CROCK POT CHILI

Ingredients:

1 package of McCormick Slow Cooker Chili Seasoning (or any other package of similiar type)

2 lbs. lean ground beef or turkey

2 cans (14.5 ounces each) diced tomatoes, undrained

2 cans (16 ounces each) kidney beans, drained

1 can (15.5 ounces) tomato sauce

Instructions:

Brown the beef in a large skillet. Drain fat.

Place the cooked meat, seasoning, tomatoes, kidney beans and tomato sauce in your slow cooker. Stir until mixed well. Cover.

Cook on low for 8 hours or 4 hours on high.

Submitted by: Caroline G.

Source: McCormick Slow Cooker Chili Seasoning Package

"I actually half the recipe and cook it on low for only 4 hours. The little ones even like it and I serve it with a little grated cheese on top and white corn chips".

RAISIN FRUITY COOKIES

Ingredients:

1/2 cup packed brown sugar
1/2 cup vegetable shortening

1/4 cup of marg. or butter

1 egg

1 teaspoon vanilla extract

1 cup of all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 1/2 cups of Fruit Loops Cereal (I use no name brand)

2/3 cup of raisins

Instructions:

Preheat over to 350 degrees.

Grease cookie sheet.

Beat sugar, shortening and marg/butter in a bowl until creamy.

Add egg and vanilla; beat well.

Combine flour, baking powder and cinnamon in separate bowl.

Add to margarine mixture; mix well.

Stir in cereal and raisins.

Drop by level tablespoons on prepared cookie sheet.

Bake 7-9 minutes or until lightly browned.

Let stand for 1 minute before removing to racks to cool.

Makes 3 1/2 dozen.

Nutrition information per cookie: 68 calories, 8g carbs, .5 grams protiein, 4g fat, 5mg cholesterol, 33 mg. sodium, 0g dietary fiber.

Submitted by: Caroline G.

Source: Southern Home Fruit Rings Cereal Box

BANANA BREAD

BANANA BREAD

Ingredients:

1 C Sugar

1/2 C oil

3 ripe bananas

2 Eggs

2 C Flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla

3 T milk

Chopped Pecans (optional)

Instructions:

Beat sugar and oil.

Add eggs and bananas. Beat.

In separate bowl, add sifted flour, baking soda, baking powder and salt.

Add flour mixture to wet mixture.

Add vanilla and milk. Beat.

Pour into bread pan and bake at 350 degrees for 1 hour.

Submitted by: Caroline G.

Source: http://whatsfordin-din.blogspot.com/

"When we moved to NC Donna arrived with a loaf of this yummy banana bread. I must say it is divine. It freezes beautifully and when it is defrosted tastes so moist and yummy."

LAYERED SUMMER PASTA SALAD

LAYERED SUMMER PASTA SALAD

Ingredients:

1 1/4 Cups Ranch Dressing (we use Light dressing)
3 Cups torn romaine lettuce
2 Cups shredded carrots
2 Cups fresh broccoli florets
2 plum (Roma) tomatoes, coarsely chopped
Pasta of choice (we like to use Whole Wheat mini-shells)

Instructions:

1. Boil pasta according to directions and make as much as you would like to have in the salad.
2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl place the pasta and add the dressing. Toss/stir together.
3. In 3 or 4 quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate. It is a pretty dish with the color combinations so I recommend a clear container for visual appearance.

Source: Modified from recipe on www.bettycrocker.com

Submitted by: Caroline G.
"This is also great when you add cut up ham"

BLACK BEAN BROWNIES

Ingredients:

1 Box Brownie Mix
1(15 oz.) Can Black Beans, rinsed and drained

1 Cup Water

Instructions:

Preheat oven to 350 degrees.

Puree the beans and water together until smooth.

Stir into the brownie mix until combined.

Spray a pan with non-stick cooking spray (size as suggested on the brownie mix box).

Pour the mixture into the pan and bake for 25-27 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean.

Don't worry, you can't taste the beans. This brownie is more like a dense cake.

Submitted by: Caroline G.

Do you love treats, but don't like the oil in brownies and the added calories that come with it? Then try the recipe above. I mixed the water and black beans in a blender. It was a breeze to make and really tasty. You will be getting some fiber too!

FIESTA

FIESTA

Ingredients:

1 lb. of boneless chicken breasts
1 can cream of chicken soup
1 cup salsa
½ cup water
1 cup corn
¾ cup uncooked white rice

Instructions:

Pour into a 2 qt shallow baking pan.
Place 1 lb boneless chicken breasts on top (about four pieces).
Sprinkle paprika on top.
Cover and bake at 375 degrees for 45 minutes or until chicken is cooked.
Remove from oven and sprinkle with 1 cup shredded cheddar cheese.
Return to oven so cheese will melt.
Serves four.

* I think adding a can of drained black beans would also be good--maybe some crumbled cornchips sprinkled on top before the cheese is added. Use your imagination! Have a fiesta!

Source: http://www.marilynnutter.com/

One of my University Professors - Caroline G.
This dish is delicious, easy and requires no prep time!

CHICKEN ENCHILADAS

Ingredients:

1 (10.75 ounce) cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine or butter
1 onion, chopped
1 teaspoon chili powder

2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers
8 (8 inch) flour or wheat tortillas
1 cup shredded cheddar cheeseDirections:

Directions:

1. Preheat oven to 350 degrees
2. In small bowl mix the soup and sour cream; set aside.
3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Submitted by: Caroline G.

Source: http://whatsfordin-din.blogspot.com/

"I made this with light sour cream and fat free soup and it was still yummy. Also, since my little ones don't do spicy I left out the green chile peppers. Leftovers are great reheated for the next day for lunch too!"