Crock Pot Quesadillas with Mango Barbecue Sauce

3 lb (I used a chuck roast from my freezer) Brisket

Salt
Ground black pepper
1 1/2 Tbsp chili powder
4 cloves garlic, minced
16 oz regular Dr. Pepper (not Diet)

1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)...

1 clove garlic, minced
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Spicy Brown Mustard
Salt
Pepper
1/4 cup mango chutney

8, 8” flour tortillas
1 cup monterey jack, shredded
olive oil or cooking spray, to brush tortillas

Instructions

To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slice against the grain (1/8-1/4 inch thick).

To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth.

To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat and Monterey jack between the tortillas, placing the meat and cheese on half of the tortilla. Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce. 8 servings

Roasted Cauliflower with Garlic, Lemon & Parmesan

5-6 cups cauliflower florets, in 1 1/2" pieces
1/4 cup extra virgin olive oil
1 tablespoon thinly sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper...
2-4 tablespoons grated parmesan
chopped chives, for garnish

Preheat oven to 450°. Place the cauliflower florets in a roasting pan or large sauté pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper; toss to coat.

Place the pan in the oven and cook for about 20 minutes or until cauliflower has brown spots and is cooked through. Stir every 5 minutes to ensure even roasting. Remove from the oven and sprinkle with the parmesan. Garnish with chopped chives and serve immediately while still warm.  (4 Servings)

Garlic Pasta with Fresh Tomatoes and Basil

3 Tablespoons extra virgin olive oil
3-4 garlic cloves, minced or pressed
5 cups chopped plum tomatoes {about 2 pounds}
6 cups hot cooked campanella pasta {about 12 ounces uncooked}
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper...

Heat olive oil in a large dutch oven over medium-high heat. Add minced garlic; saute 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt and pepper, tossing gently to combine.  (6 servings)

Chili Dogs for a Crowd

1 - 8 count package hot dog buns
1 - 8 count package of hot dogs
1 - 15oz can chili [I prefer to use Tony Packo's Hot Dog Sauce]
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey jack cheese
1/4 cup diced red onion...

1/4 cup jalapeno rings, chopped
Mustard, Ketchup and Pickle Relish

Preheat oven to 375 degrees. Line a 13" x 9" or slightly larger dish with foil.  Place hot dog buns in prepared pan and spread open slightly. This is where you add your condiments...Really you ask?...Yes and it works so well. Put on Mustard, Ketchup and Pickle Relish, if desired and then place a hot dog in each bun. Top each hot dog with some chili...OR this Sauce - Tony Packo's Hot Dog Sauce!! It's what I use.  Evenly distribute the cheese over the top and then top with the diced red onion and jalapeno rings. Spray the back side of another large piece of foil with non-stick cooking spray. Cover the pan with the foil, coated side down.

Bake in the preheated oven for 30 minutes. Remove from oven, remove foil and allow to sit for a couple of minutes. Use a spatula to remove chili dogs from pan.

Creamy Garlic Shells

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth...

3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes

Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.  Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.

Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary.

Jan's Amish Bread Pudding

1 Loaf Bakery made Raisin Bread, cubed {about 6 cups}
1 cup Raisins
[Substitute: 1 Loaf Egg Bread, cubed [6cups] and 2c Raisins]
8 large Eggs, well beaten
1c Sugar
1c Dark Brown Sugar
1/2c salted Butter, melted
2c Whole Milk...

3c Heavy Cream
2t Cinnamon
4t Vanilla
Layer bread cubes in a greased 13x9 pan. Sprinkle raisins over bread cubes; set aside. In a bowl, whisk eggs, sugar and butter together; add milk, cinnamon and vanilla; mix well. Pour over bread and raisins. Allow to set for 15 minutes. Preheat oven to 325°. Bake 60-90 minutes or til tested done when knife inserted in center comes out clean.

Serve warm or cold...or microwave it for 30-45 seconds to re-warm it. Top with a dollop of whipped cream and a sprinkle of cinnamon.

Creamy Rice Pudding

3 1/2c Milk
1c uncooked White Rice (I use Arborio Rice)
1 can Eagle Sweetened Condensed Milk
1/3c Raisins
1/4t Vanilla
Whipping Cream...

Cinnamon

Combine milk and rice; bring to a boil over medium-high heat. Reduce heat to medium-low; cover. Cook, stirring occasionally, til mixture is creamy and liquid is almost absorbed, 25 minutes. Stir in condensed milk, raisins and vanilla. Cook, stirring occasionally, til thickened, about 10 minutes. Remove from heat. Let stand, covered, 10 minutes. Garnish with Whipped Cream and Cinnamon.

