Marinated Pot Roast

Marinated Pot Roast

Ingredients

1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. bay leaves, crushed
4-5 lb. top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp. flour
1/2 cup water
1/2 cup ginger snaps, crushed
salt and pepper, to taste

Directions

Combine the red wine vinegar, water, onion, bay leaves and place in a large plastic bag that can be sealed. place the top round or rump roast in the marinade. Seal the bag and place in the refrigerator overnight. Remove the roast and strain the marinade to reserve juice (but get rid of spices). Reserve the marinade. In a large stock pot, heat the olive oil and brown the onions, carrots, and celery together. Sprinkle with flour and cook until the flour starts to brown. Add 2 cups of the reserved marinade and 1/2 cup of water. Place the roast in the marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 1/2 cups of the liquid from the stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes, over medium heat, until the mixture starts to thicken. Slice the roast and serve with the ginger snap sauce.

By Robin from Washington, IA

Mulled Apple Cider

Mulled Apple Cider

Ingredients

1 gallon apple cider
12 whole cloves
5 cardamom seeds
3 cinnamon sticks
1 tsp. orange rind
1/4 tsp. allspice

Directions


Combine in large heavy pan. Cover and bring to a boil; then simmer 15 minutes; strain. Garnish with orange slices. Makes 1 gallon. Serve hot.

By Robin from Washington, IA

Never-Fail Divinity

Never-Fail Divinity

Ingredients

2 1/2 cups sugar
1/2 cup light syrup
1/2 cup water
pinch salt
2 egg whites
1 tsp. vanilla

Directions

Boil sugar, syrup, water and salt until mixture spins a 4" thread (260 degrees F or hard ball stage). Then add to the egg whites that are beaten foamy. Beat the mixture until stiff; add vanilla and nuts if desired. Drop by spoonfuls onto waxed paper.

By Robin from Washington, IA

Slow Cooker Beef Stew

This recipe came from an email from vocal point

Slow Cooker Beef Stew
Serves 4-6
Ingredients:
2 lbs. stew meat, cut into chunks
6 new potatoes, scrubbed, with skins on, cut into chunks
½ bag of baby carrots
1 pkg. dry onion soup/dip mix
1 pkg. brown gravy mix
1 ½ c. apple juice.

Layer the carrots and potatoes in the bottom of the slow cooker. Vegetables tend to take the longest to cook in this device, so it’s best to put them as close to the surfaces of the cooker as possible. Put the meat on top.
In a small bowl, mix the apple juice, gravy mix and onion soup mix. Pour the mixture over the top of the meat. Put the lid on and cook on “low” for eight hours.
A few things to keep in mind when cooking with a crock pot:
1. Don’t lift the lid to “peek” on the food. Steam is an essential part of the slow cooking process; every peek into the crock pot adds another 20 minutes of cooking time.
2. In the past, people avoided using the slow cooker because of the mess it creates. Search out “slow cooker liners” at the grocery store (in with the zipper-lock bags). They make cleanup a breeze.
Use this recipe as a starting point and tweak it to your own family’s liking. One friend adds Worchester sauce; another uses celery in place of the potatoes and serves over rice.

Tarragon Chicken

This recipe came in an email from www.thriftyfun.com

Tarragon Chicken

Ingredients

2 Tbsp. butter or margarine
1 Tbsp. vegetable oil
4 skinless, boneless chicken breast halves
3/4 cup dry white wine or vermouth
2 tsp. Dijon mustard
1 Tbsp. chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 tsp. salt
freshly ground pepper to taste
3/4 cup heavy cream

Directions
In a large skillet, melt butter in oil over medium high heat. Add chicken breast and cook; turning once, until lightly browned, about 4 minutes a side. Remove and set aside.
Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooded spoon. Stir in mustard, tarragon, salt and pepper to taste. Whisk in cream and boil until mixture thickens slightly about 3 minutes.
Return chicken to skillet; turn in sauce to coat, and simmer for 5-10 minutes, until chicken is tender. Remove chicken to a serving dish, and spoon sauce over all the chicken.

Source: A friend, Maureen

By Raymonde from North Bay, Ontario

Pumpkin Cookies

Thank you Alexe for this recipe.

