Mrs. Angela's Recipe Book

Ingredients:
1/4 c of melted butter
cream of chicken soup
cream of potato soup
8 oz onion dip
10 oz sharp cheddar cheese
2 lbs frozen southern style hash browns

crushed corn flakes
1 c of melted butter

Melt 1/4 cup of butter and stir in 1 can cream of chicken soup, 1 can of cream of potato soup, 8 oz onion dip, 10 oz sharp cheddar cheese and 2lbs bag of frozen southern style hash browns.

Top with cheese and crushed corn flakes. Pour 1 stick of melted butter over the top.

Bake at 375 for 1 hour and 15 minutes.

Cream Cheese Sausage Balls

Ingredients:

1 lb. hot sausage, uncooked
1 (8 oz.) block cream cheese, softened
1 & 1/4 cup Bisquick baking mix
1 cup shredded cheddar cheese

INSTRUCTIONS
Preheat oven to 350F degrees.

Line baking sheets with parchment paper.

In the bowl of a stand mixer, mix together sausage and cream cheese.

Add in baking mix and stir until combined.

Then add in cheese. Feel free to be generous with your cheese measurements,
Stir until combined.

Scoop up meat mixture and form into 1-inch balls and place on baking sheet.

Once you have them all on the baking sheet, just go back and roll them around in your hands
to make them a bit more smooth on the outside.

Then pop your baking sheet in the fridge for 10 minutes.

Once they are chilled, bake for about 25 minutes.

Slow Cooker Apple Cider

Ingredients
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
2 quarts apple cider
1/2 cup packed brown sugar
1 orange, sliced

Directions
Place cinnamon, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag.
Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

Loaded Baked Potato Soup

INGREDIENTS:

4 slices bacon, diced
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk, or more, as needed Coupons
3 russet potatoes, peeled and cubed
2 green onions, thinly sliced
1 cup shredded cheddar cheese
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with green onion, cheese and bacon, if desired.

Ingredients
Nonstick cooking spray, for coating the slow cooker
1 tablespoon olive oil
2 tablespoons unsalted butter
1 to 1 1/2 pounds assorted mushrooms, sliced
1 clove garlic, minced
1 cup vegetable broth
2 to 2 1/2 pounds boneless, skinless chicken breasts, cubed
Two 15-ounce cans golden mushroom soup
16 ounces chive and onion cream cheese
Two 0.7-ounce packages dry Italian dressing
Freshly ground black pepper
1 pound of your favorite pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish

Directions
Turn a slow cooker to low and coat it with cooking spray.
Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
Just before serving: Cook the pasta according to the package directions.
Serve the chicken with the pasta and garnish with the Parmesan and parsley.

Slow-Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
7 corn tortillas
vegetable oil

Directions
1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2.Preheat oven to 400 degrees F (200 degrees C).

3.Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

CARROTS GLAZED W/ SRIRACHA & HONEY

Ingredients:
1 bu Baby carrots or lb adult carrots, sliced ¼” thick
2 T Butter
1 T Honey
1 tsp Sriracha hot sauce, more or less to your liking
Pinch of kosher salt, to taste
1/4 C Water
Scrub the carrots and trim the greens, leaving about 1” because it looks good. There is no need to peel carrots unless they have been in storage for a long time and their skins are dried out.

Put carrots, butter, honey, Sriracha, salt & water into a medium saucepan. Heat over high heat until it boils. Reduce the heat to medium-low, cover pan and cook for 5 minutes. Uncover the pan and give the carrots a toss. Increase the heat a bit to boil off the liquid.

Cook, stirring occasionally until the water is evaporated and the carrots are glazed w/ butter & honey. Taste to make sure carrots are done to your liking, if not cook a bit longer stirring to prevent burning. Adjust seasoning if needed and serve (note: if too spicy add more honey).

Muddy Buddies Chex Mix

Ingredients:
9 cups Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Chex Mix

Ingredients:
3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal
3 cups Wheat Chex™ cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Directions:
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Marinated Lamb Chops

Ingredients
1 tablespoon olive oil
1 lemon, zested (about 1/2 teaspoon)
1 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black

In a small bowl stir together all ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.

Sear the chops for 3 to 4 minutes per side for medium rare.