Root Beer Float Cookies

1 cup granulated sugar
1 cup brown sugar, packed
1 cup butter, softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt


Frosting
1 cup confectioners' sugar
1 tablespoon half-and-half
2 teaspoons butter, softened
1 teaspoon root beer extract

1. Preheat oven to 375 degrees.
2. Lightly grease cookie sheets.
3. In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
4. Beat at medium speed until well blended.
5. Add flour baking soda and salt.
6. Beat on low speed until dough forms.
7. Drop by heaping teaspoonful 2 inches apart on cookie sheet. Flatten slightly.
8. Bake 10-12 minutes or until set; cool completely.
9. In a mixing bowl combine frosting ingredients; beat at low speed of electric mixer until smooth.
10. Spread frosting on evenly over cookies.
11. Let dry completely before storing in container.
12. Makes 5 dozen cookies.

Fruitcake muffins

1/4 c butter softened

1/2 c firmly packed dark brown sugar

2 large eggs, separted

1 1/2 tsp baking soda

1 1/2 tablespoons milk

2 tablespoons orange juice

1 1/2 c all-purpose flour

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 8 oz pkg. chopped dates 

1/2 pound red candied cherries, quartered (can use red & green mixed cherries with pineapple if desired)

1/2 pound candied pineapple, chopped

1 15 oz pkg. golden raisins

3 cups chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating just until blended.

Combine baking soda and milk, stirring until soda dissolves; add orange juice. Combine flour and spices. Combined 1/2 cup flour mixture with fruits, tossing gently to coat. Add remaining flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Gradually stir fruit mixture into batter. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter. Put in mini muffin times Bake at 300 for 12 - 18 minutes or until lightly browned. Let cool 1-2 minutes and put on rack to cool. Yield: 9 dozen or more (depending on size of spoon) Cookies can be store in airtight container up to 1 week or freeze up to 3 months.

Christmas Butter Cookies

1 cup butter room temp.
4 eggs
2 cups granulated sugar
2 tsp. baking powder
4 cups flour

Cream butter, eggs and sugar. Add flour and baking powder. Place in fridge to chill.

Roll out onto floured surface to desired thickness. Cut into various holiday shapes. You can decorate before baking or decorate and frost after baking. I do both to keep everyone happy. :)

Bake on greased cookie sheet. DO NOT use sprays such as Pam. Bake at 400º for 8 to 9 minutes. Watch so they don't brown too much!

DO NOT use margarine or shortening in these cookies.

Coconut Peanut brittle

 2 cups sugar
1 cup light corn syrup
1/2 cup water
 1 cup butter
2 cups  Raw Peanuts
 1 tsp. baking soda
 2 cups  Raw Chip Coconut

Combine sugar, light corn syrup and water in a 3 quart saucepan. Bring mixture to a boil, then add butter.
 Stir frequently until mixture reaches 230º (using a candy thermometer). Add raw peanuts and continue stirring until the temperature reaches 305º. Quickly remove from heat and quickly stir in baking soda. Mix well and add raw coconut. Mix well and pour into two well-greased sheet pans. As it cools, stretch it thin by lifting and pulling from edges using 2 forks. Let cook and then break into pieces.  Makes 2 1/2 lbs.

**The recipe can be cut in half. Make sure your candy thermometer is accurate. To do so bring water to a boil, the thermometer should read 212º, if not, make adjustments in your reading.

Grandma K's Fricasee

Roll  cut up chicken in flour, fry in oil in frying pan till done, season with salt and pepper to taste.

In dutch oven place about 1 1/2 inches of water salted. Place chicken in and simmer for a bit. Add water to pan drippings as if making gravey, about 2 cups, and stir to get all the goodies off the bottom of the pan. ( no flour though). Pour this into the dutch oven with chicken.


MIX, 2 cups flour
1 t salt
2 Tbl. baking powder
4 clumps of shortening ( about 3/4 cup)
Slowly add milk, about one cup (not too wet, just moisten, the measurement is just a guess ) Dough will be stiff and moist.
Drop dumplings onto the chicken and water by spoonsfull. Cover and simmer on low for 20 minutes. Do not open or the dumplings will fall. They will be light and fluffy.

My family likes the chicken out of the pot. So putting the chicken in is not necessary. This is an old old recipe so the measurements are all a guess. Grandma cooked by sight not measurements. Best of luck. It is really a wonderful entree.

