This also will work well using a small pork roast in place of the pork chops, for more flavor and less cooking time you may want to brown the chops on both sides in oil first

Servings 4

INGREDIENTS:

8 pork chops (no less than 3/4-inch thick)

1 (24 ounce) bottle barbecue sauce

1 cup prepared Italian salad dressing

1/2 cup brown sugar, packed

3 tablespoons Worcestershire sauce

1 medium onion, finely chopped

3 large garlic cloves, minced

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1/4 teaspoon cayenne pepper, option or to taste

INSTRUCTIONS:—————————————

In a bowl mix the barbecue sauce sauce with the next 8 ingredients until well combined.

Place the pork chops in the slow cooker then pour the sauce over the chops, mix slightly to make certain the chops are coated with the sauce.

Cover and cook on high setting for 3-4 hours or on low setting for about 6-7 hours (cooking times will vary).

Test Kitchen Notes; if you prefer a thicker sauce whisk in 2 teaspoons of all-purpose flour into the cream

Servings 4

INGREDIENTS:

8 ounces uncooked penne or ziti pasta

2 tablespoons olive oil

2-1/2 cups cherry tomatoes, halved

1/4 teaspoon cayenne pepper(can use more)

2  garlic cloves, minced

1/4 teaspoon salt

3/4 cup light cream (such as half and half or 18% table cream)

6 to 8 tablespoons crumbled Gorgonzola cheese

4 cups packed fresh spinach

fresh ground black pepper, to taste

Make certain to squeeze out as much moisture from the thawed spinach as possible

Servings 6-8

INGREDIENTS:

4  (10-ounce) packages frozen chopped spinach, thawed and hand-squeezed dry to remove all moisture

1/4 cup butter or margarine

1 small onion, chopped (or 1/2  onion medium, chopped)

3 large garlic cloves, minced (garlic lovers can use more)

1/4 teaspoon cayenne pepper (optional or adjust to taste)

2 tablespoons  all-purpose flour

1  (12-ounce) can evaporated milk

6 ounces Mexi flavor Velveeta cheese, cubed

1/2  teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1  teaspoon Worcestershire sauce

2  cups crushed Ritz butter crackers

1/4  cup  butter or margarine, melted

Taken from my “Favorites” folder!… 3 cups of chopped cooked chicken may be replaced for the shrimp and omit the lemon juice

Servings 6-8

INGREDIENTS:

1/4 cup butter

1  medium onion, chopped

2 garlic cloves, optional (garlic lovers use more)

1/4 teaspoon cayenne pepper, or adjust to taste

2  (10 3/4-ounce) cans  condensed cream of potato soup, undiluted

3-1/2 cups light cream or milk

1 to 1-1/2 pound medium-size fresh shrimp, peeled and deveined

1  cup shredded Monterey Jack cheese

lemon juice, to taste

salt and fresh ground black pepper, to taste

INGREDIENTS:

3 tablespoons olive oil

1/2 medium red onion, finely chopped

1 large  garlic clove, minced

1/4 teaspoon cayenne pepper

1  (10-ounce) package frozen chopped spinach, thawed, drained and hand- squeezed dry to remove all moisture

3  large egg whites

1  large egg

2  tablespoons  chopped fresh parsley

1-1/2 tablespoons chopped fresh oregano

2  tablespoons light cream

1/2  cup finely crumbled feta cheese

salt and fresh ground black pepper, to taste

1 (15 count) package mini frozen mini phyllo cups, thawed

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Heat olive oil in a medium skillet over medium-high heat.

Add onion,and cook about 4 minutes, stirring frequently until softened.

Add garlic and cayenne; cook 1 minute, stirring constantly.

Add spinach; cook 2 minutes, stirring frequently, then season with salt and pepper.

Remove from heat and cool slightly.

In a bowl lightly whisk the egg whites and egg.

Mix in cooled spinach mixture, parsley, oregano and cream.

Mix in feta cheese.

Divide/spoon the mixture into phyllo cups.

Place the cups on a baking sheet coated with cooking spray.

Bake for 8-10 minutes.

Posted on www.recipezazz.com

I recommend “sweating” the eggplant slices first, see instructions on bottom of the recipe

Servings 4

INGREDIENTS:

1 (about 1-1/4 pound) eggplant, peeled and sliced into about 1/2-inch slices or a little thinner

olive oil

1 medium onion, chopped

1/2  teaspoon dried Italian seasoning

3  garlic cloves, minced

1/2 teaspoon cayenne pepper, or adjust to taste

1  (8-ounce) package sliced mushrooms

salt and fresh ground black pepper, to taste

1  (8-ounce) can tomato sauce, divided (you can use a little more sauce if desired)

1  cup shredded part-skim mozzarella cheese, divided

1/3  cup freshly grated fresh Parmesan cheese

Servings 12

INGREDIENTS:

3/4 cup butter, softened

3/4 cup sugar

2 large eggs

2 teaspoons vanilla

1 cup sour cream

3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

TOPPING:

1 cup chopped pecans

1/2 cup light brown sugar, packed

1/2 cup all-purpose flour

3 tablespoons soft butter

2 teaspoons vanilla

INSTRUCTIONS:—————————–

Preheat oven to 325 degrees F.

Set oven rack to second-lowest position.

Grease a 9-inch springform pan.

In a mixing bow beat 3/4 cup butter with the sugar, eggs and vanilla; mix in sour cream and mashed sweet potatoes puree until well combined.

In a large mixing bowl combine flour, baking powder, baking soda and salt.

With a wooden spoon stir in sour cream/butter mixture into flour mixture just until blended.

Spread in prepared pan; sprinkle with topping.

Bake 65-75 minutes or until cake tests done.

Cool to room temperature.

Loosen edges; remove sides of pan.

To make topping; In a small bowl, combine all topping ingredients; mix with a fork until mixture resembles coarse crumbs.