Tomato Basil Soup, Slow Cooker

• From Mel's Kitchen Cafe HERE
• 
  
• 2 (14-ounce each) cans petite diced tomatoes, undrained
• 1 cup finely diced celery (in food processor) 
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 (4 tablespoons) butter
• 1/2 cup flour
• 1 cup freshly grated Parmesan cheese
• 2 cups fat free or regular half-and-half, lightly warmed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Croutons for serving (homemade version here)

Directions:

1. In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender.
2. About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden about 3 minutes. The mixture will be crumbly, but that's ok.
3. Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth.
4. Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.
5. Cover and cook on low for 30 minutes until ready to serve (at this point, you can blend for smoother texture, if desired). Serve with homemade croutons, if desired (and trust me, you'll want to desire it).

Croutons

From Mel's Kitchen Cafe
Link HERE

1/2 loaf French Bread, or about that much of any bread
2 Tbs olive oil (a little more)
1 tsp kosher salt (a little more)
pepper to shake all over

Cut the bread into 1/2-3/4" cubes.  Place on cookie sheet.
Drizzle olive oil all over and toss well using your hands.
Sprinkle the tsp or so of salt all over.  Shake pepper on.  Toss well again.
Bake at 425 for about 8-10 min. until bread is golden brown and toasted.

Sweet Chili Chicken

2 pounds chicken, cut in serving-sized pieces (cut a large chicken breast into 4 pieces)*

1/2 c Sweet Chili Sauce 
 3Tb soy sauce
1 Tb seasoned rice vinegar
1/2 Tbs sugar
1/2 Tbs olive oil

1 1/2  - 2 c rice
Stir-fry veggies that would be good with it:  broccoli.  Could also add sugar snap peas, matchstick carrots, zucchini

Place chicken in 9x13 pan.  Combine marinade ingredients and pour over chicken.  Marinate for at least 30 min.  
Bake covered at 425 for 30 min.

Serve with cooked rice and veggies.

Marinade recipe from Jamie cooks it up

*Grill: 

Make 1 1/2 times the sauce, cover the chicken with about 1/2 c of the sauce, and marinate. Save the rest.

• Grill the chicken
• Cook the rice
• Heat the sauce
• Steam the broccoli

Serve the sliced, grilled chicken over the rice with broccoli and sauce. 

Artichoke Bruschetta

From Taste of Home (Tessa's favorite's party)

1 jar (6 1/2 oz) marinated artichoke hearts, drained and chopped
1/2 c grated Romano cheese
1 plum tomato, seeded and chopped
1/3 c finely chopped red onion
1/3 c fresh baby spinach, finely chopped
5 Tbs mayo
1 garlic clove, minced
1 loaf 10 1/2 oz French bread baguette

In a large bowl, combine all but the bread.  Cut baguette into 30 slices; top with artichoke mixture.
Place on ungreased baking sheets.  Broil 3-4 in from the heat for 3-4 minutes or until edges are lightly browned.
Makes 2 1/2 dozen

Goulash

2 c dry macaroni, cooked
3/4 c ground beef, browned with onion and carrots opt
1 14 oz tomato soup
1/4-1/2 c ketchup
2 Tbs brown sugar
1/2 c salsa

While pasta is cooking, heat other ingredients together.  Add pasta.

Winger's Sticky Finger Salad

INGREDIENTS:

• Lettuce
• Tomatoes
• Avocado
• Cilantro
• Corn
• Black beans
• Peppers
• 1-2 c marinated, cooked chicken or *1 bag Tyson breaded chicken tenders (1.5 lbs)
• Sticky Finger Dressing (recipe below)
• Ranch Dressing

STICKY FINGER DRESSING:

For just dressing on the salad *For 1 bag chicken tenders

3 Tbs Frank's Buffalo Hot Sauce *4 1/2 Tbs hot sauce

3/4 c brown sugar *1 c + 2 Tbs brown sugar

1/4 c water *3 Tbs water

DIRECTIONS:

• Mix dressing ingredients together and heat in medium pan on stove until dissolved.
• Put salad ingredients together in large bowl.
• When ready to serve, drizzle sticky finger dressing and ranch over salad.
• *If using chicken tenders: bake according to directions on bag.  When cooked through, cut in slices and mix into sticky finger dressing. When ready to serve, add chicken to salad and drizzle with ranch.

(Can use Haylee's grilled chicken or this CHICKEN )

Chocolate Chip Cookie Pizza/Bars

(From Sally's Baking Addiction)

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons cornstarch 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cup chocolate chips

Directions:

1. Preheat oven to 350°F. Lightly grease a 12" pizza pan, or 9x13.
2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
3. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
5. Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
6. Bake for 22-25 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges, bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Make ahead tip: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.

*Press in some extra chocolate chips after it is baked to make it pretty.

*Add sprinkles for a party!

