SLOW COOKER CHICKEN and SAUSAGE CHILI
3 (14.5-oz.) cans stewed tomatoes, chopped
½ cup beer
¼ tsp. hot sauce
2 beef bouillon cubes
1 Tbsp. brown sugar
½ tsp. chili powder
½ tsp. paprika
¼ tsp. dried oregano
¼ tsp. garlic powder
1/8 tsp. cayenne pepper
1 tsp. olive oil
½ red onion, chopped
1 lb. ground chicken
¾ lb. bulk Italian sausage
2 (6-oz.) cans tomato paste
1 (15-oz.) can kidney beans, rinsed and drained
1. Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on HIGH for 1 hour.
2. Heat the olive oil in a skillet over medium heat; cook the red onion in hot oil until tender. Stir the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on HIGH for another 2 hours. Switch the heat to LOW and simmer 4 more hours,
Yield: 8 servings.
Thursday, October 29, 2009
SOFT SUGAR COOKIES III
SOFT SUGAR COOKIES III
1 cup packed brown sugar
1 cup white sugar
1 cup butter
1 cup sour cream
3 eggs
1 tsp. baking powder
1 tsp. baking soda
3 cups all-purpose flour
1. Preheat oven to 425^. Lightly grease cookie sheets.
2. Cream the butter and sugar together until light and fluffy. Add the eggs and m9ix thoroughly.
3. Add the flour and baking soda alternately with the sour cream to the butter mixture.
4. Drop by teaspoonfuls onto the prepared cookie sheets and bake at 425^ for 8 minutes.
Yield: 30 servings.
1 cup packed brown sugar
1 cup white sugar
1 cup butter
1 cup sour cream
3 eggs
1 tsp. baking powder
1 tsp. baking soda
3 cups all-purpose flour
1. Preheat oven to 425^. Lightly grease cookie sheets.
2. Cream the butter and sugar together until light and fluffy. Add the eggs and m9ix thoroughly.
3. Add the flour and baking soda alternately with the sour cream to the butter mixture.
4. Drop by teaspoonfuls onto the prepared cookie sheets and bake at 425^ for 8 minutes.
Yield: 30 servings.
Wednesday, October 28, 2009
SOFT SUGAR COOKIES II
SOFT SUGAR COOKIES II
1 cup butter, softened
2-1/4 cups white sugar
2 eggs
5 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1-1/2 tsp. ground cardamom
½ cup milk
1. In a large mixing bowl, cream together butter and 2 cups of the sugar. Add eggs, one at a time and beat well after each. Combine flour, baking soda, baking powder and 1 tsp. of the cardamom. Add flour mixture to the creamed butter mixture alternately with the milk.
2. In a small separate bowl, blend remaining sugar/cardamom mixture. Dip rounded tsp. of dough into sugar/cardamom mixture.
3. Place on greased baking sheets. Bake at 375^ for 10-12 minutes or until lightly browned. Cool on wire rack.
Yield: 36 servings.
1 cup butter, softened
2-1/4 cups white sugar
2 eggs
5 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1-1/2 tsp. ground cardamom
½ cup milk
1. In a large mixing bowl, cream together butter and 2 cups of the sugar. Add eggs, one at a time and beat well after each. Combine flour, baking soda, baking powder and 1 tsp. of the cardamom. Add flour mixture to the creamed butter mixture alternately with the milk.
2. In a small separate bowl, blend remaining sugar/cardamom mixture. Dip rounded tsp. of dough into sugar/cardamom mixture.
3. Place on greased baking sheets. Bake at 375^ for 10-12 minutes or until lightly browned. Cool on wire rack.
Yield: 36 servings.
SPANISH RICE III
SPANISH RICE III
2 Tbsp. vegetable oil
1 cup uncooked white rice
1 onion chopped
½ green pepper, chopped
2 cups water
1 (10-oz.) can diced tomatoes and green peppers
2 teaspoons chili powder or to taste
1 tsp. salt
1. Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Yield: 4 servings.
2 Tbsp. vegetable oil
1 cup uncooked white rice
1 onion chopped
½ green pepper, chopped
2 cups water
1 (10-oz.) can diced tomatoes and green peppers
2 teaspoons chili powder or to taste
1 tsp. salt
1. Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Yield: 4 servings.
BEEF ENCHILADAS
BEEF ENCHILADAS
1 cup chopped onion
1 lb. sirloin steak cut into small bite-size strips
1 tsp. minced garlic
2 (7-oz.) cans diced green chile peppers
4 cups tomato sauce, divided
2 tsp. chili powder
1 (12-oz.) package corn tortillas
½ cup fresh salsa
¾ cup chopped black olives, drained
2 cups, shredded Cheddar cheese
½ cup sour cream
1/3 cup chopped green onions
1. Preheat oven to 350^. Lightly grease a large casserole dish
2. In a skillet over medium heat, sauté onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through.
3. Pour a little of the meat mixture into a corn tortilla and add a small amount of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve half of the Cheddar cheese for topping.
4. Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onion and half cup reserved Cheddar cheese.
5. Bake 30 minutes in the preheated oven or until hot and bubbly.
Yield 6 servings.
1 cup chopped onion
1 lb. sirloin steak cut into small bite-size strips
1 tsp. minced garlic
2 (7-oz.) cans diced green chile peppers
4 cups tomato sauce, divided
2 tsp. chili powder
1 (12-oz.) package corn tortillas
½ cup fresh salsa
¾ cup chopped black olives, drained
2 cups, shredded Cheddar cheese
½ cup sour cream
1/3 cup chopped green onions
1. Preheat oven to 350^. Lightly grease a large casserole dish
2. In a skillet over medium heat, sauté onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through.
3. Pour a little of the meat mixture into a corn tortilla and add a small amount of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve half of the Cheddar cheese for topping.
4. Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onion and half cup reserved Cheddar cheese.
5. Bake 30 minutes in the preheated oven or until hot and bubbly.
Yield 6 servings.
