Quick 3 Ingredient Beef Stew

Found
INGREDIENTS

Ground beef, one pound
Mixed vegetables, 15 ounce can
2 cans V-8 Vegetable Juice, 11.5 ounce

INSTRUCTIONS
In a dutch oven, brown the ground beef, drain, and return to dutch oven.
Add the mixed vegetables and V-8 juice.
Bring to a boil, reduce heat, and simmer until vegetables are hot.
Serve with crackers or cornbread. This is a really quick way to make a flavorful and healthy dinner!

Note: try potatoes in this

3-Ingredient Fried Fish

2 cups Cornmeal
2 cups Milk
1 lb Fish (like I said, catfish whole or filleted, bass, hybrids, any kind of fish will do, though I prefer freshwater)

How to Make 3-Ingredient Fried Fish:
In a large frying pan (I like to use a dutch oven since the sides are tall and the grease is less likely to splash out), place about an inch of oil (vegetable or canola are what I usually use, although I’ve been known to substitute olive oil for half). Heat oil on medium-high heat until a pinch of cornmeal sizzles.
Put your cornmeal in a mixing bowl–if you want to add seasoning, this would be the place to mix it in.
Pour your milk in a similar mixing bowl.
Dip each piece of fish into cornmeal, then in milk, then back in the cornmeal, being sure in each pass to coat the piece of fish completely.
Place fish in a single layer in the frying oil. BE CAREFUL!
When the underside has browned to a nice golden hue, filp the fish pieces. Remove when the entire fish is golden brown. Fish should be stiff-ish if the piece is thin.

18 One Pot Meals

Spaghetti and Meatballs and 17 More One-Pot Meals found
http://www.purewow.com/food/one-pot-dinner-recipes

MAKES 6 TO 8 SERVINGS
START TO FINISH: 50 MINUTES

INGREDIENTS

MEATBALLS

1 pound ground beef

1½ teaspoons garlic powder

½ cup chopped fresh parsley

⅓ cup grated Parmesan cheese

1 egg, whisked

½ cup plain bread crumbs

3 tablespoons extra-virgin olive oil

SPAGHETTI

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

DIRECTIONS
1. In a medium bowl, mix the beef with the garlic powder, parsley, and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

2. Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

3. Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

4. Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

Bourbon Cola Sticky Wings

Found on http://kirbiecravings.com/2014/05/coca-cola-bourbon-chicken-wings.html

INGREDIENTS:

2 1/2 lbs party chicken wings

for the glaze:
3/4 cup coca cola
2 tbsp light soy sauce
1 tbsp brown sugar, packed
2 tbsp shaoxing rice wine
2 cloves garlic, minced
2 tbsp + 1/2 tbsp bourbon
2 tsp cornstarch + 2 tbsp water

optional garnish: fresh chopped scallions


DIRECTIONS:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper. Place wings on pan and bake for 50-60 minutes until skin is thin and crispy and wings are a golden brown. You can also make these on a grill if desired.
2. While wings are cooking, make the glaze. Combine coke, soy sauce, brown sugar, rice wine, garlic and 2 tbsp of the bourbon into a small saucepan and bring to a boil. Boil for about 3 minutes, stirring frequently. In a small bowl, mix cornstarch and water. Add mixture into the saucepan and stir and let glaze come to a boil again until sauce thickens. Turn off stove and immediately add in remaining 1/2 tbsp of bourbon, stirring in while glaze is still hot (you need to do this at the end so that it doesn't get completely cooked away).
3. Remove finished wings and lightly brush wings with glaze. Turn oven temperature to 425F. Place wings back, and bake for an additional 3-5 minutes. Watch wings carefully. You want the glaze to caramelize on the skin but you don't want the skin to burn. Remove wings and brush with remaining glaze. Garnish with chopped scallions if desired

Amazing Nacho Generator Chart

Found here http://www.epicurious.com/archive/holidays/superbowl/ultimate-nacho-generator

Game Plan:
Choose from our suggested matchups of chips, cheese, and toppings, or mix and match ingredients to your taste buds' desires.
Bake the nachos on the center rack in a 450°F oven for 5 to 10 minutes, until the cheese is melted and bubbly.
Nachos are best served right out of the oven while the chips are still crisp and the toppings are hot.

Equipment:
Serve no-fuss nachos in the dish they are baked in. A 13-by-9-inch baking dish or a small baking sheet is best for crowds of six to eight.
Line your baking dish or baking sheet with foil for easy cleanup (and to ensure that the baking dish can be reused for multiple quarters of snacking).

The Lineup:
Create multiple layers of chips and toppings to maximize the flavor in every bite.
While it may be tempting to double down on your add-ons, keep in mind that not overloading the chips with toppings is what keeps this dish finger-friendly.
All of the toppings listed below should be added prior to baking, with the exception of shredded lettuce, sour cream, guacamole, salsa, and chopped fresh herbs, which should be put on once the nachos come out of the oven.

Name Your Nacho	Chips	Cheese	Toppings
Best of Barbecue Nachos	scoop-style or thick-cut tortilla chips	shredded Cheddar cheese	pulled pork or shredded rotisserie chicken, sautéed diced smoked sausage, pinto beans, barbecue sauce, sliced jalapeños, diced onions
Vegan Nachos	baked regular or blue corn tortilla chips	vegan Pepper Jack cheese	black beans, chopped tomatoes, guacamole, dairy-free sour cream
Pizza Nachos	corn tortilla chips	shredded mozzarella and grated Parmesan	marinara sauce, diced pepperoni, sliced pitted black olives, diced green peppers, thinly sliced mushrooms, diced onions
Asian Nachos	deep-fried wonton wrappers (follow the steps for deep- frying wonton wrappers in our Chinese Chicken Salad recipe)	no cheese, please!	seared diced ahi tuna, diced avocado, sliced scallions, Sriracha, wasabi mayo, sesame seeds
Everything-but-the-Kitchen-Sink Nachos	a mix of blue corn and regular tortilla chips	shredded Cheddar, Monterey Jack, and Colby cheese	refried beans, pulled pork, sautéed peppers and onions, sour cream, guacamole, salsa, fresh cilantro
Meat Lover's Nachos	scoop-style or thick-cut tortilla chips	shredded Cheddar and Monterey Jack cheese	sautéed chorizo, diced grilled steak (flank or hanger), sliced jalapeños, sour cream, fresh cilantro
Nachos en Fuego	scoop-style or thick-cut tortilla chips	shredded Pepper Jack cheese	shredded lettuce, chopped tomatoes, black beans, sliced serranos, diced avocado, crushed red pepper flakes, caramelized onions, fresh cilantro
Gluten-Free Nachos	gluten-free corn tortilla chips	shredded Monterey Jack cheese	black beans, sautéed ground beef, chopped tomatoes, shredded lettuce
Greek Salad Nachos	pita chips	crumbled feta	shredded lettuce, diced tomatoes, sliced pitted black olives, chopped red onions, red wine vinaigrette
Dessert Nachos	unsalted flour tortilla chips tossed with cinnamon and sugar	crème fraîche	chocolate chips, sweetened coconut flakes, berry salsa (diced berries mixed with chopped fresh mint), ice cream