Pumpkin Cookies

1 1/2 cups whole wheat flour
1/2 cup pumpkin, canned
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons Crisco
1 whole egg
1/2 cup buttermilk

Preheat oven to 400 degrees. Combine flour, cinnamon and nutmeg and cut in shortening. Beat egg with milk and pumpkin and combine with flour, mixing well. Stir until soft dough forms. Drop by tablespoons onto ungreased cookie sheet and bake for 12 to 15 minutes. Let cool and serve.

Plantation Pecan Ball Candy

Thank you Alexe for this recipe.

Plantation Pecan Ball Candy

1 box (12 oz.) vanilla wafers, finely crushed
3 3/4 cups finely chopped pecans
1 can (12 oz.) sweetened, condensed milk

In a large bowl, mix all ingredients together. Chill. Using a melon baller or spoon, form mixture into 1-inch balls. They can be eaten immediately, kept in the refrigerator, or frozen in arigid container in the freezer. Makes about 4 dozen candies.

Thank you Alexe for this recipe.

CHINESE NOODLE COOKIES

1 package (12 oz.) chocolate chips
1 package (12 oz.) butterscotch chips
10 oz. Chinese noodles
1 (12 oz.) can cashews

Melt chocolate and butterscotch chips in glass bowl in microwave. Add Chinese noodles and cashews. Mix well. Drop by spoonfuls on waxed paper. Let cool until hardened. Makes 30 cookies.

Kraft Marshmallow Creame Fantasy Fudge

Thank you Alexe for this orginal recipe.

Orginal Fantasy Fudge from the back of Kraft Marshmallow Cream jar.

Makes about 117
3 cups sugar
3/4 cup margarine
2/3 cups evaporated milk
1 12-oz (340 g) package semi sweet chocolate chips
1 7-oz (198g) jar of Kraft Marshmallow Creame
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional Method:
Combine sugar, margarine and milk in a heavy 2 1/2quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate until melted. Add marshmallow creame, nuts an vanilla beat till blended. Pour into greased 13 x 9-inch pan. Let cool and cut into 1 inch squares.

Microwave Method:
Microwave margarine in 4 quart microwave safe bowl on high (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on high 5 minutes or until mixture begins to boil,stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on high 5-1/2 minutes; stir after 3 minutes . Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch pan. Cool at room tempture; cut into squares. Makes 3 pounds.

Crockpot Bar-b-que Beef

Thank you Alexe for this recipe.

Bar-b-que Beef
beef, crockpot 3 lb beef; stew or chuck roast 2 cup onions; chopped 3 green peppers; chopped 1 can tomato paste; (6 ounces) 2 teaspoon salt 1/2 cup brown sugar; packed 1/4 cup cider vinegar 3 teaspoon worcestershire souce 1 teaspoon dry mustard Combine the ingredients and put into a slow cooker or crockpot inorder given. Use a 3 1/2 - 5 quart cooker. Cover and cook on high for 8hours.With a wire whisk, stir mixture until meat is shredded. Serve on longhard rolls or hamberger buns. I really do enjoy this recipe and it freezes well. I check for doneness after 5-6 hours and adjust accordingly, turning to low.

Snow Dusted Tea Cakes

Snow Dusted Tea Cakes

Makes 20 Cookies

With just six grams of carbohydrate and a healthy dose of nuts, these tender cookies are an excellent choice for any one needing to curb the sugar in their diet.



¾ cup almond flour or 1 cup whole almonds

½ cup all-purpose flour

1/3 cup butter, softened

¾ cup Splenda granular

1 large egg

½ teaspoon almond extract

2 tablespoons powdered sugar



Preheat oven to 350 F. Coat a baking sheet with nonstick cooking spray.
If using whole almonds, place almonds in a food processor and process until very finely chopped but not powdery or oily, pour ground almonds into a bowl. Add almond flour, all-purpose flour and Splenda. Set aside.
Using an electric mixer, beat butter and Splenda until incorporated. Add egg and extract; beat until light and airy. Add flour mixture and gently stir until all ingredients are well blended.
Roll tablespoons full of dough into round balls and place 1 ¼ inches apart on the baking sheet. Bake 12-15 minutes, until tops are slightly browned and bottoms are golden brown. Place sheets on a wire cooling rack.
Once cookies are cool dust with powdered sugar. (a small mesh sieve makes dusting easy)
Per Cookie:

Calories 75
Carbohydrate 6 grams (sugar 2 grams)
Fat 5 grams (saturated 2)
Protein 2 grams
Sodium 20 grams
Cholesterol 15 grams

Diabetic exchange = 1/2 srtarch, 1 fat
WW Point comparison = 2

Thanks Alexe for this recipe.

