Hummingbird Bread Pudding

INGREDIENTS

• 1/2 loaf French bread
• 6 large eggs
• 1 cup sugar
• 4 tablespoons vanilla
• 1 tablespoon cinnamon
• 3 cups milk, whole
• 1 cup shredded coconut
• 2 bananas ( one mashed, one cut into small bites)
• 20 ounces crushed pineapple ( drained)
• 1 cup pecans
• cream cheese, pecan sauce

INGREDIENTS

• 4 ounces cream cheese, softened
• 3 tablespoons powdered sugar, plus extra if needed
• 4 tablespoons milk, plus extra if needed
• 1/4 teaspoon vanilla extract
• 1 cup crushed pecans

Directions

METHOD:.
Cube bread or rustic tear into small pieces.
Whisk eggs, add vanilla and milk- mix.
Add dry ingredients- sugar, cinnamon.
Mix in smashed banana.
Fold in banana pieces, pecans, coconut, and pineapple.
Add all bread to mixture- stir and mix.
Let mixture sit for 10-15 minutes- mix again after 5-10 minutes.
Pour mixture in greased casserole pan, bake at 350 degrees F for about 45 minutes.
Cool, serve, top with Cream Cheese Pecan Sauce (recipe follows).
Whip cream cheese with spoon and add powdered sugar slowly until smooth. Add vanilla and milk. Mix completely.
Fold in pecans and drizzle over warm Hummingbird Bread Pudding!

Slow-Cooker Pork Chops with Apple Butter and Potatoes

Ingredients

1 1/2

lb boneless pork chops or pork loin, cut into 1-inch pieces

1

package (1 oz)  fajita seasoning mix

1/2

cup apple butter

1/4

cup Dijon mustard

1 1/2

lb baby red potatoes

4

oz cream cheese, softened and cut into 1-inch pieces

1

package (5 oz) fresh baby spinach

Directions

1. In medium bowl, mix pork, fajita seasoning mix, apple butter and mustard. Toss to coat.
2. Spray 5-quart oval slow cooker with cooking spray. Carefully place pork up side of cooker, making sure to keep sauce off side of cooker to prevent burning.
3. Place potatoes in bottom of slow cooker. Cover and cook on Low heat setting 6 hours.
4. Transfer pork and potatoes with slotted spoon to plate. If desired, cut potatoes into bite-size pieces. Cover with foil to keep warm.
5. Increase slow cooker to High heat setting, and add cream cheese. Stir until melted.
6. Add spinach; stir until slightly wilted. Serve pork and potatoes with spinach mixture.

Banana Poke Cake

Ingredients
1 (18 ounce) box yellow cake mix
2 (3 1/2 ounce) pkgs of Instant Banana Pudding
4 cups milk
1 (8 ounce) container frozen whipped topping, thawed
20 vanilla wafers, crushed
1Tsp vanilla
sliced bananas (about 2 small)
crushed pecans (optional)

Directions
Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Poke holes into the cake using the handle of a clean wooden or plastic spoon
In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
Pour pudding over cake, spreading evenly getting pudding in holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, add sliced bananas and spread on whipped topping.
Crush about 20 cookies and spread on top or add later to keep them crunchy.
You can also add some pecans. (optional)

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Pizza-Stuffed Peppers

Ingredients

1/2

cup uncooked orzo or rosamarina pasta

4

cups boiling water

6

small bell peppers (about 5 oz each)

1/2

package (1 1/4-lb size) lean ground turkey (about 10 oz)

1/2

cup diced pepperoni (about 2 1/2 oz)

1

can (15 oz) pizza sauce

1 1/2

cups shredded pizza cheese blend (6 oz)

1/2

cup water

Directions

1. In 2-quart saucepan, cook pasta in 4 cups boiling water 3 minutes. Drain; rinse with cold water to cool. Drain well. Meanwhile, cut thin slice from stem end of each bell pepper to remove top; reserve tops. Remove seeds and membranes; rinse peppers. To make peppers stand upright, cut thin slice off bottom of each.
2. In 10-inch nonstick skillet, cook turkey and pepperoni over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink. Drain if necessary. Stir in pizza sauce, 1 cup of the cheese and the cooked pasta. Divide turkey filling among peppers.
3. Spray 5- to 6-quart slow cooker with cooking spray. Pour 1/2 cup water into cooker. Stand peppers upright in cooker; replace pepper tops. Cover; cook on Low heat setting 4 to 5 hours.
4. Remove pepper tops; reserve. Top filling with remaining 1/2 cup cheese. Cover; cook 5 to 10 minutes longer or until cheese is melted. To remove peppers from cooker, lift out with large slotted spoon, using tongs to support peppers (do not squeeze). Garnish with pepper tops.
   Adapted from pillsbury.com 

Slow-Cooker Pulled Pork Fajitas

Ingredients

1

pork boneless loin roast (2 1/2 lb), trimmed of fat

2

tablespoons fajita seasoning (from 3-oz container)

1

cup  Thick ‘n Chunky salsa

1

bag (1 lb) frozen stir-fry bell peppers and onions, thawed

2

packages (11.5 oz each) flour tortillas for burritos (16 tortillas), warmed

2

cups shredded Mexican-style taco cheese (8 oz)

1

cup sour cream, if desired

Directions

1. Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
2. Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.

