Slow Cooker Crandberry Pork!

Ingredients
1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
1 (3 pound) boneless pork loin roast
Directions
1.In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
2.Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F (70 degrees C).

Caramelized Baked Chicken!

Ingredients
3 pounds chicken wings ( I used boneless Skinless breasts)
2 tablespoons olive oil
1/4 cup soy sauce
3/4 cups ketchup
3/4 cup honey
1 clove garlic, minced
1 TBS sesame seeds
salt and pepper to taste
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Place chicken in a 9x13 inch baking dish.
3)Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
4)Bake in preheated oven for one hour, or until sauce is caramelized.

* Again this isn't my picture, my computer won't let me use my pictures for my blog*

Chicken with Mustard Mascarpone Marsala Sauce!

Ingredients
•1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
•Salt and freshly ground black pepper
•2 tablespoons olive oil
•5 tablespoons butter, divided
•3/4 cup chopped onion
•1 pound cremini mushrooms, sliced
•2 tablespoons minced garlic
•1 cup dry Marsala wine
•1 cup (8 ounces) mascarpone cheese
•2 tablespoons Dijon mustard
•2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
•12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

*I got this from www.foodtv.com, recipe & picture (something is up with my camera) it was yummy although I would cut back in the mustard. JMO*

Banana Muffins with Marscapone cream cheese frosting!

Ingredients
Muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
Frosting:
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted
Directions
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

( I made these & wished I would have used a different frosting, just a plain old cream cheese frosting would have been great with these. The one here is OK, you also don't need frosting the muffins are delish all by themselves.)

Shrimp & Scallop Lasagna!

Ingredients
12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan
Directions
Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.

In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.

Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.

Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

Soft Sugar Cookies!

Ingredients
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
Directions
1.Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
2.Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
3.Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

(Some of these I just used the decorative sugar crystals & others I just baked off & then dipped in melted semi sweet choclate & white choclate. Then I sprinkled them with jimmies. I put them in the fridge to get the chocolate to harden. They turend out super cute & yummy. Just make sure you don't bake them too long otherwise they get hard.)

Avacado & Feta Salsa!

Ingredients:
2 plum tomatoes or ripe on the vine, chopped
2 ripe avocado - peeled, pitted and
chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
2 Tbsp fresh chopped cilantro
1 tablespoon olive oil
1 tablespoon apple cider vinegar or anything you have works well.
4 ounces crumbled feta cheese

Directions:
1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

*this is so yummy, you have to make it*

Lemon Meringue Pie!

Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested 2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

* I have made many Lemon Meringue pies & this one wasn't my favorite but still very good* Look for my favorite Lemon Meringue pie recipie in the coming months.:)
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 2/13/2010

#30 Sausage and tortilli Soup!!

Ingredients
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped ( I used a large can of whole tomatoes)
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves ( I used 1 tsp of dry basil)
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley (I used 1 tsp dry parsley)
Directions
1.In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2.Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3.Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

*this would also be good with Spinach!!*

# 28 BBQ Pulled Pork!

3 lbs pork roast boneless

8 cups of beef broth

1 18 oz your favorite BBQ sauce (you could also make your own)

Put pork roast and beef broth into slow cooker

cook on low for 6-8 hours

Take roast out & shred with forks

put into oven safe dish, pour BBQ sauce over meat & mix to coat

cover and bake at 350*F for 30 minutes

serve on rolls

# 29 Baked Ravioli !

14 large cheese filled Ravioli (frozen)
1 lb Ground meat
half a small onion
2 cloves garlic

28 oz jar spaghetti sauce of your choice ( or your own homemade)
1/2 cup shredded Parmesan cheese

14 oz Fresh Mozzarella (sliced into thin slices)

1 tsp dry basil

1 tsp dry oregano



Preheat oven to 350*F

Spray Pam on a 13x9 baking dish

Cook ground meat, Onion & Garlic till no longer pink

drain off any grease, add sauce

Put some of the sauce mixture in the baking dish just to coat it

take your frozen Ravioli & Layer 7 on the bottom of dish Followed by sauce and then half of your fresh mozzarella & sprinkle of parm cheese. add another layer of ravioli followed by the rest of the meat sauce mix and the rest of your cheese. Then sprinkle basil and oregano on top. Cover with foil & bake for 50 minutes then take foil off & bake for additional 10 minutes. Let sit for a few minutes before serving.



