Baby Back Ribs

Apply Rub
Preheat grill to around 225
Place uncovered bone side down for 1:45-2 hours
Take off and wrap with half stick of butter
Put back on grill for 2 - 3 hours
Let stand for 10 minutes
MISSISSPPI ROAST
: By far the best recipe I have tried. I wont make a roast any other way now. Mississippi
Roast - - Put chuck roast in crock pot, Sprinkle with dry Hidden Valley ranch dressing
mix, add packet of dry McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers.
DO NOT ADD WATER. Cook on low for 7-8 hrs
Chicken n Dumplins
Ingredients
2 cups Flour
teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken
Recipe Description
A bowl of chicken and dumplings. A glass of sweet tea. Its a meal any Kentuckian would
be proud to fix and danged happy to sit down to. And its not hard to make. Come on, Ill
show you how.
Preparation Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry
ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the
dough forms a ball.
Heavily flour a work surface. Youll need a rolling pin and something to cut the
dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the
dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut
the dumplings in squares about 2x2. Its okay for them not to be exact. Just eye ball it.
Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between
the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring
while you add them. The extra flour on them will help thicken the broth. Cook them for
about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot
and youre don
Oven-roasted Boston Butt (recipe from Bobby Flay)
Dry Rub:
* 3 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon brown sugar
* 1 tablespoon dry mustard
* 3 tablespoons coarse salt
* 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small
bowl. Rub the spice blend all over the pork and marinate for as long as you have time for,
as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until
it's falling apart and an instant-read thermometer inserted into the thickest part registers
170 degrees F.
After baking...
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest
for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds.
Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with
the other. Put the shredded pork in a bowl.

Breakfast Casserole
Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird
ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even
everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.
Some fun variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread
diced chiles
salsa
diced green onions
BUFFALO CHICKEN MEATBALLS~ Via (WW)
LIKE AND SHARE TO KEEP A COPY OF THIS AWESOME RECIPE
1 pound lean ground chicken
1 egg
1/2 cup panko breadcrumbs
1 carrot
1 stalk celery
2 green onions
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1 ounce crumbled blue cheese
1/2 cup Frank's Hot Sauce (or your favorite), divided
1 tablespoon butter or margarine
Step by step
Preheat the oven to 350F.
Line a cookie sheet with foil and coat with nonstick spray.
Cut the celery, carrot and green onion into large chunks and throw into a food processor.
Pulse to chop into small bits.

In a large bowl, combine the vegetable mixture, chicken, egg, breadcrumbs, garlic
powder, salt, 1/2 the hot sauce and the blue cheese.
Gently fold together, but do not overmix.
Form the mixture into small meatballs - you should get about 28 small meatballs.
Place the meatballs on the cookie sheet.
Bake for 20 minutes.
While the meatballs are baking, put the rest of the hot sauce and the butter into a
microwave safe dish.
Microwave about 30 seconds, until butter melts.
Stir well to combine.
Remove the meatballs from the oven and allow to cool for a few minutes.
Place the meatballs onto a serving dish and drizzle with butter/hot sauce mixture.
Enjoy!
Fried Pickles

Ingredients
2 (16-oz.) jars dill pickle sandwich slices, drained
1 large egg
1 (12-oz.) can beer
1 tablespoon baking powder
1 teaspoon seasoned salt
1 1/2 cups all-purpose flour
Vegetable oil
Spicy Ranch Dipping Sauce
Preparation
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and
whisk until smooth.
3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over
medium-high heat to 375.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches,
3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with
Spicy Ranch Dipping Sauce.
Note: For testing purposes only, we used Vlasic Kosher Dill Stackers.
Pickles aren't the only summer veggie that tastes great battered and fried. Got a bumper
crop of end-of-season green tomatoes? Check out our video guide to making Fried Green
Tomatoes.

Crock Pot Balsamic Chicken

Ingredients
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
Directions
Combine the first five dry spices in a small bowl and spread over chicken on both sides.
Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top.
Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle
with fresh parsley on top to serve.

Crock Pot Pulled Pork

2 medium yellow onions, thinly sliced

4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine
or netting removed
2 cups barbecue sauce (optional)
INSTRUCTIONS
Place the onions and garlic in an even layer in the slow cooker and pour in the stock or
broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small
bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and
place the meat on top of the onions and garlic. Cover and cook until the pork is fork
tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer
over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the

strainer and return the solids to the slow cooker. Set the strained liquid aside.
If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bitesized pieces, discarding any large pieces of fat. Return the shredded meat to the slow
cooker, add the barbecue sauce, if using, and mix to combine. If youre not using
barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained
cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the
pork is just moistened. Taste and season with salt as needed.