Apple-Plum Sauce (Using an apple-saucer)

1. Wash apples
2. Cut off blossom and stem.
3. Cut into fourths or halves depending on how big the apples is
4. Measure: 
1. 1 gallon apples
2. 1 quart plums, slightly smash
3. 1 c water
5. Cook over med/high heat until apples are mushy.
6. Scoop into top of funnel
7. Stir
8. Put into hot jars.  Lave 1/2" head space
9. Wipe rim
10. Cook in stock pot with water 1" above jars for 30 min.

Hershey's Perfectly Chocolate Chocolate Cake

This is one of the BEST chocolate cakes I have made. Yummy and not hard at all.

Hershey's Perfectly Chocolate, Chocolate Cake

2 c. sugar
1 3/4 c plus 2 Tbs flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c canola oil
2 tsp vanilla extract
1 c. boiling water

Heat oven to 350.  Place wax paper at the bottom of two 9" rounds.  Or spray a 9x13.  Or you can make this into cupcakes (makes over 24...about 27)

Stir together sugar, flour, cocoa, powder, soda, and salt in large bowl. 

Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 min. (*while mixing, heat water)

Stir in boiling water. (Batter will be thin.) 

Pour batter evenly into prepared pans.

Bake for 30-35 min. or until toothpick comes out clean.  

Cool completely.

Hershey's Perfectly Chocolate, Chocolate Frosting:
1/2 c butter 
1/2 c cocoa (original recipe calls for 2/3 c)
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract

Mitzi's Chocolate Cake and Whipped Cream Frosting

2 c whole wheat flour

3/4c cocoa powder

1 3/4 c sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 c buttermilk

2 eggs

1/2 c coconut oil

2 tsp vanilla

1 c boiling water

Frosting:

2 c Whipping cream

2/3 c (?) powdered sugar

In bowl, pour whipping cream and add powdered sugar.  beat until it is firm.

Brittany's Sugar Cookies

3/4 c butter
1 1/2 c sugar
3 eggs
2 Tbs vanilla
1 c miracle whip
5-6 c flour
1 tsp baking powder
1 tsp baking soda

Cream together butter and sugar.  Let mix for 3 minutes.  Add eggs slowly.  Scrape sides and add remaining ingredients.  Mix until all are incorporated.

Bake at 350 for 8 minutes.


Cream Cheese Frosting:
Cream together:
1 stick butter
8 oz cream cheese

Add:
abt 6 c. powdered sugar
1/2 tsp vanilla
1/4 tsp almond

Beat 5 min.

Mindy's Amazing Chocolate Chip Cookies

 INGREDIENTS

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (to make cake flour use 1 c flour, remove 2 Tbs and add 2 Tbs corn starch)
• 1 ⅔ cups (8 1/2 ounces) bread flour (to make bread flour use 1 c flour, remove 1 1/2 tsp and add 1 1/2 tsp wheat gluten)
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt 
• 2 ½ sticks (1 1/4 cups) unsalted butter
• 1 ¼ cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces)granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (see note) (or milk chocolate)  (or milk chcolate, or half and half
•  Sea salt.

PREPARATION

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds (2 of my approx 2 Tbs scoop) of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (15-16  minutes)  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
5. **11 min for 1 scoop from frozen

White Bean Chicken Chili

White Bean Chili- Shersten Dallon

1 Tbsp. Oil

1lb chicken cut into cubes or 1 ½ c shredded*

1 small chopped onion

2 garlic cloves, minced

3 cans Great Northern Beans, rinsed and drained (original recipe called for 2)

2 ½ c chicken broth

½-1 can chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1tsp. Dried oregano

1/4 tsp. pepper

1/4 tsp. cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Directions:

In a saucepan, sauté chicken, onion, and garlic in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil. Reduce heat and summer uncovered for 30 minutes.  Remove from heat and stir in sour cream and cream.  Tastes great with tortilla chips, French Bread, or just plain!

*Or if using cooked chicken: Saute onions and garlic in oil. Add all but creams.  Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and cream.  Tastes great with tortilla chips!

Can put in the crock pot after, just keep it on really low so it doesn't boil.

Chicken Broccoli Alfredo

1 large chicken breast

1 Tbs butter

3 garlic cloves

2 c. milk

3 oz (1/3 c) cream cheese

2 Tbs flour

1 tsp salt 

1 c grated parmesan cheese

2 large broccoli chunks

Fettuccine noodles

First, in a blender, blend the milk, cream cheese, flour, and salt.

Cut chicken into chunks and cook until done in a large fry pan. Add butter and garlic. Saute about 30 sec. over med-high heat.

Remove chicken  from pan and keep covered.  Add broccoli to pan and cook a few minutes.  Add the milk mixture.  Stir often and simmer 3-4 min. until thicker. Cook a few minutes longer until broccoli is tender.

Turn off heat. Add cheese. Stir in, then cover. Let stand 10 min.

Serve over fettuccine noodles.

WE LOVE THIS!!! LOVE LOVE LOVE LOVE!!!!

I got this recipe from Our Best Bites (surprise?) but I just added the chicken and broccoli to it. It's called "guiltless alfredo sauce." I don't think it's really guiltless, but at least you don't use cream in it to make it good!