One-bite Appetizers that are Fast and Easy

One-bite appetizers that are fast and easy

Found here http://www.mashed.com/37515/one-bite-appetizers-fast-easy/

Take it from me — people adore finger foods. Whether it's the seemingly endless entertaining I have done in my own homes over the years or the short-lived (but fun!) time my BFF and I were running our own catering company (shout out to the Salty Pear!), when it comes to soirees, finger foods are the party nosh everyone craves. So what makes a nibble a true finger food? For me, a finger food must allow you to always maintain your drink in your other hand and should never require a utensil more cumbersome than a toothpick or skewer.

The first step in finger foods is selecting your conduit. I have given you my favorites here, as well as three presentation or topping ideas for each. Some can be whipped up on the fly, while some require a touch more forethought. Pick your favorite combos or invent your own one-bite appetizers that guests will swoon for.

Crackers

Seriously … I don't know if it gets all that much easier than this. You take a cracker (almost any cracker, though I prefer round) and you top something (almost anything) on it. Mix up the cracker colors and textures to make a simple offering take on a not-so-simple presentation.

Lox rounds: For the simplest version, top a rye melba round or a small water cracker with a thin slice of cucumber and a schmear of creamy Boursin cheese  followed by a slice of lox. Alternatively, you can make a creamy lemon dill sauce by stirring fresh lemon zest and chopped fresh dill into regular mayonnaise. (Substitute plain Greek yogurt if you like.) Top the mayo with a small slice of lox, and finish by sprinkling on a few capers or minced red onions.

Goat cheese and pomegranate rounds: On water crackers or digestive biscuits (the slightly sweeter ones that come in a cracker sampler), spread a generous amount of goat cheese and sprinkle with pomegranate seeds. Another variation is to spread the cracker with a triple-creme Brie cheese and top with an apricot or raspberry preserve.

Blue cheese and roast beef rounds: On a Ritz cracker, spread horseradish sauce and top with crumbled blue cheese and a small slice of roast beef. Garnish with fresh parsley or chives.

Phyllo cups

Just like with crackers, it really doesn't get much easier than phyllo cups. The brilliant thing about them is that they make it look as though you got really fancy with your appetizers! Note that whether buying them frozen or room temperature, they can all benefit from a light crisping in the oven to perk them up a bit before filling.

Manchego and fig: Fill the phyllo cups with a small cube of manchego cheese. Heat for 5 minutes in a 400 degree oven, then top with a small dab of fig jam.

Tuna tartare: Combine diced sushi-grade tuna with diced avocado, then toss lightly with chopped cilantro and green onion in a dressing of sesame oil, soy sauce, and rice wine vinegar. Fill cups, sprinkle with Furikake seasoning, and serve.

Gorgonzola and pear: Finely chop fresh pear and combine with crumbled gorgonzola and toasted, chopped pecans. Fill and serve.

Baby potato bites

If you are a potato lover like me, you'll go wild for just about anything using these adorable mini potatoes. To prepare your potatoes, boil or bake them until tender. Allow to cool, and then carefully slice a thin layer off the top and bottom of the potato. (You want it to be able to stand on its own.) Using a small melon baller, scoop out most of the center of the potato, making sure to leave a floor to hold up your fillings. The tops and the potato filling that you removed can be incorporated into your toppings depending on your recipe.

Greek mini potatoes: Combine the potato filling with store-bought tzatziki sauce and top with feta cheese. Arrange on a cookie sheet and bake in a 400 degree oven for 10 minutes. Top each potato with a slice of Kalamata olive.

Jalapeno potato poppers: Combine the scooped potato with cream cheese, crumbled bacon, chopped jalapeno, and shredded cheddar cheese. Fill potatoes, and top them off with a thin slice of jalapeno. Arrange on a cookie sheet and bake for 20 minutes in a 400 degree oven.

Irish potato bites: To the potato filling, add chopped corned beef and shredded Irish cheddar cheese, if you can find it. Fill the potatoes and bake at 400 degrees for 10 minutes. Top with sour cream and chives or green onions.

Meaty bites

Proteins make a satisfying and belly-filling nosh, particularly when your guests are downing cocktails. For meatier appetizer options, aim for bites that can be served alone or with the use of a simple toothpick.

Bacon and chicken bites: Slice raw chicken breast into 1-inch chunks. Wrap with a half slice of bacon, secure with a toothpick, and roll in a mixture of ½ cup brown sugar, 3 tablespoons chili powder, a pinch of cayenne pepper, and a dash of kosher salt. Cook on a parchment-lined baking sheet in a 375 degree oven for 10 or so minutes until the chicken is cooked through and the bacon is starting to crisp. Serve warm or at room temperature.

Candied bacon: Cut bacon slices into thirds and lay them on a parchment-lined baking sheet. Grind pecans with 2 tablespoons maple syrup and top each slice with a mixture of equal parts brown sugar and the pecan mixture. Cook at 375 degrees for 25 minutes or until the tops are nicely caramelized. Allow to cool and serve.

Crispy prosciutto cups: Line mini-muffin cups with prosciutto and stuff with a mixture of ricotta, frozen chopped spinach, chopped garlic, and seasoning. Bake at 350 degrees for about 10 minutes until the prosciutto cups are browned and crispy. Serve at room temperature.

