• 4 boneless, skinless chicken breasts
• 6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks
• 2.5 cups baby carrots
• 1 large (23 oz.) can condensed cream of chicken soup
• 1 (1 oz.) packet dry ranch dressing mix
• ½ cup whole milk
• 2 Tbsp butter
• fresh thyme, for garnish

1. Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.
2. Place cut potatoes and baby carrots in the bottom of crockpot. Layer chicken breasts on top of the vegetables.
3. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Place butter on top.
4. Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through.
5. You can shred the chicken into smaller pieces if you wish.
6. Top with some fresh thyme (optional).

• 2  pounds  beef chuck roast cut into 1 inch cubes
• 1  teaspoon  salt
• 1  teaspoon  black pepper
• 2  tablespoons  vegetable oil
• 1 small white onion diced
• 1 large red bell pepper diced
• 3 ribs celery sliced
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 cup beef broth
• 30 ounces red kidney beans rinsed
• 15 ounces diced tomatoes
• 7 ounces green chilies
  
  

1. Place a 12-inch (6 quart) cast iron dutch oven over 15 briquettes to preheat, about 5 minutes. Season the beef with salt and pepper. Once dutch oven is preheated, add in the oil and sear the beef until browned. Add in the onion, red bell pepper, celery, and tomato paste and saute 5-7 minutes, until vegetables are soft.
2. Add in chili powder, cumin, paprika, and garlic powder and everything else and let cook 5 hours.

Ingredients

• 
  1 cup white sugar
• 
  ½  cup butter
• 
  2 eggs
• 
  2 tsps. vanilla extract
• 
  1 ½ cups all purpose flour
• 
  1 ¾  tsps. baking powder
• 
  ½ cup milk

Preparation

1. 
   Preheat the oven 365° F or 175° C.  Grease and flour a 9x9 inch pan or whatever size pan you want.
2. 
   In  a medium bowl, cream together the sugar and butter. Beat the eggs in the bowl 1 at a time, then stir in the vanilla extract.
3. 
   Sift flour and baking powder in a different bowl then mix together. Then add it to the other mixture. Lastly stir in the milk until the batter is smooth.
4. 
   Pour batter into pan, then bake for 30-40 minutes. If you make cupcakes, bake for 20-25 minutes.

Tips

1. Cook pasta according to package instructions in a large pot of salted water. Leave about 1 cup of pasta water then drain. 
2. While the pasta boils, in a large skillet over medium heat, mix cream and butter and add the mix into the pasta to create the sauce.
3. Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley (optional) and be sure to serve immediately.

• 1 ounce of melted butter
• 1 teaspoon of chopped garlic
• ⅛ cup diced red onion
• ¼ cup diced cooked bacon
• ¼ cup diced Roma tomatoes
• 1 cup sliced and cooked chicken
• 1 ounce heavy whipping cream
• 1 jar of Alfredo sauce
• ⅛ cup of Asiago cheese
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic salt
• 10 ounces pre-cooked bowtie pasta