Caramelized Onion & Cheese Pastries

Prep : 1 hour   Bake: 15 minutes   Mkae  4 dozen

2               medium onions , thinly sliced
3               tablespoons butter
1/2            teaspoon paprika
1/4            teaspoon salt
1/4            teaspoon dried thyme
1/8            teaspoon pepper
1               cup shredded  Swiss cheese
32             sheets phyllo dough (14 inches x 9 inches)
3/4            cup butter  , melthed
1/4            cup shredded Parmesan cheese

1 .       In a large skillet , saute onions in butter until softened . Reduce heat  to medium-low  ; cook for 30 minutes  or until deep golden brown , stirring occasionally . Stir in paprika  , salt , thyme  and pepper . Remove from the heat ; cool . Stir in Swiss cheese .
2 .        Lightly brush  one sheet of phyllo dough  with some melted butter ; Place another sheet of phyllo on top and brush with butter .(keep remaining phyllo covered with plastic wrap  and a damp towel  to prevent  it from drying out .)
3 .       Cut  the 2 layered sheets  into 14-inch x 3-inch strips . Place 1 teaspoon of onion mixture  on lower  corner of each strip . Fold dough over filling  , forming a triangle  . Fold triangle up , then fold triangle  over  forming another triangle . Continue folding like a flag  until you come  to the end of the strip . Brush end  of dough  with butter and press  onto triangle  and brush with melted butter  . Repeat with remaining strips  of dough  and with remaining  sheets of phyllo  and onion mixture .
4 .         Place triangles on greased  baking sheets  . Sprinkle  with Parmesan cheese  . Bake at 375* for 15 to 17 minutes  ot until golden brown . Serve warm .

I started serving this appetizer at Christmas  dinner  , but now I serve it year round .  They go good with French Onion soup . Don't worry about the little tears  as you work  with the phyllo because  after it's folded  the tears and uneven edges go away .

Hot & Sour Soup

Prep :  20 minutes    Cook:  25 minutes   Makes 6 servings

3/4              pound pork tenderloin , cut into 1-1/2 x 1/4-inch strips
1                 tablespoon olive oil
1/2              pound sliced fresh mushrooms
6                 cups chicken broth
2                 tablespoons chili garlic sauce
3/4              teaspoon pepper
1                 package (14 ounces) extra-firm tofu , drained and cut into 1/4-inch cubes
1                 can (8ounces) bamboo shoots , drained
1                 can (8 ounces) sliced water chestnuts , drained
1/2             cup white vinegar
1/3             cup cornstrach
5                 tablespoons water
2                 teaspoons sesame oil
1/4              cup finely chopped green onions

1 .        In a Dutch oven , brown pork in oil  until no longer pink ; remove  meat  and keep warm . Add mushrooms  ; saute  until tender . Set aside and keep warm .
2 .        Add the broth , soy sauce  , chili garlic  sauce and pepper in the pan .Bring to a boil . Reduce heat ; cover and simmer  for 10 minutes . Return the meat and mushrooms  to the pan  . Stir in tofu , bamboo shoots , water chestnuts  and vinegar . Simmer uncovered for 10 minutes .
3 .         In a small bowl , combine  cornstarch  and water  until smooth ; gradually  stir into soup . Bring to a boil  ; cook  and stir for 2 munutes  or until thickened . Remove from heat  ; gently stir in sesame oil . Garnish with onions .

Regular or hot chili sauce  can be used , according to your taste .

Red , White and Brew Slow Cooked Chicken

Prep : 25 minutes    Cook : 6-1/4 hours    Makes 6 servings

1                can (14-1/2 ounces) fire-roasted diced tomatoes , undrained
1                medium onion , chopped
1                jalapeno pepper , seeded and chopped
3                tablespoons brown sugar
1                tablespoon balsamic vinegar
1                tablespoon ground mustard
1                teaspoon  dried basil
1/4             teaspoon crushed red pepper flakes
1                cup beer  or non-alcholic beer
1                broiler/fryer chicken (3 to 4 pounds) cut up and skin removed
1                envelope (1-1/4 ounces) chili seasoning
                  hot cooked pasta

1 .       Place the first 8 ingredients  in a food processor ; cover  and process until puree . Stir in beer ; set aside .
2 .       Rub chicken pieces  with chili seasonings . Place in 5-quart slow cooker . Pour tomato mixture  over chicken . Cover and cook on low  for 6 to 7 hours  or until chicken is tender .Cook pasta as directed on package .
3 .        Remove chicken to a serving platter  and keep warm , if desired , thickened pan juices . Serve with chicken and pasta .

