INGREDIENTS:

Browned ground beef and process cheese capture the great taste of cheeseburgers in a slow-cooker sandwich filling.

1 1/2 pounds lean ground beef
1/2 teaspoon garlic pepper
1 package (8 ounces) pasteurized prepared cheese product loaf, diced (2 cups)
2 tablespoons milk
1 medium green bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
12 sandwich buns, split



PREPARATION:
1 Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2 Spray 3- to 4-quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.
3 Cover and cook on Low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.

Expert Tips

Ground turkey or pork instead of the ground beef is a nice change for these sandwiches.

These sandwiches are great for casual get-togethers or tailgating. Serve with chips and a tray of raw veggies and dip. Top off the meal with brownies.

Garlic pepper is a zesty blend of garlic powder and cracked pepper. Look for it with the other spices at your supermarket.

INGREDIENTS:

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt





PREPARATION:

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

INGREDIENTS:

1 lb. ground beef (I used 87% ground chuck)
1-1/4 cups elbow macaroni, uncooked
1/2 of one large onion, finely chopped
2-3 cloves of garlic, minced (Or use 1 tsp garlic powder)
Lawry's Seasoning Salt, add according to taste
black pepper, add according to taste
1/4 teaspoon red pepper flakes
1/2 teaspoon dried Italian seasoning
2 cups Hunts Spaghetti Sauce or Pasta Sauce (*See note)
dried parsley flakes, optional
Kraft Grated Parmesan Cheese, optional

PREPARATION:


In a large deep skillet, add the ground chuck, onion, and garlic. Season the beef mixture with the seasoned salt & black pepper. (While the beef mixture is browning, start cooking the macaroni.)

Once the beef mixture is done cooking, drain off any excess grease. Place the beef mixture back in the skillet, and then add the red pepper flakes, the Italian seasoning, and the pasta sauce; simmer over low heat while you finish cooking the macaroni; stirring the meat sauce frequently.

When the macaroni is done cooking, drain it, then add it to the meat sauce, and finishing heating it through. Once heated through; sprinkle on a bit of dried parsley flakes, if desired. Serve immediately, and top with a bit of grated parmesan cheese, if desired.

Yields: 4 servings

INGREDIENTS:

2 2/3 c. bow tie pasta (cook according to package)
1 tbsp. margarine
1 small onion, sliced thin
2 cloves garlic, crushed
1 mini sweet red pepper, diced
1 mini sweet yellow pepper, diced
1/2 c. heavy cream
1 1/2 c. milk
1/4 c. all-purpose flour
1 1/2 c. chicken broth
1/4 c. grated parmesan cheese, heaping
1/4 tsp. black pepper
1/4 tsp. season salt
1/4 tsp. dried parsley
2 c. fresh spinach, rinsed, dried, and chopped
1 c. cooked ham, cubed or sliced
1 Roma tomato, seeded and diced
3/4 c. mozzarella cheese

PREPARATION:

In a large skillet, add margarine, onion, red and yellow peppers, and garlic. Cook until vegetables are soft and tender. Add flour, milk and chicken broth; cook until it thickens – stirring often. Stir in parmesan cheese, pepper, season salt, and parsley. Remove from heat and add ham, spinach, and pasta; mix thoroughly. Pour into a 2 quart casserole dish that has been coated with non-stick cooking spray. Top with tomato and mozzarella cheese.

Bake uncovered for 22-25 minutes. Remove from oven and allow to cool 5 minutes before serving

INGREDIENTS:

Serves 6

2 cups milk, 2% or higher
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
1 egg
1 egg yolk
2 tablespoons butter
2-3 large bananas, sliced into 1/8″ slices
50 vanilla wafers
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

PREPARATION:


Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.

In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling.

Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted. Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly.

In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.

Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies.

Enjoy!

INGREDIENTS:
1/2 cup jalapeno peppers, stems & seeds removed
1 large red bell pepper, stem & seeds removed
2 cups cider vinegar
1 1/2 cup dried apricots, chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food coloring (optional)


PREPARATION:

Put jalapenos, bell pepper, and vinegar in blender. Puree 'til coarsely ground and small chunks remain.

