Hot Jello Punch

This can be kept in the fridge and reheated.

HOT PUNCH

2 small pkg black cherry Jello
2 small pkg lemon Jello
Dissolve Jello in 8 cups hot water.
Add 2 quarts apple juice and 1 large can pineapple juice
Keep hot in crock pot.

Chicken Tortilla Soup

Chicken Tortilla Soup

3 frozen chicken breasts
1 15 oz. can diced tomatoes
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 can black beans
1 can mild green chilis

Add everything to crock pot and cook on low for 8 hours. Remove chicken after 8 hours and shred. Return shredded chicken to soup and serve with cheese, sour cream and tortilla chips if desired.

Pumpkin spice latte

1 1/2 C. brewed coffee (I used two k-cups)
4 C. milk
4 T. canned pumpkin (can easily go higher if you want a stronger pumpkin taste)
1 1/2 t. pumpkin pie spice
1/2 C. sugar
3 T. vanilla
whipped cream to top

Add coffee and milk to slow cooker, whisk in pumpkin, spices, etc. Cover and cook on high 2 hrs. Whisk again before serving and top with whipped cream.

Cheeseburger Soup

another great "Taste of Home" Recipe

8 Servings
Prep: 45 min.
Cook: 10 min.

Ingredients
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
this can be doubled!

Slow-cooker Chicken Dressing

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/4 cup oil
1 tbsp sage
1 tsp poultry seasoning
8 slices cups white bread torn into pieces
8 cups corn bread
2 cans cream of chicken soup
2 14 oz cans chicken broth
4 eggs lightly beaten
4 cups cooked chicken
8 tablespoons butter (for dotting on top)

Directions:
cook the onion and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.

Stir in the cooked onion, celery, salt, sage and poultry seasonings.

In a small bowl combine the soup, broth, eggs, and chicken. Combine with other ingredients in a large bowl, mix well. Pour into a 5 qt Crock-Pot and cook on low for 7 hrs or on high for 3-4 hours

if you want a crusty top, pour into a baking dish and bake in oven at 400 degrees until brown and crusty

Lisa's Shrimp and Corn Chowder

This delicious soup is the kind that most people have in mind when they think of comfort food.

2 cups chopped yellow onions
8 garlic cloves, minced
8 ounces bacon, finely chopped
2 tablespoons olive oil
1 cup all-purpose flour
1 quart (4 cups) chicken stock
1 quart (4 cups) heavy cream
1 tablespoon salt
1/4 teaspoon white pepper
1 cup finely chopped carrots
2 cups frozen corn
2 tablespoons chopped fresh dill weed
2 pounds large shrimp, peeled, deveined and cut into thirds


Saute the onions, garlic and bacon in the olive oil in a saucepan over medium heat until the onions are translucent and most of the drippings have been rendered from the bacon. Reduce the heat and stir in the flour. Cook for 1 minute, stirring constantly.
Mix in the chicken stock, cream, salt and white pepper and bring to a boil, stirring occasionally. Add the carrots, corn and dill weed and return to a boil. Stir in the shrimp and simmer over low heat for 5 minutes. Ladle into soup bowls and serve immediately.

Serves sixteen

A few suggestions…..use 4 ears of fresh corn instead of frozen and 1 lb of bacon. Serve with warm corn bread.

Chicken Pillows

found thia here and it looks YUMMMMMY
recipeindulgence.blogspot.com

Ingredients:




1 (8 ounce) package cream cheese

1/2 cup sour cream

1/2 tsp salt

1/4 tsp pepper

1 1/2 tbsp dried chives

1 1/2 tbsp fresh onion, minced

3 chicken breasts, cooked and shredded

2 (8 ounce) cans crescent rolls

1/4 cup melted butter

Italian bread crumbs

1 (14.5 ounce) can cream of chicken soup

1 package chicken gravy mix




Directions:




1. Using a hand mixer, beat cream cheese and sour cream until well combined. Stir in salt, pepper, onion, chives, and diced chicken.


2. Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

3. Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

4. Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

Lasagna Soup

found this here http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/



for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste




for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper




2 c. shredded mozzarella cheese





PREPARATION






Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.




Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.




While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.




To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.




