Slow Cooker Pork Tenderloin

Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

 

Chicken Alfredo Lasagna Rolls

CHICKEN ALFREDO LASAGNA ROLLS

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

Granny's Oatmeal Cookies

 

Granny’s Oatmeal Raisin Cookies

1/2 tsp salt
1/2 tsp baking soda
1 cup flour
1/2 cup shortening or butter
6 Tbsp brown sugar
6 Tbsp sugar
1 egg
1 tsp vanilla
1 cup oats, not instant
1 cup raisins
1/2 cup nut, chopped (optional)

Preheat oven to 350° F. Grease baking sheet.

Sift together salt, soda and flour; sift onto wax paper; set aside. Cream shortening; beat in sugars a little at a time. Beat in egg; beat in vanilla; beat in flour mixture. Stir in oatmeal, raisins and nuts if using.

Drop spoonfuls onto prepared baking sheet. Bake 10 to 13 minutes or until firm and edges be golden. Cool a few minutes then transfer to cooling rack.
Makes 30 cookies

Cherry Pie Bars

Batter
1 cup of butter softened
2 cups of sugar 
4 eggs 
1 tsp vanilla extract 
1/2 tsp salt 
1/4 tsp almond extract 
3 cups all purpose flour 
2 cans of cherry pie filling (can use just 1 if you need to) 

Glaze
Mix 1 c. Powdered sugar, 1 tsp almond extract, 2 tsp milk and drizzle over bars & cool

Preheat Oven to 350F 
In a mixing bowl, cream your butter, sugar- add eggs & extract. beat well to mix. Add flour & Salt, Mixing Well. Spread half of the batter in a greased 9x13 pan, Spoon the Pie Filling over the batter Randomly drop tablespoons remaining batter over the pie filling Bake for 35 min or until your toothpick comes out clean

Butterfinger Dessert

Butterfinger Dessert 

Ingredients:
1 prepared angel food cake
1 (1 ounce) package vanilla pudding mix (larger size)
2 (8 ounce) containers cool whip
4 (2 1/8 ounce) size butterfinger candy bars
1 1/2 cups milk

Directions:
Spray a 9 x 13" pan with cooking spray.

Tear angel food cake into bite size pieces.

Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.

Crush candy bars.

Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.

Life size lincoln logs

Life size Lincoln Logs made out of pool noodles. 15 pool noodles from the dollar store, cut in half, cut notches out easily, with scissors = hours and hours of fun playtime!

White Chicken Enchiladas

 White Chicken Enchiladas

10 soft taco shells 
2 cups cooked, shredded chicken 
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex) 
3 Tbsp. butter 
3 Tbsp. flour 
2 cups chicken broth 
1 cup sour cream ( I use Greek yogurt) 
1 (4 oz) can diced green chillies (these are not hot) 

1. Preheat oven to 350 degrees. Grease a 9x13 pan 
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese. 
6. Bake 22 min and then under high broil for 3 min to brown the cheese.