[Cookiegal]

Originally Posted by Guyzer

Cookie I edited my post and have added the meatball info....

I got a batch of this gut fill ready before I went to work today and am waiting for Mrs. Guyzer to arrive so I can put my bib on and get eatin'.

Thanks Guyzer.

[Guyzer]

Originally Posted by Cookiegal

Thanks Guyzer.

My pleasure...

The nice thing about this type of meal besides being cheap and filling is you can alter it as you like. If you prefer you could fry up ( or put in raw ) some chicken meat, cube it and use that in place of the beef. The ideas are endless. Slow cookers rock.

[Farmgirl22]

Your recipe sounds awesome Guyzer!! I'll have to give it a try.

Cookiegal; if you don't use your slow cooker, you have no idea how much convenience you are missing out on. Most crockpot recipes are just "dump" recipes--meaning you just dump in the food, turn it on, and let it do it's own thing--generally with no "checking" or "peeking" required. Look for my post in the recipe thread for a really good "mexi"-chicken recipe with cream cheese and black beans that gets cooked in the slow cooker--you can serve it on tortillas, over rice, as a quesadilla, however you desire. It's delicious and pretty healthy--plus you get those veggies you said you wanted to start eating more of!

[Cookiegal]

Thanks Farmgirl.

I read back through this entire thread the other day and copied some nice looking recipes. I will be definitely be using the crockpot.

[Guyzer]

Originally Posted by Farmgirl22

Your recipe sounds awesome Guyzer!! I'll have to give it a try.

I suggest you do. If you like it post here. If you don't post here...

I have another that I'll dig out and post . It's a lasagna recipe my wife dreamed up years ago. It remains a keeper. Big time gut fill.

[Bush Lady]

I just went through the collection I have, and found this. It explains what they are.

Pfeffernüesse
So named because recipes typically include black pepper, pfeffernüesse (fef-ER-nyoos-uh) means "peppernuts" in German. These small spice cookies are known by many different names throughout Europe, where they're a popular treat during the holiday season.

Yield
18 cookies (serving size: 1 cookie)

Ingredients
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup butter, softened
3 tablespoons dark brown sugar
2 tablespoons granulated sugar
2 tablespoons water
1 large egg white
1/4 cup ground hazelnuts
1 tablespoon powdered sugar
Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves), stirring well with a whisk.

Place butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes). Add 2 tablespoons water and egg white to butter mixture; beat well. Add flour mixture and nuts; beat on low speed just until blended. Spoon batter evenly into 18 mounds (about 2 teaspoons each) 2 inches apart on a baking sheet lined with parchment paper.

Bake at 350° for 12 minutes or until lightly browned and almost set. Cool on pans 2 minutes. Remove from pans; cool completely on a wire rack. Sprinkle cookies evenly with powdered sugar.

[Bush Lady]

Some people don't like broccoli with just cheese, but this also has cream of mushroom soup.

Golden Broccoli

2 packages frozen broccoli
2 teaspoons salt
2 tablespoons lemon juice
Pepper
1 can cream of mushroom soup
1/2 cup grated Cheddar cheese

Cook broccoli. Drain. Place in dish. Sprinkle with lemon juice and
pepper and cover with soup. Sprinkle cheese on top. Bake at 350 degrees
F for 20 minutes, or until cheese is melted and bubbly

I just can't help myself

Moose Poop Cookies

Ingredients:
2 sticks of butter (1 cup)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
3 cups oatmeal
1 cup chopped walnuts
2 cups chocolate chips

Instructions:
Mix all together, drop by 1/4 cup portions on a
greased cookie sheet. Bake at 325 degrees for 20
minutes.

[Bush Lady]

Farmgirl was talking about using a slow cooker.

Marmalade Curried Chicken


Serving Size : 6
Categories : Slow Cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
4 to 6 boneless, skinless chicken breasts
3/4 cup orange marmalade
1/4 cup water
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
salt and pepper, to taste

Combine all ingredients in the slow cooker. Cover and cook on low for 5
to 7 hours. Serve chicken breasts with juices over hot cooked rice. If
desired, thicken juices with a tablespoon of cornstarch mixed with a small
amount of water.

Recipe Author: Diana Rattray, About.com
Recipe Source: Crockpot_Recipes (mary-beth)

Author Note: Easy crockpot chicken recipe made with chicken breasts,
marmalade, and curry powder, along with other seasonings.

[Bush Lady]

Balloon Wine

This balloon wine recipe came from the hills of Kentucky. When the balloon
pops, the wine is ready!

1 lg. can frozen grape juice
4 C. sugar
1 pkg. cake yeast
3/4 gal. water

Mix all ingredients together and put into a gallon jug. Let set for 2 weeks.
When you put the liquid in the jug, fasten a 10 cent balloon on the top of
jug securely. When the balloon breaks at the end of the 2 weeks, your wine
is ready to strain twice and bottle.

[Bush Lady]

Easy Microwave Caramels

Ingredients:
1 cup sweet butter (not margarine)
2 1/2 cups (1 lb.) brown sugar, (firmly packed)
1 cup of light corn syrup
1 cup sweetened condensed milk
1 tsp. Vanilla
1/8 tsp. Salt (optional)
1 cup walnuts (optional)

Preparation:
In a 2 quart microwave safe bowl, combined (softened) butter sugar,
Syrup, milk and salt. Microwave on HIGH (100% power) for 3 - 4 minutes,
Stirring after two minutes, then cook for the additional two minutes.
When the butter is melted, stir well, then Microwave on HIGH for an
Additional 10 -12 minutes. Each Microwave is different, so you would
Have to try a batch and see how yours does. It should reach a 'firm ball
Stage on a candy thermometer. No sirring is needed during this whole
Last time of cooking.

