Five-Spice Pork Roast for the Crockpot ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

2-3 lbs pork shoulder, trimmed of fat and bone
1-1/2 teaspoons five-spice powder
1 tablespoon cooking oil
3/4 cup apple juice
1/3 cup dry white wine (I used chicken broth)
2 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons cold water

Rub roast with five spice powder.
Sear roast in a skillet with hot oil before placing it in the cooker. (optional)
Mix together and pour over roast: apple juice, wine and soy sauce.
Cover and cook on low setting for 10 to 12 hours or on high setting for 4-1/2 to 5 hours.
For Gravy: Strain cooking liquid.
Skim off fat.
Combine 2 cups of liquid (may have to add water to make 2 cups) with cornstarch and water.
Cook until thick and bubbly.
Serve over rice.

Carrot "Cake" Tea Sandwiches ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 loaf cinnamon raisin bread
8 ounces cream cheese frosting (½ can)
8 ounces softened cream cheese
1 cup grated carrot
¼ cup walnuts or pecans

Trim crusts off of bread.
Combine frosting, cream cheese, carrot and nuts.
Spread filling evenly on bread, top with another slice of trimmed bread
to create sandwiches.
Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
** Amy's notes: I used an entire 12-oz can of the whipped cream cheese frosting.

Crockpot Vegetarian Chili ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 large sweet onion, diced
1 green pepper, diced
2 cloves garlic, chopped
1 can chopped green chilies
1 tablespoon olive oil
2 (28 ounce) cans tomatoes
1 (14 ounce) can black beans
1 (14 ounce) can kidney beans
1 can corn
1 can sliced carrots
3 tablespoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon oregano
salt and pepper, to taste

Add all ingredients to crockpot.
Cook on low 6-8 hours or high 3-4 hours.
Can add shredded cheese to individual servings for a little extra flavor.

Peachy Yogurt Smoothie ***

(luckymommyto2boys ~ Recipezaar)

4 fresh peaches, peeled, pitted and quartered (I used frozen)
1 cup vanilla yogurt (I used strawberry)
1/3 cup milk
1 tablespoon brown sugar, packed (I used Splenda brown sugar)
1/8 teaspoon ground nutmeg

Combine all ingredients in blender.
Blend until smooth and serve.
** Amy's notes: If using frozen peaches, you'll need to add extra milk. I ended up using a total of about a cup and a half.

Apple Pie Smoothie **

(luckymommyto2boys ~ Recipezaar)

1 cup apple juice
½ cup vanilla yogurt
¼ teaspoon cinnamon

Combine all ingredients in blender.
Blend until smooth and serve.

Soup to Get Thin On **

(luckymommyto2boys ~ Amy ~ Fix-It-and-Forget-It)

3 (32 ounce) cans low-sodium low-fat chicken broth
2 medium onions, chopped
5 celery ribs, chopped
5 parsnips, chopped
1 head cabbage, shredded
4 red or green bell peppers, chopped
8 ounces fresh mushrooms, chopped
1 (10 ounce) frozen chopped spinach
1 (10 ounce) frozen cauliflower, thawed (florets)
2 slices fresh gingerroot, 1-inch thick
1 (14 ounce) can crushed tomatoes
1 tablespoon black pepper
1 tablespoon salt

Combine all ingredients in slow cooker.
Cover and cook on low 6 to 8 hours.

Banana Mocha Smoothie ***

(luckymommyto2boys ~ inspired by Recipezaar)

2 medium frozen bananas
1 ½ cups skim milk
1 cup vanilla yogurt
2 tsp instant coffee
¼ tsp cinnamon
2 Tbsp Splenda
2 tsp cocoa powder

Combine all ingredients in blender.
Blend until smooth.
Serve and enjoy!

Slow Cooker Jambalaya ***

(OP? ~ from BBC Recipe Box)

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
½ pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
½ teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
**Amy's notes: I used chicken thighs and polish sausage. I also just added the uncooked rice (about 1.5 cups) to the crockpot at the end and put the lid on for another 10 minutes.

Crockpot Cowboy Stew **

(luckymommyto2boys ~ Amy ~ Recipezaar.com)

1 (15 ounce) can chili beans
1 (15 ounce) can pork and beans
1 (14 ½ ounce) can creamed corn
1 (16 ounce) can tomato sauce
1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped

Brown ground beef, onion, and pepper together. Drain well.
Put all ingredients into crock pot; cover and cook on LOW 7 to 12 hours.

