Waffle Brownies

Waffle Brownies
Recipe from the kitchen of the famous chef, Jessica Egnew
1/2 c. butter
7 Tbsp. cocoa
2 eggs
1 1/2 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. vanilla

Melt butter in saucepan and add cocoa. Turn heat to very low and add the rest of the ingredients. Keep batter on low heat, stirring frequently while cooking brownies. Scoop 1/4 c. of batter into a hot waffle iron, sprayed with cooking spray, and cook for 45-50 seconds (do not overcook, or they will be crunchy). They are usually too soft to lift off, so I lift the waffle iron up and dump them onto a plate. After cooling, they can be stored in a ziploc bag.

Chicken Cacciatore in Crock Pot

Place ingredients into the crock pot in the order listed (important to have onions on the bottom), except the mushrooms.


1 1/2 medium onions, thinly sliced
2 1/2 - 3 lbs chicken
2 cloves garlic, minced
1 cup water
1 (8 oz.) can tomato sauce
1 tsp. salt
2 Tbsp. Parsley
1/4 tsp. Pepper
2 tsp. Oregano leaves, crushed
1/2 tsp. Celery Salt
1 bay leaf
1/3 cup white vinegar
1 small can sliced mushrooms



Cover and cook on low for 6 to 8 hours or high 2 1/2 to 4 hours. Add mushrooms the last hour. Serve over rice. I love how the onions taste in this recipe!

Chicken Tortilla Soup

Rachel Bjorkman

4 chicken breast halves
1 garlic clove, minced
2 Tbsp. margarine
2 14 1/2 oz cans chicken broth
2 14 1/2 oz cans chopped stewed tomatoes
1 cup salsa
1/2 cup cilantro
1 Tbsp. or more ground cumin
8 oz monterey jack cheese
sour cream
tortilla chips

1. cook, debone and shred chicken
2. saute garlic and minced garlic in crock pot
3. combine all ingredients except cheese, sour cream, and chips
4. cover. cook on low 8-10 hours
5. sprinkle with cheese, chips, and sour cream

This is basically a recipe from "Fix it and Forget It" other than a few minor changes. I don't shred the chicken, I just chop it into little pieces. I don't use salsa, and I pretty much double all spices (cumin, garlic, cilantro, and sometimes even add an extra chicken bouillon cube. Salty means yummy!)

Taco Soup
Kari Clark

1 lb. ground beef
1 medium onion, chopped
1 pkg. taco seasoning (1/4 c.)
1 (16 oz.) can cut corn
1 (16 oz.) can kidney beans
1 (28 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
tortilla chips, grated cheese, sour cream

Brown the ground beef and drain excess grease. Saute chopped onion and add it to the ground beef. Stir in taco seasoning, corn, beans, diced tomatoes and tomato sauce. Simmer for 20-30 minutes or put into a crock pot and simmer on low until bubbly. Serve topped with grated cheese, sour cream and chips on the side.

Crock-Pot Italian Cream Cheese Chicken - Marissa Moller

1 envelope Italian salad dressing mix
1 stick butter or margarine
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 8-ounce cream cheese

Turn crock-pot on high. Place butter in bottom of crock-pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1 inch strips. Place in crock-pot and stir to coat with butter and dressing mix. Cover and cook on high for two hours. Add cream of chicken soup and cream cheese. Stir until smooth and creamy.

Serve over mashed potatoes, rice, or hot buttered noodles.

The chicken and sauce can be frozen and reheated.

Tender Crock-Pot Pork Chops- Julie Gedge

4 porkchops
1 Tbs Oil
1 tsp paprika
1/3 cup flour
1 can of cream of mushroom soup
1 cup of milk
salt and pepper to taste

Mix together paprika and flour. Dredge pork chops in mixture. Brown pork chops, adding salt and pepper. Mix together soup and milk. Place browned pork chops in crock pot and pour soup mixture over the top. Cook in crock pot on low for 3-4 hours.

Cooking Club

I thought this would be a great way to share our recipies!