3 c Bell Peppers cut into 1" chunks (Red, Green and Yellow)
1 Small Onion cut into thin wedges
3 Cloves Garlic Minced
4 Links Hot or Mild Italian Sausage
1 c Pasta Sauce
1/4 c Red Wine or Port
1 T Cornstarch
1 T Water
Hot Cooked Spaghetti Noodles
1/4 c Shredded Parmesan or Romano Cheese

Coat crockpot with non stick cooking spray.  Add peppers, onion and garlic.  Arrange sausage links over peppers.

Combine pasta sauce and wine and pour over sausages and peppers.  Cover and cook on low 8-9 hours or on high 4-5 hours or until sausage is cooked through and vegetables are tender.

Transfer sausages to a serving plate and cover with foil.  Skim off the fat from the crockpot.

Mix cornstarch and water.  Stir into crockpot to thicken the sauce.  Turn crockpot up to high for 15 minutes.

Serve Vegetables and sausages over spaghetti noodles.

1 Pkg Smoked Sausages cut into rounds
1 Small Onion Chopped
1/2 Green Pepper Chopped
1/2 Red Pepper Chopped
5 Large Potatoes peeled and chopped into 1/2 inch pieces
Olive Oil
Fine Sea Salt
Freshly Ground Black Pepper
Sweet Paprika
Dried Thyme
1 c Grated Sharp Cheddar Cheese

Preheat the over to 400 degrees.  Line a large baking tray with sides with several  sheets of foil, and drizzle with a bit of oil.  Spread the oil out over the pan.  Set aside.

Put the sausage rounds, onions, potatoes and peppers in a large bowl.  Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme.  Toss together until everything is evenly distributed.  Pour this out onto the baking tray and spread it out as much as you can.

Place into the preheated oven and roast for 45 - 60 minutes stirring every 15 minutes until the potatoes are golden brown and tender.

Turn off the oven.  Sprinkle the cheese over the top of the cooked meat and potatoes.  Pop back into the over for 1-2 minutes until the cheese is melted.

 Ingredients 

1/4 pound bacon, cooked and diced 
2 medium onions, thinly sliced 
4 medium potatoes, thinly sliced (I sliced mine thick)
1/2 pound cheddar cheese, thinly sliced 
salt and pepper 
butter 
Green Onions (optional) 

Instructions 

1. Line crockpot with foil, leaving enough to cover the potatoes when finished. 
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. 
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. 
4. Cover with remaining foil. 
5. Cover and cook on low for 10-12 hours 

 If you would like to make these in the oven-- 400 degrees for an hour in a 9 x 13 baking dish, covered

1 T Butter
1 T Olive Oil
1 lbs Jumbo Shrimp, peeled, deveined with the tails on
4 cloves Garlic, minced
2 large Zucchini, diced
2 large ears of Corn, Kernels removed
3/4 c Red Grape Tomatoes, sliced in half
3/4 c Yellow Grape Tomatoes, sliced in half.
Salt and freshly ground Black Pepper
12 to 18 fresh basil leaves cut in chiffonade
Parmesan shavings
Juice of 1 Lemon
Rice or Pasta for serving, optional

Directions
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.

Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.

Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.

Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

You can serve this with rice, with pasta or it's just perfect on its own.

1 (14 ounce) can artichoke hearts, rinsed and drained

1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces

1 1/2 cups fresh spinach, chopped

4 strips cooked bacon, coarsely chopped

1/2 cup mayonnaise

1/2 cup shredded mozzarella cheese

2 ounces Neufchatel cheese, cut into cubes

2 tablespoons milk, or more to taste

1 clove garlic, minced

2 slices Swiss cheese, cut into strips

ground black pepper to taste

1 pinch cayenne pepper, or to taste (optional

 

Directions

 

1. Preheat Oven until 350

2. Blend artichoke hearts,  chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, neufchatel cheese, milk, garlic, Swiss cheese, black pepper and cayenne pepper in blender or food processor.  Spread into a baking dish.

3. Bake until browned and bubbling, 30-40 minutes.

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6 slices Thin Bacon, Cut Into 1-inch Pieces

1 whole Medium Onion, Diced

3 whole Carrots, Scrubbed Clean And Diced

3 stalks Celery, Diced

6 whole Small Russet Potatoes, Peeled And Diced

8 cups Low Sodium Chicken Or Vegetable Broth

3 Tablespoons All-purpose Flour

1 cup Milk

½ cups Heavy Cream

½ teaspoons Salt, More To Taste

Black Pepper To Taste

½ teaspoons Cajun Spice Mix

1 teaspoon Minced Fresh Parsley

1 cup Grated Cheese Of Your Choice

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

1 lb Sausage
Large onion, chopped
Saute the onion and sausage together.  Drain fat.
Add:
2 Boxes of Chicken Broth
Large bag of Shredded Carrotts
Large container of Sliced Mushrooms
1 T Basil
2 cans Chopped Italian Tomatoes
1/2 box small pasta shells
Cook until shells are cooked
Add package of Spinach

