Crockpot Chicken and Dumplings

Ingredients...

4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
sliced carrots
sliced celery
1/2 can peas
1/2 onion
crumbled bacon
parsley
garlic powder
salt and pepper
1 can flaky biscuits

Directions

Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred.
Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot.
Break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!

Cucumber Jar Salad

Ingredients:

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Directions:

Mix cucumbers, onions, peppers and salt; set a side.
Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil.
Remove from heat and add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)
Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months
Makes 2 quart jars

Slow Cooker Bean and Barley Soup

Ingredients

• 1 cup dried kidney beans, rinsed
• 1/2 cup pearl barley
• 4 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 4 cups vegetable broth
• 2 ribs celery, chopped
• 1 zucchini, chopped
• 1/2 medium onion, chopped
• 2 bay leaves
• kosher salt to taste
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• black pepper to taste
• 14oz can of whole tomatoes, with juice
• 3 cups baby spinach
• 1/4 cup Parmesan Cheese

Directions

1. Put 4 cups vegetable broth, 2 cups water, the beans, barley, garlic, carrots, celery, onions, zucchini, bay leaves, salt, and spices in the slow cooker.
2. Squeeze the tomatoes through your hands over the pot to break them down, then add to the slow cooker.
3. Cover and cook on high until the beans are tender and the soup is thick (about 8 hours).
4. Before serving, add the spinach and cheese, and stir until the spinach wilts (about 5 minutes).
5. Remove the bay leaves, and add additional salt and pepper to taste.
6. Optionally drizzle with balsamic vinegar and olive oil before serving.

Bean Dip

Bean Dip

Ingredients:

1 Can Beans  Rosarita Refried Beans 30 Oz can
1 Jar Salsa Orgeta Thick & Chunky 16 oz Mild
Guacamole 1 container Deans Guacamole dip 12 Oz.
Sour Cream 1 container 16 Oz Daisy brand
Cheese  Mexican Style cheese, Ralphs brand.  or Monterey Jack, Chedder, Quesadilla and Asadero

Preparation:

In a 13 x 9 inch dish

Layer beans on bottom layer,
Layer of Salsa
Layer of Guacamole
Layer of Sour Cream
Top with Cheese

http://jim-shirley.blogspot.com/2015/01/bean-dip.html

Mashed Potatoes

Ingredients:

• 3 1/2 cups Swanson® Chicken Broth, Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
• 5 large potatoes (about 2 ½ lbs), peeled and cut into 1-inch pieces (about 7 ½ cups)
• 1/2 cup light cream
• 2 tablespoons butter
• 1/8 teaspoon
• Ground black pepper

Directions:

1. Bring the broth and potatoes to a boil in a 3-quart saucepan over medium-high heat.
2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
3. Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, to reach desired consistency

Slow Cooker Beef Stew Recipe

30min to prepare, (makes 6-8 servings)

Ingredients

• 1 large onion
• 2 medium carrots, peeled and thinly sliced
• 2 large potatoes, cut into 1/2" chunks
• 1 cup fresh green beans cut into bite-sized pieces
• 1lb stew-meat beef chunks
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1 clove garlic, crushed
• 3 cups beef stock
• 2 tablespoons light brown sugar
• 3/4 teaspoon salt
• 2 teaspoons Worcestershire sauce
• pepper to taste
• 3 tablespoons flour
• 2 teaspoons tomato paste

Directions

1. Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine.
2. Cover and cook on low for 8 to 9 hours or high for 4 to 5 until the beef is tender and potatoes are fork-tender.
3. Stir the stew once or twice as it cooks if possible.
4. 30 minutes before serving, transfer a ladle full of broth to a small mixing bowl.
5. Add the flour and tomato paste. 
6. Whisk until smooth, then stir the mixture back into the stew and cook for the remaining half hour.

Green Beans and Tomatoes

Ingredients

• 8 slices thick-cut bacon, cut into 1-inch pieces
• 1 large onion, diced
• 2 lb green beans, trimmed
• 2 (14.5-oz) cans whole tomatoes
• Kosher salt and freshly ground black pepper
• ¼ to ½ tsp cayenne pepper

Directions

1. Put bacon in a large pot over medium heat and cook for a couple minutes, until fat starts to render. Add onion and stir. Let onion cook with bacon another 3 minutes; drain off most of fat.
2. Add green beans and pour in tomatoes (juice and all). Season with salt, black pepper, and cayenne. Stir gently to combine. Put lid on pot, reduce heat to low, and simmer 45 minutes to 1 hour, or until beans are tender, stirring occasionally.
   
   http://www.parade.com/224585/reedrummond/green-beans-and-tomatoes/