Tuesday, October 27, 2009
SLOW COOKER HEARTY BEEF STEW
SLOW COOKER HEARTY BEEF STEW
1-1/2 lbs. beef stew meat, cut into 1-inch pieces
Ground black pepper
¼-cup all-purpose flour
1 Tbsp. vegetable oil
1 lb. medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3-1/4 cup Swanson Beef Stock
1 Tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas
Season the beef with black pepper. Coat the beef with 2 Tbsp. of the flour. Heat the oil In a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it’s well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quaet slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire sauce, thyme and bay leaf.
Cover and cook on LOW for 10-11* hours or until the beef is fork-tender. Remove and discard the bay leaf.
Stir in remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and the peas in the in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
* Or on HIGH 5-6 hours.
Yield: 6 servings.
1-1/2 lbs. beef stew meat, cut into 1-inch pieces
Ground black pepper
¼-cup all-purpose flour
1 Tbsp. vegetable oil
1 lb. medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3-1/4 cup Swanson Beef Stock
1 Tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas
Season the beef with black pepper. Coat the beef with 2 Tbsp. of the flour. Heat the oil In a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it’s well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quaet slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire sauce, thyme and bay leaf.
Cover and cook on LOW for 10-11* hours or until the beef is fork-tender. Remove and discard the bay leaf.
Stir in remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and the peas in the in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
* Or on HIGH 5-6 hours.
Yield: 6 servings.
Friday, October 23, 2009
DROP DOUGNUTS
DROP DOUGNUTS
½ cup mashed potatoes (mashed with milk and butter)
¼ cup sugar
1 egg, beaten
½ cup sour cream
½ tsp. vanilla extract
1-1/2 cups all-purpose flour
½ tsp. baking soda
Cooking oil for deep frying
Additional sugar or confectioners’ sugar, optional
In a bowl, combine potatoes, sugar, eggs, sour cream and vanilla. Combine dry ingredients, stir into potato mixture. Heat oil in electric skillet or deep-fat fryer to 375^. Drop dough by teaspoon, 5 to 6 at a time, into hot oil.
Fry for 1 minute per side or until golden brown. Drain on paper towel. Roll in sugar if desired.
Yield: 3 to 3-1/2 dozen.
½ cup mashed potatoes (mashed with milk and butter)
¼ cup sugar
1 egg, beaten
½ cup sour cream
½ tsp. vanilla extract
1-1/2 cups all-purpose flour
½ tsp. baking soda
Cooking oil for deep frying
Additional sugar or confectioners’ sugar, optional
In a bowl, combine potatoes, sugar, eggs, sour cream and vanilla. Combine dry ingredients, stir into potato mixture. Heat oil in electric skillet or deep-fat fryer to 375^. Drop dough by teaspoon, 5 to 6 at a time, into hot oil.
Fry for 1 minute per side or until golden brown. Drain on paper towel. Roll in sugar if desired.
Yield: 3 to 3-1/2 dozen.
15-MINUTES NACHO SUPREME
15-MINUTES NACHO SUPREME
3 lbs. ground beef
2 (1.12-oz.) package taco-seasoning mix
3 (10.75-oz.) cans tomato soup
4-1/2 cups water
4-1/2 cups uncooked instant white rice
Thick and chunky salsa
Shredded Cheddar cheese
Shredded lettuce
Tortilla chips
Cook beef and taco seasoning in skillet until browned, pour off fat.
Add soup, water, and rice. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
Top with salsa, cheese, and lettuce. Serve with warm tortilla chips for dipping.
Yield: 12 servings.
3 lbs. ground beef
2 (1.12-oz.) package taco-seasoning mix
3 (10.75-oz.) cans tomato soup
4-1/2 cups water
4-1/2 cups uncooked instant white rice
Thick and chunky salsa
Shredded Cheddar cheese
Shredded lettuce
Tortilla chips
Cook beef and taco seasoning in skillet until browned, pour off fat.
Add soup, water, and rice. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
Top with salsa, cheese, and lettuce. Serve with warm tortilla chips for dipping.
Yield: 12 servings.
CHICKEN BROTH in a SLOW COOKER
CHICKEN BROTH in a SLOW COOKER
2-1/2 lbs. bone-in-chicken pieces
6 cups water
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 Tbsp. dried basil
1. Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
2. Cook on LOW setting 8-10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bone and used in soup
Yield: 5 servings.
2-1/2 lbs. bone-in-chicken pieces
6 cups water
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 Tbsp. dried basil
1. Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
2. Cook on LOW setting 8-10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bone and used in soup
Yield: 5 servings.
Thursday, October 22, 2009
EASY SAUSAGE STRATA
EASY SAUSAGE STRATA
1 lb. pork sausage
6 (1-oz.) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 tsp. salt
1 tsp. ground dry mustard
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Layer bread cubes, sausage and Cheddar cheese in a lightly greased 7x11-baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate for at least 8 hours or overnight.
3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350^.
4. Bake 50-60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Yield: 8 servings.
1 lb. pork sausage
6 (1-oz.) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 tsp. salt
1 tsp. ground dry mustard
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Layer bread cubes, sausage and Cheddar cheese in a lightly greased 7x11-baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate for at least 8 hours or overnight.
3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350^.
4. Bake 50-60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Yield: 8 servings.
EASY SALSA MEATLOAF
EASY SALSA MEATLOAF
“Can be made with ground beef or ground turkey”
1 lb. ground beef sirloin
½ cup salsa
½ cup Italian seasoned bread crumbs
½ cup shredded Cheddar cheese
3 cloves garlic, minced
dried parsley to taste
salt and pepper to taste
1. Preheat oven to 350^.
2. In a large bowl, mix the ground sirloin, salsa, breadcrumbs, cheese, egg, and garlic. Season with garlic, salt and pepper. Transfer to a 5x9-inch loaf pan.
3. Bake 45 minutes in the preheated oven or to a minimum internal temperature of 160^.
Yield: 6 servings.