Chicken-Alfredo Baked Penne

Ingredients

24

oz uncooked penne pasta (1 1/2 boxes)

2

tablespoons olive oil

2

lb uncooked chicken tenders (not breaded), cut into chunks

Salt and pepper to taste

1

bag (12 oz) frozen broccoli cuts, thawed

2

jars (16 oz each) Alfredo sauce

2

cups shredded mozzarella cheese (8 oz)

Directions

1. In large pot of water, cook 24 oz uncooked penne pasta until al dente as directed on box. Drain; return pasta to pot.
2. Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick sauté pan or skillet, heat 2 tablespoons olive oil over medium heat. Add 2 lb uncooked chicken tenders (not breaded), cut into chunks; season with salt and pepper to taste. Cook 5 to 7 minutes or until chicken is no longer pink in center.
3. Add chicken to drained pasta. Add 1 bag (12 oz) thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts; toss until all ingredients are evenly distributed. Pour 2 jars (16 oz each) Alfredo sauce over top; stir.
4. Pour mixture into ungreased 13x9-inch (3-quart) ceramic or glass baking dish; spread evenly. Sprinkle 2 cups shredded mozzarella cheese (8 oz) evenly over top.
5. Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly.

Cabbage Roll Casserole

Ingredients
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions
Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in rice and bacon; heat through. Remove from heat.
Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Yield: 12 servings.




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Southwest Tortellini Casserole

"A nice, different way to make tortellini. Good for potlucks."

Ingredients

• 1 (15 ounce) cans black beans, rinsed and drained
• 9 -10 ounces refrigerated cheese tortellini, can use any type
• 1 (4 ounce) cans diced green chilies
• 1 (15 ounce) cans diced tomatoes
• 1/2 teaspoon cumin
• 1 1/2 cups low-fat sour cream, can use regular
• 1/4 cup fresh lime juice
• 1/2 teaspoon sugar
• 2 cups shredded monterey jack cheese
• 1/2 cup sliced black olives
• 3/4 cup chopped green onion
• 1/4 cup chopped cilantro

Directions

1. Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.
2. In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.
3. In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.
4. Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.
5. Cover with foil and bake at 350 for 30 minutes.
6. Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.
7. Let stand 10 minutes before serving.
8. Garnish with cilantro.

via food.com

Slow-Cooker Taco Chili

Ingredients

Chili

1 lb lean (at least 80%) ground beef

2 tablespoons taco seasoning mix (from 1-oz package)

1 can (15 oz)  black beans, drained

2 cups  frozen corn

3 packages chile and roasted garlic Mexican cooking sauce

Shredded Mexican cheese-blend

Pie Chips

1 Refrigerated Pie Crust (from a box), softened as directed on box

Toppings, if desired

Thick ‘n Chunky salsa

Sour Cream

Guacamole

Directions

1. Heat 10-inch nonstick skillet over medium heat. Add beef and 1 tablespoon of the taco seasoning mix; cook 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain off any fat.
2. Spray inside of 3- to 4-quart slow cooker. Place beef in slow cooker. Add beans, corn and cooking sauce; stir to combine. Cover; cook on High heat setting 3 hours.
3. Meanwhile, heat oven to 375°F. Line cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet. Sprinkle evenly with remaining 1 tablespoon taco seasoning mix. Bake 8 to 10 minutes. Cool. Break into “chips.”
4. Sprinkle cheese over chili in slow cooker. Cover; let stand 10 minutes or until mixture is gooey and cheesy.
5. Scoop chili into bowls. Serve with pie chips, salsa, sour cream and/or guacamole.

Jalapeno-Corn Casserole

Ingredients

• 1 cup long-grain rice, uncooked
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium green bell pepper, chopped ( may substitute red bell pepper)
• 1 cup celery, chopped
• 1/2 cup butter, melted
• 1 -3 jalapeno pepper, seeded and chopped ( based on your heat tolerance)
• 2 (16 1/2 ounce) cans cream-style corn
• 1 cup mild cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon sugar

Garnishes

• green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

Directions

1. Cook the rice according to the package directions; set the rice aside.
2. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
3. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
4. Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.

Slow-Cooker Italian Meatball Soup

Ingredients

1

bag (16 oz) frozen cooked Italian meatballs, thawed

1 3/4

cups  beef flavored broth (from 32-oz carton)

1

cup water

1

can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1

can (19 oz)  cannellini beans, drained

1/3

cup shredded Parmesan cheese

Directions

1. Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except cheese in cooker.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Garnish individual servings with cheese.

