Spinach Dip

SPINACH DIP

1 pkg. Knorr's vegetable soup mix1 1/2 c. sour cream1 c. mayonnaise1 (10 oz.) box frozen chopped spinach, thawed and drained1 (8 oz.) can water chestnuts, diced1 or 2 green onions, diced
This dip is best served in a bread bowl. Order a round pumpernickel rye loaf from the bakery, it looks the prettiest and tastes the best. After you carve the bowl, save the insides for dipping, along with any other breads and rolls that you may want with it.
Mix first 3 ingredients together. Add last ingredients, stirring well. Chill for 2 hours in regular bowl and put into bread bowl for serving.

**I got this from my friend Michelle that I work with. Its a family favorite in her house.**

this recipe came from this site http://www.cooks.com/rec/doc/0,181,154166-240193,00.html

Strawberry Cake

STRAWBERRY CAKE

1) YELLOW CAKE MIX (AS MANY AS YOU WANT DEPENDING ON SIZE OF CAKE YOU WANT)

2) STRAWBERRY GLAZE (SAME THAT IS USED FOR STRAW. SHORTCAKE)

3) 2 TUBS OF FRESH STRAWBERRIES

4) BANNANAS

MAKE THE CAKE AS NOTED ON BOX
LET COOL
WHILE COOLING MIX STRAWBERRY GLAZE, CHOPPED STRAWBERRIES 1/2-1 CUP AND BANNANAS 1/2 C
SPREAD ON THE FIRST LAYER OF THE CAKE
PUT SECOND LAYER ON TOP
ONCE CAKE COMPLETELY COOLED
FROST WITH WHIP CREAM
USE REMAINING STRAWBERRS TO TOP-----CUT STRAWBERRIES IN HALF AND PLACE ON THE SIDES OF THE CAKE USE WHOE STRAWBERRIES FOR THE TOP
FREEZE TO SET WHIP CREAM

LAST BUT NOT LEAST EAT!!!!

**I got this from my friend Michelle and it sounds very yummy.**

Dutch Cheese Soup

DUTCH CHEESE SOUP

One of the best things about a journey with Viking River Cruises is the opportunity to sample delicious local cuisine. In the coming weeks, we would like to share with you some of the recipes we have collected to whet your appetite for a river cruise with Viking.

Here is a recipe for Dutch Cheese Soup. The Dutch are great soup eaters, often featuring soup as a meal’s main dish. This hearty soup is perfect for a fall or winter evening—serve it piping hot with thick slices of a delicious dark bread.

Ingredients:
A quarter cup vegetable oil
2 tablespoons butter
A half cup diced onions
One cup diced cauliflower
2 potatoes, cut into half-inch cubes
A half cup carrots, cut into one half-inch cubes
4 cups chicken stock
4 ounces Canadian bacon, diced
5 ounces Gouda cheese, thinly sliced
8 slices sourdough baguette
Salt & pepper to taste

Directions:
Heat oil on medium-high heat in a 1.5-quart saucepan.
Add onion and sauté until softened.
Add cauliflower, carrots and potato; sauté for 5 minutes.
Stir in chicken stock and bring to a boil.
In a small skillet, heat the butter.
Add the Canadian bacon and sauté until lightly browned.
Add bacon to soup.
Reduce heat to low and cover, simmering until vegetables are tender (about 15 minutes).
Pour soup into four individual flameproof crocks or bowls.
Top each portion with two bread slices and one-quarter of the cheese.
Place under the broiler un til cheese is bubbly.
Serve immediately.

Makes 4 servings.

**I got this one from my Mother in law Evelyn. It sounds so yummy, I just have not made it yet. She got it from Viking Cruises**

SOUTHERN SPICE CAKE

INGREDIENTS
· 1 cup vegetable oil
· 1-1/2 cups sugar
· 3 eggs
· 1 cup buttermilk
· 1 teaspoon vanilla
· 1 teaspoon allspice
· 1 teaspoon nutmeg
· 1 teaspoon cinnamon
· 1 teaspoon baking soda
· 1 teaspoon salt
· 2 cups sifted all purpose flour
· 1 cup cooked mashed prunes
· 1 cup chopped nuts, preferably black walnuts
· Sauce (See below)

Preheat oven to 350° F. Grease a 13x9 cake pan (or pan of similar size). Mix all ingredients and blend well. Bake for 35-45 minutes. Test for doneness after 35 min. Done when top springs back after pressed lightly and toothpick comes out clean. Remove from oven. Immediately pour sauce over top slowly. Let sit on counter for several hours, pan is very hot. After cake cools, cover tightly and keep in refrigerator overnight to soak up the rest of the sauce.

