Apple Bars

 

• 1 cupsifted all-purpose flour
• 1 teaspoonbaking powder
• 1/4 teaspoonsalt
• 1/4 teaspoonground cinnamon
• 1/4 cupbutter or margarine, melted
• 1/2 cuppacked brown sugar
• 1/2 cupwhite sugar

• 1egg
• 1 teaspoonvanilla extract
• 1/2 cupchopped apple
• 1/2 cupfinely chopped walnuts
• 2 tablespoonswhite sugar
• 2 teaspoonsground cinnamon

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
2. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
3. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

Witches Hat Treats

This is a fun kids activity I found in a Tatse of Home magazine.  The kids could help with pretty much every step and they had lots of fun.

Ingredients / materials:

1 Box Cake Mix (you choose flavor)
1 container white frosting
12 Sugar cones
12 chocolate wafer cookies
pastry bag for frosting
candies/sprinkles for decorating.
Food coloring

1.  To make a kind of holder for the ice cream cones, wrap a bundt pan with aluminum foil.  Poke one hole in the center and 11 holes evenly spaced around the pan.

2.  Push one ice cream cone down into each hole.

3.  Preheat oven to 350 degrees.

4.  Prepare cake mix according to package directions.

5.  Place about 1 Tbsp + 1 tsp batter into each cone.  (The kids were even able to do this part using one of those ice cream scoops with the squeeze release handle....or whatever you call those things.)  The remaining batter you can use to make regular cupcakes.

6.  Bake for about 15 minutes or until lightly browned and toothpick comes out clean.  Allow to cool.  If cakes have coked over the top a bit, trim it off (and then eat it)

7.  Mix frosting with food coloring to get desired color. (we did orange).  Place in pastry bag with desired attachment. (a smaller one works best)

8.  Place 12 cookies on work surface.  squeeze a dollop of frosting on each cookie.  Overturn cones and place on top of frosting. 

7.  Decorate with frosting and sprinkles as desired.

Sausage Ragu over Polenta ($)(*)

Really good! One of my new favorites!

Polenta:

1 Cup Polenta (Corn Grits)
3 Cups Water
1/2 tsp. Salt
1 Tbsp. Butter
olive oil

Ragu:

20 ounces lean turkey sweet italian sausage
1 jar pasta sauce (low sodium if available)
1 tsp olive oil
1/2 cup water
1 large onion
1 clove garlic

1/2 Cup grated parmesan cheese

To make Polenta:

Bring water and salt to boil in mecium pot.  Gradually stir in polenta.  Simmer over low heat, stirring occasionally, until thickened (about 30 minutes.)

Spread polenta into medium bowl coated with olive oil.  Allow to set for at least 10 minutes.  Overturn bowl onto plate and polenta (hopefully) will fall out and hold its shape.

To make Ragu:

Heat medium pot over medium-high heat.  Cruble sausage and add to pot (remove casings if necessary).  Cook, stirring, until cooked through, about six minutes.  Remove sausage from pan and wipe pan clean. 

Add olive oil to pot and heat over medium heat.  add onion and cook until softened, about six minutes.  Add garlic and cook about one minute.  Add pasta sauce, water, and sausage.  Simmer over low heat approximately 20 minutes.

Place one serving of polenta on each plate and top with a generous scoop of ragu.  Top with cheese. 

Makes five servings.  Each serving approximately 420 caloreies.

Dump and Go Minestrone - Slow Cooker ($) (*)

*from the New Abs Diet Cookbook
2 Tablespoons Olive Oil
32 ounces Chicken broth
1 can cannellini beans, drained and risned
1 can kidney beans, drained and rinsed
2 cans (14.5 oz each) diced tomateos
5 large carrots, thinly cliced
1 Cup diced Celery
2 clovest garlic, chopped
1 large onion, diced
1/2 tsp dried oregano
1/2 tsp black pepper
1 package whole wheat rotini or similar pasta
1 ten ounce package frozen chopped spinach, thawed and squeezed dry.

1.  Dum all of the ingredients, except the pasta and spinach, into slow cooker.  Stir, cover, and cook on low for 6 to 8 hours.

