Ranch Pork Chops *

4-6 uncooked pork chops
1 envelope dry ranch dressing mix
2 cans cream of chicken soup

Place pork chops in crock pot.  Sprinkle ranch dressing mix on all pork chops.  Pour both cans of cream of chicken soup atop pork chops.  Cook in crock pot on low for 4-6 hours.

Serves 4

Baked Potato Soup *

4 medium baking potatoes, unpeeled
2 cans chicken broth
2 cups milk
3 slices bacon, cooked and crumbled
1 1/4 cup shredded cheddar cheese
3 Tbsp sliced green onions
1/4 cup sour cream

Pierce potatoes and microwave on high, 2 at a time, for 5 minutes.  Cut potatoes into chunks and add to large pot.  Add broth and milk.  Heat over med-low heat, stirring occasionally.  Slightly crush potatoes with a potato masher.  Set aside 2 Tbsp each of bacon and cheese.  Add rest to soup.  Add all green onions to soup.  Continue heating until warmed through.  Top each serving with bacon, cheese and sour cream.

Serves 6

Biscuit Pizza *

1 pound ground beef (*)
1/2 pound ground pork sausage(*)
1/2 cup onions, chopped (*)
1 (15 oz) jar pizza sauce
2 Tbsp grated parmesan cheese
2 (12 oz each) cans refrigerated biscuits
1 (3.5 oz) pkg pepperoni, sliced thin(*)
1/2 cup green pepper, chopped(*)
1/2 cup black olives, sliced(*)
1/2 cup mushroom slices (*)
2 cups shredded mozzarella cheese

Brown ground beef, sausage and onions in large skillet.  Drain.  Stir in pizza sauce and parmesan cheese and simmer wile you make the crust.  Pop open cans of refrigerated biscuits and place the biscuits in a 9x13 pan and press biscuit dough together on bottom and up sides of pan to form the crust.  Pour in sauce mixture and top with pepperoni, green peppers, black olives, mushrooms, and cheese.  Bake at 350 for 25-30 minutes or until crust is done and cheese is melted.

(*) Ingredients marked with (*) can be substituted or left off to meet your preferences for pizza toppings

Tropical Cheese Ball *

2 packages of cream cheese (8 oz each)
1/4 cup finely chopped red bell pepper
1 Tbsp finely chopped yellow onion
1 (8 oz) can pineapple tidbits (drained really well)
1 Tbsp season salt
2 cups chopped pecans
Firm crackers or fresh vegetables for serving

Mix all together except pecans.  Shape into 2 balls.  Refrigerate.  Before serving, roll in the pecans to completely cover cheese balls.  Serve with crackers or freshly cut vegetables.

Makes 2 cheese balls

Peanut Butter Blossoms *

48 Hershey's Kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
Granulated sugar for cookie rolling

Heat oven to 375.  Remove wrappers from chocolates.  Beat shortening and peanut butter in large bowl.  Add 1/3 cup sugar and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into mixture.  Shape dough into 1 inch balls.  Roll in sugar; place on ungreased cookie sheet.  Bake 8-10 minutes or until lightly browned, immediately press a Hershey's Kiss into center of each cookie.  Remove from cookie sheet to wire rack and cool completely.

Makes about 4 dozen cookies

S'mores Crescent Rolls *

1 tube (8 oz) refrigerated crescent rolls
1/4 cup Nutella
2 whole graham crackers, coarsely broken up
2 Tbsp milk chocolate chips
2/3 cup mini marshmallows

Preheat oven to 375.  Unroll crescent dough; separate into eight triangles.  Place 1 tsp Nutella at the wide end of each triangle; sprinkle with graham crackers, chocolate chips and marshmallows.  Roll up and place on ungreased baking sheets, point side down; curve to form crescents.  Bake 9-11 minutes or until golden brown.  In a microwave, warm remaining Nutella to reach a drizzling consistency; spoon over crescent rolls.  Serve warm.

