The Amazing Crockpot Ham, Green Beans and Potatoes!!!

what you need:
2 lbs of fresh green beans
2 lbs of ham
4 baking potatoes
1 Large onion (optional)

Dice the ham, green beans, onion if you are using it, and potatoes. Plunk it all into your crockpot, add 3 cups of water and season with salt & pepper ( according to taste) I like to use Steak Spice in mine. Cook for 6 hrs on Low.
Enjoy

CREAM CHEESE SAUSAGE BALLS

1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

Bacon Broccoli Cheddar Soup

Serves 6

Ingredients

5 cups broccoli florets, plus extra for garnish
4 cups low-sodium chicken broth
2 1/2 cups cheddar cheese, grated
1/2 cup heavy cream
1/2 cup whole milk
6 bread bowls, tops cut off
4 slices bacon, plus extra for garnish
3 cloves garlic, minced
1 large white onion, chopped
2 tablespoons cornstarch
2 tablespoons water
2 teaspoons kosher salt, or to taste
freshly ground pepper, to taste

Directions

In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain.
Add onions to bacon renderings and cook until softened and transparent, 5-7 minutes.
Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently so it doesn’t burn.
Whisk in chicken broth, then milk and cream, and add broccoli. Bring mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender.
Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside.
In batches, transfer soup to a blender (or use an immersion blender) and puree majority of soup until almost smooth, leaving some chunkier parts. Return to pot.
Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Then add this slurry back into the soup and stir well to incorporate.
Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper.
Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy.

BEST HAM SANDWICHES YOU'LL EVER HAVE!
2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of virginia ham (NOT honey ham)
12 slices swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

Now I could probably deal with this.

Do u love caramel apples but hate trying to eat them?
Try it this way!
Hollow out your apples, (u can balance the apple halves in a muffin pan) fill will melted caramel, let the caramel harden and cut into slices!

Olive Cheese Bread

A stick of softened butter
half a cup of mayonnaise
1 1/2 cups grated Monterey Jack cheese
a bunch of chopped black olives
a bunch of chopped green olives
sliced green onions and pepper

Mash into a spread, spread it onto 2 halves of French bread, bake at 325 for 20 minutes. Slice, serve, and swoon!

White Chocolate No-Bake Cheesecake Pie

INGREDIENTS
1 cup white chocolate chips
2 (8 ounce) packages cream cheese, cut up in small pieces
1 (8 ounce) container frozen whipped topping, thawed
1 9-inch graham cracker crust
1⁄3 cup toffee pieces (or other topping of your choice)
DIRECTIONS
Melt the chocolate chips slowly in microwave, stirring often until smooth.
Stir in cream cheese until smooth.
Fold in whipped topping.
Pour into crust.
Cover and chill until set (about 4-5 hours).
Sprinkle with topping.

Mexican Chicken Spaghetti. Seriously sent from heaven!!

1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8 SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

Pecan Pralines

INGREDIENTS

2 cups pecan halves and pieces
3 cups firmly packed light brown sugar
1 cup whipping cream
1/4 cup butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Wax paper

INSTRUCTIONS

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).

2. Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236° (soft ball stage). Remove sugar mixture from heat.

3. Let sugar mixture stand until candy thermometer reaches 150° (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes).

TRY THESE TWISTS!

Chocolate-Pecan Pralines: Prepare as directed through Step 2. Add 2 (1-oz.) unsweetened chocolate baking squares to sugar mixture. (Do not stir.) Proceed as directed in Step 3.

Café au Lait Pecan Pralines: Add 2 Tbsp. instant coffee granules with brown sugar in Step 2.

Bourbon-Pecan Pralines: Add 1/4 cup bourbon with brown sugar in Step 2.

Secret sauce from some place called Raisin Cain's chicken fingers
1/2 cup mayonnaise
1/4 cup ketchup
1/2 teaspoon garlic salt
1/4 teaspoon Worcestershire sauce
1/2 teaspoon black pepper, to taste

Yum I love this thread

Because it's getting to be that time of year again.

Quick & Easy Chili: Momma’s Recipe

Ingredients

1 lb ground beef
2 Cans Chili Beans
1 Can Tomato Sauce
2 Tablespoons Cumin
3-4 Slices of American Cheese

Instructions

Brown your ground beef, until fully cooked, drain if needed
Reduce to Low-Medium Heat
Add in tomato sauce, chili beans, and cumin, combine
When heated through, reduce heat to simmer
Add in sliced cheese, and let melt in to chili, occasionally stirring to combine
Serve!