So let's stop talking about it and start a thread for recipes. personal attacks and politics need to be left at the door.

Amanda's Sangria
SUBMITTED BY: Amanda Dattilio


"This is a wonderfully flavorful summertime (or anytime) beverage. Most any fruit you would like to use (except bananas) will probably work with this recipe. You can even use frozen fruit like peaches and berries (but thaw them, first)."

Original recipe yield:
8 servings

PREP TIME 10 Min
READY IN 24 Hrs
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 (750 milliliter) bottle red wine
1/2 cup rum
1 lemon, sliced
1 orange, sliced in rounds
1 lime, sliced
1 pint strawberries, hulled and sliced
1 apple, cored and sliced
9 whole cloves
1 liter lemon-lime flavored carbonated beverage
DIRECTIONS
In a large jar or pitcher combine wine and rum with sliced lemon, orange, lime, and strawberry. Push cloves into apples slices and add to mixture. Cover and refrigerate for at least 4 hours or overnight (the longer the better).
To serve, pour a tall glass half-full of wine mixture. Fill the rest of the glass with soda and stir gently. Remove cloves from apple slices and garnish drinks by spooning some marinated fruit into glass.

Jalapeño Poppers

1 dozen large jalapeño peppers
1 package cream cheese, softened
1 cup shredded cheddar cheese
1 clove garlic
¼ cup chopped cilantro
½ teaspoon fresh cracked black pepper
1 pound bacon

Wash jalapeños. Fill sink half full of water. While wearing rubber/latex gloves, submerge jalapeño under water and make a slit on one side; squeeze ends to open slit and remove seed and scrape out ribs. Repeat until all peppers are seeded. [Note: performing this under water minimizes the jalapeño spray in the air that can cause choking.] Depending on your tastes, leaving more of the ribs in the pepper will produce a spicier popper. However, most pepper harvests vary slightly and could produce a spicier pepper even with all the seed and ribs removed.

In a medium bowl combine the cheeses, garlic, cilantro and black pepper. Using a spoon, fill each pepper. It helps to keep the gloves on for this. Wrap each pepper with bacon, covering first the slit then wrapping around the pepper, and secure with a toothpick. Preheat oven to 425. Over medium-high heat, fry the peppers to begin cooking and crisping bacon. Transfer to a rack on a baking sheet; bake for 10-15 minutes, or until bacon is cooked and the cheeses begin to bubble.

Cool slightly and enjoy!

I've found that I can never make enough of these...

Chicken Grillers:

Bonless skinless chicken breast
Bacon
Lemon pepper
Heavy Duty toothpicks

Cut bonless skinless chicken breast into bite sized pieces (1 inch cubes). Sprinkle with lemon pepper. Wrap with 1/2 peice of bacon, secure with heavy duty toothpick. Grill until bacon is extra crispy.

Enjoy!!

Yummy Cheesy Chicken Bake

Rice, water, cream of mushroom soup, cream of chicken soup, fresh veggies and onion powder...

mix and top with chicken breast...cook for 45 min on 375 then top with cheese

bacon

open package
fry in hot pan

Kraft Mac n Cheese:

Boil 6 cups of water
add salt (optional)
Stir in macaroni
Boil until macaroni is tender 9 - 12 minutes
drain
stir in powdered cheese sauce, 1/2 cup of milk, 3 TBSP butter
Mix well and serve.

Chocolate Chip Cookies


Pick up the phone...dial..."Hi, Mom?"

Roasted Potatoes and Carrots

Potatoes
Carrots
Oil
seasonings

Cut potatoes in wedges or bite size pieces and place in a bowl with the carrots (I use the baby carrots). Drizzle with oil (which ever kind you prefer, I use olive oil or peanut oil) and season with salt and pepper or seasoned salt (or whichever seasonings your prefer). Toss veges until thinly coated with oil. Spread on a baking sheet and bake for about 30-40 minutes at 425. Turn at least once while roasting.

I need a good crock pot recipe

Ingredients
6 to 8 large eggs
3 tablespoons minced fresh mint
1 tablespoon minced flat-leaf parsley
1 teaspoon minced fresh oregano
2 tablespoons minced scallion
Freshly ground black pepper
1 tablespoon olive oil
2 cups (packed) spinach
1 cup crumbled feta
1 cup diced ripe tomatoes or halved cherry tomatoes


Instructions
Break the eggs into a medium-sized bowl and beat with a whisk until smooth. Stir in the herbs and scallion, and grind in a good, amount of black pepper.

Place a 10-inch skillet or saute pan over medium heat. After several minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan. Turn the heat up to medium-high, add the spinach, and saute for 2 to 3 minutes, or until the spinach has wilted and turned a deep green.

With the heat still at medium-high, pour the eggs into the pan, scrambling them slowly As the eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into contact with the pan. The spinach will blend into the eggs.

When the eggs are mostly set but still slightly wet, sprinkle in the crumbled feta. Continue scrambling slowly, allowing the cheese to melt slightly into the eggs. After about a minute, stir in the tomatoes.

Cook for just a few seconds longer, or until the eggs are done to your liking.

my girlfriend loves when I make this...

oh i have on that i will bring in tomorrow. do you eat pork?

LMAO... this one's going in my recipe archive fo sho..

Oooh - one of my favortie kitchen utensils (or rather appliances, I suppose)! What kind of recipe are you looking for? My hubby's crock pot favs are pot roast, chili, chicken & rice and potato stew.

