'Tomato basil Parmesan soup in slow cooker'

Recipe from: Utah.todaysmama.com

Ingredients:

2 (14 oz) cabs diced tomatoes with juice

1 cup finely diced celery 

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano 

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

1/2 bay leaf

1/2 cup flour

1 cup Parmesan cheese

1/2 cup butter

2 cups half & half, warmed 

1 tsp salt 

1/4 tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil & bay leaf to a large slow cooker.

2. Cover & cook on low for 5-7 hours. Until flavors are blended & vegetables are soft.

3. About 30 min before serving prepare a roux. Melt butter over low heat in a skillet & add flour. Stir constantly with a whisk for 5-7 min. Slowly stir in 1 cup hot soup. Add another 3 cups & stir until smooth. Add all back into the slow cooker. Stir & add the Parmesan cheese, warmed half & half, & salt & pepper. Add additional basil & oregano if needed. 

4. Cover & cook on low for another 30 min or so until ready to serve.

Makes about 2 quarts (8 servings)

'Easy cake batter truffles'

Recipe from: sixsistersstuff.com

Ingredients:

1 1/2 cups flour

1 cup yellow cake mix

1/2 cup butter, softened

1/2 cup white sugar

1 tsp vanilla

1/8 tsp salt

3-4 tbs milk

2 tbs sprinkles

Truffle coating:

16 ounces (8 sq) almond bark or white candy melts

4 tbs yellow cake mix

Sprinkles

Beat together butter & sugar using an electric mixer until combined. Add cake mix, flour, salt, & vanilla & mix thoroughly. Add 3 tablespoons of milk or more to make a dough consistency. Mix in sprinkles by hand. Roll dough into 1 inch balls & place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 min to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork dip truffles into almond bark & shake off excess by tapping the bottom of the fork on the side of the bowl. Place truffles back on cookie sheet & top with sprinkes. Repeat with remaining balls until finished. Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

'Sugar cookie cheesecake bars'

Recipe from: cookiesandcups.com

Ingredients: 

1 (17.5 oz) pouch sugar cookie mix

1 (4 serving size) box French vanilla instant pudding 

2 tbsp packed light brown sugar

1/2 cup butter, melted (1 stick)

3 tsp vanilla

2 whole eggs + 3 egg yolks

2 (8oz) pkgs cream cheese, room temp

1/2 cup sour cream

1/2 cup granulated sugar

2/3 cup toffee bits, blended in food processor (optional)

Directions:

1. Preheat oven to 350.

2. Spray a 9x13 baking pan with cooking spray.

3. In a medium bowl mix cookie mix, pudding mix, brown sugar, melted butter, 1 tsp vanilla & 1 whole egg with a spoon. When dough comes together you can knead with your hands.

4. Press the cookie dough into the bottom & slightly up the sides of the prepared pan.

5. In a large bowl, using a hand mixer, beat cream cheese, granulated sugar, sour cream, the remaining whole egg & 3 egg yolks, & 2 tsp vanilla until smooth & creamy.

6. Spread the cream cheese mixture over top of cookie base.

7. Bake for 25-30 min or until center is set.

8. While bars are baking pulverize the toffee bits in food processor or blender.

9. Sprinkle on bars immediately upon removing from oven.

10. Let cool on wire rack 30-45 min & then cover & transfer if refrigerator to continue cooling for at least 3 hours or overnight.

*store in refrigerator 

'Melt-in-your-mouth buttermilk chocolate cookies'

Recipe from: bigflavorstinykitchen.com

Ingredients: 

2 cups all purpose flour 

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter 

3/4 cup cocoa powder

2 cups sugar

1 tsp vanilla extract

2/3 cup buttermilk

2 cups chocolate chips

Directions:

Preheat oven to 350 F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda & salt.

Melt the butter in a small microwave safe bowl. In a large bowl, combine the melted butter(still warm) with cocoa powder & whisk until very smooth. Whisk in sugar, vanilla extract, & buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips.

