1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps

Mix first four ingredients together, then gently mix in the Imitation Crab.

Spoon into each Won Ton Wrap and Fold.

Bake at 425 °F for 8-10 minutes or until golden brown.

Ingredients
4 Roma (plum) tomatoes, diced
2 garlic cloves, chopped
1 garlic clove, cut in half
Black pepper to taste
Salt to taste
10 medium fresh basil leaves, chopped
4 Tbsp extra virgin olive oil
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Procedures
Combine diced tomatoes and chopped garlic in a mixing bowl. Season with salt & pepper to taste. Add half of chopped basil and 4 Tbsp of extra virgin olive oil.
Drizzle both sides of bread slices with extra virgin olive oil. Grill bread lightly on both sides.

Pancake Mix ( homemade or store bought)
sausage
bacon
chocolate chips
blueberry's
nuts.
whatever you have in the frig

Pour pancake batter in muffin tins and add your favorite toppings

Bake at 350 degrees for 12-14 minutes.

Egg Rolls:
1 large avocado, peeled, pitted, & diced
2 Tblsp. sun-dried tomatoes, chopped
1 Tblsp. finely chopped red onions
1/2 tsp. fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce:
1/4 C. olive oil
4 tsp. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp
1/2 C. honey (I use slightly less)
1 pinch turmeric
1/2 C, chopped cashews
2/3 C. fresh cilantro
2 garlic cloves
2 green onions
1 Tblsp. sugar
1 tsp freshly ground black pepper
1 tsp. ground cumin

For Dipping Sauce:

1 (16 oz.) pkg. frozen strawberries,thawed
1 C. sour cream
1 C. half & half
1/4 C. sugar
2 Tblsp. white wine

Place strawberries in blender, cover and blend well. Add remaining ingredients, blend well.
Chill several hours.

Makes 8 (1/2 cup) servings.

Ingredients:
2 cans (16 Oz) Refried Beans
1 can (10.5 Oz) Diced Tomatoes (see notes)
1 Tablespoon Taco Seasoning
4 cups Shredded Colby-jack Cheese (see notes)

Directions:
Preheat oven to 325 degrees F.

Drain excess juice from tomatoes using a strainer.
In a medium bowl, combine refried beans, drained tomatoes, taco seasoning and 2 cups of cheese.

Spray an 8×8 baking dish with nonstick spray. Pour combined ingredients into dish and spread around evenly.

4 cups sauerkraut, rinsed and drained
2 cups sweetened applesauce
1/2 tsp caraway seeds
1 Tblsp. butter or margarine

Combine all ingredients. Place in a greased 2 quart casserole.

Bake at 375° F. for 30 to 45 minutes.

Serves 6.

16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce

Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour.
Taste and adjust seasonings, add bacon, and keep on low to serve.

Serve with cubed or sliced French bread

2 lbs. lean ground beef
1 1/3 C. ketchup, divided
2 Tblsp/ seasoned dry bread crumbs
1 egg, slightly beaten
2 Tblsp. dried onion flakes
3/4 tsp garlic salt
1/2 tsp. black pepper
1 C packed brown sugar
1 can (6 oz) tomato paste
1/4 C reduced-sodium soy sauce
1/4 C cider vinegar
1 1/2 tsp. hot pepper sauce

Preheat oven to 350 degrees.
Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic sale, and black pepper in medium bowl.
Mix lightly but thoroughly; shape into 1-inch meatballs.

1 to 2 lbs. ground beef
2 tsp. Worcestershire sauce
2/3 C. evaporated milk
1 envelope dry onion soup mix

Sauce:
2 C. ketchup
1 C. brown sugar, packed
1 Tblsp.. Worcestershire sauce

Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup mix.
Shape into balls the size of walnuts.
Broil 4 inches from broiler for
12 minutes or until done. Turn if necessary to keep from burning. Mix sauce ingredients and boil 10 minutes.
Pour over meatballs in slow cooker/Crock Pot turned on low.