Rizzo, this is for you:

Slow Cooked Squirrel
SUBMITTED BY: Bobbie Jo
from allrecipes.com

"This stew recipe is for those of us who are hunters and are more of the country ilk. It is easy that you can go to work while it simmers in your pot and when you return home, dinner is ready."

INGREDIENTS
2 squirrels - skinned, gutted, and cut into pieces
4 large potatoes, quartered
1 pound carrots, chopped
1 green bell pepper, chopped
4 onions, sliced
2 cups water
1/4 medium head cabbage
1 teaspoon salt
1 teaspoon ground black pepper
DIRECTIONS
In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
Cover and cook on low setting for 8 hours.

My favorite crock pot appetizer:

slice 2 - 3 kielbasa (polish sausage)

add 3/4 to 1 full bag of brown sugar

simmer/stir occasionally until kielbasa is done

The juices from the kielbasa mix with the sugar and coat it. It's absolutely delicious!

But seriously...

Stuffed Chicken Breast with Feta, Spinach, and Tomatoes

Ingredients:
6 boneless, skinless chicken breasts
8 oz feta cheese (drained)
3 c chopped fresh spinach leaves
1/3 c oil packed sun dried tomatoes, drained and chopped
1/2 c oil cured olives, pit in*
1 t minced lemon zest
1 t dried basil, oregano or mint
1/2 t garlic powder
1 15 oz can diced tomatoes, including juice
Ground black pepper

Directions:
*If using pitted olives, add to Crock-Pot® slow cooker in the final hour of cooking.
1. Place 1 chicken breast between plastic wrap and using the back of a skillet or tenderizer mallet, pound breast until about 1/4 inch thick. Repeat with each breast.
2. Combine feta, spinach, sun-dried tomatoes, zest, basil, garlic powder and pepper in a medium bowl.
3. Lay chicken breasts smooth side down on work surface. Place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll tightly. Repeat with each breast.
4. Place rolled breasts seam side down in Crock-Pot® slow cooker. Top with canned tomatoes and olives.
5. Cook on Low for 5 1/2 to 6 hours or on High for 4 hours. Serve with rice or polenta if desired.

This recipe is from http://www.crock-pot.com

Crockpot Easy Santa Fe Chicken

1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese

In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, and then pour the remaining salsa over the chicken.
Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.
Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese.


Fiesta Chicken and Potatoes Crock-pot

Ingredients:
2 x (11 oz. cans) fiesta nacho cheese soup
1 cup water
2 x (5 oz pkgs.) dried home-style skin-on broccoli, potatoes with au gratin
6 x green onions thinly sliced
1 x red bell pepper diced
1 x 8 ounce can diced green chilies
2 lb skinless boneless chicken breast tenders

Method:

Mix the undiluted soup with the water and the sauce packets from the potato packages until well blended. Set aside.

Scatter the potatoes from 1 package over the bottom of a 4 quart electric slow cooker.

Sprinkle with half of the green onions, bell pepper, and chilies. Place half of the chicken tenders on top and pour half of the sauce mixture over all.

Repeat layers with the remaining ingredients, ending with the rest of the sauce.

Cover and cook on the Low heat setting, about 4 1/2 hours, or until the chicken is cooked through and the potatoes are tender.

Serves 4-6

Dooby's Creme Brulee
20 eggs
20 egg yolks
1.5 quart heavy cream
.5 quart half and half
2 cups sugar
1oz flavoring( I like SoCo or Grand Marnier)

Add eggs, yolks and 1 cup sugar to large bowl- mix together.
Bring cream and half and half to a boil on stove top-add sugar and mix.
Remove cream mixture from stove.
Temper cream mixture into egg mixture one ladel at a time( constantly stirring-- secret is to bring the temperature of eggs up slowly without cooking eggs. continue to do this until 3/4 of cream mixture is in egg mixture.
Pour rest of cream into eggs, while whisking
Add flavoring.
Pour mixture through a fine strainer to remove cooked egg pieces and possible shells.
Let mixture sit and cool.
Using the bottom of a ladel, remove film that forms on top of mixture.
Pour Mixture into 1-2 inch ramekins and bake, covered, in a water bath for 30-35 min.
Remove from oven and place in refrigerator.
After chilled, place a small layer of sugar on top and carmelize with a blow torch.
Serve.
Bask in the glory of your amazing creation, and contemplate the political pitfalls of the right wingers, and the lefties.
Once again. Thank you all and we look forward to seeing you all again.... IN THE FUTURE!

Wrap little smokies with bacon. Throw in a crock pot with brown sugar and cook on high for one hour.

I'll have to try that! I bet it tastes similar to my keilbasa recepie!

Bacon boy, my recepie is serious! It's the most popular appetizer at all of my family functions!

this looks GOOD!!!!!!!!!!!!

Easy Mac

Open bag of macaroni and put in bowl. Add 2/3 cup of water
Microwave 4 minutes
Stir in packet of cheese
cool



I love the kielbasa appetizers too! Those jalepeno poppers sound good.....This thread is making me real hungry

Comp guy, they are sooo good! They have a good smoky bacony flavor. Only drawback is for the weightwatcher people, Each smokie is worth 1 point. I can consume about 30 points worth easily...

How do you hold the bacon on the lil smokies?

You can use toothpicks, but usually the bacon will stay on pretty good by itsself.