Christmas Cranberry Cobbler

1 pkg. yellow cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1 c. chopped nuts
1 can peach pie filling
1 can (16 oz.) whole berry cranberry sauce
Vanilla ice cream or Cool Whip

Preheat oven to 350 degrees. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13x9 inch pan. Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden brown. Serve warm with ice cream or Cool Whip.
If you can't find peach pie filling, apple or cherry will do.

Italian Christmas Wine Cookies

3 c. Mazola oil
1 1/2 c. red wine
1 1/2 c. white wine
Pinch of cinnamon

Boil above together for 1 minute. Sift 8 cups of flour into large bowl. Add: 1 tbsp. honey 3 tsp. salt 2 beaten eggs Mix well, slowly add the hot mixture; knead until very stiff; if dough is still too soft and sticky, add more flour. Pinch off golf ball size pieces of dough and roll over a grooved board or ravioli board. Fry in deep hot oil. After all the dough is cooked, dip in hot honey, adding a little water to honey as each batch is cooked. Add more honey as needed.

Polish Almond Cookies

Ingredients:

• 7 ounces sugar
• 2 large egg whites
• 7 ounces ground almonds
• 2 to 3 drops almond oil or 1 to 1 1/2 teaspoons almond extract
• Pinch cinnamon

Preparation:

1. In a medium bowl, whip the egg whites until they are stiff. Gradually add half the sugar while continuing to whip. The meringue should be so stiff, you can cut it with a knife.
   
2. Heat oven to 350 degrees. In a separate large bowl, mix together the ground almonds with the rest of the sugar, almond oil and cinnamon. Stir in a dollop of meringue mixture to lighten the nut mixture. Then, gently fold in the remaining meringue mixture, trying not to deflate the volume.
   
3. Using a scoop, drop equal portions of cookie batter onto a parchment-lined sheet pan. Bake about 15 minutes or until cookie bottoms are lightly brown and the tops are crackly. Cool completely on a wire rack.

Polish Kolaczki (Cookies)

 

My mom used to make us these may years ago, I finally found the recipe.

Ingredients:

• 1 (8-ounce) cream cheese, softened
• 12 ounces (3 sticks) butter, softened
• 3 cups all-purpose flour
• 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
• Confectioners' sugar

Preparation:

1. Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
   
2. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
   
3. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.

Jello Shots

Well, this is a new one for me, we tried it and we really liked it. So I think I will leave a few out for Santa on Christmas Eve!! after all he is going to need a few for the long night...

Ingredients

• 2 cups water
• 4 envelopes Knox Unflavored Gelatin
• 8 ounces Bailey's Irish Cream, chilled
• 4 ounces Butterscotch Liqueur, chilled
• 2 ounces Cointreau Liqueur, chilled
• 1/4 cup cold water
• Whipped cream
• Sugar decorations or colored sugar

 

Method
Boil the 2 cups of water in a saucepan. Remove from heat and stir in the gelatin until completely dissolved, about 3 minutes. Stir the Irish Cream, Butterscotch, Cointreau and cold water into the hot gelatin. Pour contents into shot glasses with enough room to add whipped cream later. Refrigerate until firm. Spoon or pipe whipped cream on top and decorate with sugar decorations or colored sugar.

 

Notes:

 

Number of Servings: About 10

Pumpkin Pie Martini

Here is your Thanksgiving drink, it is delicious, I have already tried it.. Cheers!!

 

Ingredients

• 1 cup sugar
• 1 teaspoon pumpkin pie spice
• 3 cupsVanilla Vodka (recommended: Smirnoff's)
• Cranberry-flavored seltzer, chilled
• 8 maple leaf hard candies garnish, optional

Directions

In a small pot over medium heat, mix together the sugar and pumpkin pie spice with 1 cup water. Bring it to a boil, remove from the heat, and allow to cool for 1 hour. The syrup can be stored in the refrigerator for up to 2 weeks.

To a pitcher, add the vodka and half the simple syrup. Stir until blended. Add the cranberry seltzer and pour into chilled martini glasses. Add more simple syrup, to taste, if necessary. Garnish with maple candies, if desired.

Cranberry Fluffy

Ingredients

• 1 lb. cranberries
• 1 cup sugar
• 1 large carton Cool Whip
• 1 pkg. mini marshmallows
• 1 large can crushed pineapple
• 1/2 cup chopped nuts (opt.)

Directions

Grind cranberries; add sugar and let stand 2 hours. Fold in Cool Whip, marshmallows, pineapple, cranberries (use juice of pineapple and cranberries), and nuts. Refrigerate overnight and serve.




This is delicious, a friend of mine gave me this recipe years ago and it is a favorite of ours every holiday...