STUFFED ITALIAN BREAD!!!!! WOW!!

1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp Dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (use a mix of white cheddar and Monterrey jack.)(Or your choice)
Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in
a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom
crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon
and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems
like a lot of work and trouble but it's all worth it. Yes.)
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes.
Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is
melted and gooey.

~Bacon Ranch Cheese Ball~

Ingredients
(2) 8 oz packages of cream cheese, room temp
1/2 cup shredded cheddar
1 cup bacon crumbles, divided
1 package of Hidden Valley Ranch dip mix
Instructions
Place cream cheese in a medium sized mixing bowl.
Mix with mixer until both blocks are combined.
Add in ranch dip mix and mix well.
Blend in shredded cheddar and 1/2 cup of the bacon crumbles.
Once mixed, using your hands, form into a ball.
Roll the ball into the remaining 1/2 cup of bacon crumbles.
Refrigerate 1 hour before serving
Southern Vinegar Sauce
This is a traditional vinegar based Carolina style barbecue sauce.
Notice that there is no tomato base in this recipe, just lots of flavor. As
with any traditional vinegar sauce, this is thin, with a watery
consistency.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes about 1 1/2 cups
Ingredients:

1/2 pound margarine

1/2 cup vinegar
juice of 1 lemon
1 1/2 tablespoons Worcestershire sauce
1 tablespoon honey
2 teaspoons salt
1 teaspoon black pepper
Preparation:
Melt margarine in a sauce pan. Add lemon juice, Worcestershire sauce,
honey, salt and pepper. Bring to a boil. Remove from heat. Stir in
vinegar and allow to cool.

Mustard Sauce
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes about 2 cups
Ingredients:

1 cup prepared yellow mustard

1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne
Preparation:
Mix all ingredients together and simmer over a low heat for 30 minutes. If your making
this sauce for a whole hog multiple the ingredients by about 8.

How To Smoke A Holiday Ham

I love smoking holiday hams. Hams are one of the easiest things to
smoke and incredibly delicious... when you do it the right way.When I
was a kid growing up, we always had a baked ham or a ham bought
from Honey Baked Hams... and I always thought those two hams
were good. But they are nothing like a slow-smoked ham.
I've been smoking hams for different holidays for years...
Thanksgiving, Christmas and especially Easter. Now my family isn't
happy around the holidays unless I smoke a ham.
So, over the years and I have gotten the recipe down. It just takes

about 4 hours and you have the best tasting ham you will ever try. Its
just something about the slow-smoking process that always produces
a better-tasting meat.

Now, if you have never smoked a Holiday Ham before, don't worry.
Just follow this Smoked Ham Recipe, stick to the steps and you
will have perfectly smoked ham that your friends and family will
be bragging about for a long time.

My Holiday Smoked Ham Recipe:

Step #1. First you'll need to purchase your ham.
When I refer to ham I'm not talking about a "green ham" (one that's
not cured). I'm actually referring to a sugar cured ham that you can
find in most all grocery stores - especially around the holidays. If you
smoked a "green ham" it will turn out more like BBQ or pulled pork...
and that is not what you want for your Holiday Ham.The ham you
will purchase will have already been smoked and cured
somewhat. Traditionally, most people purchase these hams and then
cook them in the oven slowly for several hours. This method of

cooking a holiday ham in the oven with a sweet glaze is good... but
once you've tried it on the smoker, you'll never put one in the oven
again.One brand that I like to cook is Mash's brand sugar cured ham.
I find them at grocery store in my hometown and they usually run
around $15-20 bucks depending on the sale price. These hams will
keep in the freezer, so if you catch them on sale you can go ahead
and purchase it and throw it in the freezer until you are ready to
smoke. I have personally had a holiday ham last for 9 months in the
freezer... and once I thawed it and smoked it, it turned out just fine.

Step #2. Other items you'll need to smoke a ham

include:

Smoker for indirect cooking

Aluminum Foil
Cherry or Your Favorite Fruit Wood
Honey Dijon Mustard - 1 bottle
Brown Sugar - 1 lb
Pineapple Juice

Step #3. Bring Your Smoker Up To Temp

Now that you have all of the necessary ingredients, set up the smoker
for indirect cooking and bring the temp up to 225. While the smoker
is climbing up to temperature, unwrap your thawed Ham and use
paper towel to remove excess moisture.