Green Beans with Carmelized Shallots & Bacon ***

GREEN BEANS WITH CARMELIZED SHALLOTS & BACON
(luckymommyto2boys ~ Amy ~ Recipezaar.com)

1-2 tablespoon extra-virgin olive oil
4 ounces bacon, about ½ of a package, chopped
4 shallots, peeled and thinly sliced
2 lbs fresh green beans
1 cup chicken stock
Salt
Freshly ground black pepper

Heat a large skillet over medium high heat.
Add EVOO and chopped bacon and cook until crisp, about 10-12 minutes.
Remove from pan to a paper towel-lined plate.
Add sliced shallots to the pan and cook in the bacon drippings until caramelized, about 10 minutes.
Add the green beans and chicken stock to the pan.
Cook until desired tenderness, about 5 minutes.
Toss with cooked bacon and salt and pepper.

Creamy Crockpot Corn ***

CREAMY CROCKPOT CORN
(luckymommyto2boys ~ Amy)

2 (16 ounce) packages frozen corn
1 (8 ounce) package cream cheese, cubed
1/3 cup butter or margarine, cubed
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

In crock pot, combine all ingredients.
Cover and cook on low for 4 hours or until heated through and cheese is melted.
Stir well before serving.

Banana Cookies ***

(Elyselovesherboys via recipezaar)

2 cups flour
1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1 cup mashed banana

1. Preheat oven to 350.
2. Combine wet ingredients
3. Add in dry ingredients.
4. Mix well.
5. Drop by teaspoon full onto ungreased cookie sheet.
6. Bake for 10-12 minutes.
** Amy's notes: I added pecans to ours. This tastes just like banana nut bread!

Buttermilk Baked Chicken ****

BUTTERMILK BAKED CHICKEN
(Niki5959 – OP?)

4 chicken breasts
1 ½ c. buttermilk
¾ c. flour
1 ½ tsp. salt
¼ tsp. pepper
¼ c. butter
1 can cream of mushroom soup

Dip chicken in ½ cup buttermilk and roll in flour seasoned with the salt and pepper. Put butter in 13x9x2 inch baking pan and melt in hot oven (425 degrees). Put chicken in pan and bake 30 minutes. Turn and bake 15 minutes.
Mix remaining buttermilk and the soup and pour around the chicken. Bake 15 minutes longer until tender.
** Amy’s notes: I used 6 bonesless/skinless thighs and cooked 24 minutes, then 12, then another 12 (instead of the 30, 15, 15 sequence)

Meatloaf Pie **

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 lb lean ground beef (I used ground turkey)
½ cup fresh breadcrumb (I used Italian breadcrumbs)
2 cups tomato sauce, divided
¼ cup chopped onion
¼ cup chopped green pepper
¼ teaspoon oregano
2 teaspoons salt, divided
Fresh ground black pepper
1 1/3 cups instant rice
1 cup water
1 cup grated sharp cheddar cheese

Combine the ground beef, bread crumbs, ½ cup tomato sauce, onions, green pepper, oregano, salt and pepper. Mix gently but well. Pat into a 9 inch pie plate to form a shell with a 1-inch fluting around the edge.
Combine rice, water, tomato sauce, salt and ¼ cup of the cheese. Fill meat shell. Cover with foil and bake at 350*F for 25 minutes.
Uncover and sprinkle with the remaining cheese. Continue to bake for another 10 to 15minutes, uncovered.

Chicken Tortellini Bake **

CHICKEN TORTELLINI BAKE
(OP? ~ from Recipe Box)

1 ½ lbs. Cheese Tortellini
2-3 Chicken Breasts cooked and diced
2 C. Broccoli Florets
1 C. Shredded Cheese
½ can croutons (or breadcrumbs)
1 can Cream of Chicken Soup
2Tb. Orange Juice
½ C. Salad Dressing (Ranch is good)
¼ tsp. white pepper

To Freeze: Grease 2 qt. baking dish. Place Tortellini on bottom of dish. Arrange broccoli pieces and chicken over tortellini. In a small bowl combine soup, oj, salad dressing and pepper. Spread in baking dish. Sprinkle with cheese and croutons.
To Serve: Let thaw and bake uncovered 35-40 mins at 350*.
** Amy’s notes: I didn’t thaw and placed directly into crockpot to cook. Next time, I will freeze all but the croutons and cheese in a Ziploc and then add those after putting in crockpot.

