Slow Cooker Peach Cobbler

~Ingredients

4 cups fresh or frozen sliced peeled peaches

1/4 cup sugar

1 cup Original Bisquick® mix

1/2 cup sugar

1 cup milk

Ice cream or whipped cream

~Directions

1. Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
2. In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
3. Cover; cook on low heat setting 3 hours or until cobbler is set in center.
4. Serve cobbler with ice cream.

Prep Time 20 min
Total Time 3 hr 20 min
Servings 8

The Most Tender Country Style Honey BBQ Ribs

3 lbs country-style pork ribs, thawed (without the bones)
honey barbecue sauce (your choice of sause) 2 teaspoons minced onion flakes
2 -3 tablespoons Lawry's Seasoned Salt
1 tablespoon garlic salt
salt and pepper
 

                                                                ~Directions:

1. In a dish sprinkle salt, pepper, garlic salt and seasoning salt all over, then take each slice of rib and rub both sides with the seasoning mixture. Make sure each rib is well coated.

2. Line a baking dish with heavy duty foil and spray with Pam, preheat oven to 350 degrees.

3. Place ribs inside the baking dish and inside the oven for 20minutes until meat is browned on both sides. You can flip them over halfway.

4. Take ribs out and brush on honey BBQ sauce on top of ribs generously and put back in oven for another 20minutes until sauce is caramelized. Once sauce is caramelized add more sauce to the top of the ribs.

5. Cover the baking dish with foil well to make sure no steam can come out but try not to touch the top of the ribs. Make sure all sides are well sealed and put back into the oven.

6. Turn oven down to 250 degrees so sauce wont burn and let them bake for 2-3 hours. After two hours have passed, pull back a corner of the foil and poke one of the ribs with a fork to check tenderness of the meat, if you desire them to be even more tender put the tinfoil back over tightly and let them sit for another hour.

7. After ribs are done peel back foil carefully as steam will come out, take out ribs cover with sauce again and they are ready to be served!

Brown Rice Salad

                                                               
                                                                      ~For the salad

• 1 1/2 cups brown rice
• 1 red capsicum, chopped (red bell pepper)
• 1 green capsicum, chopped
• 3 spring onions, chopped
• 1/2 cup raisins or 1/2 cup sultana
• 1/2 cup cashews or 1/2 cup peanuts   

                                                                       ~For the dressing

• 1/2 cup olive oil
• 2 tablespoons soya sauce
• 1 crushed garlic clove
• black pepper

                                                                    ~Directions:

1. Cook brown rice until tender, allow to cool.
2. To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
3. In a large bowl add the rice and all other salad ingredients.
4. Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

Even Sluttier Slutty Brownies

I was at my son's school today and this is what the lady in the office told me that someone made her for her birthday today. So Happy Birthday to Mrs. Jett (lol)

                             Even Sluttier Slutty Brownies

~For the brownie layer

1 (18 ounce) box brownie mix, prepared and unbaked OR
10 tablespoons unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour

~For the Oreo layer

1 (15 1/2 ounce) package Oreo cookies (my pan fit 16)

~For the caramel layer

1 (6 ounce) jar dulce de leche
1 teaspoon fleur de sel

~For the chocolate chip cookie layer

1 (18 ounce) roll ready-made refrigerated chocolate chip cookie dough, OR
1/2 cup unsalted butter (at room temp)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips

~Directions:

1. Pre-heat your oven to 350 degrees.
2. Line the bottom of an 8x8 baking pan (I used a Pyrex pan) with tin foil and then spray the foil liberally with baking spray.
3. Make the brownie layer per box instructions (without baking) OR: In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it's all mixed. Set the batter aside.
4. If making your own cookie dough: In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
5. Assemble!
6. Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. (I found it helpful to use the back of a 1-cup measure cup.).
7. Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
8. Get ready for the gluttony: Remove the lid on the caramel sauce/dulce de leche and microwave for 35 seconds (until it becomes slightly warm and spreadable). Use a spoon to drizzle the caramel over the Oreos.
9. Lastly: Pour the brownie batter on top of the caramel-Oreo layer. Use a spatula to make sure it's even.
10. Bake for 30-35 minutes. Test with a knife to see if the center is done. It's OK if the knife has some brownie on it. It's easy to over-bake the cookie layer if left in the oven too long.
11. Once out of the oven, heat up the caramel again as in step 5. With a spoon, lightly drizzle the caramel over the brownies. Sprinkle with the salt.
12. *Note: Although you can scarf these right away (they'll be crumbly but delicious and gooey!), they actually get better with age. Let them rest for several hours for easier handling and serving.
13. *Note: Prep time is reduced if using boxed/ready-made mixes.

