Page 7,Babylove`s

PAGE 7

CROCKPOT CHILI

3 One pound cans kidney beans -- drained
2 One pound cans tomatoes - -- cut up
2 pounds Ground beef browned and -- drained
2 medium Onions coarsely chopped
1 cup Diced celery
1 clove minced garlic
5 tablespoons Chili powder
1 teaspoon Cumin
salt and pepper

Put all ingredients in Crockpot in order listed. Stir once.
Cover and cook on Low for 10 12 hours or High 5 - 6 hours.

CROCKPOT BARBECUE

1 Pound Stew beef -- cubed
1/2 Cup Packed brown sugar
1 Pound Pork -- cubed
1/4 Cup Vinegar
1/4 Cup Chili powder
1 Teaspoon Mustard
1 Large Green pepper -- chopped
1 Teaspoon Worcestershire sauce
1 Large Onion -- chopped
Salt -- to taste
1 Can Tomato paste
Pepper -- to taste

Add all ingredients to crockpot and cook 10 hours on low.

CROCKPOT SLOPPY JOES

3 pounds Ground beef
2 tablespoons Shortening
1 cup Onion -- chopped
1 cup Celery -- diced
1 Green pepper -- chopped
1 large Garlic clove -- minced
2 tablespoons Worcestershire sauce
1 cup Catsup
3 Beef bouillon cubes -- crushed
1/2 teaspoon Paprika
1/4 teaspoon Pepper
1 can Tomato paste -- 6 0z.
1 1/4 cups Water
3 tablespoons Vinegar
3 teaspoons Brown sugar
1 teaspoon Dry mustard

Heat shortening in skillet and brown meat, discard fat.
Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 6-8 hours; or high 3-4 hours; or auto 5 hours. Serve over warmed burger buns or noodles.

CROCKPOT POTATO SOUP

6 Potatoes -- >cut into pieces
2 Onions -- chopped
3 Carrots -- diced
2 Stalks celery -- chopped
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
1 tablespoon Salt
Pepper -- to taste
1/3 cup Butter
13 ounces Evaporated milk

Combine the above and cook on low 10-12 hours or high 3-4 hours. During the last hour add 1 13oz can evaporated milk and chives.

JONI'S CROCKPOT RICE PUDDING

1/2 gallon Milk
1 cup Rice long grain
1 cup Sugar
4 tablespoons Butter (optional)
Salt
Cinnamon
1 1/2 cups Raisins -- optional

Place Milk, Rice and Sugar and a pinch of salt into Crock on Hi.Cook for 1 and 1/2 hours. Stir. Add raisins and sprinkle in some cinnamon. Cook for another 1 1/2 hours keeping a check on the last hour stirring often. As soon as it starts to thicken turn it off if you like it real creamy, let cook longer if you like it thick. It will thicken a lot after it cools.

RAISIN BREAD PUDDING WITH WHISKY SAUCE

3 cups French bread cubes
      2/3 cup sugar
      1/4 cup margarine or butter
      2 eggs
      1 cup whipping cream
      3 tablespoons raisins
      2 teaspoons vanilla
      3/4 cup sugar
      2 teaspoons cornstarch
      Dash ground cinnamon or nutmeg
      3/4 cup whipping cream
      1 to 2 tablespoons bourbon whiskey

Arrange bread cubes in a single layer in a 2-quart square baking dish or 10-inch round baking dish.
Beat the 2/3 cup sugar and margarine or butter until creamy. Add eggs; beat until fluffy. Stir in the 1 cup whipping cream, raisins, and vanilla. Pour over bread cubes.
Place baking dish in a larger baking pan on the oven rack. Pour boiling water into larger pan around dish to a depth of 1 inch. Bake in a 325° F. oven for 40 to 50 minutes or until a knife inserted near the center comes out clean. Remove dish from hot water. Cool slightly.
Meanwhile, for sauce, in a small saucepan combine the 3/4 cup sugar, cornstarch, and cinnamon. Stir in the 3/4 cup whipping cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in bourbon.
Serve warm bread pudding with the whiskey sauce. Store any remaining sauce in a covered container in refrigerator. Reheat over low heat, stirring occasionally. Makes 6 servings.

PULLED PORK WITH ROOT BEER BBQ SAUCE

1 2-1/2- to 3-pound pork sirloin roast
      1/2 teaspoon salt
      1/2 teaspoon pepper
      1 tablespoon cooking oil
      2 medium onions, cut into thin wedges
      1 cup root beer
      2 tablespoons minced garlic
      3 cups root beer (two 12-ounce cans or bottles)
      1 cup bottled chili sauce
      1/4 teaspoon root beer concentrate (optional)
   Several dashes bottled hot pepper sauce (optional)
   8 to 10 hamburger buns, split (and toasted, if desired)
      Lettuce leaves (optional)
      Tomato slices (optional)

Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart electric crockery cooker. Add onions, the 1 cup root beer, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.
Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions, spoon on sauce. Makes 8 to 10 servings.