Broiled Roll-Ups ***

BROILED ROLL-UPS

(luckymommyto2boys ~ Amy ~ via 30daygourmet.com)

1 lb ground beef, uncooked
½ cup pizza sauce (or tomato sauce)
¾ cup mozzarella cheese, grated
6 slices bacon

Assembly and Freezing Directions:
On waxed paper, roll the hamburger into a 9x12 rectangle. Spread with sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Place rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.
Cooking Directions:
Remove as many rolls as you need. Thaw. Broil 15 min. or grill. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)
Options:
You may also add slices of pepperoni before rolling the meat. You may make these BBQ flavored instead of pizza. Substitute BBQ sauce and cheddar cheese for the pizza sauce and mozzarella.
These are great for grilling. If you are in a hurry, you can microwave them for a few minutes before placing on the grill or boiler.
Yield: 6 servings

Arroz Con Pollo **

OP? (from Recipe Box)

2 cups white rice
2 cans rotel
2 cans black beans
4 boneless chicken breasts, cubed and cooked
1 cup fat free cottage cheese
2 cups fat free mozzarella
1 cup sliced mushrooms
1 onion chopped

Throw all ingredients into crockpot and cook on low for 8 hours or on high for 4 hours.

Pizza Meatloaf **

(luckymommyto2boys ~ Amy)

2 eggs, lightly beaten
8 ounces pizza sauce, divided
1 cup cracker crumbs
½ cup grated parmesan cheese
½ cup shredded mozzarella cheese, divided
½ cup chopped onions
¼ cup chopped green peppers
1 teaspoon seasoning salt
1 teaspoon oregano
¼ teaspoon pepper
2 lbs ground beef

Mix eggs,¾ cup pizza sauce, crumbs, parmesan, half the mozzarella, onion, green pepper, salt, oregano, and pepper.
Add beef; mix well.
Pat into a greased 8x8 baking pan.
Bake at 350* for 50 minutes.
Drain.
Spread remaining pizza sauce on top, bake another 10 minutes.
Sprinkle with remaining mozzarella, bake until bubbly.

"Big Mac" Meatloaf **

“BIG MAC” MEATLOAF
(4*KowBoys Rachel)

2 lbs ground beef
2 eggs
2/3 cup crackers or breadcrumbs
1 cup Thousand Island dressing
¼ cup chopped pickles or sweet relish
½ cup chopped onions
Salt and pepper
1 cup shredded cheese

Combine all ingredients except for cheese, Mix well. Take approx. ½ of meat mix and flatten it out on a sheet of wax paper, sprinkle cheese on top. Take one end of meat and roll to other end like a jelly roll. Place in a cake pan of sorts.
Repeat with remaining ½ of meat. If you like a type of crust on meat loaf I crush a few crackers add salad dressing and a bit of cheese. Spread it on top of the meatloaves. Bake at 350 for about 45 min.

Salmon & Asparagus in Foil ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

4 sheets aluminum foil, wrap (12-inch by 18-inch)
4 (5 ounce) salmon fillets
1 lb asparagus
1 fresh lemon
Fresh ground black pepper
Seasoning salt
Lemon wedge (to garnish)

Preheat oven to 450 degrees.
Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions. Spray the center of each foil sheet with non-stick cooking spray.
Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice. Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
Bring up the sides of foil and fold top over twice. Seal ends, leaving room for air to circulate inside the packet. Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
Serve with lemon wedges on the side.
Please use caution when opening the foil packs, as the steam is very hot.
* Amy’s notes: I had to sub orange juice, and it was still wonderful.

BLT Egg Salad Croissant ***

BLT EGG SALAD CROISSANT
(luckymommyto2boys ~ Amy ~ Recipezaar)

6 hard-boiled eggs, chopped
1/3 cup celery, diced fine
1/3 cup mayonnaise
¼ teaspoon salt
1/8 teaspoon black pepper
1/3 cup crumbled cooked bacon
4 split plain croissants
Lettuce leaves
Sliced tomatoes

Mix together eggs, celery, mayonnaise and salt and pepper.
Fold in bacon.
Place ½ cup egg salad on each croissant half.
Top with lettuce and tomato and replace top half of croissant.

Aunt Pat's Cream Cheese Lime Jello Salad ****

AUNT PAT’S CREAM CHEESE LIME JELLO SALAD
(luckymommyto2boys ~ Amy ~ from my Aunt Pat)

3 oz box Lime Jello
1 cup hot water
16 oz crushed pineapple
8 oz. cream cheese
1 cup whipped cream
1 cup chopped pecans
1 cup small marshmallows

Dissolve Jello in hot water. Drain pineapples and reserve juice.
Add marshmallows and fruit juice to Jello. Chill until partially set.
Blend cream cheese into Jello.
Add whipped cream to Jello mix.
Add drained pineapple and nuts.
Return to fridge to gel.
* Amy's notes: I use fat-free Cool Whip and sugar-free Jello.

