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● 4 boneless skinless chicken breasts ; (4 to 6)

● 1/4 cup melted butter or margarine

● Salt ; and pepper — to taste

● 1 -2 pkg dry Ranch or Italian Dressing mix

● 1 can cream of chicken soup

● 8 oz. cream cheese — cut into cubes

● 1/2 cup chicken broth

● 1/2 chopped onion


Brush chicken with butter and sprinkle with salt and pepper. Place in a Crock Pot and sprinkle 1 pkg dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from Crock Pot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes! Add in broccoli or other veggies for variety.

Check out more of my recipe posts here.

Bacon Swiss Dip



● 1/2 Cup mayo

● 1 (8 oz.) pkg. cream cheese

● 1 Cup grated swiss cheese

● 1 bunch green onions ; chopped (I just cut them w/ kitchen scissors)

● 8 bacon slices ; cooked crisp and crumbled

● about 1/2 a sleeve of ritz crackers


Beat mayo and cream cheese until blended.  Mix in grated swiss then stir in green onions, until combined.  Place in an oven safe dish.  Combine cooked, crumbled bacon and crushed ritz crackers and put on top of cheese mixture.  Bake uncovered at 350 for 20-30 minutes, or until bubbly.  Watch crackers and bacon on top so they don’t get too brown, but you want them lightly browned/crisp.  Serve with Fritos Scoops.


● 2 lbs small red potatoes

● salt

● 1 packet dry Ranch seasoning mix

● cup ; butter or margarine

● 1 cup milk or cream at ready ; (may not use all of it)

● Cream cheese ; 1 brick

● 3 slices crisped bacon ; if desired


*Do not peel potatoes & chop potatoes into small chunks (cook faster)

*Drop into lrg sauce pan with boiling water & Salt potatoes when water begins to boil

*Cook just until potatoes are tender and can be stabbed with a fork

*Drain and place in a large glass bowl

*Add butter & approx 1/4 cup of milk

*Smash with hand smasher or use electric mixer then add cream cheese & a little more milk

*Add Ranch mix (and bacon if desired) & alternate between electric mixer & milk just until you get the consistency desired… don’t add too much milk or potatoes will be too soft & drippy



● 1 lean roast ; all fat removed

● 1/2 tsp. garlic powder

● 1/2 tsp. fresh ground black pepper

● 1 (14 oz.) can beef broth

● 1 envelope dry French onion soup mix

● 1 bottle of beer

● 3 cups water

● 12 slices Mozzarella cheese

● 6 hoagie rolls or French buns


Trim all fat from roast. Season with garlic powder & pepper. Place trimmed roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup mix,beer, and water; bring to a boil. Pour over roast in crockpot and cook for 7 hours.

Remove roast to a platter and slice thin slices with an electric knife. Place open hoagie rolls on a baking sheet covered with foil. Place 2 slices of mozzarella cheese on each roll (two half slices on each side of the roll). Place under oven broiler for 1-2 minutes (make sure rack is not to close to broiler element). Remove from oven & place sliced beef over melted cheese.

Strain Au jus broth from crockpot and place in 6 small serving bowls to dip. Add a sprinkling of freshly ground pepper to au jus just before serving.


● 1 1/4 lb. ground beef

● 1 pkg ; (3 oz) cream cheese, cubed and softened

● 1 tsp. salt

● 1 tsp. chili powder

● 18 jumbo pasta shells ; cooked and drained

● 2 tbsp. butter

● 1 cup prepared taco sauce

● 1 cup shredded cheddar cheese

● 1 cup shredded Monterey jack cheese

● 1 1/2 cups crushed tortilla chips


Cook beef in large skillet over medium-high heat until brown, stirring to separate meat, drain fat. Reduce heat to medium-low. Add cream cheese, salt and chili powder, simmer 5 minutes.

Toss shells with butter, fill with beef mixture. Arrange shells in buttered 13×9 inch pan. Pour taco sauce over each shell. Cover with foil. Bake in 350 degree oven 15 minutes. Uncover, top with cheddar cheese, Monterey jack cheese and chips. Bake 15 more minutes or until bubbly. Top with sour cream.


● 5 cups Baking apples ; cubed peeled
● 1/2 cup sugar
● 2 tbsp. all-purpose flour
● 1 tsp. ground cinnamon
● 1/2 tsp. Ground nutmeg
● 1 unbaked pastry shell ; (9 inches)

~~ — Topping — ~~
● 1/2 cup sugar
● 1/2 cup all-purpose flour
● 1/2 cup butter or margarine


In a bowl, combine first five ingredients; spoon into pie shell. For topping, combine sugar and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over pie. Bake at 400° for 10 minutes. Reduce heat to 375°; bake for 40 to 45 minutes or until the topping is browned and apples are tender. Cover crust edges with foil during the last 15 minutes if needed. Cool completely before cutting. Yield: 6-8 servings.


● 1 cup AP flour

● 2 tsp. baking powder

● 6 tbsp. butter

● 1/3 cup chocolate chips

● 2/3 cup sugar

● 3 tbsp. dutch-processed cocoa

● 1 tbsp. vanilla extract

● 1/4 tsp. salt

● 1/3 cup milk

● 1 egg yolk

● 1/3 cup sugar

● 1/3 cup brown sugar

● 1/3 cup dutch-processed cocoa

● 1 1/2 cups hot water

● whipped ; cream or ice cream for topping


Step 1

Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.)

Step 2

Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Step 3

Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Step 4

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugars, cocoa, and hot water until the sugar is dissolved.

Step 5

Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

Step 6

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you’ll know it’s ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7

When it’s done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.