Lamb Chops

You can see that the chops were just sliding off the bone as my Granddaughter held one up. They were very tender.

6 frozen lamb chops

1/4 cup worcestershire sauce

juice squeezed from half an orange

1/2 teaspoon orange zest

1 tablespoon lime juice

1/2 teaspoon garlic salt

1/2 teaspoon marjoram

1/2 teaspoon sea salt

dash of liquid smoke

Add all ingredients and cook on low in crock pot for 4-6 hours.

Guacamole and Chili Con Queso (From The Freezer to The Microwave)

Click once on the page and then click again to enlarge.

Twice Baked Potatoes

4 white potatoes
1 tablespoon butter
2 tablespoons sour cream
1/4 cup milk
1/4 cup shredded cheddar cheese
1/4 cup scallions or chives, sliced

Wash the potatoes well, and using a fork, poke the potato in several places on the top and bottom. Place all 4 potatoes on microwave-safe dish, and microwave on high for 8 to 10 minutes, turning the potatoes over at the half-way cooking point.  Remove the potatoes and quickly wrap in aluminum foil, and let sit out on the counter for about 10 minutes to allow the cooking process to complete, and let the potatoes cool to handle.

Meanwhile, mix together the butter, sour cream, milk, and cheese in a separate mixing bowl.  When the potatoes have cooled,  cut them in half and scoop out the center of each potato and add this to the butter/sour cream mixture.  Mix together well, and if desired, add a dash of salt and pepper to taste.  Finally, spoon the mixture back into the potato skins, replace on the microwave-safe dish, and microwave on high for 3 to 5 minutes, until the potatoes are heated through again. When you remove the potatoes from the microwave, sprinkle the top with the scallions and serve.

Horsey Beef Pasta

(a rich and spicy crock pot recipe)

2 pounds stew beef
2 cans original Rotel (drain only 1 can)
1 8 ounce package light cream cheese
8 ounce bottle of light Ranch Dressing
1 tbsp flour
1 rounded tablespoon of prepared cream horseradish
2 ounces shredded cheddar cheese

Place stew beef in crock pot and pour both cans of Rotel over it. Turn Crock pot on low and cook for 5 hours. Stir in horseradish.

Place package of cream cheese in next, stirring until melted and blended in. Add the ranch dressing, stirring until thoroughly mixed together.

Take out 1/2 cup of the liquid from the crockpot and mix the tablespoon of flour with the liquid in the cup. Pour the flour mixture back into the crockpot and stir until well blended. Turn on high for 10 minutes or until the sauce in the crock pot is thick and bubbly (almost like gravy).

 

Serve over noodles and sprinkle shredded cheese over top. Makes about 8 servings.

*For less spice, use mild Rotel or 1 mild and 1 original.



I have a very picky husband who doesn't care for. or eat spicy foods. He complained about it all the way back to crock pot for seconds!!! He also said he would definitely eat it again. This is a very flavorful, spicy dish.

Mushroom Pork with Apples

2 cans (10 3/4 ounces each) Campbell's® Condensed Golden Mushroom Soup

1/2 cup water

1 tablespoon packed brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme leaves, crushed

1 tablespoon honey

8 boneless pork chops, 3/4-inch thick (about 2 pounds)

4 large Granny Smith apples, sliced

2 large onions, sliced (about 2 cups)

    * Stir the soup, water, brown sugar, Worcestershire and thyme in a 4-quart slow cooker. Add the pork, apples and onions.
    * Cover and cook on LOW for 8 to 9 hours or until the pork is cooked through OR 4 to 5 hours on high.

Jambalaya

• 12 oz boneless skinless chicken breasts
• 1 1/2 cups green peppers, chopped
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 4 cloves garlic, minced
• 1 14 oz can whole tomatoes, coarsely chopped
• 1/3 cup tomato paste
• 2 cups chicken broth or bouillon
• 1 tbsp parsley
• 1 tbsp fresh basil, minced
• 1 tsp dry oregano
• 1 tsp Tabasco sauce
• 1/2 tsp cayenne pepper
• 1 cup cooked red chili beans, drained and rinsed
• 1 1/2 cups cooked long grain white rice
• 12-14 large shelled shrimp
• 12-14 mussels in shells

 Cut chicken into 1 inch pieces. Place all ingredients, except shrimp, mussels, beans and rice, in a slow cooker. Cover and cook on low for 8 hours. Add shrimp, beans and rice during the last 20 minutes of cooking.