Step #4. Rub Your Ham

Next you want to coat the outside of your ham with the Honey
Dijon Mustard and then lightly dust your ham with Brown Sugar.
(don't go too heavy here, you will come back and add another,
heavier coating of brown sugar later). This will create almost a
"paste" on your ham. (you can also use a light dusting of a "sweet"
BBQ dry rub to add to your brown sugar if you like)

Step #5. Smoke Your Ham

Once your smoker has reached 225 degrees, I always add a few
chunks of wood to your smoker's coals.
All that's left now is to put your ham on the smoker.
After smoking the ham for two (2) hours at 225 degrees, take it off
the smoker and wrap in aluminum foil. But before you close the
aluminum foil completely, you want to baste the ham with your
pineapple juice. I have found it is easiest to pour the juice into a
spray bottle then just hit the ham with a few squirts.

Once I have basted my ham with pineapple juice and wrapped it in

aluminum foil, I place it back on the smoker and allow it to cook
for 1 hour at 225 degrees.After 1 hour, check the internal
temperature of your holiday ham. You are looking for an internal temp
of 145 degrees, and at this point your ham should be close.

Step #6. Glaze Your Ham

When your ham reaches 140 degrees internal, it's time to glaze.
Unwrap the top of the ham, but keep it setting in the foil. I try and
make a "boat" to keep the juices from spilling. Now that the ham is
exposed, sprinkle brown sugar over the entire outside again.
Once your ham is covered in brown sugar, spray it really well with
pineapple juice. This will cause the brown sugar to dissolve and the
heat from the smoker will create a beautiful, delicious glaze that goes
perfectly with the taste of your smoked ham.Your holiday ham will
stay on the smoker for 1 hour while you allow the sugar and
juice to create your glaze.

Step #7. Rest Your Ham

At the 4 hour mark your ham is ready to come off the smoker. But you
always want to check your internal temp just to be sure. Your ham
should be at least 145 degrees internal. If it's a little higher than
that, don't worry... as long as you haven't kept it on the smoker for
more than 4 hours it shouldn't be overly done.Now you will remove
your ham from the smoker and loosely tent it with the foil while you
allow it to rest. I recommend letting it rest for around 20 - 30
minutes... then it's ready to eat.When cutting your ham, I suggest a
really good meat carving knife... but an electric filet knife works great
too. I promise you that once your family and friends try this ham that
you'll never cook it any other way.

Lazy Eggs
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 180/350 degrees for 18-20 minutes or until the yolks are as firm as you desire
and the whites are cooked through
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Crockpot Chicken Stroganoff

Original recipe makes 4 servings

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Change Servings
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Check All Add to Shopping List

Directions
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Put chicken, margarine and dressing mix in slow cooker; mix together and
cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2
hour or until heated through and warm.
This was FABULOUS!!!! I was in a dinner slump and just joined allrecipes a
few days ago. Picked out this recipe after reading all the reviews. I did alter
the recipe somewhat after reading the reviews--I put the 98% fat free cream
of chicken soup, the butter (yes, I used butter!), 1/2 of the Italian dressing
mix packet, 1/4 cup white cooking wine and 1/4 cup chicken broth (I used
Herb Ox) in the crock pot and mixed it up. I threw in the frozen chicken
breasts and cooked on low for 5 hours. I then shredded the chicken in the
crock pot, added softened 4 oz. Neufchatel cheese, and about 1/3 cup of fat
free sour cream. It cooked for half an hour on high. When I tasted it, I
thought it tasted almost exactly like a pasta dish I always get at the local
Italian Restaurant, minus the spiciness. To add a little kick, I threw in some
chilipiquin peppers that are growing in my back yard. Served it over wheat
egg noodles. EVERYONE in the family loved it!!!!!! THANK YOU!

Hawaiian Crock Pot Chicken

Got this from a buddy of mine Rick Stankus!! Jay Stoneman Stone
SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!
2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with
brown rice and you have a complete, easy meal!!

