Molasses Cookies (AKA Ginger Snaps)

¾ cup margarine
1 cup brown sugar
1 egg beaten
1 cup molasses
2 ¼ cup flour
1/3 tsp salt
2 tsp. Soda
1 tsp. Cinnamon
Mix in order given. Dough will be soft. Chill thoroughly in refrig. Shape into balls the size of a marble. Dip one side of ball in granulated sugar. Place sugar side up on cookie sheet. Bake at 350 degrees for about 15 min.

Sausage Balls

3 cups Bisquick
1 lb. Hot sausage
10 oz. Sharp grated cheddar cheese

Mush all together with hands. When thoroughly mixed-roll into small balls. Cook in oven 300-350 degrees for about 15 min. or until crisp.

***If using Gluten Free Bisquick add 1 egg.

Oreo Balls

Recipe Ingredients
• 8 ounces softened cream cheese or whipped cream cheese
• 18 ounces package of Oreo cookies, crushed
• 2 cups semi-sweet or milk chocolate chips
• 1 tablespoon shortening

Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.
Next, melt the chocolate chips and shortening with a double boiler or in the microwave.
Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
Makes about 3 or 4 dozen Oreo Balls, depending on the size

Roasted Chicken with lemon and olives (Michelle)

4-5 chicken breast or 2 breast and 2 thighs
2 lemons (quarted)
1 can of whole olives, drained
1 onion (quarted)

Place chicken in a greased casserole dish. Rub with EVOO and sprinkle with rosemary
Place lemons, olives and onion around chicken.

Bake for 35-45 mins at 425 degrees.

Roasted Chicken and Veggies (Michelle)

4-5 boneless skinless chicken breast
new potatoes, cleaned skined and diced
1 red onion
1 handfull of baby carrots
1/2 package of cherry tomatoes

In a greased casserole pan, place chicken and rub with EVOO then add desired spice blend (Ms. Dash works well).

Place veggies around chicken and sprinkle with EVOO.

Bake at 425 degress until chicken is cooked through (about 30-45 mins).

Brown Rice & Mushrooms

1 cup uncooked rice
1 can beef broth
1 can French Onion Soup
1 small can mushrooms, drained

Combine all ingredients into a 8x8 casserole dish.
Add dots of butter on top.

Bake at 375 degrees for 45 mins.

Slow Cooker Beef Stroganoff

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup
1 jar (6 ounces) Green Giant® sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice


In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

CHOCOLATE ÉCLAIR CAKE

3 cups milk
1 large cup cool whip
Beat well and add 1 large cup cool whip
Whole graham crackers
Line 9x13 inch baking dish with whole graham crackers. Pour half pudding mix over layer of crackers. Rest of pudding- layer of crackers.

TOPPING:
1 cup sugar
¼ cup cocoa
¼ cup milk
1 T. white corn syrup
Boil 1 minute, add 1 stick margarine, 1 tsp. Vanilla and dash of salt. Bring to a boil, cool to luke warm, beat to soft consistency. Spread over crackers.

Monkey Munch (Chex Cereral)

Ingredients
• 9 cups Chex cereal (any variety)
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Directions
Put chex in a large bowl and put aside.
Place chocolate chips, peanut butter and butter into a quart-sized microwavable bowl.
Stir the ingredients together.
Microwave the mixture uncovered for a minute on "high." Stir the mix again and continue to zap in thirty second intervals until it mixes smoothly.
Add the vanilla and stir.
Pour over the cereal while stirring.
Put combination into a 2-gallon, Ziploc freezer bag.
Add powdered sugar, seal the bag and shake until distributed.
Spread Monkey Munch out on wax paper to cool and dry.
Keep refrigerated in an airtight container for storage.

