One Pot Rockcrok Baked Pasta

3/4 lb Italian sausage, casings removed (I used Hot Italian Chicken Sausage from Sprouts as it is LEAN)
1 tablespoon olive oil
1/2 cup finely minced onion
4 cloves garlic, pressed
1 zucchini, diced small
1 pint mushrooms, chopped
1 (28oz) can crushed tomatoes (San Marzano) (if unable to find crushed, use Mix'n Chop to crush tomatoes)
1/2 tsp salt
1/4 tsp red pepper flakes
2 tsp Italian seasoning
2 cups water (or, use 1-1/2 cups water and 1/2 cup good quality red wine)
12 oz ziti (or use pasta of choice! I used mini penne)
1/2 cup ricotta cheese (do NOT overdo the ricotta! Resist the temptation!)
1/3 cup heavy cream (or half and half)
1 cup shredded mozzarella cheese (I used smoked mozzarella)

This recipe is for the Everyday Pan. If you wish to make a larger batch (i.e. 1 lb pasta), use Dutch Oven size and increase sausage to 1 lb and add a bit more water.

Brown Italian sausage in Rockcrok Everyday pan until browned. Drain fat (if using lean chicken sausage, this step may be skipped)

Add olive oil, onion, zucchini, mushrooms and garlic. Cook till veggies are soft. Stir in tomatoes, salt, red pepper flakes and Italian seasoning.

Add water and pasta. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.

Remove skillet from heat. Stir in ricotta and heavy cream. Cook on low for 5 minutes.

Remove from heat.

Top with mozzarella cheese. Broil until cheese is melted and bubbly (approx 1-2 minutes…always WATCH when broiling..don't walk away!)

"Fifty Shades Of Grey" by E.L. James

*****
SOON TO BE A MAJOR MOTION PICTURE

When literature student Anastasia Steele goes to interview young entrepreneur Christian Grey, she encounters a man who is beautiful, brilliant, and intimidating. The unworldly, innocent Ana is startled to realize she wants this man and, despite his enigmatic reserve, finds she is desperate to get close to him. Unable to resist Ana’s quiet beauty, wit, and independent spirit, Grey admits he wants her, too—but on his own terms.
 
Shocked yet thrilled by Grey’s singular erotic tastes, Ana hesitates. For all the trappings of success—his multinational businesses, his vast wealth, his loving family—Grey is a man tormented by demons and consumed by the need to control. When the couple embarks on a daring, passionately physical affair, Ana discovers Christian Grey’s secrets and explores her own dark desires.

Erotic, amusing, and deeply moving, the Fifty Shades Trilogy is a tale that will obsess you, possess you, and stay with you forever.

This book is intended for mature audiences.


Ohhh Emmmm Geeeeee! Hot, Steamy, Woowzer!!! You wanna talk about feeling violated!!!! BY A BOOK!!!!!!!!  Yes ladys and gents...I had to read this book alone....the few times I took it in public, i felt all eyes on me and I knew i was blushing...Great storyline....Some of the most hottest sex scenes ever told in a book......Not for kids... was warned its a "Mommy Porn" were they right!!!! SEXY AS HELL Characters....yum!!!! Moving quickly on to book number 2~

"The Problem with Black Magic" By Karen Mead

*****
Fiercely independent Cassie Tremblay divides her time between working the cash register at her neighborhood coffee shop and studying to produce the grades to get into a top-tier university. Sam, a mysterious co-worker at The Daily Grind, seems to have taken an instant dislike to her, but for Cassie, the looming specter of the SAT Verbal section is a much bigger concern.

After a freak accident nearly leaves Cassie and her co-workers dead, a spell cast in desperation transforms her from a regular teen to a valuable familiar: a magical well a demon can tap. As if she didn't have enough problems, now every demon (and their monstrous minions) seems to be after Cassie's latent magic, and will stop at nothing to possess her.

Blending a hint of gothic romance with wry humor, The Problem With Black Magic is a tale of one young woman's struggle for independence in a brand new world of sorcery, intrigue, and wonder.

