Slow Cooker Enchiladas

March 29, 2015 Leave a Comment

 

Slow Cooker Enchiladas

Slow Cooker Enchiladas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As a busy wife and mother of two young sons, I rely on this handy recipe.  I layer enchilada ingredients in the slow cooker, turn it on and forget about it.  With a bit of spice, these hearty enchiladas are especially nice during the colder months.

                Mary Luebbert                                                                  Benton, Kansas

 

Slow Cooker Enchiladas Recipe

 

Slow Cooker Enchiladas

1 lb. ground beef

1 cup chopped onion

½ cup chopped green pepper

1 can (16 oz.) pinto or kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1/3 cup water

1 tsp. chili powder

½ tsp. ground cumin

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded sharp cheddar cheese

1 cup (4 oz.) Shredded Monterey Jack cheese

6 flour tortillas (6 inches)

 

In a large skillet, cook the beef, onion and green pepper until meat is NO LONGER “PINK”; drain.  Add the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Combine cheeses.

In a 5 quart slow cooker, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers.  Cover and cook on low 5-7 hours or until heated through.          4 servings

 

(Recipe for Slow Cooker Enchiladas was in www.tasteofhome.com, 2015)

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Black and Blue Cobbler

March 28, 2015 Leave a Comment

 

Black and Blue Cobbler

Black and Blue Cobbler

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

It never occurred to me that I could bake a cobbler in my slow cooker until I saw some recipes and decided to try my favorite fruity dessert recipe.  It took a bit of experimenting, but the tasty results are “berry” well worth it.

           Martha Creveling                                                                            Orlando, Florida

 

Black and Blue Cobbler Recipe

 

Black and Blue Cobbler

1 cup flour

1 ½ cups sugar, divided

1 tsp. baking powder

¼ tsp. salt

¼ tsp. cinnamon

¼ tsp. nutmeg (ground)

2 eggs, lightly beaten

2 Tbsp. milk

2 Tbsp. canola oil

2 cups fresh or frozen blackberries

2 cups fresh or frozen blueberries

¾ cup water

1 tsp. grated orange peel

Whipped cream or vanilla ice cream, optional

 

In a large bowl, combine the flour, ¾ cup sugar, baking powder, salt, cinnamon and nutmeg.  Combine the eggs, milk and oil; stir into dry ingredients just until moistened.  Spread the batter evenly onto the bottom of greased 5 quart slow cooker.

In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil.  Remove from the heat; immediately pour over batter.  Cover and cook on high for 2 to 2 ½ hours or until a toothpick inserted into the batter comes out clean.

Turn cooker off.  Uncover and let stand for 30 minutes before serving.  Serve with whipped cream or ice cream if desired.           6 servings

 

(Recipe for Black and Blue Cobbler was in www.tasteofhome.com, 2015)

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Grilled Salmon with Black Bean Salsa

March 27, 2015 Leave a Comment

 

Grilled Salmon with Black Bean Salsa

Grilled Salmon with Black Bean Salsa

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Our taste testers raved over this fantastic combination!  The salmon is tender and flaky with nice grill marks, and grapes add a fresh, juicy crunch to the colorful salsa.  This one is sure to be a winner with family and friends!

             Diane Halferty                                                                  Corpus Christi

 

Grilled Salmon with Black Bean Salsa Recipe

 

Grilled Salmon with Black Bean Salsa

¼ cup white wine or reduced-sodium chicken broth

¼ cup reduced-sodium soy sauce

1 ½ tsp. brown sugar

1 garlic clove, mined

SALSA:       1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn, thawed

1 medium sweet red pepper, diced

½ cup seedless red grapes, chopped

¼ cup fat-free Italian salad dressing

1 Tbsp. canned chopped green chilies

1 tsp. brown sugar

 

In a small bowl, combine the wine, soy sauce and brown sugar.  Set aside 2 tablespoons mixture for basting.  Stir garlic into remaining mixture.  Place in a large resealable plastic bag; add the salmon.  Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.

Meanwhile, in a small bowl, combine the salsa ingredients.  Cover and chill until serving.

Drain and discard marinade.  Using long-handled tongs, moisten paper towel with cooking oil and lightly coat the grill rack.  Place salmon skin side down on grill rack.

Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture.  Serve with salsa.         6 servings

 

(Recipe for Grilled Salmon with Black Bean Salsa was on www.tasteofhome.com, 2015)

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Asian Style Pork Meatballs

March 26, 2015 Leave a Comment

 

Asian Style Pork Meatballs

Asian Style Pork Meatballs

This recipe, Asian Style Pork Meatballs is from Diabetic Connect.   Lean pork and the distinctive flavors of soy sauce combine for a low-fat main dish with loads of flavor.  Great when combined with an Asian cabbage slaw.

 

Asian Style Pork Meatballs Recipe

 

 

Asian Style Pork Meatballs

1 lb. lean ground pork

2 Tbsp. cold water

1/3 cup thinly sliced green onion

2 Tbsp. whole wheat bread crumbs

2 Tbsp. reduced-sodium soy sauce

1 large garlic clove, minced

 

Preheat oven to 425 F.

In a medium bowl, add all ingredients, combine with your hands, and make 20 meatballs (about 2 Tbsp. mixture each).  Moisten hands with water when forming the meatballs, if the mixture becomes sticky.

Place the meatballs on a non-stick baking pan, bake 15 minutes or until done.

 

(Recipe for Asian Style Pork Meatballs came from Diabetic Connect, 2015)

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Graham Streusel Coffee Cake

March 22, 2015 Leave a Comment
Graham Streusel Coffee Cake

Graham Streusel Coffee Cake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Quick and easy to make, I use this sweet coffee cake recipe often.

           Blanche Whytsell                                                                            Arnoldsburg, Wyoming

 

Graham Streusel Coffee Cake Recipe

 

Graham Streusel Coffee Cake

1 ½ cups graham cracker crumbs

¾ cup packed brown sugar

¾ cup chopped pecan

1 ½ tsp. cinnamon

2/3 cup butter, melted

1 package yellow cake mix (regular size)

½ cup confectioners’ sugar

1 Tbsp. milk

 

In a small bowl, combine the cracker crumbs, brown sugar, pecan and cinnamon.  Stir in butter; set aside.  Prepare cake mix according to package directions.

Pour half of the batter into a greased 13 x 9 inch baking pan.  Sprinkle with half of the graham cracker mixture.  Carefully spoon the remaining batter on top.  Sprinkle with the remaining graham cracker mixture.

Bake at 350 F. for 40 – 45 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Combine confectioners’ sugar and milk; drizzle over the coffee cake.      12-16 servings

 

(Recipe for Graham Streusel Coffee Cake was in www.tasteofhome.com, 2015)

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Tangy Barbecue Wings

March 21, 2015 Leave a Comment

 

Tangy Barbecue Wings

Tangy Barbecue Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite!  Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good.

               Sherry Pitzer                                                                      Troy, Missouri

 

Tangy Barbecue Wings Recipe

 

Tangy Barbecue Wings

5 lb. chicken wings

2 ½ cups ketchup

2/3 cup white vinegar

2/3 cup honey

½ cup molasses

2 to 3 Tbsp. hot pepper sauce

1 tsp. salt

1 tsp. Worcestershire sauce

½ tsp. onion powder

½ tsp. chili powder

½ to 1 tsp. liquid smoke, optional

 

Preheat oven to 375 F.  Using a sharp knife, cut through the two wing joints; discard wing tips.  Arrange remaining wing pieces in two greased 15 x 10 x 1 inch baking pan.  Bake 30 minutes; drain.  Turn wings; bake 20-25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered 30 minutes, stirring occasionally.

Drain wings.  Place one-third of the chicken in a 5 quart slow cooker; top with one-third of the sauce.  Repeat layers twice.  Cook, covered, on low 3-4 hours.  Stir before serving.          2 dozen wings

 

(Recipe for Tangy Barbecue Wings was in www.tasteofhome.com, 2015)

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Slow-Cooked Game Day Chili

March 20, 2015 Leave a Comment
Slow Cooker Game Day Chili

Slow Cooker Game Day Chili

 

This chili I found in the coupon section of the Sunday (Long Island) Newspaper.  It will be great to make for the upcoming basketball games…just buy all the ingredients in the morning…make the chili…then in 3 hours your Slow Cooker Game Day Chili will be ready to eat.

 

Slow-Cooked Game Day Chili Recipe

 

Slow-Cooked Game Day Chili

1 lb. lean ground beef or turkey

1 medium green bell pepper, chopped

1 small onion, chopped

2 can (15 oz. each) red kidney beans, undrained

2 packages (1.25 oz. each) chili seasoning mix

1 can (15 oz.) tomato sauce

1 can (10 oz.) diced tomatoes and green chilies

Cheese and sour cream

 

Open slow cooker liner and place it inside a 5 to 6 ½ quart slow cooker bowl.  Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink.  Drain well.

