Pizza Dog Burgers

1 egg, slighty beaten
1/4 cup milk
1/2 lb. bulk Italian Sausage
6 franks (hot dogs)
3/4 cup soft bread crumbs ( 1 slice)
1/2 lb. ground beef
1 (8oz) can pizza sauce
spices (whatever you wanna add is ok)

1) Combine the eggs, bread crumbs, milk and 1/2 tsp. salt in a bowl, then add the sausage and ground beef; mix thouroughly. (If adding additional spices add them now)
2) Roll around franks, then roll on wax paper to make sure they are firm.
3) Place on a greased baking sheet and cover.
4) Bake at 400 degrees for about 30 minutes.
5) Brush with pizza sauce and then bake a little longer (about another 10-15 minutes)
6) Brush with pizza sauce again and serve on toasted rolls (if you choose).

Applebee's Baby Back Ribs

3 (1lb) racks pork baby back ribs cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tbsp. dark brown sugar
3 tbsp. worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt


1) Place ribs in a large pot  and fill pot with enough water to cover ribs.
2) Bring water to a boil, reduce heat, cover and simmer for 1 hr. , or until ribs are fork tender.
3) While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
4) Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
5) Place boiled ribs, meat side down, on a broiler pan.
6) Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
7) Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

Serves 3


Tip: If you like the ribs falling off the bone, add 1 cup of apple cider vinegar to water before placing ribs to boil.

Slow Cooked Beer Dogs

2 pkg. sausage dogs
2 cans sauerkraut
1/2 bottle beer (any beer brand will do)
buns
mustard (or any topping you want)

1) Put the sauerkraut & beer in a slow cooker, add sausage dogs & cook on low 3-4hrs.

2) Serve on buns with sauerkraut & mustard.

serves: 8

Chicken Spaghetti Casserole

8 oz uncooked spaghetti
1 cup ricotta cheese
1 cup (4oz) shredded part-skim mozzarella cheese, divided
2 tbsp. grated parmesan cheese
1/2 tsp. italian seasoning
1/2 tsp. garlic powder
1 jar (26oz) meatless spaghetti sauce
1 can (14.5oz) Italian diced tomatoes, undrained
1 jar (4.5oz) sliced mushrooms, drained (optional)
4 breaded fully cooked chicken patties (10 to 14oz)



1) Cook spaghetti according to pkg directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, parmesan, italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms.

2) Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13in x 9in. baking dish; top with cheese mixture.

3) Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.

makes at least 4 servings

Penne Pasta w/Vodka Sauce

1 lb. penne pasta
1 stick butter
1 small onion, chopped
1 tsp. minced garlic
2 cans crushed tomatoes (28oz ea.)
1 tsp. sugar
1/2 cup. vodka
1/2 pint heavy cream
salt & pepper to taste

1) Cook pasta as directed on box. Heat large skillet, melt butter, add onion & cook until translucent. Add garlic, cook 2 minutes, stir in tomatoes cook 5 minutes & stir in sugar, salt & pepper then cook 15 to 20 minutes stirring occasionally.
2) Stir in vodka & cook another 10 minutes. Stir in cream & cook additional 3 to 5 minutes.
3) Enjoy over pasta.

Tip: you can use any pasta you want. to kick it up you can add crushed red pepper. Sprinkle it with parmesan cheese, omit the garlic or substitute 2 shallots for the onion.

Pizza Mac & Cheese

1 pkg. (7.25oz) mac & cheese dinner mix
6 cups water
1 lb. ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 1/2 cups (6oz)  shredded part skim mozzarella cheese
1 1/2 cups (6oz) shredded cheddar cheese
1 jar (14oz) pizza sauce
1/2 cup sliced pepperoni


1) Set the cheese packet from dinner mix aside. In a saucepan, bring water to a boil. Add macaroni, cook for 8-10 minutes or until tender.

2) Meanwhile, in  a large skillet, cook the beef , onion and green pepper over medium heat until meat is no longer pink; drain.

3) Drain macaroni; stir in contents of cheese packet. Transfer to a greased round 2 1/2 qt. baking dish. Sprinkle with 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Top with the beef mixture, pizza sauce, pepperoni and remaining  cheeses.