Polenta bites

Polenta is a dream to work with. Make a large batch, pour it into a sheet pan, allow it to cool completely, and then use a pizza cutter or cookie cutters to make any shape you desire. Better yet, use my favorite foolproof finger food method — pour the hot polenta into a greased mini muffin tin, pressing down in the middle to indent, and chill until set. Voila! Now you have perfect, one-bite polenta tartlets to fill as you wish. (Make them a day ahead if you have a lot to do.) Never made polenta? Whisk ½ cup of quick-cooking polenta with boiling hot water or broth, reduce heat to low, and whisk continuously about 3 minutes until the mixture thickens. Stir in salt, pepper, and a handful of Parmesan cheese. Good to go.

Pesto tomato polenta bites: Top each polenta cup with homemade or jarred pesto sauce and an oven-roasted cherry tomato half. Sprinkle with toasted pine nuts.

Blue cheese and walnut polenta bites: Top each polenta cup with crumbled blue or Gorgonzola cheese and chopped walnuts. Warm in the oven, then drizzle lightly with good quality honey or maple syrup.

Mushroom marsala polenta bites: Cook 1 cup chopped mushrooms and a small chopped onion until soft, about 10 minutes. Season and add ½ cup of marsala wine. Cover and reduce by half. Stir in a paste made of 2 tablespoons butter and ½ teaspoon of white flour. Cook until the mixture thickens. Allow to cool slightly, and spoon the mixture into the polenta cups.

Pizzettas

Make your own pizza dough, or, better yet, stop by your local pizzeria and ask to buy some pizza dough to go. Stretch and pull out the dough on a floured surface, and use a biscuit cutter to achieve tiny pizza rounds — they don't need to be perfect. Place them on a parchment-lined baking sheet and cook in a 450 degree oven for about 7 minutes, until they're just starting to brown. Prepare with whichever topping you choose.

Traditional pizzettas: Spoon marinara sauce on each round, top with shredded mozzarella cheese, and heat in a 350 degree oven until the cheese is just melted. Garnish with basil and serve.

Ricotta and olive pizzettas: Spread each round with a dollop of room temperature ricotta cheese, topped with a small spoonful of olive tapenade.

Dessert pizzettas: Spread each pizzetta with Nutella and top with a thin slice of banana or strawberry. Garnish with toasted coconut flakes.

Deviled eggs

For super simplicity in the kitchen, buy the hard-boiled eggs that have already been cooked. If you want to make them yourself, there are different schools of thought on how to get the job done. I set a very large pot of water to boil, add 2 tablespoons of baking soda, and carefully add my raw eggs in their shells. I cook for 10 minutes, then immediately transfer the eggs to an ice bath. Most importantly, I allow them to cool completely before peeling. Older eggs work best.

Each recipe is for one dozen eggs, or 24 pieces.

Chipotle deviled eggs: In the bowl of a food processor, combine the egg yolks, 2 tablespoons mustard, ½ cup mayonnaise, a swig of red wine vinegar, a dash of hot sauce, and salt and pepper. Blend until smooth. Stir in 2 tablespoons of the sauce from a can of chipotle peppers. Add mixture to a large plastic food storage bag, and cut off one corner to pipe the mixture evenly into the egg white halves. Pipe the mixture into the egg halves and sprinkle with smoked paprika and chopped chives.

Bacon and jalapeno deviled eggs: Make the egg yolk mixture as described above. Instead of chipotle sauce, stir in one minced jalapeno, seeds and pith removed. Pipe the mixture into the egg halves, and top each egg with a small piece of crisp, crumbled bacon.

Crabby deviled eggs: Make the egg yolk mixture, and stir in ½ pound of lump crabmeat. Spoon mixture into the egg halves and top each with a small dollop of fish roe.

Crostini

The only limit when topping classic crostini is your imagination. You can buy some premade or whip up a bunch ahead of time. Slice a baguette on the diagonal, into about ⅓ inch slices, and place on a parchment-lined baking sheet. Use a pastry brush to rub each slice lightly with olive oil, and sprinkle each with kosher salt. Cook in a 375 degree oven for about 10 minutes, or until the bottoms are lightly browned. Remove from oven, and if you wish, rub each slice immediately with a piece of raw, peeled garlic. Allow to cool completely. The crostini will keep in an airtight container for two days.

Brie and lavender honey crostini: Top each crostini with a very thin slice or spread of Brie. Heat until just melted, then top with chopped almonds or hazelnuts and a drizzle of lavender honey.

Whipped feta and tomato crostini: In your food processor, combine equal parts feta cheese and cream cheese, along with a squeeze of fresh lemon juice. Spread liberally on each crostini, and top with a classic bruschetta mixture of chopped cherry tomatoes, minced red onion or shallots, red wine vinegar, olive oil, and a chiffonade of fresh basil. Sprinkle with toasted pine nuts.

Prosciutto and goat cheese crostini with caramelized onions: This one takes more time, but your guests will plow through them. Slowly cook sliced, yellow onions in butter and olive oil until caramelized, about two hours. Meanwhile, in your food processor, combine equal parts goat cheese and cream cheese. Spread each crostini liberally with the cheese mixture, then top with a small spoonful of onion and a half slice of prosciutto. Sprinkle the crostini with chopped fresh parsley.

Food on a stick

Individual party skewers are totally on-trend right now. Imagine just about any classic combo of flavors, and there's a way to skewer a deconstructed version onto an easy-to-hold skewer. Skewers keep hands clean and allow guests to walk and nibble with a drink confidently in hand. Sure, they may take a few bites to finish, but they're still a great finger food.

Caprese skewers: Skewer grape tomatoes with a piece of fresh basil and a bocconcini ball of fresh mozzarella. Drizzle lightly with balsamic reduction. Another variation is to make an Italian antipasti skewer with salami, olives, and artichoke hearts.

Chicken Parmesan skewers: Shredded mozzarella is brilliantly added to the panko and Parmesan breading on chicken tenders, then baked in the oven. The tenders are then skewered and ready to be dunked in your favorite tomato sauce.

Maple-glazed apple chicken sausage bites: Food on a stick is even more brilliant when you can actually eat the stick. Slice one package of chicken sausage into bite-sized chunks and roast in the oven glazed with a mixture of maple syrup, sage, and mustard. Skewer each bite with a pretzel stick and serve.