*This is one of my new original recipes that my family & I loved! It taste better then what you would get in a restaurant the fresh mozzarella I think is key. But you could use the already shredded if you wanted.*

#27 Sweet Potato Casserole!

*Thank you to my Friend FloKat for sharing this recipe with me, it is amazing!*

3 mashed sweet potatoes
1/2 stick butter
1 cup sugar
1/2 cup milk
1 tsp salt (don't add salt if using salted butter)
1/2 tsp vanilla
2 eggs
(I also added a dash of cinnamon and nutmeg)
Combine all ingredients and beat well. Pour into a greased baking dish.

TOPPING

1 cup brown sugar
1 cup chopped pecans
1/2 cup flour
1/2 stick butter
Mix and crumble over potatoes
Bake uncovered @ 350*F for 45-60 minutes. Allow to sit before serving.

#26 Cranberry Pecan Spring mix Salad!

1 bag of Spring Mix
1/2 cup chopped toasted pecans
1/2 cup dried cranberries

DRESSING:
1/4 cup balsamic vinegar
4 tbs olive oil
1 tbs brown mustard
2 tbs sugar
pinch of salt and pepper

Combine spring mix, pecans and cranberries.
Then in bowel combine vinegar, mustard, sugar, salt and pepper. Then whisk in olive oil until emulsified. Add the dressing in Tablespoons and stop when the desired amount is achieved. Don't pour all the dressing on at once as it might be too much.

#25 Poppy Seed Chicken!!

Ingredients:
6 skinless, boneless chicken breast
halves - diced
1 (10.75 ounce) can condensed cream
of chicken soup
1 (8 ounce) container sour cream
2 tablespoons dry sherry
salt and pepper to taste
8 ounces buttery round crackers,
crushed
1 1/2 tablespoons poppy seeds
1/2 cup butter, melted

Directions:
1. Preheat to 350 degrees F (175 degrees C).
2. Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
3. Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings

# 24 Roast Pork With Onion Stuffing!

Ingredients:
1 (3 pound) boneless pork loin roast
1 tablespoon olive or vegetable oil
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon pepper
STUFFING:
4 large onions, chopped
1/4 cup butter or margarine 1/4 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup White Wine

Directions:
1. Rub roast with oil. Combine salt, thyme and pepper; sprinkle over roast. Place roast in a shallow baking pan. Bake, uncovered, at 325 degrees F for 2 to 2-1/2 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Meanwhile, in a skillet, saute onions in butter for 8-10 minutes or until tender. Stir in flour, lemon juice, bouillon, salt, nutmeg and pepper; add wine. Cook over medium heat for 2 minutes, stirring constantly. Cut roast almost all the way through into 3/8-in. slices. Spoon 1 tablespoon of stuffing between each slice. Spoon remaining stuffing over roast. Bake, uncovered, at 325 degrees F for 30 minutes If desired,*this might make roast too dry, definetly check temp before putting back into oven* thicken pan juices to make gravy.

# 23 Golden Mushroom Pork Chops!

Ingredients:
6 pork chops ( I used boneless, cook for a shorter amount of time 30 minutes & then uncover for 10 minutes)
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper 1 onion, chopped
1/2 cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed golden
mushroom soup ( I used plain cream of mushroom soup)

Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
3. Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 160 degrees F (70 degrees C).
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 1/6/201

Chocolate White Chocolate Macadamia nut cookies!

