Bar Cookies - My favorite way to make cookies - one pan, one cook time!

Mom's Butterscotch Bars

1 cube + 1/3 c margarine
3 c brown sugar
1 1/2 t vanilla
3 eggs
3 1/2 c flour
1 T baking powder
1/2 t salt

Melt margarine in a large glass bowl in microwave.  Stir in brown sugar and vanilla. Beat in eggs, flour, baking powder and salt.  Spread into a greased 10 x 15 (jelly roll) pan and bake at 350 for 20 - 25 minutes.

Grandma's Brownies

3 c flour
3 c sugar
3 cubes margarine, softened
2/3 c baking cocoa
1/4 t salt
1 T vanilla
6 eggs

Mix eggs, vanilla, cocoa, sugar and eggs together with an electric mixer.  Add in rest of the ingredients and mix well.  Spread into a greased 10 x 15 (jelly roll) pan.  Bake at 350 for 20 - 25 minutes or until an inserted toothpick comes out clean.  Frost with your favorite chocolate frosting while still warm.

One of my favorite frostings for these brownies are to mix 1 1/2 c creamy peanut butter with 1 tub of canned chocolate frosting.  Mmmmmm!

Sarah Jo's Sugar Cookie Bars

1 c butter or margarine
2 c flour
1 c sugar
2 t vanilla
2 eggs

Cream buter and sugar.  Add eggs, flour and vanilla.  Spread into a 10 x 15 (jelly roll pan) - it will need to be spread VERY thinly.  Bake at 325 for 15 minutes - do not overbake!  Frost when cool and decorate as desired.

Rich Chocolate Chip Cookie Bars

3/4 c shortening
3/4 c margarine or butter
3/4 c granulated (white sugar)
2 c packed brown sugar
1 t baking soda
3 eggs
2 t vanilla
4 c flour
1 12 oz pkg chocolate chips
1 12 oz pkg butterscotch chips

Cream shortening, butter and sugars.  Mix in eggs, baking soda and vanilla.  Stir in flour until well blended.  Then stir in chips.  Press into a greased 10 x 15 (jelly roll) pan.  Bake at 375 for 15 - 20 minutes or until golden. (I like mine fairly soft so I just watch until the EDGES start to turn golden).

Crockpot Favs!

Sausage and Beans

1 lb sausage, browned
2 cans pork and beans
5 cans asst beans, drained and rinsed (kidney, butter, great northern, black eyed peas, black, pinto,               garbanzo, navy, etc)
2 c ketchup
1 c packed brown sugar
1 - 2 t ground mustard (depending on how spicy you want it)

Combine and pour into a sprayed large crockpot and cook on low for 4 - 5 hours. 

I love to put the leftovers over bread, top with a slice of cheese and microwave.  This is also a great alternative for "baked beans"!

Teresa's Beef Stew

1 lb stew meat
1/2 c flour
1 1/2 t salt
1/2 t pepper
4 cubes beef bullion
1 - 2 t. worcestershire sauce
1/2 t garlic powder
1 bay leaf
4 to 5 slice carrots
4 diced potatoes
1/2 to 1 diced onion

Combine in order in a sprayed crockpot.  Add enough water to cover and cook on low 10 - 12 hours or high 4 - 5 hours.  Check water level often.

Chicken Optional Cacciatore

2 c sliced zucchini and/or yellow crookneck squash
1 jar marinated artichoke hearts, undrained
1 - 2 cans diced Italian Style tomatoes
1 can black olives
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 t dried basil
2 -3  chicken breasts if desired

Combine and cook in a sprayed crockpot on low for 4 hours or on high for 2.  If you add uncooked chicken, add 2 hours onto the cooking times.  Serve over pasta, plain or my favorite is over cooked spaghetti squash.  This is also great with grated parmesan or mozzarella cheese on it.

Vanessa's Triple Chocolate Mess -

yes, a dessert for your crockpot and oh, what a dessert!

1 chocolate cake mix
1 small box instant chocolate pudding
12 oz bag chocolate chips (milk or semisweet - your choice)
16 oz container sour cream (trust me!)
4 eggs
3/4 c oil
1 c water

Mix together and pour/spoon into a sprayed crockpot.  Cook for 4 hours on low or 2 hours on high.  Awesome with vanilla ice cream and caramel or berry sauce (or for you major choco addicts, chocolate syrup!)

