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Jan 29, 2010

Slow Cooker Salsa Chili

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

2 cups Old El Paso� Thick 'n Chunky salsa

1 can (15 oz) tomato sauce

1 can (4.5 oz) Old El Paso� chopped green chiles

2 teaspoons chili powder

1 can (15 to 16 oz) pinto beans, drained, rinsed

Shredded Cheddar cheese, if desired

Sliced green onions, if desired

1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10

minutes, stirring occasionally, until beef is thoroughly cooked;


2. In 3- to 4-quart slow cooker, mix beef mixture and remaining

ingredients except beans.

3. Cover; cook on Low heat setting 8 to 10 hours.

4. Stir in beans. Cover; cook on Low heat setting about 5 minutes

longer or until beans are hot. Top with cheese and onions.

Crockpot Home-Style Turkey Dinner

3 medium Yukon gold potatoes -- cut into 2" pieces

3 turkey thighs -- skin removed

1 12oz jar home-style turkey gravy

2 tablespoons Gold Medal all-purpose flour

1 teaspoon parsley flakes

1/2 teaspoon dried thyme leaves

1/8 teaspoon pepper

1 1lb bag frozen baby bean and carrot blend -- thawed and drained

1. Place potatoes in 3 1/2 to 6 quart slow cooker; arrange turkey on

top. Mix remaining ingredients except vegetables until smooth; pour

over mixture in slow cooker.

2. Cover and cook on low heat setting 8 to 10 hours or until juice of

turkey is no longer pink when centers of thickest pieces are cut.

Stir in vegetables.

3. Cover and cook on low heat setting about 30 minutes or until

vegetables are tender.

4. Remove turkey and vegetables from slow cooker, using slotted

spoon. Stir sauce; serve with turkey and vegetables.

Crockpot Chicken with Dijon Mustard

Crockpot Chicken with Dijon Mustard


4 to 6 boneless chicken breast halves

2 tablespoons dijon mustard

1 can 98% fat-free cream of mushroom soup

2 teaspoons cornstarch

dash black pepper


Wash chicken and pat dry; place in slow cooker. Combine remaining

ingredients and spoon over the chicken. Cover and cook on low 6 to 8


Crockpot chicken Dijon serves 4.

Crockpot Herb Chicken With Stuffing

Crockpot Herb Chicken With Stuffing


1 can (10 1/2 ounces) cream of chicken with herbs soup

1 can (10 1/2 ounces) cream of celery or cream of chicken soup

1/2 cup dry white wine or chicken broth

1 teaspoon dried parsley flakes

1 teaspoon dried leaf thyme, crumbled

1/2 teaspoon salt

Dash black pepper

6 to 8 boneless chicken breast halves, without skin

2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces

4 tablespoons butter


Combine the soups, wine or broth, parsley, thyme, salt, and pepper.

Wash chicken and pat dry.

Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of

the stuffing crumbs over the bottom of the cooker and drizzle with

about 1 tablespoon of the butter.

Beef Fajitas

Beef Fajitas

1 1/2 lb beef flank steak

1 onion, sliced

1 green pepper, cut into strips

1 red pepper, cut into strips

1 jalapeno pepper, chopped

1 tbs cilantro

1 cloves garlic, minced

1 tsp chili powder

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp salt

8 oz can chopped tomatoes

A dozen 8" flour tortillas

Toppings: sour cream, guacamole, shredded cheddar cheese,


Cut flank steak into 6 portions. In any size crock pot,

combine meat, onion, green pepper, red pepper, jalapeno

pepper, cilantro, garlic, chili powder, cumin, coriander

and salt. Add tomatoes. Cover and cook on low for 8-10

hours or on high 4-5 hours. Remove meat from crock pot

and shred. Return meat to crock pot and stir. To serve

fajitas, spread meat mixture on flour tortillas and add

favorite toppings. Roll up tortillas. Serves 6-8.

Bbq Meatballs

Bbq Meatballs


1 1/2 lb ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup rolled oats

1 x egg beaten


1/2 cup ketchup

2 tbl brown sugar

2 tsp prepared mustard

Method :

Combine first five ingredients for meatballs. Mix well. Shape balls

and brown in skillet. Drain off fat; place in crock pot. Mix sauce

ingredients and pour over meatballs. Cook for 4 to 6 hours on LOW.

Serve over hot noodles, rice, or mashed potatoes.

This recipe yields 4 to 6 servings

Crockpot Spicy Pork Chops

Crockpot Spicy Pork Chops


2 ribs celery, sliced

1 cup chopped onion

6 to 8 boneless pork chops, about 3/4 to 1-inch thick

1 green bell pepper, cut in strips

1 red bell pepper, cut in strips

1/2 teaspoon coarsely ground black pepper or seasoned pepper

2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper

2 tablespoons cornstarch, blended with 2 tablespoons cold water


Place celery and chopped onion in crockpot. Trim excess fat from pork

chops; add to slow cooker. Sprinkle pepper strips around and between

pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6


Crockpot Beef Hash

Crockpot Beef Hash

1 1/2 cups cut-up cooked beef

2 10-oz pkgs frozen hash brown potatoes, thawed

1 onion, finely chopped

1/4 cup butter or margarine, melted

1 cup gravy or beef broth

salt and pepper

Place all ingredients in Crock-Pot. Cover and cook on Low for 6 to

8 hours or on High for 2 to 3 hours.