Thrifty whole chicken is cut up  and simmered  in a spicy tomato  sauce . I serve  it with crusty bread so we can mop up and enjoy  every last drop of the sauce .

Old World Tomato Soup

Prep : 25 minutes   Cook : 3 hours    Makes 16 servings

3          quarts water
4          bone-in beef short ribs (2 pounds)
2 to 3    Meaty soup bones  (beef shanks or short ribs  , about 2 pounds)
1           can (28 ounces) diced tomatoes , undrained
3           celery ribs , halved
1           large onion , quartered
1/2        cup chopped fresh parsley , divided
1           tablespoon salt
1-1/2     teaspoons pepper
4            carrots , cut into 3-inch pieces
2            parsnips , peeled and quartered
2           cups (16 ounces) sour cream
1/2        cup all-purpose flour
1/2         teaspoon ground nutmeg , optional
1           package (8 ounces) egg noodles , cooked  and drained

1 .      In a large kettle , combine  the water , ribs , soup bones , tomatoes , celery , onion , 1/4 cup parsley , salt  and pepper . Slowly bring to a boil  , about 30 minutes  . Cover and simmer  for 2 hours  . Add carrots  and parsnips  ; cover  and simmer  for 1 hour  or until meat is tender .
2 .      With a slotted spoon , remove meat , bones  and vegetables . Strain  broth  and skim off fat ; return all but 1 cup broth  to kettle . Set reserved broth to kettle . Remove meat from the bones  ; dice  and return to kettle . Discard celery and onion . Cut parsnips  , carrots  and tomatoes  into 1/2-inch pieces  and return to kettle . Add remaining parsley .
3 .       In a large bowl , combine the sour cream  , flour , nutmeg  and reserved broth  ; stir into soup . Add noodles  . Cook and stir until thickened  and heated through  (do not boil) .

My grandmother made this soup when I was small , each spoonful brings beack memories .
Thanks MeMa

Slow-Cooked Ham

Prep : 5 minutes     Cook: 7 to 8 hours   Makes 10 servings

1/2          cup packed brown sugar
1             teaspoon ground mustard
1             teaspoon prepared horseradish
4             tablespoons regular cola , divided
1             boneless smoked ham (5 to 6 pounds)

In a bowl , cimbine the brown sugar , mustard  , horseradish and 2 tasblespoons  cola ; mix well . Rub over ham . Place in a 5-quart slow cooker  ; pour remaining  cola over ham . Cover and cook  on low for 8 hours  or until a meat thermometer  reads 140* .

Entertaing doesn't get much easier  than when you serve  this five ingredient entree . Leftovers are delicious in casseroles  , sandwiches and salads .

Italian Zucchini Casserole

Prep: 35 minutes     Cook: 30 minutes   Makes 6 serving

3           medium zucchini , sliced (about 6-1/2 cups)
3           tablespoons olive oil , divided
1           medium onion , sliced
1           garlic clove , minced
1           can (28 ounces) diced tomatoes  , undrained
1           tablespoon  minced fresh basil or i teaspoon dried basil
1-1/2     teaspoons minced fresh oregano  or 1/2 teaspoon dried oregano
1/2         teaspoon garlic salt
1/4         teaspoon pepper
1-1/2      cups stuffing mix
1/2         cup grated Parmesan cheese
1/2         cup shredded part-skim mozzarella cheese

1 .      In a large skillet  , cook zucckini in 1 tablespoon oil 5 to 6 minutes  or until tender  ; drain and set aside . In the same skillet  , saute the onion  and garlic  in remaining  oil for 1 minute  . Add the tomatoes , basil , oregano , garlic salt  and pepper . Bring to a boil  . Reduce heat  ; simmer  , uncovered  for 10 minutes  . Remove from heat  ; gently stir in zucchini .
2 .      Transfer to a greased  13-inch x 9-inch x 2-inch baking dish . Top with stuffing mix  ; sprinkle  with Parmesan cheese  . Cover and bake  at 350* for 20 minutes . Uncover  ; sprinkle with mozzarella cheese  . Bake 10 minutes longer  or until cheese is melted .

