Sunday, March 30, 2014

Parmesan Baked Pork Chops 

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
Shrimp teriyaki over rice noodles

Ingredients
3/4 cup teriyaki sauce (use gluten-free version* for gluten-free recipe)
2 teaspoons lime juice (or lemon juice)
5 garlic cloves, minced
2 tablespoons honey
2 teaspoons sesame oil
1 teaspoon red chili paste [optional] or any other spicy red sauce
1 tablespoon vegetable or olive oil
20-24 shrimp (count), peeled and deveined, with tails still attached (if desired)
1-2 tablespoons toasted sesame seeds [optional]
1 teaspoon cornstarch mixed in 1 teaspoon of hot water [optional]
cooked rice noodles or cooked rice

Instructions
1.Combine teriyaki sauce, lime (or lemon) juice, minced garlic, honey and sesame oil in a bowl. Stir to combine. You might want to warm honey in a microwave before adding to the sauce to make it softer.

2.OPTIONAL: At this point, you can also mix in 1 teaspoon of red curry paste if desired.

3.Place shrimp in a large ziploc bag. Add half of the teriyaki mixture to the bag and secure the top. Toss shrimp in the bag to make sure all shrimp is coated with the sauce. Marinate for about 15 minutes, no longer.

4.Heat vegetable or olive oil in a large skillet over high heat, add shrimp from the plastic bag (but without the sauce) and cook for 2 minutes, turning once (about 1 minute per side). Add all the sauce (from the bag and from the bowl) into the skillet and continue cooking the shrimp on high heat for 1-2 minutes until the sauce boils and thickens.

5.OPTIONAL: Mix in toasted sesame seeds into the sauce, in case your teriyaki sauce did not have any or if you want extra.
6.OPTIONAL: If you want a thicker sauce, at this point dissolve 1 teaspoon of cornstarch in about 1 tablespoon of water. Add this mixture to the boiling sauce in the skillet and stir well while boiling - the skillet sauce should thicken. Do not let the sauce boil for more than about a minute, otherwise the shrimp will become too tough and rubberish.

7.Cook rice noodles or rice according to package instructions. At this point, you can add rice noodles (or rice) to the sauce in the skillet and stir fry shrimp and the noodles/rice all together in the sauce. Or, you can just use plain cooked rice noodles (or rice) as a bed for shrimp and the sauce. It's up to you. I prefer the latter!

8.Make a bed of the rice noodles (or rice) in individual serving plates. Spoon shrimp and the sauce on top.
Roasted cornish hen and vegetables 

Ingredients
6 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons smoked paprika + just a bit more
2 teaspoons chili powder 


1 teaspoon cumin
1/4 cup chicken stock
salt (at least 1 and 1/2 teaspoons, or more)
4 Cornish game hens, rinsed, patted dry
3 large carrots, peeled and sliced into 1/2-inch-thick slices
1 large onion, peeled and sliced
1 large sweet potato, peeled and sliced into thin stripes
1/2 cup chicken stock and a little bit more if needed
1/2 cup white wine
salt and pepper, to taste

Instructions
1.Preheat oven to 450 degree Fahrenheit.

2.Rub the insides of Cornish hens with salt and pepper and 3 minced garlic cloves.

3.In a bowl, combine 2 tablespoons olive oil, paprika, chili powder, cumin, remaining minced garlic, 1/4 cup chicken stock and stir well to combine. Use 2/3 of this mixture to rub all over the outside of Cornish hens. Sprinkle the desired amount of salt over the outside of the hens. Sprinkle a very small amount of additional paprika over the hens (for color).

4.Toss carrots, onions, and sweet potatoes in the remaining 1/3 of the mixture to coat. Sprinkle with salt and pepper.

5.Transfer vegetables to the large roasting pan. Place hens breast sides up on top of vegetables. Add a little bit of chicken stock on the bottom of the pan to prevent vegetables from burning.

6.Roast Cornish hens at 425 Fahrenheit for 30-35 minutes. Reduce heat to 350 Fahrenheit. Combine 1/2 cup of chicken stop and 1/2 cup of white wine and pour the mixture over the hens and into the bottom of the roasting pan. Continue roasting at 350 degrees for 15-20 more minutes, basting hens with pan juices, until hen juices run clear.

