Cream Puffs With Chicken Filling (Mary)

Cream Puffs1 cup water
1 cube butter
1 cup flour
¼ tsp. salt
4 regular eggs or 3 extra large eggs




Chicken Filling
1 can of chicken or 6 chicken breasts cooked
1 8oz. pkg. cream cheese
1 can mushrooms chopped fine
3 tbs. dried chives
Pepper to taste (I used garlic pepper)
Seasoning salt to taste
Green grapes chopped to taste
(may add olives, pineapple, sliced almonds, etc.)
Heat water, butter, and salt until boiling. Add flour stirring vigorously. Remove from heat and add eggs one at a time stirring well after each egg. Drop by tablespoon on a greased cookie sheet. Bake at 400° for 24-25 minutes (until golden brown).
Filling: Boil chicken until tender and chop or use one can of chicken. Soften cream cheese and mix it with spices until smooth, then add chicken, mushrooms, and other ingredients you wish to add. Mix and stuff the puff just before eating.
You may fill puffs with pudding for dessert.

Banana Cream Bites (Kristara)

Vanilla Waffers
Ripe Bananas
1 pkg Instant Vanilla Pudding
Prepare vanilla pudding according to directions. Place pudding in a zip lock bag and refrigerate until set. When pudding is set, slice bananas into 1/4 inch thick round slices and place one slice on top of each vanilla waffer. Cut the corner of the zip lock bag and squeeze a dollop of vanilla pudding on top of each wafer and banana stack.

Amish Peanut Butter Spread (Peggy)

3 lb peanut butter
2 qt. light karo syrup ( 8 cups)
2 qtr. marshmallow creme

Mix til smooth. Add more Karo is thick. Store in
covered container in cupboard.


Smaller portion recipe:

2 c peanut butter
2 2/3 c light Karo syrup
2 2/3 c marshmallow creme ( 1-13oz jar)

Mix together to spread consistency. Add more Karo
if too thick.

Chicken Salad on Crackers (Keri)

1 12.5 oz can Chicken
Miracle Whip
Shredded Cheese
Season Salt
Slice Grapes (optional)
Finely Sliced Celery (optional)
Add all ingredients to taste. Stir and serve with crackers. Great on croissants or in sandwiches too.

Cheesy Green Chili & Chicken Cups (Joycelyn)

Fill Phyllo cups with chicken mixture and bake.

Mix ingredients together to look like this.









2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro (I used parsley)
1/2 cup shredded Monterey Jack
30 mini phyllo shells
1. Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

2. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

3. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Cheesy Olive Spread (Joycelyn)

Toast in Oven

Spread on sliced bread

Mix ingredients together










1 regular size can whole black olives
1 5oz. bottle pimiento-stuffed olives
2 green onions
2 Tablespoons chopped chives
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread or small appetizer bread

Chop black and green olives. Chop green onions and chives. Combine green onions,chives and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix well.

Slice French bread in half lengthwise, then spread mixture evenly over the halves.

For appetizers - I used small loafs and cut slices at an angle. I spread the cheese mixture on each slice.


Bake at 350 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown. Cut french bread into diagonal slices and serve with salad, with soup, with spaghetti, or as an appetizer.

Helpful tips: You can make the cheese mixture and store up to two days in the refrigerator. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for 2-3 months.

Crockpot Apple Oatmeal (Mary)

Even kids who don't like hot cereal will enjoy this easy and delicious crockpot recipe, full of fruit and nuts. Prep Time: 20 minutes Cook Time: 9 hours
Ingredients:
• 2 cups milk
• 1/4 cup brown sugar
• 1 Tbsp. melted butter
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup regular oats
• 1 cup peeled, chopped apple
• 1/2 cup chopped dates or raisins
• 1/2 cup chopped walnuts
Preparation:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on LOW setting. Cook overnight or 8-9 hours. Stir well before serving. 8 servings
Calories: 200
Fat: 8 grams
Sodium: 120 mg

Bacon Tater Crockpot Breakfast (Mary)

This delicious breakfast casserole recipe cooks overnight in your crockpot. I love the combination of tater tots, Canadian bacon, onion, and egg.
Prep Time: 15 minutes Cook Time: 7 hours
Ingredients:
• 1 pound package frozen tater tot potatoes
• 1/2 pound diced Canadian bacon
• 2 onions, chopped
• 1-1/2 cups shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 6 eggs
• 1/2 cup whole milk
• 2 tablespoons flour
• salt and pepper to taste
Preparation:
In 4-5 quart crockpot, layer ingredients in order: one third of the tater tots, bacon, onions, and cheeses. Repeat layers two more times, ending with cheeses.
In a medium mixing bowl, combine eggs, milk, and flour and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crockpot. Cover crockpot and cook on low for 7-8 hours. 6-8 servings

Crockpot Italian Chicken (Laura S. and Laura J.)

