Eggnog Pie

4 oz softened cream cheese
1 tablespoon butter, softened
1/2 cup confectioners' sugar
1/4 cup eggnog
2 tablespoons sour cream
1 teaspoon pumpkin pie spice
1 1/2 cups whipped topping
1 graham cracker crust (9 inches)
1/8 teaspoon ground nutmeg

In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.

Cover and freeze for 4 hours or until firm. Remove from freezer 15 minutes before slicing.

by: Trish in SC

Crock-pot Chicken Fajitas

4 Boneless, skinless chicken breasts (or thighs if you like dark meat)

1/4 cup chicken broth

1 jar medium-hot salsa (or 1 cup fresh pico de gallo)

1 small can mexican-style corn (drained)

1 can seasoned black beans (rinse and drain thoroughly)

1 package Fajita seasoning

Place all ingredients (except chicken) in crockpot and stir well. Add Chicken and stir again.

Cook on HIGH for about 3 hours, then turn to LOW until chicken is cooked and shreds easily.

Serve over yellow (Mexican-style) rice or in warm tortillas!

by: Bronzemom

Creamed Chicken and Noodles

2 lbs. boneless, skinless chicken breasts
salt & pepper
2 cans (10.5 oz. EACH) cream of chicken soup
14 oz. can chicken broth
16 oz. bag thick noodles (like the Amish-made wide noodles), cooked

Put chicken breasts in 3-quart crockpot. Salt & pepper both sides of chicken. Spread cream of chicken soup over top. Cook on high 1/2 hour, then on low for 6 hours. Shred chicken with fork. Add chicken broth and cooked noodles. Cook additional 1/2 hour or until heated through.

by: Christel

Slow Cooked Corn Chowder

Ingredients

* 2 1/2 cups milk
* 1 (14.75 ounce) can cream-style corn
* 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
* 1 3/4 cups frozen corn
* 1 cup frozen shredded hash brown potatoes
* 1 cup cubed fully cooked ham
* 1 large onion, chopped
* 2 tablespoons butter or margarine
* 2 teaspoons dried parsley flakes
* salt and pepper to taste

Directions

1. In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

by: Trish in SC

Crockpot Chicken Breasts and Swiss Cheese

This easy crockpot chicken breast recipe is made with Swiss cheese, cream of mushroom soups, stuffing mix, butter and cream of chicken soup.

Ingredients:
• 4 boneless chicken breast halves, without skin
• 4 slices Swiss cheese
• 1 can (10 1/2 ounce) condensed cream of chicken soup
• 1 can (10 1/2 ounce) condensed cream of mushroom soup
• 1 cup chicken broth
• 1/4 cup milk
• 2 to 3 cups Pepperidge Farm Herb Stuffing Mix
• 1/2 cup melted butter *See Sandy's Notes
• salt and pepper to taste
Preparation:

Season chicken breasts with salt and pepper; place chicken breasts crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

by: Abbie

Garlic Lime Chicken

Spray nonstick cooking spray onto crockpot

1 to 1 1/2 pounds boneless skinless chicken thighs
3 cups chicken broth
1/4 cup lime juice
2 teaspoons minced garlic
2 tablespoons butter
1 teaspoon thyme--be generous
salt and pepper

Combine in crockpot and cook on low 8 hours. During the last 20 minutes
stir in 2 cups of minute rice and cook on high until most of the liquid is
absorbed.

I cook for just myself & DH and there are always enough of this to have leftovers. I serve leftovers heated in individual casseroles with melted mexican cheese on the top and blue tortilla chips.

by: Wild1

Mexican Wedding Cakes

Preheat Oven to 375 degrees

Ingredients:
2 Sticks Unsalted Butter, softened
1/2 Cup Powdered Sugar (10x confectioners sugar) (plus additional for rolling in later)
2 Cups Flour
1/4 Tsp Salt
1 Tsp Vanilla

Cream Butter and Sugar. Beat in the rest of the ingredients (will be stiff). Roll into 1" balls. Bake 2 inches apart on an ungreased cookie sheet. Bake 13 minutes @ 375 degrees. (Don't let the tops brown). Roll in powdered sugar after slightly cooled (or shake in bag of powdered sugar) Sprinkle with colored sugar if desired.

**NOTE! I made these cookies this morning with "salted" butter, and omitted the added salt in the recipe. They still came out delicious! :)

by: Louise in FL

Amish Sugar Cookies

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners/icing sugar
2 eggs
1 tsp. vanilla (I use more and a couple drops almond too.)
4 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Combine butter, oil and sugars and mix well. Add eggs, beat one minute till well blended...add vanilla and beat well. In separate bowl, combine flour, baking soda and cream of tartar and add to creamed mixture, mixing well.

Drop by small teaspoonfuls on ungreased cookie sheet and bake at 375 degrees for 8 - 10 minutes.

