Chicken Corn Chowder

Ingredients:

• 3 1/2 cups water
• 1/2 onion, chopped
• Approximately 20 chicken tenders
  
• 2 Tbsp. Chicken Base
• Dash of Salt and Pepper
• 1 clove of garlic
• About 2 cups chopped celery
• About 4 cups of cubed potatoes
• About 2 cups chopped carrots
• about 2 cups of frozen corn
• 1/4 c. butter
• 1/2 c. flour
• 1 c. Half and Half
• 1 c. milk

In a large soup pot, combine the first 6 ingredients listed. Let simmer with lid on until the chicken is cooked. Remove the chicken, chop up and set aside. Now in your broth, add the celery, potatoes and carrots. Boil vegetables until tender. When the vegetables are tender, add the chicken back into the soup, along with the corn. Allow to simmer over medium heat.

In a small sauce pan, melt butter over medium heat. Add flour slowly, until the butter and flour are mixed together. Stir constantly and slowly add the Half and Half and milk. Continue to stir until thick and creamy (do not boil). Add mixture to your soup slowly. Allow to cook and thicken up, stirring occasionally. Add salt and pepper to taste.

Recipe from Michelle Corrigan

Slow Cooker Chili

2 lbs. ground beef
2 cans kidney beans
2 cans (14.5 oz) diced tomatoes, undrained
1 can (8oz) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 T. Chili Powder
2 tsp. salt
1 tsp. pepper

Shredded cheese
Sour cream


Brown beef in a skillet, drain, and place in the slow cooker. Add the next nine ingredients. Cover and cook on low for 8 to 10 hours or on high for 4 hours. Garnish individual servings with cheese and sour cream if desired.

Recipe from Joanna Stowell

Meat Loaf

1 lb. Hamburger
1/2 c. Milk
2 T. Onion
1 tsp. Salt
1/2 c. breadcrumbs

(or use Western Family Meat Loaf Seasoning)

Sauce:
1 T. Worcestershire Sauce
1 T. Apple Cider Vinegar
1/2 c. Brown Sugar
1 c. Ketchup
1/2 c. water
6 T. onions.

Bake at 350 degrees
loaf: 1 hour
balls: 1/2 hour

Coconut Cake

1 box butter yellow cake mix
2 c. sugar
8 oz sour cream
24 oz. fresh coconut
2 1/2 c. cool whip

Bake cake according to directions in 2 8 or 9 inch rounds.
Cool.

Slice each layer in half.

Beat together: Sugar, sour cream. Add 6oz coconut. Reserve 1c. of this mixture. Spread remaining between cake layers. Mix the reserved 1 c. with the cool whip. Frost top and sides. Press remaining coconut into top and sides. Wrap tightly with seran wrap and refrigerate 3 days before serving.

*The coconut is supposed to be fresh/frozen. It is very hard to find in stores, so I just used the regular stuff. Both are good.

Recipe from Laura O'Barr

Breaded Ranch Chicken

3/4 c. crushed cornflakes
3/4 c. grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 c. butter, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 baking dish. Bake, uncovered at 350 degrees for 45 minutes or until chicken juices run clear.

"Jack Daniels" Cheese Dip

1 Can Cream of Mushroom Soup

1 Can Nacho Cheese Soup

1 package Velveeta Mexican Cheese

1 smal can sliced olives

1 package Jimmy Dean Sausage

Jar of Salsa (optional)

Brown Sausage. Add remaining ingredients. Serve warm with corn chips.