Scalloped Cabbage Casserole
(cinda1985)
1/2 med. head of cabbage (approx. 4 C.) , chopped
3 tbsp vegetable oil
3 TBSP all purpose flour
1/2 tsp. salt
dash of pepper
1 c. milk
4 oz shredded cheddar cheese
3/4 c. bread crumbs
2 tbsp melted butter
Place cabbage in a greased 2 qt. casserole dish; set aside. In a saucepan, heat oil over medium heat. Stir in flour, salt, and pepper. Heat until bubbly. Gradually stir in milk. Cook and stir until thickened. Fold in the cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle over the top. Bake uncovered at 350* for 20 - 30 minutes or until bubbly. Serve immediately.
Yields: 4-6 servingsSTRAWBERRY SHORTCAKE MUFFINS
(luckymommyto2boys ~ Amy ~ via Dashing Dish)
2 1/2 cups oats (old fashioned kind, not quick cooking)
1 cup plain low fat greek yogurt
2 eggs
3/4 cup sweetener of choice, (that measures the same as sugar) or 1/4 cup baking tbs stevia sweetener
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)
1 tsp lemon juice, optional
Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
Serve and enjoy!
*Note The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!
GRILLED CHOCOLATE BANANA MELTS
(luckymommyto2boys ~ Amy ~ via Tablespoon)
4 bananas, peeled
8 tablespoons miniature marshmallows
8 tablespoons semi-sweet chocolate chips
8 tablespoons Cinnamon Toast Crunch cereal, slightly crushed
Aluminum foil
Preheat grill to medium high heat.
Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.
Insert marshmallows and chocolate chips into the sliced banana.
Wrap banana up in foil and cook on the grill for 5-6 minutes.
Unwrap banana and top with cereal. After melt has slightly cooled eat with a spoon.
Note: You can also cook these in the oven at 400 degrees for 5-6 minutes.
Creamy Italian Penne with Spinach
Amy (amylz)
Makes 6 servings.
8 ounces penne pasta
2 tablespoons butter
2 tablespoons McCormick Italian Pepper & Onion Seasoning Blend
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 package (6 ounces) baby spinach leaves
Cook pasta as directed on package. Melt butter in large skillet. Add Seasoning Blend, cream and cheese; bring to boil, stirring constantly. Reduce heat to low; simmer 1 minute. Add drained pasta and spinach; toss until pasta is coated and spinach is slightly wilted.
Slow Cooker Meatball and Tortellini Soup
(luckymommyto2boys ~ Amy ~ TheCountryCook.net)
1/2 bag of frozen Italian Meatballs (1 pound)
1 bag (1 pound) frozen cheese tortellini
Beef Broth (32 oz.)
1 can (15.5 oz) Cannellini Beans
1 can (14.5 oz.) Italian Diced Tomatoes (has basil, garlic and oregano in it)
1 small yellow onion, finely diced
2-3 cloves garlic, minced
2 stalks celery, finely diced
1/2 tbsp. Italian Seasoning
Salt and Pepper, to taste
Grated Parmesan Cheese
Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs.
Set slow cooker on low for 6-8 hours.
About 30-45 minutes before you’re ready to eat, add frozen tortellini (or pasta). Allow to cook thoroughly. Add salt and pepper to taste (I usually add about a tsp. of table salt and ½ tsp of freshly ground black pepper).
Ladle into bowls and top with grated Parmesan cheese.
Serve with Garlic Breadsticks.
FIESTA DIP
(luckymommyto2boys ~ Amy)
8 oz pkg lowfat cream cheese, softened
1/2 cup nonfat plain yogurt
1/4 cup light mayonnaise
2 tbsp fresh cilantro, chopped
1-1/2 tsp lime juice
1/2 tsp hot sauce
1/4 tsp salt
1/3 cup jarred roasted red bell peppers, chopped
2 tbsp green onion, finely chopped
Mix first seven ingredients until smooth. Stir in red peppers and green onion. Cover and chill 1 hour. Serve with chips.