Roasted Tomato Basil Soup *

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 Tbsp olive oil
1 Tbsp salt
1 1/2 tsp freshly ground black pepper
2 yellow onions, chopped
6 garlic cloves, minced
2 Tbsp butter
1/4 tsp crushed red pepper flakes
1 (28 oz) canned crushed tomatoes
4 cups fresh basil leaves
1 tsp fresh thyme leaves
1 Tbsp dried oregano
1 quart chicken stock

Preheat oven to 400.  Toss together tomatoes, 1/4 cup olive oil, salt and pepper.  Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.  In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 Tbsp of olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown.  Add the canned tomatoes, basil, thyme, oregano and chicken stock.  Add the oven roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil and simmer uncovered for 40 minutes.  Pass through a food processor or hand blender to a consistency of your liking.  Taste for seasonings.

**If soup is too acidic add sugar 1 Tbsp at a time.

Serves 6

Good Boy Dog Biscuits *

3 cups whole wheat flour
1 1/4 cups creamy peanut butter
1 1/4 cups chicken broth
1/2 cup oats
2 tsp baking powder
1 12 cups milk (room temperature)
1 tsp molasses

Preheat oven to 375.  In a medium bowl, mix flour, oats and baking powder.  In a larger bowl, combine milk, molasses and peanut butter.  Mix until smooth with a whisk or fork.  Stir in chicken broth.  Add flour mixture and stir until a soft dough forms.  If dough is too dry, add more chicken broth (one Tbsp at a time) until soft dough is formed.  If dough is too wet, add small amounts of flour and/or oats until soft dough is formed.  Drop small balls of dough (not bigger than a ping pong ball) onto greased cookie sheet.  Bake for 11-13 minutes or until cookies are golden brown.

Store in airtight container.  These dog biscuits are also freezable. 

Balsamic Rosemary Pork Loin *

2 1/2 pounds boneless top loin pork roast
1/2 cup fresh rosemary leaves
4 Tbsp garlic cloves, minced
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp freshly ground black pepper
2 1/2 pounds small red potatoes, cut into 1/2 inch pieces.

Preheat oven to 450.  In food processor, combine rosemary, garlic, oil, vinegar, salt and pepper.  Pulse to a coarse wet paste.  Spread 3/4 paste on all sides of roast.  Place roast in baking pan big enough to hold roast with 3 inches around all sides.  Cook 15 minutes.  Meanwhile, in large bowl, mix potatoes and remaining paste.  Reduce oven to 350.  Place coated potatoes around roast.  Cook 50-60 minutes, tossing potatoes halfway.  Cook roast until internal temp reaches 150.  If potatoes aren't done, transfer roast to cutting board and continue cooking potatoes.  Remove from oven.  Let rest 10 minutes.  Slice and serve with potatoes.

Serves 6-8

German Chocolate Pie *

1 pkg (4 oz) Baker's german sweet chocolate
1/4 cup butter
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3 Tbsp cornstarch
1/8 tsp salt
2 eggs, slightly beaten
1 tsp vanilla
1 deep dish 9 inch pie shell, unbaked
1 1/3 cups flaked coconut
1/2 cup chopped pecans

Preheat oven to 375.  Melt chocolate and butter in saucepan on very low heat, stirring constantly.  Remove from heat; gradually add milk, stirring until well blended.  Mix sugar, cornstarch and salt in bowl; beat in eggs and vanilla.  Gradually add chocolate mixture, mixing until well blended.  Pour into pie shell; sprinkle with coconut and nuts.  Bake 45-50 minutes or until top is puffed and browned.  (Filling will be soft, but will set while cooling.)  Cool at room temperature for 15-30 minutes, then refrigerate for at least 4 hours.

Serves 10

Cowboy Queso *

1 pound hamburger meat, cooked and drained
1 pkg (32 oz) Velveeta, diced
1 package taco seasoning
1 Tbsp sour cream
1 Tbsp cream cheese
1 Tbsp butter
2 cans rotel

Combine all in slow cooker and cook on low for 1 hour or until all is melted, stirring occasionally.  Can also cook in large pot on stovetop on low heat, stirring frequently to avoid burning.

Serves 20

Bean Soup *

8 cans of bean with juice; pinto, kidney, butter, northern (adapt to your preferences)
2 cans rotel, undrained
1 can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 pound breakfast sausage, browned and drained

Combine all ingredients in LARGE crockpot.  Cook on low for 6-8 hours.

