crockpot Tangy Pork Chops

6 pork chops 3 Tbsp. Ketchup 1 10-1/2 oz. Can cream of chicken soup 2 tsp. Worcestershire sauce   Brown pork chops in skillet. Place pork chops in crockpot. Mix other ingredients in bowl and pour over pork chops. Cook on low at least 6 hours.

Slow Cooker Sweet and Tangy Chicken

• 2 (18 ounce) bottles barbeque sauce
• 1 (15 ounce) can pineapple chunks
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 boneless, skinless chicken breast halves

In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top. Cover, and cook on Low for 8 to 9 hours. 

Moo Shu Beef

1 pound beef flank steak or boneless top sirloin or top round steak, cut 3/4-inch thick 

1/2 ounce dried shiitake mushrooms (optional)
3 cups packaged coleslaw mix
2/3 cup sliced green onions
1 tablespoon cornstarch dissolved in 1/4 cup water

Moo shu wrappers, warmed or Tortilla wraps
1/3 cup hoisin sauce

Marinade: 
2 tablespoons each reduced-sodium soy sauce and water
1 tablespoon dark sesame oil
2 teaspoons granulated sugar
2 cloves garlic, minced

1. Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well; remove and discard stems. Cut caps into thin strips.
2. Cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time; cut lengthwise in half. Combine marinade ingredients in large bowl. Add beef; toss. Refrigerate 20 minutes.
3. Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
4. Spread hoisin sauce on moo shu wrappers; spoon beef mixture down center. Fold bottom edge over filling; fold right and left sides to center, overlapping.

Makes 4 servings.

Sour Cream Potatoes ( Crockpot)

This simple five ingredient crockpot recipe is the perfect side dish for entertaining a large group or a potluck.

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Ingredients:

• 10 oz. can condensed cream of mushroom soup with roasted garlic
• 8 oz. container sour cream
• 1-1/2 cups shredded Cojack cheese
• 32 oz. pkg. frozen cubed hash brown potatoes

Preparation:

Spray 4-6 quart slow cooker with cooking spray. Combine soup, sour cream and cheese in medium bowl and mix well. Pour half of potatoes into prepared crockpot. Top with half of sour cream mixture. Top with rest of potatoes, then remaining sour cream mixture. Spread evenly. Cover and cook on high for 3-1/2 to 4-1/2 hours. 12 (1/2 cup) servings

PEANUT BUTTER AND JELLY MUFFINS

2 c. All-purpose flour

1/2 c. Sugar
2 1/2 tsp. Baking powder
1/2 tsp. Salt
3/4 c. Crunchy-style peanut butter
3/4 c. Milk
2 eggs
1/4 c. Fruit preserves

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in a mixing bowl. Cut in peanut butter with two knives or a pastry blender until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until flour is moistened. Place 2 tbs. of the batter in greased, fluted, or plain muffin cups. Place 1 teaspoon of preserves in center of batter and top with 2 tablespoons more batter. Repeat, making 12 muffins. Bake in a 400 degree oven for 15-17 minutes.

Warm Italian Potato Salad

3 to 4 lb. New red potatoes, sliced thin

□   8 oz. Pepperoni, sliced thin
□   2 cloves garlic, minced (can use less if desired)
□   2 Italian tomatoes OR 1 regular; cored, seeded, diced
□   4 hard-cooked eggs, chopped
□   4 oz. Provolone cheese, cubed
□   1/4 c. Fresh grated Parmesan cheese
□   2 tbsp. Chopped fresh basil OR 2 tsp. Dry
□   3 tbsp. Fresh chopped parsley
□   Spinach leaves for garnish

DRESSING:

□   4 tbsp. Red wine vinegar
□   1 tbsp. Dijon mustard
□   1/2 c. Olive oil

Dressing: Combine vinegar and mustard. Slowly whisk in oil until thick. Add garlic and mix.Salad: Bring 2 quarts of salted water to boil; add potatoes, cook 3 minutes or until just about tender. Add pepperoni, cook 1 minute longer. Drain in colander. While still hot, toss with the dressing. Add tomatoes, eggs, cheese, basil and parsley and toss together. Garnish edges of plate with spinach leaves; place salad in center. Serve warm. Serves 6 to 8.

