Chicken Tortilla Crock Pot Soup

1 can black beans
2 cans ranch style beans
2 cans Ro-Tel (diced tomatoes with green chilies)
1 can hominy
1 can corn
1 c. salsa
4 frozen chicken breasts

Combine the first 6 ingredients in crock pot. Place frozen chicken breasts on top. Cook on low for 6-7 hours. Remove chicken breasts to plate, shred into bite-size pieces and place back in crock pot. Serve in bowls with shredded cheese, sour cream and tortilla chips.
 
Recipe:  Devon
 
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Stuffed French Toast w/Berry Sauce

Filling:
1 pkg. (8 oz.) cream cheese, softened
1 Tbsp. Sugar
1 tsp. grated orange peel
1/4 tsp. cinnamon

French Toast:
4 eggs, lightly beaten
1/2 cup milk
2 tsp. vanilla
16 slices French or Italian bread (1/2 inch thick)

Syrup:
1/2 cup water
1/4 cup maple syrup
2 Tbsp. Sugar
1 Tbsp. Cornstarch
1 1/2 cups frozen blueberries

In medium mixing bowl, beat cream cheese, sugar, orange peel and cinnamon until smooth; set aside. In a shallow bowl, combine eggs, milk and vanilla. Spread filling mixture on half of the slices of bread, cover with other half of slices. Dip bread in egg mixture on both sides, fry on a greased hot griddle for 3-4 minutes per side or until golden brown.

For syrup, combine water, syrup, sugar and cornstarch in a medium saucepan. Bring to a boil; boil 2 minutes to thicken. Reduce heat; add blueberries and simmer 5-7 minutes or until berries are tender. Serve over French toast.

Recipe:  Paula

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Chicken and Dumplings

3 cups water

2 cans cream of chicken soup
1 (one pound) bag frozen mixed vegetables (corn, carrots, peas & beans)
2 large potatoes cubed
3-4 chicken breasts cooked and cubed
2-3 stalks chopped celery
1 tsp. salt

1/2 tsp. pepper

1-2 chicken bullion cubes-as desired
1 small onion chopped

3 cups bisques mix

1 cup milk

Combine water, soup, salt, pepper, bullion, vegetables and chicken in electric fry pan. Simmer until potato’s are cooked.

Mix bisquick and milk together to for dough. Drop by spoonful into boiling soup. Cover and continue to simmer 10 minutes. Remove lid and cook another 10 minutes. Serve hot.

Recipe: Heather

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Parmesan Herb Chicken

½ cup grated Parmesan cheese

1 Tbsp. parsley
½ Tbsp. dried oregano
½ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
3-4 Chicken breasts
¼ cup butter or margarine, melted

In a shallow dish, combine the first six ingredients. Dip chicken in butter, then coat with Parmesan mixture. Place in greased baking pan. Bake, uncovered, at 350 degrees for 40-45 minutes or until the juices run clear.

Recipe: Paula

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5-Minute French Bread

1 cup warm water
1 Tbsp. yeast (1 pkg) 
1 tsp. salt
3 cups flour 

Stir all ingredients together in a large Tupperware.  Dough should look too wet and slack.  Cover (not airtight).  Leave at room temperature for about 2 hours or until doubled.  Place in fridge.  Leave in fridge until ready to use (up to 2 weeks).   

When ready to bake, preheat oven to 450 degrees F.  Remove dough from fridge, dump out onto a floured counter, and cut into two pieces.  Shape into two logs by folding the dough towards the middle a couple of times.  Then roll into a log shape.  Place baguettes on greased cookie sheet.  Cover with a towel and leave for 20 minutes.  Slash tops of loaves a couple of times each.  Spray dough and oven with water.  Bake for 20-25 minutes or until well-browned.  Cool completely on wire racks. 

Makes 2 baguettes.  
 
Recipe:  Devon
 
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Taco Soup

**I think we all have this recipe, but it's not in the original book so here it is.

2 pounds hamburger (browned)
2 cans ranch beans (15 oz.)
1/2 onion
2 cans pinto beans (15 oz.)
1 can green chili’s
1 can white Hominy (15 oz.)
1 can yellow Hominy (15 oz.)
1 Lg. pkg. Hidden Valley Ranch Dressing (2 oz.)
2 cans crushed or petite diced tomato’s (14 oz.)
1 package taco seasoning
1 can water (ranch bean size)

Drain and rinse beans (excluding ranch beans) and hominy. Boil then simmer all ingredients till thickened (1 hour) Put in bowls and top with shredded cheddar and sour cream.

Eat with tortilla chips.

Recipe:  Alison

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Cake Mix Truffles

1 box  cake mix, any flavor you wish (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2.  Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
7. Add sprinkles or sugar to decorate.

 Recipe:  Angela

 

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