It Inspired Me

This is a Pioneer Woman recipe.   3 packages (8 Ounces Each) Cream Cheese, Slightly Softened 6 whole Green Onions, Sliced 1 whole Large Carrot, Peeled And Finely Diced 1 stalk Celery, Finely Diced 1/2 whole Red Bell Pepper, Finely Diced 1/4 cup Finely Diced Red Onion 1 Tablespoon Chopped Chives (more To Taste) 1 Tablespoon Chopped Dill (more To Taste) 1 clove Garlic, Peeled Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich. Note: Add more or less of any veggie/herb you'd like!

2 avocados Juice of one lime 1/2 tsp salt 1/2 tsp cumin 1/2 tsp cayenne pepper 1/2 onion, chopped 2 tomatoes, seeded and chopped 1 T cilantro 1/2 jalapeno, seeded 1 garlic clove, minced 1 T lime juice Place avocado, in bowl with juice from one lime, coating avocado then drain.  Mash avocado with potato masher, then add remaining seasoning.  Cover with plastic wrap and cool for two hours.

2 cups sugar 1 large lemon, zested and juiced 1 1/2 pints fresh strawberries, hulled and halved Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below. Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse

1 package (8 ounces) refrigerated crescent rolls 1 package (8 ounces) cream cheese, softened 1 tablespoon mayonnaise 1 garlic clove, pressed 1 teaspoon dried dill weed Salt and ground black pepper to taste 2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini or yellow summer squash Preheat oven to 350°F. Unroll crescent dough; separate into eight triangles. On Large Round Stone with Handles , arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller® , roll dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.2 In Classic Batter Bowl , combine cream cheese, mayonnaise, garlic pressed with Garlic Press and dill weed. Season with salt and black pepper; mix well with Small Mix 'N Scraper® . Spread cream cheese mixture evenly o

1 package neufachatel 1/2 c sour cream 1/2 c mayonnaise 1 t white wine vinegar 3/4 t black pepper 1/2 t salt 1/8 t red pepper, ground 1/4 c dried tomatoes, drained 1/2 c loosely packed fresh basil leaves In food processor, combine neufchatel, sour cream, mayo, vinegar, pepper, salt and red pepper.  Puree until smooth. Add tomatoes.  Pulse till tomatoes are coarsely chopped.  Add basil.  Pulse until basil is coarsly chopped.  Transfer to serving bowl.  If not serving immediately, cover and refrigerate for up to four dys.

2 ripe medium avocados, diced 2 ripe medium tomoatoes, coarsely chopped 1 jalepeno chili, seeded and minced 1 c loosely packed fresh cilantro leaves, chopped 1 T fresh lime juice 1/2 t salt Mix avocado in a medium bowl and mash.  Add tomato, pepper, cilantro, lime juice and salt.  Stir gently to combine if not serving immediately place plastic wrap onto surface and refrigertae for up to 4 hours. Stir before serving.

1 can mexi cord, undrained 1 can black beans, rinsed 4 tomatoes, chopped and seeded 1 small red onion, chopped 1 bunch scallions 1/4 c vinegar 1/2 c olive oil 1 package good seasons italian dressing 1 can black olives, diced Mix and let sit overnight.

Simple dip good with pretzels. 16 oz cream cheese 1 c mayonnaise 1 package hidden valley ranch 1 c shredded cheddar 1/4 c beer Mix all and refrigerate until use.

Vanilla extract can get expensive but is so essential.  Once discovering how simple it is to make real vanilla, this should be a must.  Find a tall bottle that will hold at least a dozen vanilla beans.  Fill the bottle with vodka.  Let beans marinade for at least a month.

1 package frozen, chopped spinach, thawed and drained 16 oz sour cream 1 c mayonnaise 1 package vegetable soup mix 1 can water chestnuts 3 green onions Stir spinach, sour cream, mayo, soup mix, water chestnuts and onions till well mixed.  Cover and chill for at least two hours. Stir well.  Spoon into bread bowl and serve.  Option, add 2 cups of shredded swiss cheese.