Peanut Butter

4 cups lightly roasted, unsalted peanuts
2 tsp. salt
1 T.  honey
3 T. canola oil

Place shelled peanuts in food processor and grind until it starts to come together. Then slowly add the oil, salt, and honey
You may not need 3 Tablespoons of oil. I found that the last time I made it 2 Tbl. was plenty. Depends on the peanuts. Grind until it becomes a smooth consistency, about 3 to 5 minutes.

Store in an air tight container in refrigerator for up to 3 months.

Pumpkin Spice cake

 HEAT oven to 350ºF

Grease 9 x 13 cake pan

You will need:
    1 pkg. (2-layer size) spice cake mix
    1 cup  water
    1 cup canned pumpkin
    1/3 cup  oil
    3 eggs
    3/4 cup  chopped walnuts

 BEAT  ingredients in large bowl with mixer 2 min. or until well blended.Stir in nuts. (I left the walnuts out) Pour into greased 9 x 13 cake pan.

  BAKE 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely. Frost with cream cheese frosting.




Cream cheese Frosting:

1 8 oz. block of cream cheese room temperature
1 1/2 cups powdered sugar, sifted
1 teaspoon vanillia
1/4 cup room temperature butter


Mix well and spread on cooled cake.

Chop Suey

CHOW MEIN
1 lb. lean ground turkey (hamburger will work too)
1 onion chopped
2 beef bouillon cubes
 1/2 cup hot water
4 oz can of sliced mushrooms drained
1/3 cup soy sauce
4 Tbl. cornstarch
1 - 6 1/2 oz can water chestnuts drained and halved
28 ounce can stir fry veggies
10 ounce can of chow mein veggies or bean sprouts


Brown the ground meat in a large skillet. Do not add oil. Add onion to the browned meat and continue to cook over low heat for 5 min. Drain off any fat that has accumulated. Dissolve bouillon in hot water, add mushroom juice to bouillon and add to the meat along with the soy sauce and cornstarch (mix those until smooth before adding)Bring to a boil and then reduce heat and simmer stirring constantly until thickened. Stir in Mushrooms, water chestnuts, bean sprouts, and Chinese vegetables cooking until just heated.
You can use one lb.  ground beef or ground turkey , I use mushrooms pieces and stems 6.5 oz can. I use sliced water chestnuts and sometimes I use the larger can of veggies and no can of sprouts.

Serve with chow mein noodles or rice.

Libby's® Pumpkin Cranberry bread

Ingredients

• 3 cups all-purpose flour
• 5 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup orange juice
• 1 cup fresh or frozen cranberries (I cut them in half)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Nutritional Information

Amount Per Serving  Calories: 257 | Total Fat: 10.2g | Cholesterol: 35mg

Out of This world Party Mix

1 package of Hidden Valley Ranch dressing mix (1 oz)
1 bottle of Orville Redenbacher popcorn oil

1 box of Crispix
2 cans of nuts, any kind you like
1 bag Goldfish crackers or 1/2 bag oyster crackers (2 cups)
1 bag crunchy cheesies (5 cups)
1 large can of potato sticks (2 cups)
3 cups broken pretzels
1/2 box Wheat thins, broken in half Or clean your cupboards, hehe

Mix snack foods together. Whisk together the oil and dressing.
In HUGE roaster, fold oil mixture to the snack food mixture.
Bake in oven for 1 hour at 250º stirring every 15 minutes.

BEWARE, this snack is more addicting than the chex mix one.
It makes two FULL ice cream pails of a scrumptious snack.

Chocolat Malt Frosting

2 Tbls. butter
1/2 teasp. vanilla
2 cups powdered sugar
1/4 cup malted milk powder
1/4 cup unsweetened cocoa
milk

Partially melt butter with vanilla. Sift together sugar, malt and cocoa in mixing bowl. Add butter and vanilla. Then add and mix milk 1 Tbls. at a time to desired consistency.

Makes enough for 24 cupcakes or one 9 x 13 cake.

Layered bars

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

 

1 cup white vanilla baking chips

1 cup semisweet chocolate chips

1 cup party peanuts

1 cup cashew halves and pieces

1 can (14 oz) sweetened condensed milk (not evaporated)

 

DIRECTIONS

  Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan.  

 

If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes. 

 

Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, peanuts and cashews evenly over crust. Pour condensed milk evenly over top.  

 

Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. Cut and enjoy.