Crockpot Seafood Chowder

Crockpot Seafood Chowder

1-1/2 lb. fresh-frozen fish fillet

1/4 lb. bacon, diced

1 medium onion, diced

1/2 - 3/4 cup chopped green onion tops

2 - 3 potatoes, peeled and cubed

1-1/2 cups water

to taste salt, pepper

1 can (13 oz.) evaporated milk

Cut fish into bite size pieces, lightly brown bacon and onions;

drain. Combine all ingredients in crockpot, cover and cook on Low 6 -

9 hours, or High 2-1/2 - 3-1/2 hours. Add milk last 1/2 hour.

Makes 8 servings.

Note: for variety or more add cubed carrots, chopped celery.


1 lb Hamburger

1 Onion, chopped

1 4 1/2 oz Can chopped chilies

1 cn Mild enchilada sauce

10 1/2 oz Golden mushroom soup

10 1/2 oz Cheddar cheese soup

10 1/2 oz Cream of mushroom soup

10 1/2 oz Cream of celery soup

1 pk Dorito chips

Brown hamburger and chopped onion, pour off grease. Put all

Ingredients in crock pot except Doritos chips. Mix and cook low 4 to

6 hours. Last 15 minutes before you are ready to eat, add Dorito

Chips and stir.

Barbecued Spareribs

5 lb Spare ribs

1/2 tsp Hickory smoke salt

2 tbsp Vinegar

Liquid smoke and salt

1/2 c Catsup

1/2 c Steak sauce

1/4 tsp Salt

1 tsp Minced onion

2 tbsp Brown sugar

Place spareribs on rack in baking pan. Brown in a 400 degree oven for 15

Minutes; turn and brown on other side for 10 to 15 minutes. Drain fat and

Put ribs in crock pot. Combine remaining ingredients and pour over ribs.

Cover and ccok on low 6 to 8 hours.

Makes 5 to 6 servings.

Mickeys Meatloaf

Mickeys Meatloaf

2 pounds ground beef

1 pound ground pork

1 1/2 onions, diced

1/8 tsp garlic, granulated

2 cups bread crumbs, fresh

2/3 cup cold water

1/8 tsp thyme

1/4 cup parsley, chopped

1 whole egg

1 tsp Worcestershire sauce

1/8 tsp salt

Soak bread crumbs in cold water and set aside. Saute diced onion until

tender. Set aside and allow to cool. Preheat oven to 350 degrees. In a

large bowl, combine ground beef, ground pork, onions, granulated garlic,

and bread crumbs mixed with water. Mix well and add remaining ingredients.

Mix well and mold into loaves. Form in either loaf pans or a meat pan with

sides high enough to hold juices. Bake for 45 minutes to 1 hour.

Yield: 6 servings

Grilled Chicken with Farofa

Grilled Chicken with Farofa

4 T. Cassava flour

1 8 0z can red kidney beans, dry

1 large egg, scrambled and chopped

1/2 C. Green onion, chopped

3/4 T. Parsley, chopped

3 strips bacon, chopped

2 cloves garlic, chopped

2 T. Butter

3 oz. Chicken breast, grilled

Salt and pepper to taste

In a small cooking pot, place the beans and cover them with water and some

salt. Soak overnight in a refrigerator.

Using the same water, cook the beans until soft. Drain the beans and set

aside. Meanwhile, grill the chicken.

In a saucepan, fry the bacon, adding the butter, onions, garlic, parsley,

grilled chicken and chopped egg. Add beans to mixture and slowly add the

cassava flour. Simmer for two minutes and season with salt and pepper to


Beef Tenderloin with Chilean Salsa and Roasted Potatoes

Beef Tenderloin with Chilean Salsa and Roasted Potatoes


4 T. Canola oil

4 beef tenderloins, 2 oz. Slices

2 T. Salt

1 T. Pepper

1/2 C. Chilean Salsa

2 medium roasted red skin potatoes

Heat oil in saute pan. Saute beef in the pan for 2 minutes on each side.

Serve with roast potatoes and Chilean Salsa.

Chilean Salsa

2 whole tomatoes, diced

12 cloves garlic, minced

2 jalapeno peppers, minced

1 T. Sea salt

1 onion, diced

1/2 T. Balsamic vinegar

1/2 bunch cilantro, chopped

1/2 C. Olive oil

Dice tomatoes and onions. Mince garlic and the jalapeno peppers. Combine

with remaining ingredients in a mixing bowl and mix well.

