Slow Cooker Chicken and Vegetables with Dumplings

2 1/2 to 3 pounds boneless skinless chicken thighs
1 pound small red potatoes (about 2 1/2 inches in diameter)
1 medium onion, coarsely chopped ( 3/4 cup)
2 cups baby-cut carrots
5 1/4 cups Progresso® chicken broth (from two 32-ounce cartons)
2 cups Original Bisquick® mix
1/2 cup water
2 teaspoons parsley flakes

1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

Skillet Chicken Parmesan

3/4 cup Original Bisquick® mix
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 egg
4 boneless skinless chicken breasts (4 oz each)
3 tablespoons olive or vegetable oil
2 cups tomato pasta sauce (from 26-oz jar)
1 cup shredded Italian cheese blend (4 oz)
1.In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
2.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
3.
Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

Chicken Pot Pie (to die for)

All the stuff is from Trader Joe's. I used their pie crust(in the frozen section just follow directions to let it soften a little). I pie crust in the pie pan, then on top I put their Just Chicken(already cooked just cut into smaller pieces), some vegetables(Vegetable Melange in frozen section) and I had to get a can of cream of chicken soup from the regular store. Put the other pie crust on top, pierce a couple times with a fork, and bake at 350 for about an hour.
(from the wonderful Susan Emery)

Broccoli Salad

SERVES 6 -8
Ingredients

* 1 bunch broccoli, uncooked, washed, cut into florets
* 1/2 cup cooked bacon, crumbled
* 1/2 cup cashews
* 1/3 cup raisins
* 1/4 cup red onion, chopped

DRESSING

* 1 cup mayonnaise
* 1/3 cup sugar
* 2 tablespoons apple cider vinegar
Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.

Chocolate Marshmallow Fudge

Chocolate Marshmallow Fudge

3/4 cup butter
3 cups granulated sugar
2/3 cup milk
1 (12-ounce) package semisweet chocolate chips
1 (7-ounce) jar marshmallow creme*
1 teaspoon vanilla extract
1 cup chopped nuts (optional)

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine butter, sugar, and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stir constantly. Continue boiling for 5 minutes on medium heat or until candy thermometer reaches 234*F (110*C), stirring constantly to prevent scorching. Remove from heat.
3. Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.

Makes about 4 dozen candies.

Pear Crisp with Whiskey Cream Sauce

Pear Crisp with Whiskey Cream Sauce

FILLING INGREDIENTS:

• 4 whole (to 5) Large Pears (Bosc pears work well)
  
• ⅔ cups Sugar
  
• ¼ teaspoons Salt
  
• 1 to 2 tablespoons whiskey
  

TOPPING INGREDIENTS

• 1-½ cup All-purpose Flour
  
• ⅓ cups Sugar
  
• ⅓ cups Firmly Packed Brown Sugar
  
• ½ teaspoons Cinnamon
  
• ½ cups Pecans, Very Finely Chopped
  
• 1 stick Butter, Melted
  

PREPARATION INSTRUCTIONS:

Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt, and 1 to 2 tablespoons whiskey. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined. Mixture should be very clumpy.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with whiskey cream sauce.

Whiskey Cream Sauce:

• 1/2 cup sugar
  
• 1 stick butter
  
• 1/2 cup cream
  
• 1/4 cup Jack Daniels
  

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Turn off heat. Pour, warm, over the individual servings of bread pudding.

Read more: http://www.bonniehunt.com/blog/the_pioneer_woman_ree_drummond.php#ixzz0Xv1Ncx2j

Perfectly Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.