• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 egg
• 1/2 cup shredded Parmesan Cheese
• 2 boneless skinless chicken breast halves (6 oz. each)
• 1 tablespoon olive oil
• 2 teaspoons lemon juice

In a shallow bowl, combine the flour, salt and garlic powder.  In another bowl, beat the egg.  Place the Parmesan cheese in a third bowl.  Coat chicken in flour mixture, then dip in egg and roll in cheese.

In a skillet, brown chicken in oil on both sides.  Transfer to a shallow 1 quart baking dish coated with cooking spray; drizzle with lemon juice.  Bake, uncovered, at 350 degrees for 18-20 minutes or until juices run clear.

• 1 1/2 cups buttermilk
• 4 fresh thyme sprigs
• 4 garlic cloves, halved
• 1/2 teaspoon salt
• 12 boneless skinless chicken breast halves (about 4.5 lbs.)

Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish.  Add chicken and turn to coat.  Refrigerate for 8 hours or overnight, turning occasionally.

Drain chicken, discarding the marinade.  Grill, covered, or over medium heat until a thermometer inserted in chicken reads 165 degrees, 5-7 minutes per side.

YIELD:  12 servings

• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups confectioners’ sugar, divided
• 1 carton (16 oz.) frozen whipped topping, thawed, divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 oz.) instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter.  Press into an ungreased 9″ square dish; set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.  Fold in half of the whipped topping.  Spread over crust.  Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and the remaining confectioners’ sugar on low speed for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in remaining whipped topping.

Spread over peanut butter cups.  Crush remaining cookies; sprinkle over the top.  Cover and chill for at least 3 hours.

YIELD:  12-16 servings

• 1/2 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1 can (2.8 oz.) french fried onions, crushed
• 4 boneless skinless chicken breast halves (4 oz. each)

In a shallow bowl, combine the butter, Worcestershire sauce and mustard.  Place the onions in another shallow bowl.  Dip the chicken in butter mixture, then coat with onions.

Place in a greased 11″ x 7″ x 2″ baking dish; drizzle with remaining butter mixture.  Bake, uncovered, at 400 degrees for 20-25 minutes or until chicken juices run clear.

• 3 chicken breasts, diced
• 1 (16 oz.) bag mixed vegetables
• 1 cup chicken broth
• 1 teaspoon garlic, minced
• 2 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• biscuits, for serving

Place the chicken breasts in the slow cooker.  Add the vegetables, chicken broth and garlic.

Cook on low for 6 hours.

In a small saucepan, melt the butter over medium heat.  Whisk in the flour until well-blended to make a roux, approximately 5 minutes.  Add the milk.  Pour the mixture into the slow cooker.  Continue cooking on low for 30 minutes.

Serve with biscuits.

YIELD:  4 to 6 servings

• 1 loaf French bread
• 6 eggs, beaten
• 2 cup milk
• 2/3 cup sugar
• 1 tablespoon vanilla
• 4 cups blueberries
• sugar, whipped cream, for serving

Cut the French bread into cubes and place them in the slow cooker.  In a medium-size bowl, whisk together the eggs, milk, sugar and vanilla.  Fold in the blueberries.  Pour the mixture over the bread.  Mix slightly.  Place a layer of paper towels under the lid to catch any condensation.

Cook on high for 2 to 3 hours.

Top with sugar and whipped cream.

YIELD:  6 to 8 servings

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 egg
• 1/2 cup shredded Parmesan cheese
• 2 boneless skinless chicken breast halves (6 oz. each)
• 1 tablespoon olive oil
• 2 teaspoons lemon juice

In a shallow bowl, combine the flour, salt and garlic powder.  In another bowl, beat the egg.  Place the Parmesan cheese in a third bowl.  Coat chicken in flour mixture, then dip in egg and roll in cheese.

In a skillet, brown chicken in oil on both sides.  Transfer to a shallow 1 quart baking dish coated with cooking spray; drizzle with lemon juice.  Bake, uncovered, at 350 degrees for 18-20 minutes or until juices run clear.

YIELD:  2 servings

• 4 cups vegetable broth
• 2 cups water
• 2 onions, diced
• 2 cups celery, chopped into bite-size pieces
• 2 cups carrots, chopped into bite-size pieces
• 1 (14.5 oz.) can diced tomatoes
• 1 (15 oz.) can pinto beans
• 2 tablespoons garlic, minced
• 1 cup ditalini pasta
• 2 teaspoons basil
• salt and pepper, to taste

Pour the broth and water into the slow cooker.  Add the onion, carrots and celery in to the slow cooker.  Add the remaining ingredients.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

YIELD:  6 to 8 servings

• 2 lb. roast pork
• 2 tablespoons brown sugar
• 2 cups BBQ sauce
• 1 teaspoon garlic, minced
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• buns, for serving

Place the pork roast in a slow cooker.  In a medium-size bowl, mix the brown sugar, BBQ sauce, garlic, pepper, chili powder and cumin.  Pour the mixture over the pork roast.

Cook on low for 6 to 8 hours or on high for 4 to 6 hours.  Shred with a fork.

Serve on fresh buns

YIELD:  6 to 8 servings

• 1 cup sugar
• 1 package Jello (any flavor)
• 3/4 cup shortening
• 2 eggs
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Mix sugar and dry jello together.  Add shortening and eggs; blend well.  Sift flour, baking powder and salt and add to the mixture.  Roll 1/4″ thick on floured board.  Cut with 3″ cookie cutter of place a small ball of dough on cookie sheet and flatten with a glass dipped in sugar.  Bake at 375 degrees for 5 to 8 minutes.  Makes 4 dozen.

(Janice Brown)