Mini Corn Dogs

1 2/3 C. flour (I use half wheat, half white)

1/3 C. cornmeal

3 tsp baking powder

1 tsp salt

3 TBL cold butter

1 TBL shortening

1 egg

3/4 C. milk

24 mini hot dogs (or regular ones cut up)

Combine flour, cornmeal, baking powder, and salt. Cut in butter and shortening until crumbly. (If you don't have a pastry blender, use a fork or your hands!) Beat egg and milk then add to the dry crumbs until a soft dough forms. Knead on a lightly floured counter 6-8 times. Roll out to 1/4 inch thick. Cut into circles (A mason jar lid works great.) Fold over a hot dog and seal edges. Bake on greased cookie sheet for 10-12 minutes at 450 degrees. Dip in honey mustard!

I like this recipe because: My kids love it and it has minimal ingredients.

My least favorite thing about this recipe: It's time consuming making dough, but it's worth it!

Crock Pot Chicken Fettucini by Kamee Groethe

2-3 chicken breasts

1 cube butter, sliced

1 pkg dry Italian salad dressing

Cook the above ingredients on low for 3-4 hours. Shred chicken when cooked. Then add:

1/4 cup water

1 can Cream of Chicken Soup

1 pkg of cream cheese

Cook until cream cheese is mixed in and warm through. (About 1 hour on low). Serve over cooked pasta!

I like this recipe because: It's EASY and I just add things to the pot! Not too many ingredients either.

My least favorite thing is: It's definitley not low-fat!

Chicken Broccoli Alfredo by Campbell's

8 oz linguine

1 Cup broccoli florets

2 TBL butter

2 lb chicken, chunked

1 (1o oz) can Cream of Mushroom Soup

1/2 C. milk

1/2 C. grated parmesan cheese

1/4 tsp pepper

Prepare linguine. Add broccoli during last 4 minutes. Cook chicken in a pan. Stir soup, milk, cheese, pepeper, and linguine into pan with chicken. Cook until bubbly.

I like this recipe because: I usually have the ingredients lying around. I buy the parmesan cheese 3-4 cartons at a time and throw it in the freezer for when I need it. Also, it's pasta! My kids will eat anything pasta.

My least favorite thing: Multi-tasking!

Pineapple Upside-Down Cake

I have never made this kind of cake before but this recipe was yummy!!

1/4 cup butter
2/3 cups brown sugar
1 can pineapple (I used circles)
maraschino cherries (optional, I left them out)

Mix melted butter and sugar. Spread in 9x2 inch round pan (buttered). Lay pineapple in bottom and sides of pan. (If you use cherries put one in each pineapple).

Mix:

1 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter
2/3 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk

Cream the butter and sugar until smooth. Then add eggs 1 at a time and add vanilla. Sift the dry ingredients. Then alternate dry mix with milk, starting and ending with the dry stuff. Pour batter over pineapples and bake 45 minutes at 350. Cool 15 minutes before flipping out of pan. You can top with whip cream or ice cream or just enjoy it plain!

I like this recipe because: It was just dang good!!

My least favorite thing is: I want to eat the whole thing in one day!

Buttermilk Pancakes

1 dup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
1 egg
1 tablespoon oil
1/2 cup milk
1/2 cup buttermilk

Mix all ingredients and cook!

I like this recipe because: It's not overwhelmingly buttermilky tasting. These are light and taste fresh!

My least favorite thing about this recipe: I never have buttermilk around. If I do it ends up going bad before I use it (Use the extra to make Homemade Ranch)

Sour Cream Potatoes (aka Funeral Potatoes)

6 to 8 medium potatoes
2 cans cream of chicken soup
1/4 cup margarine
1 bunch green onions, chopped
1 16 ounce sour cream
1 1/2 cups cheddar cheese, grated

Wash the potatoes and boil them until done. Refridgerate the potatoes until they are cool to the touch. (Sometimes I skip this, poor planning!) When they have cooled, peel them and grate on a cheese grater.

Sautee onions in butter. Add sour cream and cheese. Salt and pepper potatoes. Mix sour cream with potatoes. Put in 9x13 inch pan and top with cheese. Bake 375 for 30 minutes or until bubbly.

I like this recipe because: We've had it since I was a kid. The ingredients are every day stuff I have around the kitchen = no special trips to the store!

My least favorite thing about this recipe: It is not low fat at all!!

Roast Chicken (in the crock pot!)

1 whole chicken
3 lemons
1/2 cup dijon mustard
1/4 cup soy sauce
1/4 cup lemon juice (from lemons)
1 teaspoon each of Rosemary, Sage, Thyme, Parsley, and Oregano

Cut the lemons in half and juice each one. Save juice for marinade. Stuff the chicken with the lemon rinds and half of the spice mixture. Place chicken in crock pot and cover with marinade and the rest of spice mixture. Roast chicken 1/2 to 2 hours on high.

I like this recipe because: It's super easy and has a lot of flavor with minimum ingredients.

My least favorite thing about this recipe: It is pretty much a Sunday recipe because of the cooking time.