enough to offset the butter/soup/biscuit part? I don't know...I'm just a happy I have another '7/7 loved it' recipe.
Slow Cooker Chicken and Dumplings
4 skinless, boneless chicken breast halves (I cut mine in half or quarters)
2 TBS butter
2 cans of cream of chicken soup
1 onion finely chopped
2 packages of refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup and onion in a slow cooker, and fill with just enough water to cover.
Cover and cook for 5-6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
(I've served this as is, and with egg noodles too...both are great!)
This is SOOOO good:
(Do I say this about everything? I think I might.)
boneless, skinless chicken breasts
1 packet of dry Italian dressing
1 can of cream of chicken dressing
1 bar or container of cream cheese
1 box of pasta (I prefer thin spaghetti)
In crock pot:
About 2 or 3 split boneless skinless chicken breasts.
1 cup water
1 packet of dry Italian dressing mix
Mix together.
Cook till done.
(High two hours, Low four)
In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.
When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.
Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.
4 TBS butter
1 medium chopped onion
1/2 cup chopped carrots
1 (19 oz) can of cannellini beans
1/2 shredded cabbage
1 (14 oz.) can stewed tomatoes
1 TBS tomato paste
11/2 cup cubed potatoes
2 quarts vegetable broth
2 cloves garlic, minced
2 TBS dried parsley
1/2 cup elbow macaroni
1 cup grated Parmesan cheese
1. Melt butter in a heavy stock pot over medium heat. Add onion and carrots; saute for a few minutes.
2. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley to the pot. Bring to a boil, cover and reduce heat.
3. Simmer for abou 1 hour until vegetables are barely tender.
4. Add pasta and simmer for 30 minutes more.
5. Serve hot with grated cheese.
I love caramel corn. I became addicted to it when my BF’s mom made us up a batch years ago, and I haven’t stopped eating it since. Thanks Pam, I owe those extra pounds all to you! 
Here’s what you need:
6 quarts of popped corn (I fill my air popper twice…about two large bowls worth)
1 cup butter
1 tsp. salt
1/2 tsp. soda
2 cups packed brown sugar
1/2 cup corn syrup
1 tsp vanilla
In heavy saucepan, melt butter. Stir in sugar, corn syrup and salt; bring to a boil, stirring constantly. Boil for about five minutes. Remove from heat and stir in soda and vanilla. (Keep stirring after this till you see it foam up and “grow”.) Then gradually pour over popped corn. (I pour it over the popcorn while the popcorn is IN the bowls.) Mix it up to coat the popcorn. Put the popcorn in two turkey roaster, or shallow baking pans that have been buttered. Bake 1 hour in a 250 oven, stirring every 15 minutes. Cool completely. Break apart.
You can order cute labels like this from Good Gravy Designs.
1 cup olive oil
1 cup red wine vinegar
2 1/2 tsps. garlic powder
2 1/2 tsps. dried oregano
2 1/2 tsps. dried basil
2 tsps. pepper
2 tsps. salt
2 tsps. onion powder
2 tsps. Dijon-style mustard
Mix together and shake well. Store at room temperature tightly covered.
I love this recipe. I have a "thing" against frozen chicken nuggets and chicken fingers. I know they are popular but they just seem so processed and chemical-ridden to me and I don't want my kids eating all that crap they put in them. Here's an excellent, easy recipe that ALL my family loves. (I double the recipe when I make it.)
1 roll of Ritz crackers, crushed
1 cup of mayo
1 tsp. dried mustard
1 tsp. garlic salt
1 boneless, skinless chicken breast (or one container...you know what I'm talking about...usually about 1# and 1/2.)
Smoosh the crackers and set in one bowl.
Mix the next 3 ingredients together and set in another.
Cut up chicken in strips or nuggets.
Coat chicken in mayo mixture. (I usually get lazy and just dump all the chicken in the mayo bowl and mix up good.)
Then coat chicken piece by piece in Ritz crackers...be generous...this is the best part.
Set on a WELL OILED cookie sheet. (About 2 TBS.)
Bake for 20 minutes at 350 or till done.
Ever since we've had Hush Puppies down south on vacation, my kids have asked me to give them a try. This recipe was a keeper. Good 'ol fried food. There's nothing like it. You need a deep fryer for this one.
2 eggs, beaten
1/2 cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying
In a medium bowl, mix together eggs, sugar and onion.
Blend in flour and cornmeal.
Heat oil in deep fryer.
Drop batter by rounded teaspoon (if you make them too large they won't cook through), in hot oil, and fry until golden brown. This doesn't take very long, so watch them carefully.
Cook in small batches to maintain oil temperature.
Drain briefly on paper towels.
Serve hot.
This is a great basic bread recipe:
1 cup warm water
1/4 cup vegetable oil
2 TBS white sugar
1 tsp salt
3 cups bread flour
1 package of bread machine yeast or 2 1/2 tsp regular yeast
Place the warm water, sugar and yeast in the pan of the bread machine.
Let the yeast dissolve and foam for about 10 minutes.
Add the oil, flour, and salt to the yeast.
Select Basic (or Bread) setting, and press start.
1 pound white American cheese
1/2 cup milk
1 TBS butter
1 4 oz. can chopped green chiles
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
cayenne pepper to taste
Place cheese, milk and butter in a sauce pan over low heat.
Cook and stir until cheese has melted. (Don't walk away, or it will burn!)
Stir in the rest of the ingredients.
Add a little more milk if too thick.
Heat through and serve with tortilla chips.
I double this batch for my family because this bread goes so fast. You can refrigerate the spread, and save it for later also.
