Crock-Pot Apple Oatmeal

from the kitchen of Alisha

Ingredients:
¼ c. brown sugar
1 T. melted butter
¼ t. salt
½ t. cinnamon
1 c. regular oats
1 c. peeled, cored, chopped apple
 c. chopped dates
½ c. chopped walnuts
2 c water

Method:

Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on low setting. Cook overnight, or 8-9 hours. Stir well before serving. Serves 8.

Chicken Taco Salad

from the kitchen of Alisha


3 c. cooked chicken
chopped carrots
hopped cucumbers
chopped lettuce
shredded cheese
tomatoes

Whatever you like in your salad
Bag of corn chips
1/2 c. water
taco seasoning

in a skillet add chicken, 1/2 c. water, 1/2-1/3 or the taco-seasoning package or add the whole thing - depending on how spicey you like it. Add more water if needed to get the taco seasoning to stick to the chicken. Cook according to taco seasoning directions.

Cumin Dressing
1/4 c. cider vinegar
2 T. Sugar
2 T. Vegetable oil
1/2 t. salt
1/2 t. ground cumin

Mix ingredients in a container you can shake vigorously. Refrigerate.
Put together salad or place everything in separate bowls and let people make their own salad. Crush chips, top with salad, then some chicken and then top with cumin dressing, sprinkle cheese on top of salad.

Pumpkin Pudding

from the kitchen of Alisha

1 1/4 c. milk
3/4 c. instant vanilla pudding
1 c. cooked pumpkin
1 tsp pumpkin pie spice
1 envelope whipped topping mix or 1 cup whipping cream
Bananas (optional)
nuts (optional)

Whip the whipped topping mix (according to package instructions). OR whip 1 c. whipping cream and add 2 Tb of sugar.
In a separate bowl Combine milk, vanilla pudding, and beat. Add pumpkin, pumpkin spice and beat for 1 minute. Fold whip topping/whipped cream into the pudding/pumpkin mix. Chill for 3 hours. Fold in nuts and or bananas right before serving (optional) Garnish with additional whipped cream or nutmeg.