My Kids Favorites!

Navajo Taco Casserole

3 cans chili or 6 cups homemade chili
1/2 lb grated cheese
12 regular size frozen rolls, partially thawed

Shredded lettuce, diced tomatoes, salsa, sliced olives, sour cream as desired

Pour chili into a sprayed 9 x 13 pan.  Top with 2/3 of cheese.  Cut rolls in half and place on top of cheese until all area is covered. Leave a little bit of space in between each roll.  Bake at 375 for 30 minutes.  Sprinkle with remaining cheese and put back in oven for 5 minutes.  Serve with lettuce etc.

Easy Skillet Sweet and Sour Chicken

2 cans condensed tomato soup
1 1/2 c ketchup
1/2 - 1 c brown sugar - depending on taste
cooked vegetables of your choice (frozen stir fry veggies, broccoli and cauliflower, sauteed veggies, etc)
1 20 oz can pineapple chunks or tidbits, undrained
2 T soy sauce
1 lb chicken of your choice (we've used frozen chicken nuggets, shredded turkey from Thanksgiving,
           chunks of pre-cooked chicken breasts - whatever you have on hand that sounds good)

Combine chicken and veggies in the skillet with a little bit of oil.  Warm through.  In a bowl mix soups, ketchup, soy sauce and sugar together. Pour over veggies and chicken.  Then stir in can of pineapple, including sauce.  Simmer until warmed through and mixture starts to thicken.  Serve over rice or cooked noodles.

"Hot Dog" Casserole (2 versions)

4 smoked or polish style sausages (the ones that are a little bigger than hot dog size)
2 boxes of AuGratin or Scalloped Potatoes
4 c milk
1 bag frozen broccoli and caulifower mix
1 c shredded cheese

Slice sausages in 1/2 inch thick slices.  Place in a sprayed crockpot.  Pour in just the potatoes from the boxes and the frozen veggies.  In a bowl, mix the milk and the sauce packets from the potatoes and pour over items in crockpot.  Stir lightly.  Cook on low for 6 hours.  Sprinkle with cheese and let melt before serving.
OR
Put sliced sausages in a sprayed 9 x 13 inch pan.  Pour in potatoes and veggies - mix together.  In a bowl, mix sauce packets and milk and then pour over items in pan.  Cook at 375 for 40 minutes. Then sprinkle with cheese and return to oven for 10 minutes.

Carrot-Potatoes

8 peeled and diced potatoes
6 peeled and sliced carrots
butter and milk as needed

Boil potatoes and carrots together in a large saucepan until carrots are tender (they take longer than the potatoes).  Drain.  Melt 1/2 cube of butter or margarine in the vegetables and mix well with an electric hand mixer.  You can add milk to get it to the desired consistency.  Serve them as you would serve regular mashed potatoes.
My kids love these so much that we rarely make "plain" mashed potatoes anymore.  They are great for Halloween or in our case, for little ones that don't love carrots!  We love them with gravy or by themselves and we NEVER have leftovers no matter how much we make!

Brunch Recipes and a bonus!

Crouton Casserole

2 5 oz bags of seasoned croutons
1 lb sausage, browned
2  1/2 c milk
4 eggs, beaten
1  10 oz can cream of mushroom soup
3 cups of fresh spinach
2 c shredded cheese, divided

Spread croutons on the bottom of a greased 9 x 13 pan.  Spread spinach over croutons.  Sprinkle sausage over spinach.  Sprinkle 1 cup of cheese over sausage. Combine soup, milk and eggs. Pour over cheese.
You can either let it sit in the refrigerator for up to 12 hours before baking or you can just bake it.  You will bake it at 325 for 40 - 50 minutes or until set and lightly browned.  Sprinkle with remaining cheese. 

Applesauce Muffins

3 c flour
2 c brown sugar
1 1/2 tsp baking soda
1 1/2 tsp salt
2 c applesauce
1/2 c shortening
1/4 tsp baking powder
2 eggs
1 t cinnamon
1/2 tsp ground allspice

Mix all together and pour into prepared muffin cups.  Fill 2/3 full.  Bake at 350 for 20 - 25 minutes.  Makes about 3 dozen.

