Friday, February 11, 2011

Roasted Pepper and Artichoke Spread
From Jocely Denyer

1 c grated Parmesan cheese
1/2 c mayonnaise
8 oz cream cheese, softened
1 clove garlic, minsed
14 oz artichoke hearts, drained and chopped finely
1/3 c finely chopped roasted red bell peppers (from 7 oz jar)
Crackers, cut-up vegetables or snack bread slices

Combine parmesan cheese, mayonnaise, cream cheese, and garlic in food processor.  Process until smooth. Place in slow cooker.  Add artichoke hears and red bell pepper.  Stir well.  Cover.  Cook on low 1 hour.  Stir again.  Serve with crackers, veggies, or bread.
Slow Cooker Lasagana
From Kiersten Isom

1 lb Italian sausage or ground beef
3 cans (15 oz each) Italian style tomato sauce
1/2 tsp salt
15 oz ricotta cheese
15 uncooked lasagna noodles
1 med onion, chopped
2 tsp basil
2 c shredded moxxarella cheese
1 c grated Parmesan cheese

Cook sausage and onion in skillet over medium heat 6 - 8 minutes.  Stir in tomato sauce, basil and slat.  Mix 1 c mozzarella dnd the ricotta and Parmesan.  Spoon 1/4 of the sausage mixture into slow cooker, top iwth 5 noodles broken to fit.  Spread with half of the cheese mixture and 1/4 sausage mixtre.  Top with 5 more noodles, remaining cheese mixturek and 1/4 of sausage mixture.  Top with remaining 5 noodles and remining sausage mixture.  Cover and cook on low heat setting 4 - 6 hours until noodles are tender.  Sprinkle top of lasagna with remaining 1 c mozzarella.  cover and let stand about 10 m inutes or until cheese is milted.    NOTE:  I have made it without meat before and used bottled spaghetti sauce instead of the tomato sauce, basil and slat.  I have also used cottage cheese instead of ricotta.
Eggs for Company
From Jocelyn Denyer

1 dozen eggs, hard boiled
Beau Monde Seasoning
Minced onion

Make deviled eggs;  Cut egg lengthwise. Remove yolk.  Cream together all ingredients.  Stuff egg white with yolk mixture.  Place in single layer in a large, buttered baking dish.  Pour Bechamel sauce over the top.  Bake at 350* for 1/2 hour.  Serve each egg atop a muffin and slice of meat.  Garnish with chives.

Bechamel Sauce
2 Tbsp butter
1/4 c flour
1 c half and half cream
1 c cheddar, shredded
1/2 c sour cream

Prepare butter, flour and cram as you would a white sauce.  Add cheese and sour cram after sauce has thickened.
Frito Pie
From Jocely Denyer

2 slices bacon, ut into 1" pieces
1 clove garlic
1 lb ground chuck
1 med onion, chopped
1 tsp salt
2 Tbsp chili powder
1/2 tsp cumin
1/3 c tomato paste
1 1/2 c water
1 c pinto beans, rinsed and drained
4 - 5 c Fritos corn chips
1 med onion, minsed
1/2 lb monterey jack or cheddar cheese, grated

Cook bacon; add garlic and onion.  Cook until onion is softened.  Add chuck.  Cook until browned.  Drain off fat.  Stir in salt, chili powder, cumin  and tomato paste.  Slowly add 1 1/2 c water and simmer about 10 min.  Chili should be loose but not soupy.  Add beans.  Simmer until heated through.  Serve on a bed of chips topped with cheese.
Hot Fudge Pudding Cake for the Crock Pot
From Salena Thomas

1 c packed brown sugar
1 c flour
3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 Tbsp melted butter
1/2 tsp vanilla
3/4 c packed brown sugar
1/4 c cocoa powder
1 3/4 c booiling water

Mix together 1 c brown sugar, flour, 3 Tbsp cocoa, baking powder and slat.  Stir in milk, butter and vanilla.  Spread over the bottom of slow cooker.  Mix together 3/4 c brown sugar and 1/4 c  c cocoa.  Sprinkle over mixture in slow cooker.  Pour in boiling water.  Do not stir.  Cover and cook on high 2 - 3 hours or until a toothpick inserted comes out clean.