Servings: 8

Forgotten Jambalaya Recipe

found this @ Taste of Home

11 ServingsPrep: 35 min. Cook: 4-1/4 hours

Ingredients

1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
Directions
•In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste.
Stir in the green peppers, onion, celery, garlic and seasonings.
Stir in chicken and sausage.

•Cover and cook on low for 4 hours or until chicken is tender. Stir in
shrimp. Cover and cook 15-30 minutes longer or until shrimp turn
pink. Serve with rice. Yield: 11 servings.

Creamy Tomato Soup

found this one here...lots of great recipes here.. http://5dinners1hour.blogspot.com/

2- 14 oz cans chicken broth chicken broth
28 oz can crushed tomatoes
Salt & Pepper to taste
1 1/2 t dried basil
1 C. heavy cream


Mix first 4 ingredients in large container with lid. (if making ahead)


To cook:
Heat soup to a boil in saucepan over med/high heat. Stir in heavy cream and simmer 15 minutes. Puree soup in blender if desired or use a hand blender.

*

Shannon's Baked Potato Soup

6 or more potatos cute in bite size pieces (baked or boiled)
2/3 cup butter
2/3 cup flour
1/4 cup sour cream
6 cups milk
salt and pepper to taste

bake or boil your potatos (if you boil cut before cooking also add salt while boiling, if baking cut after cooking)

Put butter and flour in lg pot and make a rouge
cook for about 5-7 minutes stirring constantly
add milk, stir until thickened (will be very thick)
add salt and pepper to taste
stir in sour cream
add potatos

Garnish with bacon, green onions, sour cream, cheddar cheese etc.
what ever you put on your baked potato you can top your soup with.
Serve with crackers or bread
Very YUMMY

Easy Fake Apple Dumplings

I found these here... http://designtoshine.blogspot.com/


2 (8 count) cans crescent rolls
3 or 4 tart apples (I used 3 Granny Smith)
1 1/2 cups sugar
1/2 cup butter
1 teaspoon cinnamon
1 (12 oz) can of Mountain Dew or Sprite soda


1 - Spray a 13x9 baking dish or pan
2 - Peel and slice apples into 16 pieces
3 - Roll each apple slice in 1 section of the crescent roll

4 - Place rolled slices in pan in two rows, put extras along side.
5 - Melt butter pour over rolls
6 - Mix together sugar and cinnamon, sprinkle over rolls
7 - Pour can of soda over all
8 - Bake at 350 degrees for 45 minutes.


Would be amazing served with vanilla ice cream. The top bakes crunchy.
Delicious hot, but not bad at room temp either. So perfect for a gathering or social.

Butter Cookie Snowmen

found this recipe here...can't wait to try it...CUTE!!!
http://www.tasteofhome.com/recipes/Butter-Cookie-Snowmen-2?keycode=ZFB

THIS ONLY MAKES 1 DOZEN COOKIES....YOU MIGHT WANT TO AT LEAST DOUBLE IT!!

Ingredients
1 cup butter, softened
1/2 cup sugar
1 tablespoon milk
1 teaspoon Spice Island® Pure Vanilla Extract
2-1/4 cups all-purpose flour
Blue and orange paste food coloring
Miniature chocolate chips
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla; mix well. Gradually add flour. Remove 2/3 cup dough to a small bowl; tint blue. Repeat with 1 tablespoon of dough and orange food coloring; set aside.
For snowmen, shape white dough into 12 balls, 1-1/4 in. each; 12 balls, about 1/2 in. each; and 12 balls, about 1/8 in. each. For bodies, place large balls on two ungreased baking sheets; flatten to 3/8-in. thickness. Place 1/2-in. balls above bodies for heads; flatten.
Shape half of blue dough into 12 triangles. Place triangles above heads for hats; attach 1/8-in. white balls for tassels. Shape orange dough into noses; place on heads. Divide the remaining blue dough into 12 pieces; shape into scarves and position on snowmen. Add chocolate chip eyes and buttons. Bake at 325° for 13-16 minutes or until set. Cool for 2 minutes before carefully removing to wire racks. Yield: 1 dozen.

Soft Gingersnaps

Found this recipe on Taste of home facebook page!!! yumm!!!!


