Slow Cooker Ranch Chicken

4-6 boneless chicken breasts (can be frozen)
1 pkg. cream cheese
2 cans cream soup (chicken or mushroom)
1 1/2 c milk
1 pkg ranch dressing mix
Throw in various fresh or frozen veggies. Broccoli, peas, mushrooms, cauliflower, carrots etc.

Mix together everything but the chicken and veggies until smooth.
Stir in the chicken and veggies and cook on low setting 6-8 hours.
Serve over cooked rice or noodles.

Chicken Pot Pie

2 c cooked chicken, cubed
1/3 c butter
1/3 c flour
1/3 c onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 3/4 c chicken broth
2/3 c milk
1 c frozen peas
1 c cooked carrots
1 1/2 c mushrooms, quartered
2 unbaked pie crusts

Place one crust in bottom of a casserole dish.
In a large saucepan melt butter over low heat.
Blend in flour, onion, salt and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Stir in chicken, peas, carrots, and mushrooms.
Pour into pastry lined pan.
Place other piecrust over filling.
Flute edges and cut slits in center.
Bake uncovered @425 for 30-35 minutes.
Cover fluted edges for the last 10 15 minutes to prevent over browning.

Note: The types of pans I have used are: 9 inch square or a deep dish pie pan.

Soft Oreos

2 boxes Devils Food cake mix
4 eggs
3/4 c oil

Mix all ingredients and roll into 80 even sized balls.
Bake at 350 for 8-10 minutes.

Frosting:
8 oz. cream cheese, softened
2 2/3 c powdered sugar

Spread frosting between two cookies.
Makes 40 cookies.

-April Homer

Fruit Pizza

1 pkg. Pillsbury sugar cookie dough
8 oz. cream cheese, softened
1/4 c sugar
Assorted fresh or canned fruit.
I use fresh strawberries, kiwi, bananas, and grapes

Press cookie dough into a 9x13 pan or on a round pizza pan.
Bake according to package directions.
When cool spread with cream cheese and sugar mixture.
Arrange fruit on top.

Option: Make single sugar cookies and let cool. Spread frosting on top of each individually and top with a few pieces of fruit.

Peanut Butter Cups

1 c chunky peanut butter
2 sticks butter, softened
3 1/2 c powdered sugar
12 whole graham crackers, crushed
1 bag of chocolate chips

Mix peanut butter, butter, and powdered sugar.
Add crushed graham crackers.
Spread in 9x13 pan.
Top with chocolate chips.
Bake @ 325 for 5-8 min.
Spread chocolate and cool completely

Coconut Pecan Frosting and Filling

4 eggs yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp. vanilla
1 1/2 c sugar
3/4 c butter
2 2/3 c coconut flakes
1 1/2 c chopped pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended.
Add sugar and butter;
Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly
Remove from heat
Add coconut and nuts,
Cool to desired spreading consistency.

Makes about 4 1/2 cups. Enough to frost top and sides of 3 8 or 9 inch cake layers, tops of 2 13x9 inch cakes or 36 cupcakes.

-Kacie Sanders

Sweet German Chocolate Cake

1 pkg. (4oz.)Bakers German Sweet Chocolate
1/2 c. water
2 c flour
1 tsp baking soda
1/4 tsp salt
1 c (2 sticks) butter, softened
2 c sugar
4 eggs, separated
1 tsp vanilla
1 c buttermilk
Coconut Pecan Filling and Frosting

Preheat oven to 350 degrees F
Cover bottoms of 3 (9 inch) round cake pans with wax paper.
Grease sides of pans
Microwave chocolate and water in large microwavable bowl on High 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute.
Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition.
Blend in melted chocolate and the vanilla.
Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
Gently stir into batter.
Pour evenly into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean.
Immediately run small metal spatula around cake layers.
Cool in pans15 minutes; remove layers from pans to wire racks. Discard wax paper.
Cool cake layers completely
Spread Coconut Pecan Filling and Frosting between cake layers and onto top of cake.
Substitute: If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 minutes

-Kacie Sanders

Note: When Kacie made this for my birthday she used the coconut pecan frosting for the layers and the top and chocolate frosting for the sides of the cake. Perfect!