Billi's Crockpot Chicken over Rice

shared by Billi M.

Ingredients:

2-4 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. Italian dressing seasoning (the dried kind in the packet)
rice

Directions:

1. Stir the cream cheese, cream of chicken, and seasoning together in the crockpot.
2. Put the frozen chicken in and cover with the mix.
3. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender.
4. Serve over cooked rice.

Scooter's Spaghetti

shared by Billi M.

Ingredients:
8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped green peppers (I usually omit or substitute red peppers)
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
fresh grated Parmesan cheese
small can of french fried onions*

Directions:

1. Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
2. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
3. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
4. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
5. Using a 10 x 6 dish, assemble in the following order: thin layer of spaghetti sauce on the bottom of the casserole dish; spaghetti; cream cheese/vegetable mixture; spaghetti sauce; Parmesan Cheese (amount subject to your own taste)
6. Bake at 350 degrees for 25 minutes. *Top with French Fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Notes: Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking. The cream cheese could easily be doubled in this one...if you like a creamier taste like I do.

Strawberry Kiwi Brownie Dessert

shared by Patty H. (This was the dessert for our now "traditional" Mexican menu for Christmas 2011.)

 

Ingredients:

 1 (20 ounce) package brownie mix
 1 (16 ounce) container sour cream, divided
 1 cup thawed COOL WHIP whipped topping
 1 tablespoon powdered sugar
 1 teaspoon vanilla
 3 cups cut-up mixed kiwi and fresh strawberries

 Directions:

1. Heat oven to 350 degrees F.
2. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream.
3. Spoon into greased and floured 9-inch round pan.
4. Bake 45 minutes; cool 10 minutes. Remove from pan to wire rack; cool completely.
5. Mix remaining sour cream, COOL WHIP, sugar and vanilla.
6. Cut brownie horizontally in half. Stack layers on plate, filling with half the sour cream mixture.
7. Top with remaining sour cream mixture and fruit.

(Note: We have lots of strawberry and kiwi lovers in our group so here is a picture of ours. Trust me, the brownie IS under there. =)

Cheesy Vegetable Chowder

shared by Dara P. (I made this during our blizzard and served it with homemade hot rolls: INSTANT HIT! )
Ingredients:

7 cups water

9 cubes chicken bouillon, crumbled

6 potatoes, cubed

2 cloves garlic, minced

1 large white onion, chopped

1 bunch celery, chopped

3 cups chopped carrots

2 (15 ounce) cans whole kernel corn

2 (15 ounce) cans peas

2 cups chopped fresh green beans

1/2 cup butter

1/2 cup all-purpose flour

3 cups milk

1 pound processed cheese, cubed

Ingredients:

1. In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
2. Stir in corn, peas and green beans and continue to cook on low heat.
3. Meanwhile,  in a medium saucepan over medium heat, melt butter. Whisk in four all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Cherry Fruit Ladder

shared by Patty H.  (This is a new recipe that I tried for Christmas this year. Easy & tasty.)

Ingredients:

Crust:
1 cup butter softened
1 cup sour cream
2 cups flour

Filling:
1 can cherry pie filling
1-2 drops almond extract

Glaze:
1 T. water
1 ½ tsp. light corn syrup
½ cup powdered sugar
1-2 drops vanilla

Mix the wet ingredients first. Add the powdered sugar a little at a time until you get the desired consistency. Drizzle over the fruit ladder.  This glaze dries hard.

Directions:

