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    19 Recipes

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    From my friend Billie. Easy to put together, hearty for winter. I've also added chopped leftover chicken or turkey for a change of pace. You can also use 5 cups chicken broth instead of the water and bullion cubes, especially if looking to make this lower in sodium.

    Recipe #414069

    Easy and good Chicken Tortilla soup. Originally came from an online friend a few years ago. Use the 'heat' of salsa you prefer, I tend to use mild.

    Recipe #414018

    A little spice, alot of taste and almost no time to make. An adaption of a recipe from Family Circle (Nov, 2007) that started with refrigerated sugar cookie dough. I changed just a couple things and made them with packaged sugar cookie mix (which is almost always in my pantry and makes a small enough batch for our small family).

    Recipe #414015

    This is an adaptation of a recipe from JoAnna Lund's "A Potful of Recipes". I could never make it work quite right in the crockpot, so made some changes and make it in the oven. You can make it in a regular loaf pan, small loaf pans OR in 6 muffin cups (you will need to adjust the time for smaller pans and muffin cups). I generally make a triple batch and freeze some as it freezes well - I bake first then freeze so it's easy to have dinner on the table quickly.

    Recipe #410014

    The beef version of Recipe #311172 . This is a great way to use up leftover pot roast or could be made from scratch with a chuck roast or stew meat. Prep time assumes you are using leftover cooked beef. 2 -16 oz cans of drained mixed vegetables can be used instead of frozen mixed vegetables.

    Recipe #404540

    A simple to put together, wonderful to eat bread. Inspiration came from Recipe #204930 and someone suggestion to use chocolate. Here is my 'twist' on it.

    Recipe #404440

    This recipe was posted on the internet when "The Big Cook" cookbook was coming out. We tried it and loved it. It freezes well, making it perfect for a OAMC session or bulk cooking. Recipe is written for 1 loaf, multiply to make multiples. I usually make at least 2 when I include it in my meatloaf session.

    Recipe #396080

    A fun dip recipe for fall. Great with ginger snaps, graham crackers and vanilla wafers. While I'd like to claim it as mine, it's not. I wish I remembered where it came from so I could share the glory with that person. I have substituted 1/2 cup Splenda brown for the brown sugar with great success. Prep time is for mixing, cooking time is chill time.

    Recipe #387877

    We have 2 egg casseroles that we use in our house. One is a stuffed french toast casserole (known as "Cursillo Casserole" as it came from a Cursillo weekend) and this one that is a staple on the Christ Renews His Parish weekends at our Parish. Put it together the night before and bake in the morning. I personally use dried bread but others have used fresh. Type of bread is up to you, I use whole wheat.

    Recipe #387876

    An easy chicken pasta sauce for the crockpot. Extras can be frozen for later use. Portabella mushrooms make a wonderful choice for mushrooms but regular white mushrooms are fine. Boneless chicken thighs can be used for the breasts if you prefer.

    Recipe #387648

    A wonderful cheese muffin, best served warm. Recipe originally came from and quickly became a favorite here. The original recipe states they can be frozen but I haven't tried that yet.

    Recipe #387644

    Rosalie is my mother-in-law, Dolores my one of my (5) sisters-in-law. Mom makes a wonderful spaghetti sauce in her pressure cooker. Since few of the daughters (bio and in-laws) have a pressure cooker, Dolores adapted this for us. Hubby loves his mom's spaghetti sauce and was thrilled when I finally made it. To make it taste like mom's, I cooked it on low for 8 hours, then uncovered it and cooked it on high for 1 hour. I used my older crockpot so using one of the newer crockpots may mean just taking off the lid for the last hour.

    Recipe #386257

    A nice pulled pork for sandwiches. A light Asian flair that isn't too overwhelming. Recipe found in "Better Homes and Gardens Low Carb Slow Cooker Recipes"

    Recipe #361290

    A light cookie. Recipe from local store (Marcs) flyer. Warning: can be addictive.

    Recipe #360168

    A taste from my childhood. My mom used to make this, no recipe available. I played with it until I got it to taste right. A light, good for you dish, is great for dessert especially in the summer.

    Recipe #355516

    I first made white Chili 15+ years ago with a recipe from a grocery ad. Over the years I've adjusted it to suit our tastes. The salsa in the recipe can be changed to meet your 'heat' requirements but we prefer mild. The Monterey Jack cheese can be switched to pepper jack cheese to add more kick. Add chicken broth to desired texture, 1 can is what we like. Great served with cornbread fresh from the oven. Leftovers freeze well.

    Recipe #355514

    A simple mexican type dish for a cold night. Left overs make really good burritos! This is an adaptation of a recipe from "Menus4Moms".

    Recipe #349409

    Rosalie is my mother-in-law. We had this at her house recently and my picky eater step kids loved it! It's simple to make and can be frozen for OAMC.

    Recipe #312712

    This recipe came from my SIL and seems similar to Paula Deen's. I've modified it to fit my needs (the original started with a raw chicken!). It's always a winner at my house!

    Recipe #311172

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