A lot of Recipes> to make up for not updating for a few days

SEVEN- LAYER MAGIC COOKIE BARS  1 1/2 cups graham cracker crumbs 1/2 cup(1stick)butter, melted 1 14-ounce can eagle brand sweetened condensed milk (Not evaporated milk) 1 cup(6 ounces)butterscotch -flavored chips 1 cup(6 ounces)semisweet chocolate-chip 1 1/3 cups flaked coconut 1 cup chopped walnuts  1. Preheat oven to 350F(325F if using a glass pan). 2.in a small bowl, combine graham cracker crumbs and butter;mix well. Press the crumbs mixture firmly onto the bottom of a 13 by 9-inch baking pan. 3. Pour condensed milk evenly over the crumb mixture.4.layer remaining ingredients evenly in the Order listed. Press down firmly with a fork. 5.bake for 25 minutes, or until lightly browned. Let cool. Chill if desired. 6. Cut into bars or diamonds. Store leftovers covered at room temperature. Makes 24 -36 bars Strawberry Surprizes   1 angle food cake One package strawberry Jello One package frozen strawberrys One container cool whip Fresh strawberrys (oppional) Brake cake up in to a 9x13 pan. Put frozen strawberrys in with cake  mix Jello as direction and pour over cake. Top with cool whip and fresh strawberrys. ... Refrigerate until set and then enjoy. Chocolate Chip Cake 1 yellow cake mix 2 boxes instant chocolate pudding 1 c. Oil 1 c. Water 1 tsp. Vanilla 4 eggs 1 (12 oz.) pkg. Chocolate chips Chopped nuts, if desired Mix all of above items in large bowl. Stir with a wooden spoon. Pour into greased and floured bundt pan. Bake at 325 degrees for 50 to 60 minutes.      No Bake Chocolate Cheese Cake 1/3 c. Margarine 1-1/2 c. Graham cracker crumbs 1/4 c. Cocoa 1 envelope unflavored gelatin 1/2 c. Water 1/2 tbsp. Instant coffee 1/2 c. Cocoa 1 (14 oz.) can sweetened condensed Milk 1 1/2 tsp. Vanilla 2 (8 oz.) pkg. Cream cheese 1 (9 oz.) carton frozen whipped Topping In small pan, melt margarine and stir in crumbs and cocoa. Pat firmly on bottom of 9-inch springform pan. Chill while preparing the filling. In small saucepan, soften gelatin in 1/4 cup water, add coffee. Heat and stir until dissolved. Remove from heat, stir cocoa into remaining 1/4 cup water. Blend into gelatin mixture. Stir into condensed milk and vanilla. In large mixing bowl, beat cheese until fluffy, beat in cocoa mixture. Fold in whipped topping. Pour into pan. Garnish with nuts. Chill 4 hours. Can be frozen. Take out of freezer 1 hour before serving. Makes 1 (9-inch) cake Bacon And Potato Soup  1/2 pound bacon (cooked and crumbled) 1 medium onion (chopped) 4-6 medium potatoes (diced) 4 boiled eggs (cubed) 2 cup scalded milk Salt and pepper Fry bacon until crisp, then crumble. Remove from pan. Pour off all but 2 tablespoons of bacon fat. Add potatoes and onions to fat. Cover with water and cook until done. Add crumbled bacon, cubed eggs, scalded milk and seasonings. Bacon Noodle Skillet  1/2 pound bacon 2 tablespoons bacon drippings 1/3 cup chopped green pepper 1/3 cup chopped onion 1 teaspoon salt 1/2 teaspoon marjoram 1/2 teaspoon thyme 1/8 teaspoon pepper 1 (1 pound 12 ounce) can tomatoes 6 ounce wide noodles, uncooked 1 cup grated cheddar cheese (4 ounce) Cook bacon until crisp and drain all except 2 tablespoons drippings.Add Onion, green pepper, and seasonings; cook 5 minutes. Add tomatoes and bring to a boil. Add noodles; cover and simmer for 20 minutes. Crumble drained bacon and add to mixture. Top with grated cheese. Cover and cook 5 minutes more. 6 servings. Strawberry Cream Pie Ingredients 1/2 cup crushed cream-filled chocolate sandwich cookie 2 tablespoons sugar 2 tablespoons butter, melted FILLING: 4 ounces cream cheese, softened 2 tablespoons sugar 1/2 teaspoon vanilla extract 1/2 cup mashed fresh strawberries 1/2 cup heavy whipping cream 2 tablespoons confectioners' sugar Directions Combine the cookie crumbs, sugar and butter; press into a 7-in. Pie plate. Bake at 375 degrees F for 8 minutes. Cool completely on a wire rack. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small mixing bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight. SPAGHETTI CASSEROLE 1 lb. Ground beef 1 lg. Onion, chopped 1 tsp. Salt 2 tsp. Chili powder 2 c. Kidney beans 1 1/2 c. Raw spaghetti 3 c. Tomato juice 1/4 tsp. Pepper 1 tbsp. Worcestershire sauce Mozzarella cheese, grated Brown ground beef. Add onion, salt and pepper and chili powder. Cook until tender. Arrange in 2 1/2 quart greased casserole with kidney beans and spaghetti broken in small pieces. Add tomato juice, Worcestershire sauce and bake for 1 hour at 350 degrees. When done, sprinkle with Mozzarella. Return to oven until melted. ITALIAN CASSEROLE 2 lbs. Ground beef 1 sm. Can mushrooms 1/2 c. Celery, chopped 1/2 c. Onion, chopped 1 envelope spaghetti sauce mix 1/2 c. Parmesan cheese 1 c. Sharp cheese, shredded 1/2 c. Sour cream 2 tbsp. Margarine, melted 8 oz. Pkg. Spaghetti (cook according to pkg.) 1 (8 oz.) can tomato sauce 1 can crescent rolls Brown onions, celery, mushrooms and meat. Drain. Stir in cooked spaghetti, tomato sauce and spaghetti sauce mix. Heat until bubbly. Add sour cream. Put in large 13 x 9 x 2 inch baking dish. Top with shredded sharp cheese. Place triangles of crescent rolls on top. Sprinkle Parmesan cheese over all, pour melted margarine over all. Bake at 375 degrees for 20 to 25 minutes. Serves 8 to 12. Freezes well.    Italian  CASSEROLE 1 lb. Ground sausage, browned or 1 lb. Pepperoni, sliced 2 c. Spaghetti sauce 1 1/2 c. Water 1 3/4 c. Raw macaroni Dried Italian seasonings to taste (1 tsp.) 1 can string beans (drained) 1 c. Shredded Mozzarella cheese (or more) Combine everything except cheese in very large mixing bowl. Bake at 350 degrees for 1 hour. Remove, add cheese to top, cover with foil and bake or let set for approximately 10 minutes. Quick and easy meal.  SPAGHETTI CASSEROLE 1 lb. Ground beef 1 lg. Onion, chopped 1 tsp. Salt 2 tsp. Chili powder 2 c. Kidney beans 1 1/2 c. Raw spaghetti 3 c. Tomato juice 1/4 tsp. Pepper 1 tbsp. Worcestershire sauce Mozzarella cheese, grated Brown ground beef.add onion, salt and pepper and chili powder. Cook until tender. Arrange in 2 1/2 quart greased casserole with kidney beans and spaghetti broken in small pieces. Add tomato juice, Worcestershire sauce and bake for 1 hour at 350 degrees. When done, sprinkle with Mozzarella. Return to oven until melted