DORITOS MEATLOAF
(CindyJ ~ mommy_of_love1)
2 lbs. ground beef
1 egg
2 Tbsp. onion, chopped
1 1/2 C Nacho Cheese Doritos, crushed
1 C ketchup (enough to moisten mixture)
2 Tbs soy sauce
1 1/2 tsp garlic powder
2 Tbsp. Worcestershire sauce
1/4 C barbeque sauce
With clean hands, mix all ingredients together, except barbeque sauce, in a large bowl. Transfer mixture to a 5x9 loaf pan, or free form on a rimmed cookie sheet. Bake at 350 degrees for 45 minutes to 1 hour or until done. After about 35 minutes of baking, top loaf with barbeque sauce and return to oven to finish baking.
PUMPKIN AND SAUSAGE PENNE
(luckymommyto2boys ~ Amy ~ Taste of Home)
2-1/4 cup uncooked penne pasta
6 Italian sausage links, casings removed
1-1/2 cup chopped sweet onion
3 garlic clove, minced
3 teaspoons olive oil
1 cup white wine or chicken broth
2-3 bay leaves
2-1/4 cup chicken broth
1 cup canned pumpkin
4 teaspoons minced dried sage, divided
3/8 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup half-and-half cream
3/8 teaspoon salt
3/8 teaspoon pepper
1/2 cup shredded Romano cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 3 teaspoons drippings.
In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add wine/broth and bay leaves. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 4-1/2 teaspoons sage, cinnamon and nutmeg; cook 1 minute longer.
Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage. Yield: 6 servings.
SLOW COOKER BEEF STROGANOFF
(luckymommyto2boys ~ Amy ~ A Year of Slow Cooking via BlogHer and Kraft)
2-3 pounds beef stew meat
1 (10-ounce) container PHILADELPHIA Cooking Creme -- savory garlic flavor
Optional: 2 sliced yellow onions, 1 pound mushrooms (sliced, or whole button) sliced bell pepper, etc.
hot cooked pasta for serving (I used brown rice fusilli)
Use a 4-quart slow cooker. Place the meat into the bottom of your pot. Add the Cooking Creme.
If you'd like to throw in onion and mushroom, go for it.
Cover and cook on low for 8 hours, or until meat shreds easily with a fork. Stir well and serve over hot cooked pasta.
LAZY PIEROGIE LASAGNA BAKE
(4*Kowboys)
15 lasagna noodles, cooked and divided
2 c. mashed potatoes
2 eggs, beaten
8-oz. pkg. shredded Cheddar cheese
garlic salt, pepper and onion powder to taste
1/2 c. butter
1 onion, chopped
Garnish: sour cream
Arrange 5 lasagna noodles in a lightly greased 13"x9" baking pan; set aside. Combine potatoes, eggs, cheese and seasonings; spread half of mixture over lasagna noodles. Cover with another 5 lasagna noodles; spread with remaining potato mixture. Top with remaining lasagna noodles; set aside. Melt butter in a skillet over medium heat; sauté onion until tender. Pour onion mixture over lasagna noodles. Cover with aluminum foil; bake at 350 degrees for 30 minutes. Let stand for 10 minutes before slicing into squares. Serve with sour cream on the side.
Freeze and Serve Instructions: Cover unbaked casserole tightly with aluminum foil; freeze. To serve, thaw overnight in refrigerator. Bake and serve as directed.
*I used only 12 noodles, and an 8x12 casserole dish. It all fit perfectly. I think next time I might layer some onions on each potato layer, too. We like our onions!
SPINACH, MUSHROOM, AND RAVIOLI BAKE
(sweettea87 aka Kayleigh)
1 jar pasta sauce
16 large cheese ravioli or 50 small, I use the fresh ones but frozen will work.
2 cloves minced garlic
1 bunch spinach or 14oz frozen
1 8oz package mushrooms
1 small onion chopped-optoinal
2 cups mozzarella cheese
Preheat oven to 350*F.
In a large skillet saute garlic, spinach, mushrooms and onions.
Boil ravioli according to package, if your using frozen skip this.
In a sqaure casserole dish spread a little pasta sauce on the bottom and make one layer of ravioli and spread veggie mixture and top with cheese. Make another layer topping with cheese. Bake in oven for 15-20 minutes or until cheese has melted.
BACON RANCH PASTA SALAD
(chimelle28)
1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
LASAGNA PIZZA CUPS
(Amy - amylz)
1/2 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 (15-oz.) jar pizza sauce
1 (7.5-oz.) can refrigerated buttermilk biscuits
1/2 cup ricotta cheese
3/4 cup (3 oz.) shredded mozzarella cheese
1. Preheat oven to 375°. Cook first 3 ingredients in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain well. Return meat mixture to skillet; stir in 1 cup pizza sauce. Remove from heat.
