Slow Cooker Beef Stroganoff

Ingredients

• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Directions

1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

BBQ Pork Sliders

Prep Time:
15 Min

Cook Time:
4 Hrs 30 Min

Ready In:
4 Hrs 45 Min

Ingredients

• 1 (14 ounce) can beef broth
• 3 pounds boneless pork ribs
• 1 (18 ounce) bottle barbeque sauce

Directions

1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.

Tacos in Pasta Shells

Ingredients

• 1 1/4 pounds lean ground beef
• 1 (3 ounce) package cream cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 18 jumbo pasta shells
• 2 tablespoons butter, melted
• 1 cup taco sauce
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 1/2 cups crushed tortilla chips
• 1 cup sour cream

Directions

1. In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
5. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
6. Top with sour cream and onions; serve.

Penne, Tomato, and Mozzarella Salad

Ingredients

• 1 (12 ounce) package penne pasta
• 1/4 cup olive oil
• 1 bunch green onions, chopped
• 1 clove garlic, minced
• 1 cup quartered cherry tomatoes
• salt and pepper to taste
• 5 ounces mozzarella cheese, diced
• 1/2 cup grated Parmesan cheese
• 4 ounces fresh basil
• 12 large black olives, halved

Directions

1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

Brownie Mallow Bars

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Ingredients

• 1 (19.8 ounce) package fudge brownie mix
• 1 (10.5 ounce) package miniature marshmallows
• 2 cups semisweet chocolate chips ( 1 1/2 C chocolate chips)
• 1 cup peanut butter
• 1 tablespoon butter
• 1 1/2 cups crisp rice cereal

Directions

1. Prepare brownie batter according to package directions for fudge-like brownies. Pour into greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack.
2. In a saucepan, combine the chocolate chips, peanut butter and butter. Cook and stir over low heat until smooth. Remove from the heat; stir in cereal. Spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.

Fluffy Peanut Butter Frosting

Ingredients

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

Directions

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Peas with Mushrooms

Ingredients

• 1 small onion, chopped


• 2 cloves garlic, minced


• 2 tablespoons butter


• 1 (10 ounce) package frozen green peas, thawed


• 1 (4.5 ounce) jar sliced mushrooms, drained


• 1 teaspoon white sugar


• 1/2 teaspoon salt


• 1/4 teaspoon dried thyme


• 1 pinch black pepper

Directions

1. Cook peas according to package directions. Set aside.


2. Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

Black-Eyed Pea and Bacon Soup

Ingredients

• 1/2 pound bacon, diced
• 1 onion, chopped
• 3 quarts water
• 4 cubes chicken bouillon
• 2 1/2 cups dry black-eyed peas
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 small potatoes, diced

Directions

1. Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
2. Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.

Cake Balls

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Directions

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Pumpkin Cream Cheese Muffins

Ingredients

• 1 (8 ounce) package cream cheese
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 4 1/2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 3/4 teaspoon ground cinnamon
• 3 tablespoons butter
• 3 tablespoons chopped pecans
• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 1/3 cups canned pumpkin
• 1/3 cup olive oil
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.