Crock Pot Chicken

3-4 good sized chicken breasts
1 cube butter
1 packet Good Seasons Italian dressing mix
1 can cream of mushroom soup
1 8oz brick cream cheese

Cook first 3 ingredients on LOW 5-5 1/2 hours
Take Chicken out and cube it, then put it back. Add soup and cream cheese.
Cook on HIGH for 20 minutes, stir well, cook on high an additional 30-40 minutes.
Serve over rice.

*Recipe from Stacie Aho

Slow Cooked Pepper Steak

1 1/2 to 2 lbs beef round steak
2TBLS cooking oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove minced
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
4 tomatoes cut into eighths OR 1 can 16 oz tomatoes with liquid cut up
2 large green peppers,cut into strips
1/2 c cold water
1TBL cornstarch
cooked noodles or rice

Cut beef into 3x1 inch strips brown in oil in skillet. Transfer to a slow cookerCombine the next 7 ingredients and pour over beefcover and cook onlow 5-6 hours until meat is tender.Add tomatoes and green pepeprscook one hour longer thicken with corn starch and serve with the noodles or rice

*Recipe from Lynette Bird

Teriyaki Chicken

1 C brown sugar
1 C soy sauce
1 C pineapple juice

Mix the ingredients together – put in crock pot w/ 4-6 chicken breasts, cook on low 6 to 8 hours or on high for 4 hours. Serve with rice! *you can use the frozen chicken breasts in the bag if you want

*Recipe from Jamie Nielsen

Tyler's Dinner

Frito chips

Cheese

Chili

Lay down Fito chips in a pan (and then Tyler didn't do this but he recommended at a layer of cheese after that) then a can or two of chili and then a cheese layer and Fritos on top

*Recipe from Chelsey and Tyler Bird

Meat Filled Manicotti

1 pkg. manicotti noodles, cooked and drained
2 TB. Olive oil
1 egg slightly beaten
¼ C. parmesan cheese
¼ c. Italian seasoned bread crumbs
1 TB. Chopped parsley
Salt and pepper
1 Jar Pasta
Mozzarella and Parmesan Cheese
Ground Beef

Sauté ground beef in olive oil. Mix with egg, cheese, bread crumbs, parsley, salt and pepper. Pour half sauce in baking dish. Stuff manicotti with filling. Arrange in dish and top with remaining sauce. Top with mozzarella/parmesan cheese. Bake at 350 degrees for 30 minutes.

*Recipe from Alex Mulcock

Red Chicken

5-6 Boneless Skinless Chicken Breasts
1 Cup Ketchup
1 Cup Sugar
1/2 Cup Vinegar
1/3 cup mix of Soy Sauce & Worcheshier
1 TBS Mustard
1 tsp Garlic Salt Mix

All ingredients together & pour over chicken in slow cooker for 5 to 6 hours on low. Serve on brown or white rice. Enjoy!!

*Recipe from Carolyn Collette

Wings

1 bottle of Frank’s Hot Sauce
1 stick of butter
6 T of red wine vinegar
1 bag of frozen wings

Cook wings for 30 minutes at 350. Flip wings and cook for another 30 minutes at 425 Mix together softened butter, vinegar, and hot sauce Add all ingredients together in crockpot and cook for 3-4 hours The longer they cook the more tender. They will just fall off the bone!

Recipe from Lynette Bird who got it from Jamie Nielsen!

Muddy Buddies

1 c. semi sweet chocolate chips

1/2 c. peanut butter

1/4 c. butter

1 t. vanilla

9 c. chex cereal

1 1/2 c. powdered sugar

In microwaveable bowl mix chocolate chips, peanut butter and butter. microwave on high one minute. Stir. Do thrity seconds longer until smooth. Stir in vanilla. In large bowl place cereal. Pour chocolate mix over and stir until coated. Put in 2 gallon plastic bag. Add powdered sugar and shake well. Spread on to wax paper to cool.

*Recipe from Alex Mulcock

Chicken and Mango Dip

1 large can of white chicken meat (like the tuna cans)
1 bar of cream cheese
mango chutney

Soften the cream cheese, mix in with the canned chicken until smooth. Add mango chutney to taste. Usually 1/2 of a small jar is good. Mix well to "dip consistency" and enjoy with ritz crackers or any other cracker of your choice.
*Recipe from Annabelle Rivera

Fruit Dip

1 package of cream cheese

1 cup of brown sugar

1 tsp. vanilla

Beat together and wha la!

yes I know this is really easy that it hardly constitutes as a recipe but that is why I like it cause it's easy to remember.
*Recipe from Chelsey Bird

Mexican Bean Dip

- 1 cup fat-free sour cream

- 2 tbsp reduced-sodium taco seasoning

- 1 tsp Kosher Salt

- 1/2 tsp pepper

- 9 oz fat-free bean dip, about 1 heaping cup

- 6 oz guacamole, about 3/4 cup

- 1/4 cup low-fat shredded cheddar cheese

- 4 medium scallions, chopped

- 1 large tomato, chopped

- 1/2 cup chopped red onion

- 3 small tomatillos, finely chopped

- 6 medium olives, black, sliced

- 2 tbsp fresh cilantro, finely chopped

* Top this killer Mexican Bean Dip Recipe with some sliced jalapenos for an added kick! Directions:Combine sour cream and taco seasoning; mix well. In a large bowl, combine, tomatoes, tomatillos, red onions, cilantro, salt and pepper.In a separate 12-inch round glass serving bowl, spread bean dip on bottom. Top with guacamole, sour cream, tomato mixture, cheese, scallions, and olives.

*Recipe from Ashley Mackay

Chicken Fajitas

2 Tbs olive oil-

2-3 boneless skinless chicken breasts (cut into peices)

1 bell green pepper sliced

1 medium onion sliced

1 clove garlic

1 tsp oregano

1 tsp ground cumin

2-3 tsp chili powder

Heat pan at medium heat with olive oil. Cook chicken until white on outsite and still a little pink in the middle. Then add green peppers and onion. Cook for a few minutes an then add pressed garlic. Cook all together until veggies are tender and chicken is no longer pink. You will be able to start to smell that onion and garlic getting brown. Maybe a little black on the edges. Then add your spices and stir a little while longer. If it appears a little dry just add a tablespoon or two of water. Serve with shredded cheddar and sour cream on flour tortillas.

*Recipe From Amanda Anderson

Jerk Chicken Nachos

Ingredients:
6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 tbsp Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 tbsp snipped fresh cilantro
1/4 cup sour cream and 1 tsp additional Jamaican Jerk Rub (optional)

Directions:1. Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.
2. In Classic Batter Bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using Small Mix 'N Scraper(R). Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.
4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Yield: 12 servings
Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 50 mg, Carbohydrate 10 g, Protein 16 g, Sodium 300 mg, Fiber 1 g
Cook's Tip: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.

This recipe can also be prepared on the Large Bar Pan, if desired.
*Recipe from Joy Bird