Chocolate Cupcakes

Chocolate Cupcakes
by: Kevin and Amanda
http://www.kevinandamanda.com/whatsnew/new-recipes/brownie-batter-chocolate-fudge-cupcakes.html


Ingredients


1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips


Directions

1. Preheat oven to 325 degrees. 2. Spray a muffin tin with cooking spray and line with cupcake liners. 3. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. 4. Stir in chocolate chips. 5. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. 6. Bake for 18-22 mins. 7. Allow to cool completely before frosting.


Makes approximately 2 doz. cupcakes

Chicken Noodle Soup

Chicken Noodle soup is great for any age. This is a recipe that your whole family will love, definitely the kiddos in the house. It is perfect for that rainy day or when you just want a big bowl of something comforting. This is one of my favorite soups! It makes a lot and freezes well. Enjoy!

Chicken Noodle Soup
Recipe by: Allyson Linscott

Ingredients


1 bag frozen egg noodles
1 yellow onion
3-4 carrots
3 stalks of celery
2 cartons of chicken broth
4 cups water

Directions

1. Defrost egg noodles according to package directions. 2. Dice onion, carrots, and celery into 1/4 inch pieces. 3. Pour chicken broth into pot and add water, set to high. 4. Add onion, carrots, celery, and egg noodles to pot. 5. Add salt, pepper, and garlic to taste. 6. Bring to a boil and reduce heat to medium. 7. Simmer for about 30-45 minutes until egg noodles are soft.

Serve with bread and butter

Applesauce Meatloaf

Recipe by: Dorothy Rothfus

Ingredients                                                      

1 lb. ground beef

1 egg (beaten)

2 tbs. chopped onion

1 tsp. salt

½ cup crackers

½ cup applesauce

Directions

Combine all ingredients and mix well. Put in greased loaf pan. Spread ketchup on top of loaf. Bake at 400 degrees for 45 minutes.

Serve with additional applesauce, green beans, and mashed potatoes.

Alligator Stew

Alligator Stew
Recipe by: Dorothy Rothfus

Ingredients                                           

1 lb. ground beef

¼ cup chopped onion

¼ cup chopped green bell pepper

1 med. can of diced green chilies

½ cup ketchup

½ cup water

1 large can pork and beans

½ cup brown sugar

Directions

1. Brown hamburger, onion, and peppers in skillet. 2. Season to taste with pepper and garlic.

3. Add ketchup, water, pork and beans, chilies, and brown sugar. 4. Bring to a boil and reduce to medium. 5. Cook until onions and peppers are tender.

Double the recipe
Serve with bread and butter

Chicken Tortilla Soup

Recipe by: Allyson Linscott 

                                                                                   
Ingredients

                                              

2 breast of chicken fully cooked and cubed or shredded

2 cans of diced tomato, onion, pepper blend

1 medium can of diced green chilies (I use the non-fire roasted)
2 cups of cooked brown rice
2 cartons of chicken broth
2-3 cups  water (depends on liquid level in pot)
1 bag of tortilla chips
1 block of cheddar/jack blend cheese (you will only need enough to top soup)
1 avocado
1 lime

Directions

Cook chicken until no longer pink.
Add chicken, tomato blend, chilies, chicken broth, and water to pot.
Bring to a boil and let simmer for about 15 minutes.
Meanwhile cook the rice.
Add cooked rice to soup mix and simmer for about 5 minutes.
Serve into bowls and top with chips, cheese, and lime.

Dad's "Not Yet" Famous Chili

Recipe by: Steve Hicks                                                                      

Ingredients 

1 lb ground beef seasoned with garlic/salt/pepper (browned)
1-3 links Kielbasa sausage (diced)
2 cans 15.25 oz S&W ready diced tomato with onion and peppers 

1 green bell pepper (diced)

1 small can of diced green chilies
2 cans 15.25 oz S&W kidney beans (drained)
1 cup ketchup
2 tbs chili powder

1/8 tsp cayenne pepper
2 cups frozen white corn

Directions

Dump all ingredients into crock pot and cook on low for 4-6 hours. Do not over cook or you will get the burnt fire roasted taste.

Serve corn bread on the side with honey butter