4) Bake , uncovered, at 350 degrees for 30-35 minutes or until heated through.

Serves 6

Pork Sandwiches w/Root beer BBQ sauce

1 boneless pork sirloin roast (2 lbs)
1 medium onion, sliced
2 tbsp. dried minced garlic
3 cups root beer,  divided
1 bottle (12 oz) chili sauce
1/8 tsp. hot pepper sauce
8 kaiser rolls, split

1) Place roast in a slow cooker. add onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hrs or until meat is tender.
2) In a small saucepan, combine chili sauce, hot pepper and remaining soda. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
3) Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork with two forks and return to slow cooker. Stir in bbq sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls.

Makes at least 8 servings

Tempting Tacos

1 lb. ground beef
1/4 cup worcestershire sauce
1 small onion, chopped
1 clove garlic, finely chopped
1/2 tsp. chili powder
1/2 tsp. ground cumin (optional)
12 taco shells
 taco garnishes


1) In 12-in. nonstick skillet, brown ground beef with onion and garlic: drain. Stir in worcestershire sauce, chili powder and cumin. Simmer 2 minutes or until liquid is almost absorbed. Evenly fill taco shells. Serve with garnishes (salsa, chopped tomatoes, chopped onions etc...)

Diana's meatloaf

3/4 cup milk
1 1/2 cups bread crumbs
2 lbs. ground beef (meatloaf mix works best)
1 tsp. salt
1/8 tsp. ground pepper
1/4 tsp. crushed red pepper (optional)
1 small onion, finely chopped, about 1/4 cup
2 eggs, well beaten
1/4 cup ketchup
3 tbsp brown sugar
2 tbsp. prepared mustard

1) In a medium bowl pour milk over bread crumbs.
2) Add beef, salt, peppers, onion and eggs.
3) Mix thoroughly.
4) Turn meat mixture into a 9 x 5 in. loaf pan that has been greased or sprayed with nonstick spray.
5) In a seperate small bowl mix ketchup, brown sugar and mustard. Spread over top of meat loaf.
6) Bake in a 325 degree oven for 1 1/2 to 2 hrs.
7) Drain off any fat and let sit 5 minutes before slicing.

Tip: You can also mix the ketchup, brown sugar and mustard together and add to the meatloaf to make it moister, if you choose. The measurements for the topping can be adjusted as to taste.

Chipotle-Marmalade Chicken

4 boneless skinless chicken breast halves ( 6oz ea.)
1/4 tsp. salt
dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 tbsp. canola oil
1 tbsp. balsamic vinegar
1 tbsp. minced chipotle pepper in adobo sauce
1 tbsp. honey
1 tsp. chili powder
1/4 tsp. garlic powder
4 tsp. cornstarch
2 tbsp. cold water

1) Sprinkle chicken with salt and pepper. Transfer to a slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hrs or until meat thermometer reads 170.

2) Remove chicken to a serving platter: keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Beef Goulash

1 tbsp. olive oil.
1 small onion, chopped
1/2 lb. ground beef
1/2 tsp.salt
1/4 tsp. pepper
1/2 tsp. minced garlic
1 1/2 cups whole tomatoes, crushed
2 tbsp. tomato paste
1/2 tsp. sugar
1 1/2 cups pasta, rotini or other pasta, cooked



Saute the onions and garlic in the olive oil. Add the meat and brown. Drain off excess fat.

Mash tomatoes with potato masher. Add tomato paste, salt, pepper, & sugar to meat.

Mix meat sauce, tomatoes and pasta together. Serve hot.

Serve with garlic bread.

