Sweet BBQ Meatballs - SUPER EASY!!
this is my mom's recipe, no idea where she got it.
Mix ground beef/turkey/venison with 1 egg per pound of meat, add desired seasoning and 1 package of dry onion soup mix. Form into small meatballs and bake until cooked through (I cook at about 375).
While meatballs are baking, mix one regular bottle of plain barbecue sauce (we use Open Pit) and 2/3 jar of grape jelly. Whisk until clumps break up. Pour the meat balls in the mixture and cook on low for 3-4 hours. Can be cooked in crockpot more or less, depending on when needed since meat is already cooked. These are super easy and always a huge hit at parties and such.
Monday, January 5, 2009
Jambalaya
1 pound boneless skinless chicken breasts, cut into 1-inch cubes 1/2 pound andouille sausage, diced 1 (28-ounce) can diced tomatoes 1 medium onion, chopped 1 green bell pepper, seeded and chopped 1 stalk celery, chopped 1 cup reduced-sodium chicken broth 2 teaspoons dried oregano 2 teaspoons Cajun or Creole seasoning 1 teaspoon hot sauce 2 bay leaves 1/2 teaspoon dried thyme 1 pound frozen peeled and cooked shrimp, thawed 2 cups cooked rice
DirectionsIn a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
1 pound boneless skinless chicken breasts, cut into 1-inch cubes 1/2 pound andouille sausage, diced 1 (28-ounce) can diced tomatoes 1 medium onion, chopped 1 green bell pepper, seeded and chopped 1 stalk celery, chopped 1 cup reduced-sodium chicken broth 2 teaspoons dried oregano 2 teaspoons Cajun or Creole seasoning 1 teaspoon hot sauce 2 bay leaves 1/2 teaspoon dried thyme 1 pound frozen peeled and cooked shrimp, thawed 2 cups cooked rice
DirectionsIn a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Crock Pot Baked Apples
Ingredients
1/4 cup brown sugar1/4 cup walnuts, chopped2 tablespoons trans-fat free margarine1 teaspoon cinnamon6 Gala or Macintosh apples, cored1/2 cup apple juice or apple cider2 tablespoons orange liquor (optional)
Directions
Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.
Ingredients
1/4 cup brown sugar1/4 cup walnuts, chopped2 tablespoons trans-fat free margarine1 teaspoon cinnamon6 Gala or Macintosh apples, cored1/2 cup apple juice or apple cider2 tablespoons orange liquor (optional)
Directions
Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.
Monday, December 29, 2008
Slow Cooker Split Pea Soup
Ingredients
2 cup(s) cooked split peas
1 cup(s) cooked celery
1 cup(s) cooked carrots
2 cup(s) cooked ham
12 oz cooked split peas
1/2 cup(s) onion(s)
1 tsp McCormick Whole bay leaves
6 cup(s) hot water
2 clove(s) garlic clove(s)
InstructionsLayer ingredients in slow cooker in the order listed. Except Ham goes after spit peas Pour in water. Do not stir! Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve!
Ingredients
2 cup(s) cooked split peas
1 cup(s) cooked celery
1 cup(s) cooked carrots
2 cup(s) cooked ham
12 oz cooked split peas
1/2 cup(s) onion(s)
1 tsp McCormick Whole bay leaves
6 cup(s) hot water
2 clove(s) garlic clove(s)
InstructionsLayer ingredients in slow cooker in the order listed. Except Ham goes after spit peas Pour in water. Do not stir! Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve!
Easy Crock Pot Salsa Chicken
Ingredients
2 breast(s) uncooked boneless, skinless chicken breast
2 cup(s) salsa
1/2 cup(s) Kraft Shredded 2% milk reduced fat sharp cheddar cheese with added calcium
2 serving(s) Organic Brown Rice (Trader Joe's)
InstructionsCombine Salsa and Chicken in Crock Pot and Bake on Low for 8-10 hours. Put Cheese on top of Chicken in last 5 minutes. Serve over brown rice.
Ingredients
2 breast(s) uncooked boneless, skinless chicken breast
2 cup(s) salsa
1/2 cup(s) Kraft Shredded 2% milk reduced fat sharp cheddar cheese with added calcium
2 serving(s) Organic Brown Rice (Trader Joe's)
InstructionsCombine Salsa and Chicken in Crock Pot and Bake on Low for 8-10 hours. Put Cheese on top of Chicken in last 5 minutes. Serve over brown rice.
Chinese slaw salad!!!
1/3 cup oil
2 tsp vinegar
1/4 cup sugar
3 green onions chopped
black pepper to taste
packet from chicken flavored ramean noodles
bag of prepackaged slaw
small pack almonds
sunflower seeds (I use a lot cause I like them)
Mix all together well
At very last minute mix in very well crunched ramean noodles
YUMO!
I double this recipes cause it goes FAST!
1/3 cup oil
2 tsp vinegar
1/4 cup sugar
3 green onions chopped
black pepper to taste
packet from chicken flavored ramean noodles
bag of prepackaged slaw
small pack almonds
sunflower seeds (I use a lot cause I like them)
Mix all together well
At very last minute mix in very well crunched ramean noodles
YUMO!
I double this recipes cause it goes FAST!
JulyBride-my mom makes that casserole, too, and it's yummy!
Spinach-Artichoke-Ravioli-Lasagna:
Ingredients
1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano
Bring a large pot of water to a boil for pasta.
Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
Defrost the spinach in the microwave for 10 minutes on high.
While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
Cook pasta to al dente, 5 to 6 minutes in salted water.
Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes.
Spinach-Artichoke-Ravioli-Lasagna:
Ingredients
1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano
Bring a large pot of water to a boil for pasta.
Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
Defrost the spinach in the microwave for 10 minutes on high.
While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
Cook pasta to al dente, 5 to 6 minutes in salted water.
Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes.
Jarlsburg Swiss Cheese Dip
Equal amounts each of:
Jarlsburg Swiss cheese, sweet onion (more or less to taste) and mayonaise.
Preheat oven to 350. Shred cheese. Thinly slice and dice onion and add mayo. Combine all ingredients in bowl and mix well. Place mixture in an oven-proof dish ( 1 to 1.5" deep) and bake in oven for 30-45 min until brown and bubbly. Serve warm with bread or crackers! YUMMY!
Equal amounts each of:
Jarlsburg Swiss cheese, sweet onion (more or less to taste) and mayonaise.
Preheat oven to 350. Shred cheese. Thinly slice and dice onion and add mayo. Combine all ingredients in bowl and mix well. Place mixture in an oven-proof dish ( 1 to 1.5" deep) and bake in oven for 30-45 min until brown and bubbly. Serve warm with bread or crackers! YUMMY!
The "I Can't Cook" Super-Easy meatball recipe:
2 lb bag of frozen (unseasoned, fully-cooked) meatballs
1 jar Prego Pasta sauce (any flavor)
Combine both items in your slow cooker and cook on high for about an hour. I make this all the time and my friends rave about these "balls."
Another easy variation...instead of pasta sauce, use 1 or 2 cans of beer. The meatballs come out super moist and very yummy. It's almost too easy.
2 lb bag of frozen (unseasoned, fully-cooked) meatballs
1 jar Prego Pasta sauce (any flavor)
Combine both items in your slow cooker and cook on high for about an hour. I make this all the time and my friends rave about these "balls."
Another easy variation...instead of pasta sauce, use 1 or 2 cans of beer. The meatballs come out super moist and very yummy. It's almost too easy.
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