Serves 12-16
(Freezes well)

Barbacoa Brisket *

1 Tbsp chopped fresh oregano
1 Tbsp dark brown sugar
2 Tbsp olive oil
1 Tbsp minced chipotle chiles in adobo sauce
1 Tbsp adobo sauce
1 tsp ground cumin
3/4 tsp salt
1/2 tsp freshly ground black pepper
3 garlic cloves, minced
1 pound trimmed beef brisket
2 tomatoes, chopped
1/2 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
corn tortillas

Combine oregano, sugar, oil, chiles, adobo sauce, cumin, salt, pepper and garlic.  Rub mixture into brisket.  Arrange tomatoes, onion, bell pepper and jalapeno in the bottom of a large slow cooker.  Place brisket on top of the vegetables and drizzle any remaining spice mixture over brisket and vegetables.  Cover and cook on low for 8 hours.  Remove the brisket from the slow cooker and shred meat.  Return brisket to slow cooker and toss with vegetables.  Serve with corn tortillas.

Serves 4

Pork Chops with Sauteed Apples and Brussel Sprouts *

12 oz brussel sprouts, halved
2 Tbsp olive oil
5/8 tsp salt
1/2 tsp freshly ground black pepper
4 (4 oz each) boneless center cut loin pork chops
2 Tbsp butter
12 oz sliced honeycrisp apple
1/3 cup chicken stock
1/8 tsp ground nutmeg
1 Tbsp Dijon mustard
1 Tbsp fresh chopped parsley

Preheat broiler to high with rack in middle of oven.  Combine sprouts, 1 Tbsp oil, 1/4 tsp salt and 1/4 tsp pepper in a bowl.  Toss to coat.  Arrange on a single layer on baking sheet coated with non stick cooking spray.  Broil for 10-12 minutes, stirring every 2-3 minutes.  Sprouts should look slightly charred and will be tender.  Heat a large skillet over medium high heat.  Add remaining 1 Tbsp oil; swirl to coat.  Sprinkle pork with 1/4 tsp salt and 1/4 tsp pepper; add to pan.  Cook 3 minutes.  Turn; cook 2 minutes or until done.  Transfer pork to a plate.  Add 1 Tbsp butter and apple to pan; saute 2 minutes.  Add stock and nutmeg; bring mix to a boil.  Stir in remaining 1/8 tsp salt, remaining 1 Tbsp butter, dijon mustard and parsley.  Cook 1 minute.  Return chops to skillet to warm.  Serve pork chops with apples and sprouts.

Serves 4

Hearty Minestrone *

1 pound bulk Italian sausage
2 cups celery, diced
1 cup onion, chopped
6 cups zucchini, sliced 3/4 inch thick, then cut into quarters (should be chunky)
1 can (28 oz) crushed tomatoes, undrained
1 1/2 cups chopped green pepper
1 1/2 tsp Italian seasoning
1 1/2 tsp salt
1 tsp dried oregano
1 tsp sugar
1/2 tsp dry basil
1/2 tsp garlic powder
Grated Parmesan cheese

Crumble and brown sausage, drain while reserving 1 Tbsp drippings.  Use drippings to saute celery, onion, and green pepper for 5 minutes.  Add sausage and remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes.  Top with parmesan cheese.

Serves 6

Prissy Pecans *

2 tsp powdered instant coffee
1/4 cup sugar
1/4 tsp ground cinnamon
2 Tbsp water
dash salt
2 cups pecan halves

Combine all ingredients in saucepan.  Bring to a boil over medium heat and boil 3 minutes.  Stir constantly.  Spread on waxed paper and separate pecan halves as they cool.

Mexican Pot Roast *

3-4 pound roast
1 tsp garlic salt
1 pound dry pinto beans
2 cans rotel
1 can chopped green chiles
1 cup water
1 can cream of mushroom soup
1 teaspoon oregano
1 teaspoon cumin
1 medium yellow or white onion, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
Corn or flour tortillas.

Put all in crock pot and cook for 13 hours on high (yes....really on HIGH that long).  Make sure all beans are fully covered by liquid.  Serve with tortillas.

