Ultimate Crock Pot Mashed Potatoes

5 lb. potatoes, peeled, cut into 1-inch chunks
1 1/2 c. chicken broth
1/4 c. butter or margarine
1 c. sour cream or plain yogurt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/ tsp. ground pepper
1/2 to 1 c. milk, warmed

Place potatoes, chicken broth, and butter in crock pot.  Cover; cook on High for 4 to 4 1/2 hours until potatoes are tender.  Add remaining ingredients except milk.  Mash or beat potatoes until well blended.  Do not over mix.  Stir in enough milk for desired creamy consistency.  Cover and keep warm until serving time.  

Lemon Cookies

1/2 c. butter, softened
1 c. sugar
1/2 tsp. vanilla
1 egg
1 tsp. lemon zest
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 c. flour
1/2 c. powdered sugar

Cream butter and sugar until light and fluffy. Whip in vanilla, egg, lemon zest, and lemon juice.  Stir in all dry ingredients EXCEPT the powdered sugar together.  Roll heaping teaspoon of dough into powdered sugar.  Bake at 350 for 9-11 minutes on greased baking sheet.  Remove from oven and let cool for 3 minutes before transferring to wire rack.

Strawberry Delight

Crumb mixture:
1 c. flour
1/4 c. brown sugar
1/2 c. chopped nuts
1/2 c. margarine

Mix together and spread on cookie sheet.  Bake 15 minutes at 400 or until golden.  Spread 2/3 on bottom of glass 9x13 baking dish.  Do not use anything but glass.

Filling:
2 egg whites
1 c. sugar
1 box frozen strawberries, thawed.  Do not drain.
1 tsp. vanilla
1 tsp. lemon juice

Whipped Cream

Beat egg whites, sugar, strawberries, vanilla, and lemon juice together on high speed for 20 minutes.  DO NOT UNDERBEAT.  Fold in 1 c. whipped cream. 

Spread over cooled crumb mixture and sprinkle remaining 1/3  of crumb mixture on top.  Freeze until ready to serve.

Popcorn Balls

3/4 c. light corn syrup
1/4 c. butter or margarine
2 tsp. cold water
2 1/2 c. + 2 Tbsp. confectioner's sugar 
1 c. marshmallows
5 quarts (20 cups) plain popped popcorn (see here for a good recipe--thanks Lydia!)

In a medium saucepan over medium heat, combine corn syrup, butter, cold water, confectioners' sugar and marshmallows.  Heat and stir until the mixture comes to a boil.  Carefully combine the hot mixture with the popcorn, coating each kernel.  Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools.  Wrap with cellophane or plastic wrap and store at room temperature.  

Cheesy Chicken Breasts

4 boneless chicken breasts
1/3 c. olive oil
1 garlic clove, minced
1/2 c. breadcrumbs
1/4 tsp. pepper
1/8 tsp. salt
1/8 tsp. paprika
1/4 c. parmesan cheese, finely grated
1/3 c. cheddar cheese, finely grated
1 Tbsp. parsley, chopped

In a bowl combine oil and garlic and let set for 15 minutes.  In a bowl, combine breadcrumbs, pepper, salt, and paprika.  Stir well.  Add parmesan cheese, cheddar cheese and parsley to the breadcrumb mixture and stir well to combine.  Dip chicken breasts into oil to coat on both sides, then dip into crumb mixture coating well on both sides.  Place chicken breast on greased baking dish.  Bake at 400 for 35 minutes.  Remove from oven and let rest for 5 minutes before serving.

Chewy Chocolate Walnut Cookies

1 c. butter
2 c. light brown sugar, packed
2 eggs
1 Tbsp. vanilla extract

2 1/2 c. all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
18 oz. semi-sweet chocolate chips
1 c. walnuts

Preheat oven to 350.  Grease cookie sheet.  Cream butter, sugar, eggs, and vanilla until very smooth and fluffy.  In a aspirate bowl, mix together flour, salt, baking powder, and baking soda.  Incorporate the dry into the butter blend.  Blend well but do not over mix.  Add chocolate chips and walnuts.  Stir until blended.  Shape golf ball size pieces of dough.  Bake for 8-10 minutes.  Cookies will be soft when you remove them from the oven.  Let cool to set.