STAINED GLASS WINDOW COOKIES

STAINED GLASS WINDOW COOKIES
　
½ stick butter, softened
1 (12-oz.) package semisweet chocolate chips
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (10.5-oz.) package of multi-colored-colored miniature marshmallows
1 cup sweetened flaked coconut
　
In a large saucepan, melt butter and chocolate chips over LOW heat, stirring constantly. Remove saucepan from heat and stir in vanilla and walnuts. Cool mixture about 15 minutes, until cool but not to the point of hardening.
Fold in marshmallows and stir until well coated. Spoon half the mixture lengthwise down the center of an 18-lnch piece of wax paper. Shape into a 12-x-2-inch log and place at one edge of wax paper. Sprinkle ½ cup coconut over remainder of wax paper.
Roll log over coconut, evenly coating the outside of the entire log. Wrap log firmly in wax paper, folding ends snugly. Repeat with the other half of the marshmallow mixture and half of the marshmallow mixture and a half a cup of coconut.
Chill until firm, at least 2 hours or overnight. Unwrap each log and cut it into ¼-inch slices.
　
Yield: 24 cookies.

TOMATO, CORN, CILANTRO SALAD

TOMATO, CORN, CILANTRO SALAD
　
3 corn husks
½ red onion
1 bunch cilantro
Fresh ground pepper
2 lemons
½ cup virgin olive oil
20 grape tomatoes
½ (8-oz.) can black beans
3 green onions (optional)
1 dash white pepper (optional)
　
Soak onion in olive oil until onion is sweet. Cut corn off husks into a bowl and chop grape tomatoes, and bunch cilantro. Drizzle some oil from onions on top and set aside
Add ground pepper, white pepper, and salt to taste on corn. Mix corn and tomato mixture. Mix well. Juice both lemons pit the juice. Set aside. Chop green onions, and mix with washed drained beans (if adding). Toss and add to main salad. Add olive oil, onions and lemon juice. Toss well and wait 10 minutes to serve.

CROCKPOT AU GRATIN POTATOES AND HAM

CROCKPOT AU GRATIN POTATOES AND HAM
　
6 medium potatoes, peeled and sliced
1 medium onion, coarsely chopped
1 cup shredded American cheese
1 can cream mushroom soup
½ cup milk
1-1/2-cups cooked ham, cubed
½ teaspoon thyme leaves
　
In a crockpot layer ½ of the potatoes, onion, ham and cheese repeat the layers. Cover and cook on HIGH setting for 3 hours then reduce to LOW settings and cook for 2 to 2-1/2 hours or until the potatoes are tender.

PRESSURE COOKER CHILI

PRESSURE COOKER CHILI
　
1 lb. ground beef
2 tsp. olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5-oz) cans dark red kidney beans, drained and rinsed
2 (14-5-oz.) cans diced tomatoes, undrained
3 Tbsp. tomato paste
1 Tbsp. dark brown sugar
2 tsp. unsweetened cocoa powder
¼ tsp. crushed red pepper flakes, or to taste
2 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. kosher salt, or to taste
2 cups water
　
Place ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8-10 minutes. Remove the ground beef, and drain off excess fat.
Return the open pressure cooker to the burner over medium heat, pour in olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3-4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Lock the lid, bring the cooker up to pressure, and reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on it’s own, 5-10 minutes.
When the pressure is fully released, remove the lid, stir the chili, and serve.
Yield: 6 servings.

SLOW COOKER CHIPOTLE CHILI

SLOW COOKER CHIPOTLE CHILI
　
1 jar (16-oz.) Pace Picante Sauce
1 cup water
2 tablespoons chili powder
1 teaspoon ground chipotle chile pepper
1 large onion, chopped (about 1 cup)
2 pounds beef for stew, cut into ½-inch piec3es
1 can (about 19-oz.) red kidney beans, rinsed and drained
Shredded Cheddar cheese, optional
Sour cream, optional
Stir the Picante Sauce, water, chili powder, ground chipotle, onion, beef and beans in a 3-1/2-quart slow cooker.
Cover and cook on LOW for 8-9 hours, or until the beef is fork-tender. Serve with the cheese and sour cream if desired.
　
Yield: 8 servings.