1 pkg powdered italian seasoning
1 pkg cream cheese
1 can cream of chicken soup
1/2 cup milk
6 chicken breasts
Cook in crockpot 2-4 hrs if chicken is thawed...7-8 hours if frozen.

Consommé Rice (Mary)

1 onion chopped fine
1 cube butter
4 cups rice
2 cans consommé beef soup
1 can water
Put butter and onion in a microwave dish and cover leaving a space for ventilation. Microwave on high for 8 minutes. Add the rice and mix, add the rest of ingredients and mix well. Cover leaving a space for ventilation. Microwave on high for about 15 minutes, stir every 7 minutes.

Crockpot Swiss Steak (Mary)

1 cup flour
1 tbs. parsley flakes
2 lbs round steak or fajita steak meat at Don’s, cut in thin strips
1 pkg. onion soup mix
1 can consommé beef soup
1 can water
2 green peppers cut in strips
2 tbs. soy sauce
1 tsp. ginger
2 cloves garlic, minced
1 jar sliced pimientos
2 ribs celery, thinly sliced
1 large onion thinly sliced
1 cup on thinly sliced carrots
1 can sliced mushrooms
1 can chopped tomatoes
Put onion on the bottom of the Crockpot. Combine flour and parsley flakes in a bowl. Dredge meat in the flour and brown over medium-heat (just a few minutes on each side). Transfer steak to Crockpot and combine the rest of the ingredients and pour over the meat. Cook on high for 6-8 hours. May thicken by mixing flour & water and pouring into the Crockpot an hour before putting over rice.

All Day Herbed Pork Roast (Cindy)

Ingredients:
3 pounds pork roast or tenderloin
1/2 teaspoon thyme
1/2 teaspoon sage
1 1/2 teaspoon rosemary
1 bay leaf
2 fresh leaves basil
1 apple, cored, and cut into quarters
salt and pepper

Directions:
Place roast in crock-pot. Cover just to top with water.

Add thyme, sage, rosemary, bay leaf, basil, and apple. Add salt and pepper, to taste.

Cover, and cook on med. for 5-6 hrs.

Make yourself some gravy, and savor every bite! Add potatoes to your crock pot with roast, and cover with water for delicious boiled potatoes!

Chocolate Crockpot Cake (Crystal)

1 pkg chocolate cake mix
8 oz sour cream
1 cup chocolate chips
1 cup water
4 eggs
3/4 cup oil
1 pkg. instant chocolate pudding
Spray crockpot with non-stick spray
Mix everything together & pour in crockpot
Cook on Low 6-8 hours
High 3-4 hours
Optional-- poke holes in cooked cake while still warm and drizzle with caramel.
Serve with ice cream or whipped topping.

Taco Soup (Reba)

1 lb hamburger (browned with onion)
1 Onion
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
1 can garbanzo beans
1 quart of tomatoes or 2-15 oz cans of tomatoes
1 pkg of taco seasoning (or 1/4 cup of taco seasoning)

Cook in crockpot 4-6 hrs on high or can cook on stove for 20-30 minutes
serve with grated cheese, chips, sour cream (one or all)

You do not have to use all these kinds of beans if you don't like them!

Crock Pot Chicken (Reba)

Chicken cooked (2 or 3 cups) I have used uncooked but have cooked longer
3 cans cream soup (mushroom, chicken or mixed if you like it)
1 pkg chicken gravy mix

Cook in crock pot 4-6 hrs on High Serve over rice

Easy Crock Pot Enchiladas (Joycelyn)

1 (10 count) package frozen Chimichangas
1 (16 ounce) can enchilada sauce
(I use 1 pint of my Homemade Enchilada sauce posted on this blog)
2 cups shredded cheese
sour cream (optional)
salsa (optional)
Put a little bit of enchilada sauce in bottom of crock-pot. Then layer Chimichangas then sauce. There is no right way to do this, just make sure there is a little of sauce on each Chimichanga.
Cook on low for 4-5 hours or on high for 2-3. Top with cheese and serve.
Serve with Sour cream and Salsa if you wish.

****I do this with FROZEN Chimichangas, mild enchilada sauce, and mexican blend of cheese. You can also use frozen burritos. You can use larger cans of enchilada sauce if you like them a little more moist.