Puff pastry

I always have puff pastry sheets in my freezer. They have endless uses, and I love that I can make most of my puff pastry appetizers ahead of time, freeze them, and heat them up at a moment's notice for last-minute guests. When working with frozen puff pastry, make sure you set it out to thaw at least 30 minutes before you want to use it, and roll it out on a well-floured surface to keep it from getting too sticky.

Pinwheels/palmiers: This is my favorite appetizer; I always make double and triple batches to store in the freezer so I can grab, thaw, and slice just the amount I need. Roll out your puff pastry so it forms a rectangle about one-third larger than when you started. Spread your choice of filling onto the pastry sheet. My faves include artichoke tapenade with shredded mozzarella, pesto sauce with sundried tomatoes, ham slices with sharp provolone … the list goes on. Roll the pastry sheet like a jelly roll, or roll both ends until they meet in the center for palmiers, and slice the roll into rounds about ½ inch thick. Place on a parchment-lined baking sheet and brush each round with egg wash. Bake for 15 minutes at 400 degrees.

Puff pastry twists: These super-easy puff pastry breadsticks can be made sweet or savory to satisfy everyone's taste buds. My favorite versions are Parmesan and herb, cinnamon sugar, or brown sugar and bacon. The best part is you can bake a premade batch straight from the freezer in a 400 degree oven.

Puff pastry tartlets: Buy the puff pastry tartlet shells, thaw them, and stuff with all sorts of fillings for professional-looking (and professional-tasting) one-bite appetizers. Fillings I love include caramelized onions and Gruyere, cheesy scrambled eggs and asparagus, and chopped roasted root vegetables.

The classics

They're called "classics" for a reason. People love them, and they never go out of style. Here are three classic one-bite appetizers that are sure to be gobbled up quickly no matter the occasion.

Stuffed mushrooms: Add a mixture of cooked crumbled sausage with egg, breadcrumbs, and cheese to the caps of cremini mushrooms. Bake at 375 degrees for 30 minutes or until the mushrooms are tender.

Angels on horseback: Use canned shucked oysters and wrap a par-cooked slice of bacon around each oyster. Secure with a toothpick. Broil a few minutes on each side, and squirt with fresh lemon before serving. Scallops can be used in place of the oyster. Devils on horseback substitutes a pitted date for the oyster.

Pigs in a blanket, aka, the appetizer that no one wants to admit that they love: Using sliced hot dogs, mini franks, or Vienna sausages, wrap each piece in puff pastry or refrigerated biscuit dough. Bake in a 350 degree oven for 15 minutes or until bottoms are browned. If you like, you can make the dough from scratch.

How to Make Ice Cream in a Blender

Found here http://www.blogher.com/how-make-ice-cream-blender

Ingredients

1 package of your favorite frozen fruit, such as bananas or strawberries, chocolate syrup to make chocolate ice cream, or 1 vanilla bean/pod to make vanilla ice cream
1/4 cup of milk
Splash of heavy whipping cream
2 cups of ice cubes or the type of ice that is crushed already
4 tablespoons of sugar
1 teaspoon of vanilla.
Making the Ice Cream

After gathering the ingredients, simply follow these easy steps.

Add the ice, the frozen fruits (or chocolate syrup or vanilla bean), milk, vanilla, and heavy whipping cream and blend.
Add the sugar and blend at a high speed for a minute
Once the ingredients come together, you can switch to a lower speed, giving better control over the degree of churning.
Transfer the ice cream to a bowl, and place in the freezer for a half hour or so.
The ice cream is now ready to serve. Put it in some bowls and enjoy.

12 Great Classic Recipes From Betty Crocker

Let's face it the company that represents as Betty Crocker sure knows how to cook. These are not all the classic recipes that there are BUT it does show a good variety.
http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/14-classic-dinners-everyone-should-know-how-to-make

MAMMA'S FAMOUS ROASTED CHICKEN

Found here: http://nerdymamma.com/mammas-famous-roasted-chicken/

MAMMA'S FAMOUS ROASTED CHICKEN

Prep time: 10 mins
Cook time: 30 mins or longer if using slow cooker
Total time: 40 mins
Serves: 4

Fireside Chicken, roasted chicken, easy 3-ingredient chicken...call it what you will. When I put it on the table, I call it Mamma's Famous Roasted Chicken (named so by my daughter)!

INGREDIENTS

Chicken pieces, fresh (you can use bone-in or boneless, with or without skins) I like to use boneless skinless thighs. They always bake up moist and tender, and are low-fat without the skins.
Russet potatoes, 3 or 4, washed and sliced lengthwise to make cottage-style fry shaped pieces.
Carrots, fresh, whole baby.

INSTRUCTIONS

I use a 9 x 12 cake pan, line it with foil, put the washed chicken pieces in (however many will fit--usually 6 or 8 pieces), add the potatoes and carrots, then season with salt, pepper, and garlic powder. Pour in a half cup of water to keep the chicken and veggies moist, then close up the foil, pop it into a 350-degree oven, and set the timer for 30 minutes. It depends on how thick the chicken pieces are as to how long it will take it to cook. But, just continue to cook until the chicken is not pink in the middle and the juices run clear.

Alternatively, you can put this in the slow cooker on high for 3-4 hours and it's done!

My whole family loves this dish, and if there are any leftovers, I put it in a plastic bowl and it re-heats well after being frozen!

Notes: Add celery and onions ( mushrooms if I have them ) with the veggies and use chicken stock instead of water....so dang good and easy for a busy day. instead of the potatoes you can use orzo or rice and works great too.

EASY OVEN BABY BACK RIBS

EASY OVEN BABY BACK RIBS

Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

INGREDIENTS:

1 rack pork baby back ribs
3-4 tablespoons grill seasoning, such as McCormick Smokehouse Maple Seasoning
1/2 cup bbq sauce, such as Stubbs Original

DIRECTIONS:

Preheat oven to 300 degrees. Line baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Lay ribs onto baking sheet. Score any tough membranes closest to the bony side of the ribs. Rub generously with grill seasoning. Cover with more foil and crimp edges of bottom piece with top piece. Bake 2-2 1/2 hours or until thoroughly cooked and tender. Remove from oven and baste one side of ribs with bbq sauce. Broil 2-3 minutes or until sauce starts to brown. Flip over, baste other side and broil again. Remove from oven, add more bbq sauce as needed, cut into pieces and serve.