OMG!!!!!!!!! I completely fell in love with this book, its story line and the characters!!!!!! I must read more! Loads of action, suspense, love(sortof) sexy charcters. Different take and I think it would be a fun movie!!!!! 

"Super Zombie Juice : Mega Bomb" by MJA Ware

**
When life gives you lemons, kill zombies -- turns out lemon juice neutralizes the undead.

After a failed attempt at running away, best friends Nathan and Misty return home expecting to face angry parents. Instead, they discover the military has destroyed the bridges out of their rural town and everyone's fled--except a small horde of the living dead. The stress of flesh-eating zombies may be more than their already strained relationship can handle.

Even with the help of the town geek and lemonade-powered Super-Soakers, there's not enough time to squeeze their way out of this sticky mess. Unless the trio eradicates the zombie infestation, while avoiding the deadly zombie snot, the military will blow the town, and them, to pulp.

Their only shot is something with a lot more punch. Something like the Super Zombie Juice Mega Bomb. But even if their friendship survives, there's another problem: Someone has to lure the undead into the trap.

Includes two free short stories.
Print length is approximately 204 pages (40,000 words).
May not be suitable for kids under 9

I hate to write bad reviews. It was enjoyable, but I couldn't finish the book. I read so much, and dont judge on my reviews, because I have a huge back log of reviews to write.  I thought this book was on the "could have been ALOT better" maybe the author should have worked on longer with more detail. I just could NOT get into the book. Sorry

Hasselback Garlic Potatoes

Hasselback Garlic Potatoes w/ Bacon & Cheese Recipe!


For many people, Hasselback style potatoes are nothing new. 
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!

Ingredients
16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**

Directions
Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. 

Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. 

Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook

Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .

Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Creamy Onion Pork Chops

Creamy Onion Pork Chops! 

Ingredients:

6-8 Center cut pork chops
Creole Seasoning ( I used Cajuns choice)
Salt and Pepper
3 tsp minced garlic
2 medium onions ( i use Vidalia)
2 Tbs butter or olive oil
2/3 cup evaporated milk
1 can Cream of celery soup mixed with 1/3 cup water

Directions:
Pre Heat oven to 350 Degrees

Season chops with Creole seasoning, Salt, and Pepper
Lightly brown chops in fry pan with 2 Tbs butter or Olive oil.
Transfer to oven safe pan and add onions to fry pan and cook until soft.
add garlic.
In separate bowl mix together soup and water mix with evaporated mil and stir well.
add mix to the fry pan with onions
pour over chops
Bake uncovered for 1 hour
May be served over rice, noodles, or potatoes. (optional)

Crunch Wraps

Crunch Wraps

Ingredients

1 pkg of wraps
1 bag of round tortilla chips
2lbs of burger (can use, pork, turkey, chicken)
Salsa (homemade, store bought, spicy, mild..any kind you like!)
Low fat sour cream
Cheese (any kind you like)
Taco seasoning

Other options
* Tomato
* Avocado
* Lettuce
Basically anything you like to add

Directions
Cook your meat - add in spices
Layer your ingredients in the centre!!
1. Meat
2. Cheese
3. Salsa
4. Sour cream
5. Always end with tortilla chips last

Fold into a hexagon shape and brown each side.

Stuffed Chicken Breast

Stuffed Chicken Breast!

INGREDIENTS:
4 skinless, boneless chicken breast pounded to 1/2 inch thickness
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 Asparagus tips
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded
mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well.
3. Season chicken breasts with salt and pepper to taste. Lay the chicken breasts out on a clean surface, and spoon 1/4 of the spinach mixture onto each one, place 2 asparagus spears on top. Roll up chicken to enclose the spinach and asparagus. Secure with toothpicks, and arrange in a shallow baking dish.
4. Pour sauce over all and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through.