Pumpkin Butter

Ingredients

• 1 (29 ounce) can pumpkin puree
• 3/4 cup apple juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Directions

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

Sweet Potato Pie

       Ingredients

 

• 1 ½ cup sweet potatoes (boiled, peeled, and mashed until smooth)
• 2 TBS melted butter
• ½ cup light brown sugar (packed – mashed down in the cup to eliminate extra air)
• ½ tsp ginger
• 1 tsp cinnamon (powder type – not the sticks)
• ½ tsp salt
• 3 eggs lightly beaten
• 1 ¾ cups whole milk (regular milk)
• 1 pie shell unbaked (9 inch size – deep dish)

     Directions:

1. Mix together in a bowl the sweet potatoes, butter, and brown sugar.
2. Add ginger, cinnamon, and salt and mix.
3. Combine eggs and milk and add to sweet potato pie mixture and mix well.
4. Pour sweet potato pie mixture into pie shell.
5. Bake for 10 minutes at 450 degrees F and then reduce the temperature to 350 degrees F for 45 minutes. This method of high and then low baking helps keep the crust from being mushy or soggy

Pumpkin Bread

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cinnamon 
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups shredded fresh pumpkin
• 1 cup toasted pumpkin seeds

Directions

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inchloaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Meatloaf

I was watching my favorite cooking show "Barefoot Contessa" a couple of weeks ago and she was making Meatloaf. So having four kids at home to cook for, you always try to find something easy and fast to do, this looked simple, so I gave it a try and it is now our favorite meatloaf. Give it a try as I am sure you will like it too!


2 1/2 pounds of ground beef                                                
3 Tablespoons of Worcestershire sauce                            
3 cups chopped onions                                                         
1/3 cup chicken stock                                                          
1 tsp olive oil
1 teaspoon tomato paste
1 teaspoon Thyme
2 teaspoons of salt
1 teaspoon of pepper
1/2 cup dry bread crumbs
2 eggs


Heat oil in pan and then add onions, thyme, salt and pepper and cook on low for about 10 minutes. Don't brown onions. After 10 minutes, take pan off the stove and add Worcestershire sauce, chicken stock, and tomato paste and let it cool. In another bowl add ground beef, eggs, and bread crumbs and onion mixture and mix together. On a cookie sheet with foil place mixture and shape into a loaf. Place in a 350 degree oven for 1hour and 10 minutes. That's it! I guarantee this will be your favorite too.

The Famous New York Cheesecake

Ingredients for New York Cheesecake:

2 cups graham cracker crumbs

1/4 pound melted butter

1 pound softened cream cheese

1 1/2 cups sugar

6 egg yolks

6 egg whites

1/4 cup sour creamIngredients for Sour Cream Topping:

1 1/3 cups sour cream

1/3 cup sugarInstructions For New York Cheesecake:

Mix graham cracker crumbs with melted butter and place evenly in the bottom of a 10 inch round springform pan

Pre-heat oven to 350 degrees F and bake for 7 minutes and let cool

Reduce oven temperature to 300 degrees F

Blend cream cheese, egg yolks, sugar and 1/4 cup sour cream until creamy

In a separate bowl, beat egg whites until firm and then fold into cream cheese mixture

Pour mixture into springform pan over crumbs

Bake at 300 degrees F for one hour to one hour 15 minutes, until top is lightly browned

Let cool in refrigerator for 8 hours
Remember, do not be alarmed if cracks appear on the top after baking. They are characteristic of this recipe.

Instructions for Sour Cream Topping

Combine 1 1/3 cup sour cream and 1/3 cup sugar and beat until smooth

Instructions to Finish New York Cheesecake

Before topping baked cheesecake, place plastic wrap on top of cheesecake and press until cheesecake is flat and smooth

Remove plastic wrap and spread sour cream mixture over the top of the cheesecake

Bake for 10 minutes at 300 degrees F (Do not let brown)

Cool in refrigerator for 2-3 hours

TA-DA! It's ready to serve and enjoy.
To Serve New York Cheesecake:

When ready to serve, loosen edge of cheesecake with knife and push up along the edges of the bottom of pan before removing the side of the pan

Score the top of the New York Cheesecake with a knife by marking it in half with the knife, then into fourths and then each fourth into three servings (wipe the knife each time with paper towels or a kitchen towel

To cut the cheesecake, run the knife under hot water, wipe with paper towels, place tip of knife at the top of the piece you are cutting, push downward and then cut through the rest of the piece, wiping the knife after each cut

Repeat cutting process until all servings are sliced or only slice the number of servings you need immediately.