Saturday Morning Casserole

A great breakfast or brunch casserole

1 loaf French Bread, torn into pieces

6 Eggs
 
1/4 cup Milk

1 cup Spicy Chicken Sausage or your favorite sausage (pre-cooked and sliced)

1 cup Monterey Jack Cheese, grated

Preheat oven to 350º and grease baking pan with your choice of oil or butter. Place bread pieces in pan and distribute evenly. Beat the eggs, milk and any spices you desire (salt, pepper, garlic powder…) and pour over the bread. Add the remaining ingredients and bake for 25 minutes or until top is golden brown and a knife stuck in the center comes out clean. Let sit for 5 minutes before serving. Serve with sliced  tomatoes or fresh fruit.
Serves: 8-10

*You can used a drained can of mild Rotel to add zest.You can also use a can of 10 refrigerated biscuits pre-baked and torn into pieces instead of french bread to add more flavor.

--OR--

Arrange as stated above and microwave on high 3 to 5 minutes, until egg is done (depending on your wattage). Can be placed in oven on broil for a minute to brown, if desired, or you can use the convection setting on your microwave if you have one.

Meatloaf In The Crockpot

Ingredients:

    * 2 pounds of lean hamburger
    * 2 beaten eggs
    * 2 slices bread, cubed(or 3/4 cups cracker crumbs)
    * 1 Can Drained Rotel (Mild)
    * Ketchup
    * 2 tablespoons worcestershire sauce
    * Dash of salt and pepper
    * 1 small onion, chopped

Preparation:

Add bread cubes or crackers and worcestershire to beaten eggs. Then add the onion, salt and pepper and can of Rotel and mix ingredients well. Squish all together with your hands. Place in crock pot. Flatten and shape to fit. Pour catsup on top (enough to cover completely) Cook on low 6 to 8 hours (for older crockpots 8 - 10 hours).

*Alternative: Use Original Rotel if you'd like a little more spice and 3/4 cup crushed crackers instead of bread.

The second photo was taken after the meatloaf was cooked and drained.

Breakfast Apple Cobbler (aka Apple Brown Betty)

4-6 medium-sized apples, peeled and thinly sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
1/3 cup flour
1/2 teaspoon salt

Rub down inside of Crock-Pot with butter (not margarine) or spray with non-stick spray. Place apples in slow cooker and mix in remaining ingredients. Drizzle melted butter on top. Cover and cook on low 6-8 hours, or overnight (alternately, cook on high 2-3 hours). Serve with milk or coffee or pour warm milk directly over it. Also,  ice cream or yogurt topping is good.

Makes 4-6 serving

*The only way this isn't good is if you absolutely just hate granola! My husband isn't fond of granola and even as he complained about not liking granola, he was scooping up his second helping and ate the leftovers during the day. 

Alternatively, this can be cooked in a conventional oven at 350 for 30 to 45 minutes, until apples are tender.

German Potato Salad

My husband was stationed in Germany when he was in the service. He developed a taste for some German dishes. When we go to a German town up in the mountains of our home state, he always orders the same thing.

I decided to surprise him with bratwurst, sour kraut and German Potato Salad. Though far from authentic, he liked it!!! Don't you just love it when that happens!?

 

GERMAN POTATO SALAD (crockpot)

2 potatoes, sliced
1/2 cup onions, chopped
1/2 cup celery, sliced
1/4 cup diced green bell peppers
1/4 cup vinegar
1/4 cup vegetable oil
Chopped parsley (for garnish)

Slice bacon, cooked and crumbled (for garnish) Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook on LOW for 5 to 6 hours in crockpot. Add sugar if needed. Garnish with bacon and parsley.

German Potato Salad (Microwave)

Ingredients

    * 2 pounds red potatoes, cooked and thinly sliced
    * 3 hard-cooked eggs, chopped
    * 1/2 cup chopped onion
    * 1/2 cup chopped celery
    * 6 bacon strips, diced
    * 2 tablespoons sugar
    * 4 teaspoons all-purpose flour
    * 2 tablespoons vinegar
    * 1/2 teaspoon salt
    * 1/8 teaspoon pepper
    * 3/4 cup milk

Note: Potatoes can be cooked by adding 3 tbsp water, cover and cook in microwave 4 1/2 minutes.

