Chicken Cacciatore

• 6-8 chicken thighs (preferably 8)
• 1 onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 can tomato paste
• 1 can of stewed tomatoes
• 1 t. oregano
• 2 t. sugar
• ½ tsp salt
• ½ tsp pepper
• 2 cups of mushrooms
• 2 cups zucchini, chopped into large chunks (I put in about 2 1/2 c.)
• 3-4 cloves of garlic, minced
• 2 T. red wine (I put in about 2 1/2 - 3 T.)
• 1 T. chicken stock (I put in about 1/8 c.)

INSTRUCTIONS

1. Either get out your crockpot and plug it in, or a roaster and pre-heat the oven to about 350 degrees.
2. Combine everything but the chicken into the crockpot.
3. You can pre-mix the boullion with about ¼ cup of water and add it in that way.
4. I also put everything but the chicken in so I can pre-taste. Give it a taste. Want more red wine? Add more now. More stock for a salty taste? Go right ahead.
5. Sample it now before you contaminate it with chicken.
6. Place the chicken thighs on top, then press them into the middle of the sauce, making sure they are covered, but it’s better that they don’t touch the bottom and cook right in the middle.
7. Then cover and cook! If you are cooking in the oven, it will only take a couple of hours. Make sure to stir it every once in a while. This took about 5 hours in the crockpot on low (mine cooks hot).
8. The lovely thing about chicken thighs is they just fall apart instead of dry out when cooked like this, I would never use chicken breast.
9. You can serve it over pasta or rice, brown mixed with wild rice was amazing paired with it.

Recipe Credit: The Kitchen Magpie

Raspberry Pretzel Salad

2 c. crushed pretzels
2 T. sugar
1/2 c. walnuts (finely chopped)
2 cubes of butter (softened)

1. Mix together and press into the bottom of a 9x13 glass pan. Bake at 400 degrees for 10 minutes. Cool.

10 oz. Cool Whip
1 c. sugar (I use less)
8 oz. cream cheese

Mix altogether. Spread over the top of the cooled crust. Make sure to seal the edges.

6-10 oz. Jello (strawberry or raspberry flavor)
2 c. hot water
10 oz. frozen strawberries or raspberries

Mix jello powder and hot water. Add berries and spread over (pour) cream cheese mixture. Refrigerate until jello is set.

Notes: Be sure to seal off the pretzel crust with the cream cheese mixture or the jello layer will make the crust soft :( Also, once you put the frozen berries in the jello it starts to set quickly, so don't let the bowl of jello sit too long.

Recipe Credit: Gwen Coulson

Santa Fe Chicken

1 1/2 lbs. (24 oz.) chicken breast

14.4 oz. can diced tomatoes with mild green chilies

15 oz. can black beans

8 oz. frozen corn

1/4 c. chopped fresh cilantro

14.4 oz. can fat free chicken broth

3 scallions, chopped

1 t. garlic powder

1 t. onion powder

1 t. cumin

1 t. cayenne pepper (to taste)

salt (to taste)

1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot.

2. Season chicken breast with salt and lay on top.

3. Cook on low for 6 hours or on high for 3 1/2 hours.

4. Half hour before serving, remove chicken and shred.

5. Return chicken to slow cooker and stir in.

6. Adjust salt and seasoning.

7. Serve over rice or in a tortilla.

Recipe Credit: PMS 35th ward

Sweet Potato Fries

3 large sweet potatoes or yams
3 T. olive oil
1 T granulated sugar
1 T kosher salt
1 t. chili powder
1 t. garlic powder
1 t. cumin
1 t. dried oregano

Preheat oven to 425 degrees. Place 2 rimmed baking sheets in the oven while it preheats.

Peel potatoes and slice in 1/4 - 1/2 inch strips or wedges. Place in a ziploc bag or bowl. Toss with oil. Add salt, sugar, and seasonings. Mix well until evenly coated.

Carefully remove pans from oven and divide potatoes evenly, making sure potatoes aren't touching. Leave excess oil in bowl.

Bake for 12-15 minutes, flipping half way through until tender and well browned. Serve immediately.

Recipe Credit: Unknown

Dixie's Chicken

Cook all day in crock pot:

-cut up chicken pieces (or you can cut or shred after it is cooked)
-1 package Italian dressing

1 hour before serving, cook on high and add:
-1/2 can milk
-1 cube cream cheese
-1 can cream of celery (or chicken, or mushroom soup)

Serve over noodles of choice.

Recipe Credit: Kylie Jones (Mulladjanov)

Meatloaf

2 lbs. ground beef
2 eggs
1 1/2 c. bread crumbs
3/4 c. ketchup
1/2 c. warm water (optional)
1 pkg. Lipton onion soup mix
1-8 oz. can tomato sauce
3 strips crumbled bacon (optional)

Mix all ingredients together. Place in bread pan and bake at 350 for about an hour.

Recipe credit: Unknown

Funeral Potatoes

1 small-medium onion, diced

2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
1/3 c. chopped green onions

OPTIONAL: Crushed cornflakes

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.  Makes 6-8 main dish or 10-12 side dish servings.

Recipe Credit: Our Best Bites (and church kitchens around America)