Mocha Frapps

For the coffee ice:

• 3 tablespoons sugar
• 2 cups warm strong coffee

For the chocolate sryup:

• 2/3 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 ounce milk chocolate, finely chopped
• 1 1/2 teaspoons honey
• 1/2 teaspoon vanilla extract

For the frappes:

• 1 cup reduced-fat milk
• Whipped cream, for topping

Directions

Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.
Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.

Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

We saw this on Food Network and tried it. It is the best I have ever made, and since this BLOG is for favorite recipes, this is a favorite

Asian Spaghetti

Ingredients 1 lb. ground pork 1 (8-oz.) can tomato sauce 1/4 cup Soy Vay Veri Veri Teriyaki Sauce 1/2 lb. spaghetti noodles, cooked according to package directions 1/2 cup chopped peanuts 1/4 cup sliced green onions Directions Prep time: 10 minutes, Cook time: 10 to 15 minutes Brown pork in a medium skillet until no longer pink. Stir in tomato sauce and teriyaki sauce; simmer over low heat for 5 minutes. Pour over hot cooked noodles and toss well to coat. Sprinkle with peanuts and green onions. Makes 4 to 6 servings.

Chicken Waldorf Sandwiches

2 cups shredded rotisserie chicken meat 1/3 cup raisins 1 small Granny Smith apple, chopped 4 Bakery sandwich rolls (white, wheat, sourdough or Dutch crunch), split in half lengthwise and lightly toasted 4 (1-oz.) slices medium Cheddar cheese, halved Directions Prep time: 10 minutes, Cook time: 1 to 2 minutes Combine chicken, raisins and apple in a medium bowl. Divide equally between roll bottoms and top with cheese slices. Broil for 1 to 2 minutes or until cheese is melted; close sandwiches. Makes 4 sandwiches.

Grilled Peaches with Raspberry Wine Sauce

Ingredients

2 (6-oz.) baskets fresh raspberries
1/2 cup sweet wine
3 tbsp. sugar
1 cinnamon stick
3 large, ripe but firm peaches, halved and pitted
6 small scoops vanilla bean ice cream
6 mint leaves or sprigs

Directions

Prep time: 15 minutes, Cook time: 12 to 17
minutes

Puree raspberries in a food processor or blender,
then press through a fine mesh sieve to remove seeds. Place
puree in a small saucepan with wine, sugar and cinnamon
stick. Bring to a boil; reduce heat and simmer, uncovered,
for 10 to 15 minutes until slightly thickened. Remove
cinnamon stick and let cool. Just before serving, cook
peaches on a very hot grill, cut side down, for 2 minutes to
lightly char. Remove from heat and place on 6 dessert
plates. Top each with a small scoop of ice cream and drizzle
with raspberry sauce. Garnish with mint.
Makes 6 servings.

Double Chocolate Almond Cookies

2 1/3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup cocoa powder

Whisk all the above ingredients together

Next in a separate bowl mix

2 1/4 cups butter ( room temperature)
1 cup sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla

Mix until combined, but don't over mix

Now add dry ingredients and pulse the mixer so it doesnt fly all over

Next add 1 1/2 cups chopped almonds and 1 1/2cups semi sweet chocolate chips and 1 cup white chocolate chips.

That's it, put on a cookie sheet and Bake at 375 for 12-15 minutes...

So I heard someone say "You can feel miserable before eating cookies and miserable after eating cookies, but never while eating cookies" I do think that is true...ENJOY!

Almond Roca

4c sugar

1lb unsalted butter

1 large chocolate bar, grated

8oz grated almonds

 

Before you start cooking (since you won't be able to stop and do this later) mix grated chocolate with grated almonds and spread 1/2 mixture on 2"x whatever cake pan.

 

Heat butter in 2qt non-stick sauce pan.

Add sugar while stirring.

Bring to boil on medium heat and continue to stir constantly.

When bubbles pop and smell like burnt sugar, it's almost time, but not quite.

Continue cooking until mixture looks like a cup of coffee with one tsp of cream. (no kidding, it's the best example)

Pour mixture out in prepared pan.

Immediately sprinkle the rest of the chocolate/nut mix over roca.

Let cool,and break up into chunks.

 

It keeps very well in the freezer in Ziplocks or airtight containers.

 

If it fails to harden, it makes great soft roca for older teeth. It's not an exact science, but once you get the mix right, you'll never miss again!

 

Have fun!!! I usually do 10 batches at a time, and end up with 8 or more that are perfect. Disable your smoke alarms, since you have to burn the sugar to make roca.

 

This is from my Brother-in-law Jeff and he is a great cook.  Thanks Jeff

Margarita Fruit Salad

• 12 cups fresh fruit, such as pineapple, strawberries, raspberries, blue berries, mangoes, and banana's
• 3/4 cup Margarita mix
• 1/3 cup honey
• 1/4 cup lime juice

     1. Place fruit in a large bowl 

     2. Stir together remaining ingredients in a small bowl and pour over fruit. Toss lightly to coat, then cover and chill for at least 30 minutes, stirring occasionally.

