Maple Bars

Maple Bars
1 1/2 cups milk
1/3 cup shortening (I used butter flavored Crisco)
4 Tablespoons granulated Sugar
2 teaspoons salt
1/4 cup lukewarm water
2 (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)
2 teaspoons cinnamon

Maple Icing
1/3 cup butter
1 cup packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar
2 teaspoons mapleine (found by the flavor extracts and seasonings) or maple extract
1/8 teaspoon salt

For the dough:
In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.

In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.

After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky. Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.

Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size.

Punch down and roll out into a large rectangle about 1 inch thick.

Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes.

While bars are raising, preheat the oven to 425 degrees.

Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing.

Make the icing while the bars are raising:
In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more)
Spread on maple bars and enjoy! 

PIZZA BALLS

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.

Crockpot Nacho Dip

1 lb ground beef
1 package taco seasoning
1 jar taco sauce
1 can refried beans
1 lb light sour cream
2 cups shredded cheddar

Simmer 15 minutes
top with sour cream and cheese
cook until cheese melts
Serve with chips

Crockpot Chicken Tacos

Frozen chicken breasts
can of diced tomatoes with chiles
Taco seasoning mix

Cook on low 4-6 hours

Crockpot Italian Chicken

Frozen Chicken Breasts
Baby carrots
Quartered potatoes (preferably red)
1/2-3/4 bottle of light Italian dressing

Cook on low 4-6 hours

In-Your-Sleep Chili

Ingredients
1 pound ground beef
1 large onion, chopped
2 15 ounce canschili beans in chili gravy
1 14 1/2ounce candiced tomatoes and green chiles, undrained
1 11 1/2ounce canhot-style vegetable juice
Sliced green onions, dairy sour cream, and/or shredded cheddar cheese (optional)

Directions
1. In a large skillet, cook ground beef and onion until meat is brown; drain off fat.
2. In a 3 1/2- to 4-quart slow cooker, combine ground beef mixture, beans, undrained tomatoes and green chiles, and vegetable juice.
3. Cover; cook on low-heat setting for 4 to 6 hours on on high-heat setting for 2 to 3 hours. If desired, top each serving with green onions, sour cream, and/or cheddar cheese.

Crock-Pot Baked Potato Tin Foil Dinner

Ingredients
7-8 Russet Potatoes Washed and Scrubbed
2 Yellow Onions Diced or Shredded
2 Stalks of Celery thinly Sliced
3 Baby Carrots per Potato
8 Slices of Bacon cooked and Broken Up
3 Green Onions stalks sliced thinly
14-16 Small Pats of Butter (I did a 1/2 Tsp Each)
BBQ Sauce
Pam
Salt to Taste
Pepper to Taste
Foil (Foil for Grilling is Larger and Will Work Better For Large Potatoes)
Shredded Cheese

Instructions
I used my kitchen table as the place for my assembly line.
Cut a large enough piece of foil to cover not only the foil but all of the additions, don’t skimp.
Spray with Pam or Crisco Spray so the potatoes don’t stick.
Cut each potato into thirds, without cutting all the way through the potato.
Pour a tablespoon of BBQ Sauce (or less if it’s a small potato) into the middle of the foil, then place the potato, with the slices open on top.
Shove two pats of butter into the potato.
Place shredded or chopped onion onto the potato.
Place celery on top.
Set carrots next to potato as well.
Now give each potato a bit of green onion on top as well.
Put 2-3 slices of bacon pieces on top.
Finally sprinkle salt and pepper to taste on each potato.
Fold up the foil so that none of the juices will leak out, it won’t look as smooth and pretty as when you normally foil a potato.
Bake in your slow cooker for 8 hours on low.
In my 7qrt Crock-pot I was able to fit 4 baked potatoes (with 2 of them very large), so plan accordingly..either using only small potatoes or using more then one crock.
Once they have been cooked, pull each one out, unwrap a bit, place a handful of Shredded Cheese onto the potato, rewrap and place back in the crock for about 20 minutes, recover crock.
Serve it in the foil.

Read more at http://crockpotladies.com/recipe-categories/entrees/crockpot-baked-potato-tin-foil-dinner/#M4eIZAt5Bj0XPLQo.99

Crock-Pot Buffalo Chicken Tacos

Ingredients
1.5 Pounds Raw Boneless Chicken
1 Cup Frank’s RedHot Wings Buffalo Sauce
3 Tablespoons Butter
1 Package 10 Soft Tortillas
Chopped Lettuce
Chopped Tomatoes
Cheddar Shredded Cheese
Sour Cream
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Instructions
Add chicken, buffalo sauce and butter to crock-pot.
Stir well to coat your chicken with the buffalo sauce.
Cook on low 5-7 hours
Once chicken is cooked, remove chicken and shred.
Mix shredded chicken with leftover sauce coating all pieces.
Serve for tacos.