Honey Sauced Chicken

I found this on Pinterest, and it came from  http://mmmcafe.blogspot.com/

Serves 2-4

3/4 lb chicken 

1/2 tsp salt

1/4 tsp pepper

Sauce:

1/2 cup honey

1/4 cup soy sauce

1/8 cup ketchup

1Tbsp vegetable oil

1 clove garlic, minced

Season both sides of chicken with salt and pepper, and place into 8x8 baking dish. Mix up sauce and pour over chicken. Bake at 350 degrees for 30 minutes, or until chicken done. Serve over rice or noodles.

MAKE-AHEAD CROCKPOT MEAL: Honey Garlic Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 3 garlic cloves, smashed and chopped
• 1 tsp dried basil
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/3 cup honey

Directions:

• Add all ingredients to a gallon size freezer bag. When you are ready to cook, dump into the crockpot (do not thaw) and let cook for 3-4 hours on high.

Chili Coke Roast - Crockpot

I found this recipe on pinterest from Moms Who Think. It was super easy and super yummy!

Ingredients:

• 1 beef roast, 3-4 lbs
• 1 can Coca-Cola
• 1 package onion soup mix
• 1 bottle chili sauce

Instructions:

• Place all ingredients in crockpot and cook for 7-10 hours on low.
• The meat will fall apart when done

Tips:

• I bought the chili sauce that had garlic in it, and it made it super spicy, but yummy. I put the roast in the crockpot, dumped in the Coke, dumped in the chili sauce, the sprinkled the onion soup mix. I think next time I am going to mix the Coke, chili sauce, and onion soup mix together, and THEN dump it over the roast.

Make-Ahead Breakfast Burritos

I found this recipe on pinterest from Mom On Timeout. It was super easy and super yummy!

Ingredients Needed:

• 1 lb breakfast sausage (I used the maple flavored sausage)
• 1 lb bacon (again, maple flavored)
• 2 lbs red potatoes, cubed into bite size pieces
• shredded cheese (I used cheddar)
• 2 packages tortillas (about 20 tortillas)
• 12 eggs, extra large
• 1/2 c milk
• 1/3 c olive oil
• seasoning of your choice (I like Italian seasoning, garlic, pepper, salt, basil)

Preparation:

• Cook the sausage and bacon
• Prepare the potatoes:
• Preheat oven to 450 degrees
• Clean and cube the potatoes
• Toss the potatoes with olive oil and seasoning of your choice
• Cook in oven for 30 minutes or until soft and golden brown
• Scrambled Eggs:
• Wisk one dozen eggs and 1/2 c milk in bowl until well combined
• Scramble in a large skillet until done
• Tortillas
• Heat tortillas in microwave for about 30 seconds until warm

Assemble:

• Mix everything together in a bowl except for the cheese
• Spoon mixture onto the tortilla, then sprinkle cheese over mixture, and roll up tortilla
• Make sure the ends are tucked in, and place on waxed paper lined cookie sheet
• When all tortillas have been assembled, place in freezer for about an hour to flash freeze
• When frozen, place in freezer bags

Reheat:

• Heat in microwave about 2 minutes, or until hot all the way through. Microwave times and power will vary.

Tips:

• We like to add maple syrup to the inside once the burrito is heated up
• You can also add salsa to the burrito
• You can add anything according to what your family likes. Some ideas include green peppers, onions,  sauteed veggies.

Homemade Flour Tortillas

Ingredients:

3 cups flour
2 tsps baking powder
1 heaping tsp salt
5 Tbsp shortening, cut into sections (or use lard, softened butter, olive oil)
3/4 to 1 cup warm water.

Instructions:

1. Add the dry ingredients into a large bowl. Mix well.
2. Add shortening, and use pastry blender or knife to cut through until mixed well, and mixture is crumbly.
3. Slowly add water a few drops at a time while mixing, until mixture forms into a ball. If too sticky, add more flour; if too crumbly, add more water.
4. Transfer the dough to a lightly floured surface and divide dough into 12 golf-ball sized portions. Cover with a clean kitchen towel and let rest for 10 minutes.
5. Heat a large skillet over medium to medium high heat.
6. Work with one dough ball at a time while keeping the others covered with the kitchen towel. Pat the dough into a disk. Dust the top lightly with flour and use a rolling pin to spread it out to a very thin 8-inch round. 
7. Carefully transfer the rolled out dough to the pan. Turn the heat down to medium. Cook each side for about 10-12 seconds, until bubbles are lightly browned. Be careful because if you cook it too long, it will be too crispy.
8. Transfer cooked tortilla to a plate and cover immediately with a clean kitchen towel.
9. Repeat steps 6 through 8 until all dough balls are cooked into tortillas.
10. Serve immediately, while warm, or store in a ziploc bag for later use. 

