tag:blogger.com,1999:blog-3661266178302824140.post7361185384980260889..comments2018-03-16T05:04:03.303-07:00Comments on THE RV CORNER: THE RV CORNERSOCKEYEhttp://www.blogger.com/profile/01865260018904956034noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-3661266178302824140.post-43571026133578245652012-08-15T17:28:50.685-07:002012-08-15T17:28:50.685-07:00Mexico Stew - Crockpot
by Phyllis
(Jackson City,...Mexico Stew - Crockpot<br /><br />by Phyllis <br />(Jackson City, Tn.)<br /><br />Mexico Stew - Crockpot<br /><br />Serves 10-12<br /><br />Ingredients:<br /><br />2 lbs lean ground beef<br />3 each: peeled and diced, large potatoes, medium carrots, medium onions,<br />1 large celery stalks, diced<br />1 can corn and red kidney beans<br />2 14.5 oz. cans stew tomatoes<br />1 can tomato sauce<br />1 tablespoon olive oil<br />2 tablespoons steak sauce<br />1 teaspoon Worcestershire <br />½ teaspoon garlic and chili powder<br />salt and pepper to taste<br /><br />Toppings:<br />2-3 cups Fritos<br />2-3 cups shredded cheese, sharp cheddar, pepper jack or Monterey jack <br />1 can olives, sliced<br />1 4 oz. can jalapenos, chopped<br />½ cup onion, diced <br /><br />Directions:<br /><br />1. Turn Crockpot on high heat.<br /><br />2. Add olive oil, celery, onions and ground beef in Crockpot and cook until beef is medium. <br /><br />3. Add remaining ingredients, except toppings. Stir the mixture, add seasonings and add the lid. <br /><br />4. Continue cooking 2-3 hours on high or 6-7 hours on low.<br /><br />5. Place ingredients in a serving bowl, and add your favorite toppings. <br />Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-67355643508001164172012-08-06T10:39:29.853-07:002012-08-06T10:39:29.853-07:00This comment has been removed by a blog administrator.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-72930135848395471022012-08-05T11:29:17.233-07:002012-08-05T11:29:17.233-07:00Chocolate Parfait
by Beth
(Boulder, Co.)
Chocola...Chocolate Parfait<br /><br />by Beth <br />(Boulder, Co.)<br />Chocolate Parfait<br /><br />Serves 4<br /><br />Ingredients:<br /><br />1 large box instant chocolate fudge pudding, mix per directions<br />1 can cherry pie filling<br />1 1/2 cups chocolate cake, crumbled<br />Whip cream, for topping<br />4 maraschino cherries<br />4 clear plastic cups<br /><br />Directions:<br /><br />1. Place 2 heaping tablespoons of chocolate fudge pudding into dessert cups, then layer 2 tablespoons chocolate cake crumbles, then layer 2 tablespoons cherry pie filling. Repeat.<br /><br />2. Top with whipped cream and a cherry.<br /><br />Note: Can use any cake crumbles or brownies, donuts, etc. for the cake layers.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-46167135201092598652012-08-04T10:02:21.714-07:002012-08-04T10:02:21.714-07:00Corned Beef and Cabbage (Crock-Pot)
by Gary
(Alb...Corned Beef and Cabbage (Crock-Pot)<br /><br />by Gary <br />(Albany, New York)<br /><br />Corned Beef and Cabbage<br />(Crock-Pot)<br /><br />Serves 4-6<br />Ingredients:<br /><br />6-8 cups cooked rice <br />4 lbs. corned beef brisket<br />4 carrots, quartered<br />2 large onions, quartered <br />1 small cabbage, quartered<br />2 garlic cloves, chopped<br />1 bay leaf<br />1/4 teaspoon peppercorns<br />2 cups water<br />Salt and pepper<br /><br /><br />Directions:<br /><br />1. Set aside cabbage and rice.<br /><br />2. Add all ingredients in crock-pot and cook on low for 3 hours.<br /><br />3. Add cabbage to crock-pot and cover with the liquid. Add lid and cook on low for 3 more hours, or until the meat is tender.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-55502612226589238882012-08-03T09:23:21.201-07:002012-08-03T09:23:21.201-07:00Cheesy Bacon Tater Tots
by Kelly
(South Carolina...Cheesy Bacon Tater Tots<br /><br />by Kelly <br />(South Carolina)<br /><br /><br />Cheesy Bacon Tater Tots <br /><br />Serves 6-8<br /><br />Ingredients:<br /><br />1 lb. lean ground beef<br />5 slices bacon, cooked and chopped<br />1 16oz. bag tater tots<br />1/2 med. onion, diced<br />10oz. sharp cheddar, shredded<br />1 can cream of mushroom soup<br />4 oz butter<br />1 tablespoon olive oil<br />1/2 teaspoon garlic powder<br />Salt and pepper to taste<br />Cooking oil<br /><br />Directions:<br /><br />1. In a skillet brown ground beef and onions. Drain fat and set aside.<br /><br />2. Cook tater tots per package instructions, or, place tater tots on microwave safe dish and cook for 90 seconds. <br /><br />3. In a skillet heat oil to medium high, add tater tots and fry until golden brown 2-4 minutes. Let drain on paper towel.<br /><br />4. Cook cream of mushroom soup, add butter, olive oil, ground beef, onions, and seasonings. Stir and add tater tots.<br /><br />5. Mix ingredients and place on a serving dish. Sprinkle with shredded cheese and top with bacon.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-26316346017068824542012-08-01T10:24:00.808-07:002012-08-01T10:24:00.808-07:00Stir Fry Pork
by (Eugen, Or.)