“Can be made with ground beef or ground turkey”
1 lb. ground beef sirloin
½ cup salsa
½ cup Italian seasoned bread crumbs
½ cup shredded Cheddar cheese
3 cloves garlic, minced
dried parsley to taste
salt and pepper to taste
1. Preheat oven to 350^.
2. In a large bowl, mix the ground sirloin, salsa, breadcrumbs, cheese, egg, and garlic. Season with garlic, salt and pepper. Transfer to a 5x9-inch loaf pan.
3. Bake 45 minutes in the preheated oven or to a minimum internal temperature of 160^.
Yield: 6 servings.
QUICK AND EASY MEXICAN CHICKEN
QUICK AND EASY MEXICAN CHICKEN
4 skinless, boneless chicken breast
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1. Preheat oven to 375^.
2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink. (10-15 minutes).
3. Transfer meat to a 9x13-inch baking dish or casserole dish, top with salsa and cheese and bake at 375^ for 15-20 minutes or until cheese is bubbly and starts to turn brown. Serve over rice or buttered noodles.
4 skinless, boneless chicken breast
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1. Preheat oven to 375^.
2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink. (10-15 minutes).
3. Transfer meat to a 9x13-inch baking dish or casserole dish, top with salsa and cheese and bake at 375^ for 15-20 minutes or until cheese is bubbly and starts to turn brown. Serve over rice or buttered noodles.
Wednesday, October 21, 2009
CAMPBELL’S SLOW COOKER HEARTY BEEF AND BEAN CHILI
CAMPBELL’S SLOW COOKER HEARTY BEEF AND BEAN CHILI
1-1/2 lbs. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (10.75-oz.) can Campbell’s condensed tomato soup
1 (14.5-oz.) can diced tomatoes
2 (15-oz.) cans kidney beans, rinsed and drained
¼ cup chili powder
2 tsp. ground cumin
1. Cook the beef in a 12-inch skillet over medium-high heat until it’s well br5owned, stirring often. Pour off any fat.
2. Stir in the beef, onion, garlic, tomatoes, water, beans, chili powder, and cumin in a 3-1/2-quart slow cooker.
3. Cover and cook on LOW for 8-9 hours.
Yield: 6 servings.
1-1/2 lbs. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (10.75-oz.) can Campbell’s condensed tomato soup
1 (14.5-oz.) can diced tomatoes
2 (15-oz.) cans kidney beans, rinsed and drained
¼ cup chili powder
2 tsp. ground cumin
1. Cook the beef in a 12-inch skillet over medium-high heat until it’s well br5owned, stirring often. Pour off any fat.
2. Stir in the beef, onion, garlic, tomatoes, water, beans, chili powder, and cumin in a 3-1/2-quart slow cooker.
3. Cover and cook on LOW for 8-9 hours.
Yield: 6 servings.
TENDER ‘n’ TANGY RIBS
TENDER ‘n’ TANGY RIBS
¾ cup vinegar
½ cup ketchup
2 Tbsp. sugar
2 Tbsp. Worcestershire sauce
1 garlic clove, minced
1 tsp. ground mustard
1 tsp. paprika
½ tsp. salt
1/8 tsp. pepper
2 lbs. pork spareribs
1 Tbsp. vegetable oil
1. Combine the first 9 ingredients in a slow cooker.
2. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker.
3. Cover and cook on LOW for 4-6 hours or until tender.
Yield: 2 servings.
¾ cup vinegar
½ cup ketchup
2 Tbsp. sugar
2 Tbsp. Worcestershire sauce
1 garlic clove, minced
1 tsp. ground mustard
1 tsp. paprika
½ tsp. salt
1/8 tsp. pepper
2 lbs. pork spareribs
1 Tbsp. vegetable oil
1. Combine the first 9 ingredients in a slow cooker.
2. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker.
3. Cover and cook on LOW for 4-6 hours or until tender.
Yield: 2 servings.
HOME-STYLE RIBS “Crockpot”
HOME-STYLE RIBS
“Crockpot”
4 lbs. boneless pork spareribs cut into pieces
1 medium onion, thinly sliced
1 cup ketchup
½ cup water
¼ cup packed brown sugar
¼ cup cider vinegar
2 Tbsp. Worcestershire sauce
2 tsp. ground mustard
1-1/2 tsp. salt
1 tsp. paprika
Place half of the ribs in a slow cooker; top with half the onion. Repeat layers. Combine the remaining ingredients; pour over all. Cover and cook on LOW for 8-9 hours or until ribs are tender.
Yield: 6 servings.
“Crockpot”
4 lbs. boneless pork spareribs cut into pieces
1 medium onion, thinly sliced
1 cup ketchup
½ cup water
¼ cup packed brown sugar
¼ cup cider vinegar
2 Tbsp. Worcestershire sauce
2 tsp. ground mustard
1-1/2 tsp. salt
1 tsp. paprika
Place half of the ribs in a slow cooker; top with half the onion. Repeat layers. Combine the remaining ingredients; pour over all. Cover and cook on LOW for 8-9 hours or until ribs are tender.
Yield: 6 servings.
Monday, October 19, 2009
SWEET AND SAVORY RIBS
SWEET AND SAVORY RIBS
“ Let the slow cooker do the cooking”
1 large onion, sliced and separated into rings
2-1/2-lbs. boneless country-style pork ribs
1 (18-oz.) bottle barbecue sauce
1/3 cup maple syrup
¼ cup spicy brown mustard
½ tsp. salt
¼ tsp. pepper
Place onion in a 5-quart slow cooker. Top with the ribs. Combine the barbecue sauce, syrup, mustard, salt and pepper; pour over ribs. Cover and cook on LOW for 8-9 hours or until ribs are tender
Yield: 6 servings.
“ Let the slow cooker do the cooking”
1 large onion, sliced and separated into rings
2-1/2-lbs. boneless country-style pork ribs
1 (18-oz.) bottle barbecue sauce
1/3 cup maple syrup
¼ cup spicy brown mustard
½ tsp. salt
¼ tsp. pepper
Place onion in a 5-quart slow cooker. Top with the ribs. Combine the barbecue sauce, syrup, mustard, salt and pepper; pour over ribs. Cover and cook on LOW for 8-9 hours or until ribs are tender
Yield: 6 servings.
