Corned Beef and Cabbage

INGREDIENTS:

4 large carrots, peeled and cut into matchstick pieces Canned whole potatoes 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.

Cocktail Meatballs

INGREDIENTS:

Meatballs

10 ounces grape jelly

1/4 cup chili sauce 2 tablespoons prepared mustard 1 tablespoon Worcestershire Sauce Pinch of salt

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Line a large roasting pan with aluminum foil.
2.	Shape ground beef into golf-size balls. Place on prepared roasting pan for 20 to 25 minutes until done.
3.	Meanwhile heat the jelly, chili sauce and mustard together in a 2 quart Dutch oven. Drain and add meatballs to the Dutch oven. Cover and simmer on low for 1/2 hour. Serve hot in chaffing dish with toothpicks.

Buffalo Chicken Dip

INGREDIENTS:

2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Ranch dressing 3/4 cup pepper sauce (such as Frank's Red Hot®)

1 1/2 cups shredded Cheddar cheese   1 bunch celery, cleaned and cut into 4 inch pieces 1 (8 ounce) box chicken-flavored crackers

DIRECTIONS:

1.

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Pasta Fagioli

Ingredients:

2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato's, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta

Brown the beef and drain the fat......then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

Chocolate Mint Snappers

by Rorie S. Buchanan

1 Package 12 oz. Mint Chocolate Chips

¼ C Corn Syrup

1 1/4 Stick of Butter – softened

½ C. Sugar

1 Egg

½ tsp. Vanilla

2 C. Flour

2 tsp. Baking Soda

1 tsp. Cinnamon

¼ tsp. Salt

1.     Melt chips in double boiler and add corn syrup.

2.     Cream butter, sugar, egg and vanilla

3.     Add Chocolate

4.     Sift the rest and add to mix

5.     Roll into balls and press down. Sprinkle with sugar.

6.     Bake at 350*

10 minutes = soft cookies

15 minutes = crunchy cookies

De-skunk-ing Recipe

1/2c hydrogen peroxide, 2-3 drops liquid dish soap, 1 tsp baking soda. Mix in a spray bottle and apply to dog, avoiding eyes/ears, etc. Tried & true!

Kosher Garlic Dill Pickles

2 C Distilled Water
1 C Vinegar

Pint Jars

Cut 1/8 inch off each end of cucumber
1/2 tsp canning salt
1/2 tsp dill weed
1/2 tsp dill seed
1/4 tsp mustard seed (optional)
1/2 tsp black peppercorn
1 garlic clove minced
1 tsp minced onion

(substitute with fresh dill if possible)

Put all ingredients in pint jars
add sliced cucumber
Add vinegar mix

Keep on counter 3-4 days, turning jars 1-2 times daily

Store in refrigerator

~ Tom Goodman's Recipe

Pork Chop A LA Taco

1/2 Package Taco Seasoning
1 8 oz Tomato Sauce
1 1/2 C Water
3/4 C Rice
Pork Chops
3/4 C Shredded Cheddar
1 Green pepper

Brown pork chops. Layer in pan - Fix rice around.

Mix together other ingredients and pour over top.

Bake 350* - 1 1/2 hours

10 minutes before done sprinkle 3/4 C grated cheddar cheese and sliced green pepper rings over pork chops and finish baking.

Roast Beef Burritos

INGREDIENTS:

1 tablespoon vegetable oil 1 onion, chopped 1 clove garlic, minced 4 tomatoes, chopped 2 cups chopped cooked roast beef 1 (8 ounce) jar prepared taco sauce 1 (4 ounce) can diced green chile

peppers 1/2 teaspoon cumin 1/8 teaspoon red pepper flakes, or to taste (optional) 6 (7 inch) flour tortillas, warmed 1 1/2 cups shredded Cheddar cheese 2 cups shredded lettuce

DIRECTIONS:

1.	Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
2.	Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package. Bake Roast at 350* for about 3 hours with green chiles, cumin and garlic salt.

Cola Pot Roast

INGREDIENTS:

4 pounds beef sirloin roast 3 carrots, chopped 3 stalks celery, chopped 1 clove garlic, minced 1/2 (.75 ounce) packet dry brown gravy mix

2 tablespoons water 1 (1 ounce) package dry onion soup mix 1 (10.75 ounce) can condensed cream of mushroom soup 10 fluid ounces cola-flavored carbonated beverage

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.
3.	In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.
4.	Cover pan, and cook 1 hour in the preheated oven.
5.	Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.
6.	Remove from oven, and let meat rest for 10 minutes before slicing.

