Greek Slow Cooked Chicken

INGREDIENTS:
3-4 boneless, skinless chicken breasts
3 Tbsp. Greek Rub ( I used Cavender's All Purpose Greek Seasoning)
1 1/2 Tbsp. minced garlic
3 Tbsp. lemon juice
1-1/2 cups hot water
2 chicken bullion cubes (I used the granules) 

INSTRUCTIONS:
Line slow cooker with liner or cooking spray.
Rub each chicken breast with Greek Rub to coat generously on each side.
Next, rub about 1/2 Tablespoon of garlic on each chicken breast.
Place chicken breast in slow cooker and drizzle lemon juice over the top.
Crumble and stir 2 chicken bullion cubes in 1 1/2 cups of hot water. Once dissolved and stirred as best as possible. Pour over chicken. Cover with slow cooker lid.
Cook on LOW for 6 hours, or until cooked through and tender.

From Chef In Training

Greek Rice in Rice Cooker

Ingredients:
4 (rice cooker) cups rice 
4 cups water
4 tsp butter
4 Tbsp chicken bouillon granules
1 tsp minced fresh mint
4 tsp lemon juice
1/2 tsp garlic powder

Directions:
Combine all ingredients and cook. 

Adapted from Taste of Home

Magleby's Chocolate Chip Cookies

Cream:
1/2 cup shortening
1/2 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla

Add:
1 tsp salt
1 1/2 tsp baking soda
2 cups 3 Tbsp flour
2 cups chocolate chips
1 cup chopped nuts  (I substituted English toffee bits)

Bake at 350 degrees for 10 minutes.  Do not over bake!

Pumpkin Spice Cake

Ingredients:
2 cups flour
1 tsp. baking soda
1/2 tsp. sslt
2 cups sugar
4 eggs, well beaten
2 cups pumpkin (1 large can of Libby's)
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. cloves
1 tsp. vanilla
1 cup oil

Frosting:
1 package cream cheese (8 oz.)
1 cube butter (1/2 cup)
beat at room temperature, then add
2 1/2 cup powdered sugar
2 tsp. vanilla

Directions:
Beat eggs, add pumpkin, all spices, oil, vanilla, and mix.  Add all other ingredients and mix.  Bake at 350 degrees for 20-30 minutes in a sheet cake pan.  Let cake cool then frost.

Recipe from Pamela Dahl.

Crock Pot Baked Potato Soup

Ingredients:
10 red potatoes, cut into cubes
1 large onion, chopped and sautéd in butter
5 cups water
3 Tbsp chicken bouillon
1 tsp minced garlic
1 Tbsp ranch dressing mix
2 tsp dried parsley
salt and pepper to taste
1 package of real bacon bits
1 cup half and half
1 cup Cheddar cheese
1 cup sour cream
1/4 cup chives or green onions

Directions:
Place the first 9 ingredients in the crock pot.  Cover and cook on high for 4 hours or low for 8 hours.  The potatoes should be tender.  Stir in half and half, cheese, sour cream and chives or green onion.  Heat through and serve.

Recipe adapted from Food.com and Allrecipes.com.

Peach Turnovers

Ingredients:
4 Tbsp sugar
2 Tbsp flour
1/4 tsp cinnamon
milk
5 cups chopped peaches (or peeled apples)
1 package of frozen puff pastry sheets
3/4 cup powdered sugar
1 Tbsp melted butter
1/2 tsp vanilla
pinch of salt
left over juice from the peaches

Directions:
Preheat oven to 400 degrees.  Line cookie sheet with parchment paper.  For peach filling, mix together sugar, flour, and cinnamon.  Add peaches and toss to coat.  Unfold thawed puff pastries.  Cut into 4 squares each.  Brush edges with milk.  Evenly spoon peach mixture onto center of each square.  Fold one corner to the opposite corner.  Press edges with the tines of a fork to seal.  Place on parchment paper.  Prick tops with fork.  Brush with milk and sprinkle with sugar.  Bake for 15-18 minutes until puffed and golden brown.  For icing, mix together powdered sugar, butter, vanilla, salt and peach juice.  Add enough milk to make icing drizzle.  Fresh raspberries or blueberries can also be added.

French Onion Soup

Ingredients:

3 Tbsp. butter

3 lb. yellow onions

3 tsp. of minced garlic (3 cloves)

1 cup of white wine (I used Pinot Grigio)

32 oz. chicken broth

32 oz. beef broth

1 tsp. thyme

1 tsp. parsley

1 bay leaf

Worcestershire sauce to taste (I used about a Tbsp.)

Salt and pepper to taste

Directions:

Preheat oven to 400 degrees.  Melt butter in Dutch oven on stove top add onions.  Put in oven with lid on for 1 hours.  Place on stove top and add minced garlic.  Turn heat off and add wine.  Turn heat on medium and cook for 5 minutes.  Add chicken and beef broth.  Add Worcestershire sauce, salt, and pepper to taste.  Return heat to a boil then simmer for 30 to 60 minutes.