CrockPot Chex Party Mix

• 5 Cups General Mills Rice Chex Cereal
• 1-2 cups of dry roasted peanuts (salted or not, your choice)
• 2 cups pretzel sticks
• 1/2 t onion powder
• 1/2 t seasoned salt
• 3 T butter
• 1 1/2 T Worcestershire Sauce

1. put the butter into the bottom of your crockpot.
2. turn it on low
3. add the onion powder and seasoned salt
4. add the Worcestershire sauce
5. add dry ingredients
6. stir.
7. if the butter is still clumpy, it's okay
8. cover and cook on low for 2-3 hours, stirring every 45 min or so
9. Dump out onto a cookie sheet to cool

Found On: A Year of CrockPotting

Blondies

• 1 cup pecans or walnuts (4 ounces)-I omitted these.
• 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 12 tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
• 1 1/2 cups packed light brown sugar (10 1/2 ounces)
• 2 large eggs , lightly beaten
• 4 teaspoons vanilla extract
• 6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips

1. 1. Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
2. Line 13x9 baking dish with foil. Grease
3. Whisk flour, baking powder, and salt together in medium bowl; set aside.
4. Whisk melted butter and brown sugar together in medium bowl until combined.
5. Add eggs and vanilla and mix well.
6. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
7. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake.
8. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares

Found On: Sweet Savory Southern

Oatmeal Raspberry Bars

• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup seedless raspberry jam

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease one 8 inch square pan, and line with greased foil.
3. Combine brown sugar, flour, baking soda, salt, and rolled oats.
4. Rub in the butter using your hands or a pastry blender to form a crumbly mixture.
5. Press 2 cups of the mixture into the bottom of the prepared pan.
6. Spread the jam to within 1/4 inch of the edge.
7. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
8. Bake for 35 to 40 minutes in preheated oven, or until lightly browned.
9. Allow to cool before cutting into bars.

Found On: 24 Hour Menu

Sweet Chicken Tacos

• 3 tbsp. Butter
• 1 small onion, finely chopped
• 1 tsp. dried mustard
• 1 c. Ketchup
• 2 tbsp. White wine Vinegar
• 1 tbsp. Worcestershire sauce
• 2 c. Brown Sugar
• about 2 lbs chicken breasts, cooked and shredded

1. Melt butter on medium low heat.
2. Add onions and saute.
3. Mix all ingredients (except chicken) until sugar is melted.
4. Then add chicken and let simmer until juices are absorbed in chicken.

Serve With:

• Flour Tortilla's
• Shredded Lettuce
• Diced Tomatoes
• Shredded cheddar cheese
• Sour Cream and Guacamole

Found On: 24 Hour Menu

Good Healthy Veggie Salad

• 1 bag spinach
• 1 large orange pepper, diced
• 1 medium onion, diced
• 1 avocado, diced
• 1 large tomato, diced ( I add another half to it.)
• 1 large cucumber, peeled and diced
• 1/2 bag shredded carrots
• 1/2 container blue cheese (optional)
• lemon pepper to taste
• vinegrate dressing ( I like organic raspberry vinegrate. Balsamic is good too)
• I also add chicken for some protein.

Found On: 24 Hour Menu

Beth's notes: I like this salad is a base, and can absolutely see playing around with the ingredients based on what I have on hand! Will be LOVELY once I get my garden going next year!

Mexican Chicken

• frozen chicken breast
• 1 jar hot sauce or 1 can of *rotel* tomatoes ( diced tomatoes with green chilies)
• tortillas
• shredded cheese

1. Stuff as many chicken breast as you want into a crock pot.
2. Pour tomatoes over and cook all day.
3. Shred the chicken with two forks.
4. Wrap in tortillas, cover with grated cheese & bake at 350 for about 10 minutes.

Found On: MzzTerry

Berstler Special

• 1 onion, chopped
• 2 large potatoes, diced (you want the potatoes & onions similar in size)
• 1/2 stick of butter
• 5 eggs, slightly beaten
• 1/2 lb chopped ham
• 1 cup shredded cheese (I prefer cheddar)
• salt & pepper to taste

1. brown potatoes & onions in butter over medium-high heat (about 10 mins), adding salt & pepper to taste
2. toss in ham & cook another couple minutes
3. add eggs, stirring well
4. when eggs are cooked the way you like them, add the cheese. turn off heat, cover skillet, and let cheese melt (only takes a couple minutes)