Tortellini Soup

3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
Family size package of cheese or chicken tortellini, half cooked

1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, celery, carrots and onions until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add cream of chicken soup and water
6) Add chicken broth and then add tortellini
7) Heat and Serve

Note: It's better to eat it a few hours after it's made so the broth soaks up into the noodles. Better yet, make it the night before.

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Apple Cider Pulled Pork with Caramelized Onion and Apples

INGREDIENTS:

3 (12 fluid ounce) bottles hard apple cider 1/4 cup brown sugar 1 (2 pound) pork tenderloin 1/2 cup butter 1 large onion, cut into strips 1/2 cup brown sugar

1/2 teaspoon ground cinnamon 1/2 teaspoon onion powder salt and ground black pepper to taste 2 large Granny Smith apples - peeled, cored, and sliced 6 hard rolls, split

DIRECTIONS:

1.	Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.
2.	Cook tenderloin on Low until very tender, about 6 hours. Shred pork with a fork.
3.	About 20 minutes for the pork is finished, melt butter in a large skillet over medium-low heat; cook and stir onion until well browned, about 10 minutes.
4.	Combine 1/2 cup brown sugar, cinnamon, and onion powder; season with salt and pepper. Stir apples and sugar mixture into cooked onion. Cover and cook until apples are tender and sauce has thickened, about 10 minutes more.
5.	Spoon pork and apple-onion sauce over rolls to serve.

Homemade Fruit by the Foot

Homemade Fruit By The Foot

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

• 4 cups mixed berries (I used raspberries, blueberries, strawberries, and blackberries)
• 1/2 cup unsweetened apple juice or water
• 1 teaspoon lemon juice
• 1/4 teaspoon lemon zest
• 1 tablespoon honey (you may need more if your berries are really sour)

*If using frozen berries, omit the apple juice and substitute 1/2 cup unsweetened apple sauce

Instructions:

1. Combine all of the ingredients in a saucepan over medium-high heat. Simmer for 20 minutes, until the berries have popped and some of the liquid has evaporated.
2. Pour the mixture into a blender, then carefully blend until smooth.
3. Line 2 rimmed baking trays with a SilPat or parchment paper, then pour half of the fruit mixture through a fine mesh sieve and onto the first tray and half onto the second. Use a spatula to lightly spread the mixture evenly across the baking sheet, to about 1/8 inch thick.
4. If you have a dehydrator with a fan in the back, these will only take about 3 hours on the high (150 degrees) setting. Without a fan, they’ll take about 8-10 hours on 150 degrees. I would assume that a convection oven would also take less time, but have not tried it yet.
5. You will know they’re done when you touch them lightly with your finger and they are no longer sticky. If the edges get a little too brittle and dry, you can brush a tiny bit of water over it and will be good as new!

Stuffed Pork Chops

Ingredients:

3-4 Large Pork Loin Chops (You want them to be thick.  I picked out 3 from the Meat Counter)

1 box Stovetop Pork Stuffing

3/4 cup Chicken Stock

2 Tbsp. Olive Oil

salt and pepper to taste

Directions:

Cook the Stovetop Pork Stuffing according to the package.  

While the stuffing is cooking/resting, slice each pork chop to create a pocket, from the fat side all the way to the bone.

Salt and pepper the top of each Chop.

Heat your Olive oil in a skillet.  While it's heating, stuff each pork chop with a good amount of stuffing.

Place each chop into the skillet seasoned side down.  Salt and Pepper the other side.

When the first side is browned, flip it carefully with tongs and let that side brown.

Place browned Pork Chops into the Crock Pot liner and pour your white wine or chicken broth over the top.

Cook on LOW for 8-9 hours.

TIPS:  I was able to fit my 3 LARGE chops into a 4 Quart Crock Pot.  If I had one more, I would have needed a bigger Crock Pot.  Your tongs will be your best friend in this endeavor!  Pick them up and move them from the bone side and it will be easier to handle! 

