Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings 1 3 1/2-lb. chicken, skinned 2 carrots, peeled and sliced into 1-inch pieces 1 small onion, chopped 2 stalks celery, washed and coarsely chopped 2 bay leaves 1 t. salt 2 t. dried parsley flakes 1/2 t. poultry seasoning Freshly ground black pepper, to taste 2 qts. water 1 12-oz. package frozen dumplings Place the chicken in a 4- to 5-quart crockpot. Sprinkle the carrots, onion and celery over the chicken. Add the bay leaves and sprinkle in the salt, parsley, poultry seasoning and black pepper. Pour in the water, cover and turn the crockpot on to the low setting. Let cook 8 hours, until chicken is tender. Remove the chicken and set aside to cool. Strain the broth and remove the carrots. Return the broth to the crockpot, set the carrots aside and discard the other vegetables. Cover the crockpot and turn it on to the high setting and bring to a simmer. Add the dumplings, cover and cook 20 - 30 minutes, until tender. Shred the chicken and return it to the crockpot, along with the carrots, 10 minutes before serving, to heat through. Makes 8 servings.

Sweet And Tangy Chicken

8 boneless, skinless chicken breast halves
2 18 oz. bottles prepared barbecue sauce
15 oz. can pineapple chunks, juice reserved
1 medium green bell pepper, sliced
1 medium onion, chopped
2 cloves garlic, minced

Place 4 chicken breasts in crockpot. Combine other ingredients, except remaining chicken, in large bowl; mix well. Pour half of sauce mixture over chicken already in crockpot. Layer the other 4 chicken breasts over sauce mix; Pour on remaining sauce. Cover; cook on low for 8 to 9 hours.

Soup Recipe Link

http://www.razzledazzlerecipes.com/crockpot-soup-recipes/index.htm

Crockpot Baked Potato Soup

This is a wonderful, thick recipe for Baked Potato Soup. The prep time is more than an average crockpot recipe, but is well worth it.

2 Potatoes
3 tbsp. Margarine
2 cups chopped White Onion
2 tbsp. all-purpose Flour
4 cups chicken stock
2 cups Water
1 1/2 cups Instant Mashed Potato Flakes
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 cup half-n-half
1/2 cup shredded Cheddar
1/2 lb. bacon, cooked & cubed
2 green onions, chopped

Peel and dice potatoes to small pieces and boil until done (10 minutes boiling). Drain. Meanwhile, cook bacon (as much as you want) and chop onions. Melt margarine in skilled and sauté onion until tender.

Take one cup of water and add 2 tbsp. flour in a jar (or similar container) and SHAKE. Add this mixture to the butter/onions. It will make a roux; keep it moving over low heat. Quick now!

Put drained potatoes, chicken stock, 1 cup water and roux in crockpot. Stir! Now, crumble bacon and add (or put on top when serving if desired) along with the half & half, pepper, basil, salt, and potato flakes. Stir some more -- it should be fairly thick.

Cook on LOW for 6 hours. or on HIGH for 3 hours.

Serve with cheddar cheese on top and green onions if desired. Serve with a hot French loaf (sourdough also good) and plenty of soft butter!

Slow Cooked Chicken and Rice Soup

1/2 cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning

Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley, and herb seasoning into a slow cooker

Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.

6 servings

Potato Minestrone

Potato Minestrone

2 14 1/2 ounce cans chicken broth
1 28 ounce can crushed tomatoes
1 16 ounce can kidney beans, rinsed and drained
1 15 ounce can garbanzo beans or chickpeas, rinsed and drained
1 14 1/2 ounce can beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon salt
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram,
1 10 ounce package frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed

In a slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in the spinach, peas and carrots; heat through.

12 servings.

Cranberry Sugar Cookie's

1 15.6-oz. package Pillsbury Cranberry Quick Bread & Muffin Mix
3/4 C. butter, softened
3 T. sugar

Heat oven to 350° F. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.

Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.

Bake at 350° F. for 9 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets.

Makes 3 1/2 dozen cookies.

Lemonade Drop Cookies

1 C. butter, softened
1 C. granulated sugar
2 eggs
2 3/4 C. sifted flour
3/4 t. soda
1 6-oz. can frozen lemonade concentrate, thawed
1/2 C. chopped pecans (optional)
Additional sugar for topping

Cream butter or margarine and sugar together until light and fluffy. Add eggs, one at a time, beating until mixture is smooth and pale in color.

Sift flour and soda together. Add to butter mixture alternately with 1/2 cup lemonade. Fold in nuts. Drop by tablespoons, about 1 1/2 inches apart, onto ungreased baking sheets.