Hot Corned Beef Buns **

(luckymommyto2boys ~ Amy ~ Taste of Home)

1 pound deli corned beef, chopped
1 cup (4 ounces) shredded cheddar cheese
2/3 cup mayonnaise
2 tablespoons dried minced onion
1 tablespoon dill or sweet pickle relish (I used dill)
2 tablespoons butter, softened
6 hamburger buns, split

In a bowl, combine the corned beef, cheese, mayonnaise, onion and relish. Spread butter over cut side of buns. Spoon corned beef mixture over bottom halves; replace tops. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Cover with foil. Bake at 425° for 15-20 minutes or until heated through. Yield: 6 servings.

Mexican Manicotti **

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 lb lean ground beef
1 (16 ounce) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti
2 ½ cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded Monterrey Jack cheese
¼ cup sliced green onions
¼ cup sliced ripe olives

In bowl, mix uncooked beef, beans, chili powder, and oregano.
Spoon into uncooked manicotti shells.
Place in greased 13x9 baking pan.
Mix water and sauce, pour over manicotti.
Cover and refrigerate 8 hours.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350* for 1 hour.
Uncover; spoon on sour cream.
Sprinkle with cheese, onions, and olives.
Bake for 8 minutes more.

Twice-Baked Potato Casserole ***

(luckymommyto2boys ~ Amy ~ Taste of Home)

1 ½ pounds red potatoes (about 6 medium), baked
¼ teaspoon salt
¼ teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, sliced

Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

Cheeseburger 'N' Fries Casserole **

CHEESEBURGER ‘N’ FRIES CASSEROLE
(kmc0415)

4 pounds lean ground beef
2 cans cream soup
2 cans cheddar cheese soup
1 package onion soup mix
2 packaged (20 oz each) frozen crinkle-cut French fries

In a skillet, brown the beef, drain. Stir in soups and soup mix. Pour into two 1 gallon freezer bags. Lay flat to freeze. Thaw. Place meat mixture into 9x13 baking dish. Top with frozen fries. Bake, uncovered, at 350 for 50-55 minutes or until the fries are golden brown.
**This makes 2 casseroles

Sloppy Joe Loaf ***

(luckymommyto2boys ~ Amy ~ Pillsbury.com)

1 lb. extra-lean ground beef
1 small onion, chopped
1 (8-oz.) can tomato sauce
1 tablespoon Pillsbury BEST® All Purpose or Unbleached Flour (I used self-rising)
¼ teaspoon dried basil leaves
¼ teaspoon dried oregano leaves
¼ teaspoon fennel seed
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
4 oz. (1 cup) shredded mozzarella cheese

Heat oven to 350°F. Spray cookie sheet and large skillet with nonstick cooking spray. In sprayed skillet, combine ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
Add tomato sauce, flour, basil, oregano and fennel seed; mix well. Reduce heat to medium-low; simmer 5 minutes. Remove from heat.
Meanwhile, remove dough from can; place on lightly floured surface. Cut loaf in half lengthwise. Roll each half to form 16x4-inch rectangle. Place 1 dough rectangle on sprayed cookie sheet, being careful not to change shape.
Stir ½ cup of the cheese into ground beef mixture. Spoon and spread mixture over dough rectangle on cookie sheet. Sprinkle with remaining ½ cup cheese. Top with remaining dough rectangle.
Bake at 350°F. for 25 to 30 minutes or until golden brown. Cut into slices.

Crispy Smashed Roasted Potatoes ***

(Mags via Fine Cooking)

12-15 baby red potatoes
2 ¾ tsp. kosher salt
½ c. extra-virgin olive oil

~ BOIL. Put potatoes in a large saucepan (preferably in one layer) and cover with at least 1” water. Add 2 t. salt, bring to boil; reduce heat & simmer about 30 minutes. Drain.
~ FLATTEN. On a clean dish towel, let potatoes sit a minute or two. Using another dish towel folded (to protect your hand from the heat), gently press down on each potato with the palm of your hand to flatten to the thickness of about ½“.
~ COOL. Cover large rimmed baking sheet with foil and then top with parchment paper. Place all potatoes on sheet & cool completely at room temp. (if making ahead, cover & refrigerate up to 8 hrs).
~ ROAST. Heat oven to 450. Sprinkle the potatoes with remaining ¾ t. salt and pour the olive oil all over them. Lift the potatoes gently to make sure some of the oil goes underneath them. Roast, turning once, until crispy & deep brown around the edges....about 30-40 minutes

Sugar and Cinnamon Spiced Pecans **

(luckymommyto2boys ~ Allrecipes.com)

1 lb pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon cinnamon
½ cup margarine or butter

Whip egg white until frothy. Add water, sugar and cinnamon.
In a 13x9" cake pan, melt the margarine or butter. Pour pecans in egg mixture, stir well, then pour into pan.
Bake at 250 for 1 to 1 1/2 hours, stirring every 15 minutes.