Chocolate Almond Meringue Cookies

Thank you for the recipe Alexe.

Chocolate Almond Meringue Cookies

Makes 18 Cookies

Whether you buy them or make them, with little fat and no flour, meringue cookies are a great healthy holiday choice. These particular meringues use less sugar and hence will flatten when they cook. For best results it is also always best to make meringue cookies on a dry non-humid day.

4 large egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/2 cup granulated sugar

1/4 cup Splenda granular

1/4 teaspoon almond extract

2 ounces semisweet chocolate finely chopped

1. Preheat oven to 225 F. Line a baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, use a mixer to beat the egg whites at high speed until foamy. Beat in the cream of tartar and salt. Once soft peaks form, gradually add the sugar and continue to beat until stiff peaks form. Be careful to not over-beat egg whites.
3. Using a spatula, gently fold in the almond extract and chocolate. Drop by heaping tablespoons full of batter onto prepared baking sheet. Gently smooth top to form a flat disc (about 2 inches in diameter).
4. Place in the oven and bake for 1 1/2 hours or until dry.

Per Cookie:

Calories 40

Carbohydrate 8 grams (sugar 7 grams)

Fat 1 grams (saturated 0)

Protein 1 grams

Sodium 30 grams

Cholesterol 0 grams

Diabetic exchange = 1/2 other carbohydrate

WW Point comparison = 1

Cheesecake Cookies

Thank you Alexe for this recipe. It sounds delicious.

Cheesecake Cookies

5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened 1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
Preheat oven to 350F. In a medium bowl blend thoroughly butter,
brown sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping. Press remaining mixture into
an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for
15 minutes.
In another bowl combine sugar and cream cheese, mixing until smooth.
Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the
baked crust and sprinkle with remaining brown sugar mixture. Bake for 25
minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares;
serve.

Enchilada Lasagne

This recipe comes from Alexe. She is from LA. Thank you Alexe for the recipe.

Enchilada Lasagne
1 1/2 lbs ground beef sirloin (95% lean)
10 flour tortillas (6 in)
2 cans (10 oz each) mild enchilada sauce
1 16 oz can refried beans
1 1/2 cups frozen corn
1 tsp ground cumin
1 1/2 cups shredded Mexican cheese blend cheese
Crunchy tortilla strips (optional)
2 tbsp chopped fresh cilantro
sour cream

Heat oven to 350 F. Brown beef in a large non stick
skillet over medium heat for 8-10 minutes or until
beef is no longer pink, breaking up into crumbles.
Pour off drippings. Stir in 1 can of enchilada sauce.
beans, corn and cumin. Bring to a boil. Reduce heat
Simmer 5 minutes stirring occasionally.

Spray 11-3/4 x 7-1/2 inch baking dish with non stick
cooking spray. Arrange 3 tortillas in dish cutting 1 as
needed to cover bottom. Spread 1/4 cup remaining enchilada
sauce over tortillas, cover with 1/3 beef mixture, then 1/3 cheese
Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.

Cover with aluminum foil and bake in 350 oven for 30 minutes. Remove
foil; sprinkle with remaining 1/2 cup cheese, bake uncovered 5 minutes or until cheese is melted. Top with tortilla strips if desired, tomato,cilantro, and sour cream.

The Cook’s Thesaurus

The Cook’s Thesaurus

This is a great Web site for anyone who loves to cook! You never know when you’re going to run out of something and need a food substitute for your recipe. With this site's search engine, you can find a food sub fast and easy. Let's check it out!

Not only does it have great food substitutions, but it also has information, pronunciations, pictures and more!

On the main page, you’ll notice that there is a featured section where you'll find the Ingredient of the Month. This month's is red cabbage. The section tells you what to look for in red cabbage, what it pairs well with and it offers you some advice on how to cook it.

Further down the main page, you'll find a listing of categories. You’ll find everything from fruits to vegetables, flavorings, baking supplies, fats and oils and even equipment.

Each category breaks down into a list of items that fit the category you can explore further.

This site offers you a great way to find food substitutes for those kitchen mishaps when you thought you had everything you needed. It also goes further to educate you about the ingredients and equipment you cook with. Happy cooking!

http://www.foodsubs.com/

Coating Mix for Fried Chicken

This is one of my own recipes.

