Crock Pot Macaroni and Cheese

2 cups dry elbow macaroni, cooked
12 oz. evaporated milk
1 1/2 cups milk
 4 cups cheddar cheese, grated
4 TBS melted butter
1 tsp salt
1/4 tsp pepper

1/4 tsp sugar
2 eggs, beaten
paprika to taste (optional)

Spray crock pot with non-stick spray.
Place cooked macaroni in pot.
Add milks, salt, pepper, butter, and cheese.
Combine eggs and sugar and add to mixture.
Sprinkle with paprika.
Cook on HIGH for 3 hours.

(From Leslie Smith)

Raspberry Jello Salad

1 10-oz pkg frozen raspberries
2 3-oz pkgs raspberry jello
2 cups boiling water
1 pint vanilla ice cream
1 8-oz can frozen pink lemonade concentrate

Thaw raspberries and drain (reserve juice to make up part of water)
Dissolve jello in boiling water.
Add ice cream and stir until melyed.
Stir in pink lemonade concentrate.
Chill until partially set.
Add raspberries.
Pour into dis and chill until completely set.

Chicken Pan Pie

5 - 6 boneless, skinless chicken breasts - cooked and cubed
1 can cream of chicken soup
1 can chicken broth
1 cup sour cream
2 - 3 cups frozen mixed vegetables - no need to thaw
1 1/2 cups Bisquik
1 1/2 cups milk

Preheat oven to 400°
Place chicken in bottom of a 13" X 9" baking dish.
Sprinkle vegetables on top.
Add pepper to taste.
Mix together soups and sour cream and pour over chicken and vegetables.
Mix together Bisquik and milk and pour evenly over all.
Bake 1 hour until top is golden.

Mom's Green Bean Casserole

1 1/2 TBS butter
3 TBS flour
1 1/2 cups milk
1 chopped onion
2 cloves minced garlic
1 1/4 lbs. fresh green beans, ends trimmed
4 tsp dry ranch dressing mix
1/2 tsp pepper
1 cup fresh toasted bread crumbs

Cook beans until just crisp-tender.
Make a white sauce of the butter, flour, and milk.
Stir in dressing mix and pepper.
Heat oven to 350°
Cook onion and garlic until tender. Divide in half.
Combine green beans with 1/2 of the onions and the sauce.
Place in a 1 1/2 quart baking dish.
Combine other half of the onions with the bread crumbs and sprinkle over casserole.
Bake uncovered at 350° for 30 minutes
(From Genavieve Hunter)

Barbecue Meatballs

For Meatballs:
1 1/2 lbs ground beef
1 cup evaporated milk
3/4 cup oatmeal
1/4 cup finely chopped onion
1 tsp salt
1/2 tsp pepper

For Sauce:
1/2 cup water
1 cup catsup
2 TBS vinegar
2 TBS brown sugar

Mix meatball ingredients together and form into balls.
Place in a casserole dish.
Mix all sauce ingredients together and pour over meatballs.
Bake at 350° for 1 hour.

Orange Glazed Carrots

1 1/2 lbs. fresh carrots, sliced (or small baby carrots)
1 1/2 cups orange juice
1 tsp lemon zest
3/4 tsp pepper
1 tsp lemon juice

Combine all ingredients in a saucepan.
Cover and simmer 15 minutes, stirring occasionally.
Uncover and continue to simmer, stirring frequently, until most of the liquid is evaporated and carrots are tender and glazed.

Cranberry Mousse

1 cup cranberry juice cocktail
1 3-oz pkg cranberry jell-o
1 16-oz can jellied cranberry sauce
2 cups Cool Whip

In a saucepan, heat juice until just boiling.
Remove from heat and stir in jell-o until dissolved.
Transfer to a large mixing bowl.

In a small bowl, beat cranberry sauce with electric mixer
on high speed for about 1 minute.
Stir this into jell-o mixture.
Chill until mixture begins to thicken, but is not set.
Using a rubber spatula, gently fold in Cool Whip.
Spoon into serving dishes.
Chill until firm.

Orange Cream Cheese Spread

1  8-oz cream cheese, softened
3 TBS sugar
2 tsp vanilla
1 tsp grated orange zest
1 - 2 tsp milk

Blend together first 4 ingredients.
Stir in enough milk to make it a spreading consistency.
Serve with pumpkin bread.
(This is a spread, not a frosting)

Yummy Cake

1 white cake mix - make & bake according to directions and
divide evenly between two 13" X 9" pans.
Cool completely.

