Chocodilias

1 6-inch flour tortilla
1 Tbsp sei-sweet chocolate chips
10 mini marshmallows

Arrange the chocolate chips and marshmallows on one half of a tortilla - don't go all the way to the edge of the tortilla or else the filling will leak out. Fold the tortilla in half and press firmly (it won't seal but tht is ok). Place the folded chocodillia on a preheated griddle or frying pan (no oil or grease needed) over medium heat. Cook, pressing down with a spatuala, until lightly browned on the bottom. Turn and continue to ook on the other side until it is browned as well and the chocolate and marshmallows are melted. Let cook a minute or two before devouring.

Variation:
Peanut Butter and Banana Chocodillias
Spread tortilla with peanut butter, arrange 2 to 3 banana slices on top and sprinkle with a few chocolate chips. Grill as above. Bonus: If you skip the chocolate chips, this is a good lunch any parent can relaxingly nad without guilt give their kids for lunch.

Moose Lips

Disclaimer: No moose (mooses? meese?) were harmed during the making of this delicious snack.

Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.

You're-an-angel cake

1 box angel food cake mix
1 Tbsp orange zest

Glaze
1 tsp orange extract mixed with 3 Tbsp water
2 cups confectioner's sugar

Garnish: fresh pomegranate seeds

Heat oven to 350 F. You need a 10-inch tube pan with removable bottom. Prepare cake mix as directed on package. Stir in zest. Pour into ungreased tube pan. Bake, cool and remove cake from pan as package directs.
Glaze: Whisk extract mixture and sugar in a bowl until smooth. Spread over top of the cake, letting excess drip down the sides. Sprinkle the top with pomegranate seeds.
(Bake the cake up to 2 days ahead. Leave in pan, covered and at room temperature. Remove from pan and glaze the day of serving.

Stove Top Easy Chicken Bake

1 pkg Stove Top Stuffing for Chicken
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained

Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.

Mix chicken, soup, sour cream and veggies in a 9x13-inch baking dish and top with stuffing

Bake 30 minutess or until chicken is cooked through.

Serves 6.

Peanut Butter Cookies

3/4 cup creamy peanut butter
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.

Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.

Makes 3 dz cookies.

Easy Parmesan Garlic Chicken

1/2 c grated parmesan cheese
1 envelope Italian Salad Dressing mix
6 boneless skinless chicken breast halves
1/2 tsp garlic powder

Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water and coat with cheese mixture. Place in a shallow baking dish.
Bake at 400 F for 20 to 25 min or until chicken is cooked through.

Serves 6.

Chocolate Pecan Pie

1 refrigerated pie crust (15 oz box)
2 eggs
1/2 c all-purpose flour
1/4 c sugar
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 cup pecan halves, coarsely chopped
2 cups milk chocolate chips
12 pecan halves for garnish

Heat oven to 325F. Fit the pie crust into a 9-inch pie plate and crimp edges. Refrigerate until ready to fill.

In a large bowl, beat eggs; beat in flour and then sugar. Continue to beat for 1 minute. Stir in butter and vanilla until completely combined. Fold in chopped peacans and 1 cup of the chocolate chips. Pour into the pie crust.
Bake at 325 F for 55 minutes or until edges are golden. Remove from oven and cool on a wire rack. Place remaining chocolate chips in a small microwave-safe glass bowl. Microwave on high for 1 minute. Stir. Microwave for an additional 30 seconds. Stir until smooth. Spread melted chocolate over top of pie and garnish with the remaining pecan halves. Allow to cool completely.

Creamy Pumpkin Pie

1/2 cup cold milk
1 pkg (6-serving size) vanilla flavor instant pudding and pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups thawed, whipped topping
1 Graham Crumb Pie crust
In large bowl beat milk, pudding and spice with wire whisk for 1 minute (mixture will be very thick). Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired (whipped topping sprinkled with cinnamon).
Serves 8.

Sweet and Sour Sauce

1/2 c cold water
1/2 c brown sugar
1/4 c vinegar
1/4 c ketchup
1/2 c water
1 Tbsp cornstarch

Mix together the 1/2 c of cold water, sugar, vinegar and ketchup. Mix 1/2 c water and cornstarch. Add this to the first liquid and boil until thickened.

Cabbage/Veggie Soup

6 large green onions
2 green peppers
1 or 2 cand of tomatoes (diced or whole)
3 carrots
1 container (10 oz or so) mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix (we didn't use so optional)
1 or 2 cubes of bouillon (optional)
1 48 oz can of V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc. (we used italian seasoning, oregano and lots of black pepper)

Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper into bite sized pieces and add to the pot.