 

**Any of your favorite nuts may be used, and dried fruit or coconut could be added. Be creative. 

***I did rough chop the peanuts a bit. 

 

Peach Crisp

1/2 c. quick cooking oatmeal
1/2  packed brown sugar
1/4 c. all-purpose flour
1/4 c. butter
2 1/2 lbs. peaches (I used 5 med)
1 tsp. cinnamon
1/4 tsp. salt

Combine oats, sugar, flour, cinnamon and salt. Add butter and mix. Cut butter into oats mixture. Arrange sliced peaches in a  8 x 8 inch baking dish. Cover with 1/2 cup sugar (your choice). Sprinkle crumb mixture evenly over fruit.

Bake the crisp uncovered in a pre-heated 350°F oven for 40 minutes or until fruit is tender. Serve with whipped cream or topping. Can be made with other fruit.

Strawberry Sorbet

1 1/2 pounds fresh strawberries cleaned and hulled
1/2 to 3/4 cup sugar (depending on the sweetness of berries)
pinch of salt
1/2 cup half and half



Puree in blender until smooth. Pour into ice cream freezer  until slushy. Pour into freezer container and place in freeze until firm.
Enjoy.

Veggie Pizza

Vegetable Pizza



2 (8 ounce) packages refrigerated crescent rolls
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cream cheese
Veggies of choice


Some I like to use:
carrots, shredded
cucumber, diced
sweet red bell pepper, diced
green onions, diced
radishes, thinly sliced
black olives
cauliflower
broccoli or a
rainbow slaw mix from the store (broccoli, cauliflower, red cabbage, which was all pre-shredded)



Preheat oven to 375 degrees F (190 degrees C).



Roll out crescent rolls onto large non-stick baking sheet. Stretch and flatten to form rectangular shape on sheet.



Bake 12 minutes, or until golden brown. Allow to cool.



In medium size mixing bowl, mix ranch dressing mix, mayonnaise, sour cream, and cream cheese until well blended. Spread the mixture over the cooled crust. Arrange vegetables over the top of the crust.



Refrigerate for 1 hour.

**In the picture is just half of the quartered recipe.. And I just used the veggies I had on hand. Go ahead, be creative and have fun.

Sesame Seed Salad dressing

BLUE RIBBON SESAME SEED DRESSING

    * 2/3 cup sugar or honey
    * 1 tablespoon sesame seeds
    * 3 teaspoons grated onions
    * 1/2 teaspoon Worcestershire sauce
    * 1/2 teaspoon paprika
    * 1/4 cup cider vinegar
    * 1 cup canola oil

    Combine all dressing ingredients except oil and seeds in blender and blend until well combined.

Slowly drizzle in oil until dressing is thickened and set aside. Add seeds, and pulse to mix, but do not over mix or you will no longer have any visible seeds.

   Great on any lettuce salad. I especially like it when there is chicken in the salad.

    **NOTE: If dressing is prepared ahead and refrigerated, be sure to take it out before serving as it will be too thick to toss.

75 calories per Tablespoon
Makes one pint of dressing.

Marks Nacho Dip

1/2 cup Salsa Con Queso dip
1/2 cup Cheeze Whiz

Microwave in microwave safe dish for 30 to 40 seconds and stir. Each microwave is different so it may require longer time in the microwave to reach a smooth consistency.

Serve with Nacho flavored chips or plain corn chips. Either way you will have a tasty gourmet snack for yourself or to share with a friend. Enjoy. :)

Cover and refrigerate any left over dip.

Cream cheese Rhubarb bars

CRUST:

1/2 c. butter

1 1/4 c. flour

1/2 tsp. salt

1/2 c. brown sugar

1/2 c. oatmeal

FILLING:

1 (8 oz.) cream cheese

3/4 c. sugar

1 egg

1/2 tsp. cinnamon

1 1/2 c. rhubarb, cut into small pieces

CRUST: Combine all ingredients and mix until crumbly. Pat half of mixture into ungreased 9 x 9 inch cake pan.

FILLING: Combine cream cheese, sugar, egg and cinnamon, beat until smooth. Add rhubarb and stir to blend. Pour over crust, top with remaining crust crumbs. Bake at 350 degrees 40 minutes. Cool and cut, store in refrigerator.