Mix together:
2 cups milk
1 8-oz cream cheese
1 Jell-o instant vanilla pudding.
Spread on top of cakes.

Top with:
1 8-oz Cool Whip mixed with 1/3 cup powdered sugar

Magic Quiche

2 cups shredded Swiss cheese (Or other)
2 TBS flour
1 1/2 cups half & half
4 eggs, lightly beaten
1 cup cooked diced ham
1/2 tsp salt - dash pepper
1 9" unbaked pastry shell

Toss cheese with flour.
Add half & Half and eggs.
Add ham & seasonings
Pour into shell and bake at 350° 50 to 60 minutes until set.

Baked Chicken Cordon Blue

6 boneless, skinless chicken breasts
6 slices deli ham
6 slices Swiss cheese (may substitute mozzarella)
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup Parmesan cheese

Carefully pound breasts flat.
Cover with ham and then cheese slices.
Roll up and secure with toothpicks.
place seam side down in a 13" X 9" baking dish.
Sprinkle with salt & Pepper and Parmesan cheese.
Make a sauce with the soup and sour cream - heat gently.
Pour sauce over chicken and bake at 350° for 1 hour.

Raspberry Jello Salad

2 cups water
1 6-oz raspberry jello
1 10-oz pkg frozen raspberries
1 20-oz can crushed pineapple, undrained
4 bananas, diced

Bring water to a boil; add jello and stir until dissolved.
Refrigerate until thick and syrupy.
Thaw unopened raspberries in cold water for about 10 minutes; carefully add to jello.
Stir in crushed pineapple; add bananas.
Pour into a 13" X 9" dish.
Refrigerate several hours or overnight.
(from Amy Mortensen)

Honey Barbecued Chicken

4 lbs chicken thighs and / or drumsticks
1/2 tsp each salt and pepper
1 onion, chopped
1 15-oz can tomato sauce
1/2 cup cider vinegar
1/2 cup honey
1/4 cup worcestershire sauce
1/2 tsp hot sauce (optional)

Place chicken, skin side down, in a 13" X 9" baking dish.
Sprinkle with salt and pepper.
Mix together all other ingredients and pour over chicken.
Bake, uncovered, at 375° for 30 minutes.
Turn pieces over and bake for an additional 20 minutes, or until juices run clear.
Baste with sauce occasionally during baking.

Creamy Potato-Corn Soup

2 cans chicken broth
3 medium potatoes, peeled & diced
1 cup ham, diced
1 cup frozen corn
1/4 cup flour
1 cup milk
1/4 cup butter or margarine, melted
1/4 tsp pepper
1/2 tsp salt (or to taste)

Combine broth, potatoes, ham & corn in a medium saucepan.
Bring to a boil over med-high heat.
Reduce to low, cover and simmer 20 minutes or until potatoes are done.
Whisk together flour and milk until smooth; then whisk into potato mixture.
Stir in butter and simmer, stirring constantly until soup is thickened - about 2 minutes.

Buttercream Frosting

1 lb. powdered sugar (3-3/4 cups)
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
1/3 cup butter

Combine all ingredients and beat with electric mixer until smooth and creamy.
Thin with a little milk, if necessary, to desired consistency.

Strawberry Cream Cheese Cake (Makes two cakes)

Dissolve 2 pkgs. (4 3/4 oz each) Danish Dessert in 3 cups tap water.
Boil according to pkg. directions.

While still hot, stir in 4 pkgs. frozen strawberries - DO NOT DRAIN
Set aside to cool.  (If berries are whole or in large pieces, dice)

Prepare 1 pkg. white cake mix according to directions.
Divide cake batter between 2 - 13" X 9" cake pans that have been greased and floured or sprayed.
Bake at 350° for about 15 minutes, until springy.  Cool completely.

Whip 1 1/2 pints whipping cream with 1/2 cup powdered sugar.  Set aside.

Cream 2 8-oz pkgs. cream cheese with 2 cups powdered sugar using electric mixer.

Fold whipped cream mixture into cream cheese mixture.

Divide this evenly and spread on top of the two cooled cakes
Seal edges making sure whipped mixture touches all sides of the pan.

Top with cooled strawberry mixture.  Refrigerate at least two hours or overnight.
Cut into squares to serve.
 .

