Crockpot Wednesday - Sponsored by


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Southern Living's Rocky Road cake.  

Ingredients
1  (18.25-oz.) package German chocolate cake mix
1  (3.9-oz.) package chocolate instant pudding mix
3  large eggs, lightly beaten
1  cup  sour cream
1/3  cup  butter, melted
1  teaspoon  vanilla extract
3 1/4  cups  milk, divided
1  (3.4-oz.) package chocolate cook-and-serve pudding mix
1/2  cup  chopped pecans
1 1/2  cups  miniature marshmallows
1  cup  semisweet chocolate morsels
Vanilla ice cream (optional)

Preparation
1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.

2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles  
appear (do not boil); remove from heat.

3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.

4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

Virginia Quinn, a junior at Mt. St. Mary's Academy, was here to talk about the celebrity basketball game to benefit the family of Mary Drake. The "Miracles for Mary" celebrity basketball game and silent auction will be held Thursday, March 11, at the Jack Stephens Center on UALR's Campus. Doors open at 5:30 P.M. for the silent auction and the game is set to begin at 7:30.


Salmon Poached in Wine

Oil to grease
2lb salmon piece
1/2 pint white wine
1 bayleaf
1 sprig parsley
1/4 tspn salt
twist of black pepper
1 lemon, juice and grated rind

Brush the inside of the crockpot with oil.

Rinse the salmon piece and dry. If it will fit in the bottom of the crockpot (which it should) then place it in - if not, cut it in half and lay in the bottom of the crockpot.

Add the wine, the bayleaf, parsley, salt, pepper, lemon rind and juice.

Put the lid on the pot and cook on LOW for about 3 hours.

You can serve this either hot or cold - it is delicious cold with a salad and brown bread and butter.

Robyn Richardson representing Hope Lodge was here to give us this delicious dessert.  Hope Lodge (www.hopeawayfromhome.org) has a fundraiser coming up.

BANANAS FOSTER

12 bananas, cut into quarters

1 cup flaked coconut

1 tsp. cinnamon

1/2 tstp. salt

1 cup dark corn sytrup

2/3 cup butter, melted

2 tsp. grated lemon peel

1/4 cup lemon juice

2 tsp. rum

12 slices of pound cake

1 quart vanilla ice cream

Combine bananas and coconut in the CROCKPOT.  In medium bowl, stir together cinnamon, salt, corn syrup, butter, lemon zest, lemon juice and rum; pour over bananas. Cover, cook on LOW for 1 to 2 hours. Pour warm sauce over pound cake slices topped with ice cream.

Prep time: 5-10 minutes

Cook time: 1 to 2 hours on LOW

Makes 12 servings

This week's recipe from the Wolfe Street Foundation (www.wolfestreet.org).

Shelley’s Midwest Crockpot Italian Beef

3 or 4 lb. Sirloin roast / 1 jar Pepperoncini peppers

1 teaspoon of each of the following:
onion salt, garlic salt, seasoned salt, oregano
1 package dry Lipton Onion Soup mix
1 ½ cup water
½ teaspoon black pepper

add 4 bay leaves

Put all in crock pot and cook for 5 hours on highest setting.  When done, shred the beef and place on hoagie buns for sandwiches.  The buns can be dipped in a bit of the juice for a oh so yummy sandwich. You can also place the cooked peppers on the beef and have an even better juicy hot bite sandwich!! YUM, YUM!

A recipe in honor of Soup Sunday to benefit the Arkansas Advocates for Children and Families. For more information, go to aradvocates.org.

Sweet Potato, Carrot and Ginger Soup

Small white onion, diced
2 sweet potatoes, peeled and cubed
Half pound of carrots, peeled and diced
1 tablespoon fresh ginger root, peeled and diced
1 quart low-sodium chicken or vegetable stock
Olive oil
Salt and Pepper
Sour cream for garnish (optional)

Sauté onion in olive oil in a large pan on medium heat until fragrant and translucent. Add sweet potatoes, carrots and ginger and sauté for a few minutes to combine flavors.

Transfer to crockpot. Add stock. Cook on low until vegetables are very tender. Carefully transfer to a blender or use an immersion blender to blend until creamy. Return to pot to warm as needed. Add salt and pepper to taste. Serve in bowls topped with a dollop of sour cream, if desired.

Slow-Cooker Spinach Dip

Ingredients and directions:

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8  
ounces softened cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours. Serve with homemade baked pita chips by cutting pita bread into triangles, brushing with a little olive oil and melted butter, garlic salt, and dried oregano.  Bake in a 400 degree oven for 5-8 minutes or until desired crispiness.  

Butterscotch Apple Crisp

from Shelly Dolan with the Faulkner County Circle of Friends

6 cups sliced, peeled tart apples (I use Granny Smith)
3/4 cup brown sugar
1/2 cup flour
1 (3.5 oz) cook and serve butterscotch pudding mix
1 teaspoon cinnamon
1/2 cup quick cook oats
1/2 cup cold butter

Place apples in the crock pot.

Combine brown sugar, flour, oats, pudding mix, and cinnamon.
Cut in butter.
Sprinkle mixture over apples.

Bake on low.  For more crunchy apples, cook for about 2 hours.
For a more apple-saucy dessert, cook for 4 hours.

Serve with ice cream.

 Spicy Ramen Noodle Shrimp

1 lb. fresh or frozen medium devined shrimp
1 Tbsp. lemon juice
1/2 tsp. chili powder
1/8 tsp. cumin
1/8 tsp. pepper
3 cups water
2 (3 oz.) pkgs. shrimp flavored ramen noodles
16 oz. jar salsa
15 oz. can black beans, rinsed and drained
2 cups frozen corn
1/4 cup chopped fresh cilantro

Preparation:

Thaw shrimp, if frozen, then peel and devein shrimp. In a medium bowl combine lemon juice, chili powder, cumin, and pepper. Add shrimp and toss to coat. Let shrimp stand for 20 minutes, stirring occasionally.

Meanwhile, bring water to a boil in a large saucepan. Break noodles into bite-sized pieces. Stir 1 seasoning packet and the broken noodles into the water. Discard remaining seasoning packet. Return to boiling and cook for 1 minute. Add the shrimp and cook 1 to 2 minutes longer, or until shrimp turn pink. Stir in salsa, beans, and corn and heat through. To serve, top each serving with cilantro.


My Favorite Chocolate Chip Banana Bread EVUH!

4 small or 3 large bananas
1 1/4 cups of sugar
2 eggs
1/2 cup of oil
1 tsp. vanilla
2 c. self rising flour
1 tsp. soda
1/4 tsp. salt
1 cup of semi-sweet chocolate chips
1 cup of pecans (optional)


Beat the bananas with a mixer.  Add remaining ingredients. Beat on medium speed until well blended.  Add chocolate chips and pecans, if using.  Cook in two greased loaf pans for 45 minutes at 350.

From Julie Mayberry with the dance group I Can Dance for special needs' children.  Go to www.atimetodanceinc.com for more information.

The Simplest, Inexpensive, Crock Pot Mouthwatering BBQ Chicken For Those Who Can't Remember Recipes, Don't Have A Lot Of Time, and Have Lots of Kids Asking Them To Do Something For Them Recipe" ....by the time you say the name of this recipe, you have it made!

2 lbs. boneless skinless chicken breast
1/2 bottle of favorite BBQ sauce

Put both ingredients in the slow cooker on low setting and cook for 8 hours. About 15 minutes before you want to eat it, use a fork to shred the chicken. It should fall apart very easily. Serve on a hamburger bun.

Easy White Bean Chili

Serves 6+

Ingredients:
3 cans Northern White Beans (drain and rinse)
3 cans of canned chicken (drain)
3 cans of Rotel (Spicy Rotel for more kick)
3 cans of chicken broth
1 packet of McCormick White Chili Spices
1 T. Cumin ( optional )

Pour  all ingredients into a crock pot on high for 30 minutes or on the stove to boil for 5 and simmer for 20. Stir occasionally.

Serve with corn chips or Fritos, shredded cheese and sour cream.

CROCKPOT CANDY!

Oyster Crackers

3/4 cup salad oil
1/2 tsp. garlic powder
1 1/2 pkgs. Original Hidden Valley Ranch dressing mix
1/2 tsp. lemon pepper
1 tbsp. dill weed
12-16 oz box oyster crackers

Mix first 5 ingredients and pour over crackers, stir and let sit (stirring often to make sure they are well saturated) for at least 15-20 minutes, or as long as an hour. Bake at 225 for 25 minutes. Stir often.

Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs

You can prepare the vegetables up to two hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for ricotta salata.

Ingredients

Makes 10 to 12

* Coarse salt
* 1/2 pound green beans, ends trimmed
* 1/2 pound yellow wax beans, ends trimmed
* 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
* 1/4 cup capers, rinsed and drained (optional)
* 3 tablespoons sherry vinegar
* 5 tablespoons extra-virgin olive oil
* 3 pounds assorted bell peppers, quartered, seeds and ribs removed
* Freshly ground black pepper
* 1/2 cup loosely packed fresh basil leaves
* 1/2 cup loosely packed fresh mint leaves
* 6 to 7 ounces fresh ricotta salata cheese

Directions

1. Prepare a large ice bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add green beans and wax beans to boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes. Transfer beans to ice bath to stop cooking and to preserve the color. Drain, and pat dry with paper towels. Slice larger beans in half lengthwise. Set aside in a large bowl.
2. Make vinaigrette: In a small bowl, combine shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add olive oil.
3. Meanwhile, slice peppers as thinly as possible using a sharp knife or mandoline. Add to bowl with beans. Drizzle vinaigrette over, and toss to combine; season with salt and black pepper. Just before serving, tear basil and mint leaves into small pieces, and crumble ricotta salata. Stir herbs and cheese into salad, and serve.

This recipe is from Augusta Andrews who was here on the behalf of the Humane Society of Pulaski County who is selling their 2010 day planners right now for Christmas.

French Dip Sandwiches
1 (3 to 4 pound) boneless chuck roast, trimmed
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns
1 teaspoon dried rosemary,crushed
1 teaspoon dried thyme
1 teasoon garlic powder
12 French sandwich rolls split

Place rimmed roast in a 5 quart slow cooker. Combine soy sauce   and next 6 ingredients. Pour over roast. Add water to slow cooker until roast is almost covered.Cook covered on low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls,and serve wth reserved broth for dipping.

Reindeer Food

This recipe is meant for Santa's furry friends. Sprinkle it on the lawn, driveway, or apartment patio to entice the reindeer and give them something to munch on while Santa delivers his goodies. Traditional recipes call for glitter, but unless you purchase the pricey edible glitter from specialty shops, it won't be safe for birds and squirrels. Substituting colored sugar will still give a sparkly appearance, without being harmful to the actual animals who will end up eating it.

