Cream Cheese Chicken

1 .7 ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
 
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours.  Place cream of chicken soup and cream cheese in a sauce pan over med. high heat. Stir to melt and mix well until smooth and creamy. Add to chicken. Serve over mashed potatoes, rice, or hot noodles.

Savory Beef Roast

1/4 cup Worchestershire sauce
1/4 cup steak sauce
2 lbs boneless beef roast
1/2 cup chopped onion

Combine Worchestershire sauce and steak sauce in small bowl and mix well. Pour sauce into slow cooker. Place meat on top and coat both sides with sauce. Sprinkle onion on meat; cover and cook on low heat for 10 hours or high heat for 5 hours.

BBQ Pork Sloppy Joes

5-6 lbs pork chops or roast

Cook on low in crockpot overnight. Remove bones, if any, and shred meat. Add sauce.

Sauce
1 tsp vinegar
5 Tbsp Worcestershire sauce
4 1/2 tsp liquid smoke
1/2 cup molasses
1 cup honey
2 cups ketchup
1 Tbsp onion powder

Mix ingredients until smooth.

Strawberry Cake

Here is the Strawberry Cake that we had for Jared's birthday at the reunion.

1 White cake mix
8 oz pkg cream cheese
2 cups powdered sugar
8 oz carton coolwhip
1 pkg strawberry danish dessert
1 3/4 cup cold water
1 lb pkg strawberries, sliced

Make cake according to directions and bake in jellyroll pan (aka sheet cake pan or cookie sheet) for 15-20 minutes. Cool

Beat cream cheese till fluffy, add powdered sugar, then blend in coolwhip. Spread over cool cake. Put in fridge.

Cook strawberry danish desert according to directions. Then cool. Add strawberries. Let mix cool until thick then pour over cake.

Refrigerate 4 hours before serving.

Pizza Sauce

Here is the sauce that I used at the reunion.

1 15 oz can tomato sauce
1 6 oz can tomato paste
1/2 Tbsp basil
1/2 tsp sugar
1/2 tsp onion powder
1 Tbsp oregano
1 1/2 tsp minced garlic
1 tsp paprika

Mix all ingredients together until smooth. Will top approximately 4 pizzas.

Pizza Dough

So after all the requests at the reunion for the recipes used, here they are. I'll start with the pizza dough. (Sorry, no pictures) You could also use this recipe for breadsticks.

1 Tbsp active dry yeast
1 cup warm water
2 tsp white sugar
2-4 cups flour
2 Tbsp olive oil
1 tsp salt

In your mixing bowl, dissolve yeast and sugar in warm water. Let stand until foamy, about 5-10 minutes.
Add olive oil, salt, and flour, 1/2 cup at a time, until a stiff dough has formed. Turn dough out onto a well floured surface. Form dough into a round ball, cover and let rise until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
Cover dough with flour, then shape to fit your pizza pan. Place on pan, cover with sauce and your favorite toppings and bake in preheated oven until golden brown, about 20 minutes.

Thai Beef Stir-Fry

1/2 cup packed brown sugar
2 Tbsp cornstarch
2 cups beef broth
1/3 cup soy sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp hot sauce
2 lbs boneless beef sirloin steak, cut into thin strips
6 Tbsp olive oil, divided
2 cups fresh cauliflowerets
1 1/2 cups julienned carrots
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

In a bowl, combine the first 8 ingredients until smooth; set aside. In a large skillet or wok, stir-fry beef in 3 Tbsp oil until meat is no longer pink. Remove and keep warm.

In the same skillet, stir-fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli; stir-fry for 7 minutes. Add mushrooms; stir-fry 6-8 minutes longer or until the vegetables are crisp-tender.

Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve over spaghetti. Sprinkle with peanuts. Yeild: 6 Servings.