Chocolate Peanut Butter Balls

Ingredients

• 2 cups sifted Powdered Sugar
• 1/2 cup butter
• 1/2 cup peanut butter
• 1 cup graham cracker crumbs
• 1 1/2 cups chocolate chips
• 3 TBSP shortening

 

Directions

1. In large bowl, combine powdered sugar, graham cracker crumbs
2. In small saucepan, melt butter and peanut butter
3. Pour over crumb mix
4. Blend until mix is moist
5. Shape into 1″ balls
6. Freeze on wax paper
7. In saucepan, over low heat, melt chocolate w/shortening
8. Spear balls on picks
9. Dip in chocolate to coat
10. Place on waxed paper
11. Chill to set
12. Store tightly covered between wax paper in cool place

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Note: This is an old recipe. When I make PB Balls now, I use paraffin instead of shortening.

The Munroe Melt

Ingredients

• 1 crusty sandwich roll, split
• 1 Tbsp prepared Dijon mustard/mayo
• 2 slices deli turkey
• 1 slice swiss cheese
• 2 slices deli ham
• 1 Tbsp Mayo
• 2 slices deli roast beef
• 2 slices tomato
• 1 slice Muenster cheese

 

Directions

1. Preheat the oven broiler. Line a baking sheet with aluminum foil.
2. Open the sandwich roll onto the prepared baking sheet. Spread the mustard/mayo on one half of the roll and top with the turkey, swiss, and ham.
3. Spread mayo on the other half of the roll and top with the roast beef, tomato slices, and muenster cheese.
4. Broil the sandwich open-faced until the cheese melts and begins to bble and the ham begins to crisp around the edges.
5. Remove the sandwich from the oven and put both sides together.

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This recipe was submitted by Laurie Abkemeier on Allrecipes.com, but is no longer available.

Crockpot Cheesy Chicken

Makes 6 servings.

Ingredients

• 6 boneless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 (10.75-oz.) cans condensed cream of chicken soup
• 1 (10.75-oz.) can condensed cheddar cheese soup

 

Directions

1. Rub chicken breasts with salt, pepper and garlic powder.
2. Place chicken in slow cooker and pour soups over the top.
3. Cover and cook for 6 to 8 hours on low.

Butter Beef

Ingredients

• 3 pounds cubed beef stew meat
• 1/2 cup butter
• 1 (1 ounce) envelope dry onion soup mix

 

 

Directions

1. Place the beef and butter into a slow cooker.
2. Sprinkle the onion soup mix over.
3. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours.
4. Stir once or twice.

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Recipe from “B’s Kitchen”

Mom Pinner’s Chicken Casserole

Ingredients

• 4 cups chicken – cooked & cut up into chunks
• 3 Tbsp butter
• 1 onion – chopped
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1 package frozen mixed vegetables
• 1 cup shredded cheddar cheese – split into 1/2 cups
• 1 pkg of 8 Grands home-style refrigerator biscuits

 

Directions

1. Preheat oven to 350 degrees
2. Saute onion in butter
3. Mix remaining ingredients (except cheese and biscuits)
4. Put mix in 8″ x 13″ pan and bake for 20 minutes
5. Remove from oven
6. Sprinkle 1/2 cup cheese over casserole
7. Top with uncooked biscuits
8. Sprinkle remaining 1/2 cup chees over biscuits
9. Bake for 15-20 minutes or until biscuits are nicely done

Mini Cheddar Meat Loaves

Makes 8 servings

Ingredients

• 1 egg
• 3/4 c. milk
• 1 c. (4 oz) cheddar cheese grated
• 1/2 c. quick-cooking oats
• 1/2 c. onion, chopped (or use the equivalent of onion powder)
• 1 tsp. salt
• 1 lb lean ground beef
• 2/3 c. ketchup
• 1/2 c. brown sugar, packed
• 1 1/2 tsp. prepared mustard

  

Directions

1. Preheat oven to 350
2. In a bowl, beat egg and milk
3. Stir in cheese, oats, onion, and salt
4. Add beef and mix well
5. Shape into eights loaves; placed in a greased 13×9 inch baking dish*
6. Combine ketchup, brown sugar and mustard and spoon over loaves.
7. Bake uncovered for 45 mins or until the meat is no longer pink and a meat thermometer reads 160

  
*Original Note: I usually make these in muffin pans and my kids love that they get their individual meatloaf. Also if you make them in the muffin pans make sure you use lean ground beef, it does make a difference.
  

