Slow Cooker BBQ Ribs!

These were so good I didn't stop to take a picture. Trust me they were delish!

Ingredients
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup BBQ sauce or chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce (optional)

Directions
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.(I just boiled them on the stove for 20 minutes then put them in the slow cooker. They came out great.)
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, BBQ or hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

(this has a bunch of gravy in the cooker after you take the ribs out. Perfect over mashed potatos or noodles.)

Spanakopita (greek spinach pie)

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley 2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 5/31/2010

Asian Slaw!

Ingredients
1 (3 ounce) package Chicken (can use beef flavor) flavor ramen noodles with seasoning packet 1 (3 ounce)
(3 ounce) package sliced almonds (toasted)
1 bunch green onions (chopped)
1/2 cup rice wine vinegar
1/2 cup sesame oil
1/2 cup white sugar 1
(16 ounce) package coleslaw mix

Directions
Crush the ramen noodles in a bowl, and stir in the chicken or beef seasoning packet, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.

Spicy Creamed Spinach!

Gina's Spicy Creamed Spinach
Recipe courtesy The Neelys

.Prep Time:10 minInactive Prep Time:--Cook Time:10 minLevel:
EasyServes:
2 to 4 servings.Ingredients
•3 bunches fresh spinach, washed well, rough stems removed
•2 tablespoons butter
•2 tablespoons extra-virgin olive oil
•2 shallots, chopped
•3 cloves garlic, chopped
•1 1/2 teaspoons red pepper flakes (put in less if you don't like spicy)
•3/4 cup heavy whipping cream
•1/4 teaspoon freshly ground nutmeg
•1/4 cup freshly grated Parmesan
•Salt and freshly ground black pepper
Directions
Bring a pot of salted water to a boil over high heat. Add the spinach and simmer for 2 minutes. Drain the spinach in a colander. Press down on the spinach with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop.

Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the shallots and garlic and saute until fragrant and tender. Stir in the red pepper flakes and spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, nutmeg and Parmesan. Reduce the spinach mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve.

*This was so yummy, my family members who usually don't eat many vegis went back for 2nds.*

Baked Sweet Potato Wedges!

Baked Sweet Potato Wedges
Recipe courtesy Paula Deen

.Prep Time:10 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
4 to 6 servings.Ingredients
•1/2 cup, plus 2 tablespoons butter
•1 1/2 teaspoons ground cinnamon
•4 sweet potatoes, scrubbed and cut lengthwise into wedges
•2 teaspoons salt
•2 teaspoons freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.

Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve.

Balsamic Glazed London Broil!

Balsamic Glazed London Broil
Recipe courtesy Paula Deen

.Prep Time:10 minInactive Prep Time:5 minCook Time:20 minLevel:
EasyServes:
6 servings.Ingredients
•1 (3-pound) London broil
•1/2 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper
•1/3 cup balsamic vinegar
•1 tablespoon packed brown sugar
•1 garlic clove, smashed and peeled
•1 bay leaf
Directions
Preheat the broiler and line a rimmed baking sheet with foil.

Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic, and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.

Put the meat on the baking sheet and slather it with the glaze. Broil the meat 4 inches from the heat until it reaches the desired level of doneness, about 4 to 5 minutes per side. Remove from the broiler to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer it to a serving platter.

Cook's Note: When using the broiler, crack the oven door open so the meat does not burn.

Slow Cooked Ribs!

Ingredients
Ribs
2 lbs pork ribs
2 tbs molasses
1 c Ketchup
1/8 tsp cinnamon
1 tbs Dijon mustard
1/4 tsp salt
1 tbs soy sauce
5 cloves garlic
1 large onion sliced



Directions
Simmer ribs in boiling water for 15 minutes to release some of
the fat. Put ribs in the Crock-Pot for 2 hours then add all the other
ingredients.
Cook for 6 more hours on low heat or 4 hours on high heat.
Check after 4 hours to see how they are cooking. Length can vary.

If they look a little dry, add a little ketchup mixed with a
little water. They should fall off the bone. Delicious.

One Bowl Brownies!

Ingredients
4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts (optional)
Directions
1.Preheat oven to 350 degrees F (180 degrees C).
2.Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3.Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
4.Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not over bake).

Chicken Penne in Almond cream sauce!

Ingredients
1 pound penne pasta
2 cups (9 ounces) blanched, slivered almonds
2 1/2 cups low-sodium chicken stock
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups)
1 cup frozen petite peas
3/4 cup heavy cream
1 large lemon, zested
Kosher salt and freshly ground black pepper
2 cups grated Parmesan
1/2 cup chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste

Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve

Slow cooker Corned beef and cabbage!

Ingredients:
4 large carrots, peeled and cut into
matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized
pieces 4 cups water
1 (4 pound) corned beef brisket with
spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped

Directions:
1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 3/22/2010

Scalloped Corn!

Ingredients
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
2 eggs, beaten
1 cup milk
75 buttery round crackers, crushed fine
1/2 cup chopped green onions
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly butter casserole dish and set aside.
2.In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, crackers and green onion; mix well.
3.Pour mixture into prepared casserole dish.
4.Bake at 350 degrees F (175 degrees C) for 50 minutes.

Banana crumb muffins!

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 bananas, mashed
3/4 cup white sugar 1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1 teaspoon vanilla

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Chocolate-Filled Cream Puffs!

Ingredients
1 cup water
6 tablespoons butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

FILLING:(I would double this if you want to really fill your puffs up)

1 cup heavy whipping cream
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
GLAZE:
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 tablespoons water
Directions
1.In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth.
2.Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape.
3.In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

*Make sure to eat these the day you make them because that's when they taste the best. These are super easy & very good.*

Chicken Tortilla Bake!

Ingredients
3 cups shredded cooked chicken
2 (4 ounce) cans chopped green chilies (I used 1 for less heat)
1 cup chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas (don't use flour, they get mushy & make the dish bland)
2 cups shredded Cheddar cheese, divided
Directions
1.In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions. Layer half of the tortillas on the bottom of a greased 13-in. x 9-in. x 2-in. baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350 degrees F for 30 minutes.

Cauliflower with Brown Butter!

1 Head of Cauliflower
1 1/2 sticks butter

Steam cauliflower in steamer
Melt butter on medium stiring constintly till it turns a brown carmel color. Once it does take off heat & pour over your cooked cauliflower.

*So easy & super yummy*

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.