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.