Slow Cooker Chicken w/Rosemary, Apples, Onions

2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.

In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve chicken, sauce, apples, and onions over rice.

Chewy Granola Bars

Ingredients
2 1/2 cups rolled oats
2 cups Rice Crispy's cereal
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar




Optional Items
miniature semisweet chocolate chips
raisins
nuts
dried fruit
sunflower seeds
mini marshmellows
and anything else you can think of that would be good!

Directions
Preheat oven to 325 degrees F. Lightly grease one 9x13 inch pan.

In large mixing bowl combine the oats, flour, crispies, baking soda, vanilla, butter, honey and brown sugar. Stir in chocolate chips, raisins, nuts etc.

Press mixture into the prepared pan. Bake at 325 degrees F for 18 or 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely before removing from pan or serving.

Nutter Butter Chocolate Bars

Ingredients

18 Nutter Butter Peanut Butter Sandwich Cookies, divided

6 squares BAKER'S Semi-Sweet Baking Chocolate, divided

1/4 cup (1/2 stick) butter

1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding

1-1/2 cups powdered sugar

1/3 cup boiling water

1/2 cup creamy peanut butter

Preparation:

CRUSH 12 of the cookies until fine crumbs form; set aside. Microwave 3 of the chocolate squares and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in the crushed cookies. Place in 9-inch square pan; press firmly onto bottom of pan.

COMBINE dry pudding mix and sugar in medium bowl. Gradually add boiling water, stirring until well blended. Add peanut butter; mix well. Spread to evenly cover bottom of crust.

MICROWAVE remaining chocolate squares on HIGH 45 seconds; stir until chocolate is completely melted. Carefully spread over the pudding mixture. Coarsely chop remaining 6 cookies; sprinkle over chocolate layer. Refrigerate at least 1 hour or until set. Cut into 24 bars to serve. Store leftover bars in refrigerator.

Amy's Monkey Bread

Monkey Bread has been around forever, most people remember having it when they were little. Fond memories of the house filling up with the smell of cinnamon followed by eating a sticky treat with your fingers makes the delicious a certified comfort food.

Ingredients

1/2	cup sugar
1	teaspoon cinnamon
2	cans (16.3 oz each) Pillsbury Homestyle refrigerated buttermilk biscuits
1/2	cup chopped walnuts, if desired
1/2	cup raisins, if desired
1	cup firmly packed brown sugar
3/4	cup butter or margarine, melted

Instructions

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan

In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Wyman's maccheroni e formaggio di vita

Ingredients
16 oz macaroni (preferably cappellini)
4 tbs butter
4 tbs flour
2 tbs mustard
4 cups whole milk
2tsp onion powder
Pinch cayanne powder (optional)
Fresh ground black pepper
2 eggs
8 oz shredded cheddar
8 oz shredded fontina
4 oz shredded american
4 oz shredded gruyere
2 tbs butter
2 tubes Ritz crackers

Instructions
cook pasta
create a roux with butter and flour, stir for 2 minutes
add mustard, stir for 1 minutes
add milk, bring to boil and simmer for 10 minutes
add onion powder and cayenne
temper eggs and add to milk
simmer for five minutes
stir in 3/4 of cheese
add cooked pasta and transfer to greased baking dish
saute crumbled ritz in butter
add remaining cheese to top and cover with ritz crumble
bake at 350 for 35 or until done

2007 Mac 'n Cheese Bakeoff WINNER

Chicken Sausage Pasta

Ingredients:
1/2 lb. farfelle pasta
3/4 cup garlic pesto
1 lb chicken breasts cut into strips
3 or 4 turkey sausages cut into pieces
4 scallions chopped
1 long green chili pepper
3 0r 4 jalapenos
3/4 cup whipping cream

Cook pasta normally. chop up all ingredients. In a LARGE skillet, cook sausage until lightly browned. Toss in chicken and cook until golden. Add all peppers and scallions. Cook for 4 minutes. Add pesto and cream. Let simmer 5 additional minutes. Cut into one piece of the chicken to ensure it is cooked thoroughly. Remove from heat and toss with pasta. Serves 4.

This dish tastes even better as leftovers the next day. Mmmm.