Asparagus Stuffed Chicken Breasts

4 boneless, skinless chicken breasts, or tenderloins (3 tenderloins = 1 breast)

1 t.. Italian seasoning

1 t. garlic powder

1 t. paprika

salt & pepper

12 asparagus stalks, I used frozen

diced tomatoes

4 slices provolone cheese, I used smoked provolone

1 T. oil

Preheat oven to 400. Place the chicken on a cutting board and slice open lengthwise, being careful not to slice all the way through. Sprinkle with seasonings. Add 3 sprigs of asparagus & diced tomatoes to 1 slice of cheese. Hold closed with a toothpick. Heat oil in skillet. Add chicken and sear until nicely golden, about 3-5 minutes each side. Bake in sprayed dish for 15-20 minutes. Enjoy! I served with crockpot "sauteed" mushrooms and fruit.

1st picture: breasts with seasonings, 2nd picture: breast with cheese, asparagus, and tomatoes, 3rd picture: baked and ready to eat. Yum!

Chocolate Chocolate Chip Cookies

1 c. butter, softened

1 1/2 c. sugar

2 eggs, room temperature

2 t. vanilla

2 c. SR flour

2/3 c. cocoa

2 c. chocolate chips, or white chocolate chips, or one of each

1/2 c. chopped pecans, optional

Preheat oven to 350. Beat butter, sugar, eggs, and vanilla, until light and fluffy. Combine cocoa and flour. Add to butter mixture, until well blended. Add chocolate chips and nuts, if using. Drop by rounded teaspoonfuls, or small cookie scoop onto parchment paper covered baking sheet. Bake *8-10 minutes until set. Cool slightly, then transfer to wore rack to cool completely. Makes 4 dozen small cookies or 30 large cookies. *After baking 10 minutes these cookies were still doughy so I baked them for another 2 minutes. They were much better after the additional time, and still a chewy cookie.

1st picture: dough balls ready to bake. 2nd picture: Baked cookies, ready to eat!

Kathy's Crockpot Bread Pudding

4 eggs

1 1/2 c. sugar

5 c. milk

4 T. melted butter, cooled

2 t. vanilla

1/4 t. nutmeg

1 t. cinnamon

1/4 t. salt

8 c. bread cubes (I used 6" sub rolls that were stale)

Whisk together the first 3 ingredients. Add next 5 ingredients. Place bread cubes in lined crockpot. Pour combined ingredients over bread cubes. Press down so cubes absorb all the liquid. Cover and cook on low for 6 hours. Insert knife in center at end of 6 hours and if it comes out clean, the bread pudding is done. Serve with whipped cream, vanilla ice cream, or vanilla sauce. May also add raisins and almond slivers, or chopped pecans before cooking if desired.

1st picture: bread cubes in crockpot, 2nd picture: sauce poured over top, 3rd picture: it's ready!, 4th picture: served with caramel praline ice cream. Yum!

S'mores Cookie Cups

1 c. graham cracker crumbs (14 sq crushed = 1 c.)

1/4 c. powdered sugar

6 T. butter, melted

12 regular size marshmallows, cut in half, not miniature or giant marshmallows

2 full size Hershey's bars, unwrapped and cut apart into 24 segments*

Preheat oven to 350. Combine crumbs, butter, and powdered sugar. Spray 24 mini muffins tins, or use mini paper liners. Place 1 t. crumb mixture in each tin. Press in bottom and up sides. Bake for 4 minutes until golden brown. Place cut marshmallows  in each tin, cut side down. Set oven to broil. Place pan of s'mores in oven for 1 minute until marshmallows are soft and looking brown. They can burn fast, so keep a close eye on them. Remove from oven and top with chocolate pieces. Press into marshmallows. Allow to cool for 15 minutes. Remove from pan. 

*other chocolate can be used: rolos, mini PB cups, kisses, nestle crunch, etc...

1st picture: after baking crusts, before browning marshmallows. 2nd picture: after browning marshmallows and adding candy. 3rd picture: Ready to eat.

Crockpot Blueberry Cobbler

1 c. SR flour

2 c. fresh or frozen blueberries, thawed

1 c. milk

1/2 c. butter, melted

1 1/4 c. sugar, divided

Mix 2 T. sugar with blueberries and set aside. Combine flour, 1 c. sugar, and milk. There will be some lumps. Add melted butter and mix well. Pour into lined crockpot. Sprinkle blueberries over top, evenly distributed. Sprinkle remaining sugar on top. Cover and cook on low for 2 hours, or until toothpick comes out clean. Serve warm with ice cream or whipped topping.