SAUCE
· 1 cup sugar
· 1/2 cup buttermilk
· 1/2 teaspoon baking soda
· 1 tablespoon light corn syrup or honey
· 1/2 cup unsalted butter

Combine all ingredients in a large saucepan. Cook until butter is melted. Boil for 3 minutes, stirring constantly. Pour over cake as soon as it comes out of the oven.


Note: You don't really taste the prunes, but it makes this cake very moist and rich. You could probably substitute raw mashed bananas as well.

**I got this from a friend in my Bunco group Anne. It sounds very yummy I just have not had a chance to make it yet**

Easy Salsa Chicken

Easy Salsa Chicken
Recipe By : Real Food for Real People

Serving Size : 2
Categories : Chicken DiabeticLow Carb

Ingredients
2 Chicken Breast Halves without skin -- boneless
1/3 cup Shredded Co-Jack Cheese
1/3 cup Salsa
2 tablespoons Taco Sauce
1/8 teaspoon Salt

Directions
1.Place chicken in a shallow baking dish that has been prepared with non-stick cooking spray. 2.Sprinkle with salt.
3.Combine salsa and taco sauce in a small bowl, then drizzle over chicken.
4.Sprinkle with cheese.
5.Cover dish and bake at 350 degrees F for 25-30 minutes or until juices run clear.
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 147 Calories; 2g Fat (11.8% calories from fat); 28g Protein; 4g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 461mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat.

I got this from my mother in law Evelyn. Now that Glenne has been diagnosed with Diabetes we are being more conscious of what we cook and eat. I am going to try this one soon and will update with how it is after I make it.

This recipe came from the site http://realfood4realpeople.com/

Sauerkraut Poppers

Sauerkraut Poppers

Prep time:20 min
Cook time:10 min
Makes:2 to 3 dozen appetizers

INGREDIENTS:
3 tablespoons Crisco® Pure Vegetable Oil
1/2 cup finely chopped onion
1 cup finely chopped ham
1 cup finely chopped cooked corn beef
1 clove garlic, minced
6 tablespoons Pillsbury BEST® All Purpose Flour
1/2 teaspoon dry mustard
1 (14.5 oz.) can sauerkraut, drained and finely chopped
1 tablespoon snipped parsley
1/2 cup beef broth
1 1/4 cups Pillsbury BEST® All Purpose Flour
1 cup milk
1 large egg
1 cup fine dry bread crumbs
Crisco® Pure Vegetable Oil, for frying

PREPARATION DIRECTIONS:
1.
HEAT 3 tablespoons oil in saucepan. Add onion and cook over low heat 5 minutes or until tender, stirring occasionally. Add ham, corned beef and garlic. Cook until heated through.
2.
MIX 6 tablespoons flour with dry mustard and stir into meat mixture until well blended. Add sauerkraut, parsley and beef broth. Cook and stir 2 to 3 minutes or until mixture forms a thick paste. Spread in shallow pan. Cover and chill in freezer for 15 minutes.
3.
SHAPE mixture into 1-inch balls. Beat 1 1/4 cups flour, milk and egg in a medium bowl until smooth. Dip balls into batter. Roll in bread crumbs.
4.
HEAT shortening to 375ºF. in deep saucepan or deep fryer. Fry 2 minutes or until well browned and hot in center.


http://crisco.com/Recipes/Details.aspx?recipeID=1450

I have not made these yet but a friend sent this too me and its a family favorite of theirs. Thanks Michelle

Taco Dip

Taco Dip

1 pkg of cream cheese softened

Taco seasoning (I bought the pkg and just put almost half)

Shredded Lettuce

Diced Tomatoes

Shredded Cheddar Cheese

I saw this recipe on rachaelraymag.com I softened 2 pkgs of cream cheese in the microwave for like 45 seconds. Mixed in some of the taco seasoning. I did not use much cause I did not want it too spicy for the group I was making it for. Spread in whatever you will serve this in ( I used a low serving bowl) then topped with shredded lettuce, the tomatoes and cheese. I served with tortilla chips. I used a can of drained diced tomatoes instead of chopping up the tomatoes and it turned out great.