2. Press biscuits on bottom and up sides of lightly greased muffin cups. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.
3. Bake at 375° for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.
4. Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.
Yield: Makes 10 cups
LIMONCELLO
(luckymommyto2boys ~ Amy ~ Full Bellies, Happy Kids)
6-8 lemons
4 cups vodka
4 cups water
3 cups sugar
Wash the lemons well, then peel, only the outer yellow part, you don't want any of the white. I've found for myself that the easiest way is to use a potato peeler. Works for me.
You're going to need a big jar with a tight lid. Put the peels in a large jar and pour the alcohol over them. Put the lid on the jar, set it in a cool, dark place, and let the peel infuse for one week - you'll see that by the end of the week, the alcohol will have turned yellow, while the lemon peels will have lost their color.
In a saucepan mix the sugar and the water over low heat until the sugar is dissolved. Let it cool down. Pour into the vodka and lemon peels, mix well. Close the jar again and place it back in a cool dark place for another 3 days.
When the 3 days are up, strain the peels and pour the limoncello into bottles. Close tightly. It's now ready to enjoy. It's such a delicious refreshing drink ;)
MEAT AND POTATOES MEATLOAF
(StefInIdaho ~ Stefanie)
1 pound ground beef
1/3 cup plain bread crumbs
1 egg beaten
1 tbsp ketchup
1 tsp salt
1/2 tsp black pepper
1 can sliced potatoes drained
1/2 onion, halved and sliced
1 small bell pepper, sliced
1 can cheddar cheese soup
1/3 cup milk
2 tsp paprika
Preheat the oven to 325 degrees.
Combine the beef, breadcrumbs, egg, ketchup, salt, and pepper and mix well. Press have the meat mixture into the bottom of a 2 pound loaf pan. Layer the potatoes over the meat and then place the onions and peppers on top of the potatoes. Press the remaining beef mixture on top of the vegetables.
Whisk together the cheese soup, milk, and paprika. Pour over the meatloaf. Cover the loaf pan with aluminum foil.
Bake for 45 minutes. Remove foil and bake 15 minutes more. Let rest about 10 minutes before serving.
UPDATED SHEPHERD'S PIE
(luckymommyto2boys ~ Amy ~ Recipezaar)
1 1/4 lbs red potatoes, cut into chunks
3 garlic cloves, peeled
3/4 cup reduced-fat sour cream
1/2 cup reduced-fat cheddar cheese, divided
1 lb extra lean ground beef
2 tablespoons flour
4 cups frozen mixed vegetables, thawed
1/2 cup beef stock
3 tablespoons ketchup
3 tablespoons Worcestershire sauce
In a large saucepan, cover potatoes and garlic with water. Bring to a boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 cup cheddar cheese.
Preheat oven to 375 degrees.
Brown meat in large non-stick skillet. Stir in flour; cook 1 minute. Add vegetables, broth, and ketchup; continue cooking 5 minutes.
Spoon meat mixture into 8-inch square baking dish. Cover with mashed potatoes.
Bake 18 minutes; sprinkle with remaining cheese.
Bake an additional 2 minutes or until heated through and cheese is melted.
BEEF AND POTATO CASSEROLE
(luckymommyto2boys ~ BettyCrocker.com)
1 pound lean ground beef
1 large onion, chopped (1 cup)
1 package (8 ounces) sliced fresh mushrooms
1 teaspoon salt
¾ cup water
2 tablespoons butter or margarine
1 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
¾ cup sour cream
2/3 cup Original Bisquick® mix
2 teaspoons chopped fresh chives
1 egg
3 tablespoons Original Bisquick® mix
1 can (18.8 ounces) Progresso® Vegetable Classics creamy mushroom soup
1 bag (1 pound) Green Giant® frozen broccoli cuts, thawed and drained
¼ cup ketchup
Heat oven to 400ºF. Cook beef, onion, mushrooms and salt in 12-inch skillet over medium heat, stirring occasionally, until beef is brown.
While beef is cooking, heat water and butter to boiling in 2-quart saucepan; remove from heat. Stir in potatoes (dry) and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.
Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.
Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.
