Peanut Butter Trifle

9x13 pan of brownies, cut into 1 inch pieces
1.5 oz instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack.Not the bite-sized)
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups.

Chill until serving.

Grandma's Fruitcake

2 ¼ cup self rising flour (add 1 tsp salt & 1 tsp baking powder if AP)**
¼ teaspoon mace
¼ teaspoon ginger
¼ teaspoon cinnamon
½ pound butter
1 cup sugar
6 eggs
½ cup honey
½ cup molasses
¼ cup apple or orange juice
1 quart nuts
1 ½ pound candied fruit
1 15 oz box raisins
¾ cup coconut

**reserve ½ cup flour for fruit & nuts

1. Sift flour. Add spices and sift again.

2. Cream butter and sugar. Add eggs, honey, & molasses.

3. Add juice, flour, nuts, & fruit.

4. Pour into greased and papered bundt pan. Bake 3 ½ hours at 250 degrees.

Sweet Pecans

16 ounces pecans or walnut halves

1/2 cup melted unsalted butter

1/2 cup powdered sugar

1/4 teaspoon ground cloves

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger



Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.


Let cool before serving.

Slow Cooker Southwestern Chicken

1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.

Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.

Makes 4 to 6 servings.

Cheesy Chicken Tortilla Soup

To prepare and freeze

1 pound chicken breast
1 tablespoon olive oil

Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until
shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer
pink, stirring occasionally. Drain chicken, if necessary.

In Bag 1, combine:
1 portion of Make-Ahead Chicken
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels

In Bag 2, combine:
8 oz pasteurized process cheese spread, cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with green chilies
2 tbsp Chipotle Rub

Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.

To prepare:

Add contents of Bag 2 and 2 cans(14 oz each) reduced-sodium chicken broth to (4-qt.) Casserole. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.

Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened.

Serve soup with optional toppings such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips, if desired.

Marinated Vegetable Salad

Dressing:

3/4 cup sugar
1/2 cup salad vinegar
1/2 cup canola oil
salt and pepper

Veggies:

( all should be drained and rinsed)
soup size cans of:
french cut green beans
black eyed peas
shoe peg corn

small cans of:
carrots
green peas
limas

1/2 red onion coursely chopped
1/3 green pepper chopped
1/3 red pepper chopped
1/3 yellow pepper chopped

Mix dressing and whisk togerher. Pour all over mixed vegetables. Refrigerate overnight (or at least 6 hours), stirring 2 or 3 times during the day.

3 Envelope Chicken

1 pkg gravy mix
1 pkg pesto mix
1 "pkg" of the cream of whatever mix
water
3 chicken breasts


I made pasta and spooned the sauce on top.

Slow Cooker Tamale Pie

PREP: 25 mins COOK: 7 hours YIELD: 8 servings

1 lb. ground turkey
1 tsp. Mrs. Dash chipotle
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15oz) black beans, rinsed & drained
1 can (14-1/2oz) fire roasted tomatoes
1 can (11oz) whole kernel corn, drained
1 can (10oz) enchilada sauce (this is where you can control the heat, choose mild or hot)
2 onions, chopped and sauted with turkey
1 pkg. (8-1/2oz) corn bread/muffin mix
2 eggs
milk to make corn bread smooth
1 cup (4oz) shredded Mexican cheese blend

In a large skillet, cook turkey and onions over medium heat until no longer pink; drain. Stir in the spices. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce. Cover and cook on low for 6-8 hours or until heated through.

In a small bowl, combine muffin mix and eggs and enough milk to make it smooth; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes.

Homemade Dry Onion Soup Mix

NOTE: This is about equal to one of those boxed up envelopes

4 teaspoons instant beef bouillon granules
8 teaspoons dried minced onion
1 teaspoon onion powder
1/4 teaspoon seasoned pepper

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).

Homemade Cream of Soup Mix

2 cups powdered milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tbsp dried onion flakes
1 tsp basil leaves
1 tsp thyme leaves pepper

Combine ingredients, stirring till evenly distributed. To substitute for 1 can of condensed cream of whatever soup, combine 1/3 cup of dry mix with 1-1/4 cups of cold water. (This is when to add the "flavor" for whichever soup you need). Heat and stir until it thickens. Use as you would the canned product. The dry mix makes the equivalent of 9 cans of soup, at a cost of pennies per recipe. To make specific flavors add the following when you are heating the mix and the water.