Pumpkin Pie Cake ****

(luckymommyto2boys ~ Amy)

1 (18 ¼ ounce) package yellow cake mix
4 eggs (divided)
¾ cup margarine (divided)
1 (29 ounce) can pumpkin puree
½ cup white sugar
1 ½ teaspoons ground cinnamon
2/3 cup evaporated milk
1 cup brown sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and ½ cup melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the ¼ cup margarine until mixture is crumbly. Sprinkle over the filling.
Bake in the preheated oven for 50 minutes. Refrigerate overnight before serving.

Puppy Chow ***

(luckymommyto2boys)

9 cups Chex cereal (any kind)
1 cup semi-sweet chocolate chips (6oz.)
½ cup smooth peanut butter
¼ cup butter
1-2 teaspoon vanilla
1 ½ cups powdered sugar

Measure cereal in large bowl, and set aside.
Microwave chocolate chips, peanut butter, and stick butter for 1 minute on high. Stir. Cook for 30 seconds longer or until smooth. Add vanilla.
Pour mixture over cereal, stirring until coated.
Pour mixture into large Ziploc bag and add powdered sugar. Shake until well coated.
Spread on waxed paper to cool.
Store in Ziploc bags or large sealed bowl.

Pumpkin Cranberry Breakfast Cookie ***

PUMPKIN CRANBERRY BREAKFAST COOKIE
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 cup brown sugar
1-1/4 cups rolled oats
2 cups whole wheat flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (heaping)
6 tablespoons applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites
3/4 teaspoon vanilla extract
1/2 cup dried cranberries

Preheat the oven to 350 degrees F.
Place all ingredients in bowl, stir together until combined.
Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
Store in Tupperware between layers of waxed paper.
Great with a pumpkin pie latte!
* Amy’s notes: I used Splenda brown sugar. I also only had self-rising white flour, so I used that and omitted the baking soda, baking powder, and salt. And on the second batch, I didn’t bother spraying the tops of the cookies with the cooking oil. I just sprayed it on the cookie sheet and my hands. I also omit the egg whites and just use 1 cup of applesauce.

Nilla Apple Crisp **

(luckymommyto2boys ~ Amy ~ Kraft Food & Family Magazine)

8 cups thinly sliced peeled Granny Smith apples (about 2 large/2 lbs)
½ cup firmly packed brown sugar, divided
2 tsp ground cinnamon, divided
1/3 cup old-fashioned or quick-cooking oats
¼ cup cold margarine
25 Reduced Fat Nilla Wafers, crushed (about 1 cup crumbs)
1 ½ cups thawed Cool Whip Lite Whipped Topping

Preheat oven to 350 degrees F. Toss apples with ¼ cup of the brown sugar and 1 tsp of the cinnamon. Spoon into 8- or 9-inch square baking dish.
Combine oats, the remaining ¼ cup brown sugar and 1 tsp cinnamon in medium bowl. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples.
Bake 30 to 35 minutes or until apples are tender. Serve warm or cooled. Top with whipped topping.
Makes 12 servings, ½ cup each.

Italian Love Cake ***

(luckymommyto2boys ~ Allrecipes.com)

1 box fudge marble cake mix
2 lbs ricotta cheese
¾ cup sugar
4 eggs
1 tsp. vanilla
1 box (3 ¾ oz) instant chocolate pudding
1 cup milk
1 carton (8 oz.) whipped topping

Mix cake as directed on box. Pour into greased and floured 9 x 13-inch pan.
In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350 degrees F. for 1 hour. Cool.
Mix pudding with milk; fold in whipped topping. Spread over cake; refrigerate.

Hot Banana Glory **

(luckymommyto2boys ~ Amy ~ Recipezaar)

4 bananas, unpeeled
2 teaspoons cinnamon sugar
½ cup whipped cream

Preheat oven to 350.
Wrap unpeeled banana in aluminum foil and bake for 30 minutes.
Carefully unwrap and peel banana; transfer to serving plate.
Sprinkle with cinnamon sugar.
Top with whipped cream.

Easy Peanut Butter & Chocolate Éclair Dessert **

(lucky mommyto2boys ~ Amy ~ Kraft Food and Family)

1-3/4 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1/4 cup creamy peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24 HONEY MAID Honey Grahams
6 squares BAKER'S Semi-Sweet Baking Chocolate
3 Tbsp. butter

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Gently stir in whipped topping. Layer one-third of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread immediately over grahams.
REFRIGERATE at least 8 hours. Store leftovers in refrigerator.