KIELBASA CHILI
(luckymommyto2boys ~ Amy ~ Taste of Home)
1 pound smoked kielbasa or Polish sausage, halved and sliced
2 cans (14-1/2 ounces each) Hunt’s® Original Diced Tomatoes, undrained
1 can (15 ounces) chili with beans
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
In a Dutch oven coated with cooking spray, saute kielbasa until browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Yield: 7 servings.
Easy Pizza Pasta Casserole
Katie (Katiedid)
2 lbs ground beef or ground venison
1 large onion, chopped
1 clove garlic, minced
1 tsp Italian seasoning
2 T olive oil
2 (26 oz) jars spaghetti sauce
16 oz rotini pasta, cooked and drained
5 c shredded mozzarella cheese (20 oz) )
8 oz sliced pepperoni
Brown ground beef, onion, garlic and seasoning in oil. Drain. Stir in pasta, spaghetti sauce and 3 cups cheese. Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans. Sprinkle with remaining cheese. Top with pepperoni. Cover and freeze up to 3 months. To cook now: Bake uncovered at 350 F for 25-30 minutes, until heated through. To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 F for 35-40 minutes, until hot.
Katie's Notes: The first time I made this I used cooked beef and onion that I had frozen and instead of using the pepperoni, I cooked and sliced 2 hot Italian sausages and just mixed them into the mixture. I also used a 5 cheese Italian blend instead of the mozzarella. The second time I used about 4 oz of pepperoni and 2 pkg Italian cheese blend and 1 pkg Pizza cheese.
CREAMY AVOCADO CHICKEN SALAD
(nurselissa ~ Pearls, Handcuffs and Happy Hour)
1 chicken breast, cooked and shredded
1/4 c black beans, rinsed and drained
1/4 c green onion chopped
1/4 c tomatoes diced
1/4 c cilantro
1/4 c fritos or tortilla chips crushed
2 tbs white vinegar
4 tbs mayo
2-4 avocado sliced in half and pitted
Combine all ingredients, spoon into avocados and eat!
PB and J French Toast Sticks
(Amy ~ amylz ~ Rachael Ray)
4 slices white bread
1/2 cup peanut butter, creamy or chunky
1/2 cup jelly, any flavor you like
3 eggs
3 tablespoons milk
1 teaspoon vanilla
1-2 tablespoons butter
1/2 cup maple syrup
Spread peanut butter on 2 slices of bread and the jelly on the other 2 slices of bread to make 2 sammies. Scramble the eggs, milk and vanilla in a bowl to make french toast batter. Place a large, nonstick skillet over medium heat, add butter. When the butter is almost melted, dunk two of the sammies into the batter and let the excess drip off. Place in the pan and cook until golden brown on each side, about 3-4 minutes per side. Cut into sticks and serve with warm maple syrup.
FLORENTINE CRESCENTS
(luckymommyto2boys ~ Amy ~ an old KRAFT flyer)
1 (10-oz) pkg BIRDS EYE Chopped Spinach, thawed, well-drained
1 ½ cups (6-oz) 100% Natural KRAFT Shredded Sharp Cheddar Cheese
2 tbsp bread crumbs
3 crisply cooked bacon slices, crumbled
2 (8-oz) cans PILLSBURY Refrigerated Quick Crescent Dinner Rolls
Preheat oven to 375°. Mix together spinach, cheese, bread crumbs, and bacon in saucepan; stire over low heat until cheese is melted.
Unroll dough; separate into sixteen triangles. Cut each in half lengthwise, forming thirty-two smaller triangles.
Spread each triangle with rounded teaspoonful of spinach mixture. Roll up, starting at wide end. Place on greased cookie sheet. Brush dogh with beaten egg, if desired.
Bake 11-13 minutes or until golden brown.
BIG-WHEEL BURGER SKILLET
(luckymommyto2boys ~ Amy ~ an old church cookbook)
1 tablespoon instant minced onion
1/2 cup milk
1-1/2 pounds ground beef
1 slightly beaten egg
1/2 cup quick-cooking rolled oats
2 tsp salt
1/4 tsp coarsely ground pepper
Kitchen Bouquet Browning and Seasoning Sauce
1 cup spaghetti sauce with mushrooms
1 cup kidney beans, undrained
Buttered, toasted French bread slices
Soak onion in milk 5 minutes; mix in ground beef, egg, rolled oats, salts, and pepper. Mound in 10" skillet. With wooden spoon handle, score into 5 or 6 wedges. Brush top lightly with Kitchen Bouquet.
