Sunday Dinner For A Croud

Beef Bolognese with Linguine
Prep :30 minutes -Cook :3-1/2 hours   18 servings(1 cup each)
3                3 pounds lean ground beef (90% lean)
1/3             cup olive oil
3                medium onions , chopped
3                large carrots , chopped
1                can (12 ounce) tomato paste , divided
9                garlic cloves , sliced
3                tablespoons dried parsley flakes
5                teaspoons kosher salt
3                teaspoons dried basil
3                teaspoons dried marjoram
1-1/2          teaspoons coarsely ground pepper
1/2              teaspoon crushed red pepper flakes
1-1/2          cups dry red wine
3                cans (28 ounces) diced tomatoes , undrained
1-1/2          cups beef stock
6                bay leaves
3                cups 2%  milk
3/4            cup grated  Parmesan cheese , optional
1 .        In a stockpot , cook half of the beef  over medium heat  for 8 to 10 minutes  or until no longer pink , break into crumbkles . Remove  beef with a slotted spoon  ; set aside . Pour off drippings . Repeat with remaining beef .
2 .        In the same stockpot  , heat   oil over  medium heat . Add onions  , carrots and celery ; cook and stir  until tender  . Stir in 1 cup tomato paste  ; cook 3 minutes  longer . Add the garlic  seasioning and beef .
3 .         Stir in wine . Bring to a boil ; cook until almost  evapotated . Add tomatoes , stock and bay leaves  ; return to boil . Reduce heat ; simmer uncovered  for 3 hours  or until desired consistency , stirring  in milk  halfway through cooking . Remove bay leaves  . Stir in cheese  and remaining tomato paste ; heat through . Serve with linguine and if desired  , additional cheese .
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Savory Biscuit-Breadsticks
Makes  10 breadsticks
1/2              cup grated Parmesan cheese
2                 teaspoons dried minced garlic
1/4              teaspoon crushed red pepper flakes
1                 tube (12 ounces) refrigerated buttermilk biscuits
2                 tablespoons olive oil
In a shallow bowl , mix the cheese  , garlic  and pepper flakes  . Roll each biscuit  into a 6-inch rope . Brush lightly  with oil ; roll in cheese mixture  . Place on on a greased baking sheet . Bake at 400* for 8 to 10 minutes  or until golden brown .
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Apple Walnut Salad
Start to finish :  30 minutes     Makes 12 servings
1/3               cup honey
1/4               cup balsamic vinegar
2                  tablespoons  olive or flaxseed oil
8                  cups torn romaine lettuce
4                  cups fresh baby spinach
6                   slices sweet onion , quartered
1                  cup cubed Jarisberg or swiss cheese
1                  medium apple , chopped
1                  cup coarsely chopped walnuts
1/2               cups salted pumpkin seeds or pepitas
1/4               cup dried cranberries
In a small bowl . whisk the honey , vinegar  and oil ; set aside . Just before  serving  , place remaining ingredients in a large bowl ; drizzle  with the vinaigrette and toss to coat .
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Slow Cooker  Chocolate Lave Cake
Prep :  15 minutes    Cook :  3 hours   Makes 12 servings
1                package (18-14 ounces) devil's food cake mix
1-2/3          cups water
3                eggs
1/3             cup canola oil
2                cups cold 2% milk
1                package (3.9 ounces) chocolate pudding mix
2                cups (12 ounces) semisweet chocolate chips
1 .         In a large bowl , combine  the cake mix  , water , eggs and oil ; beat  on low speed  for 30 seconds  . Beat on medium for 2 minutes  . Transfer  to a greased  4-quart slow cooler .
2 .         In another bowl , whisk milk  and pudding mix for 2 minutes . Let stand for 2 minutes  or until soft-set . Spoon  over cake batter  ; sprinkle  with chocolate chips  . Cover and cook on high  fot 3 to 4 hours  or until a toothpick  inserted  in the cake  portion  comes out with moist crumbs . Serve warm .
TIP :
Everyone who tries this dessert  falls in love  with it . Using a slow  cooker liner  makes  cleanup a breeze .