Thursday, January 20, 2011

Candy Bar Croissants

1 8.oz tube refrigerated crescent roll
1 tbsp. butter, melted
8 pack of miniature chocolate bars (I chose Hershey’s)
1 egg, beaten
2 tbsp. sliced almonds

Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange one mini candy bar on the wide end of the roll. Roll up from the wide end. Place point side down on a greased baking sheet. Brush with egg and sprinkle with almonds. Bake at 375 degrees for 11 to 13 minutes or until golden brown. They are best when they are slightly warm!...

Peanut Butter Cookie Bars with Nutella Glaze:

1 ½ cups flour
½ cup oatmeal
½ tsp salt
½ tsp soda
½ heaping tsp powder
1 cup brown sugar
1/3 cup sugar
½ cup butter
½ cup peanut butter
3 eggs
1 tsp vanilla

Cream the butter, peanut butter, brown sugar and sugar. Add the eggs and vanilla and mix well. Combine the dry ingredients and add. Spread into a greased 9X13 pan and bake in a preheated 350 degree oven for 30-35 minutes or until done (but still slightly soft in the middle). Allow to cool completely in the pan.

Nutella Glaze:

1/3 cup chocolate hazelnut spread (Nutella)
4 or 5 Tbsp powdered sugar
milk, enough to thin to desired consistency

Mix the sugar and Nutella until smooth. Add the milk, slowly until it becomes more of a glaze than a frosting.

Pour over the cooled bars, either before or after they are cut.

Chile Verde

Recipe from:

This is what you'll need:

3-5 lbs pork loin (I like tenderloin)
1 can diced tomatoes
1 can Rotel
1 can green chiles
dash of garlic powder

Put all of the ingredients into the crock pot and cook on high for 6-8 hours. Serve with cheese and tortilla. It's good with sour cream, lettuce and rice too!

Wednesday, January 19, 2011

Candied Jalapenos


1 1/4 cup fresh jalape�o peppers -- sliced
1/2 cup sugar
1/4 cup water

Green food coloring -- optional


Combine jalape�o slices, sugar and water in small saucepan. Bring to a boil, then reduce heat and simmer 15 to 20 minutes until jalape�os are cooked and liquid has boiled down to a thick syrup. Remove from heat and add 1 drop green food coloring, if desired, to tint syrup. Place in a clean jar and refrigerate.

Version 2 - 
Candied Jalapenos

These are awesome! I served them with Ritz crackers and cream cheese

• 4 lbs fresh jalapeno peppers, sliced
• 2 lbs onions, diced
• 1/2 cup vinegar
• 1/2 cup water
• 6-8 cups sugar
• 2 tablespoons mustard seeds
• 1 teaspoon turmeric
• 2 teaspoons celery seeds
• 1 tablespoon garlic powder
• 1 teaspoon ginger

1. Slice jalapenos into thin slices and dice onions(I would suggest a pair of rubber gloves for handling jalapenos. Personal not touch your face!) Remove some of the seeds to make this less hot. Place in pan with water and vinegar, bring to a boil, reduce heat and simmer about 10 minute or until tender.(Do not breathe fumes) Pour off most of the water and vinegar mixture, add the sugar and spices. Bring to soft candy temperature to completely dissolve sugar, about 10 minute Place boiling mixture into clean, sterilized jars, leaving 1/4 inch headspace. Adjust caps.

Version 3

Jalapeno Sweeties

(Candied Jalapenos)

4 lbs fresh jalapeno peppers sliced
2 lbs onion, diced bite size chunks
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 tablespoons turmeric
2 teaspoons celery seed (optional)
1 Tablespoon garlic powder
1 teaspoon ginger

Slice Jalapenos into thin slices and dice the onions. ( I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE!

Place jalapenos in pan with water and vinegar. Bring the pan to a boil then cover and reduce heat to low. Simmer unitl tender (about 10 minutes.) Remove the lid from the pan carefully and do not breath fumes. Pour off the water and vinegar.

Add the sugar and spices, bring to soft candy temperature to completely disolve the sugar.

Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on loosely.

Tighten the rings, once the jars are completely cooled.