Stir-Fry Pork
Ser...Stir Fry Pork<br /><br />by (Eugen, Or.)<br /><br />Stir-Fry Pork<br /><br />Serves 4 <br /><br />Ingredients:<br /><br />3 cups rice, cooked <br />1 pound thinly sliced lean pork<br />1 green and red bell pepper, seeded and sliced<br />2 green onions, chopped<br />1/2 inch piece fresh ginger root, chopped<br />2 tablespoons vegetable oil<br />1 tablespoon cooking rice wine<br />1 teaspoon soy sauce<br />1/2 teaspoon sesame oil <br />1/2 teaspoon sugar<br />1/2 teaspoon salt<br /><br /><br />Directions:<br /><br />1. In a large skillet heat oil to medium-high heat. Add ginger to hot oil cook 1-2 minutes. <br /><br />2. Add pork, soy sauce and sugar. Cook for 10 minutes, stirring occasionally. <br /><br />3. Stir in the rice wine, sesame oil and green onions. Simmer until the pork is tender. <br /><br />4. Heat rice and place on a serving dish. Top with stir-fry.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-64032141637207351442012-07-29T11:42:26.851-07:002012-07-29T11:42:26.851-07:00Grilled Sweet Potato Packets
by Ellen
(Fort Wort...Grilled Sweet Potato Packets<br /><br />by Ellen <br />(Fort Worth, Texas)<br /><br />Grilled Sweet Potato Packets<br /><br />Serves 4-6<br /><br />Ingredients:<br /><br />3 large sweet potatoes, sliced and peeled<br />2 granny smith apples, peeled, cored and thinly sliced <br />1/2 cup raisins<br />1/2 teaspoon ground cinnamon <br />1/2 cup sugar <br />1/2 cup butter <br /><br />Foil, 4-6 squares of thick aluminum foil, 2 <br />Thicknesses each of regular foil<br />1 teaspoon butter, per foil square<br /><br />Directions:<br /><br />1. Preheat grill medium high. Lightly oil grill grate. <br /><br />2. In a bowl add sweet potatoes, apple slices and raisins. Add the cinnamon and sugar and mix.<br /><br />3. Divide the mixture into 4-6 equal portions, and place on aluminum foil squares (Double thickness of regular foil)<br /><br />4. Top each with butter. Tightly seal the foil to make a pouch. <br /><br />5. Place foil packets on the grill, and cook 25-35 minutes, turning every 5 to 8 minutes, until sweet potatoes, apples and raisins are tender. Serve.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-19480024363900707172012-07-28T11:50:34.644-07:002012-07-28T11:50:34.644-07:00Grilled Pork Turkey Burgers
by Alice
(Utah)
Gri...Grilled Pork Turkey Burgers<br /><br />by Alice <br />(Utah)<br /><br />Grilled Pork Turkey Burgers<br /><br />Serves 8<br /><br />Ingredients:<br /><br />1 lb. ground pork <br />1 lb. ground turkey<br />8 slices bacon (even more if you are a real Bacon Lover)<br />1 Granny Smith apple - peeled, cored and finely chopped<br />1 sweet onion, finely chopped <br />3 cloves garlic, minced<br />1/4 cup teriyaki sauce<br />1 egg, plus 1 teaspoon milk scrambled<br />1 20 oz. can sliced pineapple, drained-reserve juice<br />8 hamburger buns<br />1/4 teaspoon garlic powder<br />Salt and pepper<br /><br />Directions:<br /><br />1. Preheat grill medium-high heat. Lightly oil grill grate.<br /><br />2. In a large bowl, mix together ground pork, ground turkey, apple, onion, garlic, teriyaki sauce, and egg mixture. If mixture is too dry, add some pineapple juice.<br /><br />3. Form into eight patties. Grill pork and turkey burgers for 5-6 minutes per side, or until done.<br /><br />4. Cook bacon until crispy and cut in half.<br /><br />5. Toast buns on grill, 1-2 minutes. Add burgers to the buns and topped with pineapple slices and cooked bacon.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-47047794695475015522012-07-27T07:57:24.026-07:002012-07-27T07:57:24.026-07:00Sloppy Joe