1. Preheat oven to 350.
2. Mix ingredients with an electric mixer (the dough will be a little sticky before it is chilled).
3. Divide dough in half (this recipe makes TWO ladders). Put each ball of dough in some plastic wrap and flatten it out into a disc shape. Cover well and refrigerate 1 hour.
4. After an hour, remove from fridge and place on waxed paper sprinkled lightly with flour. Roll one of the disks into a rectangle about 15” x 10”. Pick up the crust rectangle and lay it on a lightly greased cookie sheet. (Next time I think I will try baking it on aluminum foil placed on the cookie sheet so I can fold up the foil to form a little rim around it. I noticed that the butter in the crust ran a little and spilled off the side of the sheet or bake them in a jelly roll pan that already has an edge.)
5. Find the center of your crust rectangle, and spread your cherry pie filling in a 3” wide strip, long-wise, right down the center of the rectangle (keep the fruit about an inch away from each end of the ladder). Each ladder will take ½ can of commercial fruit filling. (And yes, I have one of those fancy little pastry wheels but a knife works as well.)
6. Cut the dough, on both sides of the fruit, into equal strips, but be sure you stay about an inch away from the fruit filling. One at a time, pull the strips back over the fruit in a criss-cross fashion (the strips just lay on top of each other, don't crimp). The only part that is crimped is the very first strip (on each end of the ladder), it should be pinched together.
7. Bake the fruit ladder for 30-40 minutes (in a preheated 350 degree oven) or until lightly golden. Run a spatula under the ladder to make sure it is loose, and then slide it off onto a serving plate. Drizzle it with a simple powdered sugar glaze and decorate with slivered almonds or any decoration you like.

Easy Italian Herb Breadsticks

shared by Patty H.

Ingredients:

3 ¼ cups all-purpose flour

1 envelope Fleischmann’s Rapid Rise Yeast
1 Tablespoon sugar
1 teaspoon salt
¼ cup extra virgin live oil, divided (2 T. / 2 T.)
1 2/3 cups warm water (120-130 degrees)
2 Tablespoons shredded Parmesan cheese
1 Tablespoon Italian herb seasoning

 Directions:

1. Mix flour, undissolved yeast, sugar and salt in a large bowl
2. Add 2 Tablespoons olive oil and water, stirring until well mixed
3. Spread dough into a greased 9 x 13 inch pan; cover
4. Let rise until doubled, about 30 minutes
5. Poke multiple holes into the dough using the handle of a wooden spoon (I have found it works well to dip the handle of the wooden spoon in your remaining olive oil each time you poke a hole; doesn’t stick and helps the olive oil get down in the dough.)
6. Drizzle remaining 2 Tablespoons of olive oil over dough
7. Sprinkle with Parmesan cheese and Italian herb seasoning mixture
8. Cover; let rise an additional 15 minutes while oven preheats to 375 degrees
9. Bake 30-35 minutes until lightly browned; cool slightly and cut into slices; serve warm

Cinnamon Roll Pancakes

shared by Dara P.Ingredients:

before cooking

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

cooked pancake

CREAM CHEESE GLAZE: 
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

• Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
• It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That will give it a chance to set a little before you add the swirl.
• If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Puffy Caramel Corn

shared by Nancy H. (and to quote her: You will have to fight the urge to put your face in the bowl and graze!)

Directions:

1. Dump two bags of Chester's Puffcorn in a big bowl.
2. In a heavy skillet or pan put 2 cups packed brown sugar, 2 sticks butter and 1/2 cup white corn syrup.
3. Melt down, bring to a boil and simmer for 5 minutes.
4. Pour over puffcorn in bowl and coat completely.
5. Dump on an ungreased cookie sheet with sides and put in preheated 225' oven for one hour.
6. Take out and dump in a big bowl. Enjoy!

Chocolate Zucchini Bread w/chocolate chips

shared by Patty H. (OK, here's a "naughty but really nice" chocolate recipe that I added to my chocolate collection today. It was wonderful! Well, it is cold outside. What else is there to do but bake something that smells this good!?!?)
Ingredients:
2 cups flour
2 tsp.  cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
6 T. unsweetened cocoa powder
1/2 cup canola oil
1 cup sugar
1/4 cup brown sugar
3 eggs
2 tsp. vanilla
1/2 cup sour cream
3 cups grated zucchini
3/4 cup mini chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Butter and flour 2 loaf pans and set aside. (Tip: To get a perfectly crowned loaf of bread, after you grease the pans take a paper towel and wipe down about one inch all along the top. This gives the bread something to latch on to instead of sliding back down the side while cooking.)
3. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
4. With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
5. Add vanilla and sour cream and mix until combined.
6. Gently stir in the grated zucchini.
7. Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) Stir remaining flour mixture into batter and mix just until combined.  Add chocolate chips and stir to combine.
8. Divide the batter between the two pans and sprinkle topping over each.** (see note)
9. Bake in preheated 350 degree oven for 50-60 minutes; check after 50 minutes. Toothpick or skewer should come out clean without "goopy" batter on it.
10. Let it cool on a rack for 10-15 minutes and then remove from pans. (You definitely have to eat a slice warm.)

