Andes Mint Cookies by Brandi Lynn (cookie swap)

Ingredients:
3/4 c. butter
1 1/2 c. brown sugar
2 T. water
12 oz. semisweet chocolate chips
2 lg. eggs
2 1/2 c. flour
1 1/4 t. baking soda
1/2 t. salt
1 bag of andes mints

1.  Heat oven to 350.
2.  Over low heat combine butter, brown sugar, and water.
3. Heat until melted and add chocolate chips until partly melted.
4.  Remove from heat and stir until chocolate chips are completely melted.
5. Pour into lg. mixing bowl and let cool 10 minutes.
6.  Beat in eggs 1 at a time at high speed.
7.  Add flour, salt and baking soda~beat until well blended.
8.  Chill 1 hour.
9.  Roll 1 inch balls and place 2 inches apart on parchment paper.
10.  Bake 8-10 minutes.
11.  Place mint on top of each cookie as soon as they come out of the oven.  Allow the mint to melt and then swirl with spoon.

Hershey's White Chip Cookies by Karina Fugett (cookie swap)

Hershey’s White Chip Cookies

(Makes about 4 ½ dozen cookies)

1 cup butter, softened 
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
¾ cup Hershey’s cocoa
1 tsp. baking soda
½ tsp. salt
1 2/3 cups white chocolate chips (10 oz pkg.) I always use 2 cups.

1. Preheat oven to 350.
2. Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt. Gradually blend into butter mixture. Stir in white chips. Drop by rounded tsp. onto ungreased cookie sheets.
3. Bake 8-9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten upon cooling.) Cool slightly; remove from cookie sheet to wire racks

Pumpkin Gingerbread Trifle (from November gratitude dinner)

You will need:

2 (14 ounce) packages of gingerbread mix

1 (5.1 ounce) box cook and serve vanilla pudding mix

1 (30 ounce) can pumpkin pie filling

1/2 cup packed brown sugar

1/3 tsp cinnamon

1 (12 ounce) container frozen whipped topping

1/2 cup gingersnaps, optional

Directions:

•               Bake the gingerbread according to the directions on the box and allow it to cool completely. I usually do this in the morning and just leave it to cool until I’m ready to make the trifle in the afternoon.

•               Prepare the vanilla pudding and set it aside to cool. It’s a good idea to make this while the gingerbread is baking and then leave it in the fridge to chill until you’re ready to complete the trifle.

•               When the gingerbread has cooled and the pudding has chilled, stir the pumpkin pie filling, sugar, and cinnamon into the pudding.

•               Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.

•               Pour 1/2 of the pudding mixture over the gingerbread.

•               Add a layer of whipped topping.

•               Repeat the pattern with the remaining gingerbread, pudding and whipped topping.

•               Sprinkle the top of the trifle with crushed or whole gingersnaps for decoration.

Allow the trifle to cool in the refrigerator overnight. It will be ready to enjoy the next day. Each time I’ve made this for a party or family gathering, it has received rave reviews. It has the perfect fall taste and is a dish that’s pretty enough to take anywhere. I hope you enjoy!

Oreo Trifle (from November gratitude dinner)

Ingredients:

3 sleeves of Oreo cookies, hand crushed (reserve four whole cookies for garnish)

1 lg. pkg vanilla pudding

1 lg. pkg chocolate pudding

1 16 oz tub of cool whip

1 vanilla cake, cut into cubes (I used white cake)

Preparation:

 Make chocolate and vanilla pudding. Add 1 sleeve of crushed oreo cookies into vanilla pudding, mix well and set aside. In the bottom of the trifle bowl make a thin layer of crushed oreo's. Then put down a layer of vanilla cake cubes. Then a layer half of the chocolate pudding. Next a layer of crushed oreo cookies and a layer of cool whip. Next layer the vanilla/oreo pudding mixture. Next another layer of yellow cake, layer of chocolate pudding and remaining cool whip on top. Sprinkle remaining crushed oreos on top of cool whip and place four whole oreos in a decorative pattern. Chill for a few hours or overnight.

Caramel Apple Trifle (from November Gratitude Dinner)

Caramel Apple Trifle Ingredients:

•                1 Box of Cake Mix (spice, yellow, pound cake, store bought, etc.)

•                1 Container of Cool Whip or 2 Small Containers

•                1 Large box of Vanilla Instant Pudding

•                1 Jar Caramel Topping Sauce

•                2 Cans of Apple Pie Filling

Caramel Apple Trifle Directions:

You want to start by preparing the cake (I used pound cake). If you choose to use store bought then you can get started right away, otherwise wait until your cake has cooled before starting to layer the trifle. Next, prepare your pudding and chill.