GROUND BEEF BAKED BEANS
GROUND BEEF BAKED BEANS
3 lbs. ground beef
4 cans (16-oz. each) pork and beans
2 cups ketchup
1 cup water
2 envelopes onion soup mix
¼ cup packed brown sugar
¼ cup ground mustard
½ cup molasses
1 tsp. white vinegar
1 tsp. garlic powder
½ tsp., ground cloves
In a Dutch oven, cook beef over medium heat until browned; drain, stir in remaining ingredients; heat through.
Transfer to greased 2-quart baking dish. Cover and bake at 400^ for 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.
Yield: 12 servings.
3 lbs. ground beef
4 cans (16-oz. each) pork and beans
2 cups ketchup
1 cup water
2 envelopes onion soup mix
¼ cup packed brown sugar
¼ cup ground mustard
½ cup molasses
1 tsp. white vinegar
1 tsp. garlic powder
½ tsp., ground cloves
In a Dutch oven, cook beef over medium heat until browned; drain, stir in remaining ingredients; heat through.
Transfer to greased 2-quart baking dish. Cover and bake at 400^ for 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.
Yield: 12 servings.
GOLDEN SWEET CORNBREAD
GOLDEN SWEET CORNBREAD
“If you like sweet cornbread, then this is for you”
1-cup all-purpose flour
1 cup yellow corn meal
2/3 cup white sugar
1 tsp. salt
3-1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1. Preheat the oven to 400^. Spray or lightly grease a 9-inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake into preheated oven for 20-25 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Yield: 12 servings.
“If you like sweet cornbread, then this is for you”
1-cup all-purpose flour
1 cup yellow corn meal
2/3 cup white sugar
1 tsp. salt
3-1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1. Preheat the oven to 400^. Spray or lightly grease a 9-inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake into preheated oven for 20-25 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Yield: 12 servings.
Sunday, October 18, 2009
TEXAS COLESLAW
TEXAS COLESLAW
1 cup mayonnaise
1 Tbsp. lime juice
1 Tbsp. ground cumin
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced
In a large bowl, whisk together the mayonnaise; lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onion and radishes and stir until well combined. Chill at least an hour before serving.
Yield: 8 servings.
1 cup mayonnaise
1 Tbsp. lime juice
1 Tbsp. ground cumin
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced
In a large bowl, whisk together the mayonnaise; lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onion and radishes and stir until well combined. Chill at least an hour before serving.
Yield: 8 servings.
Saturday, October 17, 2009
COFFEE-FLAVORED BEEF ROAST SLOW COOKER
COFFEE-FLAVORED BEEF ROAST
SLOW COOKER
6 medium red potatoes cut into wedges
6 medium carrots cut into 1-in. lengths
2 beef sirloin tip roast (2-3-lbs. each) 1 tsp. salt, divided
½ tsp. pepper, divided
2 tsp. canola oil
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 tsp. chili powder
3 Tbsp. cornstarch
¼ cup cold water
Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle beef with half the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
In the same skillet, sauté onions in the drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder, and remaining salt and pepper. Pour over meat. Cover and cook on LOW for 6-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth, gradually stir into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Yield: 8 servings.
SLOW COOKER
6 medium red potatoes cut into wedges
6 medium carrots cut into 1-in. lengths
2 beef sirloin tip roast (2-3-lbs. each) 1 tsp. salt, divided
½ tsp. pepper, divided
2 tsp. canola oil
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 tsp. chili powder
3 Tbsp. cornstarch
¼ cup cold water
Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle beef with half the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
In the same skillet, sauté onions in the drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder, and remaining salt and pepper. Pour over meat. Cover and cook on LOW for 6-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth, gradually stir into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Yield: 8 servings.
STUFFED MUSHROOMS with SWISS CHEESE
STUFFED MUSHROOMS with SWISS CHEESE
12 large fresh mushrooms
5 Tbsp. butter, melted
Salt and pepper to taste
¼ cup butter
½ cup chopped onions
1 Tbsp. all-purpose flour
½ cup heavy cream
¼ cup chopped fresh parsley
½ cup shredded Swiss cheese
1. Preheat oven to 350^. Lightly grease a 9x13-inch baking dish
2. Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 Tbsp. melted butter, and salt and pepper to taste.
3. Melt ¼ cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smith. Remove from heat. Mix in parsley.
4. Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
5. Bake 15 to 20 minutes in the preheated oven, or until lightly browned.
Yield: 12 servings.
12 large fresh mushrooms
5 Tbsp. butter, melted
Salt and pepper to taste
¼ cup butter
½ cup chopped onions
1 Tbsp. all-purpose flour
½ cup heavy cream
¼ cup chopped fresh parsley
½ cup shredded Swiss cheese
1. Preheat oven to 350^. Lightly grease a 9x13-inch baking dish
2. Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 Tbsp. melted butter, and salt and pepper to taste.
3. Melt ¼ cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smith. Remove from heat. Mix in parsley.
4. Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
5. Bake 15 to 20 minutes in the preheated oven, or until lightly browned.
Yield: 12 servings.
SAVORY CRAB STUFFED MUSHROOMS
SAVORY CRAB STUFFED MUSHROOMS
3 Tbsp. butter, melted
24 fresh mushrooms
2 Tbsp. butter
2 Tbsp. minced green onions
1 tsp. lemon juice
1 cup diced cooked crabmeat
½ cup soft bread crumbs
1 egg, beaten
½ tsp. dried dill weed
¾ shredded Monterey Jack cheese, divided
¼ cup white wine
1. Preheat oven to 400^. Prepare an 9x13-inch baking dish with 3 Tbsp. butter.
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir until lemon juice, crabmeat, soft breadcrumbs, eggs, dill weed, and ¼ cup Monterey Jack cheese. Thoroughly blend the mixture.
4. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter, Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
5. Bake uncovered in the preheated oven 15-20 minutes, until cheese is melted and lightly browned. Serve warm.
Yield: 8 servings.