Place beef mixture into slow cooker liner.  Combine remaining ingredients in a medium bowl.  Pour over beef mixture; gently stir with wooden or plastic spoon to combine.  Place lid on slow cooker.

Cook on high for 3 hours until heated through.  Carefully remove lid to allow steam to escape.  Serve food directly from slow cooker liner.  Do not lift or transport liner with food inside.  Cool slow cooker completely; remove liner and toss.

 

(Recipe for Slow-Cooked Game Day Chili was on www.tasteofhome.com, 2015)

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Citrus-Raspberry Coffee Cake

March 18, 2015 Leave a Comment

 

Citrus-Raspberry Coffee Cake

Citrus-Raspberry Coffee Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Orange and lemon beautifully complement the raspberry flavor in this dense cake.  Add a dusting of confectioners’ sugar for a pretty finishing touch.

            Pat Harlow                                                                         Cataldo, Idaho

 

Citrus-Raspberry Coffee Cake Recipe

 

Citrus-Raspberry Coffee Cake

3 cups flour

2 cups sugar

3 tsp. baking powder

1 tsp. salt

4 eggs

1 cup canola oil

½ cup orange juice

1 tsp. lemon extract

2 cups fresh or frozen unsweetened raspberries

Confectioners’ sugar

 

In a large bowl, combine the flour, sugar, baking powder and salt.  In another bowl, combine the eggs, oil, orange juice and extract.  Stir into dry ingredients just until moistened.

Pour half of the batter into a greased and floured 10 inch fluted tube pan.   Sprinkle with raspberries.  Top with remaining batter.  Bake at 350 F. for 55-65 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely.  Dust with confectioners’ sugar.       16 servings

 

(Recipe for Citrus-Raspberry Coffee Cake was in www.tasteofhome.com, 2015)

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Cream of Broccoli Soup

March 17, 2015 Leave a Comment

 

Cream of Broccoli Soup

Cream of Broccoli Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

Cream of Broccoli Soup Recipe

 

Cream of Broccoli Soup

1 ½ lb. of broccoli

1 large stalk celery

1 medium onion

2 cups water

2 Tbsp. butter

2 Tbsp. flour

2 ½ cups Kitchen Basic chicken stock

½ cup milk or cream

Salt and pepper

 

Cut the broccoli into flowerets.  Chop the broccoli stem, celery and onion.

In a saucepan or steamer, boil the water and immediately add the broccoli stems, celery and onion.  Simmer for 10 minutes.

Meanwhile, steam the broccoli florets, and then shock them in ice water.  Drain and set aside, covered.

In another saucepan, melt butter and whisk in the flour, stirring until it is smooth.  Take the saucepan off the heat and allow to cool slightly.  Whisk the chicken broth into the flour mixture.  Bring to a boil, stirring it for 1 minute.

Add all the vegetables except the steamed broccoli and bring to a boil.   Add the florets, and then remove from heat.  Stir in the milk (or cream).  Salt and pepper to taste.      6-8 servings

 

(Recipe for Cream of Broccoli Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Super-Stuffed Mexican Potatoes

March 16, 2015 Leave a Comment
SSuper-Stuffed Mexican Potatoes

Super-Stuffed Mexican Potatoes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

These taters are packed!  Your whole family will enjoy this hearty stuffed potato.

         Steve Westphal                                                                                Wind Lake, Wisconsin

 

Super-Stuffed Mexican Potatoes Recipe

 

 

Super-Stuffed Mexican Potatoes

4 large baking potatoes

1 jar (16 oz.) black bean and corn salsa

1 package (6 oz.) ready-to-use grilled chicken breast strips

1 cup cubed process cheese (Velveeta)

1 medium tomato, chopped

Optional toppings:   chopped green onions, sliced ripe olives and sour cream

 

Scrub and pierce potatoes; place on microwave-safe plate.  Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.

Meanwhile, in a large saucepan, combine the salsa, chicken and cheese.  Cook and stir over medium heat until cheese is melted.

Cut an “X” in top of each potato; fluff pulp with a fork.  Spoon salsa mixture over potatoes and sprinkle  with tomato.  Serve with topping of your choice.        4 servings

 

(Recipe for Super-Stuffed Mexican Potatoes was in www.tasteofhome.com, 2015)

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