In a gallon freezer bag
Mix flour, instant potato buds, paprika, salt and pepper, Ms Dash and a small amount of sage. Drop pieces of chicken one at a time into the bag and shake to coat the chicken. Remove the piece of chicken and fry in a mixture of hot oil and butter. High heat until the outside is golden browned, then turn the heat down to low and let the inside get cooked. Best when fried in a non stick skillet or an electric skillet.

Scalloped Potatoes in the Microwave

This is my own recipe for scalloped potatoes.

I use enough potatoes to fill a large microwave safe bowl that has a microwave safe lid. I spray the sides and bottom of the bowl with cooking spray.

Peel and slice enough potatoes to fill the bowl.
Onion-diced
2 large cans of cream of chicken soup
Mix the cans of soup and a small amount of water in a separate bowl. You don't want the soup to be thin, but of medium consistency. Pour over potatoes and onions. Pepper and stir to mix. Place bowl in the microwave and cook 1 hour covered on high. Test the potatoes to see if they are done. Continue cooking the potatoes until they are done, stirring occassionally.
When the potatoes are done, add cheese of your choice and stir to mix. Add cheese to the top enough to cover the top. Put back in the microwave and cook until the cheese is melted.
Be careful when opening the bowl. Steam will come out.

Dog Food For People

This is a Mexican dish that comes from my friend in Washington. Thank you Ron for this great recipe.

Dog Food

Tamales chopped
Chile with beans
Cream corn
Ground beef
Onion
Spices
Taco seasoning
Bkack olives
Cheese of choice

Brown the ground beef with the onion
Drain off the grease; add the tamales, chili and cream corn
Add taco seasoning and any other spices and let simmer or slow cook in a crock pot

When fully cooked add sliced black olives and top with chesses of choice

Chicken Wraps

Chicken Wraps

2 Tbsp. olive oil
2 and one half pounds chicken breasts, cut into one half inch pieces
1 small onion, chopped
1 package taco seasoning
1 16-oz carton sour cream
2 cups Mexican blended cheese, shredded
2 fresh tomatoes, chopped
1 small head of Romaine heart lettuce, shredded
8 burrito size flour tortillas

Place vegetable oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, and lettuce and stir well. Place equal amounts of mixture in the center of each tortilla and roll up. Slice in half and serve.

The Skinny: Use light sour cream and low fat cheese.

Brownies

Brownies

12 Tbsp cocoa
2 cups sugar
4 Tbsp oil + 2/3 cup oil
4 eggs beaten
2 tsp vanilla
1 1/2 cups flour
nuts (to taste optional)

Mix cocoa and oil in a small saucepan and heat over low heat until barely warm.
Cool slightly.

Beat eggs, stir in sugar, slowly stir in chocolate mixture gradually. Add
vanilla. Stir in flour gradually. Stir in nuts.

Spread batter into a lightly greased 13 x 9 x 2 pan or can spray pan with cooking
spray. Bake at 350 for 25-30 minutes or until crust is shiney and brownies
begin to shrink away from the sides of the pan. Cool in pan. Cut into squares.

**Note** Center of brownies is chewy. **

Lisa's Hot Pepper Jelly

This recipe comes from Lisa who is a member of
Ellens PSP Sharing Yahoo Group


What you'll need:

Hot water Canner
1 Dozen Jelly Jars w/lids and seals 4oz or 6 8oz.
Towel and washcloth to clean off tops of jars and dry.


Ingredients:

2 1/2 Cup Chopped red Bell Peppers
1 1/4 Cup chopped Green Bell Peppers
1/4-1/2 Cup Chopped Hot Peppers - Your Choice of Peppers Seeded and Cut up.
1 Cup Apple Cider Vinegar
1 (1.75 ounce) package Powdered Pectin
5 Cups white sugar.

I Place All peppers in My food processor and grind until very very fine.
You can leave a little lumpy if you prefer.

Sterilize the jars and lids.

DIrections:

Place the peppers in a large sauce pan over high heat. Mixing vinegar, and fruit pectin
Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar, return to a full
Boil and boil exactly 1 minute. Stirring constantly. Remove from Heat and skim off any
Foam.

Quickly ladle jelly into prepared sterile jars, filling to within 1/4 inch of tops.
Cover with flat lids and screw on bands tightly.

Place jars in Rack and slowly lower jars into canner. The water should cover the jars
Completely. And should be hot but not boiling. Bring water to a boil and process for 5 minutes.

Remove cans from pot and set on a towel . Don't touch them. They will seal as they cool.

