15 Bean Soup with Ham

This recipe is SOOO easy!!!

*All I did was got a bag of Hurst's HamBeens  (I bought mine at the local grocery store, the beans that it has are: Northern, pinto, large limas, blackeye, garbanzo, baby limas, green split pea, kidney, cranberry bean, small white beans, pink beans, small red, yellow split pea, lentil, white kidney, navy, and black beans)

*Ham Seasoning (came in the packet with the beans)

*About 4 cups of chopped ham (leftover Ham from Christmas)

First, you pick over the beans (make sure there's no rocks, dirt clumps, or yucky beans) Once you have them picked over put them in a colander and rinse them off really good. Put them in your crock pot and fill it up with water and let them soak over night. 
When you are ready to start your soup drain all the water off the beans and put them back into the crock pot. Add 4 cups of chopped ham, give it a good stir and add just enough water to cover the beans and ham. Turn crock pot on high and let cook for about 4 hours.  Stir it good a couple of times during the first four hours. After the 4 hours are up add the Ham Seasoning and salt and pepper and turn down on low, and let cook for about 3 more hours. I love this recipe because I don't think there's any way you can mess it up.  It is sooooo yummy and smells wonderful!!!  Happy cooking, my friends!!

Simple Fudge

I can't remember where I got this recipe, but it simple and OH SO YUMMY!!!!

You will need:

1 Sm. bag of semi sweet chocolate chips

1 stick of butter

1 egg

1 TBLSP. vanilla

1 16 oz bag of powder sugar

Butter your cake pan!! Put chocolate chips and butter in a microwave safe container and heat together for 1 min. Stir well and add egg and vanilla. Stir well again and add powder sugar.  Mix well and put into cake pan.  It will be thick so you will need to spread it.  I leave this in the fridge for about an hour then cut into pieces and store in the fridge in an air tight container!!!  ENJOY!!!

Peanut Brittle

This is another of my G~ma Hardy's recipes.  I remember her making it when I was younger, and then as I got older my Mom making it, and now I am.  This is a YUMMY recipe!!!

You will need:

2 C. Sugar

1 C. Karo syrup (I just use the store brand)

2 C. Spanish raw peanuts

1 Tblsp. Butter

1 tsp. Vanilla

1 1/2 tsp. baking soda

Butter your cookie sheet first!!  Boil sugar, and Karo syrup together until they spin a thread, (this part takes FOREVER) then add the two cups of peanuts and a tablespoon of butter and mix together until the mixture gets golden brown.  Then add vanilla and baking soda and stir together quickly.  This is going to get kinda foamy like and you have to hurry so you don't burn it, or yourself.  Dump onto a buttered cookie sheet and put in the refrigerator until set up.  I leave mine in for about 45 mins. to an hour!! When it's set up and cooled break apart into pieces and store in an air tight container!! ENJOY!!!

Chicke Salad Sandwiches

This is my G~ma Hardy's recipe!!!

It's oh so YUMMY and EASY PEASY!!!!  

2 Lg. Cans of Chicken (drain and shred)

1/2 c. celery (Optional)

1/4 c. onion

2 TBLS. sweet relish

1 to 1 1/2 c. Miracle Whip

Salt and Pepper to taste

Mix all ingredients together and put on rolls or bread!!

Carmel Corn

I got this recipe a few years ago from a friend!!! It is OH SO YUMMY!!!!!!  
You will need:

*3 Gallons of ALREADY buttered and popped popcorn (I use buttered microwave popcorn, after I pop it I put it in my colander/strainer and get all the un~popped seeds out)
*1 1/4 cup of white corn syrup
*3 cups of brown sugar (packed)
*1/2 cup butter or margarine (I use the squares)
* 1 15 1/2oz. can Sweetened Condensed milk

Combined brown sugar and corn syrup.  Cook until it comes to a boil. Stir in sweetened condensed milk.  Cook and stir over medium heat until it comes to a boil again.  Then add butter. Continue stirring.  Bring to a boil and keep boiling for 2 minutes.  Remove from stove and pour over popcorn.  Mix well and ENJOY!!! (I put wax paper on my kitchen table and dump the popcorn on it, then when the Carmel mixture is done cooking I pour it over the popcorn and mix it that way.  It is VERY HOT so be careful!!)

Chicken Enchiladas

2-4 chicken breasts -cooked and cubed

1 Onion- saute in butter

2 cans cream of chicken soup

1 can diced green chilies

1- 16 oz. sour cream

Mix all ingredients together.  Place mixture in flour tortillas (can put green enchilada

sauce and cheese inside as well) and roll up. 

Save some mixture and pour it on top.  Green enchilada sauce and

cheddar and monteray jack cheese on top.  Top with olives if you want.

Bake at 350 for 30-45 min. 

*Submitted by Tara Braegger

Pretzel Jell-o Salad

1 cube butter or margarine
3 Tbs. sugar
2 cups pretzels (broken up)
1 (8 oz.) cream cheese
1 cup sugar
1 (8 oz.) cool whip
1 large pkg. Raspberry Jell-o mix (you can use Strawberry as well)
2 cups boiling water
2 1/2 pkg. (12 oz.) frozen raspberries (do not thaw; include juice)
(If you don't like Raspberries this is good with Strawberries as well)

Melt butter and sugar together.  Mix in with broken up pretzels. Spread into 10x13 inch pan.  Bake at 350 for 7 minutes. Combine cream cheese, sugar, and cool whip.  Spread over baked pretzel mix. Pour Raspberry Jell-o mix into 2 cups of boiling water.  Add the frozen raspberries to the Jell-o mixture.  Pour over pretzel and cream cheese base and refrigerate until set.