To store:

• Keep in a ziploc bag on the counter for up to 3 days. I like to keep mine in the refrigerator.You can also store them in the freezer in a freezer bag. Rewarm wrapped in foil in the oven, or between paper towels in the microwave.

Pie Crust

2 cups flour
1 cup shortening (I like using the butter flavored Crisco!)
4 Tbsp cold water

Mix shortening and flour together in a bowl. Add water. I usually start with 4 Tbsp water, and if it's not sticking together, I add another Tbsp. It usually ends up being perfect with 4 Tbsp.

Makes one pie crust (a top and bottom) or two bottoms.

This is my mom's recipe, and it works perfectly every time! No fuss!

Easy Cupcakes

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.
2. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
3. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
4. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
5. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Baggy Ice Cream

My sister in law had the kids make this while camping, and it was so much fun and was really yummy! She had M&Ms, gummy bears, sprinkles, etc for them to add to their ice cream after it was done.

You'll need: 1/2 c. milk 1 T. sugar 1/2 tsp. vanilla 1/2 lg. bag of ice 6 T. salt Mix milk, sugar and vanilla together in sandwich size ziplock bag. Place small bag inside large bag with ice and salt. Shake together for 6 minutes. Wash off small bag in ice water before eating or remove to bowl. Be careful or you’ll taste the salt from the shaking process.

Easy Crockpot Chicken Dinner

CHICKEN

• 1/2 onion, sliced
• chicken pieces (however many you want. I like boneless skinless chicken breasts)
• Salt
• Pepper
• Garlic (minced, powder, or chopped, whatever you prefer)

Add sliced onions to bottom of crockpot. Lay chicken pieces over the top. Sprinkle chicken with seasonings. Cook on High 3-4 hours (for frozen chicken pieces) or on low for 5-6 hours, or until chicken is cooked thoroughly.


RICE

• 1 cup rice
• 2 cups water
• 2 Tbsp butter

Mix all rice ingredients in saucepan. Stir. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes.


SAUCE

• 1/2 cup butter (1 stick butter)
• 1/2 cup flour
• 2-3 cups milk
• garlic powder

Melt butter in saucepan on medium heat. Add flour, and mix together with butter. Slowly add milk. For thicker sauce use 2 cups milk, for thinner sauce use 3 cups milk. Sprinkle garlic powder in and stir until thick.


FINAL PRODUCT

Add chicken to plate and tear into slices. Spoon rice over top. Add sauce and mix all together. Top with salt and pepper if needed.

Sunflower Cake

I saw this cake in Family Fun magazine, and decided to make it. It was tons of fun! :)

Ingredients:
Frosted 9 x 13-inch cake
Necco wafers
45-60 yellow and orange Starburst candies
Mini chocolate chips
Green Fruit Streamers
1 pound yellow, orange and clear Gummy Bears

Instructions:

Mosaic vase: Create an outline by cutting an 8-ounce paper cup in half vertically and pressing the cut edge into the frosting. Break 2 Necco wafers in half and set them across the top of the vase. Use 6 or so more Necco wafers, broken into pieces, to fill in the rest of the vase.

Sunflowers: One at a time, microwave 5 yellow and 3 orange Starburst candies until they're pliable, about 8 seconds, and roll them flat between two pieces of waxed paper. Use scissors to cut them into petals (1 to 1-1/2 inches long). You'll need about 15 to 20 per flower. Create an outline for each flower center by lightly pressing the rim of a 3-ounce paper cup into the frosting (for variety, use the cup bottom to create one smaller blossom). Arrange two layers of petals around each circle. Fill the centers with mini chocolate chips. Use doubled green Fruit Streamers strands to create flower stems and leaves.

The frame: Arrange a single row of yellow, orange, and clear Gummy Bears along the top edge of the cake and then make additional rows down the sides.

30-Minute Rolls

Mix the following together:
3 1/2 cups warm water
1 cup vegetable oil
6 Tbsp yeast
3/4 cup sugar or honey

Let rest 15 minutes.

