Choc-ful Cupcakes

http://www.education.com/magazine/column/entry/Save_the_Cupcake/

Please see the link above for some delicious cupcakes with sneaky ingredients.  The kids kept asking for these all day long.  Who would guess they had a generous portion of spinach inside?  

Mega Marinara Sauce

I also tried The Sneaky Chef's Mega Marinara Sauce and it was a huge hit.  We all loved it and aside from going with just spaghetti and meatballs, it goes on the Everybody Loves Romano Chicken (one of our all-time favorites!) and the Charmin' Chicken Parm (not so great). 

Chocolate Chocolate Chip Cookies

1 c. butter, softened

2 c. sugar

1 c. brown sugar

4 eggs

2 tsp. vanilla

4 c. flour

2/3 c. cocoa

2 tsp. baking soda

1 tsp. salt

2 c. chocolate chips (try mint, vanilla, or peanut butter too)

Heat oven to 350.  In large mixing bowl, beat butter and sugars until well blended.  Add eggs and vanilla; beat well.  Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, beating until well blended.  Stir in chips.  Drop on ungreased cookie sheet.  Bake 9-11 minutes.  (Makes 8 dozen)

Thanks for the delicious recipe Kamiko!

Paul's Sandwich

O.K., maybe I shouldn't be posting this because I don't even know how Paul makes this sandwich and he's not here to divulge all the mouth-watering details.  I just know it's scrumptious and my blog is in serious need of an update.  So look at the picture and figure it out (or have your husband figure it out)  'cause this sandwich is awesome.

Chocolate Cake

3/4 c. butter, softened

3 eggs

2 c. all-purpose flour

3/4 c. unsweetened cocoa powder

1 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

2 c. sugar

2 tsp. vanilla

1 1/2 c. milk

one-bowl buttercream frosting (see below)

Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, grease a 9x13 pan.  In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.  In a large mixing bowl, beat butter on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well combined (3-4 minutes).  Scrape sides of bowl; continue beating on medium speed for 2 minutes.  Add eggs 1 at a time, beating after each addition (about 1 minute total).  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.  Beat on medium to high speed for 20 seconds more.  Spread batter into the prepared pan.  Bake at 350 for 35-40 minutes.  Place in pan on a wire rack; cool thoroughly.  Frost with frosting (see below).

One-Bowl Buttercream Frosting

6 Tbsp. butter or margarine, softened

2 2/3 c. powdered sugar

1/2 c. cocoa

1/2 c. milk

1 tsp. vanilla extract

Beat butter.  Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).  Blend in vanilla.

Shoyu Chicken

3/4 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1 chopped clove garlic
Chopped fresh ginger

Place chicken in 9x13 glass baking dish. Mix above ingredients, then pour over chicken. Bake at 375 for 30 minutes. Turn over and bake another 20 minutes. Serve with rice.

Garlic Bread

16 oz. loaf of French bread

1/2 c. unsalted butter, softened

2 large cloves of garlic, smashed and minced

1 heaping tablespoon of freshly chopped parsley

1/4 c. freshly grated Parmesan cheese

Preheat oven to 350.  Cut the bread in half, horizontally.  Mix the butter, garlic, and parsley together in a small bowl.  Spread butter mixture over the two bread halves.  Place on a sturdy baking pan and heat in the oven for 10 minutes.  Remove pan from oven.  Sprinkle Parmesan cheese over bread.  Return oven to the highest rack.  Broil on high heat for 2-3 minutes.  Remove fro oven, let cool a minute.  Remove from pan and make 1-inch thick slices.

Southern Oven "Fried" Chicken

(Sorry, the picture is a bit deceiving because I forgot to put oil on the chicken before I baked it. It really is moist and delicious!)

1/2 c. fat-free buttermilk
1/2 c. cornflakes, crushed
3 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 lbs. chicken parts, skinned
4 tsp. canola oil

Preheat the oven to 400; spray a large baking sheet with nonstick cooking spray. Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chidken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.

