Hershey's 5 Minute Fudge Brownies

This recipe used to be on the back of the cocoa can.

¾ c Hershey’s baking cocoa
½ tsp baking soda
2/3 c vegetable oil
½ c boiling water
2 c sugar
2 eggs
1 1/3 c flour
1 tsp vanilla extract
¼ tsp salt

Stir the cocoa and baking soda together. Blend in 1/3 c vegetable oil and add the boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining oil until smooth. Add flour, vanilla extract and salt; blend well. Pour into a lightly greased 13” x 9” pan and bake at 350 degrees for 35-40 minutes or pour into two 8” square pans and bake at same temperature for 30-32 minutes.

Mom's Apple Crisp

1 qt apples, peeled, cored and sliced
2/3 c brown sugar
½ c flour
½ c oats
¾ tsp cinnamon
¾ tsp nutmeg
1/3 stick of butter

Place apple slices in 8” square baking dish. Mix other ingredients and sprinkle over apples. Bake 30-35 minutes at 375 degrees.

Mom's Sugar Cookies

2 c baking mix (Bisquick, Jiffy, etc)
2/3 c sugar
1/3 c milk
5 Tbsp oil
1 egg
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease baking sheet.

Mix all ingredients until well blended. Drop by tablespoonsful onto cookie sheet. Bake 8-10 minutes. Sprinkle with sugar.

Chewy Chocolate Cookies

1 ¼ c butter, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
¾ c cocoa
1 tsp baking soda
½ tsp salt
2 c flour
2 cups chocolate chips or nuts, optional

Cream butter and sugar. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Add chocolate chips and nuts. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes. (Do not overbake, cookies will be soft. They will puff during baking and flatten during cooling.) Cool on cookie sheet until set, about 1 minute. Remove to rack to cool completely.

Mom's Carrot Cookies

1 c sugar
½ c butter
3 eggs
½ tsp salt
1 tsp vanilla extract
2 cans baby food carrots
2 ½ c flour
1 tsp baking soda
1 tsp baking powder
1 c chopped nuts, optional

Mix in order given. Drop by teaspoons on greased cookie sheet. Bake at 400 degrees for 12-15 minutes.

Slow Cooker Chicken Cacciatore

1 whole chicken, neck and giblets removed
2 cans diced tomatoes
1 can tomato paste
1 can mushroom stems & pieces
3-4 cloves garlic, minced
1/2 onion, diced
2 tsp. oregano
1 tsp. Italian seasoning
1 tsp. black pepper
1/2 tsp. salt
2 tsp. chicken bouillon
1/2 cup white wine
1/2 cup water
Slurry of 2 Tbsp. flour and 2 Tbsp. warm water
16 oz cooked pasta
Parmesan cheese for garnish

Clean and rinse chicken. Place in slow cooker, add next 12 ingredients. Cook on Low 5-6 hours. When chicken is done, remove to a plate to shred tossing bones and skin. Strain juices in slow cooker into large pan. Carefully check solids for bones to remove, then add to the juices. Bring to a boil and thicken with slurry. When chicken is shredded you can add to the sauce or serve separately.* Serve over pasta with Parmesan cheese.

* I usually serve this as a layer of pasta, layer of chicken, layer of sauce, topped with cheese. Leftover chicken can be used in other dishes. Leftover sauce freezes well.

Slow Cooker Chicken

1 whole chicken, neck & giblets removed
2 cups water
2 chicken bouillon cubes
salt, pepper, paprika to taste

Clean and rinse chicken. Place in slow cooker, add water and spices. Cover and cook on Low 5-6 hours. Meat will be falling off of the bone when done, I toss the skin and bones as I remove the chicken from the slow cooker. Serve immediately or use in a recipe calling for cooked chicken.

Slow Cooker Spaghetti Sauce

1 lb. Italian Sausage
1/2 onion, diced
2-3 cloves garlic, minced
2 cans diced tomatoes
1 can tomato paste
1 can diced olives
1 can mushroom stems & pieces
1 tsp. freshly ground black pepper
1/4 tsp. freshly ground sea salt
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. dried Italian Seasoning
2 Tbsp. dried parsley

Brown and drain Italian Sausage. Add to slow cooker with all other ingredients. Cook on Low 5-7 hours. Serve over pasta with parmesan or cheddar cheese.

Garlicy Alfredo Sauce

1/2 cup butter
3 cloves garlic, minced
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup milk
1/4 cup flour
3/4 cup Parmesan cheese
2 tablespoons dried parsley flakes

Melt butter over low heat. Add garlic, pepper, garlic powder, onion powder and stir well. Gradually blend in milk, stirring constantly. Add flour and stir until thickens. Stir in Parmesan cheese until cheese has melted. Stir in parsley. Serve over pasta.

Slow Cooker BBQ Chicken Wingettes

3 lbs. chicken wings or wingettes
1 cup butter
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup lemon juice
2 tablespoons prepared horseradish
1 teaspoon Worchestershire sauce
2 dashes chili pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon onion powder
2-3 tablespoons garlic powder

Cut chicken wings into pieces, discarding tips. Rinse chicken pieces and place in slow cooker. Melt butter in sauce pan over medium heat. Add all other ingredients and mix well. Bring to a boil, reduce heat and simmer for 15 minutes. Pour barbecue sauce over chicken wings. Set cooker to low and cook for 5-6 hours.