Servings 6

INGREDIENTS:

3/4 cup water

3/4 cup beef broth(or can use 1-1/2 cups water)

1 large potato, cubed

2 small carrots, finely diced

1 pound ground beef

1 medium onion, chopped

1/2 green bell pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped

4 garlic cloves, minced

2-1/2 cups milk, divided

1 tablespoon beef bouillon powder

3 tablespoons all-purpose flour

8 ounces Velveeta cheese, cubed

seasoned salt and fresh ground black pepper, to taste

cooked crumbled bacon (use as much as desired)

INSTRUCTIONS:——————————————

In a medium saucepan, combine the first 4 ingredients; bring to a boil, reduce heat and simmer for 15-20 minutes or until potatoes and carrots are tender.

Meanwhile in a large saucepan cook the beef with onion, garlic, bell pepper and jalapeno pepper until browned; drain fat.

Add in the cooked veggies (along with the broth from the veggies) to the beef mixture along with 2 cups of milk and beef bouillon powder; heat through.

In a small bowl whisk the flour and remaining 1/2 cup milk until smooth; gradually stir into soup.

Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Reduce heat to low stir in Velveeta cheese until melted (if the soup is too thick for your liking then add in more milk and heat through).

Season with seasoned salt and pepper to taste.

Ladle into bowls and sprinkle with cooked bacon

Add in some cayenne pepper to the flour mixture to kick up the heat

Servings 6

INGREDIENTS:

6 large boneless skinless chicken breasts, pounded to about 1/4-inch thickness

6 slices fully cooked ham

6 slices Swiss cheese

1/3 cup all-purpose flour

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder, divided

1/2 teaspoon dried sage

1/4 teaspoon paprika

1/2 teaspoon each seasoned salt and fresh ground pepper

oil for browning

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1/3 cup dry white wine or chicken broth

INSTRUCTIONS:—————————————

Place ham and cheese on each breast, then roll up and tuck in ends; secure with a toothpick.

In a shallow bowl combine the flour with Parmesan cheese, 1/2 teaspoon garlic powder, sage, paprika, seasoned salt and black pepper.

Coat the chicken rolls on all sides.

Cover and refrigerate at least 1 hour or more.

In a large skillet brown chicken in oil over medium-high heat.

Transfer to a 5-quart slow cooker.

In a bowl combine the condensed soup with 1/2 teaspoon garlic powder and broth; pour over chicken.

Cover and cook on low for 4-5 hours or until chicken is no longer pink.

Remove toothpicks.

Test Kitchen Notes; a medium onion and 3 large garlic cloves may be added to the beef while browning

Servings 12-16

INGREDIENTS:

2 (8 ounce) tubes refrigerated crescent rolls

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1/2 teaspoon garlic powder

1 pound ground beef

1 envelope taco seasoning

1 (4  ounce) can sliced ripe olives, drained

2 medium tomatoes, chopped

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded mozzarella cheese

chopped green onions

shredded lettuce

INSTRUCTIONS:————————————

Unroll crescent roll dough and place in an ungreased 15  x 10-inch baking pan.

Flatten dough to fit the pan sealing seams and perforations.

Bake bottom oven rack in preheated 375 degree F oven for 8-10 minutes or until light golden brown; cool on a wire rack.

In a small bowl combine the cream cheese with sour cream and garlic powder until smooth and well blended; spread over crust, then refrigerate for 30 minutes or more.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain then continue cooking until meat is lightly browned.

Stir in taco seasoning mix, then add in water according to package directions and simmer for 5 minutes, stirring occasionally.

Spread over cream cheese layer.

Top with olives, tomatoes, both cheeses, green onions and shredded lettuce.

Cut into serving-size pieces.

Serve immediately or refrigerate.

You will also find this recipe on www.recipezazz.com

Yield 36 dumplings

INGREDIENTS:

1 (31/40 count) bag frozen shrimp, thawed and peeled
1 green onion, finely chopped
2 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil
1 teaspoon liquid honey
1/2 teaspoon each salt and fresh ground black pepper
1 package wonton wrappers

INSTRUCTIONS:—————————————

Process the shrimp by pulsing them in a food processor until finely chopped.