 Pina Colada Zucchini bread

 

Ingredients

• 4 cups all-purpose flour
• 3 cups sugar
• 2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 1 teaspoon baking soda
• 4 eggs
• 1-1/2 cups canola oil
• 1 teaspoon each coconut, rum and vanilla extracts
• 3 cups shredded zucchini
• 1 20 oz. canned crushed pineapple, drained
• 1/2 cup chopped walnuts or chopped pecans

Directions

• Line the bottoms of three greased and floured 8-in. x 4-in. loaf pans with waxed paper and grease the paper; set aside.
• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
• Transfer to prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper. Yield: 3 loaves (12 slices each).

Nutrition Facts: 1 slice equals 225 calories, 11 g fat (1 g saturated fat), 24 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Blueberry oatmeal muffins

Blueberry Oatmeal muffins

Ingredients

    * 1 2/3 cups quick-cooking oats
    * 2/3 cup all-purpose flour
    * 1/2 cup whole wheat flour
    * 3/4 cup packed light brown sugar
    * 2 teaspoons ground cinnamon
    * 1 teaspoon baking powder
    * 1 teaspoon baking soda
    * 3/4 teaspoon salt
    * 1 1/2 cups fat-free buttermilk
    * 1/4 cup canola oil
    * 2 large eggs
    * 2 cups frozen blueberries
    * 2 tablespoons all-purpose flour
    * Cooking spray
    * 2 tablespoons granulated sugar

Preparation

Preheat oven to 400°.

Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.

Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine buttermilk, oil, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

Toss berries with 2 tablespoons flour, and gently fold them into the batter.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Chow mein noodle casserole

Brown 1 lb. of hamburger with one onion
Simmer with 1 cup of water and 1 cup celery for 15 to 20 min.

Mix 1 8 oz pkg chow mein noodles
        1 can cream of mushroom soup
        1 can cream chicken
        1 can water
          2 Tbls.  soy sauce 

         1 small can of mushrooms drained (optional)

Add hamburger mixture , save some noodles to sprinkle on top
        bake about 1 hr. at 350




**many times I make just half the recipe. I use just one can of soup, which ever I have on hand at the time. It bakes in about half the time too.

Red Lobster Stuffed Mushrooms

This is from Top Secret Restaurant Recipes by Todd Wilbur

My family loves the Red Lobster mushrooms, and these are so close that you will think you are at the restaurant.

1/2 cup Water
3 Tbsp butter (or more if you like)
1 Tbsp Minced celery
1 Tbsp Minced onion
1 Tbsp finely chopped red chili pepper
1 Tbsp finely chopped green chili pepper
1/4 Tbsp dried parsley
1/2 tsp salt
Dash pepper
1/2 tablespoon sugar
3/4 cup cornbread crumbs (Pepperidge Farm cornbread stuffing mix is good)
1 cup Lobster meat (or 1/2 cup lobster and 1/2 cup crab)
1 egg, beaten
20-24 mushrooms with stems removed
1/4-1/2 lbs Monterey Jack cheese (I use more)
Paprika

Preheat oven to 375 degrees F. Boil the water and 2 Tbsp butter in med saucepan. Add celery, onion, peppers, parsley, salt, pepper, and sugar. Simmer for 5 mins. Add the bread crumbs and remove from heat. Mix the lobster/meat mixture with the beaten egg. Add to the breadcrumb mixture, cover and let stand 5 mins. Fill the mushroom caps w/2-3 tsp of the stuffing mixture, brush w/melted butter and top with the monterey jack cheese. Lightly sprinkle w/paprika and bake in a roasting pan or baking dish for about 12 mins or until cheese is melted. Broil for 1-2 mins to brown cheese.

**The stuffing does freeze well for later use.

Rhubarb cake

Rhubarb cake

    * 1/2 cup butter, softened
    * 1 1/2 cups brown sugar, firmly packed
    * 1 egg
    * 1 teaspoon vanilla extract
    * 2 cups flour
    * pinch of salt
    * 1 teaspoon baking soda
      * 1 cup sour milk
    * 3 cups coarsely chopped fresh rhubarb

    topping

  * 1/2 cup granulated sugar
    * 1/2 teaspoon ground cinnamon

Preparation:
In a large mixing bowl with electric hand-held mixer, cream the butter until it is light and fluffy. Add the brown sugar slowly, continuing to beat, until the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture until well-blended.

In a separate bowl sift together the flour, salt, and baking soda. Combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into a greased and floured 9x13x2-inch pan, spreading evenly.