by Sara
(Orlando, Florida)
Sloppy Jo...Sloppy Joe<br /><br />by Sara <br />(Orlando, Florida)<br /><br />Sloppy Joe<br /><br />Serves 6<br /><br />Ingredients:<br /><br />1 lb. ground beef <br />1/2 lb. ground turkey<br />6 slices cheddar cheese<br />1/2 cup ketchup<br />6 oz tomato sauce<br />1/2 medium onion chopped <br />1 green bell pepper, seeded and chopped<br />1 teaspoon Worcestershire sauce <br />1 tablespoon brown sugar <br />1 teaspoon prepared mustard <br />1/4 teaspoon garlic powder <br />Salt and pepper to taste <br />6 onion rolls, split <br /><br /><br /><br />Directions:<br /><br />1. In a large saucepan, cook ground beef and turkey over medium heat until done and no longer pink, drain.<br /><br />2. Stir in the ketchup, tomato sauce, bell pepper, brown sugar, Worcestershire sauce, mustard, garlic powder, onion, and salt and pepper.<br /><br />3. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. Serve on buns. <br /><br />4. Place a slice of cheddar cheese on open face onion roll, and top with Sloppy Joe mixture.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-56612798729035198252012-07-25T10:08:41.107-07:002012-07-25T10:08:41.107-07:00Cherry Tomato Salad
by Tami
(Ohio)
Cherry Tomat...Cherry Tomato Salad<br /><br />by Tami <br />(Ohio)<br /><br />Cherry Tomato Salad<br /><br />Serves 6<br /><br />Ingredients:<br /><br />3 cups cherry tomatoes, red, orange and yellow, <br />cut in half<br />1/2 green bell pepper, seeded and thinly sliced<br />3 green onions, thinly sliced <br />3 garlic cloves, minced<br />2 tablespoons extra virgin olive oil<br />1/4 cup zesty Italian dressing<br />1/4 cup balsamic vinegar<br />1/4 cup parmesan cheese<br />1 tablespoon brown sugar<br />1/2 teaspoon salt and pepper<br /><br />Directions:<br /><br />1. Combine cherry tomatoes, green bell pepper, green onions, and minced garlic in a large bowl.<br /><br />2. Combine vinegar, olive oil and remaining ingredients in a small bowl, and stir until blended.<br /><br />3. Pour vinegar dressing mixture over tomatoes, tossing lightly to coat. Chill 1-2 hours.<br /><br />4. Sprinkle with parmesan cheese and serve.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-11143734184195261682012-07-24T12:27:21.684-07:002012-07-24T12:27:21.684-07:00Mac Ham & Cheese
by Debra
(Sun City, Az.)
M...Mac Ham & Cheese<br /><br />by Debra <br />(Sun City, Az.)<br /><br />Mac Ham & Cheese<br />Slow-cooker<br /><br />Serves 6-8<br /><br />Ingredients<br /><br />10 oz. elbow macaroni<br />6 slices ham, diced<br />4 cups sharp cheddar cheese, shredded<br />2 cups whole milk<br />1 can evaporated milk<br />2 eggs, beaten<br />2 tablespoons butter<br />1 teaspoon salt<br />1/2 teaspoon pepper<br />1/2 teaspoon garlic powder<br />6 slices American cheese<br /><br /><br />Directions:<br /><br />1. Cook pasta per package directions. Drain.<br /><br />2. Lightly butter inside of slow cooker. Mix the pasta, evaporated milk, milk, 3 cups cheese, ham and eggs, and seasonings. <br /><br />3. Sprinkle on the remaining cheddar cheese and arrange American cheese slices on top. <br /><br />4. Cook, covered, on low for 3 1/2 hours. Do not stir ingredients or remove lid while cooking.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-13629815129519459022012-07-23T12:20:38.265-07:002012-07-23T12:20:38.265-07:00Taco Salad
by Gayle
(Greenwood, In.)