Compliments will crop up as soon  as your family sample this casserole . Even those who generally don't like zucchini  find they enjoy the zucchinis they find in this savory side dish .

Tex-Mex Beef Sandwiches ----- slow cooker

Makes 8 servings

1            boneless beef chuck roast (about 3 pounds)
1            envelope burrito seasoning
2            tablespoons baking cocoa
1            large green pepper  , coarsely chopped
1            large sweet red peppper , coarsely chopped
1            large onion , chopped
1            cup beef broth
1/2         cup ketchup
8            hoagie buns , split

1            Cut roast in half . Combine  burrito  seasoning and cocoa ; rub over meat . Place peppers and onion in a 3 0r 4-quart slow cooker  ; top with beat . Combine broth  and ketchup  ; pour over meat .
2             Cover and cook  on low for 8 hours  or until meat  is tender . Skim fat . When cool  enough to handle  , shred meat  with 2 folks  and return  to slow cooker  ; heat through . Using a slotted spoon , spoon 1/2 cup on each bun .

Everyone will love  these sandwiches when you serve them  . The cocoa ia a surprising ingredient  that adds depth . It's hard to idenify , so I asked "What's the interesting taste ?"
TIP :
Unless the recipe  instructs , don't lift the lid  while slow cooker is cooking  . Every time you lift the lid  , steam escapes  and the food will take longer to cook .

Filet Mignon in Puff Pastry

Prep : 20 minutes    Bake: 20 minutes   Makes 2 servings

2               beef tenderloins steaks (6 ounces each)
1/2            teaspoon coarsely ground pepper
2                teaspoons butter , softened
1               sheet frozen puff pastry , thawed
1               garlic clove , minced
2               slices  Muenster cheese
1               egg , slightly beaten
SAUCE :
2               tablespoons prepared horseredish
1/4            teaspoon Dijon mustard

1 .       Place the steaks on an ungreased baking sheet . Sprinkle with pepper ; top with butter  . Bake at 425* for 10 minutes  . Cool slightly ; refrigerate  until chilled .
2 .        Meanwhile , on a slightly  floured surface , roll puff pastry  into a 14-inch x 9-1/2-inch rectangle  . Cut out 2  7-inch squares  , reserving scrapes .
3 .       Rub steaks with garlic  and top with cheese  ; place the steaks cheese side down in the center  of each pastry square  . Lightly brush  pastry edges  with egg . Place opposite  corners  of pastry over steaks  ; pinch seams  to seal  tightly . Place seam side down  on an ungreased baking sheet  . Cut small slits  in top  of pastry  , brush with egg .
4 .         Using lightly  floured cookie cutter  , cut out shapes  from reserved pastry . Arrange over the wrapped steaks  ; brush shapes with egg.
5 .         Bake at 425* m for 20 to 25 minutes  or untul pastry is golden brown  and meat reaches  desired doneness . (medium-rare , a meat thermometer should read  145* ; medium , 160* ; well done 170*)
6 .        In a small bowl  , combine sauce ingredients  . Serve with steaks .
Want a nice , quiet , romantic  dinner at home  . This is what to serve  . It's gorgeous  , very easy  and so much nicer than eating out .

Pina Colada Cake

Prep : 35 minutes    Bake : 20 minutes     Makes 12 servings

1           cut butter , softened
2           cups sugar
6           eggs
1           teaspoon coconut extract
3           cups all-purpose flour
1           teaspoon baking powder
1/2        teaspoon baking soda
1           cup (8 ounces) sour cream
1           can (8 ounces) crushed pineapple , undrained
FROSTING:
1           cup butter , softened
4           cups confectioners' sugar
2           teaspoons  coconut extract
3 to 4     tablespoons water
FILLING:
1            jar (18 ounces) pineapple preserves
****Dried pineapple slices  and toasted coconut  ,  optional