4 - Simple Candied Jalapeño Peppers

• 4 Jalapeño Peppers, cut into rings
• 1 cup granulated sugar
• 1-2 cups water

Cooking Instructions

1. In a saucepan, add sugar and water.
2. Heat over low heat until the mixture forms a syrup.
3. Add jalapeno slices and heat 3-4 minutes.
4. Remove the jalapenos and allow to cool.
5. Repeat by adding the pepper slices to the syrup until the jalapeno peppers are thickly candied.
6. Cool and serve!

5 - Candied Jalapenos

This makes a very tasty and spicy addition to almost any meal.

• 8-10 jalapeno peppers, sliced
• 1-2 cups water
• 1 cup sugar
• 1/4 cup vinegar
• 1 teaspoon ginger
• 1 teaspoon tumeric
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon garlic powder
• green food coloring

Cooking Instructions

1. In a saucepan, add sugar, vinegar, dry seasonings and 1 cup water.

2. Heat over low heat until the mixture forms a syrup. Add more water if syrup is too thick.

3. Add 1-2 drops food coloring, if desired.

4. Add jalapeno slices and heat 3-4 minutes.

5. Remove the jalapenos and allow to cool.

6. Repeat by adding the pepper slices to the syrup until the jalapeno peppers are thickly candied.

7. Cool and serve!

Best Brownies

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Izzy’s Black Bean Soup

In a food processor:

Chop: 1/2 cup White Onions
Chop 56 oz of Black Beans (rinsed) Chop until 1/2 beans are chopped

In a pot add:

Chopped Onions
Black Beans
32 oz of broth (Vegetable or Chicken)
2 Cups of Izzy's Salsa (or Chunky Salsa)
2 TBS Lime Juice
2 Cloves of Garlic/ Chopped (or 2 tsp of pre-chopped garlic)
1-2 TBS Frank's Hot Sauce (depending on how hot you like it)
1 TBS Salt
1tsp Cummin
1 tsp Corse Black Pepper

Mix it all up and bring to a boil. Turn down and simmer. For thicker soup, let it simmer for a while until it is where you like it!

Top with a spoonful of Sour Cream & Chopped Cilantro.


Chicago Style Deep-Dish Pizza

An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn't stick, I give it a shot of non-stick spray.

• 1/2 lb mild Italian sausage
• 1 red bell pepper or green bell pepper, cut into strips
• 1 thinly sliced onion
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 2 tablespoons pepperoni, thinly sliced and cut into strips
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 (10 ounce) package refrigerated pizza dough
• 1/2 cup pizza sauce
• 2 tablespoons parmesan cheese
• 2 cups shredded mozzarella cheese


Preheat oven to 425 degrees.

Remove skins from sausage and cook in heavy skillet, crumbling as you cook. Remove sausage to plate covered with paper towel to drain.

Remove fat from skillet.

Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.

Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet. You may need to stretch slightly so dough comes up about 1 inch on the sides.

Spread dough with 2 tablespoons of the pizza sauce.

Spread half the vegetable filling evenly over and top with half of the sausage.

Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.

Top with half of the mozzarella cheese. Repeat layering again. Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.

Amazing - Trash Puff Balls

• 1 (8 ounce) package hormel sliced pepperoni, Canadian bacon
• 1 (8 ounce) package cream cheese
• 2 (10 1/8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls


Take out the crescent rolls, and seperate into the individual triangles.
Flatten each triangle and slice it so that it becomes three small triangles.
Dice or chop your pepperoni into tiny, tiny pieces.

Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese.

Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles.

Pinch up all of the sides around the filling.

Repeat and place them all on a cookie sheet.

Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350°F).

Let cool for a few minutes before serving!

Real N'awlins Muffuletta

• 1 cup pimento-stuffed green olives, crushed
• 1/2 cup drained kalamata olives, crushed
• 2 cloves garlic, minced
• 1/4 cup roughly chopped pickled cauliflower florets
• 2 tablespoons drained capers
• 1 tablespoon chopped celery
• 1 tablespoon chopped carrot
• 1/2 cup pepperoncini, drained
• 1/4 cup marinated cocktail onions
• 1/2 teaspoon celery seed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon ground black pepper
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 cup canola oil

• 2 (1 pound) loaves Italian bread
• 8 ounces thinly sliced Genoa salami
• 8 ounces thinly sliced cooked ham
• 8 ounces sliced mortadella
• 8 ounces sliced mozzarella cheese
• 8 ounces sliced provolone cheese