Combine spaghetti sauce and kidney beans (with liquid). Pour over meat mixture. Simmer uncovered 20-25 minutes or till done. Serve wedges on French bread slices; spoon sauce over. Serves 5 or 6.
SAUSAGE AND POTATO HASH
(luckymommyto2boys ~ Amy ~ via the local newspaper)
1/2 cup oil
3-5 lbs white potatoes, peeled and cubed
1 onion, sliced
1 green bell pepper, cut in strips
1 package of Polish sausage, sliced
1-2 sweet potatoes, peeled and sliced
Add oil to skillet. Over medium heat, add white potatoes, onion, bell pepper, and sausage. Add sweet potatoes last and cook until tender and well-browned.
BREAD PUDDING
(luckymommyto2boys ~ Amy ~ via the local newspaper)
1-1/2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 tsp pure vanilla extract
1/2 cup packed light brown sugar
6 cups cubed Italian bread (allowe to stale overnight in a bowl)
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
Preheat oven to 350F. Grease a 9x13 pan. In a bowl, mix together sugar, eggs, milk, and vanilla. Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter, and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35-45 minutes, until set. Remove from oven.
SAUCE:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 tsp pure vanilla extract
Mix together sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until sugar is melted. Pour over bread pudding. Serve warm or cold.
Bacon Cheese Potatoes (Slow Cooked)
(luckymommyto2boys ~ Amy ~ via Moms with Crockpots)
1/2 pound bacon, diced
4 medium onions, thinly sliced
8 medium potatoes, thinly sliced
1 pound cheddar cheese, thinly sliced
salt and pepper
butter
Green Onions (optional)
Line crockpot with foil, leaving enough to cover the potatoes when finished.
Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
YOGURT PIE
(luckymommyto2boys ~ Amy ~ via the local newspaper)
2 small cartons yogurt, any flavor
8 oz frozen whipped topping, thawed
1 small package Jell-O, coordinate with flavor or yogurt
1/3 cup hot water
Premade graham cracker pie crust
Mix yogurt and Cool Whip. Dissolve Jell-O in hot water and let cool. Add to yogurt mixture and pour into 8- or 9-inch graham cracker crust. Chill until ready to serve.
Cherry Pork Chops
Amy - amylz
The Everything Slow Cooker Cookbook
6 pork chops
1/2 tsp salt
1/2 tsp pepper
1 (21 oz) can cherry pie filling
1 chicken bouillon cube
2 tsp lemon juice
Place the pork in a large skillet on the stove. Brown on medium high heat for 5 minutes. Sprinkle with salt and pepper. Mix half the can of cherry pie filling, the crushed bouillon cube and the lemon juice in the crock pot. Place the pork chops on top. Cover and cook on low for 4-5 hours. Heat the remaining cherry pie filling and serve over chops.
My notes: I think this would be great with apple pie filling as well!
Lazy Man's Ribs
Katie (Katiedid) from Taste of Home: Simple & Delicious
Yield: 4 servings.
2-1/2 pounds pork baby back ribs, cut into eight pieces
2 teaspoons Cajun seasoning
1 medium onion, sliced
1 cup ketchup
1/2 cup packed brown sugar
1/3 cup orange juice
1/3 cup cider vinegar
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon barbecue sauce
1 teaspoon stone-ground mustard
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon Liquid Smoke, optional
Dash salt
5 teaspoons cornstarch
1 tablespoon water
Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender. Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Dill Pickle Roast
Erika (erikamerica)
1 3-4lb chuck roast
1 jar (16 oz) sliced dill pickles, with juice
few cloves garlic, crushed (or not)
1/4-1/2c chili sauce (or not)
Put roast in crockpot, pour remaining ingredients on top (I put a few pickle slices on top of the roast). Cook on low 7-9hrs. Shred for sandwiches or just enjoy as pot roast.
Erika’s notes: I just usually put the roast in the crockpot, pour the pickles over, and let it go. No fuss. No muss!
BUTTER BEEF
OP???
Yield: 8 servings
3 pounds cubed beef stew meat
1/2 cup butter
1 (1 ounce) envelope dry onion soup mix
Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours. Stir once or twice.