Crock Pot Southwestern Chicken

4-5 frozen boneless skinless chicken breasts
1 sliced onion
1 can drained black beans
1 can drained corn
1 jar of your favorite salsa
1 8oz. block of cream cheese

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Put all ingredients in the crockpot except the cream cheese and cook on high for 4-5 hours. 30 minutes before serving, drop the cream cheese in and let it melt.

Crock Pot Ham

1 3- to 4-pound boneless ham, fully cooked
1 12-oz. can Mountain Dew
1/4 cup honey
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon

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Place ham into slow cooker & pour Mountain Dew over top.

Cover; cook on low 6-8 hours.

About 30 minutes before serving, combine honey & seasonings & mix with 3 tablespoons drippings from bottom of crockpot. Spread glaze over ham & continue cooking for 30 minutes.

Let ham stand for 15 minutes before slicing.


 

Crock Pot Beef & Broccoli

With only three ingredients!!!

3/4 lb thin beef strips
2 cups fresh broccoli flowerets
1 package brown gravy mix (1 cup pkg)
1 cup water

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Place beef and broccoli in crock pot. 
Mix together the gravy mix and water.
Pour over beef & broccoli.
Cover and cook on low for 6-8 hours.

Shrimp Scampi Pasta

1/4 cup olive oil
1 lb large raw peeled and deveined shrimp
2 tablespoons minced garlic
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons butter
3/4 lb angel hair pasta
1/2 chopped fresh parsley

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Bring a 6-8 qt pot of salted wtare to a boil.

Meanwhile, heat olive oil in a skillet until hot, but not smoking.

Add shrimp and saute for two minutes.  With a slotted spoon, transfer shrimp to a bowl.

Add garlic, wine, salt and papper to remaining oil in skillet.  Cook for 2 minutes.

Add butter, stirring until melted.

Stir in shrimp and remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes, then drain.

Toss pasta with shrimp mixture and parsley, serve.

CRAZY Simple Broccoli & Cheese Soup

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2 cups white gravy, prepared (I used Pioneer instant white gravy)
10 oz frozen chopped broccoli, thawed
2 cups shredded sharp cheddar cheese
1 tablespoon parmesan cheese
1 tablespoon minced onion

Combine all ingredients and simmer until thoroughly heated.

Yield:  4 cups (two bread bowls). 

I served this soup in bread bowls with small grilled chicken caesar salads.  A perfect meal!

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Chocolate Chocolate Chip Cake

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CAKE:

1 cup shortening
2 cups sugar
4 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
5 eggs
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups semisweet chocolate chips

FROSTING:

2/3 cup butter, softened
5 1/3 cups confectioners' sugar
1 cup baking cocoa
1 cup milk
2 teaspoons vanilla extract

DIRECTIONS:

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.

Pour into three greased and floured 9-in. round cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

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Pumpkin Amaretto Cheesecake

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2 cups crushed shortbread cookies
¼ cup toasted finely chopped almonds
⅓ cup melted unsalted butter

16 oz room temperature cream cheese
1 cup packed brown sugar
2 cups fresh pumpkin puree
2 eggs
4 egg whites
⅛ tsp cream of tartar
1 ½ tsp cinnamon
½ tsp nutmeg
3 tblsp flour
½ cup sour cream
2 tblsp amaretto --- or more, depending on your taste ;-)

1 cup whipping cream
½ tsp almond extract
¼ cup powdered sugar
Fresh grated nutmeg, for garnish

• Preheat oven to 325°F.
• In an 8” springform pan, mix cookie crumbs, almonds and melted butter.
• Press the mixture evenly onto the bottom and sides of the pan.
• Refrigerate crust until ready to fill.
• In a large bowl using electric mixer, whip cream cheese until smooth.
• Add in brown sugar, blending until thoroughly mixed.
• Add pumpkin, and eggs, blending until smooth.
• Add cinnamon, nutmeg, flour, sour cream and Amaretto until blended.
• In a separate bowl, whip egg whites and cream of tartar at high speed until soft peaks form.
• Fold egg white mixture into the cheese mixture.
• Pour combined mixture into prepared crust.
• Set springform on a cookie sheet.
• Bake 60-90 minutes, until center is almost set and jiggles slightly.
• Turn off oven and let cake stay in oven with oven door propped open until completely cooled.
• Remove from oven and chill uncovered overnight in refrigerator.
• Remove sides of pan.
• Beat whipping cream, almond extract and sugar until soft peaks form.
• Spread on chilled cake just before serving.
• Sprinkle freshly grated nutmeg on top as garnish.

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