NEW WAY FOR COOKING CORN ON THE COB

Got a family or church homecoming to cook for and don't have enough space to cook corn on the cob. Then take a CLEAN cooler and shuck and wash corn. Put in the cooler in layers. Take two large kettles of boiling water and pour over the corn. Be careful and not get burned by water splashing out. Put the lid on the corn and in 30 to 40 minutes the corn should be cooked in the cooler. Make sure is is ate and not left in the cooler or it may ruin. Try a small amount first to make sure it works for you.

CROCKPOT ITALIAN CHICKEN

4 Chicken Breasts
1 Pack Zesty Italian Dressing Seasoning
1 (8oz.) Cream Cheese, softened
2 Cans Cream of Chicken Soup

Mix all together and cook on low for 4 hours. If the sauce is too thick then add a little milk to it. Serve this over pasta.

EASY PIE CRUST

2 Cups All Purpose Fflour

1 Teaspoon Salt
2/3 Cup Vegetable Shortening (Crisco)
5 or 6 Tablespoons Very Cold Water
1 Tablespoon Vinegar

In a medium bowl, combine flour and salt. Add shortening and use a pastry cutter to combine with the flour. Stir in water and vinegar. Divide dough into two equal parts. Dough can be used to make 2 single crusts or 1 double crust. Roll out on a floured surface to desired size. Place in pie plate. For a single crust, bake in a preheated 450 degree F oven for 10 - 12 minutes or until browned.

MEXICAN CHICKEN

This recipe can use regular taco chips or can use taco flavored Doritos chips.

2 Lbs. Boneless Chicken, cooked
Ground Red Cayenne Pepper to your taste
Garlic Salt to your taste
1Tablespoon Olive Oil 
1 Onion, chopped
1 (10 ounce) Can Rotel Tomatoes
1 (10 3/4 ounce) Can Cream of Mushroom Soup
1 (10 3/4 ounce) Can Cream of Chicken Soup
1 (4.5 ounce) Can Chopped Green Chiles
1 (2 1/4 ounce) Can Sliced Ripe Olives, drained
1 Lb.Velveeta Cheese, cubed
1 (13 ounce) Bag Tortilla Chips

Preheat oven to 300 degrees F. Prepare a 9 x 13-inch baking dish by spraying with nonstick cooking spray. Chop or shred cooked chicken and place in the prepared baking dish. Sprinkle with red pepper and garlic salt
In a large skillet, heat the olive oil and saute the onion until tender. Add the Rotel, mushroom soup, chicken soup, chiles, olives, and Velveeta cheese. Stir together over low heat until cheese is melted.
Place a layer of tortilla chips over the chicken in the baking dish, then pour the cheese mixture over the chips; mix slightly. Top with another layer of tortilla chips. You do not have to use the whole back of chips. Cover with foil and bake for 30 minutes in the preheated oven. Remove foil and bake an additional 10 minutes.

CROCKPOT VELVEETA HOT DOGS

1 (1 lb.) Pack Hot Dogs
2(15oz.) Cans Chili
8 Oz. Cubed Velveeta Cheese
1(4oz.) Can Chopped Green Chilies, drained, if you like for spice
Hot Dog Buns
Chopped Onions
Mustard

Combine the chili, Velveeta, and green chilies in a slow cooker. Gently mix in hot dogs. Cover and cook on low for 4-5 hours. Take hot dogs out and put on bun and add mustard and then add the chili mixture. Serve with onions on top or what ever you like.

CHICKEN POSOLE SOUP

If you like spicy foods then you will like this soup. It is mostly made with a pork roast that has been cooked and shredded. But you can use the chicken thighs instead or can use chicken breast if you like.

4-6 Bone-in Chicken Thighs, skin removed
1 (32oz.)Yellow Hominy, drained
3 Cups chicken stock
2 (14.5oz.) Cans Diced Tomatoes
3 Carrots peeled and sliced into rounds
3 Green Onions, both parts, sliced thinly or regular onions
4-5 Cloves Garlic, minced
1 Tablespoon Cumin
2 Teaspoons Chili Powder
11/2 Teaspoons Mexican Oregano
1/8 Teaspoon Cayenne Pepper
1 Teaspoon Salt or to your taste
1/2 Teaspoon Fresh Ground Black Pepper

Optional toppings:
Chopped cilantro
Avocado
Sour cream
Tortilla chips

Place chicken breasts in the bottom of the slow cooker. Put remaining ingredients in and stir the top to mix in spices. Cover and cook on high for 5 – 6 hours, or until chicken and carrots are cooked through and tender. Remove chicken, remove bones and shred meat with two forks. Return chicken to crock, stir to combine. Serve with toppings if you like.

CREAM OF CABBAGE SOUP

1Lb. Smoked or Kielbasa Sausage
1 Large Onion, chopped
4-5 Celery Stalks
4-5 Potatoes, diced
32.oz. Chicken Broth
3 Cups Milk
1 Medium Head of Cabbage
1 Teaspoon or more Salt
1/4 Teaspoon Pepper
2 Tablespoons Brown Sugar
1 Tespoon Caraway Seed, if you like
1-2 Cups Heavy Whipping Cream
In a large stockpot add the onion, celery, potatos and chicken broth. Bring to a boil. Cut sausage into 1/4 inch slices. Place in kettle. Reduce heat and simmer, covered for 15 minutes. Add milk, cabbage, salt, pepper, brown sugar and caraway seed. Return to a boil. Reduce heat, simmer, covered for 25 minutes longer. Stir in cream and serve hot.