Eggnog Rum Cake (non-alcoholic)

1 yellow cake mix (dry)
1 large box vanilla pudding (instant)
1/4 c sour cream
3 eggs
1/2 c oil
1 c eggnog  (pumpkin spice is my personal favorite)

Mix together.  Batter will be VERY thick!  Spray a bundt pan very well.  Sprinkle 1/2 c sliced almonds in the bottom of pan if desired.  Then spoon batter in and even it up.  Bake at 350 for 45 minutes or until it pulls away from side of pan.

When cake comes out of the oven, combine the following:

1 cube butter, melted
1/2 c sugar
1/4 c water
1 tsp rum extract

Pour over cake and let sit for at least 10 minutes and up to an hour.  Then invert on a serving plate.

If you get as addicted to this as we are at our house, you can buy eggnog and freeze it in one cup portions for use throughout the year.  Just make sure that it is completely thawed before using it in the cake!

Home Bottled Apple Pie Filling

4 c brown sugar

1 c cornstarch
1 T cinnamon
1 1/4 tsp ground nutmeg
1 tsp salt
1 cube margarine
10 c water
3 T lemon juice

Combine all ingredients but water in a large saucepan.  Stir in water slowly. Cook until thickened, stirring often!  After it is thick, remove from heat and add lemon juice. 

Place peeled and sliced apples in jars (you will need approxiamately 4 per jar), leaving 1 inch headspace.  Pour hot syrup over apples to within 2 inches of top of jar.  Process in a boiling water or steam canner for 30 minutes.  This will make about 6 - 7 quarts. 

This is soooooo good!  I hope you enjoy it as much as we do! It is great for apple crisp, pies, cobblers or just eating it right out of the bottle!  We have also used sliced fresh peaches and it is amazing!

Casseroles and Caramel - perfect combination! :)

Tator Tot Casserole

1 lb bag of tator tots
1/2 lb hamburger, browned
2 cans condensed cream of mushroom soup
1 can french sliced green beans
1 t soy sauce
1/2 c shredded cheese

Crockpot Variation:
Pour 1/2 of tots into a sprayed crockpot.  Mix burger, soup, beans and soy sauce.  Pour over tots.  Top with the rest of the tots and cook on low for 5 hours.  Sprinkle with cheese and cook until cheese is melted.

Oven Variation:
Pour 1/2 of tots into a sprayed 8 x 11 pan.  Mix burger, soup, beans and soy sauce. Pour over tots.  Top with remaining tots and bake at 400 for 50 minutes.  Top with cheese and bake an additional 10 minutes!

Macaroni and Cheese Casserole

2 boxes mac and cheese (made according to package directions)
1 lb hamburger, browned
2 cans cr of mushroom soup
1/2 c milk
1/2 lb of frozen green peas

Combine burger, soup, milk and peas.  Stir in prepared mac and cheese. Pour into a sprayed casserole dish or 9 x 13 pan.  Bake at 350 for 30 minutes.

Kathy's Caramel Sauce (great on ice cream or by the spoonful)

1 1/2 c light Karo
1/2 c butter
2 c brown sugar
1 12 oz can evaporated milk
2 teaspoons vanilla

Boil Karo, butter and brown sugar together for 1 minute (start timing after in comes to a full rolling boil).  Remove from heat and cool for 5 minutes.  Slowly stir in evaporated milk and vanilla.  Stir until well blended.  Makes about 1 quart.  It will store in the refrigerator for up to one month but ours never lasts that long!!!

Caramel Brownies

1 14 oz pkg of caramels
1 can evaporated milk (divided)
1 chocolate cake mix - German Chocolate is the best for this recipe but any will work
1/2 c margarine
1 12 oz pkg chocolate chips

Melt caramels and 1/3 c of evaporated milk together over low heat, stirring often.  Combine DRY cake mix with melted margarine and 1/3 c of evaporated milk.  Stir with a fork until dough holds together.

Press 2/3 of dough into the botton of a sprayed 9 x 13 pan.  Bake at 350 for 6 minutes.  Remove from oven and sprinkle with chocolate chips.  Pour melted caramels over chocolate chips.  Crumble remaining dough over the top.  Bake 15 - 18 minutes longer.  Cool and refrigerate for 30 minutes before cutting.

Feeling a little South of the Border?

