Tuna Fish Patties

One Serving.

1 large egg
2 oz. drained canned tuna fish, flaked
1/4 c. diced tomato
1/4 c. chopped mushroom
2 T. green onion, sliced
1 T. plus 1 t. all purpose flour
1/2 t. dried parsley flakes
dash freshly ground black pepper
*optional: mayonnaise, dried bread crumbs

1. In medium bowl, beat egg lightly; add remaining ingredients, mixing until thoroughly combined. (Add 1-2 T. of water if mixture seems too dry.) Shape into 2 patties.
2. Spray medium nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat; add patties. Cook until golden brown, about 2 minutes. Turn and cook until other side is golden brown, about 2 minutes more.

Jill's "Not Your Oma's Oatmeal"

2 1/2 c. water
1 c. milk
1/2 t. salt
3 T. sugar
3 c. quick oats
1 T. cinnamon
1/4 t. nutmeg
1 t. vanilla
1 t. butter
1/2 c. cream

Heat water, milk, salt and sugar to boiling. Stir in oats, cinnamon, and nutmeg. Let cook on medium-low heat until mixture thickens, about 2 minutes. Remove from heat and add vanilla, butter and cream.

Lisa's Asian Pasta Salad

1 bag baby spinach
8 oz. bowtie pasta, cooked, drained & cooled
2-4 T. sesame seeds
1/2 c. sunflower seeds (salted)
1 can sliced water chestnuts
1 c. bean sprouts
3 chicken breasts, seasoned with lemon pepper, grilled & diced

Dressing:
1/2 c. salad oil
1/2 c. sugar
1 t. salt
2 t. sesame seeds
3 T. soy sauce
2 T. seasoned rice vinegar
1/2 t. sesame seed oil
1 t. minced garlic (1 clove)

Mix all salad ingredients together in large bowl and toss with dressing (use desired amount) just before serving.

For dressing: Stir all ingredients together until sugar is dissolved. May make ahead and store in refrigerator, but bring to room temperature before tossing with salad.

Garden Pasta Pie

Makes 6 servings.

1 T. olive oil
1 c. chopped onion
4 garlic cloves, minced
3 c. cooked linguine
1/4 c. chopped fresh parsley
1 T. fresh lemon juice
1 1/2 t. dried oregano
1 1/2 t. dried basil
1/4 t. freshly ground black pepper
1 c. part-skim ricotta cheese
1/4 c. grated parmesan cheese
1 large egg, beaten
2 medium tomatoes, cored and sliced
1 1/2 c. sliced zucchini
1 1/2 oz. shredded mozzarella cheese

1. Preheat oven to 375*F. Spray 8" springform pan with nonstick cooking spray, set aside.

2. In a small nonstick skillet, heat oil; add onion and garlic. Cook over medium-high heat until onion is almost transulcent, 3 minutes.

3. Transfer onion to a medium bowl. Add linguine, parsley, lemon juice, and 1/2 t. each of oregano and basil. Add pepper and toss well.

4. In a small bowl, combine ricotta cheese, 2 T. of parmesan cheese, the egg and remaining oregano and basil; stir into linguine mixture until blended.

5. Place half of linguine mixture in prepared pan. Arrange half of tomato and zucchini slices on top. Add remaining linguine mixture. top with remaining tomatoes and zucchini; sprinkle with mozzarella and remaining parmesan. Cover with foil; place on baking sheet; bake 35 minutes. Remove foil, bake until golden-about 5 more minutes. Let stand for 10 minutes, then cut & serve.

Homemade Mac & Cheese

Bring a large saucepan of water to a boil. Add 1 1/2 cups of macaroni and boil until tender. Make a medium white sauce by melting 2 T. butter in saucepan, stir in 2 T. flour, gradually add 1 cup of milk. Stir until slightly thickened and add 1 c. shredded sharp cheddar cheese. Drain pasta and add to cheese mixture and season to taste with salt, pepper and paprika.

Creamed Potatoes & Peas

Cut potatoes into 1" cubes. Put into saucepan of boiling water and boil until tender. Cover and microwave 1 cup of peas for 3 minutes. Drain. In a saucepan, make a medium thick white sauce by melting: 4 T. butter and adding 4 T. flour, stirring until smooth. Gradually add 2 cups of milk and continue stirring until slightly thick. Combine with drained potatoes and peas and season to taste.

Top O' The Mornin' Bagels

2 c. warm water
1 T. honey
1 T. molasses
1 T. yeast
2 t. salt
5 c. all purpose flour
1 egg white
desired toppings

Let yeast melt into warm water and bubble (about 5-10 minutes). Add to mixer honey, molasses, salt and flour. Mix on high for 5 minutes. Auto-knead for 10-12 minutes. Dough should be heavier than regular bread dough. Let rest and rise in bowl for 45-60 minutes. Take out and cut into 12 equal pieces. Roll into balls. Poke thumb in middle to create a hole. Twirl dough around finger until you have a bagel. Let rest on lightly floured surface for 10 minutes. Meanwhile, bring large pot of water to a boil. Add 3 T. sugar. Place bagels in boiling water for 1 minutes, flipping once. Place on large cookie sheet with parchment paper, covered with ground cornmeal. Preheat oven to 400*F. Brush bagels with whipped egg white. Sprinkle with desired toppings. Bake for 20 minutes or until golden brown.

Sandra's Delight

Brown 1 lb. of hamburger with salt and pepper and 1 onion chopped. Boil salad macaroni noodles in salted water. Drain. Add to meat mixture. Add in 1 can tomato paste with a little bit of water. Mix together well. Add shredded cheddar cheese to mix in. Top with more cheese before serving. It is nice to make one big batch and then every time you reheat it, just add a little Prego spaghetti sauce to "freshen" it up. This is one of the very few things my daughter will eat!

Fly Lady Chicken Recipes

Changeling Chicken

Hi FlyCrew. You have re-introduced me to the crock pot and this is one of the favorite items I make for my family (I also run a home daycare and the babies all love it too!) This receipe is a changeling. I modify it based on what is in the kitchen - the only thing that is always there is the chicken, curry, coconut milk, and wine...the rest is just tossing in whatever

Chicken Breasts - as many as your family needs
Mushrooms, your favorite kinds ...I use button and shittake
1 can coconut milk
1 cup good white wine...if it isn't good enough to drink, it isn't good enough to cook with. If you do not like cooking with wine, simply skip this or try some apple juice- wine sure does add a flavorful element though
1 tsp curry powder
1 can you favortie "Cream of" Soup...chicken, mushroom or broccoli would all be great - for a lower fat version use 1 cup chicken broth.
1 tin baby peas
1 tin baby carrots
Salt and Pepper

I personally like to brown the chicken breast first but it is not necessary.

1. Put the chicken in to bottom of the pot.
2. Mix Sauce: Put together in a bowl, curry powder in the coconut, wine and soup.
3. Pour mixture over chicken.
4. Drain peas and carrots (although you could add this to the pot if you need more liquid).
5. Put peas, carrots and assorted mushrooms on the top of the chicken and sauce.
6. Pepper and Salt your dish.
7. Turn on and walk away.