Serve with Mozzarella cheese

4 large russet potatoes

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 teaspoons chili powder

1 1/2 teaspoons curry powder

1 1/2 teaspoons ground coriander seed

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
3. Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
4. Combine the salt and the spices and sprinkle the mixture over the potatoes. (I added shredded cheese and bacon bits to mind)  Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

2 tablespoons olive oil

1 pound fresh green beans, trimmed and snapped

garlic salt to taste

garlic powder to taste

ground black pepper to taste

dried minced onion

Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender.   Continue cooking 5 minutes, until heated through.

Vinaigrette
2/3 c Olive Oil
1/3 c Lemon Juice
4 cloves Garlic
Salt & Pepper to Taste
Mix all ingredients and set aside.

Bread
1/3 c Olive Oil
1 t Garlic Powder
1 t dried Oregano
1 t Salt
20 oz loaf Sourdough Bread
Slice bread into thick slices.  Mix oil, garlic, oregano and salt.  Brush on both sides of the bread.

Shrimp
1/3 c Olive Oil
1/3 c Lemon Juice
1 T coarsely ground Black Pepper
1 lb large or extra large raw shrimp, peeled
Mix oil, lemon juice and pepper.  Add the shrimp and toss to coat evenly.

Salad
2 lg Tomatoes, cored and diced
2 Avocados, peeled, pitted & diced
1 sm Red Onion, diced

Heat grill to medium high heat.  Make Vinaigrette.  Slice bread and brush with oil mixture.  Peel shrimp and toss in the oil and lemon mixture.  Chop tomatoes, avocados and onion. 

Put the bread on the grill and toast for about 2 minutes each side.  At the same time, put the shrimp on the grill and cook until pink and firm, about 2 minutes each side.  Remove from grill.  Cut the bread into bite size pieces. Place in large bowl.  Add shrimp, tomatoes, avocados and onion.  Toss.  Drizzle vinaigrette over salad and toss again.  Serve immediately!

3/4 c diced Tomatoes
1/3 c diced Celery
1 t Salt
2 T diced Onion
1/4 c Water

Simmer above ingredients until tender, about 10 minutes.  Whis cooks, make a white sauce of:

2 T Margarine
2 c Milk
2 T Flour

Add the cooked vegetable mixture to white sauce.  Add 8 oz cooked salmon broken into small pieces.  Add 1 can corn with liquid and one piece of chopped bacon.  Stir in 1/2 c tomato juice.  Salt and pepper to taste. Bring to a boil.  Serve

3/4 lb Sea Scallops
12 uncooked large shrimp in shells, thaw if frozen
8 medium whole Button Mushrooms
8 cherry Tomatoes
1 medium zucchini cut into 1 inch slices

Prepare Lemon Thyme Marinade
Brush brtill rach with vegetable oil.  Heat coals or gas grill for direct heat. 

Cut scallopsin half if over 1 inch in diameter.  Thread scallops, shrimp and vegetables alternately on each of 4 10-12 inch skewers, leaving space in betgween each.  Brush with marinade. 

Grill kabobs uncovered 4 inches frtom medium heat 10-15 minutes, brushing frequently with marinade and turning once, until sclalops are white and shrimp are pink and firm.  discard any remaining marinade.

6 Pork Boneless Loin Chops, 3/4 to 1 inch thick
2 C Mesquite Wood Chips
2 Medium Granny Smith Apples, cored and cut crosswiuse into 1/2 inch slices
2 Medium Yellow Onions, cut crosswise into 1/2 inch slices

Prepare Jalapeno Marinade, reserve 1/2 cut for brushing on pork, apples and onions during grilling.  Pour remaining marinade over pork in shallow nonmetal dish or resealable plastic bag: turn pork to coat with marinade.  Cover dish or seal bag and regrigerate at least 2 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes.

Brush grill rack with egetable oil.  Heat coals or gas grill for direct heat.

Drain pork; discard marinade.  Drain wood chips and place directly on hot coals.  Immediately cover and grill pork 4 to 5 inches from medium heat 10-12 minutes, turning once and brushing with reserved marinade, until slightly pink in center.  Add apples and oniols for last 4 to 5 minutes of grilling, turing and brushing 2 or 3 times with reserved marinade until crisp-tender.

Serve pork with apples and onions.