Turkey Melt *

4 bacon slices, cooked
3 Tbsp mayo
1 tsp Dijon mustard
8 slices whole grain bread
8 oz sliced deli turkey
8 thin slices granny smith apple
4 (1 oz) slices Colby jack cheese

Combine mayo and mustard in a small bowl.  Spread about 1 1/4 tsp mayo mix over each bread slice.  Divide bacon, turkey, apple slices and cheese evenly among 4 bread slices; top with remaining bread slices, spread side down.  Lightly coat both sides of sandwiches with cooking spray.  Place 1 sandwich into warmed skillet.  Cook 2-4 minutes or until bread is golden brown.  Flip and cook other side until golden brown.

Serves 4

Pork Chili *

2 pounds smoked pork of any cut, in bite size pieces
3 cans chicken broth
1/2 cup flour
2 Tbsp butter
1 can rotel
1/2 onion, chopped
1 tsp oregano
1 Tbsp cumin
1 Tbsp chili powder

1 can green chiles

1 jalapeno, chopped

1 garlic clove, chopped

In large pot, thicken chicken broth with flour and butter.  Add all other ingredients, including meat.  Cook on medium low heat for 1 hour, stirring occasionally.

Serves 4

Cheese and Sausage Breakfast Pizza *

1 pound bulk pork sausage
1 onion, finely chopped
1/4 cup salsa
1/2 tsp onion powder
1/2 tsp ground coriander
1/2 tsp ground cumin
2 tubes (8 oz each) refrigerated crescent rolls
2 cups (8 oz) shredded cheddar cheese
8 large eggs
1/4 cup grated parmesan cheese
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 350.  In skillet, cook sausage and onion until sausage is no longer pink, breaking up sausage into crumbles; drain.  Stir in salsa and seasonings.  Remove from heat.  Unroll both tubes of crescent dough and press onto bottom and up sides of an ungreased 15x10 pan.  Press perforations to seal.  Top with sausage mixture and cheddar cheese.  In a bowl, whisk eggs, parmesan cheese, milk, salt and pepper until blended.  Pour over sausage and cheese.  Bake 23-28 minutes or until the crust is lightly browned and egg mixture is set.

Serves 9

Spinach and Turkey Phyllo Pie *

2 pounds ground turkey
1 large onion, chopped
1 tsp pepper
1 tsp oregano
3/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp crushed red pepper flakes
3 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
4 large eggs, lightly beaten
10 oz crumbled feta cheese
20 sheets phyllo dough (14x9 inch size)
Cooking spray

Preheat oven to 375.  In skillet, cook turkey and onion; drain.  Stir in seasonings.  Add spinach; cook and stir until liquid is evaporated.  Transfer to a large bowl; cool slightly.  Stir in beaten eggs and cheese.  Layer 10 sheets of phyllo dough in a greased 13x9 pan; spritzing each sheet with cooking spray.  Spread spinach mixture over phyllo.  Top with remaining sheets of phyllo, spritzing each with cooking spray.  Cut into 8 rectangles.  Bake, uncovered, 35-40 minutes or until golden brown.  It may be necessary to recut before serving.

Serves 8

Fiesta Beef and Cheese Skillet Cobbler *

1 pound ground beef
1 can black beans, rinsed and drained
1 can rotel
1 can (10 oz) enchilada sauce
1 tsp ground cumin
4 Tbsp chopped fresh cilantro
1 1/2 cups bisquick
1 1/2 cups shredded Colby Jack cheese
4 bacon strips, cooked and crumbled
2/3 cup milk
1 egg, lightly beaten

Preheat oven to 400.  In skillet, cook beef until no longer pink; drain.  Stir in beans, rotel, enchilada sauce and cumin.  Bring to a boil; reduce heat.  Simmer, uncovered, 20 minutes, stirring occasionally.  Stir in 2 Tbsp cilantro.  Transfer to 9x9 casserole dish.  In bowl, mix bisquick, 1/2 cup cheese, bacon and remaining cilantro.  Add milk and beaten egg; stir to make a soft dough.  Spoon over beef mixture.  Bake, uncovered, 13-15 minutes or until golden brown.  Sprinkle with remaining cheese; bake 2-3 minutes or until cheese is melted.

