Cream Cheese Crock Pot Chicken

Cream Cheese Crock Pot Chicken {thelarsonlingo.blogspot.com}

Ingredients: 
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel.


Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours.


Server over rice or eat on tortillas. 
{For a healthier version you can substitute the cream cheese for salsa.} 

Fruit Pizza

Fruit Pizza {Mom Riedel} 

Filling: 12 oz. cream cheese
¾ cup sugar
3 Tablespoon pineapple juice (optional – other juice)

Sugar Cookie Fruit: Blueberry, Pineapple, Kiwi, Raspberry, Blackberry, Banana, Mandarin Oranges, Strawberry

 Make giant sugar cookie on pizza pan. Spread filling over top of cooled cookie. Arrange fruit on top of pizza.

Royal Icing Sugar Cookies

Royal Icing Sugar Cookies {Mom Riedel}

3/4 cups shortening (part butter or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla or more for me
2 1/2cups flour
1 teaspoon baking powder
1 teaspoon salt

Mix shortening, sugar, eggs, and vanilla. Blend in flour, powder and salt. Cover and Chill 1 hour. Heat oven to 400. Roll out dough and cut shapes about 1/8 inch thick. Place on ungreased baking sheet. Bake 6 to 8 minutes. Makes 4 dozen 3 inch cookies.

Royal Icing

9 cups powder sugar (2 lbs)
½ cup water
½ cup light corn syrup
1 teaspoon vanilla

 Stir and heat to medium and dip cookies. Dry till hard.
{Icing for 2 batches of cookies}

Blonde Brownies

Blonde  Brownies {Mom Riedel}

1 cup flour
½ teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon soda
½ cup nuts
1/3 cup butter
1 cup brown sugar
1 beaten egg
1 teaspoon vanilla
Chocolate chips

Sift dry ingredients; add nuts. Melt butter. Add sugar, egg, and vanilla. Add flour mixture to butter mixture; spread into square pan. Sprinkle chocolate ships over top. Bake 25 minutes at 350°

No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies {Mom Riedel}

2 cups sugar
½ cup cocoa
½ cup butter
½ cup milk
½ teaspoon salt

Bring to boil. Boil 1 minute. Add ½ cup peanut butter and 1 ½ teaspoon vanilla and 2-3 cups oatmeal. Drop on wax paper. Let set.

Peanut Butter Balls

Peanut Butter Balls {Mom Riedel}

2 pounds powdered sugar
1 pound soft margarine
4 cups peanut butter
3 pounds of chocolate

Mix butter with peanut butter work powdered sugar in. Shape into balls. Chill till firm. Melt chocolate and dip balls halfway or totally. Place on wax paper. Freeze 2 to 4 minutes.

German Chocolate Cake

German Chocolate Cake {Mom Riedel}

½ cup boiling water
4 oz sweet cooking chocolate
1 cup softened butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon soda
 ½ teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

 Heat oven to 350°. Grease 3 round layer pans, 8 or 9 inch. Line bottom of pans with waxed paper. In small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool. In large mixer bowl, cream butter and sugar until light and fluffy. Add yolks one at a time, beating after each egg. Beat in chocolate and vanilla on low speed. Mix in dry ingredients alternately with buttermilk. Beat till smooth. Fold in egg whites. Divide batter among pans. Bake 30 to 40 minutes until top springs back. Cool Frost cake with Coconut Pecan Frosting.


 Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter or margarine
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Combined evaporated milk, sugar, yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick (about 12 minutes). Remove from heat. Stir in coconut and pecans. Beat until thick and spread on cake.

Cream Cheese Pound Cake

Cream Cheese Pound Cake {Mom Riedel}

1 cup butter or margarine
8 ounces cream cheese
3 cups plain flour
3 cups sugar
6 eggs
2 teaspoon vanilla

Combine butter and cream cheese till fluffy. Add sugar till well blended. Add one cup flour with egg, beating one at a time. When all eggs and flour added, blend in vanilla. Pour batter into a well greased 10 inch Bundt pan. Bake in 325° for 1 hour and 20 minutes. Cool and remove from pan.