Taco Salad...Taco Salad<br /><br />by Gayle <br />(Greenwood, In.)<br /><br />Taco Salad<br /><br />Serves 6<br /><br />This taco salad is quick, easy and fun to make. You can change the tortilla chips to cheesy, hot and spicy, etc. and make a different taco salad every time!<br /><br />Ingredients:<br /><br />1 lb. ground turkey<br />1 can turkey chili with beans<br />12 oz. peas, fresh or frozen, cooked<br />1 1/2 cups green, red and yellow bell peppers, chopped<br />6 cups romaine lettuce, chopped<br />1 1/2 cups tomatoes, chopped<br />1 1/2 cups salsa, fresh or bottled<br />1/2 can black olives, thinly sliced<br />1/4 cup green onions, chopped<br />1/4 cup fresh cilantro, chopped<br />1 1/2 cups sharp cheddar cheese, shredded<br />1 1/2 cups baked tortilla chips, crumbled<br />1/4 teaspoon taco seasoning<br />1/2 teaspoon garlic powder<br />Salt and pepper to taste<br /><br />Directions:<br /><br />1. Cook turkey and bell pepper in a large nonstick skillet over medium-high heat, and add seasonings. Cook until turkey is browned, and crumble the turkey while cooking.<br /><br />2. Add the can of turkey chili and salsa. Bring to a boil. <br /><br />3. In a large bowl place lettuce, tomatoes, green onions, cilantro, cooked peas, black olives and salsa, lightly toss. <br /><br />4. Place equal amounts of salad mixture on plates. Top with turkey mixture and sprinkle with cheese and tortilla chips.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-81114688790226869092012-07-22T14:03:46.374-07:002012-07-22T14:03:46.374-07:00Meatball Sliders
by Donna
(Lake Charles, La.)
M...Meatball Sliders<br /><br />by Donna <br />(Lake Charles, La.)<br /><br />Meatball Sliders<br /><br />Serves 6<br /><br />Ingredients:<br /><br />8 oz. ground turkey<br />8 oz. ground sirloin<br />8 oz. sweet turkey Italian sausage<br />1/2 cup dried bread crumbs<br />1 egg<br />1 teaspoon dried oregano<br />1 teaspoon dried basil<br />1/2 teaspoon garlic powder<br />Salt and pepper to taste<br />2 medium onions, sliced 1/2 thick<br />6 slices mozzarella cheese, cut in half<br />12 mini rolls, sliced in half<br />1 1/2 cups cheesy garlic tomato sauce, cooked<br /><br />Directions:<br /><br />1. Prepare grill to medium high heat, and lightly oil grill grate.<br /><br />2. Remove casings from sausage. Combine sausage, ground turkey and sirloin, oregano, basil, salt, pepper, garlic powder, egg and bread crumbs. Mix.<br /><br />3. Divide the mixture into 12 equal portions, shaping each into a 2-3 inch meat ball. Flatten the meat ball into a 1/2 inch thick patty.<br /><br />4. Place patties on a grill for 4 minutes. Then add the onions slices to lightly oiled grill grate. Turn patties and grill 3 minutes more, and flip the onions. Add cheese grill until melted 2-3 minutes. Remove sliders and sliced onions. Let sliders rest 4-5 minutes.<br /><br />5. Place sliders on mini rolls and top with heated sauce and grilled onions.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-15396947129735686212012-07-21T12:24:30.234-07:002012-07-21T12:24:30.234-07:00Peach Cobbler
by Sarah
(Spring Hill, Fl)
Peach ...Peach Cobbler<br /><br />by Sarah <br />(Spring Hill, Fl)<br /><br />Peach Cobbler<br /><br />Yield: 8-10 servings<br /><br />Ingredients:<br /><br />4 1/2 cups fresh peach slices<br />1 cup sugar: + 1 cup sugar later<br />1 cup all purpose flour<br />1 tablespoon baking powder<br />1/8 teaspoon salt<br />1 cup milk<br />1/2 cup butter<br />1 tablespoon lemon juice<br />Dash of cinnamon<br /><br /><br />Directions:<br /><br />1. Combine 1 cup sugar, baking powder, and salt; flour add milk, stirring just until dry ingredients are moistened.