Pork Country Style Ribs

1 24 oz. bottle of ketchup
1 c. water
1/2 c. Brown sugar
1 tsp. soy sauce
1 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce

This makes BBQ sauce for 5 lbs. of ribs.

Mix together and cover ribs. Cook in crockpot for approx. 8 hours on low or until meat is tender. Or bake at 325 for 4-6 hours. (recipe from Heather Richey)

Sweet Aromatic Chicken

Sweet Aromatic Chicken (from orgjunkie)

1/2 c. coconut milk
1/2 c. water
8 chicken thighs, skinned (I used tenderloins)
1/2 c. brown sugar
2 Tbs. soy sauce
1/8 tsp. ground cloves
2 garlic cloves, minced

Combine coconut milk and water. Pour into greased crockpot. Add remaining ingredients in order listed. Cook on low 5-6 hours. Side dish idea: potatoes, sides shown in my picture: white rice and Lion House salad.

Festive Chicken

Festive Chicken

4-6 chicken breasts
1 onion soup packet
12-14 oz. apricot/pinapple preserves
Kraft Russian dressing 16 oz.

Cook 45 minutes at 350 and serve over rice.

Cracker Jack-Style Popcorn

Bring to a boil:
1 cup brown sugar
1 square margarine
1/4 cup corn syrup
1/2 tsp. salt

Boil on high for 3 minutes. Take off heat add 1/2 tsp. soda. Stir well. Pour over 16 cups popcorn placed in a larg brown paper grocery sack. Microwave on high for 3 minutes, shaking bag well every 30 seconds. Pour out on waxed paper to dry

Spinach Casserole

Spinach Casserole (from Heather)

At least 1 cup cooked rice (more is fine)

1 10 oz pkg. spinach (thaw by peeling paper off and microwaving 4 minutes)

1/2 cup (or more) grated cheddar cheese

1/2 tsp salt

2 egg whites

graham cracker crust - crushed graham crackers with melted butter; adding a little cinnamon and sugar makes it REALLY good.

With graham cracker crust pressed to the bottom of a small round cake pan, mix all other ingredients together and put on top of crust - Bake at 350 for 35 mintues.I always double the recipe and cook it in a 9" x 13" dish.

Easiest Crockpot Chicken and Biscuits

Easiest Crock Pot Chicken and Biscuits Recipe (from here)

2 cups cooked chicken ( I used diced raw breasts )
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed cream of chicken soup
2 (10 3/4 ounce) soup cans water ( I used chicken broth and omitted the bouillon )
2 teaspoons chicken bouillon granules
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
16 ounces buttermilk biscuits (8)

Combine all ingredients in crock pot except biscuits; blend well. Cut biscuits into quarters, stir into mixture. Cover; cook on Low 4 to 6 hours stirring occasionally or until biscuits are cooked.

Roast Beef Sandwiches

Better-Than-Arby's Roast Beef Sandwiches (found it here)

3 pounds roast, up to 4
1/2 cup brown sugar
1 package onion soup mix
1/2 cup water
1 chopped onion
1 pinch garlic powder
Salt and pepper to taste

Put roast in the crockpot with brown sugar, onion soup mix, water, chopped onion, garlic powder, salt & pepper. You let it cook for 24 hours! I usually start it after dinner in the evening, and then stir it in the morning. By dinner that night - it's ready!

They're great on onion buns!"

Risotto with Parmesan

Risotto with Parmesan (found it here)

1/4 cup olive oil
2 shallots, peeled and minced
1-1/4 cup arborio rice
1/4 cup dry white wine
3-3/4 cups low-sodium chicken broth
1 tsp. salt
1/2 or 2/3 cup freshly grated Parmesan cheese