7.Transfer hens and vegetables to a platter. Make sure to pour juices from the hen cavities into a roasting pan. Cover hens with foil. Transfer the sauce from the roasting pan into a smaller saucepan and boil it down a little bit to thicken, if desired. You can also dissolve a little bit of cornstarch in water and add it to the boiling sauce to thicken it. After hens sit under the foil, pour juices from rested hens back into the sauce you just made. If desired, add more chicken stock to the thickened sauce.

8.Serve Cornish hens whole or cut in half.
Apple crumb coffee cake with caramel sauce 

Ingredients

Cake:
6 tablespoons unsalted butter, very soft, room temperature
1 cup packed brown sugar
2 eggs
1 cup Greek yogurt
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
a pinch of salt
3-4 medium apples, cored and chopped

Crumb topping:
1 teaspoon cinnamon
2/3 cup packed brown sugar
2/3 cup (or more) flour, sifted
5 tablespoons melted unsalted butter

Optional:
caramel sauce or homemade dulce de leche

Instructions
1.Preheat oven to 350 F.

2.In a medium bowl, beat 6 tablespoons of very soft, room temperature butter, 1 cup brown sugar and 2 eggs on high speed for about a minute until fluffy and light in color. Add Greek yogurt and beat some more to combine.

3.In a separate bowl, combine 2 cups flour, baking soda, baking powder, 1 teaspoon cinnamon, and just a pinch of salt.

4.Add dry ingredients to wet ingredients and stir to combine. Fold in chopped apples.

5.To make crumb topping: In a small bowl, combine 1 teaspoon cinnamon, 2/3 cup brown sugar, 2/3 cup flour and mix to combine. Add 5 tablespoons of melted unsalted butter and mix until the mixture is very crumbly and has coarse texture. Add more flour if necessary.

6.Grease 9x13 inch baking pan or 9 inch springform pan. Pour cake batter into the pan and top with the crumb topping. Bake for about 50 minutes until the toothpick inserted in the center of the cake comes out clean.

7.Optional: Drizzle with caramel sauce or homemade dulce de leche


Ingredients

Cake:
6 tablespoons unsalted butter, very soft, room temperature
1 cup packed brown sugar
2 eggs
1 cup Greek yogurt
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
a pinch of salt
3-4 medium apples, cored and chopped

Crumb topping:
1 teaspoon cinnamon
2/3 cup packed brown sugar
2/3 cup (or more) flour, sifted
5 tablespoons melted unsalted butter

Optional:
caramel sauce or homemade dulce de leche

Instructions
1.Preheat oven to 350 F.

2.In a medium bowl, beat 6 tablespoons of very soft, room temperature butter, 1 cup brown sugar and 2 eggs on high speed for about a minute until fluffy and light in color. Add Greek yogurt and beat some more to combine.

3.In a separate bowl, combine 2 cups flour, baking soda, baking powder, 1 teaspoon cinnamon, and just a pinch of salt.

4.Add dry ingredients to wet ingredients and stir to combine. Fold in chopped apples.

5.To make crumb topping: In a small bowl, combine 1 teaspoon cinnamon, 2/3 cup brown sugar, 2/3 cup flour and mix to combine. Add 5 tablespoons of melted unsalted butter and mix until the mixture is very crumbly and has coarse texture. Add more flour if necessary.

6.Grease 9x13 inch baking pan or 9 inch springform pan. Pour cake batter into the pan and top with the crumb topping. Bake for about 50 minutes until the toothpick inserted in the center of the cake comes out clean.

7.Optional: Drizzle with caramel sauce or homemade dulce de leche
Frosted Rocky Road Bars

Ingredients
1 box milk chocolate cake mix 1/2 cup butter or margarine, softened
1/4 cup water
1/4 cup packed brown sugar
1 egg
1 cup chopped nuts
3 cups miniature marshmallows
1/2 cup candy-coated chocolate candies, if desired
1/3 cup chocolate frosting

Directions
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In large bowl, stir together dry cake mix, butter, water, brown sugar and egg until well blended. Stir in nuts; spread in pan.

2. Bake 20 minutes. Sprinkle with marshmallows. Bake 10 to 15 minutes longer or until marshmallows are puffed and golden. Sprinkle with candies.