*Submitted by My SIL Tara Braegger

Crock~pot Chicken Alfredo

1 small can cream of chicken soup
1 Cup water
1 cube butter (or margarine)
1- 8 oz. pkg. cream cheese
1 pkg. dry Italian salad dressing mix
1 lb. chicken breast
1 pkg. favorite pasta (we like bow tie)
 
Cut the chicken into bite-sized cubes.  Put everything into the crock-pot except for the pasta noodles.
Cook on low for 4-6 hours.  
Pour over cooked pasta.

*Submitted by (my SIL) Tara Braegger
 (She has a small family, so I doubled the recipe, and changed a couple of things.  We used the corkscrew pasta and the last maybe 20 mins. of cooking time I added the cooked pasta to the crock~pot, and stirred it all together) I didn't get a pic of this one BUT it was YUMMY!!!

April's Chicken

1-1/2 lbs chicken breast (cut to bite size pieces) (I prefer to brown it first)
1 tsp dried basil
1 cup shredded mozzarella cheese
1 can (14.5 oz) diced tomatoes, undrained
6 oz stove top stuffing
2 cloves garlic, minced

Place chicken in 9 x 13 pan.
Sprinkle with basil & mozzarella.
Top with mixture of tomatoes, stuffing, & garlic.
Bake at 400 for about 30-40 minutes or until chicken is completely cooked through.

*Submitted by Zaida Cooper

Spanish Rice

4 Tbsp olive oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 rib celery, diced
1 cup chopped mushrooms
2 large fresh tomatoes, peeled & diced
1 cup long grain rice, uncooked
1/2 tsp seasoning salt
1/4 tsp black pepper
2 cups chicken broth

Preheat oven to 375.
Lightly oil 9 x 12 baking pan
Heat oil in skillet.
Add onions, green pepper, garlic, celery, & mushrooms.
Saute over med-low heat 5 minutes
Transfer to pan. Add tomatoes, rice, salt, & pepper.
Pour broth, stir well, cover, & bake for 30 minutes.
Stir again & bake for 30 more minutes.

*Recipe submitted by Zaida Cooper

Taco Chowder

1 lb ground beef
1 pkg taco seasoning
1 can (28 oz) diced tomatoes, not drainaged (I pureed mine)
2 cans (16 oz) fat-free refried beans
1 can (14-1/2 oz) fat-free beef broth
1 can (15 oz) light red kidney beans, not drained (I used black beans)
1 can (15-1/4 oz) whole kernel golden sweet corn, not drained (I used frozen corn)
Optional garnishes: tomatoes, cheddar cheese, tortilla chips, olives, sour cream

Spray crock pot with nonfat cooking spray (I didn't, no problems)
In crock pot, mix together all ingredients

Cover & cook on high 4-5 hours or low 8-10 hours (Really watch this. I only cooked it on low 4 hours. My ground beef was already cooked...could be the difference)

Serve with optional garnishes

*Original recipe found at CD Kitchen

Ratatouille Soup

1 eggplant, cubed
1 zucchini, cubed
1 yellow squash, cubed
1 sweet red pepper diced (I used dried pepper flakes)
1 onion, diced
5 cloves garlic, minced
2 Tbsp. extra virgin olive oil
1 tsp. Italian seasoning
3 cans chicken broth
4 cups water (possibly more for desired consistency)
2 cups whole wheat pasta, not cooked
1 can white northern beans, rinsed & drained
2 cans tomatoes or 4 ripe tomatoes, chopped (I pureed mine)
salt & pepper to taste
Parmesan cheese as garnish if desired.

In large roasting pain, mix together eggplant, zucchini, yellow squash, pepper, onion & garlic.

In a separate bowl, mix olive oil & Ital. seasoning. Mix with other veggies in pan until well coated.

Bake at 425 degrees approx 20 minutes until veggies are tender, stirring occasionally.

In a large pot, combine chicken broth & water. Bring to boil & add pasta. Return to boil & cook until pasta is tender. Reduce heat.

Stir in beans, tomatoes, & roasted veggies. Heat through.

Busy Day Pork Roast

Do not judge this by the picture...it is soooo much better than it looks. It was so tender I couldn't even slice it...shredded to the touch. My son seriously went back for 4th's!!



1 pork roast
1 package onion soup mix
1 can cream of mushroom soup
1/2 soup can of water

Place pork roast in crock pot.
Pour remaining ingredients over roast.
Cook on low for the day (approx 6-8 hours)

The gravy remaining in the crock pot is fantastic over the pork & also with mashed potatoes.

Apricot Jam

                            Ingredients:

8 cups of chopped apricots (I used already canned apricots)

3 cups of sugar (If using fresh apricots use 6 cups of sugar)

1/4 cup of lemon juice

   

Sterilize your canning jars by boiling for 10 minutes in a hot water canner. 

You will need 3~5 pint jars or 6~10 half-pints. 

Combine all ingredients in a large stock pot. 

Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. 

Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking. 

