Chicken Bacon Ranch Pasta

Ingredients:

1 pound of penne pasta
6 strips of bacon, diced
2 tbsp all-purpose flour
1 packet of ranch seasoning mix
2 cups milk
1 tbsp butter
Salt and pepper
2 boneless skinless chicken breasts (cut into pieces)
1 cup shredded cheddar cheese

Directions:

1. Start by cooking your pasta, draining it, and setting it aside.
2. While you are making your noodles; cook your bacon on a skillet, drain the grease but keep 1 tablespoon of bacon drippings in the pan.
3. Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook until no longer pink/browned).
4. Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk. Stir until it is bubbly and thick.
5. Add the cheese and half of your diced bacon pieces to the pan; stir until melted.
6. Combine the sauce and pasta noodles together – add salt and pepper to taste.
7. Top off the dish with the extra bacon pieces and ENJOY!

http://www.craftymorning.com/chicken-bacon-ranch-pasta-recipe/

Slow Cooker Loaded Baked Potato Soup

Ingredients

1 (32 oz.) bag frozen hash browns
1 (32 oz.) box chicken broth
1 (10 oz.) can condensed cream of chicken soup
1 (8 oz.) package cream cheese, softened
1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
3/4 cup crumbled bacon, plus extra for garnish
1/2 teaspoon fresh rosemary, minced
kosher salt and freshly ground pepper, to taste

Directions

1. Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in slow cooker.
2. Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.
3. Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.
4. Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.
5. Serve hot and enjoy!

Serves 6

http://12tomatoes.com/baked-potato-soup/

Slow Cooker White Chicken Chili

Ingredients
2 pounds boneless skinless chicken breast
14 oz can chicken broth
14 oz can navy beans
1 tsp dried oregano
1/2 tsp salt
1 tablespoon minced onion
1 1/2 tsp minced garlic
(2) 14 oz. cans white corn
(2) 4 oz cans cohpped green chiles
(4) 14 oz cans navy beans, rinsed & drained

Directions

1. Add chicken to slow cooker.
2. Cover with remaining ingredients.
3. Cook on low 7-8 hours.
4. Remove chicken and shred.
5. Return chicken to slow cooker.
6. Cook an additional 30 minutes.
7. Enjoy!

makes 8 servings

http://passionatepennypincher.com/2015/11/slow-cooker-white-chicken-chili-2/

Fran's Egg Nog

Ingredients
6 eggs
1 Qt. sweet milk (4 cups)
1 pt. whipping cream (2 cups)
1 cup sugar

1 pint Maker's Mark

(optional 1/2 c. jamica Rum)

Directions

Seperate eggs, beat yolks w/sugar lightly. Add milk & cream beating constantly. Add whiskey, fold in whipped egg whites. Add Rum last if desired.

Francis Newsom Moore

Hawaiian Ham & Swiss Slider

Ingredients
24 Slices of deli honey ham
6 Slices of swiss cheese, cut into fourths
1/3 cup Mayonnaise
1 tablespoon Poppy seeds
1 1/2 tablespoons Dijon mustard
1/2 cup Butter melted
1 tablespoon Onion Powder
1/2 teaspoon Worcestershire sauce
2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Preparation
Step 1
Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.
Step 2
In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce.
Step 3
Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.
Step 4
Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

http://www.kingshawaiian.com/recipes/hawaiian-ham--swiss-slider/

Melting Snowmen Cookie Balls

Ingredients
1 pkg. (8 oz.) brick cream cheese, softened
36 OREO Cookies, finely crushed
16 oz. white candy coating wafers, melted
48 Mini OREO Bite Size Cookies
decorations: decorating icing or gel; multi-colored sprinkles

Instructions

1. MIX  cream cheese and cookie crumbs until well blended.
2. SHAPE  into 48 (1-inch) balls; place in single layer in shallow pan. Refrigerate 20 min. Dip balls in melted coating; place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
3. REFRIGERATE  1 hour or until firm. Keep refrigerated.

Corn Casserole

1 can whole kernel corn, drained

1 can creamed corn

2 eggs beaten

1 stick butter, melted

4 heaping T. all purpose flour

2 T. sugar

1/4 C. diced green pepper (you can use red, I only had green)

1 C. whole milk

1/2 C. shredded cheddar cheese

1/4 tsp each salt and pepper

Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.

