Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

— with Pam Sweeney.

Apple Chicken Wraps

Ingredients
1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons Crunchy Peanut Butter
1 tablespoon lite mayonnaise (or greek yogurt)
2 teaspoons honey
Iceberg lettuce

Preparation
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.

Spoon into open lettuce leaf, roll and serve

Jessica's Delightful Lunch Sandwich

Toast 2 slices bread per person.
Put thin slice cheese on one piece of toast.
Lightly spread other slice with cream cheese.
Ingredients: chopped or sliced apple, thinly sliced ham luncheon meat, chopped leftover, cooked, seasoned (teriyaki) chicken.. If using savory chicken add lettuce. Bacon is optional.
Serve with fresh and enjoy!

Homemade Oreo Cookies

Easy Homemade Oreo Cookies Recipe:

(Makes 18 cookies)

Ingredients:

Cookies:

1 (15.25 ounce) package of Devil's Food cake mix
2 eggs
3/4 cup shortening

Frosting:

1/2 cup (1 stick) butter, softened
1/4 cup milk
2 teaspoons vanilla
4 cups powdered sugar (more or less depending on how thick/runny you like it)

Directions:

Preheat oven to 350 degrees. Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick. Roll dough into balls, making sure they are all similar in size. Place dough onto ungreased cookie sheet and bake for 8 minutes. Immediately transfer cookies to a cooking rack.

Mix together butter, milk, vanilla and powdered sugar until smooth. Spread onto cooled cookies and sandwich together.

Snicker's fudge

FIRST LAYER

1 cup milk chocolate chips
¼ cup creamy peanut butter

SECOND LAYER
4 tablespoons butter
1 cup sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 cup salted peanuts, chopped

THIRD LAYER
14-oz. bag caramels, unwrapped
¼ cup evaporated milk

FOURTH LAYER
1 cup milk chocolate chips
¼ cup creamy peanut butter

Directions:

Spray a 9x13" glass pan with cooking spray and set aside. 

FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the
microwave in 30 seconds and stir. Microwave again for 30 seconds and stir until creamy (you may need to repeat microwaving one more time). Pour in an even layer into the bottom of the prepared pan. Place pan in freezer. 

SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the
sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes.
Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla.
Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the
freezer and spread evenly. Place back in freezer. 

THIRD LAYER: Add the caramels and evaporated milk to a small saucepan. Cook over
medium-low heat, stirring constantly, until caramel is melted and smooth (I have heard that you can also do this in the microwave, but I have never tried it). Remove pan from freezer and pour caramel over the second layer. Place back in freezer. 

FOURTH LAYER: In a small bowl, combine chocolate chips and peanut butter. Repeat microwaving intervals used for the first layer. Stir until creamy and pour in an even layer onto the top. 

Refrigerate for at least 1 hour and cut into squares when ready to serve (they are super rich, so cut them

Crockpot Chicken Tortilla Soup

 Introduction
This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.
Minutes to Prepare: 30
Minutes to Cook: 240
Number of Servings: 8


Ingredients

1 pound frozen chicken (shred near end of cooking time)  1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped  1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3(14.5 ounce) cans chicken broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed

Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. Makes 8 servings.

Yummy Corn Pudding

1/2 c. butter
1/4 teas. onion powder
1/2 c. flour
1/2 teas. salt
1/2 teas. pepper
4 c. milk
6 eggs slightly beaten
2 c. cheddar cheese
2 (12 oz.) bags frozen corn, thawed, drained
     Heat oven to 350 degrees. In large saucepan, melt 1/2 c. butter. Stir in flour, salt, pepper, onion powder until well blended. Stir in milk, stir constantly until thickened. Gradually add in cheese, eggs. Stir in corn. Pour into greased 2 quart baking dish. Melt remaining butter and toss in breadcrumbs. Bake uncovered. 55-60 min. our until knife inserted into center comes out clean. Let sit 5-10 min before serving.