4 c old fashioned rolled oats 2 c sweetened, shredded coconut 2 c sliced almonds 3/4 c vegetable oil 1/2 c honey 1-1/2 c dried apricots, diced 1 c figs, diced 1 c dried cherries 1 c dried cranberries 1 c roasted cashews Preheat oven to 350 degrees.  Toss oats, coconut and almonds in large bowl.  Whisk together oil and honey.  Pour the liquids over the oat mixture and stir with a wooden spoon until everything is coated.  Pour into a 13" x 18" baking sheet.  Bake, stirring occasionally, until mixture is a golden brown, about 45 minutes.  Remove from oven and cool stirring occasionally.  Add apricots, figs, cherries, cranberries and cashews.  Store in and airtight container.

10 oz water 2 T butter 3-1/3 c bread flour 2 T dry milk 1 T dry parsley flakes 1 1/2 T sugar 1 1/4 t salt 1/2 t garlic powder 2 t dry yeast, active or 1-1/2+2 t fast, bread machine yeast Mix according to machine mfr instructions.

2 1/2 cups all-purpose flour 3 tablespoons packed brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 cup butter, sliced 2 cups pumpkin puree Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough. On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet. Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

1-13.75 oz can artichoke hearts, drained and chopped 1 c shredded mozzarella 1/2 c Parmesan 1/2 c mayonnaise 1 garlic clove, pressed Heat oven to 350 degrees.  Combine finely shredded chopped artichokes, cheeses, mayo and garlic.  Spread into a 9 inch pie plate.  Bake 15-18 minutes or until browned.  Serve immediately with bread or crackers.

5 pounds apples 1 c sugar 1 1 /2 t cloves dash nutmeg 2 c apple cider 3 t cinnamon 1/4 t allspice Quarter apples.  Cook in large saucepan with cider, sugar and spices.  Cook till apples are soft but still retain their shape.  Cool and refrigerate. Can be mixed with sour cream or mayonnaise for a fruit salad dressing.

I love flavored butters.  They are great on bread or any breakfast item. 1/2 c butter, softened 1/3 c honey Blend the two together until smooth.  Refrigerate till used. Variations: for orange or lemon honey butter, add 2 tablespoons fresh orange or lemon juice and 1 teaspoon grated peel.  For cinnamon honey butter add 1 teaspoon cinnamon.

Dough 2cups Bisquick 2⁄3cup water or 2⁄3 cup milk 1 egg 2tablespoons sugar Topping 1⁄3cup Bisquick 1⁄3cup brown sugar 1⁄4teaspoon cinnamon 2tablespoons butter Preheat oven to 400 degrees. Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan. Mix dough ingredients and put in baking dish. Mix topping ingredients with a fork or pastry mixer until crumbly. Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times. Bake for 25 minutes.

This is a simple but tasty appetizer.  Hope you enjoy it as much as we did.   1 package (1/4 ounces) active dry yeast 6-1/2 teaspoons sugar, divided 1/2 cup warm water (110° to 115°) 3 tablespoons olive oil 2 tablespoons dried minced onion 2 teaspoons dried basil 1 teaspoon dried oregano 1 teaspoon rubbed sage 1 teaspoon garlic powder 1/2 cup cold water 3 cups all-purpose flour TOPPING: 1-1/2 cups chopped fully cooked ham 1 cup shredded Parmesan cheese 1/2 cup chopped ripe olives 1/2 cup chopped onion 1/2 cup minced fresh parsley 1/4 cup olive oil 2 garlic cloves, minced Dissolve yeast and 1/2 teaspoon sugar in warm water; set aside. In a saucepan, combine oil, onion, basil, oregano, sage and garlic powder; cook over medium heat for 1 minute. Remove from the heat; stir in cold water. In a bowl, combine flour and remaining sugar. Stir in oil and yeast mixture. Turn onto a lightly floured surface; knead for 3 minutes. Place dough on a greased 15-in. x 10-in. x 1-in. baking pan. Cove