I will often make this before I go to bed. Keep the crock in the fridge and then pop in to cook in the morning. If I am planning it as part of the daycare menu for lunch (I make enough for the family as well for dinner) I turn it on at night on low and it is ready in the morning.

Just as the Crock is our friend, so is the rice steamer. We buy the large bags of Chinese rice, rinse of the talc, put it in the steamer and walk away. It is ready in 30 minutes and taste so much better than minute rices or convertered rices ...also it is WAY less expensive.

Pour the chicken dish over rice or pasta...kids will love it. For those afraid of curry, the coconut milk smooths out the curry and gives it a wonder mellow flavour. This is not an overpowering curry dish at all.

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Santa Fe Chicken

I love my crock pot! Here is a favorite of mine. It uses ingredients I usually have on hand.

Combine the following in your crockpot:

1 can black beans, drained
1 can corn
1/2 cup salsa

After stirring, add:

4 boneless, skinless chicken breasts
1/2 cup more salsa

Cook on low for 3 hours. Then add,

1 block of cream cheese

Cook one more hour. Serve over rice with flour tortillas. Yum!

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Fake Rotisserie Lemon Pepper Chicken

My favorite crockpot recipe right now is easy and cheap too! I call it "Fake Rotisserie Lemon Pepper Chicken". I just put 1 or 2 whole chickens in the crockpot and sprinkle them with Lawry's Lemon Pepper seasoning, and cook them on high 6-7 hours, or low 8-10 hours. My kids love the lemon pepper chicken from the grocery store deli, but I usually can't afford them, and this is a perfect substitute! Carol in Greenville, SC

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Chicken Spaghetti

Take 4-6 boneless skinless chicken breasts. Put them in your crockpot and add 1 large jar of spagetti sauce. (Not the kind with meat in it). Let cook on slow all day till chicken is tender and pulls apart. Cook pasta and serve over. Add a salad and rolls and you have a complete meal. Unbelievably good.

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The EASIEST "Roast" Chicken Ever

In your crock pot, place a whole frying chicken (remove giblets and wash it first). Add 1 c. water. Sprinkle with salt, pepper and I like poultry seasoning. Seal up the crock pot and cook on low 6-8 hours. Make gravy with the chicken stock if desired (those mashed potatoes again.........LOL).

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Continental Chicken

6-8 chicken breasts
1 pkg dried beef
1/4 cup sour cream
1 can cream of mushroom soup
6-8 slices bacon
1/4 cup flour

Arrange dried beef in bottom of greased crockpot. Wrap chicken in bacon and lay on dried beef. Mix sour cream with flour,then with mushroom soup. stir well and pour over chicken. cover and cook for 8-10 hours on low. This is good by itself or you can serve over noodles or rice. Add a salad and you have a great meal

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Cheesy Crockpot Chicken

4-6 chicken breast (boneless, skinless)
2 cans of condensed cr of ckn soup
1 can cheddar cheese soup
1/4 tsp salt, pepper, & garlic powder each

Throw all in crockpot on Low 6-8 hours. Serve on bed of rice or noodles.

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Cajun Chicken

4-6 chicken breasts (boneless/skinless)
1 can of cream of chicken soup
cajun seasoning (to your taste ... a lot if you like it spicy)

Spread cream of chicken soup in the bottom of the crock pot. Place chicken over the top, sprinkle with cajun seasoning and cook. We serve ours over rice or mashed potatoes. - Abilene, Texas!

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Chili Verde

2 1/2 cups salsa verde
1 4 oz can chopped anaheim chilies
3 boneless, skinless chicken breasts or 1 lb boneless pork loin
1 14 oz can black beans, drained and rinsed
1 14 oz can white beans, drained and rinsed
Hot, cooked rice

Place 2 cups of the salsa verde in the Crock-Pot. Stir in the chilies. Add meat. Cook on high for 4 hours. Take meat out of Crock-Pot and shred. Add back to Crock-Pot along with remaining 1/2 cup salsa and the 2 cans of beans. Stir and cook on high for 30 more minutes. Serve over rice. - Fluttering in Fremont, CA

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Cranberry Turkey

Turkey Breast or Turkey Legs, I prefer dark meat, but that's just me.
1 can of whole berry cranberry sauce
1 pkg of dry onion soup mix
1/2 cup of orange juice
salt and pepper to taste

Put turkey in crock, mix rest of ingredients and pour over turkey. Cook on low for 6-8 hours. I fill the crock to the top with meat and double the mix and we have leftovers to put in freezer. I also make gravy out of the sauce and put over mashed potatoes. Not only is it YUMMY it's easy! -

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Roast Apple Chicken

Chicken: Put a whole chicken, fresh in the crockpot - put an apple or onion in the cavity. Low 8-10 hours. Done. That means you come in from work and your house smells like roast chicken. Make a veggie and rice and you're all set for dinner. Nice! - from Seacoast New Hampshire

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Russian Chicken

6 chicken breasts - boneless/skinless
1 cup of Russian Salad Dressing
1 package of dried Onion Soup Mix
3/4 cup of water

Stir ingredients together and pour over chicken.

Bake on low for 8 hours - very tasty with rice or over noodles.

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Teriyaki Chicken

2 to 4 pounds of chicken

Mix up the following in a small bowl:

1/2 cup soy sauce
1/2 cup sugar
1/4 tsp garlic powder
3/4 tsp ground ginger
1 1/2 TBSP red wine vinegar
2 TBSP oil(olive is better)

Place chicken in crockpot and pour sauce over. Cook on low for at least 6 hours- longer won't hurt it on low. Serve over rice.

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Chicken Rice

1 lb chicken breasts-cooked OR a rotisserie chicken from the grocery store (already roasted) chopped, shredded, or cubed

1 cup (roughly) long-grain brown rice
1 pkg. wild rice/long grain rice-this usually comes with a flavoring packet-dump it in!
1 pkg. baby carrots
1 carton mushrooms-sliced
1 box chicken broth
1 can cream of mushroom soup
2 chicken bouillion cubes
water to fill to 1/2 inch from top of crockpot

Put everything in the crockpot and let it simmer all day. The longer it simmers, the more it will be chicken and rice rather than chicken and rice stew. If you want it soupy, just add more liquid closer to serving. This makes about 8-10 servings.

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Mustard Artichoke Chicken

2 pounds skinless chicken thighs
1 can cream of chicken soup (reduced fat)
1 can artichoke hearts, drained and halved
1-2 Tbsp mustard (any kind)

Put chicken in crockpot. Mix together remaining ingredients and pour over chicken. Cook on LOW for 8-10 hours. Take cover off and cook on HIGH for 15 minutes to thicken sauce. Serve over brown rice with broccoli.

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Chicken Taco Meat

2 lb boneless, skinless chicken breasts
2 cups chicken broth
1-2 packages Taco Seasoning Mix

Put Chicken in Crock Pot. Mix together broth and Taco Seasoning. Pour over chicken. Cook on LOW for 8-10 hours. Shred chicken and stir. Great in Tacos, on salads, in Burritos, Enchiladas, etc. Recipe can be increased and decreased as needed - 1 cup of broth and 1 pkg Taco Seasoning per pound of chicken.