Serves 6

Cheesy Hash Brown Casserole *

4 slices bacon, cooked and chopped
1 onion, chopped
1 red bell pepper, chopped
1 pkg (32 oz) hash browns, whatever style you prefer, thawed
1 can cream of mushroom soup
1 cup sour cream
1 1/4 cups shredded cheddar cheese

3 green onions

Heat oven to 375.  In a large bowl, mix cooked bacon, peppers and onion.  Add thawed hash browns, soup, sour cream and one cup cheese.  Mix lightly.  Spoon into greased 13x9 baking dish.  Top with remaining cheese.  Bake 40-45 minutes or until heated through and golden brown on top.  Sprinkle with green onions.

Serves 20

Chicken, Mushroom, and Asparagus Stir Fry *

1 1/2 cups uncooked rice, long grain or minute
2 Tbsp vegetable oil
1 pound chicken breast strips
1 pound asparagus spears, trimmed and cut into 2 inch pieces
1 medium onion, cut in 1/2 inch wedges
1 pkg (8 oz) sliced fresh mushrooms
1/2 cup stir fry sauce
1/4 cup oyster sauce

Cook rice as directed on package.  In a wok or large deep skillet, heat 1 Tbsp oil.  Add chicken strips; sitr fry 5-6 minutes or until no longer pink in center.  Remove chicken from wok; place on plate.  Add remaining 1 Tbsp oil to wok and heat.  Add asparagus and onion; stir fry 3 minutes.  Add mushrooms; stir fry 3 minutes longer.  (If asparagus is not tender enough at this time, you can add 1/4 cup water, cover, and steam 2-3 minutes.)  In small bowl, mix stir fry sauce and oyster sauce.  Add sauce mixture and return chicken to wok; stir fry about 1 minute long or until hot.  Serve over rice or you can mix rice into chicken mixture.

Serves 4

Slow Cooker Smoky Ham and Bean Soup *

1 pound cooked ham, cut into 1/2 inch cubes
1 cup dried pinto beans, sorted and rinsed
2 celery stalks, sliced
1 onion, chopped
2 carrots, sliced
2 cups water
1/4 tsp dried thyme
1/4 tsp liquid smoke
1/4 cup chopped fresh parsley

In slow cooker,  mix all ingredients except parsley.  Cover and cook on low for 10-12 hours or until beans are tender.  Stirring occasionally or adding a small amount of water may be required to ensure all beans are covered by water while cooking.  Stir in parsley before serving.

Serves 4

Pizza Dip *

1 (8 oz) pkg cream cheese
1/2 cup mayonnaise
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
1 cup cheddar cheese
Pepperoni slices, about 10-15 slices
Ritz crackers or veggies for dipping

Heat oven to 350.  Combine cream cheese and mayonnaise.  Spread into pie plate or serving platter.  Top with pizza sauce, pepperoni and cheeses.  Cook in oven 5 minutes or until cheese is melted.  Serve with ritz crackers or desired vegetables for dipping.

Orzo with Tomato Braised Zucchini with Chickpeas *

1 pound orzo pasta
3 zucchini, diced
5 tomatoes, diced
1 can chickpeas, drained
12 garlic cloves, finely chopped
1/2 cup pine nuts, toasted
1/4 cup olive oil
Juice of one lemon
1 Tbsp dried mint leaves (or 1 cup fresh mint, chopped)
1/2 tsp crushed red pepper, more if you desire a bit more spice
Salt and Pepper, to taste
3 Tbsp parmesan cheese

Cook orzo according to package instructions.  Drain, keeping 1/2 cup cooking water for later use.  In a large pan, heat olive oil and saute zucchini on medium high.  Add chopped garlic, tomatoes, salt, pepper and crushed red pepper.  Continue to cook on medium high, stirring occasionally, for about 10-12 minutes or until tomatoes are tender.  Add reserved pasta water.  Stir in chickpeas and lemon juice.  Adjust salt/pepper/crushed red pepper seasoning as desired at this time.  Continue to cook for another five minutes or until chickpeas are heated through.  Combine cooked orzo pasta with zucchini mix.  Stir and let cook 3-5 minutes or until fully heated through.  Top with mint leaves, pine nuts, and parmesan cheese.

Serves 10