Rum and Coke Chicken (Crockpot)

4 or 5 boneless skinless chicken breasts
3/4 cup Coca-Cola
1/4 cup rum
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons brown sugar

Place chicken breasts in crock pot. Pour remaining ingredients over chicken. Cook on medium setting for 5-6 hours.

Serve with steamed rice.

Orange Pop Chicken (Crockpot)

Yield: 4 servings

1 to 1 1/2 pounds boneless, skinless chicken breasts
1 (12 ounce) can orange soda
1/2 cup soy sauce

Place chicken in crock pot. Combine soy sauce and orange soda. Pour over chicken. Cover; cook on LOW for 5 to 6 hours.

Serve over hot, cooked rice

PeanutButter Candy-Tart

 

1	box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2	cup powdered sugar
1/2	cup creamy peanut butter
2	to 3 tablespoons milk
3	chocolate-covered peanut, caramel and nougat candy bars (2.07 oz each), unwrapped, chopped
2	tablespoons chocolate topping, heated
2	tablespoons fat-free caramel topping, heated DIRECTIONS 1. Heat oven to 450°F. Remove pie crust from pouch; unroll on ungreased large cookie sheet. If desired, flute edge. Generously prick crust with fork. 2. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 15 minutes. 3. Meanwhile, in small bowl, mix powdered sugar, peanut butter and enough milk until smooth and desired spreading consistency. 4. Spread peanut butter mixture over cooled baked crust. Sprinkle evenly with chopped candy; drizzle with chocolate and caramel toppings. Cut into wedges to serve.

Shoo Fly Pie

11/2 C. molasses

11/2 C. water

Place molasses and water in pan and cook over low heat but don't boil.

