• 3 to 4 chicken breasts
• 4 cups chicken broth
• 1 can (14.5 oz.) diced tomatoes
• 1 onion, diced
• 1 tablespoon chili powder
• 1 can (15 oz.) black beans
• 2 cups corn
• 1/4 cup fresh cilantro
• Toppings:  avocado, cheese, sour cream and tortilla chips (for serving)

Add the chicken, chicken broth, tomatoes, onion and chili powder to the slow cooker.  Cook on low for 6 hours.  Remove the chicken and shred.  Put it back in the slow cooker.  Add the beans, corn and cilantro.  Serve with avocado, cheese, sour cream and tortilla chips.

YIELD:  6 to 8 servings

• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 1/2 cups vegetable oil
• 2 cups flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups grated carrots
• 1 1/2 cups chopped apple
• 1 cup chopped nuts

Combine sugar, eggs, vanilla and oil.  Sift together dry ingredients and stir into liquid mixture.  Add carrots, apples and nuts.  Pour batter into 9″ x 13″ baking pan and bake in 325 degree oven for 60-70 minutes.

• 2 cups chicken broth
• 2 cups heavy cream
• 2 tablespoons garlic, minced
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 2 cups Parmesan cheese, shredded

Place all ingredients in the slow cooker.  Gently stir together and stir occasionally.  Cook on low for 4 to 6 hours.

YIELD:  6 to 8 servings

• 4 chicken breasts, thawed
• 1/2 cup butter
• 4 oz. cream cheese
• 1 (10 oz.) can cream of mushroom soup
• 2 tablespoons fresh lemon juice
• 1 cup fresh mushrooms, sliced
• white rice, noodles or mashed potatoes for serving

Place the chicken breasts in the bottom of the slow cooker.  In a medium-size bowl, melt the butter in the microwave for 30 seconds or until it is mostly melted.  Add the cream cheese to the melted butter and microwave for an additional 30 seconds.  After the butter and cream cheese mixture is melted and mixed, stir in the cream of mushroom soup (do not add water), lemon juice and mushrooms.  Mix everything together well and pour over the chicken breasts.

Cook on low for 6 to 8 hours.

Serve over white rice, noodles or mashed potatoes.

YIELD:  4 servings

• 1 cup crushed tortilla chips
• 3 tablespoons butter, melted
• 2 packages (8 oz. each) cream cheese, softened
• 2 eggs, lightly beaten
• 2 cups (8 oz.) shredded Monterey Jack cheese
• 1 can (4 oz.) chopped green chilies, drained
• 1 cup (8 oz.) sour cream
• 1 cup chopped sweet yellow pepper
• 1/2 cup chopped green onions
• 1/3 cup chopped tomato

Combine tortilla chips and butter; press onto bottom of a greased 9″ spring form pan.  Place on a baking sheet.  Bake at 325 degrees for 15 minutes.

In a large mixing bowl, beat cream cheese and eggs on low speed just until combined.  Stir in Monterey Jack cheese and chilies; pour over crust.  Bake for 30-35 minutes or until center is almost set.

Place pan on a wire rack.  Spread sour cream over cheesecake.  Carefully run a knife around the edge of the pan to loosen; cool for one hour.  Refrigerate overnight.  Remove sides of pan just before serving.  Garnish with yellow peppers, onions and tomato. Refrigerate left overs.

YIELD:  16-20 servings

• 1/2 cup margarine or butter
• 2 cloves garlic, crushed
• 1/2 cup all-purpose flour
• 2 cups milk
• 2 cups chicken broth
• 2 cups shredded mozzarella cheese (8 ounces)
• 1/2 cup sliced green onions (5 medium)
• 1 teaspoon dried basil leaves
• 1/4 teaspoon pepper
• 9 uncooked lasagna noodles (about 8 ounces)
• 1 cup small curd creamed cottage cheese
• 1 can (7.5 ounces) crab meat, drained and cartilage removed
• 1 can 4 to 4.5 ounces) tiny shrimp, drained
• 1/2 cup grated Parmesan cheese

Melt margarine in 3 quart saucepan over low heat.  Stir in garlic and flour.  Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in milk and broth.  Heat to boiling, stirring constantly.  Boil and stir one minute.