Add the following and mix well:
1 1/2 tsp salt
3 eggs

Gradually add:
10 1/2 cups flour

Shape into rolls and let rest 10 minutes.

Bake 400 degrees for 10 minutes.

Broccoli Salad

2 bunches chopped broccoli (only use the flower part of the broccoli)
1 medium red onion
1 lb cooked crispy bacon (crushed)
1/2 head chopped cauliflour (only use the flower part of the cauliflour)
2 cup grated cheddar cheese

Mix well and refrigerate overnight, or for as long as possible.

2 cups mayonaisse
2/3 cup sugar
4 Tbsp white vinegar

Mix well and refrigerate overnight, or for as long as possible.

The next morning, or shortly before serving, mix both mixtures together and serve.

Pumpkin Chocolate Chip Cookies

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla
1 cup canned pumpkin puree
3 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
2 cups milk chocolate chips

Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray.

Using a mixer, beat the butter until smooth. Beat in the sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and pumpkin.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture in the batter in thirds.

Stir in the chocolate chips.

Scoop the cookie dough by heaping teaspoons onto the prepared cookie sheets. Bake for 15-20 minutes, or until the cookies are browned around the edges.

Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Easy Italian Chicken

4 to 6 boneless, skinless chicken breasts (frozen or fresh)
1 jar spaghetti sauce
1 clove garlic, minced
Italian Seasoning
Basil
Parmesan Cheese

Place chicken breasts in shallow baking dish.

Mix spaghetti sauce and garlic in small mixing bowl. If desired, mix in a Tbsp or 2 of Basil and/or Italian Seasoning. Pour mixture over chicken.

Sprinkle with Italian Seasoning and Parmesan Cheese.

Bake at 375 degrees for about 1 hour (if frozen) or 35 minutes (if thawed), or until chicken is done.

OR CROCKPOT: Prepare the same way, but cook on low 4-6 hours, or until chicken is done.

Pizza Dough - Bread Machine

1 cup + 2 Tbsp water
2 Tbsp olive or cooking oil
3 cups flour
2 Tbsp grated parmesan cheese
1 1/2 tsp italian seasoning
1 tsp sugar
1 tsp salt
2 1/2 tsp bread machine yeast

Add contents to bread machine. When finished, roll out into 2 large pizzas or 4 small pizzas. Add desired toppings. Cook at 400 degrees for 18-20 minutes (2 large pizzas) or 10-14 minutes (4 small pizzas).

This recipe is also great for bread sticks!

Homemade Egg Noodles

2/3 cup flour
1 egg
1/2 tsp salt
1 Tbsp water
1 tsp oil

Mix flour and salt. In seperate bowl, barely mix egg, water, and oil, then add to flour mixture and stir until dough can be mixed into a ball. knead until smooth and pliable then let rest in a covered bowl for 10 minutes. Roll out dough on floured surface, into a very thin rectangular shape. Let dry for 20 minutes. Before it becomes brittle, cut into thin strips with pizza cutter and add to soup. You can also roll dry dough into a "scroll" and slice through all thickness for more even shaped noodles. Noodles can be frozen at this point also if desired.

Fast Tortellini Alfredo

2 pkg (9 oz each) Three Cheese Tortellini, uncooked
1/2 cup (1/2 of 8 oz tub) Cream Cheese
1 cup milk
1/4 cup Grated Parmesan Cheese
2 cups frozen peas
2 cups chopped ham

COOK tortellini as directed on package in large saucepan; drain. Set aside. ADD cream cheese, milk, and parmesan cheese to saucepan. Mix well. Stir in peas and tortellini. Cover. Cook on medium-low heat 5 minutes or until sauce is thick enough to coat tortellini, stirring occasionally. STIR in ham; cook 2 minutes or until heated through. Sprinkle with a dash of nutmeg if desired.

IF YOU'D LIKE TO REHEAT THESE AS LEFTOVERS for lunch the next day, stir in a little milk first to keep it creamy and moist.