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I am pretty sure I got this recipe on a now closed Mom’s Forum – so I can’t link and give credit. Sorry. I have to say, this is one of my favorites – especially when you make it in the muffin pan – it’s faster and makes for nice little servings.

Kristen Burnett’s Cream Cheese Dip

Ingredients

• 1 cup of real Mayo
• 4 – 8 oz. blocks of cream cheese (softened)
• 1 – 1 1/2 TBSP garlic powder (depending on taste)
• 1 – 8 oz. container of grated Parmesan cheese (powder kind)
• 1 – Add-In* (see below)
• 1 – Italian/French loaf
• Ritz Crackers or breadsticks (or whatever your preferred dipping tool is)

Directions

1. Preheat oven to 350 degrees
2. Mix first 4 ingredients
3. Fold in add in*
4. Hollow out Italian loaf and discard center (I like to save it to “taste test” the dip when finished)
5. Put the mixture in the bread
6. Put filled bread loaf on cookie sheet and bake 1 hour at 350 degrees

*Add in options:
- 1 whole bag of craisins (nice for Thanksgiving/Christmas parties)
- 2 bell peppers (green, red, or orange)
- Jalapeño peppers

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This recipe was given to me by Kristen Burnett. I have seen this recipe other places, but I prefer to credit only the source by which it came to me.

Mom Judy’s Asparagus Casserole

Ingredients

• 2 sticks butter
• 1 tube ritz-type crackers, crushed
• 3 cans of asparagus, drained
• flour
• 2 jars Old English Kraft Cheese Spread

 

Directions

1. Preheat oven to 350 degrees
2. Crush tube of crackers in a ziploc bag
3. Melt 1 stick of butter
4. Mix butter and cracker crumbs (all but about 1/3 cup of crumbs for top of casserole) and pat in bottom of casserole dish
5. Make Mom J’s White Gravy base*
6. Add both jars of cheese spread at end of gravy preparation and mix until melted and blended in
7. Remove from heat
8. Spread asparagus over cracker crust in casserole dish
9. Pour cheese sauce over top of asparagus
10. Sprinkle remaining cracker crumbs evenly over the top of the casserole
11. Bake uncovered for 1 hour

 

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This recipe was given to me by my Mom.

*Mom’s White Gravy is made by melting a stick of butter in a pan, adding enough flour to make it like a thick paste, and then adding milk slowly until it thins to just a bit thinner than the gravy thickness you desire. Heat until it starts to simmer. Flour with thicken back up. Use add’l milk to thin, or melted butter & flour to thicken.

Easy Crockpot Chicken and Stuffing

INGREDIENTS

• 1 package stuffing, like Stove Top Chicken stuffing, for example
• 4 skinless, boneless chicken breasts, I use frozen, but have done it with thawed too
• 1 can cream of chicken soup (I’ve also done this with cream of mushroom and cream of asparagus soup – as long as the soup is cream of something… I think I’ve even done it with cream of celery before)

DIRECTIONS

1. Prepare packaged stuffing mix as indicated on package. The important thing is to prepare it with the water as the specific package indicates.
2. Layer stuffing in the bottom of greased crockpot (I usually just spray a little Pam in there…).
3. Place the chicken on top. They can overlap some, but try to arrange it with as little overlap as possible, even if you have to squash them in. If there is room, you could use more chicken (I have two different sized crockpots, so one fits way more than the other!).
4. On top of the chicken, spread the cream of chicken soup, kind of smearing it all over the top of the exposed chicken. (Don’t dilute the soup – spread it on straight from the can.)
5. You can add one can of mushrooms, sliced, on top of the soup if you like mushrooms (I don’t, so I don’t!).
6. Be sure to stir the mushrooms around a little so they get covered with the soup.
7. Cover and cook on low for 6 to 8 hours. If it goes longer, that’s okay too – the chicken just falls apart when it is done. Mmm!

 

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I have no idea where I got this recipe.

Tater Tot Casserole

Ingredients

• 1 bag of Frozen Tater Tots
• 1 lb. ground beef
• 1 can Cream of Mushroom Soup (wGarlic)
• 1 small can corn
• 1 small can peas & carrots

 

Directions

1. Preheat oven to 350
2. Brown ground beef – season if desired
3. In a bowl, or in the casserole dish, mix beef, soup, corn, peas & carrots
4. Spread mix in bottom of 9×13 casserole dish
5. Layer frozen tater tots on top of beef/veggie mix
6. Bake until tater tots are golden brown

 

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Recipe originally from Shannon O. – entered here from memory