Drop dough in 1 inch balls into prepared baking sheet, leaving about two inches between cookies to allow to spread. Bake for 10-12 minutes, until cookies are set around the edges. Cool 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

*makes about 4 dozen cookies

'Banana bread bars with brown butter frosting'

Recipe from: keyingredient.com

Ingredients for banana bread bars:

1 1/2 cup sugar

1 cup sour cream

1/2 cup butter softened

2 eggs

1 3/4 (3-4) ripe bananas, mashed

2 tsp vanilla extract

2 cups all purpose flour

1 tsp baking soda

3/4 tsp salt

1/2 cup chopped walnuts(optional) 

Ingredients for brown butter frosting:

1/2 cup butter

4 cups powdered sugar 

1 1/2 tsp vanilla extract

3 tbsp milk

Directions:

1. Heat oven to 375 F. Grease & flour 15x10 inch jelly roll pan. For the bars in a large bowl beat together sugar, sour cream, butter & eggs until creamy. Blend in bananas & vanilla extract. Add flour, baking soda, salt & blend for 1 minute. Stir in walnuts. 

2. Spread batter evenly into pan. Bake 20-25 minutes or until golden brown.

3. Meanwhile, for frosting heat butter in a large sauce pan over medium heat until boiling. Let the butter turn a delicate brown & remove from heat immediately. 

4. Add powdered sugar, vanilla extract, & milk. Whisk together until smooth( it should be thicker than a glaze but thinner than a fosting). Using a spatula, spread the brown butter frosting over the warm bars(the frosting will be easier to spread while the bars are still warm.) 

*2 dozen large bars 

'Milky way muddy buddies'

Recipe from: chef-in-training.com

Ingredients:

8-9 cups chex cereal

7 regular Milky Way candy bars

1/2 cup butter 

3/4 cup powdered sugar

Directions:

1. Measure out chex cereal & pour into a large bowl. Set aside.

2. In a large sauce pan, melt butter & Milky Way candy bars over low heat. Stir constantly. (This can easily burn so it is important to keep close eye on it & keep stirring. 

3. Once completely melted together, pour over chex cereal to evenly coat. It will be thick, just keep folding it in. It will eventually cover.

4. Evenly distribute/sprinkle powdered sugar over the chocolate covered chex cereal. Stiring & folding to cover evenly.

'Slow cooker BBQ chicken Cobb salad'

Recipe from: sixsistersstuff.com

Ingredients: 

5 chicken breasts

1 (18 oz) bottle BBQ sauce

12 cups chopped romaine lettuce

2 carrots thinly sliced 

3 hard boiled eggs diced

2 avocados diced

3 Roma tomatoes diced 

1 green pepper chopped 

6 slices of bacon cooked & crumbled 

2 cups cheddar cheese

Any other toppings you desire 

Directions:

Spray the inside of your crock pot with non-stick cooking spray. Place chicken breasts inside & pour the BBQ sauce on top. Cover with lid & cook on low 4-5 hours (or high for about 2 1/2 hours). Take chicken out of slow cooker & cut into bite size pieces. 

Once chicken is cut assemble salads with lettuce, BBQ chicken & toppings of your choice. 

'Slow cooker Italian chicken salad'

Recipe from: sixsistersstuff.com

Ingredients: 

4-6 boneless skinless chicken breasts 

1 tablespoon chili powder 

1 tablespoon cumin

16 oz bottle fat free Italian dressing

Directions: 

Spray your crock pot with non-stick cooking spray. Put your chicken on the bottom of your crock pot. Sprinkle your chicken with chili powder & cumin. Pour your dressing on top of the chicken. Cook on low heat for 6-8 hours. When it is done cooking shred your chicken. Top on salad & topping of your choice.

'Mushroom, onion, & garlic cream sauce'

Recipe from: myhoneysplace.com

Ingredients:

1/2 C. Mushrooms

1 diced onion 

2 cloves of garlic

2 tablespoons olive oil 

1/2 C. Chicken stock

1 1/2 C. Cream

2 tablespoons of fresh dill

Parmesan 

Salt & pepper 

Directions:

Sauté 1/2 cup mushrooms, 1 diced onion & 2 garlic cloves in 2 tablespoons of olive oil until the mushrooms start to golden & the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream & 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes & season with salt & pepper. Serve over pasta & sprinkle with Parmesan. 

