​Parmesan Chicken and Potatoes
 
8 bone-in, skin-on chicken thighs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 pounds baby red potatoes, quartered
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried thyme
1 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
 
Season chicken with basil, oregano, rosemary, salt and pepper, to taste.  Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.  Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even  layer.  Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.  Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
submitted by Betty Jo Richards, Smiths Grove

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Pot of Bread Dip
​
Round of Hawaiian Bread
2 cups shredded cheddar (mild or sharp)
6 oz. cream cheese, softened
1 tsp. Worschestshire
1 can (4 oz.) green chilies (optional)
1 ½ cup sour cream
5 oz. ham, cubed

Hollow out bread and set aside the top.  Mix ingredients in bowl.  Fill bread with mixture.  Put the pieces you set aside back on top of the bread bowl.  Wrap in aluminum foil.  Bake at 350 degrees for 1 hour 10 minutes. 

Serve hot with corn chips.
submitted by Alecia Rose, Smiths Grove

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Chocolate Chip Cream Cheeseball

2 packages of cream cheese
1 stick butter
2 Tbsp brown sugar
1 tsp. vanilla
¾ cup powdered sugar
1 c. mini chocolate chips
1 package chocolate graham crackers

Mix all ingredients in large bowl with a mixer.  Spread mini chocolate chips in the middle of a platter and spoon mixture on top of it.  Sprinkle remaining chips on mixture and shape into a ball.  Place in fridge for at least 2 hours.  Eat with the chocolate graham crackers.
​submitted by Regina Hogan, Brownsville
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​Banana Nut Bread

2 cups self-rising flour
½ cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla
3 large mashed bananas
1 cup chopped nuts

Preheat oven to 325 degrees.  Combine butter and sugar and cream together.  Add eggs and vanilla; stir until thoroughly mixed.  Stir in mashed bananas.  Fold in flour and nuts.  Place in well- greased 9x5x3 inch loaf pan.  Bake for 60 minutes.
submitted by Ellen Wilson, Brownsville
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