Over 70 Slow Cooker Soup and Casserole Links

Most of them are here
http://www.thriftynorthwestmom.com/crock-pot-soup-recipes/

Casseroles
http://www.cheatsheet.com/life/slow-cooker-casserole-recipes-for-easy-weeknight-dinners.html/

Variety
http://communitytable.parade.com/560039/jessicawellington/13-slow-cooker-recipes-that-will-completely-surprise-you/

Variety from everyone's favorite Coupons.com
http://www.coupons.com/thegoodstuff/rock-your-crock-7-slow-cooker-recipes-youre-gonna-love/


Slow-Cooker Mexican Beef Stew

Prep Time 5 MIN Total Time 9 HR 35 MIN Servings

Ingredients

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) whole kernel corn with red and green peppers, drained

Directions

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.

Expert Tips–
Serve this stew topped with shredded Mexican cheese blend and chopped fresh cilantro leaves for an extra-special touch. Frozen small whole onions, also called pearl onions, are loaded with flavor and are so convenient to use. If you don’t have them on hand, you can substitute 1/2 cup chopped onion.

SLOW COOKER SHEPHERD’S PIE

Slow Cooker Shepherd's Pie is an easy way to enjoy a classic casserole. Fork-tender roast beef simmered with veggies & topped with cheesy mashed potatoes.

9 hr Cook Time
9 hr Total Time
Yields 6-8 servings

Ingredients

1 1/2 pounds (680 g) boneless beef chuck roast, trimmed and cut into 1-inch cubes
3 cloves garlic, minced
4 medium carrots, peeled and cut into 1/4" slices
8 ounces (227 g) white mushrooms, cleaned and roughly chopped
1 1/2 cups (217 g) frozen corn, thawed
3/4 cup (180 ml) low-sodium beef broth
6 tablespoons (100 g) tomato paste
2 teaspoons (10 ml) Worcestershire sauce
1 teaspoon (1 g) dried oregano
1 1/2 tablespoons (18 g) House Seasoning*
3 tablespoons (24 g) all-purpose flour
1 1/2 cups (240 g) frozen peas, thawed
Salt and freshly ground black pepper, to taste
For the Mashed Potatoes:
2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
1 teaspoon (6 g) salt
1 cup (240 ml) milk, warmed
6 tablespoons (85 g) butter, melted
1 1/2 cups (6 ounces) shredded cheddar cheese
Salt and freshly ground black pepper, to taste

Instructions

Place the beef cubes in a large slow cooker. Top with the garlic, carrots, mushrooms and corn.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano and House Seasoning. Pour the broth mixture over the contents of the slow cooker and stir to combine.
Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 1/2 to 4 1/2 hours, until the beef is tender.

To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt.
Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).

Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher.

Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.

Add the peas.

Adjust the seasonings to taste with salt and pepper.

Mix the cheddar into the mashed potatoes and spread in an even layer over the top of the beef and vegetables.

Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.

Notes

*Many of the recipes in this cookbook call for Samantha's House Seasoning. This House Seasoning Recipe is as follows: 1/4 cup fine sea salt, 1/4 cup garlic powder, 2 tablespoons onion powder, 1 tablespoon black pepper. Mix these together in a small bowl and store the House Seasoning in an airtight container.

Dump Cakes and More with Cake Mix

These dump cakes are from Betty Crocker and mostly add ingredients to cake mix you already have.
http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/seasonal-ideas/dump-cakes-that-are-too-good-to-miss

More than cake, cake mix hacks
http://dish.allrecipes.com/cake-mix-hacks/

Going to try the 3 Ingredient Cake
Ingredients

4 cups chopped apples
1 box Betty Crocker™ SuperMoist™ yellow cake mix
3/4 cup butter, melted

Directions

1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2 Place chopped apples in pan. Top with dry cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
3 Bake 45 to 50 minutes or until bubbly. Serve warm. Enjoy!


but this sounds good too
http://www.bettycrocker.com/recipes/warm-caramel-apple-cake/7cf74064-7e6d-48d4-976f-b8d1dd1c170c

or maybe this one
Upside Down Apple-Spice Cake
Prep Time 15 MIN
Total Time 60 MIN
Servings 15

Ingredients

1/2 cup butter
2/3 cup packed light brown sugar
1 cup chopped walnuts, toasted
1 1/2 lb apples, peeled, chopped (3 large)
1 box Betty Crocker™ SuperMoist™ spice cake mix
Water, vegetable oil, and eggs called for on cake mix box

Directions

1 Heat oven to 350°F. In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar and walnuts over butter; stir to combine. Sprinkle chopped apples in pan.
2 Mix cake as directed on box for 13x9-inch pan, using water, oil and eggs. Pour batter over apples and walnuts in pan.
3 Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool on cooling rack 2 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan. Serve cake warm.

Hmm Easy Pineapple Upside-Down Cake

Prep Time 15 MIN
Total Time 1 HR 50 MIN
Servings 12
This classic favorite has made a comeback, and it's easier than ever to make when using a cake mix.

Ingredients

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ SuperMoist™ yellow cake mix
Vegetable oil and eggs called for on cake mix box

Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2 Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3 Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.


or Boozy Pineapple Upside-Down Cake
Prep Time 20 MIN
Total Time 2 HR 0 MIN
Servings 9

Ingredients

1 can (20 oz) pineapple slices in juice, drained
1 jar (6 oz) maraschino cherries, drained
1 1/2 cups spiced rum
1/3 cup butter
1 cup packed dark brown sugar
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1/2 cup piña colada mix (from 12-oz bottle)
1/2 cup vegetable oil
3 eggs

Directions

1 Place drained pineapple and cherries in separate bowls. Pour about 1 cup rum over pineapple and remaining rum over cherries. Let stand 1 to 8 hours to marinate.
2 Heat oven to 350°F. Place butter in ungreased 13x9-inch pan; place in oven to melt. When butter is melted, remove pan from oven. Sprinkle brown sugar evenly over butter; set aside.
3 Drain and reserve 1/2 cup rum from pineapple. Arrange pineapple slices in pan in 3 rows of 3 or 4 slices. Drain rum from cherries; discard rum. Place 1 cherry in center of each pineapple slice.
4 In large bowl, place cake mix, piña colada mix, oil, eggs and 1/2 cup reserved rum from pineapple. Beat with electric mixer on medium speed until smooth. Pour evenly over fruit in pan.
5 Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Run knife around edges of cake. Place cookie sheet upside down over pan; turn cookie sheet and pan over. Let stand 5 minutes to allow juices to run down onto cake. Remove pan. Serve cake warm.