Homemade Chicken Nuggets

3 cups corn flakes
1/3 cup grated Parmesan Cheese
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
pinch of pepper
1 lb. boneless skinless chicken breasts
1/4 cup flour
2 large eggs, beaten

Cut the chicken breasts into nugget-sized pieces. Set aside. Preheat oven to 425 degrees. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside. Place the corn flakes in a resealable plastic bag and crush to a fine texture using a rolling pin or the bottom of a small saucepan. Poor into a medium sized bowl. Add the Parmesan cheese, salt, onion powder, garlic powder, and pepper to the crushed corn flakes. Place the eggs in a separate small bowl. Place the flour in a separate small bowl. To bread the chicken, coat in flour, shaking off excess. Dip in the egg, then coat well in the corn flake mixture. Arrange the chicken on the prepared baking sheet and cook until golden brown, about 12-14 minutes. After they are done cooking, place in freezer to freeze. After completely frozen, seal them up in a FoodSaver bag to enjoy as you need them! (To reheat, remove a few from the freezer and reheat in the microwave for a minute or so).

Cinnamon Rolls

SWEET DOUGH:

1/2 cup milk, room temp
1 egg, beaten
1 Tbsp butter or margarine
1 3/4 cups flour
3 Tbsp sugar
1/2 tsp salt
1 tsp yeast

MIX all ingredients for Sweet Dough and put in bread machine. Set to Dough Cycle. When done, remove dough from pan, cover, and let rest 5 minutes.

COMBINE 1/2 cup brown sugar, 2 tsp cinnamon, and 3 Tbsp soft butter or margarine.

ROLL out dough on lightly floured surface fro 12 x 9 sized rectangle. SPREAD brown sugar mixture evenly over dough. ROLL up tightly from long side. Pinch edges together to seal. CUT roll into 12 slices (I always cut it in half, then halves again, then those in thirds.....this makes it the most even).

Place in larged greased muffin pan. Cover. Let rise in warm place until doubled in size (about 45 minutes). BAKE at 375 degrees for 12 to 15 minutes or until golden. Turn pan upside down and leave 5 minutes, then remove rolls from pan. Cool slightly before serving.

Parsley Pesto Spaghetti - MAKE AHEAD MEAL

Place the following ingredients in a large gallon size bag, and store until ready to use:

2 1/2 cups spaghetti noodles, broken into smaller pieces
1/3 cup dried parsely flakes (this is a little too much for our family, we only use about 2 tsps instead)
1/2 cup blanched almonds, chopped (optional)
1/4 tsp + 1/8 tsp dried minced garlic
1 cup parmesan cheese

TO USE: In a medium skillet, place above mix and 2 1/2 cups water. Over medium to high heat, bring mixture to a boil, stirring often. Reduce heat to medium and simmer until thickened and the noodles are tender, stirring often. Stir in 1/2 cup butter.

Oatmeal Cinnamon Pancakes - MAKE AHEAD MEAL

Place the following ingredients in a large gallon size bag and store until ready to use:

2 cups oats
1/2 cup brown sugar
2 cups flour
1 Tbsp + 1 1/2 tsp baking powder
1/2 cup instant dry milk
2 1/2 tsp salt
1 Tbsp cinnamon
1/4 tsp cream tarter

TO USE: In a large bowl, mix the above mix with 2/3 cup vegetable oil and 4 eggs. Add 2 cups water. Pour 1/4 cup batter for each pancake onto lightly greased griddle. Cook on both sides until golden brown.

NOTE: You can also prepare and cook these, and THEN place in freezer bag to freeze. To unthaw, microwave for about 1 minute.

BBQ Meatballs - MAKE AHEAD MEAL and CROCKPOT

MEATBALLS:
3 lbs ground beef, uncooked (the leaner the better)
5 oz can evaporated milk
1 cup dry oatmeal
1 cup cracker crumbs (I like to buy Club Crackers, then smash them up)
2 eggs
1/2 tsp garlic powder, OR 1-2 garlic cloves minced
2 tsp salt
1/2 tsp pepper
1 tsp chili powder

Combine all ingredients in a large bowl. Shape into desired-sized balls. Place on cookie sheet lined with wax paper and place in freezer, UNcovered. When frozen, remove meatballs from cookie sheet and place in freezer bags until ready to use. NEVER UNTHAW MEATBALLS! THEY WILL BE GOING DIRECTLY FROM THE FREEZER TO THE CROCKPOT!

TO USE: Place FROZEN meatballs in crockpot. Pour desired sauce over meatballs (spaghetti sauce, cream mushroom soup, cream chicken soup, BBQ sauce, OR use the homemade BBQ sauce recipe below). Cook on high 1 hour, stir, then on low 6 to 9 hours.