Soft gingersnaps embody the tastes and smells of the season. Enjoy cloves, cinnamon and ginger blended into one delicious cookie. These are perfect for Thanksgiving and fall gatherings. —Lara Pennell, Mauldin, South Carolina

36 Servings
Prep: 15 min. + chilling
Bake: 10 min./batch

Ingredients
1 cup packed brown sugar
3/4 cup butter, melted
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
Directions
•In a large bowl, beat brown sugar and butter until blended. Beat in
egg, then molasses. Combine the flour, ginger, baking soda, cinnamon
and cloves; gradually add to brown sugar mixture and mix well (dough
will be stiff). Cover and refrigerate for at least 2 hours.

•Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on
baking sheets coated with cooking spray. Bake at 350° for 9-11
minutes or until set. Cool for 1 minute before removing from pans to
wire racks. Yield: 3 dozen.

Apple Brown Betty

I found this recipe here...I just love Southern Plate!! http://www.southernplate.com/2010/11/apple-brown-betty-guest-post.html

Apple Brown Betty

•1 quart apple sauce
•1/4 cup sugar
•2 cups graham cracker crumbs
•1/2 cup butter
•1 teaspoons cinnamon
•1/2 cup pecans, chopped
Mix apple sauce and 1/4 cup sugar and pour into a baking dish. Melt 1/2 cup butter and mix with 2 cups of graham cracker crumbs, cinnamon and nuts. Spread over the top of the apple sauce and bake at 400 degrees until brown (about 10 minutes).

Cherry Eggnog Quick Bread

2 1/2 cups all purpose flour
3/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 1/4 cups eggnog or half and half
1/2 cup (1 stick) butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon pure vanilla
1/2 cup chopped pecans
1/2 cup coarsely chopped candied red cherries

Preheat oven to 350 degrees. Spray 3 5 1/2 by 3 inch mini loaf pans with no stick cooking spray.

Combine flour, sugar, baking powder and nutmeg in a large bowl. Stir until well blended. Combine the eggnog, butter, eggs and vanilla in medium bowl, stir until well blended. Add to the flour mixture. Mix just until ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pans.

Bake 35 to 40 minutes when tested with a wooden tooth pick and it comes out clean.

Cool in pan 15 minutes and then remove from pans and cool completely on wire racks before wrapping with plastic wrap. Wrap when room temperature tightly wrapped in plastic wrap.

Wasatch Mountain Chili

I found this at http://sandiegocooks.blogspot.com/2009/02/wasatch-mountain-chili.html

This is unique, yummy and so easy to throw into the slow cooker.
Perfect for rainy days!

½ Medium Onion, chopped
1 TBSP Cooking Oil
1 15-oz Can Hominy, rinsed and drained
1 15-oz Can Great Northern Beans, rinsed and drained
1 14-oz Can Reduced Sodium Chicken Broth
9 oz Frozen, precooked Chicken Strips
¼ Cup Lime Juice
1 TBSP Fresh, chopped Cilantro
¼ tsp Ground Cumin
¼ tsp Ground Black Pepper
½ Cup Shredded Cheese (Monterey Jack or Cheddar)
1 4-oz Can Diced Green Chilies
Tortilla Chips
Fresh chopped cilantro






In a skillet cook onion in hot oil over medium heat for 3 minutes, transfer to slow cooker. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, green chilies, tortilla chips, and fresh cilantro.
Serves 4

Crockpot Chicken & Gravy Over Rice

I found this recipe over at
http://sandiegocooks.blogspot.com/search/label/Slow%20Cooker

4 chicken breasts
2 cans cream of chicken soup
2 envelopes of chicken gravy mix

hot steamed rice


Combine first 3 ingredients in a crockpot and cook on low for 4-6 hours. Before serving break the chicken breasts into bite sized pieces. Serve over hot steamed rice.

Chocolate Bread Pudding

This is from Paula Deen...sounds yummy




Prep Time:10 min
Inactive Prep Time:20 min
Cook Time:1 hr 0 min
Level:Easy
Serves: 10 to 12 servings.

Ingredients
1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips


Directions
Preheat the oven to 325 degrees F. Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the
milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk
mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand,
stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake
the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
Serving the pudding warm, or refrigerate it and serve chilled.

Serve it warm or cold, with whipped cream or a dessert sauce.

Autumn Punch

2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
How To:
Preheat oven to 350 degrees. Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.