Crockpot Chocolate Mud Cake (Joycelyn)

Microwave in separate bowls until melted: (careful not to get them too hot)
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)

Mix together the following in a small bowl:
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg

Mix together in a large bowl the following dry ingredients.
1 cup all-purpose flour
2 teaspoons baking powder
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons cocoa
Add melted ingredients and milk &egg mixture to the dry ingredients in the large bowl and blend well.

Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Pour the batter into the slow cooker and spread it evenly.

In a medium bowl, whisk together the following ingredients until the sugar is dissolved.
1/3 cup brown sugar
1/3 cup cocoa
11/2 cups hot water
Pour this mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Green Tomato Relish (Mary)

2 quarts green tomatoes chunked
2 cups cut up onions
¼ cup hot peppers
2 cups sugar
2 Tbs. salt
2 cups white vinegar
1 tsp. celery seed
Put tomatoes, onions, peppers in a large pan. Then mix remaining ingredients and bring to a boil. Pour over tomatoes and bring back to boil and bottle. Place in hot bath for 15 minutes.

Mint Jelly (Cindy)

4 1/2 C. water
3 C. Packed fresh mint crushed (5 C. equals 3 packed C.)
7 C. sugar
1/4 C. lemon juice
2-4 drops green food coloring
2 3oz. packages liquid pectin

In large sauce pan bring water and mint to boil, remove from heat cover and let stand for 15 minutes. Strain, reserving 3 1/2 C. liquid. In large pot combine sugar, lemon, food coloring and reserved liquid. Bring to boil, cook and stir for 1 minute, add pectin, bring to boil, cook and stir for 1 minute. Remove from heat and let stand for five minutes. Skim off foam, pour hot liquid into jars. Process for 10 minutes. Yields 11 1/2 pints.

Spaghetti Sauce on Pizza (Reba)

Waiting for recipe

Mandarin Sauce (Peggy)

x by 10 makes 22 pints or 11quarts

1 c tomatoes chopped
1/2 c applecider vinegar
1/2 c onion chopped
1 1/4 c sugar
1 pinch ginger
1 T soy sauce
1/2 can crushed pineapple
2 pinch cayenne pepper
1/2 t or less salt
1/2 c green pepper chopped
Combine all but pepper. Bring to boil and simmer 20 min.
Thicken with a mixture of cornstarch and water. Gravy like consistency is needed. Add pepper and simmer 10 min.
Pour into prepared jars and seal. Process for 10 min.

Cooking options:
Pour mandarin sauce into crockpot and while heating up
brown pork chops, chicken or meatballs. Throw into the
sauce and simmer while you're at church dreaming how good it will be! Prepare rice to go with it and maybe some
homemade rolls that you learned how to make at our wonderful COOKING CLASS!!!

Dill Pickles (Joycelyn)

23 small pickling cucumbers (number depends on size)
1 cup salt
1 1/3 qt vinegar
2 2/3 qt water
(vinegar and water should make equal 1 gallon when combined)
Place dill and one pickling onion and one clove of garlic per quart jar. Wash cucumbers and pack them tightly into the jars.
Boil vinegar, water, and salt 3 minutes and then pour over cucumbers in jars.
(Make sure mixture continues to boil while you are pouring over jars.) Place hot canning lids on jars and tightly screw on rings. (I prefer to use wide mouth jars as it is easier to pack the cucumbers in the jars)
This recipe does not require you to cold pack or pressure cook to process. We have used this recipe for 3 generations and no one has died or been sick so it must be safe.

Chili Sauce (Joycelyn)

8 qts of peeled tomatoes(mash them)
6 green peppers chopped
4 large onions chopped
1 1/2 cup sugar
1 teaspoon cloves
2 teaspoon cinnamon
1/2 c vinegar
1/3 cup salt
Put all ingredients in a large heavy kettle. Boil for 2-3 hours or until thick. Stir often towards the end as it will being to stick to bottom of pan and may scorch. Pour in sterilized bottles and seal.
To serve as in the picture, pour chili sauce over 1 8oz square of cream cheese and top with cooked shrimp. Serve with crakers. Chili sauce is very good with fried eggs too. Use any place you would use kechup

Caramel Apple Jam (Joycelyn)

6 c Apples peeled sliced cubed
½ c water
½ tsp butter
1 pkg .pectin (1 ¾ oz)
3 cup sugar
2 c packed brown sugar
½ tps. Ground cinnamon
¼ tsp Ground nutmeg
Place apples, water, and butter in a pan and boil until apples are soft. Cook on low heat.
Bring to rolling boil and add sugar, cinnamon & nutmeg. Remove from heat and skim off foam. Seal
Makes 7 half pints. To serve use as other jams and jellies or heat and pour over pancakes for a syrup.