Take the outer leaves off the cabbage, cut into bite sized pieces and add to the pot.

Clean carrots, slice and add.

Slice mushrooms into thick slices and add.
If you would like a spicy soup, add a small amount of curry or cayene pepper now.

You can use beef or chicken bouillon cubes for seasonings as these have all the salt and flavorings you will need.

Use about 12 cups of water (or 8 cups water and the V8 juice), cover and put on low heat. Let soup cook for a long time - 2 hours works well. Season to taste with salt and pepper.


We cooked ours on Low heat in the slow cooker while we were at work. This is a very good and filling soup and it would freeze well.

Cinnamin-Vanilla Yogurt Dip

1 tsp honey
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt

Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.

Chocolate Covered Strawberries

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.

Freezer French toast

Make your own freezer french toast rather than buying similar commercial frozen ones from the grocery store! Makes 16 slices for quick breakfasts.


5 eggs
1 1/4 cups milk
1 1/2 tablespoons sugar
1/2 tsp salt
16 slices white bread

Heat oven to 500F. Combine eggs, milk, sugar, and salt, mixing well. Dip slices, then place on baking sheets sprayed with non-stick cooking spray. Bake about 5 minutes, until bottom is golden brown. Flip and cook for 2 more minutes. Cool then freeze in single layer. Once frozen (about two hours) they can be packaged individually or placed in a single freezer bag.

To cook: Remove from freezer, and heat in toaster or toaster oven, then serve.

Freezer Hot Sub Sandwiches

Place frozen in the lunch in the morning and it will be thawed by lunchtime! Makes 8 sub sandwiches, can easily double or triple for a month's worth of lunches!
8 individual 6" submarine style buns
Margarine
8 slices meat (salami, ham, etc)
8 slices mozzarella cheese
8 slices cooked turkey or chicken
4 oz crumbled blue cheese (optional)

Slice each bun into three pieces horizontally, spreading margarine in each layer. In the top layer, add turkey/chicken and blue cheese. Bottom layer, add salami/ham and cheese. Wrap and freeze.

Remove from freezer and allow to thaw. Reheat in microwave oven (30 seconds to 2 minutes)

Freezer Garlic Bread

Loaf of french bread
1 cup butter or margarine, softened
2 cloves of garlic, peeled and crushed
Take a loaf of french bread, and make cuts every once inch down the loaf, not cutting quite through the bottom. Soften one cup of butter or margarine and mix with two crushed cloves of garlic. Spread evenly between the slices. Wrap in aluminum foil, then wrap in a large freezer bag.

To serve, remove from freezer and remove plastic wrap. Place in oven preheated to 350 degrees for 15 minutes. Open the foil wrapper to allow steam to vent, increase oven temperature to 450 degrees and heat for another 10 minutes. Serve

Cream Cheese Chicken

1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High.

Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed.

Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours.

Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

Peanut Butter Apple Roll-ups

1 small whole wheat tortilla
1 Tbsp peanut butter
think strips of 1/4 of a Granny Smith apple
thin slices of a 4-inch celery stalk
1 1/2 tsp dried blueberries
a pinch of toasted sesame seeds

Assemble tortilla with above ingredients, leaving a 1-inch border from the edge. Roll up, cut and sprinkle with sesame seeds.

Great for snacks, school lunches (if you don't have allergy restrictions in place at your school) or for an ala carte lunch). Depending on your child or the situation, this recipe could be a great breakfast idea as well.

Fresh Fruit with Spiced Chips & strawberry dip

Spiced Crisps


2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Fresh Fruit

2 lb seedless green grapes
3 pints whole fresh strawberries, stems on

Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract

Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.

Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.

10 servings

Minty Grape Pops

1/2 cup fresh or bottled lime juice
1/4 cup honey
4 cups red grapes, halved
1/4 cup packed fresh mint

Whisk lime juice and honey in a bowl until honey dissolves. Stir in 2 cups cold water. Spoon grapes and mint into molds. Add lime-honey mixture and sticks. Freeze 6 hours.

Wild-Berry Pops

1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1 cup lowfat plain yogurt
1 cup prepared blueberry juice
2 tablespoons honey
2 tablespoons fresh lemon juice

Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a blender until smooth. Stir in remaining berries. Pour into molds and add sticks. Freeze 6 hours.

Ego's Your Way

These two recipes were taken out of a Family Circle magazine ad for Ego waffles.
Brock's Chinese Checkers

Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.

2 waffles


Tropical Storm
Drizzle with syrup

Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.

2 waffles.
A great way to add some fruit to the kids' diet!

