Apple Raisin Crumble

Ingredients

4 large Granny Smith apples, cored and cut in wedges 1/2 cup golden raisins 1 teaspoon pure vanilla extract 5 tablespoons unsalted butter, divided 1 cup firmly packed brown sugar, divided 1 cup plus 2 tablespoons baking mix, divided 1 1/2 teaspoons ground cinnamon 1/2 cup rolled or old-fashioned oats 1/2 cup chopped pecans Whipped cream for garnish

Directions

1. Place the apples and raisins in a lightly greased medium slow cooker. Sprinkle with the vanilla and dot with 2 tablespoons of the butter. 2. In a medium bowl stir together 2/3 cup of the brown sugar, 2 tablespoons of the baking mix, and the cinnamon. Sprinkle over the apple mixture and toss gently to evenly coat. 3. In the same bowl combine the remaining 1/3 cup of brown sugar and 1 cup of baking mix with the oats. With a pastry blender or two forks, cut in the remaining 3 tablespoons of butter until the mixture resembles coarse meal. Sprinkle over the apple mixture and top with the pecans. 4. Fold a clean kitchen tea towel in half and lay over the top of the slow cooker, allowing the excess to hang over the outside. Cover and cook on high for 2 hours. Uncover and let stand for 15 minutes before serving warm with a garnish of whipped cream.

Macaroni and Cheese with Ham

Ingredients

2 Tablespoon butter 1 Tablespoon plus 2 teaspoons flour 1 cup milk 1 cup shredded American cheese 2 cups hot cooked macaroni 1/2 teaspoon seasoned salt 1 1/2 cups cooked, diced ham 1 Tablespoon horseradish 1 Tablespoon prepared mustard

Directions

1. In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually stir in milk. Continue cooking, stirring, until sauce just begins to bubble and sauce has thickened. 2. Combine sauce with cheese, hot cooked macaroni and salt; mix well. 3. Pour into buttered casserole dish. Combine remaining ingredients; sprinkle over the top of the macaroni, pressing into the mixture lightly. 4. Bake at 350F for about 20 to 25 minutes.

Crock Pot Coconut Curry Chicken

Ingredients

4-6 boneless, skinless chicken thighs 1 med. onion, diced 2 tablespoons curry powder 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon red pepper 1 (14-ounce) can coconut milk 1 cup chicken broth or Homemade stock 1 cup instant rice, rinsed

Directions

1. Place the chicken in the crock pot with the diced onions. 2. Sprinkle the curry,pepper and salt over the top of the chicken. 3. Add the broth and coconut milk and stir , mixing well. 4. Cover, and cook on low for 5 to 6 hours. 5. Remove the chicken thighs to a covered dish. Add the rice and cook on high for 12-15 mins. or until tender.

Pizza Quesadilla

Ingredients

4 tortillas 1/4 cup Pizza Sauce 1/2 cup cooked chicken breast, chopped 1/2 cup diced bell pepper 1 cup grated mozzarell pepperoni

Directions

1. Place 2 tortillas flat and spread each with 2 tablespoons of the sauce. 2. Top one of the tortillas with 1/4 cup chicken, 1/4 cup bell pepper, and 1/2 cup of the cheese. Add pepperoni. 3. Place the other tortilla on top to cover (sauce side down) and press down lightly. Slide the tortilla into a dry pan on medium heat and cook on each side for 3 minutes, or until the cheese is melted through. 4. Repeat to make the second quesadilla.

Easy French Vanilla Pound Cake

Ingredients

1 box white cake mix 1 French Vanilla instant pudding Sauce: 1/2 cup buttermilk 1/2 tsp. Soda 1 cup sugar 3/4 cup margarine

Directions

1. Use directions on box except substituting milk for water. Add the pudding mix with the cake mix. 2. Use a tube or bunt pan. Bake 45-55 minutes at 350 degrees or until done. 3. Mix sauce ingredients together well and drizzle over cake.

