Iced Pumpkin Cookies

Mix:

2 1/2 cups flour

1 tspn. baking powder

1 tspn. baking soda

2 tspns. cinnamon

1/2 tspn. nutmeg

1/2 tspn. cloves

1/2 tspn. salt

Set aside.

In electric mixer, mi:

1/2 cup softened butter

1 1/2 cups white sugar

1 cup pumpkin

1 egg

1 tspn. vanilla

Add dry ingredients & mix well.

Drop on cookie sheet & bake at 350 for 8-10 minutes.

Glaze:

2 cups powdered sugar

3 Tblspns. milk

1 Tblspn. melted butter

1 tspn. vanilla

Drizzle glaze over baked cookies.

Holly's Swiss Spinach Pasta

I had a bunch of spinach dip leftover from our SuperBowl party and this is what I came up with...

1 pkg. Knorr Vegetable Dip prepared as the Spinach Dip recipe on back of package.

1 cooked and shredded chicken breast

1 package bowtie pasta, cooked as directed

Grated Swiss Cheese

Directions:

Mix spinach dip, chicken, pasta, and some cheese together then place in baking dish. Top with cheese. Bake at 350 for 25-30 until heated through and cheese melts.

Mexican Pizza

1 Prebaked Pizza Crust
Refried beans
Sliced ripe olives, drained
1 medium tomato, chopped
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup shredded lettuce


Directions:

Spread refried beans over crust and add cheese, onion, and olives. Bake at 450 until beans are warm and cheese melts (8-10 minutes) Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.
You can add guacamole, salsa, sour cream, onion, etc.
Recipe adapted from www.tasteofhome.com

Mexican Lasanga

1 1/4lbs. ground beef*
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes, sour cream etc.

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

*You can also use shredded beef or chicken*
Recipe from http://www.tasteofhome.com/

Callie's Sausage Dip

1 pound Italian sausage
8 oz cream cheese
1 can Rotell

Cook sausage
Add sausage, Rotell, and cream cheese to crock pot. Heat and stir until cheese melts and everything mixes nicely. Serve with crackers or chunks of French Bread.

Cheesy Sausage Penne

My great friend, Callie, made this for us several nights ago and it was yummy! She got the recipe from her sister, Courtney. Thanks girls!

1 pound bulk Italian sausage

1 garlic clove, minced
1 jar (26 ounces) Hunt’s® Spaghetti Sauce Traditional
1 package (16 ounces) uncooked penne pasta
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
4 green onions, sliced
2 cups (16 ounces) shredded cheddar cheese
Directions:
In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cook pasta according to package directions; drain. Meanwhile, in a small bowl, combine the cream cheese, sour cream and onions. In a greased shallow 3-qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers.Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 12 servings.

Sloppy Jose-A Mexican Twist on a Sloppy Joe

I came up with this last night and Jeff asked me what I called them...I told him "Taco Burgers" then I came up with "Sloppy Jose". I thought the name was so clever, I just had to share. They turned out really yummy, too! Even Owen liked them!

Ingredients:

Ground Beef

Chopped Onion

Taco Seasoning

1 can black beans, drained & rinsed

1 can kidney or pinto beans, drained & rinsed

Corn

1 box Spanish Rice, prepared as directed

Grated Cheese

Hamburger Buns

Optional Toppings:

Lettuce

Olives

Tomatoes

Sour Cream

Avacodo/Guacamole

Salsa

Directions:

Brown hamburger and drain, add onion and taco seasoning and heat until onions are cooked. Add beans, corn, and rice-cook until heated through. Open hamburger buns and toast under broiler. Remove from oven and add rice and bean mixture to bottom bun and top with cheese. Place under broiler until cheese melts. Add desired toppings and top bun.

Peanut Butter Bars

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Peanut Butter Cookies

1 cup peanut butter
1/2 cup softened butter or shortening
1/2 cup sugar

1/2 cup brown sugar

Cream together and add:

1 egg

3 Tbsp milk

1 tsp vanilla

Combine:

1 3/4 cup flour

3/4 tspn baking powder

1/4 tspn salt

Add dry ingredients to first mixter. If dough is too creamy, add flour. Then roll into balls and place 2 inches apart on ungreased cookie sheet. Bake at 375 for 8-10 minutes.