Bake in a preheated 400° F. oven for 12 - 15 minutes, or until edges are brown. Remove to wire cooling racks and lightly brush warm cookies with remaining lemonade concentrate and sprinkle lightly with sugar.

Eggnog Cookies

2 1/2 C. Flour, all purpose
1 t. Baking powder
1/2 t. Cinnamon, ground
1/2 t. Nutmeg, ground
1 1/4 C. Sugar, white
3/4 C. Butter -- salted, softened
1/2 C. Eggnog
1 t. Vanilla extract
2 Egg yolks
1 T. Nutmeg, ground

Preheat oven to 300°F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside.

In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.

Add the flour mixture and beat at low speed just until combined. Do not overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg.

Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

Butterfinger Cookies

Butterfinger Cookies

1 3/4 C. all-purpose flour
3/4 t. baking soda
1/4 t. salt
3/4 C. granulated sugar
1/2 C. (1 stick) butter or margarine, softened
1 large egg
1 C. (about three 2.1-ounce bars) coarsely chopped Butterfinger Candy Bars

Preheat oven to 375º F.

Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.

Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cranberry Sauce Bars

1 cup flour
1 cup oatmeal
2/3 cup brown sugar
½ teaspoon baking powder
½ cup butter, melted
1 cup whole cranberry sauce, drained

Preheat oven to 350°.

In a large bowl, combine the first 5 ingredients: flour, oatmeal, brown sugar, baking powder, and melted butter, until crumbly (large crumbs).

Reserve 1 cup of the crumb mixture. Press the remainder into an ungreased 8 or 9 inch square pan.

Spoon and spread the cranberry sauce over the crumb mixture. Sprinkle with the reserved crumbs and gently pat.

Bake at 350° for 20-30 minutes or until golden brown. Cool and cut in bars. (Store in the refrigerator.)

Makes 16-24 bars.

NOTE: Recipe may be doubled and mincemeat may substitute for the cranberry sauce.

Ultimate Sour Lemon Bars

Crust:
1 1/2 Cups all-purpose flour
1/4 Cup Powdered Sugar
1 Pinch salt
1/2 Cup unsalted butter -- Cut In Pieces
1/2 Teaspoon vanilla extract

Topping:
5 Large eggs -- room temp
2 Cups sugar
1 Cup lemon juice, fresh -- strained
3 Tablespoons all-purpose flour
2 1/2 Tablespoons lemon peel -- grated

Preheat oven to 350ºF. Line 9" square pan with foil, extending 1" above sides of pan. Grease uncovered 2 sides of pan. Combine flour, powdered sugar and salt in processor. Add butter and cut in using on/off turns until mixture appears sandy. Add vanilla and process until dough begins to come together. Press evenly into prepared pan. Bake until golden brown, about 28 minutes.

Meanwhile, prepare topping: Whisk eggs and 2 Cups sugar in medium bowl to blend. Whisk in lemon juice, then flour. Strain into another bowl. Mix in grated lemon peel. Reduce oven to 325ºF. Pour filling over hot crust. Bake until sides are set and filling no longer moves in center when pan is shaken, about 22 minutes Cool on rack . Cover and chill at least 4 hours. Using foil sides as aid, lift dessert from pan. Fold down foil sides. Cut into 16 squares. Cut each square diagonally in half, forming triangles. Sift top with additional powdered sugar.

Pecan Shortbread Squares

Crust:
2/3 cup confectioner’s sugar
2 cups unbleached all-purpose flour
1/2 pound (2 sticks) sweet butter, soft

Topping:
2/3 cup (11 tablespoons) melted sweet butter
1/2 cup honey
3 tablespoons heavy cream
1/2 cup brown sugar
3 1/2 cups shelled pecans, chopped

For crust, preheat oven to 350 F. Grease a 9 x 12 inch baking pan.

Sift sugar and flour together. Cut in butter, using two knives or a pastry cutter, until fine crumbs form. Pat crust into prepared baking pan. Bake for 20 minutes and remove from oven.

To make topping, mix melted butter, honey, cream and brown sugar together. Stir in pecans, coating them thoroughly. Spread over crust.

Return to oven and bake for 25 minutes more. Cool completely, then cut into squares.

Ande's Candy Cookies

Andes Candy Cookies

3 C. flour
1 t. baking soda
1/2 t. salt
1 C. sugar
1 C. softened butter
1/2 C. firmly packed brown sugar
2 eggs
1 t. vanilla
1 package andes candy
walnut halves (optional)

Combine butter and brown sugar. Mix together until creamy. Add eggs and vanilla.

Mix together flour, soda and salt. Blend together with butter mixture until thoroughly mixed.