Pulled Pork Sandwiches and Slaw

INGREDIENTS
 

1 large sweet onion
3 pounds Pork Butt
Salt and Pepper
1 cup Barbeque sauce
1/2 cup yellow Mustard
3 tablespoons tomato paste
1 cup chicken broth
1 lime, juiced
White hamburger buns for serving


COLESLAW:


1/4 cup sour cream
1/4 cup mayonnaise
1 lime juiced
1 tablespoon hot pepper sauce
1 (16 ounce) package coleslaw mix
salt and pepper


DIRECTIONS:


Place onion in the bottom of a 5 quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.


In a medium bowl, stir together barbeque sauce, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook LOW setting for 6-8 hours.


Remove pork and let sit for 10 minutes.


FOR THE COLESLAW


In a large bowl whisk together sour cream and mayonnaise, lime juice and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.


Slice pork and serve on buns with coleslaw..


This recipe is GREAT. I have made it a number of times and everyone enjoys it:)

Watermelon Cucumber Salad

Soak 1/2 thinly sliced Red Onion in cold water. Pat dry 4 cups Watermelon and 1 seeded and sliced Cucumber, toss with a handful of thinly sliced Mint. Drain the onion, squeeze dry and add to the salad along with some chopped Cashews. Add 1/4 cup Olive Oil and the juice of 1/2 Lemon; season with salt. Top with crumbled Goat Cheese.

That's it, this is really good so give it a try.

Banana Peach Shake

Ingredients:

1 cup mashed ripe bananas
1 cup peach nectar
1/2 cup milk

Directions:

Place all ingredients in blender. Cover and blend about 30 seconds or until smooth.

Serve immediately over ice cubes.

This will make one shake..

Cinnamon Butter

Ingredients:

2/3 cup butter -- softened
1 1/3 cup honey
1 1/3 teaspoon cinnamon
Beat ingredients in bowl with mixer until light and fluffy.

This recipe will make about 2 cups..

( KLACKAI) POLISH POTATO PANCAKES

• 2 large potatoes grated
• 1/2 onion grated
• 1 egg
• 1/2 teaspoon salt
• 1 Tbsp flour

Peel and grate potatoes and onion, mix well. Then add egg and flour, mix well. Heat oil (Crisco) in a large skillet. Drop a tablespoon of potato mixture in the oil and flatten with the back of the spoon. Brown both sides of pancake. Serve with cottage cheese, sour cream or applesauce on top. Enjoy

S'MORES ON A STICK

I saw this recipe on FOODBUZZ, wow the kids loved this. It is now on our favorite list. S'MORES ON A STICK Ingredients 1 (10 oz.) package marshmallows 12 ounces dipping chocolate 2 cups graham cracker crumbs Sucker sticks Colored sprinkles or jimmies (optional) Directions Poke a sucker stick into the flat end of each marshmallow, pushing the stick most of the way through. Place graham cracker crumbs (along with sprinkles) in a shallow bowl. Melt chocolate in a double boiler, or in the microwave at 50% power, until smooth. Dip each marshmallow into the chocolate to coat; tapping off excess chocolate. Roll in graham cracker crumbs. Place dipped marshmallows on a cookie sheet lined with wax paper; put marshmallows into the refrigerator to set chocolate, about 15 minutes.

Popcorn Cake

I told you I am a popcorn nut, so try this one it's GREAT

Ingredients

• 4 quarts popped popcorn
• 1 pound candy-coated chocolate pieces
• 1 cup peanuts
• 1/3 cup vegetable oil
• 1/2 cup butter
• 1 pound marshmallows

Directions

1. Mix popcorn, M&Ms, and peanuts in large bowl.
2. Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.
3. Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.
4. To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.

Bacon Chive Potato Salad

Ingredients

• 2-1/2 pounds small red potatoes
• 1/2 cup real bacon bits
• 1/4 cup minced chives
• 3/4 cup mayonnaise
• 3/4 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives.
• In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.

Very Very Good!!

Ribs Baby Back

Ingredients

• 4 pounds pork baby back ribs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 teaspoons liquid smoke, divided, optional
• 3/4 cup barbecue sauce
• 1/3 cup honey-Dijon barbecue sauce
• 1/3 cup ketchup
• 1/4 cup honey

Directions

• Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook.
• Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed. Yield: 6 servings.

I would like to introduce my food taster, and best friend "Theodore"
He likes everything I make...and it's his Birthday "Happy Birthday Theodore"

I love popcorn, it is one of my favorite treats. Try these two recipes they are delicious

Cajun Popcorn

2 1/2 quarts popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper

Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn. Toss to mix. Bake at 300 degrees F for about 7 to 10 minutes for crispy popcorn, if desired.