Baked Lobster with Garlic Butter Panko

Baked Lobster with Garlic Butter Panko
Total Time: 55 min
Prep: 20 min
Cook: 35 min
Yield:4 servings
Level:Intermediate

Ingredients
1 cup panko bread crumbs
1/2 stick butter, melted
4 sprigs fresh thyme, leaves only
2 tablespoons, chopped fresh flat-leaf parsley
4 or 5 cloves fresh garlic, peeled and gently smashed
Kosher salt and freshly ground black pepper
2 live lobsters, split in 1/2, cleaned (about 2 pounds) (ask fish monger to split and clean your lobster if you don't feel comfortable doing so)
Extra-virgin olive oil, for drizzling
1 lemon, cut into large wedges, plus more for drizzling, for serving
Mixed lettuce, for serving

Directions
Preheat oven to 425 degrees F.
In a food processor add panko, butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined then set aside while you prepare the lobster.

Place the lobster halves flesh side up in a roasting tray. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for 30 to 35 minutes until the top is golden brown. Serve whole with a shell cracker, or split claw shells slightly with the heel of your knife and section the tail into pieces. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice.

Recipe courtesy of Tyler Florence, 2008

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/baked-lobster-with-garlic-butter-panko-recipe.html?oc=linkback

Almond Butter Fudge Recipe

Makes about 20 pieces

Ingredients

14 ounces (about 17) Medjool dates
½ cup plus 2 Tbsp. almond butter
¼ cup coconut oil
3 Tbsp. raw cacao powder

Directions

Active time: 10 minutes
Total time: 3 hours

In a saucepan, cook dates in a little boiling water for 5 minutes, until they're soft and stick together. Drain excess water and set dates aside to cool. In a food processor, blend almond butter, coconut oil, cacao powder and soaked dates until a sticky paste forms, 1 to 2 minutes. Line an 8"-square baking dish with wax paper and scoop in fudge mixture. Freeze until set, at least 3 hours. Cut into pieces and wrap in wax paper; store in freezer. Remove from freezer to soften a few minutes.


Read more: http://www.oprah.com/food/almond-butter-fudge-recipe#ixzz4WBDqEELE

Oven-Roasted Chicken Thighs with Onion and Garlic

Ingredients
1 medium yellow Spanish onion, peeled
1 cup medium or large garlic cloves (about 40 cloves), peeled
1 large lemon, sliced into 1/4-inch rounds
15 fresh thyme sprigs
4 (3-inch long) fresh rosemary sprigs
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper

Preparation
1. Pat the chicken thighs dry with paper towels and lay them, skin side up, in a single layer on a baking sheet. Put the baking sheet in the refrigerator, uncovered, and refrigerate the chicken overnight or for at least 8 hours. Take the chicken thighs out of the refrigerator 45 minutes before you're ready to cook them, to bring them to room temperature.

2. Adjust an oven rack to the middle position and preheat the oven to 500°F.

3. Trim and discard the root end of the onion and cut the onion in half root to tip. Cut each half in half again root to tip so the onion is quartered. Separate the layers of the onion, stack 2 or 3 layers at a time on top of one another, and slice 1⁄4 inch thick lengthwise.

4. Spread the onion slices and garlic cloves in a single layer in the center of a large baking sheet to create a bed large enough to nestle the chicken thighs in a single layer. Lay the lemon slices on top of the onion and garlic and scatter the thyme sprigs and rosemary sprigs on top of the lemon.

5. Prepare a double bed of paper towels on a flat work surface to put the chicken on. Remove the chicken thighs from their baking sheet and put them, skin side down, on the paper towels. Sprinkle 1 tablespoon of the salt and 1 teaspoon of the pepper over the bone side of the chicken thighs. Turn the chicken thighs and sprinkle 1 tablespoon of the salt and 1 teaspoon of the pepper on the skin side of the chicken. Transfer the chicken thighs from the paper towels to the baking sheet, nestling them, skin side up, snugly next to one another on the bed of onions and seasonings. Once you've laid down all the chicken thighs, push the onions inward with your hands so they are not spread out wider than the thighs. If the chicken skins appear wet, pat the thighs dry with paper towels and season them again.

6. Roast the chicken for 40 to 50 minutes, until the juices run clear when the chicken is pierced with a small knife. Turn the oven to the broiler setting and move the chicken so it is closest to the broiler. Broil the chicken for about 5 minutes, until the skin is deep golden and crispy.

7. To serve, move the chicken thighs off the bed of seasonings and fish out and discard the lemon slices. Spoon the thyme, rosemary, onions, and garlic onto a large round or rectangular serving platter. Using tongs, lift the chicken thighs off the baking sheet and lay them on the bed of onions and garlic. Serve with tongs.

Quick Beef Stew

Found http://www.bettycrocker.com/recipes/winter-vegetable-beef-stew/3afa7939-1861-46f6-857b-810531b86c17

Winter Vegetable-Beef Stew
Prep Time 35 MIN
Total Time 1 HR 15 MIN
Servings 4

Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.

Ingredients

2 tablespoons olive oil
1 1/2 lb beef chuck roast, cut into 1-inch pieces
1 large onion, chopped
4 cloves garlic, finely chopped
1/4 cup Gold Medal™ all-purpose flour
1 cup Burgundy or dry red wine
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2 cups ready-to-eat baby-cut carrots
4 medium parsnips, peeled, cut into 1/2-inch pieces
1/2 lb small red potatoes, cut in half
2 dried bay leaves
6 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

1 In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.

2 In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.

3 Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

Slowcooker Beef Stew

Found this here with a bunch of banter:  https://medium.com/@wilw/a-recipe-for-reasonably-good-beef-stew-7e4d3df6c1bd#.yni05ogfj

2 pounds of steak that’s cut up into cubes. Your local store probably sells it as BEEF FOR STEW OR WHATEVER. Don’t waste super good steak on this, because that stuff is better on the grill.
2 parsnips.
3 carrots
2 boring old regular potatoes or like four medium red potatoes.
About a half pound of crimini mushrooms or button mushrooms
Three cloves of garlic.
One medium onion. You can use white or yellow.
2–3 tablespoons of tomato paste.
1 cup of red wine
1 tablespoon paprika
3 sprigs of fresh thyme
salt and papper to taste
olive oil

All the flour in the world (you’re only going to use like 1/3 cup and a little more to coat the beef, but you’ll be thankful you stocked up on flour after President Tiny Hands starts a nuclear war).
3 stalks of celery

At least 32 ounces of beef stock. You will probably want a little more, but it’s not necessary. Maybe you can barter with a neighbor, using some of your excess flour

First, peel the onion, and chop it up into little onion hunks. Peel and mince the garlic. Then, wash all the other vegetables and cut them up however you want. Some folks like to slice their potatoes, others prefer to quarter them and then half the quarters.