Directions

    In a large bowl, combine potatoes, eggs, onion and celery; set aside. Place bacon in a microwave-safe bowl; cover with a paper towel and microwave on high for 2 minutes. Stir. Microwave 3-4 minutes longer or until the bacon is crisp, stirring after each minute. Remove bacon to paper towel to drain; reserve 2 tablespoons drippings. Stir sugar, flour, vinegar, salt and pepper into drippings until smooth; gradually add milk. Microwave on high for 5-6 minutes, stirring every 2 minutes until thickened. Pour over potato mixture; toss. Top with bacon. Serve immediately.

Soup!!! (From the Freezer to the Microwave)

Rainy days in the spring and early summer is still a good time for soup. Here is more from my "From the Freezer to the Microwave" cookbook. As is always the case with the pages of this series, click on the photo and then click again to make it legible.

Baked Beans in the Microwave

My husband wanted baked beans. I didn't have any, so I made some. He loved them!

2 (15.5 oz.) can white kidney beans
1 med. onion, chopped
1/2 c. brown sugar
4 strips bacon, cooked and crumbled (optional)
3 tbsp. ketchup
1/4 cup of honey
1 tsp. prepared mustard

Heat beans in microwave for 2 minutes. Microwave chopped onion for 2 minutes. Microwave bacon 4 minutes (1 minute per strip)and crumble. Add onion and bacon to beans. Add ketchup, brown sugar, honey and mustard. Microwave on high for 2 more minutes.

Tomato-Vegetable Soup and Clam Chowder - From the Freezer to the Microwave

Here's another page from my "From the Freezer to the Microwave" Cookbook. As usual, click on the picture and then click on it again to be able to read it comfortably.

Apple Cider Crisp

 6 small apples, pared and cut into thin slices

1 c. brown sugar

2 tbsp. apple cider

1 c. uncooked rolled oats

1 c. walnuts, chopped

Instructions

Pour brown sugar and cider over sliced apples. Sprinkle rolled oats over top and fold in well. Put microwave oven on high for 5 minutes, then fold in walnuts and serve warm or chilled.

Cheesy Squash Casserole

Cheesy Squash Casserole

Ingredients

    * 6 medium yellow summer squash, thinly sliced
    * 1 large Vidalia onion, thinly sliced
    * 1 tablespoon melted butter
    * 1/2 cup grated Parmesan
    * 1 cup shredded sharp Cheddar
    * 1/2 cup sour cream
    * Salt and freshly ground black pepper
    * 1 sleeve crackers, crushed medium to fine (recommended:            Ritz)or herbed bread crumbs (or croutons, crushed)

Directions

Cook squash and onion in the microwave on high for 5 to 8 minutes (depending on the wattage of your microwave and how much squash you decide to cook)

Mix together the squash and onion mixture with parmesan, cheddar, sour cream, salt and pepper.

Preheat the oven to 350 degrees or used the convection setting on your microwave oven. Pour the squash mixture into an oven-safe casserole dish. Sprinkle crushed crackers over the top and drizzle with melted butter. Bake 5 to 10 minutes or until topping is golden brown.

Note: I used 15 small squash because I was taking this dish to a family reunion, but I used the recipe "called for" amount of all other ingredients. I used a small bunch of green spring onions instead of vidalia. I also used some of the greens to add a little color. I used both ritz crackers and crushed herbed croutons. It was a hit!

A good family reunion / picnic side dish

Grapes Romanoff

1 lb green seedless grapes
1 lb red seedless grapes

         -or-
1 lb purple seedless grapes
1 pt sour cream
brown sugar
1-2 t vanilla

Wash and dry grapes. Remove from stems and place in large bowl. In smaller bowl, combine sour cream and add brown sugar till mixture is the color of sand. Add vanilla.

Pour sour cream mixture over grapes and stir to coat. Chill and serve.

My picture may not look that appetizing but it was very good. (I shouldn't have put it in a white dish for the pictures sake)