Shirley J: Chocolate Cookie Dough Truffles

Ingredients:

• 2 c. Shirley J Universal Cookie Mix
• 4 1/2 oz Cream Cheese(softened)
• 1 c. Chocolate Chips
• 2 c. Melted Chocolate Chips(or any other melting chocolate)

Directions:

Measure Cookie Mix into a large bowl. Using an electric mixer, briefly stir cookie mix. Add cream cheese and mix thoroughly. Mix in chocolate chips using wooden spoon. Roll a walnut sized portion of the cookie mixture into a ball. Place each ball onto a plate or pan covered in wax paper. Continue until all the dough has been used. Place rolled cookie balls into the freezer for at least one hour. Meanwhile, melt chocolate chips in a double boiler or in the microwave. Once cookie balls are frozen, dip each ball into the melted chocolate and place on wax paper. Store in cooler until hardened. Serve (store in fridge when not serving].

Chicken Tacos

Cook 4 pieces of chicken, 1 can of corn, 1 -1.5 c. of salsa, and 2 cans of black beans in a crockpot.  Shred the chicken up after it has finished cooking.  Serve in tortillas with any toppings you desire.

Shirley J: Garlic and Asparagus Pasta with Lemon Cream

Another FABULOUS Shirley J recipe!

Garlic Asparagus and Pasta with Lemon Cream Sauce

8 oz. dried rotini pasta
1 T. butter
2 c. fresh asparagus (chopped)
1 c. yellow summer squash or similar (cut in 1“ chunks)
2. cloves fresh garlic (minced)
¼ c. Shirley J Universal Sauce
1 c. water
2 t. fresh lemon zest

Directions:
Cook pasta according to package directions, drain and keep warm.
Combine water, lemon zest, and Shirley J Universal Sauce in saucepan, whisk till sooth and bring to a slow boil, remove from heat. Melt butter in large skillet; add asparagus, squash, and garlic. Sauté until asparagus is just tender; remove veggies and combine with cooked pasta, toss to combine. Place pasta mixture on large serving dish; pour hot lemon sauce on top, stir gently to combine.

Empty-the-fridge and wrap it up!

Excuse the paper plate... sometimes you just gotta do it! :)

This is as the title says- I basically use whatever I have on hand and throw it in. 

Main Ingredients:

Shredded Chicken

1 can of Cresent rolls

Then you can add anything!

onions

peppers

artichoke

broccoli

carrots

olives

cheese

mushrooms...

Cook at 375 for about 20 minutes or until golden brown

BBQ Chicken Sandwiches

I don't have a picture of the finished thing sorry!  We ate it too fast!

All you do for this is cook your chicken in the crockpot for a few hours, drain the water out, shred it and then put it back in the crockpot.  Pour BBQ sauce over the chicken (to taste...) and then let it cook on low for about 30 minutes or until it is warm.  Serve on a roll/bread/bun with cheese.  YUM!

Sunday Mini Donuts!

YUM!!!  Here they are right out of the donut maker (this is like the one I use...)

Basic Donut Recipe

ingredients:

1 cup                  flour

1/2 cup               sugar

1 tbsp                  baking powder

1                                         egg

1/2 cup               milk

1/2 tsp                 vanilla

4 tbsp                  cooking oil

Stir dry ingredients together. Add egg, vanilla, and milk and beat one minute with electric mixer or vigorously by hand. Add oil and beat one minute more. Preheat donut maker for 10 minutes. Pour batter into cavities in bottom of donut maker. Close lid and bake for 5 minutes. Remove carefully with fork and place on grate or rack. Makes 12 donuts.

That was my attempt at getting pictures of chocolate donuts.... I barely made it before they were gone!  My donut maker makes 7 at a time it is "The original donut factory" from Shopko.

Crockpot Refried Beans

Ingredients:

• 3 cups of dry pinto beans (rinsed)
• 1/2 onion, diced
• 9 cups of water
• 5 t salt
• 1 3/4 t pepper
• 2 T minced garlic
• 1/8 t ground cumin

Directions:

1. Put all the ingredients in a crockpot and cook on high for about 8 hours.
2. After they are done, drain all of the liquid out and SAVE THE LIQUID!!
3. Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

Recipe Source: Dinner's Ready