Combine apricots, sugar, and jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).

Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)

INGREDIENTS:

3 cups water
2 family-size tea bags
3/4 cup sugar
7 cups cold water 


PREPARATION:

1. Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
2. Discard tea bags. Add sugar, stirring until dissolved. Pour into a 1-gal. container, and add 7 cups cold water. Serve over ice.

INGREDIENTS:
 1 quart plus 1 cup milk
1/2 cup cornmeal
1 cup molasses
1 cup sugar
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
2 tablespoon butter
ice-cream (optional)

 PREPARATION:
 
Bring a quart of milk to its boiling point but do not go into rapid boil. Combine the cornmeal with 1/2 cup cold milk and add this to the hot milk stirring very well! In a baking dish blend together molasses, sugar, eggs, salt, cinnamon, ginger, butter and remaining 1/2 cup of milk. Add the cornmeal mixture to the baking dish spreading out evenly. Bake for 3 hours at 300 degrees F. Serve while hot and with ice cream on the side.

INGREDIENTS:

2lbs stew meat (or cubed beef)
1 (20 oz) can mild red enchilada sauce
2 beef bouillon cubes
½ can refried beans
5-7 large flour tortillas (warmed)
1 ½ cups shredded cheddar cheese


PREPARATION:



Add cubed beef, beef bouillon cubes, and enchilada sauce into a crock pot. Cover and cook on low for 7-8 hours. Heat up refried beans in a microwave safe dish or in a small saucepan on the stove top.

Preheat the oven to 375 degrees. Lightly grease a 9×13 inch baking dish. Lay out a flour tortilla onto a flat surface. Place a thin layer of refried beans into the center of the tortilla, add about ½ cup of the meat mixture onto the burrito with a slotted spoon (make sure to drain most of the liquid).

Fold the sides of the burrito in, then roll from the other sides until you have a package formed. Place the burrito seam side down into the casserole dish. Spoon some of the remaining enchilada sauce in the crock pot over the burrito and top with shredded cheddar cheese. Repeat until all of the burritos are rolled and in the casserole dish.

Place into the oven and bake at 375 degrees for 15-20 minutes or until the cheese has melted. You can also place the burritos onto microwave safe plates, and microwave for about 30 seconds until the cheese has melted.
(Makes 5 Servings)

INGREDIENTS:

2 cups chicken breast meat - chopped into cubes - fast fry until meat is not pink -
3/4 cup chopped onion
2 tablespoons olive oil
* Optional - sliced black olives
1 (15 ounce) cans green enchilada sauce, divided
3 ounces cream cheese, cut into small cubes
1 teaspoon cumin
2 cups grated Mexican blend cheese, divided
8 flour tortillas


PREPARATION:

Sauté onion in olive oil until tender; add cooked chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
Bake at 350 degreesF (180C) for 15-20 minutes until cheese is melted and enchiladas are heated through.
 

INGREDIENTS:

1/4 cup butter, softened
1 cup sugar
2 eggs, separated
1 1/2 cups cooked mashed sweet potatoes
3/4 cup evaporated milk or half-and-half
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 unbaked 9in pastry shell
Whipped Cream









PREPARATION:

Preheat oven to 350* F. Cream butter with electric mixer; gradually add 3/4 cup sugar, beating well. Beat in egg yolks. Stir in sweet potatoes and next 5 ingredients. Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into sweet potato mixture. Pour into pastry shell and bake for 40 to 45 minutes or until set. Cool; top with dollops of whipped cream Yields one 9 inch pie.

 

INGREDIENTS:

1 tablespoon olive oil
1 clove fresh minced garlic or 1
teaspoon bottled
1 small onion, chopped
1 large green bell pepper, cut
4 eggs, slightly beaten
Salt and pepper to taste
Salsa (optional)











PREPARATION:
 
Heat oil in a wok or large skillet. Add garlic, onion and green pepper. Stir fry until pepper is tender. Add eggs, saltt and pepper, keep stirring with wooden spoon until eggs reach desired consistency.
Serve immediately with salsa, if
desired.