Black-Eyed Pea Casserole

Ingredients

1 packages (6 ounces) long grain and wild rice mix 1 pounds ground beef 1 medium onion, chopped 1 small green pepper, chopped 2 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained 1 cans (10-3/4 ounces each) condensed cream of mushroom soup 3/4 cups shredded cheddar cheese

Directions

1. In a large saucepan, cook the rice according to package directions. 2. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain well 3. In a large mixing bowl, combine the peas, soup, rice and beef mixture. Transfer to a greased 2-1/2-qt. casserole dish. 4. Cover and bake at 350° for 20-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Bacon-Tomato Pasta

Ingredients

1 can (14 oz) chopped tomatoes 1 medium onion, finely chopped 2 cloves garlic, minced 4 tablespoons extra virgin olive oil 6 slices of bacon, diced salt to taste pepper to taste red pepper flakes to taste 1/4 cup chopped fresh parsley 1 lb box of pasta of your choice grated parmesan

Directions

1. In large skillet, saute the onion in the olive oil until just transparent. Add bacon and cook for 5-6 more minutes, stirring often. 2. Stir in the garlic, tomatoes, salt, pepper and red pepper flakes. Simmer for about 30-35 min. 3. Cook pasta per package directions and drain well. Mix with sauce, top with parsley and grated cheese and serve.

Apple Gingerbread Muffins

Ingredients

2 cups flour 1/4 cup brown sugar 1 tsp baking soda 1 tsp cinnamon 1/2 tsp ground ginger. .How to grow your own ginger 1/2 tsp salt 1/4 tsp allspice 1/2 cup light molasses 1/4 cup milk 4 Tablespoon melted butter 1 egg 2 medium sweet apples, cored, peeled & finely chopped

Directions

1. In a mixing bowl combine flour, sugar, soda, and spices. 2. In a separate bowl, beat together molasses, milk, butter, and egg. 3. Slowly add wet mixture to dry (batter will be lumpy). Stir in apples. 4. Spoon into prepared muffin cups and bake at 400° for 20-25 minutes, until toothpick inserted comes out clean.

Homemade Cheddar Cheese Spread

Ingredients

1 pound Cheddar cheese, grated 1/2 large clove garlic, minced 1/2 tablespoon Worcestershire sauce 1/2 tablespoon dry mustard 1/2 teaspoon salt 1/2 cup beer

Directions

1. In a blender combine all of the ingredients, except the beer. Blend well. 2. After its blended well start to gradually add the beer, continuing to blend till its well mixed. 3. Place in storage container, cover, and refrigerate for at least 24 hours.

Mediterranean Style Chicken and Rice

Ingredients

4 boneless, skinless chicken breast halves 2 tablespoons olive oil 1 red onion, chopped 1/2 cup diced chorizo 1 red bell pepper, seeded and thinly sliced 2 garlic cloves, crushed 1 1/4 cups long-grain rice 2 cups plus 2 tablepsoons tomato puree 1 1/2 cups chicken broth or Homemade chicken stock 1 teaspoon balsamic vinegar 8 to 10 sun-dried tomatoes in oil, roughly chopped 1 1/4 cups green olives, pitted and halved 1 handful of basil leaves, chopped salt and ground black pepper

Directions

1. Heat the oven to 350°F. 2. Cut 2 or 3 deep slits in the chicken pieces and season lightly with salt and pepper. Heat the oil in a Dutch oven, add the chicken and fry over high heat a couple of minutes on each side until brown. Remove the chicken from the Dutch oven and set aside. 3. Add the onion, chorizo, red pepper and garlic to the pot and fry over medium heat 5 minutes, or until the onion is soft. Stir in the rice and, when it is coated in the oil, add the remaining ingredients. Season lightly with salt and pepper and bring to a simmer. 4. Return the chicken and any juices to the dish, pushing each piece into the sauce so they are partly covered. Cover the dish with a lid and bake 35 minutes, or until the chicken is cooked through and the sauce is rich, juicy. Serve hot. Thanks to Betty Walker for the recipe.

Turkey And Broccoli Casserole

Ingredients

3 cups cooked pasta 2 cups steamed broccoli, (whole floret with diced stems) 2 Tablespoons butter 2 Tablespoons flour 1/2 tsp salt 1/4 tsp dry mustard 1/8 tsp pepper 2 cups milk 1 cup shredded cheddar cheese 3 cups diced, cooked turkey

Directions

1. Preheat the oven to 350°F. 2. In a large sauce pan, melt butter; stir in flour and seasonings. Add milk slowly, and cook, stirring constantly, until thickened. 3. Remove from heat; add cheese and stir until melted. 4. Place noodles, broccoli and turkey in an 8x8x2-inch baking dish. 5. Pour cheese sauce over the ingredients in the baking dish. 6. Bake uncovered at 350?F for about 25-30 minutes or until bubbly.

