Crock Pot Chicken Tortilla Soup

I truly loved this especially served with my cornbread

1 can black beans, drained (I also added in 2 cans kidney beans)
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (I used 1/2 packet of taco seasoning and 1/2 packet of ranch seasoning)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)
(I also added in onion and other seasonings like garlic)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)

Parker House Rolls

(Two Hour Roll Recipe)

1/2 cup sugar
2 cups hot water
1/2 cup oil
6 - 7 cups flour
1 teaspoon salt
2 eggs
2 tablespoons instant yeast

1/4 cup butter, melted, for shaping rolls

Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in covered, oil bowl for one hour.

(I just shaped them like regular rolls)

Form rolls. To make Parker House rolls, roll out dough to 1/2-inch thickness and cut circles with round cutter, about 3 inches in diameter. Holding dough circle by the edge, dip both sides into melted butter. Fold in half on baking sheet and pinch edges together to seal (don't be afraid of this step - use your index and middle finger to indent the edges of the roll together all the way to the bottom of the sheet pan otherwise they will pop open while baking). Arrange folded dough in rows in pan, each nearly touching the other. Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with melted butter, if desired.

Crazy Cake

(from all recipes)
egg/milk free
"This cake was popular during the depression, and does not have eggs in it."
Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Directions:
1.
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork. (I just mixed in my mixer)
2.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing. (we used chocolate chips and powdered sugar on top)

Chewy Chocolate Chip Oatmeal Cookies

Ingredients:
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour 1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Directions:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

My Amish Friend's Caramel Corn

from all recipes..
I LOVED THIS!!!!!!

7 quarts plain popped popcorn (I even used microwave buttered popcorn and it turned out great - oh yes I used 2 bags)
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Directions:
1.
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Apple Enchiladas

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
4.
Bake in preheated oven 20 minutes, or until golden.

We love to top with ice cream or whip cream....

Hamburger Stew

1lb. ground beef
1tsp. salt
1/8tsp. pepper
1/2c. chopped celery
3/4c. chopped onion
1/3c. uncooked rice
1/4tsp. chili powder
1tsp. Worcestershire sauce
1c. chopped carrots
2c. tomato juice
Brown beef, salt, pepper, celery and onion. Drain fat. Add all remaining ingredients and cook over low heat about 1 hour, stirring occasionally. Add water as needed.

Great Pumpkin Dessert

I had this about 5 years ago... and loved it. Have been wondering what the recipe was... then last night at my cooking group someone broght it! I was in heaven! YUMMY!

"This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream."

Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar 4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

PERFECT PUMPKIN BARS

3 eggs
1 2/3 cups white sugar
1 cup vegetable oil
2 cups pumpkin puree
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ground ginger
1 teaspoon salt

1 tub cream cheese frosting (or make your own!)

Preheat oven to 350 degrees.

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, spices, and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased jellyroll pan. Bake for 25 to 30 minutes in preheated oven until toothpick inserted near center comes out clean.

Cool before frosting.

PUMPKIN FLUFF DIP

1 16 oz. container whipped topping
1 5 oz. package instant vanilla pudding mix
1 15 oz can pumpkin
1 tsp. pumpkin pie spice

Mix together pudding mix, pumpkin & pumpkin pie spice.
Fold in serve with graham crackers, ginger cookies, apples etc

AMISH PUMPKIN CINNAMON ROLLS W/ CARAMEL ICING

from...Recipe Girl

ROLLS:
1/3 cup milk
2 Tbs butter
½ cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour (I only used all purpose flour but I used nearly 3 c.)
1 cup bread flour

FILLING:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter

FROSTING:
¼ cup (4 Tbsp.) butter
½ cup brown sugar, packed
2 Tbs milk
¼ tsp vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar

1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.

2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.

4. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.

5. Cover and let rise until nearly doubled, 30 to 45 minutes.

6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing vowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

8. Drizzle icing over warm rolls.

Yield: 12 rolls

Orange Chicken

(when I made this I doubled the recipe...)
I thought this was okay... I think I prefer my sweet and sour chicken...

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
oil
1 tablespoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon vinegar
3 tablespoons ketchup

Dredge the chicken pieces with the flour, and shake off the excess. Heat oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over rice.

