recipes, as requested:

BBQ Chicken (phoebe)
4-6 chicken breasts
1/3 cups chopped onions
3 tablespoons butter
¾ cups ketschup
1/3 cup vinegar
3 tablespoons brown sugar
½ c water
2 teaspoons yellow mustard
1 tablespoon worchestershire sauce
¼ teaspoon salt
1/8 teaspoon pepper

Sautee onions and butter. Add all other ingredients and simmer 15 min. while browning chicken in oil. Place chicken in baking dish and add all other ingredients. Bake at 350 for 1 hr., uncovered.
*This can also be prepared in the crock-pot.

Mexi-bowls
Place desired amount of chicken breasts or boneless pork chops in crock-pot (frozen or thawed)
Add 1 jar salsa verde
¼ jar red salsa
1 can chicken broth
1 can Ortega chilies
Rinse jars with a small amount of water and add water to crock-pot
Season with:
garlic salt, lemon pepper, salt, pepper, pinch of sugar and a bit of lemon juice
Cook on high 4-6 hrs
Shred meat in crock-pot and add chopped zucchini, let simmer until tender. Place in bowl with Spanish rice, top with sour cream/cheese and serve with tortillas or corn chips.
*This can also be prepared on the stove-top

Spanish Rice (Heather)
1 ½ cups long grain white rice
3-4 tablespoons olive oil
1 onion, finely chopped
2 cloves pressed garlic
2 ½ cups water
2 teaspoons cumin
1 teaspoon salt
½ teaspoon paprika
1 can stewed tomato (pureed)

Sautee rice, oil, onion and garlic until rice is golden brown. Add all other ingredients and bring to boil. Cover and simmer 30-45 min. until water is absorbed and rice is tender.

Deep Pit (Ray)
1/3 cup red wine
¼ cup white vinegar
Garlic salt
5 cloves garlic
Tri-tip/chuck roast

Season meat with garlic salt and place in crock-pot. Add all other ingredients and cook 10 hrs. + on low. Shred meat in crock-pot and let simmer until ready to serve. Serve on French rolls with salsa.

Totally Divine Butternut Squash Soup (cchrissyy)
6 Tablespoons chopped onion
3 Tablespoons butter
6 cups butternut squash, peeled and cubed (heaping cups, error on more, ie. 8 cups)
½ teaspoon dried parsley
¼ teaspoon pepper
1/8 teaspoon cayenne pepper
8oz. Cream cheese
3 cans chicken broth
Salt to taste before serving

Sautee onion in butter until tender. Add everything except cream cheese. Boil 2o min. (until squash tender). Puree squash and cream cheese until smooth (immersion blender, $10 Walmart, works GREAT). Do not boil. Serve with sourdough baguette.

*This soup is also great with these sandwiches:

Mozzarella/Basil/Tomato Sandwich (Alyson via Rachel Ray)
Fresh mozzarella balls, sliced
Fresh basil
Tomato slices
Rosemary focaccia bread (or any good bread)
Balsamic vinegar
Olive oil
*other veggies can be added: grilled red pepper, portabella mushrooms, zucchini, etc.

Grill bread in olive oil. Melt mozzarella with basil and tomato slices. Drizzle balsamic vinegar on bread before serving.