Heat the oil in a small saute pan over medium heat, and saute the shallots until they have softened. Scrape them into the insert (or bowl) of the slow cooker. If your microwave oven is large enough to hold the slow-cooker insert, place the oil and shallots in the insert, cover with the lid or a flat plate, place in the microwave and cook on high for four to five minutes.Return the insert to the slow cooker and toss in the rice to coat it with oil. Stir in wine, broth and salt. Cover and cook on high for about two hours or until all liquid is absorbed. Just before serving, stir in the cheese. Makes four generous servings.Variations: Add a teaspoon of the dried herb of your choice, along with the rice.Yield: 4 generous servings

Crockpot Orange Chicken

Crockpot Orange Chicken (from Kraft)

8 small boneless skinless chicken thighs (1 lb.)
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup KRAFT Original Barbecue Sauce
2 Tbsp. soy sauce
1 Tbsp. freshly grated gingerroot

TOSS chicken with flour in slow cooker.
STIR in all remaining ingredients; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).

Mango Salsa Soup

Mango Salsa Soup (from Ann)

1 jar mango Salsa (costco)
1 pint fresh salsa (mild) can be any brand
Put 1/4 cup olive oil in pan and add both salsa and simmer for 10 min.
Add:
1 large can chicken broth
1 quart water with chicken boullion or chicken base (according to package directions)
1 1/4 teaspoon cumin

Simmer a few minutes, then add 2 cans corn

You can cook this all day in the crockpot on low also!

Have these items prepared so each person can put them into the bottom of their soup bowl
-Tortilla chips
-chopped avacado pieces (if you like avacado) :)
-yellow/white grated cheese
-sour cream
-1/4 lime (fresh) to squeeze over soup
Ladle soup and Enjoy!!

White Chicken Chili

White Chicken Chili (from Sally)

Melt 1/2 stick of butter
whisk in 1/4 C. flour

gradually add:1 1/2 C. chicken broth
2 C. half & half

Whisk constantly so it won't burn, simmer until thick then add:
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Then add:
2 4oz cans diced green chilies
4 cooked/shredded chicken breasts
3 cans Navy Beans (Bush Brand...it matters)
1 1/2 C. monterey jack cheese
Serve with 1/2 cup sour cream
(Sally side note: If I am at Costco, I always buy a rotisserie chicken and use it for this soup. It is super easy and the flavor is so yummy!)

I found another White Chili recipe here:

SLOW-COOKED WHITE CHILI
1 pound boneless chicken breast
1 medium onion, chopped
1/2 tsp. minced garlic
1 1/2 cups water
1 15-ounce can great northern (or use cannellini ) beans, rinsed and drained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 11-ounce can whole kernel white corn, drained
1 4-ounce can chopped green chilies
1 to 2 tsp. chicken bouillon granules
1 tsp. ground cumin
Fat-free half & half to taste

Place all of the ingredients except the half & half in a slow cooker. Cover and cook on Low for 7 to 8 hours. Just before serving, remove the chicken from the slow cooker and cube or shred it. Return the chicken to the slow cooker and stir in fat-free half & half to your taste.

Chicken Bacon and Swiss Melts

This is half a chicken breast (I made smaller portions for my kids). I served it with salad, grapes, and breadsticks. I removed the bacon before I melted the swiss cheese on it because Brian doesn't like bacon in recipes like this. That way it still gave it a nice flavor, without the texture he doesn't like. Chicken Bacon & Swiss Melts (from thehomeschoolway)

1 box stuffing mix
About 4 tablespoons water
6 boneless skinless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
6 slices Swiss cheese

Spray crockpot with cooking spray. Place the stuffing mix on the bottom, add flavor packet. Sprinkle with water. Wrap each frozen breast with 2 slices of bacon. Place on top of the stuffing mix . Pour can of soup over top of chicken. Cook on LOW for 7 to 10 hours or on HIGH for 5 to 7 hours. Place cheese slices on top to melt 15 minutes before serving.