1 .        In a large bowl , cream butter  and sugar until light and fluffy . Add eggs  , one at a time  , beating  well after each addition . Beat in extract  . Combine  the flour  , baking powder  and baking soda  , add to the creamed mixture  alternately  with sour cream , beating well  after each addition .
2 .      In a food processor  , cover and pulse  pineapple  until almot smooth . Stir into batter  . Transfer to  3 greased  and floured 9-inch round baking pans . Bake at 350* for 20 to 25 minutes  or until toothpick inserted  near the center  comes out clean .
3 .       Cool for 10 minutes  before removing  from pans  to wire rack  to cool completely .
4 .       For  frosting , in a large bowl  , beat butter  until fluffy . Beat in confectioners' sugar , extract and  enough water  to achieve a spreading consistency.
5 .        To assemble  , place 1 cake layer  on a serving plate ; spread with half of the preserves  . Repeat layers  . Top with remaining cake layer . Frost  top and sides . Garnish with pineapple  and coconut if desired .

Try it and your family , friends will fall in love  and ask you to bake it more often .

Hot Crab Spread ........slow cooker

Prep : 15 minutes    Cook :   1-1/2 hours   Makes  6 cups

1-1/2              cups chopped green onions
6                     garlic cloves , minced
3                     tablespoons butter
1                     tablespoon mayonnaise
8                     cups (32 ounces) shredded Monterey jack cjheese
4                     cans (6 ounces each) crabmeat , drained , flaked  and cartilage  removed
**************assorted crackers

1 . In a skillet , saute onions and garlic  in butter until tender  . Transfer to a 3-quart  slow cooker  ; add mayonnaise  . Stir in cheese  . Cover and cook  on low for 30 minutes  or until cheese is melted  , stirring occasionally .
2 .  Stir in crab ; cover  and cook 1 hour longer  or until heated through . Serve warm  with crackers .

Not to early  to start putting your dips and assorted recipes in order for Christmas and New Year's  get together,  , surprise your family and guest with something different  .

Salmon Fettuccine

Makes 2 servings

4              ounces uncooked fettuccine
2              tablespoons chopped onion
3              tablespoons butter
1              plum tomato , seeded and cut into strips
3               tablespoons lemon juice
1              teaspoon parsley flakes
1/2           teaspoon grated lemon peel
1/4           teaspoon salt
1              pouch (7.1 ounces) boneless skinless pink salmon
2              tablespoons pine nuts
***********cook futtuccine according to package directions

1 .      Meanwhile , in a large skillet  , saute the onion  in butter until tender  . Add the tomato , lemon juice  , parsley , lemon peel  and salt . Bring to a boil  . Reduce heat  ; cook  and stir for 2 minutes .
2 .      Drain fettuccine ; add to skillet  . Stir in salmon  , heat through . Sprinkle with nuts .

My aunt got this recipe from the newspaper  , It's quick and easy  to prepare  and has become a favotite  standby recipe  that I serrve often .

Colony Mountain Chili .... slow cooker

Prep : 25 minutes    Cook : 6 hours      Makes 10 servings

1          pound boneless beef sirloin steak  , cut into 3/4-inch cubes
4          Italian sausage linkd , casing removed  and cut into 3/4-inch slices
2          tablespoons olive oil , divided
1          medium onion , chopped
3          garlic cloves , minced
2          green onins , thinly sliced
2          teaspoons beef bouillon granules
1          cup boiling water
1          can (6 ounces) tomato paste
3          tablespoons chili powder
2          tablespoons brown sugar
2          tablespoons Worcestershire  sauce
2          teaspoons ground cumin
2          teaspoons crushed red pepper flakes
1/2       teaspoon pepper
3          cans (14-1/3 ounces each) stewed tomatoes  , cut up
2          cans (15 ounces each) pinto beans , rinsed and drained 
 **********Shredded cheddar cheese *******

1 .     In a large skillet , brown the beef  and sausage in 1 tablespoon olive oil  ; drain. Transfer meat  to a 5-quart  slow cooker  . In same skillet  , saute onion  , garlic and green onions in remaining  oil until tender . Transfer to slow cooker .
2 .     In a small bowl , dissolve bouillon  in water  . Stir in  the tomato paste  , chili powder , brown sugar , Worsestershire  sauce  and seasonings  until blended  ; add to slow cooker  . Stir in tomatoes  and beans  . Cover and cool on high  for 6 to 8 hours  or until the meat is tender . Serve with cheese if desired .