Ingredients:
2 1/4 cups all-purpose flour
2/3 cup NESTLE® TOLL HOUSE® Baking
Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened 3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE® TOLL
HOUSE® Premier White Morsels
1/2 cup Macadamia nuts coarsely chopped

Directions:
1. PREHEAT oven to 350 degrees F.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels & Nuts. Drop by well-rounded teaspoon onto uncreased baking sheets.
3. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chinese Noodle Cookie!

1 cup butterscotch Morsels
1 cup Semi sweet morsels
1 cup chow mein noodles
1 cup salted peanuts

Melt chocolate & butterscotch morsels, mix in peanuts & chow mein noodles till coated. Drop onto cookie sheets & let cool (refrigerator for 20 minutes) Store in refrigerator.

Peanut Butter Cup Cookies!

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter 1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter
cups, unwrapped

Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/22/2009

# 22 Lemon Broccoli Chicken!

Ingredients:
1 lemon
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's®
Condensed Cream of Broccoli Soup or
Campbell's® Condensed 98% Fat Free Cream of Broccoli Soup
1/2 cup milk
1/8 teaspoon ground black pepper
4 cups hot cooked regular long-grain white
rice

Directions:
1. Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from remaining lemon.
2. Heat oil in skillet. Add chicken and cook until browned.
3. Add soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with rice.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 1/6/2010

# 21 Chicken Lo Mein!

Ingredients:
4 skinless, boneless chicken breast halves -
cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar ( I used apple cider vinegar)
1/2 cup soy sauce, divided
2 1/4 cups chicken broth
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine
pasta ( I used thin spegehtti)
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1 1/2 bags frozen oriental vegetable mix
1 can sliced water chestnuts

Directions:
1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

2. In another medium bowl, combine the chicken broth, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, frozen vegis, and stir-fry until vegetables are cooked. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce

# 20 Slow Cooker London Broil!

Ingredients:
2 pounds flank steak (London Broil)
1 (10.75 ounce) can condensed cream of
mushroom soup 1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix
1/2 cup Red wine
*I added 1 small onion sliced thin & a small pkg of fresh mushrooms, although you don't have too*

Directions:
1. Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
2. In a medium bowl, mix together mushroom, tomato soup & Wine. Pour mixture over beef.Put onions & Mushrooms in & mix. Sprinkle dry onion soup mix over top.
3. Cover, and cook on Low for 8 to 10 hours.

I served over mashed potatoes!

# 19 Onion, Apricot Pork Chops!

Ingredients
4 boneless pork loin chops, 1/2 inch thick
1 tablespoon butter
1 large onion, sliced and separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 dash ground nutmeg
1 tablespoon cornstarch
4 1/2 teaspoons cold water
Directions
1.In a large skillet, brown pork chops in butter over medium-high heat. Add the onion and apricots. Combine the broth, marmalade, ginger, garlic and nutmeg; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until meat juices run clear.
2.Remove chops and keep warm. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.

# 18 Cheesy Ham and Hash Brown Casserole!

Ingredients:
1 (32 ounce) package frozen hash brown
potatoes
8 ounces cooked, diced ham ( I used 16 oz's of ham steak for bulk)
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese (I only used 1 cup & it was plenty)

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/10/2009

# 17 Curried Rice with Apples!

1 cup rice
1 small apple, peeled and cored
3 TBSP Butter
1 clove garlic, finely minced
1 TBSP curry powder
1/2 bay leaf
1 1/2 cups chicken broth

1) Measure the rice and set aside
2) cut the apple into small cubes there should be 1 cup, set aside
3)heat 2 TBSP of butter in saucepan and add onion and garlic. Cook until onion is soft
4) add apple and curry powder and stir. add rice, bay leaf,and chicken broth.
Cover and cook for 20-30 minutes ( I usually put the stove on low after I cover the rice & just let it do it's thing for the 20-30 minutes)
5)add the remaining TBSP butter and fluff into the rice using a fork.