3. In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store loosely covered.
Soft and Chewy Snickers Chocolate Chip Cookies

INGREDIENTS:

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup Snickers, diced small and loosely piled in measuring cup (or another variety of candy including M&Ms, Milky Way, Peanut Butter Cups, Rolo, etc.)
1 cup semi-sweet chocolate chips

DIRECTIONS:

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add the Snickers, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
Using a medium 2-inch cookie scoop, form heaping mounds (I made 26). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Oreo Banana Pudding

Serves: 10

Ingredients

1 lb pkg. Oreo cokies
2 pkgs. instant vanilla pudding
3 cups cold milk
3 medium bananas, sliced
2 Cool Whip containers

Instructions
Crumble Oreos and place in the bottom of a large bowl*. Top with layer of banana slices.
Prepare pudding with milk and spread over banana slices. Top with Cool Whip. Repeat all layers one more time.
Smooth Cool Whip over the pudding and top with crushed Oreo cookies. Chill and serve.

Notes
* Instead of one large bowl, you can make individual servings in small dessert bowls or glasses.

SOPAPILLA CHEESECAKE 


Ingredients
9 x13 or 8x8 pan
2 cans Pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
¼ cup butter (melted)
Cinnamon & sugar ( 1 part cinnamon to 3 parts sugar)

Directions

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes. * you can drizzling honey on it while it is still hot ** to save some calories (and dough…as in mulah! oh, the puns are endless…), I have found that I can actually cut the recipe down to 2 cans of crescent roll dough. Just spread the dough a bit thinner and you can still cover a 9×13 pan. I also use Neufch√Ętel in place of cream cheese (they’re right next to each other on your grocer’s shelf). It’s 1/3 less fat (and a higher protein content) and you can’t tell the difference one bit! There’s no way you can pass this recipe as healthy, but this at least helps.
Creamy Caprese Pasta 

serves 4-6


1 pound whole wheat pasta (noodles such as penne work best)

1 cup of your favorite pasta/tomato sauce

1/3 cup heavy cream or half and half

1/3 cup freshly grated parmesan cheese + more for garnish

4 ounces fresh mozzarella, cut into cubes

1 pint of grape tomatoes (I cut some in half and left some whole)

1 bunch of fresh basil leaves

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.
Peanut Butter Snickers Brownies 

Ingredients ( Yield: 20-24 brownies ) 

1 cup butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup dutch processed cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chopped Snickers candy bars (about 10 fun-sized bars)
1/3 cup creamy peanut butter

Instructions

Heat oven to 350 degrees F. Grease a 9 x 13 pan with cooking spray. Set aside.

Place butter in medium saucepan and heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in Snickers candy bar chunks. Pour batter into prepared pan.

Drop dollops of peanut butter over the batter. Using a knife, swirl peanut butter into brownies.

Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.
Meatball Sub Egg Roll Snacks 

Ingredients:


8 ounces frozen cooked meatballs, thawed and cut into bite-size pieces
2 cups prepared or jarred marinara sauce
Eight 6-inch square egg roll wrappers
2 eggs, beaten
8 ounces shredded mozzarella
16 fresh basil leaves
Peanut oil, for frying

Directions:

Toss the meatballs with 1/4 cup of the marinara sauceArrange an egg roll wrapper in front of you in a diamond shape. Brush the borders with beaten egg. Spoon about 2 tablespoons of the mozzarella into the center of the wrapper, then mound with meatballs (also about 2 to 3 tablespoons) and top with 2 basil leaves. Be sure to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling. Fold each side over the top, and then carefully roll the wrapper into a tight cylinder, tucking and tightening as you go.
Repeat with the remaining wrappers until all the filling is used up. As you go, remember to keep wrappers you have not yet used, as well as finished egg rolls, covered with a towel to prevent them from drying out.

Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F.

Fry the egg rolls in batches, 4 at a time, until the wrappers are golden brown, 6 to 8 minutes. Transfer to a paper-towel-lined baking sheet.

Serve with the remaining marinara sauce for dipping.
Spicy Mini Meatball Grilled Cheese

Ingredients: ( Yield: serves 2 ) 

meatballs
1 pound lean ground beef
1/3 cup romano cheese
1/4 cup panko bread crumbs
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 (14-ounce) can diced tomatoes
1 tablespoon unsalted butter

sandwiches
2 tablespoons softened butter for spreading
4 slices seedy whole grain bread (or your favorite bread)
4 ounces fontina cheese, freshly grated
2 ounces provolone cheese, freshly grated

Directions:

To make the meatballs, combine the beef, cheese, bread crumbs, garlic, basil, parsley, pepper flakes, salt and pepper in a large bowl. Mix until just combined (don't overmix!) and them form meatballs that are a little less than 1-inch in diameter. Heat a large skillet over medium-high heat and add the olive oil. Add the meatballs and cook until they are browned on all sides (don't worry about them being cooked through yet), about 5 minutes total.