Smoked Sausage and Broccoli Cheese Rice Skillet

1 T. oil

1 T. butter

1 lb. smoked sausage, sliced 1/4" thick

1 small onion, chopped

1 green pepper, chopped

2 c. broccoli florets, fresh or frozen

2 c. cooked white rice

1 t. garlic powder

1 t. onion salt

1/4 t. pepper

1-1 1/2 c. shredded cheddar cheese

Melt butter and oil in large skillet over medium high heat. Add sausage and onions. Cook about 5 minutes, until onion is tender and sausage begins to brown. Add bell pepper and broccoli. Cover, reduce heat and cook 5 minutes. Add the cooked rice, garlic powder, and onion salt. Combine well, cover and heat until rice is hot. Add shredded cheese and remove from heat. Serve hot.

First picture: cooking in skillet. Second picture: ready to eat!

Bacon Ranch Pecan Cheeseball

8 oz. cream cheese, softened

1/2 pkt. dry ranch dressing

1/2 c. chopped bacon

1 1/2 c. chopped pecans

1 c. sharp cheddar cheese, shredded

1/2 c. green onion

1 t. garlic powder

asst. crackers

raw veggies

Combine all ingredients except pecans, crackers and veggies. Shape into ball. Wrap in plastic wrap. Refrigerate 30 minutes. Roll in pecans until covered. Chill until ready to serve. Serve at room temperature with crackers and veggies.

Crockpot Taco Chicken

2-3 chicken breasts

taco seasoning

cream of chicken soup

jar of queso, your choice

1 can black beans, rinsed and drained

chips or tortillas

Cook all ingredients, except chips/tortillas, in lined crockpot on high 4-6 hours. Shred chicken and serve with chips or tortillas.

Kathy's Peanut Butter Cake and Frosting

Cake:

1 stick butter

1/2 c. peanut butter

1 c. water

1/2 c. oil

2 c. flour

2 c. sugar

2 eggs, slightly beaten

1/2 c. milk

1 t. vanilla

1 t. baking soda (omit if using SR flour)

Frosting:

1 stick butter

1/3 c. milk

1/2 c. peanut butter

1 lb. box confectioners sugar

1 t. vanilla

Preheat oven to 400 degrees. Combine first 4 cake ingredients in saucepan. Bring to a boil, stir, and watch carefully. Combine all other cake ingredients in a large bowl. Add peanut butter mixture. Stir until well blended. (May use electric mixer if needed.) Pour into sprayed jelly roll pan. Bake 20 minutes. **Watch cake as it may take less time. Combine first 3 ingredients of frosting in saucepan. Bring to a full boil. Stir and watch carefully. Add confectioners sugar and vanilla and mix well. Frost cooled cake. This cake doesn't taste too sweet as most peanut butter cakes do. Yummy!

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Crockpot Bacon Wrapped Marinated Pork Chops with Apples

Marinade:

1/2 c. soy sauce

1 T. ground ginger

4 T. honey

2 T. sesame seeds

2 T. minced garlic

1 T. oil

2 T. brown sugar

6-8 chicken breasts/tenderloins or pork chops (1 breast = 3 tenderloins)

bacon slices

4 apples, unpeeled, sliced or chopped (I used fuji apples)

Combine all marinade ingredients. Add choice of meat and let marinate  overnight in covered bowl. The next day, place liner in crockpot and wrap each pork chop or chicken breast in 1-2 bacon slices. Place in bottom of *crockpot. (They can overlap if needed.) Pour sauce over meat. Add apples. Cover and cook on low for 6 hours. I served these with crockpot mac & cheese. (I have served with baked sweet potato.)

*may also be cooked on grill or in rotisserie oven. Chicken may be shredded easily if desired.

first picture:bacon wrapped marinated pork chop. 2nd picture:sliced apples on top of pork chops. 3rd picture: ready to eat.

Cheesy Breadsticks

1/4 c. yellow cornmeal, optional

13.8 oz. can refrigerated pizza crust, or homemade crust

2 T. butter, melted

4 cloves garlic, minced

1 t. Italian seasoning

2 c. shredded mozzarella cheese

Preheat oven to 450. Lightly coat a baking sheet with or pizza pan with oil. Roll out dough onto cornmeal sprinkled surface. Roll out into a 12" rectangle. Transfer to baking pan (I just rolled it right out onto the pan to begin with.) Combine butter, garlic and seasoning. Brush over surface of dough in an even layer, leaving 1/2" border. Sprinkle with mozzarella. Place in oven and bake 10-12 minutes, until crust is golden and cheese is melted. Serve immediately. Yum!

Picture #1: rolled out dough with garlic butter spread. #2: cheese added. #3: ready to eat.