Beef Stew

2 lbs. stewing beef, cut into 1 inch cubes
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
3 tbsp. shortening
6 carrots, cut into 1 inch pieces
1 c. sliced celery
1 lg. onion, optional
1 clove garlic
1 (28 oz.) can tomatoes
1 bay leaf
1/3 c. water
3 lg. potatoes, optional

Mix flour, salt and pepper together and coat beef cubes with mixture. Heat shortening in large skillet. Put beef cubes and remaining flour mixture in pan, brown cubes. Combine all ingredients except water in cooker. Add water to skillet, scrape brown bits from bottom, and add to cooker. Cook on low 10 to 12 hours, on high 5 hours or on auto for 6 hours. Yield 4 to 6 servings. Note: Can freeze.

Grilled Sausage Patties with Peppers and Onion

Ingredients

• 1 (16 ounce) package sausage sandwich Patties
• 1 green pepper, thinly sliced (can use red pepper)
• 1 small onion, thinly sliced
• 1 tablespoon oil
• 1 clove garlic, minced
• 3 pita breads, cut in half
• Leaf lettuce (optional)
• Mustard (optional)

Directions

1. Preheat grill to medium heat. Grill sandwich patties about 3 minutes per side, or to an internal temperature of 160 degrees F. Heat oil in a large skillet over medium-high heat. Saute peppers, onions and garlic in oil until softened. Place patties in pita half with peppers and onions. Add lettuce and mustard if desired.

Mexican Grilled Chicken Wraps

Ingredients

• 1 pound boneless, skinless chicken breasts, grilled, chopped
• 1 1/2 cups coleslaw blend (cabbage slaw mix)
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 1/4 cup Ranch Dressing
• 1/2 cup Mexican Style Finely Shredded Four Cheese
• 1/2 cup grape tomatoes, quartered
• 4 (10 inch) whole wheat tortillas
• 1/2 cup salsa
• 1/4 cup Sour Cream

Directions

1. Heat grill to medium heat
2. Combine first 7 ingredients.
3. Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
4. Grill, seam-sides down, 8 to 9 min. or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

self-filled cupcakes

Chocolate cake mix

1 8-oz. pkg. cream cheese, softened

½ c sugar

1 egg

¾ c mini chocolate chips

Preheat the oven to 350°, or to the temperature recommended on the cake mix package.  Prepared cake mix according to package directions, but do not bake.  In separate bowl, cream together cream cheese and sugar until smooth.  Beat in the egg until well blended, then stir in the chocolate chips.  Line cupcake tins with cupcake papers.  Fill 1/3 full with cake batter.  Add 1 tablespoon cream cheese mixture to the center, and top with more cake batter.  Bake according to package directions.  Cool and frost with chocolate or cream cheese frosting.

Pineapple-Pecan Cheese Ball

3 c broken pecans

2 8-oz. pkg. cream cheese, softened

1 8-oz. can crushed pineapple, drained

¼ c chopped sweet red pepper

2 T chopped green onion

1 t seasoned salt (like Lowry’s)

Spread nuts in a shallow baking pan.  Bake in a 350° oven for 7 to 10 minutes or till toasted; cool.  Coarsely chop 1 cup of the toasted nuts; set aside.  Chop the remaining nuts till ground.  In a food processor, combine ground nuts, cream cheese, pineapple, red pepper, onion, and seasoned salt.  Process until well blended.  Cover and chill at least 3 hours or overnight.  Shape in one large ball, or divide mixture in half and shape into two smaller balls.  Roll in the coarsely chopped nuts.  Wrap and chill until serving time.  (Or freeze.  To serve, thaw 24 hours in the refrigerator.)  Serve with crackers and/or fresh vegetables.  Makes 3 cups.

Christmas "Crack"

1 sleeve saltine/Ritz/graham crackers
3/4 cup brown sugar
1 cup butter
1 package chocolate chips
3/4 cup chopped pecans (optional)

Preheat the oven to 400 degrees, and line a 10" x 15" cookie sheet with foil (the kind of sheet that has raised edges!). Spray with Pam, or grease VERY lightly with butter. Cover the cookie sheet with a single layer of saltines. 

Bring butter and brown sugar to a boil. Boil for 3 minutes, stirring with a whisk. Pour over the saltines, and try to spread it as evenly as possible. Place in the oven and bake for 5 minutes. When you remove it, the caramel mixture will be molten and boiling; allow to cool about 3 min, or until you can see the crackers distinctly, which will have shifted while baking. Push them back into order with a fork or knife. 

Sprinkle the chocolate chips over the toffee and let sit for about 5 minutes to melt. Once melted spread chocolate evenly. If desired, sprinkle on pecans and press lightly into the chocolate. Let cool a bit and then transfer to fridge to harden. Once hard, break the candy into small pieces and place in containers.