Jess's Recipes

Easy Crock Pot Chicken & Dumplings 3-4 b/s chicken breasts 1 box chicken stock 1/2 bag frozen mixed veggies 1 can jumbo biscuits 2 t sage 1/2 t garlic powder salt n pepper thickening agent - 1 c water + 1/4 c flour mixed Place chicken breasts in crock pot and 1 box chicken stock and seasonings. Let cook on low for 8-9 hours. About halfway through I add in the veggies and the thickening agent and shred the chicken. About an hour before eating quarter the biscuits and place in crock pot - making sure to push under the liquid.

Pumpkin Chiffon Pie 1 cool baked pie shell 1 Tbsp. Plain gelatin 1/4 cup cold water. Soak with gelatin. 1 cup brown sugar, well packed 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp all spice 1 1/3 cups cooked pumpkin 3 egg yolks 1/2 cup milk. (I use nonfat milk) Meringue 3 egg whites beaten until they stand in peaks 1/4 tsp. cream of tartar 6 tablespoons (or less) granulated sugar Add sugar gradually while beating. Mix pumpkin, salt and spices in a double boiler Beat egg yolks until light and lemon colored. Add milk. Blend yolks and mild into pumpkin mixture. Mix thoroughly .Place over boiling water and cook until mixture thickens and flavors are blended (10 to 15 min.) Stir frequently. Remove from water. Beat in soaked gelatin. Use beater. Cool until it begins to set (25 to 30 Min.) Then beat with beater until fluffy. Make meringue until stiff and glossy. Fold into pumpkin mixture. When well mixed pile gently into pie shell. Chill. Can chill over night. Serve with whipped crea

Buckeyes 1 cup margarine 2 cups peanut butter Mix these together then add 4 1/2 cups powered sugar Roll into balls and insert toothpick in the middle. Place in freezer for about 30 minutes. This will keep the balls from falling off the toothpick when u dip them in chocolate. To cover: Melt 12 Ounces chocolate chips ( semi- sweet or milk chocolate - I use milk ) and 1/3 bar of parrafin wax. Dip balls in melted chocolate and place on wax paper to dry ENJOY !!!!

from People Magazine Serves: 3 to 4 Prep time: 10 minutes Cooking time: 35 minutes • 8 small carrots, sliced into rounds • 6 small zucchini, sliced into rounds • 1 red bell pepper, seeded and sliced into strips • 1 yellow bell pepper, seeded and sliced into strips • 3 squash, sliced into rounds • 1 (15.5-oz.) can chickpeas • Salt and pepper to taste • 3 heads romaine lettuce, washed and torn into small pieces • 1 cup cucumbers, sliced • 2 ripe red tomatoes, sliced • Vinaigrette dressing of your choice 1. Preheat oven to 425º 2. Toss together carrots, zucchini, peppers, yellow squash and chickpeas on a large sheet pan. Sprinkle with salt and pepper and lightly spray with olive oil. Roast for 30 to 35 minutes, stirring once. Let cool. 3. In a large bowl, combine lettuce, cucumber and tomatoes. Add grilled vegetables and toss with dressing.