Remove from heat and fill jars, leaving 1/4 head space. 

Wipe rims clean and put the 2-piece metal canning lids in place. 

Process in boiling water canner for 10 minutes.  This recipe turned out yummy!!

**Original recipe came from Food.com

Eggplant Nuggets

1 eggplant, skins removed
2 eggs, whisked together
1-2 cups bread crumbs (I used whole wheat)
extra virgin olive oil
seasonings if desired (mixed in bread crumbs)

Slice eggplant into nugget-sized pieces.
Coat frying pan with extra virgin olive oil
Dip in whisked eggs
Dip in bread crumbs
Fry each side of nuggets in pan until golden brown.
Drain on paper towel.
Serve alone or with ranch, ketchup, etc. if desired.

**Sometimes eggplant can taste a little bitter. To remedy this, follow the instructions by clicking HERE

French Fried Onion Chicken

This recipe was submitted by (my Sister) Ashley Braegger

Preheat oven to 350*.
Place Aluminum Foil over Cookie sheet and spray with cooking spray for easy clean up.

 Ingredients:

6 boneless skinless chicken breasts

2 eggs

3 6oz bags of French Fried Onions
  
First put all 3 bags of French Fried Onions in a gallon size freezer bag and use a rolling pin to crush the onions, when they are all pretty well crushed it will look like a crunchy Shake n' Bake. 
Next take the 2 eggs and beat them with a fork in a bowl big enough to dip the chicken in. 
Next dip the 1 chicken breast in the egg both sides then place in the french fried onion bag and shake until the chicken breast is fully coated with the onions  place on cookie sheet. 
Continue until all chicken breasts are coated. Bake at 350* for 1 1/2 hours for large breast, 1 hour for smaller breasts or until done. (Juices will run clear)

Kellie's Homeade Chilli

1~2 pound of beans (your choice)
1~2 pounds of hamburger, browned and drained
1 small yellow onion, chopped or diced
1~2 pkt. chilli mix (name brand of your choice)

The night before you will want to soak your beans.  I use pinto beans and black beans.  But you can use whatever kind you like. We sort through the beans and throw away all the yucky ones, and sometimes they have little clumps of dirt in them. Once we have sorted through them, I wash them off really good, and put them into my crock pot. Cover them really go with hot water, put the lid on them and leave them til morning! (DO NOT turn on your crock pot yet!!)
In the morning I give them a good stir and fill the crock pot all the way up with hot water.  I turn them on low and let them cook for about 6 hours. After about 3 hours I dice up a small yellow onion and add to the beans. After the 6 hours I add a pound of hamburger browned and drained, then 1 packet of chilli mix and give it another good stir.  Then I let it cook on low heat for about 1-1 1/2 more hours and it's ready to serve.  You can add cheese on top, sour cream whatever you like!! It's way yummy and GREAT for the colder weather!!

Beef Stew

Since the weather has changed I have been looking for ideas of soups, stews, and yummy things to cook all day in the crockpot!!! This recipe was submitted by Zaida Cooper, a wonderful family friend!!

1 package beef stew meat

1 regular size can of diced tomatoes with garlic

1 regular size can of beef broth 

1 jar (I use the bigger one) of  sliced mushrooms

1 jar of Heinz beef gravy

1 jar of water (Just add the water with the gravy jar)

1 1/2 cups baby carrots

1 1/2 cups cut red potatoes

1/2 cup diced green onions

1 regular McCormick beef stew seasoning packet

Then garlic powder and salt. 

Throw it all in the crockpot and cook it. 

Cook on medium heat for 6-8 hours

Dinner in a Pumpkin

This is our FAVORITE Halloween Recipe!!

(I think I got this from my SIL Lynnel)

1~ 3 to 4 lb. pumpkin (that stands up well)
3 TBLSP. Butter
Cooking spray
1 lb hamburger

½ chop celery
½ c. onion
2 c. cooked rice
2 cans cream of chicken soup
¼ c. soy sauce
3 TBLSP. Brown sugar
Salt and Pepper

Carve the top of the pumpkin off, take the insides out of the Pumpkin and spread 3 TBLSP of butter inside. (I use a paper towel to spread it with.) Bake at 375* for 30 mins. (Pumpkin and lid) on a cookie sheet.
Brown hamburger and drain add celery, onions, salt and pepper. Simmer for 10 mins
To hamburger mixture add soup, cooked rice, brown sugar, and soy sauce. Stir together well. Spray the outside of the pumpkin with cooking spray. Put mixture into the Pumpkin and bake on 350* for an hour or until the inside of the pumpkin is tender. Serve right out of the Pumpkin!!! We scoop the side of the pumpkin and it's like eating squash with it.

Cajun Chicken & Pasta

4-6 chicken thighs, cut in strips or cubes
1 Tbsp. Cajun seasoning
2 Tbsp. butter or margarine
1/2 pint heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper seasoning
2-3 cloves garlic
salt & pepper to taste
4 oz cooked fettuccine
parmesan cheese, optional

Place chicken & Cajun seasoning in bag or bowl. Seal & shake to coat. In large skillet, cook chicken in butter until cooked through. Reduce heat. Add cream & remaining ingredients except fettuccine. Heat through. Add pasta & toss. Top with Parmesan cheese if desired.

