Slow Cooker Golombki

1 lb ground beef
1 small onion
1 c uncooked converted rice
3/4 tsp salt
1/4 tsp pepper
1 jar meatless spaghetti sauce
2 can tomato soup, undiluted
1 c water
1/2 tsp sugar
1 medium head cabbage, chopped

Cook beef and onion over medium heat in a skillet until meat is no longer pink; drain. Stir in the rice, salt and pepper.Combine the spaghetti sauce, soup, water, and sugar in a large bowl. Layer 1/3 of the sauce, half of the beef mixture and 1/3 of the cabbage in a slow cooker. Repeat layers. Top w/ remaining sauce and cabbage. Cover and cook on low for 6-8 hrs or until tender.

Best Ever Roast Beef

1 boneless beef chuck roast (4lbs) trimmed
1 lg sweet onion, chopped
1 1/3 c plus 3 tbsp water, divided
1 can condensed French Onion soup
1 c packed brown sugar
1/3 c reduced-sodium soy sauce
1/4 c cider vinegar
6 garlic cloves, minced
1 tsp ground ginger
1/4 tsp pepper
3 tbsp corn starch

Cut roast in half. Transfer to crock pot; add onion and 1 1/3 c water. Combine soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper in small bowl. Pour over top of roast. Cover and cook on low 7-8 hours or until tender. Remove meat to a serving platter. Skim juices for fat and transfer liquid to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into pan until thickened.

Spinach Artichoke Dip

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoon minced garlic
1/2 cup all-purpose flour
1 1/2 cup chicken stock (preferable homemade)
1 1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tabasco sauce
Blue and white corn tortilla chips

PREPARATION:

In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. 

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. 

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips. 

Ultimate Cookie Brownie Oreo Dessert

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Brownies are down when a toothpick inserted 2″ from the edge comes out clean or with moist pieces clinging to it. Let cool completely before cutting.

To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients. Enjoy!

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html#ixzz1kgTLndfz

Chunky Garlic Mashed Potatoes

3 lbs Yukon Gold potatoes,cut into quarters
1 whole garlic bulb, cloves seperated and peeled
1/2 c butter, cubed
1/2 half and half cream
2 tbsp prepared horseradish
3/4 tsp salt
2/4 tsp pepper
Fresh thyme leaves

Place potatoes and garlic cloves in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 mins or until potatoes are tender.Meanwhile in a small saucepan, eat butter and cream; keep warm. Drain potatoes and garlic, return to pan. Add the horseradish, salt, pepper and butter mixture. Mas to reach desired consistency. Garish with thyme.

Stuffing-Stuffed Pork Chops

4 bone in pork loin chops
2 c cooked stuffing
1/4 tsp pepper
1 tbsp canola oil
2 garlic cloves, minced
1/4 tsp dried thyme
1/2 c white wine or chicken broth
2 tbsp all purpose flour
3/4 c chicken broth

Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 c stuffing; secure with toothpicks if necessary. Sprinkle with pepper. Brown chops in oil in  large oven proof skillet. Bake uncovered at 350 degrees for 25-30 mins or until 160 degrees. Remove pork chops and set aside but keep warm. Cook garlic and thyme in the pan drippings over medium heat for 1 minute.Add wine stirring to loosen browned bits from pan. Combine flour and broth until smooth in a small bowl. Gradually add to pan. Bring to a boil, cook and stir for 2 mins or until thickened. Remove toothpicks from pork chops and serve with gravy.

Rocky Road Cookie Pizza

1 tube refrigerated sugar cookie dough
1 c miniature marshmallows
1 c semisweet chocolate chips
1/2 c chopped salted peanuts
1/3 c hot caramel ice cream topping, warmed

Let dough stand at room temp for 5-10 mins to soften. Press dough onto a greased 12 in pizza pan. Bake at 350 degrees for 15-20 mins or until deep golden brown. Sprinkle with marshmallows, chips and peanuts. Bake 5-10 mins longer or until marshmallows are puffed. Drizzle with the caramel topping and then cool on a wire rack.