Store in a cool dark place.
Will keep for up to 2 years.

Kathleens Baked Beans

Thank you Kathleen for this recipe. Kathleen also is a member of I Hear You.

Baked Beans

1 pound dry navy beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
1/2 cup molasses
1/3 cup packed brown sugar
1/4 cup mustard
1/8 teaspoon ground black pepper
1/2 cup ketchup

The night before,combine the beans and water in a large saucepan. Let sit over night to soften. In the morning..Bring to a boil, and cook for 1 1/2 hours.Skin off the froth.
Drain and reserve one cup of the liquid.
Pour beans and the reserved liquid into a roasting pan. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 6 hours.

Peanut Butter Cake

This recipe was passed down to me by my Momma. She's gone now, may she rest in peace.

Mix in large mixing bowl

2 eggs, beating well.
Stir in 1 cup sugar
Add a tsp of vanilla
Stir in 1/4 cup oil
Add 1 cup milk , stir until blended
Stir in 1/2 c peanut butter
Add enough flour until batter is cake dough consistency, mixing well.
Pour into a 13 x 9 x 2 pan sprayed with cooking spray.
Bake at 350 for 30 minutes or until cake is done.

I like to use a wooden spoon handle and poke holes in the cake and make peanut butter fudge and pour over the cake as frosting.

Julia Egg Rolls

This recipe is from Julia another member of
I Hear You. Thank you Julia for the recipe.

Egg Rolls

4 cups shredded cabbage
1 large can beans sprout
large onion chopped
2 cans mushrooms
2 pound hamburger, browned and drained
little salt
6 teasp soy sauce
2 cups oil
2 cups white sugar
2 box egg roll dough
1 cup celery

take the dough out, brush oil on the dough,
brown hamburger, onion celery. Add cabbage, bean sprouts
mushrooms, and soy sauce.
roll your dough with cook hamburger mixture and pinch closed.
cook in the oil till it is crisp drain and serve

Kelly Barbecue Beef and Potato Bake

Barbecue Beef and Potato Bake

When you need a stick-to-the-ribs dish for hearty appetites, this flavorful dish will fill the bill!

1package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
2cups hot water
1 1/3cups milk
1/4cup butter or margarine
1container (18 or 20 ounces) refrigerated original barbecue sauce with shredded beef
1 1/2cups shredded Cheddar cheese (6 ounces)
1cup (from 2.8-ounce can) French-fried onions


1. Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2. Make potatoes as directed on package for 8 servings, using 2 pouches Potatoes and Seasoning, hot water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
3. Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.

Kelly Mexican Fiesta- Crockpot

Mexican Fiesta- Crockpot

1 bag white corn tortilla chips
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese - grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild rotel tomatoes and chilies
2 teaspoons chili powder
1/2 cup onion - chopped

Spray crock pot with non-stick spray and cover the bottom with slightly crushed chips.
Combine soups, rotel, chili powder, and onion in a separate bowl and blend well with a whisk.
Brown ground beef in a skillet and add ranch style beans to it and mix together. (Do not drain the beans)
Layer half of the beef mixture over the chips, then half of the soup mixture over the beef, ending with half the cheese over the beef. Repeat these layers once more beginning with chips and ending with cheese. Cook on high for three hours.

Dorie
http://groups.yahoo.com/group/Momsmenuplan/

Kelly Spicy Cranberry Pork

Spicy Cranberry Pork

INGREDIENTS:

1 16-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup raisins
1/2 cup peeled, diced apple
1/4 cup + 2 tablespoons sugar
1/4 cup + 2 tablespoons vinegar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
Dash ground cloves
4 boneless pork loin chops

DIRECTIONS:

Preheat oven to 350º. *

Combine all ingredients, except pork, in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly. Keep warm until serving time.

Bake pork loin chops for 15 minutes. Top each loin with 1/4 cup sauce. Bake for another 10 minutes or until internal temperature reaches 160º on a meat thermometer. Spoon on extra sauce before serving.

Makes 4 servings.

HAM AND POTATOES AU GRATIN And Other Recipes from Kelly

HAM AND POTATOES AU GRATIN

2 cups sliced peeled potatoes, cooked
1 cup diced cooked ham
1 tbsp minced onion
1/3 cup butter
3 tbsp flour
1 1/2 cups milk
1 cup shredded cheddar cheese (4 oz)
3/4 tsp salt
ds white pepper
chopped fresh parsley (for garnish)

Preheat oven to 350 degrees F. Grease a 1-quart casserole.