Variation:

4 boneless skinless chicken breasts (I actually used about 8 tenderloins, I think)

1 box Chicken Stuffing Mix (It said to use Stove Top but I used a generic brand)

1/4 lb Swiss Cheese sliced

1 can (19 oz.) Campbell’s Chunky Chicken Corn Chowder

1/2 cup water or chicken broth (I used the broth and I think it really gave it more flavor)

1/2 cup shredded Parmesan cheese (I just put more swiss on top)

Layer chicken breasts in bottom of crockpot. Cover with slices of Swiss cheese. In seperate bowl, combine soup (direct from can), uncooked stuffing mix and herb packet from box, and water OR chicken broth. Spread mixed ingredients over chicken. Sprinkle with Parmesan cheese. Cook on high for approximately 4 hours or 8 hours on low. It definitely took less time than that, especially since I used tenderloins so the chicken cooked faster.

Amish White Bread

Amish White Bread Recipe (from Kellishouse)

2 cups warm water (110F)
2/3 cups white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoon salt
1/4 cup vegetable oil
6 cups white flour

1. In a large bowl, dissolve the sugar in the warm water, add yeast. Allow to proof until yeast resembles a creamy foam, about 10 minutes.
2. Mix salt and oil into the yeast. Work in 6 cups of flour. Knead dough on a lightly floured surface until smooth. Place in well oiled bowl, and turn once to coat the entire surface of the dough with oil. Cover with a clean damp cotton cloth. Allow dough to rise until double in size. (Mine took about an hour).
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves and place into well oiled 9x5 loaf pans. Allow to rise for 30 minutes.
4. Bake in a 350F oven for 30 minutes. When you thump the top of the bread it should sound hollow. For a buttery crust, brush hot loaves with butter. Cool on a rack and enjoy!

Easy Pizza Crust

Pizza Crust-for one pizza (thanks to Bethany)

1/4 packet yeast
1/3 tsp granulated sugar
3/4 cup 110 degree water
1 3/4 cup flour
1/2 tsp salt
Add yeast and sugar to the warm water, let rest for 8 minutes. Combine flour and salt. Pour yeast mixture over flour mixture and mix well. Knead for 2 minutes. Let rest for 5-10 minutes.

Roll out in pizza pan, spread on favorite sauce (I just use leftover pasta sauce), cheese and any other toppings. I also drizzle a little olive oil on top. Bake in a 500 degree oven for 8-12 minutes.

**Can add garlic and/or Italian seasoning to flour mixture-I ALWAYS do this, I think it tastes so much better!**

Bacon Wraps

Back-to-School Bacon Wraps

Wrap "Li'l Smokies" sausages with 1/2 slices of bacon.
Secure with toothpick. Sprinkle with brown sugar and bake at 350 for 8-10 minutes. (Watch that they don't get too brown!)

Serve hot out of the oven.

Got this recipe from Megan who got it from Christie.

Crockpot Chicken Pineapple Oriental

Crockpot Chicken Pineapple Oriental from mjpuzzlemom's greatest hits
Serve with a vegetable and fried rice.

Crockpot Chicken Pineapple Oriental

1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 tablespoon plus 1 teaspoon teriyaki sauce
2 cloves garlic sliced thinly
1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped)
1 tablespoon lemon juice
1/2 teaspoon ginger
Dash cayenne, to taste



Place chicken pieces in crockpot. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, ginger, and cayenne; stir well. Spoon over chicken, toss to coat. Cover and cook on low 6 to 7 hours. Don't overcook.

Chicken in Lemon Cream with Penne

Courtesy of Giada DeLaurentiis, from her new book, Everyday Pasta, with a few minor modifications from fromourkitchentoyours.blogspot.com

1 pound penne pasta

3 T. extra virgin olive oil

2 boneless, skinless chicken breast halves, diced into 1-inch cubes

1 t. herbes de Provence

pinch of salt, plus 1/2 t.

pinch of pepper, plus 1/4 t.

1 c. chicken broth

2 c. heavy cream

zest of 1 lemon

pinch of cayenne pepper

1/4 c. chopped fresh flat-leaf parsley

1 T. freshly squeezed lemon juice

Cook pasta until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.

Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken breast with herbes de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. (Here, I actually seasoned and baked the chicken ahead of time [to save time], and added the juices from the baked chicken to the finished sauce.)

Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest, and cayenne. (I let the lemon zest steep in the cream while I cooked the chicken.) Reduce the heat to medium-low and simmer for 10 minutes.

Add the pasta, chicken, 1/2 t. salt, 1/4 t. pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

Chicken Breasts Stuffed with Pesto Butter

From Mique

6 Deboned chicken breast halves
1/2 cup Fresh basil leaves, washed and dried
1/4 cup Grated parmesan cheese
1 clove Minced garlic
1/2 cup butter
1 eggs
3/4 cup breadcrumbs

Directions: In food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Cut a small slit in the side of the chicken breast with a boning knife, from that slit form a "pocket" in the chicken to stuff the butter into. (I just pound the chicken flat and roll the ingredients and use toothpicks to secure). Dip the chicken in the egg, dip them in the breadcrumbs. (I always need more egg and breadcrumbs). Place on pan to cook at 350F for about 35-45 minutes.

P.s. I think you could use the pesto butter on some french bread or for something else too.

Home Run Garlic Rolls

From Mique

1 16 oz. loaf frozen white or whole wheat bread dough (I used Rhodes rolls), thawed
1 Tbsp. butter, melted
2 cloves garlic, minced
2 Tbsp. grated parmesan cheese

Lightly grease at 9x13 pan, set aside. Shape dough into 24 balls, place in prepared pan. Cover, let rise in warm place until nearly double (1 1/2-2 hours)Preheat oven to 350. In a small bowl, stir together melted butter and garlic. Brush butter mix over rolls. Sprinkle with parmesan. Bake for 15-20 mins or until golden. Remove rolls from pans and cool slightly on wire rack. Serve warm. Makes 24 rolls.
Posted by Mique

Santa Fe Chicken Salad

From Mique

4 breasts of chicken, cooked then sliced

1 tablespoon olive oil

1 head romaine lettuce, chopped

small1 15-ounce can of black beans, drained and rinsed

1 ear of corn, cut off kernels (can use frozen or can corn)

1 tomato, chopped

1 avocado, diced

1/2 cup red onion, chopped fine

1/4 cup jack cheese

1/4 cup cheddar cheese

1/4 small jicama, diced

Lemon-pepper

crushed tortilla chips

cucumbers (optional)

Buttermilk Salsa Dressing (see below)

Pound the chicken with a meat tenderizer. In a skillet, heat the oil. Add the chicken and sprinkle generously with lemon-pepper. Cook each side about 7 minutes or until done. Remove from pan to cool. Slice the chicken. Prepare all ingredients and toss the salad. Don’t addthe salad dressing until ready to serve.

Buttermilk Salsa Dressing: In a blender mix one envelope of ranch dressing with the required amount of mayonnaise and milk. Then add FRESH deli salsa to taste. Try and not get too much of the liquid.

French Country Chicken

From Mique

2 tablespoons butter or margarine
1 1/2 lbs boneless skinless chicken breasts
2 cups water
1 package Knorr vegetable soup mix1
slice lemons
1/2 cup sour cream
1 tablespoon cornstarch
1/2 teaspoon dry dill weed

In a large skillet, melt margarine over medium high heat.Add chicken and saute for 5 minutes.Stir in water, soup mix and lemon.Bring to a boil.Reduce heat to low.Cover and simmer 15 minutes.Remove chicken and discard lemon.In small bowl, combine sour cream, corn starch and dill weed.Add to skillet, stirring constantly.Bring to a boil over medium high heat.Reduce heat, simmer 1 minute. Serve over chicken. Side dish ideas: mashed potatoes and broccoli.

Zesty Crockpot Chicken

4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty italian salad dressing mix
1 c. milk
1 pkg cream cheese

Place chicken in crock pot. Blend soup, dresssing mix, add to crock pot. Cook on low for 6 to 8 hours. 1 hour before serving, add the package of cream cheese and cup of milk. Serve over rice or noodles.