I loved this homemade white sauce!

'Saucy Meatballs'

Recipe from: dessernowdinnerlater

Ingredients:

•1lb ground beef

•1/4 cup finely chopped onion

•1/2 cup chopped green onion

•1/3 cup Italian bread crumbs

•2 tbs milk

•1/4 tsp salt

•1/8 tsp pepper

•1 large egg

•1 cup sauce (BBQ, teriyaki, marinara,etc)

Directions:

1. Combine all ingredients except sauce. Roll into 1 1/2 inch balls (about 20-24 meatballs). Place balls on a foil lined baking sheet that has been greased with cooking spray. Bake at 425 F. For 13-15 min or until done.

2. Meanwhile in a large sauce pan, heat sauce on medium-low heat. Add baked meatballs & lightly fold sauce around meatballs, until covered & heated through. Serve as desired.

*Makes 20-24 meatballs; serves 4-6

-We loved this! I served it with teriyaki sauce on white rice with a side of Asian veggies. 

'Greek Potatoes with Lemon Vinaigrette'

Recipe from: recipegirl.com

Ingredients:

-3/4 cup extra-virgin olive oil

-5 tbs lemon juice, freshly squeezed

-1 tbs fresh Italian parsley chopped

-2 tbs shallots chopped

-2 tbs fresh oregano chopped

-2 garlic cloves minced

-salt & pepper to taste 

-3 pounds red potatoes, each potato cut length wise into 6 wedges

-1/2 cup chicken broth, low sodium 

Directions:

1. Preheat oven to 425 F. Whisk olive oil, lemon juice, shallots, oregano, parsley, & garlic in medium bowl to blend. Season vinaigrette with salt & pepper. 

2. Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken broth around potatoes. Sprinkle potatoes with salt & pepper. Roast potatoes until tender & golden brown, turning occasionally, about 45 min. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. 

3. Preheat oven to 425 F. Rewarm potatoes until crisp about 15 min. Divide potatoes equally among plates. Drizzle some reserved vinaigrette over potatoes. 

My husband loves potatoes so these were an obvious hit! They went so well with the chicken gyros I made! 

'Chicken Gyros & Tzatziki sauce'

Chicken Gyros & Tzatziki sauce from: 

readableeatables.blogspot.com

Ingredients for the chicken gyros:

-4 garlic cloves, smashed

- juice of 1 lemon 

-2 tablespoons red wine vinegar

-2 tablespoons extra virgin olive oil

-2 heaping tablespoons plain yogurt

-1 tablespoon dried oregano

-salt & pepper to taste

-1 1/4 pounds boneless skinless chicken breasts cubed

-serve on pita bread with tomatoes, onions, & ect toppings you'd like.

Mix all of the above ingredients in a bowl & mix. Add the raw cubed chicken & let it marinade in the fridge for at least 2 hours. Then when you are ready throw the whole mix into a frying pan & cook until most of the juice is evaporated & the chicken is cooked through. 

Ingredients for Tzatziki sauce:

-3 cups Greek plain yogurt

-juice of 1 lemon(about 3 T)

-1 garlic clove chopped

-2 medium cucumbers seeded & diced

-1 tbs kosher salt for salting cucumbers

-1 tbs finely chopped fresh dill

-salt & pepper to taste

Peel cucumbers, then cut in half length wise & take a small spoon & scrape out seeds. Discard seeds. Slice cucumbers then put in a colander, sprinkle 1 tbs salt & let stand for 30 min to draw out water. Drain well & wipe dry with paper towel.

In food processor add cucumbers, garlic, lemon juice, dill & a black pepper. Process until well blended. Then stir the mixture into the yogurt. Add salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting process is very important)

I loved this recipe & I seriously LOVE Tzatziki sauce! Enjoy!