Layer your Reindeer food in small glass jars such as baby food jars for a pretty appearance, or mix it all up together and scoop it into zippered plastic bags. Tie it up with pretty ribbon and add a gift tag with instructions for scattering it outside on Christmas Eve.

For each small baby food jar, you'll need:

1/4 cup dry oatmeal
1/8 cup granulated sugar
1-2 tablespoons colored sugar

Layer half of the oatmeal, followed by half of the colored sugar, the white granulated sugar, the rest of the colored sugar, and topped with the reast of the oatmeal. Alternatively, combine ingredients in a mixing bowl and scoop into zippered plastic bags.


Reindeer Food for Kids
For the kids to munch on, here's a recipe for Reindeer Food that is sweet and crunchy. You can get the children involved in preparing this snack too, since it's ridiculously easy to make. It goes very quickly once they get over the appearance - it looks rather like dry pet food!

12 cups Crispix cereal
1 bag (12 oz) semi-sweet chocolate or butterscotch chips
3/4 cup peanut butter
1 cup powdered sugar
In a very large pot over low heat, melt peanut butter and chocolate chips, stirring frequently.

Remove from heat and add cereal, stirring gently to coat well. Add the powdered sugar, a bit at a time, and continue stirring until mixture is completely combined.

Spread pieces on a cookie sheet or other clean, flat surface, separating them so they don't stick together. Allow to cool completely. Store in an airtight container until ready to serve.  Makes about 12 1-cup servings.

Below is our recipe for Crockpot Wednesday provided by Ms.
Georgia Green one of our Women’s Council Members. Dazzle Daze is a fundraiser for Conway Regional put on by the Conway Regional Women’s Council and it is some holiday candy. Don’t you just love that tie in!

  Crock Pot Candy

1 16oz jar dry roasted unsalted peanuts

1 16oz jar dry roasted salted peanuts

12 oz semi sweet chocolate chips

1 bar German Chocolate broken into pieces

3lb (2pks) white almond bark broken into pieces

Put all ingredients into the crock pot in the order listed. Cook on low for 3 hours. Do NOT remove the lid. Drop by teaspoon onto wax paper and let harden.

Roast Beef with Burgundy mushroom Gravy

1 (4 pound) boneless chuck roast
2 tablespoons olive oil
2 tablespoons of butter
2 onions, sliced
16 ounces mushrooms, stems, removed and mushrooms sliced
3 large garlic cloves, chopped
1 cup burgundy or other dry red wine
1/2 cup Cognac or good-quality bourbon
2 cups beef broth
1 tablespoon tomato paste
1 sprig of fresh thyme
1 sprig of of fresh rosemary
1 tablespoon butter
2 tablespoons all-purpose flour
salt and pepper to taste

For the Roast:

Pat the roast dry with paper towels and season with salt and pepper.   Heat the olive oil in a large Dutch oven over medium-high heat. Add the roast and brown on all sides.  Remove the roast to a plate.

Add 2 tablespoons butter and the onions to the drippings in the Dutch oven and saute for 5 minutes or until the onions are tender. Add the mushrooms and garlic and saute for 2 minutes longer.

Stir in the wine and Cognac and bring to a boil.  Cook for 1 minute and stir in the beef broth and tomato paste.  Return to the dutch oven and add the thyme and rosemary.  Bring to a boil and cover.

Transfer the roast and sauce into a cockpot and cook on high for 3-4 hours or on low for 6-8 hours depending on how well you like your roast cooked.

For the Gravy:

Transfer the vegetables and cooking liquid in a food processor and   
process until smooth.  Place the mixture in a pan. Blend 1 tablespoon of butter with the flour in a cup with a fork.  Add to the pan mixture and simmer until thickened, stirring constantly.

Slice roast and serve over crusted country bread.

Deer Chili

2 lb Deer Sausage
2 lb Ground Beef or Ground Pork
1 onion—diced
1 can dark kidney beans
1 can mushroom pieces
1 can tomatoes
1 can V8
1 can diced Rotel
1 package Williams Chili seasoning

Brown onions w/ sausage and place in pot
Brown beef w/ Williams Seasoning and place in pot

Cut tomatoes and add w/ all remaining ingredients.
Bring to a boil and add V-8 or water as needed to dilute.

Cook on low for 6-8 hours or 4 hours on high.  

 Winter Fruit Compote

1 (2-inch) cinnamon stick
2 small apples, peeled, sliced
1/3 cup sweetened dried cranberries
1/2 cup golden raisins
1/2 cup halved dried apricots
1 (8 oz) can pineapple tidbits in unsweetened juice, undrained
1/4 cup sugar
3/4 orange juice
1 (21 oz) can peach pie filling

1. Place cinnamon stick in crockpot. Layer with apples, cranberries,raisins, apricots and pineapple with liquid. Sprinkle with sugar. Pour orange juice over top.
2. Cover; cook on low setting for 5-6 hours.
3. Just before serving, gently stir mixture. Discard cinnamon stick. Gently stir in pie filling, cutting peach slices into smaller pieces as necessary.
4. If desired (OF COURSE), serve warm over pound cake or ice cream.

*Chicken with Havana Sauce*:

Chicken Breasts (boneless, skinless)
1 28-oz. can tomatoes (diced)
1/3 c. olive oil
1/4 c. white wine
1 T. whine wine vinegar
3 green onion, chopped
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. fresh cilantro, minced
juice of 2 limes

Combine all ingredients.  Reserve half of sauce and refrigerate overnight.Marinate chicken breasts in remaining sauce for two hours or overnight.Grill chicken and serve with reserved sauce.


*Black Beans*:

1/2 white onion, finely chopped
1 clove of garlic, finely chopped
1/2 green pepper, finely chopped
2 T. olive oil
3 T. white wine
1 tsp. salt
1 tsp. pepper
3 cans black beans

Saute onion, garlic and green pepper in olive oil until limp.  Add one can of black beans (drained), one can black beans (undrained) and one can smashed.  Add salt, pepper and wine.  Cook for 30 minutes to one hour until mixture thickens.


*Baked Spicy Rice*:

1 c. long-grain rice (uncooked)
2 10-oz. cans Rotel (undrained)
1 c. water
2/3 c. pimento-stuffed olives, chopped
1/4 c. olive oil
1/2 c. onion, chopped
1 c. Monterrey Jack cheese, shredded

Combine all ingredients in a shallow w-quart baking dish.  Bake, covered, at 350 for 45 minutes.  Stir well and bake uncovered 15 additional minutes or until liquid is absorbed and rice is tender.

Crockpot Layered Enchilada Casserole

1 can whole tomatoes
1 small onion, chopped
1 clove garlic, minced
1/2 tsp. ground red pepper
1/2 tsp. salt
1 6 oz. can tomato paste
1 pound ground beef, browned
2 cups cheddar cheese, shredded
9 corn tortillas

To prepare sauce, blend tomatoes and their liquid with onion and garlic in a blender or food processor. Pour into medium sized saucepan. Add red pepper, salt, and tomato paste. Heat to a boil, then simmer for 5-10 minutes.  Place three tortillas in the bottom of a crockpot. Layer tortillas, 1/3 of the ground beef, 1/3 of the tomato sauce, and 1/3 of the cheddar cheese. Repeat each layer two more times.  Cover and cook on low for 6-8 hours.
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Baked Potato Soup:
Ingredients:
6 large russet potatoes, peeled and cut into ½ inch cubes
1 large onion
¼ C. Butter
3 (14 oz) cans of Chicken Broth (you can get the one with garlic if you like as well)
21/2 tsp of salt
1 ¼ tsp of ground pepper
1 cup whipping cream or half-and-half
1 cup (4 oz) shredded sharp cheddar cheese
3 Tbsp chopped fresh chives
Optional Ingredients:
1 -8 Oz container sour cream
4 bacon slices cooked and crumbled
Shredded cheddar cheese
Directions:
Combine first 6 ingredients in a slow cooker.  Cover and cook on high for 4 hours or low for 8 hours.  Mash mixture with masher until potatoes are coarsely chopped (or mashed to your liking) and soup is thickened.  Stir in cream, cheese and chives.  Top with sour cream, if desired, and sprinkle with bacon and Cheddar cheese before serving.  Makes 12 cups.  Prep time: 21 minutes.  Cook 4-8 hours.  

French Breakfast Puffs!!!!

Mix together thoroughly:
1/3 cup soft shortening
1/2 cup sugar
1 egg

Sift together:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg

And stir in alternately with:
1/2 cup milk

Fill greased (I spray with Pam) muffin cups 2/3 full. Bake until  
golden brown. Immediately roll in:
1 stick melted butter

then a mixture of:

1/2 cup sugar
1 tsp cinnamon

Pop in mouth immediately!!

TEMPERATURE: 350 degrees
TIME: 20-25 muffins for medium muffins: 15 minutes for mini muffins  
(which what we like the best!)
YIELDS: 12 medium size muffins or 3 dozen (36) mini muffins.

Country Style Applesauce

8 large cooking apples peeled, cored, and sliced
1/2 cup water
1 teaspoon of cinnamon
1/2 cup sugar

Put all ingredients in slow cooker. Cover and cook on low 8 hours or on high 3 hours.
Serve warm.

TACO SOUP

1   1-ounce package ranch salad dressing mix
1   1 1/4-ounce package taco seasoning mix
1/2 cup green olives, sliced (optional)
1   small can black olives, drained and sliced (optional)
2   4 1/2-ounce cans diced green chilies
1   14 1/2-ounce can tomatoes with chilies
1   14 1/2-ounce can diced tomatoes
1   14 1/2-ounce can mexican tomatoes
1   15 1/4-ounce can whole kernal corn, drained
1   15 1/2-ounce cans pink kidney beans
2   15-1/2 ounce cans pinto beans
2 cup diced onions
2 lb ground beef

Jalapenos
Chopped green onions
Grated cheese
Sour cream
Corn chips

Directions
Brown the ground beef and onions in a large skillet; drain the excess
fat, then transfer the browned beef and onions to a large crackpot or
a stockpot.  Add the beans, corn, green onions, tomatoes, chilies,
olives, and seasonings, and cook on low setting all day (6 to 8 hours)
if using a crockpot, or simmer over low heat for about 1 hour in a
stockpot on the stove.  To serve, place a few corn chips in each bowl
and ladle soup over them.  Top with sour cream, cheese, and jalapenos.

Crockpot Chicken Dijon
Rebecca Jones, Saline Memorial Hospital

4-6 boneless chicken breast halves
2 T. dijon mustard
1 can 98% fat free cream of mushroom soup
2 tsp. cornstarch
dash black pepper

Wash chicken and pat dry; place in slow cooker.  Combine remaining ingredients and spoon over the chicken.  Cover and cook on low 6-8 hours. Serves four.  