You can keep the stems on the mushrooms if you want,

Put a little olive oil (like a tablespoon or so) into a nonstick skillet, and heat it up. When it’s warm, add half the onion and all the garlic. Cook it, stirring frequently, until the onions are translucent and the garlic is fragrant. If you want to get all advanced, you can get an extra teaspoon of paprika and dump it in when you add the onions.

While the onions are doing their thing using a medium-high heat, put the beef into a bowl and dump just enough flour into it so that you can toss them around, and coat them with it. Sprinkle the tablespoon of paprika over them and keep tossing until they are pretty well coated with the flour and paprika. You may have to add a little flour, don’t worry about it.

Once the beef is all covered, and the onions are ready, add the beef to the pan, taking care not to dump any of the excess flour in with it. Stir it all around a little bit, and then forget about it for a couple of minutes while it cooks. Brown the meat without cooking it all the way through, so use whatever heat you think is appropriate for that.

After like four minutes, mix it all up again, and try to get the beef cubes to turn over. After another four or so minutes, dump all of that stuff out of the pan and into your slow cooker. Put the lid on to keep it warm.

Now you’re going to warm up a little bit more olive oil in the pan. When it’s warm, take your tomato paste, starting with two tablespoons, and gently, carefully, put it into the pan.

I like to use a wooden spoon for this, but you don’t have to. Use something to stir it around and really spread it out until it goes from bright red to like a brick red color. Now pour in the wine, and a half cup of beef broth. Stir this all together, and get ready for some magic to happen. Very slowly and gently start easing in a little bit of flour at a time, whisking it into the mixture. You’re making a gravy right now, and if you dump all the flour in at once, it’s going to make it all lumpy. Careful that you don’t let the mixture burn.

After you’ve mixed it all together and whisked away the lumps, it should be smooth and look like gravy. When it does, turn off the heat and set it aside.

Take the potatoes and put them in a single layer over the meat that’s in your slow cooker. Then do the same thing with the carrots, and then dump all the other vegetables in. Now take the gravy and pour it over the top of everything.

Have a brief moment of panic because there isn’t nearly enough liquid in there to make it a stew, and then remember that you have that 32 ounces of beef stock. Pour it all into the slow cooker. If it covers or almost covers the stuff inside, you’re done. If it doesn’t, you can either add a little bit of water or more broth until it does.

You can cook it on high heat for at least 4 hours, or you can cook it on a lower heat for up to 12 hours. The important thing is that the beef cooks.

I like to serve this with some hunks of fresh bread that I baked that day, and I like to garnish it with a little bit of chopped parsley. You can do whatever you want, though, including dropping some sour cream in there, maybe some plain yogurt, a little bit of Tabasco or Worcestershire sauce, or even more salt and pepper. The important thing is that you don’t worry too much about precision, and you don’t rush it. Think of it as making out for the first time but just a little more awkward and a lot less messy.

SLOW COOKER MONKEY BREAD

SLOW COOKER MONKEY BREAD

6 10 MINUTES  2 HOURS 2 HOURS 15 MINUTES
1 can ready-made biscuits
1 cup light brown sugar
1 tablespoon cinnamon
2 tablespoons butter
Using your fingers, grease the bottom and sides of a 6-quart slow cooker with butter.
In a large bowl, mix sugar and cinnamon together.
Cut each biscuit into quarters. Toss them with sugar mixture, making sure that each biscuit is thoroughly coated.
Place biscuits into greased slow cooker. Cover the top with a few paper towels. Put on lid and cook for 2 hours on high.
Remove paper towels and lid. Allow to cool down for 3 minutes before serving.
As a guide to quantity, do a quick headcount of how many people you're catering for when it comes to demolishing these sugar-glazed wonders; double it and then add a few more to be on the safe side.  Experience tells us that when faced with something this good, everyone can manage 'just another one.'
Note: All slow cookers are a little bit different in temperature and calibration

APPLE SPICE CAKE

APPLE SPICE CAKE

Serves 6
Prep 2 MINUTES
Cook 2 HOURS 30 MINUTES
Total Time 2 HOURS 32 MINUTES

1 box spice cake mix
2 (20 oz) cans apple pie filling
2 sticks butter, sliced
vanilla ice cream

In a 6-quart slow cooker, add in both cans of apple pie filling and spread evenly.
Sprinkle cake mix on top of apples evenly and be sure not to mix.
Gently place butter slices on top of cake mix evenly. Cook on high for 2.5 hours.
Serve with your favorite vanilla ice cream.

6-LAYER DINNER

6-LAYER DINNER
Serves 6-8
Prep 20 MINUTES
Cook Time 3 HOURS
Total Time 3 HOURS 30 MINUTES

2 pounds ground beef
1 onion, thinly sliced
1 pound of your favorite potato, thinly sliced (we used sweet potatoes)
3 medium-sized tomatoes, thinly sliced
2 cups zucchini, thinly sliced
1 bunch fresh basil, roughly chopped
7 cloves garlic, minced into a paste
3 tablespoons tomato paste
1 tablespoon olive oil
2 teaspoons salt
Pepper to taste

In a 6-quart slow cooker, add in ground beef, tomato paste, garlic, 1½ teaspoon of salt, and pepper. Mix well so that tomato paste is fully incorporated into the meat. Even out the top with a spoon.
Layer by layer: Top with onions. Top with tomato. Top with basil.
Layer on sweet potato. Layer on zucchini. Sprinkle on the remaining ½ teaspoon salt, and pepper to taste.
Drizzle olive oil on top. Cook on high for 3 hours.
Remove pot from base. Allow to cool with lid partially open for 5-10 minutes. Serve.