Crust 2cups flour 2cups brown sugar 1⁄2cup butter salt Filling 1teaspoon salt 1 egg 1(8 ounce) carton sour cream 1teaspoon cinnamon 1teaspoon baking soda 1teaspoon vanilla Sprinkle 1⁄2cup nuts 2tablespoons sugar 1⁄2teaspoon cinnamon Mix crust ingredients like pie crust. Put 1/2 in bottom in greased 9x13 pan and put down with spoon but not to tightly. To the other 1/2 of crust mixture add the filling mixture. Pour over crust mixture. Sprinkle with the sprinkle mixture that you have mixed together. Bake at 350 for 25 minutes or until done.

I am including the espresso spread portion of this recipe so that I can have it on record....but, that being said, the first time I tried it, I did not like the spread.  I did love the muffin.   ESPRESSO SPREAD: 4 ounces cream cheese, cubed 1 tablespoon sugar 1/2 teaspoon instant coffee granules 1/2 teaspoon vanilla extract 1/4 cup miniature semisweet chocolate chips MUFFINS: 2 cups all-purpose flour 3/4 cup sugar 2-1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup 2% milk 2 tablespoons instant coffee granules 1/2 cup butter, melted 1 egg 1 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir in

1 c water 3 T butter 3 c bread flour 3 1/2 T sugar 2 T dry milk 1 t salt 2 t yeast (1 1/2 t bread machine fast rising yeast) Mix all in bread machine, on dough setting.  When ready, take pieces of dough and form into a ball.  You can make a nice shaped roll by pinching one end together, making a nice round shape on the other side.  Bake at 425 degrees for 10-15 minutes, or until brown.

1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1 (12-ounce) can buttermilk biscuits 1/2 cup (1 stick) butter, melted 1 cup quick-cooking rolled oats 1 1/2 cups fresh or frozen blueberries 1/2 cup sugar Directions Preheat oven to 375 degrees F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats. Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

1 1/2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1/2 cup sour cream 3/4 cup milk, plus 1 tablespoon milk 2 extra-large eggs 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest unsalted butter 2 ripe bananas, diced, plus extra for serving pure maple syrup In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and co

1 (8-ounce) package cream cheese, softened 3/4 cup cucumber, peeled, seeded, and finely chopped 1 T miracle whip (or mayonaise) pepper to taste generous dash onion flakes 1/4 teaspoon garlic salt 1/2 teaspoon chopped fresh dillweed 20 sandwich bread slices 20 thin wheat bread slices Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.  Combine cream cheese mixture, cucumber, garlic salt, and dillweed. Spread cucumber mixture evenly onto bread slices.  Option is to spread butter on bread first.  Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters. Store cucumber sandwiches in an airtight container for up to 1 hour before serving. Update:  try adding bacon when spreading the filling.  Bacon girl says it’s  a great addition!!

1(3 ounce) package lemon gelatin (4-serving size) 1⁄2cup sugar 1⁄8teaspoon salt 1cup boiling water 1(6 ounce) can frozen lemonade concentrate, thawed 1cup whipping cream, whipped fresh berries or melon balls or grapes , as desired mint leaf (to garnish) Blend gelatin, sugar, and salt in a bowl; add boiling water and stir until completely dissolved. Stir in lemonade concentrate. Chill until partially thickened. Fold in the whipping cream which has been whipped. (Two cups Kool-Whip may be substituted.) Pour into a 4-cup ring mold. Chill 4 hours or overnight. When set,, unmold onto platter and fill center with fresh fruit. Garnish with mint leaves.

