Crockpot Chicken Tater Tot Casserole

This is a great recipe that is easy to throw together, set the crockpot, and forget. The blend of flavors is amazing.... real 'comfort' food!

3 large boneless, skinless chicken breasts, cubed
1 lb. bacon, diced, cooked and drained
1 (2 cup) pkg. shredded Cheddar cheese
1 32-oz bag frozen tater tots
3/4 cup milk
Salt, pepper, and poultry season or chicken seasoning

In crockpot, place 1/2 of the tater tots, then 1/3 of the bacon, and 1/3 of the cheese. Place all of the cubed chicken on top, sprinkle with salt, pepper and seasoning. Place 1/3 of the bacon and 1/3 of the cheese on top of the chicken. Put in the rest of the tater tots, and top with the remaining 1/3 of the bacon and 1/3 of the cheese. Pour milk evenly over top, cover and cook on "Low" for 4-6 hours. Be sure to check at the 4-hour mark; it may be done and longer cooking may dry it out.

Nutella Swirled Banana Muffins

These are amazing, and extremely easy to make!

1 3/4 cups self-rising flour

(I made my own by adding 2 TBS baking powder and 3/4 tsp salt to the flour)
3/4 cup granulated white sugar
1/2 tsp salt
2 large eggs, lightly beaten

1/2 cup melted unsalted butter
3 large very ripe bananas, mashed
1 teaspoon vanilla extract
4 Tbs Nutella, at room temp (I used more than that!)

Pre-heat oven to 350F. Line your muffin tins with paper liners, or use silicone trays.

In one bowl combine flour, sugar & salt. In another combine eggs, butter, mashed bananas & vanilla. Tip one into the other and gently fold together. You want your batter to be thoroughly mixed, but still lumpy.

Divide your mixture between muffin cups, each one should be just about half full. Take a teaspoon of Nutella and pop a blob (technical term) onto the center of each muffin. Use a toothpick to swirl the Nutella into the muffin without turning the whole thing chocolatey.

Repeat with each muffin and then pop them all onto the middle shelf of your oven. Bake for 20 mins, when they're done you should be able to stick a toothpick into the center and have it come out clean.

Leave to cool by the window and enjoy when still warm.

Snickers Salad

This is a good dish for either a side, or as a dessert. 2 pkg. Vanilla or French Vanilla instant pudding mix 2 cups milk 1 - 12 oz. Cool Whip, thawed (I use Cool Whip Free) 2 large apples, chopped into small chunks 10-20 "Fun Size) Snickers candy bars Prepare the pudding with the 2 cups milk. When thickened, blend with Cool Whip. Add the apples and the Snickers; mix well. Refrigerate until chilled.

Baked Beans

This Baked Beans recipe is so meaty, it's almost a main course instead of a side dish! My family loves it, and my husband's family always likes it when I bring this dish to family gatherings. 3 large cans Van Camp's Baked Beans (Original style) 1/2 lb. bacon, cut into small pieces 1 lb. hamburger, browned 1 large sweet onion, chopped 1/2 cup brown sugar Salt and pepper to taste Cook bacon pieces until crisp; drain on paper towels. In remaining bacon grease, add onion and cook until golden (almost carmelized). Remove from pan and drain. Add hamburger to pan, and cook until browned; remove from pan and drain. In large Dutch Oven, add all ingredients; stir to blend. Bring to simmer, then removed from heat, cover, and place in oven. Bake for 1 hour at 350 degrees.* *These also do well in a Crockpot. If using this method, cook on low 4-6 hours.

Green Chile Pork Stew

This stew is definitely "comfort food" especially on cold days. Served with a side of hot, crusty bread, it makes a very hearty and filling meal. 1 lb. pork tenderloin Salt and ground black pepper 1 Tbs olive oil 3 cans Great Northern beans Yellow carrots* (canned, frozen or fresh) 1 - 10 oz. box chopped spinach, thawed 1 tsp. minced garlic 1 - 4.5 oz. can chopped green chilies 1 tsp. cumin Cube pork, sprinkle lightly with salt and pepper. Heat olive oil in large pan or Dutch Oven over medium heat. Add pork, cook 4-5 minutes or until lightly browned. Stir in remaining ingredients, except for 1 can of beans. Empty remaining can of beans into a small mixing bowl (do not drain); mash until fairly smooth. Stir in 1 cup water, mix well. Add to other ingredients in pan. Bring to a simmer. Cook, covered, about 15 minutes or until pork is cooked through, stirring occasionally. Ladle into soup bowls and enjoy! *Yellow carrots are pretty hard to find. If they are not available, I use baby carrots, cut into small chunks.