Herb Biscuits

2 cups all purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1 cup milk
1 egg
4 Tbsp unsalted butter, melted
2 Tbsp chopped, flat-leafed parsley
1 Tbsp each minced sage and thyme

Heat oven to 400 F. In large mixing bowl combine all-purpose flour, sugar, baking powder and salt. In separate bowl, whisk together milk, egg, melted butter, chopped parsley adn minced sage and thyme. Make a well in center of dry ingredients. Pour milk into center of well. Using fork, stir flour mixture until combined. Divide herbed batter among 12-cup muffin tin lightly coated with cooking spray.

Bake 18 minutes or until golden brown.

Makes 12 biscuits.

Black Berry Spinach Salad

3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)

In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. I would use a nice light dressing like a Tuscan Italian or something similar.

Serves 8

Blueberry Walnut Salad

1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese

In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

To make this into the main course add grilled chicken, steak or salmon. This is good with diced apples in it as well.

Serves 6

Almost Stuffed Peppers

1 pound ground beef
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice

In a large skillet, brown beef; drain. Set beef aside and keep warm. In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. let stand for 5 minutes. Stir in beef; return to the stove and heat through.
Serves 6

Baby Blue Punch

(0.13 ounce) package blue, berry flavored unsweetened drink mix
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (64 fluid ounce) bottle white cranberry juice
8 scoops vanilla ice cream
1 cup white sugar, or to taste

In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.
Great for a baby boy shower...float a couple rubber ducks in the top

Green Beans with Bacon and Feta

8 slices bacon - cooked, crumbled and divided
1 (16 ounce) package frozen cut green beans
1 teaspoon minced garlic
4 ounces crumbled feta cheese, divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons water

Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside.

Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside.

Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.

Cake Ball Bites

1 13X9 baked cake *cake mix from box or homemade
1 can cream cheese frosting
1 package white chocolate almond bark
bowls for dipping
wax paper
sprinkles

Bake a cake from a mix or from scratch and cool completely.

Crumble cake into fine pieces.

Add can of cream cheese frosting and blend together using the back of a large spoon. Blend thoroughly.

Roll mixture into 1.25" - 1.5" size balls and lay on wax paper. You’ll need to wash your hands quite often.

Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours or for 15 minutes in freezer. This makes it easier for dipping. Remove from freezer when you’re ready to start dipping.

Follow the instructions on the almond bark package for melting.

When you are ready to dip, remove cake balls from freezer and set up another sheet of wax paper.

Dip each ball into chocolate melt.. I used a wooden skewer to hold balls for dipping.

Just after dipping... sprinkle with candy sprinkles.. then lay ball on wax paper. The little hole from the skewer can be easily covered with chocolate melt.

Since the balls were frozen ... the chocolate melt sets up within a few minutes.

Cream Cheese & Apple Bagel Bites

3 Tbsp spreadable cream cheese
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices

Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.

Mexicali Meatloaf

1 lb hamburger
8 oz ground turkey
3/4 cup salsa
3/4 cup soft bread crumbs
1 cup chopped onions
1/2 cup whole kernel corn
1 egg, lightly beaten
2 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1/8 tsp salt
1/4 cup tomato sauce
1 Tbsp ketchup
1 tsp sugar

Preheat oven to 375 F. In large bowl combine beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic and spices. Mix well and form into loaf. Place in a 9x5-inch loaf pan.
In a small bowl, combine tomato sauce, ketchup and sugar. Spread over top of meat loaf. Cover with foil and bake for an hour, or until meat thermometer inserted into thickest part of meatloaf reads 160F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 min.

Freezing:
Line pans with enough over hanging foil to wrap baked loaves for freezer.

Remove cooled loaves from pan. Wrap with a double layer of freezer foil. Thaw overnight. Bake foiled wrapped loaf at 350F for 20 minutes or until hot.

(Costs $0.42/serving)

Warm Salad-Bowl Pasta

4 oz elbow macaroni
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese

Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.

This would be great topped with a grilled chicken breast.

Cinnamin-Raisin Bread

Dough:
1 cup apple juice
1 Tbsp or 1 pkg active dry yeast
1 Tbsp cinnamon
4 cup all-purpose flour
1/2 cup sugar
1 tsp pumpkin pie spice
1 Tbsp oil

Filling:
1 cup raisins
1/4 cup frozen apple juice concentrate, thawed
1 tsp cinnamon

To make dough: Place apple juice in small sauce pan. Warm over med heat and pour into large bowl. Add sugar and yeast. Stir well. Let stand in a warm place for 5 minutes or until foamy.Add cinnamon, pumpkin pie spice and 2 1/2 cups flour. Stir well. cover and set in a warm place for 30 min, or until doubled in size. Stir oil and about 1 cup of remaining flour, into dough, to make a kneadable dough. Turn the dough out onto a lightly floured surface; knead, adding up to 1/2 cup flour more, for 10 minutes, or until smooth and elastic. Coat another large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover and set in a warm place for 1 hour or until doubled in size.