Makes 5 dozen.

by: Sherry

Turtle Cake

1 German chocolate cake mix
1 bag caramels
1/2 cup evaporated milk
1 cup milk chocolate chips
1 cup chopped pecans
Mix cake to directions lightly grease and flour 9x13 pan. Unwrap caramels and melt with the milk (double boiler) I didn't use 1 I just stirred constantly until melted on medium heat or less
Pour 1/2 cake mix in pan bake 15 minutes on 350 take cake out and pour caramel on top then chocolate chips, and the pecans on top of that. pour rest of cake mix over that and bake 15-20 more minutes or until done.

by Kathy

Cranberry Punch

4 cups cranberry juice
4 cups pineapple juice
1 1/2 cups sugar
1 Tablespoon almond extract
a 2 liter of Sprite

Mix well everything but the Sprite, freeze. For serving thaw slightly, and add the Sprite.

by: Shell71

Nancy D's Pumpkin Bread

3 1/2 cups flour
3 cups sugar
1 1/2 teaspoons salt
4 large eggs
1 (16oz) pumpkin pie filling, canned
2/3 cup water
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup oil
Mix dry ingredients together. Mix wet ingredients together and add to
dry ingredients. Mix well. Pour into 3- 8" x 4" greased loaf pans. Bake at 350° for 10 minutes. Reduce heat to 325° and bake for one hour longer.

by: ashma

Blueberry Muffins

Topping
1/3 c sugar
1 1/2 t grated lemon zest

Muffins
2 c fresh or frozen blueberries
1 1/8 cups + 1 t sugar
2 1/2 c flour
2 1/2 t baking powder
1 t salt
2 eggs
4 T (1/2 stick) unsalted butter, melted and cooled slightly
1/4 c vegetable oil
1 c buttermilk (or 3/4 c plain yogurt + 1/4 c milk)
1 1/2 t vanilla

For the topping: Stir together the sugar and lemon zest in a small bowl and set aside.
For the muffins: Adjust an oven rack to the upper-middle position and heat the oven to 425*. Spray a muffin tin with cooking spray. Put 1 c of blueberries and 1 t sugar in a small saucepan and bring to a simmer over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to 1/4 c, about 6 minutes. Transfer to a small bowl and let cool to room temperature, 10-15 minutes.
Whisk flour, baking powder and salt together in a large bowl. Whisk in remaining 1 1/8 c sugar and eggs together in a medium bowl, until thick, about 45 seconds. Slowly whisk in melted butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using a rubber spatula, fold in the egg mixture and the remaining 1 c blueberries into the flour mixture until just moistened (batter will be quite lumpy).**
Use and ice cream scoop to divide the batter equally into the prepared muffin cups. The batter should completely fill the cups. Spoon 1 t of the cooked berry mixture onto the center of each muffin cup. Using a skewer, gently swirl the berry filling into the batter, using a figure * motion. Sprinkle the lemon sugar over the muffins.
bake until muffin tops are golden and just firm, 17-19 minutes, rotating the Muffin tin halfway through the cooking time. Cool for 5 minutes, then remove from the tin and finish cooling on a wire rack.

** if using frozen berries, toss them in the flour mixture first, before adding the egg mixture.

by: Tina/NJ

Turkey Meatballs

1 slightly beaten egg
8 slices bacon, crisp cooked and finely crumbled
1/2 fine dry bread crumbs
1/2 cup snipped fresh basil
1/4 cup plain yogurt or sour cream
1/2 tsp pepper
1/4 tsp salt
2 lbs ground turkey meat

Preheat oven 400 degrees. Line 2 baking pans with foil. Lightly spray with oil, or grease the foil lightly.

In large bowl combine egg, bacon, crumbs, basil, sour cream, pepper and salt. Add turkey, mix well. Shape into 75 one inch meatballs ( about 1 TB each). Place on pans. Bake on separate oven racks for 15 to 20 mins or until no longer pink. Serve with chili or sweet and sour sauce.


by:Nikki

Pumpkin Roll

Cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup finely chopped walnuts or pecans

Filling:
1 cup powdered sugar
6 ounces cream cheese
4 T butter
1/2 tsp vanilla

Beat 3 eggs on high speed of mixer for 5 minutes. Gradually beat in 1 cup of sugar.
Stir in 2/3 cup pumpkin and 1 tsp lemon juice.
Combine dry ingredients and then fold into pumpkin mixture.
Spread in a greased and floured 15x10x1 jelly roll pan. Sprinkle with 1 cup finely chopped walnuts.
Bake at 375 for 15 minutes.
Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together.
Cool.
Combine filling ingredients and beat until smooth.
Unroll cake from towel. Spread filling over cake and roll again.
Chill several hours before serving.

by: Requilt

FRENCH STYLE GREEN BEAN & WHITE SHOE
PEG CORN CASSEROLE
1 (16 oz.) can white shoe peg corn, drained (I use reg. yellow corn)
1 (16 oz.) can French style green beans, drained
1/2 c. sharp cheese, grated
1 small jar of drained pimentos
1/2 c. celery, chopped
1/2 c. onions, chopped
8 oz. sour cream
1 can cream of chicken soup
Pinch of salt

Mix all ingredients together. Place in buttered casserole. Add topping.

