WOW......I snagged a bunch of these recipes! I love 'down to earth' recipes! If I have to go and buy special ingredients, it never seems to get used! Thanks! I am going to put this one that has been around the KT for a while now! I first had it from a friend at a potluck, and she got it out of the local paper...so good!!! I know some here have modified it to go in the crockpot..I have never tried that, just baked it and ate it with taco chips. Buffalo Chicken Dip 4 boneless, skinless chicken breasts (about 2 lbs) Rotisserie chickens work really well too! 1 12oz. bottle Frank's Hot Sauce 2 8oz pkgs. cream cheese 1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer) 8 oz shredded sharp cheddar, Mont. Jack or a combo Boil chicken until cooked through, shred with 2 forks. Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly. In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving.

I use a really lean roast and cut off the fat before I make it. The beauty of this recipe is that you don't have to use the stove! I usually pour off a lot of the cooking liquid before I serve the beef. Rather than cook the meat before hand (which you could easily do), you could cook everything in the crockpot and refridgerate it over night and then skim off the solidified fat. Often do this just out of convenience. Good luck!

Bacon-Cheese Stuffed Large Shells (Taste of Home) This recipe is for using them as a main course, but I think because they are so rich they'd be good as a side with a pork chop, chicken, etc. 24 uncooked jumbo pasta shells 1 cup chopped fresh mushrooms 1 cup finely chopped onion 1 tablespoon plus 1/4 cup butter, divided 1-1/2 cups ricotta cheese 1 package (8 ounces) Cream Cheese (softened or cubed), softened, divided 1-1/2 cups shredded Asiago cheese, divided 1 cup shredded Parmesan cheese 1 cup crumbled cooked bacon 2 tablespoons minced fresh parsley, divided 1/2 teaspoon garlic salt 1/2 teaspoon ground nutmeg 1/4 teaspoon pepper 2 tablespoons all-purpose flour 2 cups heavy whipping cream 1/2 cup chicken broth 1/2 cup milk 2 cups shredded Romano cheese 1-1/2 cups shredded part-skim mozzarella cheese Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 12 servings.

I gave this to my DD who is starting a baking business and her first customer loved it and has committed to being one of her first customers. DH loves Angel Food Cake which I find to be too much sugar and rubbery. This one is almost AF cake-like. We used our garden raspberries as they were available.Sorry it is so long. Chiffon Cake with Strawberries and Cream Martha Stewart Living, June 2012 Bake this cake in a tube pan that is 9 1/2 inches in diameter by 4 1/2 inches deep. Martha Stewart Living, June 2012 Prep Time 30 minutes Total Time 3 hours Yield Serves 12 Ingredients: For the Cake 2 1/4 cups cake flour (not self-rising) 1 1/2 cups granulated sugar, divided 2 1/4 teaspoons baking powder 3/4 teaspoon salt 1/2 cup safflower oil 7 large egg yolks plus 9 large egg whites 3/4 cup whole milk 1/2 teaspoon cream of tartar 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract For the Berries and Cream 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving 1/2 cup granulated sugar 1 tablespoon fresh lemon juice Pinch of salt 2 cups cold heavy cream 1/4 cup confectioners' sugar, plus more for sprinkling Directions Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture. Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour. Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form. Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.