Coconut Cake

Coconut Cake {Loraine Stone}

1 White or Yellow Cake Mix
4 oz Cream of Coconut (sold with drink mixes)
1 Can Sweet and Condensed Milk
½ C Coconut
12 oz Cool Whip

Directions: Mix and bake cake as directed on box in 9x13 pan. Mix cream of coconut and sweet and condensed mike. As soon as cake is removed from the oven; poke holes in the cake with a fork. Pour mixture over cake. Cool cake. Top with thawed cool whip and coconut. Store cake in refrigerator.

Key Lime Cake

Key Lime Cake {Mom Riedel}

 1 C Water
 3 Eggs
1/3 C Orange Juice
 1/3 C Oil
3 oz Package Lime Jello
1 Lemon Cake Mix
3 Tb Lime Juice
3 Tb Powdered Sugar

 Directions: Mix cake mix with orange juice. Bake cake as directed on box. Mix lime juice and powdered sugar. As soon as cake is removed from the oven; poke holes in the cake with a fork. Pour Lime juice mixture over cake. Frost cake with cream cheese icing.

 Cream Cheese Icing
 8 oz. Cream Cheese
1 Lb Powdered Sugar Vanilla
 Nuts (optional)

Dutch Pancakes

Dutch Pancakes {Mom Riedel}

3 Egg
½ Tsp Salt
2/3 C Flour
1½ C Milk

Directions: Beat eggs and salt Add flour slowly and get out lumps Slowly add milk Fry pancakes Sprinkle with sugar

Mini Pizzas

Mini Pizzas

 1 can (13.8 oz) refrigerated classic pizza crust
 or 1 can (11 oz) refrigerated thin pizza crust
1/3 cup basil pesto
20 slices plum (Roma) tomatoes
1 cup shredded mozzarella cheese (4 oz)


DIRECTIONS
1. If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.

2. Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12x8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.

3. Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted. Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheese.

Easy Wedding Punch

Easy Wedding Punch

2 quarts white grape juice
2 liter ginger ale

Mix. Chill.

Wedding Punch

Wedding Punch

 48 ounces apple juice
24 ounces white grape juice
12 ounces frozen lemonade
2 liter ginger ale Mix.

 Chill Make about a gallon.

Butterbeer

Butterbeer 

Recipe
12 oz. (one bottle) ginger beer {ginger ale can be substituted}
36 oz. (three bottles) cream soda
3 T butterscotch ice cream topping

Thoroughly chill unopened ginger beer and cream soda in refrigerator until icy-cold. Refrigerate empty, glass pitcher as well. Once beverages are chilled, in a small mixing bowl or tall glass, stir 1-2 oz. of cream soda into butterscotch topping till thoroughly combined. Pour all remaining soda into chilled pitcher. Quickly add butterscotch mixture to pitcher. Stir till just combined; do not over-stir.

 Pour over ice and serve immediately. Serves 6. For a frothy sparkle, dip the rim of each glass in corn syrup, pulling drips of syrup downward with a toothpick. Then dip each glass rim in a mixture of colored sugar. Before dipping, spread the corn syrup & sugar mixture each onto a separate, flat-bottomed plate.

Original Chex Mix

Original Chex Mix

6 tablespoons butter
2 tablespoons Worcestershire sauce
1 ½ teaspoon seasoned salt
¾ teaspoon garlic powder
½ onion powder
3 cups corn chex
3 cups rice chex
3 cups wheat chex
1 cup mixed nuts
1 cup pretzels
1 cup goldfish

Heat oven to 250° melt butter in roasting pan in oven. Stir in seasonings. Add cereal till coated. Bake 1 hour, stirring every 15 minutes. Cool..

Muddy Buddies {Chex Mix}

Muddy Buddies {Chex Mix} 

 9 cups chex cereal
1 cup chocolate chips
½ cup peanut butter
¼ cup butter
1 teaspoon vanilla
½ cups powdered sugar

 Microwave chips, peanut butter and butter uncovered for 1 minute. Stir and microwave 30 seconds longer. Stir in vanilla. Pour chocolate mixture over cereal in bowl until evenly coated. Pour in gallon ziplock bag and add sugar. Shake till well coated. Cool.

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas {Jen Lucia}

21 oz Cream of Mushroom Soup
8 oz Green Chilies
8 oz Shredded Cheese
2 lbs Chicken
20 Corn Tortillas
20 oz Green Enchiladas Sauce
Salt & Pepper

Mix mushroom soup, green chilies, 4 oz of shredded cheese, salt & pepper, and chicken together in a bowl. Spray a {large} crock-pot with Pam, then layer five tortillas, spoon some chicken mixture in, then top with some green enchiladas sauce. Do that four times. Top off with remaining 4 oz of cheese. And cook on high for 4 to 5 hours.

