SLOW COOKER PINEAPPLE COCONUT SPOON CAKE

SLOW COOKER PINEAPPLE COCONUT SPOON CAKE For the cake 1 (15.25-oz.) pkg. yellow cake mix 1 cup water 3 eggs ½ cup melted butter (1 stick) 1 cup drained crushed pineapple from a 20 ounce can (save all the juices and remaining pineapple for the glaze) 1 cup coconut ¼ cup chopped pecans For the glaze: 1½ cups powdered sugar Remaining juices and pineapple from the above can of crushed pineapple (measures out to be about a cup) ¼ cup melted butter ½ cup coconut ¼ cup chopped pecans Slow Cooker Size: 6-quart oval Add the cake ingredients into a large bowl and whisk until the batter just comes together, do not over mix, some little lumps of cake mix are fine. Spray the slow cooker with non-stick spray and add the batter to the slow cooker. Smooth out the batter with a spatula. Cover and cook on HIGH for 2 hours, keep the lid on THE ENTIRE TIME. When the cooking time is done, turn off the slow cooker and make start making the glaze. Add the powdered sugar, remaining pineapple, melted butter, coconut and chopped pecans. Whisk until a sauce forms. Pour this mixture over the warm cake. Let the cake sit for 5 minutes with the glaze on top, covered. Spoon out servings into bowls and serve with whipped cream if desired.

Slow Cooker Lemon Pepper Chicken Thighs

Slow Cooker Lemon Pepper Chicken Thighs 1/4 cup lemon juice about 1 very large lemon 3 Tbsp. extra virgin olive oil 1 garlic clove minced ½ tsp. dried oregano ½ tsp. sea salt ¼ tsp. pepper 2.5 lbs. chicken thighs bone-in, skin left on- just enough thighs to cover the bottom of the slow cooker. Slow Cooker Size: 5 quart or larger Add the lemon juice, olive oil, garlic, oregano, salt and pepper to a 5-quart or larger slow cooker and stir. Add the chicken thighs into the sauce one at a time skin down and swish around in the sauce, then flip the thigh skin up, do this with all the thighs. (There will be just enough sauce to coat the chicken) Cover and cook on HIGH for 4 hours. After cooking time is done, preheat the oven to broil (500 degrees). Cover a baking sheet with foil. Using tongs remove the chicken thighs from the slow cooker onto the baking sheet. Place the chicken into the oven on top rack (My top rack was 2 levels down). Broil the chicken thighs for about 10 minutes, or until golden brown. Keep an eye on them, so they won't burn. If you want to use the sauce from the slow cooker (it's fantastic!) Blot the sauce with a paper towel to remove the grease.

SLOW COOKER BEEF TIPS OVER RICE

SLOW COOKER BEEF TIPS OVER RICE 1.5-2 lbs. stew meat 1 (10.75-oz.) can cream of mushroom soup 1 (0.87-oz.) packet brown gravy mix ½ cup water (yes that is all this recipe needs) ¼ tsp. black pepper Steamed rice for serving Place the cream of mushroom soup, gravy packet, water and pepper in a 3-quart or larger slow cooker. Stir until smooth. Add the stew meat into the sauce. Cover and cook on LOW for 8 hours without opening the lid during the cooking time. Stir and ladle the meat and sauce over steamed rice.

Slow Cooker Pineapple Teriyaki Chicken

Slow Cooker Pineapple Teriyaki Chicken 2 lbs. boneless skinless chicken breasts 1/2 bottle Soy Vay teriyaki sauce about 1.5 cups 2 4-oz. cups pineapple tidbits (do not drain) For Serving Toasted sesame seeds Steamed white rice Sliced green onion Add the chicken to a 6-quart slow cooker. Add the teriyaki sauce and pineapple tidbits (and the juice from the pineapple too). Cover and cook on LOW for 4.5 hours. Serve over rice topped with toasted sesame seeds and green onions. Enjoy! Note- If you have never used a bottle of Soy Vay Teriyaki, it is best to stick a butter knife down the neck of the jar and stir a bit before pouring out to get the sesame seeds loose.

PEPPER STEAK

PEPPER STEAK 1.5 lbs. Beef strips (In my grocery store I can get beef already in strips, packaged), or top sirloin cut into strips 1 green bell pepper, sliced thick 1 red bell pepper, sliced thick ½ white onion, sliced For the sauce ½ cup water (divided see below) 2 beef bouillon cubes 1 Tbsp. cornstarch 3 Tbsp. soy sauce ¼ tsp. ground ginger ¼ tsp. garlic powder ¼ tsp. black pepper 2 tsp. brown sugar Place the beef, bell peppers and onions in a 4-quart or larger slow cooker. Set aside. Add ¼ cup of the water in a glass, drop the beef bouillon cubes into in and microwave for 60 seconds, stir the bouillon cubes until the dissolve in the water. In a small bowl combine the other ¼ cup water (make this cold water), and the cornstarch, soy sauce, ginger, garlic powder, black pepper, and brown sugar, whisk until the cornstarch dissolves. Add the hot beef bouillon water to this mixture and stir. Now pour this sauce over the beef, peppers and onions in the slow cooker. Cover and cook on LOW for 5 hours. Serve over steamed rice.

BEER AND ONION BEEF RIBS

BEER AND ONION BEEF RIBS cooking oil 3-5 lbs. beef back ribs (I use 2 small packages) 1 (1.0-oz) package Lipton onion soup mix 1 large onion, sliced thick 1 (12-oz.) can beer (I used Bud Light, don't judge) Place a large pan over medium-high heat. Coat the pan with cooking oil. Brown the beef ribs. (I could only brown one side since they have such a curve on the other side.) Place the ribs into a 6-quart slow cooker. Add the onion soup mix, onions, and pour over the beer. Cover and cook on LOW for 7-8 hours without opening the lid during the cooking time. Serve and enjoy!

SLOW COOKER LOUISIANA RIBS

SLOW COOKER LOUISIANA RIBS 1 rack pork baby back ribs ½ cup water For the dry rub 1 Tbsp. paprika 2 tsp. salt 2 tsp. garlic powder 1 tsp. pepper ¾ tsp. onion powder ¾ tsp. dried leaf oregano ¾ tsp. dried leaf thyme ½ tsp cayenne pepper ½ tsp. creole seasoning ¼ tsp. crushed red pepper flakes ¼ cup packed brown sugar For the barbecue sauce 1 cup barbecue sauce (use your favorite!) ½ tsp. molasses ½ tsp. creole seasoning ¼ tsp. garlic powder ⅛ tsp. onion powder Slow Cooker Size: 6-quart or larger Mix the dry rub ingredients in small bowl, and the barbecue sauce ingredients in a small bowl, set aside. Put the ribs on a large cutting board, flip them over so the curved side is up. Remove and discard the silver skin, I do this but getting my fingers under middle edge on one side and pulling up, most of the time I can get it off in one piece. Cut the ribs into 4 even portions. I do this because it fits nicely in the slow cooker. Using your hands rub the dry rub on the ribs on both sides. Place the rib pieces into the slow cooker that has been sprayed with non-stick cooking spray. Take half of the barbecue sauce and spread over the ribs (being careful not to contaminate the rest of the barbecue sauce with the raw meat, that sauce will be used later when the ribs are cooked.) Add the ½ cup water around the ribs. Cover and cook on Low for 8 hours without opening the lid during the cooking time. Brush the remaining barbecue sauce on the ribs. Enjoy!

Slow Cooker Taco Meat Loaf Stuffed Peppers

Slow Cooker Taco Meat Loaf Stuffed Peppers The sauce for under the peppers: 1½ cup salsa For the peppers 1 lb. ground beef 4-5 bell peppers any colors (4 large sized or 5 medium) ½ cup diced white onion 1 large egg ¼ cup sour cream ¼ cup salsa 1.25 oz. taco seasoning mix (1 packet) 15 saltine crackers crushed ½ cup minute rice not cooked 1 cup shredded cheddar cheese add this on top at the end Slow Cooker Size: 6- quart or larger Add the 1½ cups salsa to the slow cooker. Cut the tops off the peppers remove and discard the seeds. Don't throw away the tops, chop up the top of the pepper and add to the meat loaf filling. In a medium sized bowl add the meat, diced tops from the bell peppers, onion, egg, sour cream, salsa, taco seasoning mix, crushed saltine crackers and rice. With clean hands mix the meat loaf ingredients together until just combined, don't over mix. Stuff the peppers with the meat loaf mixture. Place the stuffed peppers on top of the salsa. Cover and cook on LOW for 5 hours without opening the lid during the cooking time. After cooking time is done add a ¼ cup of cheese to each pepper. Add the lid back on the slow cooker and let the cheese melt, it will only take a few minutes. Serve and enjoy!

SLOW COOKER BEEF AND POTATO AU GRATIN

SLOW COOKER BEEF AND POTATO AU GRATIN 1 lb. ground beef (plus a touch of salt and pepper to season) 3 lbs. peeled russet potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced) 1 cup thinly sliced white onion 1 tsp. paprika ½ tsp. garlic powder 1 tsp. parsley 1 tsp salt ¼ tsp. pepper 3 cups shredded sharp cheese ½ cup chicken broth (or beef broth) Slow Cooker Size: 5-quart or larger Brown the ground beef on the stove top, drain fat. Add a touch of salt and pepper to season. In a small bowl combine the paprika, garlic powder, parsley, salt and pepper. Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again. Drizzle over the broth evenly over the layers. Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft. Serve and enjoy!

SLOW COOKER ONE POT CHICKEN BURRITO FILLING

SLOW COOKER ONE POT CHICKEN BURRITO FILLING 1 small sweet onion, diced 1 green bell pepper, diced 1 (15-oz) can pinto beans, drained 2 Tbsp. chopped cilantro ½ tsp. salt ¼ tsp. pepper 2 tsp. chili powder ¼ tsp. cumin 1 (16-oz.) jar salsa (I used Newman's mild salsa) 1.5 - 2 lbs. boneless skinless chicken breasts 1.5 cups uncooked Minute® rice (ADD AT THE END) For serving tortillas cheese sour cream salsa Slow Cooker Size: 5-quarts or larger Add the onion, bell pepper, pinto beans, cilantro, salt, pepper, cumin, chili powder, and salsa. Stir together. Add the chicken breasts. DO NOT ADD RICE YET! Cover and cook on LOW for 6 hours without opening the lid during the cooking time. When the cooking time is done, shred the chicken with 2 forks. Add the minute rice and stir. Cover again. Turn the slow cooker onto high and cook for 20 minutes more. If your slow cooker had switched to the warm setting while you were gone during the day, you may need to cook the rice longer. Serve on tortillas with desired toppings.

SLOW COOKER PORK CHOPS AND ONIONS

SLOW COOKER PORK CHOPS AND ONIONS 2 lb. boneless pork chops cooking oil 2 Tbsp. Worcestershire sauce 1 Tbsp. apple cider vinegar 2 Tbsp. brown sugar ¼ tsp. salt ¼ tsp. pepper ¼ tsp. garlic powder ⅛ tsp. red pepper flakes 1 large sweet yellow onion, sliced ⅓ cup butter, sliced Start by setting a skillet on the stove top over medium high heat. When the pan is hot just enough cooking oil to coat the bottom of the pan. Brown the pork chops on both sides, don't worry about cooking through the slow cooker will do that. Set aside for now. Add the Worcestershire sauce, apple cider vinegar, brown sugar, salt, pepper, garlic powder and red pepper flakes in to the slow cooker, stir together with something that won't scratch your slow cooker. Add the browned pork chops, then add the onions and butter slices. Cover and cook on Low for 6 hours without opening the lid during the cooking time. Serve and enjoy!

SLOW COOKER BEER AND GARLIC BRATS

SLOW COOKER BEER AND GARLIC BRATS 2 (19-oz.) pkgs. brats (these I found in the meat section, raw) 1 large white onion, sliced and divided 10 garlic cloves, peeled ¼ tsp. black pepper ¼ cup butter 1 (12-oz.) bottle beer (I used Coors banquet) Slow Cooker Size: 5-quarts or larger Add half of the onion in the slow cooker, add the brats in 2 layers. Add the rest of the onions, garlic, pepper and place the butter on top. Pour the beer into the slow cooker. Cover and cook on low for 6 hours without opening the lid during the cooking time. Serve the brats, garlic and onions on buns topped with desired toppings.

Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup The most work you have to do for this soup is presoak the pinto beans. It takes a half pound of beans. Put the beans in a bowl covered in water before heading to bed. After the 9 hours of cooking time is done, I shred the chicken with 2 forks. Then I stir in 1 cup of Minute brand brown rice and cook for 45 minutes longer. 1¼ cup dried pinto beans, soaked overnight (see first step below) 1.5 - 2 lbs. chicken boneless skinless chicken breasts 1 small white onion diced 1 (7-oz.) can fire roasted diced chiles 1 (10-oz.) can red enchilada sauce 1 (14.5-oz.) can Mexican style stewed tomatoes 1 (32-oz.) box chicken broth ¼ tsp. pepper ¼ tsp. garlic powder ½ tsp. dried oregano ½ tsp. cumin 1 cup dry brown Minute Rice Slow Cooker Size: 6-quart or larger The beans need to be soaked over night in water to help soften them up. Do this by adding the beans to a medium sized bowl and covering with water. Add the soaked beans, chicken, chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin to the slow cooker. Stir. DO NOT ADD MINUTE RICE YET. Cover and cook on LOW for 9 hours without opening the lid during the cooking time. Shred the chicken with 2 forks. Add the dried brown Minute rice to the slow cooker, stir. Cover and let cook on low for 45 minutes more.

Slow Cooker Smothered Beef Burritos

Slow Cooker Smothered Beef Burritos 2 lbs. beef stew meat (cubed beef roast) 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. oregano 4 oz. can fire roasted green chiles 1 small yellow onion 28 oz. can red enchilada sauce For serving 2 cups shredded cheddar cheese 16 oz. can refried beans 8 flour tortillas Slow Cooker Size: 5 quart or larger Add the beef to the slow cooker. Add the salt, pepper, oregano, onion, diced chile peppers and the enchilada sauce. Stir. Cover and cook on low for 6-8 hours. When the cooking time is done, warm the refried beans in the microwave or the stove top. Add a spoonful of beans to each tortilla and a scoop of beef and a sprinkle of cheese. Roll the burritos up. I chose to heat up 4 of the burritos in the slow cooker, I removed part of the sauce and then added the burritos, then drizzled a little sauce over them and added more cheese on top. I turned the slow cooker to high and let the burritos heat up for 20 more minutes. If you want to heat all the burritos at once, I recommend a 9x13 casserole dish. Pour sauce over the burritos and top with cheese, add the casserole dish to preheated oven set to 350 degrees and cook for about 10 minutes. One other option is to nuke each burrito in the microwave with sauce and cheese on top.

Slow Cooker Whole Chicken with Stuffing

Slow Cooker Whole Chicken with Stuffing 2 carrots, diced 1 small yellow onion, diced 2 celery stalks, diced 1 5 lb. whole chicken 1/2 cup salted butter, melted 1 tsp. dried thyme 1 tsp. dried sage 1/2 tsp. paprika 6 oz. box stove top stuffing (I use savory herb style) Slow Cooker Size: 6 quart or larger Clean out the inside of the chicken by removing any extra parts or packaging and discard. Add the carrots, onion and celery to the bottom of the slow cooker. Add the chicken. Pour over the melted butter and sprinkle over the thyme, sage, paprika, salt and pepper. Cover and cook on low for 6-7 hours. Remove chicken to a platter and cover with foil. Remove (but save!) the chicken drippings from the slow cooker, leaving the veggies. Add the stuffing mix to the veggies in the slow cooker. Measure out 1 1/2 cups of the liquid that you removed and add to the stuffing and veggies. Stir and add back the lid. I turn the slow cooker to high and let the stuffing absorb the liquid for about 10 minutes. I added the chicken back to the slow cooker with the stuffing for a pretty presentation. If I was just serving this to my family, I would slice and serve the chicken on the platter and serve the stuffing from the slow cooker.

Slow Cooker Pork Chop Cacciatore

Slow Cooker Pork Chop Cacciatore 1.5 lbs. pork chops 2 Tbsp. cooking oil 15 oz. can Italian diced tomatoes 3 Tbsp. tomato paste 1 cup chicken broth 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. dried thyme 1 tsp. dried oregano 1 clove garlic, minced 1 small white onion, diced 2 cups sliced mushrooms Slow Cooker Size: 5 quart or larger Heat a large skillet over medium-high heat. Add the cooking oil. Add the pork chops to the pan and brown on both sides, no need to cook all the way through, the slow cooker will do that. Set aside while you make the sauce. Add the diced tomatoes, tomato paste, chicken broth, garlic, salt, pepper, thyme and oregano to the slow cooker. Stir until the tomato paste dissolves into the diced tomato juice. Add the onion and mushrooms, stir again. Add the pork chops into the sauce. Cover and cook on low for 6-7 hours without opening the lid during the cooking time. Serve over pasta or rice and enjoy!

Slow Cooker Chile Verde

Slow Cooker Chile Verde 3 lbs. pork shoulder, trimed and cubed 2 Tbsp. cooking oil (approximate amount) 2 Tbsp. all purpose flour 2 poblano peppers 2 Anaheim peppers 2 jalapenos 4 garlic cloves 6 tomatillos, husks removed 1 large white onion, peeled and quartered 1 bunch cilantro, bulk of stems removed 3/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. cumin 1/2 tsp. oregano 1 cup chicken broth Slow Cooker Size: 6 quart or larger Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don't overcook. Let cool down a bit before moving on to step 2. Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe. On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn't large enough to do all at the same time. Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir. Cover and cook on LOW for 9 hours without opening the lid during the cooking time. Serve over tortillas with desired toppings, enjoy!

Slow Cooker Barbecue Chicken with Bell Peppers and Onions

Slow Cooker Barbecue Chicken with Bell Peppers and Onions 2 lbs. chicken tenderloins 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 white onion, sliced 1 cup barbecue sauce 2 Tbsp. Worcestershire sauce 1 Tbsp. soy sauce 1 pinch red pepper flakes Slow Cooker Size: 5 quart or larger Add everything to the slow cooker and stir. Cover and cook on LOW for 6 hours without opening the lid during the cooking time. Serve over rice if desired.

Slow Cooker Salisbury Steak

Slow Cooker Salisbury Steak For the patties 1 lb. ground beef, 7% fat 1/2 cup crushed crackers, I use Ritz, but saltines work great too 1 egg 2 Tbsp. milk 1/8 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 1/2 tsp. dried oregano cooking oil (for browning the patties) For the gravy mixture 10.5 oz. can cream of mushroom soup, I use roasted garlic variety (2) .87 oz. pkts. brown gravy mix 1 1/4 cup water 1/2 tsp. dried thyme Veggies: 2 cups sliced mushrooms white onion, sliced Slow Cooker Size: 6 quart or larger In a large bowl add the ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder and oregano. Mix together with clean hands, don't over mix. Form the meat into 4 patties. Set aside. In another large bowl, whisk together the cream of mushroom soup, gravy packets, water and thyme until smooth. Set aside. In a large skillet set over medium high heat, add enough oil to coat the bottom of the pan. When the oil and pan are hot add the patties, brown on both sides. No need to cook through. Add half of the mushrooms and onions to the bottom of the slow cooker. Add the patties on top. Add remaining onions and mushrooms on top of the patties. Pour over gravy mixture. Cover and cook on LOW for 4.5 hours without opening the lid during the cooking time. Serve and enjoy!

Slow Cooker Chicken Chili

Slow Cooker Chicken Chili 15.5 oz. pkg. HamBeens® Slow Cooker Chili 1.5 lbs. boneless skinless chicken breasts 1 sweet yellow onion diced 1 yellow bell pepper diced 3 garlic cloves minced 7 cups water 14.5 oz. can fire-roasted diced tomatoes 6 oz. can tomato paste 1/8 cup chopped cilantro Salt to taste I recommend ½ to 1 teaspoon Slow Cooker Size: 6 quart or larger Rinse and sort through the dry beans, sort out any debris and discard. Add the rinsed beans to the slow cooker. Add the chicken breasts, onion, bell pepper, garlic and water. Add half of the chili seasoning packet (included in the bean package). Do not add tomato ingredients, salt or cilantro yet. Cover and cook on HIGH for 5 hours without opening the lid during the cooking time. Shred the chicken with two forks, you can shred them right in the slow cooker. Add the diced tomatoes, tomato paste and remaining chili seasonings stir until combined. Cover and cook for an additional 30 minutes on LOW heat. Add salt to taste and stir in the cilantro. Serve with desired toppings and enjoy!

Slow Cooker Pinto Bean and Bacon Soup

Slow Cooker Pinto Bean and Bacon Soup 20 oz. pkg. HamBeens Pinto Beans with Ham Flavor (save flavor packet and add at the end of cook time) 1 white onion, diced 3 carrots, diced 3 celery stalks, diced 1 jalapeno, minced (optional, add if you want it spicy) 8 slices bacon, cooked and sliced 2 tsp. dried thyme 12 cups chicken broth salt and pepper to taste (add at the end) Slow Cooker Size: 6 quart or larger Rinse and sort the beans, discard any debris. Add to the slow cooker, no need to presoak. Add the onion, carrots, celery, jalapeno, bacon, thyme and chicken broth. Wait to add the ham flavor packet. Stir. Cover and cook on HIGH for 7 hours without opening the lid during the cooking time. When the cooking time is up, sprinkle over the included ham flavor packet. Add salt and pepper to taste. Stir. Serve and enjoy!!

Slow Cooker Green Chile Chicken and Rice Casserole

Slow Cooker Green Chile Chicken and Rice Casserole 1.5 lbs boneless skinless chicken breasts 1/2 tsp. salt 1/4 tsp. pepper 2 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 small white onion, diced 1 poblano pepper, diced (about 1/2 cup) 19 oz. can green enchilada sauce Add these ingredients at the end: 1 cup sour cream 2 cups shredded cheddar cheese, divided 1/4 cup green onion 3 cups hot cooked white rice Slow Cooker Size: 6 quart or larger Add the chicken breasts to the slow cooker. Sprinkle over the salt, pepper, garlic powder, onion powder and chili powder over the chicken. Add the onion, poblano pepper. Pour over the enchilada sauce. Cover and cook for 6-8 hours on the low setting. When the cooking time is done, shred the chicken with two forks. Add the sour cream, half cup of the cheese and the green onion. Stir. Add the cooked rice and stir. Sprinkle over the remaining cheese. Place the lid back on and cook for 15 more minutes or until the cheese is melted. If your rice has cooled and not hot, you will need to cook longer about 45 minutes on high.

Slow Cooker Potatoes, Cabbage and Kielbasa

Slow Cooker Potatoes, Cabbage and Kielbasa 12 oz. kielbasa, any kind works! 5 small russet potatoes, peeled and diced 1/2 head of cabbage, about 6 cups measured 1 yellow onion, sliced 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. dried thyme 1.5 cups chicken broth Slow Cooker Size: 6 quart or larger Slice and brown the kielbasa in skillet on the stove top. Add to the slow cooker along with the remaining ingredients. Stir. Cover and cook on LOW for 6 hours without opening the lid during the cooking time. Stir and serve! Enjoy.

Slow Cooker Alpine Pork Chops

Slow Cooker Alpine Pork Chops 2 lbs. boneless pork chops 8 slices swiss cheese 10.5 oz. can cream of chicken soup 1/2 cup milk 1/4 tsp. pepper 1/2 cup sliced almonds, divided 6 oz. box stove top stuffing (use your favorite flavor, I used savory herbs) 1/3 cup salted butter, salted Slow Cooker Size: 6 quart or larger Place the pork chops in the bottom of the slow cooker. Lay over the swiss cheese. In a small bowl whisk together the cream of chicken soup, milk and pepper. Pour this over the pork chops. Sprinkle over half of the almonds. Next sprinkle over the stove top dressing mix and then the rest of the almonds. Drizzle over the melted butter. Cover and cook on LOW for 6 hours without opening the lid during the cooking time.

Slow Cooker Mississippi Chicken

Slow Cooker Mississippi Chicken 2 lbs. boneless skinless chicken thighs (trim and discard large pieces of fat) 1 oz. packet ranch dressing mix 16 oz. deli sliced pepperoncini peppers (save 1/2 cup of juices, discard the rest) Add the chicken to the slow cooker. Sprinkle over the ranch seasoning mix and the pepperoncinis and the half cup of juices from the jar. Cover and cook on low for 7 hours or on high for 4 hours. Serve the chicken thighs whole or shred them all. Serve over rice, buns or even baked potatoes.

