Peanut Butter Chocolate Chip Cookies

1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla

2 2/3 cup flour
2 tsp soda
1 tsp salt
1 bag milk chocolate chips (maybe less. and try using half PB chips!)


Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth. Combine flour, soda and salt and add to butter mixture. Fold in chocolate chips with a wooden spoon (I confess I still use my mixer, but I just do a quick mix so that I don’t overwork the dough).
Bake at 350 degrees for 10-12 minutes. Just cook until they start to brown and then take them out and let them cool a few minutes on pan before transferring.

I got this recipe from the Sisters Cafe

Frank's Red Hot Chicken Salad..

I got this recipe from the Sisters Cafe. It is really good, but I would use the 3LBs Chicken if you use less it will be spicier.

12 oz bottle Frank’s Red Hot Sauce (Original, cayenne pepper sauce)
1 bag of chicken breasts (3 lb)

tortilla chips
lettuce
tomatoes
shredded cheese
guacamole
ranch or bleu cheese salad dressing

Dump bag of frozen chicken breasts in the crockpot. Pour bottle of hot sauce over chicken. Cook on Low for 7 or 8 hours. At dinner time, take breasts out of the liquid and shred. Serve on a bed of tortilla chips along with other ingredients. YUM!

Buttermilk Syrup

This is seriously so good my family practically licked the pan clean! I would use a really big sauce pan because the baking soda makes it really bubbly. It goes down after it is done cooking.

• 1/2 cup butter


• 1 cup sugar


• 1 cup buttermilk


• 1 Tablespoon Vanilla


• 1 Tablespoon corn syrup


• 1/4 teaspoon ground cinnamon


• 1/2 teaspoon baking soda

1. Bring butter, sugar, buttermilk, vanilla, corn syrup and cinnamon to a simmer in a large saucepan over medium-high heat.


2. Once simmering, whisk in baking soda and cook for 10 seconds before removing from heat. Serve warm.


3. Also I made it before I started on the waffles and that way I could watch it and make sure it doesn't burn or boil over. It was still hot when we ate dinner.

Toasted Marshmallow Shake

Okay So I meant to take a picture but the shake didn't last long enough! One minute I had a cup full of yummy marshmallow goodness and the next I had a empty cup. I got this recipe from my Spike Mendelsohn : The Good Stuff Cookbook. He was on Top Chef and it is a great cookbook, it has tons of recipes for burgers, fries, shakes, and lots of other yummy stuff.

• So you will need:


• 1 -16 ounce bag Jumbo Marshmallows


• 2 Cups whole milk


• 2 Cups creamy vanilla Ice cream


• 1 Tablespoon sour cream


• Serves 4

Preheat the broiler. Reserve 4 marshmallows for garnish. So spread out remaining marshmallows on baking sheet in a single layer. Place the baking sheet under the broiler and cook, stirring once or twice, until completely charred, 2-3. Remove from the oven and set aside to cool. Repeat with the remaining 4 marshmallows, but cook just until toasted slightly golden, about 1 minute. Remove from oven and set aside to cool. Add the Milk, ice cream, sour cream, and burnt marshmallows to a blender. Blend for 5 minutes. Pour into four 8 ounce glasses and garnish each glass with a golden marshmallow.

Cream Tacos

Okay so this recipe is a little more like a casserole, but it was very good and sounds super quick and easy to assemble. A friend in our ward here (Arizona born and raised) brought it to us for dinner and said it's a family classic she grew up with. She quickly told me how to make it and so here's my version of what she told me. Enjoy!

Brown 1 lb. of ground beef (drain)

Mix in the following:

1 can of cream of chicken soup

1 can cream of mushroom soup

1 can green chilies

1 soup can of milk

Stir and simmer until everything is warm and incorporated.

Meanwhile, take approximately 1 dozen corn tortillas wrapped in a damp paper towel inserted in a ziploc bag and steam them in the microwave until softened.

Then, is a casserole dish layer tortillas, meat mixture, and then shredded cheddar cheese. Repeat layers until pan is full and ingredients are gone.

Put in the over for 20 minutes at 350 degrees or until everything is warmed and melted.

We ate ours with shredded lettuce on top for some extra crunch and another veggie.

Crazy Good Enchiladas

The Best Chicken Enchiladas

Okay I got this recipe off a cooking blog. I sat at the table (per my bed rest condition) and Matt and I made them together. It was perfect combination of his love of red sauce and mine of green. We tweaked a couple of ingredients and our tweaks are in the below recipe. Anyway, it's a little different, some extra work, but really tasty...at least for us.