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CROCKPOT LEMONADE CHICKEN

6 chicken thighs without skin (or pieces cut up)
1/2 cup flour
1 teaspoon salt
1 teaspoon Balsamic vinegar
3 Tablespoons ketchup
3 Tablespoons brown sugar
6 ounces frozen concentrate lemonade
2 Tablespoons cornstarch
1/4 cup water

Dredge the chicken in flour mixed with salt. Shake off excess and brown in hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and ketchup and pour over the chicken. Cook on high for 3-4 hours (or low 6-8 hours *). When ready to serve, remove chicken to warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy.

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Sunday Chicken

5 Chicken breasts
2 cans cream of mushroom soup
1 envelope dry italian dressing mix
1 pkg. cream cheese (low fat and fat free work well)

Line outer edge of crockpot with chicken breasts. Put soup in the middle. Break up the cream cheese into about 8 pieces and put on the soup. Sprinkle italian dressing mix over all. Cook on high for 3 hours or low for 6 hours.

Excellent Sunday meal served with rice, corn and Salad.

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Catalina Chicken

Spray the inside of the crockpot with Pam or some other non-stick spray. Place chicken breasts (I like using the boneless type) in the crockpot. Pour Catalina Dressing over the chicken (I have a large family of nine, so I usually use 2 bottles.), place lid on the crock, and turn on HIGH for 3 hours*. We eat the chicken with rice, using the dressing as a sauce on the rice, and a green salad. Preparation time is minimal, and the end results are delicious.

*The length of cooking time will vary depending on the number of chicken breasts needed to cook (more breasts mean longer cooking time).

P.S. My crockpot is my favorite tool in the kitchen.

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Chicken with Salsa

Cook chicken in your crockpot adding salt, pepper, onions, garlic. Make a separate salsa on the stove, get your skillet hot with a little olive oil then add canned tomatoes, tons of garlic, tons of comino, salt and pepper (you can even add green pepper, or add a can of peeled green peppers, if you would like), add some chicken broth if you feel like your salsa needs thickening. Simmer your salsa for about 15-30 minutes. Debone your cooked chicken and cut into bite size pieces put into your salsa, cook for another 20 minutes longer until all flavors are blended. When done roll chicken mixture into a flour tortilla, can serve with sour cream, guacamole, salad etc. This chicken mixture stores very well in the freezer. This mixture can also be used as a filling for corn tortillas throw some cheese on top and you have chicken enchiladas, don't forget the cheese and sour cream.

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Easy Barbeque Chicken

This is sooo simple but delicious. I put some chicken drumsticks or whatever other chicken pieces I have from the freezer into the crockpot and pour some bottled BBQ Sauce on each piece and cook for approx. 7 hours.

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Creamy Crockpot Chicken

6 chicken breasts
1 can cream of (mushroom, chicken, or celery) soup
16 oz container of sour cream
1 envelope Lipton onion soup mix

Combine soup, sour cream, and soup mix. Set aside. Spray crockpot with cooking spray and put in chicken. Pour soup mixture over the chicken. Cover and cook on low 6-8 hours. Serve over noodles or rice. Can also use low-fat/no fat soup and sour cream. Delicious!

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"Chicken Stuff" (but I use Pork)

1 fryer chicken or some thick pork chops or a small beef or pork roast
1 cup of chicken broth (out of a can or with a cube)
1-2 onion, in quarters or 8ths
12 mild roasted green chili, or a 12 oz jar of good green chili, using the liquid in the broth.
2 small potatoes (I don't think it matters what kind)
3-4 FRESH Roma Tomatoes, cut up

Turn it on low for the day.

When it's done, dig out the meat and set aside. Then use a hand mixer to puree whatever is left in the crock pot. I just do it a little bit, so it has a stew-like texture, but if you keep going, it makes a wonderful gravy. Serve with some tortillas, bread, or bake some potatoes in the microwave. Delicious!!!

Now if you want to make oven roasted green chili, here's what you do: Buy some mild green chili at the grocers - they are big, like Anaheim chilis When you are done cooking some dinner in the oven, or cook at 350, just pop these chilis (fresh and whole) on the cookie sheet and leave the oven on for about 15 minutes. Then turn it off, but leave the chili in there for another 15-30 minutes, until it looks nice and soft and the black spots are fine. You can store them in the fridge, freezer, or just toss them in your crock pot for the recipe after this. Just pull out the stems. You can remove the skin and seeds if you want, but to be authentic, don't. Those of you in the south can grill them. Put it on steak and make everyone Happy!!! Also works for roasting any pepper - use the red bells and skin and seed them after cooking and store in a little olive oil and lemon juice and voila -save yourself at least $6! They are great for sandwiches!

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Crockpot Turkey Breast

2 to 3 lb turkey breast (any packets removed)
1 onion sliced
garlic (however much you like)

Place sliced onion in the bottom of the crockpot, place turkey breast in the pot with garlic salt and pepper. Cover and cook on high for 3 to 4 hours or on low for 6 to 8. When you come home a wonderfully tender turkey breast.

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My Mom calls this simply "crockpot chicken"

You put a whole chicken (thawed and rinsed) in the crockpot with some butter and seasonings(we use one called Cavender's Greek Seasoning). Cook it on HIGH for an hour and then turn it down for the rest of the time. It makes the whole house smell delicious. The chicken is so moist it usually just falls off the bone. It takes about 6-8 hours. We usually have it with crusty rolls and salad. Enjoy!!

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BBQ Chicken

This is so simple, I'm almost embarrassed to send it. I put pieces of chicken in the crock pot and cover with bottled BBQ sauce. I cook it on low all day and by dinner time the chicken is so tender it nearly falls off the bones. Everyone to whom I have served this has raved and asked how I did it. I feel so stupid telling them because it is just that simple. BBQ chicken in the crock pot (what we call it) with a vegetable and rice, is a great easy dinner for any number of people.

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APRICOT CHICKEN

This is soooo quick and easy - my all-time favourite throw-together recipe (and very tasty too).

4 X chicken breast fillets
1 cup apricot nectar
2/3 cup chicken stock
1 packet French Onion soup mix
1 X 400g tin apricots (drained)
1/3 cup sour cream
2 tablespoons chopped parsley

1. Place the chiken pieces in a casserole dish (dutch oven).

2. Mix together the chicken stock, apricot nectar and french onion soup mix. Pour over the chicken pieces. Place lid on and bake at 350 degrees for 55 minutes.