To make filling:In microwaveable bowl, combine raisins, juice and cinnamon. Microwave on medium power for 5 min, or until thickened. Let cool. Preheat oven to 350F. Coat a 9x5-inch loaf pan with non-stick spray. On a lightly floured surface, roll the dough into a 10x8-inch rectangle. Spread filling over dough, then roll up. Pinch seams to seal. place seam down in prepared pan. Let stand for 5 minutes. Bake for 45 minutes or until golden brown. Remove from pan and cool on a wire rack before slicing.

To freeze: Cool loaf. Place in freezer bag and then wrap in tin foil. Thaw overnight.

Swiss Steak - slow cooker

1 1/2 to 2 lbs round steak
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 Tbsp oil
1 (16-oz) can tomatoes, cut up
1 large onion, sliced
1 stalk celery, thinly sliced
1 Tbsp thick bottled steak sauce

Cut steak into serving-sized pieces. Coat with flour, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Pour off excess fat. In slow-cooking pot, combine meat with tomoatoes, onion, celery and steak sauce, Cver pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired. Makes 5 to 6 servings.

Old Fashioned Stew - Slow cooker

2 lbs beef stew, cut into 1 1/2-inch cubes
1/2 cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
1 tsp sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quarterd (optional)
4 cups water
1 cup cooked okra (optional)

Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on Low 8 to 10 hours. Turn control on High. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of wate. Add okra if desired. cover and cook on High 10 to 15 minutes or until slightly thickened. (I also add frozen corn, peas and green beans)
Makes 6 to 8 servings.

Turnip Whip - Slow cooker

4 turnips, peeled and quartered
4 potatoes, peeled and quartered
2 Tbsp minced onion
1 tsp saltwater
1/4 cup light cream
2 Tbsp soft butter or margarine
1/2 tsp salt
1/8 tsp pepper

In slow cooker, combine turnips, potatoes, onions and 1 tsp salt. Cover with water. cover pot and cook on low for 6 to 8 hours or until vegetables are tender. Drain well. Mash; add cream, butter, 1/2 tsp salt and pepper. Beat until fluffy.

Makes 6 servings.

Stuffed Potatoes - slow cooker

5 to 6 large baking potatoes
3 Tbsp butter
1/2 cup milk
1/2 cup sour cream
1 tsp salt
1/8 tsp pepper
2 Tbsp grated Parmesan cheese
chopped chives

Wash potatoes; drain but do not dry. Place damp potatoes in slow cooker. Cover pot and cook on Low for 6 to 8 hours or until tender. Remove from pot. cut a think, lengthwise slice from top of each potato. Scoop hot pulp into mixing bowl, saving the potato "shell". Add butter, milk, sour cream, salt, and pepper. Beat until fluffy, adding more milk if necessary. Spoon mixture into shells, mounding tops. Sprinkle with cheese. Place in shallow baking dish. Bake in 425F oven for 15 minutes or until hot and lightly browned. Top with chives.

Variation: add crumbled bacon and grated cheddar)

Makes 5 to 6 servings.

Baked Apples - slow cooker

5 to 6 baking apples1/2 cup raisins or chopped dates1 cup brown sugar1 cup boiling waer2 Tbsp butter or margarine1/2 tsp ground cinnamon1/4 tsp ground nutmegCore apples and peel each about 1/4 way down. Arrange in slow cooker. Fill centers with raisins. Combine sugar, wter, butter, cinnamon, and nutmeg. Pour over apples. Cover and cook on low 2 to 4 hours (depending on size and variety of apples). Serve warm or cool.Makes 5 to 6 servings.

Cranberry Sauce - Slowcooker

1 (16-oz) package of fresh cranberries
2 cups sugar
1/4 cup water

Combine cranberries with sugar and wter in slow cooker. cover and cook on High 2 to 3 hours or until some of the cranberries have "popped". Makes about 4 cups.

Milk Chocolate Sauce - Crockpot

1 (16-oz) milk chocolate candy bar
1 cup light cream
1/3 cup butter
1 tsp vanilla

In slow cooker, break chocolate into small pieces. Add cream and butter. cover and cook on Low for 2 to 2 1/2 hours or until chocolate melts. Stir in vanilla. Beat until smooth. Serve warm over pound cake, angel food cake or ice cream.Makes about 3 cups.