Sweet Potato Souffle III

INGREDIENTS:

6 sweet potatoes 1 cup white sugar 1/2 cup milk 1/2 cup melted butter 1 teaspoon vanilla extract 2 eggs, beaten

1/2 teaspoon salt 1 cup chopped pecans 1 cup dark brown sugar 1/3 cup all-purpose flour 1/2 cup melted butter

DIRECTIONS:

1.	In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
2.	Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
3.	Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
4.	Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
5.	Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
6.	Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Perfect Creme Brulee

INGREDIENTS:

3 egg yolks 1/4 cup white sugar 1 teaspoon vanilla extract

1 cup heavy cream 2 tablespoon brown sugar 2 tablespoons white sugar

DIRECTIONS:

1.	Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
2.	Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
3.	Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
4.	Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
5.	Chill in refrigerator 2 hours.
6.	Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
7.	Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
8.	Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

Colby's Brownies

INGREDIENTS:

1/2 cup butter, melted 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup white chocolate chips (optional) 1/2 cup pecans (optional)

DIRECTIONS:

	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
	In a medium bowl, mix together the butter, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in white chocolate chips and / or pecans, if desired. Spread the batter evenly into the prepared pan.
	Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Traditional Lasagna

Ingredients

• 1 pound ground beef
• 3/4 pound Pork Sausage Roll
• 3 cans (8 ounces each) tomato sauce
• 2 cans (6 ounces each) tomato paste
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs
• 3 tablespoons minced fresh parsley
• 3 cups (24 ounces) cream cheese
• 1 carton (8 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles, cooked and drained
• 6 slices provolone cheese
• 4 Basil Leaves, chopped
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions

• In a large skillet, cook beef and sausage over medium heat until no longer pink;
  drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, basil,
  salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring
  occasionally.
• In a large bowl, combine eggs and parsley. Stir in the cream cheese, ricotta
  and Parmesan cheese.
• Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer
  with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup
  mozzarella, three noodles, 2 cups meat sauce, remaining cream cheese mixture
  and 1 cup mozzarella. Top with the remaining noodles, meat sauce and
  mozzarella (dish will be full).
• Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until
  heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Brownie Caramel Cheesecake

INGREDIENTS:

1 (9 ounce) package brownie mix 1 egg 1 tablespoon cold water 1 (14 ounce) package individually wrapped caramels, unwrapped 1 (5 ounce) can evaporated milk

2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1 teaspoon vanilla extract 2 eggs 1 cup chocolate fudge topping

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
2.	In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3.	Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4.	In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5.	Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Caribbean Jerk Pork Chops

INGREDIENTS:

3/4 cup water 1/3 cup lemon juice 1/3 cup chopped onion 1 tablespoon packed brown sugar 1 tablespoon chopped green onion 1 tablespoon canola oil 3/4 teaspoon salt

3/4 teaspoon ground allspice 3/4 teaspoon ground cinnamon 3/4 teaspoon ground black pepper 1/2 teaspoon dried thyme, crushed 1/4 teaspoon cayenne pepper, or to taste 6 lean pork chops, 1/2 inch thick

DIRECTIONS:

1.	Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
2.	Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
3.	Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
4.	Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once.

Awesome and Easy Creamy Corn Casserole

INGREDIENTS:

1/2 cup butter, melted 2 eggs, beaten 1 (8.5 ounce) package dry corn bread mix 2 tsp salt

1 (15 ounce) can whole kernel corn, drained 1 (14.75 ounce) can creamed corn 1 cup sour cream

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2.	In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3.	Bake for 45 minutes in the preheated oven, or until the top is golden brown.

German Potato Salad

INGREDIENTS:

4 potatoes 4 slices bacon 1 tablespoon all-purpose flour 2 tablespoons white sugar

1/3 cup water 1/4 cup white wine vinegar 1/2 cup chopped green onions salt and pepper to taste

DIRECTIONS:

1.	Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2.	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3.	Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4.	Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Malted Bailey's Irish Cream Brownies with Chocolate Irish Cream Frosting

Ingredients

Brownies:

• 1 - box brownie mix
• 1 c. Bailey's Irish Cream
• ⅓ c. oil
• 1 egg
• ½ c. malted milk powder
• 1 c. chopped malted milk balls (like Whoppers)

Frosting:

• ½ c. butter, softened
• ⅓ c. Bailey's Irish Cream
• 2 tbsp. cocoa powder
• 1 c. malted milk powder
• 4 c. powdered sugar

Directions

For brownies:

1. In a large bowl, combine brownie mix, Bailey's, oil, egg, and malted milk powder; mix well.
2. Fold in malted milk balls.
3. Spread in a well-greased 8x8 inch baking pan.
4. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted near center comes out clean.
5. Cool completely on a wire rack.

For frosting:

1. In a large mixing bowl, combine all frosting ingredients.
2. Beat until light and fluffy.
3. Frost cooled brownies. Enjoy!

Slow Cooker Chicken and Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 teaspoons dried basil
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Slow Cooker Beef Stroganoff I

• Prep 10 minutes
• Cook 8 hours
• Ready In 8 hours 10 minutes

Ingredients

• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 4 ounces sour cream

Directions

1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Slow Cooker Chicken Stroganoff

Prep 10 minutes
Cook 5 hours
Ready In 5 hours 10 minutes

Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1/4 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Colleen's Slow Cooker Jambalaya

• Prep 20 minutes
• Cook 8 hours
• Ready In 8 hours 20 minutes

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Directions

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Cocktail Meatballs

Prep 20 minutes
Cook 1 hour 25 minutes
Ready In 1 hour 45 minutes

Ingredients

• 1 pound lean ground beef
• 1 egg
• 2 tablespoons water
• 1/2 cup bread crumbs
• 3 tablespoons minced onion
• 1 (8 ounce) can jellied cranberry sauce
• 3/4 cup chili sauce
• 1 tablespoon brown sugar
• 1 1/2 teaspoons lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
3. Bake in preheated oven for 20 to 25 minutes, turning once.
4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Slow Cooker London Broil

Prep 10 minutes
Cook 10 hours
Ready In 10 hours 10 minutes

Ingredients

• 2 pounds flank steak
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed tomato soup
• 1 (1 ounce) package dry onion soup mix

Directions

1. Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
2. In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
3. Cover, and cook on Low for 8 to 10 hours.

Stuffed and Wrapped Chicken Breast

Prep time 20 minutes
Cook time 35 minutes
Ready In 55 minutes

Ingredients

• 8 slices bacon
• 6 ounces cream cheese, softened
• 4 green onions, chopped
• 1/4 cup chopped red bell pepper
• 1 clove of garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.


2. Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.


3. Stir together the cream cheese, green onions, bell pepper, garlic, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.


4. Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.