3. Take the casserole from the oven and add the drained apricots. Stir.

4. Place back in the oven for 5 minutes.

5. Remove from oven. Stir through the sour cream and chopped parsley.

6. Serve with steamed rice and green veges.

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Maryrose's Chicken Delish

500 grams chicken meat (chopped)
1 cup chopped mushrooms
1/2 cup frozen peas
1 chopped carrot
1 cup chopped pumpkin
1 chopped onion
3 large chicken stock cubes
1 packet beef stroganoff mix (mix with some water)
1 small packet rice shaped pasta
Garlic
(any other vegetables)

1. Brown the chicken and onion.

2. Put everything in the crock pot and just cover with water.

3. When this is cooked adjust the seasoning to suit.

4. This is a lovely easy, hearty, rissoto- like dish. (I cooked it on the stove top but it would be great in the crock pot)

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Slow Cooker Chicken

Here is a very easy and very delicious crockpot or dutch oven recipe (we cook it in the dutch oven when we are camping and in the crockpot when we are home).

4-6 chicken breasts
1 large onion, sliced
2 cups ketchup
2 cups barbeque sauce (we like Bulls Eye)

Layer chicken and onion in crockpot or dutch oven. Pour ketchup and barbeque sauce over chicken and onion. Cook 7 or 8 hours on low in crockpot.

We love to eat it with potatoes or rice, a vegie, and a tossed salad.

Dice the left over chicken and onions. Freeze with sauce. Use it on pizza with cheese for a quick meal (buy a premade pizza crust for an even quicker meal).

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Teriyaki chicken wings

1 bottle yoshidas gourmet sauce
4lbs chicken wings
1/4 c corn starch or flour
water
White rice

Place wings in crock pot and cover with sauce. Cook 6-8 hours. When done pour sauce into pan. Mix water and corn starch into a thin liquid. Add to sauce. Bring to a rolling boil. Serve over rice.

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Creamy Italian Chicken

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted not Low Fat
1 can (4 ozs.) mushroom stems and pieces, drained

Place the chicken in a crockpot or slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Soften cream cheese in microwave for 30 seconds. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken, stirring to combine the dressing with the soup mixture. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles. Serves 4-6.

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Easy Swiss Chicken in the crockpot.

4 chicken breasts halves
1 package stuffing mix- including the seasoning packet
1 can cream of mushroom soup
1/4 pound Swiss cheese, sliced (about 8 slices?)
1/2 cup chicken broth or a little bit of water.
1/2 cup grated Parmesan cheese

Place chicken breasts in bottom of buttered crockpot.
Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
In a bowl, combine the soup, stuffing mix, and broth. Spoon mixture over chicken in crockpot. Sprinkle with parmesan cheese. Cook on high for 4 hours.

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Crock Pot Turkey

turkey breast to fit in your crock-pot (fresh, bone-in or boneless) 1 Tbsp poultry seasoning
1 tsp salt
1/2 Tbsp pepper
(any additional spices you like)

Wash turkey and place in crock-pot. Fill 1/2 full with water. Sprinkle on spices. Cook on Low for 8 - 12 hours. Take turkey out of crock-pot. Remove bones (this should be real easy to do). OPTIONAL: reserve the broth for other recipes - strain.

NOTES: Boneless is easiest (no bones to pick out) however I prefer with bones (more flavor). If you get a turkey that is too big for your crock-pot, it is possible, although not easy, to trim it down to fit. To give you an idea of how much this makes, I generally get around 8 - 12 cups of meat.

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Chicken Casserole

3 cups cooked chicken, cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can milk
1 onion, chopped
3 cups broth
1 (7 oz) package herb seasoned stuffing mix
butter

Spread chicken in 9 x 13" baking dish. Mix soups with milk, pour over chicken. Saute onion in a little broth. Mix onion and 3 cups broth. Pour over casserole. Sprinkle stuffing mix over top. Dot with butter. Bake 350 degrees for 30 minutes or until bubbly.

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Chicken Pie

4 cups cooked chicken, bite size pieces
2 packages pie crusts (4 crusts total) - I buy the frozen
2 cups chicken stock
1 Tbsp cornstarch (or flour)
1 Tbsp cold water
1 tsp salt
1 tsp pepper
2 Tbsp butter
flour

Place one crust in each pan (2 pans). Sprinkle pie crusts lightly with flour. Put 2 cups of chicken into each pan. Mix cornstarch and cold water; add to chicken stock. Mix well until thickened. Pour 1/2 of mixture over each pie to cover. Sprinkle with flour. Put 4 to 5 dots of butter over each pie. Place remaining pie crust on top of each pie. Crimp edges. Cut vents in top of crusts*. Sprinkle lightly with flour and dot with butter. Bake at 350 degrees for 30 - 35 minutes.

* If you would like to freeze the pies. After cutting the vents, place the pies in freezer bags. Mark with the date and use within 6 months. To prepare frozen pies, bake at 350 degrees for 55 - 60 minutes. To help brown the bottom crust, place in a cold oven and bake 1 - 1 1/2 hours.

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Turkey Tetrazzini

1 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 tsp Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked turkey, bite-size pieces
1/2 lb spaghetti, cooked al dente and drained
1/4 cup Parmesan

Melt butter and add flour, salt, and pepper. Slowly add milk, constantly stirring. Add Worcestershire sauce and simmer, stir until thickened. Add cheddar cheese and mix well.

Stir in turkey and spaghetti. Pour into a greased 2-quart shallow casserole or baking dish (8 x 8-inch). Sprinkle the top with Parmesan cheese.* Bake, uncovered, 350 degrees for 20 minutes or until bubbly.

* This casserole also freezes well. To prepare, increase cooking time to 1 hour or until bubbly.

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Chicken & Noodles

2 or 3 cups cooked chicken, bite size pieces
1 bag noodles
1 can cream of mushroom and chicken soup
1 can cream of mushroom soup
1/2 cup milk
1/4 cup cheddar cheese

Prepare noodles according to package. Mix soups, milk, and cheese and bring to a boil. Reduce to heat and cook 5 - 10 minutes. Combine sauce, noodles, and chicken in casserole dish. Serve.

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Chicken 'n Dumplins

4 cups cooked chicken, bite-size pieces
5 cups chicken broth
1 stick butter
1/2 cup milk
salt and pepper to taste
1 1/2 cups self-rising flour
1/2 cup shortening
buttermilk

Combine broth, butter, milk, salt, and pepper; set aside. Cut shortening into flour. Add enough buttermilk to make dough. On floured board, roll dough thin. Cut into 1 x 2" strips. Heat chicken and broth mixture until very hot. Slowly drop a few strips of dough; cook as you go. Continue adding dough strips until all are added. Cook until dough is done. Stir often being careful not to let the dumplins on the bottom burn.

NOTE: I have heard of using frozen or refrigerated pie crusts for dumplins but haven't tried it.

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Country Style Casserole

2 cans cream of chicken soup
3/4 cup mayonnaise
1/2 cup milk
3 Tbsp honey
2 Tbsp dijon mustard
1 pkg (26 oz) frozen shredded hash brown potatoes
4 cups cubed cooked chicken

Combine soup, mayonnaise, milk, honey, and mustard. Stir in hash browns and chicken. Transfer to a greased 9 x 13" dish. Cover and bake 350 degrees for 40 - 50 minutes. Uncover and back additional 15 - 20 minutes or until bubbly.

