Cheesy Potato Soup by gt

INGREDIENTS:
2 slices bacon
3/4 c. chopped onion (or to taste)
2 1/2 c. diced peeled potatoes (about 3 small)
1/4 c. chopped celery
2 c. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. flour
3/4 c. half-and-half
1 c. shredded Cheddar cheese

DIRECTIONS:
In 10-inch skillet, cook bacon over medium heat, turning occasionally,  until browned and crispy.  Remove from skillet, reserving fat in skillet.  Drain bacon on paper towel, then refrigerate.  In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.

Spray slow cooker with cooking spray.  In cooker, mix onion, potatoes, celery, broth, salt and pepper.

Cover; cook on Low heat setting 6 to 7 hours.

In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup.  Increase heat setting to High.  Cover; cook about 20 minutes longer or until thickened.  Stir in cheese until well melted.  Crumble bacon; sprinkle over soup.

Halloween Frightful Fingers by BDM

Cut jelly beans in half lengthwise

Press each half into the end of a circus peanut candy

Yummy Mummy Cheese Spread by BDM

Cut two (10 oz) cheddar cheese logs into pieces for mummy’s head, body, arms and legs.

Assemble on a serving plate.

In a small mixing bowl beat 1 (8 oz) package cream cheese with 1 T milk.

Use a basket weave pastry tip or flat cookie press design to pipe rows of cream cheese mixture across the mummy, creating bandages.

Add pickle or radish chips for a mouth and eyes.   

Honey-Glazed Pork Chops by CK


4 bone-in pork loin chops, 3/4-to-1-inch thick
salt , to taste
ground black pepper, to taste
2 tablespoons packed brown sugar
2 tablespoons honey
Nonstick cooking spray
Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly. Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15-20 minutes. To serve, spoon pan drippings over chops.




Cabbage Fruit Slaw by BDM


Stir together until combined: ¼ c honey
½ T lemon juice
½ c sour cream
Stir in: 2 c shredded cabbage
1 c shredded carrots
1 tart apple, diced
½ c raisins
¼ c chopped walnuts

Boneless BBQ Pork Ribs by CK

2 1/2 pounds boneless pork ribs

Pepper

Lawry's Seasoning Salt

1 to 2 cups Stubbs Barbeque Sauce

Put ribs in a large pot and cover with water. Boil for 20 minutes. Remove ribs from the water and place in crock pot.Season with pepper and Lawry's to taste. Drizzle about 3/4 cup of barbeque sauce over ribs. Cook on low for 4 to 5 hours.

About 15 minutes prior to serving, drizzle just a bit more barbeque sauce over the meat.

Adjust use of barbeque sauce to taste.

Hot Crab Hero by BDM

In a large bowl combine:

2 cans (6 oz each) crabmeat – drained, flaked and cartilage removed

½ c mayonnaise

¼ c fresh parsley

¼ c sour cream

1 T lemon juice

½ t garlic powder

1/8 salt

Slice one 8 oz loaf French bread horizontally in half

Spread cut sides with 2 T butter

Top with 4 slices Swiss cheese, spread with crab mixture

Bake at 350˚ on an ungreased baking sheet for 20-25 minutes or until browned

Slice and serve hot

Baked Potato Soup by CK
Makes:  8 servings
Slow Cook:  3 hours on high or 6 hours on low
3 1/2 pounds of potatoes, peeled and cut into pieces
1 small red pepper seeded and chopped
1 10oz package of frozen broccoli
4 cups chicken broth
1/3 cup half and half
1/3 cup sour cream
1 tablespoon cornstarch
Salt and pepper to taste
4 scallions trimmed and thinly sliced
4 slices bacon cooked and crumbled
Combine potatoes, red pepper and broccoli and chicken broth in slow cooker.  Cover and cook 3 hours on high or 6 hours on low.
After the 3 or 6 hours- in small bowl stir together half and half, cornstarch, and sour cream, and salt and pepper.  Remove cover of crockpot, and slightly mash potatoes.  Stir in half and half mixture , scallions and bacon.






Taco Bake by BDM
Combine: ¾ c flour
½ c corn meal
1 T sugar
½ t salt
¾ c very warm milk
3 T corn oil
1 egg
2 pkgs rapid rise yeast
Pour batter into a pre-sprayed 9 inch pie pan. 
Brown 1 lb ground beef and drain. Stir in 1 pkg taco seasoning mix, pour on top of batter.
Pour 1 c salsa evenly over meat. Sprinkle with 1 c shredded Mexican style cheese and 1 c corn chips partially crushed.
Put in cold oven, set temperature at 350˚ Bake for 30 minutes or until done.

KIELBASA CABBAGE SKILLET by BDM

In a large deep skillet brown:

1 lb fully cooked kielbasa or Polish sausage, cut into ½ inch circles

2 T butter

Remove and set aside

In the same pan sauté until tender:         1 large head cabbage, chopped

2 medium onions, chopped

Combine: 3 cans (8 oz) tomato sauce

    ½ c sugar

    1 T paprika

Pour over cabbage. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Add:         reserved sausages

    3 – 4 large potatoes, peeled and cubed

Cover and simmer until potatoes are tender..

APPLE DUMPLINGS  by GKT


Prepare pie crust or use already prepared pie crust.  Peel and core apples but leave whole.

Place apple on a square of pie crust.  In center of apple put:
       1 tsp butter or margarine
       1 tsp sugar
       1/4 - 1/2 tsp cinnamon

Wrap apple in pie crust and place in 9x13 pan.

In medium saucepan, combine:
        1 c sugar
        2 c. water
        3 Tbsp butter or margarine
        1/4 tsp cinnamon

Bring to boil.  Continue boiling for 3 minutes.

Pour over apples.  Bake 425 degrees for 40-45 minutes.  (If glass pan, drop temperature by 25 degrees.)

Ramen Noodle Stir Fry by CK
1 lb ground beef
1 lb pkg mixed vegetables
(2) 3 oz pkg Ramen Noodles
1 1/2 cups water
2 Tbsp soy sauce
Brown meat in a large skillet over medium-high heat.  Drain.  Add vegetables, water, soy sauce and flavor packets. Mix well, bring to a boil.  Break noodles in half crosswise; add to mixture.  Reduce heat; cover and simmer 5 minutes or until vegetables and noodles are tender,stirring occasionally to separate noodles.  Serve 4 to 5


Options:  using Oriental vegetables and Oriental flavored noodles.  Could also add onion, garlic and/or ginger.






Pumpkin Pie Cake by BDM
Mix together: 1 can (29 oz) pumpkin
4 eggs
1 can (12 oz) evaporated milk
1 t nutmeg
2 t cinnamon
1 ¼ c sugar
Pour into a greased 9 by 13” pan.
Sprinkle 1 package yellow cake mix over top. Melt 1 stick margarine and drizzle over cake mix
Sprinkle with ½ c chopped nuts. Bake at 350˚ for one hour.