Creole Red Beans & Rice

1 Pound Red beans, washed 8 Cloves garlic, chopped 1 Rib celery, chopped 1/4 Pound Salami 1 Pound Smoked sausage 1 Large onion, chopped 1/4 Bell pepper, chopped 1 Teaspoon Sugar Salt & pepper to taste 1 Pinch Thyme 1 Pound Weiners

Directions

1. Place washed beans in large pot and cover with water and place on medium heat. 2. Chop sausage and salami and add to beans; add garlic celery, onions, green pepper, sugar, and thyme. 3. Continue cooking until beans are soft, adding more water if necessary. 4. When beans are soft, add weiners, sliced in 1" pcs., and salt and pepper to taste. Cook until gravy is thick and creamy. Serve over hot cooked rice.

Shrimp with Artichoke Cream Sauce

Ingredients

2 pounds (21-25 count) fresh shrimp peeled and deveined 2 cup canned artichoke hearts 4 ounces butter, divided 1 cup olive oil, divided 1 cup purple onion, diced 3/4 cup red bell pepper, diced 3/4 cup yellow bell pepper, diced 2 cups fresh mushrooms, sliced 2 cups white wine 2 tablespoons fresh garlic, minced 1 tablespoon fresh thyme 1 tablespoon fresh basil 1 teaspoon black pepper 1 teaspoon cayenne pepper 1/2 cup flour 1 quart heavy whipping cream 2 teaspoons lemon juice 2 tablespoons parsley, chopped Salt and black pepper, to taste

Directions

1. In a large skillet, melt 2 ounces of butter and ½ cup of olive oil over medium-high heat. Sauté the onions, bell peppers and mushrooms for about5 minutes. Add white wine and reduce heat by half. 2. Add minced garlic, thyme, basil, 1 teaspoon black pepper and cayenne pepper. Let this mixture cook for 2-3 minutes, then whisk in the flour, stirring constantly until a white roux is achieved. The flour will absorb all the liquid in the skillet. 3. Slowly add heavy whipping cream, stirring constantly until desired thickness. Fold in artichoke hearts and let it simmer for 2-3 minutes. 4. In a separate skillet, add the remaining 2 ounces of butter and ½ cup of olive oil. Sauté the shrimp for 2 minutes or until pink. Add lemon juice, salt and pepper to taste and parsley. Cook for 4-6 minutes. 5. Add the sautéed shrimp with juice to cream sauce, stirring to incorporate. Serve over rice or pasta. Makes 4-6 servings

Applesauce Pancakes

Ingredients

2 Cups Bisquick 1 Teaspoon cinnamon 2 eggs 1 Teaspoon lemon juice 1 Cup applesauce 1/2 Cup milk

Directions

1. In a mixing bowl combine all ingredients and beat until smooth. 2. Pour batter onto hot griddle and cook till golden brown and turn and cook the other side golden brown.

Crockpot Beef and Lentil Soup

Ingredients

3 quarts beef broth 1/4 cup dry white wine 1 pound cubed lean beef stew meat 3 cups dried lentils 1 1/2 cups finely chopped onions 1/2 cup leeks, chopped leeks 1/2 cup,carrots, chopped 1/2 cup,celery, chopped Salt and black pepper, to taste

Directions

1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Season to taste with salt and black pepper.

Apple and Creamcheese Coffeecake

Ingredients

1/2 cup Butter, softened 1/4 Teaspoon Salt 1/4 cup Milk 8 oz Cream cheese; softened 1/2 cup Sugar 1 cup Sugar 2 Tablespoons Flour 1 Teaspoon Ground cinnamon 1 Teaspoon Almond extract 4 cups Granny Smith Apples; peeled and sliced 1 3/4 cup Flour 1 Teaspoon Baking powder 1/2 Teaspoon Baking soda 1 Tablespoons Lemon juice

Directions

1. Cream butter and cream cheese in a large mixing bowl; gradually add 1 cup sugar, beating at medium speed of with electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in almond extract. 2. Combine 1-3/4 cups flour, baking powder, soda, and salt in a medium mixing bowl; add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. 3. Pour batter into a greased and flour 13x9x2-inch baking pan. 4. Combine 1/2 cup sugar, 2 tablespoon flour, and cinnamon in a small mixing bowl. Dip apple slices in lemon juice. Combine apple slices and cinnamon mixture, tossing gently to coat well. 5. Arrange apple slices on top of batter. Bake at 350 deg for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Serve warm.