Best-Ever Carrot Cake

4 beaten eggs
2 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon (optional)
1/2 tsp. baking soda
3 c. finely shredded carrots (lightly packed)*
3/4 c. cooking oil
1/2 c. finely chopped pecans, toasted (optional)
Cream cheese frosting (see below)

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 2x1 1/2-inch round cake pans; set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, and baking soda. In a medium bowl, combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans. Bake in a 350 oven for 30-35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Frost tops and sides with cream cheese frosting. If desired, sprinkle chopped pecans over frosting. Store cake in refrigerator for up to 3 days.

*The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

Cream Cheese Frosting:
1 8 oz. package cream cheese, softened
1/2 c. butter or margarine, softened
2 tsp. vanilla
5 3/4 -6 1/4 c. sifted powdered sugar

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually bean in additional powdered sugar to reach spreading consistency.

Chicken Stir Fry

2 Tbsp. chicken broth
1 Tbsp. fresh ginger
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
2 tsp. packed brown sugar
1 tsp. cornstarch
1 tsp. Asian (dark) sesame oil
3/4 lb. boneless, skinless chicken breasts, cut into strips
2 Tbsp. sesame seeds
1 Tbsp. peanut oil
6 scallions, cut into 1-inch lengths
2 garlic cloves, minced
1/4 tsp. crushed red pepper
12 asparagus spears, cut into 2-inch lengths
1 cup trimmed watercress

To prepare the marinade, in a Ziplock bag, combine the broth, ginger, soy sauce, Worcestershire sauce, brown sugar, cornstarch, and sesame oil; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard the marinade. Heat a large nonstick skillet until very hot; add the sesame seeds and stir-fry until golden, 2-3 minutes. Transfer to a small bowl. In the small skillet, heat the peanut oil. Stir-fry the scallions, garlic, and red pepper 2 minutes; add the asparagus and stir-fry until tender, 4-5 minutes. Add the chicken and watercress; stir-fry until the chicken is cooked through, 6-8 minutes. Serve, sprinkled with sesame seeds.

Shepherd's Pie

1 Tbsp. butter
2 Tbsp. all-purpose flour
1 c. chicken broth
1 tsp. salt
1/4 c. water
2 c. cubed cooked chicken breast
2 carrots, peeled, sliced, and blanched
1 c. chopped, cleaned spinach leaves
1 onion, finely chopped
1/2 c. frozen corn kernels
1/2 c. evaporated milk
1 tsp. dried thyme
1/2 tsp. ground marjoram
3 medium russet potatoes, cooked, peeled, and mashed
1 Tbsp. grated Parmesan cheese
1/4 tsp. paprika

In a medium nonstick saucepan over medium heat, melt the butter. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt, and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes. Preheat the oven to 400; spray a casserole with nonstick cooking spray. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce. Transfer to the casserole. Top with the potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.

Ravioli Sauce

1/2 c. ketchup

1/2 c. maple syrup

2 Tbsp. garlic salt

Sri racha (optional)

Mix all ingredients and enjoy!

Chili Salsa

1 lb. ground beef
1 medium onion, chopped (½ cup)
1 jar (16 oz.) medium or hot salsa (2 cups)
1 can (15 oz.) chunky tomato sauce with onions, celery and green bell peppers
1 can (4 oz.) chopped green chilies, drained
2 tsp. chili powder
1 can (15 to 16 oz.) pinto beans, rinsed and drained
Shredded cheddar cheese, if desired
Sliced green onion, if desired

1. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

2. Mix beef and remaining ingredients except beans in 3 ½ to 4-quart slow cooker.

3. Cover and cook on low heat setting 8 to 10 hours.

4. Stir in beans. Cover and cook on low heat setting about 5 minutes or until hot. Top with cheese and onion. (6 servings)

* Vary the taste by using black beans instead of pinto beans.

