Natalynn's Crockpot Lemon Herb Chicken

• 4 Chicken Breasts
• 1 Can Cream of Chicken Soup
• 1/2-3/4 Tbs McCormick Lemon HErb Seasoning
• 1/4 c Butter

Melt butter and add soup and seasoning mix. Pour half into crockpot. Add Chicken and pour remaining soup in. Cook 5 hours on LOW in crockpot.


Serve over rice.

Natalynn's S'more Cookies

• 11 Tbs Unsalted Butter, Softened
• 1 c Brown Sugar, packed
• 1/2 c White Sugar
• 2 Large Eggs
• 1 tsp Vanilla
• 1 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1 tsp Cinnamon
• 2 1/2 c Flour
• 1/2 c Semi-Sweet Chocolate Chips
• 1 c Mini Marshmallows
• 3 Regular Sized Hershey's bars broken into Pieces
• 1-2 Packages Graham Crackers Broken Into Squares

In Medium bowl, whisk together flour baking soda, sea salt, and cinnamon to combine. Set aside.


In electric mixer bowl cream butter with both sugars until light and fluffy. Add eggs and vanilla and mic until combined. Add flour mixture to butter mixture and combine on low speed. Fold in chocolate chips and marshmallows. Chill dough in fridge for 1 hour or overnight.


Preheat oven to 375˚. Line baking sheet with parchment paper. Lay out graham crackers side by side on pans as close as possible. 


Place Tablespoons of dough on crackers about 1-1 1/2 Tbs of dough per cracker square. Press down slightly with fingertip.


Bake 5 minutes then press Hershey's bar pieces on top of each square.


Bake 5-7 Minutes or until dough begins to turn golden brown on edges. Remove and cool. When cool cut squares with sharp knife.

Emeril's Shrimp Scampi

• 1 Pound Large Shrimp, Peeled and deveined (16-20)
• 2 tsp Emeril's Essence Seasoning
• 2 tsp Olive Oil
• 1/4 c Unsalted Butter in 2 Tbs Portions
• 1 1/2 Tbs Minced Garlic
• 1/2 c Chicken Broth
• 1/4 c Fresh Lemon Juice
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 1/2 lb Cooked Linguini or Thin Spaghetti
• 3-4 Tbs Parsley Leaves

Toss the shrimp in a bowl with the essence seasoning.
Place olive oil and 2 Tbs of butter in a large skillet over high heat. Add shrimp and spread them out evenly  in the skillet. Cook for 2 minutes, quickly turn shrimp over.
Add garlic to the pan and cook for 30 seconds.
Add chicken broth and lemon juice and remaining butter to skillet and cook for 1 1/2 minutes. Season shrimp with salt and pepper and add pasta, tossing to coat well.
Remove skillet from the heat and stir in the parsley. 
Serve hot. 

Sarah's Baked Kale Chips

• Kale
• Olive Oil
• Season Salt

Wash kale then cut or tear into chip size pieces. Dry Kale then mix in bowl with a little oil and season salt. Place on Baking sheet and bake 10 min at 350˚. Make sure they are crispy before removing from oven.

Karen's Blonde Brownies

• 1 Yellow Cake Mix 
• 1 Egg
• 2/3 C Vegetable Oil
• 1 Tbs Vanilla
• 1 Tbs Vanilla and Butternut Flavoring
• 2 Tbs Water
• 1 Cup Chocolate Chips (Butterscotch Chips also Work)

Mix all ingredients in order listed. Bake in un-greased 9x13 cake pan for 18-30 minutes. The won't look done when you take them out but don't bake longer or they will be overdone. Cover with foil or cookie sheet while cooling to keep in moisture. Cool approximately 10 minutes.

Pillsbury Pizza Calzone

• 2 Cans Refrigerated Pizza Crust(Or you use my recipe for pizza crust)
• Garlic Powder
• Crushed Red Pepper
• Pepperoni Slices
• Mushrooms
• Olives
• Mozzarella Cheese
• Parmesan Cheese
• 1 Jar of Marinara Sauce (For Dipping Sauce)
• Any pizza toppings will work on this so be creative and add stuff that you like on a regular pizza.

Preheat oven to 375˚. Lightly grease a 12- inch round pizza pan. Unroll 1 can of dough and press out from center til evenly distributed to edges. Sprinkle with garlic powder for flavor and crushed red pepper if you like it a little spicy. Layer pepperoni, mushrooms olives and any other toppings, and mozzarella.  


Take second can of pizza dough and unroll on top of pizza and press outside edges to seal. Cut 4 slits on top crust for steam escape. Sprinkle with parmesan cheese. 


Bake 30-35 minutes or until crust is golden brown. Cut and serve with Marinara for dipping.

Jacquelle's Pasta Salad

• 1 lb. Pasta cooked
• 20-30 grapes Cut in Half
• 1 med/lg Apple Cored and Diced
• 2 Chicken Breast Diced and Cooked w/ Season Salt

Dressing

• 1 C Mayo
• 4 tsp Sugar
• 2 Tbs Vinegar
• 1/2 tsp Celery Seed

Prepare dressing and toss with the rest of the ingredients.