Easy Fondant

With an electric mixer, make frosting out of shortning, powdered sugar, a little milk, and vanilla & almond flavoring. Frost your cake/cupcakes so the fondant will stick.
For the fondant, add enough powdered sugar to the previous frosting until it is the consistancy that works best for you. Also add a little more vanilla & almond flavoring so the powdered sugar isn't overpowering in the taste. Then roll it out and cut the shapes you want.
*For an even easier fondant, just purchase a can of premade frosting and add powdered sugar to it until it reaches desired consistancy.

Snickerdoodles

Cream:

1c. margarine & 1 1/2c. sugar

Add:

3 eggs & mix well.

Mix in another bowl:

2 3/4c. flour

3 rounded T. clear jel

1tsp. baking soda

1/2tsp/ salt

Add dry mixture to cream mixture & mix well.

Roll into balls.

Mix 4T. sugar & 2tsp. cinnamon & roll balls in this.

Place on ungreased cookie sheet.

Bake at 400 for 8-10 minutes.

Creamy Chicken Nachos

1 small bag frozen corn

1 can black beans, drained & rinsed

2 large frozen bonelss, skinless chicken breasts

1 16-oz jar medium salsa

1 8oz pkg cream cheese

tortilla chips

any other additional toppings such as chopped cilantro, diced tomatoes, avacado, olives, etc.

pour bag of frozen corn in bottom of crockpot. place frozen chicken breasts on top of corn & cover with beans & salsa. cook on high for 1 hour & low for 4 hours. shred chicken with forks & stir in cream cheese until melted & creamy. serve with tortilla chips. this also makes a yummy quesadilla filling:

spread mixture on half of tortilla, add grated cheese & fold tortilla over. spread butter over both sides of tortilla & place in hot pan, flipping after first side is golden & crispy. place on cookie sheet & put in preheated 350 oven for 15 mins.

Peking Pork

6 thick pork chops (about 3 lbs)

¼ cup brown sugar
1 teaspoon ground ginger
½ cup soy sauce
¼ cup ketchup
1 clove crushed garlic or 1 teaspoon garlic powder
Pepper to taste
Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic and pepper in a small bowl and pour over meat. Move meat around to coat with the sauce. Cover crock pot, cook on low for 4-6 hours or until tender. Serve over rice
From the kitchen of Britten Bitner

Chicken Tortilla Soup

Place 3 frozen boneless skinless chicken breasts into crock pot.

Add 1 can of diced tomatoes
1 large can (14 or 15 oz.) tomato sauce
2 cans of black beans
1 cup salsa
Season with garlic powder, combine and cook on low for 8 hours. Serve with tortilla chips, sour cream and shredded cheese.
From the kitchen of Britten Bitner

Chili

1 ½ lb beef – browned and drained

1 ½ cup salsa
1 can (15 oz.) light red kidney beans drained and rinsed
1 can (15oz.) dark red kidney beans drained and rinsed
1 can (16oz.) tomato sauce
2 tablespoons chili powder
1 onion chopped
1 cup frozen corn thawed and drained
Cook on low for 6 hours
From the kitchen of Britten Bitner

Sweet & Sour Chicken

1 ½ cup sliced carrots

1 large green pepper, chopped
2 tablespoon quick cooking tapioca
2-3 1/2lbs chicken, boneless skinless, cut up
8 oz pineapple chunks and juice
1/3 cup brown sugar
½ cup vinegar
1 tablespoon soy sauce
½ teaspoon instant chicken boullion
¼ teaspoon garlic powder
¼ teaspoon ground ginger or ½ teaspoon fresh grated ginger
1 teaspoon salt
Place vegetables in bottom of slow cooker, sprinkle with tapioca, place chicken on top. In a bowl, combine all remaining ingredients, mix together, pour over chicken. Cover and cook on low for 8-10 hours, serve over rice.
From the kitchen of Britten Bitner

Bacon Wrapped Chicken

Chicken Breast

Raw bacon
1 can cream of chicken soup
1 cup sour cream
Wrap chicken in bacon, mix soup and sour cream together and pour on top of chicken. Cook on low for 6 hours and serve over rice or egg noodles.
From the kitchen of Britten Bitner

Italian Beef

Beef Roast

Pour two packets of dry Italian dressing mix, 1-2 cans of beeth broth and some banana peppers (maybe some juice from banana peppers) Cook until it pulls apart
From the kitchen of Britten Bitner