Easter Seals Berry Cobbler

Filling:
2 bags of froze, n mixed berries (recipe calls for 30 ounces, so eat 2  ounces before you put the berries in the crockpot)
1/3 to 2/3 cup of sugar (depending on how s, weet you like it- I say a  heaping 2/3 cup!)
1/2 cup of Bisquick

Topping:
2 1/4 cups of Bisquick
1/2 cup of sugar (divided into two 1/4 cups)
4 Tbs melted butter
1/2 cup of milk
2 tsp of cinnamon

Directions:
Spray the insert of the crockpot with nonstick cooking spray.   In a  large mixing bowl, toss together the fruit, sugar and 1/2 cup of  Bisquick.  Transfer the fruit to the crockpot.  In another large  mixing bowl, stir together 2 1/4 cups of Bisquick, 1/4 cup sugar,  melted butter and milk with a wooden spoon.  With your hands, d, , rop  bits of dough on top of the fruit in the crockpot.  In a small mixing  bow, stir together the remaining 1/4 cup of sugar and cinnamon.   Sprinkle it on top of the dough and place the lid on the crockpot.   Turn the power on high and cook for 3 to 4 hours until the topping has  puffed and the fruit is bubbling.

Serve warm with ice cream.

From Kourtney McIntosh with March of Dimes!

CROCKPOT PIZZA
 
2lbs ground beef
1 sm box lasagna noodles
1 jar of pizza sauce
2 pkg pepperoni
5 cups mozzarella
                   
Brown beef & drain===cook & drain noodles, then rinse with cold water.,
layer into crockpot   Beef--Noodles----Sauce--pepperoni--& cheese.
Keep layering until you end up with cheese on top.  Cook on low for 4-5 hours.

Two delicious, healthy recipes from Celia Harkey of Midwest Dairy.

Hot Pizza Dip
3-A-Day™ of Dairy

Ingredients:
6 ounces light cream cheese
1/2 cup light sour cream
1 teaspoon oregano
1/2 cup pizza sauce
1 cup shredded low-moisture, part-skim Mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup diced red peppers
1/4 cup sliced green onions
whole-wheat bread sticks o, r crackers
Servings: 10
Prep Time: 10 minutes
Cook time: 15 minutes
Cost/recipe: $4.25
Cost/serving: $0.42

Preparation:
Combine cream cheese, sour cream and oregano in b, owl. Stir unt, il smooth. Spread evenly into a small pie plate or quiche pan. Top with pizza sauce, cheeses, peppers and onions. Bake at 350° F for 15 minutes, or until cheese is melted. Serve with whole-wheat breadsticks or crackers.

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Peanut Butter and Banana Breakfast Shake
3-A-Day™ of Dairy

Ingredients:
1 cup of fat-free or 1% low-fat chocolate milk
1/2 cup frozen banana slices
1 tablespoon peanut butter
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Servings: 1
Prep Time: 5 minutes
Cost/recipe: $0.68
Cost/serving:, $, 0.68

Preparation:
Combine all ingredients in a blender; blend until smooth and creamy. Serve in tall glass or on-the-go drink container.

Nikki's Delicious Cheese Dip

2 # Velveeta
package of Italian sausage and/or hamburger meat
2 packages of cream cheese
2 cans of Rotel


Cut the Velveeta and cream cheese into smaller pieces.  Brown the sausage and/or beef.  Combine all the ingredients along with the Rotel in a crockpot.  Cook on low for 3-4 hours.

Breezy's Crockpot Spicy Chicken Soup
Serves 4-6

4 cups chicken stock or broth
2 cups of chicken breasts, cubed
Two garlic cloves, minced
little bit of olive oil
Optional Raw Veggies (I use them all): chopped baby carrots, sliced asparagus, chopped squash, chopped string beans, chopped white onion, sliced mushrooms
1 can of corn
1 T. chopped fresh cilantro
1 T. chopped fresh parsley
Cumin, salt, pepper, and lemon pepper.
Serve over: cooked brown rice.
Garnish with extra parsley, mozarella cheese, avocado and lime.

Sear the chicken breasts in a sauce pan with a little olive oil.  Add the minced garlic.  When browned, cube it or slice into strips and put it into the crockpot with the chicken stock or broth (chicken stock is available in the soup aisle at the grocery store). Slice baby carrots, asparagus, string beans, white onion and mushrooms and add it to the crockpot pot. Add corn and whatever else you would like for the soup.  Add salt, pepper, cumin, lemon pepper, parsley and chopped cilantro.  Cook on low in the crockpot for 4-6 hours.  Before serving, add a squeeze of lime, then  cooked brown rice at the end, and garnish with mozarella cheese and avocado.   

Sala, d with chopped chicken

Ingredients:
8 to 10 ounces chopped romaine lettuce
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
1 large tomato or 2 plum tomatoes, diced
4 radishes, chopped
4 ribs celery, sliced
1/2 cup chopped red onion or sweet onion
1/2 cup chopped basil
2 cloves garlic, finely minced
4 to 6 slices cooked diced bacon or about 1/2 cup of cubed smoked ham
1 cup drained and rinsed chickpeas or other canned or cooked beans
1 cup chopped grilled chicken
1 cup diced sharp Cheddar cheese
Preparation:
Combine all ingredients in a large salad bowl. Toss with a simple vinaigrette or serve with your favorite dressing.
Serves 8.

Okay, I'm doing this one for the naysayers who said it couldn't be done.  It's Chocolate Cakes with Ramen Noodles.  For real.

You will need: (For 3 cakes)
- 1 package of ramen noodles (crushed)
- 3 small dessert cupcakes
- 1 cup of cherries
- 1 cup of chocolate dessert fondue
- 1/3 cup of vegetable oil (cooking)

How to cook:
The noodles:
1. While the noodles are still in the package, break them in small pieces.
2. Put the vegetable oil in the cooking pan.
3. Turn on the stove and wait for the oil to heat up.
4. Put your noodles in the cooking pan.
5. Since ramen are dehydrated, you have to be careful not to burn them. Always gently shake the cooking pan.
6. Your noodles are ready once they have a nice brownish color.
7. Turn off the stove and put your noodles in a bowl.
The recipe:
8. Put the 3 cakes in a plate.
9. Add the cherries and the fried ramen on top of the cakes.
10. Pour the chocola, te fondue on top of everything.
11. Enjoy!

Cool Southwestern Salad with Avocado and Corn
Serves 4
From Health magazine July/August 2009

Ingredients

2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
1 15-ounce can pinto beans, drained and rinsed
2 ears corn, kernels cut off the cob (about 1 cup)
2 avocados, chopped
1/2 red onion, thinly sliced
1/2 cup fresh cilantro sprigs
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
kosher salt and pepper
1/2 9-ounce bag tortilla chips
Directions

In a large bowl, combine the lettuce,, beans, corn, avocados, onion, and cilantro. In a small bowl, whisk together the oil, lime juice, 3/4 tsp. salt and 1/4 tsp. pepper.  Drizzle over the salad and toss.  Serve with tortilla chips.

Crockpot Wednesday is still unplugged.  Here's the delicious recipe.
Blackberry Cake With Streusel Topping

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
4 ounces (1 stick) butter, softened (8 tablespoons)
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 cup sour cream
2 cups fresh Arkansas blackberries from your local farmer's market

***Streusel Topping***
1/2 cup light brown sugar, packed
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 tablespoons melted butter

Preparation:
Heat oven to 350°. Grease a 9-inch springform pan.
Combine the 1 1/2 cups flour, baking powder, salt, baking soda.

In a mixing bowl with electric mixer, cream the 4 ounces of butter with granulated , sugar. Beat in eggs until smooth. Beat in sour cream and vanilla. With mixer at low speed, slowly beat in the flour mixture until smooth and blended. Spread the mixture in the prepared pan. Top with the blackberries.

In another bowl, combine the brown sugar, 3/4 cup flour, cinnamon, nutmeg, and the 5 tablespoons of butter. Mix with a fork until crumbly. With fingers, sprinkle the crumbs evenly over the blackberries.

Bake for 40 minutes, or until set and lightly browned.

Cool for about 10 minutes on a rack; remove the pan sides and cool completely.

ORIENTAL CHICKEN SALAD WITH CRUNCHY NOODLES   

1 lg. head finely shredded cabbage (about 12 c.)
4 whole green onions, thinly sliced
3-4 c. cooked chicken, shredded
2 tbsp. sugar
1/4 c. white vinegar
1/3 c. salad oil
1/2 tsp. pepper
1 pkg. Top Ramen (chicken flavor)
1/3 c. slivered almonds, toasted

In a large salad bowl, combine cabbage, green onions, and chicken.
In a small bowl combine the sugar, vinegar, oil, pepper and flavor packet from Top Ramen package, stir until dissolved. Pour over cabbage and toss lightly, cover and chill.

Just before serving, crumble the dry noodles from soup mix into the salad. Sprinkle almonds on top and serve.

Party Chicken Salad
Makes 6 servings;
Prep. time: 20 minutes
From Southern Living, June, 2009


1 cup chopped pecans
1/2 cup mayonnaise
1/4 cup minced sweet onion
2 Tb. chopped fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
4 cups chopped chicken breast
4 small fresh, firm, ripe peaches, peeled and diced
Garnishes: fresh basil sprigs, fresh blackberries

1. Toast the pecans in the oven, at 350. Bake for 7-9 minutes.  Cool completely on a wire rack about 15 minutes.

2.  Stir together mayonnaise and next four ingredients in a large bowl.  Fold in pecans, chicken, and peaches; cover and chill two hours.

Asparagus Pasta Salad

From Rachael Ray and the Food Network (www.foodnetwork.com)

1 small shallot, finely chopped
1/3 cup extra-virgin olive oil
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped fla- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground bla, , ck pepper

Directions:
Heat shallot and oil in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.

Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

MICHELE'S FAMOUS TACO SALAD

1 lb. ground beef
1 envelope taco seasoning mix
1 head of lettuce, cut in long lengthwise strips
3-4 sliced scallions
3-4 diced fresh tomatoes
1 cup shredded cheddar cheese
1 cup corn chips
Catalina salad dressing
tortilla bowls (optional)
Brown ground beef in a skillet, drain fat,, add taco seasoning mix and prepare as directed on package. Set aside.
In a large salad bowl combine: cut lettuce, sliced scallions, diced tomatoes, shredded cheese, seasoned ground beef, corn chips, and salad dressing.

Toss gently and serve immediately in tortilla bowls.

Crock Pot Peanut Clusters

16 oz.      jar salted peanuts

2 oz        German chocolate bar

11/2 pd   white almond bark

8 oz        bag chocolate chips

Place almond bark in crock pot first, then add the rest of the
ingredients. Set crock-pot on low for 3 hours or until melted. (Stir at 2 hours) Spoon onto wax paper and let set until ready to serve.

Makes: 45 cookie size clusters   Recipe can be doubled.  

Easy and YUMMMMY!!!