Ingredients
4 boneless chicken breasts or 8 chicken tenders
1 TBS olive oil (enough to cover the bottom of skillet)
1 small red onion, diced
1 jalapeno diced and seeded
1 can of red enchilada sauce
4 cloves garlic, minced
1 tsp salt
2 cups Pepper Jack cheese, grated

2 cups Sharp Cheddar cheese, grated

4.5 oz. diced green chilies (I ran them through the food processor)

1 jar of salsa verde
10 flour tortillas
2 cups whipping cream

Directions
Preheat oven to 350 degrees.
1. Boil chicken. Once cooked shred with a fork.

2. Heat oil in a large skillet at medium-high heat. Then brown chicken, onion, garlic. Cook until onions soften.

3. Stir in 1/2 of the red endhilada sauce and salt. Stir until the red enchilada sauce has covered the chicken then add in jalapenos, green chilies, all of the salsa verde sauce and 1/2 of the Pepper Jack and ½ of the Sharp cheddar cheese. Mix all ingredients until well blended and the cheese has started to melt. Remove from heat.

4. Warm tortillas in the microwave for 20 seconds. (wrap in a dampened paper towel).

5. To assemble the enchiladas dip the tortillas in whipping cream, place them in a greased baking dish, add a large scoop of chicken mixture and then roll, placing seam-side down. Repeat until all tortillas are filled.

6. Next pour the remaining whipping cream and red enchilada sauce over the enchiladas. Cover with remaining Pepper Jack and sharp Cheddar cheese.

7. Cover and bake at 350 degrees for 20 – 25 minutes.

Pumpkin Sheet Cake

Ingredients
1-1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves

CREAM CHEESE FROSTING:
2 packages (3 ounces each) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins (optional)

Directions
In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 serving

Cajun Chicken Pasta

*Picture by the Pioneer Woman*
I got this recipe off of www.thepioneerwoman.com and made it tonight and it was seriously sooooo good! My husband had thirds! It says it takes about 30 minutes to make, but it took me between 45 minutes and an hour. Well worth it though. We have tons of leftovers too.

Servings: 6
Ingredients
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine (I just used more chicken broth)
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a big heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Short Ribs

I got this recipe off of the Campbell's website and then I changed a few things.

1. 6 serving sized pieces beef short ribs (about 3 pounds) I think you could add a few more.
2. 2 tablespoons packed brown sugar
3. 3 cloves garlic minced
4. 1 teaspoon dried thyme leaves crushed (I used about half that with ground thyme)
5. 1/4 cup all purpose flour
6. 1 can campbells condensed french onion soup
7. 1 bottle (12 fluid ounces) dark ale, I used coke

I added 1 can campbells cream mushroom soup

Place the brown sugar, garlic, thyme and flour at the bottom of a 5 quart slow cooker mix ingredients and then add the short ribs and toss to coat them.

Stir the onion soup and coke in a bowl and mix then add cream mushroom soup and mix and pour over ribs in slow cooker. Cover and cook on low for 8-9 hours. or on high for 4- 5 hours.

Serve with mashed potatoes.

It made the best gravy for the potaotes and my family couldn't get enough of it. Also the meat was really tender. Very Yummy!!!!

Rich Chocolate Frosting

(courtesy of Amy Via from Allrecipes.com)

1 cup butter (no substitutions), softened
1/2 tsp vanilla extract
4 1/2 cups powdered sugar
1 1/4 cups cocoa powder (I prefer Hershey's)
1/2 cup milk

In a large mixing bowl, cream butter & vanilla. Sift powdered sugar and cocoa powder together. Gradually beat in powdered sugar & cocoa to the creamed butter. Add enough milk until frosting reaches spreading consistency. Don't add the milk before you get all the powdered sugar and cocoa in the mix...it will make the frosting runny. I frosted a 9 inch- 2 layer cake in the middle and the outside and there was some to spare. This is so good!

Chicken Salad

(Courtesy of Paula Deen)

2 Tbs. Lemon juice
1/2 cup Mayonnaise
1 tsp. salt
1 tsp. pepper
3 1/2 cups finely diced cooked chicken (about 2 breasts)
2 stalks finely diced celery
3 green onions sliced thin

In a small bowl, combine the lemon juice, mayo, salt & pepper. Toss with the chicken, celery, and onions. Serve on bread or croissant rolls.

Paula Deen's original recipe calls for 1/3 cup slivered almonds and no onions. I really like the onions and think it needs them. I also wasn't sure about the lemon juice, but I think it's what makes the recipe better (than others I have tried) and it doesn't have a lemon taste at all. I cooked the chicken in the slow cooker with water, salt & pepper for a few hours until it would shred easily. I Love this chicken salad!

French Toast Casserole (this is made the night before)

Ingredients

1 loaf French bread (13 to 16 ounces)

Butter, for pan

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows



Directions

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.



In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.



The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with syrup or strawberry sauce.