2.  Cook pasta according to package directions.  Add to crock pot with spinach.  Cook for ten minutes.

makes 10 servings.

Beef and Blue Salad (*)

From The New Abs Diet Cookbook

2 Plum tomatoes, diced
5 Cups Chopped romaine lettuce
1/4 cup sliced onion (optional)
1 small clove garlic crushed (optional)
4 tablespoons lite balsamic vinagrette
grilled flank steak, sliced very thin
salt and pepper
4 tablespoons crumbled blue cheese.

combine lettuce, tomato, balsamic vinagrette, salt and pepper (and optional garlic and onion).  Toss to coat.  Plate salad with thin-sliced steak and top with blue Cheese.

Romaines of the Day Salad ($)(*)

From The New Abs Diet Cookbook

2 Cups Chopped Romaine Lettuce Hearts
1 Avocado, pitted, peeled, and chopped
1 medium tomato, chopped into bite-sized pieces
1/2 Cup canned black beans, rinsed and drained (low sodium if available)
1 Tablespoon olive oil
1/4 teaspoon grated lime zest
2 teaspoons lime juice
1/4 teaspoon salt
1/2 teaspoon pepper
Optional: 2 Tablespoons Chopped Cilantro and 2 tablespoons diced scallion

Mix the lettuce, avocado, tomato, beans, in a large bowl.  Mix the oil, lime zest and juice, salt, and pepper in a small bowl.  Pour over the salad and toss well to coat.

Makes two servings.

Anything Quiche

1/2 Cup Mayonnaise
2 Eggs, Beaten
8 oz. Shredded Cheddar Cheese
1 Cup Anything (Bacon, Frozen, chopped spinach - Thawed and squeezed dry, ham, Whatever!)
2 Tbsp. Flour
1/2 Cup Milk
Pie Crust

Mix all together and pour into unbaked pie shell.  Bake at 350 for 40 to 45 minutes.

J.W. Lowell's Delicious Garden Vegetables

2-3 Squash and/or Zucchini
Italian Dressing
Salt and Pepper
Olive Oil

Slice vegetables lengthwise thinly.  Pour italian dressing over vegetables.  Add 2 Tbsp. Olive oil and salt and pepper to taste.  Mix and marinade for 30 minutes or so. 

Place vegetables on heated grill.  Cook until grill marks are dark brown.  Brush with marinade and turn over.  Once again, cook until brown grill marks show on down side.

Cheesy Potatoes

3/4 Pounds Potatoes, peeled and halved
4 Tbsp. Butter
4 Tbsp. Flour
1/2 tsp. Salt
1/2 tsp. Pepper
2 Cups Milk
2 Cups Grated Cheese (try Sharp Cheddar)
2 tsp. Dry Mustard
1 tsp. Worcesteshire Sauce
1 Tbsp. cooking sherry (optional)

place potatoes in pot of cold water.  Bring to boil and boil for 20 to 25 minutes or until nearly cooked. 

While potatoes are cooking, melt butter over low heat in a heavy saucepan.  Blend in flour, salt and pepper.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Stir in milk.  Bring to boil, stirring constantly.  Boil 1 minute.  Stir in grated cheese, dry mustard, worcestershire Sauce, and sherry.  Stir until cheese is melted. 

Cut potatoes into medium chunks and place into casserole.  Pour cheese sauce over.  Cook at approximately 350 until heated and cheese sauce is bubbling (cover with foil optional)

Turkey Burgers ($)(*)

1.3 Pounds turkey, Ground
Herbs, your choice of seasoning
1/8 tsp. garlic salt, optional
1/2 tsp. salt
3/4 Cup Breadcrumbs
2 egg yolks

Mix all together and form into patties.  Cook in pan with a little oil until well browned on both sides.  Makes 6 burgers.

*leftover idea:  Heat leftover pasta sauce.  Simmer cooked burgers in sauce for 3-5 minutes until heated through.  Serve on bun topped with a spoonful of sauce.

Spider Johnnycake

3/4 Cup Cornmeal
1/4 Cup Flour
1 Tbsp Sugar
1/2 tsp. Salt
1 tsp. Baking Powder
1-1/2 Cups milk + 2 Tablespoons Milk
2 Tablespoons Maple Syrup (Optional)
1 Egg, Beaten
2 Tablespoons Butter

Preheat oven to 400 degrees.