TOPPING:

1/2 box Ritz crackers
1 stick butter

Mix together and put on top of casserole. Bake at 350 degrees for 45 minutes.

by: Lindy

Chicken Spagetti Casserole

12oz of thin spaghetti
1 chicken
1 can of rotel(tomatoes with green chilies)
1/2 lb Velveeta cut up
1 green pepper chopped
1 small can mushrooms or fresh mushrooms
1 stick margarine
1 onion chopped
Boil chicken and season to taste, save broth and cook spaghetti in it. Take chicken off bone and cut in bite size pieces. Drain cooked spaghetti add cheese. Saute pepper, onion and mushrooms in butter add to spaghetti. Combine rotel with spaghetti mixture and then add chicken pieces. Mix well pour into 9x13 sprayed baking dish. bake 25 minutes 350. This recipe makes a lot and freezes well. Do not bake the portion you plan to freeze.

by: Kathy

Chicken breast Casserole

2lb chicken breasts cooked
1 pkg of stove top or pepperidge farm herb dressing (I used a box of store brand cornbread dressing)
1 can of cream of celery
1 can of cream of chicken
I threw in a can of drained green beans can also use a small bag of frozen vegetables. (Optional)
Cook chicken and shred or cut up and place in sprayed 9x13 pan. Mix dressing with broth until fairly moist spread over chicken.Mix both cans of soup with one can of water Pour over chicken and dressing mixture and bake 350 for 40-45 minutes.

by: Kathy

Chicken Casserole

Ingredients

* 8 ounces uncooked rotini noodles(you can probably use and pasta you want)
* 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
* 1/2 cup mayonnaise
* 1/2 cup 2% milk
* 2 to 3 teaspoons prepared horseradish
* 1/8 teaspoon pepper
* 1 cup frozen peas, thawed
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 small onion, chopped
* 2 cups diced cooked chicken
* 1/4 cup dry bread crumbs
* 1 tablespoon butter, melted

Directions

* Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish and pepper. Stir in the peas, mushrooms, onion, and chicken.
* Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
* Bake, uncovered, at 375° for 40-45 minutes or until bubbly. Yield: 6 servings

by:requilt

Hummingbird Cake

3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cups chopped walnuts
1 cup crushed pineapple, un-drained (8 ounce can)
3 eggs
1-¼ cup vegetable oil
2 cups mashed ripe bananas (about 5)
2 teaspoons vanilla
1 cups chopped walnuts

Preheat oven to 350F
Grease 2 loaf pans
In a medium bowl, combine all dry ingredients.
In a large bowl , beat together remaining ingredients until just combined.
Add dry ingredients to wet and stir until combined.
Divide between prepared pans.
Bake for 60 - 70 minutes or until tester comes out clean.

Double Chocolate Brownies

¾ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
5 ½ tablespoons butter
2 tablespoons water
One 12oz pkg (2 cups) Semi-sweet chocolate morsels - divided
1 teaspoon vanilla
2 eggs
½ cup chopped nuts (optional)

Preheat oven to 325F.
Grease 9-inch square baking pan.
In a small bowl, combine flour, baking soda and salt; set aside.
In saucepan over medium heat, combine sugar, butter and water.
Bring to boil stirring constantly; remove from heat.
Stir in 1 cup of morsels and vanilla extract until mixture is smooth.
Transfer to a large mixer bowl.
Beat in eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in remaining 1 cup of morsels and nuts.
Spread in prepared pan.
Bake 35 to 40 minutes until set.
Cool completely; cut into squares.

by: Caroline

Snickerdoodle Cake

1 box white cake mix
1 cup milk
1 stick melted marg
1 small box instant white chocolate pudding mix
3 large eggs
1 tsp vanilla
2 tsp cinnamon

Oven 350. Grease 9X13 pan.In large bowl, add
cake mix,milk, melted marg, dry pudding,eggs,
vanilla and cinnamon. Blend for one min on
low speed. Scrape down the sides of bowl.
Increase to med speed for 2 min.
Pour batter into 9X13 pan and spread evenly.
Bake 350 for 32-38 min. or till pick inserted in
center comes out clean. Cool on wire rack.

Can make a buttercream icing. I used a tub of
Betty Crocker classic white icing and stirred in
1 heaping tsp cinnamon.

Enchilada Casserole

Brown in skillet:
2 lbs ground meat
l lg. onion

Mix in large mixing bowl:
1 large can evaporated milk
1 can enchilada sauce
l can cream of mushroom soup
1 can cream of chicken soup
1 sm can green chili peppers, chopped
1 lb. velveta cheese cut into cubes
Add meat

2 pkgs tortillas cut into 1/4 pieces

Layer tortillas and meat mixture in casserole dish. Bake 30 to 45 mins at 350

by: NancyK