just recipes for here?

1 PIE CRUST..BAKED
COMBINE 1 CAN OF PUMPKIN
1 CAN OF SWEETENED CONDENSED MILK
2 EGGS
1 tsp ORANGE PEEL
1/4 tsp GROND NUTMEG
beat untill smooth
MICROWAVE ON HIGH 5MIN.(STIR A COUPLE OF TIMES..IT WILL BE THICK)
POUR INTO PIE CRUST AND PUT BACK IN MIC. FOR 15 MIN. 50%HEAT OR 7MIN. ON HIGH.
I HAVEN'T TRYED THIS YET BUT PIE IN A MICROWAVE???
WELL SOMEONE GIVE IT A TRY AND LET US KNOW

1 pound Oreos
8 oz. cream cheese
1 pound milk or dark chocolate


Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax paper-lined cookie sheet. Chill 45 minutes. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. Allow chocolate to set up at cool room temperature or in refrigerator. Store in airtight container, refrigerated.

when forming the truffles by hand and the mixture becomes tacky and messy. just put the mixture back into the refrigerator and just chill for a few minutes.

adding heath chips is an extra special treat.

tcscourier wrote:1 pound Oreos
8 oz. cream cheese
1 pound milk or dark chocolate


Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax paper-lined cookie sheet. Chill 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. Allow chocolate to set up at cool room temperature or in refrigerator. Store in airtight container, refrigerated.

I will try these and ad them to my Christmas trays..Thanx Tom

When purchasing a crockpot, look for one with a removable liner. They are much easier to clean. If you have a nonremovable liner, however, all is not lost! Line your crockpot with a cooking bag and you'll have no cleanup at all. Spray the inside of the liner with cooking spray before you fill it to make cleanup easier.
140 degrees F is the temperature the food needs to reach as quickly as possible. If you are at home during the cooking times, test the food temperature after four hours of cooking on LOW - the temp should be at least 140 degrees. If it isn't, there's a problem with your crockpot and you should get a new one.
For food safety reasons, it's a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to LOW and finish cooking.
The LOW setting is about 200 degrees, and the HIGH setting is about 300 degrees. Note that both of these temps are well above the minimum safe temperature of 140 degrees.
Experts recommend you do not put frozen foods in the crockpot. All foods should be defrosted before cooking so the food temperature can reach 140 degrees as soon as possible. However, since none of my family members are in a high-risk group, I often cook frozen foods in the crockpot. The informed choice is up to you.
One hour on HIGH is equal to two hours on LOW.
Remove cooked food from the crockpot or liner before you refrigerate the cooked food. Because the liner is made of such thick material, the food won't cool down quickly enough to prevent the growth of harmful bacteria.

Crockpot General Cooking Tips
Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.
Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.
Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.
You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.
Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.
Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it's easy to see inside.

Specific Cooking Tips
For best results, ground meats must be cooked in a skillet before cooking in the crockpot.
Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.
Large pieces of meat can be browned before cooking in the crockpot, but this step isn't necessary. Browning adds color and helps in flavor development.
Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.
Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don't overcook.
Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.
Liquids do not boil away in the crockpot, so if you are making a recipe that wasn't specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup.
Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period.

3 Easy Mexican Crockpot Meals
In the mood for Mexican tonight? Here are three easy recipes that you can use in your crockpot to take care of your Mexican cravings!

Recipe #1 - CROCKPOT CHICKEN STEW MEXICAN STYLE

2 lbs skinless boneless chicken breasts cut into 1 1/2" pieces

4 med russet potatoes, peeled and cut very small

1 (15 oz) can mild salsa

1 (4 oz) can diced green chilies

1 (1 1/4 oz) pkg taco seasoning mix

1 (8oz) can tomato sauce

Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas. You can also served corn with this. It is good mixed in it too.

Recipe #2 - MEXICAN CHILI

2 (15 1/2 oz.) cans red kidney beans, drained

1 (28 oz.) can tomatoes, cut up

1 c. chopped celery

1 c. chopped onion

1 (6 oz.) can tomato paste

1/2 c. chopped green pepper

1 (4 oz.) can green chili peppers, drained and chopped

2 tbsp. sugar

1 bay leaf

1/2 tsp. garlic powder

1 tsp. salt

1 tsp. dried, crushed marjoram

Dash of pepper

1 lb. ground beef

In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!