Combine potatoes, ham, and onion in prepared casserole; set aside.

In a saucepan, melt butter over medium heat; stir in flour until smooth.

Gradually add milk, stirring constantly until mixture thickens and bubbles.

Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix.

Bake at 350 degrees for 35-40 minutes or until bubbly.

Garnish with parsley.

Servings: 2
Source: Reminisce Magazine

Apple-Glazed Pork Roast with Sauerkraut

4 to 5 pound pork sirloin roast
1 tablespoon brown sugar
1 tablespoon cornstarch
3/4 teaspoon caraway seed, divided use
1/4 teaspoon salt
2 cups apple juice, divided use
1 tablespoon lemon juice
2 (16-ounce) packages refrigerated sauerkraut, drained and rinsed
1 1/2 cups chopped apple
1/2 cup coarsely shredded carrots

1. In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside.
2. Place pork in shallow roasting pan. Roast at 350 degrees F. for 1 hour. S
3. poon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until meat thermometer reads 155 to 160 degrees F.
4. Let roast stand 5 to 10 minutes; slice to serve.

Makes 8 servings.

Nutrition Facts:
Calories 192 calories
Protein 21 grams
Fat 7 grams
Sodium 410 milligrams
Cholesterol 63 milligrams

Recipes from Kelly

Kelly also sent these recipes to me.

Quick Cheeseburger Bake Cheddar cheese and Bisquick® mix join forces in this hearty meal of ground beef and mixed veggies.

1pound lean ground beef
3/4cup chopped onion
1can (11 ounces) condensed Cheddar cheese soup
1cup Green Giant® frozen mixed vegetables
1/4cup milk
2cups Original Bisquick® mix
3/4cup water
1cup shredded Cheddar cheese (4 ounces)


1. Heat oven to 400ºF. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk.
2. Stir Bisquick mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese.
3. Bake 30 minutes.

ONION MARMALADE CHICKEN BREASTS

FOR THE ONION MARMALADE:
3 tbsp olive oil
1 lb onions, very thinly sliced
3 1/2 tbsp brown sugar
2 tbsp rice wine vinegar
FOR THE CHICKEN:
2 skinless chicken breast halves
no-salt seasoning
freshly ground black pepper
paprika
1 tbsp olive oil
fresh parsley or tarragon leaves

TO MAKE THE ONION MARMALADE:
Warm the olive oil in a small, heavy-bottomed saucepan. Add the onions and stir well until onions are coated with oil. Stir in the sugar. Bring the mixture to a boil; immediately turn to simmer and cook, covered, stirring occasionally, for 1 1/2 hours.

Stir in the rice wine vinegar until it is well absorbed. Continue to simmer, uncovered this time, for an additional 30 minutes. The mixture will have a marmalade-like appearance.

Cool and store in the refrigerator. Serve cold.

TO PREPARE THE CHICKEN:
Season chicken with the no-salt seasoning, pepper, and paprika.

Heat oil and brown the chicken lightly on all sides for 3 to 5 minutes. Cover and cook over low heat for an additional 10 minutes, or until the meat is firm to the touch. You want the meat cooked but still very tender.

Transfer to individual serving plates. Spoon a serving of the onion marmalade on each plate.

Garnish the chicken with fresh parsley or, better still, fresh tarragon leaves, if available.

Servings: 2. This recipe doubles well.
Source: Low-Fat Gourmet Chicken by Jackie Eddy and Eleanor Clark

SPICY ORANGE CHICKEN

2 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil
1/2 pound boneless, skinless chicken tenders
1 cup instant rice
2 cups sliced celery
1/4 cup orange marmalade
2 to 3 tablespoons spicy Szechuan sauce
1 can (11 oz.) mandarin oranges, undrained

Preheat oven to 450 degrees F or grill to medium-high.

Center half of chicken tenders on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange rice around chicken. Top with celery, orange marmalade and Szechuan sauce. Using a slotted spoon, spoon oranges over
ingredients; reserve juice.

Bring up foil sides. Double fold top and one end. Through open end, pour in mandarin orange juice. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 18 to 22 minutes on a cookie sheet in oven or grill 12 to 14 minutes in covered grill. Stir before serving.