North Carolina Applesauce Muffins

1/2 cup butter, softened
1 cup granulated sugar -  (or a cup for cup artificial sweetener)
1 egg
1 cup applesauce (unsweetened works)
1 1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1 tsp baking soda
2 cups all-purpose flour

Preheat oven to 350°.
If not using cupcake papers, grease muffin tins.
Cream together butter and sugar; add egg.
Stir in applesauce and spices.
Sift together salt, soda, and flour.
Add dry ingredients to applesauce mixture and beat well.
Fill muffin tins 2/3 full and bake approximately 20-25 minutes 

    until muffins are set and slightly golden on top.
Batter keeps well in refrigerator for several days for baking small batches; 

    allow batter to sit at room temp for about 30 minutes before baking. 

Baked muffins freeze well.
Yield: 12 - 15 muffins

Artificially sweetened muffins contain about 150 calories each

Crescent Veggie "Pizza" Bars

2 8-oz cans crescent rolls
1 cup mayonnaise
1 small pkg dry ranch dressing mix
1 8-oz pkg cream cheese, softened
Assorted veggies - Onions, celery, broccoli, carrots, etc.

Chop veggies to a small dice.
Press out crescent rolls into the bottom of a jelly roll pan.
Bake 10 minutes; cool.
Mix together mayo, cream cheese, and dry dressing mix.
Spread on top of cooled crust.
top with chopped veggies and refrigerate overnight.
Cut into squares or triangles - serve cold.

Quick Chicken Broccoli (and Vegetable Rice VARIATION) Casserole

2 cups cooked, diced chicken

4 cups fresh or frozen broccoli cuts

1 can cream of chicken soup

3/4 cup mayonnaise

1 tsp lemon juice

1 cup shredded cheese

Bread crumbs or crushed potato chips for topping (optional)

Cook broccoli until just crisp-tender.

Place in bottom of a 13" X 9" casserole dish.

Evenly scatter diced chicken on top of broccoli layer.

Mix together soup, mayo, and lemon juice...

Pour over layers.

Top with cheese (and crumbs, if desired)

Bake at 350° 35 - 45 minutes until hot and bubbly.

Variation:

2 cups cooked rice (Minute or regular)
12 - 16 oz. frozen California Medley vegetables, thawed, but not cooked
(I use the Aldi steamable brand - veg pieces are a smaller size)
2 cups cooked, diced chicken
1 can cream of chicken soup
3/4 cup mayonnaise
1 tsp lemon juice
1 cup shredded cheese

Place cooked rice in bottom of an 8" X 8" casserole dish.
Layer vegetables evenly on top.
Layer chicken on top of vegetables.
Mix together soup, mayo, and lemon juice.
Pour evenly over layers.
Top with cheese.
Bake at 350° 35 - 45 minutes until hot and bubbly.

Chile Relleno Casserole #2

1/2 cup butter, melted
1 7-oz can green chiles (not diced) - or enough to cover bottom of baking dish
1/2 pound grated cheddar cheese
1/2 pound grated Jack cheese
(Or 1 pound grated colby/jack cheese)
3 eggs
1 tsp salt
1/4 tsp pepper
2 cups milk
1 cup Bisquick

Pour butter in bottom of a 13" X 9" baking dish.
Arrange chiles on bottom of dish.
Cover with cheeses.
Blend eggs, milk, Bisquick and seasonings
Pour over cheese layer.
Bake at 350° for 35 - 40 minutes until set.

Aunt Alta's Fruit Salad

Reserve all juices!
2 20-oz cans pineapple chunks
2 11-oz cans mandarin oranges
1 3-oz pkg vanilla pudding (NOT instant)
1 3-0z pkg tapioca pudding mix
2 TBS frozen orange juice concentrate

Drain canned fruits.  Using 3 cups reserved juice** and the 2 TBS juice concentrate as liquid, cook the 2 packages of pudding together,
Bring to a boil, then cool.
Add drained fruits, chill, and serve.
**If reserved juice does not make 3 cups, use diluted frozen orange juice concentrate, made according to pkg directions, to make up the difference.

(Recipe from Lori Burton)

Chili Willi Soup

Brown 1 lb lean ground beef in a saucepan.
Add:
1 16-oz can diced tomatoes
1 pkg McCormick chili seasoning mix
3 1/2 cups water
1/2 uncooked elbow macaroni
1 beef bouillon cube
Stir to mix, then simmer, covered, for 20 minutes.
Top with toasted french bread cubes and parmesan cheese.
Serves 6

(Gennie's recipe from high school)

New England Clam Chowder

1 stick butter
1 1/2 cups diced onions
1/4  cup flour
1 14-oz can or jar of clam juice
salt an pepper to taste
1 cup milk
1/2 cup heavy cream
2 cups peeled, cubed potatoes (about 4 medium)
1 28-oz can chopped clams

In a pot over medium heat, melt butter.
Add onions and saute until translucent.
Add flour and mix well.
Add clam juice and mix.
Add milk and cream and bring to a boil.
Add potatoes and cook over medium high heat until they start to soften -
DO NOT overcook as they will become mushy.
Add clams and simmer 5 minutes.
Season to taste - very important!