2 pounds of ground beef makes about 50 meatballs

2 pounds ground beef
1 C. bread crumbs
1 tsp. garlic powder
2 packages onion soup mix
2 tsp. Worcestershire sauce
2 eggs

Sauce:
2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 C. Worcestershire sauce
1/4 C. red wine vinegar
1/2 C. brown sugar
1/2 C. sweet pickle relish
1/2 C. beef broth
2 tsp. salt
2 tsp. dry mustard

Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil.
Drain on paper towels.
Add all sauce ingredients to Crock Pot and stir well.

1(1 pound) package Velveeta
1 can Chili - no beans
1 pound medium or spicy sausage, browned and crumbled

You can heat this on the stove until the cheese melts and it all mixes together OR I usually put it in the Crock Pot on low until blended and
then keep it there to serve.

1 1/2 quarts green uncooked peanuts
1/2 C. salt
2 1/2 quarts water

Wash Peanuts until water runs clear.
Put clean peanuts in crockery pot, add salt and water; stir.

Cook, covered, on high for 5 to 7 hours.

Add additional water during cooking, if necessary, to keep peanuts covered.

2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 C. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. reg. Velveeta cheese
1 Tblsp. garlic salt

Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot.
Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese.

Serve as dip with tortilla chips.

1 pkg.(10oz) frozen chopped broccoli
2 ribs celery, chopped
1 med. white onion, chopped
3/4 stick margarine
2 rolls garlic cheese
1 can cream of mushroom soup
1 med. can mushroom pieces
1 can sliced water chestnuts
2 tsp. Worcestershire sauce

Cook broccoli until tender. Saute celery and onion in oleo until tender.
Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup.
Stir well and heat on low until cheese is melted.
Add water chestnuts and Worcestershire sauce.

1 pkg.(10oz) frozen chopped broccoli
2 ribs celery, chopped
1 med. white onion, chopped
3/4 stick margarine
2 rolls garlic cheese
1 can cream of mushroom soup
1 med. can mushroom pieces
1 can sliced water chestnuts
2 tsp. Worcestershire sauce

Cook broccoli until tender. Saute celery and onion in oleo until tender.
Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup.
Stir well and heat on low until cheese is melted.
Add water chestnuts and Worcestershire sauce.

1 pound pecan halves
4 Tblsp. butter, melted
1 Tblsp. chili powder
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper

Combine all ingredients in Crock Pot. Cover and cook on high for 15 minutes.
Turn on low, uncovered, stirring occasionally for 2 hours.

Transfer nuts to a baking sheet and cool completely

2 8 oz. pkgs. refrigerator biscuits
1/4 C. melted butter or margarine
1/2 C. brown sugar
1/4 C. chopped nuts
Cinnamon

Mix brown sugar and nuts together.

Dip each refrigerator biscuit in melted butter, then brown sugar and nuts.
Place in Rival Bread and Cake pan or a 3 pound coffee can.
Sprinkle each layer of biscuits with cinnamon.

If using coffee can, cover with several layers of paper towels.
Cook on high for 3-4 hours. No peeking!
You can check bread after two hours.

8 ounces process American cheese (Velveeta)
1 can (10oz) 98% fat-free cream of mushroom soup
2 tsp. Worcestershire sauce
1/4 C. evaporated milk
1 tsp. dry mustard
1 1/2 C. shredded cheddar cheese
1/3 C. chopped roasted red pepper
1 can artichoke hearts, drained and coarsely chopped

Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 2 to 3 hours, until melted.
Stir well and serve with assorted crackers, bread cubes, or chips.

You can also use this dip with cooked pasta for a delicious macaroni and cheese!

1 can (21 oz) cherry pie filling
2/3 C. brown sugar
1/2 C. quick-cooking oats
1/2 C. flour
1 tsp. brown sugar
1/3 C. butter, softened

Lightly butter a 3 1/2-quart slow cooker/Crock Pot.
Place cherry pie filling in the slow cooker/Crock Pot.