Sandwiches: In addition to the turkey sandwiches you can eat the week you fix the turkey: You can also freeze individual small bags of turkey to pull out of the freezer for those "homemade" turkey sandwiches several weeks later.

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Chicken, Rice, and Mushrooms

Hi FlyCrew, I just threw together a great dish tonight - here's how I did it:

(2) large, boneless-skinless chicken breasts
1/2 C chopped onion
1 T minced garlic ("fresh" in a jar)
black pepper to taste
paprika to taste
1 can low-salt cream of mushroom soup
approx. 3/4 C water

Toss into the crock pot and cook on high for 2.5 hours. Then add:

1 C brown rice
1 1/2 C thawed veggie mix (any kind will do)
Cook for another 35 min or until the rice is tender

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Flybaby Fridge Cleaner

One whole chicken, or chicken parts - rinsed and placed into Crock pot. Mix together odds and ends from your fridge door and cupboards to equal one cup. Add bits of salad dressings, jam the kids didn't like, etc. Works best if it half sweet - jams, etc and half savoury - salad dressings, bbq sauce, etc. Clean out a lot of clutter and it is always good but never the same twice!

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Crockpot Chicken: Three Nights of Meals

From one day in the crockpot to three nights of meals:

1. Cream of Chicken Soup (with green peppers, served with bread or garlic bread).
2. Chicken Pot Pie (served with rice)
3. Cheesy Chicken Casserole (with cream cheese and red peppers served over egg noodles).

The first day you cook chicken and vegetables in the crockpot. That evening you take out two thirds of the chicken/vegetable mix and with what's remaining you add a couple of ingredients to the crockpot to make cream of chicken soup. Another night that week you can take another third of the crockpot chicken/vegetable mix and make chicken pot pie. The third night you can add a couple ingredients to what's left make a cheesy chicken casserole.

Once cooked, use it all within the five days -- you can freeze some, if you know you won't get to using it all that week.

6 onions
6 celery stalks
2 cups carrots chopped
2 cups frozen peas
3 cups frozen beans
chicken bouillon cube
2 cups water
2 tablespoons oil
1 tablesppon butter
6 chicken breasts
9 chicken thighs
salt, pepper
extra spices (celery leaves, thyme, parsley) or a vegetable bouillon cube, if to your family's taste.

cream
green pepper
cream cheese
bottled red pepper

Slow Cooker Preparation

heat onions and celery in butter until clear.
add carrots, peas, beans.
add boiling water and bouillon cube
simmer 5 min

lightly brown chicken pieces (optional step)

(can do those steps night before and store ingredients in fridge until morning -- don't put crockpot ceramic in fridge though,).

in the morning:

put chicken in bottom of slow cooker
put vegetable mixture on top
let cook 6-8 hours on low or 3-4 hours on high.

1st night:

Ladle out two thirds of vegetable/chicken and set aside for next two nights. Store in fridge in plastic storage containers or directly into casseroles you will be using for other two nights.

(Note: Chicken pieces should just fall apart. If need be, can take out big pieces of chicken with a fork and cut into smaller pieces with scissors directly over crockpot.)

1st night: Chicken Cream of Chicken Soup.

To remaining third of vegetable/chicken mix in crockpot,
add 1 cup cream and 1 green pepper.
Heat on high for 20 min. (doesn't work on low - cream might curdle.)
Serve with bread, toasted baguette, or garlic bread

2nd night: Chicken Pot Pie

that morning: take out puff pastry to thaw.

that night: put vegetable mixture / chicken into casserole dish.
add a bit of milk or cream, if you prefer it creamy
cover with puff pastry.
cook 20-30 minutes at 350 until heated through and pastry browned.

serve with rice.

3rd night: Cheesy Chicken Casserole

With remaining 1/3 of vegetable/chicken mixture
add 1 pkg cream cheese, cubed
add roasted red pepper, diced (a couple peppers, about 1/2 the peppers in the bottle)

cook in oven at 350 for 20-30 min in casserole dish. OR put in saucepan and heat on stove top until cooked through

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Mediterranian Chicken

3-4 pounds chicken parts cut up.
1 can Rotel Tomatoes (generic doesn't work!)
1 can drained olives, any size
Cooked Rice

Directions: Put the chicken in the crock pot, pour the Rotel tomatoes on top, then the drained olives. Cook 8 hours on low or 4 hours on high. Serve over rice.

---

Chicken Noodle Soup

This is for the dutch oven or LARGE stock pot. Everyone always ask me for this (Chicken Noodle Soup) recipe. It is my family's favorite. It may sound like a lot of work, but it isn't, and it gives you many freezer meals or extra to share with a needy family or young mother or people feeling under the weather.

Serve with a large green salad and some heavy whole grain rolls.

Buy 2 bags of whole chickens at Costco (4 chickens in all)

Dinner # 1: Baked chickens

Starting in the early afternoon, bake off two of the chickens in a roasting pan at 325 degrees, uncovered for 2 to 2 ½ hours. When they are done bake off the other two – the second batch of two chickens are dinner # 1. After the first two have cooled, de-bone and store in fridge, the carcass and bones in a gallon zip lock bag. Chop up about 6 cups of meat for a different zip lock bag and freeze for future enchiladas (dinner # 3), lunchmeat; chicken salad sandwiches or whatever else you may want. If there is more than 6 cups of meat save for dinner # 1.

When the second batch of 2 chickens is had for dinner, de-bone, and store carcass and bones in a gallon zip lock bag in fridge, chop remaining meat for tomorrow’s (dinner # 2) soup.

To bake the chickens: For each chicken (double this for two chickens):

4 cloves crushed garlic
1 tsp. thyme
2 Tbsp. rosemary
2 tsp. salt
1 tsp. black pepper
2 1/2 Tbsp. olive oil

Mix and rub all over the chickens.

Bake chickens uncovered at 325 degrees for two hours.

Dinner # 2: Soup

Start broth morning to early afternoon. Bring to a full boil, cover and turn heat down to a low boil for 2 hours. Strain through cheesecloth in large colander, discard carcass, etc.

Broth: In large dutch-oven empty your two-gallon zip lock bags of carcass and bones. Add:

6 to 8 celery stalks (cut up)
6 to 8 carrots (cut up)
2 large onions (chopped)
2 Tbsp. parsley (dried)
2 tsp. salt
1 tsp. of each of the following: dried thyme, sage, basil
1/2 tsp. pepper
4 bay leaves
fill with cold water

Soup: Put strained broth back into large dutch-oven. Add:

4 chicken bullion cubes
2 ‘large’ onions (finely chopped)
4 cloves crushed garlic
chopped chicken
1 Tbsp. each of the following: dried oregano, basil, marjoram, thyme
2 bay leaves
1/2 tsp. pepper
6 to 8 carrots (quartered and chopped)
6 to 8 celery stalks (chopped)

Bring to a full boil, cover and turn heat down to a low boil for 2 hours.

Start homemade noodles 1 hour before soup is done and add them to the soup. Betty Crocker, Better Homes & Gardens cookbooks, as well as others have plenty of pasta recipes.

Have plenty of freezer containers on hand. There will be plenty of soup for tomorrow’s lunch and for freezing.

