Sugar Cookie Bars

BARS

1 cup butter (softened)
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy.  Add eggs, one at a time, mixing after each egg.  Add vanilla and mix well.  In a separate bowl combine flour, salt, and soda and stir with a whisk to combine.  Add to wet mixture and mix until combined.  Spread on a greased baking sheet (13 x 18 pan)  Bake at 375 for 10 to 15 min, until golden brown or until toothpick comes out clean.  Cool completely and frost.

FROSTING

1/2 cup softened butter
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups of powdered sugar
5 tbsp milk
food coloring if desired

For frosting combine butter and shortening until and smooth and creamy.  Add vanilla and salt.  Add powdered sugar in 1 to 2 increments until combined, then add mild and mix until smooth and spreading consistency.  Spread over cooled cookies.

Snickerdoodle Bread

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter (softened)
2 cups sugar
3 eggs
 1 tsp vanilla
3/4 cups sour cream
1 package cinnamon chips
3 tbsp sugar
3 tsp cinnamon

1.)  Cream butter, sugar, salt, and cinnamon until fluffy.  Add eggs and mix well.
2.)  Add vanilla and sour cream and mix well.
3.)  Mix four and baking powder in a separate bowl.  Add to wet ingredients and mix until  all combined.
4.)  Add cinnamon chips and stir into batter.  Set aside.
5.)  Spoon batter into 4 mini loaf pans until 2/3 full.
6.)  Mix 3 T sugar and 3 t cinnamon in a bowl and sprinkle over the batter in each  loaf.
7.)  Bake at 350 for 35 - 40 minutes.  Let cool before removing from pans.

Caramelita COOKIES Makes about 40 cookies Ingredients 1 1/4 cups butter (2 1/2 sticks) room temperature 1 1/2 cups brown sugar 2 eggs 1 tsp vanilla 1 1/2 cups flour 1 tsp baking soda 1 tsp salt 3 cups quick oats 2 cups chocolate chips approx 40 unwrapped Rolo candies, frozen How to Make In stand mixer cream butter and brown sugar together for about 1 minute. Add in eggs and vanilla and mix until incorporated and smooth. Turn mixer to low and add in flour, baking soda, salt and oats. Turn mixer up to medium until evenly mixed. Turn mixer down to low and add in chocolate chips. Mix until evenly distributed. Chill dough for at least an hour. During this time freeze your Rolo candies. When dough is ready preheat oven to 350° and line baking sheets with parchment paper. Take about 1 1/2 Tablespoons of cookie dough and wrap it around a frozen Rolo, forming a ball. Place your dough balls about 2 inches apart on lined baking sheet. (Make sure that you have enough dough on the bottom of the cookie that none of the Rolo is exposed) Bake for 10-12 minutes until edges are golden and tops have just set. Let cookies cook on baking sheet for 4-5 minutes before transferring them to a wire rack to finish cooling. Notes Freezing candies and chilling dough is recommended because the Rolo will sink to the bottom of the cookie and stick to your pan. If you forget to freeze the candies and chill the dough, allow the cookies to cool completely on the baking sheet.

Flour Sugar Salt Yeast (Saf yeast is the best you can find it at Shar's in Mesa on Gilbert and Guadalupe) 4 Eggs at room temperature 3 Cubes butter Instant potatoes Milk Water I used my Bosh but you could use a Kitchen aid Here is what you do: 1/4 cup warm water ( I use tap water, warm to me is pretty warm but you can still hold your hand under it) 1 tsp.sugar 1 Tbsp yeast Combine but do not stir and let sit for 10 mins or until it bubbles. (I put my yeast in a clear bowl so I can watch it better. The sugar will sink to the bottom and most of the yeast will sit on the top of the water and start to bubble up a little bit. You don't want all your yeast to sink to the bottom if it does redo your yeast mixture.) In the bread mixer add: 3/4 cups sugar 1 Tbsp salt 1 cup instant potato flakes 2 cups flour In a saucepan, melt 3/4 cup butter then add 3 cups milk. Turn stove down to low to warm the milk so it won't kill the yeast. Add all ingredients into bread mixer. Mix then add 4 eggs (room temperature) and 6 cups flour. Dough will be sticky. Let rise for 1 hour. The Dough will not rise a ton but you should notice it rise a little bit. Roll out in a rectangle and cover with butter. Fold over in thirds and cut in 1 inch strips. Knot rolls and put on cookie sheet (12 rolls per sheet) Let rise for 3 hours. Bake at 400 degrees for 8-10 minutes or until lightly brown. Here is my dough all rolled out and covered in melted better Fold in thirds All folded up I start in the center and cut in 1 inch strips

