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!