Cheese Balls

This recipe only takes me 2 minutes to make and is a yummy appetizer to share with others.

Ingredients:

2 packages (8 ounces) Cream Cheese, softened (regular or 1/3 reduced fat)

1 package (8 ounces) Shredded Sharp Cheddar Cheese

2 teaspoons of Worcestershire sauce

4 slices of bacon (cooked and crumbled) - I omit this from my cheese balls

Crackers to serve on the side

Directions:

Mix all ingredients together and roll in three balls (large, medium and small).
Place on a platter in the refrigerator for an hour before serving.

Freezer Instructions:

Assemble cheese balls  and wrap securely in saran wrap and freezer bags. Defrost in fridge a few hours before gifting or using.

I use a carrot for the nose, pretzels for arms and raisins for the eyes, mouth and buttons, but you can also use peppercorns. It is not necessary to have a hat, but since I had oreos and large marshmallows on hand my boys asked me to give him a hat.

Submitted by: Caroline G.

"This recipe can also be rolled in nuts of your choice and in the shape of one or two cheese balls and freezes beautifully!"

Sunshine Chicken

Ingredients:

1 1/2 lb. chicken breasts, boneless skinless (chopped breast, strips or whole breast)
2 c. BBQ sauce
1 c. Orange Juice

Instructions:

Cut the chicken in bite-sized pieces and combine it with the BBQ Sauce and Orange Juice.
 Bake in a foil coved pan at 350 degrees for 40 minutes before removing the foil and cooking for another 15 mins. 
Check your chicken to be sure you don't overcook.

Freezer Instructions:

Combine all ingredients in a freezer bag. 
Be sure to cover the chicken pieces with your sauce.  Freeze flat.
Thaw at least 12 hours in the fridge.  I recommend taking it out the night before in your fridge and letting it thaw until cooking the next afternoon/early evening. 
Bake in a foil covered pan at 350 degrees for 40 minutes before removing the foil and cooking for another 15 mins. 
Check your chicken to be sure you don't overcook.

Submitted by:  Caroline G.

Crock Pot Shredded Chicken Breasts for Freezing

Ingredients:

6-12 chicken breasts
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions:

Place the chicken breasts in the crock pot. 
Mix water and spices together and pour over the chicken.
Cook on low setting for 8-10 hours.
Remove the chicken breasts, shred or pull the meat from bones (if you bone in) and remove the skin.
Place meat in individual freezer bags/containers.
Freeze.
Defrost and add to any recipes calling for cooked chicken.

This is great for casseroles, pizza, burritos, pasta, and soup etc.

Submitted by:  Caroline G.

Source:  www.food.com

Sausage Balls

These are easy and tasty. A great make ahead  party appetizer or to serve guests".


1 pound of bulk pork sausage (you can use any flavor or heat).
2 cups of Bisquick or a homemade substitute
3 cups of shredded sharp cheddar cheese


*I added a bit of Worcestershire Sauce to my mixture, however, this is not in the original recipe


Mix all ingredients together using your hands. I would suggest combining the sausage and the Bisquick first and adding the cheese last. You may have to work at it to get everything incorporated, but it will come together.
Roll about 1 1/2 tablespoons of the mixture in a ball. Repeat until done.
Bake at 375 degrees for 15 minutes.


Freezer instructions: Roll into balls and flash freeze on wax paper on a cookie tray. When the sausage balls have hardened move to freezer bags. Thaw in your fridge and bake at 375 degrees for 15 minutes.


Submitted by:  Caroline G.

Crock Pot Chicken Barbeque

Ingredients:

6 skinless chicken breast halves (boneless)
1 (12 ounce) bottle barbeque sauce of your choice
1/2 cup Italian salad dressing (I use fat free)
1/2 cup brown sugar
2 tablespoons Worchestershire sauce

*The ingredients give it a wonderful flavor. I recommend using a barbeque sauce that you really like to secure you get a great flavor*

Directions:

Place chicken in the slow cooker. In a bowl, mix the barbeque sauce, Italian dressing, brown sugar and Worchestershire sauce. Pour over the chicken. Cover and let it cook 3-4 hours on high or 6-8 on low (if chicken breasts are frozen). If the chicken is not frozen I recommend 4 hours on low depending on your individual slow cooker.

If you plan to serve it as barbeque about an hour before eating take out chicken and cut in small pieces or shred and return to the slow cooker.
 
Submitted by:  Caroline G.
"This is easy and delicious. Serve with a side of rice, noodles or on a baked potato with sour cream and some veggies on the side. A great lunch meal to place in the slow cooker before leaving for church. Easier still; shred the meat and put on a hamburger bun. Will serve our family of four two meals".

Cranberry Chicken

Ingredients:

8 ounces of Catalina Dressing (regular or low fat)
1 package of onion soup mix
1 can whole-berry cranberry sauce (16 ounces)
4 boned or boneless chicken breasts

Instructions:

Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and the sauce in a greased baking dish and bake uncovered at 350 degrees for approximately 1 hour (until your chicken is done).

This goes really well with steamed rice and veggies.

