Chicken Noodle Soup
4 to 6 boneless, skinless chicken breast halves
1 small onion, diced
1 cup shredded carrots
1 package wide no-yolk egg noodles
1 stick butter or margarine
1⁄2 cup self-rising flour
1 pint heavy cream or half-and-half
2 cans chicken broth (just in case)
Salt and pepper
Place chicken breast halves in a Crock-Pot, cover with water and cook on low all day or overnight. Add onion and carrots after the chicken has cooked about 4 hours and been shredded. One hour before serving, cook the egg noodles and add to the pot.
Melt butter in a saucepan and add flour to make a roux or paste. When the roux turns a light tan, add the cream and stir well. The mixture should thicken in 1 to 2 minutes. Add cream mixture slowly to the Crock-Pot and stir well. Let simmer for about an hour and serve. If mixture is too thick, thin it with some chicken broth. Add salt and pepper to taste.

Jiffy Jalapeño Cornbread
2 boxes Jiffy cornbread mix
2 eggs
1 (15-ounce) can cream-style corn
2 cups shredded Mexican-blend cheese
1⁄2 cup milk
1⁄4 cup diced jalapeño peppers
Combine all ingredients. If mixture stems a bit stiff, add another tablespoon or two of milk. Pour into a baking dish and bake at 350 degrees for about 30 minutes. Cut into squares.
Crock-Pot Dressing
1 9×13-inch pan of cornbread, crumbled
1 large onion, chopped, or 1 bag frozen chopped onions
2 cans cream of chicken soup
4 chicken breast halves, cooked and chopped
6 eggs, well-beaten
4 cans chicken broth, divided
1 teaspoon sage
1 teaspoon poultry seasoning
Combine cornbread, onion, cream of chicken soup, chopped chicken and beaten eggs in a large bowl. Add 2 cans of chicken broth and the seasonings. The consistency should be loose and a little soupy. Adjust seasonings, adding salt if needed. Pour mixture in a large Crock-Pot and cook on high for 2 hours, stirring every 30 minutes or so. The mixture will begin to thicken, so add some more broth to loosen it back up. Cook on low for 2 hours, stirring often. If the dressing gets too thick, add more broth to reach desired consistency.

Pickled Peppered Pork Loin
1 (12-ounce) jar mild or hot sliced pepperoncini rings
2⁄3 cup sugar
1 (2- to 3-pound) pork roast
Empty the jar of pepper rings and juice into a larger jar and add sugar. Refrigerate for 24 hours.
Place roast in a Crock-pot and cover with pepper mixture, juice and all. Cook on low at least 5 to 6 hours or overnight. Shred pork and serve on buns with coleslaw and barbecue sauce.

Texas Tumbleweeds
with Snowcaps
24 ounces white almond bark, divided
1 cup butterscotch morsels
3 cups shoestring potato chips (potato sticks)
1 pound honey-roasted peanuts
Melt 12 ounces of almond bark and the butterscotch morsels over a double-boiler, or slowly in the microwave. Combine potato sticks and nuts in a large mixing bowl and pour the melted mixture over them, stirring well to coat. Spoon out onto wax paper to cool. Melt remaining almond bark and spoon over the tops of the candy. Cool and serve.

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