Makes 2 1/2 quarts. Popcorn

Beach Popcorn

1/3 cup melted butter
1 teaspoon soy sauce
1 drop hot pepper sauce or to taste
2 quarts popped popcorn
2 cups seasoned assorted snacks
1/2 (12 ounce) package bacon-onion dip mix

Combine, the butter, soy sauce and hot pepper sauce.

Combine the popped popcorn and snack mix in a large bowl. Pour the butter/soy/pepper sauce over the popcorn/snack mixture. Toss well. Sprinkle with the Bacon-Onion Dip Mix.

Spread the mixture onto a jellyroll pan and bake for 8-10 minutes at 350 degrees F. Stir once during baking.

Foodie Blogroll

Thank you Foodie blog roll!!

Ice Cream Cupcakes

• 1 package (18-1/4 ounces) red velvet cake mix
• 1 quart blue moon ice cream, softened
• 3 cups heavy whipping cream
• 1-1/2 cups marshmallow creme
• Red, white and blue sprinkles

Directions

• Prepare cake mix batter according to package directions. Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour. In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm. Yield: 3 dozen.

Wine Country Gazpacho

Wine Country Gazpacho
3 cups fresh summer tomatoes, chopped
3 cups canned Italian pear tomatoes
...2 cups cucumber, peeled,seeded and chopped
1 cup red onion, chopped
½ cup fresh garlic, chopped
2 jalapenos, seeded and minced
3 cups tomato juice
½ cup cilantro, chopped
½ cup parsley, chopped
½ cup aged red wine vinegar
¼ cup extra virgin olive oil
Salt and pepper to taste

Combine all ingredients, chill and serve with crostini and sour cream.

This is delicious!! Try it for the 4th of July

Marcie's Macaroni & Cheese

4 TBSP. butter
4 TBSP. flour
2 tsp. salt
2 tsp. dry mustard
5 cups skim milk
4 cups shredded cheese (I use Tillamook extra sharp cheddar)
16 oz. box of elbow macaroni

Preheat Oven to 375 or 350 if you're using a glass pan.

Cook macaroni as directed.

In saucepan, melt butter. Remove from heat then blend in flour, salt, and mustard.

Gradually add milk, and return to heat stirring constantly, until sauce thickens a little and is smooth.

Add 3 cups of the cheeses and heat until melted, stirring occasionally.

Combine macaroni with sauce in a greased 9x13 casserole dish. Top with remaining 1 cup of combined cheese.

Bake dish for 40-45 minutes or when it's bubbling and top gets golden but not too brown.

Thanks Marcie

Painkiller Punch

• Crushed ice
• 2 ounces pineapple juice
• 2 ounces orange juice
• 1-ounce lime juice
• 1/2 (14-ounce) can coconut milk
• 3 ounces dark rum
• 1-ounce simple syrup
• Dash freshly grated nutmeg, optional
• Cinnamon stick
• Orange slices, for garnish
• Pineapple wedges, for garnish

Directions

In a pitcher filled with ice, add all the ingredients, except for the garnish, and stir until combined. Pour into individual glasses and garnish with the orange slices and pineapple wedges.

Joe this is just for you...

Coconut Jasmine Rice Pudding

• 2 cups cooked A Taste of Thai brand soft jasmine rice
• 4 eggs
• 3/4 cup sugar
• Two 14 ounce cans A Taste of Thai coconut milk
• 1 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg

Preheat oven to 300°. Lightly butter a 9" by 13" pan.
Cook the jasmine rice according to the instructions on the package. Set aside to cool. In a mixing bowl, beat eggs and sugar well. Add coconut milk, cooled, cooked rice, milk, vanilla, coconut extract, salt and nutmeg. Mix thoroughly. Pour the pudding mixture into the buttered baking pan. Stir so all the rice is evenly distributed.
Make a "water bath" by placing the baking pan into a larger pan that has an inch of hot water in it. The water should come at least halfway up the sides of the baking pan.
Bake for 20 minutes. Stir pudding to evenly distribute the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
Serves eight.

Root Beer Floats

Ingredients Per Servings

• 2 scoops vanilla ice cream
• 1 tablespoon chocolate syrup
• Chilled root beer
• Whipped cream
• Maraschino cherry 

Preparation

1. Scoop ice cream into a tall glass. Add chocolate syrup.
2. Slowly pour root beer over ice cream being careful not to let it foam up over the side of the glass.
3. Garnish with whipped cream and a maraschino cherry—or with a flute cookie, as in the photo. Serve with a straw and a long spoon for the ice cream.