<br /><br />2. Melt butter and place in a 13 x 9 inch baking dish. Pour in the moistened mixture, do not stir ingredients.<br /><br />3. Add peaches, lemon juice and 1 cup sugar to a large pan and bring to a boil over high heat, stirring constantly. Remove from heat.<br /><br />4. Pour the peach mixture over the other ingredients, do not stir. Sprinkle cinnamon over the top.<br /><br />5. Bake at 375 degrees for 45 minutes or until cobbler is golden brown. Serve warm with a scoop of ice cream.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-66302784088575791042012-07-20T14:28:24.291-07:002012-07-20T14:28:24.291-07:00Turkey Grilled Fajita Burgers
by Ruth
(San Diego...Turkey Grilled Fajita Burgers<br /><br />by Ruth <br />(San Diego, Ca)<br /><br />Turkey Grilled Fajita Burgers<br /><br />6 servings <br /><br />Ingredients:<br /><br />1 1/2 lbs. ground turkey<br />1 1/2 cups breadcrumbs<br />1/2 cup green and red bell peppers, finely chopped<br />1/2 medium onion, finely chopped<br />1 tablespoon fresh cilantro, chopped<br />3 oz. tomatillo salsa<br />1/4 avocado, chopped<br />1 egg<br />2 tablespoons olive oil<br />1 teaspoon Worcestershire Sauce<br />1/2 tablespoon fajita seasoning, divided<br />1 tablespoon tomato paste<br />Salt and pepper to taste<br />6 onion hamburger buns, grilled<br /><br /><br />Directions:<br /><br />1. Preheat grill to medium high heat. Lightly oil grill grate.<br /><br />2. Mix chopped avocado, cilantro and tomatillo salsa, set aside.<br /><br />3. In a large nonstick skillet add 1 tablespoon olive oil and cook over medium-high heat, onions, bell peppers, sauté 4-5 minutes, or until tender. Stir in salt and pepper and 1/2 of fajita seasoning. Let cool.<br /><br />4. Add breadcrumbs, onion mixture, remaining fajita seasoning, tomato paste, turkey, Worcestershire sauce and egg. Mix in a large bowl. Using damp hands, divide turkey mixture into 6 equal portions, shaping each patty 3/4-inches thick.<br /><br />5. Place on grill and cook 4-5 minutes per side or until done. Remove.<br /><br />6. Grill onion hamburger buns 1-2 minutes. Remove. Place the turkey patty on bottom half of the bun. Top with 1 1/2 tablespoons salsa mixture, and top with remaining halve of bun. Repeat.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-50223639898299314112012-07-19T15:08:41.036-07:002012-07-19T15:08:41.036-07:00Fried Yams
by Lynn
(Lodi, Ca)
Fried Yams
Ingre...Fried Yams<br /><br />by Lynn <br />(Lodi, Ca)<br /><br />Fried Yams<br /><br />Ingredients:<br /><br />3 large yams, scrub clean with skin-on <br />Canola oil, for frying<br />Salt and pepper to taste<br /><br />Sauce:<br /><br />1/2 cup maple syrup<br />1/4 teaspoon ground cinnamon<br />1/4 teaspoon ground taco seasoning<br />Whisk together in a small bowl and set aside.<br /><br />Directions:<br /><br />1. Quicker method: Poke yams with a fork 2-3 times and place yams in microwave 5-6 minutes. Remove.<br /><br />2. In a heavy pot for frying or a deep-fryer, heat enough oil to reach halfway from the bottom of the pot, to 350 degrees F. <br /><br />3. Cut yams in half and then cut each half into 6 1-inch thick wedges.<br /><br />4. When oil is ready, reduce heat to medium-high and carefully place half the yam wedges in the oil. Cook turning occasionally to brown on all sides, about 9-12 minutes, or half the cooking time if micro waved. Remove and place on a paper towel to drain. Repeat.<br /><br />Sprinkle the fries with salt and pepper, and now the yams are ready for the dipping sauce.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-35060272652761669982012-07-18T13:03:49.244-07:002012-07-18T13:03:49.244-07:00Grilled Flank Steak
by Joe
(Midland, Ga.)
