Ingredients:1 small eggplant (about 1 pound), peeled and cut into 1/2-inch cubes1/8 teaspoon plus 1/4 teaspoon salt1 medium-size red onion, chopped2 medium-size sweet bell peppers, seeded and cut into 3/4-inch pieces1 package (10 ounces) mushrooms, cleaned and quartered1 can (14.5 ounces) diced tomatoes1 can (8 ounces) tomato sauce3/4 teaspoon black pepper1/2 teaspoon Italian seasoning1 medium-size yellow squash, quartered and cut into 3/4-inch pieces1 tablespoon fresh chopped basilOlive oil,... Read Full Story

Ingredients:1 bag (30 ounces) frozen Southern Style hash browns (or 32 ounce bag shredded), thawedsalt and pepper3 cups shredded sharp Cheddar cheese, divided2 to 3tablespoons butter12 ounces thinly sliced Canadian bacon1 1/2 cups chopped onion1 large green bell pepper, chopped 1 large yellow or red bell pepper, chopped8 ounces sliced mushrooms2 medium tomatoes, sliced, optional12 large eggs2 1/2 cup milk 1/2 teaspoon salt1/4 teaspoon pepperDirections:Spread thawed hash browns in a deep 11x... Read Full Story

Ingredients:8 large potatoes, cubed1 cup chopped onion2 tablespoons butter or margarine2 chicken bouillon cubes2 tablespoons dry parsley flakes6 cup water2 cup milk1/2 cup flour, mixed with waterDirections:Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve.Note: Add 1/4 pound of Velveeta cheese for Cheese potat... Read Full Story

Ingredients: * 1/2 cup chopped celery * 1/2 cup chopped onion * 1/4 cup butter, cubed * 6 cups dry bread cubes * 1 large sweet potato, cooked, peeled and finely chopped * 1/2 cup chicken broth * 1/4 cup chopped pecans * 1/2 teaspoon poultry seasoning * 1/2 teaspoon rubbed sage * 1/2 teaspoon salt, optional * 1/2 teaspoon pepperDirections: * In a large skillet, saute celery and onion in butter until tender. Stir in the remaining ingredients. Transfer to a greased 3-qt... Read Full Story

Ingredients: * 4.5 cups pecan halves * 1.5 cups granulated sugar * 1.5 cups packed dark brown sugar * 1 cup cream * 3 tbsp dark corn syrup * 1 stick (4 oz) butter * 2 tsp vanilla extract * 1 tsp maple extractDirections:1. Preheat your oven to 350, and prepare a baking sheet by lining it with aluminum foil. Place the pecans on the baking sheet and toast them in the oven for about 10 minutes, stirring halfway through. Toast the pecans until they are dark brown and fragrant. Keep... Read Full Story

Ingredients: 1 can (16 ounces) refried beans 1/4 teaspoon salt1 cup shredded cheddar cheese or Mexican cheese blend1 can (4 ounces) chopped green chile peppers 2 tablespoons taco sauce 1/2 cup chopped green onions tortilla chipsPreparation:In slow cooker combine beans with cheese, chile peppers, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot. ... Read Full Story

Ingredients 4 boneless skinless chicken breast halves (4 ounces each)1 envelope Italian salad dressing mix1/4 cup water1 package (8 ounces) cream cheese, softened1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (4 ounces) mushroom stems and pieces, drainedHot cooked pasta or riceFresh oregano leaves, optionalDirections Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. In a small bowl, bea... Read Full Story

Ingredients:2 tablespoons olive oil8 ounces skinned and boned chicken breast halves, 1/2-inch chunks1/4 cup finely diced onion2 garlic cloves, minced1 teaspoon ground cumin1/2 teaspoon chili powder1/8 teaspoon ground red pepper1 (14 1/2 ounce) can chicken broth1 can black beans, drained and rinsed1 can Mexican-style stewed tomatoes3 (6-inch) corn tortillas, halved and cut into 1/2-inch wide strips2 tablespoons chopped cilantroHeat oven to 450 degrees FHeat oil in a heavy Dutch oven over m... Read Full Story

Ingredients:1 (3 pound) chuck or pot roast2 tablespoons flour1 teaspoon salt1/4 teaspoon pepper1 tablespoon vegetable oil1/4 cup water1 tablespoon vinegar1 teaspoon dill weed5 or 6 small potatoes, cut into 1 inch chunks5 or 6 carrots, 1/2 inch slices3 ribs celery, sliced1/2 teaspoon salt1 large onion, sliced1 tablespoon flour1 cup sour cream1 teaspoon dill seedDirections:Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot, then add water and vinegar. Sprin... Read Full Story

Ingredients:2 quarts chicken broth2 tbls. rosemary5 cloves garlic, minced1 teaspoon ground black pepper1 teaspoon celery seed1/2 teaspoon fennel seed1 cup clam juice1/2 (6 ounce) can tomato paste1 cup butter1 cup white wine2 pounds shrimp, with tails1 (1 pound) loaf French breadDirections:Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally... Read Full Story