Turtle Pudding

Anyone who knows me .. knows I have the worst sweet-tooth ever! this is a easy treat to make in the crock pot when you are craving something gooy and good!

1 21.5 ounce package brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
13 caramel candies, unwrapped
whipped cream or vanilla ice cream

Place a vegetable steamer or other low rack on the bottom of a 5 quart electric slow cooker. Pour in 4 cups hot tap water and turn on the high heat setting. In a large bowl, combine the brownie mix, water, oil and egg. Beat to mix well. Stir in the chocolate chips and nuts. Butter and dust with sugar a 2.5 quart souffle dish that fits in the 5 quart slow cooker. Turn the brownie mixture into the dish. Push the caramels partially into the top, but do not cover completely with the brownie mixture. Wrap the dish in a double thickness of foil. Tie with kitchen string to resemble a package for ease in lowering into the pot and removing. Place on the rack in the slow cooker. Cover and cook on the high heat setting for 4.5 hours. Remove the dish from the slow cooker, uncover and let cool for 30 minutes. Serve warm with whipped cream or ice cream.

Wild Rice Cheese Soup

Another yummy soup for those chilly days

1 cup wild rice
4 cup water
4 teaspoons or 4 cubes chicken bouillon
2 cans cream of potato soup
4 tablespoons onion
2 pints half and half
9 slices bacon, cooked crisp
2 cups American cheese or Velveeta, shredded

Wash wild rice 3 times. Add to water and bouillon.

Bring to boil; simmer 40 minutes; drain.

Heat remaining ingredients in pan until cheese melts; add rice.

Leave in crockpot several hours to blend flavor. Can be served as soon as warmed through.

Mashed Potato Chicken Casserole

A creamy heart-filled casserole perfect for the kids

2 cups cooked, cubed chicken
2 cans Cream of Chicken soup
1 10 oz. package frozen baby carrots
1 cup frozen peas
1 cup shredded cheddar cheese
4 cups prepared, instant mashed potatoes
Salt, pepper and parsley to taste

Preheat oven to 350.

In a large skillet, combine chicken and soup. Simmer over a low heat for 5 minutes. Add carrots, peas, parsley, salt and pepper. Heat thoroughly for 10 minutes, stirring frequently.

Spoon mixture into a 2 1/2 quart casserole dish. Evenly top with cheddar cheese and spoon mashed potatoes on top.

Bake for 30 minutes or until the top is bubbly and potatoes are lightly browned.

Peanut Chicken Ala Crock Pot

8 boneless, skinless chicken thighs
1 cup chunky salsa
1/3 cup peanut butter
2 tablespoons lemon juice
1 tablespoon soy sauce
2 teaspoons finely minced ginger root
1/2 cup chopped peanuts

In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cook on low for 8 to 9 hours or until chicken is thoroughly cooked and no longer pink in center. Sprinkle with chopped peanuts and serve with hot cooked rice.

Apple Chicken Stew

The perfect blend of spices to keep you nice and warm on a chilly fall afternoon

4 medium potatoes, cubed
4 medium carrots, cut into 1/4 inch slices
1 medium red onion, halved and sliced
1 celery rib, thinly sliced
salt to taste
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon caraway seeds
2 pounds boneless, skinless chicken breasts, cubed
2 tablespoons olive or vegetable oil
1 large tart apple, peeled and cubed
1 1/4 cups apple cider or juice
1 tablespoon cider vinegar
1 bay leaf
minced fresh parsley

In a slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway; sprinkle half over vegetables. In a skillet, saute chicken in oil until browned; transfer to slow cooker. Top with apple. Combine apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf. Cover and cook on high for 4 to 5 hours or until vegetables are tender and chicken juices run clear. Discard bay leaf. Stir before serving. Sprinkle with parsley.

Honey Mustard Meatballs

These are a must try!

2 1/2 lbs. lean ground beef
1/3 C. soft biscuit crumbs
1 small can evaporated milk
1 envelope onion soup mix
1 egg
2 T. worcestershire
1/4 C. finely minced onion
1/4 C. ketchup

Mix all together and form into small balls, about 1 - 1 1/2". Bake on a cookie sheet at 350º until browned and fully cooked.

Meanwhile in a crock pot, put 24oz. apple jelly and 12oz. regular yellow mustard. Let it cook on high while the meatballs are cooking. When they're done, add them to the pot. Turn down the heat to low and let them simmer lid-off for 3-4 hours. The sauce will thicken.

These are addictive

Chicken Fajita Dip

2 blocks cream cheese softened (16 oz total)
1 pkg taco seasoning
2 cups chopped Chicken Fajita meat (2 to 3)
1 bottle taco sauce
2 cups +/- shredded cheddar cheese
Chopped lettuce
Chopped/seeded tomatoes
Jalapeno slices
Black olive slices

Cream taco seasoning and cream cheese together. Spread in a 9 X 13 baking dish. Top with chicken. Cover chicken with coating of taco sauce (as much as you like). Cover with shredded cheese.

