Slow Cooker BBQ Pork Ribs

Ingredients

• 4 pounds ribs, trimmed of excess fat
• 1 1/2 cups barbecue sauce
• 1/2 cup brown sugar
• 1 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 medium onion, thinly sliced

Directions

Lightly grease the inside of your slow cooker. Cut the ribs into thirds or fourths, as needed. Place them in the slow cooker standing (or, more accurately, leaning) on their sides, not stacked, to allow moisture and fat to drain. Set the slow cooker to low and cook for 2 hours.

Meanwhile, in a medium bowl stir the barbecue sauce together with the brown sugar, chipotle powder, smoked paprika and garlic.

Drain the liquids from the pot then layer the onion slices over the ribs. Pour the barbecue sauce mixture over the ribs. Cook for 5 additional hours and serve moistened with some of the sauce.

Optional: Pour pot liquids into a saucepan or large skillet (the skillet will take less time) over high heat, bring to a boil and reduce for 15 minutes, or until thickened a bit. Serve over ribs.

Smothered Chicken & Cheesy Potato Casserole

4-5 medium russet potatoes
1 10.75-oz. can cheddar cheese soup
1 1/4 cups milk
8-10 slices of bacon
8 chicken breast tenderloins (about 1.25-1.5 pounds)
4 ounces cheese*, shredded (about 1 cup)
Salt & pepper

Combine cheese soup and milk then whisk until smooth. Reserve 1 cup of cheese soup mixture and set aside to use later.

Wash and peel potatoes then cut into thin slices (about 1/4 inch thick). Spray the bottom and sides of a 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture into the bottom of the dish. Add a single layer of potato slices. Season potatoes with salt and pepper. Spoon another 1/4 of soup mixture over potatoes. Repeat this process two more times so that you have three layers of potatoes topped with soup mixture. Don't forget to salt and pepper each layer of potatoes. Cover dish tightly with aluminum foil and bake at 350 degrees for 30 minutes.

Meanwhile, slice bacon into 1/2-inch strips and cook in a skillet over medium-high heat until bacon is browned and crispy. Remove bacon pieces from skillet with a slotted spoon; set aside.
Season chicken tenderloins with salt and pepper (I actually used my Chicken Scratch seasoning) then sauté in bacon drippings over medium-high heat until lightly browned (we’re not trying to cook them through, just get a nice sear on each side); set aside.
Remove dish from oven and uncover. Arrange chicken tenderloins on top of potatoes and pour reserved cheese soup mixture over chicken. Cover tightly again and continue cooking for 30 more minutes.

Remove dish from oven and uncover. Sprinkle shredded cheese evenly over chicken and potatoes then top with bacon pieces. Return dish to oven and continue cooking, uncovered, for 5-10 minutes or until cheese is melted and bubbly.

*I used Monterrey Jack because I thought the white cheese would be a nice contrast to the cheddar soup mixture but feel free to use a cheese you like.

Peach-Pecan Crumble Bars

ingredients

• Base and crumble topping:
• 8 tablespoons unsalted butter
• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• Fruit mixture:
• 2 cups fresh or frozen peaches, sliced
• 1 tablespoon sugar
• 1/2 teaspoon cornstarch
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon

directions

Preheat the oven to 350 degrees F. Line an 8 x 8-inch square pan with parchment paper.

In a medium bowl, blend the base ingredients together with your fingers until the butter is no longer visible and the mixture is loose and crumbly. Transfer about 3/4 of the mixture to the prepared pan. Use a measuring cup to press the mixture into an even layer on the bottom of the pan.

In another medium bowl, stir the peaches, sugar, cornstarch and spices together. Pour into the pan. Crumble the remaining base mixture on top of the fruit.

Bake in the oven until golden brown, about 30 minutes. Remove from the oven. Let cool in pan for at least 30 minutes before slicing into 9 pieces.

Fruity Cheesecake

60 vanilla wafers, finely crushed
5 Tbsp. butter or margarine, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 cup  Sour Cream
1 pkg. (3.4 oz.)  Lemon Flavor Instant Pudding
4 eggs
2 cups thawed  Whipped Topping
1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis

 Heat oven to 325ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with whipped topping. Top with fruit just before serving.

Bacon Burger Cups

• Ground Chuck – -1-2 pounds 80/20
• Bacon – 1 pound regular cut 
• 2 eggs
• 1/2 cup crushed Pork Rinds
• 1/2 cup Parmesan cheese
• can or round glass to sculpt burger

Can stuff with the following of your choice:

• Cheese – shredded( I used mozzarella)
• Mushrooms
• Grilled Onions
• Bell Peppers – Red/Green
• Tomato – chopped
• chopped asparagus
• chopped cauliflower

Saute veggies in butter until slightly soft. Set aside. Mix hamburger, eggs, pork rinds and cheese all up. Form a ball with the hamburger then press around the can or glass so you form a cup when it comes off. Then take a slice of bacon and wrap it around the outside of the hamburger. Slowly slide off the burger and place in a deep baking dish. Do this for all the hamburger. Then add the veggies and top with cheese of your choice. Bake at 350 degrees for about 30-45 minutes depending on how big you make them.
Enjoy.....they are really good.