Italian Sausage and Bread Stuffing

Ingredients

1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups) 2 tablespoons olive oil, divided 2 pouns sweet Italian sausage, casings removed, divided 1 stick unsalted butter, cut into pieces 3 medium onions, chopped 4 large celery ribs, chopped 5 garlic cloves, minced 4 large eggs, lightly beaten 3/4 cup heavy cream, divided 1/2 cup turkey giblet stock or reduced-sodium chicken broth 1 cup grated Parmigiano-Reggiano (2 ounces) 1/2 cup coarsely chopped flat-leaf parsley

Directions

1. Preheat oven to 350°F with rack in middle. Generously butter baking dish. 2. Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes. 3. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl. 4. Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage. 5. Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill. 6. About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.

Turkey and Cheese Pasta Bake

Ingredients

8 ounces penne pasta 1 small yellow onion, chopped 2 tablespoons butter 3 garlic cloves, minced 1 can condensed cream of mushroom soup 1 package (8 ounces) cream cheese, softened and cubed 1 cup heavy whipping cream 1 cup 2% milk 1 jar (4-1/2 ounces) sliced mushrooms, drained 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 1/2 cup shredded Swiss cheese 1/4 teaspoon ground nutmeg 1/4 teaspoon coarsely ground black pepper 2 1/2 cups cooked turkey breast, cubed TOPPING: 1/2 cup seasoned bread crumbs 3 tablespoons butter, melted

Directions

1. Cook penne pasta per package directions. Drain; set aside. 2. In a large skillet, saute the onion in butter until tender. Add garlic; cook 2 minutes longer. Add the soup, cream cheese, cream and milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses and spices; cook just until cheeses are melted. Add turkey and penne; heat through 3. Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Cover and bake at 350° for 25-30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown.

Broccoli Cucumber Apple Green Smoothie

Ingredients

2 cups broccoli florets 1 cucumber, quartered 3 stalks celery 1 carrot 1 apple, cored and quartered 1/2 cup water

Directions

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Turkey Cabbage Casserole

Ingredients

1 head cabbage, medium 1 1/2 lb. turkey Salt, pepper and garlic salt to taste 2 cans diced tomatoes with onions 1 (16 oz.) can tomato sauce 1 pkg. frozen hash browns 2 tbsp. dried onion flakes

Directions

1. Preheat the oven to 350°F. 2. Chop up cabbage and microwave for 10 minutes. 3. Brown turkey and pat dry with paper towel. 4. Mix all ingredients together and put in large casserole dish. 5. Bake at 350 degrees for 1 hour.

Onion with Cheese Soup

Ingredients

1 lb. Onions, diced into equal size pieces 1 teaspoon Garlic paste Olive oil for frying 1/8 oz. chopped Fresh thyme 8 oz. water Grated parmesan cheese to be used as topping.

Directions

1. Heat olive oil in a stock pan. 2. Fry onions in it till they becomes limp but should not be allowed to change color. 3. Add garlic paste to it and cook for 3-4 minutes more. 4. Add freshly chopped thyme to the mixture and add the water. 5. Simmer over medium heat till mixture is cooked properly. Transfer to a blender. Top with fresh grated parmesan cheese before serving.

Strawberry Upside-Down Cake

Ingredients

1/4 cup brown sugar,packed 4 ounces strawberries, sliced and capped 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 1 stick unsalted butter 1 teaspoon vanilla extract 2 eggs 1/2 cup buttermilk

Directions

1. Preheat oven to 350°F. 2. Grease an 8-inch cake pan with butter. Sprinkle the brown sugar on the bottom of the pan and arrange strawberry slices over top. 3. Place the flour, baking powder, baking soda and salt in a mixing bowl and whisk to combine. 4. In a separate large mixing bowl, cream together the butter and sugar. Beat in the eggs one at a time, followed by vanilla extract. Mix in half of flour mixture, followed by the buttermilk. Mix in remaining flour mixture just until no more dry flour is visible; do not over-mix. 5. Pour the batter into the buttered cake pan over strawberries. 6. Bake for about 45 to 55 minutes or until a tester inserted in the middle comes out clean. Let the cake cool for 5 minutes, then run knife along edge of pan and invert the cake onto a cake plate.