Grill...Grilled Flank Steak<br /><br />by Joe <br />(Midland, Ga.)<br /><br />Grilled Flank Steak<br /><br />Serves 6-8<br /><br />Ingredients:<br /><br />2 lbs. flank steak, trimmed<br />2 tablespoons zesty Italian dressing<br />1 tablespoon olive oil<br />1 teaspoon Worcestershire sauce<br />1 teaspoon garlic powder<br />1/2 teaspoon salt<br />1/2 teaspoon pepper<br />Directions:<br /><br />1. In a zip-lock bag place steak and all ingredients. Refrigerate for 30 minutes. Remove.<br /><br />2. Prepare grill medium high heat. Lightly oil grill grate.<br /><br />3. Place steak on grill, 8-9 minutes per side. Remove. <br /><br />4. Place steak on a cutting board, and cover loosely with foil. Let rest for 10 minutes. <br /><br />5. Cut steak diagonally across the grain into thin slices. Place grilled thinly sliced flank steak over rice, or on a roll, etc.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-84120841693253585512012-07-17T09:17:42.391-07:002012-07-17T09:17:42.391-07:00Apple and Raisin Crisp
by Anita
(Victoria, BC)
...Apple and Raisin Crisp<br /><br />by Anita <br />(Victoria, BC)<br /><br />Apple and Raisin Crisp<br /><br />Slow-Cooker 3 1/2 - 4 Hours<br /><br />Ingredients:<br /><br />6 cups apples, cored, peeled and thinly sliced<br />2 cups cinnamon raisin bread crumbs, softened<br />1 cup granulated sugar<br />1 cup brown sugar<br />1/2 cup butter, melted<br />1/4 cup honey, set aside<br />1 tablespoon flour<br />1/2 tablespoon cinnamon<br />1/2 lemon, juice and zest<br />Dash of salt<br /><br />Directions:<br /><br />1. In a large mixing bowl combine apples, granulated sugar, flour, salt, cinnamon, and lemon juice and zest.<br /><br />2. In a second bowl, combine bread crumbs, butter, and brown sugar.<br /><br />3. In the slow cooker, layer one third of the bread crumb mixture, then one-third of the apple mixture. Repeat.<br /><br />4. Finish with the final layer of bread crumbs on top, and sprinkle with a little brown sugar, cinnamon and drizzle with honey. <br /><br />5. Cook on High for 3 1/2-4 hours, or until bubbly.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-67383918460538028412012-07-16T07:47:00.209-07:002012-07-16T07:47:00.209-07:00Broccoli Florets and Tomato Pasta
by Terry
(Lans...Broccoli Florets and Tomato Pasta<br /><br />by Terry <br />(Lansing, Mi.)<br /><br />Broccoli Florets and Tomato Pasta<br /><br />Serves 6-8<br /><br />Ingredients:<br /><br />16 oz frozen broccoli florets<br />2 14.5 oz cans stewed diced tomatoes<br />32 oz pasta, penne rigate, or farfalle bow ties, rigatoni, fusilli <br />1 can cream mushroom soup, do not add any liquid<br />3-4 slices bacon, cooked crisp and crumbled<br />1/2 medium onion, chopped<br />6 oz sliced mushrooms<br />6 oz cream cheese<br />2 tablespoons butter<br />1 tablespoon olive oil<br />1/2 teaspoon Worcestershire sauce<br />1/2 teaspoon garlic powder<br />1 teaspoon sugar<br />Salt and pepper to taste<br />Parmesan cheese<br /><br /><br /><br />Directions:<br /><br />1. Cook broccoli and pasta per package instruction. Set aside.<br /><br />2 Using a large pan Sautee’ onions and mushrooms in olive oil. Add in stewed tomatoes, sugar, Worcestershire sauce, garlic powder and salt and pepper. Continue cooking over medium heat 4-5 minutes.<br /><br />3 Add cream mushroom soup, cream cheese and continue cooking 3-4 minutes until bubbly.<br /><br />4. Stir in broccoli and lightly toss in pasta and butter. Remove from heat. <br /><br />5. Place on a large serving dish and top with parmesan cheese and crumbled bacon.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-84531443353411586372012-07-15T07:25:27.729-07:002012-07-15T07:25:27.729-07:00Chicken Nugget Kabobs
by Helen
(Ft. Myers, Flori...Chicken Nugget Kabobs<br /><br />by Helen <br />(Ft. Myers, Florida)<br /><br />Chicken Nugget Kabobs<br /><br />Serves 4-6<br /><br />INGREDIENTS:<br /><br />24 chicken nuggets (from 13.5-oz package of frozen breaded cooked chicken nuggets)<br />10 oz button mushrooms, cut in half<br />2 cans pineapple chunks, reserve juice<br />1/2 med red onion, cut into fourths<br />1/2 cup honey <br />1/4 pineapple juice from can<br />12 skewers, soak wooden skewers in water, 20 minutes<br />oil for grill<br /><br />DIRECTIONS:<br /><br />1. Heat grill to medium heat. Lightly oil grill grate.<br /><br />2. Onto the skewers, alternately thread pineapple, mushrooms halves, chicken nuggets and onion pieces. Two chicken nuggets per skewer.<br /><br />3. Place chicken nugget kabobs on grill. Cover grill, cook over medium heat 4-5 minutes.<br /><br />4. Turn chicken nugget kabobs once, and continue cooking 4-5 more minutes until thoroughly heated. <br /><br />5. Remove from grill. Serve with honey for dipping.<br /><br />Honey dipping sauce:<br /><br />Place honey and pineapple juice in a small serving bowl.<br />Mix well and serve. (you can sprinkle with cinnamon, or add a few drops of your favorite mustard as well).Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-27796889486881690022012-07-14T06:15:34.000-07:002012-07-14T06:15:34.000-07:00Orange Chicken
by Will
(Ocean Park, Wa.)