McF, arland Eye Centers from van driver Harry submitted by , Cheryl

Crockpot Jambalaya submitted by Chef Donnie Ferneau and his wif, e, Adrianne:

*   1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
*   1 pound andouille or turkey sausage, sliced
*   1 (28 ounce) can diced tomatoes with juice
*   1 can Rotel with juice
*   1 large onion, chopped
*   1 large green bell pepper, chopped
*   1 cup chopped celery
*   1 clove garlic, minced
*   1 cup chicken broth
*   1 cup frozen okra
*&n, bsp;  2 teaspoons dried oregano
*   2 teaspoons dried parsley
*   2 tablespoons Cajun seasoning
*   1 teaspoon cayenne pepper
*   1/2 teaspoon dried thyme
*   1 bay leaf
*   1 pound frozen cooked shrimp without tails *   Salt & Pepper to taste

1.  In a slow cooker, mix the chicken, sausage, tomatoes with juice, Rotel, onion, green bell pepper, celery, garlic, okra and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Gently stir in the Bay Leaf.
2.  Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time. Remove the bay leaf, season with salt & pepper to taste and serve over rice.

***If you want it less "soupy," cut back on or eliminate the chicken broth***

Soy-Glazed Spareribs

4 to 5  lbs.  spareribs, cut into two-ri,, b pieces  
  salt and pepper  
½  cup  pineapple juice  
2  tbsp.  garlic-flavored wine vinegar  
¼  cup  dry white wine  
2  tbsp.  soy sauce  
2  tbsp.  honey  
½  cup  chick broth or bouillon  
2  tbsp.  cornstarch  
3  tbsp.  cold water  

Place spareribs on rack in shallow baking pan.  Brown in 400° oven for 30 minutes, turning ribs once.  Remove from oven; pour off fat.  Sprinkle ribs with salt and pepper.  Place in slow-cooking pot.  Combine remaining ingredients except cornstarch and water; pour over ribs. Cover and cook on low 7 to 9 hours.  Turn control to high.  Dissolve cornstarch in 3 tablespoons cold water.  Stir into rib mixture.  Cook 10 to 15 minutes or until slightly thickened.

Makes 5 to 6 servings

Crockpot Strawberry Dessert

1 can Strawberry pie filling (21 oz)
1 pkg Strawberry cake mix (18 1/4 oz)
1/2 c melted butter or margarine
1/3 c chopped Black walnuts
Cool Whip

Place pie filling in your crockpot.

Combine dry cake mix and butter (mixture will be crumbly); sprinkle over filling.

Sprinkle with walnuts.

Cover and cook on low for 2 to 3 hours.
Serve in bowls.

Top with Cool Whip.

Arkansas Business' Lance Turner's recipe for Celebrity Crockpot Wednesday

Cranberry Mustard Pork Tenderloin
1 16 oz. can whole berry cranberry sauce
3 T. fresh lemon juice
4 T. dijon mustard
3 T. brown sugar
2 pork tenderloins

In a small mixing bowl, combine cranberry sauce, lemon juice, mustard and brown sugar.  Spread the mixture over the tenderloins and place them in the crockpot.  Pour the remaining cranberry mixture over the tenderloins.  

Cover, cook on low 8-10 hours (or high 4-5 hours).  Serves six.

MEXICAN POT ROAST

Boneless chuck roast (I prefer a rump roast)
1 can Mexican flavored stewed tomatoes
1 can chopped green chilies
1/4 cup water
1/2 envelope taco seasoning mix
2 tsp. beef bouillon granules
1 tsp. sugar

Place all in crock pot and cook all day on low.  

This meat can be used as a roast or even for tacos, burritos or enchiladas.

Chicken Spaghetti

4 to 5 lb. chicken, boiled and boned
2 bell peppers
1 cup of onions, chopped
3 TB. oil
1 lb. spaghetti
2 cans cream of mushroom soup
1 large can tomatoes
1 lb. sharp cheese, grated

Saute peppers and onions in oil.  Cook spaghetti in chicken broth.  Add water if necessary.  Mix all ingredients. Pour into three quart casserole. Bake for 1 hour at 350, covered.

Crockpot Wednesday as supplied by Tamara Clement of the Arkansas Symphony Orchestra.  Go to www.arkansassymphony.org for information about their March Madness sale going on right now.

Cowboy Casserole

1     onion, chopped  
1½  lbs.  ground chuck, browned and drained  
6  med.  potatoes, sliced  
1  can  red beans  
1  can  tomatoes mixed with 2 tbsp. flour or 1 can tomato soup  
  salt, pepper and garlic to taste  

Put chopped onion in the bottom of the crock pot; layer with browned ground beef, sliced potatoes, and beans.  Spread tomatoes or soup over all.  Sprinkle with seasonings as desired.  Cover and cook on low for 7 to 9 hours.

Serves 4 to 6 people

In celebration of National Heart Month and the goredforwomen campaign from the American Heart Association.  

Rustic Italian Tomato Soup
Serves 4; 1 cup per serving

1 16-ounce package frozen mixed bell pepper strips (may be labeled
stir-fry mix)
1 14, , .5-ounce can no-salt-added diced tomatoes, undrained
1 14- or 14.5-ounce can fat-free, low-sodium chicken broth
1/2 15.5-ounce can no-salt-added navy beans, rinsed and drained
3 tablespoons chopped fresh basil leaves
2 tablespoons snipped fresh parsley
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano, crumbled
1 medium garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil (extra-virgin preferred)
1/4 teaspoon salt

In a food processor or blender, process the bell peppers, undrained, broth, beans, basil, parsley, vinegar, oregano, garlic, and red pepper flakes until slightly chunky or smooth. Pour into a large saucepan. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended. Remove from the heat. Stir in the oil and salt. Ladle into soup bowls.

This recipe is reprinted with permission from Love Your Heart, Copyright (c) 2007 by the American Heart Association. Published by Publications International, Ltd.  Available at www.shopgored.org
<http://www.shopgored.org/> .

Hearty Bean & Ham Soup from Capitol Bistro
   (Serves 10-15)

2 cups celery (medium diced)
1 cup carrots (medium diced)
1 small onion (fine diced)
1 16oz. package of assorted beans
8 oz smoked ham (medium diced)
2 medium tomatoes (medium diced)
10 cups of chicken stock


Soak beans in water overnight then drain.  Add all ingredients together.  Simmer in Crock Pot on low for 6-8 hours or on the stove for 2-2 1/2 hours (or until beans are tender). Salt and pepper t, o taste.

Bison Chili as submitted by Samantha Friedman of the Arkansas Democrat Gazette  

Ingredients:
2 lbs. ground bison
3 garlic cloves (mashed)
1 T oil
3 onions
1 bell pepper (green)
small can chopped green chilies
can 28 oz. tomatoes
can 6 oz. tomato paste
3 T chili powder
1 T cumin
1 bay leaf
2 cans kidney beans (drained)
a dash of cloves

Directions:
Sauté beef in sauté pan
Add butter or olive oil, sauté onions and bell pepper in pot where chili
will cook
When all is sautéed, add drained beef to chili pot
Add garlic, green chilies, tomatoes, tomato paste, chili powder, cumin, bay
leaf, and a dash of cloves
Cook until vegetables are soft on very low heat for about 2 hours
Add kidney beans 15 minutes before taking the chili off of the heat

Serve with grated cheddar cheese, Fritos, and/or corn bread

Hot Dog and Bacon Roll-Ups

2 pounds hot dogs
20 slices bacon
2 cups light brown sugar, packed
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
2 teaspoons chili powder

Cut hot d, ogs in half crosswise. Cut bacon slices in half crosswise. In a bowl, combine brown sugar, mustard, garlic powder, and chili powder. Wrap each piece of hot dog in a slice of bacon; secure with toothpicks. Arrange a layer of hot dog roll-ups in crockpot. Sprinkle about 1/3 of the brown sugar mixture over the layer. Repeat, making 2 more layers, ending with the brown sugar mixture. Cover and cook on HIGH for 4 hours, stirring gently a few times. Turn to LOW to serve.
Makes 40 appetizers.

Primanti Brothers' famous sandwich

Ingredients
2 slices Italian bread
5-6 slices ham, thin
2 slices provolone cheese
1/4 cup coleslaw
2 slices tomatoes
1 cup French fries, still warm
mayonnaise

Directions

1. Spread mayonnaise on bread.
2. Layer your choice of the above ingredients.
3. Serve on wax paper for authenticity.

Italian Chili

12 oz Ground Round
12 oz Hot pork sausage
1 1/2 cups chopped celery
2 pounds of zucchini, thinly sliced
1 1/2 bell peppers chopped
1 cup chopped onion
1 14 oz can red beans
1 28 oz can of crushed tomatoes
1 28 oz can diced tomoatoes
1 tsp sugar
1 tsp Italian seasoning
1 tsp dried oregano
1/2, tsp dried basil
1/2 tsp garlic powder
2 tsp salt
pepper to taste
1/2 cup to 1 cup water
Grated Parmesan
Cheese

Brown the ground beef and sausage in a large saucepan until crumbly, and drain. Add the celery and cook for 10 minutes until tender. Add the zucchini, bell pepper, onion, beans, cans of tomatoes, sugar and remaining seasonings. Add enough water to give the desired consistency and mix well. Put  in crockpot and cook on low for 6-8 hours. Ladle into soup bowls and top with Parmesan cheese. Serve with crusty bread.

Cut steak into serving portions. Combine flour, salt, and black pepper in medium-size bowl. Roll cut steaks in flour mixture, coating both sides. Melt shortening or butter in a hot skillet. Brown round steak on both sides, but do not cook. Place in crock pot and add tomato sauce, onion, and green pepper. Cook on low for 6 to 12 hours (high up to 6 hours).

HOMEMADE VEGETABLE-HAMBURGER SOUP

1 1/2 lbs. ground beef
1 med. sized onion, chopped (1 cup)
4 cloves garlic
4 cups vegetable juice
2 cups water
3 lg. potato, pared and cut (about 1 cup)
2 med. sized stalks celery, chopped (1 cup)
3 med. sized carrots, chopped (1 cup)
1 med. fresh zucchini, chopped
1 cup cut fresh green beans
3/4 cup canned corn
1/2 cup chopped green pepper
2 tbsp. chicken. bouillon
2 tsp. seasoned salt
2 tsp. garlic powder
1/4 - 1/2 tsp. pepper
1 cup chopped fresh tomatoes

Cook ground beef until browned, in a large pot. Add chopped onions, & minced garlic and continue to heat till onions are soft. Pour in veg. juice and water. Add chopped carrots, potatoes, celery, zucchini, corn, green peppers, seasoned salt, pepper, garlic powder, chicken. bouillon, and lastly fresh tomatoes. Heat to boiling and then lower heat

Crockpot Baked Potato Soup Recipe
find more great recipes at www.whymilk.com

8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk, reduced fat
1/2 cup flour
sliced green onions, grated cheese for toppings

Put all ingredients into the crockpot, except for milk , and flour, you will add them later. Add water to within an 1" of the top of the crockpot (this recipe is for a 5 qt, so adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put milk into a small container with a lid, add flour and shake till well mixed. Add to the soup. Cook for an additional hour and top with green onions and cheese.