Note:  The original recipe called for mixing 2 T. brown sugar, 2 T. white sugar and 1/2 teaspoon cinnamon and sprinkling it over the tops of the loaves before baking. I did not do this.  After all, a girl has to draw the line somewhere, even when it comes to chocolate. P.S. It was wonderful even without the topping.

Susan's Chicken Parmasean

shared by Patty H. (This recipe is from a very good friend of mine. I took the liberty to adapt it a little when cooking for my "bunch." Easy, moist and tender!)

Ingredients:

1 ½ cups Italian Progresso bread crumbs

½ c. Parmesan cheese
1 tsp. pepper
6 chicken breasts, skinned and boned
½ to 1 stick butter

 Directions:

1. Combine bread crumbs, cheese, and pepper. 
2. Dip the chicken breasts in the melted butter and then in the bread crumbs, being careful to coat the breasts heavily. 
3. Place in dish uncovered and bake at 350 degrees until chicken is tender. (45 min. to 1 hr. depending on size of meat)

Here is my adaptation when preparing for the Hallam bunch:

1 ½ cups bread crumbs (I make my own by toasting the leftover heels and bread slices from the loaf and turning them into crumbs using the blender.)

½ cup Parmesan cheese
1 tsp. paprika
½ tsp. salt
½ tsp. pepper
1 stick of butter, melted

1. Spray a 9 x 13 pan with no-stick spray.
2. Dump a 3 lb. pkg. of frozen chicken tenders in the pan (It’s OK if they overlap a little)
3. Pour the melted butter over the chicken tenders.
4. Sprinkle the crumb/seasoning mixture over the chicken.
5. Pop pan uncovered in a 350 degree oven and set the timer for 1 hour.

Pumpkin Pie Sheet Cake

shared by Patty H. (This was a new recipe for this year's (2011) family Thanksgiving. Thanks to Nancy for accepting her "assignment" to bring it.  It was very tasty and easier than separate pies. Sorry about that spill, Nancy.)

Crust:
1 yellow cake mix
1/2 cup butter, melted
1 egg

Filling:
1 - 29 ounce can pumpkin
1 1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
4 eggs
2 - 12 ounce cans evaporated milk

Directions:

1. To make the crust, pour the cake mix into your stand mixer, or medium sized mixing bowl.
2. Pour the melted butter over the cake mix and stir it in for about 30 seconds.
3. Add one egg and mix until all ingredients are well combined.
4. Spray a large jelly roll pan with cooking spray. Press the crust into the pan.
5. Combine the sugar, salt, cinnamon, ginger and cloves.
6. Crack 4 eggs into your stand mixer and beat for about 1 minute, or until frothy.
7. Add the sugar mixture and the pumpkin and mix until combined.
8. Pour in the canned milk and mix until combined.
9. CAREFULLY pour the filling over the crust.  The pan will be very full so you may want to set the pan with the crust as close to the oven as possible so you don't have very far to walk.
10. Bake at 350 degrees for 1 hour, or until a knife inserted into the middle comes out clean.
11. Cool completely, then cut into squares and serve with Cool Whip.

Roasted Root Vegetables

shared by Patty H.