Haylee's Taco Soup

Cook:
1/2-3/4lb ground beef
1 onion

Add and simmer 30 min:
1 pkg taco seasoning
16 oz kidney beans

1 can great northern beans
28 oz stewed tomatoes
1 can green beans, undrained or 3/4 c frozen green beans (add a little liquid)
1 can corn or 3/4 c frozen corn (add a little liquid)
8 oz tomato sauce

Top with:
cheese
tortilla chips
sour cream

Crockpot all on low 4 hours.  (add green beans last hour)

Healthy Applesauce Oat Muffins

From Mel's kitchen cafe

INGREDIENTS- makes 12

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 
  

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

• Doubled:
• In bowl mix:
• 2 cups rolled/old-fashioned oats
• 2 cups unsweetened applesauce
• 1 cup milk
• 2 large eggs
• 2 teaspoons vanilla
• 8 tablespoons butter or coconut oil, melted
• 2/3 cup sugar

In another large bowl mix:

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1/2 teaspoon salt

Mix together until combined.  

Bake at 375 for 17 min.  Makes 24 muffins.

Macaroni and Cheese

1 ½ c. cottage cheese

1 c. (8 oz) sour cream (I think it's too sour creamy so I just do ¾ c) or use plain yogurt 

About 3/4 c. green onions, chopped (or just use regular onion)

2 c (8 oz) shredded Cheddar cheese

½ c milk

1 large egg

½ tsp salt

¼ tsp pepper

4 c. cooked elbow macaroni or small shells (about 2+ c uncooked)

Process cottage cheese and sour cream in the blender until smooth, stopping to scrape down sides (I skip this step)

Combine all ingredients in a large bowl; spoon into a 9x13. 

Cover and bake at 400 for 20 min. Uncover and bake 5 more.

Beef and Broccoli

I got this recipe from my good friend, Kashina.  It's delicious!  Jane even ate it without complaining!!!

1 1/2 lbs flank steak, thinly sliced and cut into two inch pieces.
1-2 c. carrots, sliced thin (I added these, not sure how many I threw in)
1 c. beef broth
2/3 c. soy sauce
1/3 c. brown sugar
1 Tbs sesame oil
1 Tbs minced garlic
2 Tbs cornstarch + 1/4 c. cold water
1 3/4 c. raw rice, cooked
4+ c. broccoli

1. Grease the inside of a slow cooker.  Place steak and carrots inside.  Mix all the ingredients besides the cornstarch and cold water and dump in and mix.  Cook on high for 2-3 hours, or low 4-5 hours.
2. 25 minutes before serving start the rice.  
3. Also, mix the cornstarch and water in a small bowl then add it to the slow cooker.  Cover and cook another 20-25 minutes. (sauce should thicken??...mine didn't but I microwaved it to get it warm and it thickened then!  Follow the recipe next time!)  
4. Also, steam the broccoli and add to the slow cooker just before serving.

Eggplant or Chicken Parmesan

1 lg. eggplant or about 1 1/2 lbs chicken tenders or breasts
1/4 c milk
1/4 tsp garlic salt
1 c Italian bread crumbs (2 c. whole crutons blended or Ritz crackers and add a tsp of Italian seasoning)
1 jar spaghetti sauce
3/4 large red pepper, diced
1-2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese

Preheat broiler.  Cut eggplant 1/4" thick or cut chicken so it's not so fat.  Dip in milk then coat in crumbs mixed with garlic salt.  Place on sprayed cookie sheet.  Broil 5 minutes on each side.

Remove from oven and decrease it to 325.

Spread 1/4 c. sauce on bottom of 9x13" pan.  Top with eggplant/chicken and remaining sauce. Top with peppers and rest of the sauce.   Sprinkle with cheeses.

Bake for 40-60 minutes or until cooked through and cheese is browned.  (Covered, uncover last 10 min.)
Serve over spaghetti or egg noodles.

Pumpkin Chocolate Chip Cookies

(Mel's kitchen cafe)

INGREDIENTS

• 1 cup (7.5 ounces) granulated sugar
• 1/2 cup (3.25 ounces) lightly packed brown sugar
• 1/2 cup (4 ounces) oil (see note above)
• 15-ounce can pumpkin (about 2 cups)
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups (12.5 ounces) all-purpose flour (see note above about using whole wheat flour)
• 1 tablespoon pumpkin pie spice (see note above)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (6-12 ounces) chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners. (or just spray pan)
2. In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.
3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
4. Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.
5. Drop the cookie batter by heaping tablespoonfuls (I use my #40, 1 1/2 tablespoon scoop) onto the prepared baking sheets. If there are jagged edges and you want a perfectly round cookie, wet your hands lightly (not dripping) with cold water and gently smooth the edges of the cookies. Because they will bake up quite puffy, if you want a cookie that's a bit flatter, lightly press with the palm of your slightly wet hand.
6. **Bake for 13 minutes. using 1 1/2 Tbs scoop