Crockpot Sausage and Potatoes

INGREDIENTS

• 1.5 lbs. smoked pork sausage, sliced
• 1 large onion, sliced
• 2.5 lbs. medium russet potatoes, peeled and chopped
• 1 10 oz. can cream of mushroom soup
• ¾ tsp. creole seasoning

INSTRUCTIONS

1. Spray crockpot with cooking spray unless you use a liner*
2. Place all ingredients in crockpot. Stir.
3. Cook on low for 7 to 8 hours.
4. *Use a slow cooker liner for easy clean up! You can find these with the plastic storage bags in the grocery store.

From: http://www.diaryofarecipecollector.com/crockpot-sausage-potatoes.html

Pumpkin Spice Brownies (egg-free)

Brownies

• 1 "Family Size" box (19.5 oz) brownie mix
• 1 (15 oz) can pumpkin

Frosting - optional

• ½ cup butter
• 2 cups powdered sugar
• ¼ tsp pumpkin pie spice

INSTRUCTIONS

Brownies

1. Preheat oven to 350°
2. Line a 9x9 pan with foil and spray lightly with cooking spray.
3. In a bowl mix together brownie mix and pumpkin until smooth.
4. Spread batter into pan and bake for 25-30 minutes until set.
5. Let cool completely. Frost if desired.

Frosting

1. Cream butter and pumpkin pie spice until smooth.
2. Turn mixer to low and add in powdered sugar
3. Turn mixer up to medium and beat until fluffy.
4. Spread on brownies, if desired.

From: http://cookiesandcups.com/2-ingredient-pumpkin-brownies/

Dr. Pepper Pot Roast

Ingredients:

• 1 pot roast (we’ve used different types of roast, most recently a sirloin tip roast)
• 1 packet of Lipton Dry Onion Soup Mix
• 1 can of Dr. Pepper (or any soda you prefer to try)

Directions:

1. Place roast in crock pot
2. Pour packet of onion soup mix and soda over roast
3. Cook on low for 8-9 hours or High for 2 hrs/Low for 6 hrs

From: http://www.momsbalancingact.com/2012/02/delicious-pot-roast-crock-pot-recipe.html

Cheesy Chicken Enchiladas

CHEESY CHICKEN ENCHILADAS (makes 2 batches) 

Make 1 for dinner and freeze 1!

WHAT YOU NEED:

• 2 lbs boneless chicken breasts – uncooked
• 1 large onion, diced
• 6 c. shredded cheese (I used a mixture of of marble cheddar & Mexican style)
• 20 flour tortillas
• 4 cans enchilada sauce (red and/or green – I used 2 red for the mixture, and 1 red on top of one, and 1 green on top of the other ’cause that’s what was in our pantry) or homemade enchilada sauce
• 1 can black beans, drained and rinsed
• 1 7-oz can chopped green chiles, drained
• Optional toppings/sides: sour cream, olives, salsa, lettuce, beans, rice

WHAT YOU DO:

If preparing right away…

• Preheat oven to 350F.
• Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
• In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
• With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
• Pour one can of enchilada sauce over the top of each batch.
• Bake 25-30 mins, until melted and bubbly. Add optional toppings/sides.

If freezing…

• Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
• In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
• With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
• Pour one can of enchilada sauce over the top of each batch.
• Cover with heavy duty foil and label with a permanent marker. Wrap in plastic wrap (I put them in jumbo 2.5 gallon zipper bags). Store in freezer.
• To prepare, bake from frozen, at 400F for 45-60 mins, until melted and bubbly. Add optional toppings/sides.

From: https://recipebookandmore.wordpress.com/2014/08/26/cheesy-chicken-enchiladas-freezer-meal/

Strawberry Oatmeal Bars

Ingredients

• 1-3/4 stick Cold Butter, Cut Into Pieces
• 1-1/2 cup All-purpose Flour
• 1-1/2 cup Oats (quick Or Regular)
• 1 cup Packed Brown Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 jar (10 To 12 Ounce) Strawberry Preserves

Preparation

Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish. 

Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again. 

Bake until light golden brown on top, about 35 to 40 minutes. Remove from the oven and let cool in pan. 

When cool, cut into squares and serve. Yum!

Easy Chicken Pot Pie

Ingredients:

3-4 chicken breasts (cooked and pulled or chopped)
1 can cream of mushroom
1 can cream of chicken
1 small bag of frozen veggies
1/3 cup chopped onions (I buy frozen already chopped)
salt and pepper to taste
1 box of refrigerated pie crust (2 per box)

Set pie crust on the counter to come to room temperature about 30 min. before.

Use rotisserie or cook chicken breasts. Easiest: put frozen chicken in the crock pot and use it for several different meals.

Spray pie pan. Press in first pie crust to cover the bottom of the pan.

Mix other ingredients, then pour into bottom crust.