FIX-AND- F0RGET CHILI

FIX-AND- F0RGET CHILI
　
12-oz. skinless, boneless chicken breast halves, cubed
1 tablespoon cooking oil
2 (15-16-oz.) cans, Great Northern beans or navy beans rinsed and drained
1 (4-oz,) can diced green chili peppers, undrained
1 large onion, chopped
2-1/2 cups reduced-sodium chicken broth
1-1/2 teaspoons cumin seeds
1-1/2 teaspoon bottled minced garlic
¼ to ½ teaspoon cayenne pepper
1/8 teaspoon black pepper
Light dairy sour cream, optional
Avocado slices, optional
　
　
In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a in a 3-1/2 to 4 quart slow cooker; mash slightly with a potato masher.
Add chicken to slow cooker. Stir undrained chili peppers, onion. Chicken broth, cumin seeds, garlic, cayenne pepper and black pepper into mixture in slow cooker. Cover and cook on LOW heat setting for 7-8 hours, or on HIGH setting for 3-1/2 to 4 hours.
　
Yield; 6 servings.

CHUNKY CHICKEN CHILI

CHUNKY CHICKEN CHILI
　
1 teaspoon cooking oil
1 lb. skinless, boneless chicken breast or turkey breast, cut into 1-inch cubes
1 cup chopped onion
1 tablespoon bottled minced garlic
2 teaspoons chili powder
½ teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 (14.5-oz.) can diced tomatoes, undrained
1 (15-oz.) pinto beans, rinsed and drained 1 (15-oz.) can kidney beans, rinsed and drained
1 (14-oz.) can chicken broth
1 (10-oz.) pkg. frozen succotash
　
In a large saucepan cook chicken, half at a time, in hot oil over medium-high heat until brown. Remove chicken.
Add onion to saucepan, cover and cook over medium heat about 5 minutes or until tender. Stir in garlic, chili powder, cumin, and cinnamon; cook and stir about 30 seconds.
Stir in beans, tomatoes, broth, and succotash. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in chicken; heat through.
　
Yield: 6 servings

BACON PINWHEEL ROLLS

BACON PINWHEEL ROLLS
　
1 (8-oz.) package refrigerated crescent rolls
¼ cup bacon bits
2 scallions, thinly sliced
Parmesan cheese for sprinkling
　
Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
Unroll dough and pinch together seams. Evenly sprinkle with bacon bits and scallions.
Roll up jelly-roll style and cut into 1=inch thick slices. Place cut down on prepared baking sheet.
Bake 9-11 minutes or until light golden brown. Remove from baking sheet and sprinkle with cheese.
　
Yield: 12 servings

7-INGREDIENT CHILI

7-INGREDIENT CHILI
　
2 lbs. ground turkey
1 large onion, chopped (about a cup)
2 Tbsp. chili powder
½ tsp. ground cumin
3-1/2 cups V8 Vegetable Juice
1 small green pepper, chopped (about ½ cup)
2 cans (about 15-oz each) red kidney beans, rinsed and drained
　
Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is cooked through, stirring often.
Add the vegetable soup, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.
　
Yield: 6 servings.

WHITE BEAN CHILI

WHITE BEAN CHILI
(Paula Deen)
　
1 lb. dried navy beans 5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
¾ cup died onion
1-1/2 cups chopped green chilies (fresh or canned)
1 lb. boneless, skinless chicken breast, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
\1 to 2 teaspoons ground black pepper
½ teaspoon white pepper
Pinch red pepper flakes
½ bunch cilantro leaves, chopped
　
Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in a large pot with the chicken stock and bring to a boil over high heat.
In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chilies and sauté for 5 minutes. Add chili mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1-1/2 hours.
　
Yield: 10 to 15 servings.

WHITE CHILI

WHITE CHILI
　
1 teaspoon olive oil
1 medium onion, diced about (1-1/2 cups)
2 stalks celery, diced (about ½ cup)
3 medium poblano peppers (about 4-oz. each) seeded and
white ribs are removed, finely dice (about 1-1/2 cups)
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon coriander
¼ teaspoon cayenne, more to taste
1 lb. ground white meat turkey
2 (15.5-oz.) cans white beans such as cannelin, preferably low-sodium,
drained and rinsed4 cups low-sodium chicken broth
¾ teaspoon dried oregano
1 (15.5-oz.) can hominy, drained and rinsed
Salt
¼ cup nonfat plain Greek-style yogurt
2 tablespoons chopped fresh cilantro leaves
Lime wedges
　
Heat the oil in a large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander, and cayenne and cook, stirring until fragrant, about 30 seconds.
Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
Add the hominy and salt and more cayenne pepper to taste, and continue cooking partially covered, 10 minutes longer. Ladle into individually bowls and top each serving with one tablespoon of yogurt and 1-1/2 teaspoons of cilantro. Garnish with a lime wedge.
　
Yield: 6 servings

CHICKEN ENCHILADA SOUP III

CHICKEN ENCHILADA SOUP III
　
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
½ cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground cumin
　
In a large pot over medium heat, cook chicken breast in oil until well browned on all sides. Remove and set aside.
　
Yield: 8 servings.

