Crockpot Pineapple Upside Down Cake

littlethings.com
recipe and photo courtesy of Phil Mutz

Ingredients:
1 box yellow cake mix
pineapple juice
eggs
vegetable oil
1/4 cup butter
1/4 cup brown sugar
pineapple rings
maraschino cherries

Instructions:
In a mixing bowl, make cake batter according to the box - using cake mix, eggs and vegetable oil, and substituting pineapple juice for water.

In crockpot combine butter and brown sugar on high.

Once melted, arrange pineapple rings along bottom of crockpot in single layer.

Place a single maraschino cherry in the center of each ring.

Pour cake batter into crockpot.

Cook on high 2 to 2 1/2 hours.

Allow to cool in crockpot for 15 minutes.

Carefully flip crockpot over onto a large plate.

Serve and enjoy!



Cindy Ellsworth made this for our Learning Circle group for January 2016 it was amazing!

Cheesecake Dip

craftaholicsanonymous.net
recipe and photo courtesy of Linda @ craftaholicsanonymous.net

Ingredients:
2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 (8 oz) cool whip, softened

Instructions:
Beat cream cheese and powdered sugar together until smooth.

Add in cool whip and stir until combined.

Refrigerate for 45-60 minutes.

Hot Cocoa Cheesecake Dip

chocolatechocolateandmore.com
recipe and photo courtesy of chocolatechocolateandmore.com

Ingredients:

4 (.73 oz) envelopes hot cocoa mix without marshmallows
1 (8 oz) package cream cheese, room temperature
4 oz cool whip, thawed
2-3 Tablespoons vanilla mallow bits

Instructions:

In a medium bowl add in the hot cocoa mix and cream cheese.  Mix on medium with a hand mixer until thoroughly incorporated.

Add in the cool whip and continue to beat until combined.

Scoop into a serving bowl and top with vanilla mallow bits.  Serve with cookies.

Crockpot Cocktail Smokies

allrecipes.com
recipe and photo submitted by Malina Bleeding Heart Morris

Ingredients:
2 (16 ounce) packages miniature smoked sausage
1 (12 ounce) bottle barbeque sauce
1 (8 ounce) jar grape jelly

Directions:
Combine grape jelly and barbeque sauce in crockpot.  Stir in the smokies.  Cook on high until heated through, about 2-3 hours.




Starr made these for the Blackburn family party (December 2015) and Zoe loved them. It's a keeper!

Crock Pot Chicken and Black Bean Soup

theidearoom.net

2 boneless skinless chicken breasts

1 cup chicken broth

1 can black beans, drained and rinsed

1 can corn, drained

1 cup salsa

1 package taco seasoning

1/2 cup sour cream (optional)

1/2 cup shredded cheddar cheese (optional)

Tortilla chips

1. Place chicken in the crock pot. Pour broth, beans, corn, salsa and taco seasoning over chicken.

2. Cook on low for 6 hours or on high for 3 hours.

3. Remove chicken and shred then return to crock pot.

4. If desired, add sour cream and cheese to crock pot and stir until smooth. Or add desired amount to individual servings.

5. Serve with tortilla chips.

Necia's note:

I added avocado and it was yummy!

Parmesan Crusted Chicken

Hellmann's


1/2 cup Hellmann's Real Mayonnaise
1/4 cup Grated Parmesan Cheese
4 Chicken Breast Halves
4 Teaspoons Italian Seasoned Bread Crumbs


Combine mayonnaise with cheese.  Arrange chicken on baking sheet.  Top with mayonnaise mixture.  Sprinkle with bread crumbs. Bake 20 minutes at 425 degrees.

LEMON LINGUINE

Melissa Bendixsen
8 oz. uncooked Linguine
3 Tablespoons butter, melted
1 Tablespoon lemon juice
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/4 cup grated parmesan cheese
Cook linguine according to package directions.
Meanwhile, in another pan, combine butter, lemon juice, basil, garlic powder and lemon pepper; cook and stir until butter is melted.  Drain linguine and add to butter mixture.  Toss to coat noodles.  Add parmesan and toss.
Melissa's note:
"I double the recipe when I make it because I use a whole box (16 oz) of linguine.  My family loves it that much."
Necia's note:
I added chicken and everyone loved it!

EASY LEMON-CHICKEN PICCATA

Food & Family Magazine
Kraft

3 large lemons
4 small boneless, skinless chicken breast halves
1/4 cup Mayonnaise
22 Ritz crackers, finely crushed
2 Tablespoons olive oil
2 teaspoons chopped fresh parsley
1/2 cup chicken broth
1 Tablespoon butter
1 Tablespoon capers
 
Cut 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then cracker crumbs.
 
Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes. Turn; cook on medium heat 5 minutes or until chicken is golden brown on both sides and done (165 degrees). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
 
Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 minutes or until slightly reduced, stirring occasionally. Add butter and lemon slices; cook and stir on low heat 3 to 4 minutes or until butter is melted and lemons are heated through. Serve over chicken.

Serving Suggestion: Serve chicken and sauce over hot cooked angel hair pasta.

prep 10 minutes
total 33 minutes
makes 4 servings

CHEESEBALL

Mom

Ingredients
8 oz cream cheese, softened
1/2 teaspoon buttermilk ranch mix
Longhorn cheese, grated
Pecans, chopped

Mix cream cheese, ranch mix and cheese together and form ball.  Roll in chopped pecans.

HOT PIZZA DIP

The Pampered Chef

Time: 20 minutes
Serves: 12

Ingredients
1 package cream cheese, softened
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
3/4 cup Parmesan cheese
1 jar (8 oz) pizza sauce
2 Tablespoons chopped green pepper
2 Tablespoons sliced green onion
Baguette bread

Preheat oven to 350 degrees F.

Combine in bowl, the cream cheese and Italian seasoning. Mix well. Spread mixture in bottom of greased round baking dish.

Combine cheeses, sprinkle half of the mixture over cream cheese.

Spread pizza sauce evenly over cheese mixture, top with remaining cheese, peppers and onions.

Bake 15-18 minutes or until melted and mixture is bubbling around the edges.

BRUSCHETTA

Ingredients
1 1/2 cups chopped roma tomatoes
2 Tablespoons red onion
1 large garlic clove
2 Tablespoons fresh basil
2 Tablespoons olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon garlic salt
2-3 sprigs Italian parsley
Crusty bread

Mix tomatoes, onion, garlic, basil, vinegar and salt with 1/2 Tablespoon oil.  Refrigerate mixture for 1 hour.

Mix remaining oil with garlic salt.  Brush on each slice of bread on both sides.  Broil 1 1/2 - 2 minutes each side.

Top bread with tomato mixture and serve.

KEY LIME FROSTING

Ingredients
8 Tablespoons unsalted butter, softened
8 oz cream cheese, softened
2 Tablespoons key lime juice
1 teaspoon lime zest
4-5 cups powdered sugar

Combine all ingredients and mix until smooth.

SUGAR COOKIES

Ingredients
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 Tablespoons unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg at room temperature
1 Tablespoon milk
2 teaspoon vanilla
1 - 1 1/4 cups M&M's

Preheat oven to 350 degrees F. line 2 baking sheets with parchment paper.

Whisk together flour, baking powder, baking soda and salt.  Set aside.

Combine 1 1/2 cup sugar and cream cheese.  Put remaining 1/3 cup sugar in pie plate and set aside.  Pour warm butter over cream cheese mixture and combine. Add oil then egg, milk and vanilla.  Mix until smooth.

Add dry ingredients.

Roll into balls and roll in sugar.  Use bottom of a glass to flatten the balls.

Bake 10-12 minutes (8 minutes at Evanston altitude) or until edges are set.  Let cookies sit on sheet for 5 minutes then transfer to wire rack until cool.

CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

raininghotcoupons.com

Ingredients

10 small soft flour tortillas

3 Tablespoons flour

2 cups chicken broth

1 cup sour cream

2 1/2 cups shredded and cooked chicken (can use rotisserie)

3 cups Monterey Jack cheese - shredded

3 Tablespoons butter

4 oz can diced green chilies

Instructions

1. Preheat oven to 350 degrees F.

2. Combine shredded chicken and 1 cup of cheese

3. Fill tortillas with the mixture above and roll each one then place in a greased 9x13 pan.

4. Melt butter in a pan over medium heat.

5. Stir flour into butter and whisk for 1 minute over heat.

6. Add broth and whisk together.  Cook over heat until it's thick and bubbles up.

7. Take off heat and add in sour cream and chilies. (be careful it's not too hot or the sour cream will curdle)

8. Pour mixture over enchiladas and add remaining cheese to top.

9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.

photo from raininghotcoupons.com

MAGIC COOKIE BARS

Trini
(Barilyn's friend)

1/2 cup butter
1 1/2 cup graham cracker crumbs
1 (14 oz) can Eagle Sweetened Condensed Milk
1 (16 oz) package chocolate chips
1 1/3 cup flaked coconut
1 cup chopped nuts (slivered almonds)

Preheat oven to 350 degrees F.

Melt butter in oven in a 9x13 pan, sprinkle crumbs over butter.  Pour sweetened condensed milk over crumbs.  Top evenly with remaining ingredients.

Bake 25-30 minutes.  Cool.  Cut into bars.  Store at room temperature.