Strawberry Punch

STRAWBERRY PUNCH

1 can (46 oz.) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 qt. strawberry ice cream
2-1/2 quarts ginger ale, chilled
1 pt. Fresh Strawberries

In a punch bowl, combine the first four ingredients.  Add ice cream; stir gently.  Add ginger ale; stir gently.  Cut Fresh Strawberries and add to punch.  Serve immediately. Yield: 6 quarts.

Crock-Pot Cheesecake

CROCK-POT CHEESECAKE

3 8 oz. pkgs. of cream cheese

3 Eggs

3/4 Cup Sugar

6 Graham Crackers (full pieces), pulverized into crumbs

3 Tbsp. of Stick Butter, melted

Allow cream cheese to get to room temperature.  Open cream cheese and place in large bowl.

Add Sugar.  Mix until sugar and cream cheese are well blended.  Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.  In a separate bowl, add graham cracker crumbs and melted butter.  Mix well as this will form your crust.  Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.  Add the graham cracker crumbs mixture to the bottom of the pan.  With a spoon, pat the graham crackers out til you have a smooth layer.  Add the cream cheese mixture to the top of the graham crackers.  Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.  Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.  Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.  The cheesecake will begin to crack on the sides.  Let cool for 30 minutes to 1 hour.  Remove and let set in the refrigerator for at least 1 hour.

Roasted Shrimp & Broccoli

ROASTED SHRIMP & BROCCOLI

2 lbs. broccoli, cut up into florets

2 Tbsp. olive oil

1 tsp. whole coriander seeds (or 1/2 tsp. ground)

1 tsp. whole cumin seeds (or 1/2 tsp. ground)

1 tsp. salt

1/2 tsp. pepper

1/8 tsp. hot chili powder

Heat the oven to 425 degrees.  On a large cookie sheet toss together the ingredients listed above.   Spread into a single layer and pop into the oven for 10 minutes.

1 lb. large shrimp, shelled and deveined

2 Tbsp. olive oil

Lemon zest from one lemon

1/2 tsp. salt

1/2 tsp. pepper

Toss the above ingredients together in a bowl.  When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)  Roast another 10 minutes, tossing once halfway through, until the broccoli is tender and golden around the edges. 

Mexican Stuffed Shells

MEXICAN STUFFED SHELLS

1 lb. ground beef (or ground turkey)
1 pkg. low-sodium taco seasoning
4 oz. cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese

For toppings:
3 green onions
Sour cream

Preheat oven to 350 degrees.  In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.  Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!  Serves 16 shells.

Philly Cheese Steak Sloppy Joes

PHILLY CHEESE STEAK SLOPPY JOES

1 lb. ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
Provolone cheese
Buns

Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.  You can use hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Crock-Pot Cheddar Garlic Bread

CROCK-POT CHEDDAR GARLIC BREAD

2 Cups Bisquick

2/3 Cups Milk

1/2 Cup Shredded Cheddar Cheese

Topping:

1/2 Cup Stick Butter, melted

1/4 tsp. Garlic Powder

In a bowl, mix the Bisquick and Cheese.  Stir in milk until mixed well.   Add the mix to a well greased bread pan (or put a piece of foil on the bottom of the crock-pot for ease of removal).

Cook for 1 hour and 45 minutes to 2 hours until a toothpick comes out clean from the middle.

Brush the butter-garlic mix on the top of the bread.  Serve.

 

Sausage Muffins

SAUSAGE MUFFINS

1 cup of Bisquick

1 lb. cooked sausage

4 eggs beaten

1 cup of shredded Cheddar cheese

Preheat oven to 350 degrees.  Mix ingredients together and place in muffin pans.  Bake for 20 minutes.