4 boneless chicken breasts
1 sm can of mushroom pieces
1 sm bag of baby carrots
1 16oz jar of roasted garlic parmesan sauce
Place chicken breasts in a layer in the bottom of the crock pot. Layer carrots and mushrooms over the top and cover all with the sauce. Cover and cook medium about 6-8 hours, and check it after 6 hours. Can be served with mashed potatoes or stove top stuffing.
Binki’s Tater Tot Casserole
1lb ground beef
1 1⁄2 bags tater tots
1 can cream of mushroom soup 1 can cream of chicken soup
1 can milk
Brown meat and place in large casserole dish and cover with tots. Mix soups and milk together and pour over the top. Bake at 350 for 1 hour or ‘til tots are crispy as you like!
24 Oreo cookies, finely crushed (regular or mint) 1/4 cup melted butter
1 pint jar marshmallow fluff
1/4 cup milk
4 drops peppermint extract (or more to taste)
6-7 drops green food coloring
1 cup whipping cream, whipped to make 2 cups
1. Combine cookie crumbs and butter. Press into pie pan. Reserve 1/2 cup to sprinkle on top.
2. In mixing bowl, combine marshmallow fluff, milk, peppermint and food coloring. Whip until fluffy.
3. Fold in whipped cream.
4. Pour into pan. Sprinkle with crumbs. Freeze until firm, about 8 hours.
Gary Haller's Famous Fudge Recipe – In honor of Mamie Eisenhower
Use a large saucepan for boiling!
1⁄4 cup butter (1/2 stick)
4 1⁄2 cup sugar
12 oz Evaporated Milk (one large can) 2-12 oz Semi-Sweet Chocolate Chips 7 oz Marshmallow Fluff
1 tsp. Vanilla Extract
Optional: 2 cups nuts (walnut, pecans, almonds, chopped – or 8 oz bag)
Place chips, marshmallow cream and vanilla in a large bowl and set aside.
In heavy saucepan, use medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon. Boil for 6 full minutes. Pour boiling mixture over marshmallow crème mixture. Stir mixture until well blended and pour in 13”x9” pan. Let cool for 2-3 hours until firm. Cut into squares and store in airtight container.
To make different flavor fudge, use different baking chips.
Mary Ann’s Carmel Layer Chocolate Squares
1 (14 oz) pkg light caramels
1/3 c. evaporated milk
1 pkg of german chocolate cake mix
1⁄2 c oleo softened
1 cup chopped nuts
1 6oz (or 1 cup) semi sweet chocolate pieces
Grease and flour 13x9 inch pan. Combine caramels and milk in saucepan. Cook over low heat, stirring until carmels are melted. Keep warm. Combine in large bowl the remaining ingredients except for the chocolate pieces. Stir with fork until dough is crumbly but holds together. Press 1⁄2 dough prepared pan, reserving remaining for topping. Bake for 6 minutes. Sprinkle chocolate pieces over baked crust at 350 degrees. Cut in squares when ready to serve.