Mexican Lasagna

4 ½ c. chili or salsa chili

16 lasagna noodles, cooked and drained

1 can (16 oz.) refried beans

4 c. shredded Colby-Monterey Jack cheese (1 lb.)

Sliced jalapeno chilies, if desired

Sour cream, if desired

Diced tomatoes, if desired

Heat oven to 350.  Spread ½ c. chili in ungreased 13x9x2 baking dish.  Top with 4 noodles, overlapping edges if necessary.  Spread 1 cup chili and one-fourth of the beans over the noodles.  Sprinkle with 1 cup of the cheese.  Repeat layers 3 times, ending with cheese.  Bake covered for 40 minutes.  Remove cover.  Bake for 20 more minutes.  

Pineapple Cake

1 1/2 c. sugar

1 egg

dash of salt

2 Tbsp. soda

2 c. crushed pineapple (drained)

2 c. sifted flour

1 tsp. vanilla

Pour in buttered 13x9 pan.  Bake at 350 for 40 minute, or at 325 if you are using a glass pan. 

FROSTING:

1 cube butter

1 egg yolk

2/3 c. whipping cream

2/3 c. sugar

1 tsp. vanilla

Boil 6 minutes and pour on cake while hot!  Cover with coconut and chopped pecans and again with coconut.

Hello Dollies

1 package graham crackers, crushed                          

1 cube butter, melted

Add butter to graham crackers. Put 2/3 of the mixture in 13-by-9 inch pan.

   Layer:

1 package chocolate chips

1 can coconut

1 package butterscotch chips

1 cup nuts

1 can Eagle Brand milk

       Garnish with remainder of crackers. Bake at 350 degrees for 35 minutes.

Auntie Verla's Raspberry Delight

2 cubes butter

2 Tbsp. sugar

1 ½ c. flour

2 (I oz.) pkg. cream cheese

2 c. powdered sugar

½ tsp. vanilla

1 c. chopped nuts

1 (6 oz.) pkg. raspberry jello

2 c. boiling water

3 (10 oz.) pkg. frozen raspberries

1 (medium size) ctn. Cool Whip

Cream butter, sugar and flour together; spread evenly in a greased 9x13 inch pan.  Bake at 350 for 25-30 minutes.   Cool.  Cream together cream cheese, powdered sugar and vanilla.  Spread on cooled crust.  Sprinkle chopped nuts evenly over cream cheese mixture.  Dissolve raspberry jello in the 2 cups of boiling water.  Add the 3 packages of frozen raspberries (thawed) juice and all.  Cool until thick like jelly.  Spread on cheese mixture.  When cool and set, spread Cool Whip over top.  Refrigerate.  Serves 15-20 people. 

Oreo Cheesecake

1 (1 lb. 4 oz.) package OREO Chocolate Sandwich Cookies, divided

1/4 cup margarine or butter, melted

2 (8-oz.) packages cream cheese, softened

1/4 cup sugar

3 eggs

1 (16-oz.) container dairy sour cream

1 tsp. vanilla extract

1.  Reserve 6 cookies for garnish.  Finely crush half of the remaining cookies.  Coarsely chop the remaining half of cookies; set aside.

2.  Mix finely crushed cookie crumbs and margarine in bowl.  Press onto bottom and 1 ½ inches up side of a 9-inch springform pan; set aside.

3.  Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy.  Beat in eggs, sour cream and vanilla at low speed.  Fold in coarsely chopped cookies.  Spread mixture into prepared crust. 

4.  Bake in preheated 350 oven for 50 to 60 minutes or until set.  Cook at room temperature for 1 hour.  Cover and refrigerate for at least 4 hours.