Dark Fudge Pecan Brownies

Ingredients

1 cup unsalted butter, softened 4 ounces unsweetened chocolate 2 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup of chopped pecans

Directions

1. Preheat the oven to 350°F. 2. Lightly coat a 13 x 9-inch baking pan with cooking spray. 3. In a medium saucepan over low heat, melt the butter and chocolate, stirring constantly. 4. Remove from the heat and stir in the sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. 5. In a medium mixing bowl, combine the flour, cocoa, baking powder, and salt. Add the dry mixture to the wet 1/2 cup at a time and mix with a wooden spoon until just combined before the next addition. Do not overmix. 6. Pour the batter into the baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. 7. Cool on a wire rack.

Caramel-Apple Bread

Ingredients

1 14-oz bag caramels 3 cups all-purpose flour 1 cup butter, softened 4 cups confectioners’ sugar 1 tablespoon vanilla extract 6 eggs 2 teaspoons ground cinnamon 1 teaspoon ground allspice 3 1/2 cups peeled and chopped Granny Smith apples

Directions

1. Preheat oven to 350°F. 2. Grease and flour two 9- by 5-inch loaf pans. Unwrap caramels; cut each into eight pieces. Toss with 1 tablespoon of the flour in a small bowl. Set aside. 3. In a large bowl, use an electric mixer to beat the butter, sugar, and vanilla until fluffy. Add the eggs, mixing well. In another bowl, combine the remaining flour, cinnamon, and allspice. Add the flour mixture to the butter mixture; blend well. 4. Using a wooden spoon, stir in the apples and caramel pieces. Divide between the prepared loaf pans. 5. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the centers comes out clean. Cool completely, on a wire rack, then remove from pans.

Turkey Mushroom Casserole

Ingredients

6-8 slices bacon 3/4 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green pepper 1 (4 oz.) can mushrooms 1 can condensed cream of celery soup 1 cup dairy sour cream 1/2 cup shredded cheddar cheese 3 cups cut up cooked turkey 1/4 tsp. salt 1/8 tsp. pepper 2 cups Bisquick baking mix 1/2 cup milk 2 eggs

Directions

1. Preheat the oven to 350°F. 2. Grease 2 quart round casserole. 3. Fry bacon in 10" skillet until crisp; remove from skillet and crumble. 4. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. 5. Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole. 6. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, about 30 to 35 minutes.

Cajun Chicken Bake

Ingredients

2 cans Cream of Celery soup 1 small bag frozen Spinach, thawed and drained 1 can whole Kernal corn 3/4 cup Cheddar cheese, shredded (sharp or mild) 1 lb boneless, skinless Chicken breast, cubed 1 1/4 teaspoon Cajun seasoning

Directions

1. Pre Heat oven to 375 degrees. 2. Mix all ingredients together, except cheese and put in a casserole dish. Sprinkle cheese on top. 3. Bake in oven for about 30-40 minutes. Serve over hot steamed rice.

Harvey Wallbanger Cocktail

Ingredients  

2 parts orange juice     

1 part vodka     

Splash of Galliano®

Directions  

1. Pour vodka and orange juice in a highball glass and stir. 

Top with Galliano® 

Egg Custard Pie

Ingredients

1 9 inch pie crust 1 1/4 Cups milk 4 Eggs 3/4 Cup sugar 1 Teaspoon Vanilla Extract 1/4 Teaspoon salt 1/4 Teaspoon ground nutmeg

Directions

1. Pre Heat the oven to 350 degrees F. Partially bake the crust. Increase the oven temperature to 425 degrees F. 2. In a medium saucepan, heat the milk over medium heat until it steams; look for tiny bubbles forming on the edge of the pan, and steam rising from the milk. Remove from the heat before it comes to a boil. Set aside. In a medium bowl, beat the eggs well. Stir in the sugar, vanilla, and salt, and stir well to dissolve the sugar and combine everything well. 3. Slowly pour in the milk, stirring with a whisk. Pour the custard filling into the partially baked piecrust and sprinkle the nutmeg over the surface of the pie. 4. Place the pie on the bottom rack of the oven. Bake until the custard filling is mostly firm but still wiggly in the center, 25 to 35 minutes. Place the pie on a cooling rack and let cool to room temperature.

