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!