5.  Remove side of pan.  Halve reserved cookies.  Garnish cheesecake with cookie halves.  (12 servings)

Color Cookies

½ cup shortening

½ cup brown sugar

1/4 cup granulated sugar

½ tsp. vanilla

1/4 tsp. water

1 egg

1 cup + 2 Tbsp. flour

½ tsp. soda

½ tsp. salt

1/4 cup M&M plain chocolate candies

Blend shortening and sugars.  Beat in vanilla, water and egg.  Sift remaining dry ingredients together and add to sugar and egg mixture.  Mix well.  Stir in M&Ms.  Drop from tsp. onto ungreased cookie sheet.  Bake at 375 for 10-12 minutes.

Cream Puffs

1 c. water

¼ c. butter

1 c. all-purpose flour

4 eggs

2/3 c. granulated sugar

¼ c. cornstarch

3 c. fat-free milk

2 slightly beaten egg yolks

1 tsp. vanilla

2 Tbsp. sifted powdered sugar

Coat a baking sheet with nonstick cooking spray; set aside.  In a medium saucepan bring water, butter and ¼ tsp. salt to boiling.  Add flour, all at once, stirring vigorously.  Cook and stir until mixture forms a ball that doesn’t separate.  Cool 10 minutes.    Add the 4 eggs, 1 at a time, beating until smooth after each addition.  Drop batter by heaping tablespoons, 3 inches apart, onto prepared baking sheet, making 12 mounds.  Bake in a 400 degree oven for 30 minutes or until golden brown and puffy.  Cool.  Split cream puffs; remove any soft dough inside.  Meanwhile, for pudding, in a heavy medium saucepan combine granulated sugar, cornstarch, and 1/8 tsp. salt.  Stir in milk.  Cook and stir over medium heat until bubbly.  Cook and stir 2 minutes more.  Remove from heat.  Gradually stir 1 cup of the hot mixture into the egg yolks.  Return all to saucepan; bring to a gentle boil.  Reduce heat; cook and stir for 2 minutes more.  Remove from heat.  Stir in vanilla.  Transfer to a bowl; cover surface with plastic wrap.  Refrigerate 1 hour or until well chilled.  To serve, fill bottoms of cream puffs with pudding; replace tops.  Sprinkle with powdered sugar.

 

Chicken Fingers

4 boneless, skinless chicken breasts (4 oz. each)

1 cup all-purpose flour

½ tsp. salt

1/4 tsp. pepper

3/4 cup milk

1 cup vegetable oil for frying

Honey mustard:

½ cup honey

1/4 cup Dijon mustard

1.  Cut chicken into ½ x 2-inch strips.  For honey mustard sauce, blend honey and mustard in a small bowl.  Set aside.

2.  Mix flour, salt and pepper in a shallow bowl.  Dip chicken in milk, then place in bag; shake all the chicken strips to coat.  Place chicken on waxed paper.

3.  Pour 1/4 inch of oil into a large heavy skillet.  Heat over medium-high heat to 350 degrees or until a cube of white bread dropped in oil browns evenly in 1 minute.

4.  Divide chicken into batches.  Place chicken in an even layer in hot oil.  Fry, turning once, for about 3 minutes on each side or until golden brown and crisp.  Drain on paper towels.  Serve with sauce. (6 servings).

*Prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend.  Fry the chicken fingers up to 1 day ahead.  Wrap in foil.  Reheat in a 300 degree oven.

 

Zucchini Bread

1 ½ cups all-purpose flour

1 tsp. ground cinnamon

½ tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground nutmeg

1 cup sugar

1 cup finely shredded, unpeeled zucchini*

1/4 cup cooking oil

1 egg

1/4 tsp. finely shredded lemon peel

½ cup chopped walnuts or pecans

1.  Grease bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside.  In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.

2.  In another medium mixing bowl, combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well.  Add flour mixture to zucchini mixture.  Stir just until moistened (batter should be lumpy).  Fold in walnuts or pecans.

3.   Spoon batter into the prepared pan.  Bake in a 350 oven 55 to 60 minutes or until a toothpick inserted near center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove loaf from pan.  Cool completely on the wire rack.  Wrap and store overnight.  Makes 1 loaf (16 servings).