Sweet n' Sour sauce

1/2 c sugar 1/3 c. vinegar
2/3 c water 1 1/2 T cornstarch
.......cook over med. heat until thickened.
stirring constandly. Remove from heat and add 4 T. catsup.

Chicken Parmigiana

3 whole chicken breasts (I doubled... and cut in about 1/4)
1 egg (I doubled)
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs (I used italian)
1 1/4 c. butter (I used less)
1 can pizza sauce (10 1/2 oz.) (with additioanl chicken I added in a can of tomato sauce w/ some seasoning)
6 slices Mozzarella cheese
Parmesan Cheese

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken. Then coat chicken breasts with breadcrumbs. In large skillet sauté chicken in butter. Arrange chicken in crock-pot. Pour pizza sauce over chicken. cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.

Baked Apple and Cinnamon French Toast Cups

makes 6 I doubled... and have used french bread before...
4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
dash of ground nutmeg
For the apples:
1 large apple of your choice, cut into cubes
1 tablespoon butter
1/4 teaspoon cinnamon
1. In a medium skillet, saute apples with butter and cinnamon for about 5 minutes, or until soft. Set aside.
2. In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Add bread cubes and mix together until all the bread is saturated. Add the apples and mix until well distributed.
3. Using a regular size muffin tin, scoop bread evenly into the muffin cups. Bake at 350 degrees for about 20 minutes or until set and lightly golden brown.
4. Mix 1/2 cup confectioners’ sugar and 1 tablespoon milk until smooth. Drizzle on top of french toast cups. Enjoy!!

Favorite Coffee Cake

Favorite Coffee Cake

1 1/2 cups flour -------- 1/4 cup sugar
2 1/2 tea. bak. pow. -------- 3/4 tea. salt
1/4 cup short. --------- 1 egg
¾ c milk
topping (below)

Heat oven to 375. Grease round layer pan (9 x 1 1/2) or square pan (8x8) Blend all ingredients except Topping. Beat vigorously .....spread in pan.

Sprinkle topping over batter. Bake 25 to 30 min. or until wooden pick inserted in center comes out clean. serve warm. ................... Serves 9-12

Topping

Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 tea. cinnamon and 3 tab. firm butter until crumbly.

Oatmeal Chocolate Chip Cookie Bars

Yield: 24 squares YUMMY!!!!
Ingredients:
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
pinch of salt
3 cups rolled ("old-fashioned") oats
12 ounces (2 cups) semi-sweet chocolate chips**

Instructions:
1. Cream butter, sugars, egg, and vanilla with electric mixer on high.

2. Stir in flour, salt, and baking soda, all at the same time. Stir in oats. Last, add chocolate chips and stir them in (or use clean hands, if the dough is too stiff).

3. Press cookie dough into a greased 9x13-inch baking dish. Dough should be somewhat flattened, but it's okay for some cracks to remain. :)

4. Bake at 350 degrees for 30-35 minutes (I cooked mine 30 min same like I over cooked them by just a couple min), or until lightly golden and cookies are set in the middle.

5. Cool for 20 minutes; cut into 24 squares. Delicious warm or cold! :)

Hot Potato Salad

I also added a bit of garlic and some cheese throughout and on top....
5-7 medium size potatoes ~ chopped and cooked (I used red and regular potatoes)
8-10 links of sausage or slices of bacon ~ cooked

Sauce:
4 green onions diced ~ green and white parts
3/4 cup real mayonnaise
1/4 cup sour cream
1 package hidden valley ranch dry mix
2 tablespoons fat/grease from sausage or bacon (I didn't add any)

dice and boil potatoes until tender
dice and chop green onions
combine green onions, ranch, mayonnaise, sour cream and fat
After mixing sauce add potatoes and sausage. Pour into a 9 by 13 pan and cook uncovered at 375 degrees for 35 - 45 minutes - until dish is cooked through. Serve Immediately. .

MINI FAJITA SALAD BITES

MINI FAJITA SALAD BITES
1 lb ground beef
2 TBSP fajita seasoning
2 TBSP water
4 TBSP salsa
Scoops chips
lettuce, cheese, salsa and sour cream

Brown and drain beef. Stir in water, fajita seasoning, and salsa. Cook an additional 3 minutes. Place scoops on serving plate. Spoon meat filling into each and top with lettuce, cheese, salsa and sour cream (or toppings of your choice). Enjoy!