BBQ SAUCE:
2 cups ketchup
1 cup brown sugar
1 1/2 tsp liquid smoke
1/2 tsp garlic powder

Chicken Noodle Soup - MAKE AHEAD MEAL

2 Tbsp dried minced onion
2 tsp celery flakes
4 cups wide egg noodles
2 Tbsp chicken bouillon granules
1 tsp pepper
cooked chicken

Mix above ingredients together in a large Ziploc bag. Label and store on shelf until ready to use.

When ready to use, bring 10 cups water to a boil and add soup mix. Add cooked chicken, breaking it up well with a fork. Simmer 12 to 15 minutes or until noodles are tender.

Chicken Enchiladas - MAKE AHEAD MEAL

Chicken, cooked and cubed
1 cup sour cream
1 small can diced green chilis
grated cheese
1 can cream chicken soup
1 pkg tortillas

Mix soup, sour cream and chilis. In a 9x13 pan, layer tortillas (cut into strips or pieces), then sauce, then chicken and cheese. Repeat layers until done. Cover and freeze. To use, bake at 350 degrees until done, OR thaw before cooking, then bake at 350 degrees for 25 minutes.

Creamy Swiss Steak - CROCKPOT

(from Fix It And Forget It cookbook, page 91)

1 1/2 lb round stick
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
1 med. onion, sliced
10 oz can cream mushroom soup
1 carrot, choppped
1 celery, chopped

Cut steak into serving size pieces. Combine flour, salt, and pepper. Dredge meat in flour. Place onions in bottom of slow cooker. Add meat. Spread soup over meat. Top with carrots and celery. Cover. Cook on low 8-10 hours, or high 3-5 hours.

Breakfast Casserole - CROCKPOT

(from Fix It And Forget It cookbook, page 22)

6 eggs, beaten
1 lb little smokies, OR 1 1/2 lbs bulk sausage (browned and drained)
1 1/2 cups milk
1 cup shredded cheddar cheese
8 slices bread, torn into pieces
1 tsp salt
1/2 tsp dry mustard

In slow cooker, mix together all ingredients except cheese. Sprinkle cheese over top. Cover and cook 2 hours on high, then 1 hour on low.

This is GREAT served on tortillas as a breakfast burrito!!!!

Rice Pudding - CROCKPOT

(from Fix It And Forget It cookbook, page 239)

1 1/2 cups white uncooked rice
1 cup sugar
8 cups milk
3 eggs
1 1/2 cups milk
2 tsp vanilla
1/4 tsp salt
cinnamon
1 Tbsp honey (optional)

1. In slow cooker, mix together rice, sugar, and 8 cups milk. Cook on high 3 hours.
2. Beat together eggs, 1 1/2 cups milk, vanilla, and salt. Add to slow cooker and stir. Cook on high 25-30 minutes.
3. Sprinkle with cinnamon or nutmeg, and/or add honey, and serve warm.

Easy Teriyaki Chicken - CROCKPOT

(from Fix It And Forget It cookbook, page 178)

2-3 lbs skinless chicken pieces
20 oz can pineapple chunks
dash of ground ginger
1 cup teriyaki sauce

Place chicken in slow cooker. Pour remaning ingredients over chicken. Cover. Cook on low 6-8 hours or high 4-6 hours.

Wanda's Chicken and Rice Casserole - CROCKPOT

(from Fix It And Forget It cookbook, page 173)

1 cup long-grain rice, uncooked
3 cups water
2 tsp chicken bouillon
10 oz can cream chicken soup
2 cups chicken pieces
1/4 tsp garlic powder
1 cup grated cheddar cheese

Combine all ingredients in slow cooker. Cook on high 3-4 hours.

Lemon Garlic Chicken - CROCKPOT

(from Fix It And Forget It cookbook, page 181)

1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp pepper
2 lbs chicken pieces, boneless skinless
2 Tbsp butter or margarine
1/4 cup water
3 Tbsp lemon juice
2 garlic cloves, minced
1 tsp chicken bouillion granules

Combine oregano, salt, and pepper and rub over chicken. Melt butter in large skillet and brown chicken. Transfer to slow cooker. Place water, lemon juice, garlic, and bouillon cubes in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken. Cover. Cook on high 2 to 2 1/2 hours, or on low 4 to 5 hours.