Combine dry ingredients and mix well; cut in butter with a pastry cutter or fork.
Sprinkle crumbs over the cherry pie filling.

Cook for 5 hours on low

2 whole chicken breasts, skinned, deboned, cut in 1/2" chunks
Celery heart
1 med. onion
2 cans stewed tomatoes, sliced
16 oz. med. salsa or picante sauce
1 can chick peas (or 1 pkg. pkg.
white kidney beans)
6 oz. mushrooms
Olive oil

Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms.
Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours.

Serve with bread or taco chips.

*If you like it spicy, use hot salsa or picante sauce

3 pounds chicken wings (16 wings)
1 large onion, chopped
1 C. soy sauce
1 C. brown sugar
2 tsp. ground ginger
2cloves garlic, minced
1/4 C dry cooking sherry

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections.
Place wing parts on broiler pan. Broil 4-5
inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown.

Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking

1 (11 oz.) can condensed chili beef soup
3 oz. pkg. cream cheese, softened
1/2 cup sour cream
1 Tblsp. water
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. chili sauce
1/4 tsp. hot pepper sauce, optional

In slow cooker/Crock Pot, combine all ingredients; mix well.
Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot.

Serve warm with tortilla or corn chips.

Makes 2 cups.

1 lb. hamburger
1 can chili (no beans)
1 lb. mild Mexican Velveeta cheese, cubed or shredded

Brown hamburger; drain and place in slow cooker.
Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2
hours, stirring occasionally to blend ingredients.

Serve warm with taco or tortilla chips.

2 Tblsp. butter
1 medium onion, chopped
1 can jalapeno peppers, chopped
1 15 1/2 oz. tomatoes, chopped, undrained
1 jar pimiento, chopped, drained
3/4 C. cheddar cheese, grated
salt and pepper, to taste

Saute onion in butter in medium saucepan. Combine next 3 ingredients with onion.
Heat to boiling, let simmer for 10 - 15 minutes to meld the lavors. Add cheese, mixing thoroughly until melted.

Serve immediately.

Note: you can add browned ground beef or sausage if you'd like; and use Velveeta instead of the cheddar cheese

1 lg. jar (16oz) picante sauce, mild
2 cans refried beans
8 ounces sour cream
1/2 tsp. chili powder
1 lb. ground beef
1 onion, chopped
Salt and pepper to taste
8 oz. Cheddar cheese, shredded
Jalapenos or mild chile, chopped, to taste

Cook ground beef with onion; drain.
Mix everything together in slow cooker/Crock Pot and cook slowly.

Serve with favorite vegetables or chips.

12 cups popped popcorn
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (3 oz.) package cherry or other flavored gelatin

Instructions
Heat oven to 300ºF.
Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.

Remove all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.
COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.

1 clove garlic
2 1/2 C. dry white Rhine, Chablis or Riesling wine
1 Tblsp. lemon juice
1lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated
3 Tblsp. flour
3 Tblsp. kirsch
Freshly ground nutmeg
Pepper
Paprika
1 loaf Italian or French bread, cut into 1-inch cubes

Rub an enameled or stainless steel pan with garlic clove.
Heat wine to a slow simmer (just under boiling). Add lemon juice.
Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted.

1 lb. Velveeta cheese
1 lb. butter or margarine
2 cans crab meat

Heat together.
Keep warm in fondu or slow cooker/Crock Pot.

Serve with bread sticks

2 pounds Ground beef
1 cup Cornflake crumbs
2 Eggs
1/2 cup Chopped, fresh parsley
1/3 cup Ketchup
3 tablespoons Minced onions
2 tablespoons Soy sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Pepper

Sauce
16 ounces Can, jellied or whole cranberry sauce
12 ounces Chili sauce
1 tablespoon Brown sugar
1 tablespoon Lemon juice

In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper.
Mix well and form into small balls, from 1/2" to 3/4" in diameter.
Place in a casserole or baking pan.