HOME COOKED SPAGHETTI SAUCE

HOME COOKED SPAGHETTI SAUCE
　
　
1 tablespoon olive oil
1 garlic clove, minced
1 medium-size onion, finely chopped
1 medium-size green bell pepper, finely chopped
3 cans (28-oz. each) crushed tomatoes
1 can (6-oz.) tomato paste
2 tablespoons sugar, optional
1 teaspoon black pepper
　
In a large pot, heat the oil over medium-high heat. Add the garlic, onion and green pepper and sauté’ for 2 to 3 minutes, until the onion and pepper are tender, stirring frequently.
Add the remaining ingredient and bring to a boil. Reduce the heat to low and simmer for 1 hour, or until the sauce thickens, stirring occasionally
For added flavor, add 2 teaspoons dried oregano along with other ingredients. Since this makes a lot of sauce, be sure to refrigerate (for up to 1 week) or freeze any leftovers in airtight containers.
Yield: about 10 cups.

BANQUET BRISKET

BANQUET BRISKET
　
1 (4 to 4-1/2 pounds) fresh brisket of beef
1 lb. fresh mushrooms, cleaned and halved
3 small onions, quartered
10 cloves garlic
1 can (6-oz) tomato paste
2 cups water
2-1/2 teaspoons salt
¾ teaspoon pepper
1 bay leaf
　
Preheat oven to 350 degrees. Place brisket in large roasting pan that has been coated with cooking spray; set aside.
In a large bowl, combine mushrooms, onions, garlic, tomato paste, water, salt, and pepper. Pour mixture over meat. Place bay leaf into sauce in pan.
Cover tightly with aluminum foil and cook 3-3-1/2 hours or until brisket is fork tender. When brisket is completely cooked, slice it across the grain; return it to pan and cook an additional 5 minutes.
　
Yield: 10 servings.

COPYCAT HARDEE’S BISCUITS

COPYCAT HARDEE’S BISCUITS

2 cups-rising flour

1 Tbsp. sugar

1 cup milk

1/3 cup mayonnaise



Combine flour, sugar, milk and Mayo into smooth dough. Divide batter equally between 10 paper-lined muffin tins. Bake at 350^ for about 25-30 minutes or until golden brown and doubled in size

SLOW COOKED BARBECUE SAUCE

SLOW COOKED BARBECUE SAUCE


4 cups ketchup
1 medium onion, finely chopped
¼ packed brown sugar
1 tbps. Celery salt
1 tbsp. brown mustard
½ cup water
2 tbsp. Worcestershire sauce
2 tbsp. molasses
1 tbsp. cider vinegar
4 tsp. paprika
½ tsp. pepper


Spray 3 to 4 quart slow cooker with cooking spray. Place all ingredients in cooker

Cover; cook on LOW heat settings for 4 to 6 hours.

With wire whisk, vigorously beat sauce before serving. Sauce will hold on LOW setting up to 2 hours, stir occasionally. Store covered in refrigerator up to 2 weeks.


Yield: 4 ¼ cups

BEEF ENCHILADAS II

BEEF ENCHILADAS II

1-1/2 pounds lean ground beef
1-1/2 pounds small onion, chopped
1-1/2 (15-oz.) packages dry enchilada sauce mix
16 (10-inch) flour tortillas
3-1/4 cups shredded Cheddar cheese
1-1/2 (2.25 oz.) cans sliced black olives, drained

You have scaled this recipe’s ingredients to yield a new amount (16). The directions below still refer to the original recipe yield (10)


Preheat oven to 350^. In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.

Prepare the enchilada sauce according to package directions. Pour ¼ cup of the sauce into the bottom of a 9x13-in.-backing dish.

On each flour tortillas, place equal portions of ground beef mixture and about 1-oz. of Cheddar, reserving at least ½ cup cheese. Then tightly roll the tortillas and place seam side down in the baking dish.

Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.

