Satisfy your Cravings - lets have some cookies!

October is national cookie month, now in my opinion that is a perfect thing to celebrate; Cookies!  After all have you ever met anyone who doesn't love a cookie?  They come in all flavors, shapes, taste delicious and hand held too.  Can you eat just one?  Most likely your answer would be no, it's impossible.  The very aroma of cookies explains their allure.  There is no excuse not to treat yourself to a cookie or two, or three....  The flavors, textures, sizes and shapes make cookies so appealing.  But they are the simplest recipe in a baker's repertoire.   If you crave something crunchy to dip into your coffee or wine, there's a biscotti.  Do you want gooey cookie oozing with chocolate, what about soft and cakey, chewy or flaky, spicy with ginger or tangy with lemon the possibilities are endless.  Cookies are easy to make and they certainly make the house smell great while they are baking.  I always make large batches of cookies during the holidays to give away.  They are always a welcome gift to receive.  

Here is the "cookie story" everyone has read on-line and you can't help but laughing thinking how embarrassing it would be to find out you had been wrong.  I don't know who wrote this either.

A young woman was waiting for her flight in the boarding room of a big airport.  As she wold need to wait for quite some time, she decided to purchase a book to read and a packet of cookies to snack on.  She sat down in an armchair in the VIP room of the airport to relax and read in peace.  A man sat down next to her, opened his magazine and started reading.  When she took out the first cookie, a man took one also.  She felt irrigated but said nothing.  She just thought; "well the nerve of him eating my cookie!  If I was in the mood I would punch him for daring."  For each cookie she took, the man took one too.  This was infuriating her but she didn't want o cause a scene. Where only one cookie remained, she thought to herself, "what will this rude man do now?"  Then the man, taking the last cookie, divided it into half, giving her one half.  That was too much!  She was really angry now.  In a huff she took her book, the rest of her things and stormed off to board the plane.  When she sat down in her seat on the plane, she looked into her purse to take out her reading glasses, and to her surprise, her packet of cookies was there, untouched and unopened.  She felt so ashamed. She realized that she was wrong.  She had forgotten that her cookies were kept in her purse.  The man had divided his cookies with her, without feeling angry or bitter, while she had been very angry, thinking that she was dividing her cookies with him.  And now there was no chance to explain herself or to apologize.  Moral of the story; make sure that we are in the possession of all the facts before reacting.

I hope you enjoy the recipes below, all eggs will be large unless otherwise noted.  Bake some cookies, your family and friends will love you for the gesture.   

Classic Oatmeal Raisin - one of my favorites

1 cup butter, soft
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 Tbl. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cup quick cooking oats
1 cup raisins
1 1/2 cups pecans, chopped
1 1/2 cups chocolate chips (I add these occasionally)

Preheat oven to 350 degrees.  Into a bowl of electric mixer beat butter until creamy, add sugars, beating well.  Add eggs and vanilla beating well to combine.  Into a bowl add flour, baking soda, baking powder and salt.  Gradually add this to butter mixture beating to combine.  Stir in oats, raisins and pecans, as well as chocolate chips if adding.  Drop onto lightly greased baking sheets.  Bake about 8/10 minutes.  Cool for a couple of minutes on baking sheets then remove to cooling racks.

White Chocolate Macadamia, Cranberry, Orange Cookies 

1/2 cup butter, soft
1/2 cup Crisco
3/4 cup brown sugar, packed
1/2 cup sugar
1 egg
2 tsp. orange zest
1 1/2 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) package white chocolate chips
1 (7 oz.) jar macadamia nuts, chopped
1/2 cup dried cranberries

Preheat oven to 350 degrees.  Into a bowl of electric mixer beat butter and Crisco until creamy.  Gradually add sugars beating well. Add egg, zest and vanilla beating to combine.  Into a bowl whisk the flour, baking soda and salt, gradually add to creamed mixture beating to combine.  Stir in chips, nuts and cranberries.  Drop onto lightly greased baking sheets 2-inches apart and bake for about 10 minutes.  Cool slightly on baking sheets before removing to cooling racks.

Amaretto Cookies

2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup butter, soft
2 cups white chocolate chips
1 cup sliced almonds
1 cup brown sugar, packed
1/2 cup sugar
2 eggs
1 Tbl. Amaretto
1 tsp. pure vanilla extract
1 cup sweetened flaked coconut

Preheat oven to 375 degrees.  Into a bowl of electric mixer combine butter and sugars beating to fluffy, add eggs, Amaretto and extract beating to combine.  Into a bowl whisk the flour, baking soda, baking powder and salt.  Beat dry ingredients into creamed mixture.  Stir in chips, coconut and almond.  Drop by spoonfuls onto baking sheets and bake for about 10 to 12 minutes.  Remove to cooling racks.

Red Velvet Cookies

2 sticks unsalted butter, soft
1 1/2 cups sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. white vinegar
1 Tbl. red food coloring
2 tsp. pure vanilla extract
3 1/4 cups all purpose flour
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup semisweet chocolate chips
2 cups red velvet Oreos, crushed (can't locate them, Amazon has them)
1 (8 oz.) package cream cheese, soft
1 1/2 cups powdered sugar
2 tsp. pure vanilla extract

Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter and sugar to light and fluffy. Beat in eggs one at at time, scraping down sides of bowl. Add vanilla, vinegar and food coloring.  Into a bowl combine flour, cocoa powder, baking soda and salt, whisking to combine.  Slowly add flour mixture to creamed mixture, do not over mix.  Fold in chocolate and crushed Oreos.  Into another bowl stir the cream cheese, powdered sugar and vanilla to combine.  Shape dough into walnut sized balls and fill each cookie with 1 tsp. of cream cheese filling.  Cover with a touch more cookie dough to encase, place on baking sheets and bake for about 12 minutes.  Remove to cooling racks.

Big Batch Peanut Butter Butterscotch Cookies

1/2 cup butter
1 1/2 cups sugar
1 1/2 cups brown sugar, packed
4 eggs
1 tsp. pure vanilla extract
1 (18 oz.) jar chunky peanut butter
1 (18 oz.) package rolled oats
1 (12 oz.) package butterscotch chips
2 1/2 tsp. baking soda

Into a large bowl with electric mixer beat butter and sugars to fluffy. Beat in eggs and vanilla to combine.  Add peanut butter and mix well.  Stir in oats, butterscotch pieces and baking soda.  Drop big spoonfuls onto ungreased baking sheets and slightly flatten with a fork.  Bake for about 10 to 12 minutes.  Cool 1 minute on baking sheet and remove to wire racks.

