Crockpot Taco Soup

By: A.H.

6 qt crock pot
-1 onion chopped
-16 oz can chili beans, not drained
-15 oz can black beans, not drained
-15 oz can whole corn, drained
-8 oz can tomato sauce
-14 oz chicken broth (2 cubes of boullion)
-2 10 oz cans diced tomatoes with green chilies, not drained
-1 pkg taco seasoning or recipe (below)
-1 lb. skinless, boneless chicken breasts

Taco Seasoning Recipe-

-2 tsp. dried minced onion
-1 tsp salt
-1 tsp chili powder
-1/2 tsp corn starch
-1/2 tsp crushed dried red pepper
-1/2 tsp dried minced garlic
-1/4 tsp oregano
-1/2 tsp ground cumin
(if using for tacos: 1 lb ground meat w/ ½ c. water and half of seasoning recipe)

Put ingredients (onion thru diced tomato) in crock pot
Add taco seasoning and stir
Lay chicken on top – press down til almost covered
Cook 5 hours on low, take out chicken and shred.
Add chicken, stir, cook 2 hrs low


Top with: shredded cheddar, sour cream, tortilla chips

Crackin' Chicken Dip

By S.M. and C.B.

2 - 16 oz cans or 4 - 80z cans cooked chicken, shredded
1 (8 0z) block cream cheese
2 cups shredded cheddar (sharp or mild, your choice)
3-4 Tbsp Franks Hot sauce or hot sauce of your choice, or to taste
8 oz bottled ranch dressing

Mix all together in a saucepan until cream cheese melts and all is mixed well. Spread into a square dish or 11x12 oblong dish and broil just till crispy on top.

Serve with white corn tortilla chips, or crackers or large spoons for just EATING!!!!!!!!!!!!!!!!!

Veggie Pizzas

By: S. H.

2 pkgs Pillsbury Crescent Rolls
1 (80z) pkg cream cheese, softened
1 cup sour cream
1 pkg ranch dressing mix
1 tsp dill
1/2 tsp garlic salt
2 cups broccoli, chopped fine
1 cup shredded carrots
1 cup chopped black olives, optional
1 cup green, red, or yellow pepper, chopped fine
****can also use other veggies of your choosing, just chop fine, make sure they are not juicy as they could make crust soggy.

Spray cookie sheet with Pam. Spread crescent rolls out to cover cookie sheet like pizza crust. Poke holes with fork all over. Bake 350 degrees for 10 -12 minutes till done. Cool. Mix cream cheese, sour cream, ranch dressing, dill and garlic salt. Spread over cooled crust. Sprinkle veggies all over. Chill for 2 hours and then cut into squares. Serve on tray.

Fruit Kabobs

By: A. H.

Fruit of choice:
apple slices
grapes
pinepple chunks
watermelon cubes
cantelope cubes
etc.

skewer fruit onto 3 inch wooden skewers. Serve plain or with favorite fruit dip.

Fruit Dip Recipe:

1 carton of strawberry yogurt
1 container of cool whip (fat free, extra creamy, etc.)

mix, refrigerate and serve with fruit.

Baked Spinach & Artichoke Dip

By: C.J. (altered by S.H. because S's e-mail would not pull up C's recipe so S submitted one until able to get C's - hers is much better!)

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 pkg frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Apple & Onion Stuffin' Muffins

by K.W.

2 Tbsp extra virgin olive oil
1 stick butter, softened
4 ribs celery, chopped
1 medium onion, chopped
3 McIntosh apples or Jonagold, chopped
salt and pepper
2 Tbsp poultry seasoning
1/4 cup fresh parsley, chopped
8 cups seasoned stuffing mix (Pepperidge Farms)
1/2 cup dried cranberries (optional)
2-3 cups chicken stock (about 1 1/2 - 2 cans)

Preheat oven to 375 degrees. Melt 4 Tbsp butter with olive oil in skiller. Add celery, onion and apples. Sprinkle with salt, pepper and poultry seasoning. Cook 5-6 minutes til they begin to soften and add parsley, cranberries and stuffing. Mix to combine. Moisten with broth until all of bread is soft but not wet.

Butter 12 muffin cups (two muffin tins) with remaining butter. Use ice cream scoop to fill and mound up stuffing in muffin tins. Bake 10-15 minutes til set and crisp on top. Remove to a platter and serve hot or at room temperature.

Cranberry-Pineapple Minis

by C.J.

1 can (20 oz) crushed pineapple in juice
3 pkg (3 0z) Rasberry gelatin
1 can (16 0z) whole cranberry sauce
2/3 cup chopped walnuts/pecans
1 apple chopped

Drain pineapple and set aside, reserving juice. Add enough water to juice to measure 3 1/2 cups. Pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes or until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper lined muffin cups. Refrigerate 2 1/2 hours or until firm. Remove liners.