In a small bowl blend together t, granulated sugar, and cinnamon and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350° oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.

Cherry Chocolate kisses cookies

 Cherry Chocolate Kisses

1 cup butter (no substitues) softened

1 cup sifted powdered sugar

1/8 teaspoon salt

2 teaspoon maraschino cherry liquid (from jar)

1/4 teaspoon almond extract

 2 1/4 cups all purpose flour ( I used 2 1/2 cups)
1/2 cup chopped maraschino cherries
granulated sugar
48 milk chocolate kisses (I did not use)

Heat oven to 325.  Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds.  Add powdered sugar and salt; beat till combined.  Beat in cherry liquid and almond extract till combined.  Beat in as much flour as you can with the mixer.  Stir in the remaining flour and the cherries with a wooden spoon.
Shape dough into 1 inch balls.  Place balls 2 inches apart on an ungreased cookies sheet.  Flatten to 1/2 inch thickness (mine were about 1/4 inch) with the bottom of a glass dipped in sugar.  Bake about 14 minutes or till bottoms are lightly browned.  Remove from oven; press an unwrapped kiss into each cookie. (I did not add kisses)  Transfer to wire racks.  Cool.
To store, place in layers separated by waxed paper in an airtight container up to 1 week or freeze up to 3 months.

White Sandwich bread

I got this recipe from a friend and it is VERY good bread.




White Sandwich bread

1 cup warm water (I used hot tap water)

2 Tbl. sugar

2-1/2 teaspoons yeast (rapid rise)

1/4 cup oil (canola oil)

3 cups bread flour

1-1/2 teaspoon salt

 In a 2-cup measuring cup, measure the warm water (1 cup), stir in yeast and sugar.  Let it set for 10 minutes.  It will start bubbling and will be quite frothy on top at the end of the 10 minute period.  Add the oil and then dump the liquid in the bread machine bread pan.

Next, add your flour and top with the salt.  (My bread machine instructions usually had the liquid and dry ingredients in a different order, but I followed this recipe and it worked out great.)

 Set the bread machine to the "dough" setting.

 At the end of the dough cycle, dump the dough on a lightly floured surface, knead just a couple of times and form into a loaf.  Spray a loaf pan with non-stick cooking spray and put loaf inside.

 Let rise about 1 hour or until it rises up out of the loaf pan by about an inch. I put my dough in the microwave to rise, no drafts to worry about in there. Preheat oven to 350 degrees and bake loaf for about 25 minutes or until golden borwn.  Let sit in the pan for five minutes, then remove from pan and let it cool on a cooling rack. 

Mamma's baked chicken

8 to 12 pieces of chicken
3 T olive or canola oil
onion powder or onion salt
Mrs. Dash onion and herb seasoning.
salt and pepper

Preheat oven to 400º. Pour oil into pie tin or shallow bowl.Roll chicken in oil and place skin side up on parchment paper on jelly roll pan. Or lightly grease the pan. Season the chicken, turn and season the other side.

Bake skin side up on pan at 400º for 30 minutes. Turn oven down to 350º and bake another 25 minutes, or until juices run clear and no longer pink.

Very moist and flavorful.

Tomato Dill bisque

Tomato Dill bisque

32 ounce can diced tomatoes or home canned
1 cup chicken stock (I use salt free)
1/2 tsp. dried dill (scant less)
1/4 cup honey
1/2 cup of fat free half and half
4 T low fat margarine or butter

Puree one can of diced tomatoes. Melt margarine with cream, honey and stock. Add all the tomatoes and heat through. DO NOT BOIL or it will curdle. Salt and pepper to taste.

Easy Crock pot chicken

Easy Crock Pot Chicken

Ingredients

    * 3 medium carrots, cut into 3/4-inch pieces
    * 2 celery ribs with leaves, cut into 3/4-inch pieces
    * 2 medium onions, sliced
    * 1  chicken (3 to 4 pounds), cut up
    * 1/2 cup chicken broth (I use salt free chicken stock)
    * 1 teaspoons salt
    * 1 teaspoon dried basil
    * 1/2 teaspoon pepper

Directions

     In a crock pot, place carrots, celery and onions. Top with
     chicken. Combine remaining ingredients; pour over chicken. Cover and
     cook on low for 7-9 hours or until chicken juices run clear and
     vegetables are tender. Serve with a slotted spoon. Yield: 6
     servings.