Snowball Cookies

2 sticks unsalted butter, soft
3/4 cup powdered sugar
1/4 cup sugar
2 tsp. coconut extract
2 1/2 cups all purpose flour
pinch of salt
8 oz. white chocolate chips (good quality)
3 cups shredded sweetened coconut

Into a large bowl of electric mixer beat butter and sugars to fluffy, add extract.  Into a small bowl whisk the flour and salt and gradually beat into creamed mixture.  Line baking sheets with parchment paper.  Using a 2-inch cookie scoop shape dough into balls.  Place on baking sheets 2-inch's apart.  Refrigerate for 30 minutes.  Preheat oven to 400 degrees.  Bake for 8 to 10 minutes.  Remove from oven to cooling rack.  Into a double boiler add white chocolate and stir to melt.  Roll cookies into chocolate and roll in coconut coating well.  Place on cooling racks to harden.  Store in airtight container.

Fruitcake Cookies - love these, as I am a big fruitcake fan

1/2 cup Crisco
1 cup brown sugar, packed
1 egg
1/4 cup buttermilk
2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dates, chopped
1 cup pecans, chopped
1/2 cup candied red cherries, chopped
1/2 cup candied green cherries, chopped
1/2 cup candied pineapple, chopped

Preheat oven to 375 degrees.  Into a bowl of eclectic mixer beat shortening to fluffy, gradually beat in brown sugar, beating well.  Add egg and beat well, stir in buttermilk.  Into a bowl whisk the flour, baking powder, baking soda, and salt.  Gradually beat into creamed mixture.  Stir in dates, pecans, cherries and pineapple.  Cover and chill 1 hour.  Drop by spoonfuls 2-inches apart onto lightly greased baking sheets and bake for about 10 minutes.  Remove to wire racks to cool.

Vanilla Pecan Cookies

1 cup butter, soft
3/4 cup sugar
1/4 cup brown sugar, packed
1 egg
2 tsp. pure vanilla extract
2 1/2 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup pecans, finely chopped

Preheat oven to 350 degrees.  Into a bowl of eclectic mixer beat butter to creamy, gradually beat in sugars, add egg and vanilla and beat to combine.  Into a bowl whisk the flour, baking powder and salt.  Beat into creamed mixture, dough will be stiff.  Stir in pecans, cover and chill 2 hours.  Shape dough into 2 (6x21/2 inch rolls).  Wrap in plastic wrap and chill.  Slice dough into 1/4-inch slices and place on ungreased baking sheets.  Bake for 10 to 12 minutes.  Remove to wire racks.

Pineapple Nut Cookies

1 cup unsalted butter, soft
3/4 cup sugar
3/4 cup light brown sugar, packed
1 egg
2 tsp. pure vanilla extract
1 (8 oz.) can crushed pineapple, drained and squeezed
2 Tbl. pineapple juice (from the can)
3 cups all purpose flour
1/2 tsp. baking soda
1/2 cup macadamia nuts, lightly toasted and chopped
1 cup shredded coconut

Preheat oven to 350 degrees.  Into a large bowl of eclectic mixer beat butter and sugars to creamy. Add egg and vanilla, beat in pineapple and juice to smooth.  Add flour baking soda and beating to combine.  Stir in nuts.  Drop by spoonfuls into coconut and roll balls in coconut and place onto parchment lined baking sheets 2-inches apart.  Bake until cookies turn light brown, remove to cooling rack.

Stuffed Snickerdoodles - these are for my niece Deborah who loves snickerdoodles (this is a recipe I tore from a Dr. office magazine and tried, it's very good)

1 (13.4 oz.) can dulce de leche (caramelized sweetened condensed milk)
1 1/2 cups sugar
1/2 cup butter, soft
1/2 cup Crisco
2 eggs
2 3/4 cups all purpose flour
2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. baking soda
Coating
1/4 cup sugar
1/2 tsp. salt
2 tsp. cinnamon

Preheat oven to 400 degrees.  Line baking sheet with parchment paper.  With a teaspoon, spoon 40 level spoonfuls of dulce de leche onto baking sheet.  Freeze about 1 hour or slightly firm.  Into a large bowl of electric mixer beat the butter, sugar and shortening to light and fluffy.  Beat in eggs.  Into a bowl whisk the flour, cream of tartar, baking soda and 1/2 tsp. of salt.  Beat this into the creamed mixture to combine.  Shape dough into 1 1/4-inch balls.  Press thumb into center of each cookie to make a deep indentation,  Place 1 of the frozen deluce de leche into center of each cookie making sure to form enough dough around to enclose.  Into a bowl mix the 1/4 cup sugar, salt and cinnamon and roll each ball in sugar mixture.  Place 2-inches apart onto ungreased baking sheet.  Bake 8 to 10 minutes, cool on baking sheet for 2 minutes then remove to cooling racks.

Pumpkin Cookies

2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
pinch of salt
1 1/2 cups sugar
1 stick butter, soft
1 cup canned pumpkin
1 egg
1 tsp. pure vanilla extract
Glaze
2 cups powdered sugar
2 - 3 Tbl. whole milk
1 Tbl. melted butter
1 tsp. pure vanilla extract

Preheat oven to 350 degrees and grease baking sheets.  Into a bowl of electric mixer beat butter and sugar to light and fluffy.  Mix in pumpkin, egg and vanilla.  Into a bowl whisk the flour, baking soda, baking powder, pumpkin pie spice and salt, beat into creamed mixture to combine.  Drop by spoonfuls onto baking sheets 2-inches apart. Bake for about 15 minutes.  Let cookies cool slightly then transfer to cooling racks.  Glaze; into a bowl whisk the ingredients to combine.  Drizzle glaze over cooled cookies.

Ginger Cookies - my personal favorite cookie

1/2 cup sugar
1/2 cup light brown sugar, packed
8 oz. unsalted butter, soft
1 egg
1/3 cup molasses
2 1/4 cups all purpose flour
1 Tbl. ground ginger
1/2 tsp. allspice
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt

Into a bowl whisk the flour, spices, baking soda, and salt.  Into a bowl of electric mixer beat butter and sugars to fluffy. Add egg and mix, add molasses to incorporate.  Add half of the flour mixture and mix to combine, add remaining half and mix to combine, scraping down sides of bowl.  Cover and place dough in refrigerator overnight.  Remove dough and roll into balls.  Roll balls into some sugar and place back into refrigerator to chill.  Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Place chilled cookie balls onto baking sheets and bake about 10 minutes, remove to cooling racks.

Luscious Lemon Cookies

1/2 cup sugar
1/2 cup coconut oil
1 Tbl. fresh lemon juice and zest
3 Tbl. honey
2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder

Preheat oven 350 degrees.  Line baking sheet with parchment.  Cream together sugar and coconut oil until fluffy.  Mix in lemon juice and zest followed by honey.  Into a bowl whisk flour, salt and baking powder, gradually mix in flour to creamed sugar mixture until smooth.  Roll dough into 1-inch balls and roll in granulated sugar.  Place onto baking sheet and slightly flatten.  Bake for 10-12 minutes until.    Remove to cooling racks.

