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By Joyce Hansen With all this time on our hands, many of us are cooking more. I've found that half the battle is what to make. The other half is it better be easy to make! I will be sharing some of my recipes with you. I invite you to share favorite recipes with your Colony neighbors by emailing them to me at xjkangas44@gmail.com. I will publish them in The Colony News as space allows. Hope you enjoy it. What's Cookin'? Instructions: 1. Mix first 6 ingredients together. Put in 2 qt. baking dish. 2. Top with rhubarb, add 1 c. sugar on top, dot with 1-2 tbsp. butter. Pour 1 c. boiling water over top. Optional: take out 2 tbsp. sugar and replace with strawberry jello on top for color. 3. Bake at 350 degrees for 30-40 minutes. Cake should test done with pudding-like sauce on bottom. Ingredients: 2 lbs. boneless skinless chicken breasts 2 blocks 8 oz. cream cheese 2 one oz. packets dry ranch seasoning 8 oz. bacon, cooked and crumbled (optional) Instructions: 1. In a slow cooker, place chicken, cream cheese and ranch seasoning. I put the chicken in frozen. Add 3-4 tbsp. water. 2. Cook on low for 6-8 hours, or on high for 4 hours, until chicken shreds easily. 3. Once chicken is shredded, stir with a large fork or spoon to combine other ingredients. Note: the cream cheese may look like it's curdling, but once it is mixed with other ingredients it will be fine. 4. Add crumbled bacon if desired. 5. Serve hot with your rolls of choice. I used the Cheesecake Factory rolls that can now be purchased at most markets, just warmed in the oven. Stater Bros. has them. SLOW COOKER CRACK CHICKEN (so good it's addictive like crack) I made half of this recipe and it was good for two meals. RHUBARB PUDDING CAKE The following recipe is for you rhubarb lovers out there. It's in season and Stater Bros. has it fresh. Ingredients: ½ c. shortening or margarine ½ c. milk 1 egg 1 c. flour ½ tsp. baking powder ½ tsp. salt 3 c. cut rhubarb (fresh preferred, but frozen/ thawed ok) 1 c. sugar | THE COLONY NEWS | SEPTEMBER 2020 | 9