3 Tbsp. butter, melted
24 fresh mushrooms
2 Tbsp. butter
2 Tbsp. minced green onions
1 tsp. lemon juice
1 cup diced cooked crabmeat
½ cup soft bread crumbs
1 egg, beaten
½ tsp. dried dill weed
¾ shredded Monterey Jack cheese, divided
¼ cup white wine
1. Preheat oven to 400^. Prepare an 9x13-inch baking dish with 3 Tbsp. butter.
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir until lemon juice, crabmeat, soft breadcrumbs, eggs, dill weed, and ¼ cup Monterey Jack cheese. Thoroughly blend the mixture.
4. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter, Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
5. Bake uncovered in the preheated oven 15-20 minutes, until cheese is melted and lightly browned. Serve warm.
Yield: 8 servings.
SEATTLE FIRE STATION 25 MEATLOAF
SEATTLE FIRE STATION 25 MEATLOAF
1 lb. bacon, cut into 1-inch pieces
2 onions, chopped
5 lbs. ground beef
5 lbs. spicy ground pork sausage
3 (10-oz. each packages frozen chopped spinach, thawed,
drained and squeezed dry
3 4-oz. each) cans sliced black olives, drained
3 cups pistachio nuts, chopped
1 cup ketchup
2 eggs
1 (1.25-oz.) packet meatloaf seasoning mix
1 lb. pepper Jack cheese, cubed
½ cup ketchup or as needed
1. Preheat the oven to 350^.
2. Place bacon in a large deep skillet over medium-high heat. Add onions, and cook stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool.
3. In a large bowl, mix together ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1-cup ketchup, eggs and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes in top of loaf so they are completely covered. Brush remaining ketchup over the top.
4. Bake for 1-1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180^.
Yield: 16 servings.
1 lb. bacon, cut into 1-inch pieces
2 onions, chopped
5 lbs. ground beef
5 lbs. spicy ground pork sausage
3 (10-oz. each packages frozen chopped spinach, thawed,
drained and squeezed dry
3 4-oz. each) cans sliced black olives, drained
3 cups pistachio nuts, chopped
1 cup ketchup
2 eggs
1 (1.25-oz.) packet meatloaf seasoning mix
1 lb. pepper Jack cheese, cubed
½ cup ketchup or as needed
1. Preheat the oven to 350^.
2. Place bacon in a large deep skillet over medium-high heat. Add onions, and cook stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool.
3. In a large bowl, mix together ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1-cup ketchup, eggs and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes in top of loaf so they are completely covered. Brush remaining ketchup over the top.
4. Bake for 1-1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180^.
Yield: 16 servings.
PAN ROASTED PORK TENDERLOIN with a BLUE CHEESE and OLIVE STUFFING
PAN ROASTED PORK TENDERLOIN with a
BLUE CHEESE and OLIVE STUFFING
3 lbs. whole pork tenderloin
Kosher salt and fresh cracked pepper to taste
1 cup olive tapenade
½ cup crumbled blue cheese
3 Tbsp. minced fresh thyme
4 Tbsp. canola oil, divided
½ cup all-purpose flour
3 shallots, minced
1 cup dry white wine
4 tsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. lemon juice
6 Tbsp. cold unsalted butter cut into pieces
2 Tbsp. minced parsley
1. Preheat oven to 400^.
2. Make a lengthwise cut in each tenderloin about ¾ of the way through. Open each tenderloin, creating a rectangular shape, and place each between 2 sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about a ½ to ½ inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
3. Spread tapenade on 2/3 of each tenderloin sheet, leaving about ½ inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Staring on the side with the stuffing, roll the meat firmly toward the side without the stuffing; be careful not to roll so tight that you squeeze the stuffing out. Use toothpicks or butcher twine to secure each roll.
4. Heat 3 Tbsp. canola oil in a large ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloin in hot oil until golden brown on all sides, about 6 minutes.
5. Roast in preheated oven to an internal temperature of 160^, 20-22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
6. Return skillet to stove over medium-high heat, Heat remaining 1 Tbsp. canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
7. To serve, remove toothpicks or twine from the pork, and slice into ½ inch medallions. Serve the pork slices ladled with sauce.
Yield: 8 servings.
BLUE CHEESE and OLIVE STUFFING
3 lbs. whole pork tenderloin
Kosher salt and fresh cracked pepper to taste
1 cup olive tapenade
½ cup crumbled blue cheese
3 Tbsp. minced fresh thyme
4 Tbsp. canola oil, divided
½ cup all-purpose flour
3 shallots, minced
1 cup dry white wine
4 tsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. lemon juice
6 Tbsp. cold unsalted butter cut into pieces
2 Tbsp. minced parsley
1. Preheat oven to 400^.
2. Make a lengthwise cut in each tenderloin about ¾ of the way through. Open each tenderloin, creating a rectangular shape, and place each between 2 sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about a ½ to ½ inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
3. Spread tapenade on 2/3 of each tenderloin sheet, leaving about ½ inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Staring on the side with the stuffing, roll the meat firmly toward the side without the stuffing; be careful not to roll so tight that you squeeze the stuffing out. Use toothpicks or butcher twine to secure each roll.
4. Heat 3 Tbsp. canola oil in a large ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloin in hot oil until golden brown on all sides, about 6 minutes.
5. Roast in preheated oven to an internal temperature of 160^, 20-22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
6. Return skillet to stove over medium-high heat, Heat remaining 1 Tbsp. canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
7. To serve, remove toothpicks or twine from the pork, and slice into ½ inch medallions. Serve the pork slices ladled with sauce.
Yield: 8 servings.
CREAMY CHOCOLATE CUPCAKES
CREAMY CHOCOLATE CUPCAKES
1-1/2 cups all-purpose flour
1 cup sugar
¼ tsp. baking cocoa
1 tsp. baking soda
½ tsp. salt
2 eggs, lightly beaten
¾ cups water
1/3 cup vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla extract
FILLING:
1 (8-oz.) package cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1/8 tsp. salt
1-cup semisweet chocolate chips
1 cup chopped walnuts
1. In a large mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
2. For filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. . Fold in chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts. Bake at 350^ for 25-30 minutes.