Add 1 1/2 tsp. baking soda and mix well.

Crumbs:

41/2 C. sifted flour

2 C. sugar

1/2 C. butter or margarine

Divide liquid into 2 deep 9" pie plates. Place crumbs on top and press

some of the crumbs into the liquid with finger

Bake at 375 degrees for 40 to 45 min.

Cashew Chicken Casserole

1/2 Cup onion -- diced
1/2 Cup celery -- diced
1/4 Cup margarine
1 Can cream of chicken soup -- (10 1/2 oz.)
1 1/2 Cups rice -- cooked
3/4 Cup chicken broth
1 Tablespoon soy sauce
2 Dashes Tobasco Sauce
1 can chow mein noodles -- (3 oz.)
1/2 cup cashews
 Sauté onion and celery in margarine. Add soup, chicken broth, soy sauce, Tobasco sauce and chicken. In casserole dish, place the cooked rice. Cover with chicken mixture. Top with chow mein noodles and cashews. Bake 30 minutes at 350 degrees

 

Banana Cream Toffee Shortcakes

INGREDIENTS

2	Pillsbury® Grands!® frozen buttermilk or southern stylebiscuits (from 25-oz bag)
1/2	teaspoon butter or margarine, melted
2	teaspoons toffee bits (not chocolate covered)
1	snack-size container (4 oz) vanilla pudding
1/4	cup frozen (thawed) whipped topping
1/2	small banana, sliced
	Caramel topping, if desired

DIRECTIONS

1.	Heat oven to 375°F. Bake biscuits as directed on bag; place on cooling rack. Brush tops with melted butter; sprinkle with toffee bits, pressing down slightly.
2.	Place pudding in small bowl; gently fold in whipped topping. Carefully split warm biscuits on serving plates; fill with pudding mixture and banana slices. Drizzle with topping; sprinkle with additional toffee bits if desired.

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Breakfast Pizza

Ingredients:




1 prepared thin pizza crust (about 10 ounces), such as Boboli

3 tablespoons extra-virgin olive oil

8 large eggs

1 (10-ounce package frozen chopped spinach, cooked

and squeezed dry, reserving 1 tablespoon of the

liquid)

1 cup chopped onion, about 1 medium onion

Kosher salt

Freshly ground black pepper

1/2 cup shredded Cheddar cheese





Directions:



Preheat the oven to 450 degrees.

Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto

the middle rack of the oven and bake for 10 minutes.

While the crust is cooking, break the eggs into a

bowl and add the reserved spinach liquid. Whisk

them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the

heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are

just set and still moist, about 3 to 4 minutes.

Spread the egg mixture evenly onto the baked pizza

crust and top with the cheese. Return to the oven

until the cheese is melted and lightly browned,

about 1 minute. Serve hot.







__._,_.___

Impossible Pies

Homemade biscuit mix can be used in these recipes.




IMPOSSIBLE GREEN BEAN PIE



8 oz. green beans (French style)

1 can (4 oz.) mushrooms

1/2 c. chopped onions

2 cloves garlic, crushed

1 c. shredded Cheddar cheese

1 1/2 c. milk

3/4 c. Bisquick

3 eggs

1 tsp. salt

1/4 tsp. pepper



Heat oven to 400 degrees. Grease pie plate. Mix beans, mushrooms, onions, garlic and cheese in pie plate. Beat remaining ingredients until smooth 15 seconds in blender on high or 1 minute with hand mixer. Pour into pie plate. Bake until knife inserted in center comes out clean. Bake at 30 to 35 minutes. Cool 5 minutes and serve.



IMPOSSIBLE CHEESEBURGER PIE



1 lb. ground beef

1 1/2 c. chopped onion

1 1/2 c. milk

3 eggs

3/4 c. Bisquick baking mix

1/2 tsp. salt

1/4 tsp. pepper

2 tomatoes, sliced

1 c. shredded cheddar cheese



Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Brown beef and onion; drain. Spread in plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. 6 to 8 servings. High Altitude: Increase first bake time to 30 minutes.



IMPOSSIBLE VEGETABLE QUICHE



1 pkg. (9 oz.) frozen chopped spinach or chopped broccoli or cauliflower (thaw & drain)

1/3 c. chopped onion (1 sm. onion)

1 c. (4 oz.) shredded cheese - Cheddar, Monterey Jack or Colby may be used

1 c. milk

1/2 c. biscuit baking mix (Bisquick)

3 eggs

1/2 tsp. salt, optional

1/8 tsp. pepper



Place drained vegetable in greased 9 inch pie plate. Sprinkle with onion and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater). Pour into pie plate. Bake in preheated 375 degree oven for 20-25 minutes or until knife inserted in center comes out clean and top is golden. Let stand 5 minutes before serving. Makes 4 servings.