Maple Crescent Pullaparts ***

MAPLE CRESCENT PULLAPARTS
(SarahG21)

1/4 cup butter or margarine
1/4 cup firmly packed brown sugar
2 Tablespoons maple syrup
1/4 cup coarsely chopped pecans
8oz. can reduced fat crescent rolls
1 Tablespoon sugar
1 Tablespoon cinnamon

Heat oven to 375 degrees.
In an 8 inch ungreased round cake pan combine butter, brown sugar, and maple syrup.
Place in oven for 3 to 4 minutes or until butter melts; blend well.
Sprinkle with pecans.
Remove dough from can; do not unroll; cut each roll into 6 slices.
In a small bowl combine cinnamon and sugar. Dip both sides of each slice in the sugar mixture.
Arrange slices in pan over nuts. Sprinkle with any remaining sugar mixture. Bake for 17-23 minutes or until golden brown.
Cool 2-3 minutes, then invert onto serving platter.

Eggnog Quick Bread ****

(Julia)

2 eggs, beaten
1 ½ cups eggnog
2 teaspoons rum flavored extract
1 cup white sugar
1 teaspoon vanilla extract
½ cup butter, softened
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg

Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 3x5 inch loaf pans.
Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator.

Banana Oatmeal Bread ***

(Jessica, Cooking Light)

1 ½ cups flour
2/3 cup sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup oats (can also use flavored packets of oatmeal)
1 cup mashed bananas
1/3 cup buttermilk
¼ cup vegetable oil
1 tsp vanilla
2 eggs, beaten
cooking spray

Preheat oven to 350F and spray a 8 x 4 inch loaf pan with cooking spray.
Combine dry ingredients together in a large bowl.
Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.
*Jessica's notes: I used lactose-free fat-free milk instead of buttermilk, and simply added about 1 TB of vinegar. Also used a nonstick bread pan.
* Amy’s notes: I used two packets of apple cinnamon instant oatmeal and will add pecans next time.

Toasted Ravioli ***

(luckymommyto2boys ~ Recipezaar.com)

2 dozen frozen meat filled or cheese ravioli
2 eggs, lightly beaten
1 cup Italian seasoned breadcrumbs
Parmesan cheese
Vegetable oil (for frying)
Marinara sauce (for dipping)

Cook ravioli in boiling salted water until they float to the top; remove from water and drain. Set aside to cool.
Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees. Dip ravioli in beaten egg, then cover in breadcrumbs. Fry in batches in hot oil until golden brown, about 5 minutes; drain.
Sprinkle hot ravioli with parmesan cheese.
Heat marinara sauce and set aside in serving bowl. Serve ravioli with dipping sauce.

Buffalo Sauce Meatballs **

(luckymommyto2boys)

20-25 frozen home style meatballs, cooked
1 1/3 cup Frank’s Red Hot Sauce
2/3 cup butter, softened
½ cup sour cream
2 tbsp honey
1/8 tsp garlic powder
Ranch dressing

In large saucepan, combine hot sauce, butter, and honey. Heat on medium-high for 1-2 minutes, allowing the ingredients to mix, and stirring occasionally. Stir in sour cream until well-blended (about 1 minute).
Add meatballs and continue cooking on medium heat for 5 minutes, stirring occasionally.
Serve meatballs with sauce and with Ranch dressing on the side for dipping.

BLT Bites ****

(luckymommyto2boys ~ Amy)

24-30 cherry tomatoes
1 lb bacon, cooked and crumbled
¼ cup mayo
¼ cup salad dressing (Miracle Whip)
1/3 cup chopped green onions
3 tablespoons finely shredded Cheddar cheese
2 tablespoons snipped fresh parsley

Slice off tops of tomatoes. Use a small (¼ tsp) metal measuring spoon to scoop out pulp and discard.
Turn tomatoes upside down on paper towels to drain.
Combine remaining ingredients. Spoon mixture into tomatoes.
Refrigerate several hours before serving.

Asparagus Ham Spirals **

(luckymommyto2boys ~ Recipezaar.com)

8 fresh asparagus spears
1 (8 ounce) package refrigerated crescent dinner rolls
1 (8 ounce) carton spreadable chive & onion cream cheese
4 slices deli ham (thin slices)
2 tablespoons butter, melted
¼ teaspoon garlic powder

Preheat oven to 375°F. Put asparagus in skillet with ½” water. Bring to boil. Reduce heat; cover and simmer 3-5 minutes until crisp-tender. Drain and set aside.
Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within ¼" of edges. Top each with ham, leaving ¼" uncovered on one long side. Place two asparagus spears along the long side with the ham; roll up and press seam to seal.
Cut each roll into seven pieces. Place cut side down 1" apart on greased baking sheets.
Combine butter and garlic powder; brush over spirals.
Bake for 10-12 minutes.