Drop by scant teaspoonfuls 2 inches apart onto ungreased cookie sheet. Press 1/2 a candy on top of each. Cover with a scant teaspoon of dough. Top each with a walnut half and smooth the edges.

Bake at 375° F. for 9 - 12 minutes.

Eggnog Muffins

3 cups flour
1 tablespoons baking powder
1/2 cup sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 large eggs
1 cup milk
1/2 cup melted butter, margarine or oil
2 teaspoons rum or rum extract

1 tablespoon sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

In a large bowl, combine flour, baking power, sugar, nutmeg and cinnamon. In a medium bowl, whisk eggs, milk, oil and rum. Pour liquid ingredients over dry, stir just until mixed. Spoon batter evenly into 12 greased, 2 1/2 inch muffin cups.

In a small container, combine sugar, nutmeg and cinnamon. Sprinkle evenly over tops of muffins. Bake in a 400F oven for 20 minutes or until golden.

Spiced Citrus Drink

• 2 cups powdered orange drink mix
• 1 (3 oz.) pkg. presweetened lemonade mix
• 1 1/3 cup sugar
• 1 tsp. cinnamon
• 1/2 tsp. ground cloves

Combine all ingredients in a medium bowl. Mix well. Keep in an air tight container. Makes about 3 1/2 cups of drink mix.

To make one serving, stir teaspoons of mix in 1 cup of hot water. Enjoy!

Hot Fudge Sauce

6 tablespoons butter or marg.
2 cups powdered sugar
2/3 cup cocoa
1 cup evaporated milk

Melt butter in a heavy saucepan. Add sugar and cocoa and mix well. Add milk, gradually beating until smooth. Bring to a boil over medium heat and cook, stirring constantly for about 5 minutes or until thickened. Pour into a glass jar and cool before covering. Refrigerate. Can be heated in the microwave to thin out before serving. Store in refrigerator. Delicious on ice cream and fingertips! Enjoy! Makes 2 cups

Peppermint Stick Sauce

1 1/2 cups finely crushed peppermint candies
1 1/2 cups whipping cream
1 7 oz. Jar Marshmallow cream

In a medium saucepan, combine all ingredients. Stirring constantly with a wooden spoon, cook over medium heat until smooth. Remove from heat. Pour into an airtight container and refrigerate. Serve chilled over ice cream or cake. Makes 2 cups.

Garlic Roasted Chicken

Garlic Roasted Chicken

Ingredients
A 5 lb. roasting chicken
5 garlic cloves, minced
½ cup chicken broth
¼ pound butter or margarine
salt, pepper and paprika to taste

Rub the salt, pepper, paprika and minced garlic on the inside and outside of the chicken. Place the entire bird in the slow cooker with the broth. Spread the butter or margarine on the breasts of the chicken.

Cook for 8 to 10 hours. Serve with the garlic butter sauce.

Fiesta Breakfast Casserole

Make this casserole the night before, then refrigerate and pop it in the oven in the morning.

INGREDIENTS:

• 12 slices white bread
• 1 (approximately 11 ounces) can white kernel corn, drained
• 1 (4 ounce) can chopped green chiles, undrained
• 2 cups (8 ounces) shredded Monterey Jack cheese or Mexican blend
• 4 eggs, beaten
• 2 cups milk
• 1 teaspoon salt

PREPARATION:

Remove crust from bread; place 6 slices in a lightly greased 12x8x2-inch baking dish. Spoon half of corn and half of chiles over the bread; sprinkle with half of the Monterey Jack cheese. Layer remaining bread, corn, chiles, and cheese

Whisk together eggs, milk, and salt; pour over last layers. Cover and refrigerate casserole overnight, about 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 40 to 45 minutes.
Fiesta breakfast casserole serves 8.

Eggnog Fudge

Eggnog fudge recipe with pecans and marshmallows.

INGREDIENTS:

• 1/2 cup sugar
• 3 cups miniature marshmallows
• 2/3 cup purchased eggnog
• 3 tablespoons butter
• 1 tablespoon corn syrup
• 1/8 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup chopped pecans

PREPARATION:

Butter sides of a heavy 3-quart saucepan. Add sugar, marshmallows, eggnog, butter, corn syrup, and salt to the saucepan; cook over low heat, stirring constantly, until sugar is dissolved. Turn heat up to medium and cook until mixture boils.

Continue to cook, stirring constantly, to about 232° . Add chocolate chips and continue to cook for 5 minutes (should be at soft ball stage*), or until chocolate is melted. Stir in chopped nuts. Pour into a buttered 8-inch square pan. Cool to room temperature, then chill and cut into squares. Makes about 3 dozen pieces of eggnog fudge.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).