Fruit Cups

1-12oz. can frozen concentrated apple juice(not prepared)
1-12oz. can frozen concentrated orange juice (not prepared)
1-2 cans of water
16oz fresh or frozen strawberries, sliced
3-6 bananas, peeled and sliced
16oz. canned pineapple tidbits (undrained)
Add any frozen fruit examples: mango, cherries, blueberries, raspberries

Combine apple juice, OJ and water in a large bowl. Add fruit, spoon into serving dishes.

Freeze for at least 1 hr before serving.

Hashbrown & Egg Casserole

Melt 1 stick of butter or margarine in bottom of 9x13 pan. Place 8 (or enough to cover bottom of pan) frozen hash brown patties in pan.

Mix 2 cups of cooked sausage or cubed ham, 2-4 cups of shredded cheddar cheese, 12 eggs, green peppers and onions.

Pour egg mixture over hash browns. Refrigerate over night.

Bake 1 hour at 350 degrees.

**I only use 1/2 stick of butter and it tastes just great!

Chicken Marsala

Fast...easy...delicious!

1/4 cup flour (white or wheat)
1/2 tsp. salt - optional
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
Skinless, boneless chicken - pounded 1/4 in. thick
4 T. olive oil
1-3 cups fresh, sliced mushrooms  (or more depending on your preference)
3/4 - 1 cup Marsala wine  (or more depending on how strong of a flavor you want)

Combine first 4 ingredients in a gallon bag.  Place chicken pieces in the bag and shake to coat with the flour mixture.

Heat olive oil in a large skillet over medium heat.  Place chicken in the skillet and lightly brown on both sides, but do not fully cook.  Remove chicken, add mushrooms and wine to the skillet.  Let mushrooms cook in the wine for a little while.  Add chicken back to the skillet.  Cover and simmer for 10 minutes, turning chicken once or twice, until chicken is fully cooked.

Great served with mashed potatoes or rice!

White Chicken Chili

1 medium onion, chopped
2 cloves garlic, minced
6 cups chicken broth  OR 6 c. water and 6 tsp/cubes chicken bouillon
4 cups OR 3 cans cooked, white beans
1 - 7 oz. can OR 2 - 4 oz. cans chopped, green chilies
3 T. flour
1 T. cumin
1 tsp. chili powder
1-1/2 tsp. oregano
1/8 tsp. cayenne pepper
salt & pepper to taste (optional)
4 c. cooked, diced chicken

Combine all ingredients in crock pot and cook on low for 4-8 hours.

Serve topped with shredded Monterey Jack or Mexican cheese, sour cream, and corn chips.

Cheeseburger Soup

I typically make 1-1/2 of this recipe.  Six cups of milk and two 12ish oz. cans of tomatoes usually fills my regular sized crock pot.

1/2 lb. hamburger, browned
1/3 c. chopped onion
1/3 c. chopped green pepper
1/2 c. flour (white or wheat)
4 c. milk
1 - 16 oz. can tomatoes (whole, diced, or whatever is your preference)
4 cubes or 4 tsp. beef bouillon
1 c. shredded cheddar cheese

Put browned hamburger, chopped onion, & chopped green pepper into crock pot.  Stir in flour.  Gradually stir in milk.  Add the tomotoes and bouillon.

Cook on low for several hours or high for a few.  Whatever you have time for!  Stir occasionally.

Before serving, stir in shredded cheese.

Pork Tenderloin - crock pot recipe!

This recipe originally came from AllRecipes.com

I made this about a month ago and my husband gave it over-the-top, rave reviews.  The amount of red cooking wine made it a little sharp for me, so just adjust the recipe according to what you like.  Was great served with mashed potatoes and broccoli!

Amazing Pork Tenderloin in the Slow Cooker

Ingredients

1 (2 pound) pork tenderloin  ** The last two tenderloins I have used have been about 1-1/2 lbs. I still used the full amounts of the rest of the ingredients even though the tenderloin was smaller.**
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
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.

Sour Cream Enchiladas

1 1/2 lb. ground beef
1 package 10 inch tortilla shells
1 package taco seasoning
1 small can chopped green chilies
1 can evaporated milk
12 oz Sour cream
1 can cream of mushroom soup
chedder cheese

Brown hamburger. Mix in taco seasoning and chilies. Add 1/2 cup water and simmer 15 minutes.

Mix evaporated milk, cream of mushroom soup and sour cream in sauce pan. Cook over low heat until boiling and thick.

Fill tortilla shells with hamburger mixture and roll them. Place in a baking dish (9X13 -ish). Pour sauce over enchiladas. Cover with cheddar cheese. Bake in oven at 350 for 30-45 minutes.