Shredded Beef Chimichangas

2 lb chuck roast
4 TB red wine vinegar
4 TB chili powder
1 TB red crushed chili peppers
2 tsp garlic powder
1 tsp garlic salt
2 tsp cumin
1 1/2 c beef broth + 1/4 c water (or 2 bouillon cubes & 1 3/4 c water)

I did mine in the crock pot & just let it slow cook all day. Then drain out with a slotted spoon & shred beef. Warm flour tortillas & spoon meat into tortilla & fold over & roll like a closed burrito.

You can deep fry them or brush them with melted butter & bake them in a 450 degree oven until golden brown.

Top with shredded cheese & microwave long enough to melt cheese. Top with preferred toppings: sour cream, guacamole, lettuce, salsa.....

For a bit more kick, double chili powder & crushed peppers

*Submitted by Audra Bennett

Golden Chicken

6 chicken thighs
1 can golden mushroom soup
1 can cream of mushroom soup
8 oz reduced fat sour cream
1 packet onion soup mix
Instant or prepared mashed potatoes

Place chicken in bottom of crock pot
Mix remaining 4 ingredients together in a separate bowl.
Pour over chicken.
Cook on low 4-6 hours until chicken is cooked & tender.
Serve over mashed potatoes.

Bacon Cheeseburger Roll-Up

1 lb. lean ground beef
4 slices bacon, chopped
1/2 cup chopped onion
1/2 lb (8 oz) Velveeta (I used canned cheese sauce)
1 pkg (13.8 oz) refrigerated pizza crust

Preheat oven to 400.
Cook ground beef, bacon & onions until beef is evenly browned, stirring occasionally. Drain.
Return meat mixture to skillet. Add Velveeta, cook until completely melted, stirring frequently.
Remove from heat; set aside.

Unroll pizza dough onto baking sheet sprayed with cooking spray.
Press into 15x8" rectangle. Top evenly with meat mixture.
Roll up dough, starting at one of the long sides.
Rearrange, if necessary, so roll is seam-side down on baking sheet.
Bake 20-25 min or until golden brown.
Cut diagonally into 6 slices to serve.

Jazz it up: Serve with your favorite condiments, such as dill pickle slices, grey poupon mustard, ketchup, tomatoes, salsa, etc.

*Original recipe from KraftRecipes

7 Layer Ground Beef Casserole

1 cup uncooked rice (minute or regular)
1 cup corn
salt & pepper
2 cups tomato sauce
3/4 cup water
1/2 cup finely chopped onion
1/2 cup chopped green pepper (I left this out)
1 cup cooked or canned green beans (I used frozen spinach this time)
3/4 pound ground beef
4 slices bacon, cooked & chopped
Put rice & corn in backing dish.
Sprinkle with salt & pepper
Cheese, optional

Mix tomato sauce & water. Pour half over corn & rice.
Add layers of onion, green pepper, green beans, & beef.
Sprinkle with salt & pepper.
Add remaining tomato mixture.
Top with bacon.
Cover tightly with foil.
Bake at 350 for 1 hour.
Uncover; cook 30 minutes more for regular rice, 0-5 more minutes for minute rice. (Top with optional cheese the last 5 minutes.)

**Note, if making tomato sauce from fresh tomatoes, it might be a little liquidy. I added an additional 1 cup corn and a can of tomato paste mixed with a little more water to thicken the sauce a bit & poured over the top.

Baked Potato

Submitted by: Brenda Dennison

So, you don't really need a recipe for this...but it's so cool!

Scrub enough potatoes to fill your crock pot.

Poke holes in them and wrap them in foil.
(the foil may not be necessary, experiment)

Cook on LOW all day or HIGH all afternoon.

Serve however you like them...

Taco toppings, Fajita toppings...or go with the reliable cheese, sour cream and bacon bits.

*So many potatoes and slow cooking them made them taste so yummy. I think I figured out why restaurant baked potatoes taste so good, I think they slow cook them like this! This pleased EVERYONE in my family.

Chicken Taco Cups

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
36 wonton wrappers
Sour cream, chopped green onions and chopped ripe olives, optional

Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen.

*Original recipe found at Taste of Home

*For my family's preference, I mixed about 1/4-1/2 cup reduced fat sour cream in the chicken mixture. I also did not add the salsa on top, only the 8 oz. in the mix. I used a regular size muffin tin, which still worked great.

Taco Rice Skillet Dinner

1 lb. ground beef
2 cups water
1 Pkg taco seasoning mix
2 cups minute white or brown rice, uncooked
1 cup shredded cheese

Brown meat in large skillet & drain. Add water & seasoning mix to skillet. Stir. Bring to a boil. Stir in rice. Sprinkle with cheese. Cover & cook on low heat for 5 min.

Serve with tortilla chips, lettuce, tomatoes, sour cream, olives, or anything you desire!

Next Day Cabbage Soup

Leftover stock from Corned Beef Brisket recipe.
3 potatoes, diced
1 large carrot, chopped
water
beef bouillon cubes

Pour leftover stock into crock pot.
Add potatoes & carrots.
Add enough water (I used 2 cups) & beef bouillon cubes (1 or 2) to make desired soup amount.
Cook on low 4-5 hours.