Slow Cooker Hamburger Hash

Slow Cooker Hamburger Hash 1 lb. ground beef 1 cup white onion, diced 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. garlic powder 2 10.75 oz. cans cream of mushroom soup, do not add water 1 15.25 oz. can corn, drain well 1.5 lbs. russet potatoes (about 5 cups diced) 2 cups shredded sharp cheese, divided Slow Cooker Size: 6 quart oval Brown the beef and onion together in a large skillet over medium-high heat. Drain the fat. Wash and dry the potatoes. Cut them into cubes, leave the skin on. Add the potatoes to the slow cooker. Pour over the meat and onion into the slow cooker. Add the soup, salt, pepper, garlic powder, corn and half of the cheese. Stir. Spread out the hash into a flat layer. Cover and cook on LOW for 5 hours without opening the lid during the cooking time. Add the remaining shredded cheese evenly over the hash. Cover and let the cheese melt for about 10 minutes.

FRESH BLUEBERRY LEMONADE

FRESH BLUEBERRY LEMONADE 2 cups fresh blueberries 1 cup fresh lemon juice 4 cups cold water 2/3 cup sugar In small saucepan over low heat add blueberries and lemon juice. Cook stirring occasionally until most of the blueberries have popped; approximately 7 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a large measuring cup, use the back of a spoon to squeeze out the juice. Pour the blueberry mixture into a pitcher. Add water and sugar. Mix well and chill until ready to serve.

RAMEN NOODLES & SAUSAGE

RAMEN NOODLES & SAUSAGE 3 small red potatoes diced 1 large onion diced 1 large green pepper diced 1 large red pepper diced 3 chicken sausage links sliced in 1/2 inch slices 1–2 packages Ramen noodles Olive oil and sesame oil Place small saucepan of water on stove to boil. Pour 1 1/2 tablespoons olive oil in wok and heat until smoking on medium high. Add potatoes and cook for 15 minutes stirring frequently and adjusting heat if necessary. Add the onions and cook for another 5-7 minutes stirring frequently and adjusting heat if necessary. Add the peppers and cook for another 5 minutes stirring halfway through. Add the sausage and cook for another 5 minutes. Add the Ramen noodles and cook for 3 minutes. Drain, spritz with a little olive oil and add seasoning packet. You can either add the Ramen noodles to the wok and mix everything up or if you want a neater appearance you can place the sausage & peppers on top of the Ramen noodles. NOTES Do NOT overcook the Ramen Noodles. They will get sticky and gummy. I only use a 1/2 packet of the Ramen seasoning per each packet of noodles because it is very salty.

SPICY BARBECUE PORK & PEPPER SHISH KABOB

SPICY BARBECUE PORK & PEPPER SHISH KABOBS 1 red pepper large dice 1 orange pepper large dice 1 small onion cut in half and each half cut in fourths 1 pork tenderloin cut into large bite size pieces 1/3 cup red wine vinegar 2 tablespoons soy sauce low sodium 2 tablespoons worcestershire sauce 1 tablespoon mirin 1 clove garlic minced 2 tablespoons brandy 1/4 cup low sodium soy sauce 2 tablespoons mirin 2 teaspoons sriracha 1 tablespoon worcestershire sauce 1 tablespoon fresh ginger 1/4 cup Kansas city style BBQ sauce 2 garlic cloves minced Skewers Combine pork tenderloin, red wine vinegar, 2 tablespoons soy sauce, 2 tablespoons worcestershire sauce, 1 tablespoon mirin and 1 clove garlic minced in ziploc bag. Marinate for 45-60 minutes. Thread skewers with orange peppers, red peppers, onions and marinated pork. Combine brandy, 1/4 cup soy sauce, 2 tablespoons mirin, sriracha, 1 tablespoon worcestershire sauce, ginger, BBQ sauce, and 2 garlic cloves minced in small saucepan. Simmer over low heat until fragrant approximately 10 minutes. Preheat grill and cook over indirect heat for 4-5 minutes each side. Marinating with the sauce every 2-3 minutes. Remove from grill and allow to rest covered for 10 minutes. Serve with extra sauce.

EASY CREAMY CHICKEN STROGANOFF

EASY CREAMY CHICKEN STROGANOFF 8 ounces wide egg noodles (I like the Amish style) 1 tablespoon butter 1 tablespoon olive oil 1 lb sliced cremini mushrooms 3 cloves garlic minced 1 tablespoon olive oil 1 1/4 lbs chicken breast cut in bite size piece 1 small onion chopped 2 tablespoons butter 3 tablespoons flour 2 cups low sodium chicken broth 2 tablespoons Worcestershire sauce 1/4 teaspoon paprika 1/2 cup sour cream Cook egg noodles according to package directions and drain well. In large skillet over medium high heat add 1 tablespoon butter and 1 tablespoon olive oil. Add mushrooms and cook until golden brown. Add garlic and cook for 30 seconds; remove to plate. Add 1 tablespoon of olive oil to skillet over medium high heat. Add chicken and onions. Cook until the chicken is lightly browned; about 5-8 minutes. Remove to plate. Melt 2 tablespoons of butter in skillet over low heat. Whisk in flour. Cook for 90 seconds whisking constantly. The flour mixture will be thick. Slowly add chicken broth whisking constantly. Whisk in Worcestershire sauce, paprika and sour cream. Add chicken, onions mushrooms and garlic back to skillet and simmer for 10 minutes. Serve over egg noodles.

PHILLY CHEESESTEAK PASTA

PHILLY CHEESESTEAK PASTA 8 ounces penne pasta 1 1/4 lbs ground beef 2 tablespoon butter 8 ounces white button mushrooms sliced 1 medium onion chopped 1 green pepper chopped 1 (10.5 ounce) can french onion soup 2 tablespoons Worcestershire sauce 1 tablespoon cornstarch 1/3 lb coarsely chopped provolone cheese Salt & pepper to taste Cook noodles according to package instructions. Drain well. Meanwhile in large skillet over medium heat brown ground beef. Remove to plate leaving any fat in the pan. Melt 2 tablespoons of butter over medium high heat. Swirl the butter several times to keep from burning. Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook additional 2-3 minutes. Reduce heat to low. Stir in french onion soup and Worcestershire sauce. In small bowl whisk together cornstarch and 2 tablespoons cold water. Whisk mixture into skillet and cook for 2 minutes or until slightly thickened. Add browned beef and cooked pasta to skillet with vegetables. Add chopped provolone, cover and melt cheese. Salt & pepper to taste.

EASY CROCK POT COWBOY BEANS

EASY CROCK POT COWBOY BEANS 6 slices smoked bacon coarsely chopped 1 lb lean ground beef 1 medium onion chopped 2 slices (1/4 inch thick) smoked ham diced 2 cloves garlic minced 1 can (16 ounces) pinto beans 1 can (15 ounces) black beans 1 can (14.5 ounces) diced tomatoes with hatch green chilies (see notes) 1/4 cup brown sugar 2 tablespoons prepared yellow mustard 1/2 cup ketchup 1/4 cup Kansas City style barbecue sauce (see notes) In large skillet over medium heat cook bacon until it starts to crisp on the edges. Add ground beef and onion; cook until beef is browned and bacon is crispy. Add ham and cook another 1-2 minutes to get it a little crispy. Add garlic and cook for 30 seconds. Remove from heat, drain any excess grease and add to crock pot. To crock pot add beans, diced tomatoes, brown sugar, yellow mustard, ketchup and barbecue sauce. Cook on low for 6-7 hours or on high for 4 hours. NOTES If you can not find that kind of diced tomatoes you can use any kind of diced tomato with green chilies in it our even just plain diced tomatoes. It does not have to be Kansas City style barbecue sauce it just tastes better with it but you can use any brand.

HAM STEAK WITH HONEY MUSTARD GLAZE

HAM STEAK WITH HONEY MUSTARD GLAZE 1 ham steak (1–1 1/4 lbs) 1/4 cup brown sugar 1/4 cup honey 1 tablespoon Dijon mustard 1 teaspoon cider vinegar Preheat grill to medium or 350 degrees. In saucepan over low heat combine the brown sugar, honey, Dijon mustard and cider vinegar. Simmer over low heat until the brown sugar is dissolved. Place ham steak on grill over direct heat and baste the top with honey mustard glaze. Once basted flip and baste the other side. Close lid and cook for 4 minutes. Flip once again and baste the top. Again close the lid and cook for 4 minutes. Remove from grill, cover with loose aluminum foil tent and let rest 10 minutes.

JALAPENO & CHEDDAR HUSH PUPPIES

JALAPENO & CHEDDAR HUSH PUPPIES 1 large egg 1 cup milk 2 cups buttermilk self-rising white cornmeal mix 3 tablespoons flour 2 tablespoons finely minced onion 1 tablespoon finely minced jalapeno 1 cup finely shredded cheddar Beat egg in medium bowl. Stir in milk, cornmeal, flour, onion, jalapeno & cheddar. Heat 2-3 inches of oil in deep fryer or heavy skillet to 375 degrees. Scoop up rounded tablespoons of dough and roll into balls. Working in small batches fry 2-3 minutes or until golden brown. Drain on paper towels. Serve with dill yogurt sauce or all natural fruit preserves.

TRIPLE CHEESE MASHED POTATO JALAPENOS

TRIPLE CHEESE MASHED POTATO JALAPENOS 6 jalapenos veins and seeds removed 2 large potatoes peeled and cut into large pieces for boiling and mashing 2 tablespoons butter 3 tablespoons sour cream 2 –3 tablespoons milk 1/2 cup sharp cheddar cheese shredded 1/2 cup Gouda cheese shredded 1 cup Mozzarella cheese shredded Chopped chives Salt & Pepper Place potatoes in pot of water on stove and cook on medium low (soft boil) until very fork tender. Remove from heat and drain all water. Preheat oven to 350 degrees. Add butter, sour cream, cheddar, gouda and 1/2 cup of mozzarella to the pan with the potatoes. Use a hand mixer to combine. Add only a small amount of milk at a time until smooth but pretty thick and stiff. Season the mashed potatoes to taste with salt & pepper. Using a pastry bag pipe or spoon fill the jalapenos with the mashed potato mixture.Sprinkle the tops with the remaining mozzarella. Bake for 25-30 minutes or until the tops are lightly browned. Sprinkle with chives. Serve warm. NOTES Use gloves to remove the veins and seeds of the jalapenos. Wash your hands with soup & water after handling jalapenos.

ONION STRAWS

ONION STRAWS WITH CHIPOTLE PEPPER AIOLI. 3 cloves garlic minced 3/4 cup mayonnaise 2 teaspoons lemon juice 1 chipotle pepper in adobo sauce minced 2 medium vidalia onions very thinly sliced 1 cup buttermilk 1 cup flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons cayenne 1 teaspoon paprika canola oil for frying In small bowl mix garlic, mayonnaise, lemon juice and chipotle pepper. Cover and refrigerate. In wide based bowl combine onions and buttermilk. Allow to sit for one hour; stirring occasionally. On shallow plate combine flour, garlic powder, salt, black pepper, cayenne and paprika. Mix well with a fork. Heat oil in heavy stock pot or Dutch oven to 375 degrees. Using tongs remove onions from buttermilk and dredge through the flour mixture. Gently shake excess flour from the onions. Working in batches add onions to oil. Using the tongs break them up a bit so they don’t clump. Stay close they should be done in 1-2 minutes. Drain on paper towels. Serve with the Chipotle Pepper Aioli.

RAVIOLI SOUP

RAVIOLI SOUP 1 lb. bulk sausage 1 medium onion finely chopped 1 red bell pepper seeded and cored finely chopped 3 cloves garlic finely minced 10–12 cups baby spinach 1 teaspoon basil 1 teaspoon oregano 1 can tomato sauce (15 oz.) I use Contadina 4 cups unsalted chicken stock (I use kitchen basics) 10 ounces frozen cheese ravioli (1/2 box of 20 ounce Louisa brand cheese ravioli) 1 cup shredded mozzarella Brown sausage in saucepan over medium heat. Drain excess grease and return to heat. Add onion and pepper and cook until soft; approximately 4-5 minutes. Add basil & oregano and stir to combine. Add garlic to saucepan with sausage and peppers and cook 1 minute. Add spinach and cook until wilted; approximately 2-3 minutes. Add chicken stock and tomato sauce. Simmer for 30-40 minutes. Add the cheese ravioli and simmer for 7-10 minutes. Ladle into bowls and top with 1/4 cup mozzarella. Place under the broiler just long enough to melt and lightly brown cheese. Serve immediately. NOTES Make sure you use ovenproof soup bowls when placing under broiler.