This is from Bon Appetit magazine, November, 2003.  One of the Fischer family favorites.

Cranberry Sauce with Marmalade and Cinnamon

Ingredients:
1 1/2 cups orange marmalade
2/3 cup orange juice
1 cinnamon stick, broken in half
1 12-ounce bag cranberries
1/3 cup finely chopped fresh Italian parsley
Freshly ground black pepper

Preparation:
Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)

Crockpot Corn Pudding Recipe
From B98 listener Barbara Bowerman

8 oz. cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 1/2 oz package corn bread mix
16 oz can cream style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons margarine, melted
1 tsp. salt
1/4 tsp nutmeg

Lightly grease crockpot. In a bowl, blend cream cheese, eggs and sugar. Add remaining ingredients and mix well. Pour into crockpot. Cover and cook on high 3 to 4 hours. Serves 10 to 12

CROCK POT DEER CHILI   

3 1/2 lbs. deer chuck roast
1 (1 lb.) can tomatoes
1/2 c. water
1 c. chop, ped onion
1 clove garlic
1 can chili beans
2 tsp. chili powder
1 can chili beef soup
1/2 c. diced green pepper
Rice

Cut meat into 1" strips. Roll in flour. Brown in skillet. Put in slow cooker or crock pot. Add tomatoes, water, onion, chili powder, soup, chili beans, garlic and green pepper. Set on low to low-medium heat setting for about 6 hours. Serve with rice.

Slow Cooker Turkey and Dressing
Makes 4-6 servings


8 oz. package or 2 6 oz. packages stuffing mix
1/2 cup hot water
2 Tb. butter, softened
1 onion, chopped
1/2 cup chopped celery
1/4 cup sweetened, dried cranberries
3 lb. boneless turkey breast
1/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper


1.  Spread dry stuffing mix in greased slow cooker.
2.  Add water, butter, onion, celery, and cranberries.  Mix well.
3.  Sprinkle turkey breast with basil, salt, and pepper.  Place over stuffing mixture.
4.  Cover.  Cook on low 5-6 hours, or until turkey is done but not dry.
5.  Remove turkey. Slice and set aside.  
6.  Gently stir stuffing and allow to sit for 5 minutes before serving.
7. Place stuffing on platter, topped with sliced turkey.

BIG BOWL-O-NASTY

1 pound of Velveeta
1 can of Rotel
1 pound of gro, und beef
1 pound of mild sausage
1 yellow onion, chopped
1 bell pepper, chopped
8 oz. package mushrooms, sliced

Brown ground beef and sausage, drain.  Saute the onion, bell pepper and mushrooms.  Mix with Velveeta and Rotel.  Serve with Frito Chips.   

Serves many hungry people.  I double it and serve many, many hungry people.  

Bonus recipe:
Great Pumpkin Chocolate Chip muffins
1 can of pumpkin
1 bag of chocolate chips
2 eggs
box of yellow cake mix

Follow directions for making the cake but add the above ingredients.  Cook according to directions.  DELISH!!!

Cabbage Soup

Ingredients:
4 slices of bacon, cooked & crumbled
1 pound lean ground beef, cooked, crumbled, well drained
1 lg. onion, chopped
3 lg. potatoes, cubed
4 c. cabbage, shredded
3 cups chicken broth or vegetable broth
1 large can (28 ounces) crushed tomatoes
1 can kidney beans
salt and pepper, to taste

Preparation:
Brown bacon and ground beef; drain and add to slow cooker with all other ingredi, ents. Cook on low 7 to 9 hours. Taste and adjust seasonings.

Coconut Chicken Curry - Crock Pot

Ingredients
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2-3 tablespoons toasted flaked coconut (optional)

Directions
1.  Heat oil in a medium fry pan.
2.  Add chicken breasts and brown on both sides.
3.  Place potatoes and onion in crock pot.
4.  Place chicken breasts on top.
5.  Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
6.  Add to crock pot.
7.  Cover and cook on low 6 to 8 hours.
8.  One half hour before , serving, add peas on top of chicken mixture.
9.  Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
10.  Serve over rice or Asian noodles, if desired.

From our friend Robert Hall of Aramark at the University of Central Arkansas.  

Sweet N Sour Chicken

3 cups ketchup
1 cup water
3/4 cup rice wine vinegar
1/3 cup pineapple juice
2 cups sugar

3 chicken breasts, cubed
1 green bell pepper, chunks
1 yellow bell pepper, chunks
1/2 medium yellow onion, chunks


Mix first five ingredients in a crock pot, cover, and cook on high approx. 2 hours.

Pan fry cubes of chicken breast with onion and bell pepper chunks.  Add chicken and vegetables to the sauce and continue to cook on low another hour.

Serve wit, h steamed rice and a fortune cookie.

The whole recipe serves approximately six.  
Yum, my!

Crockpot Chicken Jambalaya
Serves 6

6 boneless, skinless chicken breast halves, cut into 1-inch cubes
1/2 pound kielbasa, sliced
1 can tomatoes, undrained (I used Rotel)
1/2 bell pepper, chopped
1/2 cup chicken broth
1 tsp. oregano
1 tsp. cajun seasoning
1/4 tsp. cayenne pepper
1 onion, chopped
1 stalk celery, choppped

Brown chicken in a little olive oil and butter.  Season with salt and pepper.  Put everything in Crockpot and turn on low for 7 hours.

Simple Swiss Fondue

Servings: , 6
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

Fondue:
2/3 cup white wine or non-alcoholic wine
3 cups (12 ounces) Swiss cheese, shredded
1 tablespoon cornstarch
Accompaniments:
Bread cubes
Sliced vegetables (asparagus, broccoli, carrots, zucchini, baby new potatoes)

Preparation:
Bring wine to a boil in a fondue pot over high heat. Combine cheese and cornstarch in mixing bowl. Reduce heat to low; gradually add cheese mixture, whisking constantly until melted and smooth. Keep fondue warm over a low flame.
Slice bread cubes, asparagus, broccoli, carrots, zucchini and steamed baby new potatoes for dipping.


Savory Swiss Fondue With Chicken and Vegetable Dippers

Servings: 6 - 8
Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients:
Chicken:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks seasoned salt and pepper to taste
Fondue:
1/4 cup (1/2 stick) butter
1 cl, ove garlic, minced
2 tablespoons all-purpose flour
3/4 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon hot pepper sauce, or more to taste
1/2 cup white wine or non-alcoholic wine
3 cups (12 ounces) Swiss cheese, shredded
Accompaniments:
bread cubes
broccoli flowerets
blanched asparagus

Preparation:
Thread chicken onto metal or bamboo skewers. Season to taste with salt and pepper. Broil until chicken is cooked through, about 3 minutes per side.

*Colbie's Game Day Chili*

A tailgating recipe provided by Miss Arkansas County Rice Colbie Phillips in honor of September being Rice Promotion Month.

1 1/2 pound of pork cut into cubes

1 cup chopped onion

3 16 ounce cans of chili

1 cup water

2 cups cooked rice

1. Brown pork, and onion in non-stick skillet. Add to crock pot.

2. Add chili, water and rice cook on high until water has absorbed. Season with your favorite chili seasoning spices.  Serve with chips or cornbread.  

Serves 6 

Sweet Italian Sausage with Zucchini and Tomatoes

From Whole Foods Market to celebrate their grand opening this week.

Garnish this de, licious combination of summer vegetables and Italian sausage with sprigs of fresh basil and lemon wedges to squeeze over the top, if you like. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients
6 links Whole Ranch® Sweet Italian sausage*
3 tablespoons extra virgin olive oil*
4 to 6 large garlic cloves, finely chopped
3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
1 pound zucchini, cut into 1/2-inch pieces
3/4 pound mixed red and yellow cherry or grape tomatoes, halved
1/2 cup fresh basil, chopped
Salt and pepper to taste


Method
Prepare sausages according to package directions, either in a sauté pan or on the grill. While they are cooking, heat olive oil in a large heavy sauté pan over medium high heat. Add garlic and oregano, stir for a few second, then add zucchini and cook 3 to 5 minutes.

When sausages are cooked, cut into large bite-sized pieces and add to pan along with tomatoes, basil, salt and pepper. Continue to sauté until tomatoes are just softened, about 1 minute more. Transfer to a large platter and serve.

Tailgating recipe:  
Fast and Fabulous Football Brownies

Ingredients:

4 oz. semi-sweet chocolate
2 oz. bitte, rs, weet, chocolate
2 oz. unsweetened chocolate
Approximately 1/2 lb. butter
8 oz. cream cheese (regular, fat-free or low fat)
1 cup sugar
2 large eggs
1-1/2 tsp. vanilla
2 Tbs. orange-flavored liqueur (e.g., Grand Marnier)
Grated zest from 2 oranges (the outer portion of the orange)
Approx. 1/2 cup toasted, chopped walnuts

Preparation:

Combine chocolates and butter in microwavable bowl. Place in microwave on low power for 4 minutes to melt chocolate.

Combine cream cheese, sugar and eggs in food processor.

Add vanilla, orange-flavored liqueur, melted chocolate and grated orange zest. Process just until combined, on "pulse" setting. Add toasted walnuts. Process/pulse briefly.

Pour into football mold and bake in a preheated 350 degree oven for about 35 minutes.

Crockpot Pizza

Makes 6 servings

1 1/2 pounds bulk sausage
1 small onion, chopped
1 lb. package pasta or noodles, uncooked
28 oz. jar spaghetti sauce
16 oz. can tomato sauce
3/4 cup water
4 oz. can mushrooms, drained
16 oz. package shredded mozzarella cheese
8 oz.  package pepperoni, chopped

1.  Brown sausage and onion in skillet.  Drain.  Place one-third of mixture in cooker.  
2.  Layer in one-third of uncooked pasta.
3.  Combine spag, hetti sauce, tomato sauce, water, and mushrooms in bowl.  Ladle one-third of that mixture over noodles.
4.  Repeat the above layers two more times.
5.  Top with pepperoni.  Top that with shredded cheese.
6.  Cover.  Cook on low 6-8 hours.

"Olympic Chicken"  

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Round steak
   2,       tablespoons   Oil
   1                    Garlic clove -- minced
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  cup    , ;       Soy sauce
   1      teaspoon      Sugar
   1      cup           Bean sprouts -- fresh
                        (or canned
   1      cup           Tomatoes; canned -- cut up
   2                    Green peppers -- cut in strips
   1      tablespoon    Cornstarch
   2      tablespoons   Cold water
   4                    Green onions -- sliced

  Slice steak into narrow strips. brown in oil.
Place in crock pot with garlic, salt, pepper, soy sauce, and sugar in a slow cooking pot.
Cook on low 6 to 8 hours.
Turn to high; add bean sprouts, tomatoes and green peppers.
Dissolve cornstarch in water. Stir into pot.
Cover and cook on high 15 to 20 minutes or until thickened.  
Sprinkle with onions.  Makes 4 to 5 servings.