Orange ...Orange Chicken<br /><br />by Will <br />(Ocean Park, Wa.)<br />Orange Chicken<br />(Slow Cooker)<br /><br />Serves 8<br /><br />Ingredients:<br /><br />8 boneless skinless chicken breasts<br />1 medium onion, thinly sliced<br />1 bell pepper, thinly sliced<br />1 1/2 cups carrots, sliced<br />8 oz. orange marmalade<br />8 oz. tomato sauce<br />4 oz. water<br />3 tablespoons olive oil<br />1 tablespoon brown sugar<br />1 teaspoon Worcestershire sauce<br />1 teaspoon cumin<br />1 teaspoon pepper<br />1 teaspoon garlic powder<br />1 teaspoon salt<br />1/2 teaspoon cinnamon<br /><br />Directions:<br /><br />1. Mix together the orange marmalade, tomato sauce, water, Worcestershire sauce, and dry ingredients.<br /><br />2. Place the slow cooker on high heat.<br /><br />3. Add olive oil in bottom of slow cooker, and add the chicken, the liquid mixture, and top with the remaining ingredients.<br /><br />4. Add the lid to the slow cooker and cook on High for 1 hour.<br /><br />5. Reduce the heat to Low, and continue cooking for 3 1/2 more hours.<br /><br />For spicy hotter flavored orange chicken add hot sauce or chili powder, or more cumin.<br /><br />Serve with your favorite side dishes.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-34021358174734956402012-07-13T06:34:34.411-07:002012-07-13T06:34:34.411-07:00Grilled Pumpkin
by Stella
(Sioux Falls, SD)
Gri...Grilled Pumpkin<br /><br />by Stella <br />(Sioux Falls, SD)<br /><br />Grilled Pumpkin <br /><br />Serves 6-8<br /><br />Ingredients:<br /><br />2 ½ pounds fresh pumpkin<br />2 ½ tablespoons olive oil<br />2 ½ tablespoons balsamic vinegar<br />½ teaspoon cinnamon powder<br />Salt and pepper to taste<br /><br />Directions: <br /><br />1. Pre heat grill to medium heat. Lightly oil grill grate.<br /><br />2. Wash and clean out the seeds and fibers of the pumpkin.<br /><br />3. Peel the pumpkin and cut into 1 1/2 -2 inch squares.<br /><br />4. Place the pumpkin into a bowl, and add all the other ingredients. Mix well.<br /><br />5. Place pumpkin on a medium heat grill, for 7-10 minutes per side. <br /><br />6. Remove pumpkin squares from grill when soft. <br /><br />7. Serve warm and top with melted butter. <br /><br />Also try different kinds of marinades and vinaigrettes. Try cinnamon sugar on top of the warm grilled pumpkin.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-28394491658141838132012-07-12T06:45:29.599-07:002012-07-12T06:45:29.599-07:00Italian Spicy Sub
by Jan
(Hot Springs, AR)
Ita...Italian Spicy Sub<br /><br />by Jan <br />(Hot Springs, AR)<br /><br /><br />Italian Spicy Sub<br />Slow Cooker<br /><br />Serves 8<br /><br />Ingredients:<br /><br />2 lbs. Round steak, thinly sliced into strips<br />1 lb. ground Italian sausage<br />1 each, green and red bell pepper, thinly sliced<br />1 medium onion, thinly sliced<br />8 oz. Sliced mushrooms<br />1 26 ½ oz. Jar or can spaghetti sauce<br />2 tablespoons olive oil<br />1 tablespoon Worcestershire sauce<br />1 teaspoon garlic powder<br />Salt and pepper to taste<br />1 loaf Italian bread<br />8 slices provolone cheeseStevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-48561089210502392142012-07-12T06:42:23.278-07:002012-07-12T06:42:23.278-07:00Wishing for a new RV but can’t afford it?
