Yummy Chicken

1 Bottle Catalina Dressing
1 Jar Apricot Jam
3-4 Chicken Breasts

Cut the chicken into little pieces. Then mix all together in crockpot, and cook on low for about 2-3 hours, or until chicken is cooked through. Serve over rice.

*You can also buy chicken tenderloins so you don't have to cut anything up. Just throw everything in the crockpot and you have a quick, easy, and yummy meal!

Oil Pie Crust

8 OR 9 INCH ONE CRUST PIE

1 CUP PLUS 2 TBL. FLOUR
1/2 TSP SALT
1/3 CUP OIL
2 TO 3 TBL COLD WATER


10 INCH ONE CRUST OR 8-9 INCH TWO CRUST PIE

1 3/4 CUPS FLOUR
1 TSP SALT
1/2 CUP OIL
3 TO 4 TBL WATER


10 INCH TWO CRUST PIE

2 2/3 CUPS FLOUR
1 1/2 TSP SALT
3/4 CUP OIL
4 TO 5 TBL WATER



MEASURE FLOUR AND SALT INTO MIXING BOWL, ADD THE OIL AND MIX WITH A FORK UNTIL IT RESEMBLES SMALL PEAS. SPRINKLE WATER OVER THE FLOUR ONE TABLESPOON AT A TIME. MIX WITH A FORK UNTIL THE FLOUR IS MOISTENED AND THE DOUGH JUST CLEANS THE BOWL. ADJUST THE WATER UNTIL THE DOUGH “FEELS LIKE PLAYDOUGH”, OIL MAY BE ADDED. FORM INTO A BALL AND FLATTEN. ROLL BETWEEN TWO SHEETS OF WAXED PAPER UNTIL 1” LARGER THAN YOUR PIE PLATE ALL AROUND, HINT ---MOISTEN THE SURFACE SLIGHTLY UNDER THE WAXED PAPER TO KEEP IT FROM SLIDING. RELEASE THE TOP SHEET OF PAPER AND REPLACE OVER THE DOUGH, FLIP OVER AND REMOVE THE OTHER SHEET, FOLD IN HALF OVER THE PAPER IN YOUR HAND AND PLACE IN THE PIE PLATE. REMOVE THE SHEET AND PRESS AND FORM THE DOUGH INTO THE CORNERS. FILL THE PIE AND PREPARE THE TOP CRUST IN THE SAME MANNER, PLACE SLITS IN THE TOP CRUST TO VENT. BAKE AS DIRECTED.

Apple Pie (French and Regular)

8 INCH PIE

1/2 CUP SUGAR
1 TBL FLOUR
1/4 TSP NUTMEG
1/4 TSP CINNAMON
DASH SALT
5 CUPS THINLY SLICED, PARED APPLES (ABOUT 4)
1 TBL BUTTER OR MARGARINE

9 INCH PIE

3/4 CUP SUGAR
1/4 CUP FLOUR
1/2 TSP NUTMEG
1/2 TSP CINNAMON
DASH SALT
6 CUPS THINLY SLICED, PARED APPLES (ABOUT5)
2 TBL BUTTER OR MARGARINE

10 INCH PIE

1 CUP SUGAR
1/3 CUP FLOUR
1 TSP NUTMEG
1 TSP CINNAMON
DASH SALT
8 CUPS THINLY SLICED, PARED APPLES (ABOUT7)
3 TBL BUTTER OR MARGARINE


HEAT OVEN TO 425 DEG. PREPARE CRUST. STIR TOGETHER SUGAR, FLOUR, NUTMEG, CINNAMON AND SALT; LIGHTLY TOSS WITH APPLES TO COAT. TURN INTO PASTRY LINED PAN; DOT WITH BUTTER. COVER WITH TOP CRUST, WHICH HAS SLITS CUT IN IT; SEAL AND FLUTE EDGE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 40 TO 50 MINUTES OR UNTIN CRUST IS NICELY BROWNED AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. SERVE WARM AND IF DESIRED, WITH ICE CREAM OR WEDGES OF CHEESE.

