Slow cooker chicken cacciatore

1 cut up whole chicken (3 to 3½ lb), skin removed
1/3 cup all purpose flour
2 T vegetable oil
1 medium green bell peppermint2 medium onions
1 can (14.5 oz) Muir Glen organic diced tomatoes, undrained
1 jar (4.5 oz) sliced mushrooms drained
½ t dried oregano leaves
¼ t dried basil leaves
½ t salt
2 cloves garlic, finely chopped
Grated Parmesan cheese



Coat chicken with flour. In 12” skillet heat oil over med-high heat. Add chicken cook 15 to 20 minutes or until brown on all sides; drain.
Cut bell pepper and onions crosswise in half; cut each half into fourths.
In 3½ to 6 quart slow cooker place half of the chicken pieces. Mix bell pepper, onions, and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
Cover cook on low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts, 180°F for thighs and legs) Serve with cheese.



Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Serves 6

2012© General Mills

This was served at a pot luck at a parents meeting. Its very tasty.

Easy Apple-Cranberry Dessert Squares

Crust
2½ cups Original Bisquick mix
1½ cups quick cooking oats
1 cup packed brown sugar
1 cup cold butter
½ cup chopped pecans

Filling
8 cups thinly sliced peeled apples (about 5 large)
1 bag (6 oz) sweetened dried cranberries
½cup granulated sugar
1 T ground cinnamon
1 container (8 oz) sour cream
3 eggs
½ gallon vanilla ice cream

Heat oven to 375°F Spray 15x10 inch pan with cooking spray.
In large bowl, mix Bisquick mix, oats, and brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until mixture is crumbly. Remove 1½ cups crumb mixture to small bowl; stir in pecans. Set aside for topping. Pat remaining crumb mixture into bottom of pan.
In large bowl, toss apples, cranberries, granulated sugar and cinnamon. In small bowl, whisk together sour cream and eggs. Pour over apple mixture; toss to coat. Spoon filling over crust; sprinkle reserved crumb/nut mixture over filling.
Bake 45 to 55 minutes or until topping is golden brown and apples are tender. Cool 30 minutes Cut into 8 rows by 4 rows.
Serve warm with ice cream.

Coffee Braid

Melt ½ lb butter
Dissolve 2 pkgs yeast in 6 T water
Combine 4 eggs, beaten, 2 cups scaled and cooled milk, 1 cup sugar, 1 t salt, 1 t cardamon, and Grated lemon rind (optional)
Add cooled butter and yeast mixture. Mix in 10 cups flour. Knead 5-10 minutes. Let rise 2 hours. Shape into desired shape. I prefer a coiled braid drizzled with a honey sugar mixture. When shaped dough has risen, bake in 350°F oven 45 minutes.



In memory of Delores

Rocky Road Fudge Gluten Free

1 bag 12 oz semisweet chocolate chips (2 cups)
1 container Betty Crocker Rich & Creamy chocolate frosting
1½ T milk
1 t vanilla
1 cup miniature marshmallows
½ cup chopped walnuts
Line 8 or 9 inch square pan with foil so foil extends about 2 inches over sides of pan. Lightly spray foil with cooking spray.

In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute. Stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
Microwave frosting uncovered on High 20 seconds. Stir into melted chocolate chips. Add milk and vanilla; stir at least 20 strokes with spoon until smooth and creamy. Stir in marshmallows and walnuts. Spread in pan. Refrigerate about 3 hours or until firm.
Remove fudge from pan by lifting foil. Cut 8 rows by 8 rows to make squares. Store tightly covered in refrigerator up to 2 weeks.

64 Servings

Blueberry Pinwheel muffins

2 cups biscuit mix
2 T sugar
2/3 c milk
Grated rind of 1 small orange
¼ cup melted butter
1 can blueberries, drained
½ t cinnamon
1/3 c chopped nuts
1/3 c brown sugar

Mix biscuit mix and sugar. Stir in milk and orange rind. Stir until dough is smooth. Roll out dough to oblong 10x18. Brush dough with melted butter. Sprinkle remaining ingredients over dough. Roll like jelly roll, starting at 18” side. Cut bake at 425°F. 15-20 minutes.