Tiffany's Crockpot Surprise!

Lisa went on vacation and left us without a recipe.  So Jeff's wife Tiffany came to the rescue!  We d, , on't know what she calls it, so we named it.  Enjoy!

4 chicken breast, a can of corn, black beans and a jar of salsa! Cook on low until done! 4-6 hr Flour tortillas and then the fixins!

Barbecued Beef for Sandwiches

1 beef roast, 2 1/2 to 3 pounds, top round, chuck, etc.
1 cup barbecue sauce, your favorite or homemade
1/2 cup apricot preserves
1/2 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoon light brown sugar, packed
1 medium onion, sliced

Trim beef roast and cut into 4 uniform pieces. Place roast in slow cooker. Combine remaining ingredients and pour over roast. Cover and cook on LOW for 8 hours, or until beef is tender. Slice beef then return to juice, s i, n cooker. Cover and cook for 20 minutes longer.

Serve this barbecued beef on warm split buns with coleslaw, or serve with hot cooked rice and a salad.

Martha Bass' Gazpacho

3 cloves garlic
1 large onion, sliced
1 green bell pepper, seeded
6 ripe tomatoes, quartered
2 medium cucumbers, peeled and quartered
2 teaspoons salt
1 teaspoon black pepper
1/4 cup olive oil
6 tablespoons red wine vinegar
1 cup ice water

Put all ingredients in food processor or blender and process/blend just until coarse. Chill and serve. (One cup has less than 100 calories and minimal fat.)

Strawberry Soup

1 1/2 quart fresh strawberries
6 T. lemon juice
1 1/2 c. sugar
3 c. water
2 c. whipping cream

Combine all except cream. Heat slowly until it comes to a boil. Cook about 8 minutes, then remove and cool.  Blend half the cream and half the mixture at low speed. Now add remaining half and repeat.  Store soup in the refrigerator in covered container for at least four hours.  Serve cold.

TOMATO-CUCUMBER-ONION SALAD   

1 med. cucumber, peeled and sliced thin
2 tomatoes, peeled and sliced thick
1 lg. mild sweet onion, sliced very thin
1 tbsp. snipped fresh dill or 1 tsp. dill weed
2 tbsp. oil
1 tbsp. white wine vinegar or lemon juice
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
Parsley

Alternate cucumber, tomato and onion slices decoratively in shallow glass serving dish. Combine remaining ingredients, except parsley. Pour over salad. Chill 2 hours before serving to allow flavors to blend. Garnish with parsley. 6 servings

FRESH BLACKBERRY COBBLER

* 2 tablespoons cornstarch
* 1/4 cup cold water
* 1 1/2 cups sugar
* 1 tablespoon lemon juice
* 4 cups blackberries, picked over, rinsed & drained
* 1 , cup flour
* 1 teaspoon baking powder
* 1/2 teas, poon salt
* 6 tablespoons butter, cold, cut in small pieces
* 1/4 cup boiling water

PREPARATION:
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inch.

In a bowl, combine the flour, remaining sugar, baking powder, and salt.

Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture just until it a soft dough is formed.

Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400° oven for 20 to 25 minutes or until the topping is golden.

Serve warm with vanilla ice cream or whipped cream.

ROTEL CHICKEN SPAGHETTI

1 (3-4lb.) fryer
12 oz. spaghetti
1 can Rotel tomatoes
1 sm. onion, chopped
1 sm. green pepper, chopped
1/4 stick butter
1 tbsp. Worcestershire sauce
1 lb. Velveeta cheese
1 can sliced mushrooms (drained)
1 can English peas
1 c. chicken broth

Boil chicken 1 hour. Boil spaghetti in chicken stock, reserve 1 cup. Brown onion and green pepper in butter. Add cheese, tomatoes, mushrooms, peas and the 1 cup of stock plus Worcestershire sauce. Simmer until cheese has melted.
Fold in spaghetti and chicken. Put in casserole bake at 350 degrees until bubbly.

Food that you can take to a woman expecting/new neighbor/etc.

Chicken Enchiladas

2 large onions, thinly sliced
2 tablespoons butter
2 cups shredded cooked chicken
1/2 cup chopped pimentos
1 (4-ounce) can , chop, ped green chiles
6 ounces cream cheese, chopped
2 tablespoons chopped fresh cilantro or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Monterey Jack cheese
12 corn or flour tortillas
1 cup whipping cream
1 cup shredded Monterey Jack cheese

For the filling: Separate the onion slices into rings.  Saute in the butter in a skillet over medium heat for 20 to 30 minutes or until translucent.  Add the chicken, pimentos, green chiles, cream cheese, cilantro, salt, pepper and 1 cup Monterey Jack cheese.  Cook over low heat until the cheeses melt, stirring to mix well.

For the enchiladas: Soften the tortillas in an oiled skillet.  Spoon the chicken mixture onto the tortillas and roll to enclose the filling.  Arrange seam side down in a buttered 9x13-inch baking dish.  Pour the cream over the enchiladas.  Preheat the oven to 375 degrees.  Bake for 20 minutes.  Sprinkle with 1 cup Monterey Jack cheese.  Bake until the cheese melts. 

Garnish with sliced black olives, salsa and guacamole.

Serves Six.

Mexican Lasagna

1 pound ground turkey (or ground beef)
1 envelope taco seasoning mix
1 can enchilada sauce
1 can diced tomatoes
1 cup salsa
1 can black beans, drained
9 ounces lasagna noodles
2 cups low fat cottage cheese
3 cups low fat Cheddar cheese, shredded

In a skillet, brown meat; drain and blot grease.  Add taco seasoning and, using the recommended water on seasoning packet, simmer for five minutes.  Set aside.

In the meantime, preheat oven to 375 degrees F.  In a medium bowl, combine enchilada sauce, tomatoes (and their juice), and salsa.  Mix well and add black beans.  

To make lasagna:  in the bottom of a 9 x 13 pan, spoon a third of the tomato sauce mixture and spread evenly.  Top with uncooked lasagna noodles till sauce is covered.  Then add all the meat, spreading evenly, add 1 cup of the cottage cheese and 1 cup of the Cheddar.  Spoon half the remaining sauce on top.  

Add another layer of noodles, remaining cottage cheese and 1 cup of the Cheddar.  Add another layer of n, oodles, remaining tomato sauce, and remaining 1 cup Cheddar cheese.  Tent with foil (so the cheese doesn't stick to it) and tightly cover.

Bake for 45 minutes or until noodles are tender.  Let stand 5 minutes before digging in.

Serves 6.  

Serve with salad (a bag salad will do), garlic bread, and key lime pie, and you have yourself a delicious meal for any family!!  Key lime pie recipe follows.

KEY LIME PIE
1-9" graham cracker pie shell
1-14 oz. can sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup Nellie & Joe's key west lime juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350°F degrees for 15 minutes.
Allow to stand 10 minutes before refrigerating., Just before serving, top with freshly whipped cream and garnish with lime slices.

Chicken Rustica

1 to 1 1/2 pounds boneless chicken breasts, cut in 1-inch strips
3 pieces of crumbled cooked bacon
1 can (14.5 ounces) diced tomatoes, drained
1 can (15 ounces) artichoke hearts, quartered
1 can(4oz) sliced mushrooms, drained
1 packet dry chicken gravy mix (about 1 oz)
1/4 cup dry red wine
2 tablespoons Dijon mustard

Combine all ingredients in a 3 1/2-quart or larger slow cooker; stir to combine. Cover and cook on low 6 to 8 hours. Serve over pasta or rice.
Serves 4.

Sausage Stew

2 to 3 medium potatoes, peeled, cubed
1 tablespoon cooking oil
1 to 1 1/2 pounds Italian sausages
1 large clove garlic, minced
1/2 cup chopped onion
1 can (15 ounces) stewed tomatoes
2 cups chicken broth
1 can (6 ounces) tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 medium green bell peppers, seeded, chopped

Lightly grease or spray slow cooker; place potatoes in bottom of pot. In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot., Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving.
Serve as is, with crusty bread, or with rice.
Serves 6.

Slow Cooker Chicken With Biscuits


INGREDIENTS:
1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken and mushroom soup, undiluted
1 jar (12 ounces) chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried leaf thyme
Dash black pepper
2 cups frozen mixed vegetables, thawed
6 frozen biscuits or refrigerator biscuits

PREPARATION:
In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery. Combine the soup and gravy with poultr, y seasoning, thyme, and pepper; pour over the chicken. Cover and cook on LOW for 5 to 6 hours.Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.
Meanwhile, bake the biscuits as directed on the package. Split a biscuit and spoon some of the chicken and vegetables over the bottom biscuit. Put the top half of the biscuit on the chicken and gravy.  Serves six.  

Spinach, Cheese, and Ham Strata

INGREDIENTS:
4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz), thawed and squeezed as dry as possible
8 ounces diced ham
1 1/2 to 2 cups shredded cheddar cheese
salt and pepper, to taste
1 can (10 3/4 ounces) cream of mushroom soup (the 98% fat free is fine)
1/2 cup evaporated milk or half-and-half
5 eggs
2 to 3 teaspoons dried minced onion

Lightly butter a 3 1/2-quart Crock Pot. Layer with half of the buttered bread, cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk together the soup, milk, eggs, and dried onion.

Pour over Crock Pot mixture. Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours.
Serves 4 to 6.

Spinach and Artichoke Dip

Ingredients
2 8-ounce packages of cream cheese, (softened)
3/4 cup half and half
1 teaspoon onion, finely chopped
1 clove garlic, minced
1/2 cup Parmesan cheese, grated
1 10-ounce bag frozen cut spinach, thawed and well drained
1 13-ounce can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey Jack cheese, shredded

Directions
Combine the cream cheese and half and half in a bowl until well blended.
Add the remaining ingredients and stir well. , Pour the mixture into the Crock-Pot® slow cooker. Cover, cook for 2 hours or until thoroughly melted.
Serves: 10-12

Hot Fudge Cake

1 3/4 cups packed brown sugar, divided
2 cups all-purpose flour
1/4, , cup plus 3 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup butter, melted
1 teaspoon vanilla
3 1/2 cups boiling water

Directions

Coat CROCK-POT® slow cooker with nonstick cooking spray or butter. Mix 1 cup brown sugar, flour, 3 tablespoons cocoa powder, baking powder, and salt in medium bowl. Stir in milk, butter and vanilla. Mix until well-blended. Pour into CROCK-POT® slow cooker.
Blend remaining 3/4 cup brown sugar and 1/4 cup cocoa powder in small bowl. Sprinkle evenly over mixture in CROCK-POT® slow cooker.
Pour in boiling water. Do not stir. Cover; cook on HIGH 1 1/4 to 1 1/2 hours or until toothpick inserted into center comes out clean. Allow cake to rest 10 minutes, then invert onto serving platter or scoop into serving dishes. Serve warm.