Christmas Crack

Ingredients

1 cup butter (NOT margarine - original recipe calls for unsalted butter but I've used both)
1 cup brown sugar
1 1/2 cups semi-sweet chocolate chips
40 saltine crackers

Instructions

1. Heat oven to 400.
2. Line 12x17 cookie sheet with foil and spray well with cooking spray.
3. Layer the saltine crackers on top of the foil.
4. Heat butter and sugar on stovetop and heat until gently boiling, stirring constantly.
5. Reduce heat to very low boiling and cook, uncovered, 3 minutes, until the mixture is thickened and sugar is dissolved. (Be careful to avoid burning the butter and sugar- that will ruin the recipe!)
6. Pour butter and sugar mixture over crackers and spread evenly.
7. Bake 5-6 minutes in oven.
8. Remove pan from oven and let cool 3-5 minutes, then sprinkle with chocolate chips.
9. As chocolate chips melt, carefully spread into an even layer over the toffee layer.
10. Let cool completely (refrigerate to cool more quickly.)
11. Break into bite-sized pieces and serve. . . yum!
12. Store covered in refrigerator.

Parmesan Crusted Baby Carrots

Prep 5 m
Cook 20 m
Ready In 25 m

Ingredients
1 pound carrots, chopped
2 teaspoons butter

1/4 cup Parmesan cheese

Directions

1. Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

Old Fashioned Chocolate Pie

1-1/4 cup of sugar
1/2 cup of plain flour
1/4 cup of cocoa
dash of salt
4 egg yolks
2 cups of milk
1/4 cup of butter
1 tsp of vanilla
1-9" pastry shell baked

Bake pie crust until golden
Combine first 4 ingredients in a sauce pan; set aside.
Combine milk and egg yolks.
Stir milk and egg yolks into mixture; add butter.
Cook over medium heat, and stir constantly until mix thickens and boils.
Remove from heat; stir in vanilla; spoon into pastry shell.
Using the egg whites from eggs used for pie make a meringue on top
As a general rule, add a total of 1/4 cup of granulated or superfine sugar for each egg white. Beat until peaks form. Toast under broiler if desired.

Roasted Asparagus

Ingredients

1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

Directions

1. Preheat oven to 425°F.
2. Cut off the woody bottom part of the asparagus spears and discard.
3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.
5. Sprinkle with salt.
6. With your hands, roll the asparagus around until they are evenly coated with oil and salt.
7. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
8. They should be tender when pierced with the tip of a knife.
9. The tips of the spears will get very brown but watch them to prevent burning.
10. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

http://www.food.com/recipe/roasted-asparagus-50847

Chocolate Nut Clusters

Yields about 3 dozen

Ingredients

1 pound dry-roasted salted peanuts
1 pound dry-roasted unsalted peanuts
1 pound white almond bark
1 (10 oz.) bag peanut butter chips
1 (12 oz.) bag dark chocolate chips
4 oz. German chocolate bar, chopped

Directions

1. Place all peanuts in the bottom of slow cooker.
2. Cover with almond bark, peanut butter chips, chocolate chips and German chocolate.
3. Cover slow cooker and cook on LOW for 1 1/2-2 hours, or until melted.
4. Stir everything together, making sure nuts are thoroughly coated in chocolate.
5. Cover again and continue cooking on LOW for another 30-40 minutes.
6. Use a small ice cream scoop or tablespoon to scoop equal mounds of chocolate mixture onto a parchment-lined baking sheet (or into cupcake wrappers).
7. Let dry at room temperature until completely set and hardened. 1-2 hours.
8. Enjoy immediately or store in an airtight container.

http://12tomatoes.com/shockingly-easy-dessert-recipe-slow-cooker-chocolatecovered-nut-clusters/

Peanut Butter Fudge Cake

Ingredients

For the cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
16 ounces (about 1 & 1/2 cups) creamy peanut butter

For the icing:
1/2 cup unsalted butter
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract

Instructions

1 _ Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
2 _ Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
3 _ Place butter in a medium saucepan. Melt over medium heat.
4 _ Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
5 _ Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
6 _ Transfer batter to prepared pan and spread evenly.
7 _ Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
8 _ Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
9 _ To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
10 _ Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
11 _ Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
12 _ Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

http://www.cookin-at-home.com/2015/04/fudge-cake.html

Cranberry Port Ring

Ingredients

6 c. fresh or frozen cranberries
1 3/4 c. sugar
3 thin coins fresh unpeeled ginger
2 sticks cinnamon
3 1/4 c. cold water
1 c. ruby port
3 envelopes unflavored gelatin (7 1/2 tsp.)
Vegetable oil, for greasing

Instructions

1. In 5- to 6-qt. saucepot, combine cranberries, sugar, ginger, cinnamon, 2 1/2 c. water and 3/4 c. port. Heat to boiling on high. Reduce heat to maintain simmer; cook 10 to 15 min. or until most cranberries pop, stirring occasionally.
2. Meanwhile to sm. bowl, add 1/2 c. water and sprinkle gelatin evenly over it. Let stand 10 min. Lightly grease decorative mold with oil.
3. Into lg. bowl, strain cranberry mixture through fine-mesh sleeve, pressing on solids to extract liquid; discard solids. Stir in gelatin mixture until dissolved, then stir in remaining 1/4 c. port and 1/4 c. water. Pour liquid into prepared mold. Refrigerate overnight or up to 4 days. To remove from mold, place serving plate face down on top of it and invert plate and mold together, then lift and remove mold.

Serves 12

Pull Apart Pizza Muffins

Ingredients:

1/3 cup olive oil
26 oz frozen dinner roll dough, thawed
2 1/2 cups shredded Mozzarella
1/2 cup Parmesan cheese
2 tablespoons Italian seasoning
6 oz sliced pepperoni, cut into quarters

Instructions:

1. Preheat the oven to 350 degrees. Spray two 6-cup muffin tins (or one 12-cup muffin tin) with non-stick spray.
2. Cut the rolls into quarters.
3.Mix all the ingredients in a large bowl so that the oil is spread evenly on each piece of dough and the toppings are evenly distributed.
4. Bake for 20-25 minutes until golden brown.

Would also be good with sausage, green pepper, mushroom, etc etc

Makes 12 individual pizza muffins

http://tiphero.com/pull-apart-pizza-muffins/

Banana Layer Cake Recipe

Ingredients

3 tablespoons shortening
3/4 cup sugar
2 eggs, separated
1/2 cup mashed ripe banana
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk

FROSTING:

3 tablespoons shortening
3 tablespoons butter, softened
3 to 3-1/2 cups confectioners' sugar, divided
1/4 teaspoon salt
1/4 teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring, optional

Directions

1. In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter.
2. Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired.
4. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 6 servings.

TOTAL TIME: Prep: 15 min. Bake: 25 min. + coolingYIELD:6 servings

http://www.tasteofhome.com/recipes/banana-layer-cake

Buttermilk Pound Cake Recipe

Ingredients

1 cup butter, softened
2-1/2 cups sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with buttermilk and beat well. Stir in vanilla.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

TOTAL TIME: Prep: 10 min. Bake: 70 min. + cooling

Yield: 16-20 servings.

http://www.tasteofhome.com/recipes/buttermilk-pound-cake

Chocolate Banana Cream Cake Recipe

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
2 eggs, separated
1-1/2 cups mashed ripe bananas (about 3 medium)
1/4 cup sour cream
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

FILLING/FROSTING:
1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
1 can (16 ounces) chocolate frosting
2 medium firm bananas, sliced
3 tablespoons lemon juice

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in the bananas, sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well.
2. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate until chilled.
4. In a small bowl, beat frosting until light and fluffy. Place bananas in a small bowl; toss with lemon juice.
5. Place one cake layer on a serving plate; spread with 3 tablespoons frosting. Stir pudding; spread half over the frosting. Top with half of the bananas and the remaining cake layer. Repeat frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining frosting. Store in the refrigerator.

TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD:12 servings

http://www.tasteofhome.com/recipes/chocolate-banana-cream-cake

Toffee Poke Cake Recipe

Ingredients

1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch-caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
3 Heath candy bars (1.4 ounces each), chopped

Directions

1. Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack.
2. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Yield: 15 servings.

TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling
YIELD:15 servings

http://www.tasteofhome.com/recipes/toffee-poke-cake

Crock Pot Beef Stew

3 lbs. stewing beef, cut into 1-inch cubes
1 3x2-inch cube lean salt pork (optional)
1 tablespoon extra virgin olive oil
2 large onions, sliced
1/2 lb. large carrots, cut into 1/2-inch thick coins
3 large potatoes, in 1-inch cubes
4 garlic cloves, minced
salt and pepper, to taste
2 tablespoons flour (or enough to coat meat)
garlic and onion powder (for sprinkling)
1 quart beef stock
water
1/4 cup ketchup

This Beef Stew may be made in the Crock-Pot or on the stove top in a large Dutch oven, but for the best results, be sure your Crock-Pot doesn't boil; it should simmer lightly. Boiling will make the beef stringy and dry, will ruin the flavor of the broth and make the vegetables mushy - the results will be like stew from a can. Some Crock-Pots have probes which will allow you to set the desired temperature.

Sprinkle the beef cubes lightly with salt, pepper, garlic powder, onion powder and flour for extra flavor during browning.

When using a Crock-Pot for beef stew, for extra flavor, brown the floured beef cubes in olive oil before transferring them to the Crock-Pot (brown the salt pork along with the beef, if using). Brown onions and add garlic towards the end of the browning but don't allow it to take on too much color. In a Crock-pot, add all the vegetables at the beginning; set the Crock-Pot to 170-190°F and leave to cook from 5-8 hours or until meat and vegetables are tender.

If using a Dutch oven, add the vegetables during the last 35 minutes of cooking and simmer until tender. Add a few tablespoons of flour at the same time to thicken the gravy, if desired. The gravy may also be thickened by stirring a a tablespoon or so of cornstarch into cold water before adding to the stew. Be sure to allow ample time for the thickener to cook before serving time to avoid a raw flour taste.

Extra vegetables can be added if you have them on hand. Turnips, corn, sweet potatoes, fresh peas and green beans are all wonderful additions. A pinch of thyme and basil and bay leaf can be added, too.

This stew tastes even better the following day after the flavors have a chance to blend in the refrigerator!

Serves 6.

http://www.cooks.com/recipe/sm7y081y/crock-pot-beef-stew.html

Lemon 7-Up Pound Cake

CAKE:

3 sticks (1 1/2 cups) butter
3 cups sugar
5 eggs
3 cups all-purpose flour
2 tbsp. lemon extract
3/4 cup 7-Up

Cream sugar and butter, beat until fluffy. Add eggs one at a time and beat well. Add flour, beat in lemon extract and 7-Up. Grease and flour Bundt pan well.
Bake at 350°F for one hour and  turn off oven and leave cake in for fifteen minutes or until done.

ICING:

3 cups confectioners' sugar
4 tbsp. butter
1 tsp. lemon extract
Mix and add 7-Up or milk for a more thin consistency.

http://www.cooks.com/recipe/e52u53x/lemon-7-up-pound-cake.html

Honeybutter Pork Tenderloin

Ingredients

4 tablespoons butter
2 tablespoons honey
1 1/2 lbs pork tenderloin, trimmed of silver skin
salt
pepper
1/4 cup water

Directions

1. Preheat oven to 375.
2. In a dutch oven or ovenproof skillet, heat the butter and honey over medium heat, stirring to melt butter.
3. Season the pork with 1/2 tsp salt and 1/2 tsp pepper and place in pan.
4. Cook until underside is lightly browned, about 5 minutes.
5. Turn pork, and cook until other side is browned, about 5 min more.
6. (Lower the heat if the honey begins to burn.) Put the pan in the oven, and roast until the pork is just cooked through, 7 to 10 minutes.
7. Transfer the pork to a plate and cover with foil to rest.
8. Add the water to the pan, and stir over medium heat to scrape up all the browned bits.
9. Add any accumulated pork juices from the plate, and simmer until sauce is reduced to about 1/2 cup.
10. Slice the pork on the diagonal and served drizzled with the sauce.

http://www.food.com/recipe/honeybutter-pork-tenderloin-53473

Marinated Carrots

3 lbs. carrots, cleaned and cut
1 green pepper, cut in squares, not too small
1 onion, cut in squares, not too small
3/4 cup vinegar
1 can tomato soup
1/2 cup vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard

Cook clean and sliced carrots (you can use small carrots, but still cut in half) and cook in microwave until "almost done" -crunchy, not mushy. About 5-7 minutes.