Tomato Basil Pasta

Tomato Basil Pasta (no straining just stirring)
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (Whole Wheat)
1 can (14.5ounces) diced tomatoes with liquid ( I used italian style)
1 large sweet onion, cut in julienne strips
4 cloves garlic, chopped
*1/2 teaspoon red pepper flakes (optional)
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups water
2 T chicken base
2 tablespoons extra virgin olive oil
1lb. chicken or shrimp (optional)~I like the meatless very well
salt and pepper to taste
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Mexican Dip

Mexican Dip

2 8oz cream cheese boxes
2 big spoonfuls sour cream.
2 pkgs of taco seasoning
shredded lettuce
chopped black olives
chopped green pepper
chopped tomatoes
4 cups shredded Mexican Cheese

Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish...top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese...use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9x13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too!

Frito Enchilada Pie

Frito Enchilada Pie 
Ingredients
4 c small fritos
3 c cooked ground beef, taco seasoned
3 c grated cheese
10 oz can of enchilada sauce
Directions
1. I poured the Fritos into a large bowl, added the cooked ground beef and 2 c of cheese and tossed it to mix.
2. I emptied it into my elec skillet, but you can certainly use a casserole dish and heat it in the oven.
3. I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the "warm" setting, placed the lid on, and in about 15 min it was bubbly hot and the cheese was melted.
4. Garnish with sour cream, pico de gallo, salsa, salad, whatever your heart desires.

Crunchy Honey Garlic Pork Chops

Crunchy honey garlic pork chops/ I would try this with boneless chicken too!

Ingredients:

6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:

1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Orange Chicken Vegetable Stir-Fry

Orange Chicken Vegetable Stir-Fry

Ingredients :

Sauce
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon orange zest
2 large cloves garlic
1 teaspoon minced ginger
optional sweetener like sugar, honey, agave, etc.

Stir-fry
1 pound chicken tender cut into cubes
salt and pepper
3 tablespoons corn starch
4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
olive oil
1/2 cup medium yellow onion, chopped

Instructions :

Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
Taste the sauce and add your choice of sweetener to your liking.
Blend again for a few more seconds.

Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.

Rinse the skillet clean.

Season the chicken with salt and pepper.
Add the corn starch and massage the chicken with your hands.

If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.

Transfer the vegetables to a plate lined with a paper towel.
Wipe down the skillet until dry.

Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.

Add the remaining vegetables and stir-fry them together for 2 minutes.

Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.

Spoon the stir-fry over a bowl of hot rice. Serve immediately.

Pepperjack Meatloaf

Pepperjack Meatloaf!!

1 egg
1.5 pounds ground meat (I use deer burger)
1/4 cup fresh diced onion
meatloaf seasoning
(I use garlic powder, chili powder, tony's, onion powder, and some italian seasoning)
1 cup pepperjack cheese

Preheat oven to 350
Combine egg, meat, onions and seasonings in a bowl.
press 1/2 of the meat into the bottom and sides of a loaf pan
put 3/4 cup of the cheese in the center, leaving about 1/2 away from the sides.
cover with remaining meat.

Bake for about 50-55 minutes
add remaining cheese on top
bake 5 more minutes

Easy and Yummy Stomboli

Easy & Yummy Stromboli

Ingredients:

Premade Pizza Dough
Cheese (Try: Provolone, Swiss, Mozzarella) (6-8 oz)
Meat (Try: Ham, Hard Salami, Turkey) (6-8 oz)
1 Beaten Egg Yolk
Garlic Powder
Dried Oregano
Dried Parsley

Instructions:

Preheat oven to 375ᵒ. Get out your dough. If you are able to make your own dough that’s fantastic, but store bought is fine for this. Roll out your dough into a rectangular shape. Put a layer of meat over the entire surface, leaving about an inch of dough showing all the ends and maybe 1/2 an inch at the long sides. Put a layer of cheese over the meat, again leaving room all the way around.

Sprinkle a fine layer of each garlic powder, oregano and parsley, over the cheese.

Roll it up starting at one of the shorter ends. Pinch the ends closed and place it on an oiled baking sheet seam down. Use a brush to paint the entire exposed surface with the egg yolk. Sprinkle a little cheese and seasoning over the top and bake at 375ᵒ for 25-30 minutes or until golden brown all over. Let stand a few minutes before cutting to serve.

Indian Frybread

Indian Frybread

Ingredients:

4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands

Directions:

Put flour in bowl, add baking powder, salt and powdered milk. Mix.