1. To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.

2. To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.

3. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Ham and Corn Beignets

• 2 quarts vegetable oil for frying
• 4 ears fresh corn
• 4 eggs
• 3/4 cup milk
• 10 ounces diced cooked ham
• 1 tablespoon cayenne pepper
• 1/2 cup finely diced red onion
• 1 tablespoon salt
• 3 cups all-purpose flour
• 1 tablespoon baking powder

1. In a large heavy pot, preheat the vegetable oil to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).

2. Shuck, wash and dry the corn. Using a sharp knife, shave the ears of corn into a medium sized bowl. Using a cheese grater, scrape any remaining corn and juice into the bowl with the kernels. Discard the scraped cobs.

3. In a mixing bowl, whisk together the eggs and milk. Combine the corn, ham, cayenne pepper, red onion, salt, flour and baking powder with the egg and milk mixture. Whisk until a firm batter has formed.

4. Slowly drop rounded tablespoonfuls of the batter into the hot oil one at a time. The drops should form a loose layer on the top of the oil. Fry until the drops of batter are dark golden brown. Remove the beignets from the oil and place them on a towel. Check that they are cooked all the way through. If the centers are doughy, lower the heat of the oil and fry the beignets again for 2 or 3 minutes. Repeat this step until all the batter has been used.

Louisiana Red Beans and Rice

• 1 pound dried red beans, soaked overnight
• 10 cups water
• 1 pound andouille sausage, sliced into rounds
• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 8 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon Creole seasoning, or to taste
• 6 fresh basil leaves, chopped
• 1 ham hock
• 4 cups cooked rice

• Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.

• Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

Twizzler Candy Bracelet

It’s cold, rainy lazy day and this edible bracelet activity is great to keep the kids engaged and entertained indoors. Don’t have any twizzlers? You can make bracelets with fruit loops. We’ve even made bracelets out of jelly beans – if it’s edible and sweet it will keep the kiddos engaged.


All you need to make your own twizzler bracelets is some ribbon and a few packages of the candy. We dug into the last of our Halloween candy (gasp! Candy doesn’t have an expiration date does it???), the snack-sized packs are perfect.

I chopped them into segments. The kids got to practice self-control, fine motor skills, and pattern-making as they created their jewelry. Ironically, this post could alternately be titled, “how to get your kid to eat less candy.” I think it’s interesting how interacting with their food makes the kids enjoy it more, even if there is less of it to go around. These twizzlers made a total of 4 bracelets.  


2 c flour

1 c salt
4 tsp cream of tarter
2 c water
food coloring
1/4 c vegetable oil

Combine dry ingredients.  Add food coloring (if desired) to water Mix wet and dry inredients well

Cook over low heat in a non-stick pot until it becomes rubbery and playdough-like (Yes. You will just know when it is done.)

Cool and knead

*For Glittery Playdough, add glitter in near the end of your cooking step! It is definitely 4 year old approved playdough!*

Slow Cooker Reuben Dip


• 1 (16 ounce) jar sauerkraut, drained
• 1 (8 ounce) package cream cheese, softened
• 2 cups shredded Swiss cheese
• 2 cups shredded cooked corned beef
• 1/4 cup thousand island dressing

1. In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers

--Chick-Fil-A Chicken Salad--

2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 - 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread

Boil chicken until completely cooked. Remove from water and cool meat.

You can save the chicken broth, seal and refrigerate no more than a week.

After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.

--Chick-Fil-A Chicken Nuggets--

2 Cups Chicken Breast (Boneless, Skinless, Cubed)
1 Cup Flour
1-1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2-1/4 teaspoons McCormick Season-all

Place cool water in bowl, add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day. When ready to cook nuggets, mix flour, cracker meal,

2 teaspoons season-all and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.

Deviled Eggs


• 12 eggs


1. Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

Makes perfect hard boiled eggs. If you plan on using the eggs immediately after cooling you can tap them with a spoon to slightly crack the shells before placing them in the cold water. The shells will peel off like butter in about an hour letting you skip the refrigerator step. This recipe produces gorgeous firm eggs with brilliant yellow yolks and deviled eggs have never looked better! Thanks for sharing!

if you use older eggs, they will peel easier. Fresher eggs are always harder to peel. So, don't blame the recipe if your eggs don't peel well. Next time just use them closer to the expiration date and they'll peel easier. One tip that I've heard that might help, though, is adding a teaspoon of salt to the cooking water right after taking them off the heat. The salt doesn't actually make the egg inside salty, it just loosens the shell to make peeling easier.