Coconut Oatmeal Cookies

Yields approx. 2 dozen Ingredients 1/2 cup butter, salted 1/2 cup Crisco 1 teaspoon vanilla 1 cup sugar 1 cup brown sugar 2 eggs 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1 1/2 cups all-purpose flour 2 cups old fashioned oats 1 1/2 cups sweetened coconut flakes Directions Preheat oven 350 degrees F. 1. In a standing mixer beat butter, Crisco, sugars and vanilla until light and fluffy. (About 8 minutes) Next beat in eggs. 2. In a medium sized bowl, whisk flour, cinnamon, and baking soda together; add to creamed mixture. Next stir in oats and coconut. 3. Shape cookie dough into 1 inch balls and place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack. Notes: Store cooled cookies in a covered container, sealed bag or cookie jar. If freezing store in freezer safe bags, covered dishware, such as Pyrex brand. Cookie Tip: When I’m feeling like a super woman, and this isn’t to often, I might add. I make several batches of different kinds of cookie dough, roll into 1 inch balls and lay on a large baking sheet to freeze. I then take the frozen cookie dough balls and transfer them to gallon sized freezer bags. When we feel like cookies and I don’t feel like making them, all I do is preheat the oven and pop in the amount of frozen cookie dough that I need and voila’, cookies in no time flat!

Sweet Shredded Pork

1-10 lbs Pork tenderloin roast ( any pork roast will work)
2 cans of Tomato sauce 15 oz
1 1/2 cups brown sugar
1 can of coke or Dr Pepper
1 clove garlic diced
1/4 cup cilantro minced

Add your meat to the Crock pot, I think it taste best if you use about 5 lbs….I did it with 8 lbs and the flavors were not as bold as I would have liked them. But the Recipe says you can use up to 10lbs so it is all a matter of taste.

Add you Tomato sauce, brown sugar, and garlic.

Add can of soda, and cilantro. ( If you do not want to cook with soda I guess you could use broth instead)

Put the lid on your crock pot, cook over Medium Heat at Least 4 hours. ( you can cook longer)

Once tender and pulls off easily with a fork, take out of liquid and shred with a fork.

Once Pork is shredded, return to liquid.

Eat on tortilla, with rice, black beans, cheese, tomatoes, lettuce and Cilantro Ranch.

Apples-Oats Muffins

2 cup(s) old-fashioned or quick-cooking oats
1 1/4 cup(s) all-purpose flour
1/2 cup(s) packed brown sugar
2 teaspoon(s) baking powder
3/4 teaspoon(s) baking soda
3/4 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
1 cup(s) buttermilk
2 tablespoon(s) vegetable oil
1 large egg, lightly beaten
1 cup(s) (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
1/2 cup(s) walnuts, chopped
Directions
Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

Whole Wheat Apple Muffins

Adapted from King Arthur Flour

These dark, crazy moist muffins will keep well for several days, and the brown sugar on top, should you not skimp on it like I did, adds a crunchy touch, perfect for those of you who know that the lid is the best part.

Yield: They said 12, I got 18

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Quick Blender Light Rolls

1 c warm milk (not too hot or it will ruin your yeast)
1 pkg. yeast or 1 Tablespoon
1/4 c sugar
2 eggs
1/4 c oil

Put these 5 ingredients in a blender and blend for 30 seconds on low.