By Caro...Wishing for a new RV but can’t afford it?<br /><br />By Carol Ann Quibell<br /><br />Then why not buy a good used RV and refurbish it to suit yourself?<br /><br />Searching for a new RV does not have to mean buying new ~ it could mean buying something that is “used” but new to you. Tramping through RV Dealership lots admiring the newest and fanciest models can make you drool in envy but if you can’t afford it, there is no reason to be discouraged. Many of us are in the same position and by using common sense and a bit of elbow grease there is no reason why we wouldn’t be happy with a used RV in good condition.<br />Sometimes when looking at second-hand RVs it can be upsetting because of the condition some of them are in. The shininess is gone, the upholstery is frayed, the floor is worn and the window coverings shout “old”. These are all cosmetic and can easily be fixed.<br />You could be saving money. By purchasing a used RV at a lower price and fixing it up yourself you are probably saving a great deal of money. The secret is to first find a good solid RV that has been taken care of but just needs some TLC. Imagine the feeling of satisfaction knowing you were the one to make this used RV into something shiny and new again.<br />What to look for mechanically in a used motorized RV<br />First and foremost have it checked over by a reputable mechanic who is familiar with RVs. If the current owner won’t allow it, then walk away. There’s always another one down the road.<br />Ask to see the service records and follow-up with the person or business that did the work. These records are a good indication of how well the unit has been cared for.<br />When was the last tune-up and oil change done?<br />The running gear needs to be solid – this means the motor, transmission and rear end need to be in good running order. No leaks or know what is causing it.<br />The odometer reading – it’s better to have a unit with a low kilometer reading but remember it may not be accurate.<br />Have the exhaust system and brakes checked and a compression test done.<br />Ensure the structure of the RV is solid with no water damage.<br />Check over the appliances or have them checked by a certified RV Tech ~ looking for leaks in the water lines, gas lines and frayed electrical wires.<br />Is the furnace, refrigerator, stove, hot water tank and any other appliances or fixtures working satisfactorily?<br />By purchasing from a dealer the gas lines have to be certified but when buying privately you are purchasing “as is”.<br />Upholstery covers, cushions, window coverings and flooring can all be changed so don’t be overly critical of cosmetic issues.<br />Don’t be afraid to ask questions.<br /><br />Obviously a used RV is not going to be perfect but by doing a bit of homework and due diligence you will know what it will cost to bring it up to a suitable and safe standard. It will be almost impossible to purchase a second-hand RV without spending some money to make it better. Budget for it and be prepared so you won’t be hit with any nasty surprises. By renewing a good used RV will add many years of use to it for your own enjoyment.<br />Happy travels,<br />Carol Ann<br />About The Author<br />Carol Ann Quibell, a freelance writer and columnist who has traveled extensively throughout Canada, USA, Mexico and Central America. More information on RVing can be found at http://www.roamingrv.com and http://www.writefortravel.comStevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.comtag:blogger.com,1999:blog-3661266178302824140.post-67454349751996060212012-07-11T06:49:28.049-07:002012-07-11T06:49:28.049-07:00Stuffed Burgers
by Liz
(Denver, Co.)
Stuffed Bu...Stuffed Burgers<br /><br />by Liz <br />(Denver, Co.)<br /><br />Stuffed Burgers<br /><br />Serves 5<br /><br />Ingredients:<br /><br />2 lbs. ground sirlon<br />1 medium onion, diced<br />1/2 cup sliced mushrooms<br />4 slices bacon, cooked and crumbled<br />1/2 cup shredded cheese, sharp cheddar, swiss, blue cheese, etc. <br />2 tablespoons olive oil<br />1 teaspoon Worcestershire sauce<br />1 teaspoon garlic powder<br />salt and pepper to taste<br />5 buns or hamburger rolls<br /><br />Directions:<br /><br />Preheat grill to medium high heat. Lightly oil grill grate.<br /><br />Saute' onions and mushroons in olive oil. Add cooked bacon and cheese. Set aside.<br /><br />Place ground sirlon, Worcertershire sauce, garlic powder, salt and pepper into a large bowl. Mix and shape<br />into 10 thin patties.<br /><br />Place a single thin patty onto a plate, and add 1 heaping tablespoon of the sauted mixture into the center of the patty. Now add another thin patty on top of filling and center with the other patty. Press edges of the patty closed, to form one burger patty.<br /><br />Place on grill and cook 4-6 minutes per side.Stevehttps://www.blogger.com/profile/08583505781714954706noreply@blogger.com