Dinner # 3: Use the frozen cubed chicken for enchiladas or whatever else you can come up with.

Malt Vinegar Potato Chips

• 4 medium Yukon gold or red potatoes, scrubbed (about 2 1/2 pounds)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Malt vinegar, for drizzling

Directions

1. Heat oven to 425 degrees. Place two baking sheets in the oven, and let heat for about 10 minutes.
2. Slice the potatoes into 1/4-inch-thick rounds. Toss the potatoes with the olive oil, salt, and pepper.
3. Remove baking sheets from oven, and arrange potato slices on sheets in a single layer. Bake until the potatoes are golden on the bottom side, about 30 minutes. Turn potatoes over, and bake until golden brown all over, about another 15 minutes. Remove from oven, drizzle with vinegar, and serve immediately.

Raspberry Limeade

1 c fresh or frozen raspberries
1/3 - 1/2 c simple syrup*
3 juicy limes, juiced
5 c cold water

Puree the raspberries and put juice into a pitcher. Discard seeds. Add in lime juice and simple syrup and cold water. Stir and taste making any adjustments to sweetener or lime juice. Serve over ice.

* Simple syrup is an equal mixture of water and white sugar combined over heat to make a syrup. It's simple! I usually take 1 cup of water and 1 cup of sugar and mix them over medium-high heat until it just starts to boil. Once it completely melted, remove from heat and cool. I store it in a jar in the fridge to use for all kinds of drinks.

Not Janelle's Baked Ziti

16 oz package of rigatoni noodles
15 oz. ricotta cheese (cottage cheese is okay as a substitute)
32 oz of spaghetti sauce
12-16 oz mozzarella cheese
1/2 C Parmesan cheese

Cook noodles. In a separate bowl, mix all remaining ingredients. Once noodles are cooked, mix all ingredients together and pour into a 9x13 pan (though, for our family I always cook half of this in a disposable tin and half of it in a 1 1/2 qt casserole dish and freeze half immediately). Pour a little bit more sauce on the top and cover with foil. Bake at 350 degrees for 30-35 minutes.

***Most cans of sauce don't come in 32 ounces, so I buy the cheap brand (Hunts??) and always keep some sauce in an old ketchup bottle in the fridge. That way I can use the entire can of the cheap sauce and then squirt sauce on the top from my bottle in the fridge. I also use it for things like mini-pizzas, dipping sauce, and to squirt over plates of spaghetti for the kids. Works wonders--and it is nice to have sauce on hand!

Popeye Pancakes (A.K.A. German Pancakes)

6 eggs
1 C Flour
1 C Milk
2 tsp sugar
1 tsp salt

Preheat oven to 450 degrees. Melt 4 TBSP butter in 1 1/2 qt casserole dish in oven(***side note: the original recipe calls for a 9x13 pan, but I love mine thick and choose to do it in a smaller pan so it is more substantial.) Meanwhile, in a BLENDER (this is REALLY important to use a blender or they don't turn out the same) mix all ingredients. Pour into preheated pan and bake at 450 for 25 minutes. Sprinkle with powdered sugar and syrup.

Sloppy Joes

1 lb. hamburger
1 med. onion (optional)
2 1/2 T worcestershire sauce
1/3 C brown sugar
1/2 C ketchup
1 T mustard
1 can cream of mushroom

Brown the meat (cook with onions if you are using them). Add the other ingredients (be sure to stir the cream of mushroom well at the end). Serve on hamburger buns.

Biscuits & Gravy

1 pound sausage (crumbled)
1/4 cup all-purpose flour
4 cups milk
Salt and black pepper to taste
8 prepared biscuits

DIRECTIONS
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Mini Caramel Apples

My kids will eat anything with sprinkles. So when we told them we were making apples with sprinkles, they were sold. Better yet, we told them they could help. Hooray for fruit! (My husband just commented that it is no longer fruit if you wrap it in caramel and dip it in sugar.) Whatever. The hit of the Halloween party was our mini caramel apple activity.
We found this idea in the September issue of Family Fun Magazine.
Theirs turned out a little neater than ours, but I'm sure ours tasted just as good! I couldn't stop eating them! Their site has lots of fun Halloween recipes, costumes, and party ideas--check it out!

We made a few changes to their recipe that we thought made it easier. Here's our quick tutorial for these adorable mini caramel apples.

What you'll need:

* 2-3 large apples
*Melon baller
*Caramel apple wraps (we found these at Walmart--they're sheets of caramel that you wrap around the apple instead of trying to dip them)
*Sprinkles, nuts, coconuts, or any other toppings you want
*Toothpicks

1. Use the melon baller to cut small, round pieces out of your apples. Try to include the skin on each one so they look like real caramel apples when you're done. Insert a toothpick into the skin-side of each one.


Each apple made at least 8 mini apples. Holy apples!


2. Cut the caramel wrap sheets into small squares. Wrap them around the mini apples. Try to touch them as little as possible--the heat from your hands makes them hard to handle!


Okay, so some of them look pretty funny, but they still tasted great!


4. Gather your toppings.


5. Dip your apples! The wrap instructions say to microwave them for 15-20 seconds, but after handling them they were sticky enough to hold our toppings, so we skipped that step.


6. Eat and enjoy!

Pilgrim Hats

First step. Place the cookies face down on a cookie sheet with a silpat or parchment paper.

Step 2 - empty the chocolate chips into a glass bowl. Melt them in the microwave.

Step 3 - Stir the chips until smooth.

Step 4 - Poke a marshmallow with a toothpick and dip it into the chocolate to cover. This is Sophie working hard. (true confession - spell check just corrected me on spelling marshmellow. See, it's doing it again - I thought it was an "e"!! But, I digress . . . .)

Calvin could not stop licking his finger and his toothpick.

Natalie could not keep her tongue in her mouth.

Step 5 - When they have all been dipped and placed on the cookies (use another toothpick to help push them off), pop them in the freezer to cool. Or, if you live in Minnesota, pop them out on the deck for a few minutes!
While they cool, let the kids lick the bowl. Mmmmmm, yummy.

Oh dear, messy. Luckily, this was Natalie, so I just rolled up her sleeves and pretended it never happened. Hee, hee. Sorry, Susan.

Step 6 - draw on a buckle with your yellow icing in the tube. Note to self - next time buy the tips that fit onto the tube of yellow icing!


Then if you are an overachiever, make a darling little pilgrim tag and wrap each hat individually for friends. We made exactly one of these. Happy Thanksgiving!

Turkey Cupcakes

1	box Betty Crocker® SuperMoist® devil's food cake mix
	Water, vegetable oil and eggs called for on cake mix box
2	containers (1 lb each) Betty Crocker® Rich & Creamy milk chocolate frosting
1	tube (4.25 oz) Betty Crocker® white decorating icing
1	tube (0.68 oz) Betty Crocker® brown decorating gel
	Candy corn
	Chocolate candy sprinkles

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
2.	Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
3.	To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.

