Slow Cooker Orange Chicken

• boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup flour
• olive oil
• 1/2 Tbl. salt
• 1 teaspoon balsamic vinegar
• 3 Tbl. ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 Tbl.  brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.  Pour the flour in a small bowl.  Cover the chicken breast chunks in flour and shake off the excess.


Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Serve over rice

Stroganof

1lb ground hamburger
1 can cream of mushroom soup
1 c sour cream
1 c sliced mushrooms
1 bag egg noddles

Cook the egg noddles as instructed on the bag. Brown the hamburger. Saute the mushrooms. In a skillet combine the cream of mushroom soup and sour cream. Then add mushrooms and hamburger. Pour over cooked noodles.

Unstuff Shells

4 c pasta shells
1 lb ground beef
1 jar spaghetti sauce
10 oz cream cheese
2 tbsp basil
1/2 c parmaesan
1 1/2 c mozzarella

Cook pasta. Brown meat. Stir in spaghetti sauce. Drain pasta.  Mix in cream cheese, basil and Parmesan cheese. Spread 1/2 the meat on the bottom of the pan. Then pasta, then meat. Sprinkle with cheese. Bake at 375* for 45 minutes.

German Chocolate Bars

1 box of German Chocolate cake mix
2/3 c butter
1 c chocolate chips
1 can German Chocolate frosting
1/2 c milk
Place cake into bowl. Cut the butter into it until crumbly. Press 2 1/2 cups into a greased pan. Bake at 350* for 10 mins. Immediately sprinkle with chocolate chips. Drop frosting by tbsp over the chips. Stir milk into the rest of the crumbs. Drop mixture over the top. Bake for 25-30 mins. Refrigerate for 4 hours.

Mexican Chicken Penne

1 box penne pasta
2 c cubed cooked chicken
1 jar of salsa con queso dip
1/2 c milk

Cook pasta. Mix in chicken, queso, and milk.

Taco Biscut Bake

1 lb ground beef
2/3 c water
1 envelop taco seasoning
2 tube biscuts
1 can chili
1/2 c cheese

Brown beef. Then stir in water and seasoning. Bring to a boil. Cut biscuits in quarters. Layer them in the bottom of a 9X13 pan. Layer the meat, chili and cheese on top. Cook at 375* for 25 min.

Peppermint Pattie Cookies

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 24 to 26 small (1-1/2 inch) YORK Peppermint Patties 

1. Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft.)
   
2. 2 Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.
   
3. 3 Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet.
   
4. 4 Bake 12 to 14 minutes or until cookie is set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.