Whole Roasted Crockpot Chicken

1 Whole Chicken (rinsed)

Salt & Pepper to taste

A few tablespoons of butter

1/2 medium yellow onion

Optional seasonings:

Lemon slices

Paprika

Poultry Seasoning

Carrots / Celery

Lift skin on breast of chicken and place a couple of TBSP of butter under skin. Place a couple of crumpled tin foil pieces on bottom of crock pot. Season top and bottom of chicken with desired (librally season) seasonings and place breast down in crock pot. You can also place chicken on a bed of chopped potatoes and carrots instead of tin foil. If chicken is frozen, cook on high for approximately 6 hours until juices run clear. This chickin was seriously so delicious and fell right off of the bone!

Zuppa Toscana

1 lb. spicy Italian Sausage – crumbled
(3) 14.5 oz. cans (about 6 cups) Chicken Stock or Broth
3 lg. Russet Potatoes – scrubbed clean, sliced with the skin on
2 Garlic Cloves – peeled, crushed or pressed
1 med. White Onion – peeled, chopped
2 cups chopped Kale or Swiss Chard
1 cup heavy Whipping Cream
salt and pepper – to taste

     In a frying pan, brown sausage over medium to medium-high heat, breaking up into small pieces as it cooks. Drain and rinse sausage. Set to the side.
     Meanwhile, in a large pot, place chicken broth, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender.
     Add sausage and simmer for 10 minutes. Add kale and cream, simmer (do not boil) until Kale wilts. Heat thoroughly. Serve with your favorite bread.
    
Notes:
1.  If you are looking for a milder flavor, use Mild Italian Sausage and add crushed red pepper flakes to your taste.
2.  In the case that you don't have chicken broth or stock, you may substitute 6 qts water and chicken bouillion. This of course, is not preferred.
3. For the Kale, I always cut out the center stem. I like the Kale in large, approx. 2" square, chunks. You decide.
4.  If using a crock pot for preparation, add all ingredients to the crockpot except the cream and kale. Add them just before serving.

Ham & Cheese Sliders

I had never had sliders before until my friend Mary made them for a Relief Society breakfast.  As soon as I ate one, I was sold!  They are so yummy, and not what I expected at all.  If I would have ever seen the list of ingredients before eating them, I probably would have thought they would be gross.  But they're not, they are delicious!  And the best part?  You make them the night before then all you have to do in the morning is throw them in the oven.

You need:

2 dozen sweet rolls 

1 1/2 pounds thin sliced ham

8 oz. sliced Swiss cheese

2 cubes butter

2 Tbsp Worcestershire sauce

1 1/2 tbsp dry mustard 

1 Tbsp sesame or poppy seeds

1 Tbsp onion flakes 

1 tsp garlic salt

Slice the tops off the rolls and place the bottoms in a 9x13 pan. You will need 2 pans. Put meat & cheese on each roll and replace the tops. Mix the remaining ingredients and bring to boil in the microwave. Pour the mixture over the sandwiches. Cover with foil and refrigerate over night. Bake at 350 for 10-20 minutes, 15 minutes covered with tinfoil and the remaining time without the tinfoil off (until the tops are golden brown and crunchy).

Note – Can use any type of deli meat with a favorite cheese.

FYI: I make half of the recipe (12 rolls) because 24 is way too much for my little family.  Also, I have made them without letting them sit overnight and they are still really good.

Taco Soup

1 lb Hamburger
1/2 onion chopped
3 cups water
6 cups canned tomatos (I use some crushed and some diced)
2 cans kidney beans
2 cans black beans
1 can corn
2 cans campbells tomato soup
2 packets taco seasoning

Brown hamburger and onion in large soup pot. Add water, tomatos, beans, corn and taco seasoning. Stir in tomato soup. Simmer. Will thicken over time. Top with toppings of choice and ENJOY! Such a yummy, warm soup on a cold winters night! (This makes a BIG pot of soup. I plan to freeze some, otherwise cut the recipe by half!)

Toppings:

Frito chips
Sour cream
Grated cheese
Green onions

Lemon Sour Cream Pie

3 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon lemon rind
1/2 cup lemon juice
3 egg yolks
1 cup milk
1/4 cup butter
1 cup sour cream
1 cup heavy whipping cream

1. In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk.
2. Cook on medium heat until thick, storing constantly.
3. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
4. Cover with whipped cream.
5. Store in refrigerator.