Ingredients:

1 medium sized sweet potato
4 red potatoes
1 medium onion, sliced in thin wedges
3-4 T olive oil
salt and pepper
Montreal Steak Seasoning (made by McCormick; find it with the spices in the baking aisle)

Directions:

1. Peel and chop all of your vegetables into small cubes.
2. Place in a large bowl. Add the olive oil and toss to coat.
3. Sprinkle with salt, pepper and Montreal Steak Seasoning to taste.  Toss again making sure everything is coated evenly with olive oil and seasonings.
4. Spread them out evenly on a large cookie sheet, or jelly roll pan. (I line the pan with foil to make clean up easier.)
5. Bake at 350 degrees until the vegetables are crisp tender, 40-45 minutes, depending on the size of the vegetable cubes.

Hot German Potatoes

shared by Patty H.

Ingredients:
4 potatoes
4 slices bacon, optional
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped onions
salt and pepper to taste

Directions:

1. Cook potatoes in pot of boiling water until tender but still firm. Drain, cool and chop. (If you have left-over baked potatoes, you can use these instead.) 
2. Place bacon in a large skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. (I usually don’t have bacon so I just use a couple of Tablespoons of butter.) Saute the onions. 
3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon grease or butter over medium heat until dressing is thick. 
4. Add bacon, potatoes and onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Corn and Pasta Casserole

shared by Patty H.

Ingredients:

1 (15.25 ounce) can whole kernel corn, with liquid
1 (14.75 ounce) can cream style corn
1 cup small uncooked seashell pasta
1/2 cup butter, cut into pieces
1 cup shredded  cheese (flavor of your choice)
pinch of salt, pinch of pepper, pinch of garlic powder to taste

Directions: 

1. Preheat oven to 350 degrees F (175 degrees C).  
2. In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and cheese. 
3. Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

 Note: can also precook pasta and bake uncovered for 35-40 minutes uncovered

Cheesy Chicken Vermicelli

shared by Patty H. (this one has passed the Hallam "taste-test")

Ingredients:

8 oz. – 16 oz. vermicelli or angel hair pasta, depending on # of servings desired
(cook following directions)

3 cups cubed cooked chicken

8 ounces shredded cheese

Italian seasoning (use generously, this is what gives it the flavor)

salt and pepper, to taste

1 cup milk

Directions:

1.      Grease a 9 x 13 casserole dish.

2.      Layer alternate layers of cooked pasta, chicken, seasonings and cheese, ending with cheese on top. (I don’t really do this.  I just put all the pasta in, top it with all the chicken, then the seasonings and top with the cheese.)

3.      Just before baking, pour milk over top.

4.      Cover with foil.

5.      Bake at 350 degrees for 40 minutes.

Crockpot Pizza

shared by Patty H. (a favorite of the Hallam clan)

 Ingredients:

1 ½ lb. hamburger, browned and drained

1 onion, chopped

2 cups shredded Mozzarella cheese

½ pkg. sliced pepperoni (I used turkey pepperoni for a little healthier version.)

2/3  box rigatoni noodles, cooked (I use the smaller mini penne noodles, Barilla brand)

1 can cream of mushroom soup

1 can mushrooms, drained, optional  (I don’t use this)

2 cans pizza sauce (I use the 24 oz. Bertolli Tomato & Basil Sauce, very yummy!)
(can also use 1-15 oz. can tomato sauce + 3-4 tsp. Italian Seasoning + ½ - 1 tsp.  garlic powder)

 Directions:

1.      Alternate layers in crock pot as follows:  hamburger, noodles, cheese, soup, mushrooms, onions, sauce and pepperoni. 

2.      Heat 4 hours on low in crock pot. 

Ham and Bean Parmesan Soup

shared by Patty H. (This is different than the traditional ham and white bean soup. It is tasty and easy!)

Ingredients:

2 tablespoons oil
1 cup cubed cooked ham
1/2 cup sliced onion
1/4 tsp. dried minced garlic (or 2 cloves minced garlic)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3 cups water
1 (14 oz) can undrained diced tomatoes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup egg noodles, uncooked
1 (15 oz.) can red or kidney beans, undrained
grated Parmesan cheese, optional

Directions:

1. In large saucepan over medium heat, heat oil; add ham, onion, garlic, oregano and thyme.
2. Cook, stirring frequently until onion is tender.
3. Add water, tomatoes with juice, Worcestershire sauce, salt and pepper; heat to boiling.
4. Stir in noodles and beans; return to boiling. Reduce heat and simmer, covered, stirring occasionally, 7 minutes or until noodles are tender.
5. Top with cheese before serving, if desired. 6 servings.