In saucepan, bring to boil, Tomato Soup Vinegar Vegetable Oil Worcestershire Sauce dry mustard

Once cooked through, cool and add carrots to tomato sauce mix. It is a marinade, so it tastes best after 2 or 3 days in the fridge. Serve cold.

We had this at Byhalia UMC ESPs made by Jo Stanback Jones.

http://www.cooks.com/recipe/5x7ey2vw/marinated-carrots.html

Jello Candy Corn Cups‏

Ingredients-
Orange jello
Yellow yellow
1/2 can sweetened condensed milk (7oz)
2 packs Unflavored gelatin (4 usually come in a box)

You will need-
Clear cups
Clear measuring cup
Sm sauce pan
Ice

Directions-
1. 1st boil 1 cup of water, then add yellow jello, mix until dissolved
2. Fill your clear measuring cup to the 2 cup line with ice
3. Pour the yellow jello over ice and mix until ice is melted
4. Now fill your cup 1/3 way full with the yellow jello and refrigerate for 30 mins or until firm

http://www.thismamaloves.com/jello-candy-corn-cups/

Creme of Coconut Cake

1 box yellow butter french vanilla cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)

Bake yellow butter french vanilla cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.

Crackpot Ranch Pork Chops

Package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.

Cover and cook on high for 4 hours OR Low for 6 hours.

The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes.

Works good with boneless chicken breasts also.

Peanut Butter Sheet Cake

INGREDIENTS
½ cup butter
½ cup vegetable shortening
1 cup water
½ cup peanut butter
2 cups sugar
2 cups flour
½ cup buttermilk
2 eggs
½ teaspoon soda
1 teaspoon vanilla
Peanut Butter Frosting
½ cup butter
6 Tablespoons milk
¼ cup peanut butter
3 cups powdered sugar
1 teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Spray a 15x10x1 inch baking sheet.
3. Combine flour and sugar in mixing bowl and set aside.
4. In a large microwavable mixing bowl combine butter, shortening, and water. Cook for about 3½ minutes until butter and shortening are melted. Stir in peanut butter and return to microwave for 40 seconds. Stir until smooth. Add flour and sugar mixture to the hot liquid and stir well. Add buttermilk then baking soda, then eggs, and then vanilla, stirring after each addition.
5. Pour into baking dish and bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean.
6. Cool for five minutes.
7. Poke cake all over with fork to allow places for the frosting to ooze down into.

Frosting

1. In a small microwavable mixing bowl, combine butter and milk and heat until butter is melted. Add peanut butter and return to the microwave for 30 second. Add powder sugar and vanilla and mix well.

http://www.chef-in-training.com/2015/10/peanut-butter-sheet-cake/

Crock Pot Potato soup with hash-browns

1 30 oz. bag of frozen shredded hash browns
3 14 oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
Easy and delicious!

Twice Baked Potato Casserole

This Twice Baked Potato Casserole is SO delicious! (I add in extra bacon and cheese).

INGREDIENTS
3 slices bacon
2 green onions, divided
2 lbs (1 kg) unpeeled russet potatoes, cut into 1-in (2.5-cm) pieces (about 4-5 medium potatoes)
1/2 cup (125 mL) chicken stock
1/2 cup (125 mL) 2% plain low-fat Greek yogurt
1/2 tsp (2 mL) salt
1/8 tsp (.5 mL) black pepper
2 oz (60 g) sharp cheddar cheese, grated (1/2 cup/125 mL)

DIRECTIONS
1) Preheat oven to 350°F (180°C). Slice bacon crosswise into ¼-in. (6-mm) slices. Cook bacon in Rockcrok® (2-qt./1.9-L) Casserole over medium heat 10-12 minutes or until crisp.
2) Meanwhile, slice green onions. Reserve 1 tbsp (15 mL) green tops for garnish. Remove bacon to paper towel-lined plate (do not drain drippings); set aside.
3) Place potatoes, stock and remaining onion bottoms into Casserole. Microwave, covered, on HIGH 10-12 minutes or until potatoes are very tender, stirring halfway through cooking.
4) Remove Casserole from microwave. Add yogurt, salt and pepper to potatoes. Using Mix ‘N Chunk, coarsely mash and mix potatoes until well blended.
5) Sprinkle with cheese. Bake, uncovered, 8-10 minutes or until heated through and cheese is melted. Remove Casserole from oven. Top with bacon and reserved green onions.

