You wouldn’t believe this cauliflower salad passes for potato salad, but it really does! Actually, it’s better than potato salad.

1 large head of cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope of dry ranch dressing mix
1 1/2 cups fat-free sour cream
3 tablespoons Hellman’s Dijonnaise
2 tablespoon fat-free nn-dairy liquid creamer *
1 cup diced red onion
2 diced celery stalks
1/4 cup chopped chives
3 tablespoons seasoned rice vinegar
2 tablespoons chopped dill
2 tablespoons chopped parsley
1/4 teaspoon salt
Paprika, optional garnish

(* I didn’t have non-dairy creamer, so I just used milk.)

1. Place cauliflower in a large microwave-safe bowl, pour 1/3 cup water over. Cover and microwave for 6-8 minutes or until cauliflower is soft.

2. In a medium bowl, stir together ranch mix, may, sour cream, Dijonnaise and salt. Set aside.

3. When bowl is cool enough to handle, drain water from cauliflower. Lightly mash 2 cups of cauliflower and set the rest aside. Place mashed cauliflower in a blender, add creamer and puree until blended. (Does not have to be completely smooth) Pour may mixture into blender and mix until creamy.

4. Chop remaining cauliflower into small 1/2-inch pieces. Place in a large bown and add onion, celery and vinegar. Toss well and let rest for five minutes.

5. Pour blended mixture over vegetables and mix well. Add egg whites, chives, dill and parsley. Stir gently.

6. Chill for several hours before searving. Sprinkly with paprika if desired.

(Submitted by Tiffany)

“I didn’t make this huge recipe, but I did make it for 6-8 servings. I was too lazy to calculate measurements so I just added until it looked and tasted right. This recipe would be a great way to include homemade sloppy joes in your batch cooking though!”

Ingredients
15lbs ground beef
6 medium onions
1 gallon ketchup
3/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup mustard
1/4 cup white vinegar
1 T. chili powder

1. In two soup kettles over medium heat, cook and stir beef and onions until meat is no longer pink; drain.

2. Stir in ketchup, Worcestershire sauce, brown sugar, mustard, vinegar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for one hour to allow flavors to blend.

(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)

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)

“This is more like the pumpkin pie filling than a pudding.  It’s delicious though! ”

Ingredients
15oz solid packed pumpkin
12oz can evaporated milk
3/4 cup sugar
1/2 cup buttermilk baking mix
2 eggs, beaten
2 Tablespoons melted butter
1 Tablespoon pumpkin pie spice
2 teaspoon vanilla
Whipped cream

1. Mix together all ingredients except whipped cream. Pour into greased slow cooker. Cook 6-7 hours on low or until internal temperature reached 160 degrees F.

2. Top with whipped cream and serve.

(Submitted by Tiffany)