CREAMY POTATO & HAM SOUP

CREAMY POTATO & HAM SOUP 2 tablespoons olive oil 1 medium onion chopped 2 stalks celery chopped 1 carrot sliced in thin rounds 3 cups red potatoes chopped in large bite size pieces (jackets on) 1/2 lb sweet deli ham cut in strips (see notes) 2 cloves garlic minced 1/2 teaspoon onion powder 2 teaspoons dried parsley 3 cups low sodium chicken broth 3 tablespoons butter 3 tablespoons flour 1 cup milk Salt and pepper In large stockpot heat oil over medium heat. Add onion, celery, carrot, red potatoes and deli ham. Cook until the onions and ham start to crisp on the edges; approximately 5-7 minutes. Add the garlic, onion powder and parsley; cook for 1 minute. Stir in the low sodium chicken broth. Simmer until the potatoes are tender; approximately 15 minutes. In skillet melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in milk working to make it creamy and to get out any lumps. When thoroughly mixed and thickened slowly whisk or stir into soup. Simmer until warmed. Salt and pepper to taste. NOTES This is a chunky soup. If you like it a little thinner than add more chicken broth. You can use any kind of good quality smoked ham cut into small bite size pieces or cubes.

Orange Creamsicle Pops

Orange Creamsicle Pops 3 mandarin orange cups in its own juice — they come in a four pack, 1/2 cup each 6 ounce container fat free vanilla Greek yogurt 3 - 4 tbsp honey 8 3 ounce paper cups 8 wooden popsicle sticks, you can find these in any craft store or online 8 small cut pieces of aluminum foil — to cover the cups Have 8 cups ready in an 8 inch round or square pan lined with paper towels. In a blender, whirl up the 3 cups of oranges until smooth. Add the yogurt, honey and vanilla extract. Blend once more until you have a smooth, creamy mixture. Pour into paper cups and cover with the small pieces of foil over each. Freeze for about 30 minutes. Remove from freezer and make a small cut in each piece of foil and insert the wooden stick into each cup. Put back in the freezer until completely frozen. About 6-8 hours. Enjoy this creamy cool treat!

Hi everyone

Hi everyone With the weather getting hot here in Tx,,I use my crock-pot ALOT,,hope you enjoy the recipes

Crab Balls

Crab Balls 1 lb. Back fin Crabmeat 1 Egg, beaten 1 cup Ritz Crackers, crushed 1 tsp. Yellow Mustard 2 tbsp. Fresh Lemon Juice 2 tbsp. Fresh Parsley, chopped 1 tsp. Old Bay Seasoning 1 tbsp. Worcestershire Sauce Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool, serving w/ saltine crackers.

CHICKEN SALAD STUFFED AVOCADOS

CHICKEN SALAD STUFFED AVOCADOS 3 cups diced rotisserie chicken 1/2 cup mayo 1/2 cup chopped celery 2 tablespoon buttermilk 1/4 cup diced peperoncinis 2 tablespoons of the juice from the jar of peperoncinis 1/4 teaspoon dried dill 1/2 teaspoon dried parsley Salt & Pepper to taste 2 avocados split with the seed removed Mix the chicken, mayo, celery, buttermilk, peperoncinis, juice from the peperoncinis, dill, parsley, salt and pepper in a medium sized bowl just till combined. Using an ice cream scoop spoon the chicken salad into the avocados. Serve immediately since avocados will turn brown quickly.

SWEET DILL CHICKEN CABBAGE SLAW

SWEET DILL CHICKEN CABBAGE SLAW 2/3 cup mayo 1/4 cup apple cider vinegar 1 tablespoon lime juice 1 tablespoon honey 1 tablespoon dried dill 1/2 of a head of green cabbage shredded (3–4 cups) 1 red pepper julienne cut 1 1/2 cups sliced cooked rotisserie chicken (1 large breast) Salt & pepper to taste In medium bowl mix mayo, cider vinegar, lime juice, honey and dried dill. Add cabbage and stir to combine. Fold in cooked chicken and red peppers. Season with salt & pepper to taste.

STRAWBERRY GOOEY BUTTER CAKE

STRAWBERRY GOOEY BUTTER CAKE 1 yellow butter cake mix 1/2 cup butter melted 3 eggs 8 ounces cream cheese (1 box) 1 teaspoon vanilla extract 3 cups powdered sugar 2 cups finely cut strawberries Preheat oven to 350 degrees Grease a 9×13 inch baking pan. Mix cake mix, melted butter and one egg. Pat gently into the bottom of the pan with your clean fingers. Mix cream cheese, vanilla, 2 eggs and powdered sugar with hand or stand mixer until well blended. Fold in strawberries. Pour on top of the bottom layer. Do NOT mix the two layers together. Bake for 60-65 minutes. Turn broiler on the LAST MINUTE of cooking just to give it a golden brown look. Cool completely. Sprinkle with powdered sugar Store in the refrigerator.

EASY SWEET FRIED HONEY FRITTERS

EASY SWEET FRIED HONEY FRITTERS 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup water 1/2 cup butter (1 stick) 3 eggs Canola oil for frying Honey for drizzling In small bowl whisk together flour, baking powder and salt. Bring water just to boiling, add butter and stir until melted. Stir in flour mixture. Beat the eggs in to the flour mixture; one at a time. Heat about one inch canola oil to 375 degrees in Dutch oven or heavy stock pot. Drop batter in by heaping tablespoons. Cook a few at a time so you do not overcrowd the pan. Cook about 20-30 seconds per side; or just until golden brown. Remove with slotted spoon or deep fry skimmer. Drain on paper towels. While still warm drizzle with honey and toss to coat.

EASY PANCAKE MUFFINS

EASY PANCAKE MUFFINS 1/3 lb bulk pork sausage 1 1/2 cups all purpose flour 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 1 1/2 cups buttermilk (see notes) 1 teaspoon vanilla 1 egg 3 tablespoons butter melted 1 cup blueberries Warm maple syrup Preheat oven to 350 degrees and spray mini muffins pans with nonstick baking spray. Brown pork sausage breaking up into small crumbles. Drain any excess grease. In medium bowl whisk together flour, baking powder, baking soda, salt and sugar. In large measuring cup whisk together butterrmilk, vanilla and egg. Pour liquid mixture into flour mixture. Add butter and stir just until incorporated. Fill one pan full of batter spooning about 2/3’s full in each slot. Add three to four blueberries to the top of each one. Take remaining batter and mix in crumbled sausage. Fill second pan filling each slot about 2/3’s full. Bake 13-15 minutes. Serve with warm maple syrup.

Apple Cinnamon Sauté

Apple Cinnamon Sauté 4 apples (peeled, cored & sliced) 1 tbsp butter 2 tsp honey 1/2 tsp cinnamon 1/2 tsp apple pie spice 1 – 2 tsp cold water, more if needed Melt butter in pan, then add the apples. Sauté for 10 minutes on medium until the apples begin to soften. Add honey, cinnamon and apple pie spice. Stir and cook for another 5 minutes until al dente. Depending on the apples you have chosen you may have to add water along the way. This will keep the apples moist and prevent them from sticking to the pan.

Shortcut Meatball Pot Pie Casserole

Shortcut Meatball Pot Pie Casserole 3 cups frozen mixed vegetable, thawed slightly 8 to 10 frozen meatballs, cut in halves or quarters, I used Trader Joe’s turkey meatballs, slightly thawed 1 jar or can chicken or turkey gravy 1 cup Bisquick, I used Heart Healthy 1/2 cup milk, plus 2 tbsp. if needed, I used 2 % 1 egg Preheat oven to 400 degrees, have a cookie sheet lined with foil ready and set aside. Mist a round or square casserole dish with cooking spray. Toss the veggies, cut up meatballs and gravy in the casserole dish and mix gently. In a medium mixing bowl, stir the Bisquick, milk and egg together. Pour over filling and gently smooth around. Place dish onto baking sheet. Bake for about 30 minutes or until you see bubbling and the crust is golden brown. When you take out, let cool for only 5 minutes. Serve and enjoy this hearty, delicious meal. I served this with a salad and fresh homemade ice tea.

Sparkling Cherry Fizz

Sparkling Cherry Fizz 2 cup flavored seltzer, I used black cherry maraschino cherries 1-2 tbsps juice from cherries large splash fruit juice, I used cranberry, grape and apple work well too. ice cubes Take a tall glass and put 2 tsp maraschino juice on the bottom. Add in splash of fruit juice. Toss in some ice cubes. Top off with seltzer and a cherry or two

LIME PIE DIP

LIME PIE DIP 14 ounces sweetened condensed milk 4 ounces cream cheese (I used reduced fat) 1 teaspoon lime zest ½ cup freshly squeezed lime juice (takes about 3 limes) ¼ teaspoon salt Mix all ingredients together until smooth. Cover and refrigerate for at least an hour. Serve with graham crackers, sliced apples, or pears.

Best Ever Banana Cake With Cream Cheese Frosting

Best Ever Banana Cake With Cream Cheese Frosting 1 1/2 cups bananas, mashed, ripe 2 teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 1/8 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk Frosting 1/2 cup butter, softened 1 (8 ounce) packages cream cheese, softened 1 teaspoon vanilla 3 1/2 cups icing sugar Garnish chopped walnuts Preheat oven to 275°. Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.

Buttermilk Biscuits with Bacon Gravy

Buttermilk Biscuits with Bacon Gravy For the biscuits: 3 cups Self Rising Flour 1/2 cup Lard or shortening pinch of sugar buttermilk 1 T. melted butter Cut the lard into flour and add the pinch of sugar. Make a well in the center and add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit). With floured hands pinch off a bit of the dough and roll into a ball, lightly flatten after placing in a greased iron skillet or pan. Bake in a preheated 425 degree oven for 15-18 minutes. Brush with melted butter when removed from the oven. Makes approx. 10 biscuits For the gravy: 6 slices of bacon, chopped 2 T. reserved bacon grease 2 T. all purpose flour 1 1/2 - 2 C. milk 1/4 tsp. salt 1/2 tsp. black pepper Fry the bacon until it just begins to get crispy in a rimmed skillet. Remove bacon and set aside. Drain all but 2 T. of the grease (save the rest in a jar and store in the fridge for other uses). Over med. high heat sprinkle in the flour and whisk for 30-40 seconds to cook the flour, but do not burn it. Add in 1 1/2 C. milk and whisk, as it begins to thicken you can add more of the milk if you prefer a thinner gravy. Remove from heat and stir in the salt, pepper and cooked bacon. Serve hot.

Pork Chops One Pan Supper

Pork Chops One Pan Supper 2 (6 ounce) boneless pork chops 1 large onion, sliced 1 (14 1/2 ounce) can stewed tomatoes, we like Italitan flavored 2 medium potatoes, peeled and quartered 1/2 cup broccoli spear 1/2 cup cauliflower, spears salt and pepper vegetable oil cooking spray Spray a medium size frypan with veggies cooking spray; heat to medium high. Add pork chops and sear on all side, about 5 minutes. Add onion slices and cook 'til transparent and just turning brown, about 5 minutes. Add stewed tomatoes; bring to a simmer, cover and simmer for 30 minutes. Add potatoes around the outside of the pan; simmer 15 minutes, add broccoli and cauliflower and sprinkle with salt and pepper; simmer a further 15 minutes or 'til the potatoes are cooked through. Serve hot.

One Pot Sweet & Savory Pork Loin Supper

One Pot Sweet & Savory Pork Loin Supper 1/4 C. soy sauce 1 T. olive oil 1 T. cider vinegar 1 tsp. minced garlic 1 tsp. brown sugar 1/2 tsp. red pepper flakes 1/2 tsp. ground allspice 1/4 tsp. nutmeg 1/4 tsp. dried thyme 1/4 tsp. black pepper pinch of cinnamon pinch of salt 2 lb. pork tenderloin 1 lb. fresh green beans, whole 3 med. potatoes, washed and sliced 1 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container) Whisk together the first 12 ingredients. Place the pork tenderloin in a ziploc bag and pour in the marinade. Place in the fridge for at least 4 hours. Snip the ends of the green beans and place them in the bottom of a dutch oven, top the green beans with the potatoes and sprinkle with the house seasoning. Remove the pork tenderloin from the ziploc bag and place on top of the veggies. Cover and place in a 400 degree oven for 1 hour, remove and uncover, return to the oven for 30 more minutes. Allow to rest for 5 minutes before slicing.