Yield: 18 servings.
1-1/2 cups all-purpose flour
1 cup sugar
¼ tsp. baking cocoa
1 tsp. baking soda
½ tsp. salt
2 eggs, lightly beaten
¾ cups water
1/3 cup vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla extract
FILLING:
1 (8-oz.) package cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1/8 tsp. salt
1-cup semisweet chocolate chips
1 cup chopped walnuts
1. In a large mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
2. For filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. . Fold in chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts. Bake at 350^ for 25-30 minutes.
Yield: 18 servings.
CHOCOLATE CHERRY CUPCAKES
CHOCOLATE CHERRY CUPCAKES
1 (18.25-oz.) package chocolate cake mix
1-1/3 cups water
½ cup vegetable oil
3 eggs
1 (21-oz.) can cherry pie filling
1 (16-oz.) can vanilla frosting
1. In a mixing bowl, combine cake mix, water, oil and eggs; mix well. Spoon batter by ¼ cupfuls into paper-lined muffin cups. Spoon a rounded teaspoon of pie filing onto the center of each cupcake. Set remaining pie filling aside. Bake at 350^ for 20-25 minutes or until a toothpick inserted on an angle toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes; top with one cherry from pie filling. Serve additional cupcakes or refrigerate or another use.
Yield: 24 servings.
1 (18.25-oz.) package chocolate cake mix
1-1/3 cups water
½ cup vegetable oil
3 eggs
1 (21-oz.) can cherry pie filling
1 (16-oz.) can vanilla frosting
1. In a mixing bowl, combine cake mix, water, oil and eggs; mix well. Spoon batter by ¼ cupfuls into paper-lined muffin cups. Spoon a rounded teaspoon of pie filing onto the center of each cupcake. Set remaining pie filling aside. Bake at 350^ for 20-25 minutes or until a toothpick inserted on an angle toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes; top with one cherry from pie filling. Serve additional cupcakes or refrigerate or another use.
Yield: 24 servings.
MEATY THICK MAN CHILI
MEATY THICK MAN CHILI
5-lbs. lean ground beef
2 (10-oz.) cans tomato sauce
1 (15-oz.) can kidney beans, rinsed and drained
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
¾ cup chili powder
1 cup water
Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
Yield: 12 servings
5-lbs. lean ground beef
2 (10-oz.) cans tomato sauce
1 (15-oz.) can kidney beans, rinsed and drained
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
¾ cup chili powder
1 cup water
Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
Yield: 12 servings
ROASTED RED PEPPER VINAIGRETTE
ROASTED RED PEPPER VINAIGRETTE
3 large red peppers
½ cup olive oil 1/4 cup red wine vinegar
2 Tbsp., mayonnaise
3 cloves garlic, crushed
½ tsp. dried basil
salt and pepper to taste
1. Preheat oven to 450^.
2. Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skin turn’s black.
3. Remove from oven and set aside to cool. Remove stems and skins.
4. Place peppers, oil vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in a blender; process until smooth. Refrigerate until ready to use.
Yield: 6 servings.
3 large red peppers
½ cup olive oil 1/4 cup red wine vinegar
2 Tbsp., mayonnaise
3 cloves garlic, crushed
½ tsp. dried basil
salt and pepper to taste
1. Preheat oven to 450^.
2. Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skin turn’s black.
3. Remove from oven and set aside to cool. Remove stems and skins.
4. Place peppers, oil vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in a blender; process until smooth. Refrigerate until ready to use.
Yield: 6 servings.
SAVORY PORK STEW
SAVORY PORK STEW
1 Tbsp. extra virgin olive oil
2 lbs. cubed pork stew meat
salt to taste
garlic powder to taste
ground black pepper to taste
2 Tbsp. cornstarch, or as needed
8 red potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, diced
1 (11-oz.) can whole kernel corn
1 (10.75-oz.) can cream mushroom soup 1-1/4 cups milk
1 (14-oz.) can beef broth
1 Tbsp. Italian seasoning
1. Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper and garlic powder, and lightly coat with cornstarch. Place pork in skillet, and cook until lightly browned but not done. Transfer to a slow cooker, Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
2. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
3. Cover, and cook 1 hour on HIGH. Reduce heat to LOW, and continue cooking at least 1 hour.
Yield: 8 servings.
1 Tbsp. extra virgin olive oil
2 lbs. cubed pork stew meat
salt to taste
garlic powder to taste
ground black pepper to taste
2 Tbsp. cornstarch, or as needed
8 red potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, diced
1 (11-oz.) can whole kernel corn
1 (10.75-oz.) can cream mushroom soup 1-1/4 cups milk
1 (14-oz.) can beef broth
1 Tbsp. Italian seasoning
1. Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper and garlic powder, and lightly coat with cornstarch. Place pork in skillet, and cook until lightly browned but not done. Transfer to a slow cooker, Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
2. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
3. Cover, and cook 1 hour on HIGH. Reduce heat to LOW, and continue cooking at least 1 hour.
Yield: 8 servings.
OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
OATMEAL CRANBERRY WHITE CHOCOLATE
CHUNK COOKIES
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1-1/2 cups old fashion oats
1-1/2 cups flour
1 tsp. baking soda
½ tsp. salt
1 (6-oz.) package Ocean Spray Craisins
Original Died Cranberries
2/3 cup white chocolate chunks or chips
Preheat oven to 375^. Using an electric mixer beat butter or margarine and sugar in a medium in a mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter5 mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Yield: Approximately 2-1/2 dozen.
CHUNK COOKIES
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1-1/2 cups old fashion oats
1-1/2 cups flour
1 tsp. baking soda
½ tsp. salt
1 (6-oz.) package Ocean Spray Craisins
Original Died Cranberries
2/3 cup white chocolate chunks or chips
Preheat oven to 375^. Using an electric mixer beat butter or margarine and sugar in a medium in a mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter5 mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Yield: Approximately 2-1/2 dozen.