Chicken & Stuffing

4 boneless/skinless chicken breasts halves

1 can cream of celery soup or cream of mushroom soup
1/3 cup milk
1 package seasoned stuffing mix with seasoning packet
1 ½ cups water
Salt and pepper to taste
Place chicken in crockpot. Combine soup of choice and milk, pour over chicken. Combine stuffing, seasoning packet, salt and pepper, and water. Mix well. Spoon the mixture over the chicken and soup. Cover and cook on low for 6-8 hours.
From the kitchen of Britten Bitner

Shredded Asian Beef

4 pounds boneless beef or pork roast

½ cup soy sauce
½ cup hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5 spice powder
2 teaspoons garlic powder or 6 cloves, minced
Rub meat with dry spices, pour on honey and ketchup. Pour in hoisin and soy sauce, cook on low for 8-9 hours.
From the kitchen of Britten Bitner

Salsa Chicken with Black Bean Soup

1 pound chicken

1 cup dried black beans or 2 cans drained and rinsed
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar of salsa
1 ½ tsp cumin
½ cup sour cream to stir in at the end
Shredded cheese to sprinkle on top
Toss together in crock on low for 6-8 hours
From the kitchen of Britten Bitner

Chicken & Salsa

1 package of chicken thighs (5-6 pieces)

1 jar of salsa
1 packet of dry Italian dressing
Sour cream
Mix chicken, salsa, and dry Italian dressing. Cook on low 6-7 hours. Put sour cream about 15 minutes before serving over rice.

Country Style Ribs

Ribs

1 cup brown sugar
½ bottle of whatever BBQ sauce you like
2 cups Italian dressing
Cook 6 hours on low to medium

From the kitchen of Britten Bitner

Chicken & Gravy

Two thawed chicken breast

One chicken gravy mix
One cup water
One cup sliced mushrooms
One cup chopped veggies such as peas, carrots and corn
½ tsp. garlic salt
1/2tsp. onion powder
Mix gravy powder with water, pour all ingredients into crock pot, mix it around to make sure everything is coated and cook on high for 4 hours.
From the kitchen of Britten Bitner

Chicken & Dumplings

1 lb boneless skinless chicken breast

2 cans cream of chicken soup
2 cans worth 2% milk from cream of chicken
1 tube refrigerated biscuits
Put the thawed chicken, soup, and milk in the crock pot on low for 6-7 hours. Before serving bake the biscuits, tear them apart and pour the mix from crock on top of biscuits or put them right in the crock.
From the kitchen of Britten Bitner

Split Pea Soup With Ham

1 bag split peas

Diced ham (chop yourself or buy pre-diced ham)
1 bag of carrots
48oz can chicken stock
Dash of thyme
Black pepper
Put all ingredients into crock pot and add enough water to cover the peas if needed, cook on low for 8 hours.

Mexican Chicken

Chicken Breast thawed (your preference on how many)

One Packet of taco seasoning
One jar of mild/medium salsa
Shredded cheese
Put chicken breasts in slow cooker, coat with taco seasoning and pour salsa on top. Cook on low for 6 hours or high for 3 hours. Half an hour before serving, sprinkle with shredded cheese.
From the kitchen of Britten Bitner

Ham & Cheese Hashbrowns

1 bag frozen shredded hash browns o'brien (the one with the onions & peppers in it)

1 can cheddar cheese soup
2/3 c milk
2 Tbsp butter
1 lg ham steak, cut into cubes
Mix soup, milk, and butter in a sauce pan and heat until butter is melted.
Spray crock pot and add alternating layers of potatoes & ham until both are all used up. Cover with soup mixture. Cook on low for 2.5-ish hours.
From the kitchen of Britten Bitner

Cool Rise Rolls

5-6 cups flour added at various times 2T dry yeast
1/2 cup sugar
2/3 cup powdered milk
1/2 tsp salt
1/2 cup oil
1 1/2 cups hottest tap water
2 eggs
2-3 T oil
Place in large mixing bowl in the order listed: 2cups flour, yeast, sugar, powdered milk and salt. In a measuring cup pour in 1/2 c oil and the water. Add all at once to dry ingredients and beat until will blended and smooth. Add eggs and 1 c. flour. mix well. Add 2c flour and mix well. You may need to add more flour at this point. 1/4 cup at a time until you have a soft smooth dough that is not overly sticky. Take a large piece of saran wrap and pour about 2 T oil on it and smear around dough. leave the wrap on top of the dough while it is raising. Let double in size.
*To make Pigs in a Blanket, cut hot dogs in half & completley wrap them in dough.
From the kitchen of Michelle Gurney