Mix Dry ingredients.  Add 1 cup and 2 Tbsp. Milk.  Add beaten egg and maple syrup.  Mix only to dampen ingredients.  Melt butter in cast iron pan or 8x8 inchdish.  Pour mixture into pan and pour remaining 1/2 cup milk over batter.  Do not stir.  Bake at 400 for 25 to 30 minutes.  Serve piping hot

Recipe by Marjorie Standish

Guinness Bread

1 Cup Regular Rolled Oats, plus additional for sprinkling
2 Cups Whole Wheat Flour
1/2 Cup Brown Sugar
2 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt.
1/4 Cup Melted Butter
2 tsp. Vanilla
1 Cup Buttermilk
1 (12 fluid Ounces) can or bottle Guinness

Preheat oven to 400 degrees.  Grease an 8x8 inch baking pan. 

Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl.

In a seperate large bowl, stir together the butter, vanilla, buttermilk and Guinness. 

Pour the flour mixture into the beer mixture and gently stir until well blended.  Pour batter into the prepared baking pan and sprinkle with additional oats if desired.

Bake in preheated oven for approx 50 minutes. 

Good Old Cornbread

1-1/4 Cups Flour
3/4 Cup Cornmeal
1/4 Cup Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1 Cup Milk
1/4 Cup vegetable Oil
1 Egg, Beaten
1-3 Tbsp. Maple Syrup (Optional)

heat oven to 400 degrees.  Grease an 8 or 9 inch square pan. 

Combine dry ingredients.  Stir in milk, oil and egg (and optional maple syrup).

Mix until ingredients are just moistened.  Pour batter into prepared pan.  Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

No Beat Popovers

2 Eggs
1 Cup Milk
1 Cup Flour, sifted
1/2 tsp. Salt

Mix flour and salt.  Break eggs into seperate bowl.  Add milk.  Beat with wooden spoon.  Add flour mixture.  Beat with spoon just enough to mix.  There will still be a big lump of flour in the batter.  Liberally butter 12 muffin tins.  Fill each to 1/2 full.  Place tin in cold oven.  Turn to 425 and bake for 25 minutes.  Serve pining hot with butter.

Recipe by Marjorie Standish

Chicken Stew with Dumplings

2 Pounds Chicken Parts, Skinned
1/4 tsp. Salt
2 Onions, Chopped
3 Large Carrots, Sliced
2 Ribs Celery, sliced
3 Cups Chicken Broth
1 Bay Leaf
1 tsp Dried Thyme
1/2 Cup Sour Cream
2 Tbsp Flour

Dumplings:
1 Cup Flour
1.5 tsp. Baking Powder
1/2 Cup Buttermilk
1 egg white, lightly beaten.

Sprinkle chicken with 1/8 teaspoon salt.  Place chicken large oiled pot over medium-high heat.  Cook, turning occasionally, until lightly golden on all sides.  Remove from pot. 

Add onions, carrots, and celery.  Cook, stirring occasionally, over medium-high heat, for 5 minutes or until onions start to soften. 

Add broth, bay leaf, thyme, and 1/8 tsp. salt and chicken. Turn heat to high and bring to a boil. 

Reduce heat to medium-low.  Simmer 10 minutes.  Combine 2 Tbsp. flour and sour cream in bowl.  Whisk until smooth.  Add to the pot along with the chicken.  Stir and simmer until thickened and smooth. 

Dumplings:  Combine flour and baking powder.  Add the buttermilk and egg white.  Stir until just mixed.  Batter will be slightly lumpy.  Evenly divide batter and drop onto stew.  Cover and simmer over medium-low heat for 25 minutes or until chicken is cooked.

Stromboli

10 Ounce package refrigerated pizza dough, at room temperature
2 Tablespoons Hearty Brown Mustard (optional)
3/4 Pound sliced deli meets and cheese, such as salami, meunster, ham, mozzarella
1 egg, beaten

Roll Pizza dough into 13 x 10 inch rectangle.  Spread mustard on dough.  Arrange meat and cheese on top, leaving 1 inch border.  Fold long edges of dough over filling, overlapping sides.  Pinch long edge of dough to seal.  Pinch edges together and fold under.  Place on greased baking sheet. 