If you are making deviled eggs, or a dish where it is important the yolk be centered...try this trick...while the eggs are still in the carton, place a rubberband or two around the carton and place in refrigerator on its side. Leave on side overnight prior to cooking and you will have perfectly centered yolks every time!

Another Version:

Deviled Eggs


• 6 hard-cooked eggs
• 2 tablespoons mayonnaise
• 1 teaspoon sugar
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• Paprika

Or This:

• 8 eggs
• 1/3 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cream-style horseradish sauce
• 1 drop hot pepper sauce, or to taste
• salt and pepper to taste
• 1 teaspoon dried parsley flakes, for garnish
• 1 teaspoon paprika, for garnish

Or This:
• 12 hard-cooked eggs
• 1/4 cup mayonnaise
• 3 tablespoons chili sauce
• 1 teaspoon prepared mustard
• 1/4 teaspoon hot pepper sauce
• Paprika

Try Several until you find the one you like:

• 6 eggs
• 1/4 cup mayonnaise
• 1 tablespoon stone-ground mustard, or to taste
• 1 teaspoon curry powder
• 1/2 teaspoon dried parsley
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon ground black pepper
• paprika for garnish (optional

Two More:
• 6 eggs
• 1/2 teaspoon paprika
• 2 tablespoons mayonnaise
• 1/2 teaspoon mustard powder

Last One:

• 12 eggs
• 1/3 cup Ranch-style salad dressing
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup chopped onion
• 1 dill pickle, finely chopped



  • 10" CRISPY flour tortilla * fry it lightly yourself if they come soft, and *keep it flat and unbubbled*, let dry)
  • Creamed Spinach * THIN layer on top of tortilla, really thin.Don't use a sour-cream base brand. Get something reliable (top brand), frozen OK, Thaw.
  • Finely chopped scallions * sprinkle enough to lightly cover the tortilla.  I mean LIGHTLY, you shouldn't COVER the thing!
  • Finely squared or chopped TOMATO bits -- also lightly sprinkle. 
  • JALAPENO ARTICHOKE MIX * sprinkle lightly over tortilla (described below)
  • Cheddar/Jack Cheese Mix. * cover tortilla completely, but don't pile up. just shred enough of both cheeses together. You can use 50/50 or 60/40.
It takes about 3-5 minutes in an oven about 350. You can experiment with temp's and times. Don't let the cheese boil or brown. This recipe is meant
to cook only until the cheese melts completely; you don't want to get
the tortilla soggy.

Jalapeno artichoke mix. I buy a small jar of marinated artichoke hearts, but be careful with those, they come unsoftened. You'll have to drain the oil and either boil or steam them until they lose their stiffness. Anyway, cut 'em up small. Then, get a few slices of SPICY jalapenos and chop them up just as small. Mix the pieces together, stir. Then you sprinkle them on the pizza right after the scallions and tomatoes.

Creamed Spinach

• 1 1/2 cups whole milk
• 4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
• 3 large garlic cloves, minced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup grated Parmesan cheese
• Salt and ground black pepper


1. Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.

2. Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

Make-ahead tip

• After adding spinach to sauce the mixture can be turned onto a large rimmed baking sheet to cool quickly, then transferred to a covered container and refrigerated up to 2 days. Warm slowly over low heat. Stir in cheese and season a generous sprinkling of salt and pepper. Serve hot.

Restaurant-Quality Baked Potato Soup

• 2 potatoes
• 3 tablespoons margarine
• 2 cups chopped white onion
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 2 cups water
• 1/4 cup cornstarch
• 1 1/2 cups instant mashed potato flakes
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1 cup half-and-half
• 1/2 cup shredded Cheddar cheese
• 8 ounces bacon - cooked and crumbled
• 2 green onions, chopped


1. Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.

2. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.

3. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Nutritional Information

Amount Per Serving Calories: 504
Total Fat: 29.6g
Cholesterol: 70mg

Ultimate Party Meatballs


• 1 (14 ounce) can Ocean Spray® Jellied Cranberry Sauce
• 1 (12 ounce) bottle Heinz® Chili Sauce
• 1 (2 pound) bag frozen, pre-cooked, cocktail-size meatballs


1. Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.


• Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Christmas Meatballs


• 2 eggs
• 1 envelope onion soup mix
• 1/2 cup seasoned bread crumbs
• 1/4 cup chopped dried cranberries
• 2 tablespoons minced fresh parsley
• 1 1/2 pounds lean ground beef


• 1 (16 ounce) can whole berry cranberry sauce
• 3/4 cup ketchup
• 1/2 cup beef broth
• 3 tablespoons brown sugar
• 3 tablespoons finely chopped onion
• 2 teaspoons cider vinegar


1. In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-in. balls; place 12 to 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 3-4 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.

2. In a 2-qt. microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 3-4 minutes or until heated through

Chicken Tetrazzini


1 (8-ounce) package spaghetti, cooked and drained
3 cups of cubed chicken
1 (6 ½ ounce) can mushrooms, drained
1 to 1 ½ cups crumbled cooked bacon
8 ounces Velveeta cheese, chopped

White Sauce:

½ cup (1 stick) butter or margarine
¼ cup all-purpose flour
4 teaspoons chicken bouillon granules (or 4 cubes)
Dash of pepper
3 ½ cups plus ½ cup milk
2 ounces sliced almonds for garnish


In a lightly greased 9×13 inch baking dish layer the spaghetti, chicken, mushrooms, bacon, and cheese. Preheat the oven to 350. For the white sauce, melt the butter in a medium-size pan over low heat; stir in the flour, bouillon, and pepper. Add ½ cup milk, stirring constantly to avoid lumps. Add the remaining 3 ½ cups milk. Cook and stir over medium heat until thick and bubbly. Pour the white sauce over the chicken mixture. Bake for 45 minutes. Garnish with the sliced almonds. Yield: 8 to 10 servings

Bow Tie Fiesta

From:  Hiliary Bazyk


8 ounces bow tie pasta
1 pound ground beef
½ onion, chopped
½ green bell pepper, chopped
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
Salt to taste
1 cup sour cream
1 cup salsa
½ cup sliced black olives
¼ cup sliced jalapenos (optional)
1 tomato, chopped
1 cup shredded Cheddar cheese


Cook the pasta using package directions and cooking for 7 minutes; drain. Brown the beef in a skillet, stirring until crumbly; drain. Add the onion and green pepper and mix well. Cook until the onion is tender, stirring constantly. Stir in the tomato sauce, chili powder, and salt. Combine the pasta, ground beef mixture, sour cream, salsa, black olives, jalapenos, and tomato in a bowl and mix well. Spoon into a 9×11-inch or 9×9-inch baking dish. Sprinkle with the cheese. Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly. Yield: 8 servings


1 pkg flour tortillas, soft taco size
2-3 8 oz cans of tomato sauce
1 can of chili with no beans
1 pkg enchilada seasoning
1 lb ground beef
8 oz shredded cheese
1 onion chopped to cook with ground beef

Cook meat and onion until done, set aside. In sauce pan simmer together enchilada seasoning, tomato sauce, chili, plus 1 cup of water (I use less water and extra tomato sauce). In a 9x13 inch pan spread a small amount of the sauce over the bottom. Make enchiladas by adding meat mixture and cheese and roiling them up. Place in the pan. Once the pan is full pour the sauce over the top of the enchiladas. Add cheese, cover, and bake at 350 degrees for 45 minutes.

Mountain Dew Apple Dumplings

2-3 large Granny Smith Apples, peeled and sliced into 1/8 slices
2 pkgs crescent rolls
1 cup butter
1 1/2 cups sugar
2 tsp cinnamon
12 oz Mountain Dew

Grease a 9x13" pan. Melt butter in sauce pan. Add sugar and cinnamon. Cook mixture stirring frequently. Roll up each apple slice in a crescent roll, starting from the large end to the small end. Place in the pan. Spread extra apples around in the pan as well. Pour the sugar mixture over the top of the dumplings then pour the Mountain Dew over the sugar mixture. Bake at 350 degrees 35-40 minutes. Do not cover. The recipe doesn't call for this but I sprinkled some brown sugar over the top before I baked them. I'm a fan of sugar.

Serve with vanilla ice cream and sprinkle with cinnamon.