Grilled Salmon

Salmon Fillet (I have been enjoying Costco/Sams Club individually frozen fillets)
Mc Cormick Montreal Steak Seasoning
Honey Butter (yes I know not as common outside of Utah)

Preheat Grill (I cook on Geroge Foreman Grill)
Place salmon down apply honey butter & sprinkle seasoning
when ready ... flip over and apply more honey butter and seasoning....
Cook until done

Strawberry Dessert Pizza

(Made this last summer and loved it)

Ingredients:
For Crust:
1/2 pound (2 sticks/1 cup/8 oz/226 g) unsalted butter
2/3 cup granulated sugar
1 large egg
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoons teaspoon vanilla extract
2 1/3 cups all-purpose flour

For Topping:
8 oz. package cream cheese
1/4 cup strawberry puree (about 4 fresh very large strawberries pureed in a blender)
1 tablespoon honey
2 tablespoons granulated sugar
3 pints fresh strawberries (medium to large size strawberries)

For Glaze: (optional)
1 tablespoons honey
1 teaspoon water

For Garnish: (optional)
Mint Sprigs


Instructions:
For Crust:
Cream together butter and sugar with a mixer until fluffy; add egg, baking powder, salt and vanilla till mixture is smooth; add flour and mix till a smooth dough is formed. Place finished dough in between two sheet of wax paper and refrigerate for about 20 minutes.

Remove from refrigerator and roll the dough out to about a 1/4 inch thickness and in a round shape. Place the dough in a greased 12 inch pizza pan and bake in a preheated 350 degree F (180 C) oven for 25 minutes or until crust is a light brown. Cool completely.

For Topping:
Combine cream cheese, puree, honey, and sugar until smooth. Spread evenly over the cooled cookie crust, leaving a 1/2 inch border uncovered. Place whole strawberries around the outside border and use sliced berries to fill in the middle of the pizza. Garnish with mint sprigs.

To Make Glaze:
Combine honey and water and brush over the top of finished pizza.

Makes 8-10 servings.

Apple Pear Pie

(made this last night and really enjoyed it with ice cream)
Ingredients
(I added in a dash of cinnamon to the filling)
1 pound pears canned or fresh sliced (depending on the size of pan I used about 4 pears)
5 large apples cortland (or other baking apple), sliced (depending on the size of pan I used about 4 apples... I actually didn't even peel them)
1/3 cup sugar
2 tablespoons flour, all-purpose

topping
1 teaspoon cinnamon
1 cup flour, all-purpose
1 cup brown sugar
8 tablespoons butter
1 cup nuts chopped

Directions
Combine all ingredients and turn into an unbaked pie shell.

TOPPING: Combine and sprinkle over filling.

Bake 350 degrees F (175 degrees C) for 45 minutes or until apples are soft.

Cool to room temperature and serve. (I especially love this pie served refrigerated.

Best if made the day before. It will cut beautifully.

Beef Stew

2 lbs. beef cubes ( I often use a lot less and cut up real small)
1/4 cup flour
1 1/2 tsp salt
1/2 tsp. pepper
1 1/2 cups beef broth - if you use beef bouillon cubes add water
1 tsp. Worcestershire sauce
1 or 2 cloves garlic
1 tsp. paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, chopped
1 can of tomato soup
1 can mushroom soup

Put meat in crock pot, mix flour, salt & pepper, and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover & cook on Low 10 to 12 hours. Stir thoroughly before serving. You can also cook on stove top for a lot less time. Cook till meat is tender.

Tostadas

Tostadas area new favorite of mine! They are like flat tacos that are usually made by layering (refried beans) on top of a tostada shell and then adding a variety of different toppings, like meat, lettuce, guacamole, cheese and salsa. They are so yummy!

Tropical Fruit Dip

1/2 c. sour cream
1 c. milk
1 small pkg. instant french vanilla pudding
1 8-oz. can crushed pineapple, undrained
1/3 c. coconut

Blend sour cream, milk and pudding together until smooth. Fold in pineapple and coconut. Refrigerate a couple hours or overnight. Cut up fresh fruit & serve.