Reduce the heat to medium-low, add the diced tomatoes, butter, another pinch of salt and pepper and stir. Cover and let simmer for 15 minutes. Now, do what you want with your meatballs! Like make grilled cheese.

To make the grilled cheese, spread the outsides of the bread with a 1/2 tablespoon of softened butter. Heat a skillet or griddle over medium heat. Add some grated fontina to the bottom slice of bread, cover it with a few meatballs (I sliced mine in half), add a bit more fontina and another bread slice. Cook the sandwich until the cheese is melted and the bread is golden and toasty. Serve immediately!
Cilantro Chili Chicken Skewers

2 pounds boneless/skinless chicken thighs or breast meat
1/4 cup extra virgin olive oil
6 cloves garlic, minced
3/4 bunch fresh cilantro (save remaining for garnish)
1 teaspoon salt & pepper
Sweet chili sauce for basting

Cooking Process:
Soak skewers in water for 20 minutes to prevent burning.
Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnite if possible.
Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze.
German Cucumber Salad

SALAD
2 large cucumbers, peeled and thinly sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
DRESSING


1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste
Directions
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.
Chill at least 2 hours before serving.
black bean burgers
1can black beans,
1/2 cup oats, 
1 egg,
2 cloves garlic,
1/4 tsp pepper... Can also add 1 Tbs cumin and 1.5 cup mushroom. Process until mixed and shape into patties
Breakfast Potato Bites

Recipe
1 package of pre shredded potatoes (I used simply potatoes found next to the eggs in the grocery store)
3 eggs, beaten
1/2 cup shredded cheddar cheese 1/4 finely chopped onion (optional)
1/4 teaspoon garlic powder
salt and pepper to taste

Preheat oven to 350 degrees and thoroughly grease a mini muffin pan cook for 20mins
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin 


2 lbs. pork tenderloin, 
1 clove garlic,
1/4 cup balsamic vinegar,
2 tbls. soy sauce,
1/2 cup brown sugar,
1 tbls. cornstarch,
1 tsp.ground sage,
1/2 tsp. salt, and 1/4 tsp. pepper. Slow-cooks on low for 6 to 8 hours, and 1 hour before done, glaze is applied
Strawberry Oatmeal Breakfast Smoothie

1 cup soy milk
1/2 cup rolled oats
1 banana, broken into chunks
14 frozen strawberries
1/2 teaspoon vanilla extract
1 1/2 teaspoons white sugar
Directions: In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve. Makes 2 servings
Cheesy Ham and Hash Brown Casserole

1 (32 ounce) package frozen Hash Brown potatoes

8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese
Directions:
1. Preheat over to 375 degrees F. Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately. Makes 12 servings.
CHICKEN AND SPINACH PASTA BAKE 

 8 oz uncooked rigatoni (use Dreamfields for low carb!!)
1 T olive oil 
1 c chopped onion 
 1 (10 oz) pack frozen spinach, thawed 
 3 c cubed, cooked chicken breasts 
 1 (14 oz) can Italian-style diced tomatoes, un-drained
 1 (8 oz) container Philadelphia chive & onion cream cheese 
 ½ t salt, ½ t pepper 
 1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
Grape Poppers
(could do with cherries....strawberries heck any type of fruit you can make into a ball:)

Ingredients:
48 fresh grapes
Vanilla Greek yogurt(or desired yogurt flavor)
1 cup chopped pecans (may substitute with any nuts) toothpicks
Instructions
1. Wash grapes and pat completely dry. Spear each grape with a toothpick.
2. Holding the end of the toothpick, dip each grape in the vanilla Greek yogurt ; allow excess coating to drip off.
3. Immediately dip the end of the grape chopped pecans; place on wax paper to dry.
Strawberry Muffins