 *Apple Bread: Prepare as shown above, except substitute 1 cup finely shredded, peeled apple for the shredded zucchini.  Continue as directed.

Honey Nut Squash

2 acorn squash (about 6 oz. each)

1/4 cup honey

2 Tbsp. butter or margarine, melted

2 Tbsp. chopped walnuts

2 Tbsp. raisins

2 tsp. Worcestershire sauce

Cut acorn squash lengthwise into halves; do not remove seeds.  Place cut sides up in baking pan or on baking sheet.  Bake at 400 30 to 45 minutes or until soft.  Remove seeds and fibers.  Combine honey, butter, walnuts, raisins and Worcestershire sauce; spoon into squash.  Bake 5 to 10 minutes more or until lightly glazed.

Chicken Chilaquiles Casserole

½ c. vegetable oil

10 flour or corn tortillas (6-8 inches in diameter), cut into ½-inch strips

2 cups shredded cooked chicken or turkey

1 jar  (16 oz.) green salsa (salsa verde) or salsa (2 cups)

2 cups shredded mozzarella or Monterey Jack cheese (8 oz.)

Heat oven to 350 degrees.  Spray 2-quart casserole with cooking spray.  Heat oil in 10-inch skillet over medium-high heat.  Cook tortilla strips in oil 30-60 seconds, stirring occasionally, until light golden brown.  Remove with slotted spoon; drain on paper towels.  Arrange half of the tortilla strips in bottom of casserole.  Top with chicken, ¾ cup of the salsa and 1 cup of the cheese.  Gently press layers down into casserole.  Repeat with remaining tortilla strips, salsa and cheese.  Bake uncovered about 30 minutes or until cheese is melted and golden brown. 

Roasted Butternut Squash

1 lb. butternut squash, peeled and cut into 1-inch cubes (about 4 cups)

2 medium onions, coarsely chopped

8 oz. carrots, peeled and cut into ½-inch diagonal slices (about 2 cups)

1 Tbsp. dark brown sugar

1/4 tsp. salt

Black pepper to taste

1 Tbsp. butter or margarine, melted

Preheat oven to 400.  Line large baking sheet with foil and coat with nonstick cooking spray.  Arrange vegetables in single layer on foil; coat lightly with cooking spray.  Sprinkle vegetables with brown sugar, salt, and pepper.

Bake 30 minutes.  Stir gently; bake 10  to 15 minutes longer or until vegetables are tender.  Remove from oven; drizzle with butter and toss to coat.  (5 servings)

Family-Favorite Chili

2 lb. ground beef        (I actually only use 1)

1 large onion, chopped    

2 cloves garlic, finely chopped  

1 can (28 oz.) diced tomatoes, undrained

1 can (15 oz.) tomato sauce  (I use a bottle of ketchup instead)

2 Tbsp. chili powder

1 ½  tsp. ground cumin  

½  tsp. salt

½  tsp. pepper

1 can (15 or 16 oz.) kidney or pinto beans, drained and rinsed 

Shredded Cheddar cheese, if desired

1.  Cook beef in 12-inch skillet over medium heat, stirring occasionally, until brown; drain.

2.  Mix beef and remaining ingredients except beans in 3 and 1/2 to 6-quart slow cooker.

3.  Cover and cook on LOW heat setting 6 to 8 hours (or HIGH heat setting 3 to 4 hours) or until onion is tender.

4.  Stir in beans.  Cover and cook on high heat setting 15 to 20 minutes or until slightly thickened.  Sprinkle with cheese.  (8 servings).

*Substitution

Like a hot and spicy chili?  Use a pound of ground beef and a pound of hot and spicy pork or Italian bulk sausage instead of all beef.  Cook and drain the two together before adding to the cooker.