Kahlua Almond Biscotti

1/2 cup butter, soft
1 cup sugar
2 eggs
1 1/2 Tbl. Kahlua
2 1/2 cups all purpose flour
1 1/2 tsp. baking powder
pinch of salt
3 Tbl. cocoa, good quality
6 oz. whole almonds

Into a bowl of electric mixer beat butter and sugar to light and fluffy.  Add eggs beating to combine.  Into a bowl whisk the flour, baking powder, salt and cocoa, gradually add to creamed mixture mixing to combine.  Stir in almonds.  Divide dough in half and with floured hands portion each half into a 9x2-inch long and place on lightly greased baking sheet.  Bake for 25 to 30 minutes.  Cool on rack for about 5 minutes, remove to cutting board and carefully slice each log with a sharp serrated knife on the diagonal about 3/4-inch thick.  Place on ungreased baking sheet, cut side down.  Bake about 5 minutes and turn cookies over and bake another 5 minutes.  Remove to wire racks to cool.  

Sugar Coated Chocolate Cookies

1/2 cup butter, soft
3 (1 oz.) squares unsweetened chocolate
2  cups sugar
2 cup all propose flour
2 tsp. baking powder
3 eggs, lightly beaten
2 tsp. pure vanilla extract
2/4 cup powdered sugar, sifted

Preheat oven to 375 degrees.  Into a saucepan add butter and chocolate and melt over low heat.  Combine sugar, flour and baking powder in large mixing bowl,  Add chocolate mixture, eggs and vanilla beating until blended.  Cover and refrigerate 2 hours.  Shape dough into 1-inch balls and roll balls in powdered sugar.  Place 2-inches apart onto lightly greased baking sheets and bake for about 10 minutes.  Remove to wire racks to cool.

Pretzel Caramel Cookies

2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cornstarch
2 sticks butter, soft
3/4 cup brown sugar, packed
1/2 cup sugar
1 egg
1 egg yolk
1 1/2 tsp. vanilla extract
1 cup pretzels, crushed
1 1/4 cup chocolate chips
20 caramels

Into a bowl whisk the flour, baking soda and cornstarch.  Into a bowl of eclectic mixer beat butter to smooth and fluffy.  Add sugars and beat to combine.  Add egg and yolk and beat to combine.  Mix in extract and slowly add flour mixture to creamed mixture to combine.  Fold in pretzels and chocolate chips. Cover and chill 2 hours.  Preheat oven to 325 degrees.  Scoop spoonfuls of dough onto baking sheet and insert a caramel into center.  Cover with some more dough and roll dough into a ball.  Bake for about 12 to 14 minutes.  Remove to rest about 3 minutes, then transfer to cooling rack. 

Jam Cookies

1/2 cup butter, soft
1 (3 oz.) package cream cheese, soft
1 1/4 cups all purpose flour
1/2 cup strawberry, blackberry or raspberry jam (good quality)
1/4 cup powdered sugar, sifted

Preheat oven to 375 degrees.  Into a bowl of electric mixer beat butter and cream cheese to creamy.  Add flour and beat well.  Onto a lightly floured work surface roll dough to 1/8-inch thickness.  Cut with a 2 1/2 -inch round cookie cutter.  Place on lightly greased baking sheets.  Spoon 1/4 tsp. jam onto each cookie and fold opposite ends to center, slightly overlapping edges.  Bake for about 15 minutes.  Remove to wire racks to cool.  Dust with powdered sugar.

Frosted Zucchini Cookies - as the old joke goes; "lock all the doors, close all the windows the zucchini are coming"

1/2 cup butter, soft
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg
1 tsp. pure vanilla extract
2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 1/2 cup grated zucchini, press into a clean kitchen towel to remove some excess moisture
Frosting
1 (8 oz.) package cream cheese, soft
1/2 cu butter, soft
3 cups powdered sugar
1 tsp. pure vanilla extract

Preheat oven to 375 degrees.  Into a bowl of electric mixer cream butter and sugars to fluffy.  Beat in egg and vanilla.  Into a bowl whisk the flour, baking soda, baking powder, salt and pumpkin pie spice.  Stir this into creamed mixture.  Add the zucchini and stir to combine.  Drop by spoonfuls onto parchment lined baking sheets and bake about 12 minutes.  Remove and cool for a few minutes, then remove to cooling racks to cool completely.  Frosting; into a bowl of electric mixer beat cream cheese and butter to creamy. Add powdered sugar and vanilla beating to smooth.  Frost cooled cookies.

Oat, Chocolate, Coconut Cookies - mmmm, love these cookies

1 cup butter, soft
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
2 cups all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 cup regular oats
2 cups crisp rice cereal
2 cups plain M and M's
1/2 cup dried cranberries, rough chop
1 cup honey roasted peanuts, chopped
1/2 cup flakes sweetened coconut
1 (6 oz.) package dark chocolate chips

Preheat oven to 350 degrees.  Into a bowl of electric mixer beat butter to creamy, gradually beat in sugars.  Adds and vanilla, beating well.   Into a bowl whisk the flour, baking powder, baking soda and salt.  Gradually add flour mixture to creamed mixture mixing well.  Stir in oats and remaining ingredients.  Drop by spoonfuls 2-inches apart onto ungreased baking sheets.  Bake for about 10 to 12 minutes.  Remove to wire racks to cool.

Bon Appetit 

"How sweet are your words to my taste, sweeter than honey to my mouth!" 

- Psalm 119-103

"As an apple tree among the trees of the forest, so is my beloved among the young men.  With great delight I sat in his shadow, and his fruit was sweet to my taste." 

- Song of Solomon 2:3

"More to be desired are they than gold, even much fine gold; sweeter also than honey and drippings of the honeycomb." -  Psalm 19:10

"My son, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste" - Proverbs 24:13

"Awake, O north wind, and come, O south wind!  Blow upon my garden, let its spices flow.  Let my beloved come to his garden, and eat its choicest fruits." - Song of Solomon 4:16

"Bread gained by deceit is sweet to a man, but afterward his mouth will be full of gravel." - Proverbs 20:17

"It is not good to eat much honey, nor is it glorious to seek one's own glory." - Proverbs 25:17

"So, whether you eat or drink, or whatever you do, do all to the glory of God." 

- 1 Corinthians 10:31

"Through the middle of the street of the city; also, on either side of the river, the tree of life with its twelve kinds of fruit, yielding its fruit each month.  The leaves of the tree were for the healing of the nations." - Revelation 22:2

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Crock Pot Delights

Do you own a crock pot?  I'm not one who cooks too much with them, but I have to admit during the hot California summer months I tend to use them quite frequently.  It really doesn't get any easier than tossing in your food and letting the crock pot do all the work.  "Convenient" is the word most often associated with the crock pot or slow cookers, but you can also be very creative.  In addition, the new crock pots and slow cookers on the market now are fantastic.  The first slow cooker was brought into the market in the 1950's.  It was then acquired by the Rival Company and was re-branded as the Crock-Pot in the 1970's.