This recipe was created by Mrs. Marjorie O'Dell husband's  and won the People's Choice Award  . It's loaded  with beef  , Italian sausage  , tomatoes  and beans  and seasoned with chili powder  , cumin  and red pepper flakes .  My hat's off to Mr. O'Dell

Ragu Bolognese

 Makes 4 servings

1/2          pound Italian sausage  links , casings removed
1             large carrot , finely chopped
1             small onion , finely chopped
1             celery rib , finely chopped
1             can (15 ounces) crushed tomatoes
1/2          cup reduced-sodium chicken broth
2             tablespoons balamic vinegar
1/4          teaspoon crushed red pepper  flakes
3/4          cup fat free milk
4             cups uncooked  whole wheat spiral pasta
2             tablespoons prepared  pesto
1             tablespoon chopped ripe olives

1 .     Crumble  sausage into a nonstick  Dutch oven  . Add the carrot , celery and onion ; cook and stir over medium heat  until meat is no longer pink . Drain.
2 .      Stir in tomatoes  , broth , vinegar and pepper  flakes . Bring to a boil  . Stir in milk  . Reduce heat  ; simmer uncovered  for 1 to 1-1/4 hours  or until thickened , stirring occasionally .
3 .      Cook pasta according to package  directions  . Stir pasto  and olives  into meat sauce  . Drain pasta  ; serve with meat sauce .

Slow simmering  creates  this rich meat sauce  that's absolutely delicious . The veggies add fiber  , and I use milk and turkey sausage  to keep it light . This flavoeful  dish is great for  special family suppers .

Baravian Pot Roast .... slow cooker

Prep : 10 minutes   Cook : 5 hours    Makes 8 servings

1             boneless beef top round roast (about 4 pounds) cut in half
1-1/2       cups apple juice
1             can (8 ounces) tomato sauce
1             small onion , chopped
2             tablespoons  white vinegar
1             tablespoon salt
2             teaspoons ground cinnamon
1             tablespoon mince fresh gingerroot
1/4          cup cornstarch
1/2          cup water
1 .      In a dutch oven coated with non-stick  cooking spray  , brown roast on all sides  over medium-high heat  ; drain . Transfer to a 5-quart slow cooker . In a bowl , combine  the juice  , tomato sauce  , onion , vinegar , salt , cinnamon and ginger ; pour over roast . Cover and cook on high  for 5 to 7 hours .
2 .       In a small bowl , combine  cornstarch  and water  until smooth ; stir into cooking  juices  until well combined . Cover  and cook 1 hour longer or until the meat is tender  and gravy begins  to thicken .

I grew up eating this pot roast  and give it to my family regularly . My husband enjoys the taste  of the apple seasoned gravy .

Melt-in-Your-Mouth Meatloaf .... slow cooker

Prep: 15 minutes   cook : 5-1/4 hours   Makes 8 servings

2                  eggs
3/4               cup milk
2/3               cup seasoned bread crumbs
2                  teaspoons dried minced onion
1                  teaspoon salt
1/2               teaspoon rubbed sage
1-1/2           pounds ground beef
1/4               cup keychup
2                  tablespoons brown sugar
1                  teaspoon ground mustard
1/2               teaspoon Worsestershire sauce

1 .     In a large bowl , combine the first six ingredients . Crumble beef over mixture and mix well  (mixture will be moist). Shape into a round  loaf ; place in 5-quart slow cooker . Cover and cook on low for 5 to 6 hours  or until a meat thermometer  reads 160* .
2 .      In a small bowl , whisk the ketchup , brown sugar  , mustard  and worestershire sauce  . Spoon over the meat loaf  . Cook 15 minutes  longer or until heated through  . Let stand for 10 to 15 minutes before cutting .

This is not your old bland run of the mill meatloaf .  Prepare this version and it will become everyone's favorite .