Red Velvet Cupcakes & Vanilla Frosting

Cupcakes

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

Directions

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting (recipe below for frosting)

Vanilla Frosting

• 6 tablespoons all-purpose flour
• 2 cups milk
• 2 cups (4 sticks) unsalted butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract

Directions

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately. 

This is my favorite cupcake!

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

S'Mores Ice-Cream Sandwich-Delicious

• 32  graham cracker squares
• 1/2  cup Betty Crocker® Rich & Creamy chocolate frosting
• 1/2  cup marshmallow creme
• 1/2  gallon brick-style chocolate ice cream
  

  

  1. 
     
     Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Spread frosting on top of each cracker. Spread marshmallow creme on one side of remaining crackers.
  2. 
     
     
     Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
  3. 
     
     
     Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

Sweet Peach Tea

• 1 ounce tea leaves (Earl Grey or Darjeeling, about 1/3 cup loose tea or 7 bags)
• 1 lemon, sliced
• 1 piece ginger (about 2 inches), peeled and smashed
• 1 quart boiling water
• 8 cups ice cubes
• 2 peaches, peeled, pitted and diced
• 1/2 cup sugar
• 8 sprigs mint
• 1 peach, pitted and sliced

Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes. Place 4 cups of the ice in a pitcher, then pour in tea. Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.

Rice Krispies Cupcakes

• 3 tablespoons   butter or margarine
• 1 package (10 oz., about 40)   marshmallows
• - OR -
• 4 cups   miniature marshmallows
• 2 teaspoons   vanilla
• 1/2 teaspoon   strawberry extract
• 6 cups  Rice Krispies cereal
•    Canned frosting or decorating gel
•    Assorted sprinkles and candies 
•  
•  
  1. Line twelve 2 1/2-inch muffin-pan cups with paper or foil bake liners or place 12 silicone cupcake molds on baking sheet. Set aside.
  2. With adult help, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla and strawberry extract.
  
  3. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated
  
  4. Evenly divide warm mixture into prepared cupcake molds. Using buttered hands, gently press into molds, leaving tops slightly rounded.
  
  5. Decorate with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. Remove from refrigerator one hour before serving.
  

Hawaii Cake

1 yellow cake mix
1 instant vanilla pudding
8 oz of soft cream cheese
9 0z package cool whip
1/2 cup chopped maraschinos
1/2 cup chopped nuts
1/2 cup coconut (optional)

Prepare cake mix as directed. Put into greased and flour cookie sheet,one that has edges. Bake about 15-20 minutes until done. Mix pudding with one cup cold milk. Beat cream cheese into pudding, beat at low speed. Mix the cool whip into the cream cheese mixture. Spread the pudding mixture onto the cake. Drain pineapple mixture well. Put pineapple on top of pudding. Sprinkle on chopped cherries, nuts and coconut. Keep in refrigerator until ready to serve..Very Important-The pineapple must be well drained or the top will get soggy. Enjoy!

Crockpot Chicken and Rice

4 chicken breasts 1 can cream of celery soup 1 can cream of chicken soup 1 can cream of mushroom soup 2 stalks celery, diced 1 bay leaf 1 large onion, chopped 1/2 teaspoon Bell's Poultry seasoning 3 cloves garlic, minced 1 cup Minute Rice Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup. Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours. Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.

Rasberry Ice Tea

• 4 quarts water
• 1-1/2 cups sugar
• 1 package (12 ounces) frozen unsweetened raspberries
• 10 individual tea bags
• 1/4 cup lemon juice

Directions

• In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.
• Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. Yield: 16 servings (4 quarts).

Spiked Sweet Tea

7 cups water
6 orange pekoe tea bags
1 1/2 cups sugar
1 1/3 cups fresh lemon juice
1 cup Barcardi 151
Fresh mint

Directions

1. Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for 5 minutes.
2. Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
3. Serve over ice, in tall glasses garnished with mint sprigs.

Key Lime Cupcakes

Ingredients

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 3/4 cup cold water
• 1/2 cup oil
• 1 1/2 teaspoon vanilla
• 7 large eggs, separated
• 2 teaspoons grated key lime rind
• 1/2 teaspoon cream of tartar
 

Key Lime Cupcakes Recipe Directions

Preheat oven to 350 degrees.  Line 2 cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat 7 egg yolks in a separate bowl, and add to dry ingredients along with the water, oil, vanilla and key lime rind.  Mix with mixer at medium speed while scraping bowl until well blended. (approximately 2 1/2 minutes)
In another large mixing bowl, combine egg whites and cream of tartar.  Mix at high speed 2 to 2 1/2 minutes or until egg whites are stiff.
Carefully fold flour mixture into egg whites until just blended.
Pour cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until top springs back when touched lightly.
Cool cupcakes completely in pans then drizzle with key lime glaze.
To make key lime glaze combine 1 cup powdered sugar and 1 tablespoon melted butter in a small mixing bowl.  Stir in 2 - 3 tablespoons of key lime juice until slightly thin glaze consistency is reached.  Drizzle over key lime cupcakes.

