Recipes

1 (8 oz) can tomato sauce

1 (12 oz beer)

2 (10 oz) can diced tomatoes with green chilies

1 pkg taco seasoning

3 whole skinless, boneless chicken breast 

Place onion, chili beans, black beans, corn, tomatoes sauce, beer and diced tomatoes in a slow cooker.  Add taco seasoning and stir to blend.  Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.   Set cooker on low heat, coverage and cook for 5 hours. Remove chicken breast from the soup, and allow to cool long enough to be handled.  Shred, return shredded check back to soup and continue to cook for 2 hours.

-SK Langland 

Chicken Noodle and Rice Casserole    

1 can Chicken Noodle Soup

2 cans Cream of Chicken Soup (You may use cream of mushroom, but I don’t like it)

1 Cup rice

6 chicken breasts   

Mix the soups and rice and put in bottom of 9X13 pan. Layer chicken breasts on top. (You can use however many you want) and then dab each one with butter.  Cook 325 degrees for 2 hours. 

-Lisa Boeve 

Bandito Dogs 

2 Cans Hormel Chili (no beans)

2 Cans cheddar cheese soup

2 can green chilies

2 pkg hot dogs 

Place all ingredients in crock pot, leave till heated through (can be ready in about 1 hour if heated on high).Serve on buns with onions, cheese and crumbled up corn chips (Fritos) Always a big hit!(You can adjust for as many people as you need, I have halved the recipe and it works)

-Renee Cooper

Oh-So-Easy Crockpot Lasagna 

1 to 2 lbs ground beef, browned & drained

26oz jar Parmesan & Romano pasta sauce (or any pasta sauce works fine)

8oz pkg bowtie pasta – cooked

12oz container cottage cheese

16oz pkg shredded mozzarella cheese 

Mix together ground beef & pasta sauce.  In a slow cooker, layer half of each of ground beef mixture, pasta, cottage cheese, and shredded cheese.  Repeat with  remaining ingredients.  Cover and cook on low setting for 6-8 hours, or on high for 3-4 hours.  Serves 8.

-Missy Carns 

Potatoes 

8 med. size red potatoes (halved lengthwise)
6 Tbps Butter
3 Tbps Parmesan
 
Pour butter into a 13-in. x 9-in. x 2-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered, at 400 degrees F for 40-45 minutes or until tender.

-Drakes 

Zucchini Bread 

2 cups grated zucchini

3t vanilla

1/2 cup nuts (optional)

3 eggs

1c oil

2c sugar

3c flour

1t baking soda

1t baking powder

1t salt

3t cinnamon1 banana (optional) 

Recipe can be halved Mix eggs, oil, sugar and dry ingredients.  Mix well and add zucchini, vanilla and nuts.  Bake at 350 for 55-60 minutes in a greased loaf pan. 

-Julie Monholland 

Pumpkin Black Bean Soup 

Ingredients

3 (15 ounce) cans black beans, rinsed and drained

1 (16 ounce) can diced tomatoes

1/4 cup butter

1 1/4 cups chopped onion

4 cloves garlic, chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

4 cups beef broth

1 (15 ounce) can pumpkin puree

1/2 pound cubed cooked ham

3 tablespoons sherry vinegar  

Directions:  Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving. -Christy Pacanowski 

Chicken Chili 

1 Large jar of Northern Beans

1 Large jar of Salsa (any kind, but I do mild)

1 Taco Packet

1 Large can of shredded chicken

1 bag of shredded cheddar cheese 

Mix the beans, salsa, taco packet, and chicken in a crock pot.  Add the cheese about 10 minutes before serving so that it is melted.  Serve with Nacho chips and sour cream.

-Sarah Setlock 

Mexican Chicken Corn Chowder  1-1/2 lb. boneless skinless chicken breasts (approx. 2 breasts)

½ c. chopped onion

2 cloves garlic, minced

3 T. Butter or margarine

2    Cubes chicken bouillon

1 C.  Hot water

1 t. Ground cumin

2 C.  Half and half

2 C. Shredded Monterey jack cheese

1 (14.75 oz) can cream-style corn

1 (4 oz) can chopped green chilies, undrained

1 t. hot pepper sauce (give or take some)

Fresh cilantro, optional 

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no long pink*.  Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. If serving immediately, garnish with cilantro if desired.  Otherwise freeze in freezer bag or microwavable containers.

-Sarah Terpstra 

Apple coleslaw 

3/4c  Miracle whip

1 TBSP Honey

1 package (16oz)  Coleslaw blend

1 red apple

1 green apple 

Mix together and refrigerate for 1 hour before serving.

-Dani Keegstra 

Chocolate Mousse 

Wisk together one small package instant chocolate pudding with 1 1/1 cups cold milk.Fold in 1 1/2 cups thawed Cool Whip.  Refrigerate until ready to eat - Yummy!

-Heidi Gruppen 

Taco Salad 

2 lbs seasoned taco meat

1 head lettuce

1 bag crushed Doritos

1 bag shredded cheese

Tomatoes, Green pepper, Onion, Olives, etc

Dressing-

1/3-cup ketchup

1/3-cup oil

1/2-cup sugar

1/4-cup vinegar

1-teaspoon onion salt

1/2-teaspoon salt

1/2-teaspoon paprika

1 tablespoon lemon juice 

Mix it all together in a large bowl- makes a lot.  You can 1/2 the recipe or invite over some friends-Yummy- yummy

-Kerri-Sue Smits 

Easiest Chicken Ever 

Cut up a chicken, or put in a baking dish as much chicken as you want. 

Mix 1 cup of Ketchup and 1 can of Coke.

Pour over top of the chicken.

Bake chicken at 350 for an hour or until done.

-Cara Maat