Oatmeal Cake with Coconut Pecan Frosting

Ingredients

1/2 C quick cooking oatmeal
3/4 C boiling water
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening

Directions:

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Million Dollar Pie

Ingredients:

Makes 2 pies
2 graham cracker pie crusts
1 (14 ounce) can Eagle Brand Condensed Milk
1 (10 ounce) can crushed pineapple
9 ounces Cool Whip
3 tablespoons lemon juice
3/4 cup pecans

Directions:
1 Mix all ingredients.
2 Pour into crusts. Garnish with extra pecans if you wish.
3 Refrigerate 2 hours before serving.

Adapted from www.food,com

Slow-Cooker Buffalo-Barbecue Chicken Wings

 Ingredients

3 lb chicken wingettes and drummettes

1 cup honey barbecue sauce

1 cup Buffalo wing sauce

 Lime wedges and sliced green onions, if desired
   

Directions

    Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. In small bowl, stir together barbecue sauce and Buffalo wing sauce. Pour over chicken wings. Stir to coat.
    Cover; cook on Low heat setting 3 hours.
    Set oven control to broil. Spray broiler pan rack with cooking spray. Use slotted spoon or fork to place chicken on rack in pan. Broil with tops of chicken 3 inches from heat 3 to 4 minutes or until browned, turning halfway through broiling time.
    Serve with remaining sauce for dipping. Garnish with lime wedges and green onions.

Adapted from Pillsbury 

Slow-Cooker Jambalaya-Stuffed Peppers

3 large peppers (1 each green, red and yellow)
7 oz. (1/2 of 14-oz. pkg.)  Turkey Smoked Sausage, cut lengthwise into quarters, then chopped
1 can (15 oz.) red beans, rinsed
3/4 cup Thick & Chunky Salsa
1/2 cup long-grain white rice, uncooked
1 tsp. Creole seasoning
2 Tbsp. chopped fresh parsley

Directions

 Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
Sprinkle with parsley. Cut in half.

Lazy Pierogi

Ingredients:

3 pounds sauerkraut 1 onion, chopped 1 pound uncooked rotini pasta

1 pound fresh mushrooms, chopped 1/2 pound butter 2 (10.75 ounce) cans condensed cream of mushroom soup

Directions:

1.	Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
2.	Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
3.	In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
4.	Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

5-Ingredient Easy Mississippi Mud Pie

Ingredients

• • 1 refrigerated pie crust (from a box), softened as directed on box
  • 1 box (18.4 oz) supreme brownie mix with pouch of chocolate flavor syrup
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 egg
  • 2 cups whipped topping

Steps

• 1 Heat oven to 350°F.
• 2 Place  refrigerated pie crust (from a box), softened as directed on box in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Set aside.
• 3 In large bowl, combine 1 box (18.4 oz) supreme brownie mix with pouch of chocolate flavor syrup, chocolate syrup from pouch, 1/2 cup vegetable oil, 1/4 cup water and 1 egg. Stir with whisk just until combined.
• 4 Pour batter into pie crust-lined pie plate. Bake 40 minutes. Remove from oven to cooling rack. Cool completely, 45 to 60 minutes.
• 5 When brownie layer is cool, spread 2 cups whipped topping over top in even layer. If desired, garnish with chocolate candy sprinkles or chocolate shavings.

Adapted from Pillsbury 

Slow-Cooker Cheesy Chicken

"Almost too easy, the chicken cooks in a creamy, cheesy sauce that is delicious over noodles. This freezes well, too"

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 1 (10 1/2 ounce) cans condensed cheddar cheese soup
• 1/4 teaspoon garlic powder
• salt and pepper (optional)

Directions

1. Place chicken breasts in the crock pot.
2. Mix the undiluted soups together with the garlic powder and pour over chicken.
3. Cover and cook on low 6-8 hours , until chicken is tender.
4. Serve with the delicious sauce over rice or noodles.

