Caribbean Pork Roast

From http://www.tablespoon.com/recipes/caribbean-pork-roast-recipe/2/

Prep Time 30 min
Total Time 7 hrs
8 servings

1 pork boneless double center loin roast, 2 to 2 1/2 pounds
1 cup orange juice
1/2 cup lime juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons red pepper sauce
3/4 teaspoon ground allspice
1 medium green bell pepper, cut into eighths
1 medium onion, cut into fourths
4 garlic cloves, crushed
Salt and pepper to taste
1 1/2 teaspoons sugar
1/2 teaspoon salt


1 Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.

2 Heat oven to 325ºF. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.

3 Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness).

4 Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.

Slow Cooker Turkey Breast Stuffed with Wild Rice

From http://www.tablespoon.com/recipes/slow-cooker-turkey-breast-stuffed-with-wild-rice-recipe/1/

Prep Time 20 min
Total Time 8 hrs 20 min
10 servings

4 cups cooked wild rice
3/4 cup finely chopped onion (1 large)
1/2 cup sweetened dried cranberries
1/3 cup slivered almonds
2 medium cooking apples, peeled or unpeeled, coarsely chopped (2 cups)
1 boneless whole turkey breast (4 to 5 lb), thawed if frozen


1 In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.

2 In 3- to 4-quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.

3 Cover; cook on Low heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut (170°F). Thermometer inserted in center of stuffing should read 165°F.

Slow Cooker Garlic Pork Roast and Sweet Potatoes Crockpot

From http://www.tablespoon.com/recipes/slow-cooker-garlic-pork-roast-and-sweet-potatoes-recipe/1/

Prep Time 15 min
Total Time 8 hrs 15min
8 servings

1 boneless pork loin roast (3 1/2 lb)
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
4 cups 1-inch pieces peeled dark-orange sweet potatoes
1 medium onion, sliced
6 cloves garlic, peeled
1 cup Progresso® chicken broth (from 32-oz carton)


1 If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

2 In 4- to 5-quart slow cooker, place sweet potatoes, onion and garlic. Place pork on vegetables. Pour broth over pork.

3 Cover; cook on Low heat setting 8 to 10 hours.

Slow Cooker Mexican Beef Stew

From http://www.tablespoon.com/recipes/slow-cooker-mexican-beef-stew-recipe/1/
Note from me: I bet this would be good with pork or chicken too.

Prep Time 5 min
Total Time 9 hrs 35 min
Servings 6servings

2 lb beef stew meat
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder
1 package (1 oz) Old El Paso® taco seasoning mix
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained


1 In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.

2 Cover; cook on Low heat setting 9 to 11 hours.

3 With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Slow Cooker Vegetable Minestrone Crockpot

From http://www.tablespoon.com/recipes/slow-cooker-vegetable-minestrone-recipe/1/
Prep Time 15 min
Total Time 7 hrs 35 min
Servings 12 servings

4 cups vegetable broth or 1 carton (32 oz) Progresso® chicken broth
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 oz)
2 garlic cloves, finely chopped
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired


1 In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.

2 Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender.

3 Stir in pasta. Cover; cook on High heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

Slow Cooker Country French Beef Stew Crockpot

From http://www.tablespoon.com/recipes/slow-cooker-country-french-beef-stew-recipe/1/
Prep Time 25 min
Total Time 7 hrs 55 min
Servings 12 servings

Ingredients

6 slices bacon, cut into 1/2-inch pieces
1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces
1 large onion, cut into 1/2-inch wedges
3 cups ready-to-serve baby-cut carrots
1 cup red Zinfandel wine or nonalcoholic red wine
3/4 cup Progresso® beef flavored broth (from 32-oz carton)
3 tablespoons Gold Medal® all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/2 cup julienne-cut sun-dried tomatoes (not oil-packed)
Hot cooked egg noodles, if desired
Chopped fresh parsley or basil leaves, if desired


1 Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.

2 Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.

3 Cover; cook on Low heat setting 7 to 8 hours.

4 Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.

Quick Cobbler

Hmm I wonder if this works with bluberries?

Serves 6

Hands-On Time: 05m
Total Time: 40m

Ingredients
butter for the baking dish
3 half-pint containers fresh blackberries or one 16-ounce bag frozen unsweetened blackberries, thawed
2 tablespoons confectioners' sugar
2 cups pancake mix
1 cup whole milk
2 large eggs
1 7- or 8-ounce container whipped cream

Directions

Heat oven to 375° F.

