Crockpot Cream Cheese Chicken

4-6 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from CrockPot.

Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes!

Barbecued Meatballs

Makes 30 small meatballs

1 1/2 cups chili sauce
1 cup grape, or apple, jelly
3 tsp. brown spicy mustard
1 lb. ground beef
1 egg
3 Tbsp. dry bread crumbs
1/2 tsp. salt

1. Combine chili sauce, jelly, and mustard in slow cooker. Mix well.

2. Cover. Cook on High while preparing meatballs.

3. Mix together remaining ingredients. Shape into 30 balls. Place in
baking pan and bake at 400 degrees for 15-20 minutes. Drain well. Spoon
into slow cooker. Stir gently to coat well.

4. Cover. Cook on Low 6-10 hours.

Variations:
1. To increase flavor, add 1/4 tsp. pepper, 1/4 tsp. Italian spice, and a
dash of garlic powder to the meatball mixture.

2. Use Italian or seasoned bread crumbs in meatball mixture. Add 1 tsp.
Worcestershire sauce and 1 1/2 Tbsp. fresh parsley to meatball mixture.

3. Make meatballs larger and serve with rice or noodles.

Dark Chocolate Frosting

Ingredients
3/4 cup (175 ml) margarine (stick type)
3 cups (700 ml) granulated sugar
1 cup (225 ml) evaporated milk
1 12 oz (336 grm). pkg. semisweet real chocolate chips
1 7 oz (196 grm). jar Kraft marshmallow creme
1 tsp (5 ml). vanilla

Mix margarine, sugar and milk in heavy 3 quarts (2850 ml) saucepan; bring to full boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees (100 C.) (soft ball stage), stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in chocolate chips until melted.
Add marshmallow creme and vanilla; mix well.
Thin icing, if necessary, with 1 to 2 tablspoons hot water or coffee.

Classic Green Bean Bake

Recipe By : Campbell’s Best-Ever Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Side Dish
Vegetables Christmas
Thanksgiving

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Campbell’s condensed Cream of Mushroom
soup
1/2 cup milk
1 teaspoon soy sauce
Dash pepper
2 9 oz. pkgs. frozen green beans — cooked and drained
OR 2 {16 oz.} cans green beans, drained
1 2.5 oz. can French fried onions

* In 1 1/2-quart casserole, combine soup, milk, soy sauce, and pepper. Stir in
green beans and 1/2 can onions.
* Bake at 350 degrees for 25 minutes or until hot and bubbling; stir.
* Top with remaining onions. Bake 5 minutes more.

Carnival of the Recipes is up.

Turkey Stuffed Cabbage

Serves: 5

1 head cabbage
1/2 lb. lean ground beef
1/2 lb. ground turkey
1 small onion, minced
1 slice stale whole wheat bread, crumbled
1 tablespoon lemon juice
1/4 cup water
1/8 teaspoon black pepper
1 can (16 oz.) diced tomatoes

1. Rinse and core cabbage. Carefully remove 10 outer leaves, place in
saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain
cooked cabbage leaves on paper towels.
2. Shred 1/2 cup of raw cabbage and set aside.
3. Brown ground beef and turkey and minced onion in skillet. Drain fat.
4. Place cooked and drained meat mixture, bread crumbs, water, and pepper in
mixing bowl.
5. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can
to meat mixture. Mix well; then place 1/4 cup filling on each cabbage leaf.
Place folded side down in skillet.
6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover
and simmer about 1 hour (or until cabbage is tender), basting occasionally.
7. Remove cabbage rolls to serving platter, keep warm.
8. Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add
to vegetables and liquid in skillet and cook, stirring occasionally, until
thickened and clear. Serve over cabbage rolls.

NUTRITION INFO (per 2-roll serving)
Calories: 269.3
Fat: 10.2 g
Carbohydrates: 24.2 g
Protein: 23.7 g

Recipes - Famous Recipes - Hearty Steamer Salad

1 cup chopped broccoli
1 cup chopped cauliflower
1 cup scraped and sliced carrot
1 cup chopped green beans (1-inch lengths)
1 cup sliced canned beets, drained
4 cups shredded lettuce
1/4 cup balsamic vinegar
1/2 tsp black pepper

Steam broccoli, cauliflower, carrot and green beans until tender-
crisp, about 1-1/2 minutes. Transfer to a large bowl and chill for 1
hour. Combine steamed vegetables, beets and lettuce. Dress with
balsamic vinegar, sprinkle with black pepper, toss well, and serve.

Serves 4
59 Calories;0g Fat;2g Fiber;0mg Chol;3g Protein;13g Carbs;188mg Sodium

More Diabetic Recipes

Happy Thanksgiving Have a Delicious and Safe Thanksgiving Turkey

According to the Centers for Disease Control, one in four Americans will experience foodborne illness each year. Shelley Feist, the executive director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.
 

Lifestyles, I’m Bobbi Owens. According to the Centers for Disease Control, 1 in 4 Americans will experience foodborne illness each year. Shelley Feist, the Executive Director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.

Clean - wash hands and surfaces often, Separate - don’t cross contaminate, don’t mix raw foods with other ready to eat foods, Cook - to the proper internal temperature, and Chill - refrigerate food promptly and in a refrigerator that’s at 40 degrees or below. All your fruits and vegetables should be rinsed under running tap water and thick skinned or thick rind fruits and vegetables should be scrubbed with a brush.

How do you make sure your bird is properly cooked?

Turkey should be cooked to a minimum of 165 degrees. Use a food thermometer to make sure it’s done and not overdone.

For more tips, visit fightbac.org, that’s fight b-a-c-dot-org. From The Partnership for Food Safety Education, I’m Bobbi Owens.

Thanksgiving Sites for lots more information: Turkey Recipes Thanksgiving Recipes Thanksgiving Quotes Thanksgiving Jokes Thanksgiving Recipes Thanksgiving Quotes Thanksgiving Quotes

Thanksgiving Recipes Carnival of the Recipes

The Thanksgiving Edition of the Carnival of the Recipes is up at BBQ General

Lots of variety and plenty of good food to keep you cooking all day long.

Carnival of the Recipes: 2006 Thanksgiving Edition

Thanksgiving Recipes - SWEET POTATO BISCUITS

Makes 16

1 1/4 cups whole wheat pastry flour
½ cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons margarine
1/3 cup apple juice
1 cup well-mashed, cooked sweet potato
3 tablespoons honey (or other sweetener)
1/2 cup finely chopped walnuts or pecans

Preheat the oven to 425 º
 
In a mixing bowl, sift together the flours, baking powder, and salt. Work
the margarine in with a pastry blender or the tines of a fork until the
mixture resembles a coarse meal. Add the apple juice, sweet potato, honey,
and nuts, and work them in to form a soft dough.
 
Turn the dough out onto a well-floured board and knead in just enough extra
flour to make the dough lose its stickiness.
 
With floured hands, divide the dough into 16 equal parts. Shape into small
balls and arrange on a lightly oiled cookie sheet, patting them down a bit
to flatten.
 
Bake for 12 to 15 minutes, or until a toothpick inserted into the center of
one tests clean.  Transfer the biscuits to a plate and serve hot.