Lemon Veggies

borrowed from Dorothy :)

1/2 lb bacon, cooked & crumbled, save 1/4 c drippings
1 C chopped onion
1/2 C lemon juice
1/2 C water
4 tsp sugar
1 tsp salt
1 tsp thyme
2 lb mini carrots
1 medium head cauliflower - chopped
1 medium head broccoli - chopped

Cook onion in bacon drippings.
Add bacon, lemon juice, water & seasoning - bring to boil.
Meanwhile, put veggies in 4-6 C water & bring to boil.
Boil veggies 10-15 minutes, drain.
Pour sauce on to veggies & serve.

This weekend we had a Holiday Party where we doubled this recipe & brought this as a dish to pass. Here is the slight variations:
Double all ingredients except veggies.
In their place, we added 3-4 large diced potatoes.
Instead of boiling veggies, we put potatoes, carrots & all other ingredients in slow cooker around 8am & stirred throughout the morning.
At noon we added the broccoli & cauliflower & continued to stir.
Ready to serve at 6pm.

Enjoy!

Appetizer & Holiday Treat

HOT ARTICHOKE SPINACH DIP

1 10oz box frozen spinach - thawed, drained & chopped
1 14oz can artichoke hearts - drained & roughly chopped
1 C shredded parmesean cheese
1/2 C mozzarella cheese
10 oz Alfredo sauce (I suggest using a "better" brand of alfredo sauce)
1 t minced garlic
4 oz soft cream cheese

Pre-heat over to 350.
Combine ingredients in bowl & spread into 8x8 baking dish.
Bake for 30 minutes or until cheese in bubbling.
Served with bread of chips.

>>>Can also be made in a crock pot - please allow 2 hours to heat thru.

PRETZEL TURTLES

1 bag mini pretzels knots
1 16 oz bag of pecan halves
3 bags chocolate covered caramels (I use Rolos)

Preheat oven to 300.
Arrange pretzels in a single layer on cookie sheet.
Place on piece of candy on each pretzel.
Bake for 4 minutes.
While candy is still warm, press a pecan half onto each piece of candy.
Let cool, store in an airtight container.

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!