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.

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.

Pizza Egg Rolls

Ingredients

• 1 pound Johnsonville® Mild Italian Links
• 3/4 cup diced green pepper
• 1 garlic clove, minced
• 1 can (15 ounces) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon sugar
• 1/8 teaspoon dried rosemary, crushed
• Dash pepper
• 8 ounces cubed part-skim mozzarella cheese
• 13 egg roll wrappers
• 1 egg, lightly beaten
• Oil for frying

Directions

•  In a large skillet, cook sausage and green pepper over medium heat until meat is
  no longer pink. Add garlic; cook 1 minute longer. Drain.
  Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat;
  cover and simmer for 10 minutes. Uncover and simmer 10 minutes longer.
  Remove from the heat; cool for 20 minutes. Stir in cheese.
• Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom
  corner over filling; fold sides toward center over filling. Brush remaining corner with
  egg; roll up tightly to seal.
• In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls in
  batches for 1-2 minutes on each side or until golden brown. Drain on paper towels.
   Yield: 13 egg rolls.

Empanadas de Chorizo (Chorizo Empanadas)

Makes 12 empanadas

Ingredients:

1 tablespoon olive oil
2 large onions, chopped
4 stalks scallion, chopped
1 red bell pepper, chopped
2 tbsp fresh cilantro
5 Argentine-style chorizo sausages, chopped
ground black pepper to taste
finely chopped parsley, to taste
12 puff pastry-style empanada discs (from your grocer's freezer)
beaten egg, for brushing

Directions:

Heat the oil in a skillet, and sauté the onion, scallion, cilantro, and bell pepper until tender. Add the chorizo, cook fully, and season with black pepper. Remove from the heat, and once the mixture is cool, add the parsley. Fill the empanada discs with a heaping tablespoon of filling, and firmly seal them shut by crimping the edge with a fork. Place the empanadas on a greased baking sheet, and brush the tops with beaten egg. Bake in an oven preheated to 375ºF for 20 minutes.

Slow Cooker Salisbury Steak

2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Directions

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid.

In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.