Pampered Chef Caesar Salad Dressing

1/4 C Lemon Juice
1/4 tsp Coarse Black Pepper
1 tsp Dijon Mustard
1-2 tsp Sugar
2 Pressed Garlic Cloves
1/4 cup Grated Parmesan or Romano Cheese
Generous 3/4 C Vegetable Oil

"Our Best Bites" Mint Brownies

Brownies

• 4 squares unsweetened baking chocolate (4oz)
• 1 C Butter
• 4 Eggs
• 2 C Sugar
• 1 tsp Vanilla
• 1 1/4 C Flour
• 1/2 tsp Baking Powder

Frosting

• 2 C Powdered Sugar
• 4 Tbs Butter Softened
• 1 1/2 tsp Peppermint Extract
• 1-2 Tbs milk
• Green Food Coloring

Chocolate Glaze

• 6 oz (1 cup) Semi-Sweet Chocolate Chips (Dark Chocolate works also)
• 6 Tbs Real Butter

Preheat oven to 350˚. Line 9x13 pan with foil. (Foil should extend over edges by at least 1 inch.) Lightly Spray with non-stick spray and set aside.


Chop both unsweetened chocolate and 2 sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.


With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour to combine with baking Powder. While mixer is running slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until knife comes out clean.


Cool completely on metal rack. When cooled to room temperature, prepare frosting. Combine all frosting ingredients starting with 1 1/2 Tbs of milk and beat until light and fluffy. Add more milk by tsp as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.


While brownies chill prepare chocolate glaze. Place chocolate chips and butter in microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut and serve.

Kelly's Chicken Cacciatore

• 15 oz. Can Tomato Sauce
• 1/2 Cup of Water
• 1 tsp Chicken Broth Granules
• 1/2 tsp Italian Seasoning
• 4-5 Chicken Breast Halves
• 1 Small Can Mushrooms

Put everything in a crockpot and cook on high for 3-5 hours or on low 6-7 hours.

Frito Chili Pie

• 3 cups Fritos Corn Chips(Lightly Salted)
• 1/2 Onion Chopped
• 1 19 oz. Can Chili (I prefer no beans)
• 1 cup grated American Cheese

Cover bottom of pan with 2 cups fritos. Add onion then spread chili on til evenly spread. Sprinkle with cheese and remaining chips.


(NOTE; portions of ingredients are not strict you can mess around with it til its the amount you like. I probably use less of the chips and cheese.)


Bake at 350˚ for 15 min or until warm. Eat by itself or serve over rice.

Mom's Who Think Skillet Taco Supper

• ½ lb Lean Ground Beef 
• 1 Pkg (1 oz) Taco Seasoning Mix 
• 2 ¼ cups Water 
• 1 ½ cups Uncooked Pasta (I Like Mini Farfalle) 
• 1 ½ cups Frozen Corn 
• 1 can (15 oz) Kidney or Pinto Beans, Drained, Rinsed 
• 1 Medium Tomato, Chopped (¾ cup) 
• ½ cup Sour Cream 
• 1 cup Shredded Cheddar Cheese (4 oz) 
• 1 Tbs Chopped Fresh Chives

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. 

2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir.


3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.


4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives.


5. Cover; let stand 2 to 3 minutes or until cheese is melted.


6. Serve with tortilla chips.

Geno's Fried Breaded Tilapia

• Tilapia Fillets, Boneless
• Chili Powder
• Flour
• Salt 
• Pepper 
• Olive Oil

Thaw fillets and then sprinkle with chili powder and salt and pepper. then dip in flour and coat thinly. Add oil to frying pan and fry turning often. Watch carefully as they can cook very fast. I like serving this with rice.

Pineapple Glaze For Cheesecake

• 2 Tbs Sugar
• 4tsp Cornstarch, Flour also works
• 17 oz. Can Crushed Pineapple in Heavy Syrup, Undrained
• 2 Tbs Lemon Juice
• 2 Drops Yellow Food Coloring

Mix Sugar and cornstarch in small pot. Add rest of ingredients. Bring to boil over med. heat, stirring. Boil 1 minute or until thick. (I boiled mine quite a bit longer.) Let cool and spread over top of pre-prepared cheesecake. (For cheesecake recipe I have an easy one on this blog that works perfectly.)

Curry Chicken

• 2 Chicken breasts thawed and cubed
• Olive oil
• 1 Onion Sliced
• 2 cloves Garlic Minced
• 1 Cup Broccoli 
• 1 Can Cream of Mushroom Soup
• 1/2 Cup Water
• 1/2 tsp Curry Powder
• 1/2 tsp Turmeric (Optional)
• 1/2 tsp Cumen (Optional)

Sautee the onions garlic and broccoli in a little oil. once the onions are clear colored take out and set aside. Brown chicken in a little oil (salt and pepper chicken while cooking). Add soup and water, spices and vegetable mix. Let mixture simmer for a few minutes and add more spice if needed. Serve over yummy rice and enjoy!