Oven Fried Chicken Legs

Oven Fried Chicken Legs 5-6 chicken legs 1 C. buttermilk 1 T. pickle juice 4-5 dashes of hot sauce 1 T. butter 1 T. veg. oil 1/2 C. all purpose flour 1 pkg. ranch salad dressing mix 1/2 tsp. paprika 1/2 tsp. cayenne pepper 1 tsp. cornstarch Whisk together the buttermilk, pickle juice and hot sauce. Place the chicken in a leak proof container and pour the buttermilk mixture over the chicken and place in the fridge for 2 hours. Using a ziploc bag combine the flour, ranch mix and seasonings. Place the oil and butter in the bottom of a large iron skillet and place in the oven. Preheat the oven to 425 degrees allowing the oil and butter to heat up as the oven preheats. Once the oil is good and hot remove the skillet and take each chicken leg and shake it in the flour mixture and using tongs to remove, shake off excess flour and place in the skillet. You will here it sizzle a little, repeat with remaining chicken. Place back in the oven for 35-45 minutes, rotating the chicken about every 10 minutes to brown on all sides. Cooking time will depend on the size of the chicken legs you are using, just check with a meat thermometer to reach 160 degrees. Remove the chicken to a paper sack or towel lined plate. Let rest 5 minutes before serving.

NO BAKE PINEAPPLE CHEESECAKES

NO BAKE PINEAPPLE CHEESECAKES SERVINGS: 4 For The Base: 1 cup graham cracker crumbs 1/4 cup butter , melted 1 tablespoon granulated sugar (or natural sweetener) For The Filling: 1 x 8 oz block cream cheese , softened 1/2 cup thickened (or heavy) cream 1/2 cup plain Greek yogurt 4 tablespoons granulated sugar (or natural sweetener) 1 teaspoon pure vanilla extract 8 oz sliced pineapple (tinned or fresh -- about 4 slices), crushed or finely diced Extra pineapple slices , to garnish Maraschino Cherries , to garnish Combine together the graham cracker crumbs with the melted butter and sugar (or sweetener). Set aside. In a larger bowl, beat the cream cheese, cream and sugar (or sweetener) with an electric mixer on medium-high speed setting until smooth and creamy. Fold in the yogurt, pineapple and vanilla and mix well to combine. Divide the biscuit mixture among 4 individual serving glasses and press into the base of each glass. Repeat with the cream cheese mixture; cover and refrigerate for 15-30 minutes to chill. To serve, garnish with the additional pineapple and a maraschino cherry in the center of the pineapple ring.

NUTELLA DOUBLE HOT CHOCOLATE OATMEAL

NUTELLA DOUBLE HOT CHOCOLATE OATMEAL (PORRIDGE) Oatmeal: 4 cups milk 2 tablespoons Nutella , a chocolate hazelnut spread (or any healthier hazelnut cacao spread) 3 tablespoons unsweetened cocoa powder 2 tablespoons sugar 2 cups rolled oats (or quick oats) 1 tablespoon butter (optional - butter ads a beautiful flavor to this oatmeal, or leave it out completely.) Optional Toppings: Crushed hazelnuts Chocolate chips Extra Nutella Combine milk, Nutella, cocoa powder, sweetener/sugar and oats in a medium sized saucepan on medium - high heat until beginning to warm and steam. Stir to combine. Bring to a gentle simmer and continue to stir occasionally. Once oats have fully absorbed the milk, take off heat. Add e=a little extra milk if oatmeal is too thick, until reaching your desired consistency, Serve with your desired toppings.

SIMPLE NUTELLA QUESADILLAS

SIMPLE NUTELLA QUESADILLAS SERVINGS: 4 4 mini flour tortillas (white or whole wheat) 1-2 tablespoons Nutella per tortilla OR hazelnut cacao spread for a healthier option. Preheat a nonstick pan with cooking oil spray. Spread the Nutella covering one half of each tortilla. Fold each tortilla over and fry on both sides until golden browned and Nutella has melted through. To serve, cut in half (optional), and serve with fresh fruit, berries, ice cream, whipped cream, or plain!

SHRIMP AVOCADO GARLIC BREAD

SHRIMP AVOCADO GARLIC BREAD 1 loaf ciabatta (or sourdough) bread, cut into 1cm slices 1/3 cup garlic butter Garlic Shrimp: 2 teaspoons garlic, minced 1 teaspoon sweet paprika Juice of half a lemon (about 1-2 tablespoons) 1 pound shrimp, no tail, peeled and deveined 1/4 cup fresh parsley, finely chopped Avocado Salad: Cooked shrimp (see above) 1 avocado, cubed 1 cup grape (or cherry) tomatoes, halved Juice of half a lemon (about 1-2 tablespoons) Salt to season Preheat oven to grill/broil settings on medium - high heat. Place bread on a baking tray lightly greased with cooking oil spray or oil. Spread a thin layer of garlic butter on each slice (you should between 12-15 slices). Grill/broil until golden. Remove and set aside. (While garlic bread is baking, prepare the rest of your ingredients while keeping an eye on your bread.) For The Garlic Shrimp: Combine garlic, paprika, lemon juice and shrimp in a bowl and mix well to combine the ingredients. Add salt to season (to your tastes). Drizzle about a teaspoon of oil into a large frying pan or skillet. When pan is hot, and the shrimp and cook for about 3 minutes on each side, until no longer opaque in colour, and cooked through (being careful not to overcook them). Take off the heat and add the parsley. Set aside to cool slightly. Salad: Combine the avocado, tomato, lemon juice and salt in a bowl, mixing well to combine. Add the shrimp, and fold through gently. Spoon shrimp and avocado mixture onto toasted garlic bread. Serve warm or slightly cooled!

COCKTAIL MEATBALLS

COCKTAIL MEATBALLS 2 pounds lean ground beef 2 large eggs 1/4 cup ketchup (or tomato sauce) 1 tablespoon Worcestershire sauce 1 cup plain breadcrumbs 1/3 cup onion, finely chopped or grated 16 ounces jellied cranberry 12 ounces Heinz chili sauce (adjust to suit your tastes/heat preference) 2 tablespoons brown sugar 2 teaspoons white vinegar (or fresh squeezed lemon juice) Preheat oven to 350°F (175°C). Like a baking sheet with parchment paper. Set aside. In a large bowl, mix together the beef, eggs, ketchup (tomato sauce), Worcestershire sauce, breadcrumbs and onion. Use a small cookie scoop ( 1 1/2 tablespoon capacity) to roll into small meatballs. (Arrange onto prepared baking sheet as you go.) Bake in preheated oven for 20 to 25 minutes, turning once while cooking. While meatballs are cooking, combine the sauce ingredients in a large skillet or a slow cooker on low heat. Stir to blend, then add the meatballs. Simmer for 1 hour before serving. Notes OPTIONAL: Transfer to slow cooker bowl and set to 'keep warm' setting to enjoy warm meatballs through the evening.

COCONUT WHIPPED CREAM

COCONUT WHIPPED CREAM 1 can coconut milk or cream (full fat) 1/4 cup icing or confectioners sugar (to keep it low carb, use a natural occurring sweetener like these) Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking or tipping the cans, open and scoop out the thick cream sitting at the top over the water. Transfer the cream to a bowl and discard the liquid left in the cans. Add the sweetener (or sugar) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). That's it! Use as a topping in place of normal whipped cream, or mix with fruit/berries for the ultimate dessert.

EASY GARLIC FLATBREAD

EASY GARLIC FLATBREAD Makes 8 FLATBREADS 3 cups plain flour plus extra for dusting 1 teaspoon garlic powder 1 teaspoon baking powder 1 teaspoon sea salt 6 tablespoons (2.6 oz | 75g) plain Greek yogurt 2 tablespoons olive oil (1 cup) milk Whisk flour, garlic powder, baking powder and salt together in a bowl. Make a well in the centre and add the yogurt, oil and milk. Knead for about 1 minute until a soft dough is formed (it doesn't need long). Cover bowl with wrap or a plate and set aside to rest at room temperature for 20-30 minutes. Dust a clean work bench with a light coating of flour. Divide dough in half, then divide each half in 4 equal-sized pieces (you will have 8 pieces in total). Roll the pieces into balls; flatten them out with the palms of your hands, then use a rolling pin to roll each piece 2mm thick and about 3 1/2 inches or 10cm in diameter. Lightly grease a nonstick pan with cooking oil spray (or a small brush of oil) over medium heat. Cook one piece for 2 minutes on one side. Lightly spray or brush the top over with oil/butter again before flipping. Cook until golden. Repeat with remaining flatbread. To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil (optional).

EASY BUTTERMILK CORNBREAD

EASY BUTTERMILK CORNBREAD 1/2 cup unsalted butter melted and cooled slightly 1 cup all-purpose flour 1 cup yellow cornmeal (or polenta) 1/4 cup brown sugar (or white granulated sugar) 1 teaspoon baking powder (optional: yields a fluffier cornbread) 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk shake before measuring 1/4 cup honey 2 large eggs Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.) In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt. Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix). Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want. Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving. Notes If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.

EASY SOFT DINNER ROLLS

EASY SOFT DINNER ROLLS 1 tablespoon rapid-rise yeast 3 tablespoons white granulated sugar, divided* 1/2 cup warm water, (110-115˚F) 1 cup milk 1/4 cup butter, melted 1 1/2 teaspoons salt 4 cups bread flour, (or all purpose four), plus about 1/4 cup extra for dusting your work surface 2 tablespoons melted butter, for brushing baked rolls Heat oven to 200°F | 100°C (if using your oven to proof the dough). Mix the yeast, 1 tablespoon of sugar and warm water in a large bowl. Let sit for 7-10 minutes until foamy and frothed. While yeast is activating, combine the milk and butter in a 2-cup capacity microwave safe jug. Microwave on high for about 40-50 seconds, or until butter has half melted and milk is luke warm. Stir in remaining sugar and salt. Give it a light mix until the butter completely melts through the milk, and the sugar dissolves. Add to the yeast in the bowl. Add in 2 cups of flour, giving it a light mix to combine with a wooden spoon, then add in the remaining 2 cups of flour. Mix until starting to pull away from the walls of the bowl (about 1-2 minutes). Turn out on a lightly floured work surface and use the extra 1/4 cup of flour in tablespoon increments to knead until smooth, elastic and slightly sticky (about 4-5 minutes kneading). (Lightly oil your hands if the dough gets too sticky.) Transfer dough back into the bowl. Cover with a warm damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven, leaving the door ajar for the first 10-15 minutes or so. After 15 minutes, close oven door and allow the dough to double in size (another 45 minutes). Scrape dough onto a lightly floured work surface or kitchen bench, knead lightly for about 30-40 seconds if needed to bring the dough together, and mould into a loaf shape. Cut in half, then cut both halves into 6 equal pieces (you should now have 12 equal pieces all together). Working one by one, lightly flatten each piece of dough in the palm of your hands, then bring up all sides to form a peak on top (like a tent shape), and pinch and seal this peak. Flip it over and you should have a smooth top! Ensure there are no cracks. If there are, turn the roll upside down again and smooth the cracks out towards the peak you just made, pinching the seal again, and flip over to double check the top is smooth. (Use a light dusting of flour in your hands to prevent sticking if you need to.) Arrange rolls, smooth side up into a lightly greased 9x13-inch baking pan or dish (you can line your pan or dish with parchment paper if you wish). Preheat oven to 375˚F | 190˚C (or 350°F | 180°C for fan forced ovens). Lightly spray rolls with cooking oil spray, cover with plastic wrap and let rise again until just about doubled in size, (about 30 minutes). Bake in a preheated oven for 20-25 minutes, or until rolls are golden browned. (Check them after 18 minutes to make sure they are ok.) Lightly brush with a little extra melted butter, and transfer to a cooling rack. Notes *If you like your bread a tiny bit sweeter, use 4 tablespoons of white granulated sugar -- 1 tablespoon in the yeast and 3 tablespoons in the milk/butter mixture.