*Recipe submitted by Mike Mailliard

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3-1/2 lb) (I recommend point cut)
3/4 tsp. crushed red pepper flakes (I leave this out)
1 cup Progresso reduced-sodium chicken broth (or any chicken broth)
1 Tbsp. Worcestershire sauce
1/2 cup sour cream (I use reduced fat)
1 Tbsp. cream-style prepared horseradish
2 Tbsp. chopped fresh parsley

In 5-6 Qt. slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet.
Place beef onion; sprinkle with red pepper flakes.
In small bowl, mix broth & Worcestershire sauce; pour over beef.
Cover & cook on low heat setting 8-9 hours or until beef is tender.
Remove beef & onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.

*Recipe from Bettycrocker.com
**I have also added 1/2 head chopped cabbage to this recipe, optional, the last hour or so.
***DO NOT throw out the leftover stock (juice & stuff) in the pot after removing the beef. This makes a great next day soup. Recipe is posted on this site.

Cabage Salad

1 head cabbage, chopped
1 package chicken flavor ramen noodles, 2 if you like more. Keep seasoning packet separate. (I recommend breaking noodles up in the bottom of the bowl.)
4 chicken breasts, cooked & chopped (or 2 cans chicken)
3/4 C oil (I recommend canola or EVOO)
2 tsp. salt
6 Tbsp vinegar
1/2 tsp. pepper
ramen packet(s)
4 Tbsp sugar
2 Tbsp accent salt (msg), optional
1 Tbsp. sesame oil

Place ramen, chicken & cabbage in a large bowl.
In a separate bowl, mix together the remaining ingredients.
Pour over the ingredients in the first bowl. Cover & refrigerate 3-4 hours or until noodles are soft (or overnight).

*Recipe contributed by Cami Jones

Cabbage Rolls

1 head cabbage (You will have leftovers)
1 can tomato soup
1/2 soup can of milk
1 lb. ground beef (or ground turkey, 1/2 lb may be plenty)
minute rice (uncooked)
mozzarella cheese (optional)
seasonings to taste if desired

Boil desired number of cabbage leaves until soft enough to roll.
Mix together 1 can tomato soup with 1/2 can of milk.
Fill cabbage leaves with soup mixture, ground beef, and rice (approx 2 Tbsp. of each). Can also put cheese in cabbage if desired.
Roll cabbage leaves with ingredients inside, securing with a toothpick if necessary.
Pour remaining soup mixture over cabbage rolls.
Cover with tinfoil & cook at 350 degrees for approximately 45 minutes. The last 5 minutes, remove foil & top with cheese if desired.

*Recipe submitted by Cami Jones
**Original recipe did not include cheese, but I was in the mood for some cheese :)
***These can be made in many variations. One possible variation: spaghetti sauce in place of the tomato soup.

Creamy Cabbage Soup

1 lb ground sausage (or chicken, beef, etc.)
1/2 head cabbage, chopped
3 cups water
1-1/2 cups milk
1 can cream of chicken soup
1 can cream of mushroom soup
2 cloves garlic, minced
1/2 med. onion, chopped
veggies of your choice
salt & pepper to taste

Brown sausage with onion until sausage is thoroughly cooked.
In large pot, add all ingredients & mix together.
Cook until cabbage is cooked to desired tenderness.

*I added mushrooms this time, but this is also great with carrots or other veggie of your choice.
*This can also be cooked in the crock pot. Just add the cabbage closer to the end of cooking time to avoid too much wilting.

YUMMY Peach Cobbler

Here is a simple recipe for all of you who are having a hard time trying to figure out what to do with all your extra peaches
I am not sure who gave me this recipe, so if it was you let me know so I can give proper credit!!! :)

1/2c. butter
3/4 c. milk
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
3 1/2 c. sliced peaches
1/2 c. sugar (reserve)

Melt butter in a 9 X 13 pan. Mix sugar, flour, baking soda, and milk. Pour over butter, but DO NOT stir with the butter!!! Place peaches over the batter. Sprinkle with the 1/2 c of (reserved) sugar.
Bake for 30~45 mins or until golden brown in an oven preheated to 350*
Serve warm with a scoop of vanilla ice cream!! YUMMY!!!!

To Die For Crock Pot Roast

1 beef roast, any kind, size to fit in your crock pot
1 pkg or 3 Tbsp. Hidden Valley Ranch dressing mix
1 pkg brown gravy mix
1 pkg Italian dressing mix
1/2 cup or more water

Place roast in crock pot.
Mix all 3 envelopes together & sprinkle on top of roast.
Pour 1/2 C warm water in bottom of crock pot.
Cook on low 6-7 hours.

Mike's Black Bean Dip

1 can black beans, un-drained
4 oz. reduced fat cream cheese
1 cup cheese sauce (found in can, could also use Velveeta or cheese soup)
2-3 Tbsp. taco seasoning (to taste)

In medium saucepan, medium heat, warm black beans & mash with a potato masher.
Add in cream cheese and cheese sauce. Stir frequently until melted and mixed thoroughly.
Stir in 2-3 Tbsp taco seasoning to taste.

Serve with chips
Would also be great in tostadas, burritos, etc.

