Thanksgiving dish to pass

SLOW COOKER STUFFING from All Recipes

Ingredients:
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
12 ounces fresh mushrooms, sliced
12 1/2 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth
2 eggs, beaten

Directions:
1.Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2.Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3.Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours

ZUCCHINI CRISP from All Recipes

Ingredients:
8 cups cubed peeled zucchini
3/4 cup lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
TOPPING:
1 1/3 cups packed brown sugar
1 cup old-fashioned oats
1 cup all-purpose flour
2/3 cup cold butter or margarine

Directions:
1.In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
2.For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375 degrees F for 45-50 minutes or until bubbly and the zucchini is tender. Serve with whiped topping

7-Up Chicken - my version

7-up Chicken - this is a combination of a few recipes I've found on-line.

In slow cooker place:
4-6 boneless/skinless frozen chicken breasts
1 chopped onion
1/2 lb bacon - fried & crumbled
2 T butter
1 tsp seasoning salt
1 tsp parsely flakes
2 shakes garlic salt
1 can 7-up or sprite.

cook on low for 6-8 hours

About 1/2 way we added:
1 bag carrots
4-5 potatoes - diced into 1" cubes

burger & salsa recipe

Burgers:
1 lb hamburger
1 packet dry ranch dressing
1/2 c shreaded cheddar cheese
1/2 c bacon bits
1/4 c chopped onion

Salsa:
1 mango diced
1 avacado diced
4 Roma tomatoes diced
1 jalapeno minced
1/2 c chopped cilantro
3 cloved minced garlic
1 t salt
2 T lime juice
1/2 c chopped red onion
3 T olive oil

Steak Marinade

An altered version from Montreal Steak Seasoning...

1/4 c olive oil
2 Tblsp Balsamic Vinegar (recipe actually call for soy sauce)
2 tsp Montreal Steak seasoning
1 shake of sea salt
2 twists of fresh ground black bepper

Marinate overnight (recipe calls for 30 minutes)

Delicious!!!

More good soups for freezing

Roasted Tomato Basil Soup (we have not made this one yet, but plan to as soon as our tomatos turn RED)

Ingredients:
3 pounds ripe Roma tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions:
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. *** If you like it less chunky I would get a hand blender and puree it a little bit.
Taste for seasonings. Can serve hot or cold.















Broccoli Cheese Soup
1 stick butter
chopped onion
1 16 oz. bag broccoli
4 (14 oz.) cans chicken broth (I use the fat free cans)
1 lb. processed cheese
2 c. milk
1 Tbls. garlic powder
2/3 c. cornstarch
1 c. water

Saute butter and onions. Stir in broccoli and chicken broth. Simmer until broc. is done. 10-15 min.
Reduce heat, add cheese cut in cubes, milk and garlic powder. Stir cornstarch into the water and stir into soup.

Never boil!

Good soups to make now & freeze.

CREAM OF CAULIFLOWER SOUP

Ingredients:
5 tablespoons unsalted butter
1 leek, chopped
1 onion, chopped
1 carrot, chopped
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 cup dry white wine
6 cups chicken stock
salt to taste
1/4 teaspoon freshly ground white pepper
1 head cauliflower, broken into small florets
1 cup milk
1 cup heavy whipping cream
2 1/2 cups shredded Swiss cheese

Directions:
Steam cauliflower.
Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.
Stir in Swiss cheese until melted

BLACK BEAN SOUP

Ingredients:
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar & guacamole for garnish

Directions:
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Father's Day cake

Delicious Oreo Cake
Prep Time: 20 min Total Time: 1 hr 20 min
Makes: 16 servings

What You Need:
1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed

Make It:
HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.