Sweet Potato Casserole with Mandarin Oranges

shared by Patty H.  (I came across this and was immediately attracted to the recipe because it called for canned sweet potatoes.  This has been "taste tested" and others have asked for the recipe so I think you will enjoy it. )

Ingredients:

2 – 16 oz. cans sweet potatoes, drained
4 Tablespoons brown sugar
1 /4  tsp. salt
1/8 tsp. black pepper
4 Tablespoons butter, melted
1 – 11 oz. can mandarin oranges, drained
1/3 cup chopped pecans
mini marshmallows

Directions:

1. Mash sweet potatoes with a masher or an electric hand mixer.
2. Blend 3 (of the 4) Tablespoons of brown sugar, salt, pepper and 3 (of the 4) Tablespoons of butter into the mashed sweet potatoes.
3. Gently fold the drained mandarin oranges into the mixture.
4. Spoon into a 1-quart casserole dish that has been sprayed with no-stick cooking spray.
5. For the topping, combine the remaining 1 Tablespoon of brown sugar, the remaining 1 Tablespoon of melted butter and the chopped pecans.  Sprinkle over the top of the sweet potatoes.
6. Bake at 375 degrees for 30 minutes.
7. When you take the dish out of the oven, sprinkle desired amount of mini marshmallows  over the top and just let them melt from the heat of the casserole.
8. Enjoy!

Butternut Squash Risotto

shared by Cori H. (This was a dish brought to us after Ruth was born. It was served with baked chicken and a spinach salad. Very delicious!)

Ingredients:
1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
coarse salt and ground pepper
1 cup Arborio rice

1/2 cup dry white wine

2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated

1/3 cup grated Parmesan cheese, plus more for garnish

1 tablespoon chopped fresh sage, plus more for garnish

Directions:

1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
4. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Note: This was a Martha Stewart recipe.

Coca-Cola Chicken

shared by Patty H. (OK, to those of you who know my weakness, this is not just another way to get around my one-per-day habit!)
Ingredients:
4 skinless, boneless chicken breasts (I used 8 chicken tenders)
1 12 oz. can of Coke
1/2 cup ketchup
1/4 cup honey BBQ sauce
salt and pepper to taste

Directions:

1. Place all ingredients in a medium saucepan.
2. Bring to a boil.
3. Cover and turn the heat to medium.
4. Cook 30 minutes, stirring occasionally.
5. Uncover and cook an additional 10 minutes until done and tender.

Chicken Pot Pie

shared by Dara P.
Ingredients:
CRUST:
2 cups all-purpose flour

1 teaspoon salt

 2/3 cup shortening (I use butter flavored Crisco)

 8 tablespoons ice water

Directions:

1. Heat oven to 425 degrees F (220 degrees C).
2. Mix 2 cups flour and salt with vegetable shortening using pastry blender.
3. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
4. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
5. You can also use this pie crust as directed in your favorite pie recipe.

FOR THE FILLING:

1.  Boil and cube a couple of boneless, skinless chicken breasts.
2. In a saucepan put 1 cup cubed potatoes, 1/4 c chopped carrots, 1/4 c chopped celery, 1/4 c butter, a teaspoon of poultry seasoning and  salt and pepper to taste. Cook for about 10 minutes. You can also add dried minced onion of a little extra flavor. 
3. Pour vegetable mixture into a bowl and add 1/2 to 3/4 c flour and mix well.
4. Add 1 cup of chicken broth, 1 c heavy cream and 2 cups of milk and stir together.
5. Add the cooked, cubed chicken. You may need to add a little more milk if you think it will be too dry.
6. Pour into a baking dish and top with the remaining crust.
7. Bake in a 350 degree oven for an hour or until veggies are cooked through. ENJOY!

Pumpkin Fluff Dip

shared by Patty H.