 

White Chicken Chili

1 ½ lb. skinless chicken thighs

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped

1 can (14 oz.) chicken broth

1 tsp. ground cumin

1 tsp. dried oregano leaves

½ tsp. salt

1/4 tsp. red pepper sauce

2 cans (15 to 16-oz. each) great northern beans, rinsed and drained

1 can (15 oz.) white shoepeg corn, drained*

3 Tbsp. lime juice

2 Tbsp. chopped fresh cilantro

1.  Remove fat from chicken.  Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 ½ to 6-quart slow cooker.  Add chicken

2.  Cover and cook on LOW heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

3.  Remove chicken from slow cooker.  Use 2 forks to remove bones and shred chicken into pieces.  Discard bones; return chicken to slow cooker.  Stir in beans, corn, lime juice, and cilantro.  Cover and cook on LOW heat setting 15 to 20 minutes or until beans and corn are hot.  (8 servings)

*If you can’t find white shoepeg corn, you can use regular whole kernel corn.

 

Turkey and Brown Rice Chili

1 Tbsp. vegetable oil

3/4 lb. ground turkey breast

1 large onion, chopped (1 cup)

2 cans (14 ½ oz. each) diced tomatoes, undrained

1 can (15 or 16 oz.) chili beans in sauce, undrained

1 can (4 oz.) chopped green chilies, drained

½ cup water

1 Tbsp. sugar

2 tsp. chili powder

1 tsp. ground cumin

½ tsp. salt

2 cups cooked brown rice

Salsa and corn chips (optional)

1.  Heat oil in 12-inch skillet over medium heat.  Cook turkey and onion in oil about 5 minutes, stirring frequently, until turkey is no longer pink; drain.

2.  Mix turkey mixture and remaining ingredients except rice in 3 ½-to 6-quart slow cooker. 

3.  Cover and cook on LOW heat setting 8 to 10 hours.

4.  Stir in rice.  Cover and cook on high heat setting about 15 minutes longer or until rice is hot.  Serve with salsa and corn chips (6 servings).

* This is a low-fat chili because it is made with ground turkey breast.  Check that you are buying ground turkey breast and not regular ground turkey, which includes both light and dark meat and will be higher in fat. 

Chill-Chasing Chili

1 lb. beef boneless round steak, cut into ½-inch pieces

1 large onion, chopped (1 cup)

2 medium stalks celery, cut into ½-inch pieces (1 cup)

1 Tbsp. chili powder

2 tsp. ground cumin

¼ tsp. dried oregano leaves

¼ teaspoon ground cinnamon

2 cans (14 ½ oz. each) diced tomatoes, undrained

1 can (15 ounces) tomato sauce

1 medium bell pepper, cut into 1-inch pieces (1 cup)

1 can (15 to 16 oz.) kidney beans, rinsed and drained

Shredded cheddar cheese, if desired

Mix all ingredients except bell pepper, beans, and cheese in 3 ½-4-quart slow cooker.  Cover and cook on low heat 6-7 hours or until beef and vegetables are tender.  Stir in bell pepper and beans.  Cook uncovered on high heat setting about 15 minutes or until slightly thickened.  Serve with cheese. 

 

Italian Chicken

4 chicken breasts (boneless, skinless)

½ cube butter

1 pkg. Italian Salad Dressing mix (dry)

Mix butter & seasoning in crock pot.  Add chicken turning to coat well.  Cook 6-7 hours on LOW or 3-4 hours on HIGH.

In sauce pan (1 hour before done) mix:

1 can cream of mushroom soup

1 (8 oz) pkg. cream cheese

Pour over chicken & cook for last hour.  Sauce is good on baked potatoes pasta or rice.

Chicken in Honey Sauce

4 to 6 boneless skinless chicken breasts

Salt and pepper

2 cups honey

½ cup ketchup

1 cup soy sauce

1/4 cup oil

2 cloves garlic, minced

Sesame seeds

1.  Place chicken in slow cooker; sprinkle with salt and pepper.

2.  For sauce, combine in mixing bowl honey, ketchup, soy sauce, oil and garlic.  Pour over chicken breasts in slow cooker.

3.  Cover and cook on LOW 6 to 8 hours or on HIGH for 3 to 4 hours.

4.  Before serving, garnish with sesame seeds.  (4 to 6 servings)

 

Barbecued Pulled Pork

3 to 4 lb. boneless pork roast (shoulder or butt)

1 tsp. black pepper

1 tsp. salt

1 tsp. ground cumin

½ tsp. cayenne pepper

1 tsp. paprika

1 medium green bell pepper, sliced

1 medium onion, sliced

1 jar (18 oz.) barbecue sauce

½ cup packed brown sugar

 Sandwich rolls or cooked rice (optional)

Trim excess fat from pork.  Combine black pepper, salt, cumin, cayenne and paprika in a bowl; rub onto roast.  Place green pepper and onion into slow cooker, add pork.  Combine sauce and brown sugar; pour over meat.  Cover and cook on LOW 8 to 10 hours.  Serve on rolls or over rice, if desired.  (4-6 servings)

 

Honey Dijon Port Roast

½ cup chopped onion

2 apples, peeled, sliced

1 Tbsp. honey

1 Tbsp. Dijon mustard

½ tsp. coriander seed, crushed

1/4 tsp. salt

1 (2 to 2 ½ lb.) rolled boneless pork roast

1 Tbsp. cornstarch

2 Tbsp. water

1.  In 4 to 6-quart slower cooker, combine onion and apples.  In small bowl, combine honey, mustard, coriander and salt; mix well.  Spread on all sides of pork roast; place roast over onions and apples.

2.  Cover; cook on LOW setting for 7 to 8 hours.

3.  Remove roast from slow cooker; place on serving platter.  Cover with foil.

4.  In small saucepan, combine cornstarch and water; blend well.  Add apple mixture and juices from slower cooker; mix well.  Cook over medium heat until mixture boils, stirring occasionally.  Cut roast into slices.  Serve with sauce. (8 servings)

*Loin roast slices very nicely.  Because it has so little fat, it will dry out if it is overcooked.  For longer cooking (more than 8 hours), use a boneless shoulder roast instead.

* To release the flavor of coriander seeds, place them in a small plastic bag and crush them slightly with a rolling pin or the flat side of a meat mallet.

* Accompany this entree with steamed green beans seasoned with orange peel.

Garlic Pork Roast and Sweet Potatoes

3 ½-lb. pork boneless loin roast

1 Tbsp. vegetable oil

1 tsp. salt

½ tsp. pepper

4 cups 1-inch pieces peeled sweet potatoes

1 medium onion, sliced

6 cloves garlic, peeled

1 cup chicken broth

 1.  Remove fat from pork.  Heat oil in 10-inch skillet over medium-high heat.  Sprinkle salt and pepper over pork.  Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

 2.  Place sweet potatoes, onion and garlic in 3 ½ to 6-quart slow cooker.  Place pork on vegetables.  Pour broth over pork.

 3.  Cover and cook on LOW heat setting 8 to 10 hours or until pork and vegetables are tender.  (8 servings).

 

That's-So-Hot Pot Roast

1 Tbsp. cooking oil

1 (3- to 4-lb.) beef roast

6 potatoes, halved

2 onions, quartered

6 carrots, sliced

2 celery stalks, sliced

1 can (14 oz.) diced tomatoes (optional)

Salt and black pepper

Dried oregano

Water

1.  In large skillet over medium-low heat, brown roast on all sides.  Drain excess fat.

2.  Place roast in slow cooker.  Add potatoes, onions, carrots, celery and tomatoes.  Season with salt, black pepper and oregano.  Add enough water to cover bottom of slow cooker by about ½ inch.

3.  Cover and cook on LOW 8 to 10 hours. 

4.  Serve with natural juices, or combine cooking liquid with a couple tablespoons flour in a small saucepan on the stove to make gravy. (6 to 8 servings)