Remove from Microwave, and immediately stir in the vanilla and walnuts
(optional). Allow to san d for 10 mins. (very important at you do not
Let stand any longer!) stirring several times. Pour into a buttered
13x9x2 pan. Refrigerate until cool. Invert pan onto a cutting board and
Tap out the carmels onto it. Sometimes you need to go around the pan
With a knife first. Cut into bite size squares. Wrap in waxed paper and
Store in refrigerator, as the sugar can solidify if you do not, and the
Taste will become 'grainy'. These can also be frozen!! These caramels are
WONDERFUL and truly 'melt in your mouth'...

Note:
Take waxed paper and cut strips larger than the carmels, then cut into
Three sections to wrap the caramels

[Bush Lady]

V−8 Juice

8 carrots, cut into chunks
4 stalks celery, cut into chunks
6 tomatoes, cut into chunks
1 bunch fresh spinach
handful of parsley
1/2 a white onion
1 fresh, raw beet, cut into chunks
1 or 2 cloves fresh garlic

Run all ingredients through your juicer. Stir, chill, stir and serve.

[Bush Lady]

Afterburners

Serve with a spicy queso dip.
1. Yield: 6 appetizer servings
12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise
Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño pepper; remove seeds and membranes.
Carefully place one shrimp in cavity of each pepper.
Wrap each pepper with 1 bacon piece, and secure with a wooden pick.
Place in a jellyroll pan.
Broil 5 1/2 inches from heat 6 to 7 minutes on each side,
or until bacon is cooked.

Serve warm.

[lotuseclat79]

Two recipes from CooksIllustrated:

Texas-Sized BBQ Chicken and Cheddar Sandwiches and Grilled Portobello Mushroom Bruschetta

RECIPE: Texas-Sized BBQ Chicken and Cheddar Sandwiches
Use either your favorite homemade BBQ sauce or a store-bought sauce. Our favorite brand is Bull's-Eye Original Barbecue Sauce.

* 4 slices bacon, halved crosswise
* 4 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
* Salt and pepper
* 1 cup barbecue sauce
* 1 minced chipotle chile in adobo
* 1/4 cup water
* 4 deli-style onion rolls, split in half
* 1 1/2 cups shredded cheddar cheese

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Fry bacon in large nonstick skillet over medium-high heat until crisp, about 4 minutes. Transfer to large plate lined with paper towels and pour off all but 1 tablespoon fat.

2. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes. Flip chicken and add barbecue sauce, chipotle, and water. Cover, reduce heat to medium, and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes. Remove chicken from skillet and slice crosswise into 1/4-inch pieces.

3. Arrange rolls cut-side up on baking sheet. Divide chicken among bottom halves of rolls and top with sauce, cheese, and bacon. Bake open-faced sandwiches in oven until cheese melts and rolls are golden brown, about 4 minutes. Top each sandwich with toasted roll top. Serves 4

RECIPE: Grilled Portobello Mushroom Bruschetta
The key to this recipe is to grill the mushrooms with the gill-like undersides facing up, which allows the mushrooms to retain their juices. To serve, flip the mushrooms onto the bread so their juices seep down into the toast.

Makes 8 large slices

* 4 portobello mushrooms, large (about 1 1/3 pounds), stemmed
* 6 tablespoons extra-virgin olive oil
* 1 tablespoon minced fresh rosemary
* Table salt and ground black pepper
* 1 loaf country bread (approximately a 12 by 5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed
* 1 large garlic clove, peeled

1. Light grill. Place mushroom caps on large baking sheet. Mix 3 1/2 tablespoons oil, rosemary, and salt and pepper to taste in small bowl. Brush oil mixture over both sides of mushrooms.

2. Grill mushrooms, gill-side up over medium-hot fire, until caps are cooked through and grill-marked, 8 to 10 minutes.

3. Meanwhile, grill bread until golden brown on both sides. Place toast slices on large platter. Rub garlic over tops, then brush with remaining 2 1/2 tablespoons oil.

4. Halve grilled mushrooms; place one half, gill-side down, over each slice of toast. Serve immediately.

-- Tom

[Bush Lady]

This sit I provided is not for a cooking recipe. It shows how to make puppets.

http://mycrayonbox.blogspot.com/2007...re-few-of.html

[Bush Lady]

Sweet Spice Blend


Prep: 5 min. A 2-ounce jar of ground cardamom will cost about $8--you can use cinnamon in its place.
This recipe goes with Sugar-and-Spice Nuts, Honey-Spice Butter

2 tablespoons light brown sugar
2 tablespoons ground cinnamon
4 teaspoons dried ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom

Combine all ingredients in a small bowl. Store in an airtight container.
Southern Living, NOVEMBER 2005

Honey-Spice Butter
Yield: about 1/2 cup


3/4 cup sugar
1 tablespoon Sweet Spice Blend
3/4 teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves*

Combine first 3 ingredients in a medium bowl; set aside.
Beat egg white and 1 tablespoon water in a medium bowl using a handheld egg beater or a wire whisk until foamy. (No liquid should remain.) Add pecans, stirring until evenly coated.
Add pecans to sugar mixture, stirring until evenly coated. Place pecans in a single layer on a buttered 15- x 10-inch jelly-roll pan.
Bake at 275° for 50 to 55 minutes, stirring every 15 minutes. Spread immediately in a single layer on wax paper; cool completely. Store in an airtight container.

*Whole almonds or walnut halves may be substituted.