You usually have a couple of choices when using the cooker's settings; low and high.  You should generally opt for low.  Browning first adds more flavor, although not strictly necessary it does add a more depth of flavor.  Don't add frozen meats or vegetables to the crock pot.  You will have better results with minimal amounts of fats.  Also, trim meats before adding to the crock pot.  Don't add excess liquid as there's virtually no evaporation during slow cooking.  Stirring isn't necessary. Slow cooking tenderizes inexpensive cuts of meat like round, chuck, etc.  If you have young cooks at home, the crock pot is perfect for them, it's relatively safe and if you want to start your kids cooking dinner a couple of times during the week, the crock pot really helps them.

Crock pots are also great to use in motor homes, on boats, in the backyard and school dorms just to name a few places you might require extra help in the kitchen.

I hope you enjoy the recipes listed below.

Mulled Wine

2 bottles of dry red wine (good stuff)
3 apples, cored and thinly sliced
3 whole cloves
2 cinnamon sticks
1/2 cup sugar
1 lemon rind
1 tsp. fresh lemon juice
1 tsp. whole allspice berries
6 star anise
1/2 cup brandy
1/2 tsp. whole cloves
5 whole cardamon pods, lightly crushed
1/2 vanilla bean, slit down the center
8 clementines, cut in half (remove seeds)

Into the crock pot add water and sugar and turn on high, stir to dissolve sugar.  Juice 4 of the clementines and add to pot.  Add remaining ingredients and heat to simmer. Turn to warm setting and let sit 30 minutes.

Spinach and Artichoke Dip

2 (8 oz.) packages cream cheese, soft
3/4 cup half and half
3 scallions, chopped including green part
1 garlic clove, minced
1/2 cup Parmesan cheese, grated
1 (10 oz.) package frozen chopped spinach, thawed and well drained
1 (14 oz.) can artichokes, rinsed, drained and chopped (don't use the marinated ones)
2/3 cup Monterey jack cheese, shredded

Combine the cream cheese and half and half into a bowl and blend well.  Add remaining ingredients, except cheese and stir to combine.  Pour into crock pot and cook on high for 2 hours.  Sprinkle on cheese.

Barbecue Chicken Wings

3 lbs. chicken wings
salt and freshly ground black pepper
1 1/2 cups barbecue sauce
1/4 cup honey
2 tsp. yellow mustard
2 tsp. Worcestershire sauce
Tabasco

Rinse chicken in cold water and pat dry with paper towels.  Cut off wing tips.  Sprinkle wings with salt and pepper and place on a broiler pan.  Broil for about 20 minutes turning once.  Transfer chicken to crock pot.  Combine barbecue sauce, honey, mustard, Worcestershire sauce and Tabasco into a bowl and stir to combine.  Pour over wings and cover, cook on low for 5 hours or high for 2 1/2 hours.

Rudy's Barbecue Outstanding Creamed Corn - oh my gosh, I live for this it's so darn delicious.  If you ever get the chance to visit a Rudy's barbecue restaurant in the great state of Texas, you must get their creamed corn, to die for!

1 (32 oz.) bag frozen corn
1 (8 oz.) package cream cheese, cut into cubes
1/3 cup heavy whipping cream
1/4 cup butter
2 Tbl. sugar
salt and freshly ground black pepper
Tabasco, it's not in their recipe, but I like to add a few dashes

Combine all into your crock pot and cook on low for 4 hours.  Stir to combine and make sure cream cheese has melted completely.

Spinach, Bean and Sausage Soup

2 packages smoked sausage, sliced on diagonal about 1-inch thick
1 large onion, chopped
3 garlic cloves, minced
3 large carrots, peeled and sliced
3 celery stalks, sliced
3 (15 oz.) cans Great Northern beans, drained and rinsed
1 tsp. Italian seasonings
1 large bay leaf
4 1/2 cups rich chicken stock
1 1/2 cups cold water
salt and freshly ground black pepper
Tabasco
3 1/2 cups baby spinach

Into a saute pan, add good drizzle of olive oil, add sausages and cook stirring to browned, stir in onions and cook a few minutes, add garlic and cook for about 1 minute.  Add all ingredients (except spinach) to crock pot and stir.  Cover and cook 8 hours on high or 4 hours on low.  Just before serving stir in spinach to wilt.  Taste and adjust flavorings.

Meatballs

1 lb. ground beef, or ground turkey (which is what I use)
1/2 lb. ground sweet Italian sausage
1 egg, lightly beaten
1/2 cup bread crumbs (I like fresh crumbs)
1 Tbl. Worcestershire sauce
3 Tbl. heavy whipping cream
1/2 cup fresh parsley, chopped
1/2 cup Parmesan cheese, grated
salt and freshly ground black pepper
Sauce
1 (28 oz.) can crushed tomatoes (I like Cento brand)
1 (15 oz.) can diced tomatoes
1 (6 oz.) can tomato paste
1 yellow onion, diced
3 garlic cloves, minced
1 Tbl. dried oregano
1 Tbl. dried basil
1/2 tsp. red pepper flakes
1 bay leaf

Meatballs; into a large bowl combine ingredients and mix to combine.   Form meat into golf ball size meatballs.  Sauce; combine ingredients into slow cooker and mix well.  Into a large saute pan add a good drizzle of olive oil.  Add meatballs and cook to browned on all sides.  Add meatballs to sauce in slow cooker and spoon some sauce over meatballs.  Cover and cook on low for 5 hours.  Cook some pasta in boiling salted water and drain well. Pour onto serving platter and top with meatballs and pour over sauce.  Garnish with fresh parsley and fresh grated Parmesan cheese.  Serve with tossed salad and hot crunchy garlic bread.

Quick Baked Beans

1 package thick cut bacon, sliced
2 onions, diced
4 garlic cloves, minced
2 (28 oz.) cans vegetarian baked beans
2 (15 oz.) cans red kidney beans, rinsed and drained
2 (15 oz.) cans pork and beans
2 (15 oz.) cans pinto beans, rinsed and drained
2 Tbl. yellow mustard
2/3 cup ketchup
1/2 cup barbecue sauce
1/2 cup brown sugar
1 tsp. garlic powder

Into a saute pan, add bacon and cook to brown and crisp, just before it's cooked add onion/garlic and cook stirring to soften.  Drain. Add all ingredients, including cooked bacon/onions/garlic to the crock pot, stir well to combine.  Cover and cook on low for 8 hours.