Add the remaining ingredients except for the wonton wrappers and pulse until well combined but not a puree.

Using a knife or cutter cut the wonton wrappers into circles (I use my biscuit cutter for this).

Place about 1 tablespoon of the filling in the center of a wrapper and moisten the edges with some water using your finger.

Fold the wrapper over the filling and seal the wrapper closed by pinching and crimping the edges together.

Repeat for remaining filling and wrappers.

Drop the dumplings into lightly simmering broth, or you can steam them in a bamboo steamer then serve with your favorite dipping sauce.

Test Kitchen Notes; although fresh pineapple is better to use you may use canned just make sure to blot off as much moisture as possible from the slices using paper towels

Servings 6

INGREDIENTS:

5 tablespoons butter, plus more for greasing the pan
1/2 cup dark brown sugar
2 tablespoons dark rum
1 small fresh pineapple, peeled, cored and sliced
1/2 cup all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, room temperature
1 ¼ cups sugar
3 large eggs. room temperature
1/2 cup milk, room temperature

INSTRUCTIONS:————————————

Preheat your oven to 350 degrees F.

Set oven rack to middle position.

Line a 9-inch round cake pan with a circle of parchment paper and grease the sides and bottom with butter.

Melt the butter in a small sauce pan over medium high heat, cooking until it is lightly browned and has a nutty aroma; remove from the heat and carefully and slowly stir in the brown sugar and rum.

Pour the caramel into the cake pan spreading it to cover the bottom.

Arrange the sliced pineapple in a ring slightly overlapping around the inside of the pan, covering the entire surface.

In a bowl sift together the flour with baking powder, salt, cinnamon and nutmeg.

Using an electric mixer on medium speed beat together the butter and sugar until light and fluffy.

Mix in the eggs one at a time reduce the mixer speed to low and add the flour alternating with the milk and mixing until the batter is smooth.

Pour the batter into the cake pan over top of the pineapple and bake rotating the pan once during cooking.

Bake until golden brown and toothpick inserted into the center of the cake comes out clean, about 1 hour.

Remove from the oven and allow to cool for 5-10 minutes.

Run a knife around the edge of the pan to loosen the cake and carefully invert the cake onto a serving platter, remove the parchment paper circle.

Let cool completely before serving.

Step-by-step instructions for the perfect homemade pickled beets!

Yield 3 (1-litre jars)

INGREDIENTS:

20 large beets
4 cups white vinegar
2 cups distilled bottled water
2 cups sugar
1/3 cup pickling spice , tied in cheesecloth sachet
1/4 cup kosher salt (no substitutes!)

INSTRUCTIONS:———————————–

Wash and trim the beets. Simmer them in salted water until just barely fork tender (approx. 20 minutes depending on size) drain and quickly run under cold water.

While still warm gently rub with your hands to remove their skins.

Slice the beets as desired for pickling and set aside.

Combine the vinegar, water, sugar, pickling spice sachet and kosher salt in a large saucepan; bring to a gentle boil simmering for 15 minutes stirring frequently.

Meanwhile pack the beets into the sterilized jars leaving 1/2-inch of space from the top of the jars.

Remove the pickling spice pouch and carefully pour/ladle the hot liquid overtop of the beets covering the beets and filling the jars to within 1/4-inch of the rim.

Wipe the rims of the jars with a clean towel and place the sterilized lids on sealing them closed.

Process the filled jars in boiling water covering them completely, “cooking” them for 30 minutes. Carefully remove from the hot water and allow them to cool completely.

As they cool to room temperature you should hear the lids snapping shut with a “pop”, this means they are sealed tight.

Sealed jars can be stored in a cool dark place.

Any jars that don’t pop shut should be stored in the refrigerator.

Allow the beets to sit for at least one week to develop good flavour.