PICO DE GALLO

PICO DE GALLO 2 cups chopped tomatoes (from about 3-4 ripe tomatoes)* 1/3 cup spring onions/scallions green onions, finely chopped 2 tablespoons chopped jalapeño seeds removed 2 sprigs fresh coriander finely chopped 1 small clove garlic crushed 1/4 teaspoon salt 1/8 teaspoon pepper Juice of 1 lime In a medium bowl, combine all ingredients and well combined. Refrigerate for 30 minutes before serving.

GARLIC PARMESAN MAC AND CHEESE

GARLIC PARMESAN MAC AND CHEESE 1 pound (500 grams) dry weight pasta, (elbow, macaroni, cellentani, or any other pasta) CRISPY TOPPING: 1 1/2 tablespoons butter 2/3 cup Panko breadcrumbs SAUCE: 1/4 cup butter 4 cloves garlic, crushed 1/4 cup flour, all purpose or plain 4 1/2 cups milk, divided (I used skim, but 2% or full fat are fine to use) 1 tablespoon cornstarch, or corn flour salt and pepper, to season 1 tablespoon chicken bouillon powder, or a vegetable stock powder 3/4 cup grated cheddar cheese 1 cup grated parmesan cheese, divided 6 ounces mozzarella cheese, sliced Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside. Preheat oven grill or broiler to 190°C | 375°F. FOR CRISPY TOPPING: Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside. FOR THE SAUCE: Melt the 1/4 cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about 1/4 cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. In a separate jug, combine the cornstarch and remaining 1/2 cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder. Remove from heat and add in the cheddar, 3/4 cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated. Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling. Allow to cool down slightly before serving.

GARLIC MUSHROOMS

GARLIC MUSHROOMS 4 tablespoons unsalted butter 1 tablespoon olive oil 1/2 an onion chopped (optional) 1 pound (500 g) Cremini or button mushrooms 2 tablespoons dry white wine* (optional) 1 teaspoon fresh thyme leaves chopped 2 tablespoons chopped fresh parsley 4 cloves garlic minced Salt and pepper to taste Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes). Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges. Pour in the wine and cook for 2 minutes, to reduce slightly. Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant. Season generously with salt and pepper (to your taste). Sprinkle with remaining parsley and serve warm. Notes *Use a good quality dry white wine, such as Pinot Gris, Chardonnay, or a Sauv Blanc.

SLOW COOKER LASAGNA SOUP

SLOW COOKER LASAGNA SOUP 2 teaspoons olive oil 1 pound (500 g) lean ground beef mince 1 large onion diced 1 tablespoon minced garlic or more to taste 1 large carrot peeled and chopped 1 large zucchini chopped 2 cups chicken stock (or broth) 14 oz (420 g) tomato sauce (Passata) 14 oz (420 g) can crushed tomatoes 2 cups water 4 tablespoons tomato paste 2 tablespoons chopped fresh parsley 2 teaspoons dried basil 1 teaspoon dried oregano 1 beef bouillon cube crushed Salt and freshly ground black pepper to taste 8 large lasagna sheets broken into bite size pieces 1 cup shredded reduced-fat mozzarella cheese Topping: 8 oz (250 g) reduced-fat ricotta cheese 1/3 cup finely shredded parmesan cheese plus extra to garnish 2 tablespoons fresh chopped parsley plus extra to garnish 2 tablespoons fresh chopped basil Salt to taste Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste. Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl. Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours. In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente. Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt. Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside. Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish. Notes I recommend cooking the lasagna sheets/noodles until al dente then turning off the heat and serving immediately, or the pasta will continue cooking in the heat of your cooker and become gluggy. Something else I tried was turing off my slow cooker after the recommended cook time, and adding my pasta with the heat turned off (covering the bowl with the lid). The pasta still cooks in the heat of your slow-cooker, but it depends on the type of lasagna noodles you have on hand. We also tried fresh lasagna sheets and they clump up once they begin cooking. I recommend using Instant Lasagna Sheets.

SLOW COOKER BEEF RAGU

SLOW COOKER BEEF RAGU Slow Cooker Beef Ragu is a rich and tender, fall-apart tomato beef sauce. With all the magic happening in your slow cooker for a ready-made dinner! 1 tablespoon olive oil , divided 4 pounds | 2kg beef brisket or round roast (or any slow cooking beef of your choice), trimmed of fat 1 onion , finely chopped 4 cloves garlic , finely copped or minced 2 x 14-ounce | 410g cans crushed or diced tomatoes 1/2 cup red wine (or beef broth / stock) 1/2 cup beef broth | stock 4 tablespoons tomato paste 1 beef bouillon cube 1 teaspoon basil 1 teaspoon oregano 1-2 teaspoons salt (adjust to your tastes) cracked pepper to taste 1-2 teaspoons sugar (adjust to your tastes) 2 bay leaves 2 teaspoons cornstarch mixed with 2 tablespoons water (OPTIONAL FOR A THICK SAUCE) Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared. You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the onion and fry until transparent. Add the garlic/onion mixture over the beef in the slow cooker, plus all remaining ingredients (except for the cornstarch/water mixture). Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.The beef is ready if it falls apart easily when pulled apart with two forks. NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken. Shred the beef into pieces; mix through the sauce. Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash. Notes IF SERVING WITH PASTA: In the last 15 minutes of cooking time, boil pasta in salted water following packet instructions. Drain, reserving 1/2 cup pasta water. Pour the reserved water back into the pasta along with 2 cups of cooked ragu. Stir until the sauce is thick enough to coat the pasta. Serve with parmesan cheese and (extra) chopped parsley, if desired.

SLOW COOKER ASIAN GLAZED CHICKEN

SLOW COOKER ASIAN GLAZED CHICKEN 2 pounds (1 kg) skinless boneless chicken breasts (or chicken thighs) 1/2 cup low-sodium soy sauce (light soy) 1/3 cup oyster sauce 1/3 cup honey, (or brown sugar) 6 large garlic cloves, crushed 1 1/2 tablespoons cornstarch (cornflour) 3 tablespoons water 1/4 cup green onions/scallions sliced, to garnish 1 tablespoons sesame seeds, to garnish Whisk together the soy sauce, oyster sauce, honey (or brown sugar) and garlic in slow cooker bowl. Place chicken into the sauce, rotating to coat. Cover and cook for 3-4 hours on high or 6-8 hours on low setting. When the sauce is simmering (in the last hour of cooking time), whisk the cornstarch and water together in a small bowl until dissolved. Stir the cornstarch mixture into the sauce; mix it through and cover again to allow to thicken and continue cooking until the chicken is just beginning to fall apart. Taste test, season with salt and pepper if desired. Serve with steamed greens and rice; garnish with sliced green onions and sesame seeds.

LEMON GARLIC SHRIMP CAESAR SALAD

LEMON GARLIC SHRIMP CAESAR SALAD 1/4 cup cubed ciabatta or sourdough (or store bought croutons) 1 pound | 500 g large raw shrimp (prawns), peeled and deveined, tails intact Juice of 1/2 a large lemon 1 tablespoon minced garlic Pinch of salt Cracked pepper , to taste ¼ cup non fat diced bacon 1 egg , soft boiled (or poached) 4 cups Romaine (Cos) lettuce, leaves washed and dried 1/2 an avocado , sliced 1/4 cup shaved parmesan cheese Dressing: 1/4 cup plain , non fat greek yogurt 1 tablespoon whole egg mayo (reduced fat) 1/2 tablespoon olive oil 1 garlic clove , crushed (or 1 teaspoons minced garlic) 1 anchovy fillet , finely chopped or minced 1 tablespoon lemon juice 1 1/2 tablespoons freshly grated parmesan cheese Salt and pepper for seasoning Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy. Alternatively, use store bought croutons. Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients. Heat a grill pan (or skillet or non stick pan) with a light drizzle of olive oil; fry the bacon until golden and crispy. Transfer to a warm plate; set aside. Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook or they will get rubbery!) Set aside. To make the Caesar Dressing: Combine the yogurt, mayo, oil, garlic, anchovies, lemon juice and parmesan in a magic bullet blender, small blender or a small food processor. Blend until well combined; add salt and pepper to your tastes, and blend again until smooth. Taste test. Assemble Salad: Combine the lettuce with the shrimp and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine. Slice the egg and arrange on top.

HONEY LIME FRUIT SALAD

HONEY LIME FRUIT SALAD 1 pound (500 g) strawberries washed, hulled and sliced 3 kiwi fruits peeled and sliced into half moons 2 mangoes peeled and diced 10 ounces (300 g) blueberries washed 1 cup green grapes halved 9 ounce (250 g) can pineapple chunks or pieces (or 1/2 of a fresh pineapple, peeled and diced) 3 tablespoons honey 1 tablespoon fresh squeezed lime juice 1 tablespoon pineapple juice (from the canned pineapple, if using) Place prepared washed and sliced or diced fruits in a large salad bowl. Using a measuring jug, combine the honey, lime juice and pineapple juice. Pour the syrup through the fruit and mix well. Mix the juices accumulated at the bottom of the bowl once again before serving, if not serving immediately.

CHICKEN CUCUMBER AVOCADO SALAD (NO COOK)

CHICKEN CUCUMBER AVOCADO SALAD (NO COOK) 1 Rotisserie chicken deboned and shredded (skin on or off) 1 large English (or continental) cucumber, halved lengthways and sliced into 1/4-inch thick slices 4-5 large Roma tomatoes sliced or chopped 1/4 red onion thinly sliced 2 avocados peeled, pitted and diced 1/2 cup flat leaf parsley chopped* 3 tablespoons olive oil 2-3 tablespoons lemon juice (or the juice of 2 limes) Salt and pepper to taste Mix together shredded chicken, cucumbers, tomatoes, onion, avocados, and chopped parsley in a large salad bowl. Drizzle with the olive oil and lemon juice (or lime juice), and season with salt and pepper. Toss gently to mix all of the flavours through. Notes *Substitute parsley with fresh basil or cilantro

GRILLED CHICKEN CAESAR COBB SALAD

GRILLED CHICKEN CAESAR COBB SALAD 2 large chicken breast fillets , skinless 1 teaspoon olive oil 2 tablespoons lemon juice 1 teaspoon minced garlic (or 1 large garlic clove, minced) 2 teaspoons dried oregano Pinch of salt Cracked pepper 1/4 cup diced bacon 2 eggs , hard boiled 6 cups Romaine lettuce leaves , washed and dried 1 cup grape tomatoes , halved 1 avocado , sliced 1/2 cup shaved parmesan cheese 1/2 cup croutons Dressing: 1/4 cup whole egg mayonnaise (reduced fat) 1/4 cup non fat Greek yogurt (or sour cream -- full fat or reduced fat) 1 tablespoon olive oil 1 clove garlic , crushed 3-4 anchovy fillets , finely chopped (adjust to your tastes) 1 tablespoon lemon juice 2 tablespoons freshly grated parmesan cheese Salt and pepper for seasoning Season chicken with the oil, lemon juice, garlic, oregano, salt and pepper. Heat a non stick grill pan (or skillet) with a small amount of olive oil; grill chicken until golden on both sides and cooked through. Remove the chicken, cover and set aside to allow to rest. (While chicken is cooking, fry you bacon and boil your eggs.) For the Caesar Dressing: Mix together the mayonnaise, yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test and adjust the salt and pepper to your taste. Add the water for a thinner consistency. Assemble Salad: Slice chicken into thick slices. Chop up the bacon and slice the eggs. Ina. large bowl, combine lettuce with the avocado, tomatoes, parmesan cheese and croutons. Top with the chicken, bacon and eggs. Pour over the dressing; top with the croutons, mix well to combine and serve! Notes For a mild anchovy taste in the dressing use 1 or 2 anchovies. If you like a stronger caesar dressing, use 4 anchovies.