Place in 350° F. oven for about 20 minutes, until cheese is bubbly and mixture is warmed through. You garnish this warm dip with chopped lettuce, tomatoes, jalapenos, olives. Serve with tortilla chips.

Blue Cheese Walnut Dip

4 ounces of softened cream cheese
1/4 cup of crumbled blue cheese
12 ounces of cottage cheese
2 tablespoons of chopped walnuts

Blend first three items together till really smooth. Stir in your nuts and serve with crackers or fresh fruit. Also great with pretzles.

Almond Delight Dip

If you love almonds, you will love this dip!

2 (8 oz) cartoons of vanilla yogurt
1/ teaspoon of almond extract
2 tablespoons of chopped toasted almonds

Combine yogurt and almond extract. Chill at least one hour. Sprinkle with almonds right before serving and serve with your favorite fresh fruit of chocie. (we love it with apples)

Curry Dip

A little spicy, but great when you have a craving for something different

1 cup of sour cream
1/2 teaspoon of curry powder
1/4 teaspoon of salt

Mix all items until smooth serve with chicken nuggets, chicken tenders or even cooked shrimp

Spicy Sausage Dip

This one is one real good dip! :) my husband's personal favorite

1 pound of lean burger
1 pound of Spicy hot Jimmy Dean Sausage
1 pound of Mexican Velveeta Cheese, cubed
1 can of cream of chicken soup

Brown hambuger and sausage, drain. Add cheese and soup and heat until cheese is melted. Serve with fritos or tortilla chips

Sweet Fruit Dip

1 (7oz) Jar of Marshmellow Cream
1 (8oz) Block of Cream Cheese
1 (8oz) Sour Cream
1 (14 oz) can of Sweetened Condensed milk

Combine all items and blend till smooth using a hand mixer. Chill one hour and serve with your favorite fresh fruit!

Zippy Beef Casserole

This one is so easy to make and a kids favorite

Needed:
1 box of beef Rice-a-Roni
1 can of Nacho cheese soup plus a can of water
2 regular sized eggs
1 pound of ground beef, browned and drained

Combine all your ingredients. Place in a casserole pan. Cover loosely and bake for 30 minutes at 350 degrees; uncover and continue baking 10-15 mins till nice and bubbly.

Chicken Meat Balls

This is a great way to use left over chicken or turkey to create a unique new meal. My kids love the meatball form and I love how easy and good they are

Needed:

Left over Chicken or Turkey
1 egg slightly beaten
2/3 cup of corn bread stuffing mix
2 tablespoons of sour cream

Place your left over chicken/turkey in the blender and blend meat till you get a nice ground meat texture. You need a pound of meat for your meatballs.

Combine your newly ground meat, egg and stuffing mix in a large bowl. Shape into 16 meatballs.. (you may have more if making smaller balls). Lightly coat a skillet with butter or cooking spray and brown your meat balls. Reduce heat to low and add 1/4 cup of water. Cover and simmer for 15 mins. Stir in a little cooking liquid into the sour cream then stir back into the skillet. Gently heat to serving temperature. You can add 2 to 4 more tablespoons of water if needed. Serve with noodles or mashed potatoes for a tasty dinner

Southwest Potato Skillet

Easy , simple and oh so tasty.. we often make this simple skillet for potlucks and it is always a huge hit

Needed:
1/2 pound of buger
1 small onion chopped
3 cups of frozen O'Brien potatoes, thawed
1 cup of your favorite brand of salsa

Brown your meat with your onion in a large skillet. Pour off any drippings. Stir in your potatoes and cook over medium high heat for 5 mins stiring occasionally to prevent sticking. Stir in your salsa and continue to cook until cooked through.

Orange Steaks

This one is a hit with my husband who is a huge steak lover.

NEEDED:
4 beef tenderloin steaks or flank steaks
1/2 cup of orange marmalade
4 teaspoons of cider vinegar
1/2 teaspoon of ground ginger

TO MAKE:
Combine the marmalade, vinegar and ginger. Place steaks on rack in broiler pan and brush top of your steaks half the marmalade mixture you created. Broil 3 inches from head for 10-15 mins turning once. Brush with the remaining maralade after turning the first time.

Mandarian Chicken Breasts

This one a great chicken for kids who love things sweet and juciey! Great way to get some fruit into them too

NEEDED
4 Chicken Breasts boneless and skinless
1 envelope of onion soup mix
1 8 ounce can of pineapple chunks undrainned
1 11 ounce can of mandarian oranges undrained

TO MAKE
On a stove top over low heat brown the chicken breasts in a non-stick skillet. Combine the onion soup, pineapple and oranges. Pour the mixture over your chicken breasts and simmer for 30 to 40 mins until chicken is cooked through. Serve over noodles or rice.