In a bowl combine:
3 1/4 c flour
1 tsp. salt

Then pour the ingredients from the blender into the flour mixture and stir till everything is combined.

You don't have to knead it, just cover with a towel at this point, put it in a warm, non drafty spot and let raise for 30 minutes.

Divide dough among 12 greased muffin cups, just dropping it in with a spoon.
Cover again with a towel and let raise for another 30 minutes.

Bake in a preheated 350 degree oven for about 20 minutes till golden.

Take them out of the pan to cool on a clean towel or wire rack so they won't continue to brown.

Oatmeal Squares

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon sal
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins (or sub another ingredient. for the white chocolate/toffee ones I added one cup of each)

Preparation:
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

Crescent Rolls

Ingredients
3 tsp. yeast
2 cups of warm water
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup of sugar
1/2 cup mashed potato flakes
2 eggs
1 1/2 tsp salt
6-6 1/2 cups of flour

Instructions
In large bowl, dissolve yeast in warm water. Add the butter, dry milk powder, sugar, potato flakes, eggs, salt, and some flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a heavily floured surface; knead 8-10 times. Roll into two 12in. circles and cut each circle into 12 wedges. Roll up wedges, starting at widest end first, to form a crescent shape.
Let rise in a warm place for 1 hour or until doubled. Bake @ 350 degrees for 15-17 minutes or until golden brown.

YUMMY EASY Cake

This is always our go-to when we need to whip up a quick dessert. It’s always a hit with guests! It’s nothing fancy, just sinfully delicious cake.
1 pkg. devil’s food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up
Bake cake according to package directions for a 9×13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

Healthy Banana Oat Snack Bars

*Makes about 20 small bars

INGREDIENTS:
3/4 cup whole wheat flour
2 cups rolled oats
1 1/2 cups puffed rice cereal, like Rice Krispies
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3 very ripe bananas, peeled and mashed
1/4 cup honey
1/4 cup plain yogurt
1/4 cup peanut or other nut butter
1 teaspoon vanilla
1 cup bittersweet or semisweet chocolate chips

DIRECTIONS:
Preheat the oven to 350 degrees. Line a 9×13 baking pan with parchment or foil, leaving a slight overhang on each of the long edges. Lightly coat the pan with cooking spray and set aside.

In a medium mixing bowl, combine the flour, oats, rice cereal, salt, nutmeg, and cinnamon, stirring well to combine. In a second large bowl, combine the banana, honey, yogurt, nut butter, and vanilla. Whisk together until the mixture is fairly uniform and smooth.

Pour the dry ingredients into the wet ones and stir until they come together. Gently fold in the chocolate chips. Transfer to the prepared pan and flatten down lightly with a spatula or your hands. Bake for anywhere from 15 to 30 minutes. I baked mine for only 15-18 minutes because I wanted them soft like a cookie. If you want them firm and golden, continue baking until they are starting to brown on the top, more like 30 minutes. Remove from the oven and let the bars cool completely before removing from the pan and cutting into squares.

PINEAPPLE CHEESE BALL

1-1/2 packages (12 oz) cream cheese
1 small can crushed pineapple (well drained)
powdered sugar (to taste- approximately 2-3 Tbsp.)
green onion (optional-to taste, approximately 2 Tbsp.)
chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
chopped pecans (about 1 cup worth)


Combine all ingredients together.
Mash into a ball and chill.
Roll in crushed pecans.
Refrigerate until served.
Serve with crackers.
Enjoy!

Magical PlayDough Mix

Here's what you need: (for one bag)

1 1/3 cups flour
2 packets of unsweetened KoolAid powder ( I decided to use two packets instead of the one I usually do so the color and scent would be a little more vibrant,noticeable and "magical")
1/4 cup salt
1/2 tsp. cream of tartar (in the spices section)
Here's what to do:

1. Mix up your ingredients in a small bowl. I did mine three at a time, assembly-line style since I was making 24 packages for our party.