Red Velvet Cheesecake Brownies

Red Velvet Cake is a winner, no matter what the occasion. And this recipe combining the fudginess of brownies with the red velvet? Oh my..... 1 box Brownie mix (NOT the family size) 1-1/2 tsp. red food coloring 8 oz. cream cheese at room temperature 1/3 cup sugar 1 large egg 1/2 tsp. vanilla Preheat oven to 350 degrees. Line an 8- or 9-inch baking pan with aluminum foil and lightly grease.* Prepare the brownie batter as directed on the box, using the recipe for the cake-like brownies (adding an extra egg). Stir in the red food coloring. Pour into prepared pan and spread into an even layer. Prepare cheesecake mixture: In a medium bowl, beat cream cheese, sugar, egg and vanilla until smooth. Drop by spoonfuls onto brownie batter; gently swirl two batters with a butter knife. Bake for 35-40 minutes until brownies and cheesecake are set. (A knife inserted into the cheesecake mixture should come out clean, and the edges will be lightly browned.) Cool in the pan completely before slicing and serving, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days. * I use baking spray, and it works very well.

Cheesy Green Bean Casserole

This is an adapted version of a recipe found on the Kraft Website. 3 cans french-style green beans 1 can Cream of Mushroom Soup 8 oz. Velvetta, cubed OR 1 pkg. shredded Mild Cheddar Cheese* 1-1/2 cups hot water 1/4 cup butter 1 pkg. Stove Top Stuffing Mix for Chicken Heat oven to 350 degrees. Combine beans and soup in 2-quart casserole; top with cheese. Add water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture. Bake 35-40 minutes or until heated through. *I prefer the shredded Cheddar cheese in this recipe. I prefer the flavor over the Velveeta.

Molasses Sugar Cookies

This is Dear Hubby's favorite cookies of all time. In fact, in spite of being a confirmed chocoholic, he will choose this cookies over anything chocolate. Which for him, is really saying something! 3/4 cup melted shortening 1 cup packed brown sugar 1/4 cup molasses 1 egg, beaten 2 teaspoons baking soda 2 cups all-purpose flour 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, blend the shortening, sugar, molasses and egg. Add the baking soda, flour, clove, ginger, cinnamon and salt; mix well. Form into 1 inch balls and roll in granulated sugar. Place on cookie sheets 2 inches apart and bake for 8 to 10 minutes in the preheated oven. Cool on a flat surface.

Creamy Fruit Salad

This is a very nice, light salad that is good as a side dish or a dessert. 1- 11 oz can mandarin orange sections, drained 8 oz Cool Whip (I use fat-free) 2 cups coconut 1 - 8-1/4 oz can crushed pineapple IN HEAVY SYRUP*, drained 2 cups miniature marshmallows 1/2 cup milk Combine all ingredients and mix well. Chill at least one hour before serving. *Be sure to use the pineapple in heavy syrup, not in juice. The pineapple in juice is not sweet enough, and you will need to add about 1/4 cup sugar to sweeten it.

Peanut Butter Marble Cake

This cake has a very light peanut butter flavor to it, along with the chocolate. Nothing better than peanut butter and chocolate! Cake: 1 pkg marble cake mix 3 eggs 1/2 cup oil 1 cup water 1/3 cup peanut butter Icing: 1 can fudge frosting 2 TBS peanut butter In large bowl blend cake ingredients, then beat 2 minutes at high speed. Pour 3/4 of batter into pan. Add marble pouch and t TBS water to remaining batter; blend. Pour chocolate batter on top of yellow batter in pan. Marble layers with knife, turning pan while doing so. Bake at 350 degrees for 35 minutes. Cool completely. Blend frosting with peanut butter. Frost cooled cake. Sprinkle with chopped peanuts, if desired.

Chocolate Eclair Cake

This dessert tastes like chocolate eclairs, but is much easier to make! Cake: Graham crackers 2 small pkgs French Vanilla instant pudding 3 cups milk 18 oz Cool Whip Icing: 2 oz liquid chocolate 3 TBS butter, softened 2 tsp vanilla 3 TBS dark Karo syrup 3 TBS milk 1-1/2 cups powdered sugar Butter 13 x 9 pan. Line pan with whole graham crackers. Beat pudding and milk for 2 minutes; add Cool Whip. Pour half of mixture over graham crackers. Cover with another layer of crackers, then rest of pudding mixture, then top with another layer of crackers. Put in refrigerator to set. Mix icing ingredients and spread on top of cake. Leave in refirgerator overnight, if possible.

Mandarin Orange Cake

This cake is a very light, very cool dessert. It is great for a dessert for Easter. Cake: 1 pkg orange cake mix 1 pkg orange jello 3/4 cup boiling water 2/3 cup cold water Topping: 2 - 18 oz cans mandarin orange segments, drained 1 - 8 oz Cool Whip 1 pkg vanilla instant pudding 2/3 cup water Prepare cake according to package directions. Cool 25 minutes. Dissolve gelatin in boiling water stir in cold water. Set aside at room temperature; stir occasionally. Poke holes in warm cake with fork; pour gelatin slowly over cake. Refrigerate. For topping, combine 1 can orange segments, Cool Whip, pudding and water in large bowl. Stir, crushing oranges slightly. Spread over cake. Garnish with remaining orange segments. Refrigerate until ready to serve.