Sloppy Joes

Sloppy Joes

1 lb. lean ground beef
1 (14 1/2 oz) can diced tomatoes
1 small onion, chopped
1 celery stalk, chopeed
3 Tbsp packed dark brown sugar
2 tsp Worcestershire sauce
1 1/2 tsp. ground cumin
1 tsp chili powder
1/2 tsp salt
6 whole wheat sandwich or hamburger rolls, split

1--spray large non-stick skillet w/ Pam and heat to medium-high heat.
Add beef and brown breaking apart w/ wooden spoon--about 5minutes.
2--Transfer beef to slow cooker. Stir in remaining ingredients except rolls (duh) Cover and cook until flavors combine and sauce is slightly thickened, 3-4 hours on high or 6-8 hours on low.
3--Spoon onto rolls--approx. 1/2 c. per roll

**This is from one of my conception and more(c/s) girls Kerry**
I have not tried this yet, but I am going to try it soon.

Bacon Wrapped Chicken4

Bacon Wrapped Chicken

4 chicken breasts, boneless, skinless
4 slices bacon
8-10 slices ham or chipped beef
1 c. sour cream
1 can cream of mushroom soup
sauteed mushrooms or pimiento slices for garnish

Line bottom of crock pot with the ham.
Wrap each chicken breast with a slice of bacon and secure with a toothpick.
Combine the sour cream and mushroom soup; pour over the chicken breasts.
Cook on low in the crock pot for 8-10 hours or on high for 6-8 hours.

**This is from one of my conception and more(c/s) girls Kerry**
I have not tried this yet, but I am going to try it soon.

Crock Pot Southwestern Chicken

Crock Pot Southwestern Chicken

1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexi-corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed
and dried Flour tortillas
Shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in slow-cooker.
Top with the chicken.
Pour remaining sauce over.
Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear.
Serve with warm tortillas; top with cheese.
Makes 4 to 6 servings.


**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Slow-Simmered Pot Roast with Garden Vegetables

Slow-Simmered Pot Roast with Garden Vegetables (another pot roast!)
Prep: 15 minutes
Cook: 10 hours

Ingredients:
4 medium potatoes, cut into quarters (about 4 cups)
2 cups fresh or frozen whole baby carrots
2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
2 -pound beef bottom round roasts, trimmed of all fat
1/2 tsp. ground black pepper
1 carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup
1 tbsp. minced garlic
Fresh parsley

Directions:
Place the potatoes, carrots and celery into a 4 to 6-quart slow cooker.
Season the beef with the black pepper and place on the vegetables.
Add the soup and garlic.
Toss to coat.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.
Garnish with parsley, if desired.

For thicker gravy: Stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until it's smooth. Remove the beef from the slow cooker. Stir in the flour mixture. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Golden Mushroom Pork & ApplesPrep

Golden Mushroom Pork & Apples
Prep: 10 minutes
Cook: 8 hours

Ingredients:
2 cans (10 3/4 ounces each) Campbell's® Condensed Golden Mushroom Soup
1/2 cup water
1 tbsp. packed brown sugar
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
8 boneless pork chops, 3/4-inch thick
4 large Granny Smith apples, sliced
2 large onions, sliced (about 2 cups)

Directions:
Stir the soup, water, sugar, Worcestershire and thyme in a 3 1/2-quart slow cooker.
Add the pork, apples and onions.
Cover and cook on LOW for 8 to 9 hours* or until the pork is cooked through.*Or on HIGH for 4 to 5 hours.

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Apricot Glazed Pork Roast

Apricot Glazed Pork Roast

Prep: 5 minutes
Cook: 9 hours

Ingredients:
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 jar (18 ounces) apricot preserves
1 large onion, chopped (about 1 cup)
2 tbsp. Dijon-style mustard
4 -pound boneless pork loin roast

Directions:
Mix broth, preserves, onion and mustard in 3 1/2-qt. slow cooker.
Cut pork to fit. Add to cooker.
Cover and cook on LOW 8 to 9 hr.* or until done.

Tip: *Or on HIGH 4 to 5 hr.
Tip: For thicker sauce: Mix 2 tbsp. cornstarch and 2 tbsp. water until smooth. Remove pork from cooker. Stir cornstarch mixture into cooker. Cover and cook on HIGH 10 min. or until mixture boils and thickens.