Oven-baked apple-pecan pancakes served in the fall season. (Makes 6 servings) 3 eggs 1/2 cup milk 3/4 cup pancake mix 1/3 cup sugar, divided 2 large tart cooking apples, peeled, cored, and thinly sliced (about 2 cups) 1/4 cup chopped pecans 1 teaspoon cinnamon Preheat oven to 450 degrees. Spray a 9 -inch glass pie pan with nonstick cooling spray; set aside. In a medium bowl, beat eggs. Add milk, pancake mix and 1 teaspoon of the sugar; mix well with a wire whisk. Set aside. Place apple slices in pie pan, cover tightly with plastic wrap or microwave lid. Microwave on high at 2 minute intervals until apples are tender. Sprinkle over apples the pecans and 3 Tablespoons sugar; pour reserved batter over top. Combine remaining sugar with cinnamon and sprinkle over batter. Cover and bake 10 to 12 minutes or until pancake is set. ( Use an inverted pie pan or tented foil to cover) Serve hot, cut in wedges and invert wedge with apples on top. Serve with maple syrup or apple-cinnamon syrup. To ad

1 ¼ c. all-purpose flour 2 T. sugar 2 tsp baking powder ½ tsp cinnamon ½ tsp ground ginger ½ tsp salt 1/8 tsp nutmeg pinch of ground cloves 1 c. milk ¼ c. + 2 T. canned pumpkin purée 2 T. melted butter 1 egg Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people). (Martha Stewart Oct ’04 magazine)

1 cup all-purpose flour  1 cup cornmeal -- preferably stone ground  2 teaspoons baking powder  3/4 teaspoon salt  1/2 teaspoon baking soda  2 cups buttermilk  1/4 cup maple syrup  5 tablespoons unsalted butter -- melted  2 large egg yolks -- at room temperature  2 large egg whites Preheat waffle iron. Whisk together in a large bowl the flour, cornmeal, baking powder, salt and baking soda. In another bowl, whisk together the buttermilk, maple syrup and egg yolks. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Beat the egg whites until the peaks are stiff but not dry, then fold into the batter. Spoon a rounded -1/2 cup of batter (or a little more than the amount recommended by your waffle iron's manufacturer) onto the hot iron. Spread the batter to within -1/4-inch of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle. Close the lid and bake until the waffle is golden brown.

2 pork tenderloins 1/3 c chicken broth 1 T chopped shallot or green onion 1/4 c whipping cream 1/4 c brandy or cognac 1/2 c unsalted butter, cut into small pieces and softened 1 T lemon juice 1/4 t salt 1/8 c white pepper 12--3" chives Rub pork roast with pepper.  Place on a rack in a shallow baking pan; insert a meat thermometer.  Roast in a 350 degree oven until the meat thermometer registers 160 degrees (about 26-31 minutes per pound)  Meanwhile, for sauce, in a medium saucepan combine chicken broth and shallow or green onion.  Bring to boiling; reduce heat.  Cover and simmmer 2 minutes.  Add whipping cream and brandy or cognac.  Simmer, uncovered, over medium heat 10 minutes, or till sauce is reduced to 1/3 cup.  Remove from heat.  STrain sauce.  Reutrn sauce to pan.  Addbutter to sauce, one piece at a time, stirring constantly with a wire whisk.  Stir in lemon juice, salt and white pepper.  To serve, slice meat across the grain into 18 slices.  Place 3 slices on ea

2 pork chops (3/4" thick) 1/3 c rice 2 T chopped onion 1 c water 1 t chicken bouillon 1/2 c chopped apple 1 T melted butter  1 T brown sugar 1/4 t cinnamon 1/2 c sliced apples Brown pork chops and set aside, reserving drippings.  To drippings add rice and onion until rice is golden color, stirring constantly.  Stir in water and bouillon.  Bring to a boil.  Stir in chopped apple.  Turn mixture into a 6-1/2" x 6-1/2" baking dish.  Arrange chops atop.  Bake at 350 degrees for 30 minutes.  Combine butter, sugar and cinnamon.  Brush sliced apples with mixture and arrange around chops.  Bake uncovered until apples and pork are tender, about 20 minutes.