( I make this with the chicken and grapes & it's AMAZING!!!)

# 16 Chicken breast with Grapes!

4-6 chicken breasts
1/2 cup fresh red seedless grapes
3 TBSP butter
1 1/2 cup finely chopped shallots or onion
1/2 cup dry white wine
1 1/2 heavy cream
Salt and pepper to taste

1) Pound out chicken breast, cut them into strips. (there should be about 3 cups)
2)Wash grapes, remove stems drain well & set aside
3)Heat butter in large, heavy skillet and when very hot but not brown add chicken breasts. Sprinkle with salt and pepper. Cook over high heat stirring constantly so that the pieces cook evenly. Cook until chicken loss there raw look and are barely cooked through about 3-5 minutes.
4) using a slotted spoon, transfer the pieced to another skillet.
5) add shallots to the skillet. Cook briefly, stirring and add the wine. Cook over high heat, shaking the skillet and stirring. As juices accumulate around the chicken pieces in the 2nd skillet drain them into the cooking liquid. When the wine has cooked down by half, add cream. Cook over high heat.
6) Add fresh grapes to sauce. Cook over high heat about 4-5 minutes or until cream mixture takes on a sauce like consistency, add salt and pepper to taste.
7) spoon the chicken into the sauce and heat through.

LOOK OUT FOR CHRISTMAS COOKIE's COMING SOON!

I bake a ton leading up to Christmas, Make sure to check in & see what I have to tantalize your sweet tooth with:)

# 15 Cinnamon Apples!

2 Granny smith apples, peeled cored & sliced
4 tbs of butter
1/2 cup sugar
1/4 tsp cinnamon
dash of nutmeg and or all spice.

Cook on medium heat until apples are tender. Make sure to stir every couple of minutes so it doesn't burn. So yummy!

#14 Cheesy Chicken and Rice Casserole!

Cheesy Chicken & Rice Casserole
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 50 minutes
Stand: 10 minutes

Serves: 4
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!



Ingredients:


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese



Directions:



Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

#13 Artichoke and Spinach Lasagna!

Ingredients:
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped
spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta,
crumbled

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/4/2009

*this was good, not sure if I would crave it but it was something different for a change. & I used the no boil lasagna noodles.)

#12 Pork Chops with apples and cabbage!

2 tsp olive oil
4 boneless pork chops
1 medium onion (sliced)
2 medium red or green Bartlett pears peeled cored & sliced
1 cup apple cider
1/2 cup dry white wine
1 pkg cabbage mix (like the kind used for coleslaw, 16 oz)
2 tsp fresh thyme leaves or 1 tsp dried

In non stick skillet heat olive oil on medium-high heat until hot. add pork & sprinkle with salt & pepper to taste. Cook 7 min each side or until golden brown on the outside and slightly pink on inside. Turning pork chops only once.

Thinly slice onion and slice pears into 3/4 wedges
Transfer chops on plate. Reduce heat add remaining oil and cook onion, cover for 5 minutes to soften. Add cider & wine, heat to boiling about 2 minutes or until sauce thickens.

Add pears, cabbage, thyme and salt & pepper to taste. Cook covered 5 minutes or until pears & cabbage are tender. Return chops with any juice to skillet & heat through.

#11 Artichoke Stuffing!

1 cup olive oil
1 medium onion cut up
4-5 cloves of garlic
2 cans/pkgs french cut green beans (I use frozen 9 Oz's)
2 can artichokes (drained, & save the juice from one can)
2 cups bread crumbs
1 cup Parmesan cheese

Brown the onion, garlic in the olive oil. Add green beans & cook 5 minutes (more if frozen) add artichokes & cook another 5 minutes. Mix in bread crumbs and parm cheese. Pour juice from artichoke in then bake in oven at 350*F for 20 minutes.