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Beef Stew

Beef Stew

3lbs beef for stew (already cut into pieces at grocery store)
1 bag of baby carrots
10 small mini potatoes (i usually use more)
3/4 bag of frozen corn
1 can cut green beans
2 cans beef broth (14.5 oz each)
1 packet mccormick beef stew seasoning

Throw everything into the crock pot.
Cook 7 hours on low or until beef is very tender.

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Crock Pot Chicken Cordon Bleu

Crock Pot Chicken Cordon Bleu Recipe

1 package chicken breast, thinly sliced
3 swiss cheese slices, halved
3 ham slices, halved
2 tbsp margarine
1 can cream of mushroom soup
3 tbsp milk
1/4 tsp seasoned pepper

Cover each half breast with a slice of cheese and ham (thinnly sliced ham).
Secure with toothpicks.
In skillet, brown chicken in hot margarine.
Arrange in crock pot.
Combine soup and remaining ingredients and pour over chicken.
Cook on LOW for 5 hours

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Country-Style Crock Pot Chicken

Country-Style Crock Pot Chicken

6 carrots, sliced
6 celery stalks, sliced
8 chicken pieces
1 can (10-3/4 oz) cream of chicken soup, undiluted
1 envelope dry onion soup mix
1/3 c of chicken broth
2 tsp cornstarch

Slice vegetables place in crockpot.
Place chicken on vegetables.
Spread undiluted soup over chicken.
Sprinkle dry onion soup mix.
Do not add any water.
Cook on High 4 hours, or until chicken is done.
Stir often.
10 minutes before serving, mix broth and cornstarch.
Pour over chicken, stir well.

Serves 4

**This is from one of my conception and more(c/s) girls Kerry**
I have not tried this yet, but I am going to try it soon.

CHEESY CROCK POT CHICKEN

CHEESY CROCK POT CHICKEN

Recipe
6 chicken breasts (boneless & skinless)
salt & pepper to tastegarlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in the crock pot.
Cook on low 6 to 8 hours.
Serve over rice or noodles.


*This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Easy Crock Pot Chicken Stew

Easy Crock Pot Chicken Stew

1 large can diced tomatos, undrained
1 large can low fat cream of mushroom soup
1 large can low fat cream of celery soup
1 bag of frozen mixed veggies 2 chicken breasts, cut into bite sized pieces
1 cup low fat milk salt and pepper to taste

Mix the cans of soup and the milk in a slow cooker.
Add the tomatos, spices and chicken and stir.
Add the vegetables and stir.
Cook on low heat 5 hours until the chicken is cooked



*This is from one of my conception and more(c/s) girls Kerry**I have not tried this yet, but I am going to try it soon.

10/13....I made this for dinner tonight and it was very good. Hailey did not eat any cause she was just being that way tonight and I did not feel like fighting to get her to eat. Glenne and I both enjoyed it. Next time I will probably double it so that I can have more leftovers.

Crock Pot Chicken Stroganoff Recipe

Crock Pot Chicken Stroganoff Recipe

6 boneless chicken breasts
2 (12 ounce) container sour cream (i can never find a 12 oz container... so i ususally use 1.5 16oz containers)
2 can cream of mushroom soup
2 package dry onion soup mix
1 produce section package of mushrooms.
(FYI- i have always used fat free sour cream and campbells 98% fat free cream of mushroom soup, and it's REALLY good.)

Place chicken in bottom of crockpot.
Mix together remaining ingredients and pour over chicken.
Cook on LOW 6 hours or until chicken is tender.
when done, take chicken out and put on plate. it will be very tender and will shred with a fork. shred chicken and return to the sauce. stir.
Serve over cooked egg noodles.

YUM!(PS- it makes a lot!)

*This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Crockpot Mac and Cheese

you need:
8 oz uncooked elbosw or shells.
(1) 12 oz can of evaporated milk
1 1/2 cups cold milk
2 eggs
4 cups shredded sharp cheddar cheese
salt and pepper to taste

Directions
1. Cook noodles. Place in crockpot when done
2. In a seperate bowl combine evaporated milk, cold milk, eggs, 3 cups of cheese, and salt and pepper.
3. Mix and pour into crockpot
4. Sprinkle remaining cheese on top.
5. Cook on low for 5 hours.

*This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.