Thai Style Chicken

2 lbs. boneless, skinless chicken breasts
1 large red bell pepper, seeded and thick slice
1 large orange bell pepper, seeded and thick slice
3 garlic cloves, minced
1/4 cup soy sauce
2 Tbl. honey
2 Tbl. seasoned rice vinegar
1/2 tsp. red pepper flakes
1/4 cup creamy peanut butter (don't use natural)
1/4 cup cold water
2 Tbl. cornstarch
1/4 cup peanuts, chopped
1/2 cup fresh cilantro, rough chopped
4 scallions, thinly sliced on diagonal including green part
Steamed rice (for serving)
Hot chili paste (for serving)

Add all ingredients to crock pot, except; peanut butter, peanuts, water and cornstarch.  Cook on low for 8 hours, high for 4 hours.  Add peanut butter and mix.  In a small bowl whisk the water and cornstarch.  Add cornstarch mixture to a small saute pan and heat whisking, whisk about 1/4 cup juice from crock pot to thicken. Add this mixture to crock pot and stir.  Cook about 15 more minutes.  Pour cooked rice onto a large rimmed serving platter and pour chicken mixture over top, garnish with peanuts, cilantro and scallions.

Chicken and Salsa Verde Soup

4 boneless, skinless chicken breasts
2 cups frozen corn
3 (15 oz.) cans white beans, drained and rinsed
1 1/4 cups salsa verde
1 medium red onion, chopped
2 garlic cloves, minced
2 jalapenos, seeded and minced
salt and freshly ground black pepper
Tabasco
6 cups rich chicken stock
Accompaniments; avocado slices, tortilla chips, Cotija cheese, fresh chopped cilantro

Into crock pot add chicken breasts, add remaining ingredients.  Cover and cook on low 6 hours.  Remove chicken to cutting board and shred.  Return chicken to pot and stir.  Taste and adjust flavorings. Serve with accompaniments.

Sweet Potato Casserole

2 lbs. sweet potatoes, peeled and cubed
1/2 cup butter, melted
4 Tbl. brown sugar
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 Tbl. orange juice
2 eggs, beaten
1/2 cup whipping cream
1/2 cup pecans, chopped and lightly toasted
1/2 cup brown sugar
2 Tbl. all purpose flour
2 Tbl. butter, melted

Into a pot of boiling salted water add potatoes and cook to soft, drain well and mash.  Into the pot of mashed potatoes mix in butter, cinnamon, pumpkin pie spice, sugar and brown sugar.  Beat in orange juice, eggs and cream.  Pour this mixture into the crock pot.  Into a bowl combine pecans, brown sugar, flour and melted butter, stirring to combine.  Spread over potato mixture.  Cover and cook on high for about 3 hours.

Crock Pot Potatoes

1 onion, diced
1 cup sour cream
1 (32 oz.) package frozen diced potatoes
1 (10 1/2 oz.) can cream of chicken soup
freshly ground black pepper
Tabasco, few splashes
2 cups sharp cheddar cheese, shredded
1 small green bell pepper, seeded and diced
1 1/2 cups Cheese-it crackers, crushed and divided

Lightly butter the crock pot.  Add hash browns on bottom of pot.  Into a large bowl combine onion, sour cream, chicken soup, pepper, Tabasco, and bell pepper, mixing to combine.  Pour this over the potatoes.  Top with cheese and add cracker crumbs.  Cover and cook on high for 4 hours.

Chili

2 lbs. ground turkey or ground beef
3 (15 oz.) cans kidney beans, rinsed and drained
2 (14 1/2 oz.) cans whole tomatoes, chopped do not drain (I like Cento brand)
1 (15 oz.) can tomato sauce
1 Tbl. tomato paste
1 large green bell pepper, seeded and chopped
1 large yellow onion, diced
3 garlic cloves, minced
3 Tbl. chili powder
Tabasco
salt and freshly ground black pepper
1 tsp. ground cumin

Into a saute pan add drizzle of oil along with meat and cook to brown, add onions/garlic and bell peppers cooking to soften, drain well.  Add this to crock pot.  Add remaining ingredients, stirring to combine.  Cover and cook on low for 10 hours or high for 5 hours.  Serve with sour cream, pico de gallo, avocados, grated cheese, diced white onions.

Pork Curry - one of my favorites

4 lbs. boneless pork shoulder, cut into 2-inch chunks (remove any excess fat and silver skin)
salt and freshly ground black pepper
1 large onion, chopped
4 garlic cloves, chopped
3 Tbl. fresh ginger
1 Tbl. curry powder
1 Tbl. cumin
1/2 tsp. turmeric
1 cup unsweetened coconut milk
3 cups rich chicken stock
1 (14 oz.) can diced tomatoes (I like Cento brand) do not drain
Steamed rice (for serving)
Garnishes; fresh chopped cilantro and sliced scallions including green part

Into a large saute pan, add good drizzle of olive oil.  Season pork with salt and pepper, cooking in batches add pork and brown on all sides, remove to plate and continue cooking all pork.  Add all cooked port to crock pot.  Remove most of oil from saute pan, add onion, garlic, ginger and spices and cook stirring for a few minutes until fragrant.  Pour into slow cooker.  Add coconut milk, stock and tomatoes, cover and cook on high for 4 hours.  Spoon off any accumulated fat from surface of crock pot before serving.  Place rice into serving bowls and ladle over pork, veggies and sauce, garnish.

Beef Burgundy

2 lbs. boneless beef chuck, cut into 1-inch cubes
1/4 cup all purpose flour
salt and freshly ground black pepper
1 large onion, sliced
1 package cremini mushrooms, sliced
1/2 cup fresh parsley, chopped
3 garlic cloves, minced
2 bay leaves
1 cup burgundy wine (good quality)
1/2 cup rich beef stock

Into a bowl add flour, salt and pepper.  Dredge the beef cubes in flour.  Into a large saute pan, add good drizzle of olive oil, add beef and saute to brown, don't overcrowd, cook in batches.  Add browned beef and remaining ingredients to crock pot and mix to combine.  Cover and cook on low for 6 hours or high for 3 hours.

Orange Chicken

4 boneless, skinless chicken breasts, cut into 2-inch chunks
3 Tbl. cornstarch
2 Tbl. vegetable oil
1 tsp. rice wine vinegar
2 Tbl. soy sauce
1 tsp. sesame oil
3/4 cup orange marmalade (good quality)
3 Tbl. brown sugar
pinch of salt and freshly ground black pepper
Sesame seeds, lightly toasted (garnish)
Fresh scallions thinly sliced on diagonal including green part (garnish)
Steamed rice (for serving)

Into a bowl whisk the vinegar, soy, sesame, marmalade, and brown sugar.  Into a ziplock bag add the cornstarch, season chicken pieces with salt and pepper, add to bag with cornstarch and shake well to coat.  Pour vegetable oil into a large saute pan and brown chicken on all sides.  Place all the browned chicken into crock pot, cover chicken with sauce mixture and stir.  Cook on low for 4 hours or high for 2 hours.  Pour steamed rice onto rimmed serving platter and pour on chicken with sauce, garnish with sesame seeds and scallions.