4 pork chops (1/2" thick) 1/2 t salt, optional 1/8 t pepper 2 medium onions, chopped 2 ribs celery, chopped 1 large green pepper, sliced 1 can stewed tomatoes (14.5 oz can) 2 T cider vinegar 2 T brown sugar 2 T Worcestershire sauce 1 T lemon juice 1 beef bouillon cube 2 T cornstarch 2 T water Place chops in slow cooker, sprinkle with salt and pepper.  Add onions, celery, green pepper and tomatoes.  Combine ketchup, vinegar, sugar, worcestershire, lemon juice and boullon.  Pour over chops and vegetables.  Cover and cook on low for 5-6 hours.  mix cornstarch and water until smooth.  Stir into liquid in slow cooker.  Cover and cook on high for 30 minutes or until thickened.  Serve over rice.  

4 pork chops 1 T oil 1 medium onion, chopped 1 c chicken broth 2-3 T grape jelly 1/4 t ground ginger 4 1/2 tsp cornstarch 3 T cold water In a skillet over medium heat, brown pork chips in oil.  Add onion, cook till tender.  Pour broth around chops.  Bring to a boil.  Reduce heat, cover and simmer for 12-16 minutes, or until meat is tender.  Remove chops and keep warm.  Stir jelly and ginger into broth.  Bring to a boil.  Cook and stir for two minutes.  Serve over pork chips and rice.

This recipe is a popular one in my house.  It makes a big batch.  Divide into containers and freeze some for another time.   2 large cans baked beans 1 c ketchup 2 T spicy mustard 1/2 c molasses 2 T dark brown sugar 4 T chili powder 4 T paprika 2 t ground cumin 1/2 t garlic powder 4 t salt 6 T flour 4 lbs ground beef 6 c water Mix chili powder, paprika, cumin, garlic powder, salt and flour together in a small bowl.  Brown meat.  Add ketchup, mustard, brown sugar and molasses.  Add spice mixture and stir well.  Add beans to hamburger mixture, stirring well.  Add water gradually and stir well.  Reduce heat to low and simmer for at least 45 minutes.

This is Chris' favorite stew recipe.  It is called pumpkin stew because you are supposed to serve it in a pumpkin. 2 pounds beef stew meat cut into 1 inch cubes 3 T vegetable oil 1 cup water 3 large potatoes, peeled and cut into 1 inch cubes 4 medium carrots, sliced 1 large green pepper, 1/2 inch pieces 4 garlic cloves 1 medium onion, chopped 2 t salt 1/2 t pepper 2 T beef bouillon granules 1 can diced tomatoes (14.5 ounces) Brown meet in 2 T oil.  Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper.  Cover and simmer for two hours.  Stir in bouillon and tomatoes.  Wash pumpkin.  Cut 6-8 inch hole in the top.  Gut the seeds and loose fibers.  Place pumpkin in shallow baking pan.  Spoon in stew and replace top.  Brush pumpkin with oil.  Bake at 325 for 2 hours. Eat from pumpkin scooping out a little pumpkin with each bite.

1 1/2 pounds boneless beef round steak 1 clove garlic, minced 1/2 t salt 1/4 t pepper 1/4 c soy sauce 1 T Hoisin sauce 1 t sugar 1 chopped tomato 2 bell peppers, cut into strips 3 T cornstarch 3 T water 1 c fresh bean sprouts 4 scallions, finely chopped Slice beef into strips.  Mix garlic, salt, pepper, soy sauce, hoisin sauce and sugar.  Add to crock pot along with the beef.  Cover and cook on low for about 8 hours.  Add tomato and peppers for the last 30 minutes of cooking time and turn up to high.  Dissolve cornstarch in water.  Add to crock pot.  Continue cooking until mixture has thickened.  Add bean sprouts and onion and serve.  Serve over rice.