IMPOSSIBLE CHEESE CAKE



3/4 c. milk

2 tsp. vanilla

2 eggs

1/2 c. Bisquick

1 c. sugar

2 (8 oz.) pkgs. cream cheese, cut into cubes

--TOPPING:--

1 c. sour cream

2 tbsp. Sugar

1 tsp. vanilla



Preheat oven to 350 degrees. Grease bottom of 9"x12" pan. Mix milk, vanilla, eggs and sugar in blender. Blend on high for 5 seconds. Add cubed cheese, blend on high for 2 minutes. Bake 40 to 45 minutes or until center is firm. Cool then spread on topping.

TOPPING: Blend all three ingredients until smooth.



IMPOSSIBLE CHICKEN AND BROCCOLI PIE



1 pkg. (10 oz.) frozen chopped broccoli

3 c. shredded Cheddar cheese

1 1/2 c. cut up cooked chicken

2/3 c. chopped onion

1 1/3 c. milk

3 eggs

3/4 c. Bisquick baking mix

3/4 tsp. salt

1/4 tsp. pepper



Heat oven to 400 degrees. Grease glass baking dish. Drain and thaw broccoli. Mix in baking dish, broccoli, 2 cups of cheese, chicken and onion. Beat milk, eggs, Bisquick, salt and pepper until smooth in separate bowl. Pour into baking dish on top of broccoli, cheese mixture. Bake until fork inserted in center of casserole comes out clean, about 1/2 to 3/4 hour. Top with remaining cheese and put back in and bake about 5 more minutes until cheese is melted. Cool 5 to 10 minutes and serve.



IMPOSSIBLE HAM AND SWISS PIE



2 c. fully cooked ham

1 c. shredded cheese

1/3 c. chopped green onion

4 eggs

2 c. milk

1 c. Bisquick

1/8 tsp. pepper



Heat oven to 400 degrees. Grease pie plate. Sprinkle ham, cheese, onion in pie plate. Beat remaining ingredients until smooth. Pour into plate. Bake 30 to 40 minutes until golden brown and knife inserted in middle comes out clean. Cool 5 minutes before serving.

Paddy's Reuben Dip (Slow Cooker)

 

Ingredients

• 4 packages (2 ounces each) thinly sliced deli corned beef, finely chopped
• 1 package (8 ounces)
  cream cheese, cubed
• 1 can (8 ounces) sauerkraut, rinsed and drained
• 1 cup (8 ounces) sour cream
• 1 cup (4 ounces) shredded Swiss cheese
• Rye bread or crackers

Directions

• In a 1-1/2-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 2 hours or until cheese is melted; stir until blended. Serve warm with bread or crackers. Yield: about 4 cups.

Crock Pot Baked Ham

 

1 sm. Ham
Apple juice to cover
1 c. Brown sugar
2 tsp. Dry mustard
1 tsp. Ground cloves
2 c. White raisins

 

Cook ham in juice 8-10 hours on low. Before serving turn oven to 375 degrees. Make a paste of the sugar, mustard, cloves and about 1 tablespoon of the hot juice. Smear on ham. Place ham in a baking pan and pour in a cup full of the hot juice and the raisins. Bake 30 minutes or until the paste has turned into a glaze.

Open Dish Meal

Spread raw hamburger in bottom of 9x13" pan. (about 1 1/2-2 lbs)

Sprinkle 1 pkg dry onion soup mix over meat.

Put 1 or more pkgs of frozen vegetables over this. (any kind)

Mix 2 cans mushroom soup and 1/2 can water. Pour over vegetables.

Spread on 1 large pkg of tater tots.

Bake for 1 hour at 450 degrees.

Hamburger Cheese Bake

BROWN: 1 pound of hamburger meat with chopped onion and green bell pepper.

 

ADD: 2 - 8 ounce cans of tomato sauce,
1 teaspoon sugar
3/4 teaspoon salt

 

COOK: 1 pkg of noodles and drain (12 oz)

 

COMBINE: 1 cup of cottage cheese
1 - 8 ounce pkg of cream cheese
1/4 cup sour cream

 

Spread noodles in a greased 9x13" pan. Top with the meat mixture. Top this with the cheese mixture. Bake at 350 degrees for 30 minutes. Serves 8-10.