Makes 6 to 8 servings.

Crockpot Pasta and Vegetables

INGREDIENTS:
2 tablespoons butter
1 medium zucchini, sliced in 1/4-inch rounds
1 medium yellow summer squash, sliced in 1/4-inch rounds
2 medium carrots, thinly sliced
8 ounces fresh sliced mushrooms
1 1/2 cup frozen broccoli
4 to 6 green onions, sliced
3 cloves garlic, minced
1/2 teaspoon dried leaf basil
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup grated Parmesan cheese
12 ounces fettuccine or linguini , <, BR>1 cup cream
2 egg yolks
1 cup shredded Mozzarella cheese
PREPARATION:
Grease crockpot bottom and walls with the 2 tablespoons butter. Combine zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot. Cover; cook on HIGH 2 to 3 hours, or until vegetables are just tender.
Cook fettuccine or linguini according to package directions; drain well.
Lightly whisk cream with egg yolks. Add cooked fettucine, mozzarella, and egg mixture to the crockpot. Stir to blend well.
Cook for 30 minut, es longer on HIGH. For serving turn to Low for up to 30 minutes.
Serves 6.

Frankfurters with Macaroni and Cheese

4 cups cooked elbow macaroni, rinsed and drained
1 1/2 cups (1 12 fluid once can) Carnation Evaporated Skim Milk
1 cup skim milk
2 tablespoons dried onion flakes
1 teaspoon dried parsley flakes
2 cups (8 ounces) shredded Kraft Cheddar cheese
8 ounces Healthy Choice 97 percent frankfurters, diced

In a slow cooker sprayed with butter-flavored cooking spray, combine macaroni, evaporated skim milk, skim milk, onion flakes and parsley flakes.  Add Cheddar cheese and frankfurters. Mix well to combine. Cover and cook on low for 3 to 4 hours. Mix well before serving.
Serves 8 (1 cup).


Hint: 2 2/3 cups uncooked elbow macaroni usually cooks to about 4 cups.

Easy Baked Beans

2 cans (16 ounces each) baked beans, drained
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/2 cup light brown sugar, packed
1/2 cup ketchup
1/2 cup barbecue sauce
5 slices bacon, cooked crisp, drained, crumbled
1 1/2 teaspoons prepared mustard

Combine all ingredients in slow c, , ooker. Cover and cook on LOW setting for 7 to 9 hours.   Delicious meal with coleslaw or potato salad and cornbread or rolls or as a side dish for cookout.   Serves 6.

Slow Cooker Sweet and Sour Shrimp

INGREDIENTS:
1 package (6 ounces) frozen Chinese pea pods
1 can (12 to 14 ounces) pineapple tidbits in juice
2 tablespoons cornstarch
3 tablespoons granulated sugar
1 cup chicken broth
1/2 cup reserved pineapple juice
1 tablespoon soy sauce
1/2 tsp ground ginger
1 bag (12 to 16 ounces) frozen small to medium shrimp, cleaned and cooked
2 tablespoons cider vinegar
hot cooked rice <, BR>
PREPARATION:
Put pea pods in a colander and run cold water over them until partially thawed -- enough to separate easily. Drain pineapple, reserving 1/2 cup of the juice. Place pea pods and drained pineapple in slow cooker.

In a small saucepan, stir together cornstarch and sugar; add chicken broth, reserved pineapple juice, soy sauce, and ginger. Bring mixture to a boil, stirring, and cook sauce for about 1 minute. The sauce should be thickened and clear. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW for 3 to 5 hours. Add the thawed cooked shrimp; continue to cook 30 minutes longer, until heated through. Add vinegar and stir gently.  Check crockpot periodically to see if the food is getting too dry; if it is add water or pineapple juice.  

Crockpot Sirloin Tip Roast

3 to 4 pound sirloin tip roast
2 to 3 garlic cloves, quartered
1 tsp. oregano
1/2 tsp. thyme
ground black pepper, to taste
14 oz. can beef broth (low sodium broth is fine)
1/2 cup red wine
2 Tbsp. onion soup mix

The night before, make slits in the roast and insert garlic clove quarters in each slit. Sprinkle the oregano, thyme and pepper all over the roast.

Cover and refrigerate overnight. The next morning, take roast out of the refrigerator and let come to room temperature for at least 30 minutes.

In a slow cooker, combine beef broth, wine and soup mix. Set crockpot to HIGH. Meanwhile, in a skillet, brown, roast on all sides. When all sides are browned, put it in the crockpot. (Deglaze the pan with a little more beef broth, if necessary. Add to the crockpot.) Let roast cook in crockpot on HIGH for 1 hour, then cook on LOW for 5 to 6 hours. Turn roast over halfway through cooking.

When done, let the roast rest on a platter (covered with foil) for 20 to 30 minutes to let juices redistribute.
Transfer the roast broth to a saucepan and thick, en with a cornstarch/water mixture. This makes excellent, flavorful gravy.

Chicken Wings in BBQ Sauce  
 
3 pounds chicken wings -- about 16 wings
Salt and pepper -- to taste
1 1/2 cups barbecue sauce -- any variety
1/4 cup honey
2 teaspoons prepared mustard - or spicy mustard
2 teaspoons Worcestershire sauce
Hot pepper sauce -- to taste, optional
 
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches rom heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker.  For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce, if desired, in a small bow. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from Crock-Pot Slow Cooker.  This accounts for 1.5 points if you're keeping up with Weight Watchers' points.

Per serving: 61 Calories; 3g Total Fat; 4g Protein; 3g Carbohydrate; 16mg Cholesterol; 106mg Sodium 
 

This is a nice little side dish sent in by one our listeners to the Morni, ng Rush.  Terri Shoulders of Little Rock said this is something she takes to potlucks that everyone loves.  If you have a recipe you would like to submit and see printed right here,  e mail the Morning Rush at morningrush@b98.com.  


MEXICAN CORN
4 cans drained whole kernal corn
2 sticks margarine or butter
2 bricks cream cheese
2 7oz cans chop, ped green chiles

Place all ingredients into crockpot and cook on high for 2 hours then put on low for a few more hours until thoroughly heated.  Reduce to keep warm and serve.

Slow Cooker Hash Brown Casserole

INGREDIENTS:
30 to 32 ounces frozen shredded hash browns, thawed
1 cup chopped onion, optional
1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
8 ounces sour cream
6 tablespoons melted butter

PREPARATION:
Spray the crockery insert with nonstick cooking spray or lightly grease the inside surface. Combine the thawed hash browns, onion, soups, sour cream, and melted butter. Pack into the slow cooker insert. Cover and cook on LOW, for 5 to 6 hours.
Serves 6.

Slow-Cooker Lasagna

Ingredients
2 28-ounce cans diced tomatoes, drained
3 cloves garlic, finely chopped
1/4 cup fresh oregano, chopped
Kosher salt and pepper
16 ounces fresh ricotta
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup grated Parmesan
12 ounces dry lasagna noodles
1 bunch Swiss chard, tough stems removed and torn into large pieces
12 ounces mozzarella, grated


Preparation
In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper.

Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredie, , nts. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 hours.

If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.

Yield Makes 6 servings

Nutritional Information
CALORIES 790(44% from fat); FAT 39g (sat 11g); SUGAR 13g; PROTEIN 45g; CHOLESTEROL 99mg; SODIUM 1003mg; FIBER 7g; CARBOHYDRATE 69g

Slow Cooker Italian Sausage with Peppers and Onions
12 Servings

1 tablespoon olive oil
6 mild Italian sausages 6 hot Italian Sausages
2 red onions, cut in half then sliced very thin
2 red bell peppers, quartered then cut into thin slices
2 green bell peppers, quartered then cut into thin slices
2 cloves garlic, finely chopped
1 14 oz. can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon fennel seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Heat the olive oil in a large frying pan.

2. Add the sausages and brown on all sides over high heat.

3. Transfer the sausages to the slow cooker.

4. Cover the sausages with the onions, peppers, garlic, crushed tomatoes, tomato paste, fennel, salt, and pepper.

5. Cover and cook on low 5-7 hours.

6. If the mixture has a lot of liquid near the end of cooking, turn the slow cooker to high and set the lid a little to the side so that the excess water evaporates.

7. Serve over pasta or on crispy Italian buns.


Nutritional Amounts Per Serving:

Calories 328 Calories from Fat 224
Percent Total Calories From: Fat 68% Protein 23% Carb. 9%
Total Fat 25 g
Saturated Fat 8 g
Cholesterol 71 mg
Sodium 1036 mg
Total Carbohydrate 7 g
Dietary Fiber 0 g
Sugars 0 g
Protein 19 g
Vitamin A 16% Vitamin C 66% Calcium 0% Iron 9%

Crockpot Cherry Cobbler

2 21-oz cans cherry pie filling
18 1/4 oz pkg. yellow cake mix, dry
1/4 cup butter, soften
1/2 cup chopped pecans

, Pour pie filling into 5 qt crockpot; spread evenly.

In a large bowl, combine dry cake mix with butter until it is crumbly; sprinkle over pie filling. Sprinkle with nuts

Turn on crockpot to low and cover and cook 3-4 hours. Serve warm.

Slow Cooker Beef Stew

INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

DIRECTIONS Place meat in slow cooker. In a small bowl mix together the flour, salt,, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
PREP TIME 20 Min COOK TIME 10-12 hours low, 4-6 hours high
SERVINGS 6 servings

Cheesy Chicken
  From our new BFF homewithheather 
    
  4-6 boneless chicken breasts
  1  8 oz. cream cheese
  1 can cream of chicken soup
  1 packet dry Italian dressing mix
   
  Soften cream cheese and mix with soup and dressing , mix.  Place chicken in crock-pot and cover with soup mixture.  Cook on low 8 hours.  Serve with rice.  This makes a delicious, creamy sauce that can be poured over rice.

If you were listening on January 4, 2008, you heard Holley Johnson from My Recipes talk about some dishes you can make for the family that are under 300 calories.  Click on www.myrecipes.com to find them!  

Crockpot Chicken Tortilla Soup Recipe

For the best flavor, this recipe takes a little extra preparation.  You will need to do some earlier in the day or the night before.  
Ingredients:
1 1/2 pound boneless chicken -- cooked and shredded
8 corn tortillas, chopped
1 can diced tomatoes (15-oz.)
1 can Rotel diced tomatoes
1 can enchilada sauce (10-oz.)
1 medium onion -- chopped
3 cloves garlic -- mi, nced
4 cups of chicken stock from boiling the chicken
1 can chicken broth (14 1/2-oz.)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
3 bay leaves
1 package frozen corn (10-oz.)
Bunch of cilantro, chopped (maybe half of it)
2 tablespoons vegetable oil

In dutch oven, heat the oil over medium heat. Add the tortillas, garlic, and onion, cooking for 2-3 minutes.
Then, for the best flavor, boil a fryer or chicken breasts in cumin, salt, pepper, onions, and celery.  Shred the chicken and keep the broth (actually this is pretty much chicken stock) for the soup.