San Francisco Chops

4 pork chops, 1/2 to 3/4in. thick, about 1 1/2lbs
1 tbsp oil
1 clove garlic, minced
Sauce:
2 tsp. oil
4 tbsp. dry sherry or broth
4 tbsp. soy sauce
2 tbsp. brown sugar
1/4 tsp. crushed red pepper
2 tsp. cornstarch
2 tbsp.water


1) Trim pork chops of fat.
2) Heat oil in skillet. Brown chops on both sides.
3) Remove and add a little more oil if needed.
4) Saute garlic for a minute, being careful not to burn it.
5) Combine oil, sherry or broth, soy sauce, brown sugar & red pepper.
6) Place chops in skillet. Pour sauce over them. Cover tightly.
7) Simmer over low heat until chop are tender & cooked through, 30 to 35 min. Add a little water, 1 to 2 tbsp. if needed to keep sauce from cooking down too much. Turn once.
8) Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.
9) Pour over chops & serve.

Tip: Boneless pork loin chops can be used. Trim fat & pound to 1/4 in. thickness. Cooking time takes only 20 min.

Polynesian Roast Beef

1 beef top round roast (3 1/4lbs)
2 tbsp. browning sauce, optional
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 medium onion, sliced
1 can (8oz) unsweetened sliced pineapple
1/4 cup packed brown sugar
2 tbsp. cornstarch
1/4 tsp. ground ginger
1/2 cup beef broth
1/4 cup soy sauce
1/2 tsp. minced garlic
1 medium green pepper, sliced

1) Cut roast in half; brush with browning sauce, if desired. Combine the flour, salt and pepper; rub over meat. Place onion in slow cooker; top with roast.
2) Drain pineapple, reserving juice; refrigerate the pineapple.  In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hrs.
3) Add pineapple and green pepper. Cook 1 hr longer or until meat and green pepper are tender.

makes: 10-11 servings

Bubble Pizza

1 1/2lbs ground beef
1 can (15oz) pizza sauce
2 tubes (12oz ea.) refrigerated buttermilk biscuits
1 1/2 cups (6oz) shredded mozzarella cheese
1 cup (4oz) shredded cheddar cheese

In a skillet, brown the beef; drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 13in x 9in x 2in baking dish. Top with the beef mixture. Bake , uncovered, at 400 degrees for 20-25 minutes. sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5-10 minutes before serving.

Makes 6-8 servings

Meatball Sandwiches

30 meatballs  (frozen or fresh)
1 cup ketchup
3/4 cup packed brown sugar
1/4 to 1/2 cup chopped onion
1/4 tsp garlic powder
1/8 tsp. liquid smoke, optional
6 sandwich rolls, split


Place meatballs in an ungreased 1-qt. baking dish. Combine the next five ingredients; pour over meatballs. Cover and bake at 350 degrees for 1hr. Serve on rolls.

makes 6 servings

Maple Mustard Chicken

6 boneless skinless chicken breast halves (6 oz ea.)
1/2 cup maple syrup
1/3 cup stone ground mustard
2 tbsp. quick cooking tapioca
Hot cooked brown rice

1) Place chicken in a slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low 3-4 hrs or until a meat thermometer reads 170 degrees.

Serve with rice. 

makes 6 servings

Slow Cooker Sloppy Joes

1 1/2 lbs ground beef
1 cup chopped celery
1/2 cup chopped onion
1 bottle (12oz) chili sauce
2 tbsp. brown sugar
2 tbsp. sweet pickle relish
1 tbsp. worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
8 hamburger buns, split

1) In a large skillet, cook beef, celery and onion over medium heat until meat is no longer pink: drain. Transfer to a slow cooker.

2) Stir in the chili sauce, brown sugar, pickle relish, worcestershire sauce, salt and pepper.

3) Cover and cook on low for 3-4 hrs or until flavors are combined. Spoon 1/2 cup beef mixture onto each bun.

makes 8 servings

Baked Macaroni & Cheese

8 tbsp.butter, divided
1/2 tsp cayenne
3 3/4 cup hot milk
1lb Elbow macaroni, cooked
1/2 cup fresh breadcrumbs
6 tbsp. flour
salt
freshly ground white pepper
4 cups grated chedder cheese
1/2 cup heavy cream

1) Preheat oven to 350 degrees. Melt 6 tbsp butter in heavy saucepan over low heat. Add flour and stir constantly for 4 minutes. (flour mixture must foam as it cooks or sauce will have a raw flour taste) Stir in cayenne, salt and pepper to taste. Whisk in hot milk, 1/4 cup at a time and whisk constantly until sauce thickens. Reduce heat to low and stir in 2 cups of cheese. Cook and stir until cheese melts about 2 minutes.