CHINESE PORK RIBS
CHINESE PORK RIBS
¼ cup soy sauce
1/3 cup orange marmalade
3 tablespoons ketchup
2 garlic cloves minced
3 lbs. bone-in country style pork ribs
In a bowl combine the soy sauce, marmalade, ketchup and garlic. Pour half into a slow cooker. Top with ribs, drizzle with remaining sauce. Cover and cook on LOW for6 hours or until tender. Thicken cooking juices if desired.
Yield: 6 servings.
¼ cup soy sauce
1/3 cup orange marmalade
3 tablespoons ketchup
2 garlic cloves minced
3 lbs. bone-in country style pork ribs
In a bowl combine the soy sauce, marmalade, ketchup and garlic. Pour half into a slow cooker. Top with ribs, drizzle with remaining sauce. Cover and cook on LOW for6 hours or until tender. Thicken cooking juices if desired.
Yield: 6 servings.
MOMMA’S MAGNIFICENT MEATLOAF
MOMMA’S MAGNIFICENT MEATLOAF
1 lb. ground beef
1 (12-oz.) package bulk pork breakfast sausage
6 fresh mushrooms, chopped
1 red onion, chopped
2 Tbsp. barbecue sauce
2 tsp. Worcestershire sauce
1 egg
½ cup instant oatmeal
1 tsp. garlic powder
¼ tsp. ground black pepper
1 cup shredded Cheddar cheese
4 strips bacon
1. Preheat oven to 375^.
2. Mix the ground beef, sausage, mushrooms, onion, barbecue sauce, Worcestershire sauce, egg, oatmeal, garlic powder, pepper and Cheddar cheese together in a large bowl until evenly mixed. Form into a loaf and place in a 9x13-inch-baking dish. Lie the bacon strips across the top of the meatloaf.
3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant read thermometer inserted into the center should read at least 160^.
Yield: 8 servings.
1 lb. ground beef
1 (12-oz.) package bulk pork breakfast sausage
6 fresh mushrooms, chopped
1 red onion, chopped
2 Tbsp. barbecue sauce
2 tsp. Worcestershire sauce
1 egg
½ cup instant oatmeal
1 tsp. garlic powder
¼ tsp. ground black pepper
1 cup shredded Cheddar cheese
4 strips bacon
1. Preheat oven to 375^.
2. Mix the ground beef, sausage, mushrooms, onion, barbecue sauce, Worcestershire sauce, egg, oatmeal, garlic powder, pepper and Cheddar cheese together in a large bowl until evenly mixed. Form into a loaf and place in a 9x13-inch-baking dish. Lie the bacon strips across the top of the meatloaf.
3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant read thermometer inserted into the center should read at least 160^.
Yield: 8 servings.
MEXICAN LAYERED DIP
MEXICAN LAYERED DIP
1 (16-oz.) can refried beans
1 (1.25-oz.) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup black olives
Spread refried beans in the bottom of a (1-quart) shallow edged serving dish. Sprinkle the seasoning packet over the beans. Later the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. . Sprinkle the entire layered dip with Cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.
Yield: 10 servings.
1 (16-oz.) can refried beans
1 (1.25-oz.) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup black olives
Spread refried beans in the bottom of a (1-quart) shallow edged serving dish. Sprinkle the seasoning packet over the beans. Later the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. . Sprinkle the entire layered dip with Cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.
Yield: 10 servings.
CRAB STUFFED MUSHROOMS III
CRAB STUFFED MUSHROOMS III
60 mushrooms
1 lemon, juiced
1 quart water
½ cup chopped onions
½ cup chopped celery
1 Tbsp. sour cream
½ cup cream cheese, softened
2 Tbsp. dry breadcrumbs
1 tsp. lemon juice
1/8 tsp. garlic powder
¼ tsp. salt
¾ cup crabmeat
2 Tbsp. paprika
1. Preheat oven to 350^.
2. Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
3. In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
4. Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, breadcrumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
5. Fill the mushroom caps with blended mixture. Top each cap with a dash of paprika.
6. Bake in the preheated oven 7 to 10 minutes, until lightly brown.
Yield: 20 servings.
60 mushrooms
1 lemon, juiced
1 quart water
½ cup chopped onions
½ cup chopped celery
1 Tbsp. sour cream
½ cup cream cheese, softened
2 Tbsp. dry breadcrumbs
1 tsp. lemon juice
1/8 tsp. garlic powder
¼ tsp. salt
¾ cup crabmeat
2 Tbsp. paprika
1. Preheat oven to 350^.
2. Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
3. In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
4. Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, breadcrumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
5. Fill the mushroom caps with blended mixture. Top each cap with a dash of paprika.
6. Bake in the preheated oven 7 to 10 minutes, until lightly brown.
Yield: 20 servings.
ORANGE CREAM COOKIE MIX
ORANGE CREAM COOKIE MIX
½ cup orange-flavored drink mix (e.g. Tang)
¾ cup white sugar
1-1/2 cups vanilla baking chips 1-3/4 cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
1. Combine the flour with the baking soda and baking powder.
2. Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Layer the ingredients in a clean glass wide mouth quart sized jar. Place each layer firmly in place before adding the next.
3. Attach a recipe card with the following instructions to the jar. Orange Cream Cookies
Yield 2-1/2 dozen
1. Preheat oven to 375^.
2. Empty contents into a large mixing bowl. Add ½ cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended.
3. Roll heaping tablespoons into balls. Place 2 inches apart on a lightly greased baking sheet.
4. Bake at 375^ for 12-14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire rack to cool completely
Yield: 30 cookies.
½ cup orange-flavored drink mix (e.g. Tang)
¾ cup white sugar
1-1/2 cups vanilla baking chips 1-3/4 cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
1. Combine the flour with the baking soda and baking powder.
2. Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Layer the ingredients in a clean glass wide mouth quart sized jar. Place each layer firmly in place before adding the next.
3. Attach a recipe card with the following instructions to the jar. Orange Cream Cookies
Yield 2-1/2 dozen
1. Preheat oven to 375^.
2. Empty contents into a large mixing bowl. Add ½ cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended.
3. Roll heaping tablespoons into balls. Place 2 inches apart on a lightly greased baking sheet.
4. Bake at 375^ for 12-14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire rack to cool completely
Yield: 30 cookies.