Skillet Sugar Cookie

• A batch of sugar cookie dough (a mix or homemade)
• 1 cup of m&m chocolate candies
• A smattering of sprinkles
• A 10-inch cast iron skillet, prepared with oil (I used a paper towel and spread a thin layer of oil)

Mix up cookie dough according to directions (or recipe). 

Add candies and blend into dough. 

Spread evenly into skillet. Scatter sprinkles over dough. 

Bake according to directions. That's it!

Eat warm, or let cool. 

Cut into wedges

 

MEXICAN SKILLET DINNER

                                       ~Ingredients

• 12 ounces chorizo or pork sausage
• 2 cups frozen whole kernel corn
• 1 14 1/2ounce can diced tomatoes, undrained
• 1 cup uncooked instant rice
• 1/2 cup water
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 15 ounce can pinto beans, rinsed and drained
• 3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese (3 ounces)

                                                             ~Directions

• Remove casing from sausage. In a large skillet cook sausage over medium heat for 10 to 15 minutes or until brown. Drain in a colander; set aside.
• Add corn, tomatoes, uncooked rice, the water, chili powder, and cumin to skillet. Bring to boiling; reduce heat.
• Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender.
• Stir in beans and cooked sausage; heat through.
• Sprinkle with cheese; cover and let stand for 2 to 3 minutes until cheese is slightly melted.

Antipasto Kabobs

1 (2 1/4 ounce) package refrigerated cheese tortellini
10 pimento stuffed olives
10 large pitted black olives
1/4 cup Italian salad dressing
10 slices hard salami, halved
10 short wooden skewers

                                                                      ~Directions:

1. Cook tortellini according to package directions. Do not overcook. Drain and rinse in cold water.
2. Combine the tortellini, olives, and salad dressing in a bag. Seal and refrigerate overnight.
3. Drain and discard dressing.
4. On each skewer thread a stuffed olive, folded salami piece, tortellini, another folded salami piece, and a black olive.
~Servings: 10~

Raspberry Buttermilk Muffins

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
1 egg, beaten
1 cup buttermilk
1 cup fresh raspberry

Directions:

1. Combine flour, sugar, baking powder and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Add egg and buttermilk; mix just until dry ingredients are moistened.
4. Fold in berries.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Bake at 400ºfor 20 minutes or until browned.

Warm Crab Dip

3 (8 ounce) packages cream cheese, softened
3/4 cup mayonnaise
1/4 cup white wine
2 (6 ounce) cans crab meat, drained
1 teaspoon prepared mustard
1 pinch seasoning salt
1 dash garlic powder
1 pinch onion powder
1 dash Worcestershire sauce





 
                                     In a double boiler, melt cream cheese with mayonnaise. 

                                                            Stir in white wine. 

   Mix in crab meat, mustard, seasoning salt, garlic powder, onion powder, and Worcestershire sauce. 

                                   Heat until entire mixture in warm, stirring occasionally. 

   Thin the mixture with more white wine if you would like your dip's consistency to be thinner.

Wine Fondue

                                               1 (750 milliliter) bottle white wine
                                               1 (2 inch) piece cinnamon stick
                                               1/4 teaspoon ground coriander
                                               10 black peppercorns, crushed
                                               4 whole cloves
                                               1 teaspoon sugar
                                               1 teaspoon salt
                                               1 teaspoon celery salt
                                               1/4 teaspoon garlic salt
 

Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. 

Let sit for 1 hour, then bring to a boil. 

Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. 

Bring to a boil before using.

Slow Cooker Jambalaya

                                                    1 large onion, chopped (1 cup)
                                         1 medium green bell pepper, chopped (1 cup)

                                             2 medium celery stalks, chopped (1 cup)

                                                 3 garlic cloves, finely chopped

                        1 can (28 oz) Muir Glen® organic diced tomatoes, undrained

                                   2 cups chopped fully cooked smoked sausage

                                                1 tablespoon parsley flakes

                                           1/2 teaspoon dried thyme leaves

                                                        1/2 teaspoon salt

                                                     1/4 teaspoon pepper

                                          1/4 teaspoon red pepper sauce

                3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

                                                4 cups hot cooked rice


      1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
 
   2. Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
 
3. Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.