Servings: 2
Source: Reynolds Kitchens

BARBECUE CHICKEN FOR TWO

2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (4 to 6 oz. each)
1/2 cup barbecue sauce
1/2 package (from a 10 oz. package) frozen whole kernel corn, OR 1/2 can (from a 15 1/4 oz. can) whole kernel corn, drained
1/4 cup chopped green bell pepper

Preheat oven to 450 degrees F or grill to medium-high.

Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 18 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill.

Servings: 2
Source: Reynolds Kitchens

TERIYAKI CHICKEN WRAPS

1 garlic clove, minced
1 tbsp minced fresh ginger
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp hoisin sauce
1/2 tbsp vegetable oil
12 oz thinly sliced raw chicken breast
4 green onions, ends trimmed
4 (8-inch) flour tortillas

Combine garlic, ginger, vinegar, soy sauce, hoisin sauce and oil in 1 quart bowl. Add chicken and stir to coat. Cover and refrigerate 1 hour.

TO COOK OUTDOORS:
Coat grill rack with vegetable oil spray. Arrange chicken slices on rack in one even layer. Place rack over coals and grill 2-3 minutes per side.

Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria.

Brush green onions with marinade. Place on grill and cook until limp and browned, 1 minute.

TO COOK INDOORS:
Coat stove top grill pan with vegetable oil spray and preheat over medium heat.

Arrange chicken slices on grill pan in one even layer and cook until browned on both sides 3-4 minutes per side. Remove when done and keep warm.

Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria.

Brush green onions with marinade. Place on grill pan and cook until limp and browned, 1 minute.

TO MAKE SANDWICHES:
Cut chicken into strips and divide among tortillas. Add 1 green onion to each, centering chicken and green onion. Fold or wrap chicken. Serve marinade as dipping sauce on side.

Makes 4 sandwiches or 2 servings
Adapted from unknown source

Microwave- 5 MINUTE CHOCOLATE MUG CAKE

Sorry, I don't remember who sent this to me. It came from a member of I Hear You. If you know who sent it in let me know, thanks.

5 MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons flour (that's plain flour, not
self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) some nuts
(optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the
egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and
mix again.
Put your mug in the microwave and cook for 3 minutes
on high.
The cake will rise over the top of the mug, but
don't be alarmed!

Allow to cool a little, and tip out onto a plate if
desired. EAT!
(this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in
the world?
Because now we are all only 5 minutes away from
chocolate cake at any time
of the day or night!

General Crockpot Cooking Times

Thank you Kelly for this useful cooking information.

General Crockpot Cooking Times

Crockpot cooking times

General Cooking Times for Specific Foods

Pot Roast 8-12 hours on LOW or 4 to 5 hours on HIGH

Stew 10 to 12 hours on LOW or 4 to 5 hours on HIGH

Ribs 6 to 8 hours on LOW

Stuffed Peppers 6 to 8 hours on LOW or 3 to 4 hours on HIGH

Brisket 10 to 12 hours on LOW

Swiss Steak 8 to 10 hours on LOW

Corned Beef & Cabbage 6 to 10 hours on LOW or 4 to 5 hours on HIGH

Casserole 4 to 9 hours on LOW or 2 to 4 hours on HIGH (stirring occasionally)

Rice 5 to 9 hours on LOW or 2 to 3 hours on HIGH

Meat Loaf 8 to 9 hours on LOW

Dry Beans 1 to 2 hours on HIGH plus 8 to 9 hours on LOW

Soup 6 to 12 hours on LOW or 2-6 hours on HIGH

Chicken 7 to 10 hours on LOW or 3 to 4 hours on HIGH

Vegetables 2 to 4 hours on LOW with liquid added

Baked Potato 8 to 10 hours on LOW

Artichoke 6 to 8 hours on LOW or 2-1/2 to 4 hours on high(with water)

Remember to check the owner's manual for your particular crockpot for full instructions on usage. The above cooking times are only VERY general guidelines.

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Crockpot Recipes From Kelly

These crockpot recipes came from my friend Kelly. She is a member of a yahoo support group that I belong to called I Hear You. Thank you Kelly for the recipes.
* Exported from MasterCook *

Crockpot Creamy Red Potatoes

Recipe By :By: jugreer
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds small red potatoes, quartered
2 (8oz) packages cream cheese, softened
1 can cream of potato soup, undiluted
1 Envelope Ranch salad dressing mix
1 tbsp milk

Place potatoes in crockpot.

In a bowl beat together cream cheese, soup, salad dressing mix and milk. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender.