EASY CHICKEN and CHEESE ENCHILLADAS
EASY CHICKEN and CHEESE ENCHILLADAS
1 can (10-3/4-oz.) condensed cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey jack cheese
6 floured tortillas, 6-inch, warmed
1 small tomato, chopped (about ½ cup)
1 green onion, sliced (about 1/2 cup)
Heat oven to 350^, Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1-cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the other tortillas and place seam- side up in a 2-qt. shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onions.
Tip: Stir ½ cup canned black beans, drained and minced, into the chicken mixture before filling the tortillas.
Yield: Serves 6.
1 can (10-3/4-oz.) condensed cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey jack cheese
6 floured tortillas, 6-inch, warmed
1 small tomato, chopped (about ½ cup)
1 green onion, sliced (about 1/2 cup)
Heat oven to 350^, Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1-cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the other tortillas and place seam- side up in a 2-qt. shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onions.
Tip: Stir ½ cup canned black beans, drained and minced, into the chicken mixture before filling the tortillas.
Yield: Serves 6.
HOT APPLE CIDER
HOT APPLE CIDER
“Calls for fresh apple cider and pure maple sugar”
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel cut into strips
1 lemon peel cut into strips
1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice, orange peel and lemon peel in the center of a washed square of cheesecloth, fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over moderate heat for 5 t0 10 minutes, or until the cider is very hot and not boiling.
4. Remove the cider from the heat. Discard the bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
Yield: 6 servings.
“Calls for fresh apple cider and pure maple sugar”
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel cut into strips
1 lemon peel cut into strips
1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice, orange peel and lemon peel in the center of a washed square of cheesecloth, fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over moderate heat for 5 t0 10 minutes, or until the cider is very hot and not boiling.
4. Remove the cider from the heat. Discard the bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
Yield: 6 servings.
LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE
LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE
2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12-oz.)
1 can (4.5-oz.) chopped green chilies, undrained
¾ cup sour cream
1 package (11-oz.) flour tortillas for Burritos, 8 (8-inch)
1 can refried beans
1 can enchilada sauce
4 green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4-cup)
1. Heat oven to 350^. Spray 13x9-inch (3-qt.) glass baking dish with cooking spray. In medium bowl, mix chicken, 1-1/2 cups cheese, the chilies and sour cream.
2. Layer 3 tortillas in baking dish, overlapping as necessary and place slightly up the sides of dish (cut third tortillas in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1-1/2 cups cheese.
3. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomatoes.
Yield: 8 servings.
Do-ahead
Make this casserole up to 8 hours in advance, then cover and refrigerate until its time to bake it.
2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12-oz.)
1 can (4.5-oz.) chopped green chilies, undrained
¾ cup sour cream
1 package (11-oz.) flour tortillas for Burritos, 8 (8-inch)
1 can refried beans
1 can enchilada sauce
4 green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4-cup)
1. Heat oven to 350^. Spray 13x9-inch (3-qt.) glass baking dish with cooking spray. In medium bowl, mix chicken, 1-1/2 cups cheese, the chilies and sour cream.
2. Layer 3 tortillas in baking dish, overlapping as necessary and place slightly up the sides of dish (cut third tortillas in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1-1/2 cups cheese.
3. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomatoes.
Yield: 8 servings.
Do-ahead
Make this casserole up to 8 hours in advance, then cover and refrigerate until its time to bake it.
MAUREEN’S BAKED BEANS
MAUREEN’S BAKED BEANS
1 (15-oz.) can green beans, drained
1 (14.5-oz.) can waxed beans, drained
1 (15.5-oz.) can butter beans, drained
1 (15-oz.) can kidney beans, drained
1 (16-oz.) can baked beans with pork
1 Tbsp. mustard powder
¾ cup packed brown sugar
1 Tbsp. chili powder
1 tsp. Worcestershire sauce
1 (15-oz.) can tomato sauce
1 (10.75-oz.) can condensed tomato soup
1 (16-oz, package ground pork breakfast sausage
2 medium onions, chopped
2 cloves garlic, crushed
1. Preheat oven to 300^.
2. In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
3. Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Sauté the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
4. Bake covered for 3-5 hours in the preheated oven, removing the lid for the final 45 minutes.
Yield: 20 servings.
1 (15-oz.) can green beans, drained
1 (14.5-oz.) can waxed beans, drained
1 (15.5-oz.) can butter beans, drained
1 (15-oz.) can kidney beans, drained
1 (16-oz.) can baked beans with pork
1 Tbsp. mustard powder
¾ cup packed brown sugar
1 Tbsp. chili powder
1 tsp. Worcestershire sauce
1 (15-oz.) can tomato sauce
1 (10.75-oz.) can condensed tomato soup
1 (16-oz, package ground pork breakfast sausage
2 medium onions, chopped
2 cloves garlic, crushed
1. Preheat oven to 300^.
2. In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
3. Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Sauté the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
4. Bake covered for 3-5 hours in the preheated oven, removing the lid for the final 45 minutes.
Yield: 20 servings.
BLUE CARACO MARGARITA
BLUE CARACO MARGARITA
1-oz. tequila
¾-oz. Blue Caraco
¼-oz. lime juice
sweet and sour mix to fill
salt rim of glass
fill glass with ice
fill a shaker with ice as well and add to tequila, blue caraco, lime, lime juice and fill with sweet and sour, shake and strain into the glass of ice, for mixed just use the blender to blend the ice and ingredients together and pour into s salted glass without ice.
1-oz. tequila
¾-oz. Blue Caraco
¼-oz. lime juice
sweet and sour mix to fill
salt rim of glass
fill glass with ice
fill a shaker with ice as well and add to tequila, blue caraco, lime, lime juice and fill with sweet and sour, shake and strain into the glass of ice, for mixed just use the blender to blend the ice and ingredients together and pour into s salted glass without ice.
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