Homemade Horseradish Cream

Ingredients

1/2 cup sour cream 2 tablespoons prepared horseradish Kosher salt Freshly ground pepper

Directions

1. In a small bowl, stir together the sour cream and horseradish and season with salt and pepper. Serve, or cover and refrigerate up to 1 day.

Caribbean Style Pork Casserole

Ingredients

4 green onions 2 pork tenderloins, about 3/4 pound each, cut into 1-inch-thick slices 2 tablespoons peeled, minced ginger root 2 tablespoons soy sauce 2 tablespoons Worcestershire 1 tablespoons chopped fresh thyme 1/2 teaspoons ground red pepper 1/2 teaspoons ground allspice 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices 1 large red pepper, cut into bite-sized pieces 2 tablespoon vegetable oil 1 can 15 to 16 ounces pineapple chunks in juice

Directions

1. Preheat the oven to 425 degrees F. 2. Mince 2 green onions and cut remaining green onions into 2-inch pieces. In bowl, toss minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper, and allspice. Cover the pork and marinate for at least 30-45 minutes. 3. In a shallow 6-quart casserole, toss the sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable oil. Bake this uncovered for 15 minutes. 4. In a 10-inch skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of pork (reserving marinade) until it turns brown. Remove pork and transfer to bowl; repeat this with the remaining pork. 5. Pour pineapple chunks with their juice into the skillet, be sure to scrape to loosen and remove any brown bits from bottom of skillet. Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in roasting pan. 6. Bake the casserole uncovered for at least 30-40 minutes or longer until pork and vegetables becomes tender, stirring this occasionally.

Crock Pot Chicken with Artichokes

Ingredients

3 lbs. boneless, skinless chicken thighs salt and black pepper 14-1/2 oz. can diced tomatoes 14-oz. can artichoke hearts, drained 1/4 cup capers 3 cloves garlic, thinly sliced 8-oz. fresh sliced mushrooms 3 ripe tomatoes, chopped 16-oz. pkg. spaghetti, cooked

Directions

1. Season chicken with salt and pepper; place in a crockpot. 2. Spoon canned tomatoes with juice, artichokes, capers and garlic over chicken. 3. Cover and cook on high setting for 3 to 4 hours, until chicken juices are running clear. Stir in fresh tomatoes and mushrooms during the last 30 minutes of cooking time. 4. Serve chicken and sauce over cooked spaghetti.

Banana Walnut Pancakes

Ingredients  

 2 Cups Bisquick

 1 Cup quick-cooking oats

 1 egg

 1/4 Cup sour cream

 1 1/2 Cups milk

 1 Ripe banana, sliced thin

 Cup walnuts, chopped 

Directions  

1. In a mixing bowl combine first five ingredients with wire 

whisk beat until smooth. Add small amount of more milk if needed.

 2. Pour 1/4 cupful onto hot griddle. Arrange banana slices on top. 

Sprinkle with nuts. 

 3. Drizzle batter over bananas just to cover them. 

 4. Cook until edges are dry. Turn and cook until golden brown.

 Makes 10-12 pancakes 

Crockpot Italian Turkey Breat

Ingredients

1 turkey breast, about 3-5 lbs 1 onion, sliced 1 bell pepper, sliced 1 can tomato soup 1 garlic clove, crushed 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon oregano 1/4 teaspoon thyme 1/2 cup water 1/2 cup white wine

Directions

1. Place the turkey breast in the crockpot and cover with onion and pepper slices. 2. Mix the remaining ingredients and pour over the turkey. 3. Cover and cook on LOW for 7-9 hours. 4. Serve with steamed noodles or spaghetti or rice.