Amber's Bean Salsa

2 cans black beans (drained)

1 can black eyed peas (drained)
1 can great nothern beans (drained)
1 white or purple onion, diced (optional)
1 green bell pepper, diced
1 red, orange or yellow bell pepper, diced
1 can sweet corn
2 avocados, diced
1/4 c chopped fresh cilantro
if you like some "heat" you could add a finely diced jalapeno
Italian Salad Dressing to taste

Combine and serve with chips or add a chopped chicken breast and serve as a salad.

Pasta Taco Salad

2 cups desired pasta - cooked, drained and cooled
1/2 lb browned hamburger
1 can sliced olives
1 c shredded cheddar cheese
1 can black beans, drained
1 can kidney or pinto beans, drained
1 chopped fresh tomato
2 cups finely shredded lettuce
1/2 cup french style dressing
1 c salsa
Tortilla chips

Combine first 8 ingredients.  Mix dressing and salsa together and toss with salad.  Serve with tortilla chips.  Makes about 6 - 8 servings.

Easy Smothered Burritos

10 frozen burritos of your choice (we prefer bean and cheese)
1 regular size (not big) of your favorite enchilada sauce
1 10 oz can cream of chicken or cream of mushroom soup
1 can sliced olives
1 can diced green chilies (use jalapenos if you love it hot)
1 lb grated cheddar or colby jack cheese

Place burritos in a sprayed 9 x 13 inch pan - you might have to be a little creative to get them all in!  Combine enchilada sauce and soup and pour over burritos.  Cover with 1/2 of the cheese, then olives, then green chilies.  Bake at 375 for 20 minutes.  Cover with rest of the cheese and return to oven for 10 more minutes.

Serve with shredded lettuce, sour cream and other desired toppings.

Quick and Easy Mexican Ravioli

1 lb frozen ravioli, cooked according to package directions and drained
1 can of favorite enchilada sauce
1 can sliced olives
1/2 lb grated cheese

Pour enchilada sauce over ravioli in a large saucepan.  Stir in olives.  Top with cheese and warm on stove until cheese is melted and it is warmed through.

Soups of the Weekend - it's cold in my neck of the woods!

Corn Chowder

5 peeled and diced potatoes
1/2 c chopped celery
1 cup butter or margarine
1 c flour
1 qt half and half or milk
3 cans creamed corn
1 can regular corn
1 t dried Thyme
salt and pepper to taste
1/2 c real bacon bits

In a large soup pot, cover potatoes and celery with water and simmer until potatoes are tender.  In a smaller saucepan, melt butter.  Whisk in flour until well mixed.  Slowly pour in milk or half and half and cook on low until thickened, stirring constantly to prevent clumping.  When potatoes are done, stir milk mixture into potatoes and add the rest of the ingredients.  Cook over low until warmed through.  This recipe makes about 8 - 10 servings and is great for leftovers!

Creamy Butternut Squash Soup (tastes like pumpkin pie in a bowl)

2 butternut squash
5 cups vegetable or chicken broth
1 Tablespoon butter
1/2 t ground nutmeg
1/2 t ground ginger
1 1/2 t ground cinnamon
1/4 c brown sugar
1 cup heavy cream or half and half
Cut squash in half lengthwise and scoop out seeds.  Either microwave or roast in oven at 350 (covered) until squash is completely tender.  Scoop out squash from outer skin.  Combine squash with 1 cup of broth in your blender (be sure to open the vent at the top) and puree until squash is smooth.  In a saucepan, bring rest of broth to a boil. Add butter, spices and sugar.  Stir in pureed squash and cream and heat through.  Serve topped with seasoned croutons.

Old Fashioned Beans and Ham

1 smoked ham shank (available in the butchers area of the grocery store)
1 lb desired dried beans (baby limas, butter beans, black eyed peas, navy beans or green split peas)
1 onion, diced
Salt and pepper
1/2 c celery and/or grated carrots if desired

In a sprayed crockpot (at least 3 quart), place ham shank, then beans, then onion.  Cover with water at least 2 inches above the level of the beans.  Simmer on high for 5 hours or low for 8.  Add salt and pepper to taste and vegetables.  Remove ham shank.  Take the meat off of the bone and add it back into the soup.  Simmer for one hour on high and then serve.