2)Combine cheese sauce and cooked macaroni in large bowl. Salt to taste.Sprinkle 1/2 cup cheese over bottom of buttered 8"x11" baking dish. Create 3 layers of pasta mixture and grated cheese-starting with pasta, ending with cheese on top.

3)Pour cream over macaroni and cheese. Melt remaining 2 tbsp butter in skillet. Add breadcrumbs and stir to coat. Sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Let stand for 15 minutes before serving.

Serves 8

Sesame Orange Chicken

1/2 cup all-purpose flour
4 lbs. boneless skinless chicken thighs
2/3 cup teriyaki sesame ginger bbq sauce
2/3 cup orange marmalade
1/2 cup orange juice
1/4 cup soy sauce
1 tbsp. minced fresh gingerroot
1/2 tsp. crushed red pepper flakes
2 tbsp. sesame seeds, toasted
hot cooked rice

1) Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a slow cooker.

2) In a large bowl, combine the bbq sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hrs or until meat is tender. Sprinkle with sesame seeds. Serve with rice.

Slow Cooker Lasagna

Slow Cooker Lasagna

1 lb ground beed
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (26oz) herb and garlic pasta sauce
4 cups (16oz) shredded part-skim mozzarella cheese
1 carton (15oz) ricotta cheese
1 tbsp italian seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp.pepper
4 no cook lasagna noodles
2 tbsp. shredded parmesan cheese

1) In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink. drain. Stir in pasta sauce, heat through. In a large bowl, combine the mozzarella and ricotta cheeses, italian seasoning, garlic powder, salt and pepper.

2) Spread 1 cup meat sauce in a slow cooker. Break one lasagna noodle into three pieces. Layer 1 1/3 noodles, 2/3 cup meat sauce and 1 cup cheese mixture in slow cooker. Repeat layers twice. Top with remaining sauce.

3) Cover and cook on low for 4-5 hrs or until noodles are tender. Sprinkle with parmesan cheese. cover and cook for 15 minutes. let stand for 10 min. before cutting. .

Stamp-of-approval spaghetti sauce

Stamp-of-approval spaghetti sauce

2lbs ground beef
3/4 lb bulk italian sausage
4 medium onions, finely chopped
8 garlic cloves, minced
4 cans (14 1/2oz ea.) diced tomatoes, undrained
4 cans (6oz ea.) tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup worcestershire sauce
1 tbsp canola oil
1/4 cup minced fresh parsley
2 tbsp minced fresh basil or 2 tsp dried basil
1 tbsp minced fresh oregano or 1 tsp dried oregano
4 bay leaves
1 tsp rubbed sage
1/2 tsp ea. salt, dried marjoram and pepper

Hot cooked pasta

1) In a dutch oven, cook the beef, sausage and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2) Transfer to a slow cooker. Stir in the tomatoes, tomato paste, water, sugar, worcestershire sauce, oil and seasonings. Cover and cook on low for 8hrs. discard bay leaves. Serve with spaghetti

Deviled Sausages

1 tbsp. olive oil
1lb sausage (any kind you want) (I use either hot or sweet but I also used Andoille ..i think that is spelled right or close..lol) (i slice the links into pieces)
1/2 cup water
1 tsp. soy sauce
2 tbsp. worcestershire sauce
1 tbsp. mustard
1/4 tsp. cayenne pepper (or to taste)
2 tbsp tomato paste
1 tbsp. brown sugar

1) Heat olive oil in a large skillet over medium heat. Cook sausages, about 15 min until well browned & cooked thru.

2) Drain fat & return to skillet & sausage to medium heat. Stir in water, soy sauce, worcestershire sauce, mustard, cayenne, tomato paste & brown sugar. Bring contents to a boil; reduce heat & simmer, stirring occasionally about 10 min.

Serve w/either a potato (sweet or regular), mashed potatotes or steamed rice and vegetables.