CHUNKY SHRIMP GUACAMOLE

CHUNKY SHRIMP GUACAMOLE Shrimp: 2 tablespoon lemon juice, or lime juice 2 teaspoons minced garlic Salt and pepper, to taste 1 pound (500 grams) shrimp, no shell and no tails (raw or pre cooked is fine) Guacamole: 4 large ripe avocados, peeled, pitted, and diced 1/2 a medium red onion, peeled and diced 1 cup diced grape tomatoes (or cherry or Roma tomatoes) 1-2 large jalapeños stemmed, seeded and finely-diced (adjust the amount to your spice preference) 1/2 red pepper (capsicum) deseeded and chopped (OPTIONAL) Dressing: 2 tablespoons lemon juice, or lime juice 1-2 tablespoon olive oil (OPTIONAL) 1/3 cup chopped fresh cilantro, or parsley 1/2 teaspoon kosher salt, or more to taste 1/3 teaspoon ground cumin Cracked black pepper, to taste Combine shrimp together with the lemon (or lime juice), minced garlic and salt and pepper, to taste. If using raw shrimp: fry in a hot pan until cooked through (about 2-3 minutes per side). Transfer to a salad bowl. If using pre-cooked shrimp: you can do the first step right in the salad bowl. No need to cook them again. Add the avocados, onion, tomatoes, jalapeños and red peppers (if using). Drizzle with the lemon (or lime) juice, olive oil (If using), cilantro (or parsley), salt cumin and pepper. Toss gently until evenly mixed through. For a creamier guac, continue mixing until reaching your desired consistency. For a mashed guac, feel free to smash the avocado with a fork, until reaching desired texture. (When doing this, we like to leave some avocado chunks in there.) Taste and season with extra salt if needed, or an extra squeeze of lemon juice. Serve immediately with chips or veggie sticks for dipping.

AVOCADO TUNA CHICKPEA SALAD

AVOCADO TUNA CHICKPEA SALAD FOR THE SALAD: 15 ounces (425 grams) Tuna, canned in brine or olive oil 14 ounces (400 grams) can chickpeas, drained 2 large Avocados, peeled and pitted 2 large vine ripened tomatoes, cut into wedges 1 large cucumber, halved lengthways and sliced 1/2 of a red onion, sliced thinly FOR THE DRESSING: 1/4 cup olive oil 2 tablespoons fresh squeezed lemon juice 1 tablespoon fresh chopped parsley (plus extra to serve) 1 teaspoon minced garlic (or 1 large garlic cloves, minced) 1/4 teaspoon salt Whisk together dressing ingredients in jug or jar. Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with pepper and extra salt if desired. Notes Make-Ahead Tip: Combine all of the ingredients together in a bowl (except the dressing), cover with plastic wrap and refrigerate. When ready to serve, drizzle with dressing.

CHILI LIME TEXAS CAVIAR (COWBOY CAVIAR)

CHILI LIME TEXAS CAVIAR (COWBOY CAVIAR) SALAD: 15 ounce (400 grams) can black eyed peas/beans rinsed and drained 15 ounce (400 grams) can black beans, rinsed and drained 15 ounce (400 grams) can sweet corn rinsed and drained 1/2 red bell pepper (capsicum), finely diced 1/2 green bell pepper (capsicum), finely diced 1/2 a red onion, diced 2 cups grape tomatoes, , halved (or cherry tomatoes or 2 Roma tomatoes) 2 ripe avocados, diced ⅓ cup Cilantro (or parsley), finely chopped CHILI LIME DRESSING: 1/4 cup olive oil 1/4 cup lime juice, freshly squeezed 2 tablespoons cilantro, (freshly chopped) 2 cloves garlic, crushed 1 teaspoon brown sugar 3/4 teaspoon red chilli flakes, adjust to your preference of spice 1/2 teaspoon ground Cumin 1 teaspoon salt TO SERVE: Veggie sticks Nacho chips, Tortilla chips, etc Combine salad ingredients in a large bowl. Mix together to combine. Set aside. Whisk dressing ingredients together in a smaller bowl, until well combined. Pour dressing over salad, stir through, and serve with chips or veggie sticks.

ONE PAN HONEY LEMON CHICKEN ASPARAGUS

ONE PAN HONEY LEMON CHICKEN ASPARAGUS Olive oil cooking spray 4 chicken breasts, boneless and skinless Salt, to season 1/3 cup lemon juice, freshly squeezed 1/4 cup honey 1 tablespoon low sodium soy sauce (optional for added flavour) 1 tablespoon garlic, finely chopped 2 tablespoons parsley, fresh chopped, divided 1 teaspoon salt, (or more to your tastes) ½ teaspoon cracked black pepper, to taste 4 bunches asparagus (37-40 spears), woody ends removed 1 lemon, sliced to garnish Arrange oven shelf to the middle of your oven. Preheat oven 200°C | 400°F. Line a baking sheet with foil or parchment paper and spray with nonstick cooking oil spray. Arrange chicken on the sheet and season with salt; set aside. Combine together the lemon juice, honey, soy sauce, garlic, half of the parsley, salt and pepper. Pour three quarters of the honey lemon mixture over the chicken. Arrange the lemon slices over the top. Season with extra salt and pepper, if desired. Cover with foil and bake for 20 minutes, or until the chicken is cooked through. Uncover, arrange the asparagus around the chicken. Pour the remaining honey lemon mixture over the asparagus; season the asparagus with salt and pepper. Return to the oven to grill or broil until the chicken is golden and the asparagus is cooked. Garnish with the remaining parsley. Serve with a side of rice or potatoes.

BLACK BEANS & RICE

BLACK BEANS & RICE 2 tablespoons olive oil 1 onion, finely chopped 5 cloves garlic, minced 1 1/2 teaspoons ground cumin 2 cup uncooked white rice, long grain or jasmine rice 4 cups chicken broth (or stock) 2 x 14 ounce cans black beans, drained and rinsed 3-4 tablespoons lime juice, (adjust to your tastes) 4 tablespoons finely chopped coriander (or parsley), to garnish Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute. Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through). Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired. Notes Add in chopped jalapeños, chili's, or cayenne pepper for some added heat!

Garlic Parmesan Sugar Snap Peas

Garlic Parmesan Sugar Snap Peas 3 cups sugar snap peas , trimmed, rinsed, dried 3 tablespoons Roasted Garlic Olive Oil (see notes if using regular olive oil) 1/2 cup panko crumbs 1/4 cup grated Parmesan cheese 2 tablespoons finely chopped fresh parsley salt and fresh ground pepper , to taste Preheat oven to 400F. Grease a baking sheet with cooking spray or line it with parchment paper and set aside. Combine sugar snap peas and olive oil in a mixing bowl and toss to coat. In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper. Add the panko mixture to the sugar snap peas and toss to combine. Arrange in previously prepared baking sheet in a single layer. Roast for 15 to 20 minutes, or until crispy, turning once during cooking. Remove from oven and serve immediately. Notes If you do not have "garlic olive oil", use 2 tablespoons minced garlic for the peas mixed with regular olive oil.

Cheesy Bacon Potato Foil Packets

Cheesy Bacon Potato Foil Packets 2 pounds potatoes OR small red potatoes rinsed, dried, and quartered 4 strips uncooked bacon, diced 2 tablespoons butter, melted 1 teaspoon garlic powder 1 teaspoon dried thyme 1 teaspoon dried rosemary salt and fresh ground pepper to taste 1 cup low fat shredded cheddar cheese 1/2 cup chopped green onions, for garnish 1 tablespoon chopped fresh parsley, for garnish Preheat GRILL to medium-high OR preheat OVEN to 425F. In a large bowl combine potatoes, bacon, butter, garlic powder, thyme, rosemary, salt and pepper; mix until well combined. Divide up the potato mixture between four 12x12 inch pieces of foil. Wrap foil tightly around potatoes and pierce foils in three different spots with a fork. Transfer to grill and cook over medium heat for 20 to 25 minutes OR bake in oven for 20 to 25 minutes, or until tender. Pierce with a fork to check for doneness. Carefully open up each packet and top with shredded cheddar cheese. Place back on the grill or in the oven for a couple more minutes, or until cheese is melted. Sprinkle with green onions and parsley. Serve. Optionally, you can serve them with a drizzle of hot sauce and a dollop of sour cream.

Roasted Garlic Parmesan Carrots

Roasted Garlic Parmesan Carrots 2 pounds carrots, washed, scrubbed, diagonally cut into about 3-inch pieces 4 tablespoons butter 4 cloves garlic, minced 1 teaspoon Italian Seasoning 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper 1/3 cup grated parmesan cheese 1/4 cup chopped fresh parsley Preheat oven to 425F. Grease a rimmed baking sheet with cooking spray or line it with foil; set aside. Place prepared carrots in a large mixing bowl; set aside. Melt butter in the microwave. Once melted, add minced garlic, Italian Seasoning, salt, and pepper to the melted butter and whisk until thoroughly combined. Pour the butter mixture over the carrots and toss to coat. Add grated parmesan cheese and mix until combined. Transfer carrots to prepared baking sheet. Bake for 20 to 25 minutes, or until tender. Mix around half way through cooking. Remove from oven. Taste for seasonings and adjust accordingly. Sprinkle with fresh parsley and serve. HOW TO COOK CARROTS AHEAD OF TIME Roast carrots in the oven a day or two in advance and keep them in the fridge in an airtight container. When ready to serve, spread the carrots on a rimmed baking sheet and reheat in a 425F degree oven for 5 minutes.

Enchilada Sauce

Enchilada Sauce 3 tablespoons vegetable oil 2-1/2 tablespoons all-purpose flour 2 tablespoons chili powder 1 teaspoon paprika 1 teaspoon ground cumin 2 cups water or chicken broth 1 can (8 ounces) tomato sauce 1 tablespoon tomato paste 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper Heat oil in a large skillet over medium heat. Whisk in flour, chili powder, paprika, and cumin. Cook for 1 minute while constantly whisking. Add 1/2 cup water and whisk until it all turns into a thick paste. Pour in the rest of the water (or chicken broth), tomato sauce, tomato paste, onion powder, garlic powder, ground cinnamon, salt, and pepper; whisk until thoroughly combined. Bring mixture to a boil; reduce heat to medium-low and continue to cook for 5 minutes, or until the sauce thickens; whisk frequently. If sauce is too thick for your liking, add a bit more water or broth to thin it out. Taste for seasonings and adjust accordingly. Remove from heat; let cool before storing away. Store in an airtight container or a jar; keep in the fridge for 1 week. HOW TO STORE ENCHILADA SAUCE Enchilada Sauce can be stored in the fridge for up to 1 week. Store Enchilada Sauce in freezer bags and keep in the freezer for up to 3 months.

Crock Pot Chicken Stroganoff

Crock Pot Chicken Stroganoff 1 large yellow onion , sliced 1 garlic clove , minced 8- ounces sliced mushrooms 1- pound skinless , boneless chicken breasts, cubed salt and fresh ground pepper , to taste 1 cup reduced sodium organic chicken broth 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1/4 cup dry white wine* (see notes for substitutions) 3 tablespoons all-purpose flour 1 bay leaf 4 cups egg noodles 1/4 cup non-fat plain yogurt chopped fresh parsley , for garnish Lightly grease a 6-quart crock pot with cooking spray. Combine onions, garlic, mushrooms, and cubed chicken in the crock pot and season with salt and pepper; mix and set aside. In a mixing bowl, whisk to combine chicken broth, Worcestershire sauce, dijon mustard, wine and flour; whisk until thoroughly incorporated. Pour broth mixture over chicken in the crock pot and stir to combine. Add bay leaf and cover with a lid. Cook on LOW for 4 to 4-1/2 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 30 minutes, or until noodles are thoroughly cooked. If cooking on HIGH, cook for 2-1/2 to 3 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 20 to 25 minutes, or until noodles are thoroughly cooked. Remove bay leaf and stir in yogurt. Garnish with fresh parsley. Serve immediately.

Crock Pot Stuffed Peppers

Crock Pot Stuffed Peppers 6 bell peppers , tops and seeds removed (reserve tops) 1 tablespoon olive oil 1 yellow onion , diced 3 garlic cloves , minced 1 pound hot ground pork 1/4 teaspoon salt 1/8 teaspoon fresh ground pepper 1/2 teaspoon dried thyme 1 pouch HUNT'S RECIPE READY TOMATO PASTE 1 can (14.5 ounces) DICED TOMATOES, drained 1-1/2 cups cooked rice 1/3 cup water dollop of nonfat plain yogurt ,or sour cream optional Prepare the bell peppers and set them aside. In a large skillet, heat olive oil over medium high heat; add diced onions and cook for 2 minutes, or until translucent. Stir in garlic and continue to cook for 30 seconds, or until fragrant. Add ground pork to the skillet and break it up with a spatula or wooden spoon while it cooks. Season with salt, pepper, and thyme; stir and continue to cook until browned on all sides, about 5 to 7 minutes. Carefully drain and discard grease. Set skillet over heat and mix in the tomato paste. Stir in diced tomatoes and rice; cook for 2 more minutes, or just until heated through. Remove from heat and stuff each bell pepper with ground meat mixture. Arrange stuffed bell peppers in the crock pot. Place the reserved tops back onto each bell pepper. Pour water around the base of the peppers. Cover and cook on LOW for 6 to 7 hours or on HIGH for about 4 hours. Serve with a dollop of yogurt or sour cream.