1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cup all purpose flour
1 cup chopped strawberries
Directions:
1. Preheat oven to 375 degrees F. Oil an 8 cup muffin tin, or use paper liners.
2. In a small bowl, combine oil, milk and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
3. Fill muffin cups. Bake at 375 degrees F for 25 minutes, or until the tops bounce back from the touch. Cool ten minutes and remove from pan. Makes 8 muffins.
PINA COLADA FRUIT DIP

Ingredients:
1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. Fold in the pineapple. Refrigerate for at least 30 minutes and serve with fresh fruit.
Slow Cooker Baked Beans

1/2 cup hickory flavored barbeque sauce
1/2 cup ketchup
1/2 cup packed brown sugar
1 teaspoon dry mustard
3 (14.5 ounce) cans great Northern beans, drained and rinsed
1 green bell pepper, diced
1 large onion, diced
4 ounces cooked ham, diced
Directions:
1. Mix barbeque sauce, ketchup, brown sugar and mustard together in a 4 quart slow cooker until smooth. Stir beans, green bell pepper, onion and ham into barbeque sauce mixture.
2. Cook beans on Low for 8 to 12 hours until thick. Makes 12 servings.

Thursday, March 27, 2014

Looks Yummy ! Thanks Michelle Rowan!



Simple beer ham

 1) can of beer at bottom of crockpot 2) add ham this is a 2 pounder ham 3) add your Potatoes I cut in half 4) add ur string beans I used frozen cook on low for 6 to 7 hours and done.

Thank you Susan Haley!
2 cups of rice, uncooked
2-4 Green Peppers
salt ,to taste
pepper, to taste
garlic ,to taste
your favorite seasonings
1 can of diced tomatoes with green chilies
1 jar of Alfredo or sundried tomato Alfredo

Seasoned meat and rice and mix together. Spray crock pot with non -stick cooking spray. Place Green Peppers in crock pot and stuff with mixture.Top with Sundried Tomato Alfredo Sauce and then add a can of diced tomatoes with chilies and cook on low for 6-8 hours.
Thank You Chelsey Traver!!
Ingredients

3 large sweet onions, sliced up to your preferred thickness
Butter or margarine to saute your onions
3 Tbsp of flour (all-purpose or can use wheat)
3 Tbsp Worcestershire Sauce
1 1/2 tsp of sugar
1 tsp of pepper
2 32-ounce container of beef broth
3-5 beef bullion cubes
French Bread
Swiss cheese slices
Process

Slice and saute onions in skillet
Dump onion slices into crockpot
Pour in beef broth
In a small bowl, mix together your flour, Worcestershire sauce, sugar and pepper
Slowly add in mixture to crockpot while stirring well
Add in 3-5 beef bullion cubes depending on how beefy you want it (I used 4) mix well
Cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally if home
Cut your french bread into desired slices. Place your slices of Swiss on the top.
Toast/heat up in your oven set to 250 degrees for approx 10-15 minutes.


1 pork tenderloin
2 Tablespoons fresh rosemary
1 tsp apple cider vinegar
1/4 cup balsamic vinegar
1 TBSP sugar or brown sugar

Place pork on the bottom of the crockpot. Sprinkle with rosemary and pour vinegar and sugar mixture over the top.

Cook on low 10-12 hours
Great crock pork chops
Thank you Christine Richardson Lowe!

  • 6 lean pork chops
  • 1/2 cup of flour
  • 1 tbsp. salt
  • 1 (10 oz.) can chicken and rice soup
  • 1 1/2 tsp. dry mustard
  • 1/2 tsp. garlic powder
  • 2 tbsp. oil

  • Methods/steps Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder and brown in oil in skillet. Place browned pork chops in crock-pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours
Thank You Tracy Mullis!

1 1/2 pounds ground beef
1 (8 ounce) package rigatoni pasta
1 (16 ounce) package shredded mozzarella cheese...
1 (10.75 ounce) can condensed cream of tomato soup
2 (14 ounce) jars pizza sauce
1 (8 ounce) package sliced pepperoni sausage

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
Cook on Low setting for 4 hours.

1 2.5-3lb pot roast
1 packet taco seasoning
2 small cans roasted chilies
1 can diced tomatoes with chilies
chopped tomatoes and carrots (optional)

Put frozen roast in crock and pour everything else on top of it starting with the taco seasoning. Set on high for 7-8 hours. Serve in tortillas with corn, grated cheddar, rice with a squeeze of lime, and guacamole.