Ingredients:
1 (15 ounce) can solid pack pumpkin
1 (16 ounce) container Light Cool Whip
1 teaspoon pumpkin pie spice
1 (5 ounce) package  instant  vanilla pudding
1 box cinnamon graham crackers

Directions:

1. In a large bowl, mix together the pudding mix, pumpkin, and pumpkin pie spice. 
2. Fold in the Cool Whip topping and chill for 10-15 minutes. 
3. Serve with cinnamon flavored graham crackers.

Serving size: ¼ cup; makes approximately 32 servings

Caramel Cream Cheese Dip

shared by Nancy H.(who confesses that she can almost eat all of this by herself)

Ingredients:
1 pkg. softened Philadelphia Cream Cheese
1/2 cup brown sugar, packed
1 tsp. vanilla

jar of caramel ice cream topping
Heath Bar toffee bits
apple slices

Directions:
1-Beat cream cheese, brown sugar and vanilla together until smooth.
2-Place mixture in a circle on a plate.
3-Drizzle with caramel ice cream topping.
4-Sprinkle Heath Bar toffee bits on top.
5-Serve with cut up apple slices for dipping.

Hot Fudge Brownies

shared by Patty H. (If you are a chocolate lover, this one is for you. Don't even think about the calories.)
Ingredients for brownies:
1 cup flour
2 T. unsweetened cocoa
2 tsp. baking powder
¼ teaspoon salt
¾ cup sugar
½ cup milk at room temperature
3 T. vegetable oil
1 teaspoon vanilla
Ingredients for fudge sauce:
½ cup white sugar
½ cup firmly packed light brown sugar
¼ cup unsweetened cocoa
1 ½ cups boiling water
Directions:
1 – Preheat oven to 350 degrees.
2 – Combine flour, 2 T. unsweetened cocoa, baking powder, salt and ¾ cup sugar.
3 – Stir in milk, oil and vanilla. Stir just until mixed.
4 – Spread batter in a lightly greased 8-inch square pan.
For fudge sauce:
5 – Combine white sugar, brown sugar and cocoa.
6 – Sprinkle over the batter in the pan.
7 – Using a spoon, gently drizzle the boiling water over the batter, being careful not to disturb the layers. DO NOT STIR.
8 – Bake for 40-45 minutes until a cake layer forms on the top that springs back when touched.
This is one of those “magic” recipes where the cake rises to the top and the fudge sauce sinks to the bottom. Serve warm and ENJOY!

Carrot Cake Whoopee Pies

shared by Debi J.

Ingredients:
1/2 cup softened butter
3 eggs
1 box carrot cake mix
1 shredded carrot, optional
1 cup raisins, optional

Directions:
1.Cream butter and eggs together with electric mixer.
2.Add 1 box carrot cake mix and mix well.
3.You can also add 1 shredded carrot and 1 cup of raisins at this point, if desired.
4.Mix well, cover with plastic wrap and refrigerate several hours until well chilled.
5.Prepare 2 cookie sheets with either cooking spray or parchment paper.
6.Using a small ice cream scoop, scoop out 12 balls of dough onto each cookie sheet. Try to make each of the 24 scoops as uniform in size as possible. Don’t smash them down. You want them to maintain their shape until you get them into the oven. (That’s why it is very important to let the batter get very cold.)
7.Bake at 375 degrees for 10-12 minutes. Remove from oven and let cool completely.

Cream Cheese Icing/Frosting:
3 - 8oz pkgs. cream cheese, softened
1 stick butter, softened
2 tsp. vanilla
2 cups powdered sugar

Assembly directions:
1.Mix softened cream cheese and butter with electric mixer.
2.Add 2 tsp. of vanilla. Mix well.
3.Add 2 cups of powdered sugar. Mix well.
4.Frost the “flat” side of one cookie and top with the “flat” side of another cookie - making a “sandwich cookie” or whoopee pie.
5.If desired, roll completed cookies in chopped walnuts, pecans, or cooking candies (if using a different cake flavor - like chocolate).