Artichoke Spinach Dip

(luckymommyto2boys ~ Amy ~ Recipezaar.com)

¼ cup butter
1 (10-oz) pkg frozen chopped spinach, partially thawed
1 (14-oz) can artichoke hearts, drained and chopped
2 (8-oz) pkgs cream cheese, softened
2 (16-oz) containers sour cream
1 cup grated Parmesan cheese
Garlic salt to taste

Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in the Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

Tasty Crockpot BBQ Country-Style Pork Ribs **

(luckymommyto2boys ~ Amy ~ Recipezaar)

5 lbs country-style pork ribs
1 cup chopped celery
2 cups chopped onions
½ cup chopped green bell pepper
1 cup ketchup
½ cup yellow mustard
1 cup BBQ sauce
1 cup water
3 tablespoons dark cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 (14 ½ ounce) can diced tomatoes

While I boil the pork for 20-30 minutes to decrease fat, I mix all other ingredients together in a large enough bowl and stir to mix well.
Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top. Use as much sauce as you can as it will be needed later to put over the rice. With a big spoon, give a stir to blend all together.
Put on the lid, turn on high and let it cook for about 5 hours. After that, you may want to keep it a little longer on low to keep it hot.
Serve this with some white rice, baked beans (or just pork& beans), cole slaw and some toasted garlic bread and you have yourself a meal. Be sure to use lots of the sauce over the pork and rice.

Super Easy Chops & Taters **

(Lou)

2-4 thick cut boneless butterfly pork chops
1 large onion
little red potatoes (enough for everyone to have a few)
2 cans cream of mushroom soup
salt and pepper to taste

Brown the chops or not. Whatever works for you!
Cut washed taters in half then add all ingredients to crock pot. Cover cook on low for 6-8 hours.
Lou's note: I made it with 1 can cr. of mushroom and 1 can of cr. of chicken and it was very good.

Crockpot Brats & Peppers **

(luckymommyto2boys ~ Amy ~ Recipezaar.com)

6 fresh bratwursts (preferably Johnsonville brand)
1 tablespoon butter
1 red bell pepper, sliced in strips
1 yellow bell pepper, sliced in strips
1 green bell pepper, sliced in strips
1 sweet onion, sliced and quartered
1 apple, halved and sliced (Granny Smith works well)
36 ounces beer
hoagie rolls

Lightly brown bratwursts in butter.
Layer one half of the bell peppers, onion and apple in the bottom of the crock pot. Place 3 bratwursts on top. Repeat with remaining veggies and bratwurst. Pour beer over all.
Cook on high for 1- 2 hours. Turn to low and cook at least 4 more hours.
Serve brat and pepper mixture on rolls with mustard or favorite condiment. Excellent with sauerkraut and German potato salad.

Crockpot Apple Butter Ribs ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

3 lbs country-style boneless pork ribs
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped onions
3/4 cup apple butter
3 tablespoons brown sugar
1 teaspoon liquid smoke (optional)
2 garlic cloves, finely chopped

Rub salt and pepper on ribs.
Place in crock pot.
Cover with onions.
Mix remaining ingredients and pour over onions.
Cover and cook on low for 9 hours.
* Amy’s notes: We shredded and ate on sandwiches.

Creole Pork Chops in Crockpot ****

(OP?)

1 tbsp. oil
4 loin pork chops
2 tbsp. flour
1 can (19 oz.) tomatoes
½ green pepper, chopped
1 med. onion, chopped
1 ¼ tsp. salt
1 tbsp. Worcestershire sauce
½ cup rice

Dredge the chops in the flour and brown on both sides in oil. Add 1 cup water to ½ cup rice in bottom of crock pot. Add browned chops and other ingredients. Cook 8 hours on low.

Gone-All-Day Casserole ***

(luckymommyto2boys ~ from “Fix It and Forget It”)

1 cup uncooked wild rice, rinsed and drained
1 cup chopped celery
1 cup chopped carrots
2 (4oz) cans mushrooms, stems and pieces, drained
1 large onion, chopped
1 clove garlic, minced
1/2 cup slivered almonds
3 beef bouillon cubes
2-1/2 tsp seasoned salt
2 lb boneless round steak, cut into 1-inch cubes (I used boneless/skinless chicken thighs)
3 cups water

Place ingredients in order listed in slow cooker.
Cover. Cook on Low 6-8 hours or until rice is tender. Stir before serving.

Crockpot Roasted Chicken ***

(OP?)

1 whole chicken (approximately three pounds)
2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp dried leaf thyme
1/4 tsp white pepper
1/4 tsp garlic powder
1/4 tsp black pepper
1 cup chopped onion

Wash chicken inside & out (removing anything inside). Sprinkle seasoning of your choice on the chicken. Fill the cavity with the chopped onion. Next put three balls of aluminum foil in the bottom of the slow cooker (this creates a rack so the chicken doesn’t soak in its own juices). Place the chicken in, breast side down, and cook on low for six to eight hours.