(My family makes this every year for Thanksgiving & it's so yummy)

# 10 Harvest Apple Streusel Squares!

Harvest Apple Streusel Squares

Servings: dozen squares
Serving Size: 1
Nutrition: See Below
Prep Time: 30 Minutes
Cook Time: 40 Minutes


2 cups graham cracker crumbs
3/4 cup butter, melted
1/2 cup finely chopped pecans
1 (8 oz.) package cream cheese
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 (21 oz.) can apple pie filling
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans
Instructions
HEAT oven to 350°F. Line 13 x 9-inch baking pan with parchment paper.
COMBINE graham cracker crumbs, butter and finely chopped pecans in small bowl. Press evenly onto bottom of prepared pan.
BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk and eggs until smooth. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.
BAKE 35 to 40 minutes or until golden. Do not over bake.

# 9 Cranberry & Cherry Sauce!

1 bag of fresh Cranberries
1 cup water
1 cup sugar
1 cup dried cherries
Fresh lemon zest or orange

Follow directions on back of cranberries add cherries at the same time as sugar & water & cranberries.

# 8 Crock Pot Roast!

3/4 lb Beef roast
2 cans campbells french onion soup
2 cans beef broth
1 can or bottle of beer

Cook on low for 6-8 hours or high for 4-6 hours
*If you don't want a bunch of gravy then only do 1 can of soup & 1 of broth*
I served this with mashed potatoes & it was delish

# 7 Easy Chicken Elegance! aka Chicken in puff pastry!

1 Box of frozen Puff pastry, unwrap and let thaw for 20-30 minutes
4 Chicken breasts, boneless/skinless
1 8oz pks cream cheese at room temp
2 garlic cloves minced
2 Tbsp dried dill
salt and pepper to taste
1 egg beaten
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Preheat oven to 425*F
In lg bowl combine cream cheese, garlic, dill, salt and pepper. Mix well
Roll out puff pastry cut rectangles large enough to cover and seal around each chicken breasts
Spread rectangles with cream cheese ( I just dollop)
Place chicken breasts on top and seal tightly by first brushing seam of pastry with beaten eggs then pressing edges together across top. Place seam side down on ungreased cookie sheet. Brush completly with beaten egg.
Bake at 425*F for 30 minutes. Check temp of chicken  160 is when chicken is done. If your breasts are thicker it might take longer & if they are thinner it could be less time.

(this recipie can be tuff if you have never made anything with puff pastry. Do your best with it, this dish comes out super yummy, well worth the trouble that can be puff pastry.)

# 6 Pumpkin Bread!

3 Cups Sugar
1 cup Vegetable oil
4 eggs, beaten
1 lb canned pumpkin
3 1/2 cups flour
2 tsp baking soda
2 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp all spice
1 tsp nutmeg
2/3 cup water
____________________

Mix Sugar, oil & eggs together.
Add pumpkin, dry ingredients and water.
Stir until mixed
Pour batter into 2 greased and floured 9x5 loaf pans
Bake at 350*F for 1 hour or until toothpick comes out clean.

Enjoy!

#5 Slow Cooker Chicken and Dumplings!

Ingredients

4 skinless, boneless chicken breast halves ( i did 6 breasts)

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces ( I only used one pkg & it was plenty)

Chicken broth (lg container)
 Pepper

Directions

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Sprinkle pepper to taste. (I used chicken broth I just filled up the empty soup cans so two cans of chicken broth & it came out amazing!)

2.Cover, and cook for 5 to 6 hours on High. About 2 hours before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
 
* I made this tonight & It was so yummy, & everyone loved it. I made peas & corn to go with it and put it over top egg noodles. If you want there to be lot's of extra gravy add another can of soup & another 10 oz of chicken stock.  Once you put the bisquits in it sucks up a good amount of the liquid. You could also add a can of water chestnuts to this. I seriously LOVED this & it was so easy.