FRENCH APPLE PIE

FOLLOW RECIPE FOR 9 INCH APPLE PIE EXCEPT PREPARE PASTRY FOR ONE CRUST PIE. OMIT BUTTER AND TOP FILLING WITH CRUMB TOPPING: 1 CUP FLOUR, 1 TSP CINNAMON, 1 TSP NUTMEG, 1/2 CUP FIRM BUTTER OR MARGARINE AND 1/2 CUP BROWN SUGAR (PACKED). CUT IN WITH A PASTRY BLENDER OR FORK UNTIL CRUMBLY. TOP EVENLY AND INCREASE BAKING TIME TO 50 MINUTES. COVER CRUMB TOPPING WITH FOIL LAST 10 MINUTES OF BAKING TO PREVENT OVER BROWNING.

Strawberry Delight

1 package (3 oz.) strawberry gelatin
1 package (10 oz.) sliced frozen strawberries
1 Tbsp. suagr
Dash salt
1 c. whipped cream, whipped with 1 Tbsp. of sugar
1/2 of a large angel food cake, torn in pieces

1. Dissolve gelatin in 1 1/4 c. boiling water.
2. Stir in strawberries, sugar, and salt.
3. Cool until gelatin is thick and syrupy.
4. Fold in whipped cream, keeping 1/4 c. for garnish.
5. Place half the cake pieces into a 203 quart serving bowl.
6. Pour half the the strawberry cream mixture over cake; add another layer of torn cake pieces and then remaining strawberry cream mixture.
7. Refrigerate 1-2 hours or until set.
8. Top each serving with a dollop of whipped cream.

Makes about 10 servings

Chocolate Chip Peanut Butter Cookies

1 c. + 2 Tbsp flour
1/2 tsp. baking soda
1/2 c. butter
1/2 c. crunchy peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
6 oz. chocolate chips

1. Cream sugars, egg, butter, and peanut butter.
2. Sift dry ingredients together and add to creamed mixture.
3. Add vanilla and chocolate chips.
4. Roll dough into balls and bake at 350* for ten minutes or until golden brown.

Oatmeal Raisin Cookies

1/2 lb. butter or margarine, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. oats
1 c. raisins

1. Preheat the oven to 350*.
2. Cream butter and sugars.
3. Add eggs and vanilla and mix well.
4. In a separate bowl, combine flour, baking soda, cinnamon, and salt.
5. Add dry mix to wet mix a little at a time. Blend well.
6. Stir in oats and raisins.
7. Bake 10-12 min.

Lexie's Rolls

1 egg
2 Tbsp. butter
2 tsp. yeast
1 tsp. salt
1 Tbsp. sugar
1 1/2 c. warm water
3 1/4 c. flour
1/4 c. powdered milk

1. Put water, butter, egg, and water in breadmaker. Then add yeast and sugar. Put flour and salt on top and let the breadmaker run.
2. You want the dough to be slightly sticky.
3. Roll out the dough, cut out rolls, and dip in butter. Let rolls rise for about 20-30 minutes.
4. Bake at 375* for about 12 minutes.

Oreo Cookie Dessert

1 package of Oreo cookies
¼ cup of butter, melted
2 (4 oz.) boxes of French Vanilla instant pudding
1 (8 oz.) package of cream cheese, softened
1/3 cup of powdered sugar
1 (16 oz.) tub of whipped topping

1. Make pudding according to directions on package. Put in refrigerator to set.
2. Put Oreo cookies in a food processor and chop until finely crumbled. Pour crumbs in a bowl and remove 1 cup of crumbs and set aside.
3. Pour melted butter in remainder of Oreo crumbs and mix well. Line the bottom of a 9x13 dish with Oreo crumbs and butter mixture. Press firmly and place in refrigerator to set.
4. While cookie crust is setting, mix softened cream cheese with the powdered sugar. (For a quick softening, place in microwave for 45 seconds.)
5. Add cream cheese and powdered sugar mixture to the pudding. (It may be a bit lumpy if the cream cheese wasn’t soft enough, but that’s okay.)
6. Fold whipped topping into mixture. Pour this final mixture over the Oreo crust.
7. Sprinkle the crumbs which had been set aside OVER the final mixture.
8. Place back into refrigerator until ready to serve.