OPTIONAL PUMPKIN CARAMEL SAUCE

Pumpkin Caramel Sauce

1/4c Libby's Pumpkin Puree

2T Caramel Sauce

Heat through in Microwave and Serve

Jan's EZ and Tasty Chicken Pot Pies

Puff Pastry 2 sheets, thawed and refrigerated
3 cups frozen vegetable blend – [carrot, corn and green beans]
1 cup frozen Pearl Onions
3 cups cubed cooked chicken or turkey (whole Rotisserie Chicken)
8oz Cremini Mushrooms, cleaned, stems removed and quartered
2 cloves garlic, crushed and minced...

2 Tablespoons Butter, to saute the mushrooms
3 additional Tablespoons Butter for the Cream Sauce
2 cups Chicken Broth (home-made or packaged)
1 cup Heavy Cream (or substitute Whole Milk only)
½ teaspoon Worcestershire Sauce
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon salt
Pepper, as desired
1 egg, beaten
1 teaspoon water

Instructions for 4 Pies

Preheat oven to 450 degrees F. On a lightly floured surface, roll puff pastry out to ¼” thickness (not less). Cut 4 circles (2 from each sheet of Puff Pastry) by inverting your Ramekin and cutting with a sharp knife, all around it. Cut a hole in the middle for steam to escape during baking. Place on a cookie sheet, cover with a towel and place in refrigerator until needed.

In a mesh strainer or colander with small holes, pour 4 cups of boiling water over the frozen vegetables and pearl onions. Let sit 1 minute and drain. Set aside.

Add 2 Tablespoons butter to a skillet and cook the mushrooms until they are slightly browned. Add the crushed, minced garlic and heat for about 1 minute, stirring constantly. Stir the additional 3 Tablespoons Butter into the skillet with the browned mushrooms and garlic, stir to melt. Sprinkle the Flour over the melted butter and stir. Cook 1 minute, lightly bubbling, stirring constantly. Remove from heat and whisk in the Chicken Broth and the Heavy Cream. Cook until thick and bubbly – 2 to 3 minutes over low to medium heat, stirring constantly.

Stir in the vegetables, chicken, dried thyme, sage and Worcestershire Sauce. Add salt and pepper, to taste. Heat through over medium heat. Divide mixture among four greased (with 2 tablespoons melted butter) 10-ounce individual ramekins. Remove previously cut Puff Pastry rounds from the refrigerator and place one on the top of the filling, inside the Ramekin. (Puff Pastry does not get pulled over the edge of the Ramekin) Brush only the top of the Puff Pastry with Egg wash – 1 beaten egg mixed with 1 teaspoon water.

Place ramekins on a cookie sheet covered with aluminum foil or parchment paper, in case the pies bubble over. Bake, uncovered, for 20-25 minutes until mixture is heated through and the pastry is golden brown. Remove from oven and allow to rest for 5 minutes before serving. If desired, garnish with fresh thyme and serve. Makes 4 pies

NOTES:

You may substitute a mixture of fresh, peeled and pre-cooked vegetables you desire, for the Frozen. I have used corn, carrots, green beans, peas, celery and onion…all with great success. Be imaginative.

EZ ALFREDO SAUCE: After mushrooms are cooked and you’ve added the garlic, add 1-12oz jar Alfredo Sauce, and ½ cup Heavy Cream or Whole Milk and Stir. Continue with the rest of the recipe as directed. (This sauce is so simple and doesn’t overpower the flavors of anything else in the pie.)

Either way – My Home-made Sauce or Alfredo, Frozen or Fresh, you’ll love these Pies!

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Chicken Gyro

2 cucumbers, divided
1 1/2 cups Sour Cream
1 teaspoon fresh lemon juice, divided
5 garlic cloves, minced, divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced...

1/3 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
1 teaspoon fresh oregano, chopped
1 rounded teaspoon fresh rosemary, chopped
1 (12-ounces) package naan bread (four 8-inch pieces)
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups) - [whole Rotisserie Chicken] 
1/2 head iceberg lettuce, thinly sliced

Instructions [4-6 servings]

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together the Sour Cream (or Greek Yogurt), 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tzatziki.

Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, (you can also add mint if you like), remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.

Gently simmer 3 Tablespoons oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken in the oil and heat through.

Heat bread for 15-20 seconds, in the microwave.

Spread some of tsatsiki on warm bread and top with chicken and some of the lettuce and salsa. Serve remaining lettuce, salsa, and tzatziki on the side.

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Crock Pot Breakfast

32 oz frozen shredded Hash Browns
1# cooked ham, cubed
1 Onion diced
1 Green Pepper diced
1 1/2 cup shredded cheese (Sharp Cheddar is my choice)
12 Large Eggs
1 cup whole Milk
1 teaspoon salt...

1 teaspoon pepper
Pam Spray

Instructions

Spray the inside of the Crock Pot with Pam or other spray.  Divide the hash browns, ham, veggies and cheese so you can create several layers of each in the pot. Start with the hash browns, then ham, onions, peppers and last, cheese.  Repeat until you have several layers.

Beat eggs, milk, salt and pepper and pour over all in the the crock pot.  Cover and turn on low. Cook 10-12 hours or overnight.  Re-heat leftovers in the microwave.