Potato Salad

Potato Salad

Ingredients  

 3 lbs.Red Potatoes, boiled

 1 cup Bacon Bits

 3 cups Green Onions, chopped

 1 cup Mayonnaise

 1 cup Sour Cream

 1 Tablespoon Garlic

 1 Tablespoon Dill Weed

 Salt & Pepper to taste 

Directions  

1. Boil potatoes until soft, drain and mix with other ingredients very well. 

Cajun Chicken Lasagna

Ingredients

1 lb andouille sausage (sliced) 1 lb boneless skinless chicken breast halves (cubed) 1 package lasagna noodles (16 ozs) 2 tsps cajun seasoning 1 tsp sage (dried) 1/2 cup onion (chopped) 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1 tbsp chopped garlic (chopped finely) 20 ozs alfredo sauce (divided) 1-1/2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese

Directions

1. Preheat oven to 325 degrees F. 2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 10 to 12 minutes, or until al dente; drain. 3. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8-10 minutes. Remove chicken meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce. 4. Lightly grease a 9×13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. 5. Bake in preheated oven for 1 hour. Let stand 10-15 minutes before serving.

Eggplant Stew with Tomatoes and Peppers

Ingredients

 1 to 1 1/2 pounds eggplant
 6 tablespoons olive oil
 1 large red onion, diced into 1/2-inch cubes
 1 large red bell pepper, cut into 1-inch pieces
 2 teaspoons paprika
 2 garlic cloves, thinly sliced
 2 tablespoons tomato paste
 5 ripe plum tomatoes, peeled, quartered lengthwise, and seeded
 1 15-ounce can chickpeas, rinsed
 Salt and black pepper
 1/4 cup coarsely chopped parsley


       
 Directions


1. Cut the eggplant lengthwise into ½-inch slabs, then crosswise into
½-inch sticks. Heat ¼ cup oil in a wide skillet over high heat until hazy.
Add the eggplant and stir to distribute the oil. Cook, turning the pieces
every few minutes, until golden, about 10-12 minutes.

 2. Heat the remaining oil in a Dutch oven over medium-high heat.

 3. Add the onion, pepper, and paprika and sauté until the onion is lightly
browned around the edges, 8 to 10 minutes, adding the garlic during the
 last few minutes.

 4. Stir in the tomato paste, fry it for a minute, then moisten with a few
tablespoons water and scrape up the juices from the bottom of the pan.
Add the tomatoes, eggplant, chickpeas, 1 cup water, 1 teaspoon salt,
and pepper.

 5. Lower the heat and simmer, covered, for 20-25 minutes, stirring
once or twice. Stir in the chopped parsley and serve.

Double Peanut Butter Chocolate Fudge

  

Ingredients 

1/2 cup light corn syrup

1 / 3 cup evaporated milk

18 ounces semisweet chocolate chips

3/4 cup powdered sugar

1 / 3 cup crunchy peanut butter

2 teaspoons vanilla

1 / 3 cup creamy peanut butter 

         

 Directions  

 1. In saucepan, combine corn syrup and evaporated milk. 

Stir until well blended. Cook over medium heat until mixture 

boils. Remove from heat immediately. Stir in chocolate chips.

2.  Cook slowly over low heat, stirring constantly until chips are melted. 

Remove from heat. Stir in powdered sugar, crunchy peanut butter, 

and vanilla. Beat until thick and glossy. 

3.  Spread into 8x8-inch pan lined with foil. Spoon creamy peanut butter

 onto fudge mixture and swirl to marbleize. Refrigerate overnight. 

Greta Garbo Cocktail

Ingredients

1 part Bacardi® light rum   
Splash of Bols® Maraschino   
Splash of lime juice (freshly squeezed)   
Splash of pastis   
Pinch of sugar


       
 Directions


Shake with ice and strain into a cocktail glass.

Turkey Squash Casserole

Ingredients

2 lbs. butternut squash 3/4 cup minced onions 2 tablespoons butter 2 cups toasted croutons 1/2 teaspoon poultry seasoning 1/2 teaspoon salt Ground black pepper 1 cup chicken broth or Homemade chicken stock 2 cups cooked diced turkey 1/2 cup shredded Sharp Cheddar cheese

Directions

1. Preheat the oven to 350°F. 2. Grease a 1 1/2-quart casserole dish. 3. Prepare the squash by cutting in half lengthwise and discard seeds. Bake, cut side down, in a baking pan for 50 to 60 minutes, until squash is tender. 4. Scoop out squash pulp and mash. 5. Sauté onions in butter. Add croutons, poultry seasoning, salt, and pepper to taste. Add broth, mashed squash, and turkey. 6. Place mixture in the casserole dish and bake for 20-25 minutes. 7. Sprinke Cheddar Cheese on top and return to oven until cheese is melted.