Butter an 8-inch square baking dish. Add the berries and 1 1/2 tablespoons of the sugar to the dish and toss.

In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.

Sprinkle with the remaining sugar and serve with a dollop of whipped cream.

Slow Cooker Winter Vegetable Stew Crockpot

From http://www.tablespoon.com/recipes/slow-cooker-winter-vegetable-stew-recipe/1/

Prep Time 20min
Total Time 8hrs 40min
Servings 8servings

Ingredients
2 cans (14.5 oz each) Muir Glen® organic diced tomatoes with Italian herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water

Directions
1 In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.

2 Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.

3 Mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Denver Eggs Frittata

From http://www.tablespoon.com/recipes/denver-eggs-frittata-recipe/1/

Ingredients
8 eggs
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 medium green bell pepper, cut into 1-inch strips
1/2 medium red bell pepper, cut into 1-inch strips
1 medium onion, sliced
1 can (1 3/4 oz) shoestring potatoes (1 1/4 cups)
1/2 cup shredded Cheddar cheese (2 oz)

Directions
1. In medium bowl, beat eggs and salt with fork or wire whisk; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onion in oil about 5 minutes, stirring occasionally, until tender. Spread vegetables evenly in skillet.

2. Pour eggs over vegetables; reduce heat to low. Cover and cook 7 to 9 minutes or until eggs are set; remove from heat.

3. Sprinkle with potatoes and cheese. Cover and let stand about 2 minutes or until cheese is melted. Cut into wedges.

5-Minute Cold Cucumber Salad

From: http://whfoods.org/genpage.php?tname=recipe&dbid=322
Stay cool with this easy-to-prepare summer salad. One serving provides 246% of your Daily Value (DV) for vitamin C and 52% DV for vitamin A.

Prep and Cook Time: 5 minutes

Ingredients:
1/2 medium red onion, sliced thin
1 medium clove garlic, chopped
1 medium cucumber, halved, seeds removed, and sliced
1 medium tomato, cubed
1 medium red bell pepper, diced
1 TBS feta cheese
6 kalamata olives, cut into halves or quarters
2 TBS fresh lemon juice
Sea salt and pepper to taste
Fresh or dried dill (optional)
Directions:

Chop garlic and slice onions and let sit for 5 minutes to bring out their health-promoting properties.
Combine all ingredients and serve.
Serves 2

Crescent Rolls with Chocolate

Makes 8 crescents
Hands-On Time: 05m
Total Time: 20m

Ingredients
1 8-count tube refrigerated crescent rolls
1/3 cup semisweet chocolate chips or chopped semisweet chocolate

Directions
Heat oven to 375° F.

Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.

Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.

Easy Doughnuts

Serves 8
Hands-On Time: 15m
Total Time: 15m

Ingredients
3/4 cup vegetable oil
1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
1/2 cup sugar
1/4 teaspoon ground cinnamon

Directions

Heat ½ cup of the oil in a medium skillet over medium-low heat.
Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."

Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.

In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.

Biscuit Strawberry Shortcake

Serves 8
Hands-On Time: 11m
Total Time: 15m

Ingredients

2 quarts (32 ounces) fresh strawberries
1/2 cup plus 1 tablespoon sugar
1 12-ounce tube Pillsbury Golden Homestyle Buttermilk biscuits
1 7-ounce can whipped cream

Directions

Wash and hull the strawberries, then slice them into a large bowl. Sprinkle with 1/2 cup of the sugar, toss, and set aside.

Place the biscuits on a baking sheet, sprinkle the tops with the remaining tablespoon of sugar, and bake according to the package directions.

Let cool for 3 to 5 minutes, then slice the biscuits in half. Place the bottom half of each biscuit on a plate and spray on some whipped cream. Spoon the berries, including some juices, over the whipped cream, then place the other half of the biscuit on top. Serve.

Speedy Sloppy Joes with Biscuits

Ingredients

1 7.5-ounce tube refrigerated buttermilk biscuits
1 tablespoon olive oil
1 pound ground turkey
kosher salt and pepper
1 cup store-bought refrigerated fresh salsa

Directions

Bake the biscuits according to the package directions. Let cool before slicing each biscuit in half.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the turkey and cook until no trace of pink remains, about 7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the salsa and cook until heated through, about 2 minutes more.