Chicken with 40 Garlic Cloves

4 lb. fryer chicken, cut into serving pieces (or you can use all chicken breasts or thighs, whatever you enjoy)
salt and freshly ground black pepper
olive oil
40 cloves garlic, peeled
3/4 cup white wine
1 tsp. dried thyme
1/2 tsp. dried rosemary
1 bay leaf
1 Tbl. butter
Fresh parsley, chopped (garnish)

Spray inside of crock pot with non stick spray.  Rinse chicken with cold water and pat dry with paper towels, season both sides of chicken with salt and pepper.  Into a large saute pan, add a good drizzle of oil, add chicken pieces and brown well on each side.  Place chicken pieces into crock pot.  Into the saute pan add a little more oil if needed, add garlic cloves saute until golden, add white wine and stir until most of the liquid is evaporated for about 5 minutes.  Pour the garlic and wine over browned chicken and sprinkle with thyme and rosemary.  Add bay leaf.  Turn crock pot on low for 4 hours.  Remove chicken to a platter and cover with foil.  Pour the juices from the pot into a fine mesh sieve and press the garlic through the sieve to form a paste.  Cook the sauce with the Tbl. of butter to slightly thicken about 8 minutes.  Pour over the chicken, garnish with parsley and serve with roasted red potatoes, some crusty bread and a tossed salad.

Delicious Beef Flank Steak

1 (2 lb.) flank steak, halved lengthwise and cut into 4 pieces
salt and freshly ground black pepper
1 (28 oz.) can whole tomatoes, crushed (I like Cento brand) do not drain
1/2 cup cold water
1/2 tsp. cumin
1/2 tsp. oregano
1 bay leaf
1 large red bell pepper, seeded and sliced
1 large green bell pepper, seeded and sliced
1 large onion, diced
3 garlic cloves, thinly sliced
1 jalapeno, thinly sliced
2/3 cup pitted green olives
2 Tbl. capers, drained
Warmed flour tortillas, white onion diced and fresh cilantro chopped (for serving)

Season steak with salt and pepper.  Add tomatoes, water, spices, peppers, onion, garlic, jalapeno to crock pot.  Top with steaks pieces.  Cover and cook on high for 5 hours.  Transfer meat to cutting board to rest 10 minutes.  To crock pot add olives and capers.  Discard bay leaf.  Shred the meat and return to sauce.  Taste and adjust flavorings.  Spoon meat mixture into flour tortillas, top with cilantro and diced onion.  Add hot sauce if desired.  Serve with yellow rice and beans for a delicious meal.  Cold beer, well yes!

Slow Cooker Turkey Breast

1 (6 lb.) bone-in turkey breast (thawed) pat dry with paper towels
6 celery stalks, sliced in half
2 onions, cut into large chunks
15 baby carrots
1 cup chicken stock (good quality)
4 Tbl. butter
1 Tbl. garlic, minced
salt and freshly ground black pepper
1 tsp. paprika
1 tsp. ground sage
1 tsp. poultry seasoning
1/4 tsp. dried thyme
1 tsp. dried parsley
1 orange, cut in half
Gravy
4 Tbl. butter
4 Tbl. all purpose flour
salt and freshly ground black pepper
1/2 tsp. poultry seasoning
Stock from crock pot
1/4 cup heavy whipping cream

Into a bowl mix the paprika, sage, poultry seasoning, thyme and parsley.  Spray a crock pot with cooking spray.  Add celery,  onions and carrots to bottom of pot. Pour over chicken stock.  Rub the turkey breast with 4 Tbl. butter and seasoning mixture, inducing salt and pepper.  Place turkey on top of vegetables. Squeeze some of the juice from the orange over turkey and add orange to pot.  Cover crock pot and cook on high for 1 hour, turn down, then on low for 7 hours until turkey temp. is 165 degrees.  Remove turkey from crock pot.  Place onto cutting board and slice into pieces and place onto serving platter.  Gravy; strain all vegetable and juice into a strainer over a large bowl and press to extract juice.  Into a large saucepan add 4 Tbl. butter and melt, whisk in 4 Tbl. all purpose flour, whisk in the liquid to thicken, whisk in whipping cream.  Taste and season with salt and pepper and poultry seasoning.  Serve with mashed potatoes, vegetables and hot rolls.

My Husband Jerry's Favorite Split Pea with Ham Soup

2 small ham hocks, with paring knife add slits to hocks
2 lbs. dried green split peas, pick over, rinsed and drained
9 cups rich chicken stock
1 cup water
1 large onion, diced
3 large carrots, peeled and sliced
2 celery stalks, sliced
4 garlic cloves, minded
2 bay leaves
1 tsp. dried thyme
salt and freshly ground black pepper
Tabasco
1 large red bell pepper, seeded and diced
Accompaniments; diced white onion, fresh parsley chopped

Into a large sauce pan add stock and water, heat to boiling.  Pour into crock pot and add all remaining ingredients except accompaniments.  Cover and cook on high for 6 hours.  Remove bay leaves and discard.  Remove hocks, remove skin and bones, dice meat.  With potato masher lightly mash split peas.  Put diced meat back into crock pot and stir.  Taste and adjust flavorings.  Serve in bowls with white onion and parsley on top.  Serve with hot rolls or French bread and a tossed salad.

Jambalaya

3 chicken breasts, boneless and skinless, cut into chunks
8 oz. smoked sausage, thick slices
1 large green bell pepper, seeded and large chop
8 oz. smoked ham, chopped
1 large onion, chopped
3 celery stalks, sliced
4 garlic cloves, minced
1 (14 1/2 oz.) can whole tomatoes (I like Cento brand) do not drain
1/2 cup tomato paste
1 cup chicken stock (rich quality)
1 Tbl. dried parsley
1/2 tsp. dried oregano
Tabasco, I like a lot
1 1/2 tsp. cayenne pepper
salt and freshly ground black pepper
1 1/2 lbs. large fresh shrimp, peeled and cleaned
4 cups cooked rice

Add everything to crock pot (except shrimp and rice).  Stir, cover and cook on low 8 hours or high 4 hours.  Add the shrimp last 30 minutes of cooking.  Add cooked rice to serving plates and ladle on some jambalaya.  Serve with French bread, extra Tabasco and a tossed salad.

