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)

 

Classic Beef Roast with Mushroom-Onion Gravy

3 lb. boneless beef chuck roast

1 (1 oz.) envelope dry onion soup mix

1 (10 oz.) can condensed cream of mushroom soup

Place roast in crock pot.  Sprinkle onion soup on roast and then spoon on undiluted soup.  Cover and cook on low for 8 hours or high for 4 hours.

New England Pot Roast

2 Tbsp. vegetable oil

4 lb. beef arm, blade or cross rib pot roast

8 small potatoes cut in half

8 medium carrots cut into fourths

8 small onions

1 (8 oz) jar prepared horseradish

1 to 2 tsp. salt

1 tsp. pepper

1 cup water

 Pot Roast Gravy

 

1.  Heat oil in 12 inch skillet over medium heat. Cook beef in oil until brown

on all sides.

 

2.  Place potatoes, carrots, and onions in 4-6 quart slow cooker. Place beef

on vegetables. Mix horseradish, salt, pepper & water; pour over beef.

Cover & cook on LOW heat setting 8 - 10 hours or until beef and vegetables

are tender.

 

3.  Remove beef and vegetables to warm platter; keep warm. Make Pot Roast

Gravy.  Serve gravy with beef and vegetables. (8 servings)

Pot Roast gravy

1/2 cup water

1/4 cup Gold Medal all-purpose flour

Pour juices from slow cooker into 2 cup measuring cup; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into medium saucepan. Shake ½ cup cold water and the flour in tightly covered container; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute.

 

Slow Cooker Pepper Steak

2 Tbsp. vegetable oil

3 lb. Sirloin steak, cut into strips

1 heaping Tbsp. minced garlic

1 onion, chopped

½ cup reduced-sodium soy sauce

1 tsp. salt

½ tsp. black pepper

 ½ tsp. ground ginger

2 tsp. sugar

3 green bell peppers, cored, seeded and cut into strips

1 Tbsp. cornstarch

1/4 cup cold water

White rice, cooked

1.  Heat oil in large skillet over medium-low heat.  Brown steak on both sides.  Sprinkle garlic over steak while it cooks.

2.  Transfer steak and pan juices to slow cooker.  Add onion, soy sauce, salt, black pepper, ginger and sugar.  Stir.  Cover and cook on LOW 6 to 8 hours until meat is tender (up to 10 hours). 

3.  In final hour of cooking, add peppers.  Mix cornstarch with water and add to thicken sauce.

French Dip Sandwiches

3 lb. beef boneless chuck roast

1 ½ c. water

1/3 c. soy sauce

1 tsp. dried rosemary leaves

1 tsp. dried thyme leaves

1 clove garlic, finely chopped

1 dried bay leaf

3 or 4 peppercorns

2 loaves (1 lb. each) French bread

1.  Trim excess fat from beef.  Place beef in crockpot.  Mix remaining ingredients except bread; pour over beef.

2.  Cover and cook on low setting for 7 to 8 hours or until beef is tender. 

3.  Skim fat from surface of juices in slow cooker; discard bay leaf and peppercorns.  Remove beef from slow cooker.  Cut beef into thin slices.  Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half.  Fill bread with beef.  Serve with broth for dipping.