Easy Baked Potato Soup~from Lisa Willey-Battle

Easy Baked Potato Soup
3-4 med. potatoes baked (I microwave after I have stabbed them repeatedly)
5 bacon strips diced
2 cans cream potato soup
1 can cheddar cheese soup
3 1/2 c milk
2 tsp garlic powder
2 tsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp pepper
liquid smoke (optional)
1 c sour cream
shredded cheddar
Peel & dice baked potatoes, side aside. In a kettle cook bacon over medium hear until crisp. Using slotted spoon remove to paper towels. Drain, reserving 1 1/2 tsp drippings. Add soups, milk, garlic powder, Worcestershire. sauce, onion powder, pepper, liquid smoke & potatoes to drippings. Cook 10 minutes or until heated through, stirring occasionally. Stir in sour cream, cook 1-2 minutes longer or until heated through. Do not boil. Garnish with cheddar cheese and bacon.

Anniversary Chicken (thanks Erin M)

Ingredients

• 2 tablespoons vegetable oil (or olive oil)
  
• 4-6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup Ranch-style salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped (optional)
  
• 4-5 strips cooked bacon - bacon bits

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle green onions.
4. Bake for 15 to 20 minutes, add cheese and bacon bits, then cook an additional 10-15 minutes or until chicken is no longer pink and juices run clear.

Amazing Pork Tenderloin

This recipe was found at Allrecipes.com (you can even change your number of servings and it will change the recipe accordingly)

http://allrecipes.com/recipe/amazing-pork-tenderloin-in-the-slow-cooker/detail.aspx

Ingredients

• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste

Directions

1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Prep Time:
15 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 15 Min

Zesty Italian Chili (from Chelsie)

Zesty Italian Chili

Here is a good one for the crockpot.

1lb ground beef
1 Tbsp Extra virgin olive oil
2 large onions, chopped
2 large peppers, chopped (add hot peppers for zesty or normal red and yellow for milder flavor.
1 large green pepper chopped
5 cloves of garlic, minched
2 tbsp chili powder (leave this out for mild flavor)
1 tsp dried italian seasoning (I use good seasoning italian dressing mix)
1 tsp salt
1/4 cup of dry red wine (optional)
3 small zucchini, chopped
2 small jars of pepperoncini peppers chopped (leave out for mild flavor)
1 jar (26-28oz) marinara sauce
1 can of cannellini beans, rinsed and drained

1-Cook beef, drain and add to crockpot
2-heat oil over medium high heat. Add onions, peppers and garlic cooking until soft. Transfer to crockpot
3-Stir in everything else.
4-Cover and cook on low 6-8 hours or high for 4 hours.
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Chicken Wing Dip (from Krista)

2 -8oz- packages cream cheese , softened

1 1/2 lbs chicken breasts , cooked and chopped/shredded

1 -12oz- bottle hot sauce (I use the whole bottle but you don't have to!)

1 -16oz- bottle of ranch dressing

3 cups shredded cheddar cheese or monterey jack and cheddar cheese blend


Directions
*Preaheat oven to 350.
*In a large bowl, mix shredded chicken, and cheese.
*In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth.
*Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). *Pour heated mixture into bowl with chicken mixture.
*mix well
*Pour into a 13" x 9" baking pan.
*Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned.
*Let stand for 10 minutes.
*Serve warm OR cold

Use tortilla chips to dip in the buffalo chicken dip!! YUM!

Ham Casserole (from Krista)

4 tbsp Butter
1 sm onion chopped fine
2 eggs, lightly beaten
1c. sour cream
1/2c. swiss cheese
1 1/2c. cooked ham, chopped
salt & pepper to taste
1/2 lb cooked egg noodles

melt butter in a skillet and cook the onion over medium heat, until soft. In a small bowl, mis the eggs and sour cream, then add onion, cheese and ham. Add salt and pepper to taste. Put the noodles in the casserole dish, then add the sauce and toss gently. Bake for 45 minutes or until knife inserted in the center comes out clean. Bake at 350 degrees.

Chicken Broccoli Bake... (from Krista)

Parbroil 4 pieces of chicken breast
Cut into small pieces

Make mixture of:
2 cans of cream of chicken soup
2 big scoops of mayo
2 tbsps of lemon juice
1 dash of curry powder
salt & pepper

*put cut pieces of chicken on bottom of casserole dish
*top with broccoli flourets
*sprinkle that with generous amount of shredded cheddar cheese(just depends on how much cheese you like!!!)
*top that with mixture above
*sprinkle top of that with italian bread crumbs

*bake at 375 degree's for 45 minute to an hour or until bubbling and starting to turn golden brown (you'll be able to see when it's done, trust me!!!)

while that's cooking make 2 boxes of long grain rice, we've used different kinds of rice and the long grain seems to taste the best with this, you can use what ever kind you like, but my suggestion is to go with the long grain....anyway, when the chichen broccoli is done baking, add it atop your rice and eat!! It's soooo yummy!!!!