Freezer Directions:
Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and mix together in a freezer bag. I then place in another freezer bag and label and date. When ready to prepare thaw overnight in the fridge and follow instructions above.

Submitted by: Caroline G.

"I had a friend request this recipe and thought it was worth posting on here. This is a fabulous fall recipe and delicious".

Sausage Balls

Ingredients:
1 pound of bulk pork sausage (you can use any flavor or heat).
2 cups of Bisquick or a homemade substitute
3 cups of shredded sharp cheddar cheese

*I added a bit of Worcestershire Sauce to my mixture, however, this is not in the original recipe

Instructions:
Mix all ingredients together using your hands. I would suggest combining the sausage and the Bisquick first and adding the cheese last. You may have to work at it to get everything incorporated, but it will come together.
Roll about 1 1/2 tablespoons of the mixture in a ball. Repeat until done.
Bake at 375 degrees for 15 minutes.

If you desire to freeze to use later you can roll into balls and flash freeze on wax paper on a cookie tray. When the sausage balls have hardened move to freezer bags. Thaw in your fridge and bake at 375 degrees for 15 minutes.

Submitted by: Caroline G.
Source: www.onceamonthmom.com

"These are easy and tasty. A great make ahead item for a Christmas party appetizer or to serve guests. I made a batch this afternoon and baked some and placed the rest uncooked in the freezer for Christmas".

Jello Jigglers

Ingredients:

3 packages of jello

4 packages unflavored jello

4 cups of boiling water

Instructions:

Mix all of the above together in a bowl and pour in a 9 x 13 pan. Place in the refrigerator until firm (approximately 3 hours). Then cut in squares or use cookie cutters for fun shapes.

Submitted by: Caroline G.

"I use sugar free jello. These are easy to prepare, festive and delicious"

Source: Donna G. on http://whatsfordin-din.blogspot.com/

SIMPLY SENSATIONAL TRUFFLES

Ingredients:

2 1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided

1 package (8 ounces) Softened Cream Cheese

Instructions:

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate and then refrigerate until firm.

Shape into small balls. Place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate as desired then place in fridge for a minimum of one hour. If not serving that day please keep in refrigerator.

For decorations use sprinkles after dipping in chocolate or coat with powdered sugar or unsweetened cocoa instead of dipping in chocolate

Submitted by: Caroline G.

Source: Kraft foods

SLOW COOKER CRANBERRY ROAST

Ingredients:

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

Instructions:

Place onion soup mix in the bottom of a slow cooker/crock pot.
Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.

Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy.
Serve with the roast.

Submitted by: Caroline G.
"This is such a great roast and so incredibly easy to make. It is great served with rice or pasta and a salad or veggies".

Source: http://www.allrecipes.com/

EXTRA EASY FUDGE

INGREDIENTS:

2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts

INSTRUCTIONS:

Line one 8x8 inch square pan with foil. Lightly butter the foil.
In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

Submitted by: Caroline G.
"I don't add nuts to mine. It is such an easy recipe and great for quick gifts and parties".

Source: http://www.allrecipes.com/

PORK CHOPS

Ingredients:

1 can of apple pie filling
pork chops with or w/o bone
Stove top stuffing

Instructions:

1. Follow package for stuffing, set aside
2. In a baking dish (13x9) pour pie filling
3.Place pork chops on top
4. Place stuffing over chops
5. cover w/ foil and place in a 375 degree oven for 30 mins.
Remove foil and bake for additional 20 mins.

Submitted by: Sandy B.

"I made this last night for dinner and it was delicious. I used fresh sliced apples as the base in lieu of the apple pie filling and sprinkled brown sugar on top of the apple slices". Caroline G.

EASY CHICKEN BAKE

Ingredients:

1 six ounce package of Stuffing Mix for Chicken
1 1/2 pounds of boneless skinless chicken breasts cut into bite-size pieces
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup of Sour Cream - can use reduced fat
1 package (16 ounces) frozen vegetables, thawed and drained

Instructions:

Heat oven to 400 degrees.
Prepare the stuffing mix as directed on the package.
Mix the chicken, soup, sour cream and veggies in a 13 x 9 inch baking dish .
Top with the stuffing.

Bake for 30 minutes or until the chicken is cooked through. Enjoy now or cover and put in fridge. To reheat, microwave each serving on high for 2 - 3 minutes.

This size serves 6.

Submitted by: Caroline G.

Source: Kraft Food and Family Magazine Fall 2008

PIZZA PINWHEELS

Ingredients:

1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can of pizza sauce or spaghetti sauce


Instructions:

Preheat oven to 375 degrees.

On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into four of more pieces.

Bake in the preheated oven until golden brown, about 12 minutes. Serve with warmed sauce for dipping.

Submitted by: Caroline G.

Source: http://www.allrecipes.com/

You can modify this with different cheeeses and can all do the prep work and regrigerate before slicing and baking. These are great for snacks after school, lunch for the kids or for a gathering of family and friends!