Cut slits in top of dough.  Brush with egg.

Bake at 425 for 15 minutes or until golden.  Cool on rack and cut into slices to serve.

Eileen's Delicious Crab Cakes

1/2 Pound Crabmeat
1/4 Can Creamed Corn
2 Corn Muffins, crumbled
3 Tablespoons Green Pepper, chopped finely
2 Tablespoons onion, chopped finely
1 egg

Mix all ingredients and form into cakes.  Cook in skillet over medium heat in butter until browned on both sides.  Makes about six cakes

Nothings

1-1/2 cups sugar 1/2 cup butter (softened) 4 eggs 1 tsp vanilla 2 cups flour 1 can pie filling (any flavor)

1	Cream sugar and butter.
2	Beat in eggs and vanilla (use a wire whisk).
3	Add flour and mix for 3 minutes.
4	Spread in a 15x10 jelly roll pan, ungreased.
5	Top with canned pie filling, your choice.
6	Bake at 350°F for 35 to 40 minutes.

Fruit Dip ($)

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme

Directions

1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

Apple and Pork Chop Casserole ($)

Ingredients

• 2 (3/4 inch thick) boneless pork loin chops
• 2 teaspoons vegetable oil
• 3/4 cup water
• 1 tablespoon butter or margarine
• 1 small tart green apple, cored and chopped
• 2 tablespoons raisins
• 1 1/2 cups crushed chicken stuffing mix
• 2/3 cup condensed cream of mushroom soup, undiluted

Directions

1. In a skillet, brown meat in oil for about 5 minutes on each side. In a saucepan, combine the water, butter, apple and raisins; bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork.
2. Transfer to a greased shallow 1-qt. baking dish. Top with meat. Spoon soup over meat and stuffing. Cover and bake at 350 degrees F for 30-35 minutes or until a meat thermometer inserted into pork chops reads 160 degrees F.

Crock-Pot Taco Junk ($)

Very versatile stuff...could top a salad or fill tacos or enchiladas.  Or just eat a bowl on its own with tortilla chips.

Thanks to www.crockpotladies.com for the recipe

Ingredients

1 Pound Ground Turkey or Lean Beef

1-14 ½ Ounce Can Diced Tomatoes, No Sugar Added

1-14 ½ Ounce Can Black or kidney Beans, Drained and Rinsed

1- 14 ½ Ounce Can Garbanzo Beans or beans of your choice, rinsed and drained

1- Envelope of Taco Seasoning

1- Envelope Dry Ranch Dressing Mix

1 bag frozen corn

2 Cups of Salsa or Picante Sauce (you decide how hot you want it!)

Instructions

1. Lightly brown the turkey or beef in a pan and drain.
2. Add the meat and all other ingredients to your crockpot.
3. Mix.
4. Cover and heat on high for 4 hours.
5. Mix well before serving.

Notes

Caution-do not overcook the meat when browning. You just want to get it going. I like to add a can of corn to this recipe to add a little color. You can also add chopped fresh jalapenos or canned jalapenos. Serve with shredded cheddar cheese and if desired, sour cream. Serving size will depend on how you serve this (and whether you have teenagers).

Pepperoni Dip

Thanks to www.crockpotladies.com for the recipe.

Ingredients

1 8oz. Block of Cream Cheese (may use low or reduced fat versions)

1 Can Cream of Celery Soup (may use low or reduced fat versions)

1 Pkg. of Sliced Pepperoni (I substituted stick pepperoni diced small)

bread, crackers, etc. for dipping

Instructions

1. Cut pepperoni slices into halves. You do not need to use the whole package – use as much or as little as you want.
2. Combine all ingredients into crock-pot and mix.
3. Cover and let cook on low or warm for at least 1 hour; stirring occasionally.
4. When ready to serve, keep crock-pot on low or warm.
5. Serve with rolls, crackers, breads, etc.

Thanks to www.crockpotladies.com for the recipe.