Praline Topping:

1/2 pound (2 sticks) butter



1 cup packed light brown sugar



1 cup chopped pecans



2 tablespoons light corn syrup



1/2 teaspoon ground cinnamon



1/2 teaspoon ground nutmeg



Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Pumpkin Pie

Ingredients:

1 1/4 cups pumpkin puree,canned or fresh

3/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon all-purpose flour

2 eggs,lightly beaten

1 cup evaporated milk,undiluted

2 Tablespoons water

1/2 teaspoon vanilla extract

1 unbaked pie shell (9inches)

Combine pumpkin,sugar,salt,spices,and flour in medium mixing bowl. Add eggs,mix well. Add evaporated milk,water and vanilla, mix well. Pour into pastry lined pie pan.

Bake at 400 for 15 minutes, reduce heat to 350 and bake about 35 minutes or until center is set.

After the first 15 minutes of baking I covered the edge of my pie crust with foil so the crust didn't burn.

This pie was good warm, but was even better cold!

Fruit Tart

CRUST

6-tablespoons butter softened

1/4- cup sugar

1-cup flour

2-tablespoon cornmeal

2-tablespoon lemon juice

in a small bowl, cream butter and sugar until light and fluffy. Beat in flour, cornmeal, and lemon juice to form a ball of dough. Press onto bottom and up sides of a greased 9 inch tart pan with removeable bottom. Bake at 425 for 9-11 minutes or until golden brown. Leave in pan and cool completely.

*Also we mixed the dough in a food processor,think Martha Stuart. Thanks mom for teaching me that trick.

FILLING

1-package (8ounces) cream cheese softened

3-tablespoons sugar

2-tablespoons milk

2-cups fresh assorted fruit

For Filling beat cream cheese, sugar, and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze.

FRUIT GLAZE

1/3- cup apricot nectar (or Peach)

2-Tablespoon sugar

1 &1/2-teaspoons cornstartch

2-teaspoons lemon juice

For fruit glaze, in a small saucepan, combine nectar,sugar, and cornstartch. Cook stirring until mixture thickens and boils. Remove from heat; stir in lemon juice. Cool; brush or drizzle over fruit. Refridgerate for 1 hour before serving. Refridgerate any leftovers. This is a very yummy treat and really easy to make.

I got this from a Taste of Home cook book.

February Taster's Night - Chocolate!

PEANUT BUTTER BROWNIES submitted by Julie Roberts

Make Brownies (I use a mix) for first layer. Let them cool.

2nd layer:
1 cup Peanut Butter
1/2 cup powdered sugar
1tsp vanilla

mix together and spread evenly over brownies

3rd layer:
melt 4-5 semi sweet chocolate squares
with 1/2 stick of butter

stir and poor on top of peanut butter.

I refrigerate to have the choc. harden!

Really easy and yummy!!


Serves 16. Published December 14, 2006.

Although you can substitute natural cocoa for Dutch-processed, the cake won't rise as high. If you don't have baking spray with flour, mix 1 tablespoon butter with 1 tablespoon cocoa into a paste and brush inside the pan.
CHOCOLATE BUNDT CAKE
This recipe was published in The Best Light Recipe. Submitted by Elizabeth Nielsen

Ingredients

Nonstick baking spray with flour
3 ounces bittersweet chocolate , chopped fine
3/4 cup Dutch-processed cocoa powder (2 1/4 ounces)
1 cup boiling water
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1 teaspoon salt
1 teaspoon baking soda
2 cups packed light brown sugar (14 ounces)
1/2 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract

Confectioners' sugar , for dusting

Instructions
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Spray the inside of a standard 12-cup bundt pan with the nonstick baking spray



2. Combine the chocolate and cocoa in a large bowl. Pour the boiling water over the chocolate mixture, cover, and let sit for 5 minutes to melt the chocolate. Whisk the chocolate mixture until smooth, then set aside to cool slightly, about 2 minutes. In a separate bowl, whisk together the flour, salt, and baking soda.



3. Whip the melted chocolate mixture, sugar, oil, eggs, and vanilla together until smooth, about 1 minute.
Sift half of the flour mixture over the batter and gently whisk in. Repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix).



4. Pour the batter into the prepared Bundt pan and smooth the top. Wipe any drops of batter off the sides of the pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 50 to 55 minutes, rotating the pan halfway through baking (do not overbake).



5. Transfer the cake to a wire rack and cool in the pan for 10 minutes. Invert the cake onto the rack and cool completely, 1 to 2 hours. When cool, dust with confectioners' sugar (if using).