Cowboy Casserole - CROCKPOT

1 onion, chopped
1 1/2 lbs ground beef, browned and drained
6 medium potatoes, peeled and sliced
2 cloves garlic, minced
16 oz can kidney beans (we like black beans, so we use black beans)
10 oz can tomato soup OR cream mushroom soup OR cream chicken soup (we like cream chicken)
1 tsp salt
1/4 tsp pepper

Layer onions, ground beef, potatoes, garlic, and beans in slow cooker. Spread soup over all. Sprinkle with salt and pepper. Cover. Cook on low 5-6 hours or until potatoes are tender.

Baked Apple French Toast

This is a Lion House recipe that we LOVE at our house!

Ingredients:
1 loaf French bread, sliced in 1½ inch slices (I use regular bread, stacked 3 slices high)
6 eggs
1½ cups milk
1 tbsp. vanilla
6 medium apples, peeled and sliced
1½ tsp. ground cinnamon
½ tsp. ground nutmeg
3 tbsp. packed brown sugar
Caramel Sauce (see below)

The night before serving, coat a 9X13-inch baking dish with nonstick cooking spray. Layer bread slices on the bottom of the pan. Combine eggs, milk, sugar, and vanilla in a large bowl, beat well and pour over bread slices. Place apple slices on top of bread. Sprinkle apples with cinnamon, nutmeg and brown sugar. Cover with foil and refrigerate overnight. In the morning, preheat oven to 350 degrees. Bake, covered, about 50 minutes. Remove foil and bake 10 minutes more. Serve toast hot, topped with Caramel Sauce.

Caramel Sauce
Ingredients:
3/4 c. packed brown sugar
¼ c. flour
½ c. butter, melted
1½ c. milk
2 tsp. vanilla

Combine all ingredients in a medium saucepan and cook over medium heat until thick, stirring constantly.

Cake Mix Cookies

1 box cake mix, any flavor
1/2 cup oil
1 Tbsp water or milk
2 eggs

Add oil, water or milk, and eggs to HALF the cake mix. Blend well. Add remaining mix. Blend well. Drop by teaspoons onto greased cookie sheet and bake at 375 degrees for 10-15 minutes.

If desired, you can add nuts, coconut, or chocolate chips to the batter.

Corn Chowder - Crockpot OR Stovetop

1 lb bacon, cooked crispy and crumbled
6 Tbsp butter
2 to 3 garlic cloves, minced
1/2 cup flour
1 tsp basil
1/2 tsp salt
1/2 tsp pepper
2 (14 oz)cans chicken broth*
6 medium potatoes, skinned and diced
1 (14 oz) can corn
4 cups milk*

STOVETOP:
1. Add butter to large saucepan and turn on low. Stir in garlic until butter melted.
2. Add flour, salt, pepper, and stir until mixed well. Add chicken broth. Stir until thick.
3. Add potatoes. Bring to boil and stir occassionally until potatoes tender.
4. Stir in bacon, corn, and milk. Heat until hot, not boiling.

CROCKPOT:
- Complete steps 1 and 2 above, and add to crockpot. Add potatoes, and cook on high 30 minutes. Reduce heat to low, and add bacon, corn, and milk. Cook on low 3-4 hours, or until potatoes tender.

NOTES:
* Instead of 2 cans chicken broth, I like to mix 4 cups water with 2 chicken-flavored seasoning packets from Top Ramen Noodle soup.
* You can add any vegetables you like to this: carrots, celery, etc.
* If you want a creamier taste, substitute canned evaporated milk instead of regular milk.

Chicken Cacciatore - CROCKPOT

(from Fix It And Forget It Cookbook, page 179)

4 chicken pieces (I use about 3.5 lbs of boneless skinless chicken breasts)
15 oz can tomato or spaghetti sauce (I didn't have either, so I used tomato soup, and it was yummy!)
4 oz can sliced mushrooms, drained (YUCK! I hate mushrooms, so I left this out)
1/2 cup water
1 tsp dry chicken broth granules (I didn't have this either, so I used a chicken seasoning packet from Top Ramen Soup, and it was SO yummy!)
1/2 tsp Italian seasoning
2-3 garlic cloves, minced

Place chicken in slow cooker.

Combine all other ingredients together in a bowl. Pour over chicken.

Cover. Cook on high 3-4 hours, or on low 6-8 hours.

Serve over rice or noodles. (We served it over plain white rice. We put the rice in a bowl, then added some chicken, then spooned some of the sauce in the crockpot over the top of the rice and chicken in the bowl until moistened. YUMMY!)