Vanilla Cupcake Recipe

Ingredients

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
• 2 large eggs
• 1 1/2 teaspoon vanilla
 

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla  in a large mixing bowl.  Mix at low speed for 2 minutes.  Scrape bowl.  Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter.  Do not overfill.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and decorate your vanilla cupcakes as desired.

Today is Peaches and Cream Day

Grilled Peaches and Cream

• 4 peaches, halved and pitted
• 2 tablespoons clover honey
• 1 cup soft cream cheese with honey and nuts
• 1 tablespoon vegetable oil

Directions

1. Preheat a grill for medium-high heat.
2. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

Peach and Strawberry Sangria

1 750ml bottle dry white wine
1 1/2 cup Essensia ( a dessert wine)
1 1/2 cup sliced strawberries
1 cup Peach liqueur
3 Peaches, cut into 12 slices
1 large orange, cut crosswise into 6 slices
1 large lemon cut into 6 slices
1/4 cup strawberry syrup
3 to 4 cups ice cubes

Mix white wine, Essensia, strawberries, peach liqueur, peaches,  orange slices, lemon slices, and strawberry syrup in a large pitcher.Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve over ice.

Guess What Today Is

It's National Doughnut Day!!!  Yum, so go get a doughnut, your deserve one today.

Marcie's World's Best Chili

2 pounds beef cubed
1 pound Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
1 (56 ounce) spicy V8
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
4 strips bacon diced
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips
1 (8 ounce) package shredded Cheddar cheese

Directions
Heat a large stock pot over medium-high heat. Place the steak cubes and sausage in a hot pan, and cook until evenly browned. Pour in the chili beans, spicy chili beans, and Spicy V8. Add the onion, celery, green and red bell peppers, chile peppers, bacon, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Did you know that today is Grape Popsicle Day!

Strawberry Muffins

- 2 eggs
- 2/3 cup sugar
- 1/2 cup milk
- 1/4 cup plain yogurt
- 1 teaspoon vanilla
- 1/2 stick butter, melted and cooled
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups strawberries, hulled and cut in chunks


Directions
Preheat oven to 375°F/200°C. Grease muffin tins or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tster comes out clean. Invert and cool on rack.
Serves 12

Strawberry Bread

- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cups sugar
- 1 cup shortening
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups strawberries, sliced


Directions
Combine flour, salt, sugar, baking soda and cinnamon. Beat eggs. Add eggs, shortening , strawberries and bread dough enhancer.
Stir until all ingredients are moistened. Spoon batter into 2 well-greased 9x5x3-inch loaf pans.
Bake at 350 degrees for 60 to 70 minutes. Test and keep baking until toothpick comes out clean. Cool in pans 10 minutes.
Put upside down and let cool on racks. Serve while still warm. You can store the strawberry bread in the fridge for a few days.

Chocolate Ice Cream

8 lg. SNICKERS® bars
1 lg. can evaporated milk
1 box Junket
1 1/2 c. sugar
16 oz. coffee creamer
1 tsp. vanilla

Melt 8 large SNICKERS® candy bars in small pan. Add small amount of milk to help dissolve candy. Whip large can of evaporated milk, add 1 box of Junket and sugar; mix. Add coffee creamer and vanilla. Add melted candy and pour into 4 quart freezer. Finish filling freezer with whole milk and freeze.

Snickers Ice Cream

8 lg. SNICKERS® bars
1 lg. can evaporated milk
1 box Junket
1 1/2 c. sugar
16 oz. coffee creamer
1 tsp. vanilla

Melt 8 large SNICKERS® candy bars in small pan. Add small amount of milk to help dissolve candy. Whip large can of evaporated milk, add 1 box of Junket and sugar; mix. Add coffee creamer and vanilla. Add melted candy and pour into 4 quart freezer. Finish filling freezer with whole milk and freeze.

Apple Honey Dog Treats

1 large apple
1/4 cup honey
1/2 cup of water
1/2 teaspoon cinnamon 1 cup oatmeal
1 1/2 cups whole wheat flour
1/8 cup whole wheat flour Directions:
Preheat oven to 350 ° F (180 ° C).
Core, slice and mince the apple (use a food processor if you have one). In a large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.
In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle. Adjust the size of the drops based on how big a treat you like to feed your dog.
Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325 ° F (180 °C). Return to oven and bake for an additional 30 minutes. Let cool overnight.
Makes about 3 dozen crunchy cookies, depending on how big you make them.