PER SERVING:
Cal 320; Fat 11 g; Sat fat 2 g; Chol 25 mg; Carb 51 g; Protein 6 g; Fiber 5 g; Sodium 170 mg


CHOCOLATE CHIP COOKIE DOUGH BROWNIES
Submitted by Stacy Eagar - courtesy of Betty Crocker

1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Rich & Creamy chocolate frosting


1. Heat oven to 350ºF. Grease bottom only of 13x9-inch pan. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Frost with frosting. For brownies, cut into 8 rows by 6 rows.

I made a chocolate ganache frosting, but any chocolate frosting recipe will work. I do have to admit that I think next time I'll skip the frosting. It's such a rich recipe...good but rich and I think I'd like it better sans frosting.

Chinese Dumplings - aka Potstickers

Happy Chinese New Year tomorrow!

Ingredients:
Dumpling Dough*
2 cups all purpose flour
1 cup boiling water
Filling:
8 ounces celery cabbage (Napa cabbage)
3 tsp salt, divided
1 pound lean ground pork
1/4 cup finely chopped green onions, with tops
1 TB white wine
1 tsp cornstarch
1 tsp sesame oil
Dash white pepper
Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil

Other:
2 - 4 tablespoons vegetable oil

Preparation:
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.

In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

We served a dipping sauce of Yoshida's sauce (from Costco) warmed in a pan on the stove, cut 2 green onions finely, and sprinkled in 1/2 tsp. ground ginger in and voila - a delicious dipping sauce.

Hot Chocolate Mug Cakes

Bake your favorite chocolate cake batter in individual mugs for a warming winter dessert. RECIPE INGREDIENTS:

Cooking spray
Chocolate cake batter
Marshmallow creme

1. Simply coat the insides of oven safe mugs with cooking spray, then fill the mugs halfway with chocolate cake batter. We used a mix for German chocolate cake, which is a lighter color than regular chocolate cake and looks more like hot cocoa.

2. Follow the cupcake baking instructions on the cake mix package. The cakes are done when a toothpick inserted into the center of one comes out clean or with just a few crumbs. Allow the cakes to cool for about 15 minutes.

3. Top each mug with a generous dollop of marshmallow creme and serve with a spoon. One cake mix makes enough batter for 12 of our mugs; if you want fewer than a dozen, bake the remaining batter in a small pan.

Navajo "Fry Bread"

3 cups Flour
1/2 tsp. salt
2 tsp. baking powder

Mix dry ingredients in a bowl. Add 1 1/3 cups warm water. Mix well. Knead for about 5 minutes, adding a little flour if the dough is too sticky. Let dough rest for 30 minutes. Break off balls of dough and stretch into 1/4 inch circles (or you can use a rolling pin to flatten them out.) Fry in oil (about 1/4 inch in the bottom of a 10 inch frying pan), turning when you can see the bottom side turning golden brown. Drain on a pan lined with paper towels to remove excess oil. Top with honey or make a Navajo taco. Makes about 8 (six inch round) fry breads.

These are the real deal. My aunt got the recipe from a Navajo woman in New Mexico. There's no yeast in the dough and they're not sweet. They're exactly what you'd expect to get at the Flea Market.

Lindsey's Apple Dumplings

Over Christmas we updated our Eagar family cookbook. Needless to say I've been making new recipes all work. This one is very quick and fun too!

2 Granny Smith Apples

2 sticks butter

1 tsp. vanilla

1 can Mountain Dew (I'm sure you could substitute Sprite/7-up if you'd prefer)

2 cans Crescent Rolls (just a sidenote - if you know me I hate Jack-in-the-Box toys because I think they're terrifying - well these stinkin pop cans are in the same category for me. Honestly, I jump and scream every time I open one. I know - I'm weird - at least I can admit it).

1 1/2 cups sugar

Cinnamon

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice into a crescent roll. Place in two rows of eight in a 9X13 buttered baking dish. Melt butter in saucepan, then add sugar. BARELY stir! The goal is to leave clumps of sugar. Add vanilla, barely stir. Pour mixture over dumplings in pan. Pour Mountain Dew around edges of pan and down the middles of the two rows. Sprinkle entire dish with cinnamon. Bake at 350 degrees for 40 minutes (my stove is gas and I had to bake it 50 minutes) - they were deliciously perfect and had just the amount of crunch on top. Serve with vanilla ice cream.

This recipe is one of those uniquely fun dishes that I think would be really fun to teach of one of my YW cooking camps.

Yummy Meatballs

Okay so I'm breaking my own rules and don't have a picture to post, but I still had to share this super easy and very tasty dish that I had at taster's night in December.

Take 24 oz. frozen meatballs (I used turkey...just as tasty...way less calories).

Put them in a crockpot and then add the following:

1 can of jellied cranberry sauce
1 jar of Heinz Chili sauce

Cook for 4 hours on low and enjoy them over rice. This meal is a great timesaver and guaranteed to please even your pickiest eater!