Cover with the top crust, crimp edges. Cut an "x" in the middle and a few slits around the top of the pie to allow steam to escape.

Cover edges of the pie all the way around with foil. Bake at 400 until done (20-30 min - ish)

Chicken Broccoli Bacon Potato Bake

Freezer Cooking: Chicken, Broccoli, Bacon & Potato Bake

 

Ingredients

• 4.5 cups diced red potatoes
• 2.5 cups diced boneless skinless chicken breast
• 2 cups broccoli florets
• ⅓ cup cooked, crumbled bacon
• ¼ cup sliced onion
• 1.5 cups shredded cheddar cheese
• ¼  teaspoon salt
• ¼  teaspoon pepper
• ½ teaspoon garlic powder
• ½  cup heavy cream, half & half, or milk (cream will make it thicker, milk = thinner)
• 2 Tablespoons butter

Directions

1. :
2. Grease an 8×8 foil baking pan.
3. Layer ingredients starting with half of potatoes, half of chicken, half of broccoli, half of bacon, onion and ½ cup of cheese.
4. Season with half of the salt, pepper, and half of the garlic powder.
5. Repeat the layers and seasoning. Then pour heavy cream over ingredients and cut pieces of butter all over the top.
6. Cover with foil and bake at 350 for one hour or until chicken is cooked through and potatoes are tender.
7. Sprinkle with remaining ½ cup of cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
8. Freezing Directions:
9. Assemble as directed above but do not bake.  Make sure the potatoes are on the bottom, if possible (so they don't blacken) Cover tightly with foil, label, and freeze with bag containing ½ cup of cheese.
10. TO SERVE
11. : Thaw. Remove bag of cheese and recover with foil. Bake covered for one hour or until chicken is cooked through and potatoes are tender. Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

From: http://www.kyleecooks.com/2014/01/freezer-meals-chicken-broccoli-bacon.html

Apple Crisp with Cake Mix

Ingredients:

6 apples (peeled and cored)
1 cup water
1 (18.25 oz) vanilla/white cake mix
1 cup packed brown sugar
1 tsp. cinnamon
1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Arrange apples in an even layer in bottom of baking dish. Pour water over apples.

In a medium bowl mix together cake mix, brown sugar, and cinnamon.

Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly.

Sprinkle mixture over apples.

Bake in preheated oven for 50 to 55 minutes.

From: https://www.duncanhines.com/recipes/specialty-desserts/%231cook/apple-crisp/

Tortilla Soup

Ingredients: 

1 16 oz. jar Verde (Green) Salsa

1 16 oz. jar Picante Sauce - mild

1 32 oz. box Chicken Broth

1 11.5 oz. can white corn - drained and rinsed

1 16 oz. can black beans - drained and rinsed

1 Rotisserie Chicken - deboned

1 Bag Tortilla Chips

Toppings: cheese, sour cream, green onions, salsa

Pour first 5 ingredients into a soup pot; bring to a boil. While this is coming to a boil, debone rotisserie chicken adding chicken to the pot.

When soup reaches a boil turn it off and serve with toritlla chips.

**Double or triple and still only use 1 chicken. Freezes well!

From: Lindsay von Arx

Chocolate Chip Cookie Dough Fudge

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 (14 oz.) can sweetened condensed milk (no need to get out every last drop)
• 1 12-ounce bag (about 2 cups) mini chocolate chips
frosting
• 1 12-ounce bag of semi sweet chocolate chips

INSTRUCTIONS

1. Cream butter, sugar and salt together until fluffy. I use my stand mixer, but you don't have to. Just beat it really good so it's light and creamy. Scrape down the sides of the bowl as necessary. Mix in the vanilla extract.
2. Beat in the condensed milk and the flour, alternately, mixing after each addition.
3. Mix in the chocolate chips.
4. Spray a 8x8 square baking pan with cooking spray and line it with parchment paper with long ends so you can lift out the bars for easy cutting later. You can skip the paper if you want to cut and serve them right out of the pan.
5. Turn the dough out into the pan and pat down evenly with your hands. You may want to flour your hands as the dough is sticky. Smooth it out evenly, I used an offset spatula to finish the job.
6. Cover and refrigerate until firm, (about 4 hours) or even overnight if you like. The texture will be similar to a fudge.
7. To make the chocolate topping, put the semi sweet chocolate chips in a microwave safe bowl or measuring cup and microwave for one minute. Stir, and then return to the microwave for short bursts of 15 seconds until the chocolate is totally smooth and melted. Don't over heat.
8. Let the chocolate cool for about 5 minutes, and then pour onto the dough. Spread out evenly. Return to the refrigerator until the topping is firm. Cut into 16 squares.
9. Keep the bars in the refrigerator until ready to eat.

From: http://theviewfromgreatisland.com/no-bake-chocolate-chip-cookie-dough-bars/