Asian Skillet Chicken

2 tsp oil, divided-(vegetable, canola, or EVOO)
2 lbs chicken, chopped
2 cloves garlic, minced
2 tsp. ground ginger
2 tsp. green onions, chopped (not included in picture)
1/3 Cup chicken broth
3 Tbsp. soy sauce (reduced sodium used)
1/2 tsp. sesame oil

In large skillet, over med-high heat, brown chicken in 1 tsp. oil until chicken is cooked through (may add a little more oil as needed).
Add garlic, ginger, & onions & cook for approx. 1-2 minutes.
Add chicken broth, soy sauce, & sesame oil. Bring to a boil. Reduce heat to low. Cover & simmer 20 minutes.

Serve with rice.

*Adapted from a recipe originally in Parents Magazine.

Yummy Fried Potatoes

This is a recipe that I just made up myself. You can change it to your liking.


8 medium potatoes
Small yellow onion
1 medium green bell pepper
1 small red bell pepper
Mrs. Dash
Salt and Pepper
4 Tblsp. butter or margarine

Skin and wash the potatoes (I don't take all the skin off)
Slice potatoes and put in skillet
Chop yellow onion and bell peppers and add to the potatoes, and mix together.
Add your butter, or margarine, salt and pepper, and Mrs. Dash (You can use whatever spices you like here)
Let them cook in the skillet on medium heat til potatoes are tender.
My family really enjoyed these. They were easy to prepare and can be served with just about anything!!

Meat and Potato Casserole

Preheat oven 375

1 [15 oz] can Ranch beans

4 cups potatoes, peeled and sliced

1 lb. lean ground beef

1 cup chopped white onion

2 Tbsp. taco seasoning

½ tsp. garlic granules [I used fresh garlic]

salt & pepper to taste

½ cup water

1 can cream mushroom soup

2 cups shredded cheddar cheese

1 [10oz] red chili sauce [Wal-Mart brand]

In 9x13 pan, layer beans and all the potatoes. Set aside.

Cook ground beef & onion until no longer pink.

Add seasoning & water, lower heat to simmer until

liquid is absorbed.
Add mushroom soup, mix well.

Layer ½ meat mixture on top of potatoes, ½ cheese, ½ red chili.

Repeat layering. Cover with foil, bake 50 min.
Uncover and bake another 10 min. until potatoes are tender.

Submitted by Zaida Cooper

Crock Posole

2 14-1/2 oz cans golden hominy, drained
1 4-oz can chopped green chilies, undrained
1 medium onion, chopped
2-3 cloves garlic, minced
1 pound boneless, skinless chicken cut in 1-inch pieces (or put in frozen & shred before serving)
1 14-1/2 oz can diced tomatoes, undrained (I pureed mine for preference)
2 12-1/2 oz cans chicken broth (I used 16 oz water & 2 chicken bouillon cubes)
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 Tbls snipped fresh cilantro
sour cream (optional)

Place hominy, chilies, onion, garlic, chicken, tomatoes, chicken broth, oregnano, & cumin in crock pot. Cover & cook on low for 5-6 hours or high for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired.

*Notes:
Original recipe found on bhg.com
I also left out the cilantro and oregano and it was still great! Even the kids loved this.
I haven't tried, but I imagine this recipe would freeze well (without the sour cream added)

Italian Zucchini

4-5 small zucchini, chopped into 2" cubes
2 small cans tomato sauce or 1 can diced tomatoes
2 Tbls butter or margarine
onion, chopped (optional)
salt, pepper, your favorite seasoning
approx 1/2 cup cheddar cheese

Cut up 4 or 5 small zucchini into about 2 inch cubes.
Saute in about 2 tbls. butter until tender, but not mushy.
You can add onions if you like.
Season with salt and pepper, vegetable seasoning, garlic salt, and any other seasoning you like.
Add 2 small cans tomato sauce if you don’t like tomato chunks, or 1 large can diced tomatoes, or a few fresh tomatoes if you are lucky enough to grow them.
Heat through.
Just before serving, put a handful of grated cheddar cheese on top. Yum.

*This recipe came from my mom

Crock Pot Chicken Burritos

1 lb. boneless, skinless chicken
1 Tbsp. taco seasoning
1-1/2 cups salsa
8 oz sour cream (reduced fat works great too)
Tortillas
Cheddar cheese (optional topping)

Place frozen chicken in crock pot.
Top with taco seasoning & salsa.
Cover & cook on high for 3-4 hours or low for approximately 6 hours.
1/2 hour before ready to serve, shred chicken & stir in sour cream.
Serve chicken mixture in flour tortillas with optional cheddar cheese & sour cream.

Mike's EZ Crockpot Chili

*This is an original chili recipe created by my husband.

4 cans tomatoes (14.5 oz cans)
3 cans beans (red, kidney, or your favorite for chili)
4-5 cloves garlic, minced
2-3 Tbsp. chili powder
1 tsp. onion powder
1 jalapeno
2-3 tsp salt
1 lb browned ground beef
cheddar cheese, sour cream (optional toppings)

Puree tomatoes and jalapeno, pour into crock pot
Add garlic, 2 Tbsp. chili powder, onion powder and 1 tsp salt
Mince garlic, throw that in too.
Add beans, for thicker chili drain them first
Add browned ground beef
Let sit in crock pot on high for several hours
Stir occasionally
Taste test before serving, add salt and chili powder 1/2 tsp at a time
until you're happy with it, enjoy!

Crescent Roll Lasagna

My mom made this while we were visiting. She found it on http://www.cooks.com Tasty!