Cookie Cups with Strawberry Cream

Ingredients

1 package  refrigerated chocolate chip cookies

1 box (4-serving size) strawberry-flavored gelatin

1 container (8 oz) frozen whipped topping, thawed

1/2 cup melted chocolate chips or chocolate topping

Red sugar and/or small red candies, if desired

Directions

1. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. In each muffin cup, place 1 piece of cookie dough from 1 package  refrigerated chocolate chip cookies.
2. Bake 10 to 12 minutes or until golden brown. Remove cookies from oven. Gently press small 1/2 measuring teaspoon or tiny spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
3. Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
4. Meanwhile, add 1 box (4-serving size) strawberry-flavored gelatin to 1 container (8 oz) frozen whipped topping, thawed; stir until well combined. Cut hole in 1 bottom corner of food-storage plastic bag; add decorating tip. Fill bag with strawberry mixture; pipe into center of each cooled cookie cup.
5. Drizzle cooled 1/2 cup melted chocolate chips over top of each filled cookie cup. Garnish with red sugar and candies. Serve immediately. Store in refrigerator.

Creamy Scalloped Potatoes

2 Tbsp dried minced onion
1 medium clove garlic, minced
1 tsp salt
8-10 medium potatoes, sliced, or 30 oz bag frozen hash browns divided
8 oz package low-fat cream cheese, cubed, divided
½ c shredded cheddar cheese, optional

1. SPRAY slow cooker with nonstick cooking spray.
2. IN a small bowl, combine onion, garlic and salt.
3. LAYER about one-fourth of potatoes in slow cooker.
4. SPRINKLE one-fourth of onion-garlic mixture over potatoes.
5. SPOON about one-third of cream cheese cubes over top.
6. REPEAT layers, ending with seasoning.
7. IF using fresh potatoes, cook on high 3-4 hours, or until potatoes are tender. If using frozen hash browns, cook on high 2 hours, or on low 4-5 hours, or until potatoes are tender and cooked through.
8. STIR potatoes to spread out cream cheese. If you wish, you can mash potatoes at this point.
9. IF you like, sprinkle shredded cheese over top of sliced or mashed potatoes.
10. COVER and cook an additional 10 minutes, or until cheese is melted.

Cowboy Casserole

Yield: 2 Servings

Ingredients:

• 1/2lb lean ground beef
• 1 (8 ¾ ounces) can whole kernel corn (drained)
• 2/3 cup condensed cream of chicken soup (undiluted)
• ½ cup shredded cheddar cheese (divided)
• 1/3 cup 2% milk
• 2 tablespoons sour cream
• ¾ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 2 cups frozen tater tots

Directions:

1. Preheat the oven to 375 degrees F. In a large skillet cook the ground beef over medium-heat, while breaking up into chunks with a spatula, until no longer pink. Stir in the corn, soup, ¼ cup of cheese, milk, sour cream, onion powder, and ground black pepper.
2. Place 1 cup of the tater tots onto the bottom of a greased 3-cup baking dish. Layer the beef mixture on top of the tater tots. Layer the remaining cheese and tater tots on top of the ground beef mixture. Place into the oven and bake, uncovered, for 20-25 minutes or until bubbly.

Chocolate Maraschino Cherry Cake

Ingredients

• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup buttermilk
• 1 egg, well beaten
• 1 ounce unsweetened chocolate, melted
• 1/2 cup nuts, chopped
• 1 3/4 cups cake flour
• 1 teaspoon baking soda
• 5 ounces cherries, chopped include juice

Directions

1. Grease and flour pans (9x13 or 2 8" round pans).
2. Sift flour and soda.
3. cream butter and sugar.
4. add egg, melted chocolate nuts and cherries and juice to creamed mixture.
5. add dry ingredients and buttermilk alternately.
6. Pour into pans
7. Bake in a 350 oven for 30 minutes.
8. Cool.
9. Frost with Ganache or chocolate frosting.

German Baked Pancake

ingredients

• 2 Golden Delicious or other sweet apples, peeled, cored and sliced
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 5-6 tablespoons confectioner's sugar, plus sugar for dusting
• 6 tablespoons unsalted butter
• 3 eggs
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

directions

Preheat an oven to 425 degrees F.

In a bowl, toss together the apple slices, 1 1/2 tablespoons of the lemon juice, the cinnamon, nutmeg and 5-6 tablespoons confectioner's sugar, adjusting the amount of sugar to the tartness of the apples.

Place a heavy, oven-proof 10-12-inch frying pan, preferably cast iron, over medium heat. Add 4 tablespoons of the butter, allow to melt and then add the apple mixture. Sauté until the apples are tender but not misshapen, about 4-5 minutes. Remove from the heat.

In a separate pan over low heat, melt the remaining 2 tablespoons butter. Remove from the heat and set aside.

In a bowl, combine the eggs and milk and whisk until well blended. Sift together the flour and salt. Slowly pour the sifted ingredients into the egg mixture, whisking constantly. Add the melted butter and whisk until a smooth batter forms.

Arrange the apple slices around the bottom of the frying pan. Pour the batter evenly over the top. Immediately place in the oven and bake until quite golden and puffed up, about 20 minutes. Turn out the pancake onto a warmed platter, apple-side up. Drizzle with the remaining 1 1/2 tablespoons lemon juice and dust with the extra confectioner's sugar. Serve immediately.