Adapted from food.com

Chicken-Ranch Monkey Bread

Ingredients

1 1/2 cups shredded cooked chicken

1 package (1 oz) ranch dressing and seasoning mix (milk recipe)

2 cans (7.5 oz each)  Country Style refrigerated biscuits

1/3 cup cubed mozzarella cheese

4 slices bacon, cooked, crumbled

1/4 cup butter, melted

1 cup shredded mozzarella cheese (4 oz)

1/2 cup ranch dressing for dipping 

 

Directions

1. Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
2. In medium bowl, toss chicken with 2 tablespoons of the dry ranch seasoning mix; set aside.
3. Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place 1 cheese cube in center of each round; bring sides up and over, pinching dough to enclose cheese.
4. Press and stretch remaining 16 biscuits into larger rounds. Place 1 heaping tablespoon chicken in center of each biscuit; bring sides up and over, pinching dough to enclose chicken.
5. Sprinkle half of the crumbled bacon in bottom of tube cake pan. In small bowl, mix remaining dry ranch seasoning mix with melted butter. Dip each dough ball into butter mixture, rolling ball around to coat. Layer half of the dough balls in pan; sprinkle with shredded cheese and remaining bacon. Top with remaining dough balls.
6. Bake 20 to 25 minutes or until tops are golden brown and biscuit dough is completely baked. Cool slightly. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Serve bread with ranch dressing for dipping.

 

 

 

Maple-Cinnamon-Pecan Pull-Aparts

Ingredients

1/2 cup chopped pecans

1/3 cup packed brown sugar

2 tablespoons butter or margarine, melted

1/4 cup sour cream

1 teaspoon maple flavor or vanilla

1 can (17.5 oz) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing 

 

Directions

1. Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.
2. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
3. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm. 
    
   Courtesy of PIllsbury.com 

 

Mexican Cornbread

Ingredients

• 1/2 cup butter, melted
• 3/4 cup white sugar
• 4 eggs
• 1 (15 ounce) cans cream-style corn
• 2 ounces cans chopped green chili peppers, drained
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 teaspoon salt
• 4 teaspoons baking powder

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Lightly grease a 9x13 inch baking dish.
3. In a large bowl, beat together butter and sugar.
4. Beat in eggs one at a time.
5. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
6. In a separate bowl, stir together flour, cornmeal, baking powder and salt.
7. Add flour mixture to corn mixture; stir until smooth.
8. Pour batter into prepared pan.
9. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean

Las Manitas Enchiladas Zacatecanas

Ingredients

• 10 corn tortillas
• 4 cups chicken, cooked and shredded
• 2 tablespoons butter
• 1 garlic clove, minced
• 1/2 medium onion, chopped
• 1 medium tomatoes, chopped
• 1/2 bell pepper, seeded and chopped
• 1 teaspoon black pepper
• 1 teaspoon dried marjoram
• 4 sprigs cilantro
• 1 1/2 teaspoons cumin
• 2 tablespoons tomato sauce
• 1 1/2 teaspoons salt ( to taste)
• 1/2 cup chicken broth

Zacatecana Sauce

• 4 poblano chiles, roasted and seeded, canned is fine
• 1 cup water
• 1/4 cup grated monterey jack cheese
• 1 tablespoon olive oil
• 1 tablespoon sour cream
• 2 flour tortillas, torn into quarters
• 1 1/2 teaspoons salt ( to taste) 

Directions

1. In a large saucepan melt butter using low heat. Add the garlic, onions, tomato, bell peppers, pepper, marjoram, cilantro and cumin and sauté until soft, about 10 minutes.
2. Stir in shredded chicken and sauté briefly. Add tomato sauce and broth, taste and add salt if needed.
3. Meanwhile, place chiles in a blender with water, cheese, olive oil, sour cream and flour tortillas. Purée until smooth adding water if necessary to get the mixture moving. The sauce should be thick but thin enough to be pourable.
4. In a saute pan using medium-high heat add a drizzle of olive oil. When oil and pan are hot add the sauce and salt. It will sizzle when added to the oil. Reduce heat to low and simmer for 5 minutes.
5. Heat a small amount of oil in a skillet or sauté pan. Quickly fry corn tortillas for just a few seconds on each side or heat them in a microwave in paper towels to soften.
6. Fill tortillas with chicken, roll and place seam side down in serving dish or on plate and pour sauce on top.
7. Serve with additional cheese, and garnish with sour cream.

 

Flat Rock Pudding

Serves 8 to 12

6 c milk
¾ c all-purpose flour
2 c sugar
Pinch of salt
1½ tsp vanilla extract
4 lg egg yolks
3 c whipped topping
Peanut butter, for sandwiching the cookies
4 dozen chocolate chip cookies

1. HEAT 4½ cups of the milk in a large saucepan over medium heat until the milk is scalded (180°F). Whisk in the flour, sugar, salt, vanilla, egg yolks, and the remaining 1½ cups of cold milk. Heat the milk mixture until thick, stirring continuously. Remove from the heat and allow to cool.
2. FOLD in the whipped topping. Spread some peanut butter between two chocolate chip cookies to form cookie sandwiches. Repeat until all cookies have been used. Cut or crumble the cookie sandwiches into the pudding mixture, and stir until well combined.