Bake in preheated oven for 20 minutes, or until the sauce is bubbly and the cheese is thoroughly melted.


Yield: 16 servings

SLOW COOKER PINEAPPLE PORK ROAST

SLOW COOKER PINEAPPLE PORK ROAST


1 (LB) boneless pork roast
2 tsp. seasoned salt
1 tsp. ground black pepper
1 (20-oz.) can pineapple chunks, drained
1-1/2 cups chopped dried cranberries


Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries

Cover, and cook 7 hours on LOW.


Yield: 8 servings.

QUICK AND EASY ALFREDO

QUICK AND EASY ALFREDO


½ cup butter
1 (8-oz.) package cream cheese
2 tsp. garlic powder
2 cups milk
6-oz. grated Parmesan cheese
1/8 tsp. ground black pepper


Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lump. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked to long. Toss with hot pasta to serve.


Yield: 4 servings.

SLOW COOKER PINEAPPLE PORK ROAST

SLOW COOKER PINEAPPLE PORK ROAST


1 (LB) boneless pork roast
2 tsp. seasoned salt
1 tsp. ground black pepper
1 (20-oz.) can pineapple chunks, drained
1-1/2 cups chopped dried cranberries


Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries

Cover, and cook 7 hours on LOW.


Yield: 8 servings.

ADAMS DIRT COOKIES

ADAMS DIRT COOKIES


2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup white sugar
½ cup packed brown sugar
1 cup butter, softened
2 eggs
1 tsp. vanilla extract
1-1/2 cups chocolate sandwich cookie crumbs


Sift together the flour, baking soda, and salt. Set aside. In a medium bawl, cream the, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir in the crushed cookies into the dough. Cover, and chill the dough for ½ hours.

Preheat the oven to 375^. Grease cookie sheets.

Drop dough by rounded spoonfuls on to prepared cookie sheets. Bake for 10-11 minutes in the preheated oven. Remove to cool on wire racks.


Yield: 48 servings.

CREAMY TOMATO SOUP

CREAMY TOMATO SOUP


1 can 28-oz. tomato sauce
1 cup heavy whipping cream
1-1/2 tsp. brown sugar
1 tsp. Italian seasoning 1/4 tsp. salt
1/8 tsp. white pepper
dash hot pepper sauce

Salad croutons, shredded cheese, quartered grape tomatoes,
And/or thinly sliced green onions

In a large saucepan, combine the first 7 ingredients, cook and stir over medium heat until heated through (do not boil). Garnish with croutons, cheese and tomatoes an/or onions.


Yield:4 servings.

COLA POT ROAST I

COLA POT ROAST I
“Tomatoes, cola, and spaghetti sauce mix are the starring ingredients of this pot roast, which may be cooked in advance and reheated.”


1 (14-5-oz.) can stewed tomatoes
1-cup cola flavored carbonated beverage
1 packet dry spaghetti sauce mix 1 cup chopped onion
¾ cup chopped celery
1-1/2 teaspoon salt
½ teaspoon garlic salt
3 pounds beef chuck roast
2 Tablespoons vegetable oil


In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce mix, onion, celery, salt, and garlic salt. Stir until until spaghetti sauce mix is dissolved.

In a Dutch oven, over medium high heat, brown meat, in oil about 10 minutes on each side. Drain off all fat. Pour tomato mixture over meat. Cover, and reduce heat to low
Simmer slowly for about 2-1/2 hours, or until the meat is tender.


Yield: 6 servings.

PORK CHOPS with BLUE CHEESE GRAVY

PORK CHOPS with BLUE CHEESE GRAVY


2 tablespoons butter
4 thick pork chops
½ teaspoon ground black pepper or to taste
½ teaspoon garlic powder, or to taste
1 cup whipping cream
2-oz. blue cheese, crumbled


Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20-25 minutes. Turn occasionally to brown evenly.

2. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stiring constantly until thickens, about 5 minutes. Pour sauce over warmed pork chops.


Yield: 4 servings.

GERMAN RED CABBAGE

GERMAN RED CABBAGE


1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1-1/2 cups water
1 cup cider vinegar
½ cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorn
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoon cornstarch
2 teaspoon water


In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth, bring up the; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Discard spice bag. In a small bowl, combine the cornstarch and cold water until smooth, stir in cabbage mixture. Bring to a boil, cook and stir, cook and stir for 1-2 minutes or until thickened.


Yield: 6 servings.