Crock Pot Parmesan Garlic Quick Bread

Crock Pot Parmesan Garlic Quick Bread (use a 3-4 quart crock pot)

1 1/2 cups baking mix (I used Bisquick)
2 egg whites
1/2 cup milk
1 Tablespoon minced onion
3/4 teaspoon garlic salt (or powder)
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese (optional)

Combine all ingredients. Save a little of both cheeses to sprinkle on the top.  Pour into a well greased crock pot. 

Sprinkle with the remaining cheese.

  Cook on high for 1 hour.

Make 8 servings

*You can add more or less garlic depending on your garlic preference.

Apple Streusel Cheesecake Bars

Apple Streusel Cheesecake Bars: So easy and delicious and can be made the night before so it works for a Sunday morning.

1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar 2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 bars

Bow Ties with Sausage, Tomatoes and Cream

Bow Ties with Sausage, Tomatoes and Cream

Rated: Submitted By: Linda Caroline Photo By: Elijah Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 6

"Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta."

Ingredients:

1 (12 ounce) package bow tie pasta 2 tablespoons olive oil 1 pound sweet Italian sausage, casings removed and crumbled 1/2 teaspoon red pepper flakes 1/2 cup diced onion

3 cloves garlic, minced 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped 1 1/2 cups heavy cream 1/2 teaspoon salt 3 tablespoons minced fresh parsley

Directions:

1.	Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2.	Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3.	Stir cooked pasta into sauce, and heat through. Sprinkle with parsley. Tips: don't use olive oil.  Drain ALL oil prior to adding the cream to prevent greasy looking cream.

Printed from Allrecipes.com 11/29/2012

Beef-Stuffed Crescents

Beef-Stuffed Crescents

My neighbor makes these Beef-Stuffed Crescents using jalapenos instead of green chilis and calls them "rattlesnake bites!" I love that this recipe is so easy and has so few ingredients. I've made it for potlucks and family gatherings…and never have any leftovers. —Jennifer Bumgarner, Topeka, Kansas

24 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

• 1 pound ground beef
• 1 can (4 ounces) chopped green chilies
• 1 package (8 ounces) cream cheese, cubed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 3 tubes (8 ounces each) refrigerated crescent rolls

Directions

• In a large skillet, cook beef and chilies over medium heat until meat
• is no longer pink; drain. Add the cream cheese, cumin and chili
• powder. Cool slightly.
• 
  
• Separate crescent dough into 24 triangles. Place 1 tablespoon of beef
• mixture along the short end of each triangle; carefully roll up.
• 
  
• Place point side down 2 in. apart on ungreased baking sheets. Bake at
• 375° for 11-14 minutes or until golden brown. Serve warm. Yield:
• 2 dozen.
• 
  

Nutrition Facts: 1 roll equals 175 calories, 11 g fat (4 g saturated fat), 20 mg cholesterol, 282 mg sodium, 12 g carbohydrate, trace fiber, 6 g protein.

Cheesy Ham Potato Bake

Cheesy Ham Potato Bake

Rated: Submitted By: mamabear Prep Time: 10 Minutes Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes Servings: 12

"Hash browns, ham, and Cheddar cheese are baked with a savory sauce of sour cream and cream of chicken soup for a casserole that's perfect for brunch or dinner."

Ingredients:

1 (30 ounce) package frozen hash brown potatoes, thawed 1 (12 ounce) package pre-cooked ham steak, diced 2 cups shredded sharp Cheddar cheese, or more to taste

1 onion, chopped 1 (10.75 ounce) can condensed cream of chicken soup 1 (8 ounce) container sour cream 1/2 cup butter, melted salt and ground black pepper to taste

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2.	Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
3.	Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 11/29/2012

Creamy White Chili

Creamy White Chili

I got this wonderful recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. Plus, it's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana

7 ServingsPrep: 10 min. Cook: 40 min.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in
• oil until chicken is no longer pink. Add the beans, broth, chilies
• and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for
• 30 minutes.
• 
  
• Remove from the heat; stir in sour cream and cream. Yield: 7
• servings.
• 
  

© Taste of Home 2012

Crock Pot Azorean Spiced Beef Stew

Day 309.

I got this stew recipe from my buddy Sean, and it couldn't possibly be any better. I love how I used many of the same staples in this as I do when I make traditional beef stew, but it tastes completely different due to the spices.

Sean used 2 pounds of beef, but I only used one, and stretched it with some potatoes, carrots, and tomatoes.

The Ingredients.

--1 lb beef chuck stew meat
--5-6 cloves of garlic, smashed and chopped
--2 potatoes, chopped in 1 inch chunks
--3 green onions, chopped
--3 cups beef stock
--1 cup baby tomatoes, cut in quarters, or 2 large chopped tomatoes
--1 cup baby carrots
--2 T kosher salt (1 used 1 T, but then added some more to taste near the end of cooking time)
--1/2 T red pepper flakes
--1 tsp all spice
--1 bay leaf
--1 tsp cumin
--2 cinnamon sticks

The Directions.

I used a 6 quart crockpot. Anything over 4 quarts will work just fine.

Put the meat into your crockpot. If you are using frozen meat, it's fine, just know it will take longer to cook and get tender.

Add the broth. Chop up the tomatoes, potatoes (ha, that rhymed!), green onion, and garlic. Throw it in.

Stir in the salt, red pepper, all spice and cumin. Float the bay leaf on top and add 2 cinnamon sticks.

Cover and cook on low for 8-10 hours, or on high for about 6. Stew tastes better the longer and slower you cook it.

Jan's adaptation:
1 pound beef cubes
3 potatoes cubed
2 red peppers in large chunks
1 large onion in chunks
1 can fire roasted tomatoes
1 can beef broth
2 cups water
3 beef boullion packets
1/2 tsp cinnamon
2 bay leaves
1/2 tsp cumin
1/2 tsp red pepper flakes
Place all ingredients in crock pot.  Cook on low for at least 10 hours.