Tomato Basil Risotto ($)

1/2 Cup chopped onion
1 Clove garlic, minced
2 Tablespoons butter
1 Cup uncooked Arborio Rice
1/2 Cup Dry White Wine
3 Cups Chicken Broth
2 Cups Water
2 Tomatoes, chopped (I didn't have any fresh so I drained and chopped a can of stewed...still good!)
2 Tablespoons Fresh basil, minced
1/3 Cup Grated Parmesan Cheese
1/4 tsp ground pepper
1/2 cup heavy Cream (I substituted fat-free half and half...still good!)

Cook onion and garlic in butter in large skillet over medium-high heat until soft.  Add rice; stir 2 to 3 minutes.  Add wine; stir until absorbed.  Stir in 1 Cup broth.  Cook, uncovered, stirring constantly, until broth is absorbed.  Continue stirring and adding broth and water, 1 cup at a time, each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency, 20 to 25 minutes.  Stir in tomatoes, basil, cheese, pepper and cream.  Stir until creamy, 1 to 2 minutes. 

Chicken Milano ($)

Ingredients

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Directions

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Broccoli Chicken Divan ($) (*)

Ingredients

• 1 pound chopped fresh broccoli
• 1 1/2 cups cubed, cooked chicken meat
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese
• 1 tablespoon butter, melted
• 2 tablespoons dried bread crumbs

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

Apple Pork Chop Casserole ($)

Ingredients

• 2 (3/4 inch thick) boneless pork loin chops
• 2 teaspoons vegetable oil
• 3/4 cup water
• 1 tablespoon butter or margarine
• 1 small tart green apple, cored and chopped
• 2 tablespoons raisins
• 1 1/2 cups crushed chicken stuffing mix
• 2/3 cup condensed cream of mushroom soup, undiluted

Directions

1. In a skillet, brown meat in oil for about 5 minutes on each side. In a saucepan, combine the water, butter, apple and raisins; bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork.
2. Transfer to a greased shallow 1-qt. baking dish. Top with meat. Spoon soup over meat and stuffing. Cover and bake at 350 degrees F for 30-35 minutes or until a meat thermometer inserted into pork chops reads 160 degrees F.

Crock Pot Pizza Noodle Toss

This was REALLY good.  Even Chris and the kids really liked it.  Thanks to www.crockpotladies.com for the recipe

I used a 7.5 ounce stick of pepperoni and chopped it up and I only used two cups of shredded mozzarella.

Ingredients

1 Pound Ground Beef

1 Onion, chopped

1 Jar Spaghetti Sauce

4 Cups Shredded Mozzarella Cheese

1 10oz Package Pepperoni

1 8oz Box Rotini Pasta, cooked

1 Green Pepper, chopped

Instructions

1. In a skillet, cook ground beef and onion.
2. Drain any grease from ground beef.
3. Add ground beef to crock-pot.
4. Add spaghetti sauce, pepperoni and green pepper to crock-pot.
5. Stir well.
6. Cook on low for 6 hours.
7. Add mozzarella cheese.
8. Cook on low an additional 1 hour.
9. Serve on cooked pasta.

Ham Baked in Cola

Ummmm..this was the best ham ever!  And it was so easy...even the cleanup was a breeze using the cooking bags.

Ingredients

• 10 pounds pre-cooked ham
• 1/2 (12 fluid ounce) can cola-flavored carbonated beverage

Directions

1. Preheat oven to 275 degrees F. (135 degrees C).
2. Remove any visible excess fat from ham. Place the ham in a large turkey roasting oven bag and place in a baking dish.
3. Pour cola over ham, remove as much air as possible and seal bag.
4. Prick a few holes in bag to let steam escape and bake for 4 to 5 hours. Pour off excess juice and slice.

Au Gratin Potatoes

Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Fun Bubbles

Materials

• Drinking straws
• Tape

• Dishwashing liquid
• Light corn syrup (or glycerin)

 

Instructions

1. Instead of a traditional bubble wand, use a number of drinking straws bound together with a few pieces of tape.
2. Dip one end of the bundle into a shallow dish of bubble solution (you can make your own by combining 1 cup of water with 1/3 cup of Dawn or Joy dishwashing liquid and 2 tablespoons of light corn syrup or glycerin), then blow through the straws, being careful not to let the solution run down the straws to your mouth.
3. The cluster of straws will produce scores of diminutive bubbles.

