Let all that you do be done in love.
1 Corinthians 16:14 ESV
Ingredients:
2 cans (15-1/4 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) chunky salsa, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup (4 ounces) shredded cheddar cheese
Directions:
3-4 pounds country-style ribs (either boneless or bone-in)
1 cup pure maple syrup (not pancake syrup)
1/2 cup applesauce
1/4 cup ketchup
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
Combine the ingredients for the marinade and pour over the ribs in a ziplock bag. Freeze. On serving day, place frozen ribs and marinade in crockpot and cook on low for 8 hours. Makes 6 servings.
4-6 Boneless Chicken Breasts
1 packet taco seasoning
1 can ROTEL diced tomatoes and green chiles
Sauteed green peppers, onions (optional) Put the chicken breasts in the crock pot. Sprinkle with taco seasoning and add the can of ROTEL. Cook on low 6 hours. Shred the chicken to help absorb the liquid and seasonings. Add the green peppers and onions if desired.
You can freeze this and just reheat it in the microwave or stovetop to serve. Serve with warm tortillas and toppings of your choice. We like shredded cheese, sour cream, and any other mexican toppings.
2 C Parmesan Cheese
1/2 C Fresh Parsley (chopped fine see note)
1 Clove garlic minced
Fresh Cracked Pepper
1 Stick Melted Butter Chicken Wings (cut off tips) We use drumettes
 If you are using as an appetizer figure 2 per person Dip Chicken in melted butter and roll into above ingredients. Bake 35 minutes in a 350-degree oven.
3 to 4 C cooked Chicken, cubed or shredded
3 to 4 C grated Cheddar Cheese
1 Can pitted black ripe olives, drained and halved
8 to 10 Flour Tortillas, cut into quarters
1 Can cream of Chicken Soup, undiluted
1 Can cream of Mushroom Soup, undiluted
1 (4oz) can diced green chilies
1 med Onion, diced
Salt and Pepper to taste.
4 Eggs
1 1/3 C Milk
2 Tablespoons Melted Butter
1 C flour
1/2 tsp. Salt
2 Tbls. Sugar
Mix in blender until combined, set in fridge about 30 minutes. Take out of fridge and pour about 1/4C of the mix into the bottom of warm pan. Tilt pan so that the batter covers it completely, flip and cook another 30 seconds. Serve with Nutella, ice cream, or go savory and add chicken. Play with it, and make it yours
1 C Shortening
1 1/2 C Sugar
2 Eggs
2 3/4 C Flour
2 tsp. Cream of Tarter
1 tsp. Baking Soda
1/4 tsp. Salt
Cinnamon-Sugar mixture
3 C CornFlakes, crushed
1 C Crunchy Peanut Butter
1/2 C Sugar
1/2 C White Corn Syrup
6 oz. Chocolate Chips (about 1 cup)
can't go wrong with chocolate
Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into a 8x8 lightly greased pan. Melt chocolate chips and spread over top.
6 C Corn Flakes
1/2 C Peanut Butter, creamy or crunchy depending on preference
1 bag Butterscotch Chips
Place corn flakes in a big bowl. Slightly crush them. Melt peanut butter and butterscotch chips together and stir until combined (microwave or stovetop is fine) Pour over corn flakes and mix until corn flakes are completely coated. Drop them onto sheets of wax paper by the teaspoon or in my family ice cream scoop! Freeze to harden and put in rigid containers or ziploc bags This is my kids favorite afternoon snack