Cabbage Fat-Burning Soup

Ingredients
15 servings
90 cals

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
14.5 oz. Libby’s Cut Green Beans Can
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Directions

Prep 20 m
Cook 25 m
Ready In 45 m

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Slow-Cooker Smothered Pork Chops

Slow-Cooker Smothered Pork Chops

Prep Time 40 MIN
Total Time 3 HR
20 MIN
Servings 4

Pork chops, bathed in smoky, bacon-flecked gravy and cooked in the slow cooker until the pork is just done, but still moist and tender are destined to become a family favorite.

Ingredients

4 bone-in pork chops, about 3/4 inch
1/4 teaspoon salt
1/2 teaspoon pepper
4 slices bacon, cut into 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch thick slices
2 cloves garlic, finely chopped
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons Worcestershire sauce
2 bay leaves
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon cider vinegar

Directions

1 Spray 4-quart slow cooker with cooking spray.
2 Pat pork chops dry with paper towels; season both sides with salt and pepper.
3 Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Increase heat of skillet to medium-high; add pork chops to bacon drippings in skillet. Cook about 4 minutes on each side or until browned. Transfer to slow cooker.
4 Add onions to skillet. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add broth, Worcestershire sauce and bay leaves. Cover; cook on Low heat setting 2 hours or until pork chops are just done, but still moist.
5 Remove pork chops to serving tray; cover with foil to keep warm. Increase slow cooker to High heat setting.
6 In small bowl, beat water, cornstarch and vinegar with whisk. Stir into liquid in slow cooker. Cover; cook 20 to 25 minutes or until slightly thickened.
7 Ladle sauce over pork chops; serve immediately.

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

Prep Time 35 MIN
Total Time18 HR 35 MIN
Servings 8

Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.

Ingredients

To Freeze/Slow Cook

3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2 lb baby red potatoes
3 medium carrots, peeled and roughly chopped (1 cup)
1 large onion, coarsely chopped (1 1/2 cups)
1 bulb garlic, cloves peeled
1 sprig fresh thyme
1/4 cup honey
1 tablespoon salt
1 teaspoon red pepper flakes

To Serve
2 tablespoons chopped fresh thyme leaves

Directions

1 Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
2 Thaw completely in refrigerator, 12 to 24 hours.
3 Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
4 Shred pork and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

Slow Cooker Cocktails

Boozy s'mores hot chocolate

4 Easy big-batch cocktails
Serves about 4

Ingredients:
1/4 cup unsweetened cocoa powder
6 ounces sweetened condensed milk
2 cups water
1 cup 2 percent milk
1/4 cup Baileys
1 teaspoon vanilla
1/4 cup chocolate chips
1/4 cup mini marshmallows
Graham cracker crumbs
2 mini Hershey's bars

Directions:
Add the cocoa powder, Baileys, condensed milk, water, milk and vanilla into the slow cooker. Add the chocolate chips and whisk to combine. Cover and cook on high for about 2 hours, whisking every 30 minutes.
Pour the hot cocoa into mugs. Add 2 tablespoons of marshmallows to the top of each hot cocoa mug. Using a blow torch, toast the marshmallows. Sprinkle the tops with graham crackers and garnish with chocolate bars.

**************************************************************
2 Simple hot toddy
4 Easy big-batch cocktails
Serves about 6

Ingredients:
1/2 lemon, juiced and zested
1/4 cup white sugar
2 cups water
1 cup Scotch whiskey
1/4 cup spiced rum
Ground cinnamon for garnish

Directions:
In a slow cooker, mix the lemon juice, zest, sugar and water together. Cook on high for about 30 minutes and whisk to combine.
Turn off and whisk in the whiskey and rum. Garnish each cup with cinnamon.

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3 Strawberry orange mulled wine
4 Easy big-batch cocktails
Slightly adapted from Gimme Some Oven

Yields about 3-1/2 cups

Ingredients:
1 (750ml) bottle German gluhwein (or dry red wine)
1 orange, sliced
1/4 cup spiced rum
1/4 cup honey
1 cup sliced strawberries
2 cinnamon sticks
Fresh cloves, for garnish

Directions:
Mix the wine, spiced rum, honey, strawberries, orange, cinnamon sticks, and cloves. Whisk the mixture together. Cover and cook on low for about an hour, or until warmed.

**************************************************************
4 Slow cooker boozy vanilla latte
4 Easy big-batch cocktails
Yields about 3 cups

Ingredients:
1-3/4 cups milk (I used 2 percent)
1/4 cup Kahlua
1 cup brewed coffee
1/4 cup vanilla syrup
Whipped cream
Caramel sauce, for garnish

Directions:
Add milk, coffee, Kahlua, and vanilla syrup to a slow cooker. Whisk to combine until mixed.
Cook on high for 2 hours or until heated through. Pour into mugs and garnish with whipped cream. Drizzle caramel sauce over the whipped cream and enjoy!

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More winter cocktails
http://www.sheknows.com/food-and-recipes/slideshow/list/7799/mulled-wine-1/step-up-your-winter-drink-game

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Better than Sex Chex™ Mix

Better than Sex Chex™ Mix

With a caramelly crunch and delicate chocolate drizzle, this snack is perfectly suited to any occasion, from parties to family movie night.


Ingredients
8 cups Chocolate Chex™ cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1 cup Reese's® Mini's Peanut Butter Cups
1 cup miniature marshmallows
1/2 cup caramel bits (by the chocolate chips in baking aisle. Or chop up regular caramels)
1 tablespoon heavy cream
1/2 cup milk chocolate baking chips (or more if you're a huge chocolate fan)
1/2 cup vanilla (white) chocolate baking chips
1 teaspoon coarse sea salt

Directions
Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
Make sure Chex™ mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex™ mixture.

In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20 seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency).

Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.) Quickly sprinkle coarse salt over all while candy drizzles are still wet.

Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!
Trademarks referred to herein are the properties of their respective owners.

Championship Bean Dip

TOTAL TIME: Prep: 10 min. Cook: 2 hours MAKES: 36 servings

Ingredients
1 can (16 ounces) refried beans
1 cup picante sauce
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
3 ounces cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa

Directions
In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.
Originally published as Championship Bean Dip in Taste of Home February/March 1998, p29