Doggie Bisquits

Homemade Dog Treats

2 cups oats
2 cups wheat bran
1 cup cooked liver
1/2 cup vegetable oil
4 eggs
Mix everything together and stir well. Get one spoonful at a time and slide onto a greased cookie sheet with a dull knife like you're making cookies. Drop them about 1 inch apart. Shape with your hand or press down with the spoon. Bake in a 350F degree oven for 10-15 minutes until the treats are browned. Your dog will love these!

Crockpot Italian Roast

12 ounces tomato paste, canned

4 teaspoons garlic, minced

2 envelopes dry onion soup mix

1 tablespoon fresh oregano

1 tablespoon fresh thyme

2 teaspoons salt

2 teaspoons black pepper

4 pounds chuck roast

32 ounces diced tomatoes, canned

2 onions, chopped

4 carrots, chopped

2 potatoes, chopped

2 stalks celery, sliced

4 bay leaves

Directions

1. Mix together all ingredients except roast.
2. Place roast in slow cooker. Add soup mixture.
3. Cover; cook on Low 8-10 hours or on High 4-5 hours. Remove bay leaves before serving.

Crockpot Asian Chicken

1 green pepper, cut into strips

1 yellow pepper, cut into strips

1 onion, chopped

2 cloves garlic, minced

8 ounces water chestnuts, canned, drained, sliced

4 1/2 ounces whole mushrooms, jarred, drained

1/2 teaspoon ground ginger

4 to 6 chicken breasts, boneless

4 tablespoons hoisin sauce

1 teaspoon cayenne pepper

Directions

1. Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend.
2. Place chicken breast on top of vegetables.
3. Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper.
4. Cook on Low for 8 hours or High for 4 hours.

Diabetic Pulled Pork Sandwiches

	Nonstick cooking spray
1	medium onion, chopped
2	cloves garlic, minced
2/3	cup water
1/2	of a 6-ounce can (1/3 cup) tomato paste
2	tablespoons red wine vinegar
1	tablespoon packed brown sugar
1 1/2	teaspoons chili powder
1	teaspoon dried oregano, crushed
1	teaspoon Worcestershire sauce
12	ounces pork tenderloin
1/4	teaspoon salt
1	medium green sweet pepper, cut into thin strips
6	whole wheat hamburger buns, split and toasted

1. For sauce: Lightly coat an unheated small saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in the water, tomato paste, vinegar, brown sugar, chili powder, oregano, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency, stirring occasionally.
2. Meanwhile, trim fat from meat. Cut meat into bite-size strips. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add meat; sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns. Makes 6 (2/3 cup meat mixture and 1 bun) servings.

Diabetic Chicken Salad

6	ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips*
2	cups fresh baby spinach
1	11-ounce can mandarin orange sections, drained
1/2	cup loose-pack frozen whole kernel corn
2	tablespoons white wine vinegar or cider vinegar
1	tablespoon Dijon-style mustard
2	teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2	teaspoons low-sugar or low-calorie orange marmalade
2	teaspoons salad oil
1/8	teaspoon salt
1/8	teaspoon ground black pepper

1. Divide chicken between two small resealable freezer bags; freeze overnight.
2. Divide spinach, mandarin oranges, and corn between two airtight storage containers. In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well. Divide dressing mixture between two small resealable plastic bags. Chill salads and dressing overnight.
3. For each serving, pack a salad container, a bag of dressing, and a bag of chicken in an insulated lunch box with an ice pack. Serve within 5 hours.
4. Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat. Makes 2 servings.
5. *Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 teaspoon salt from the dressing.

Diabetic Egg and Potato Casserole

	Nonstick cooking spray
2	cups loose-pack frozen diced hash brown potatoes with onion and peppers
1	cup loose-pack frozen cut broccoli or asparagus
1/3	cup finely chopped Canadian-style bacon or lean cooked ham (2 ounces)
1/3	cup evaporated fat-free milk
2	tablespoons all-purpose flour
2	8-ounce cartons refrigerated or frozen egg product, thawed
1/2	cup shredded reduced-fat cheddar cheese (2 ounces)
1	tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4	teaspoon black pepper
1/8	teaspoon salt

1. Preheat oven to 350 degree F. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli or asparagus in bottom of baking dish; top with Canadian bacon or ham. Set aside.
2. In a medium bowl gradually stir evaporated milk into flour. Stir in egg product, half of the cheddar cheese, the basil, black pepper, and salt. Pour egg product mixture over vegetables.
3. Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheddar cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Make-Ahead Directions: Prepare as directed through step 2. Cover and chill for at least 4 hours or up to 24 hours. To serve, uncover