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil1 packet onion soup powder10-12 baby red potatoes,
thinly sliced12 slices of cooked and crumbled bacon1 small onion thinly sliced and diced
1 cup cheese (optional)Salt and pepper to taste3 tablespoons butterSour cream for serving
(optional)
Spray each sheet of foil with cooking spray. Top each piece with equal portions of
potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1
tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350 for about 35 minutes or
till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if
desired

Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour
Directions

1. Place the chicken, butter, soup, and onion in a greased slow cooker, and
fill with enough water to cover.
2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before
serving, roll each torn biscuit piece in flour (to prevent them from sticking
together), then drop into the slow cooker. Replace lid and cook remaining 30
minutes.

Easy Crock Pot Potato Soup

Ingredients: 1 30oz. bag of frozen diced hash browns1 32 oz box of chicken
broth1 can of cream of chicken soup (10 oz)1 pkg. cream cheese (8 oz, not
fat free)3 oz bacon bits 1 cup shredded cheddar cheese salt and pepper to
taste
Directions:Put the potatoes in the crockpot. Add in the chicken broth, cream
of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender. An hour before serving,
cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix
a few times throughout the hour before serving. Once the cream cheese is
completely mixed in, it's ready to serve. Top with cheddar cheese and some
additional bacon bits.

Crock Pot Chicken N Dumplings

Instructions
For this size recipe, I use the larger, oval Crockpot. Start by turning
the Crockpot on high heat and pour in all 4 cans of the chicken
broth.
Cut the 4 boneless, skinless chicken breasts into small bit-size
pieces.
Put the chicken into the Crockpot and let it cook on high for 2
hours.
Once the chicken is done, open the can of biscuits and tear each
biscuit into 2 or 3 pieces (these are the dumplings) and add to the
Crockpot.
The biscuits will float on the top. Once there is a full layer on top,
take the back of a large serving spoon and gently push all of the
dumplings into the broth. This will coat each dumpling with the
broth and keep them from sticking to each other.
Cook, covered and on high, for 30 minutes.
Take the lid off and stir chicken and dumplings up. Continue to
cook for an additional 20 minutes uncovered.
Turn the Crockpot off and serve warm.

Cinnamon Roll Casserole

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Ingredients
2 12 oz tubes of cinnamon rolls cut into quarters- divided
4 eggs
cup whipping cream
3 Tbsp maple syrup
2 tsp vanilla
1 tsp cinnamon
tsp nutmeg
Instructions
Spray your crock with cooking spray.
Place a layer of cinnamon roll pieces to cover the bottom of your
slow cooker. (Reserve icing packets)
Beat eggs, cream, maple syrup, vanilla and spices until blended
well.
Pour evenly over the rolls in the slow cooker.
Place remaining roll pieces on top and spoon one packet of icing
evenly over rolls.
Cover and cook on low for 2 to 3 hours or until sides are golden
and rolls are set.
Drizzle remaining icing over top and serve warm.

Oven Cooked Brisket

Soak brisket overnight in Claudes brisket marinade
Season with salt and pepper, onion powder, garlic salt and
brown sugar
Line a deep pan with foil
Put brisket in pan with marinade fatty side up
Add Worcester sauce, liquid smoke, lemon and lime juice
Cover top with foil and cook at 300 for 1 hour
Reduce heat to 200 and cook for an additional 11 hours
periodically injecting brisket with marinade.

Loaded Chicken and Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1)

6-8 medium skin on red potatoes, cut in 1/2 cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)
Topping:

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2 c fiesta blend cheese

1 c crumbled bacon
1 c diced green onion
How to Make:1. Preheat oven to 400 degrees. Spray a 9X13
baking dish with cooking spray.2. In a large bowl, mix together the
olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add
the cubed potatoes and chicken and stir to coat. Carefully scoop the
potatoes and chicken into the prepared baking dish..3. Bake the
potatoes and chicken for 55-60 minutes, stirring every 20 minutes,
until cooked through, crispy, and browned on the outside. While
the potatoes are cooking, fry your bacon (about half a pound).4.
Once the potatoes and chicken are fully cooked, remove from the
oven. Top the cooked potatoes with the the cheese, bacon, and
green onion. Return the casserole to the oven and bake for 5
minutes or until cheese is melted.
Serve With: extra hot sauce and/or ranch dressing or sour cream!

Parmesan Baked Pork Chops

4 boneless pork chops1 T. olive oil1 C. parmesan cheese (I used
Kraft)1 C. Italian bread crumbs1 tsp. pepper1 tsp. garlic powder
On a plate combine the last 4 ingredients. Rub the pork chops with
olive oil and then dip (coat) each one in the cheese mixture. Press
the mixture over the pork chops to make sure they are well covered
in it. Line a pan with tin foil and spray with cooking spray. Place
the pork chops on the pan and bake at 350 degrees for 40-45
minutes.