2 cans crescent rolls

1 lb ground chuck or ground turkey

1 lb. pork sausage

1 (6oz) can tomato paste

1 can water (tomato paste can)

1 (16 oz) container sm. curd cottage cheese

1 egg

¼ cup parmesan cheese

1 pkg. 8 slices Mozzarella cheese

1 tsp garlic salt

1 tsp parsley flakes

½ tsp oregano

Cook sausage and ground chuck until pink is gone; drain grease and add tomato paste, water and spices. Roll out 1 can crescent rolls and put in 13x9x2 inch pan. In a small bowl, combine egg, cottage cheese and parmesan cheese.

In pan put a layer of meat mixture on crescent rolls, and then a layer of cheese mixture, continuing to alternate layers, ending with meat mixture. Place mozzarella cheese slices on top. Roll out other can of crescent rolls and put on top. Pinch edges together and bake at 350 degrees for 25 minutes, or until golden brown.

Mom's Creamed Summer Squash

2 medium-sized yellow summer squash (or zucchini)
4 oz. sour cream (I used reduced fat)
1/4 tsp. nutmeg
1-2 Tbsp olive oil
salt & pepper to taste

Thinly slice squash.
Heat 1-2 Tbsp olive oil in large saucepan...enough to coat bottom of the pan.
Add squash. Cook over medium heat, stirring frequently, until squash is tender & most have some golden brown on them.
Stir in sour cream, nutmeg, salt, & pepper.
Serve alone or as a side dish with any meal.

Creamy Crock Pot Chicken & Black Beans

1 lb boneless, skinless chicken
1 can black beans
1 can (drained) or approx 1-1/2 cups frozen corn
15 oz salsa (Get your favorite!! This can completely change the flavor!)
8 oz cream cheese (can be reduced fat)

Place chicken (frozen or thawed) in bottom of crock pot.
Top with black beans, corn, & salsa.
Cook on low for 4-5 hours.
Shred chicken & stir.
Place cream cheese on top & let sit approx 30 minutes.
Stir & enjoy.

Excellent served over rice and/or with tortilla chips.

Marilyn's Banana Bread

Specialty of Emily's mom Marilyn:

1 C sugar
1 beaten egg
1/2 C melted butter
2 C flour

3-4 ripe bananas, mashed
1 tsp. baking soda
1 1/2 Tbsp buttermilk (I just used milk)
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla

Mix & bake in greased & lightly floured pan at 350* for 45-60 minutes.

(I used 3 smaller pans and it needs to bake for the same amount of time. I just checked by poking a tooth pick in the middle!)

Beefy Bean Casserole

1 lb. ground beef, cooked & drained
4-6 potatoes sliced
1/2 onion finely chopped
1 can cut green beans, not drained
1 can cream soup--chicken or mushroom
1/2 can water (from soup can)
1 tsp. Worcestershire sauce
salt & pepper to taste

Put ground beef in bottom of crock pot. Next, add sliced potatoes, onions, & green beans. In a separate bowl, mix together cream soup, 1/2 can water, & Worcestershire sauce & pour on top. Cover & cook on low approx 6 hours or until potatoes are tender. Either serve as is or stir & then serve. I prefer to stir it first to have the "gravy effect" on everything.

Food Tip--keep it fresh

In my house, the celery, onions, & garlic cloves seem to "go bad" before I have a chance to use them. To solve this problem but still have these fresh items on hand, here is what I do. For the onions & celery, wash & chop, fold in tinfoil, and store in a plastic freezer bag in the freezer, labeled. For the garlic, just pull each clove from the bulb & store in a freezer bag in the freezer. When ready to use, onions & celery can just be poured right into soups, casseroles, etc. The garlic can be either thawed out or warmed for about 10-15 second in the microwave to easily remove the skin, then minced into the meal.

Tuna on the Bayou

I took a big risk & tried this out while we had company over for dinner. It was a huge hit!! This meal is very affordable with the tuna as the main meat.

1/3 C chopped celery
1/2 small yellow onion, chopped
1 Tbsp extra virgin olive oil
1 14.5 oz can tomatoes, pureed
2 6 oz cans of tuna, drained (could also be good with canned chicken)
8 oz cheese sauce (I used the one that comes in the large can for nachos, etc. Velveeta or other sauce would probably work as well.)
1/4 tsp. Italian seasoning
Cajun seasoning (to taste--a must!!)
Rice

In large sauce pan, cook celery & onion in olive oil until tender.
Stir in tomatoes, tuna, cheese sauce, & Italian seasoning.
Mix well & heat through, stirring occasionally.
Add your favorite Cajun seasoning to taste.
Serve over rice.

Caulironi

This recipe is the easy version of a similar one we sometimes make. Great for sneaking veggies into your family’s dinner ;) We aren’t big fans of cauliflower, but love it in this recipe. It also has only half the recommended amount of butter…much healthier!!

2 boxes macaroni & cheese
1/2 cube butter
1/2 cup milk
1 cup cooked & pureed cauliflower

Cook macaroni as directed on box. Drain. Only add half the recommended amount of butter…usually 1/2 cup. Stir until butter is melted. Stir in milk & cauliflower puree. Serve.

