June 17! Be there OR be square!

Baking B's- it is that time of the month again. Recipe group will be held on June 17 at 6:30 or 7, what ever time suits your fancy! The theme for this month is finger foods and or desserts, you know how I like desserts! I so hope to see you there, especially you Jen baby or not:) You will need my address so PLEASE email me if you DO NOT know where I live! kchartshorn@gmail.com

Come hang out with us, out in the country!                                                                                                Katie Hartshorn! 

Veggie Bars

2 1/2 Pkgs Crescent Rolls
2 8oz pkgs Cream Cheese
1 Powdered Ranch Salad Dressing Packet
1 cup Mayonnaise

Roll out Crescent rolls on a jelly roll pan side by side. Try to work all the seams out. Bake as directed on package.
Cool.
Whip Cream cheese, Ranch and Mayo.
Spread mixture over bread.
Top with shredded cheese and Veggies. (I use cauliflower, broccoli, and slivered carrot's.)

Peanut Butter Cup Cookies

1 cup butter
1 cup brown sugar
1 cup peanut butter
2 1/2 cup flour
1 1/2 tsp baking soda
1 cup sugar
1 tsp vanilla
2 eggs
1 tsp salt
2 packages Reese's miniature Peanut butter cups

Mix all together except Reese's. Roll into 2 inch balls and place in mini muffin tins. Bake at 350 for 7 to 10 minutes or until light brown. Unwrap Reese's peanut butter cups while cooking. Push Reese's into center of each cookie while hot. Let stand 10 minutes before taking cookies out of pan (use knife to cut around edges to loosen) Makes about 70

Slow Cooker Apple Betty

5 tart apples, cored, peeled and sliced
3/4 cup brown sugar
2/3 cup apple butter
1/2 cup water
5 cups soft cinnamon raisin bread, cubed
1/3 cup butter, melted

combine apples, sugar, apple butter and water. Stir until apples well coated. Pour melted butter over raisin bread. Put half of bread into crock pot, cover with apples, add remaining bread. Cook on high for 2 hours or low for 4 hours.

Crockpot Roast

2 TBS olive oil
1/3 cup brown sugar
1 1/2 TBS apple cider vinegar
1 TBS Worcestershire sauce
1 tsp salt
1 tsp mustard powder
1 small onion, diced
2 cloves garlic, minced
5 lb roast
1/4 cup butter
1 cup katsup

Heat olive oil in skillet: add onions and garlic. Cook until onion is crispy tender. Set onion mixture aside, add roast. Cook over medium-high heat, turning as needed to brown all sides. Set aside
To make onion sauce: combine onion mixture, butter, katsup, brown sugar vinager, and Worcestershire sauce, salt and mustard powder in crock pot, stir well. Turn crockpot to simmer.
Submerge browned roast in onion sauce turning 2 or 3 times. Cover and simmer for 6 to 8 hours or until tender

Slow Cooker Thai Peanut Chicken

12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
1/3 cup soy sauce
1 tsp sugar
1 red pepper, cut into thin, long strips
1 TBS lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish

*Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or high for 2-3 hours. A half hour before you serve, add lime juice and 1/2 cup of cilantro. Serve over noodles and garnish with remaining cilantro and peanuts.

Chocolate Brownie Pudding Cake

1/2 cup brown sugar
3/4 cup water
2 TBS cocoa powder
Combine these three in a sauce pan and bring to a boil
2 1/2 cups brownie mix
1 egg
1/4 cup peanut butter (I used 1/2)
1 TBS butter
1/4 cup water
1/2 cup chocolate chips (I used semi sweet)

Combine all ingredients in a bowl with a spoon and pour batter into a well greased crock pot. Once the batter is spread evenly on the bottom of the pot, pour the boiling ingredients over the top. Cook on high for 2 hours and then let sit for 30 minutes. Serve with ice cream or cool whip.

White Bean Chicken Chili

2 TBS vegetable oil
1 lb diced chicken
1 onion chopped
2 cloves garlic minced
1 (14.5 oz can) chicken broth
1 (18.75 oz) can tomatillos, drained and chopped (or 1 jar salsa verde)
1 (16 oz) can diced tomatoes
1 (7oz) can diced green chiles
1/2 tsp dried oregano
1/2 tsp ground coriander seed
1/4 tsp ground cumin
1 (15oz) can white beans
2 ears fresh corn (1 can of corn)
Salt and Pepper to taste

*Put all ingredients in crock pot and cook on high for 3 hours and low for 2 hours, or low for 6.5 hours

Creamy Tomato-Broccoli Sauce with Pasta

2 14 oz cans diced tomatoes with basil, oregano and garlic
2 10 oz cans cream of mushroom soup
1.3 oz envelope parma rosa pasta sauce mix
1 cup water
16 oz package frozen, cut broccoli
16 oz penne pasta cooked

Combine tomatoes, soup, sauce mix and water. Pour into crock pot. Cover and cook on low for 8 hours or high for 4 hours. Stir in broccoli and cook for addition 15-30 minutes on high. Pour over pasta and serve.

Mexican Layered Dip

1 pkg cream cheese, softened
1 TBS taco seasoning mix
1 Cup salsa
1 Cup drained canned black beans, rinsed
1/2 cup chopped green onions
1 Cup shredded cheese
2 TBS sliced olives

*Beat cream cheese mixture with mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of dish. Layer remaining ingredients over cream cheese mixture;cover. Refrigerate at least 1 hour before serving. Serve with tortilla chips.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1 TBS fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic (I used garlic powder??)
3 TBS chopped cilantro
2 TBS sliced green onions
2 C shredded cooked chicken (I cooked mine with taco seasoning package)
1 C grated pepperjack cheese
small corn or flour tortillas
kosher salt
cooking spray

*Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in microwave for 20 seconds to soften. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
*Warm up tortillas so they are easier to work with. Place 2-3 TBS of mixture on the lower third of the tortilla and roll as tight as you can
*Place seam side down on the baking sheet with out the tortillas touching each other. Spray the tops of them with cooking spray or oil mister and sprinkle kosher salt on top.
*Bake for 15-20 minutes or until crisp and the ends start to get golden brown
*Dip them in salsa, sour cream or guacamole.

Jalapeno Poppers

12 to 15 jalapenos
1 pkg of cream cheese
1 pkg bacon

Slice jalapenos in half and cut seeds out. Fill jalapenos with cream cheese and wrap bacon around the jalapeno. Cook at 350 for 40 to 50 minutes

Easy Cheesecake

8 oz package low fat or fat free cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup whipped cream
1 Graham cracker crust
Raspberries (optional)

*Beat to soften cream cheese. Add powdered sugar and vanilla. Beat until smooth. Fold whipped cream into mixture. Spoon into graham cracker crust. Top with raspberries and chill until set (only takes about 1-2 hours to set). Enjoy!

Grape Walnut Salad

8 oz cream cheese
8 oz sour cream
1 tsp vanilla extract
1/2 cup sugar
4 lbs red grapes
1 TBS butter
1 cup walnuts
1/2 cup brown sugar

**mix cream cheese, sour cream, vanilla and white sugar. Fold grapes into mixture. In saucepan melt butter, add walnuts and stir to coat. Remove from heat, stir in brown sugar. Sprinkle over grapes.