Now begin your layers. I like to start with the cake at the bottom so that it provides a base. It makes it easier to serve. Here are the layers I did:

1.             Layer of Cake

2.             Drizzled Caramel Sauce on top of the cake

3.             Layer Vanilla Pudding

4.             Layer 1 Can of Apple Pie Filling

5.             Layer of Cool Whip

6.             Repeat

7.             Top it off with Cool Whip and Caramel Sauce

Enjoy!

Mississippi Roast

by Sara Thompson

chuck roast

1 envelope Ranch dressing mix

1 envelope Au Jus Gravy mix (regular brown gravy works too)

1/2 cup butter (1 stick)

5-8 pepperoncini peppers

Put roast in crock pot. Sprinkle Ranch dressing mix on top. Sprinkle gravy mix on top. Put stick of butter on top. Spread 5-8 pepperoncini peppers around the stick of butter and on top of roast. Cook in crockpot on low for about 8 hours. (I serve mine on egg noodles.)

Sunday Chicken

by Sara Thompsom

Sunday Chicken:

4 to 6 chicken breasts

2 cans cream of chicken soup

1 envelope dry onion soup mix

1 cup sour cream (or 8 oz. cream cheese for even richer taste)

Place chicken in greased slow cooker. mix remaining ingredients except for sour cream and pour over chicken. Cover and cook on high heat 4 hours or low heat 6-8 hours. One hour before serving, stir in sour cream. Makes 4-6 servings.

Chocolate Peanut Butter Granola Bars

by Elyse Scoma 

 Warm on stove- 

-1/2 cup coconut oil (or unsalted butter) 

-2/3 cup honey 

-1 cup peanut butter 

Take off heat and add- 

-2 cups oats (not quick oats) 

-4 Tbs wheat germ  

-1 cup coconut 

-1/2 cup chocolate chips 

-1/2 cup crisp rice cereal

Pour into foil (you can also use parchment paper) lined cookie sheet and cool in fridge. When firm flip onto cutting board, remove foil and cut into desired size granola bars. Store in fridge or freeze for later. 

*If you don't have wheat germ on hand you can just add more oats. 

*Also, you can substitute the coconut with more oats if you don't like coconut.

Lava Cake (Crockpot)

by Brandi Lynn

1 cup packed brown sugar
1 cup flour
3 T. unsweetened cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 T. melted butter
1 tsp. vanilla
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa
1 3/4 cup boiling water

Mix together 1 cup brown sugar, flour, 3 T. cocoa, baking powder and salt.
Stir in milk, butter, and vanilla.  Spread over the bottom of the crock pot.
Mix 3/4 cup brown sugar and 1/4 cup cocoa together and sprinkle of mixture in crock pot.
Pour boiling water over everything and DO NOT STIR.
Cover and cook on high 2-3 hours or until toothpick inserted comes out clean.
Serve with ice cream!
Makes 6-8 servings.

Praline Apple Crisp (crockpot)

Made by Dona Gaughan

Shared by Katie Majeske of Denver, Pennsylvania. She writes, "What’s more comforting than warm apple crisp? I often make this for work, church, potlucks or family."

6 Granny Smith or Braeburn apples, cored, peeled and sliced
1 t. cinnamon
1/2 c. quick-cooking oats, uncooked
1/3 c. brown sugar, packed
1/4 c. all-purpose flour
1/2 c. chilled butter, diced
1/2 c. chopped pecans
1/2 c. toffee baking bits
Optional: whipped topping

Toss together apples and cinnamon. Place in a slow cooker that has been sprayed with non-stick vegetable spray; set aside. Combine oats, brown sugar, flour and butter; mix with a pastry cutter or fork until crumbly. Stir in pecans and toffee bits; sprinkle over apples. Cover and cook on low setting for 4 to 6 hours. Top with whipped topping, if desired. Makes 10 servings.

Soup Or Sauce Mix (Cream of ???? Soup)

SOS Mix

2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 T. onion flakes or onion powder
2 tsp. Italian seasoning (optional)

Combine all ingredients in a resealable plastic bag or container and mix well.

This equals 9 cans of cream soup.

For 1 can of cream soup:
Combine 1/3 cup of the dry mix with 1 1/4 cups cold water.  Whisk until well blended.  Heat and stir on stove top or in microwave until thickened.
Add it to whatever you normally would.

*You can also use broth instead of the water.

