December 13, 2010

CROCKPOT COCONUT-PECAN SWEET POTATOES

1/2 c. chopped pecans
1/2 c. flaked coconut
1/3 cup sugar
4 lbs. sweet potatoes, peeled - cut into chunks
1/3 c. packed brown sugar
1/4 cup butter, melted
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. coconut extract
1/2 tsp. vanilla extract
1/2 tsp. almond extract 


Place sweet potatoes in a 5 quart slow cooker coated with cooking spray. Combine all other ingredients - except the extracts. Sprinkle the ingredients over the potatoes. Cover - cook on low for 4 hours or until potatoes are tender. Stir in extracts.Yield: 12 servings

Chili Cheese Dip

1 pkg. (8oz) Philadelphia Cream Cheese, softened
1 can. (15oz) chili with or without beans
1 cup Kraft Shredded Cheddar Cheese

  Spread cream cheese on bottom and up sides of 9-inch microwave pie plate or quiche dish. Spread chili over cream cheese. Sprinkle with cheddar cheese.
  Microwave on HIGH 3 minutes or until throughly heated.
Serve hot with tortilla chips.

Makes: 3 cups

Prep Time: 5 minutes
Microwave Time: 3 minutes

TEXAS TWO STEP STEW

Prep: 20 mins, Cook: 4 to 6 hours on low or 2 to 3 hours on high, Makes: 6 servings


8 oz. bulk chorizo sausage
1 med. onion, chopped
1 15oz. can. Mexican-style or Tex Mex style chili beans, undrained
1 11oz. can. whole kernel corn with sweet peppers, drained
1 6oz. pkg. regular Spanish style rice mix
6 C. water


    In a medium skillet cook sausage and onion over medium heat until sausage is brown. Drain off fat. Transfer sausage mixture to a 3 1/2 or 4 quart slow cooker. Stir in undrained chili beans, drained corn, and the seasoning packet contents of the rice mix, if present(set aside remaining rice mix) Pour the water over all.
   Cover and cook on low heat setting for 4 to 6 hours or on high heat for 2 to 3 hours.
Stir in remaining rice mix. Cover and cook on low heat setting for 1 hour more or on high heat setting for 45 minutes more.

  

"OLE JOSE" CASSEROLE


2-3 qts. boiling water
8 oz. pkg. wide noodles or lg. macaroni (which I like best)
1 lb. ground beef or ground turkey
1/2 c. chopped onion
1 clove garlic or 1 tsp. garlic powder
1 tsp. chili powder or cumin
1 tsp. Mrs. Dash's hot or spicy seasoning
3/4 c. green pepper (chopped in lg. pieces)
1/2 c. chopped celery
1/2 c. chopped carrot
1 can kidney beans
1 can Mexicorn
1 can Hunts Mexican style tomatoes
1 (6 or 8 oz.) can tomato sauce
1 c. shredded med. cheddar cheese

Cook noodles or pasta for 7 minutes or until al dente. Drain and keep warm. Brown the ground beef or turkey in a large skillet, drain, add onions, green pepper, carrot and celery and cook until tender, about 10 minutes. Add the beans (drained), corn, tomatoes and the tomato sauce (do not drain the juice off the tomatoes).

   Now add all the seasonings and heat through. Next add all the past and mix well. Place all in a very large baking dish or pan and spread the shredded cheese over all and bake in a 350 degree oven for about 30 to 35 minutes. Cover with foil the first 20 minutes then remove to brown cheese. You may put under broiler to brown but watch closely.Very good for patio parties and with a green salad and bread it makes a complete meal.

For quicker cooking of the carrot, celery and pepper, put in microwave for 3 minutes.