Place the bottom halves of the biscuits on a plate. Top with the meat mixture and sandwich with the remaining biscuit halves.

Spinach-Artichoke Dip

Serves 4
Hands-On Time: 10m
Total Time: 20m

Ingredients
1 10-ounce box frozen cut or chopped spinach, thawed
1 12-ounce jar artichoke hearts, drained and roughly chopped
1/2 cup whipped cream cheese
3/4 cup sour cream
1 cup grated Cheddar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pita chips, tortilla chips, or sliced French bread
1 lemon, cut into wedges (optional)

Directions

Heat oven to 400° F.

Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.

Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired.

French Onion Soup

Had a tooth pulled so not much chewing going on here. Recipe for another day:
French Onion Soup

Serves 4
Hands-On Time: 10m
Total Time: 20m
Ingredients
3 14-ounce cans ready-to-eat beef broth
3/4 cup canned French-fried onions
1/4 cup dry sherry
4 slices stale French bread
4 1-ounce slices Swiss cheese

Directions
Heat oven to 400° F.

Arrange four 10-ounce oven-safe soup bowls on a baking sheet. Divide the broth and onions among them. Add 1 tablespoon of sherry to each. Float a slice of bread in each bowl and top with a slice of cheese.

Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.

Crockpot A-Touch-of-Asia-Ribs Slow Cooker

A-Touch-of-Asia-Ribs

Fix-It and Forget-It 5-Ingredient Favorites, p. 139

Sharon Shank, Bridgewater, VA

Makes 8-10 servings

Prep. Time: 5-10 minutes

Cooking Time: 4-8 hours

Ideal slow-cooker size: 5- to 6-qt.

6 lbs. country-style pork ribs, cut into serving-size pieces

¼ cup teriyaki sauce

¼ cup cornstarch

27-oz. jar duck sauce

2 Tbsp. minced garlic, optional

1. Place ribs in the bottom of your slow cooker.

2. In a large bowl, stir together teriyaki sauce and cornstarch. Blend in duck sauce and garlic if you wish.

3. Pour the sauce over the ribs, making sure that each layer is well covered.

4. Cover and cook on Low 8 hours, or on High 4-5 horus.

Crockpot Chocolate Fudge Sauce Slow Cooker

Fix-It and Forget-It Cookbook Revised and Updated, p. 252

Found at http://fix-itandforget-it.com/recipes_and_menus/

Nanci Keatley, Salem, OR

Makes 1½-2 cups sauce

Prep. Time: 10-15 minutes

Cooking Time: 1½ hours

Ideal slow cooker size: 4- to 5-qt.

5 squares unsweetened baking chocolate

1 stick (½ cup) butter, cut in pieces

5.3-oz. can evaporated milk

3 cups powdered sugar

1½ tsp. vanilla extract

1. Mix all ingredients in slow cooker.

2. Cover and cook on High 30 mintues. Stir.

3. Cover and cook up to another hour, or until chocolate and butter are melted and sauce is smooth.

4. Store in refrigerator.

Serving suggestion:

Serve over ice cream and cake! Or use it as a fondue for fruit!

Variation:

Add ½ cup smooth or chunky peanut butter to Step 1.

Crockpot Peanut Butter and Hot Fudge Pudding Cake Slow Cooker

From http://www.facebook.com/fixitandforgetit#!/fixitandforgetit?v=app_6009294086

These recipes are posted for a short time so I'm saving it here so I can try it.

Fix-It and Forget-It Big Cookbook, p. 612

Sara Wilson, Blairstown, MO

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4-qt.

½ cup flour

¼ cup sugar

¾ tsp. baking powder

⅓ cup milk

1 Tbsp. oil

½ tsp. vanilla

¼ cup peanut butter

½ cup sugar

3 Tbsp. unsweetened cocoa powder

1 cup boiling water

vanilla ice cream

1. Combine flour, ¼ cup sugar, and baking powder. Add milk, oil, and vanilla. Mix until smooth. Stir in peanut butter. Pour into slow cooker.