1 1/2-2 pounds beef round steak 2 T oil 1/4 c soy sauce 1 t onion, chopped 1 garlic clove 1 t sugar 1/2 t salt 1/4 pepper 1/4 t ginger 4 tomatoes or 1 can diced tomatoes 2 large green peppers 1/2 c cold water 1 T cornstarch Cut beef into 3x1 inch strips.  Brown meat in oil.  Transfer to slow cooker.  Combine soy sauce, onion, garlic, sugar, salt, pepper and ginger.  Pour over beef.  Cover and cook 5-6 hours on low.  In last hour of cooking add tomatoes and green pepper.  Stir in cornstarch mixture.

1/3 c flour 1 t salt 1/4 t pepper 2 pounds stew meat, cubed 1 1/2 c baby carrots 10 oz package pearl onion 8 ounces whole mushrooms 1 garlic clove, minced 1 bay leaf 10 oz can condensed beef consume 1 c water 1/2 c burgundy wine In a 3 1/2-4 qt slow cooker, combine flour, salt, pepper and stew meat.  Mix well.  Add remaining ingredients mixing well.  Cover and cook on low for 10-12 hours.

1 onion, chopped 2 T vinegar 4 T lemon juice 2 T brown sugar 1 c ketchup 3 T Worcestershire 1/2 t dry mustard 1/2 c celery 1 c water 2 1/2 pounds browned ground chuck Mix all together and let cook for 30-45 minutes.

1lb boneless beef top sirloin steak , 3/4-inch thick 3tablespoons cornstarch 1(14 ounce) canswanson seasoned beef broth , with onions 1tablespoon soy sauce 1⁄4teaspoon garlic powder 2cups green pepper strips or 2 cups red peppers, strips 4cups hot cooked rice , cooked without salt SLICE beef into very thin strips. Mix cornstarch, broth, soy and garlic powder until smooth. STIR-FRY beef in medium nonstick skillet until browned and juices evaporate. ADD peppers. Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens, stirring constantly. Serve over rice. TIP: For Extra Flavorful Rice: Cook rice in Swanson® Beef Broth instead of water. No need to add salt or butter.

1 pound beef flank steak 1 medium onion, cut in strips 1/2 c medium salsa 2 T fresh lime juice 2 T chopped fresh cilantro 2 cloves garlic, minced 1 T chili powder 1 t ground cumin 1/2 t salt 1 green pepper, cut in strips 1 red pepper, cut in strips Cut flank steak lengthwise in half, then crosswise into thin strips.  Combine onion, 1/2 cup salsa, lime, juice, cilantro, garlic, chili powder, cumin salt in crock pot.  Cover and cook on low for 5-6 hours.  Add peppers.  Cover.  Cook on low for one hour.  Serve with flour tortillas and additional salsa.

This is a simple and tasty.  It's pretty saucy.  If you don't like that, then add more meat.   2 t beef bouillon granules 1 c boiling water 1 can cream of mushroom soup 9 ounces mushrooms, sliced 1 large onion 3 minced garlic cloves 1 T Worcestershire sauce 1 1/2 pounds round steak, trimmed and cut into strips 2 T vegetable oil 8 ounce package cream cheese, cubed Dissolve bouillon in water.  Add soup, mushrooms, onion, garlic and Worcestershire sauce.  In a skillet brown meat in oil.  Transfer to slow cooker with other ingredients.  Cover and cook on low for 7-8 hours or until meat is tender.  Stir in cream cheese until smooth.  Serve over pasta.

I love meatballs and enjoy the versatility.  You can serve with pasta, spaghetti squash, bread, sandwich.  This recipe says to fry the meatballs first.  This gives it a good taste but I don't like how it gives it a flat side.  You can cook the meatballs in sauce but it does leave some grease in the sauce.  Make it how you please.  I'd love to hear comments on what you've done. 2 pounds ground chuck 1/2 pound ground pork 2 c italian flavored bread crumbs 4 eggs 1 c milk 1 c fresh parsley, chopped 1/2 c grated cheese 1 T olive oil 2 garlic cloves Mix all well; let stand 1/2 hour.  Shape into medium sized meatballs.  Fry gently in olive oil until browned.  Cook with sauce for one hour.