2. Put the combined ingredients in a bag. I used a ziploc bag and then tied it with some ribbon. Write up the directions and attach it to the bag.

Here are the directions I wrote up:

Magical Playdoh Mix!

To make your playdoh:
Empty this bag into a large bowl.
Have an adult help you boil one cup of water and 1 ½ tbsp. of oil.

Are you ready for the magic?

Carefully pour the boiling water and oil into the powder.

Did the color and scent magically appear?

Stir the mixture with a large spoon until it's mixed and cool enough to handle, then remove it from the bowl and knead it well until it's all the way combined.
(If your mixture is a little too wet or sticky, add some extra flour, a little at a time, until it's the right consistency)
Have fun playing with your new playdoh, then store it in a sealed bag or container until you want to play with it again.


NOTE: Out of the three batches we mixed up, two turned out perfectly, but one was rather wet and sticky. Not sure why that happened (different bag of flour perhaps?), but we just added some more flour a little at a time until the stickiness went away.

Creamy Crock Pot Hot Chocolate

1.5 cups heavy cream
1 can of sweetened condensed milk (14oz)
2 cups milk chocolate chips
6 cups of milk
1 tsp vanilla extract

Stir all the ingredients together in your crockpot.

Cover, & cook on low for 2 hours - coming back to whisk it every so often.

Brownie Berry Pizza

1 box brownie mix
Butter and eggs called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly


Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.

In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.

Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Brownie Mix

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 cups white sugar
Mix ingredients together and place in a jar or container. When you are ready to make brownies add

1 cup melted butter
3 eggs
1 teaspoon vanilla
Mix until well combined. Grease a 9×13 pan. Spread batter evenly and bake at 350 for 22-25 minutes or until done.

Microwave Caramels

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:

1
Combine all ingredients.
2
Cook 6 minutes, stirring every two minutes.
3
Stir and pour into lightly greased dish.
4
Let cool.
5
Cut, wrap in wax paper & store in air tight container.


Read more: http://www.food.com/recipe/microwave-caramels-367414#ixzz1eDVpszbQ

EASY Butterfinger Pie

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust
Directions:

1 Mix first three ingredients together.
2 Put it in pie crust.
3 Chill.

Easy Chicken Pot Pie

Here's what you'll need:

2 pre-made pie crusts, room temp - Jacie's way
OR
1 tube of refrigerated biscuits - my way
1 (14 oz.) can chicken
1 (8-10 oz.) pkg. frozen peas and carrots (or veggies of choice)
2-3 C. frozen cube hash browns
4 oz. cream cheese (half a cube)
1 can cream of chicken soup
3/4 C. water
1/4 C. Italian dressing
Salt & pepper

In a large pan, on medium heat, heat chicken in Italian dressing and salt and pepper to taste.

Add cream cheese. After it has melted, add water and cream of chicken soup and mix until combined.

Add veggies and potatoes.

Now, here's where your options come into play.

Jacie, using pie crust, will put one crust in a pie pan, fill it with the chicken mixture, then top it with another pie crust. Make sure to make vent holes in the top crust. Bake at 375 degrees for 1 hour. Allow to rest for 15-20 minutes before cutting into. This is how you make chicken pot pie to it's true form.

I like bending the rules a little.

I use six ramekins, spray them well with non-stick spray, fill 3/4 full with the chicken mixture,

and top with a rolled out biscuit.

Place on a baking tray

and bake at 400 degrees for 15-18 minutes or until the biscuit is golden. Brush with butter to make it look prettier. Then dive right in!

Don't they look so cute?! They're pretty good to eat too!

PEANUT BUTTER FRUIT DIP

2 cups skim milk
1/2 cup light sour cream
1 (3.4 oz) package vanilla instant pudding mix
1 cup peanut butter
1/3 cup sugar
Whisk milk, sour cream and pudding mix together until smooth. Next stir peanut butter and sugar into the pudding mixture and mix until well blended. Serve with sliced apples, bananas, strawberries or whatever fruit you choose!