Turkey Tomato Soup

Prep : 10 minutes   Cook :  2-1/2 hours    Makes 12 servings

4              pounds tomatoes , seeded  and chopped (about 8 large tomatoes)
3              medium green peppers , chopped
2              cans (14-1/2 ounces each) reduced-sodium chicken broth
1              can (14-1/2 ounces) vegetables broth
1-1/2        cups water
1-1/2        teaspoons beef bouillon granules
2               garlic cloves minced
1               teaspoon dried oregano
1               teaspoon dried basil
1/2            teaspoon pepper
3               cups cubed cooked turkey breast
3               cups cooked elbow macaroni
************Minced fresh basil , optional

In a large saucepan or Dutch oven , combine ingredients  . Bring to a boil  .  Reduce heat  ; cover and simmer  for 2 hours  . Stir in turkey  and macaroni ; heat through . Garnish  with fresh basil if desired .

It's wonderful anytime of the year  and so good .

After-Thanksgiving Turkey Soup

 Prep : 35 minutes    Cook : 2-1/2 hours + cooling   16 servings

1               leftover turkey carcass  (from a 12 to 14 pound turkey)
3               medium onions , chopped
2               large carrots , diced
2               celery ribs , diced
1               cup butter , cubed
1               cup all-purpose flour
2               cups half-and-half cream
1               cup uncooked long grain rice
2               teaspoons salt
1               teaspoon chicken bouillon granules
1/4            teaspoon pepper

1 .        Place turkey carcass in a soup kettle  or Dutch oven  and cover  with water  . Slowing bring to a boil  . Reduce heat  ; cover and simmer  for 1 hour  . Remove carcass  ; set aside  until cool enough  to handle . Set aside 3-quart broth  . Remove turkey  from bones  and discard bones . Cut turkey into bite size pieces . ; set aside .
2 .        In a soup kettle  or Dutch oven  , saute the onions  , carrots  and celery in butter until tender . Reduce heat  ; stir in flour  until blended  . Gradually  add 1 quart  of reservered broth . Bring to a boil  ; cook and stir for 2 minutes  or until thickened .
3 .        Add the cream , rice , salt , bouillon, pepper and remaining  broth  and reserved turkey . Reduce heat ; cover and simmer  for 30 to 35 minutes or until rice is tender .

As much as your family loves Thanksgiving  , they look forward  to this cream soup using  leftover  turkey even more  . It makes a big batch that you can ebjoy for days .

Moroccan Braisedd Beef slow cooker

Prep: 20 minutes   Cook :  7 hours     Makes 6 servings

1/3              cup all-purpose flour
2                  pounds boneless beef chuck roast , cut into 1-inch cubes
3                  tablespoons olive oil
2                  cans (14-1/2 ounces each) beef broth
2                  cups chopped onions
1                  can ( 14-1/2 ounces) diced tomatoes , undrained
1                  cup red wine
2 to 3           teaspoons curry powder
1                  tablespoon paprika
1                  teaspoon ground cumin
1                  teaspoon coriander
1/2               teaspoon cayenne pepper
1-1/2           cups golden raisins
*******Hot cooked coucous , optional

1 .      Place flour  in a large resealable plastic bag  ; add beef  and toss to coat . In a large skillet  , brown beef  in oil . Transfer  to a 5-quart  slow cooker  . Stir in the broth  , onions , tomatoes  , wine  and seasonings . Cover and cook on low  for 7 to 8 hours  or until meat is tender .
2 .      During the last 30 minutes  of cooking , stir in the raisins . Serve with couscous id desired .

Curry powder is a blend  of up to 20 spices  , herbs and seeds  . Add a pinch of curry  to your favoeiate  soups , stews  , salads and even rice for an exotic flavor .

Pecan Sweet Potato Bake casserole

 Prep : 20 minutes     Bake : 30 minutes   Makes 6 to 8 servings

3                 cups mashed sweet potatoes
2                 eggs
1/2              cup sugar
1/4              cup half-and-half cream
1/4              cup butter , softened
1                 teaspoon vanilla extract
1/8              teaspoon salt
FILLING :
1/2              cup packed brown sugar
2                 tablespoons  all-purpose flour
1/4              cup cold butter , cubed
1/2              cup chopped pecans

1 .     In a large mixing bowl , combine  the first 7 ingredients ; beat  until light and fluffy  . Transfer  to a greased 11-inch x 7-inch x 2-inch baking dish .
2 .     For topping  , combine  the brown sugar  abd flour in a bowl  ; cut in butter  until crumbly . Fold in pecans  . Fold in pecans . Sprinkle over sweet potato mixture .
3 .      Bake uncovered  at 350* for 30 to 35 minutes  or until a knife  inserted  near the center  comes out clean .