This recipe would be very easy to adapt to just about any cake mix flavor. The icing/frosting recipe is for home-made cream cheese icing and is so much better than the store bought - rich and creamy without being way too sweet.

Beef Taquitos

shared by Patty H. easy & very tasty
Ingredients:
1 tablespoon olive oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced (I used ¼ tsp. dried minced garlic)
3/4 pound lean ground beef
½ cup salsa, plus more for dipping
1 teaspoon chili powder (or more, to taste)
½ teaspoon salt
¼ teaspoon pepper
10 (6-inch) flour tortillas
½ cup shredded Cheddar or Monterey Jack cheese
sour cream, optional
additional salsa for dipping, optional

Instructions:
1.Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often.
2.Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes.
3.Stir in 1/2 cup salsa, chili powder and salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
4.Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
5.Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down.
6.Brush the taquitos lightly with olive oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 10 minutes.
7.Serve hot with sour cream and/or salsa, if desired.

Cauliflower Slaw

shared by Debi J.
Ingredients:
1 large head cauliflower
1 pkt Ranch salad dressing
1/2 cup mayonnaise, plus additional mayonnaise to reach desired consistency
6 green onions (greens only)
1 small can chopped black olives

Directions:
1. Shred the cauliflower (I use my cheese grater and shred it down to the large part of the stalks).
2. Using scissors, cut the tops off of the green onions in small strips (if the "stalk" is too big around, cut down the middle first). You're going to use the green parts only.
3. Mix the onion greens, shredded cauliflower, Ranch dressing mix, and olives.
4. Add 1/2 cup mayonnaise, then add additional mayo to reach desired consistency
5. Mix well, refrigerate overnight or at least 12 hours.
NOTE: This is called "slaw" because of "shredding" the cauliflower and the need to set overnight. The amount of mayonnaise you use will largely depend on how creamy you want it and how large the head of cauliflower you can get. A large head will make enough for 6-8 servings. Really good!

Lemon Zucchini Bars

shared by Patty H.
Ingredients:
1 ¼ cups white sugar
1 cup vegetable oil
3 eggs
2 teaspoons lemon zest
¼ cup fresh lemon juice
1 ¾ cups grated zucchini (I chopped it in the blender)
2 cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Directions:
1.In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
2.In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture.
3.Mix thoroughly. Stir in the walnuts.
4.Pour batter into a greased 9 x 13 inch baking pan.
5.Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Cool.
6.Sprinkle top with sifted confectioners' sugar, if desired and cut into bars

Zucchini Pasta

shared by Patty H. (This was tasty, filling and very easy.)
Ingredients:
8 oz. rotini pasta
1 large zucchini, sliced thinly
½ cup chopped onion
1/3 cup olive oil
¼ - ½ tsp. dried minced garlic, depending on taste
1 pinch crushed red pepper flakes
1/3 cup chopped fresh parsley (I used dried parsley)
salt and pepper to taste
4 chicken tenders, cooked and cubed
1/2 cup grated Parmesan cheese
Directions:
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
2.In a large skillet, cook chopped onion and sliced zucchini in oil until onion is transparent and zucchini is tender crisp.
3.Add minced garlic, red pepper flakes and cooked chicken. Cook 5 minutes.
4.Toss with pasta; then add cheese, parsley and salt and pepper to taste.
5.Serve.
Note: This can be prepared as a side dish without the chicken

Chocolate Marshmallow Pops

shared by Patty H. (Danielle, Corinne and I had fun making these.)

Ingredients:
3-4 squares of chocolate almond bark
15-20 marshmallows
colored sprinkles
15-20 lollipop sticks (you can find these at Michael's, Hobby Lobby, WalMart)
Directions:
1. Follow the directions on the almond bark to melt the chocolate (30 seconds in microwave, then stir and repeat until fully melted).
2. Place marshmallows on the end of the lollipop sticks.
3. Once chocolate is fully melted, dip half of the marshmallow into the chocolate.
4. Sprinkle with colored sprinkles.
5. Repeat until all of the lollipops are made, then place in the refrigerator for about 5 minutes for chocolate to harden.
Note: We used a piece of styrofoam to stick the lollipops in until the chocolate hardened. It made it a lot easier.