Crock Pot Chicken Enchilada Casserole

1 lb chicken, cooked & diced or shredded
28 oz enchilada sauce (I use Old El Paso mild)
8 oz sour cream
1 can cream of chicken soup
1 pkg corn tortillas (you will have extras)
2 cups cheddar cheese

In a large bowl, combine enchilada sauce, sour cream, & cream of chicken soup. Mix together well.
Pour just enough of this mixture into the bottom of the crock pot to coat it.
Tear corn tortillas into approx. 2" pieces as you go.
Layer tortillas, chicken, sauce mixture, & cheese, ending with cheese as your top layer.
Cook on low for approximately 3-5 hours. Do not stir while cooking, but keep an eye on the cheese to avoid burning.


*Also great topped with optional sour cream, green chilies, olives, or any of your other favorite toppings.

Hummus

1 can garbanzo beans
1 clove garlic
1 tsp. lime juice
1 tsp. ground cumin
1/2 tsp. seasoning salt -or to taste (My personal favorite is Red Robin seasoning. My husband likes garlic salt).

Drain juice from beans into a separate bowl & reserve.
Put all ingredients into blender.
Put 1/4 cup reserved juice into blender (add more if needed).
Puree.

Enjoy with tortilla chips, pita chips, fruit, veggies, etc. This is a wonderful, healthy snack. Best when chilled before serving.

New England Clam Chowder

1 cup diced celery
2 cups diced potatoes
1 cup diced white onion
diced carrots (optional)
1 pint half & half
1 Qt. milk
3/4 cup flour
4 6-1/2 oz cans minced clams
1 1/2 tsp salt
dash pepper
3/4 cup butter

Put celery, potatoes, onions, & carrots in a large pot.
Drain juice from clams into pot & add just enough water to cover veggies.
Simmer on med heat with lid until tender.

In a separate medium pot, melt butter, add flour & blend. Cook for a minute or 2. (Sometimes I add less butter. If doing this, add just enough flour to thicken with the butter.)

Add half & half & milk to medium pot. Stir until thick. Add this mixture to the large pot of veggies & juice. Stir together.

Sweet & Sassy Trail Mix

My sister Ashley, made this AWESOME trail mix. Very yummy and healthy!

3 popped bags of microwave Kettle corn
1 C. of Yogo bites
1 C. of craisins
2 C. cinnamon almonds (see recipe on this blog)
Mix together

Cinnamon Almonds

(This recipe is my sister Ashley's)

Heat oven at 350*
Bake a single layer of raw almonds on a cookie sheet for 15 Min's.
Put the almonds in a bowl and spray them with I Can't Believe It's Not Butter Spray.
In a separate bowl mix 2 tsp. cinnamon, and 6 pkts. of Splenda.
Sprinkle mixture over the almonds, stir, and repeat until almonds are coated.

Emperor's Chicken

1 Lb boneless, skinless chicken
1/2 tsp vegetable or canola oil
1/2 C soy sauce
2 Tbls brown sugar
2 tsp minced garlic
1 tsp ground ginger

Place chicken in crock pot. In a separate bowl, mix remaining ingredients together. Pour over chicken. Cook on low approximately 5-6 hours or until cooked through. Serve over rice.

Creamy Sausage Rotini

1 lb ground sausage
1 medium onion, chopped
2/3 C white cooking wine (The Alcohol DOES cook out)
1 can diced tomatoes
1-1/2 cups heavy whipping cream
1 Tbls dried parsley flakes
Rotini noodles
Parmesan cheese-optional

Brown sausage & onion in large pan until sausage is thoroughly cooked. Drain.
Add 2/3 cup white cooking wine & 3 cloves minced garlic. Stir.
Boil until most of the liquid is gone.
Add 1 can tomatoes (we prefer to puree ours in the blender first). Stir.
Add 1-1/2 cups whipping cream. Cook over med-low heat until sauce thickens slightly, stirring occasionally.
Stir in 2 Tbls. dried parsley flakes.
Serve over or mix with rotini noodles (our kids like the veggie rotini since it's colorful).
Sprinkle Parmesan cheese on top if desired.

Broccoli Salad

2 c. broccoli florets
1 bag of broccoli slaw (broccoli, carrots, and red cabbage)
1/2 c pineapple tidbits
1/4 c. chopped red onion
handful of sunflower seeds (shelled)
2 handfuls of golden raisins
Wash and pull apart broccoli , rinse the bag of broccoli slaw and mix together
Add other ingredients and toss together

In a separate bowl mix 1 1/2 c. mayo, about 4 Tbsp. of milk, 2 tsp. of sugar, and 1/2 tsp. lemon juice. Mix well and pour over veggies.
Stir well and serve. You can serve right away, but it's a little better when it has been chilled for a couple of hours.

Y U M M Y! !

Crock Pot Spaghetti Sauce

Brown, drain, and rinse 1 to 1 1/2 pounds of Hamburger.
1/2 c. small yellow onion chopped. (optional, I add mine to the burger while it's cooking)
1/4 c. chopped green bell pepper (optional)
6 oz. tomato paste
lg. can of diced tomatoes (drained)
11 1/2 oz. V8 juice
1/2 tsp. flaked basil
1/2tsp. flaked oregano
(Mushroom and olives are optional too, I don't like either so I don't use them.)

Put all ingredients in your crock pot and stir together well.
Low setting about 4-5 hours, High setting about 2-3 hours.

Boil some spaghetti noodles, rinse well and serve.