The recipe for this lucious souffle is so good  , it will become a tradition  to seve at holidays and most anytime of the year . Everyone will love it .

Buffet Meatballs slow cooker

Prep : 30 minutes   Cook :  4 hours    Makes about 11 dozen

1            cup grape juice
1            cup apple jelly
1            cup ketchup
1            can (8 ounces) tomato sauce
4            pounds frozen Italian-style meatballs

In a small saucepan  , combine  the juice , jelly , ketchup and tomato sauce  . Cook and stir over medium heat  until jelly is melted  ; remove  from the heat  . Place Meatballs  in a 5-quart slow cooker  . Pour sauce  over  the top  and gently stir to coat . Cover and cook  on low for 4 hours  or until heated through .

Only 5 ingredients are needed  to fix these easy appertizers  . Grape  juice  and apple jelly  are the secrets  behind  the sweet tangy sauce  that complements  convenient packaged meatballs .

Brats 'n' Kraut Supper slow cooker

Prep : 15 minutes    Cook : 4 hours    Makes 6 servings

1               jar (32 ounces) sauerkraut , rinsed and drained
2               medium red potatoes  , peeled , halved and cut into thin slices
1               mediun tart apple , peeled and cut into thick slices
1               small onion , chopped
1/2            cup apple juice
1/4            cup water
2               tablespoons brown sugar
1               teaspoon caraway seeds
1               garlic clove , minced
1               bay leaf
1               pound fully cooked bratwurst links
6               bacon strips , cooked and crumbled

In a 5-quart slow cooker  , combine  the first 11 ingredients . Top with bratwurst . Cover  and cook on high for 5 to 5 hours  or until potatoes are tender . Discard bay leaf . Sprinkle with bacon .

This stis to your ribs  German dish  is sure to satisfy even the biggest appetite  at your house . Sliced apples  and apple juice lend mellowing  sweetness  to the tangy sauerkraut , flavored bratwurst , red potatoes  and bacon .
Serve with slices of hearty rye bread .

Moonshiner Tickle Forget Everything You Know About Cornbread

 Moonshiners" star Tickle -- no last name -- has a secret weapon to blow the pants off all your Thanksgiving guests ... a cornbread recipe to end all cornbread recipes ... and for the first time ever, he's releasing it to the public.

Tickle describes the recipe in detail on the video -- but here's a taste ... the secret ingredient is BACON ... so you can't go wrong.

And you can't have a Moonshiner Thanksgiving without some hard likker. Tickle's suggestion? Peach brandy, baby.

Sour Cream Cornbread

Prep : 10 minutes   Total time : 40 minutes    Makes 8 servings

1-1/2            cups self-raising white cornmeal mix
1/4               cup all-purpose flour
1                  can (14.75 ounces)  low-sodium creamstyle corn
1                   (8-ounces) container  light sour cream
3                  large eggs  , lightly beaten
2                  tablespoons  chopped freshed cilantro
1/2               cup (2 ounces) 2% reduced-fat shredded Cheddar cheese  *** optional

1 . Preheat oven to 450* . Heat a 10-inch cast iron skillet  in oven 5 minutes .
2 .  Stir together  cornmeal mix and flour  in a large bowl  ; add corn and next 3 ingredients  stirring just until blended . Pour  batter into lightly greased skillet . Top with cheese id desired .
3 .  Bake at 4 25* for 22 to 24 minutes  or until golden brown  and cornbread  pulls away from sides of skillet .

Try this twist :  You can also use Sour Cream Cornmeal in the recipe  --- just omit the cheese topping . hmmmmmmm  good

Old-World Sauerbraten slow cooker

Prep : 10 minutes+marinating    Cook : 6 hours   Makes 12 servings

1-1/2            cups water , divided
1-1/4            cups cinder vinegar , divided
2                   large onions , sliced , divided
1                   medium lemon , sliced
15                 whole cloves , divided
6                   whole peppercorns
2                   tablespoons sugar
2                   teaspoons salt
1                   boneless beef sirloin tip roast (3 pounds) cut in half
1/4                teaspoon pepper
12                 gingersnap cookies , crumbled