In CROCK-POT Slow Cooker, combine shredded chicken, the tortillas that you've cooked with the onions and garlic, diced t, omatoes, and enchilada sauce.  Add chicken stock, canned chicken broth, cumin, chili powder, salt, black pepper and bay leaves.  Stir in corn and cilantro. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Remove and discard bay leaves.

Serve with chopped avocado, shredded Monterey Jack cheese, and salsa. 

Crockpot Sugared Pecans or Walnuts

INGREDIENTS:
16 ounces pecans or walnut halves
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 tea, spoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger

PREPARATION:
Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
Let cool before serving.

Crockpot Snack Mix


Prep Time: 20 minutes

Cook Time: 4 hours

Ingredients:

3 cups thin pretzel sticks
4 cups wheat chex cereal
4 cups cheerios cereal
12 oz. jar salted peanuts
1/2 tsp. garlic salt
1/2 tsp. celery salt
1/2 tsp. seasoned salt
1/4 cup butter, melted
1/3 cup grated Parmesan cheese

Preparation:

Combine all ingredients in 4 to 5 quart crockpot and stir gently until well mixed and cereal, pretzels, and peanuts are coated with the butter, cheese, and spices. Cover crockpot and cook on low 3-4 hours, stirring twice during cooking. Remove lid during last half hour of cooking to let the mix dry

From our witty friend, M, elody Saenz:

"Wood Stew"

1 lb. ground beef
1 medium onion
1 can of the following:
Rotel (mild to spicy according to personal taste)
Diced Tomatoes
Black Beans
Kidney Beans
Ranch Beans (again, go for the jalapeño kind if you want a little kick)
Minestrone Soup
Corn

Brown the ground beef with the onion. Throw everything in the crock pot and voila...come home to a great dinner that  makes for great leftovers!!

Garnish with:
Sour cream
Cheddar Cheese

Also suggested:
2 Beano Tablets

Goes delightfully with and if you are wanting to go all out:
Best Ever Corn Muffins
½ c butter
2/3 c white sugar
¼ c honey
2 eggs
½ tsp salt
1 ½ c all purpose flour
¾  c cornmeal
½ tsp baking powder
½ c milk
¾ c frozen corn kernels (or a can of fresh)

Optional (and yummy!):
Mix in cheddar cheese
Jalapenos or the just a little juice

In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.

Bake in preheated oven at 400 degrees for 20-25 minutes, or until tops of muffins are lightly browned.

....or just open a box , of Jiffy. :-)

Submitted by Midwest Dairy Council, www.midwestdairy.com

Blues Buster Smoothie 

Makes 1 servings

Prep Time: 5 min
Cook Time: 5 min

Ingredients

Blend all ingredients with ice (amount of ice will vary depending on desired consistency). Pour into a glass and serve chilled.

Dawn's Now Famous Monkey Bread!

Red – ingredients you will need

Blue – these are optional items

Green – utensils you will need

Pink – how to make the monkey bread (pink is my favorite color)

You will need:

1 package of frozen dinner, rolls (do not use biscuits even if you are tempted because you are having a hard time finding the dinner rolls…keep digging in the frozen bread section and you will find them…they are small round balls of frozen dough that need to rise in order to bake them)

1 ½ stick of melted butter (use real butter!!!!)

1 cup brown sugar, 1 cup white sugar, 1 tsp cinnamon

(I was raised by a true New Orleans lady that cooked by measuring a "pinch of this and a dash of that" consequently that is the way I cook also…however, I have attempted to put some type of measurement to this recipe… this is a long way of saying…you can modify amounts if you would like)

1 box instant butterscotch pudding

1 can vanilla frosting (you can select any type that you would like…vanilla, french vanilla, creamy vanilla, buttercream, cream cheese and the varieties go on and on…I just get the one easiest to reach on the shelves or the least expensive)

Non-stick cooking spray (don’t use the one with flour in it…and if you don’t like the aerosol spray just use something to grease the pan)

You could add chopped pecans if you would like (since my boys are not fond of nuts in their food I leave them out…because Mother’s tend to cater to the preferences of their children and forgo what they like, it is called the Mother Mayter!!!

9 x 13 baking pan

one "tea towel" (again my dear New Orleans mother is speaking on this one calling it a tea towel…this is actually a kitchen towel…not a wash cloth but a towel that you dry your dishes…that is unless you leave them on the kitchen counter to dry then I don’t know what you would use…oh…it does need to be clean)

2 bowls (one to melt the butter in and the other to mix the dry ingredients)

measuring cup and measuring spoons

A pan to serve the Monkey Bread (you will understand this once you get to the final steps in the production of this masterpiece)

A cookie sheet that is larger than your 9 x 13 pan (I use this to place the 9 x 13 pan on so as the rolls rise if they spill out sugar and butter it will not get on the counter or spill out into the bottom of the oven…I do not like to clean the bottom of the oven….I even get so lazy that I will line the cookie sheet with foil so if something spills out and bakes it will be easier to throw away the foil than to scrub burnt butter and sugar off of a cookie sheet)

Ok…now it is time to produce the Masterpiece…

Melt butter in a bowl. Mix all of the dry indgredience together in the second bowl. (you can add the nuts with the dry stuff if you are using them…or rather if your children like them) Spray or grease the 9 x 13 pan (whatever method you have chosen to use in order to not have all of your work stuck in the, bottom of the pan after it is baked) Put frozen rolls in pan (I usually do five rows of three across…just remember you need to leave room for them to rise…which means…as they unfreeze the yeast in them will activate and the rolls will expand to the size of a baked dinner roll) Pour dry mixture over all of the rolls. Pour melted butter over all of the dry mixture. (It will not all be soaked in butter…that is fine). Put pan on cookie sheet (that is if you decided to use that option)…Next, put tea towel over pan and leave out on the counter over night. In the morning you will be shocked at how this has transformed…(kids get a real k, , ick out of seeing the pan the night before and then seeing it the next morning) Preheat the oven to 350 degrees. Put rolls in oven and bake until nice and brown on top. (About 15 – 18 minutes…just make sure they aren’t doughy) As soon as they come out of the oven you need to put your serving tray on top of the pan and flip the pan over so that all of the butter and sugars drip on top…remove the 9 x 13 pan and using a spoon or spatula you can redistribute some of the sugar because it tends to clump in areas….Lastly you will take about 3 heaping tablespoons of frosting (again…measurement is an issue for me…so go with you own judgment) slightly melt the frosting in the microwave so that you can drizzle it over the hot/warm monkey bread.

Now…enjoy your Monkey Bread!!!!

Slow Cooked Cheese Ravioli Alfredo Verde

1 package frozen cheese ravioli (in the freezer section of the grocery store)
2 bottles prepared Alfredo sauce (with the bottled spaghetti sauces)
1 small container prepared pesto sauce (in the refrigerated specialty cheese section)
3 cups half & half
2 teaspoons garlic powder
1/2 teaspoon salt

Mix everything together in the crock pot, cover, cook on high a couple of hours (until the pasta is, , tender).  Top with fresh basil and fresh Parmesan cheese.

Thanks to our friend Robert Hall, executive chef at the University of Central Arkansas, for this recipe.

Slow Cooker BBQ Short Ribs

Prep: 10 min.
Total:  8 hours 10 min.

4 lb. beef short ribs
1 large onion, coarsely chopped
1/4 cup flour
1 cup Kraft original Barbecue Sauce
1/4 cup honey
1 Tbsp. yellow mustard

Place ribs in slow cooker (bro, wn the meat first); top with onions.  Mix
remaining ingredients; pour over ingredients in slow cooker.  Cover with lid.

Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).  Remove ribs from
slow cooker; cover to keep warm.

Skim excess fat from sauce; return ribs to sauce.  Stir gently until evenly
coated.

Makes 8 servings.

Serve with hot cooked vegetables and mashed potatoes or BBQ beans and chips. 

 

Crock Pot Caramel Apple Pudding Cake

Servings:   Preparation time:    Cooking time:  
            7           20 Minutes          2 Hours 30 Minutes 

    * 1 cup flour
    * 1/3 cup sugar
    * 1 teaspoon baking powder
    * 1/2 teaspoon ground cinnamon
    * 1/2 cups milk
    * 2 TB. Oil
    * 1/2 cups pecans, toasted and chopped
    * 1/4 cups dried apples  (Editor's note:  I wonder if fresh apples could be used???)
    * 1 cup brown sugar, packed
    * 1 cup water
    * 1 cup apple juice
    * 2 TB. butter
    * 1 TB. crystallized ginger finely chopped
    * 1 pint vanilla ice cream

Instructions:
In a mixing bowl, combine flour, sugar, baking powder and cinnamon. Add milk and oil. Stir until comb, ined. Stir in the nuts and dried fruit. Spread batter evenly in bottom of a 3-1/2 to 4 quart slow cooker. In a small saucepan, combine brown sugar, water, apple juice, butter, and ginger. Bring to a boil. Boil for 2 minutes.

Pour mixture evenly over batter in cooker. Cover. Cook on HIGH for 2 to 2-1/2 hours or until a toothpick inserted in the cake's center comes out clean. Let stand uncovered for 30-40 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream.

Layered Dip
Great for tailgating.

INGREDIENTS:
1 cup Sour Cream
1/2 cup Mayonnaise
1 package Taco Seasoning
1 can Refried Beans
Tomatoes & Scallions, chopped
Shredded Cheese (such as Cheddar)


INSTRUCTIONS:

Mix together Taco Mix, Sour Cream and  Mayonnaise

Layer (in order from bottom to top)

1. Refried Beans

2. Taco Mix

3. Shredded Cheese

4. Chopped Tomatoes & Scallions

For larger gatherings, double the recipe.

Hint: when spreading the refried beans in the bottom of your serving dish, you may find this hard since it's just out of the can. Try spooning the beans into a bowl first, then microwave for a short time.  This will soften the refried beans, making it easier to spread in your dish.

Crockpot Cheese Dip

INGREDIENTS:

    * 1 lb. very lean ground beef
    * 1/2 cup chopped onion
    * 1 pound ground bulk sausage, mild
    * 2 lb. Velveeta cheese
    * 2 cans Rotel tomatoes and chi, lies
    * 1 can cream of mushroom soup
&n, bsp;   * 1 sm. jar of salsa
    * 1 tsp. garlic powder
    * Dash of Worcestershire

PREPARATION:
In a large skillet, brown ground beef, chopped onion, and sausage. Combine remaining ingredients in slow cooker set on LOW until the cheese melts. Drain grease off of browned meats; add to slow cooker and stir to blend all ingredients.