Note: I tried this for Thanksgiving. Mmmm it is really good.

Standard Pastry - 10-inch Two-Crust Pie

2 2/3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1 cup shortening
7 to 8 tablespoons cold water

Measure flour, salt and baking powder into a bowl. Cut in shoretning thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (add more water as needed).


Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.. Divied into half if making a two crusted pie) Roll half on floured board. Place in pie tin, add filling and roll out the remaining dough, cut holes in top for venting. Place on top of filling.

I always like to rub ice water between top and bottom pie crusts to assure a tight seal.

For single crust: roll out dough on board and place it in a pie tin. Prick with fork many times to ke it from bubbling. Bake at 475 degrees for 10-15 minutes or until golden brown.

Whip an egg white and with a pastry brush, brush lightly on the top crust. As it bakes the egg white will make a golden brown crust.

Bake at 425 degrees for 40 to 50 minutes or until golden brown.

Standard Pastry - 8 or 9-inch Two-Crust Pie

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cups plus 2 tablespoons shortening
4 to 5 tablespoons cold water (I use cold water until it is moist)

Measure flour, salt and baking powder into a bowl. Cut in shoretning thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (add more water as needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.. Divied into half if making a two crusted pie) Roll half on floured board. Place in pie tin, add filling and roll out the remaining dough, cut holes in top for venting. Place on top of filling.

I always like to rub ice water between top and bottom pie crusts to assure a tight seal.

Whip an egg white and with a pastry brush, brush lightly on the top crust. As it bakes the egg white will make a golden brown crust.

Bake at 425 degrees for 40 to 50 minutes or until golden brown.

Acini De Pepe Salad

1/2 cup Sugar

1 Tbsp Flour

1 Egg, beaten

6 cups Water

1 Tbsp Oil

1/2 Box Acini De Pepe

1 1/4 tsp Salt

1 tsp Lemon Juice

1  1/4 cup Pineapple Juice

1 (20 oz) can Pineapple Tidbits

1 (8 oz) package whipping topping

1 lg. can Fruit Coctail

Drain all pineapple and reserve its juices. Drain fruit coctail and mandarin oranges. Cook Acini in 6 cups voiling water with 1 txp salt for 8 minutes or until tender. Add oil to water and drain. Rinse and let the pasta cool.

In a saucepan, combine flour, sugar and remaining 1/4 tsp salt. Stir in juice and egg. Cook over medium heat, stirring constantly, until thickened. Cool.

Combine cooled pasta, fruits and sauce in a bowl. Chill overnight. Fold in cool whip just before serving.

Salmon Loaf

1 lb can Salmon, drained/flaked
2 cups soft Bread Crumbs
1 Tbsp chopped Onion
1 Tbsp melted Butter
1/2 tsp Salt
1/2 cup Milk
1 Egg, slightly beaten
Combine salmon, bread crumbs, butter, onion & salt. Set aside. Combine milk and egg; add to salmon mixture. Mis; place in greased loaf pan. Bake at 350 degrees for 30-40 minutes.

Sauce:
2 Tbsp Onion
3 Tbsp Butter
2 Tbsp Flour
1/2 Tbsp Dry Mustard
1/2 Tbsp salt
1 tsp Worchestershire Sauce
1 1/2 cups Milk
Saute onion in butter; add flour, dry mustard and salt. Mix Worchestershire sauce and milk. Add to flour mixture to make sauce. Serve with Salmon Loaf.

Holly's Philly Cheese Steak Sandwiches

2 lb Rump Roast
1 Yellow Onion
1 Green Bell Pepper
Garlic Powder
Salt
Pepper
Deli Rolls or your choice
Cream Cheese
Cheese, your choice, white american, provolone, swiss...

Slow cook Rump Roast in crock pot for 10 hrs on low, or 5-6 hrs on high. Shred. Then thin slice one yellow onion, and one green bell pepper. Place both in a skillet with a little bit of butter and cook over medium heat until soft. Then add your shredded roast to skillet. Sprinkle garlic powder and salt and pepper to taste, cook over med-low heat until all warmed. Then get Sara Lee Deli rolls (or whichever you like). Toast in the oven under the broiler. Then spread cream cheese on bottom half. Add meat mixture, then top with cheese ( I used white american, but provolone or swiss would be great too!) And then place top bun on.
Enjoy and sooo yummy :D