Mix in warm water to form dough.

Cover hands in flour.

Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.

Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.

Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

Bacon Bombs

Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps
YIELD: MAKES 6 WRAPS

INGREDIENTS

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
DIRECTIONS

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Seared Scallops and Zucchini in a Balsamic Sauce

Seared Scallops and Zucchini in a Balsamic Sauce!


Ingredients

1 cup balsamic vinegar
3 tablespoons butter, divided $
12 large sea scallops
2 large zucchini (or vegetable of your choice)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper $

Preparation

Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer about 15 to 20 minutes or until reduced to 1/2 cup. Stir in 1 tablespoon butter; add chopped zucchini and cook for about 2-3 minutes, set aside.
Rub salt and pepper on both sides of scallops. Heat remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add scallops, and cook 3 minutes on each side or until golden crust begins to form.

Divide zucchini in 4 bowls and place 3 scallop on top, pour remaining balsamic sauce over each scallop. Enjoy!

Cajun Easy Meatballs

Cajun Easy Meatballs

The Swedes don't have anything on us Cajuns mes amis 

Ingredients:

The Holy Trinity -
1 onion – chopped
2 bell peppers – seeded & chopped
3 stalks of celery – chopped
(or just get you a frozen bag or 2 already chopped)

The rest of the stuff –
2 cans cream of chicken soup
2 cans cream of mushroom soup
12 ounce can of evaporated milk
8 ounce container of sour cream
2 tablespoons of diced garlic
3 tablespoons of Cajun or Louisiana seasoning
1 tablespoon Worcestershire sauce
2 or 3 shakes of Tabasco sauce
salt and pepper to taste (if needed)
90-120 frozen pre-cooked meatballs from your grocery
chopped green onions (optional)
chopped parsley (optional)

Directions:

Sauté the “holy trinity” in your favorite saute pan until all is tender. Move these vegetables to your large crock pot and stir together well with the soups, evaporated milk, sour cream, garlic, seasonings, etc.

Combine the frozen meatballs with the soup mixture and heat in the crock pot with it set to low for several hours (at least 6 to prior to serving. Stir the mixture gently every couple of hours or so. If you want to add some green onions and/or parsley to the party, do so in the last hour or so of heating.

For the best results, I like to prepare this a day ahead of time, then put the crock pot in the refrigerator overnight. I heat it back up the next day in the crock pot for at least a couple of hours before serving.

These are so good with pieces of French bread . . . or with rice . . . or on pasta . . . or just at the end of toothpicks .

Loaded Mashed Potatoes

Loaded Mashed Potatoes recipe

6 cups prepared mashed potatoes
1/2 cup milk
1 (8 ounce) package cream cheese
1 cup sour cream
2 teaspoons parsley flakes
1 teaspoon garlic salt
1 cup shredded cheddar cheese
1/2 lb bacon, cooked and crumbled
Directions:

1. Heat oven to 350°.
2. Mix first six ingredients in mixer on medium speed until smooth and creamy.
3. Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.
4. Cover with foil and bake for 30 minutes.

THE BEST Potato Soup

THE BEST potato soup recipe ever!
Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bouillon cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Chicken Tortilla Crockpot Soup

Chicken Tortilla Crockpot Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Marshmallow Witches

Marshmallow Witches 

Ingredients
1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

Directions
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup.

Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

Lemon Lush

Lemon lush.
Ingredients

1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk


Preheat the oven to 375F.

Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.

Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.

Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.

Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.

Chicken Pot Pie Puffs

Grands!® Chicken Pot Pie Puffs

2 cups Green Giant® frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.

Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each.Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Tips
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

Cheesy Garlic Baked Chicken

Cheesy Garlic Baked Chicken Recipe!
4 boneless skinless chicken breasts -thin
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 teaspoon salt
1 cup of cheese
Directions:
1 Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar & a teaspoon of salt
4 Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 30 minutes.
Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted

Baked Cheese Balls

Baked Cheese Balls

Cut up string cheese, dip in skim milk, then Italian bread crumbs.
Bake at 425 for 7-10 minutes.
Yummy Dipped in Marinara Sauce!!!