Caramel Apple Crisp

Ingredients

• Filling:
• 8 cups sliced *apples (5-6 large)
• 2 Tbsp sugar
• 1 Tbsp flour
• 1/2 tsp cinnamon
• 14oz caramels (2 1/4 cups)
• 6 Tbsp milk
• Topping:
• 1 1/4 cup flour
• 1 cup brown sugar
• 1 cup oats
• 3/4 cup butter, soft
• 1 tsp cinnamon
• Notes:

Instructions

1. Peel and thinly slice the apples. Toss with the sugar, flour, and cinnamon. Pour into a greased 9x13" pan; set aside.
2. Mix caramels and milk in a glass bowl. Microwave until melted, stirring occasionally. Drizzle about half of the caramel sauce over the apples.
3. Combine topping ingredients in a small bowl till crumbly and spread evenly over apples and caramel.
4. Bake at 350° for about 45 minutes, or till topping is golden brown and apples are tender. Serve with vanilla ice cream and the remaining caramel sauce.

*Granny Smith, Fuji, or Honey Crisp apples are good for this recipe.

Recipe and picture courtesy of Creations By Kara

Dump Stew

1/2 to 1 pound ground beef (or you can use ground turkey or cup up chicken)
Brown the ground beef  and to that add one chopped onion - Saute
Into that add some garlic and a package of taco seasoning mix
Add 5 cans of beans undrained (some suggestions - kidney, pinto, white - whatever you like but make sure it's five different kids)
1 can of corn - drained
32 ounce can of chopped tomatoes

Heat through and serve.
Recipe courtesy of Sonya Johnston

California Cornbread

Mix one yellow cake mix as directed
Mix on package Marie Calendar’s Corn bread as directed
Gently mix together.  Pour into a 9 x 13.  Bake at 350 for 40 minutes or until toothpick comes out clean. 

Creamy White Chicken Chili

Ingredients:
    1 tablespoon oil
    1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces (leave whole for slow cooker method)
    1 medium onion, chopped (about 1/2 cup)
    1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
    2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
    1 can (14 1/2 ounces) chicken broth (about 1 3/4 cups)
    2 cans (4 ounces each) chopped green chiles (see note above)
    1 teaspoon salt
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon pepper
    1/4 teaspoon cayenne pepper
    1 cup sour cream
    1/2 cup whipping cream (see note above)
    Fresh cilantro, for garnish (optional)
    Shredded cheese, tortilla chips, other toppings (optional)

Directions:
    Stovetop Directions: In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s ok if the chicken isn’t cooked all the way; it will cook more in the next step).
    Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
    Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
    Remove from the heat; stir in the sour cream and cream.
    Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.
    Slow Cooker Directions: In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces).
    Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!
    Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.
    Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.
    In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili cook warm through on low temperature. Serve.
Both the recipe and the picture are from Mel's Kitchen Cafe

Easy Broccoli Cheese Soup

Ingredients:

    3 1/2 cups chicken broth
    1/2 cup finely diced onion (white or yellow)
    1 teaspoon salt
    1/2 teaspoon pepper
    5-6 cups (about 30-36 ounces) chopped broccoli
   4 cups milk (I use 2%)
    1/2 cup all-purpose flour
    3 cups (12 ounces) freshly grated cheddar cheese
    1 cup (4 ounces) freshly grated Swiss cheese
Directions:
    In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it won’t be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
    In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring quickly. Bring the mixture to a gentle simmer, stirring constantly, and cook until thickened, 3-4 minutes.
    Turn the heat to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
    Serve immediately (the soup will thicken as it cools).  Yields 6-8 Servings
Recipe and picture from Mel's Kitchen Cafe

Slow Cooker Chili

Ingredients
1 pound ground beef
3/4 Cup diced onion
3/4 Cup diced celery
3/4 Cup diced green bell pepper
2 cloves garlic minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans drained
1 (15 ounce) can canellini beans with liquid
½ TBS chili powder
½ tsp dried parsley
1 tsp salt
3/4 tsp dried basil
3/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp hot pepper sauce

Place the beef in a skillet over medium heat, and cook until evenly brown.  Drain grease.  Place the beef in a slow cooker and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans and cannellini benas.  Season with chili powder, parsley, salt, basil, oregano, black pepper and hot pepper sauce.  Marissa Carlson!!

Rocky Road Fudge Bars

Brownie
1/2 Cup butter
1 Cup sugar
1/2 to 1 Cup chopped nuts
1 tsp vanilla
1 sq. unsweetened chocolate
1 Cup flour
1 tsp baking powder
2 eggs

In large saucepan melt butter and 1 oz chocolate over low heat.  Add remaining ingredients and spread in 9 x 13 pan that has been greased and floured.

Filling
6 oz cream cheese (softened)
1/2  Cup sugar
1/4 Cup butter
1/2 tsp vanilla
2 TBS flour
1 egg
1/4 cup chopped nuts
6 oz semi sweet chocolate chips

In small bowl combine 6 oz cream cheese with next 3 ingredients.  Blend until smooth and fluffy.  Stir in nuts and spread over chocolate mixture.  Sprinkle with chocolate chips and bake at 350 degrees for 25-35 minutes - until toothpick inserted in center comes out clean.

Frosting
2 Cups miniature marshmallows
1/4 Cup butter
1 square unsweetened chocolate
1 tsp vanilla
2 oz cream cheese
1/4 Cup milk
3 Cups powdered sugar

Sprinkle marshmallows over cream cheese mixture and bake 2 minutes longer.  In large saucepan melt butter, chocolate, cream cheese and milk.  Beat in powdered sugar and vanilla.  Pour over marshmallows and swirl together.
Makes 3 dozen bars.  Store in Frig
From Angie Jensen
Picture from The Every Kitchen