Fruit Gobbler

Whet your family's appetite for the real bird with a fruity tribute, submitted by Michelle Pestillo of Southington, Connecticut. It's easy to assemble -- and delicious to take apart!

RECIPE INGREDIENTS:
	Bosc pear (head)
	Melon (body)
	Cheese (beak and tail feathers)
	Red pepper (snood, feet and side feathers)
	Raisins (eyes)
	Grapes (tail feathers)
	Bamboo skewers
	Toothpicks

1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown.

2. Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick.

3. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks.

Santa Cookies

I made these last year for Christmas, and they were cute and yummy. They were a little time consuming- more like a craft project- but are very simple otherwise.

Buy a package of Nutter Butter cookies. Melt some white chocolate over low heat in a small saucepan, stirring until smooth. Dip each end into white chocolate- for a beard and a hat. Sprinkle 'hat' with red confectioners sugar and add a white chocolate chip for the hat. Using a toothpick and a dab of warm white chocolate, attach a red hot for the nose, and two mini chocolate chips for eyes.

Mint Chocolate Chip Cupcakes

Ingredients:
1/4 c. (1/2 stick) unsalted butter, at room temperature

3/4 c. granulated sugar

1/3 c. (2 oz.) unsweetened chocolate, coarsely chopped, melted

2 large eggs, at room temperature

1 tsp. peppermint extract

1/2 c. chocolate milk

1 1/2 c. all-purpose flour

1 tsp. baking soda

1/2 c. (6 oz.) mini semi-sweet chocolate chips

Preheat the oven to 350 F. Insert liners into a medium cupcake pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.

In a separate medium-sized bowl combine the flour and baking soda.

Add the dry ingredients to the chocolate mixture and beat until well blended (careful not to over-beat the batter). With a spatula, stir in the chocolate chips.

Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

Mint Buttercream:

3 c. confectioner's sugar + 3 Tbsp.

1 c. unsalted butter

1 Tbsp. milk

Pinch salt

1 tsp. mint extract

Green food coloring

In a small bowl using an electric mixer on low, beat together sugar, butter, milk, and salt until creamy. Increase speed to high and beat until light and fluffy. Add mint extract and a few drops of green food coloring, beating until frosting is smooth.

Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe over cupcakes.

Vanilla Cupcakes

(makes 2 dozen cupcakes)

Ingredients:
1 1/2 c. self-rising flour
1 1/4 c. all-purpose flour
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temperature
1 c. yogurt or sour cream
2 tsp. vanilla extract

Preheat oven to 350 F. Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Note: I did not use the Magnolia Bakery buttercream recipe, instead opting to use my regular old stand by (as can be seen in past posts). It worked just fine.

Dark Chocolate Cupcakes

Ingredients:
3 to 4 oz. Valrhona 85% cacao (or any bittersweet chocolate)

12 Tbsp. (1 1/2 sticks) butter

1 1/8 c. sugar

4 eggs

5/8 c. flour

1/8 cup cocoa powder, unsweetened

3/4 tsp. baking powder

Pinch salt

Prepare baking sheets by lining with parchment paper and laying out cupcake cups. Preheat oven to 350 F.

Chop chocolate and transfer into the bowl of a standing mixer. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
Remove from heat and stir in sugar. Let mixture cool for 10 minutes. Beat in an electric mixer for 3 minutes. Add eggs, one at a time, mixing for 10 seconds between each.

Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.

Scoop batter into cupcake cups and bake for 25 minutes or until a toothpick comes out clean.

Strawberry Cupcakes w/ Cream Cheese Frosting

From Cast Sugar

Ingredients:
1 1/3 c. whole fresh or frozen strawberries, thawed
1 Tbsp. honey
1 1/2 c. all-purpose flour, sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 c. whole milk, room temperature
1 tsp. pure vanilla extract
1/2 c. (1 stick) unsalted butter, room temperature
1 c.sugar
1 large egg, room temperature
2 large egg whites, room temperature

Preheat oven to 350 F. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries and honey in a small food processor; process until pureed. You should have about 2/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Cream Cheese Frosting
(from Ina Garten)

Ingredients:
2 pkgs. (16 oz. total) cream cheese, at room temperature
2 1/2 sticks unsalted butter, at room temperature
2/3 lb. powdered sugar, sifted
1 tsp. vanilla

Combine cream cheese and butter thoroughly. Add sifted powdered sugar, and beat until combined. Beat in vanilla.

Bittersweet Cupcakes w/ Cocoa Cream Cheese Frosting

Ingredients:
4 Tbsp. unsalted butter, at room temperature
1/4 c. vegetable oil
1/4 c. water
4 oz. bittersweet chocolate
1 c. all-purpose flour
1 c. granulated sugar
3/4 tsp. baking soda
1/8 tsp. salt
1 large egg
1/4 c. buttermilk
1 tsp. pure vanilla extract

Preheat the oven to 350 F. Line a 12-cup muffin tin with paper or foil liners.

In a medium saucepan, melt the butter with the vegetable oil, water, and bittersweet chocolate over low heat.

In a large bowl, sift the flour with the sugar, baking soda, and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.

Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.

Cocoa Cream Cheese Frosting
(adapted from Ina Garten)

Ingredients:
16 oz. cream cheese (room temperature)
2 1/2 sticks unsalted butter (room temperature)
2/3 lb. confectioners' sugar, sifted
1/3 c. cocoa powder (unsweetened, not Dutch processed)
1 tsp. pure vanilla extract

Combine the butter, cream cheese, sugar, cocoa, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Berliners

Ingredients:
3 c. all purpose flour
2 egg yolks, beaten
1/4 c. sugar
1/4 c. butter
1 1/2 tsp. salt
Grated rind of 1 lemon
1 1/4 c. warm water; (105 to 115 deg
1/4 c. plum or apricot jam (I used raspberry)
1 pkg. Active dry yeast

Mix 2 cups flour with sugar and salt. Make a well in the center and add 1/4 cup warm water and the yeast. Allow to rise 20 minutes.

Add egg yolks, remaining water, and butter. Beat until well-blended. Add lemon rind and remaining flour until a soft dough is formed. Knead for 5-10 minutes, until dough is smooth and elastic. Place dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Punch dough down. On lightly floured board roll dough 1/4 inch thick. cut dough into 2 inch rounds. On half of the rounds place about 1 teaspoons of jam or jelly. Moisten edges with water. Place a second round on top. Press firmly to seal edges. Let rise 15 minutes.

Fry in deep fat heated to 375 F for 4 minutes on each side or until browned. Cut into first doughnut to be sure it is done in the center. Drain on absorbent paper and sprinkle with lots of sugar as the doughnuts are not sweet.

Paula Deen's Apple Fried Pies

Ingredients

• 2 tablespoons butter
• 4 McIntosh apples, peeled, cored, and sliced
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon lemon juice
• 1 (8-piece) container refrigerated flaky biscuit dough

Directions

For the filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon, and lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.

When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on 1/2 of each circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. Seal by pressing the edges with the tines of a fork.

Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F.

Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.