1 .         In a reseable plastic bag  , combine  1 cup water  , 1 cup vinegar  , half of onions , lemon , 10 cloves  , four bay leaves  , peppercorns , sugar and salt . Add roast .Seal bag  and turn to coat , refrigerate overnight  , turning occasionally .
2 .  Drain and discard marinade . Place roast in a 5-quart  slow cooker  . add pepper  and remaining water  , vinegar , onions , cloves and bay leaves  . Cover  and cook on low for  6 hours  or until meat is tender .
3 .      Remove  roast  and keep warm  . Discard bay leaves  and cloves . Stir in gingersnaps  . Cover and cook  on high for 10 to 15 minutes  or until gravy is thickened  . Slice roast ; serve with gravy .

You can serve this popular German entree  with potato pancakes  and vegetables . Crushed gingersnaps  lemon and vinegar  give  the marinated  beef and gravy  their appetizing  sweet-sour flavor .          

Garlic-Apple Pork Roast slow-cooker

Prep : 10 minutes      Cook : 6 to 8 hours   Makes 12 servings

1              boneless whole pork loin roast ( 3-1/2 to 4 pounds) cut in half
1              jar (12 ounces) apply jelly
1/2           cup water
2-1/2       teaspoons minced garlic
1              tablespoon dried parsley flakes
2              teaspoons seasioned salt
2              teaspoons black pepper

1.      Place roast in 5-quart  slow cooker . In a bowl , combine the jelly  , water and garlic  ; pour over roast . Sprinkle with parsley , salt and pepper .
2 .     Cover and cook on low  for 6 to 8 hours  or until a meat thermometer  reads 160*  and meat is tender . Let stand  for 5 minutes  before slicing . Serve with cooking juices if desired .

You will become famous among family  and frinds  for this tasty meal . The garlic and apple flavors  really comcomplement  the pork .
It's great with steamed fresh asparagus and roasted red potatoes .

Caramel-Apple Cheesecake

Prep : 30 minutes   Cook: 1 hour  Chill : 8 to 24 hours   Makes 12 servings

2-1/4           pounds large Granny Smith apples  (about 6 apples)
1-2/3           cups firmly packed light brown sugar , divided
1                  tablespoon butter
2                  cups cinnamon graham gracker crumbs ( about 15 whole crackers)
1/2              cup melted butter
1/2              cup finely chopped pecans
3                 (8 ounce) package cream cheese  , solften
2                  teaspoons vanilla extract
3                  large eggs
1/4               cup apple jelly
                 Sweetened whipped cream

1 .       Peel apples  and cut into 1/2-inch thick wedges  . Toss together  apples and 1/3 cup brown sugar  . Melt 1 tablespoon butter  in a large skillet  over medium-high heat ; add apple mixture  and saute 5 to 6 minutes  or until  crisp-tender  and golden . Cool completely (about 30 minutes).
2 .       Meanwhile , preheat  oven to 350* , Stir  together  cinnamon graham cracker crumbs  and next 2 ingredients  in a medium bowl until well blended  . Press mixture  on bottom  and 1-1/2 inches up the sides of a 9-inch spring-form pan . Bake  10 to 12 minutes  or until lightly browned . Remove to a wir rack  ; cool  crust completely  before filling (about 30 minutes).
3 .      Beat cream cheese  , vanilla  and remaining 1-1/3 cups brown sugar  at medium speed  with a heavy duty  electric  stand mixter  until blended  and smooth . Add eggs  , 1 at a time  , beating just until blended  after each addition . Pour batter  into prepared crust  . Arrange apples  over cream cheese  mixture .
4 .       Bake  at 350* for 55 minutes  to 1 hour  or until set  . Remove from oven  , and gently run  a knife  around outer edge  of cheesecake  to loosen  from sides  of pan . (do not remove from pan) . Cool completely  on wire rack  (about 2 hours  . Cover and chill 8 to 24 hours .
5 .        Cook apple jelly  and 1 teaspoon water  in a saucepan  over medium heat , stirring constantly , 2 to 3 minutes  or until jelly is melted , brush over  apple on top of the cheesecake . Serve with cream cheese .

You can make this tasty  apple cheesecake a day ahead  , wonderful for the holidays ... they will want more .