2. Mix together ½ cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in slow cooker. Do not stir.

3. Cover and cook on High 2-3 hours, or until toothpick inserted comes out clean.

4. Serve warm with ice cream.

Last-Minute Lasagna

http://www.realsimple.com/food-recipes/browse-all-recipes/last-minute-lasagna-10000000610496/index.html
Serves 6Hands-On Time: 10mTotal Time: 45m

Ingredients

• 1 26-ounce jar pasta sauce
• 2 30-ounce bags frozen large cheese ravioli, unthawed
• 1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
• 1 8-ounce bag shredded mozzarella
• 1/2 cup grated Parmesan

Directions

1. Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
2. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
3. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

March 2002

Grilled Pork Chops With Maple Syrup Sweet Potatoes

Serves 4Hands-On Time: 20mTotal Time: 20m

Ingredients

• 4 1-inch-thick bone-in pork chops (about 2 pounds)
• kosher salt and black pepper
• 4 small sweet potatoes (about 1 1/2 pounds), cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 2 scallions, chopped

Directions

1. Heat grill to medium-high. Season the pork chops with 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill until cooked through, 7 to 8 minutes per side.
2. Meanwhile, in a large bowl, toss the sweet potatoes with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper. Grill, turning often, until tender and slightly charred, 10 to 12 minutes. Reserve the bowl.
3. To the reserved bowl, add the syrup, scallions, the remaining oil, and 1/4 teaspoon each salt and pepper. Add the sweet potatoes and toss to coat. Serve with the pork.

Chicken Salad With Green Beans, Potatoes, and Peppers

From http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-salad-green-beans-potatoes-peppers-00000000015860/index.html

Serves 4Hands-On Time: 20mTotal Time: 20m

Ingredients

• 1 pound small new potatoes, halved
• 8 ounces green beans
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon white wine vinegar
• kosher salt and black pepper
• 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
• 1 bunch watercress, thick stems removed
• 1 yellow bell pepper, sliced

Directions

1. Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes. Add the green beans and cook, covered, until the potatoes and green beans are tender, 4 to 5 minutes. Run under cold water to cool.
2. In a small bowl, whisk together the oil, mustard, vinegar, and 1/4 teaspoon each salt and pepper.
3. Divide the chicken, watercress, bell pepper, potatoes, and beans among bowls. Drizzle with the dressing.

Summer Pasta Bolognese

Summer Pasta BologneseFrom http://www.realsimple.com/food-recipes/browse-all-recipes/summer-pasta-bolognese-00000000000712/index.html
Serves 4Hands-On Time: 10mTotal Time: 15m

Ingredients

• 12 ounces fettuccine (3/4 box)
• 2 tablespoons olive oil
• 1 pound ground turkey
• kosher salt and pepper
• 2 cloves garlic, chopped
• 1 1/2 pounds beefsteak tomatoes (about 3), chopped
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1 small zucchini, coarsely grated
• 3/4 cup fresh basil leaves, torn

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the turkey and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the turkey with a spoon, for 3 minutes.
3. Add the garlic and cook for 1 minute. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes.
4. Remove from heat and fold in the zucchini and basil. Serve over the pasta.

Creamy Shrimp Rolls

Creamy Shrimp Rolls
From http://www.realsimple.com/food-recipes/browse-all-recipes/creamy-shrimp-rolls-00000000000684/index.html
Serves 4Hands-On Time: 10mTotal Time: 10m

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• kosher salt and pepper
• 1 1/2 pounds cooked medium shrimp, cut in half crosswise
• 2 stalks celery, chopped
• 1/4 cup sliced chives (optional)
• 4 hot dog buns
• 1 small head butter lettuce, torn into pieces
• 1 5-ounce bag potato chips

Directions

1. In a medium bowl, whisk the mayonnaise, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Fold in the shrimp, celery, and chives, if desired.
3. Line the buns with the lettuce and fill with the shrimp mixture. Serve with the potato chips.

Spaghetti With Broccoli and Lemon

Spaghetti With Broccoli and LemonFrom http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-broccoli-lemon-00000000000710/index.html
Serves 4Hands-On Time: 05mTotal Time: 15m

Ingredients

• 12 ounces spaghetti (3/4 box)
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 1-pound package frozen broccoli florets, thawed
• 1/2 teaspoon crushed red pepper flakes
• kosher salt
• 1 lemon, zest finely grated and juice squeezed
• 1 cup grated Parmesan (4 ounces)

Directions

1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the broccoli, red pepper, and 1 teaspoon salt. Cook until heated through, 1 to 2 minutes.
3. Add the broccoli mixture, lemon juice, Parmesan, and the reserved pasta water to the pasta. Cook over medium heat, stirring, until combined and heated through, 2 to 3 minutes. Sprinkle with the lemon zest and serve.