BUSTER BARS

Ingredients:

1 package of Oreo Cookies (crushed)
½ gallon vanilla ice cream, softened
1 16oz. jar of hot fudge sauce
1 ½ cups peanuts
1 quart Cool Whip

Instructions:

Line bottom of 9x13 dish with crushed Oreos.
Spread softened ice cream over Oreos.
Refreeze ice cream.
Spread on fudge sauce.
Spread peanuts on fudge, then Cool Whip over peanuts.
Freeze again.

Cut into squares and serve
Serves 15

Note: Can be made with light ice cream and light cool whip if you are trying to cut the fat. I also did not use peanuts, but if you and your family like them they would be a great addition.

Submitted by: Caroline G.
Source: http://www.recipegirl.com/

"I made this for guests coming to dinner. It was so easy and I was able to make it the evening ahead. It was a huge hit and is so yummy. It slices easily so can be served on a spur of the moment and is a great summer after meal treat".

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".

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!

FRENCH BREAD PIZZA FOR THE FREEZER

FRENCH BREAD PIZZA FOR THE FREEZER

This recipe is meant to make individual French Bread pizzas that you store in your freezer until you're ready to heat them up for dinner. The recipe is healthy and low in fat. A six-pack of rolls makes 12, so this is a convenient number to make at a single outing, but this recipe is very adaptable -- just multiply the ingredients below by the number of pizzas you want to make.
If you like dinners like those made by Lean Cuisine®, Weight Watchers® or Jenny Craig®, you'll love this homemade alternative. You'll save money and time (cook once and make twelve dinners), not to mention you can avoid unnecessary sodium and preservatives. And unlike the commercial versions, you can season these meals to suit your taste.

Timesavers: If you don't feel like making homemade sauce, use a jar of your favorite marinara or pizza sauce from the Supermarket.

Money Savers: If you have a bakery thrift store in your neighborhood, you can usually pick up the French rolls for a song.

Variations: You can add all kinds of veggies to these pizzas without significantly affecting the fat or calorie counts. Try chopped onions, green peppers, mushrooms or artichoke hearts. Just remember to blanch vegetables destined for the freezer. Olives also add great flavor, but they do add a small amount of fat as well.

Finishing Touches: Before serving sprinkle on some dried Italian herbs or some fresh basil. Finish off with a sprinkle of crushed red pepper if you like things hot.

Ingredients:

Per Pizza
1/3 C pizza sauce
6 slices low fat beef and turkey pepperoni
1 1/2 tablespoons grated mozzarella cheese
1 teaspoon grated Parmesan cheese
one half long French roll

Instructions:

Cut each roll in half. Spread 1/3 cup sauce over the cut side of each roll, sprinkle with grated cheeses and top with pepperoni and other desired optional toppings.
Wrap each pizza tightly in foil or other freezer wrap of choice and freeze.

When you're ready to eat dinner, here's how to cook your pizzas:
Preheat oven to 350°F and place unwrapped pizza on a baking sheet. Bake for about 20-25 minutes or until heated through and cheese is melted.

Nutritional Info Per Pizza: Calories: 172; Calories from Fat 44; Total Fat: 4.8g; Saturated Fat: 2g; Carbohydrates: 21.6 g; Cholesterol: 16mg Sodium: 497mg;

Source: http://www.fabulousfoods.com/

Submitted by: Caroline G.

PEANUT BUTTER CHOCOLATE TREATS

PEANUT BUTTER CHOCOLATE TREATS

Ingredients:

Ritz Crackers
Creamer Peanut Butters
Chocolate Bark/Candy Coating

Instructions:

You need a large space on your counter, and I cover it with wax paper to make clean up easy. Empty the cubes of chocolate into a glass mixing bowl and microwave a minute at a time until melted. Take ritz crackers and put some creamy peanut butter on top. Then drop the crackers into the chocolate and use a spoon to cover them completely. You will need a tong to lift the cookies out of the chocolate and let the excess drip off into the bowl. I place them on cookies sheets that I've covered with wax paper, and then put the cookie sheets in the refrigerator to harden. They harden within an hour, and you can take them off and place in a container.

Source: Cathy P.

Submitted by: Caroline G.
"Cathy P. made these and I couldn't believe how amazing they tasted. They are just like a Reese Peanut Butter Cup. They are so easy to make and are wonderful for Christmas Cookie Exchange Parties, gifts of food or a special treat for the family. They store well in the fridge in a covered container."

SURPRISE COOKIE POPS

SURPRISE COOKIE POPS

Ingredients:

2 Milky way candy bars
12 Popsicle sticks
1 tube chocolate chip cookie dough

Instructions:

Cut each candy bar widthwise into six pieces; insert a Popsicle stick into each. Cut cookie dough into 12 pieces. Flatten dough; wrap each peice around each candy car piece, forming a ball.

Place 3 in. apart on ungreased baking sheets. Bake at 350 for 13-15 min. Cool for 3 min. before moving to wire racks. Yield: 1 dozen

Source: Susan M.

Submitted by: Caroline G.
"Susan made these for my family and they are incredible. Since then I have made them with popsicle sticks and also as giant cookies for Glenn's study group. They are truly amazing and make a great gift or party favor."