Peanut Butter Balls

Peanut Butter Balls

Ingredients:
1 1/3 c graham cracker crumbs
1 3/4 c powdered sugar
2 tsp vanilla extract
1/2 c melted crisco vegetable shortening
3/4 c peanut butter
2 c melted semi-sweet chocolate chips

Directions:
Combine ingredients up to chocolate chips and mix very well. I usually just use my hands. Form into balls the size of your choice and freeze about two hours. Melt chocolate chips with about 2T crisco in saucepan and then roll balls in chocolate. Refrigerate overnight.

Chicken Nacho Casserole

Chicken Nacho Casserole

Ingredients:
2 cups cooked, chopped chicken breasts
2 C. grated cheddar and/or monterey jack cheese (you can add as much as you'd like)
1 can Rotel with green chilies, drained well
1 can cream of chicken soup
1 can Green Giant Mexicorn
1 tsp. taco seasoning
1/2-1 cup instant rice

Directions:
Mix all of the above together well and spread evenly into a 9x9 casserole dish sprayed with Pam. Cover with foil and bake at 350 degrees for about 45 minutes. Uncover and sprinkle 2-3 cups crumbled Tostitos of your choice, followed by more grated cheese on top. Place back in oven uncovered until cheese is melted to your liking and casserole is nice and bubbly.

S'mores Sandwhich Bar Cookies

S'mores Sandwhich Bar Cookies!

Ingredients:
1/2 C. Butter or margarine softened
3/4 C. Sugar
1 Egg
1 tsp. Vanilla extract
1 1/3 C. All-purpose flour
3/4 C. Graham cracker crumbs
1 tsp. Baking powder
1/4 tsp. Salt
3 C. Miniature marshmallows
1 1/3 C. Hershey's mini milk chocolate bars or 5 Hershey's milk chocolate bars (1.55 oz. each)

Directons:
1. Heat oven to 350 degrees. Grease 8-inch square baking pan.
2. Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan. Bake 15 minutes.
3. Sprinkle mini chocolate bars over baked layer or arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars.

(Recipe from: Hershey's 3 Books in One Cookbook)

Chocolate Oatmeal Chewies

Chocolate Oatmeal Chewies

Ingredients:
2 c. sugar
1 stick butter
1/2 c. milk
1/2 c. cocoa
1/2 c. pnut butter
3 c. quick cooking oats

Directions:
Mix sugar, butter and milk together in large saucepan over medium-high heat until butter is melted. Stir constantly. Continue stirring and bring mixture to a boil. Let boil for one minute while stirring. Remove from heat and stir in cocoa, pnut butter and oats. Mix well. Drop by rounded "mounds" onto waxed paper and let cool.

Homemade Pancakes:

Homemade Pancakes:
2c. sour milk
3 eggs
3c. bread flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. sugar
4 T melted butterDirections:
Mix milk and eggs with whisk very well.
Mix in flour and dry ingredients until smooth.
Mix in melted butter.

(This recipe is from "Amish Cooking")

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie

Ingredients:
1 unbaked 9-inch deep-dish pie shell (thaw if frozen)
2 eggs
1/2 cup plain flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 sticks butter, softened
1 cup semi-sweet chocolate chips

Directions:
Beat eggs in large bowl on high until foamy.
Mix in flour, sugars and butter. Mix well.
Stir in chocolate chips and spoon into pie shell.
Bake for 55-60 minutes at 350 degrees.

White Chicken Chili

Crock Pot White Chicken Chili

Ingredients
1 ¼ lbs boneless skinless chicken (canned works too)
2 (15 oz) cans great northern beans or navy beans
1 (15 oz) can hominy or white corn
1 (1 ¼ oz) envelope taco seasoning (chicken taco mix is good!)
1 (4 ½ oz) can of chopped green chilies
1 (10 ¾ oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
½ cup sour cream
Optional: chopped green onion
Optional: Monterey jack cheese


Directions:
1. Place chicken in a 4 quart slow cooker
2. Top with beans and corn
3. In a medium bowl, combine taco seasoning, chilies, condensed soup, and chicken broth. Pour over top of ingredients in a crock pot.
4. Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with optional green onions and jack cheese if desired.

(Recipe is adapted from a Betty Crocker Slow Cooker Recipes Cookbook)

Buttermilk Apple Cake

Buttermilk Apple Cake

3/4 cup packed brown sugar
1/3 cup vegetable oil
1 egg
1 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup apple, peeled and diced (this is about 1 medium apple)
1/2 cup buttermilk (or put 2 tsp. vanilla in measuring cup, add milk to equal 1/2 cup,stir)

Topping:
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1/2 tsp. cinnamon (I used 1/2 tsp Penzey's Baking Spice)

Preheat oven to 350 degrees. Grease a 9x9-square baking pan. In a large bowl, combine 3/4 cup brown sugar, oil, egg, and vanilla. Stir to combine. Stir together flour, baking soda and salt. Add to egg mixture. Add apple and buttermilk, stirring to combine. Pour into prepared pan. In a small bowl, mix the topping ingredients. Sprinkle evenly over cake batter. Place cake in oven and bake 20-25 minutes or until a toothpick poked in center of cake comes out clean.

(Recipe from: Amanda Neelley)