Potato Soup

4 cups rich chicken stock
3 large russet potatoes, peeled and chopped
1 1/2 cups white cabbage, chopped
1 large leek, use only white part, sliced (with leeks be sure to rinse in cold water)
2 large carrots, peeled and chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
1 tsp. garlic powder
1 bay leaf
1/4 cup sour cream
1 can cream of celery soup
1 lb. thick cut bacon, sliced
Fresh parsley, chopped for garnish
Fresh scallions, thinly sliced for garnish

Into a saute pan, add bacon and cook to brown, remove to paper towels.  Into the crock pot add chicken stock, potatoes, cabbage, leek, onion, carrots and parsley, stir to combine.  Season with salt, pepper, garlic powder and bay leaf.  Cover and cook on low for 9 hours or high for 5 hours.  Remove bay leaf.  Add sour cream/cream of celery soup to a bowl and whisk in some of the cooked chicken stock, pour mixture back into crock pot stirring to combine and stir in cooked bacon.  Ladle into bowls and garnish with parsley and scallions.  Note; you can leave out the cabbage and add frozen corn or have both in there.  

Swiss Steak

2 lbs. beef round steak, cut into serving pieces
1/2 cup all purpose flour
4 large Yukon Gold potatoes, peeled and quartered
4 large carrots, peeled and thick sliced
2 onions, sliced
salt and freshly ground black pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
1 Tbl. Worcestershire sauce
1 (14 1/2 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
Fresh parsley, garnish

Into a large saute pan add a good drizzle of oil.  Season meat with salt, pepper and flour.  Brown the meat in saute pan on both sides.  Place the potatoes, carrots and onions, into the bottom of crock pot, sprinkle with salt, pepper, paprika and garlic powder.  Place brown meat on top of vegetables.  Pour over tomatoes with juice, Worcestershire sauce and tomato sauce.  Cook on low for 10 hours or high for 6 hours.  Remove to serving platter and garnish with fresh parsley.  Serve with mashed potatoes or egg noodles.

Easy Chicken and Rice

6 boneless skinless chicken breasts
1 large onion, chopped
1 1/2 cups cheddar cheese, shredded
1 can cream mushroom soup (I like the low sodium version)
1 can cream of chicken soup
1 1/2 cups rich chicken stock (I like Kitchen Basics)
6 cups fresh broccoli florets
4 large carrots, peeled and sliced
Cooked white rice (cook just before serving) it won't be in the slow cooker
Fresh parsley, chopped (garnish)

Into a bowl add the soups, chicken stock and cheese, stirring to combine.  Place the broccoli, carrots, onions and chicken into crock pot, pour over soup mixture.  Cook on low for 6 hours.  Cook your rice and pour onto large rimmed serving platter.  Remove chicken and place on top of rice, ladle over vegetables and sauce, sprinkle with parsley.  Serve with tossed salad and rolls.

Slow Cooked Ribs

3 racks baby back pork ribs
salt and freshly ground black pepper
2 Tbl. paprika
2 Tbl. brown sugar
1 Tbl. garlic powder
1 Tbl. onion powder
1/2 cup apple cider
Sauce
1/2 cup barbecue sauce
1 jar apricot preserves (I like St. Delfour brand)
1 cup ketchup
1/4 cup yellow mustard
2 Tbl. cider vinegar

Cut each rack of ribs in half so they fit into large crock pot.  Into a bowl whisk the paprika, brown sugar, garlic powder, onion powder, salt and pepper together. Sprinkle the dry rub onto each side of rib and with your fingers rub into meat.  Add the cider to bottom of crock pot and place ribs on top.  Cover and cook on low for 8 hours or high for 4 hours.  When ribs are falling apart, remove to large baking sheets lined with foil and brush ribs with sauce.  Sauce; into a bowl add the apricot jam, ketchup, yellow mustard, vinegar and barbecue sauce, mix well to combine.  Brush ribs with barbecue sauce and place under broiler to bubbly.  Serve with potato salad, rolls and slaw.

Minestrone Soup

1 large onion, chopped
2 large carrots, peeled and sliced
1 large zucchini, chopped
4 garlic cloves, minced
2 (15 oz.) cans kidney beans, rinsed and drained
1 (15 oz.) can cannellini beans, rinsed and drained
2 (14 oz.) of beef or rich chicken stock (I don't eat beef broth so I use chicken or turkey stock) or you can also use vegetable stock
1 (28 oz.) can crushed tomatoes with juice
1 tsp. dried basil
1 tsp. Italian seasonings
1/2 tsp. dried oregano
salt and freshly ground black pepper
2 cups large elbow macaroni, cooked al dente
2 cups baby spinach
2 tsp. fresh lemon juice
1/4 cup freshly grated Parmesan cheese and extra cheese for topping
Fresh parsley, chopped, garnish

Combine all ingredients into crock pot (except; cooked macaroni, baby spinach, lemon juice Parmesan cheese and parsley), stir to combine.  Cook on low for 8 hours or high for 4 hours.  When ready to serve stir in the cooked macaroni, spinach, lemon juice and Parmesan.  Serve in bowls and garnish with fresh parsley.   Serve with garlic bread and a tossed salad.

Pork with Mushrooms

2 lbs. boneless pork shoulder, sliced into 1/2 inch slices (this is easier to do if you stick in freezer for a little while)
1 cup shallots, chopped
1 large box cremini mushrooms, thick sliced
1 Tbl. fresh rosemary
salt and freshly ground black pepper
1 (14 oz.) can diced tomatoes (I like Cento brand) do not drain

Heat a little oil in large saute pan and brown the meat.  Remove and add meat to crock pot.  Add remaining ingredients.  Cover and cook on low for 8 hours or high for 4 hours.

Barbecued Pork

2 large onions, thick sliced
2 Tbl. brown sugar
1 Tbl. paprika
salt and freshly ground black pepper
1 (6 lb.) boneless pork butt
3/4 cup cider vinegar
4 tsp. Worcestershire sauce
red pepper flakes
2 tsp. sugar
1 tsp. dry mustard
1 tsp. garlic powder
1/4 tsp. cayenne

Place onions in crock pot.  Combine brown sugar, paprika, salt and pepper rub mixture over pour.  Into a bowl whisk the vinegar, Worcestershire sauce pepper flakes, sugar mustard, garlic and cayenne.  Drizzle 1/2 of the mixture over roast.  Cover and refrigerate remaining vinegar mixture.  Cook on low for 10 hours or high for 6 hours.  Remove meat and onions and drain, chop or shred.  Serve meat on buns with crispy coleslaw.  Drizzle remaining vinegar over sandwiches.