Easy Slow Cooker Mac & Cheese (Crockpot)

by Amy Peterson (from Taste of Home)

2 cups uncooked elbow macaroni
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 cup 2% milk
1/2 cup sour cream
1/4 cup butter, cubed
1/2 tsp. onion powder
1/4 tsp. white pepper
1/8 tsp. salt
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded fontina cheese
1 cup (4 oz) shredded provolone cheese

Cook macaroni according to package directions for al dente.  Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended.  Stir in cheeses until melted.
Drain pasta; transfer to a greased 3-qt crock pot.  Stir in cheese mixture.  Cook, covered on low 1-2 hours or until heated through.

Creamy Tomato Pesto Soup (Crockpot)

by Sara Register

2 (14 oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

Put in crock pot and cook on low until veggies are soft.

1/4 cup flour

1/4 cup butter

1-2 cups milk,

In a sauce pan, melt butter then add flour. Whisk for a minute or two to get the flour taste out. Add milk and whisk until smooth. Add to the crockpot.

Add 2-3 cups Creamy Pesto Alfredo (recipe follows)

Add the remaining ingredients, cover and turn to high. Let cook for another hour or so until it gets thicker. You can leave the soup chunky, or use a blender to make it smooth.

Top with parmesan cheese. Also, the crock pot can change the taste of herbs, so taste and add more if you want.

Guiltless Alfredo Sauce

from Our Best Bites

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

To make it a creamy pesto alfredo, add your favorite homemade or prepared pesto to the finished alfredo.

***I like to double the recipe and then freeze in 2-3 cup portions in quart size freezer baggies. I keep some portions plain alfredo, some pesto alfredo, some sun-dried tomato alfredo...the sky's the limit!***

Taco Seasoning Mix

1 T. chili powder
2 t. cumin
1 t. paprika
1/8-1/2 t. cayenne (depends on how hot you want it)
1 t. onion powder
1 t. garlic powder
1/2 t. pepper
1 t. salt
1 t. oregano

Combine in a container with a lid and shake.

This makes enough taco seasoning for 1 lb. of meat.

Ranch Dressing Mix

2 T. parsley
1 t. dill (you can omit this if you do not like dill)
2 t. garlic powder
2 t. onion powder
1/2 t. pepper
1 t. chives
1 t. salt

Combine all ingredients in a container with a lid.  Put the lid on and shake to combine.

For salad dressing: Add 1 1/2 T. of mix to 1/4 c. mayo and 1/3 c. buttermilk.  You can add more or less buttermilk to get it to the desired consistency.

For dip: Add 2 T. to a 16 oz. container of sour cream.

Obviously feel free to adjust the measurements to how strong or weak you want your dip and dressing to be!

Hershey's Syrup

Homemade Hersheys Chocolate Syrup Recipe

1/2 cup Cocoa  

1 cup Sugar 

1 cup water 

1 teaspoon Vanilla 

Dash of salt 

Combine cocoa, sugar, salt and water in a saucepan. Mix until smooth and bring mixture to a boil.  Boil for one minute.  Add the vanilla. Cool completely and put into whatever containers to store.  

*I do store this in the fridge.

Ridiculously Easy Baked Potato Soup (Crockpot)

by Alida Bowles

1 30oz. bag of frozen, shredded hash browns 

3 14oz. cans of chicken broth 

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

1 can of corn {if you feel like it...my kids like corn so I add it but it won't make or break this recipe if you don't}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  {Sometimes the cream cheese doesn't want to melt thoroughly....just mix and mix and mix) 

Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good! Enjoy!! 

Chicken Stew (Crockpot)

by Brandi Lynn

3 medium potatoes

2 cups of baby carrots (or carrots cut into 1 1/2 chunks)

1 pkg (8 ounces) mushrooms

4-5 thawed chicken breast

1/2 tsp. salt

1 tsp. onion powder

1/2 tsp. garlic powder

1 T. tomato paste

1 jar (15 ounces) chicken gravy (I have used turkey gravy and the cans instead and it turns out the same)

1/2 cup dry white wine or water (If your chicken is partially frozen I omit this)

Toss potatoes, carrots, and mushrooms in 3 1/2 - 4 quart slow cooker.  Arrange chicken on top. Sprinkle salt, onion, and garlic powder over chicken.  Stir tomato paste into jar of gravy. Pour gravy mixture and wine or water over all.

Cover and cook on low heat setting 8 to 10 hours or until vegetables are tender.

*I double this recipe for my family.  I usually use 4 cans of the gravy and 7-8 chicken breast.  I also have a larger crock pot to accommodate!