Easy and Tasty BBQ Sandwiches in the Crockpot ***

(luckymommyto2boys ~ Amy ~ Recipezaar.com)

1-2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite BBQ sauce
1 medium sweet onion, sliced
4-6 hamburger buns

1. Remove all visible fat from the chicken and toss it in the crock pot. Place the onion slices on top of the chicken. Pour the barbecue sauce over top. (You may not need the entire jar, just enough to cover the chicken.)
2. Cook it on LOW for 8 hours or until the chicken is nice and tender. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns. Or, you might prefer leaving the breasts whole and eating it that way.

Slow Cooker Ravioli **

Amy- AClark234

1 (25 ounce) bag beef or cheese ravioli
1 (26 ounce) jar pasta sauce
1 (8 ounce) can tomato sauce
1 cup water
1 cup shredded mozzarella cheese

Pour about half of the pasta sauce in the bottom of slow cooker. Add frozen ravioli. Pour additional pasta sauce, tomato sauce, and water over ravioli. Sprinkle cheese on top. Turn slow cooker on low and cook for four to five hours (until ravioli are tender).

Meatloaf Sensation **

(luckymommyto2boys ~ from “Fix It and Forget It”)

2 ½ lbs ground beef
Half an 8-oz jar salsa
1 pkg dry taco seasoning, divided
1 egg, slightly beaten
1 c bread crumbs
12-oz pkg shredded Mexican-mix cheese
2 tsp salt
½ tsp pepper

Combine all ingredients, except half of taco seasoning. Mix well. Shape into loaf and place in slow cooker. Sprinkle with remaining taco seasoning.
Cover. Cook on Low 8-10 hours.

Crockpot Pizza ****

(Rachel ~ 4*Kowbabies)

1 box rigatoni, cooked
1 1/2 lbs ground chuck browned and drained
1 lg. pkg. sliced pepperoni
1 green bell pepper, chopped
1 lg. pkgs. mozzarella cheese shredded
2 lg. jars of pizza sauce
1 med. onion chopped
(optional can of mushrooms)

Stir all ingredients together. Place in crockpot and cook on low for 5 hrs.

Crockpot Cheesy Ravioli Casserole ***

Photo courtesy of Six Sisters' Stuff

CROCKPOT CHEESY RAVIOLI CASSEROLE
(luckymommyto2boys ~ Amy ~ via Six Sisters' Stuff)

1 tablespoon olive oil
1 garlic clove, minced
2 (26 ounce) jars four cheese pasta sauce
1 teaspoon Italian seasoning
2 cups mozzarella cheese, shredded
1/2 cup onion, chopped
1 (15 ounce) can tomato sauce
2 (25 ounce) packages frozen beef ravioli

Spray crock pot with Pam.  In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally.  Stir in pasta sauce, tomato sauce and Italian seasoning.  Place 1 cup of sauce in crock pot.  Add 1 package of the ravioli, top with 1 cup of the cheese.  Top with remaining package of ravioli and 1 cup cheese.  Pour remaining sauce over the top.  Cover and cook on low for 5-6 hours. 

Crockpot Apple and Brown Sugar Corned Beef ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tablespoon prepared mustard
8 small red potatoes
2 medium carrots, pared, and cut into chunks
1 onion, peeled, and cut into eighths
½ head cabbage, cut into chunks

Place all ingredients in a large crock pot (cut meat in half if necessary); stir to mix.
Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
Remove meat and vegetables and some of the cooking liquid.
Slice meat thinly across the grain.
Serve with vegetables and some of the liquid.
* OP’s notes: Can also add in seasoning packet that comes with brisket.

Hot Meat Dish **

(luckymommyto2boys)

1 ½ pounds lean ground beef
1 (6-oz) package seasoned croutons
2 cans cream of chicken soup
1 soup can of milk

Pat ground beef into bottom of greased 9 x 12 casserole. Mix croutons, soup, and milk. Pour over meat and bake at 350 degrees for 1 hour.

Kraft Foil Packet Southwestern Chicken Dinner **

(luckymommyto2boys ~ Recipezaar.com)

2 cups Minute brown rice, uncooked
1 ¾ cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
¼ cup ranch dressing
1 ½ teaspoons chili powder
½ cup Kraft 2% milk shredded reduced-fat sharp cheddar cheese
4 cups small broccoli florets
1 medium red pepper, chopped

Preheat oven to 400°. Combine rice and water; let stand 5 minute Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
Bake 25 to 30 minutes or until chicken is cooked through (170°). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.
** To prevent rice from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil. If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear.