“I made this using an older bread machine, not one with the “Jam” feature.  This recipe is for the non-Jam machine.  This jam does come out a bit more runny than the typical jam.  It may make a difference if you’re using fresh fruit rather than frozen.  Either way, it’s very good!”

Ingredients
2-1/2 cups fruit
1-3/4 sugar
2 ounces liquid pectin

1. Crush berries.  Add sugar and pectin to fruit.  Place all ingredients into the Bread Pan.  Insert Pan into bread maker.

2. Select “Basic” setting and press Start/Stop button for one second to start mixing.  Mix up to six minutes.  Press Stop for three seconds to stop.

3. Press “Bake” and then Start again for one second to start.  Mixture will bake for 60 minutes.  Carefully remove Bread Pan (It will be hot!), and let cool 45 minutes.

4. Pour cooled jam into containers and store in refigerator.

(Submitted by Webmaster)

“My mom used to make something like this for my sisters and I when we were kids. She used the Sandwich Maker we had, and used bread instead of pie curst, I think. I used my Sandwich Maker for this, and the filling is peach. I think these would be great warm topped with ice cream, or as a take-along for a picnic.”

Ingredients
1/2 cup shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
Your favorite pie filling

1. Mix shortening, flour and salt together with fork or pastry blender until very crumbly. Add as much cold water as needed to hold together, and mix lightly with fork.

2. Divide dough in two pieces and roll, one at a time, to the size of Sandwich Maker surface. Gently place on pre-heated surface.

3. Spoon one tablespoon or so of fruit/pie filling into each pocket. Cover with second piece of dough. Close and latch Sandwich Maker and let cook until crust is golden brown.

4. Gently remove with spatula (the crusts break/crumble easily)

(Submitted by Tiffany)

“My husband’s aunt gave us this recipe.  These are so good that we requested them be served at our wedding – and they went FAST!”

Ingredients
2lb ground beef
1lb pork sausage
2 eggs
2 cups rolled oats
2 t. chili powder
1 T. garlic powder
1 T. onion powder
1 t. Liquid Smoke
3 c. ketchup
2 c. brown sugar
2 T. Liquid Smoke
1 T. garlic powder
1 T. onion powder

1. Add first eight ingredients in large bowl.  Mix well.  Form into balls.  Bake at 350°F until browned.

2. Mix remaining ingredients together.  Put meatballs into slow cooker.  Pour sauce over.  Cook until hot.  (Can keep on low 1-3 hours)

(Submitted by Tiffany)

“This is my favorite chili recipe!  It has a nice spice to it and it’s a thicker chili.. perfect for serving with chips!  I typically don’t put in beans and I only use about a tablespoon of chili powder. This recipe is also great for stovetop. Just throw all the ingredients in a pot and simmer!”

Ingredients
1 1/2 pounds ground beef
1/2 cup chopped onion
4 garlic cloves, minced
2 cans (16oz each) kidney beans, rinsed and drained
2 cans (15oz each) tomato sauce
2 cans (14 1/2oz each) stewed tomatoes, cut up
1 cup water
2 bay leaves
1/4 cup chili powder
1 T. salt
1 T. brown sugar
1 T. dried basil
1 T. Italian seasoning
1 T. dried thyme
1 T. pepper
1 t. dried oregano
1 t. dried marjoram
Added cheddar cheese and additional chopped onions, optional

1. In a large skillet, cook beef, onion and garlic over merdium heat until meat is no longer pink; drain.  Transfer to a 5-qt slow cooker.  Stir in beans, tomato sauce, tomatoes and seasonings.  cover and cook on low for 4-5 hours.  Discard bay leaves.  If desired, serve in bread bowls and top with cheese and onions.

(Submitted by Tiffany)

“I made this and my boyfriend absolutely loved it!  He said it was the best s&s sauce he’s ever had.  It’s very gingery though, and definitely not the typical s&s sauce.”

Ingredients
1 carrot, in chunks
1 green pepper, cubed
1 medium onion, quartered
2 Tablespoons tapioca
4 chicken breast, cut up
8 ounces dark brown sugar, packed
1/3 cup red wine vinegar
1 Tablespoon soy sauce
1 teaspoon chicken bouillon
2 Tablespoons fresh ginger root, minced
1/2 teaspoon garlic powder
1 teaspoon dried cilantro, or 10 fresh leaves
Rice, cooked

1. Put veggies in bottom of crockpot.  Sprinkle tapioca over veggies.  Place chicken on top of veggies.

2. Combine remaining ingredients, except rice, in a small bowl.  Pour over chicken.  Cover and cook 8-10 hours on low.

3. Serve over hot cooked rice

(Submitted by Webmaster)

Ingredients
1 1/2 cups thick & chunky salsa
1 cup beer or water
1 (6oz) can tomato paste
1 (1.25oz) envelope Taco seasoning
1 (3 pound) boneless beef bottom round roast
1/2 teaspoon each salt & pepper
2 tablespoons peanut butter
1/3 cup chopped cilantro

1. Mix first four ingredients in a 5-quart or larger crockpot.  Rub beef with salt & pepper; add to crockpot; spoon some sauce mixture over top.

2. Cover and cook on LOW 8 to 10 hours or until beef is very tender.

3. Remove to a cutting board.

4. Stir peanut butter and cilantro into sauce.

4. Slice meat against the grain; serve with the sauce.

(Submitted by Stacy)

Ingredients
For the steak:
2 pounds tri-tip steak, cut into large chunks
1 cup water
1/4 cup anejo tequila
1 clove garlic, minced
1 serrano chile, diced
Kosher salt and freshly ground black pepper

1. For the enchiladas:
5 (7-ounce) cans tomatillo sauce
1 1/2 cups tomato sauce
1 pound pepper Jack cheese, grated
3 (15 1/2-ounce) cans black beans
1 (7-ounce) can diced chiles
2 dozen flour tortillas

1. One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.

Make the enchiladas:
1. Preheat oven to 350 degrees F.

2. Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.

3. Heat the black beans in another saucepan.

4. Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in two 9×13 baking pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.

5. Cover with foil and bake for 15 minutes. Serve immediately.

(Submitted by Chad Adams)

“I didn’t have Italian sausage (used ground beef), tomato sauce (26-oz pasta sauce + about 1/4 c. tomato juice), enough mozza. (lacked about 1 c.) or ricotta cheese (1 oz short).  I added chopped mushrooms and about 1/4-1/3 c. garlic-and-onion tomatoes”

Ingredients
1 pound Italian sausage, casings removed
1/2 cup chopped onion
2 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves, crumbled1/2 teaspoon dried leaf oregano
1/2 tsp salt
3 c shredded mozzarella cheese (12 oz)
1 container (16 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
12 uncooked lasagna noodles (12 oz)

1. Cook sausage and onion in a skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well. Stir in tomato sauce, basil, oregano, and salt.

2. In a bowl, combine 2 cups of the shredded Mozzarella cheese, the ricotta cheese, and Parmesan cheese.

3. Spoon 1/4 of the sausage mixture into 3 1/2 to 5-quart crockpot; top with 4 lasagna noodles broken into pieces to fit.

4. Top with half the cheese mixture and 1/4 of the sausage mixture. Top with 4 more noodles, broken to fit, another 1/4 of sausage mixture, remaining cheese mixture. Finish topping with remaining 4 noodles broken to fit and remaining sausage mixture.

5. Cover and cook on low heat 6 to 8 hours, or until noodles are tender.

6. Sprinkle top of lasagna with remaining 1 cup Mozzarella cheese. Cover and let stand 10 minutes, until cheese melts.

(Submitted by Webmaster)

“Such an easy recipe. My husband & I enjoyed it.”

Ingredients
Chicken (drumsticks, breasts, wings)
Your favorite bbq sauce

1. Put chicken in slow cooker (crock pot). Pour as much bbq sauce as you want over the chicken. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

(Submitted by Angela)

Ingredients
1 3-lb boneless pork shoulder blade roast
8 cloves of garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper (cayenne)
1 cup beef broth
BBQ sauce
Buns

Oven directions:
1. Trim fat from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper, and red pepper; rub into the meat. Place meat in a roasting pan that has a cover; add beef broth. Cover and roast in a 325-degree (F) oven for 2 1/2 to 3 hours or until very tender.

2. Remove meat from liquid with a slotted spoon; reserving the liquid. When cool enough to handle, shred the meat, pulling through it with 2 forks in opposite directions. Stir in enough reserved cooking liquid to moisten; add BBQ sauce to desired consistancy. Reheat in a saucepan over medium heat, stirring frequently, and serve on toasted buns.

Crock Pot Directions:
Trim fat from meat. If necessary, cut meat to fit in a 3-1/2- or 5-quart crockery cooker, add beef broth. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Continue as above.

(Submitted by Tiffany)