PB, Marshmallow & Chocolate Covered Oreos

12 Oreo Cookies

12 teaspoons peanut butter

12 Tablespoons Marshmallow Cream

½ Cup semi-sweet chocolate chips

2 Tablespoons heavy cream

1. Place Oreos onto a wax paper covered baking sheet. Spoon peanut butter evenly over Oreos, spreading gently. With cookie scoop, place marshmallow cream over peanut butter layer. Place entire baking sheet of oreos into freezer for 30 minutes or until firm.

2. Place chocolate chips into a microwave safe bowl and heat in 30 second intervals until chips are melted. Stir in heavy cream until shiny and smooth. If not smooth, add a touch more cream until smooth and shiny. Spoon chocolate over cookies, spreading carefully around edges. **If marshmallow cream starts peeking through a few minutes after coating with chocolate, just add additional chocolate over white areas.**

3. Place in refrigerator to chill for 30 minutes and serve. Keep any leftovers in refrigerator.

12 cookies

Poppy Seed Bread

Lion House Classics Cook Book

1/4 cup butter, melted
3 Tablespoons + 1 teaspoon vegetable oil
2 eggs
1/2 cup milk
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp almond extract
1 cup flour
1/2 tsp salt
1 tsp baking powder
3/4 tsp poppy seeds (I did 1 full tsp)

Grease and flour one loaf pan and set aside. In large mixing bowl, cream butter, oil, eggs, milk, sugar, vanilla, and almond extract. In separate bowl, mix flour, salt, baking powder, and poppy seeds. Add to first mixture and blend well, but do not overmix. (Overmixing causes tunnels and a coarse texture.) Pour into loaf pan and bake at 325 degrees for 45 minutes. Serve plain or ice with Orange Almond Icing.

Orange Almond Icing**

1 Tablespoon orange juice
1/4 tsp vanilla
1/4 tsp almond extract
1/4 cup powdered sugar.

In small bowl, mix all ingredients together.

**I made a double batch of the icing. When cake was finished baking, I let it cool on a rack for 10 minutes, turned it out onto a rack and drizzled the icing over the top. It absorbed nicely and made the bread wonderfully moist

Hot Fudge Sauce

4 (1-oz) squares unsweetened chocolate
1 cup white sugar
1/8 tsp salt
1 Tbsp butter
1 cup heavy cream
1/2 tsp vanilla extract

Place chocolate in a microwave safe bowl and cook on high 1 to 2 minutes, stirring frequently, until mostly melted. Transfer to a heavy-bottomed saucepan over low heat and stir in sugar, salt and butter. Stir in cream, a little at a time until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store in refrigerator.

Maui Chicken

6 boneless chicken breast halves
2 Tbsp oil
14 1/2-oz. can chicken broth
20-oz. can pineapple chunks
1/4 cup vinegar
2 Tbsp brown sugar
2 tsp soy sauce
1 garlic clove, minced
1 medium green bell pepper, chopped
3 Tbsp cornstarch
1/4 cup water

Brown chicken in oil. Transfer chicken to slow cooker/crockpot. Combine remaining ingredients. Pour over chicken. Cover and cook on high 4-6 hours. Serve over rice.

Pasta Milano

1 large head of garlic (or 2 small)
2 Tbsp butter/margarine
2 Tbsp flour
3/4 cups chicken broth
1 cup heavy cream
1/2 - 2/3 cup grated parmesan cheese
2-3 Tbsp olive oil
2 cups mushrooms, sliced or diced (your preference)
1/2 cup sun dried tomatoes, julienne cut (packed in oil)
1 boneless, skinless chicken breast
1/2 package bow tie pasta (or one 8-oz package)

Wrap garlic in foil. Bake at 400 degrees for 1 hour, or until soft. Let garlic cool slightly, then squeeze out garlic into a small dish. In a blender, blend 3/4 cups chicken broth with the roasted garlic until smooth (a few chunks are okay.) Set aside.

Heat a large skillet to medium-high heat. Cook the chicken breast in a bit of olive oil just until done, when juices run clear. Remove chicken from pan and slice. Add 1 Tbsp of olive oil to same skillet. Saute mushrooms and sun dried tomatoes for about 2-3 minutes, then add the sliced chicken back in. Leave everything in this pan, and set aside.

Tip: The next two steps (cooking pasta & making cream sauce) should be done at the same time.

Cook pasta according to package directions.

In a medium saucepan, melt 2 Tbsp butter. Whisk in 2 Tbsp flour and cook for 2- 3 minutes. Continue to whisk, and add the chicken broth & garlic mixture. When that is combined, add the 1 cup of heavy cream. Let the sauce simmer for 5 minutes to let it thicken a bit. If your pasta is not quite done, turn the cream sauce to low heat and stir occasionally so it doesn't stick.

Add 2/3 cup grated parmesan cheese to cream sauce. Return large skillet (chicken/mushrooms/tomatoes) to medium heat. Add in garlic cream sauce and stir to incorporate all of the chunky bits. Drain pasta, and add it to the skillet. Stir to coat pasta. Taste to see if it needs salt or pepper. When serving, sprinkle with more parmesan cheese, if desired. Enjoy!

Beehive Cupcakes

• Prep Time: 20 min.
• Bake Time: 21-25 min.
• Decoration Time: 30 min.
• Difficulty: Challenging
• Yield: Makes 24 cupcakes.

• 2 cups SNICKERS® Brand Miniatures
• 1 box (18 oz.) your favorite cake mix
• 2 cans (16 oz. each) vanilla frosting
• Yellow food coloring
• 1 cup orange STARBURST® Brand Jellybeans
• 1 tube chocolate decorative frosting, with plain tip
• ¼ cup sliced almonds
• 2 cups M&M’S® Brand Chocolate Candies
• Resealable plastic bag
• 24 paper cupcake liners classic
• 2 12-cup muffin tins
• 3 pieces construction paper, in bright, spring colors (orange, pink, green, etc.)
• Serving tray, optional

• 1. Set 24 SNICKERS® Brand Miniatures aside. Chop the remaining candy and set aside.
• 2. Line the 2 muffin tins with the paper cupcake liners. Prepare the cake mix, fold in the chopped candy, and bake according to the package directions.
• 3. Let the cupcakes cool to room temperature.
• 4. In the meantime, tint the frosting with yellow food coloring to the desired shade. Dab a teaspoon of frosting on the bottom of each reserved SNICKERS® Brand Miniatures and place one on top of each cupcake.
• 5. Frost the top of the cupcake, covering both the cupcake and candy. This will help support the frosting beehive.
• 6. Spoon the remaining frosting into a resealable plastic bag. Using scissors, snip a small corner of the bag. Pipe the frosting in a spiral fashion, starting at the bottom of the hive and working your way up to the top.
• 7. Place jellybeans randomly around the cupcake hives, and gently squeeze the chocolate frosting in a zigzag pattern on top of them.
• 8. For the bee’s wings, place an almond slice on both sides of each jellybean.
• 9. To serve, create flower cut-outs from the construction paper. Place the flowers on a table or serving tray, put a hive on each flower, and sprinkle with M&M’S® Brand Chocolate Candies.