South of the Border Soup

4 boneless skinless chicken breasts
salt and freshly ground black pepper
2 tsp. chili powder
1 tsp. cumin
1 (28 oz.) can whole tomatoes with juice (I like Cento brand)
3 cups rich chicken stock
1 (15 oz.) can black beans, drained and rinsed
1 (4 oz.) can diced green chiles
1 large onion, chopped
3 Tbl. tomato paste
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
2 chipotle peppers in adobo, chopped
1 small fresh lime, juiced
Tabasco, few splashes
Garnishes; Tabasco, avocado, sour cream, shredded cheese, fresh cilantro, tortilla chips

Season both sides of chicken breasts with salt, pepper, chili powder and cumin.  Place into bottom of crock pot.  Add tomatoes with juice, stock, beans, tomatoes, chiles, tomato paste, onions, peppers and chipotle.  Stir, cover and cook on low 8 hours or high for 5 hours.  Stir in lime juice.  Remove chicken from pot and shred, return to pot, taste and adjust flavorings. I like to add more Tabasco.  Serve in bowl with garnishes and maybe some cheese quesadillas.

Red Beans and Rice

1 1/2 lbs. smoked sausage, sliced thickly
1 lb. dry kidney beans
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 celery stalks, sliced
4 garlic cloves, minced
1 tsp. ground sage
1 tsp. cumin
pinch of red pepper flakes
2 (14 1/2 oz.) chicken stock (good quality)
2 cups water
salt and freshly ground black pepper
Tabasco
4 cups cooked white rice

Into a large pot add dried beans and cover with cold water, bring to a boll and boil 10 minutes, remove from heat, cover and let stand 1 hour.  Drain and add to crock pot.  Combine all other ingredients into crock pot (except cooked rice), stir to combine and cover.  Cook on low 10 hours and high for 6 hours.  Serve with hot cooked rice, French bread, a tossed salad and Tabasco

Veggie Curry

4 large Yukon Gold potatoes, peeled and chopped
1 large onion, chopped
1 large red bell pepper, seeded and chopped
2 large carrots, peeled and thickly sliced
2 large ruby red tomatoes, chopped
1 (6 oz.) can tomato paste
3/4 cup cold water
2 Tbl. curry powder
2 tsp. cumin seeds
1 tsp. garlic powder
salt and freshly ground black pepper
1 medium cauliflower, cut into florets
1 (10 oz.) package frozen peas, thawed

Place into the crock pot the potatoes, onion, bell pepper, carrots and tomatoes.  Stir in tomato paste, water, curry powder, cumin, garlic powder, salt and pepper, mix well and add the cauliflower florets.  Cover and cook on low 8 hours, stir in peas just before serving.

Holiday Cranberry Apple Butter

6 large crisp/sweet apples, cored, peeled and thinly sliced
1 cup apple juice
1/2 cup fresh cranberries
1 large strip fresh lemon peel
2 Tbl. fresh lemon juice
3/4 cup sugar

Combine all ingredients into crock pot and mix well to combine.  Cover and cook on low for 8 hours or high for 5 hours.  Stir every 2 hours. Remove the cover after 3 hours to allow for reduction.  Spoon into sterilized jars and process according to canning methods.

Hot Fudge Peanut Butter Pudding Cake

1/2 cup all purpose flour
1/4 cup sugar
1/4 tsp. baking powder
1/3 cup whole milk
1 Tbl. vegetable oil
1 tsp. pure vanilla extract
1/4 cup cream peanut butter
1/2 cup sugar
3 Tbl. unsweetened cocoa powder
1 cup boiling water

Into a bowl add the flour, 1/4 cup sugar and baking powder.  Add the milk, oil and vanilla stirring to smooth.  Mix in the peanut butter and pour into crock pot.  Into the same bowl, stir the 1/2 cup sugar and cocoa, gradually whisk in the boiling water.  Pour over batter in crock pot and DO NOT STIR.  Cover and cook on high for 2 to 3 hours.

Peach Cobbler

2 lbs. fresh or canned peaches, sliced
2/3 cup oats
2/3 cup all purpose flour
2/3 cup brown sugar
1 tsp. cinnamon
1/4 tsp. fresh ground nutmeg
3/4 cup butter, soft

Place peaches in crock pot.  Combine oats, flour, brown sugar, cinnamon and nutmeg.  Pour over the peaches.  Add the butter and stir.  Cover and cook on low 3 hours.  Serve with freshly whipped cream or vanilla ice cream.

Berry Cobbler

1 cup all purpose flour
3 Tbl. sugar
1 tsp. baking powder
1/4 tsp. cinnamon
1 egg
1/4 cup whole milk
2 Tbl. canola oil
pinch of salt
2 cups fresh raspberries
2 cups fresh blueberries
1/2 Tbl. fresh lemon juice
1 cup sugar
1/4 cup all purpose flour

Into a large bowl add the 1 cup flour, 3 Tbl. sugar, baking powder and cinnamon.  Into another bowl whisk the egg, milk and oil.  Add egg mixture to flour mixture, stir to combine.  Spread over the bottom of crock pot.  Into a bowl combine 1 cup sugar, 1/4 cup flour and salt.  Add raspberries and blueberries along with lemon juice.  Stir to coat berries.  Scatter the mixture over batter in crock pot.  Cook on low for 2 1/2 hours.  Serve with freshly whipped cream or ice cream.

Applesauce

10 large tart/sweet apples, peeled, cored and sliced
1/4 cup sugar
1 tsp. cinnamon
1 tsp. pumpkin pie spice
pinch of ground clove
1/4 cup apple juice

Place apples into a bowl stir in sugar, cinnamon, pumpkin pie spice and cloves.  Pour apple juice into bottom of crock pot, add apple mixture.  Cover and cook on low for 8 hours, stirring occasionally.

Bread Pudding

8 large eggs, beaten
4 cups whole milk
2/3 cup sugar
1 tsp. cinnamon
1/2 tsp. pure vanilla extract
1 tsp. brandy extract
1 cup golden raisins
6 cups day old French bread, cubed

Into a mixing bowl beat the eggs, milk, sugar, cinnamon, vanilla and brandy.  Place the bread cubes into crock pot, add raisins and pour over egg mixture.  Cover and cook on high for 3 hours.

Bon Appetit

"A sweet friendship refreshes the soul" - Proverbs 27:9

"Do to others as you would have them do to you." - Luke 6:31

"Know therefore that the LORD your God, He is God, the faithful God, who keeps His covenant and His lovingkindness to a thousandth generation with those who love Him and keep His commandments; - Deuteronomy 7:9

"He said, "O LORD, the God of Israel, there is no God like You in heaven above or on earth beneath, keeping covenant and showing lovingkindness to Your servants who walk before You with all their heart," - 1 Kings 8:23

"Let us hold fast the confession of our hope without wavering, for He who promised is faithful;" - Hebrews 10:23

"But the lovingkindness of the LORD is from everlasting to everlasting on those who fear Him, And His righteousness to children's children, To those who keep His covenant And remember His precepts to do them." - Psalm 103:17-18