Chicken Pot Pie Stew

Chicken Pot Pie Stew  Slow Cooker

Ingredients

Original recipe makes 16 servings

    4 large skinless, boneless chicken breast halves, cut into cubes

    10 medium red potatoes, quartered

    1 (8 ounce) package baby carrots

    1 cup chopped celery

    2 (26 ounce) cans condensed cream of chicken soup

    1 cubes chicken bouillon

    2 teaspoons garlic salt

    1 teaspoon celery salt

    1 tablespoon ground black pepper

    1 (16 ounce) bag frozen mixed vegetables

    buttermilk biscuits

Directions

    Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.

    Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Serve over split buttermilk biscuits

Easy Meatloaf

Ingredients

Original recipe makes 8 servings

    1 1/2 pounds ground beef

    1 egg

    1 onion, chopped

    1 cup milk

    1 cup dried bread crumbs

    salt and pepper to taste

    2 tablespoons brown sugar

    2 tablespoons prepared mustard

    1/3 cup ketchup

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs.
Season with salt and pepper to taste.
place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.

Awesome Slow Cooker Pot Roast

Ingredients
recipe makes 12 servings
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Directions In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

PREP 10 mins

Super Bowl Brownie Recipe

Warren Pierce Show Super Bowl Brownie Recipe

from Millie Schembechler circa 1984

1 box German chocolate cake mix

• 1 stick butter (1/2 cup) melted


• 1/3 cup evaporated milk


• 1 cup chopped nuts (optional)


• 50 (1 14-ounce package) Kraft Caramels (unwrapped)


• 1/3 cup evaporated milk


• One 6-ounce package chocolate chips
  Mix together the first 4 ingredients in bowl. Divide in half. Press 1/2 of the mixture down flat in a greased 9- by 12-inch pan. Bake at 350 degrees for 7-10 minutes.
  Meanwhile, melt caramels with milk on low to medium heat, stirring often. When above is out of the oven, pour the melted caramel mixture over cake. Top with chocolate chips, crumble remaining cake mixture on top and return to oven and bake at 375 degrees for 12-15 minutes. Cool and cut into squares and eat them!