2-3 lbs. ground beef
2 medium onions, chopped
1-1/2 c. finely chopped celery
6 cloves garlic, minced
1 14.5-oz. can diced fire roasted tomatoes
1 c. chili sauce
1/2 c. ketchup
1/3 c. packed brown sugar
2 T. prepared mustard
1 T. Worcestershire sauce
1/2 T. dry mustard
1 T. medium chili powder
1 T. cumin
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper, or more to taste
additional salt, to taste


In a skillet over medium-high heat, brown ground beef and onion together until beef is cooked. Add all remaining ingredients and stir well. Cover and cook on low for 4 to 6 hours. Serve on buns - If you have the time and initiative, butter the buns and toast on a a toaster oven ;)

Home made ice cream in a bag

In a small Ziplock bag, put: 1/2 C. half and half (milk works too) 1 Tbsp. sugar 1 tsp. vanilla Insert that bag into a larger, one gallon Ziplock filled with ice and half cup of salt(Kosher or rock works best). Shake the bag for five minutes. Kids love that part! Then, remove the smaller bag which should have turned into ice cream. 
2 salmon fillets (slightly frozen is okay)
1 tablespoon butter, melted
1/2 tablespoon lime juice
1/8 teaspoon black pepper
1/2 teaspoon dried minced parsley (if you have fresh, chop up 1-2 teaspoons)
2 cloves minced garlic
aluminum foil

Use a 4-6 quart slow cooker. Spread a length of foil onto the countertop, and put the salmon fillets directly in the middle.
In a small bowl, melt the butter in the microwave, then stir in lime juice, pepper, garlic, and parsley. Brush this mixture all over the top of your fish. Fold the foil over and crimp the sides to make a packet.
Put this packet into the bottom of an empty slow cooker. Cover, and set to high for two hours.
Your fish is finished when it flakes easily with a fork.
Serve with steamed broccoli and quinoa (or something similar).

Seafood Chowder


  • 4 oz (125g) bacon - diced
  • 1 onion - peeled and diced
  • 1 lb (450g) potatoes - peeled and diced
  • 1 pint (600 ml) milk
  • 1/2 pint (300 ml) water
  • 1 bay leaf
  • 1 tbs. worcester sauce
  • 1 tablespoon of cornflour
  • 2 tablespoons of milk
  • 1 lb (450g) fish fillets
Heat the crock pot on Low while you're preparing the ingredients.
Fry the bacon bits in a pan until the fat runs - then add the potato and fry for 5 mins or so until beginning to soften. Add the onions and fry a further 5 mins - add a little oil if necessary.
Transfer these to the crockpot.
Cut the fish into chunks, add them to the pot with the rest of the ingredients.
Cook on low for about 5 hours.
At this point, taste and adjust the seasoning.
Mix the cornflour and milk together smoothly and pour into the chowder to thicken it. Stir very well and leave for another 30 minutes or so.
If you like your chowder a little thicker, than double up the cornflour.
Serve with crusty bread for a lovely hearty seafood chowder.

3-4 Tilapia fillets or other white fish (I made 6 fillets)
1/4 cup mayonnaise
1/2 cup shredded cheese (I used cheddar, but parmesan would be really good)
the juice of two lemons (I used 5 Tbs. of lemon juice)
4 cloves garlic, minced
salt and pepper
I didn’t really measure the mayo or cheese. I knew I needed a bit more since I was making 6 fillets, so I just eye-balled it. Stir the sauce together (all ingredients except the fish). I decided not to thaw out the frozen fillets. It just seemed like an easy step to skip and it worked out fine.
Put the sauce on both sides of the fillet. Then wrap into a foil packet. Place all the packets in the crockpot, stacking them on top of each other. I was surprised that they took up so much space in the crock. I thought I might have room to wrap potatoes and put them on the bottom of the crock to cook at the same time, but there wouldn’t have been room. Maybe if you’re making less fish. If you try that trick, let me know if it works!