1 baguette sliced lengthwise
Mix together:
1/2 cup softened butter
2 TBS mayo
1/4 tsp dried sage
3 cloves of garlic, chopped (I use chopped jarred garlic)
2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
2 TBS grated parmesan cheese
Preheat oven to broil.
Spread mixture evenly on bread...be generous!
Put bread, open, on cookie sheet and lightly toast it under broiler.
Gone before you know it!
I love these for the feta dip, or for meatball subs, or just because.
1 cup very warm water
2 1/2 cups bread flour
1 TBS white sugar
1 tsp salt
1 1/2 tsp bread machine yeast
1 egg yolk
1 TBS water
Place first five ingredients in bread machine, in the order listed. Set on dough cycle. When cycle is done, place dought in warm place for 30 minutes (or more if necessary), and let rise until doubled.
Once risen, punch dough down. On a lightly floured surface roll (I use a rolling pin) into a 16x12 rectangle. Cut dough in half to form two 8x12 rectangles. Roll up each half tightly, long wise. Taper end.
Place loaves on a greased cookie sheet. Make deep diagonal slashes every 2 inches.
Cover and let rise in a warm place until doubled.
Mix water and egg yolk and brush on tops of loaves.
Bake at 350 for 20-25 minutes or until golden brown.
My kids love these little breaded cheese raviolis. We don't have them often, but when I do make them, they are gone in seconds.
2 TBS whole milk
1 egg
1 1/2 cups Italian seasoned bread crumbs
25 oz. package frozen cheese ravioli, thawed
3 cups of vegetable oil for frying
2 TBS parmesan cheese
1 jar of spaghetti sauce, for dipping
Thaw raviolis.
Combine milk and egg in a small bowl. Place breadcrumbs and Parmesan cheese in another bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
Heat sauce in a small pan for later.
In a large heavy frying pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, until each side is golden. Drain on paper towels. Serve with heated sauce for dipping.
(These are very hot and take awhile to cool after frying. Beware!)
3 soft ripe bananas, mushed up
1 cup butter
1 cup white sugar
2 eggs
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
Mix together.
Divide into 2 buttered loaf pans.
Bake at 375 for 40 minutes.
Cool and remove from pans.
An easy favorite. Great served with a side of pasta and garlic bread.
2 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
4 skinless, boneless chicken breast halves, pounded thin and cut into 8 small cutlets
2 TBS olive oil
24 oz. red pasta sauce
8 slices of Montery Jack cheese
Preheat oven to 375 degrees.
Pour beaten eggs in a bowl.
In another bowl mix together Parmesan cheese and bread crumbs.
Dip chicken into eggs and then press into bread crumb mixture to coat well.
In a large skillet, heat oil over medium high heat.
Saute chicken for about 8-10 minutes on each side, until done.
Pour tomato sauce into a lightly greased 9x13 baking dish.
Add chicken then top each piece with slice of cheese.
Bake for 20 minutes or until cheese is melted.
My mom has made these every Thanksgiving and Christmas, and my family loves them.
1 bottle chili sauce
1 jar red currant jelly
4 TBS brown sugar
1 package Lil Smoke Sausages
Mix first three ingredients on stove over low heat.
Add sausages.
Heat through till hot.
Serve.
This a nice easy recipe-no mixer! The bars were gone in seconds at my house.
1 cup sifted flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1 cup chopped apple (any kind)
For topping:
1 TBS white sugar
1 tsp ground cinnamon
Preheat oven to 350.
Grease 9x9 inch pan.
Sift together dry flour, baking powder, salt and cinnamon. Set aside.
In a large bowl mix together melted butter, brown sugar, and 1/2 cup white sugar with a wooden spoon till smooth.
Stir in egg and vanilla.
Blend in flour mixture until just combined, then add apples.
Spread the mixture evenly in pan.
In a small cup stir together sugar and cinnamon for topping and sprinkle evenly over top.
Bake for 25 minutes in oven. Cool in pan and cut into squares.
Great with a scoop of vanilla ice cream.
I love hummus. Since I don't eat meat, I crave this for the great protein it provides. This is an easy recipe-no fancy food processor needed, I make it right in my blender.
2 garlic cloves, minced and mashed
1 15 oz can of garbanzo beans, drained
1/3 cup of tahini (roasted not raw)
1/4 cup lemon juice
1/3 cup water
1/4 cup olive oil
1/4 tsp salt
I put all of that in my blender and blend till smooth-I add a little water if it needs to get "unstuck" and thinner.
A favorite at our house.
I sometimes use frozen meatballs when I don't have time but I use this meatball recipe when I do.
I sometimes buy baguettes when I don't have time but I try to make my own in the break maker. I'll post that recipe soon.
2 slices white sandwich bread, cut into little pieces
1/2 cup plain bread crumbs
2 pounds ground sirloin
1/2 cup Parmesan cheese
1 tsp parsley
2 tsp Kosher salt
1/2 medium onion, diced
1/2 cup milk
2 large beaten eggs
olive oil
1 jar of pasta sauce
baguettes or sub buns
mozzarella cheese
Place first 8 ingredients in a bowl and mix well. (Yes, you'll have to use your hands to really mix it all together well.)
Form into 1" balls, refrigerate for about 15 minutes to ensure firmness and so they won't break apart while browning.
Pour olive oil into a frying pan, heat till medium, and brown meatballs on all sides.
Turn as needed till all sides are brown.
Place meatballs in sauce and cook until done inside, at simmer, for about 2-4 hours.
Remove each meatball and place cooked meatballs on baguettes, topping with extra sauce as you go.
Sprinkle mozzarella cheese on top of each meatball sub, and warm in oven until cheese is bubbly and bread is warmed.
I cut the baguettes into preferred serving size.