Calories: 336; Fat: 28 g; Carbohydrates: 15 g; Protein: 7 g; Calcium: 75 mg; Fiber: 1 g.

Description:
"A variation on scalloped spuds."
Source:
"Meals Matter"
S(Internet Address):
""
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; trace Fat (48.6% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; trace Cholesterol; 1mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0





One Pot Bean Casserole

1 lb hamburger
3/4 cup bacon, cut up
1 cup onion
2 lbs baked beans
1 (15 ounce) can kidney bean
1 (15 ounce) can butter beans
1 cup ketchup
1/4 cup brown sugar
1 teaspoon liquid smoke
1 teaspoon white vinegar
salt and pepper
Directions

1 Drain all of the beans.
2 Cook the burger and the bacon.
3Combine all of the ingredients in the crock pot.
4Cook on low 6-8 hours or on high for 4 hours.


Slow Cooker Baked Beans

From Kraft Foods

3 cans (15 oz. each) pinto beans, drained, rinsed

1 cup KRAFT Original Barbecue Sauce

1 small onion, chopped

1/4 cup firmly packed light brown sugar

2 slices OSCAR MAYER Bacon, chopped

PLACE all ingredients in slow cooker; mix well. Cover with
lid.

COOK on
LOW for 4 to 6 hours (or on HIGH for 3 hours).



Slow Cooker Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
2 tsp. vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tbsp. sugar
1 tsp. ground cinnamon.

Prepare the inside of 2- to 3 1/2-quart slow cooker with cooking spray.
Mix all ingredients except sugar and cinnamon in the cooker. Cover and
cook on low-heat setting 3 to 4 hours, or until liquid is absorbed. Stir
pudding before serving. Sprinkle pudding with sugar and cinnamon. Serve
warm.

Makes 8 servings.




Super Easy Crockpot Kielbasa

This kielbasa ALWAYS disappears at parties as an appetizer. It sounds too simple, but the sauce it makes while slow cooking is absolutely yummy. Sometimes I make it for dinner and serve it with baked potatoes and salad - DEElish!

2 lbs hillshire farms kielbasa (original or light)
8 ounces gulden's spicy mustard
10 ounces apricot preserves (such as Polaner All Fruit)
Directions
1 Slice kielbasa into 1/4" rounds.
2 Add kielbasa to crock pot with mustard and preserves, stir.
3 Cover and cook on low for 4-6 hours (up to 8 hours).
4 Set out the toothpicks and watch it go!

Crockpot Soups

Beef Bacon and Barley Soup

4 slices bacon, cut into 1/2 inch pieces
1 1/2 lbs boneless beef steak, cut into 1/2 inch pieces
1 medium onion, chopped
4 small red potato, cut into 1/2 inch cubes (about 2 cups)
1 1/2 cups fresh baby carrot, cut in half length wise
1 cup frozen corn
1/4 cup uncooked regular pearl barley
2 (14 ounce) cans beef broth
1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano, undrained
1 (12 ounce) jar beef gravy

Directions
1 Cook bacon in large non stick skillet over medium heat for 3 minutes. Stirring frequently.

2 Add Beef and onion salt and pepper; cook 3 to 5 minutes or until beef is browned
.
3 Into 4 quart crock pot layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth tomatoes and gravy over top. DO NOT STIR!

4 Cover and cook on low for 7 to 8 hours. Stir before serving.

About the Recipes

Some of the recipes are my family recipes while others were sent to me by friends for this blog.

There is no method to putting them on here. Each post will have several recipes in it for a specific category.

I hope that you find something that you would like to try. If you do please let me know how you liked it.

Enjoy your visit.

Pizza Lasagna

Pizza lasagna is a combination of pizza and lasagna combined.
Use any toppings you like on your pizza.

Ingredients that I use:
lasagna noodles cooked according to package directions
2 jars pizza sauce
onions
ground beef browned and drained
sausage browned and drained
ham cut into small chunks
hot peppers
green peppers
black olives
mushrooms
bacon bits or bacon fried and broken into small pieces
Canadian bacon

Do not mix these ingredients with the above ingredients
pepperoni
Mexican blend shredded cheese

Mix the above ingredients together. I use a large foil pan. Coat the pan with cooking spray. Layer the noodles, sauce mixture, pepperoni and cheese. Ending with noodles, then a layer of cheese on top. Cover with foil and bake in a 350 preheated oven for half hour our until cheese is melted.