Red Beans Barley and Sausage Stew

1 pound raw red kidney beans
46 ounces can chicken broth
2 cups water
1 pound smoked sausage, sliced
1 cup barley
2 each bay leaves
1/2 teaspoon garlic powder
1 teaspoon thyme

Rinse beans. Place in a large bowl, cover with water and soak overnight. Drain and rinse.

Put all ingredients in a large slow cooker, stir, cover and cook on low for 8 hours.

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Grapefruit Bread

1 3/4 cups flour
1 tablespoon grapefruit rind, grated
2 large eggs
1 teaspoon baking powder
3/4 cup sugar
1/2 teaspoon baking soda
1/2 cup milk or soy milk
1/4 teaspoon salt
1/2 cup butter or margarine
4 tablespoons fresh grapefruit juice

Beat butter & sugar until fluffy, beat in eggs.

Sift flour with salt, soda & baking powder in a small bowl.

Add dry ingredients to the batter alternately with milk. Add the grated rind and the 4 tablespoons of juice.

Pour into a greased loaf pan and bake for 45 minutes or until loaf tests clean.

Remove from pan and cool on wire rack.

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Inside Out Pizza Casserole

1 tablespoon vegetable oil
1 pound bulk pork sausage
1 package (8 ounces) sliced mushrooms
1 large onion, chopped (about 1 cup)
1 1/2 cups Prego® Pizzeria Style Pizza Sauce
4 ounces sliced pepperoni, coarsely chopped
2 cups shredded mozzarella cheese (about 8 ounces)
1/2 cup grated Parmesan cheese
1/2 of a 15-ounce package refrigerated pie crust (1 crust), at room temperature

Preheat the oven to 400 degrees F.

Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it’s well browned, stirring often to separate meat. Pour off any fat. Add the mushrooms and onion and cook until they’re tender. Stir the pizza sauce and pepperoni in the skillet and cook until the mixture is hot and bubbling.

Remove the skillet from the heat and let cool slightly. Stir in the mozzarella and Parmesan cheeses. Spoon the mixture into a 2-quart casserole. Place the crust over the sausage mixture and crimp or flute the edges. Cut several slits in the crust.

Bake for 30 minutes or until the crust is golden brown. Let the casserole stand for 10 minutes before serving.

Cut the casserole into 6 slices.

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3 Cheese Chicken and Noodles

3 cups chopped cooked chicken
1 1/2 cups cottage cheese
1 can cream of chicken soup
1 8 oz. pkg. wide egg noodles, cook, drain
1 cup grated monterey jack cheese
1/2 cup chicken broth
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup grated parmesan cheese
1 can (4 oz.) sliced mushrooms, drain
2 tablespoons butter, melted
1/2 teaspoon dried thyme leaves

Combine all ingredients in slow cooker. Stir to coat evenly.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

This Serves 8

To freeze; Cool completely, Spoon in gallon size freezer bags, lay flat, freeze.

Don’t forget to label and date, keeps 3 months in freezer.

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Chocolate Cherry Loaf

1/3 cup cocoa powder
1/3 + 3/4 cup sugar
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/3 cup oil
1/2 teaspoon almond extract
1 cup sour cream
1/2 cup dried cherries, chopped
3 tablespoons mini chocolate chips

Heat oven to 350 degrees. Coat 3 mini loaf pans with cooking spray.

In bowl, whisk cocoa, 1/3 cup sugar and 1/3 cup water until smooth. Set aside.

In a bowl, whisk flour and next 3 ingredients. In a bowl, whisk together remaining sugar, eggs, oil and almond extract. Whisk in sour cream. Stir sour cream mixture into flour mixture until blended. Stir 1 1/2 cups batter into cocoa mixture, along with the cherries, until no white streaks remain.

Dollop alternating spoonfuls of batter into pans. Swirl batters together until marbled. Top each loaf with 1 tablespoon chips. Bake 35 minutes or until done.

Cool loaves in pans 10 minutes then remove from pans to cool completely. Slice and serve.