1 lb of your choice of meat (Ground Beef or Sausage or Stew Meat)
1 Quart Stewed Tomatoes
1 Lg Potato, chopped
1 Lg Carrot, sliced
2 T Barley
2 C Tomato Juice
1 T Worcestershire Sauce
Any other vegetables you happen to have on hand and would like to use.
Salt & Pepper to Taste

Brown meat and add remaining ingredients to pan (you can cook this all day on low in the crock pot if you want).  Bring to a boil and then reduce heat and simmer for 2 hours covered. 

(If you are using canned vegetables, I usually throw in the water that they are canned in)

Olive Pastries

1 jar (3 oz) pimiento-stuffed spanish olives (16 olives)

1 C shredded sharp cheddar cheese

1/2 C all-purpose flour

2 T butter, softened

1/4 t dried oregano

1/8 t cayenne pepper

1 t water

For the veggies

1 large bunch of lettuce

1 small zucchini

15 baby carrots

1 red bell pepper

1 yellow bell pepper

12 snow peas

20 large pitted black olives

12 in square cutting board or serving platter

Preheat oven to 400. Line plate with several paper towels. Drain green olives well, transfer to prepared plate to dry. In a food processor fitted with a metal blade, combine cheddar, flour, butter, oregano, and cayenne Pulse until coarsely combined, about 1 minute. With the processor running, add water through the feed tube; pulse until coarse crumbs form. Shape 1 T dough into a disk; place 1 olive onto dough. Wrap dough around olive, covering completely and pressing to seal. Transfer olives to a baking sheet. Repeat with remaining dough and Olives. Bake olives until pastry is golden, about 15 minutes. Turn off oven, let olives stand in oven with door ajar until ready to serve, no longer than 30 minutes

Center lettuce leaves on cutting board in the middle, forming a square. Cut zucchini into strips and to match the size of baby carrots. Stack half carrots in a square at 1 corner of lettuce, stack remaining carrots in opposite corner. Stack zucchini strips in 2 remaining corners. Cut two 2 1/2 in squares from red bell pepper, and yellow bell pepper. Cut pepper squares diagonally, then cut each triangle into strips. Arrange alternating triangles of pepper strips next to carrots and zucchini. Arrange 6 now peas in to triangle between pepper strips, repeat with bottom triangle. Place 10 black olives in the remaining triangle on 1 side, repeat on other side with remaining olives. Set warm baked olives in 4 rows of four in the center of platter, on lettuce. Serve immediately.

1 1/2 lbs brussel sprouts

1 t salt

4 T melted butter

4 T grated parmesan cheese

4 T dried bread crumbs

1/4 t garlic powder

1/4 t ground black pepper

1/4 t seasoned salt

Chopped mushrooms, onions, and celery.

Cook and chop Bacon

Cut an X in stem of sprouts. Add sprouts to pan and cover with water, add salt and bring to a boil. Simmer for 6 minutes. Cut in half and place in small casserole dish. Sprinkle with bacon bits. Sprinkle with butter, mix well. Saute onions, mushrooms, and celery in butter until tender. Stir in cheese, bread crumbs, garlic powder, pepper, and seasoned salt. Spread over sprouts. Sprinkle on more bacon and cheese. Heat under broiler for 5 minutes, until browned.

5 sm Pumpkins
8 ozs Sausage
1/4 c chopped Onions
2 T chopped Green Pepper
1/2 Apple - skinned and chopped
1/4 c Craisins
1/4 c Apple Juice
1 t Thyme
1 t Oregano
Salt
Pepper

Seed, peel and chop 1 pumpkin.  Cut tops off remaining pumpkins and seed.  Cook sausage, onion and pepper.  Add chopped pumpkin, apples and craisins.  Cook until pumpkin becomes tender.  Add juice and spices.  Spoon into pumpkins.  Bake at 350 for 25 minutes covered.  Remove foil and bake 10 more minutes.  Serve immediately.

6 Medium Potatoes - chopped and peeled1 can Cream of Mushroom Soup
1 Onion - diced
1/2 lb Bacon - chopped
1 c Shredded Cheese

Brown one onion with the bacon.  Then cut up potatoes and add soup and cook on medium high until boiling then simmer.  Add cooked bacon and onion and cook for 30-45 minutes.  Add cheese.  Melt.

1 lb Corkscrew or spaghetti noodles (cooked)1 bunch Green Onions - Sliced
2 Tomatoes - Chopped
1 Cucumber - Chopped
1 small bottle Zesty Italian Dressing
Sliced Olives
Salad Supreme

Mix all ingredients.  Sprinkle in Salad Supreme until desired taste.  Refrigerate.

Cook beets until tender.  Peel and put into pint bottles.

Sauce
1 Quart Vinegar
1 C Sugar
2 C Water
1/4 t Salt

Bring to a boil.  Pour over beets in bottles and seal.  Seal and process for 10 minutes.