Roasted Potatoes

8 red bliss potatoes

3 T. Olive oil

1/4 T. Italian seasoning

Salt and pepper to taste

Cut potatoes in half and place in a bowl. Toss all of the ingredients together.

Place the potatoes on a sheet tray lined with parchment paper. Bake at 350

degrees F for 30 minutes.

Chocolate Bread Pudding

Chocolate Bread Pudding


3/4 cup half and half

1/2 cup whipping cream

1/2 cup semisweet chocolate chips

1/2 cup sugar

1 large egg

1 tablespoon coffee liqueur

3/4 teaspoon vanilla extract

4 cups 1-inch cubes French bread, crusts trimmed

Powdered sugar

Whipped cream or vanilla ice cream (optional)


4 Servings

Preheat oven to 350F. Bring half-and-half and cream just to simmer in heavy

medium saucepan. Remove from heat.

Place chocolate chips in large bowl. Pour cream mixture over; stir until

chocolate melts. Add 1/2 cup sugar, egg, liqueur and vanilla; whisk until

blended. Add bread cubes; toss to mix well. Transfer to 8-inch square glass

baking dish. Let stand 15 minutes.

Bake until bread pudding is set and top puffs, about 30 minutes. Transfer

baking dish to rack and cool slightly (pudding will fall). Sift powdered

sugar over bread pudding. Serve warm with a dollop of whipped cream or a

scoop of vanilla ice cream, if desired.

Palazolo's Mexican Wedding Cookies

a.. 1 cup margarine

b.. 1 cup powdered sugar

c.. 1 teaspoon vanilla

d.. 1 teaspoon anise extract or ¼ teaspoon anise oil

e.. 2 cups flour

f.. 2-3 drops red and green food coloring

a.. Cream margarine, sugar, food coloring and flavorings (mix color and flavorings before) with an electric mixer until light and fluffy. Mix in flour with a fork, then work with hands kneading until smooth. Refrigerate until easy to handle. Pinch small pieces, roll in balls between palms then flatten into 1-½ inch diameter circles. You may want to use the bottom of a smooth glass to flatten out cookies. Bake at 325? for 8 to 10 minutes on an ungreased cookie sheet lined with parchment paper until slightly brown on bottoms but not browned on edges. Remove from sheet cooling on wire racks.

b.. Ice with powdered sugar icing. Pink icing on pink cookies, green icing on green cookies.

Old-Fashioned Meat Loaf

Old-Fashioned Meat Loaf

Everyone loves a good, hearty meal


a.. 1 cup dry bread crumbs

b.. 1-1/2 pounds ground chuck

c.. 1/4 cup finely chopped onion

d.. 1 egg

e.. 1/4 cup ketchup

f.. 1/2 cup milk

g.. 1-1/2 teaspoons salt

h.. 1/4 teaspoon pepper

i.. 1/2 cup ketchup

j.. 1/4 cup vinegar

k.. 1/4 cup packed brown sugar

l.. 2 Tablespoons Worcestershire sauce


Mix the bread crumbs and ground chuck in a large bowl. Combine the onion, egg, 1/4 cup ketchup, milk, salt and pepper in a bowl and mix well. Add to the ground chuck mixture and mix well. Shape into a loaf and place in a baking dish. Heat 1/2 cup ketchup, vinegar, brown sugar and Worcestershire sauce in a saucepan. Do not boil. Pour over the meat loaf. Bake at 350 degrees for 1 hour or until cooked through.

NOTE: Uncooked rolled oats may be substituted for the bread crumbs, or use 1/2 of each, depending on what you have on hand.


Eggplant Parmesan Recipe

Eggplant Parmesan Recipe


a.. 2 lbs (about 2 large) eggplants

b.. Kosher salt

c.. 1 28-oz can whole peeled tomatoes

d.. 1 clove garlic, peeled and minced

e.. Olive oil

f.. Freshly ground black pepper

g.. 1/2 cup all-purpose flour

h.. 1/2 cup fine dry breadcrumbs

i.. 4 large eggs, beaten

j.. 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds

k.. 1 cup grated high quality Parmesan cheese

l.. 1 packed cup fresh basil leaves


1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.

Apple Lemon with Cinnamon Muffins

Apple Lemon with Cinnamon Muffins

2 cups all-purpose flour

4 teaspoons baking powder

1 pinch salt

1/2 cup sugar

2 eggs, lightly beaten

10 tablespoons butter

1 tablespoon lemon zest

1 teaspoon lemon juice

1 cup milk

1 large Granny Smith apple - peeled, cored and chopped

1 tablespoon sugar

1 teaspoon ground cinnamon

Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.

In a bowl, sift together the flour, baking powder, and salt. In a separate

bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon

juice, and milk. Mix the creamed ingredients into the flour mixture until

evenly moist. Fold in the apples. Spoon into the prepared muffin cups.

Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the

muffin batter.

Bake 15 minutes in the preheated oven, or until a toothpick inserted in the

center of a muffin comes out clean. Cool 1 to 2 minutes before turning out

onto wire racks to cool completely.