Peanut Butter Balls

2 lbs. powdered sugar

3 1/2 sticks butter, soft

18 oz. peanut butter

7 oz. marshmallow cream

12 oz. milk chocolate chips

1/2 bar parafin wax (like used for canning)

In a large mixing bowl, combine powdered sugar, butter, peanut butter, and marshmallow cream until well blended. Scoop out into teaspoon sized balls. Insert toothpick in each ball. Freeze until firm (about an hour). Using low heat, melt wax slowly. Slowly add chocolate chips and gently melt together. Take your time on this step, or it will turn lumpy. Remove ball from freezer and dip in chocolate. Allow to cool on waxed paper or small cupcake papers. Allow to firm and remove toothpicks. At this point you have a couple of options: you can drizzle with frosting to cover the toothpick holes, or just dap with remaining chocolate to cover hole. Either looks nice, I like to use frosting and make them pretty.

Sugar Cookie Cut~Outs

Cookie:

3 cups flour

3/4 cups sugar

1 cup butter, room temerature

1 egg

1/2 tsp. baking powder

1/8 tsp. salt

Blend egg, butter and sugar with wood spoon. In separate bowl, combine flour, baking powder, and salt. Add to butter mix and combine well. Pat into 4 inch balls and roll out on lightly floured surface. Cut into desired shapes. Bake at 350 degrees for 10-12 minutes.

Frosting:

1 cup powdered sugar

1-2 Tbsp. warm milk

1/4 tsp. vanilla

food coloring

In non-metal bowl combine powdered sugar, milk and vanilla together. Add small amount to desired food coloring. Decorate and don't forget to add the sprinkles!!!

Chicken and Biscuits

Chicken Mix:

3 chicken breasts

5 large celery sticks

4 large carrot sticks

1 medium onion

3 cups water

1 stick butter

1 tsp. Accent seasoning

1 tsp. poultry seasoning

1 Tbsp. Parsley

1/2 tsp. salt

1/2 tsp. pepper

2 Tbsp. flour

1/2 cup water

Directions: Place chicken in crock pot. Cut carrots, celery, and onion into bite sized pieces. Add to crock pot. Cut up butter and add as well. Pour in 3 cups of water. Add Accent, poultry seasoning, parsley, salt, and pepper. Cook on low for 6 hours. Remove chicken breasts and shred into pieces. Return to stock. In small cup combine flour and 1/2 cup water until well blended. Stir into chicken mix and place cooker on high for 1 hour. Do not peek!

Biscuits:

2 cups flour

1/2 cup sugar

1/2 tsp. salt

4 tsp. baking powder

1/2 tsp. baking soda

1/2 cup butter flavor crisco

1 cup milk

2 T. vinegar

Combine flour, sugar, soda, salt, and baking powder. Cut in crisco until crumbly. In small (non-metal) bowl combine milk and vinegar. Allow to stand for 2 minutes. Add to flour mix and combine well. Drop by large spoonfuls (I use a serving spoon) onto lightly sprayed baking sheet. Bake at 450 degrees for 12-15 minutes.

Crock Pot Lasagna

1 jar Prego Pasta Sauce

1/2 lb. Sage pork sausage

1/2 lb. ground chuck

1 medium onion

1 T. Italian seasoning

2 cloves roasted garlic, smashed

oven ready lasagna noodles, 1/2 box

1 small container ricotta cheese

1 onion & chive cream cheese

4 T. milk

3 c. motzarella cheese, grated

Crumble & brown sausage and chuck in non-stick fry pan with onion until no longer pink. Add pasta sauce and remove from heat (I rinse the jar with a touch of water and add it too). Stir in Italian seasoning and smashed garlic.

In mixing bowl combine ricotta cheese, cream cheese, and milk; beat until smooth.

Spray crock pot with cooking spray. Add 1/3 cup meat sauce mix to bottom of pot. Add uncooked noodles (I break them to fit). Evenly add ricotta cheese mix then sprinkle with a layer of motzarella cheese. Add enough meat sauce to lightly cover for next layer. Continue to layer until all ingredients are added, ending with motzarella cheese.

Cover and cook on high for 2 hours. Serve with garlic bread and green salad. YUMMY!

Best Ever Mashed Potatoes

2-3 lbs. Yukon Gold potatoes

4oz. cream cheese

1/2 cup sour cream

butter

salt

pepper

Peal and slice potatoes. Place in a sauce pan and just cover with water. Lightly salt. Bring to a boil and reduce heat until potatoes are easily forked. Drain. Immediately add cream cheese and sour cream. It is essential that you do not let the potatoes cool in this process- they will become starchy. Whip with a blender until fluffy. Transfer to serving dish and top with butter and pepper. YUMMY!!!

Pumpkin Bread

3 cups sugar

1 cup vegetable oil

4 eggs

3 1/3 cups all-purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 (15oz.) can pumpkin

2/3 cup water

Preheat oven to 350 degrees. Grease loaf pans well. I use 4 small loaf pans, but you can use 2 regular loaf pans.

In mixing bowl beat sugar and oil on medium speed. Add eggs and beat well.

In separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternate adding flour and 2/3 cup water to sugar mixture, beating on low speed after each addition. Beat in pumpkin. Spoon batter into prepared loaf pans.

Bake 55-60 minues or until wooden toothpick comes out clean. Cool pans on wire rack for a bit, then remove from pans and finish cooling on wire racks. Wrap up tightly. This bread is better enjoyed the next day; it slices better.

Pot Roast

1 medium sized beef roast

1 can cream of chicken soup

1 can stewed tomatoes

1 cup water

garlic salt

pepper

Place roast into slow-cooker. Pepper and sprinkle with garlic salt to taste. In mixing bowl, combine soup, tomatoes and water. Pour over roast. Cook on low setting for 8 hours or on high setting for 5 hours (Low is better, if you have the time). Serve with mashed potatoes or mac-n-cheese.

Side note: you can throw in baby carrots, onions and potatoes if you want a one pot wonder! The chicken soup turns to beef gravy and is SUPER yummy!