Yield: 10 servings

Garlic and Parmesan Roasted Asparagus

Ingredients:

1 bunch asparagus spears, trimmed
2-3 tbsp olive oil
2 cloves garlic, minced
2 tbsp Parmesan cheese, (grated works best)
Salt/Pepper (to taste)


Directions:

1. Place asparagus on the bottom of a baking dish.
2. Pour olive oil on top of asparagus and toss to coat.
3. Arrange asparagus in a single layer.
4. Sprinkle garlic and Parmesan on top, as well as desired amount of salt and pepper.
5. Bake in a preheated oven (425) for about 15 minutes, or until fork tender.

http://thecookinchicks.com/2013/04/garlic-and-parmesan-roasted-asparagus/

Warm & Cheesy Crack Dip

Ingredients
8 oz cream cheese, softened
1 (1oz) package Ranch dressing mix
1 (3oz) container prepared bacon bits
2 cups cheddar cheese, shredded
16 oz sour cream

Instructions
Preheat oven to 400 degrees.
In bowl, combine all ingredients; mix well.
Transfer to 2-quart baking dish; cover.
Bake for 25 to 30 minutes or until hot and bubbly.
Serve warm.

Serves: 10-12 servings

http://realhousemoms.com/warm-cheesy-crack-dip/

Easy Crock Pot Orange Chicken

Ingredients
4-5 Boneless Chicken Breasts - Thawed
3/4 cup Orange Marmalade
3/4 cup of BBQ sauce
2 tbsp. Soy Sauce

Directions
Cook the Chicken in the crock pot (low) for 3 hours - covered
Drain the Juice from the Crock Pot
Mix the BBQ sauce, Orange Marmalade, and Soy Sauce
Pour Mix over chicken, cover and cook on high for an additional 30 minutes.

http://myfridgefood.com/recipes/entree-chicken/easy-crock-pot-orange-chicken

Honey Roasted Potatoes

Ingredients
1 1/2 lb. potatoes, unpeeled, cut 1" chunks (Red Potatoes work best)
3 Tbsp. finely diced onion
4 Tbsp. butter, melted
2 Tbsp. honey
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. cayenne pepper

Directions
Preheat oven to 375 degrees.

Line a shallow baking pan with nonstick foil or spray with nonstick cooking spray; set aside.

Toss the potato cubes and diced onions together in a medium bowl.

In a small bowl, combine melted butter, honey, dry mustard, salt and cayenne pepper; mix well.

Pour the butter mixture over the potatoes and onions; mix well. Spread the potatoes and any extra butter on the prepared baking sheet, making sure that the potatoes are in a single layer.

Bake @ 375 degrees for 35-40 minutes, stirring 2-3 times during baking time, until potatoes are tender and golden brown

http://myfridgefood.com/recipes/salads-and-sides/honey-roasted-potatoes

Crispy Cheddar Chicken

Ingredients
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

Directions
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

http://myfridgefood.com/recipes/entree-chicken/crispy-cheddar-chicken/

Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Chicken Rotel

3 cups chicken
2 large bell peppers
2 large onions
1 stick margarine
1-10 ounce can Ro-Tel tomatoes
2 pounds Velveeta cheese
1-16 ounce can English peas
1-7 ounce package spaghetti
1 1/2 cups water

Boil chicken until done, let cool and remove meat from bones. While chicken cools, sauté chopped onions and peppers and butter. Cook spaghetti in 1 1/2 cups water. After sauteing onions and peppers, add cheese and cook slowly until melted (cube cheese). Add the Ro-Tel tomatoes and chicken and mix well with cheese. Stir in cooked spaghetti. Add English peas last and fold them in easily. Bake at 350 for 35 minutes or until bubbly hot. The Ro-Tel tomatoes make this spicy. Makes 3 quarts

Mrs. Sarah Rico

From Tunica Easy Livin' cookbook