(Recipe from Stew Leonard's Deli)

Mom's Lemon Sauce

Combine:
1 TBS corn starch
1/2 cup sugar
1 TBS lemon rind
1/8 tsp salt
Add 1 cup water and cook and stir until thick.
Add 2 TBS fresh lemon juice
2 TBS butter

Keeps well in fridge a week or more
Serve over warm gingerbread cake or carrot cake.

Pudding Rich Chocolate Bundt Cake

Cake:
1 pkg. Devil's Food cake mix
1 3.9-oz chocolate instant pudding
1 1/4 cups water
1/3 cup oil
4 eggs

Glaze:
1 lb. powdered sugar (4 cups)
1/2 cup unsweetened cocoa
1/4 tsp salt
1/3 cup boiling water
1/3 cup margarine
1 tsp vanilla

Heat oven to 350°.
Grease and flour bundt pan
Combine cake ingredients until mixed; then beat two minutes at high speed.
Pour into pan and bake 45 to 55 minutes.
Cool 30 minutes.
Remove from pan and let cool completely.
Glaze:
Combine sugar, cocoa and salt.
Add boiling water and margarine: blend.
Add vanilla.
Add water to achieve a glaze consistency.
Pour over cooled cake.

Zucchini Bread

Mix together:
3 eggs, beaten
1 cup vegetable oil**
2 cups brown sugar**
2 cups grated or ground zucchini
2 tsp vanilla
1 tsp salt

In a separate bowl, combine:
3 cups white or whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1 TBS cinnamon

Add wet ingredients to dry ingredients.
Mix well and pour into 2 loaf pans.
bake at 375° approx. 70 minutes.
**to use honey instead of sugar, use 1 1/2 cups honey and reduce oil to 3/4 cup.

Warm Chili-Cheese Dip

1 15-oz can no bean chili
1 4-oz can diced green chiles
2 cups shredded cheddar cheese

Combine all ingredients in a medium saucepan over medium heat.
Cook and stir until well combined and heated through.
(Cheese should be melted, and mixture should be smooth.)
Serve with corn chips or toasted sourdough bread chunks

Cheese Sauce for Broccoli

12 oz. American cheese (or 18 slices wrapped)
2/3 cup milk
Salt & pepper to taste
Heat together over medium heat, stirring frequently, until cheese is melted.
Serve over 16 oz. broccoli, cooked

Doug's Spanish Rice

3 stalks celery, diced
12 baby carrots, diced
1 onion, diced
2 TBS oil
1 lb extra lean ground beef
1 15-oz can tomato sauce
1 15-oz can diced tomatoes
1 7-oz can diced green chiles
1 3/4 cups water (or 1 tomato sauce can)
1 packet dry spaghetti sauce mix
3 cups dry long grain white rice, cooked

Heat oil in a large frying pan. Add celery and carrots and cook & stir until slightly tender.
Add onion and cook until tender.
Add ground beef; cook and stir until beef is done.
Add tomato sauce, canned tomatoes, water, green chiles, and spaghetti sauce mix...
Stir well and bring to a boil.
Lower heat; cover and simmer 45 minutes - 1 hour, stirring occasionally.
Meanwhile, cook rice according to package directions.
Allow rice to sit, covered while sauce simmers.
When sauce is ready, uncover rice and fluff.
Pour sauce over rice and mix thoroughly, making sure all grains are covered with sauce.

Chicken Almond Salad Sandwiches

3 cups cooked, cubed chicken breast meat
1 1/2 cups diced celery
1/2 cup raisins (or more, to taste)
2 TBS diced green onion
3/4 cup slivered almonds, toasted
1 1/2 cups mayonnaise
1/4 tsp black pepper
1/2 tsp salt
2 TBS heavy cream (if mixture seems dry)

Mix together all ingredients.  Best made the night before.
3 batches makes about 40 mini (Costco) croissants.
Use leafy green lettuce when assembling sandwiches.
(Karen Steinhour's recipe)