Stir in mozzarella cheese, onions, basil and pepper.  Cook over low heat, stirring constantly, until cheese is melted.

Heat oven to 350 degrees.

Spread one-fourth of the cheese sauce (about 1 1/2 cups) in ungreased rectangular baking dish, 13″ x 9″ x 2″.  Top with 3 uncooked noodles, over-lapping if necessary.  Spread cottage cheese over noodles; spread with one-fourth of the cheese sauce.  Top with 3 noodles, the crab meat and shrimp; spread with one-fourth of the cheese sauce.  Top with remaining noodles and cheese sauce.  Sprinkle with Parmesan cheese.

Bake uncovered 35 to 40 minutes or until noodles are firm but tender (al dente).  Let stand 15 minutes before cutting.

YIELD:  12 servings

• 1 tablespoon water
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1 3/4 lbs. boneless skinless chicken breasts, cut into strips
• 3 green onions, sliced
• 6 teaspoons canola oil, divided
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 6 cups sliced bok choy
• 1 cup loosely packed fresh basil leaves, thinly sliced

In a large resealable bag, combine the water, soy sauce and sugar; add chicken.  Seal bag and turn to coat.  Refrigerate for 30 minutes.

In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender.  Stir in the garlic and pepper flakes; cook and stir for 1 minute.  Remove and keep warm.

Drain and discard any marinade from chicken.  In the same wok, stir-fry the chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear.  Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender.  Add onion mixture to chicken.  Stir in basil; heat through.  Serve over the bok choy.

YIELD:  4 servings

• 1 package (8 oz.) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 cups chopped fresh strawberries
• 1 carton (12 oz.) frozen whipped topping, thawed
• 1/2 cup chopped pecans, toasted
• 2 chocolate crumb crusts (9 inches)

In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth.  Beat in the strawberries.  Fold in the whipped topping and pecans.  Pour into the crusts.  Cover and freeze for 3-4 hours or until firm.  Remove from the freezer 15-20 minutes before serving.

YIELD:  2 pies (6 servings each)

• 12 large potatoes, peeled and diced
• 8 ounces process cheese (Velveeta), cubed
• 1 large onion, finely chopped
• 1 large green pepper, diced
• 1 jar (2 ounces) diced pimientos, drained
• 1 slice bread, torn
• 3 tablespoons minced fresh parsley, divided
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup butter, melted
• 1 1/2 cup cornflakes, crushed

Place the potatoes in a large saucepan or dutch oven and cover with water.  Bring to a boil; reduce heat to medium.  Cover and cook for 5-7 minutes or until tender; drain.  In a bowl, combine the cheese, onion, green pepper, pimientos. bread, 2 tablespoons parsley and salt.

In a greased shallow 4 quart baking dish, layer a third of the potatoes and a third of the cheese mixture.  Repeat layers twice.  Pour milk and butter over all; sprinkle with corn flake crumbs.  Cover and bake at 350 degrees for 45 minutes.  Uncover; bake 10-15 minutes longer or until bubbly and top is golden.  Sprinkle with remaining parsley.

YIELD:  12-14 servings.

• 2 cups flour
• 2 cups sugar
• 2 sticks oleo
• 2 teaspoons cocoa
• 1 cup Coca-Cola
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon soda
• 1/4 teaspoon vanilla
• 1 1/2 cups miniature marshmallows
• 1/2 teaspoon salt

Sift flour and sugar in a bowl.  Bring oleo, cocoa and Coca-Cola to a boil.  Pour over flour and sugar.  Add milk, soda, salt, eggs and vanilla.  Last, add marshmallows.  They will float on top.  Batter will be thin.  Bake in 13″ x 9″ x 2″ pan at 350 degrees for 30-35 minutes.

Icing:

• 1/2 cup oleo
• 6 tablespoons Coca-Cola
• 2 tablespoons cocoa

Heat to boiling point.  Pour preceding ingredients over one pound box of powdered sugar.  Add 1 cup chopped nuts and 1 teaspoon vanilla.  Icing must be put on cake while hot.