Chinese Barbeque Pork Ribs

Ingredients: 1/4 cup low-sodium soy sauce
1/2 cup orange marmalade
1/3 cup barbeque sauce
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
1/2 teaspoon kosher salt
2 1/2 pounds pork loin back ribs, cut into 2-rib pieces
1 tablespoon cornstarch

Directions: In a medium bowl, mix together the soy sauce, marmalade, barbeque sauce, garlic, mustard, horseradish and salt.

One at a time, dunk rib pieces into sauce, being sure they are fully covered with the sauce, and place into a 4-quart crock-pot, meaty side up. After all the ribs are in the crock-pot, pour the remaining barbeque sauce over the ribs; place lid on crock-pot.

Heat on high for 20 minutes; lower heat to low and cook for 6 hours. Remove ribs from crock-pot to serving platter; keep warm.

Place about 1/4 cup of barbeque sauce into a small heat-proof bowl, whisk in the cornstarch. Place the remaining barbeque sauce into a medium saucepan; add in the barbeque sauce/cornstarch mixture. Heat on high until barbeque sauce boils, lower heat to medium-low and cook for 3 - 5 minutes until thickened.

Caribbean Jerk Chicken

Ingredients: 4 lb pack of chicken legs
2 tsp rosemary
2 1/2 tsp crushed red pepper
1/2 tsp each of garlic powder, onion powder, paprika and allspice
1 tsp each of thyme, ground ginger, salt & blk pepper
2 dashes each of nutmeg and cinnamon
1 tsp liquid smoke
1/4 cup brown sugar
1 (8 oz) can of pineapple slices
1 cup baby carrots
1 cup chopped veg blend
4 cloves of garlic
1 hot pepper (whole)
1 container of Lawry's Carribbean Jerk Marinade
2 cups of water or enough to cover

Directions: 1) Place your washed chicken in your Crock Pot.

2) Add all dry ingredients

3) Add veggie blend, garlic, carrots, pineapple and pepper

4) Pour entire bottle of marinade, liquid smoke and add enough water to cover chicken

Cover and set timer for 6 hours

Pollo Ranchero(Country Chicken)

Ingredients: one whole chicken
5 coups of chopped tomatoes
1 coup of smoked ham
1 large onion
2 jalapenos
2 able spoons of house seasoning salt, onion powder & garlic powder
4 sprigs of epasote (if not avail use terragon)
2 tablespoons of tomato paste
salt to taste

Directions: 1st step Season the chicken with the house seasoning
and place in ceramic pot
2ed step layered the ham, tomatoes jalapenos, epasote and tomato paste, on top of the chicken.
sprinkle salt and any left over house seasoning over.
3rd step place in the crock and cook on high for 2.5 hours.
4th step after 2.5 hours uncover and layer the onions on top and cook for one more hour.

Slow Cooker Chicken Tortilla Soup

What You'll Need

1 cup Pace® Picante Sauce
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves

How to Make It

• 1 Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
• 2 Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
• 3 Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

Pasta and Shrimp with Gorgonzola Sauce

Ingredients

	Butter/Margarine	1 Tablespoon
	Mushrooms	2 Cup (16 tbs), sliced
	Half and Half	3/4 Cup (16 tbs)
	5 ounces gorgonzola or cambozola blue cheese, crumbled
	3/4 cup regular-strength chicken broth
	10 ounces dry spinach fettuccine
	1/2 pound shelled cooked tiny shrimp
	Parsley	2 Tablespoon, minced

Directions

In an 8 to 10-inch pan, melt butter over medium-high heat.
Add mushrooms and stir often until browned, 8 to 10 minutes.
Add half-and-half, cheese, and broth.
Stir over medium heat until cheese melts do not boil; keep warm.
Meanwhile, bring about 3 quarts water to boiling in a 5 to 6-quart pan on high heat.
Add pasta and cook, uncovered, until tender to bite, about 7 minutes; drain.
In pan, combine pasta, sauce, and shrimp.
Lift with 2 forks until pasta absorbs most of liquid, 4 to 5 minutes.
Pour onto a platter; sprinkle with parsley.

Gongorzola Salad

Ingredients Edit and Save

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Original recipe makes 10 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

• 1 teaspoon salt
• 1 teaspoon red wine vinegar
• 1/2 cup extra light olive oil

• 3 cloves garlic, crushed
• 1 head lettuce
• 1 ounce Gorgonzola cheese, crumbled

        

       

Directions

1. In a small bowl, whisk together the salt, vinegar, olive oil and garlic. Set aside.
2. Chop lettuce and arrange in salad bowls. Sprinkle some Gorgonzola cheese over each salad, spoon on desired amount of dressing, and serve.

Blueberry Cheesecake Squares

Ingredients

	Crisco® Original No-Stick Cooking Spray
2 (7 oz.)	packages Martha White® Blueberry Cheesecake Flavored Muffin Mix
6	tablespoons butter, softened
2 (8 oz.)	packages cream cheese, softened
1/2	cup sugar
1	teaspoon vanilla extract
2	large eggs
1 (12 oz.)	jar Smucker's® Blueberry Preserves, (1 cup)

 

Preparation Directions

1.	HEAT oven to 350º F. Coat a 13 x 9-inch pan with no-stick cooking spray. Stir together muffin mix and butter with a fork in large bowl until well blended. Press dough into bottom of prepared pan.
2.	BEAT cream cheese and sugar in large bowl with electric mixer at medium high speed until creamy. Beat in vanilla and eggs just until smooth. Pour over crust. Spread evenly. Dollop jam by teaspoonfuls over filling. Using a small sharp knife, swirl jam into cream cheese mixture to create a marbled effect.
3.	BAKE 40 to 45 minutes or until filling is set. Cool completely on wire rack. Chill at least 1 hour. Cut into squares. Store in refrigerator.

Prep Time: 15 min

Cooking Time: 45 min

Serving size: 18 - 24 squares