Notes: Have been told it tastes better if it has set for at least 12 hours, but have served it as quickly as 1 hour with no complaints. This recipe can also be stretched to fill a 9x9 as well as a 9x13. Simply make a thinner crust and pour less pudding on top—it tastes just as good!

Mini Shepards Pies

12 biscuits from the can (recommended brand: Grands)
2 tablespoons oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon garlic, minced
2 tablespoon fresh parsley leaves, chopped*
1 tablespoon fresh rosemary leaves, chopped*
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
1/2 cup leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese

1. Preheat oven to 425*.
2. Spray a 12-count muffin pan with cooking spray. Mold biscuits to shape each muffin mold. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
3. In a large skillet over medium heat add oil. Add ground beef and brown. Add onions, pepper, salt and garlic and allow to cook together.
4. Mix in flour to meat and stir together until consistency is pastey. Add beef stock to pan. Stir in vegetables and herbs at the last few minutes. Mix all together.
5. Reheat mashed potatoes in microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
6. Spoon equal amounts (approximately 2-tablespoons) of warm potatoes on bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons).
7. Finally top with equal amounts of cheddar cheese on each pie. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

Yield: 12 pies

Foodnetwork.com

*I used dried spices.
**I found that I had a ton of extra meat mixture. Because I had a lot of extra potatoes, too, I layered the extra potatoes, meat, and cheese in a square baking dish and put it in the oven with the mini pies. You could also probably half the meat mixture.

Stuffed French Toast

Bread
Eggs
Cinnamon
Milk
Cream Cheese
1 can pie filling (we like apple)

1. Prepare french toast batter as usual (mix eggs, milk, and cinammon).
2. Prepare the bread by creating a pouch in each slice. To create the pouch, use your fingers to press down a square-shaped indentation in the center of each piece. When two slices are fitted together, they should have a small pouch between them.
3. Place a small scoop of pie filling and of cream cheese in the pouch of half of the slices of bread.
4. Using a basting brush, lightly spread french toast batter around the inside edges of the slices of bread that have filling on them.
5. Top filled slices with empty slices of bread. Use the basting brush to spread french toast batter around the seams.
6. Dip the stuffed french toast slices in the batter, then place them on a flat skillet.
7. Cook until both sides are browned. Serve with syrup and powdered sugar.

*Sorry, I know this recipe is really inexact. If you have questions, let me know.

Cake cookies

1 cake mix (choose your favorite--I like funfetti)
2 eggs
1/3 c. oil
1 can frosting

1. Preheat oven to 375*
2. Combine cake mix, eggs, and oil. Stir until thoroughly moistened.
3. Form 1" balls and place 1 1/2 in. apart on ungreased cookie sheets.
4. Bake 6-8 minutes.
5. Top with frosting and serve. Yum!

*This recipe is ridiculously simple but is one of my favorites.

Ruth's Meatloaf

3 lbs. ground beef
1 small onion, chopped
1 - 15 oz. can tomato sauce
3 large eggs
1/2 tsp. black pepper
1 tsp. salt
3/4 c. quick oats
1 - 8 oz. can tomato sauce

1. In a large bowl, combine first seven ingredients.
2. Press mixture into a 9x13 pan.
3. Bake in a 350* oven for one hour.
4. Drain off the liquid.
5. Top with the 8 oz. can of tomato sauce.
6. Bake an additional 20-30 minutes until the sauce browns slightly.

*If you don't want a full 9x13 pan of meatloaf, you can use a 9x9 pan. The leftover meat mixture is great for meatballs!

Cream Cheese Chicken

2-4 chicken breasts
1/2 c. water
1 package italian salad dressing mix
1 package cream cheese
1 bag egg noodles or rice

1. Place chicken, water, and dressing mix in the crock pot. Cook 6 hours on low heat.
2. When the chicken is done, drain the juice into a medium sauce pan. Add cream cheese to the juice. Cook over medium heat until cream cheese is melted and is well-blended with the juice. *If the resulting sauce is too thick to pour, add milk.
3. Shred chicken.
4. Pour sauce over chicken.
5. Serve over noodles or rice.