Crock Pot Cube Steak and Gravy

Cube steak (I used a family size pack)2 cans (10.75 ounce size)
cream of mushroom soup1 envelope onion soup mix3/4 cup water
Salt and Pepper to tasteDirections:Place all ingredients in a crock
pot. Cook on low all day. Serve over rice, noodles, mashed
potatoes or with your favorite side dishes.

Italian Beef

1 3-4 lb chuck roast, trimmed well of fat

12 ounces of beer or 1 cups beef broth
1 envelope of dry Italian salad dressing mix
2 teaspoons oregano
t teaspoons garlic
teaspoon thyme
teaspoon red pepper flakes
12oz jar Pepperoncini peppers with liquid
If you're making sandwiches - Hard Italian rolls or French bread
whatever you choose or can find in your store
Directions

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Pour beer or broth into crock pot.

Drain liquid from pepperoncini into crock pot.
Stir in salad dressing, oregano, garlic, thyme and mix until well
blended.
Place half the peppers in the liquid, add the roast and then the
remaining peppers on top.
Cook on high for 6 hours or low for 8 - 10 hours. The larger the cut
of meat the longer it will take.
Remove cooked beef and shred with 2 forks. It should be very
tender and shred with little to no effort. Return to crock pot and
serve on rolls with sweet and/or spicy peppers and Au Jus on side.
Read more at http://myfridgefood.com/recipes/crock-pot-recipecontest/Crock-pot-italian-beef#txGrfW3ujKl9xT8a.99

Arthur Dunns Chili

Doubled
1pound Ground Beef
1 package Polski Sausage
1 package Hot Links
1 package McKormick Hot Chili Seasoning
2 cans Rotel Habanero or Jalapeno w diced tomato
2 cans Tomato Sauce
4 cans Beans as desired use a few different types
Can of water
Salt add to taste
Jalapenos sliced
Cook meat separate Drain excess fat
Add seasoning to ground beef while it cooks
Throw all the meat together and then add all other ingredients Stir
Get boiling for a few minutes then simmer Ready to eat

White Chicken Cheese Enchilladas

10 soft taco shells2 cups cooked, shredded chicken2 cups shredded

Monterey Jack cheese3 Tbsp. butter3 Tbsp. flour2 cups chicken
broth1 cup sour cream1 (4 oz) can diced green chilies
Directions
Preheat oven to 350 degrees. Grease a 9x13 panMix chicken and 1
cup cheese. Roll up in tortillas and place in pan.In a sauce pan,
melt butter, stir in flour and cook 1 minute. Add broth and whisk
until smooth. Heat over medium heat until thick and bubbly.Stir in
sour cream and chilies. Do not bring to boil, you don't want
curdled sour cream.Pour over enchiladas and top with remaining
cheese.Bake 22 min and then under high broil for 3 min to brown
the cheese.
Read more at http://myfridgefood.com/recipes/entreechicken/white-chicken-enchiladas/#waigvV9gpzQh4vby.99

Parmesan Baked Pork

Chops4 boneless pork chops1 T. olive oil1 C. parmesan cheese (I used Kraft)1 C. Italian
bread crumbs1 tsp. pepper1 tsp. garlic powderOn a plate combine the last 4 ingredients.
Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.
Press the mixture over the pork chops to make sure they are well covered in it. Line a pan
with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at
350 degrees for 40-45 minutes.

SLOW COOKER BBQ RIBS

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Ingredients .1-3 slabs of back ribs (3 pork back slabs are shown in the picture)1 can /
bottle of Coke or Dr. Pepper (I used a bottle for my 3 slabs)Sweet Baby Rays BBQ Sauce
(or one of your choosing)Salt and Pepper to Taste.Directions .Place ribs in a circular way
to fill your slow cooker. Pour soda/pop over ribs, sprinkle salt & pepper over ribs - cover
and cook on LOW for 7 hours. Empty liquid from the slow cooker. Pour a bottle of Sweet
Baby Rays BBQ Sauce (or bbq sauce of your choice) over ribs and cook on HIGH for an
additional 1 hour. .Be super careful when removing ribs from the slow cooker - they are
FALL OFF THE BONE YUMMY!