Chocolate Bugs

shared by Patty H. (These are not healthy snacks but they are tasty. Joshua, Dawson and I had fun making them.)
Ingredients:
16 oz. chocolate-flavored candy coating, cut into pieces
1 package (1 lb) peanut-shaped peanut butter-filled sandwich cookies
32 small pretzel twists
4 tsp. miniature candy-coated chocolate baking bits (I used M&M mini's)
Directions:
1. Line cookie sheets with waxed paper.
2. In 1-quart saucepan, melt the chocolate candy coating over low heat, stirring constantly, until smooth. (I used the microwave and it worked great!)
3. Dip cookies in chocolate coating, dipping and decorating a few cookies at a time as coating sets up quickly.
4. For each bug, place cookie in coating; lift out with fork, letting excess drip off. Place cookies, coated side up, on cookie sheets.
5. Cut or break pretzels into curved pieces for legs. Dip one end of each curved piece in chocolate coating; place 3 legs on each side of each cookie. Cut 2 short pieces for antennae. Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie. Place 2 candy-coated baking bits near antennae for eyes. Let stand 10 minutes until set.

Sunflower Sandwiches

shared by Patty H. (This is a fun, kid snack that they can make themselves. Isaiah, Elijah & Gabriel thought they were pretty tasty.)
Ingredients:
4 split English muffins (or hamburger buns)
peanut butter for spreading
4 canned pineapple slices, cut into 8 pieces, or canned pineapple tidbits
Raisins
Sunflower seeds
Directions:
1. Use a table knife or sturdy plastic knife to cut the English muffin into half and spread the bread slice with peanut butter.
2. Arrange the pineapple pieces on top of the peanut butter into a circle to look like the petals of a flower.
3. Fill the center of the flower with raisins.
4. Sprinkle with sunflower seeds.

Mozzarella Fruit Salad

shared by Patty H. (a quick, easy and colorful summer salad; add cooked chicken and it makes a meal)
Ingredients:
1 pkg. (5 oz.) torn salad greens of your choice
1 can (11 oz.) mandarin oranges, drained
1 cup fresh strawberries, sliced
1 cup 2% shredded Mozzarella cheese
1/3 cup sliced almonds
1/4 cup Kraft light raspberry vinaigrette dressing
Instructions:
1. Combine all ingredients except dressing in large bowl.
2. Add dressing; toss to coat.

Pecan Rice

shared by Jennifer H. (and highly recommended by Danielle)
Ingredients:
1/4 cup butter (I used coconut oil)
1/2 cup finely chopped onion
1 cup finely chopped pecans (or walnuts) toast in oven after chopping, optional
1/4 cup minced parsley
1/2 teaspoon dried basil
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 teaspoon salt or more to taste
cooked brown rice (2 cups raw)

Directions:
1. Melt butter in a small skillet over medium heat.
2. Saute onions, pecans, parsley, basil, ginger, pepper and salt.
3. When onions are tender stir mixture into cooked brown rice (2 cups raw) and mix well.

Chicken Salad Sandwiches

shared by Dara P.
Ingredients:
2 large tins of canned chicken (great value brand)
3/4 c miracle whip
1/2 cup quartered grapes
1/4 c finely chopped apples ( I used jonagold; very crisp and sweet!)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp onion powder

Note: This has a great flavor and it wonderful on Sara Lee thin buns!!!

Doctored Devil's Food Cake

shared by Dara P.
Ingredients:
box of devils food cake mix
4 eggs
1 small box of chocolate pudding
1/2 c warm water
1 cup sour cream
1/2 c oil
1 1/2 c chocolate chips

Directions:
1. Mix all but the chocolate chips in a bowl, batter will be thick
2. Fold in chocolate chips at the end.
3. Pour into greased 9x13 baking pan.
4. Bake in a 350 oven for 40 minutes or until done.
Note: This will be rich, moist and delicious! I put coconut pecan frosting on it but I don't think it needs frosting at all!!