Spicy Garlic Shrimp and Tomatoes Sauté

Spicy Garlic Shrimp and Tomatoes Sauté 1- pound fresh or frozen jumbo shrimp , peeled and deveined (thawed if frozen) 1 tablespoon all-purpose flour 1 to 2 teaspoons paprika 1/8 to 1/4 teaspoon cayenne pepper 1/4 teaspoon sugar *lite-salt and fresh ground pepper , to taste 2 tablespoons butter 6 cloves garlic , minced salt , to taste (I use lite-salt)* 1 cup cherry tomatoes , halved 1/2 cup reduced sodium low fat vegetable broth (you can also use chicken broth) 1 tablespoon fresh lemon juice 1/4 cup chopped fresh parsley If shrimp is wet, pat dry with paper towels; set aside. In a large mixing bowl, combine flour, paprika, cayenne pepper, sugar, salt, and pepper; add shrimp and, using your fingers, mix to combine. Set aside. Melt butter in a large nonstick skillet or a cast iron skillet. Add garlic and salt; cook for about 30 seconds, stirring frequently. Add previously prepared shrimp to the pan; cook for 2 minutes. Stir in tomatoes, vegetable broth and lemon juice; continue to cook for 3 minutes, or until shrimp is done and tomatoes are tender. Remove from heat. Stir in fresh parsley. Serve over cooked rice, orzo, pasta, etc...

Honey Soy Grilled Pork Chops

Honey Soy Grilled Pork Chops 6 to 8 boneless pork chops , about 4 ounces each salt and fresh ground pepper , to taste 1/4 cup organic honey 1 to 2 tablespoons low sodium soy sauce 2 tablespoons vegetable oil 1 tablespoon white vinegar Sprinkle both sides of the pork chops with salt and pepper and place in a large resealable bag. In a small bowl, combine honey, soy sauce, oil, and white vinegar; whisk until thoroughly incorporated. Add the prepared honey mixture to the pork chops; seal the bag and let stand 1 hour. When ready to cook, preheat the grill. Remove the pork chops from the bag and place on the grill; cook for 4 to 5 minutes, or until the pork chop easily releases from the grill. Flip and continue to cook for 5 more minutes, or until internal temperature reaches 145F to 160F. You can also make these pork chops in a grill pan set over medium-high heat, or a nonstick skillet. Serve.

Barbecue Pineapple and Pork Skewers

Barbecue Pineapple and Pork Skewers FOR THE BARBECUE SAUCE 1 cup low sugar barbecue sauce (use your favorite) 1/2 cup pineapple juice 1 tablespoon garlic paste or minced garlic 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper FOR THE SKEWERS 2 pounds boneless pork chops cut into 1-1/2 inch pieces 1 cup pineapple chunks 1 small green bell pepper cut into 1-inch pieces 1 small orange bell pepper cut into 1-inch pieces 1 red onion cut into 1-inch pieces 1/2 tablespoon Private Selection Caribbean inspired Adobo Blend or to taste salt and fresh ground pepper to taste FOR THE BARBECUE SAUCE Combine barbecue sauce, pineapple juice, garlic, salt, and fresh ground pepper in a bowl; whisk until thoroughly incorporated. Combine cut up pork, pineapples, peppers, and onions in a mixing bowl; season with adobo seasoning, salt, and pepper, and toss to combine. Preheat grill to medium-high. Thread pork onto skewers, alternating with onions, pineapples, and peppers. Reserve 1/2 cup prepared barbecue sauce for serving; brush skewers with remaining barbecue sauce. Grill skewers for 8 to 10 minutes, turning occasionally, or until pork is thoroughly cooked and vegetables are tender and charred. Transfer to a platter and brush lightly with barbecue sauce. Serve with remaining barbecue sauce on the side.

Skillet Pork Chops in Creamy Mushroom Sauce

Skillet Pork Chops in Creamy Mushroom Sauce FOR THE PORK CHOPS 1 1/2 tablespoons extra virgin olive oil 4 boneless pork chops 3/4-inch thick 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper FOR THE MUSHROOM SAUCE 1 tablespoon butter 8 ounces sliced mushrooms such as cremini or baby portabella 2 cloves garlic minced 1/2 cup low sodium chicken broth OR white wine 1/3 cup half and half 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley FOR THE PORK CHOPS Sprinkle pork chops with salt and pepper. Heat oil in a large skillet over medium heat. Add pork chops and cook for about 6 to 7 minutes, turning once, or until cooked through. Remove to a plate and cover to keep warm. FOR THE CREAMY MUSHROOM SAUCE Add butter to the pan and melt. Stir in mushrooms; cook, stirring frequently until the mushrooms are browned, about 3 minutes. Add garlic and continue to cook for 30 seconds, or until fragrant. Stir in chicken broth or wine and cook for 2 minutes, or until the liquid is mostly evaporated. Stir in half-and-half and dried herbs; cook until simmering, about a minute. Place the pork chops back into the skillet and cook for 1 more minute, or until heated through. Plate the pork chops and top with the mushroom sauce. Serve.

One Skillet Dijon Chicken with Mushrooms and Chives

One Skillet Dijon Chicken with Mushrooms and Chives 6 boneless skinless chicken breasts salt and fresh ground pepper to taste 4 tablespoons butter 1/4- cup Worcestershire Sauce 1/4- cup light sour cream 1 to 2 tablespoons dijon mustard 1 package (8-ounces) sliced mushrooms 1 tablespoon chopped fresh chives Season chicken with salt and pepper. In a large skillet, melt butter over medium-high heat and add chicken; cook for 5 minutes on each side, or until lightly browned. Add mushrooms and cook for 2 minutes, or until they begin to soften. In the meantime, combine Worcestershire Sauce, sour cream and dijon mustard in a small bowl; mix until completely incorporated and smooth. Spoon dijon sauce over chicken and continue to cook for 2 to 3 minutes, or until heated through. Remove from heat. Transfer chicken and mushrooms to a serving plate. Garnish with chives. Serve.

Beer and Sweet Honey BBQ Sauce Chicken Skewers

Beer and Sweet Honey BBQ Sauce Chicken Skewers 2 pounds chicken tenders* wooden skewers , soaked in water for 15 minutes before threading 1 pouch KC Masterpiece® Sweet Honey BBQ Sauce Mix & Dry Rub 1 cup beer Thread chicken tenders on prepared skewers and place in a large dish or baking pan; set aside. Pour out the pouch of dry rub in a mixing bowl. Slowly stir in the beer; mix until thoroughly incorporated. Reserve 1/4 cup of marinade. Use the rest of marinade to brush all over chicken skewers; refrigerate skewers for 30 minutes. Fire up a charcoal grill. Place the chicken skewers directly above the coals. Sear the chicken for about a minute per side, turning only once. Slather a layer of the prepared sauce on one side of the chicken, close the lid and cook for about 5 minutes. Open the lid, turn the chicken skewers, brush with marinade, close lid and continue to cook for 5 minutes, or until chicken is thoroughly cooked. Chicken is done when internal temperature reaches 165F degrees. Remove from grill and let rest few minutes before serving. Recipe Notes *Because this makes a good amount of marinade, you can definitely use more than 2 pounds of chicken tenders.

Crock Pot Honey Lemon Chicken

Crock Pot Honey Lemon Chicken 2 tablespoons olive oil 1 whole roast chicken 4 tablespoons butter , softened 1 to 2 teaspoons lemon pepper 1 whole lemon 2 tablespoons lemon juice 1/2 cup honey 1/2 cup lite orange juice salt , to taste Heat olive oil in a large nonstick skillet over medium-high heat. Rinse chicken and dry thoroughly. Clean out the chicken cavity. Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside. In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely incorporated. Rub the prepared butter under the skin, around the entire bird, out to the thighs and legs, and on top of the skin. I find it easier to spoon a large chunk of the butter under the skin; then I use my fingers to spread it around by rubbing the chicken on top. Add chicken to the skillet and cook 8 minutes per side. Remove from heat. Pierce the lemon all over with a fork and place it inside the cleaned out cavity. Combine lemon juice, honey and orange juice in a small bowl; whisk well. Transfer chicken to the crock pot, pour the prepared honey sauce over it, and cook on LOW for 6 to 7 hours, or on HIGH for 4 to 5 hours. Carefully remove the lemon from the cavity and squeeze the juice out all over the chicken. Serve.

Mashed Sweet Potatoes

Mashed Sweet Potatoes 1 pound Yukon gold potatoes 1 pound sweet potatoes 4 tablespoons unsalted butter 1/2 cup sour cream 1/8 teaspoon cayenne pepper 1 tablespoon light brown sugar 1/2 teaspoon ground cinnamon salt and fresh ground pepper, to taste 1/3 cup milk, you can also use heavy cream or half & half for a creamier texture chopped fresh parsley, for garnish, optional chopped pecans or walnuts, for garnish, optional Wash and scrub the potatoes. Using a fork, poke a bunch of holes around each potato. Put all the potatoes in a large microwave-safe bowl. Transfer the bowl to the microwave and set the time to 12 minutes on HIGH. Cooking time depends on the number of potatoes and the size of your potatoes. Set the timer at 12 minutes on HIGH. When time is up, get an oven mitt and gently squeeze the sides of the potatoes. If still firm, continue to microwave for few more minutes. If the potatoes, or just one potato, opens up right away, take it out of the oven and continue with the rest. Once the potatoes are cooked, you have a choice to peel them, OR NOT. I don’t. Roughly break up the potatoes with the side of a fork or a butter knife. Add butter, sour cream, cayenne pepper, light brown sugar, cinnamon, salt, and fresh ground pepper. Stir in the milk. At this point, you will want to decide if you are going to use a potato masher or a hand blender. For a chunky, more rustic texture, go with the masher. For a smoother and creamier texture, go with the blender. Mash or blend until desired consistency. Taste for seasonings and adjust accordingly. Garnish with fresh parsley. Top with pecans or walnuts, and serve. Recipe Notes MAKE AHEAD MASHED SWEET POTATOES This recipe for Mashed Sweet Potatoes can be completely prepared up to 2 days ahead. When completely cooled, place the mashed potatoes in an airtight container, cover, and refrigerate. Reheat in the oven, covered, at 350F for 15 to 20 minutes. If they look a bit dry, add some butter while they are hot and stir until mixed through.

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo 8 to 12 ounces andouille sausage , sliced into 1/4-inch rings 2 tablespoons butter 2 tablespoons vegetable oil 1/4 cup all-purpose flour 2 boneless , skinless chicken breasts, cut in about 1-1/2 inch chunks 2 medium yellow onions , diced 1 green bell pepper , diced 3 celery ribs , thinly sliced 6 garlic cloves , minced 1 tablespoon cajun spice/seasoning salt and fresh ground pepper , to taste 3 cups low-sodium fat free chicken broth 2 cups fresh diced tomatoes OR 1 can (14.5 oz) diced tomatoes 1 cup slices of okra 3 to 4 cups prepared brown rice chopped fresh parsley , for garnish Set a dutch oven over medium heat and add sausage slices; cook for about 4 minutes, or until browned on all side. Remove from pot and set aside. Add butter and oil to the dutch oven; melt and swirl to coat. Whisk in the flour; whisk and cook for about 2 minutes, or until flour mixture starts to brown. Add chicken and continue to cook for 5 minutes, stirring frequently. Stir in onions, chopped bell pepper, celery, garlic, cajun spice, salt, and pepper. Continue to cook until veggies are tender, about 5 to 6 minutes, stirring frequently. Pour in chicken broth and add tomatoes; bring mixture to a boil. Add in the previously prepared sausage and sliced okra; reduce heat and simmer for 5 minutes. Remove from heat. Serve over prepared brown rice and garnish with parsley.