Cheesy Potato Soup

Ingredients:

6-7 Potatoes, peeled and diced into bite size pieces

2 carrots, chopped

2 ribs celery, chopped

1 large onion, chopped

4 cups water

4 chicken bullion cubes

1 tsp. basil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. pepper

1/2 tsp. salt

1 Tbsp. Worcestershire sauce

1 Tbsp. Bacon Bits (or more if you like, but I just wanted a touch of bacon flavor)

8 oz. Sharp Cheddar cheese, finely shredded

2 1/2 cups Milk, warmed up (I did 2 minutes in the microwave)

4 Tbsp. flour

2 green onions, thinly sliced for garnish.

Directions:

Add the first 11 ingredients to the Slow Cooker, stir and cook on LOW for 6-7 hours.

Add the Worcestershire sauce, bacon bits and cheese and stir.  

Warm up the milk and stir in the flour until smooth.  Add it to the Slow Cooker and stir.

Cook on HIGH and additional 30-45 minutes.

Serve with a sprinkle of green onions.  Enjoy!

Broccoli Cheese Soup

Ingredients:
1 bunch broccoli, chopped into tiny pieces (it will save you from having to blend hot liquid later....or you can use frozen, but you'll have to blend later and I always get some "woody" pieces when I use frozen broccoli)
1 onion, chopped finely
2 cans evaporated milk
1 can condensed Cheddar Cheese Soup
3 cups water
4 Chicken bouillon cubes
1 1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. seasoned salt
1 tsp. pepper
1 16 oz. block Velveeta Cheese, chopped into pieces (or off brand processed cheese)

Directions:


Place all ingredients (except for the Velveeta cheese) into the Slow Cooker and stir.

Cook on LOW for 6-7 hours.

5-10 minutes before eating, stir in the chunks of velveeta.  Crank up it up to HIGH and stir quite a bit.

Enjoy!

Crockpot Baked Ziti

Ingredients:
1 lb. Ziti or Rigatoni pasta, uncooked (Yes, that's right!  You don't have to pre-cook the pasta!!!!)
1 28oz. can Crushed tomatoes
1 15oz. can Tomato Sauce
1 1/2 tsp. Italian Seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1 tsp. salt
1-2 cups Shredded Mozzarella Cheese

Can add pepperoni or italian sausage for meat

Directions:

In a bowl, mix together the Crushed tomatoes, Tomato sauce, Italian seasoning, garlic powder, onion powder, pepper and salt.

In the bottom of the Slow Cooker insert, pour 1/3 of your pasta sauce.  

Add 1/2 of the pasta on top of the sauce.
Add another 1/3 of your pasta sauce.

Spread 1/2 of your Mozzarella Cheese on top of that.

Add the remainder of your pasta, the remainder of your sauce and the remainder of your cheese on top of that.

Cook on LOW for 4 hours or on HIGH for 2 hours.

Enjoy!

Easy Ranch Chicken

Ingredients:

1 lb. FROZEN boneless skinless or bone-in chicken

1 small onion, cut in half and then sliced into half rings

1 pkg. Hidden Valley Ranch Dry Dressing

1 cup warm water

Directions:

Place the onions into the Slow Cooker, put the chicken on top, then sprinkle with the dry Ranch.  

Pour the cup of warm water over the top being careful not to wash off all the good seasoning!

For Boneless Skinless Chicken - Cook on LOW for 6-8 hours

For Bone-In Chicken - Cook on LOW 8-10 hours

Serve with Rice.

Chicken Cordon Bleu

Ingredients:

2 large boneless skinless chicken breasts, cut into cubes

1 can condensed Cream of Chicken Soup

1 cup Milk

1 box Chicken Stovetop Stuffing

6 (approx.) slices deli ham (I used honey ham)

6 (approx.) slices swiss cheese

2 Tbsp. butter, cut into lots of pieces

Salt, pepper, garlic powder to taste

Directions:

In the Slow Cooker insert, place the chicken.  Season with salt, pepper and garlic powder.

Mix the Cream of Chicken soup with the milk, salt, pepper and garlic powder.

Pour over the chicken.

Next, add a layer of ham slices.

Prepare the stuffing according to the box and then spread evenly over the ham.

Place butter slices on top of the stuffing.

Cook on LOW for 4-6 hours.  

Uncover for about 20 mins or so on HIGH to help thicken the liquid.

Re-cover and continue to cook until the Cheese is melted.

Serve and Enjoy!