{I have a smaller crock-pot, so I cut the recipe in half.}

Asparagus

Asparagus {Mom Stutz}

Snap and rinse your asparagus, lightly coat with olive oil, sprinkle with sea salt and cracked pepper and grill (or roast in *450 oven) to your level of doneness.

Pulled Pork

Pulled Pork Sandwich

4 lbs pork roast (shoulder or butt)
1 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)

barbecue sauce, for serving (optional)


Directions:
In a skillet on the stovetop, brown all sides of the roast. Slice one onion. Place in bottom of crock-pot and put roast on top. Pour over the ginger ale. Cover and cook on LOW for about 8 hours.

Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another hour or so on LOW. {Can continue to cook/marinate for up to 4 hours}

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps {Pinterest}

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drianed
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve {with sour cream and queso}.

*Makes 6 wraps

{Next time cook chicken in crock-pot}

Crock-Pot Chicken & Rice

Chicken & Rice {Stickaforkinit.com}

Ingredients:
2-4 frozen boneless skinless chicken breasts
8 oz. cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice

Stir the cream cheese, cream of chicken, and seasoning together in the crock-pot. I actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender.

Serve over rice. (Rice Cooker, extra easy)

Teriyaki Salmon

Teriyaki Salmon

1/2 - 1 lb Salmon
Veri Veri Teriyaki Sauce

Preheat oven to 350 degrees. Line a casserole dish with aluminum foil. Place salmon in dish and brush Veri Veri Teriyaki sauce over salmon. Bake for 20-25 minutes until salmon flakes easily with a fork. Serve with Rice, Yummy!

Taco Casserole

Taco Casserole

24 Tortilla Chips, plus additional for serving
1 Tbs Chili Oil (or olive oil and red pepper flakes)
1 Onion, chopped
2 cloves Garlic, minced
1 pound Ground Chicken/Turkey
2 Tbs Taco Seasoning
1 can Black Beans, drained
1 cup Salsa
1 cup shredded fat free or reduced fat Cheese


Optional: Other toppings such as jalepenios, olives, etc.
Heat oven to 350.

Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens.

Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalepenos or other toppings that you ant to be cooked. Bake for 20 minutes or until cheese is melted and gooey.

Scoop up with additional chips if desired.

Beef Stroganoff

Beef Stroganoff

1 pound beef stew meat
1 cup of water
1 package of Beef Stroganoff Seasoning
1/2 cup sour cream
Noodles or Rice

In crock-pot mix beef, water, and seasoning.
Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
Stir sour cream into beef mixture. Serve over noodles.

Cheeseburger Flatbread Melts

Cheeseburger Flatbread Melts {Kevin & Amanda}

1/2 lb lean ground beef, browned and drained
1/4 cup water
1/2 tbsp apple cider vinegar
1 pkg dry onion soup mix
1/4 cup ketchup
1 tbsp mustard
1 garlic clove, minced
2 tablespoons canola or vegetable oil
11 oz thin crust pizza dough
1 cup shredded cheddar cheese

Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat. Meanwhile, heat 2 tbsp canola oil over medium heat in a large, heavy bottomed skillet. Divide the pizza dough into six equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly. Remove to a paper towel to drain. Top with beef mixture and shredded cheese.
Makes 6 flatbread melts.

Chocolate Cake

The Best Chocolate Cake Ever {Kevin & Amanda}

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.


Buttercream Frosting

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Garlic Chicken Farfalle

Garlic Chicken Farfalle {Kevin & Amanda}

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. I do less.

[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Breakfast Casserole

Breakfast Casserole {Kevin & Amanda}

1 pkg croissant rolls
1 lb mild sausage
6 eggs, beaten
2 cups shredded cheddar cheese

Preheat oven to 350. Spray 9×13 baking dish with Pam. Brown sausage in skillet. Spread croissant dough in bottom of 9×13 dish. Add sausage, then pour eggs over sausage. Generously top with cheese. Bake at 350 for 30 minutes.

Red Beans & Rice

Red Beans & Rice {Kevin & Amanda}

1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning

Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 2-3.

Cheesy Chicken, Bacon, & Avocado Quesadillas

Cheesy Chicken, Bacon, & Avocado Quesadillas {Kevin & Amanda}

4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.

Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.
Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

Bow-tie 'Lasagna'

Bow-tie 'Lasagna' {Tasty Kitchen}

Ingredients
1 pound Ground Chuck
5 cups Bow Tie Noodles
3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
1 Tablespoon Olive Oil
1 teaspoon Salt
½ teaspoons Garlic Powder
1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
½ cups Mozzarella Cheese
½ cups Sour Cream

Preparation Instructions
Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Baked Ziti

Baked Ziti

Ingredients
1 (16 ounce) package ziti pasta
15 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

Optional: 1 lb of browned ground beef


Directions
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse. In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese. Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Peanut Butter Cookies

Peanut Butter Cookies

3/4 cup Peanut Butter
1/2 stick Crisco Baking Sticks All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt


1.HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

2.COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

3.BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Pot Roast

Pot Roast

What You Need
• 1 4-pound pot roast
• 1 large onion, sliced
• 1 cup beef broth
• 1 pound carrots, cut into 2-inch pieces
• 5 potatoes, chunked
• Salt
• Pepper

What To Do
1. In a skillet on the stovetop, brown all sides of the roast.
2. Place vegetables in bottom of crockpot and put roast on top.
3. Pour beef broth over roast and add salt and pepper to taste.
4. Cover; cook 8 hours on low.

Cheese & Sausage Crescent Rolls

Cheese & Sausage Crescent Rolls {Tasty Kitchen}

Ingredients
1 pound Breakfast Sausage
2 containers (8 Oz. Container) Crescent Rolls In A Can
2 cups Sharp Cheddar Cheese, Grated

Instructions
Preheat oven to 375 degrees.
Brown sausage in a skillet and crumble. Separate the crescent rolls into their individual triangular shapes. Layer a spoonful of cooked sausage, followed by a pinch of cheese onto each roll. Carefully roll each up into the famous crescent shape we all have learned to love, and place on a cookie sheet in the oven for 11-13 minutes until golden brown.

Fudge Pie

Old Fashion Fudge Pie {Food Network: Paula Dean}

Ingredients:
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust

Directions:
Preheat oven to 375 degrees F.

Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

Homemade Oreos

Homemade Oreos

1 Chocolate Cake Mix
3/4 shortening
2 eggs

1 Can Cream Cheese Frosting

Mix ingredients well. Roll into 1 inch balls. Bake at 350 degrees for 8-10 minutes. Let cool. Spread frosting between cooled cookies like a sandwich.

Taco Salad

Taco Salad

2 lbs of ground beef
2 cans of pinto or chili beans
1 pkg taco seasoning
1 large white onion
1 can Rotel

Brown ground beef over the stovetop. Add 1/2 to 1 pkg of taco seasoning for flavor. Dice the onion and add to beef. Sautee over medium heat. Add beans and Rotel, cover and let simmer for 5 minutes over medium heat.

1 head of lettuce
2-4 cups of shredded cheddar cheese
1 bag corn chips
4 tomatoes cut into small wedges
Italian salad dressing

Mix beef and bean mixture to the following ingredients. Toss and add salad dressing. Let guest add sour cream to their taste and enjoy.

Tortilla Soup

Tortilla Soup {Janelle}

1 Can (16oz) refried beans
1 Can (15 oz) black beans (rinsed and drained)
1 Can (14.5oz) Chicken broth
1 Can (15.5oz) Corn
¾ Cup Salsa
1 Can (10oz) White chicken (rinsed and drained)
½ Cup water
Shredded cheddar cheese – Tortilla chips

Combine all ingredients in a pot and bring to a boil. Cover and simmer for 10 minutes. Crumble chips into the bottom of soup bowls. Serve soup over chips and add chips and cheese on top. And water if it’s too thick.

Jalapeno Corn

Jalapeno Corn {Mom Stutz}

12 oz. Cream Cheese
1/2 C.. Milk
4 T. Butter
1 tsp. Garlic Salt
3-4 fresh Jalapeno's, seeded and finely diced
4 (12 oz.) cans of Green Giant Shoepeg corn, drained

Melt cream cheese, milk, butter and garlic salt in a saucepan, stirring until mixture is smooth and
cheese is melted. Mix corn and jalapeno's together; add cheese mixture. Bake in a casserole dish
in a *350 oven for 30 minutes, or until bubbly and lightly browned on top.