Creamy Crock Pot Chicken
a la Wendy Kempton

4 frozen chicken breasts
1/2 onion, chopped
1 package ranch dressing mix, or Italian
1 can cream of chicken soup, or any cream soup flavor
1 package cream cheese, cubed

All chicken, onion, ranch mix and cream soup to crock pot. Cook 5-6 hours on low, or 3 hours on high. In the last 20 minutes, add cream cheese chunks to the top until melted. Stir up all together. (I cut the chicken pieces in to bite size chunks) Serve over rice or pasta, or as is.

Candied Walnuts
a la Janae

1 pound walnut halves
1 c white sugar
2 t cinnamon
1/4 t salt
6 T milk
1 t vanilla

Preheat oven to 350. Spread nuts in a single layer over baking sheet. Roast for approximately 8-10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fill the kitchen.
Stir together sugar, cinnamon, salt and milk in medium saucepan. Cook over medium high heat for about 8 minutes, or until mixture reaches soft ball stage of 263 degrees. Remove from heat and stir in vanilla immediately.
Add walnuts to sugar syrup and stir to coat well. Spoon onto wax paper and immediately separate with fork. Cool and store in airtight container.

Peanut Butter Bars
a la Carol

1/2 c corn syrup
1/2 c sugar
bring to boil
Stir in 3/4 c peanut butter and dash of salt

Put 3 cups cereal (Wheaties, really anything you want) in a square pan.
Pour sweet peanut butter mix on top.

Melt 1 c chocolate chips, 1/2 c butterscotch chips.
Pour over top and chill.

Can you feel a little bit good about these since they have cereal and peanut butter? I think so. And they don't require an oven. Plus.

Easy Lasagna
a la Janelle

1 lb ground beef
32 oz jar of spaghetti sauce
3/4 c water
2 c cottage cheese
1/4 c parmesan cheese
3 c shredded mozzarella cheese
uncooked lasagna noodles
Brown ground beef and drain off fat. ( I add in some spices-garlic, onions, pepper) Add sauce and water to meat and set aside.
In a separate bowl, combine your cheese. In a 9x13 pan, layer sauce mixture, noodles, then cheese mixture, ending with the sauce layer. Throw some cheese on top. Bake, covered tightly with tin foil, at 375 for one hour.
Note: I make this sometimes in the morning, put the tin foil and a lid on it and throw it in the fridge. I will pull it out to bake it so it's right in time for dinner. Probably add an extra 10 minutes or so if it's refrigerated.

Oriental Slaw
a la Carlie

1 head cabbage
1/2 head red cabbage
1 carrot
1/4 c red wine vinegar
2 T soy sauce
2/3 c oil
1 pkg uncooked Ramen, crushed
Shred cabbages and carrot in large bowl. Add Ramen noodles. Mix vinegar, soy sauce, oil and seasoning packet from the Ramen for a dressing. Let dressing stand for 1 hour. Pour over salad just before serving.
*Note: this makes a lot of salad, but it doesn't keep that well. The noodles get soggy pretty quickly, so i don't add them at all until I am about to serve it.

Chocolate Cream Dessert
a la Savana

3/4 c butter
1 package chocolate cake
1 egg, slightly beaten
1 8 oz package cream cheese
1 c powdered sugar
4 c cool whip, divided
3 c cold milk
2 small packages instant chocolate pudding

Heat oven to 350. In bowl, cut butter in to cake mix until crumbly. Add egg and mix well. Press into greased 9x13 pan. Bake for 15-18 minutes. Let cool completely.
In a bowl, beat cream cheese and sugar until smooth. Fold in 1 cup Cool Whip. Spread over cake crust and refrigerate.
In bowl, whisk milk and pudding mix for 2 minutes, let stand until slightly thick. Spread over cream cheese layer. Top with remaining cool whip. Refrigerate 2 hours before cutting.

Chef's Note: This looks great in a glass pan where you can see the layers. I like to clean up the sides of the pan after each layer so it looks nice.

Green Salsa Verde
a la Tina

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
splash white vinegar
water
1 t cumin
1/2 bunch cilantro, chopped
juice from 2 limes
salt
Put the tomatillos, jalapenos and onion in large pan with vinegar and water to cover. Bring to boil, reduce heat and poach until tomatoes are soft, about 10 minutes. Drain. Put vegetables in blender, add the cumin and puree. Add cilantro, lime juice and salt and pulse.
This is a great one to make now since tomatillos are wicked on sale now! It's very delicious.