Yummy Oven Roasted Potatoes

Got this one from the ever fabulous Madre.

2-3 potatoes, washed and cut into bite size pieces
1 envelope onion soup mix
paprika
olive oil

Chop up potatoes into 2 inch size pieces. Throw into a ziplock bag. Add 2 or so tablespoons of olive oil (I just pour a bit in), then add onion soup mix. Seal bag and jostle potatoes around until they are well coated. Pour into a greased 9X13 pan. Sprinkle top with paprika. Bake at 325 for 45 mins.

Crockpot Chicken Burritos

Can these be any easier? I don't think so!

2-4 chicken breasts
1 can black beans, drained
1 can corn, drained
1 16 oz jar of your favorite salsa

Combine in crock pot for 4-6 hours on low. Shred chicken and serve in tortillas with cheese and sour cream.

Parmesan Chicken

4 Chicken breasts
1 egg
1/2 C milk
bread crumbs
mozzarella cheese (sliced or shredded)
1 jar spaghetti sauce
parmesan cheese

Whisk together egg and milk in shallow bowl. Place bread crumbs in another bowl. Dip chicken in egg mixture and then coat with bread crumbs. Heat skillet with 1 or 2 Tablespoons of olive oil over med-high heat. Brown chicken on both sides until golden. Set chicken in greased 9X13 pan. Either sprinkle mozz cheese on each breast or place a slice or 2 on each. Pour entire jar of spaghetti sauce over all. Sprinkle with parmesan cheese and bake at 350 for 25 to 30 minutes or chicken is no longer pink. Serve over spaghetti

Chocolate Peanut Butter Passion Bars

These are the best freakin brownies I have ever had. I am making them tonight for a girl's night. They are even better the next day!

1/3 C vegetable oil
2 eggs
1 pouch Ghiradelli Triple Choc brownie mix (yes the brand matters here!)
1 C peanuts, chopped

Peanut Butter Filling:
14 oz can sweetened condensed milk
1/2 C peanut butter

Stir together oil and eggs. Add brownie mix and peanuts. (I find that an easy way to chop the peanuts is to put them in a ziplock bag and smash them with a rolling pin). Stir until moistened. Press half of brownie mixture into bottom of greased 9X13 pan. Stir together condensed milk and peanut butter until smooth. Spread evenly over brownie layer in pan. Drop round spoonfuls of reserved brownie mixture over peanut butter layer.

Bake at 350 for 25-30 minutes or until the top is set.

(stole this picture from the ghiradelli website)
Ah, my mouth is watering!!

Pumpkin Crisp

1 pkg of yellow cake mix
1 egg
1/2 cup butter, melted
1 (29 oz can) pumpkin puree
2 eggs
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 c. white sugar
2/3 c. evaporated milk
3/4 c. white sugar
1/2 c. butter, softened

Preheat oven to 350. Set aside 1 cup of cake mix for the topping. Combine remaining cake mix, 1 egg and 1/2 c. butter melted. Pat into a 9 X 13 baking pan. In a large bowl, mix pumpkin, 2 eggs, nutmeg, cinnamon, 1/2 c. sugar and 2/3 c. evaporated milk. Pour pumpkin mixture over the cake mix crust. In a small bowl, combine 1 cup cake mix and 3/4 c. sugar. Cut in 1/2 c. softened butter until mixture is crumbly. Sprinkle on top of pumpkin mixture. Bake at 350 for 55 mins.

Submitted by Cherish Newman

Oatmeal Cookies

1 c. shortening
1 1/2 c. brown sugar
2 eggs
1/2 c. buttermilk or sour milk
1 3/4 c sifted flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground nutmeg
3 c. quick cooking rolled oats
1/2 c. chopped walnuts (optional)

Cream shortening, sugar and eggs together till light and fluffy. Stir in buttermilk. Sift together dry ingredients; stir into creamed mixture. Sir in oats, raisins and nuts. Drop from tablespoon 2 inches apart on lightly greased cookie sheet. Bake at 400 degrees about 8 mins. Cool slightly before removing from pan.

Garlic Bread

1 pkg of dry ranch dressing
1 cube butter melted
1 loaf of french bread

Mix dressing with butter and spread on french bread. Broil in oven until done.

Submitted by Kristi Amasio