Potato Soup

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

POST SCRIPT: I have found since first writing up this recipe, that adding the cream cheese to the 1/3 of soup that you're pureeing helps integrate it better. Both ways taste fantastic, though!

Whole grain Apple Cinnamon Chip Pancakes

1 cup oats, quick or rolled
3/4 cup whole wheat flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 tsp. vanilla
1 egg
3 tbsp. oil
2 cups buttermilk
1 large apple, peeled and shredded
1/3 cup cinnamon chips

In a large mixing bowl, whisk together egg, oil, buttermilk and vanilla. Add in oats, flour, baking powder, soda and salt and whisk until just combined. With a rubber spatula, fold in the shredded apple and cinnamon chips. Let batter sit while griddle heats up.

Heat griddle to 250 degrees F, or about medium heat. Drop batter by 1/4 cupfuls and cook until edges start to look dry; about 2 minutes. Flip pancakes and cook on the other side until golden; about another 2 minutes. Serve warm.

Fruit Dip

1 pkg. softened cream cheese
3/4 c. brown sugar
1 c. sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 c. cold milk
1 small package vanilla pudding


Beat the cream cheese and brown sugar together. Then add remaining ingredients. Chill for one hour.

EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}


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

Mad Scientist Potion

By Our Best Bites

Large glass jars or beverage containers
Brightly colored drink of your choice
Dry Ice (1 pound per gallon of potion)
Heavy-duty gloves and/or an oven mitt and tongs

Prepare drinks if necessary in the beverage jars. Otherwise, pour the drinks into the jars.

Carefully break up the dry ice with a mallet or a hammer. Add one piece (about 4-6 inches somewhere on the piece) per gallon at a time to the drink containers and replenish the dry ice as necessary. Serve immediately.

Note: The 1 pound per gallon rule will give you about an hour’s worth of potion. If you need 2 hours, you’ll need 2 pounds per gallon, and on and on. :)

5-7 medium potatoes washed and sliced
1/4-1/2 cup of your favorite BBQ sauce (can substitute salsa or alfredo if you don’t like BBQ)
2-3 cups cooked chicken diced
2 cups grated cheddar cheese
3 green onions chopped
dash of oil to coat the potatoes so they don’t stick while cooking
Salt and pepper
Bake Time 30-50 minutes depending on oven and thickness of your potatoes

Wash you potatoes and slice in thin layers about 1/8- 1/4 of an inch. Thinner you cut them the quicker they will cook. Put a thin layer of olive oil on a cookie sheet and toss potato slices in it so they get an nice even coating. Season with salt and pepper. Place in the oven at 350 degrees for about 30 minutes or till they are fork tender.

Take out of the oven and top with cooked chicken, BBQ sauce, cheese and green onions.

Then put BACK IN THE OVEN at 350 degrees just till cheese it melted (normally about 5 minutes)

If you do not like BBQ sauce you can use salsa or alfredo sauce instead…yummy!

Creamy 5-Cup Fruit Salad

*Serves 4-6 as a side dish

1 (10-ounce) can pineapple chunks (about 1 cup), drained
1 (11-ounce) can mandarin oranges (about 1 cup), drained
1 medium apple, cored and chopped (about 1 cup)
1 cup grapes, halved
1/2 cup sour cream, light or regular
1/2 cup sweetened, shredded coconut

Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. You might notice that after a day or so of sitting in the fridge, quite a bit of liquid from the fruit pools at the bottom. If eating the leftovers, I like to gently pour some of this off before eating.

SLOW COOKER SALSA CHICKEN

4 boneless chicken breasts
1 cup salsa
1 package taco seasoning
1 can cream of chicken soup
1/2 cup sour cream


Add chicken to slow cooker. Sprinkle taco seasoning on the chicken. Mix salsa and cream of chicken in a seperate bowl and add to crock-pot over the chicken. Cook on low for 6 hours until chicken is done. Remove from heat and stir in sour cream. Shred the chicken and serve in a wrap or over rice.


Enjoy!