Cook on low for 3-4 hours. I started mine on high for about 30 minutes since I started with frozen fish, but I don’t know that I needed to do that. The fish should flake easily with a fork when its done.
Slow cooker Maple Salmon
Ingredients:

6 Salmon fillets (the package’s weight was 680 grams)
1/2 cup maple syrup
1/8 cup lime juice
1/4 cup soy sauce
2 tsp crushed garlic
1 tsp minced ginger root (I keep mine in the freezer and grate it frozen. Real convenient)
Preparation:
Place salmon pieces in the slow cooker  (still frozen is fine). mix the sauce ingredients and pour over salmon. Cover and cook on High for 1 hour.
Slow cooker Sweet and sour shrimp
Yields 4 to 5 servings (about 1 1/2 quarts).

Ingredients:

1 (6 ounce) package frozen Chinese pea pods,
    partially thawed
1 (13 ounce) can juice-pack pineapple chunks
    or tidbits (drain and reserve juice)
2 tablespoons cornstarch
3 tablespoons granulated sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 (4 1/2 ounce) cans shrimp, rinsed and drained
2 tablespoons cider vinegar
Fluffy rice

Method:
  1. Place pea pods and drained pineapple in crock pot.
  2. In a small saucepan, stir together cornstarch and sugar.
  3. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW setting for 4 to 6 hours.
  4. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

All
 Day Shrimp and rice casserole
Prep time:  
Cook time:  
Total time:  
Ingredients
  • 1½ lbs frozen shrimp, deveined, pre-cooked, peeled, & tail off {I forgot to buy the tail off kind and we had to pick them of as we went}
  • 2 cups uncooked instant white rice
  • 1 cup chicken broth
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 can Ro-tel
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 t salt
  • 1 t pepper
  • 1 T garlic powder
  • 1 t dried parsley
Instructions
  1. Put everything in the slow cooker and stir to combine.
  2. Cook on low for 6-8 hours.
  3. Serve hot.

Wednesday, March 26, 2014


Country style ribs
brown sugar
any creole seasoning, I use Tony Chachere's

Simply cover the bottom of the crock pot with brown sugar, how much is personal preference.  I cover the sugar and the ribs with the seasoning.  Cover and cook on low for 6-8 hours or till meat starts falling off bones.
Thank you Amanda Puttin!

6 chicken breast 
5 cans of great northern beans
1 jar of salsa 
1 block of pepper jack chz
1 block of Monterey Jack chz
1 lg container of sour cream
Chicken broth to your liking of thickness! Salt and pepper to taste.
I use the largest of everything b/c we r a large family! And we crumble Doritos over ours! Big hit in our home!
Thank You Christy and Todd Peek!


2- 3 chicken breast
1 can cream of chicken
1 can cream of mushroom
1 cup of milk 
1-2 cups shredded cheese (I prefer sharp cheddar).
1 box of noodles (I like angel hair).
Garlic Salt
Onion Powder

Put the soup mix & milk in the crock pot. Stir until the lumps are gone. You can add some chicken broth or another can of soup (which ever you prefer, I like the healthy request ones, and the mixed chicken and mushroom). Add the chicken breasts to the crock pot. I like to add garlic salt, and onion powder. My mom adds a green onion. Cook on low about 7 hours. Cut the chicken apart into small pieces. 
Boil a box of noodles in a saucepan. Add the cooked noodles to the crock pot. Stir well. Top with cheese. I usually cover the top, put the lid back on, and let it all melt for a little while. Serve!

Friday, March 21, 2014

Mac n Cheese
8 oz cooked macaroni
1-12 oz condensed milk
1 1/2 cup milk
2 eggs beaten
1/4 cup of melted butter
dash of salt and pepper
about 5 cups of grated cheese (I have used all kinds and it's all good---so whatever your taste) (keep about 1 cup out of original mix)
paprika for the top

spray crock, mix all ingredients (4 cups of cheese) sprinkle with paprika...Cook on Low for about 3 1/2 hours....I stir mine a few times through the day (my crock gets super hot) Then add left over cheese and stir again and I like to add a little more paprika. 
  • Crock pot cider - great to warm up to in the fall!!

    Ingredients
    2 cinnamon sticks (3 inches)
    1 teaspoon whole cloves
    1 teaspoon whole allspice
    2 quarts apple cider
    1/2 cup packed brown sugar
    1 orange, sliced
    Directions
    Place cinnamon, cloves and allspice in a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag.
    Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Yield: 2 quarts.

    Nutrition Facts: 1 serving (1 cup) equals 177 calories, trace fat (trace saturated fat), 0 cholesterol, 30 mg sodium, 44 g carbohydrate, trace fiber, trace protein.