Broccoli Alfredo

Broccoli AlfredoFrom http://www.realsimple.com/food-recipes/browse-all-recipes/broccoli-alfredo-10000001038754/index.html
Serves 4Hands-On Time: 15mTotal Time: 15m

Ingredients

• 1 tablespoon salt
• 1/2 1-pound box dry fettuccine
• 4 cups (8 ounces) broccoli florets
• 4 tablespoons butter
• 1 cup freshly grated good-quality Parmesan
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 teaspoon nutmeg (optional)
• 1 1/2 teaspoons freshly ground black pepper

Directions

1. Place the salt in a large pot of water and bring to a boil. Add the fettuccine and cook according to the package directions for al dente. During the last 3 minutes of cooking, add the broccoli. Drain in a colander, reserving 1 cup of the water; set aside.
2. Place the butter in the pot, reduce heat to medium-low, and stir until melted. Add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
3. Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper. Toss again, adding more pasta water if the fettuccine is too sticky. Serve in bowls and sprinkle with the remaining Parmesan.

Egg Foo Yung

Egg Foo Yung
From http://www.rachaelrayshow.com/food/recipes/egg-foo-young/?utm_source=top10july
Note: You can substitute chopped, cooked beef, pork, chicken, shrimp or tofu for the ham in this recipe.
Ingredients

8 eggs
1/4 pound thinly sliced ham, finely chopped
1 cup fresh bean sprouts, a few healthy handfuls
1/2 cup shredded carrots
1/4 pound shitake mushrooms, stemmed and thinly sliced
1 cup baby bok choy, shredded
1 8-ounce can water chestnuts, drained and finely chopped
1/4 red bell pepper, very thinly sliced
1 bunch scallions, white and green, thinly sliced on an angle
1 inch fresh ginger root, peeled and grated, plus 2 thin slices
1 large clove garlic, grated or pasted
Salt and pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari, aged soy sauce
Hot sauce, 1 teaspoon

Yields: Serves 4

Preparation
Preheat a griddle pan over medium heat and brush it with some oil.

In a large mixing bowl, whisk the eggs then stir in ham, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, bell pepper, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined. Using a large spoon, drop about 1/2 cup of the mixture onto the preheated and oiled griddle. Cook like pancakes, about 2-3 minutes per side, until golden.

Meanwhile, combine cornstarch with a splash of chicken stock to dissolve. Place remaining stock, tamari, cornstarch, hot sauce and sliced ginger in a small pot. Bring Thicken 3 minutes or so to coat a spoon. Remove sliced ginger and turn off heat.

Serve 2 Egg Foo Young cakes with gravy poured over the top per person.

Tailgate or Party Recipes

Found on Facebook

I take the jalepeno cut in half,seed fill with a combo of cream cheese,shredded cheese,crumbled bacon with salt,pepper garlic powder and a dash of worcestershire.sometimes if I have I also add crab meat or ham.. lay them in a tin pan on the grill (or oven)till cheese melted and pepper still a little crunchy

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Put a shrimp in the middle of the jalepeno as well as cream cheese, then wrap it in bacon and grill it. Omg so good!

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we call them "TERDS" take a jalupino(sp) an seed it, add cream cheese, a little smokie then you wrap with a strip of bacon and secure. BBQ till done!!

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We usually just do the jalapeno, cream cheese and wrap it in bacon and call them river rats. I can imagine how much better they'll be with a little smoky or shrimp

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Warm a flour tortilla on the grill, add whatever cheese you want (we usually have a cheese tray to snack on anyway) then put a full Hatch green chile, peeled and seeded, on that then add a thin steak. Yummy!

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Crockpot Barbecue Chicken for Buns Slow Cooker

Barbecue Chicken for Buns

Fix-It and Forget-It Cookbook Revised and Updated, p. 199

Linda Sluiter, Schererville, IN

Makes 16-20 servings

Prep. Time: 15 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 5½-qt.

6 cups diced cooked chicken

2 cups chopped celery

1 cup chopped onions

1 cup chopped green peppers

4 Tbsp. butter

2 cups ketchup

2 cups water

2 Tbsp. brown sugar

4 Tbsp. vinegar

2 tsp. dry mustard

1 tsp. pepper

1 tsp. salt

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8 hours.

3. Stir chicken until it shreds.

Serving Suggestion:

Pile into steak rolls and serve.