Recipe #3 - MEXICAN CHEESE DIP

1/2 pound Velveeta

1 teaspoon Taco seasoning (optional)

1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.

Enjoy!

Easy Peanut Butter Cookies

1 cup peanut butter
1/2 cup sugar
1 egg

Preheat oven to 325* Mix everything together until well blended. Refrigerate for 30 minutes. Roll into 18 balls. Place 2" apart onto ungreased cookie sheet. Flatten each ball in a criss-cross pattern with a fork. Bake for 18 minutes. Cool.

* You can also dip one side in melted chocolate and then into chopped nuts.

Oatmeal Raisin Cookies

3 eggs, beaten
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup sugar
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups rolled oats
1 cup raisins

Combine eggs, vanilla and raisins. Cover and let stand for 30 minutes. Preheat oven to 350* Cream the butter and sugars. Sift the flour and baking soda and add to creamed mixture. Stir in the raisin mixture and oats. Drop by spoonfuls onto ungreased cookie sheet and bake for 10 minutes or until lightly golden brown. Cool.

Cut Out Sugar Cookies

3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla

Combine flour baking powder and salt and set aside. Cream together butter and sugar. Beat in eggs one at a time and then add vanilla. Gradually add flour mixture until well blended. Cover and keep in the frig for about 2 hours.
Preheat oven to 350* Roll out dough onto a lightly floured surface. Cut out into shapes and place on greased cookie sheets. Bake 6-8 minutes or until very lightly browned. Remove from cookie sheets and cool.

Candy Cane Cookies

1 cup butter
1 cup powdered sugar
1 egg
2 tsp vanilla
1/2 tsp salt
2 1/2 cups flour

red food coloring
1/4 cup crushed candy canes
1/4 cup sugar

Preheat oven to 375* Cream together the butter, powdered sugar, egg and vanilla. Sift in flour and salt in separate bowl and add to butter mixture. Divide dough in half and color one half red. Roll a tsp of each color dough into a 4" strip and then lightly press them together. Twist them like a rope and place onto ungreased cookie sheet. Curve the top down to look like a candy cane. Bake about 9 minutes or until lightly browned. While still warm, remove from baking sheet and sprinkle with sugar and candy cane mixture

Chocolate Buttercream Frosting..(leave out chocolate if you just need white)

1/4 cup real butter
2 cups powdered sugar
3 tablespoons cocoa powder
1 teaspoon vanilla
2 tablespoons milk

Mix all of the ingredients together! If it's still too thick to spread, add a little bit of milk slowly.

Cranberry Orange Cookies

1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
1 egg
3 1/2 tablespoons orange juice
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries

Preheat oven to 375* Cream together the sugars and the butter. Add the egg and orange juice. Combine the flour, powder, soda and salt and gradually add to the creamed mixture. Stir in the cranberries. Drop by spoonfuls onto greased cookie sheet. Bake for 10-12 minutes. Cool.

Apple Cookies

1 pkg of refrigerated sugar cookie dough (20 oz)
1 granny smith apple

Preheat oven to 350* Put sugar cookie dough in freezer for 1 hour. Remove wrapping from the dough. Cut into 22 thing slices. Arrange the slices in a circle about 1/2" from the edge of your pan (or baking stone if you have one). Slices should touch each other. Make another row of slices inside the first leaving the center open. Peel, core and slice the apple and then cute the rings in half. Arrange slices in two circles on dough pressing the ends in slightly. Combine ingredients for topping and sprinkle over the dough. Bake for 25 minutes or until lightly browned. Immediately loosen from the pan and allow to cool for 10 minutes before serving.
For topping I use two packs of apple raisin instant oatmeal.mixed with a pat of butter, and a pinch if cinnamon.

Pumpkin Spiced and Iced Cookies offer the moistness of pumpkin pie with the chocolatey sweetness of chocolate chips. Try these at Thanksgiving.

Estimated Times
Preparation Time: 20 mins
Cooking Time: 15 mins
Cooling Time: 15 mins cooling

Servings: 60 cookies (5 dozen)

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
VANILLA GLAZE (recipe below)
PREHEAT oven to 375° F. Grease baking sheets.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.

FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

MICROWAVE MARSHMALLOW FUDGE

1/2 c. butter
2 c. sugar
1 sm. can evaporated milk
1 (12 oz.) pkg. chocolate chips
1 (7 oz.) marshmallow creme
1 tsp. vanilla
1 c. chopped nuts

Place butter in 9"x9"x2" dish. Heat on full power to melt. Blend in sugar and milk. Blend well. Cook on medium high 8 to 10 minutes until soft ball. Stir frequently during cooking time. Blend in chocolate chips, marshmallow creme, vanilla and nuts. Beat until smooth. Allow to set. Cut in squares. Store in air tight container

ORANGE - PECAN SNOWBALLS

1 c. butter
1/3 c. sugar
2 c. flour
2 c. finely chopped pecans
2 tbsp. orange rind
2 tsp. vanilla
Powdered sugar

Cream butter and sugar; add flour, vanilla, pecans and orange rind. Mix well, form into small balls. Place on ungreased cookie sheet. Bake for 15 minutes at 300 degrees. Cool slightly, roll in powdered sugar. Makes 3 dozen cookies.

Pie Filling

6 to 8 Granny Smith or other tart apples (yield 6 cups)
1 cup sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
Dash ground nutmeg
Dash salt
2 tablespoons butter

MY Best Pie Crust,

1 1/2 cups flour
Pinch salt
2/3 cup solid shortening
1 tablespoon butter
3 tablespoons cold water...EVERYTHING MUST BE REALLY REALLY COLD..EVERYTHING!

Directions:

1. Pare, core and thinly slice apples

2. Combine sugar, flour, cinnamon, nutmeg and a dash of salt and mix well

3. Mix flour mixture with apples and set aside

4. Using two forks, mix together all pie crust ingredients except the cold water.

5. Add the 3 tablespoons cold water and mix well creating the pastry dough

6. Put dough on a floured surface (cutting board or waxed paper) and use a floured rolling pin to roll to a width of 1/4-1/8 inch

7. Divide the crust into two parts and put half into a 9 inch pie tin

8. Flute the edge of the bottom crust by pressing with forefinger against the finger and thumb of the other hand.

9. Add the apple mixture to the pie tin and dot with the 2 tablespoons butter

10. Add the other half of the pie dough and attach to the bottom crust by molding the top crust to the bottom crust

11. Cut 3 slits in the top crust

12. Bake at 400 degrees for 50 minutes or until done
ENJOY!

My Best Venison Recipes
Broccoli Venison
I substituted venison for the beef in my broccoli beef recipe and came up with this. I've always enjoy broccoli beef over rice, and this recipe for broccoli venison tastes almost the same. It's very good.

Chicken Fried Deer Steak
Sometimes that deer is a little on the tough side. This recipe comes in mighty handy for the steaks from that critter. But it's also great for the tender steaks. A breaded, fried steak tastes great...especially when it's covered with gravy.

Slow Cooker Deer Stew
You can prepare the ingredients for this recipe the night before, and then start up the crock pot in the morning before you go to work. When you get home, supper will be ready and you can have a nice, relaxing evening. You can even leave the dirty dishes for tomorrow.

Venison Goulash
If you are a goulash fan, you'll enjoy this recipe for venison goulash. I used high quality mild Hungarian paprika the first time I made it, and it was a little to mild for me. In my opinion, hot paprika is the way to go.

Venison Swiss Steak
This recipe is based on a favorite of mine that my mother used to make. Her recipe for swiss steak was made with beef round. I took the recipe and substituted venison steak, and it turned out to be a very good recipe.

Roast Venison With Veggies
This is a great way to make a venison pot roast, with all the trimmings. The pan juices can be thickened to make an excellent tasting gravy.

Dutch Oven Venison
The original method of cooking this recipe calls for cooking in a pit of hot coals. You can cook it in the oven if you'd rather not dig a pit, build a fire, wait for the coals to form, etc.,etc.

Classic Venison Stew
Peas, carrots, onions, celery, green beans and potatoes are the vegetables that make this recipe a classic. The venison is cubed, seasoned, coated with flour and browned before the veggies are added.

oh ya!! this the best new way to serve up pie...take any pie dough you like,fresh or ready made.roll out n cut into small circles the size of a small round cookie cutter,put in 1-2 Tbls of ur favorite filling(any kind) n cover with another piece of dough..fork pinch this together,stick a popcycle stick in the bottom seam..so it looks like a sucker..now just bake till golden..u can egg wash the top n put sugar on first if u like...so good to have just a piece of pie. make many different kinds at once n freeze for later...enjoy!!