Canton Fine Arts Casserole (Carol Owens)

2 cans cream of celery soup
2 T lemon juice
1 tsp salt
1 c. mayo
½ c milk
2 stalks celery, chopped
1 can sliced water chestnuts, drained
1 sm. Can sliced mushrooms, drained
2 T. chopped onions
5-6 c. cooked chicken
2 c. cooked rice
1/3 s. slivered almonds
½ c. shredded cheddar cheese

Combine and heat in a saucepan the soup, lemon juice, salt mayo and milk. Add celery, water chestnuts, mushrooms and onion. Stir in chicken and rice. Place the mixture in a greased 9X13 inch dish. Bake at 350 for 30 mins. Top with almonds and cheese. Bake 10 mins longer. Serves 8-10

Black Beans & Rice (Carol Owens)

Saute in 2 t olive oil:
1/3 c. red pepper
1/3 c. green pepper
1/3 c. onion
1/3 c. stalk of celery (diced)
1 tsp cumin
1 tsp oregano
1 tsp chopped garlic

When soft, add 1 can black beans, 1 bay leaf and 1 beef bouillon cube. Simmer for 20-30 mins covered. Serve over rice

Blue Berry Muffins (Paula Dean)

2 cups All purpose flour
2 Tbsp Baking Powder
½ cup sugar
Mix together in a bowl.

1 beaten egg
1 stick melted butter
¾ cup milk
Mix together in a small bowl.

Mix wet ingredients with dry.
Fold in 1 ½ cup blueberries
Bake 350 for 10-15 mins.

Chicken or Turkey Enchilladas

SERVINGS: 4
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 6 hours 10 min.
Ingredients:
• 2 turkey thighs or drumsticks (about 2 pounds) or Chicken
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) chopped green chilies
• 1/3 cup chopped onion
• 2 tablespoons Worcestershire sauce
• 1 to 2 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 8 flour tortillas (6 inches), warmed
• Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Directions:
Remove skin from turkey. Place in a 5-qt. slow cooker.
In a small bowl, combine the tomato sauce, chilies, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on low for 6-8 hours or until turkey is tender.
Remove turkey; shred meat with a fork and return to the slow cooker. Heat through.
Spoon about 1/2 cup of turkey mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Add toppings of your choice. Yield: 4 servings.

Slow Cooker Picadillo (Betty Crocker)

2 lbs ground beef
1 large onion, chopped (1 cup)
1 cup raisins
2 tsp chili powder
1 tsp salt
¾ tsp ground cinnamon
½ tsp ground cumin
½ tsp pepper
2 cloves garlic, finely chopped
2 medium apples, peeled and chopped
2 can (10 oz each) diced tomatoes, undrained
½ cup slivered almonds, toasted

Cook beef and onion in a 12-inch skillet over medium heat, stirring occasionally, until beef is brown, drain.

Mix beef mixture and remaining ingredients except almonds in slow cooker.

Cover and cook on low heat setting 3-4 hours or until most of the liquid is absorbed. Stir in almonds.

Serve over rice.

Pesto Chicken Pasta (Taste of Home)

8 oz uncooked ziti
1 cup frozen peas and carrots
1 envelope pesto sauce mix
1 Tbsp cornstarch
1 ½ cups milk
1 cup cubed cooked chicken
¼ tsp salt
¼ tsp pepper
¼ cup chopped walnuts

Cook pasta; add peas and carrots during last 2 mins of cooking. Meanwhile, in a small saucepan, whisk pesto mix, cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 mins or until thickened. Stir in the chicken, salt and pepper.

Drain pasta mixture; place in a large serving bowl. Add the chicken mixture; toss to coat. Sprinkle with walnuts.

FREEZES WELL!

Michelle's Mexican Lunch

1 lb sausage
1 cup onions
1 cup green peppers
2 cups canned tomatoes
1 ¾ cup buttermilk
2 cups macaroni (cooked)
1 Tbsp sugar
1 Tbsp chili powder
1 tsp salt

Brown sausage in skillet with onions and green peppers.
Add tomatoes, buttermilk, macaroni and seasonings;
Stir and cover on medium heat until steaming.
Turn heat to low and cook 25 minutes, stirring occasionally

Slow Cooker Pepper Steak

Prep: 15 mins Cook: 10-12 hours Makes 4 servings

1 lbs boneless beef round steak, cut ¾ to 1 inch thick
Salt
Black pepper
1 tsp cooking oil
1 - 14 ½ oz can Italian-style stewed tomatoes, undrained
3 Tbsp Italian-style tomato paste
1 tsp Worcestershire sauce
1 – 16 oz package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)

Trim fat from meat. Cut meat into 4 serving size pieces; sprinkle lightly with salt and pepper. In a large skillet brown meat on both sides in hot oil. Transfer meat to a crock pot. In a medium bowl stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crock pot. Top with frozen stir-fry veggies.

Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5 – 6 hours or until meat and veggies are tender.

Baked Oatmeal (Erika Hazlett)

Baked Oatmeal

1/2 cup applesauce (or veggie oil)
3/4 cup sweetener of your choice (I use maple syrup so I cut back on the amount)
2 eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups regular oats
1/2 cup raisins

Optional (I don't generally do this, but the brown sugar addition is yummy)
1-2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

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DIRECTIONS:
Beat together applesauce and sweetener of choice. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until firm, about 35 minutes. Serve hot.

Chicken Curry with Chickpeas (Robin Miller)

Chicken Curry with Chick Peas
1 can chick peas
2 c. quick cooking rice (Basmati)
2 roasted chicken breast halves
1 eggplant
2 red bell peppers
1 med or 1 large yellow squash
3 carrots
1 cup yogurt
1 tsp curry powder
1 tsp cumin
¼ cup chopped fresh cilantro

- prepare rice and set aside
- cut chicken breast into ½ to 1 inch pieces. Transfer chicken to medium saucepan.
- Add chick peas, roasted vegetables (only 1 cup needed), yogurt, curry powder & cumin. Mix well.
- Set pan over medium – low heat & cook 3-5 mins.
- Remove from heat and stir in cilantro.
- Season to taste with salt and pepper
Serve along side rice

Bean Dip

1 can black beans
3 can corn (1 yellow, 1 white, 1 shoepeg)
1 can white or red kidney beans
2 cans black eyed peas
2 sm cans chopped chilis
1 bunch green onions chopped
1 bell pepper chopped
3 med. Tomatoes chopped
½ c. chopped fresh parsley
1 tsp. minced garlc
1-16 oz zesty Italian dressing

Rinse beans & corn. Mix well after each ingredient. Refrigerate overnight.

Buffalo Chicken Chili (Slow Cooker) by Sara Coreya

1 T extra virgin olive oil
1 1/2 pounds all white meat ground chicken breast
1 (19 oz) can white kidney beans, drained and rinsed
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs of celery, finely chopped
5 large cloves garlic, chopped
1 T smoked paprika (I used chipotle chili powder for the contest.)
1 bay leaf
salt and pepper
1 cup chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it (I used 1/4 cup Frank's Red Hot. Being from Buffalo, NY, I have to use Franks. Thats what is used for the original Buffalo Chicken Wing.)
1 (28 oz) can diced tomatoes

Place a large pot over med high heat and add EVOO. Once the pot is hot, add the ground chicken. Brown it and use a wooden spoon to break it up into small pieces, about 5-6 minutes until browned.

Add the carrot, onion, celery, garlic, paprika or chili powder, bay leaf, and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Remove mixture to slow cooker.

Add the chicken stock to pan and scrape up any brown bits on the bottom of the pot. Remove to slow cooker. Add hot sauce, tomatoes and beans to the slow cooker and stir to combine. It will seem like there is not enough liquid, but as it cooks in the slow cooker, liquid will develop.

(After about 3 hours, I added a couple glugs of blue cheese dressing and stirred to mix.)

Cook on low for 4-6 hours.

Serve with a bit of crumbly blue cheese on top. Yum!

Slow Cooker Multi-bean soup

1 15 oz dry bean soup mix
10 cups water
1 can diced tomatoes
1 ham bone or 4-5 slices of spiral ham
1/2 of a 1 lbs polish sausage link

Combine all ingredients into a 5-6 quart slow cooker and turn on low.

Cook for 8-10 hours