Pineapple Sheet Cake

This is one of my mother's favorite recipes. It makes a large-size sheet cake. It is very moist and very delicious. Cake: 2 cups flour s cups sugar 2 TBS baking soda 2 beaten eggs 1 tsp. vanilla 1 - 20 oz can crushed pineapple (do not drain) 1/2 cup chopped pecans (optional) Frosting: 2 cups powdered sugar 1 tsp vanilla 1/4 cup butter 3 oz cream cheese, softened 1/2 cup chopped pecans (optional) Mix all cake ingredients together until blended. Pour batter into large cookie sheet (15 x 11) that has been buttered but not floured. Bake at 350 degrees for 30 minutes. Mix all frosting ingredients (except pecans) until smooth. Frost cake while still warm. Sprinkle with pecans (if using).

French Vanilla Cake

This cake is faintly reminiscent of Gooey Butter Cake. It's pretty rich, so just having a small piece is in order! Preheat oven to 350 degrees. 1 box yellow cake mix 2 eggs 1 stick (1/2 cup) butter, melted Mix the above ingredients together; spread into greased 9 x 13 baking pan. 2 eggs 1 box (approx. 3-1/2 cups) powdered sugar 8 oz. cream cheese, softened Mix the above ingredients together; spread over cake mix in pan. Bake 40-45 minutes.

Red Velvet Cheesecake Brownies

These brownies are very rich and absolutely delicious! Brownie Batter: 1/2 cup butter 2-oz dark chocolate, coarsely chopped (I use 1/2 cup dark chocolate chips) 1 cup sugar 2 large eggs 1 tsp vanilla extract 1 1/2 tsp red food coloring 2/3 cup all purpose flour 1/4 tsp salt Cheesecake Mix: 8-oz cream cheese, room temperature 1/3 cup sugar 1 large egg 1/2 tsp vanilla extract

Preheat oven to 350F. Lightly grease and 8" or 9" square pan.

In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.

Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.

Bake for 35-45 minutes (depending on size of pan), until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Cool in the pan completely before slicing and serving, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days.

Makes 16 large brownies or 24 smaller brownies.

Sausage Bread

This is a great bread, for breakfast, an appetizer, or to bring to a potluck. 1 loaf frozen bread dough 1 lb bulk sausage 1 small onion, chopped 1-1/2 oz Parmesan cheese 1 egg Thaw bread in refrigerator overnight. Remove and let set out for at least 30 minutes to warm up. Brown onion and sausage until meat is cooked through, drain. Add egg and cheese; mix well. Roll out dough into rectangle. Spread sausage mixture over dough, leaving a border. Fold dough over meat and pinch edges. Place bread seam side down on baking sheet. Bake at 350 degrees for 30 minutes.

Corn Pudding

Quick and easy side dish, that goes great with anything. 1 can cream-style corn 1 can whole kernel corn 2 eggs, beaten 1/2 cup melted butter 1 box Jiffy corn muffin mix 16 oz sour cream Mix all ingredients together. Pour into greased casserole dish. Bake at 350 degrees for 1 hour.

Corn Casserole

This is a great side dish that goes with anything. 1 small onion, diced 6 Tbs butter 4 Tbs flour 2 tsp salt 1/2 tsp mustard 2 cups milk 2 eggs, beaten 2 cups bread cubes 4 cups corn Bread crumbs Preheat oven to 375 degrees. Cook onion in 4 Tbs butter until golden. Remove from heat and add flour, salt and mustard. Mix well. Add milk and stir until blended. Cook until thick; remove from heat and add eggs, bread cubes, corn and remaining 2 Tbs butter. Pour mixture into greased casserole dish. Top with bread crumbs. Bake 45-50 minutes.

Scalloped Pineapple

This is a great side dish with pork or ham, and also makes a good dessert. 4 cups bread cubes 1 cup milk 4 eggs, beaten 3/4 cups sugar 1/2 cup melted butter 1 large can crushed pineapple (do not drain) Mix bread and milk together. Add eggs, sugar and butter, mix together. Add pineapple and juice, mix well. Pour into a 9 x 13 baking dish. Bake at 350 degrees fro 30 minutes.

Old Mother Mallard's Waffles

Not sure where the name came from, but they sure are delicious! 2 cups milk 2 cups flour 1 large egg 2 tsp baking powder 1/2 tsp salt Preheat waffle iron. Whisk all ingredients together in a large bowl until smooth. Grease waffle iron with nonstick cooking spray and pour in batter. Cook until golden. Serve immediately.