Makes 3 mini loaves or 1 standard size loaf.

Note—Batter may be baked as one standard size loaf, sprinkling the 3 tablespoons mini chocolate chips on the one loaf, increase baking time to 50 minutes or until done.

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Sesame Honey Pork Tenderloin

1 lb. whole pork tenderloin
1/2 cup soy sauce
2 cloves garlic minced
1 tablespoon grated fresh ginger or 1 teaspoon dry ginger
1 tablespoon sesame oil
1/4 cup honey
2 tablespoons brown sugar
4 tablespoons sesame seed

Combine soy sauce, garlic, ginger and sesame oil.

Place tenderloin in a heavy plastic bag. Pour soy mixture over to coat. Let marinate 2 hours at room temperature or overnight in refrigerator.

Remove pork from marinade; pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork well in honey mixture, coating well, then roll in sesame seed.

Roast in a shallow pan at 375ºF for 20 to 30 minutes, until meat thermometer inserted registers 160ºF.

Remove to serving platter. Slice thinly to serve.

Cooking with Brown Sugar: 51 Recipes

Pineapple Angel Trifle

1 (15 ounce) can pineapple tidbits, undrained
2 small boxes vanilla instant pudding mix
3 cups milk
8 ounces sour cream
1 (10-inch) angel food cake, cut into 1-inch cubes
1 (8 ounce) container frozen whipped topping, thawed

Drain pineapple tidbits, reserving 1 cup juice; set aside.

Combine instant pudding mix, 1/2 cup reserved juice and milk in a large mixing bowl; beat at low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.

Place one-third of cake cubes in bottom of a pretty 4-quart glass bowl; drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. Spoon one-third of pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours.

Just before serving, spread top with whipped topping. Garnish with mint leaves and/or pineapple slices.

Yield: 12 servings

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Crusted Leg of Lamb

1 1/2 cups bread crumbs
1 tablespoon chopped rosemary or 1 teaspoon dried
1 tablespoon chopped garlic
1 tablespoon olive oil
1/4 teaspoon each salt and pepper

Leg of Lamb:
1/2 teaspoon each salt and pepper
4 1/2 pounds shank half leg of lamb, trimmed of excess fat
1 1/2 tablespoon Dijon mustard

Heat oven to 350 degrees.

Mix crust ingredients. Rub salt and pepper all over lamb, place on rack set in a large roasting pan and spread top and sides with mustard, press crust on mustard.

Roast 1 3/4 hours or until a thermometer inserted in thickest part of leg registers 150 degrees for medium well.

Transfer to a serving platter, cover loosely with foil to keep warm and let stand 15 minutes. before serving.

Makes 8 servings.

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Easy Cheesy Chicken

4-6 chicken breast, rinsed and patted dry (place in a freezer bag)
2 cans cream of chicken soup (can use fat free)
2 cans of cheddar cheese soup (can use fat free)

Mix the two soups together in a seperate freezer bag.

Place both freezer bags in a 2 gallon freezer bag and freeze flat. (Make sure you mark what it is on the front).

To Use; Take out of freezer frozen–Run cool water over each bag just to release the block from the bag. Add to your crock pot. Place crockpot on low for 8-10 hours.

You can serve this over mashed potatoes, rice or noodles

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Mexican Style Tasty Goop

2-3 cups cooked, diced chicken
1 onion, diced
2 cans cream of mushroom soup
1/4 cup margarine
2 cans(4 oz) chopped green chiles
1 chicken flavored bouillon cube (or a teaspoon of powdered bouillon)
1 cup hot water
6 ounces cheddar cheese, grated
12 corn tortillas, cut up into bite size pieces

Spray crockpot with non-stick cooking spray.

Saute onions in margarine until soft. Add chicken, chiles, bouillon, water, and soup.

Layer: 1/2 tortillas, 1/2 chicken mix, 1/2 cheese. repeat

Cook on low 6-8 hours. Stir well and serve with sour cream

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