Slow-roasted pork with Cabbage and Carrots

This was really easy to make, good, and a great value.  I think it cost about 13 dollars to make and it's enough for two meals.

3.5 pound boneless pork shoulder
medium head cabbage, cored and thinly sliced
5 carrots, thinly sliced
olive oil
salt and pepper

preheat oven to 325.  Heat 1 tbsp olive oil in dutch oven over medium.  Season pork with salt and pepper.  Add pork to pot and cook, turning occasionally, until browned, about 12 minutes.  Cover and roast in oven until fork tender, about 3 hours.  Transfer to cutting board and let rest for 10 minutes, then shred.  Pour off extra fat from dutch oven.  Add carrots and cabbate and cok over medium-high heat, stirring occasionally, until cabbage is wilted, 8-10 minutes.  Season with salt and pepper and serve with pork.

Mexican Rice

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Chicken Enchiladas

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 cup shredded Cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt (optional)

1 (15 ounce) can tomato sauce

1/2 cup water

1 tablespoon chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 (12 ounce) jar taco sauce

3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Slow Cooker Taco Soup

Ingredients

• 1 pound ground beef
• 1 pound bulk hot pork sausage
• 1 (28 ounce) can crushed tomatoes
• 1 (15.25 ounce) can whole kernel corn with red and green bell peppers (such as Mexicorn®), drained and rinsed
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14 ounce) can kidney beans, rinsed and drained
• 1 (1 ounce) package ranch dressing mix
• 1 (1 ounce) package taco seasoning mix
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
• 1/2 cup chili sauce
• 2 fresh jalapeno peppers, diced
• 1 (12 fluid ounce) can or bottle dark beer
• ground black pepper to taste

Directions

1. Brown the ground beef completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
2. Brown the sausage completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
3. Add the crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning mix, onion, green bell pepper, red bell pepper, diced tomatoes with green chile peppers, chili sauce, jalapeno peppers, beer, and black pepper to the slow cooker. Set slow cooker to Low and cook 8 to 10 hours, or, if you prefer, on High for 4 to 6 hours

Moroccan Dinner

• 2 clove(s) garlic, finely chopped
• 2 tablespoon(s) olive oil
• 1 tablespoon(s) tandoori or garam masala spice blend
• Kosher salt
• 1 medium butternut squash (about 2 1/2 lb), peeled and cut into 1-in. pieces
• 2 red bell peppers, cut in 1-in pieces
• 1 medium onion, chopped
• 1 3/4 pound(s) boneless leg of lamb, trimmed and cut into 1-in. pieces (I used a boneless pork roast..you could really use any kind of meat or chicken)
• 1/4 cup(s) fresh cilantro, chopped

---

Directions

1. Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
2. In a small bowl, combine the garlic, oil, spice blend, and ½ tsp salt. On one of the prepared baking sheets toss the squash, peppers, onion and 1 Tbsp of the garlic-spice mixture. Roast on the upper rack for 10 minutes.
3. Meanwhile, on the second baking sheet toss the lamb with the remaining garlic-spice mixture. Move the vegetables to the bottom rack and place the lamb on the top rack. Roast until the lamb is cooked through and the vegetables are tender.
4. Gently toss the vegetables, lamb and cilantro together before serving.

Read more: Moroccan Lamb Recipe at Woman's Day - Woman's Day

Slow Cooker Cranberry Pork

This was a really great and easy recipe.  A good way to use those pork roasts that are always on sale :0)  I served with instant mashed potatoes and steamed peas.  YUM
Ingredients

• 1 (3 pound) boneless rolled pork loin roast, halved
• 2 tablespoons vegetable oil
• 1 (16 ounce) can whole berry cranberry sauce
• 3/4 cup sugar (I would cut this to 1/3 cup next time)
• 3/4 cup cranberry juice (I didn't have any so I used chicken broth)
• 1 teaspoon ground mustard
• 1 teaspoon pepper
• 1/4 teaspoon ground cloves
• 1/4 cup cornstarch
• 1/4 cup cold water
• salt to taste

Directions

1. In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 degrees F. Remove roast and keep warm.
2. In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.