CROCKPOT ALL-DAY POT ROAST

1 1-1/2-pound boneless beef chuck eye roast, eye of round roast, or round rump roast
      Nonstick cooking spray
      4 medium potatoes, quartered
      1 4-ounce can mushroom stems and pieces, drained
1 10-ounce package frozen, tiny, whole carrots
      1/2 teaspoon dried tarragon or basil, crushed
      1/4 teaspoon salt
      1 10-3/4-ounce can condensed golden mushroom soup

Trim fat from meat. Spray an unheated large skillet with nonstick cooking spray. Add meat and brown on all sides.
Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker. Place browned meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on low-heat setting for 10 to 12 hours.
To serve, transfer meat and vegetables to a serving platter. Serve the sauce over meat and vegetables. Makes 5 servings.

PRALINES

1-1/2 cups granulated sugar
      1-1/2 cups packed brown sugar
      1 cup half-and-half or light cream
      3 tablespoons margarine or butter
      2 cups pecan halves

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, brown sugar, and half-and-half. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. (This should take 6 to 8 minutes.) Avoid splashing the mixture on sides of the pan.
Carefully clip a candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234° F. (soft-ball stage). Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 18 to 20 minutes.
Remove pan from heat. Add margarine but do not stir. Cool, without stirring, to 150°. (This should take about 30 minutes.) Remove thermometer, then stir in pecans. Beat vigorously with a wooden spoon until candy is just beginning to thicken but is still glossy. This should take 2 to 3 minutes.
Drop about 2 tablespoons candy from a large serving spoon onto baking sheets lined with waxed paper, forming 3-inch pralines. If candy becomes too stiff to drop, stir in a few drops of hot water. Store in a tightly covered container. Makes 15 large pralines.

Make-Ahead Tip:Up to 3 days ahead, prepare Pralines. Store at room temperature in a tightly covered container.

CHEESECAKE SUPREME

1-3/4 cups finely crushed graham crackers
      1/4 cup finely chopped walnuts
      1/2 teaspoon ground cinnamon
      1/2 cup butter, melted
      3 8-ounce packages cream cheese
      1 cup sugar
      2 tablespoons all-purpose flour
      1 teaspoon vanilla
      1/2 teaspoon finely shredded lemon peel (optional)
      2 eggs
      1 egg yolk
      1/4 cup milk
      Dairy sour cream (optional)
      Seedless red raspberry preserves (optional)

For crust, in a medium mixing bowl stir together crushed graham crackers, walnuts, and cinnamon. Stir in butter. If desired, reserve 1/4 cup for topping. Press remaining crumb mixture onto bottom and about 2 inches up sides of an 8- or 9-inch springform pan; set aside.
For filling, soften cream cheese. In a large mixing bowl combine cream cheese, sugar, flour, vanilla, and lemon peel (if using); beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined (do not overbeat). Stir in milk.
Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake in a 375° F. oven for 45 to 50 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when shaken gently.
Cool in the pan on a wire rack for 15 minutes. Using a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving. Top cheesecake with sour cream and spoon on seedless red raspberry preserves; swirl with a spoon, if desired. Makes 12 to 16 servings.

To Make-Ahead:Up to 1 day ahead, prepare and bake cheesecake. Cool as directed, then chill. Just before serving, swirl on sour cream and preserves, if desired.

CLASSIC NEW YORK STYLE CHEESECAKE

1/2 cup butter, softened
      1/4 cup packed brown sugar
      4 eggs
      1-1/4 cups all-purpose flour
      4 8-ounce packages cream cheese, softened
      1-1/4 cups granulated sugar
      1/4 cup all-purpose flour
      4 teaspoons vanilla
      2 8-ounce cartons dairy sour cream
      1/4 cup granulated sugar

Preheat oven to 350°F. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until fluffy. Add one of the eggs; beat well. Slowly beat in the 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
Spread remaining portion onto the bottom of an ungreased 10-inch springform pan with sides removed. Place on baking sheet. Bake for 10 minutes. Let cool completely.
When bottom crust has cooled, attach sides of pan. Press chilled dough onto sides to a height of about 1-3/4 inches. Set aside.
Increase oven temperature to 450°F. In a large mixing bowl beat cream cheese and the 1-1/4 cups granulated sugar until fluffy. Beat in the 1/4 cup flour at low speed until smooth. Add the remaining 3 eggs and 3 teaspoons of the vanilla all at once, beating at low speed until just combined. Stir in 1/2 cup of the sour cream. Pour batter into the crust-lined pan. Place on a shallow baking pan in oven.
Bake for 10 minutes. Reduce oven temperature to 300°F. Bake for 30 minutes more or until center appears nearly set when gently shaken. Remove from oven. Stir together remaining sour cream, the 1/4 cup granulated sugar, and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.
Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover and chill at least 4 hours or overnight. Let stand at room temperature for 15 minutes before slicing. Makes 16 servings.

ULTIMATE NUT AND CHOCOLATE CHIP TART

1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
      3 eggs
      1 cup light corn syrup
      1/2 cup packed brown sugar
      1/3 cup butter, melted and cooled
      1 teaspoon vanilla
      1 cup coarsely chopped salted mixed nuts
      1/2 cup miniature semisweet chocolate pieces
      1/3 cup miniature semisweet chocolate pieces
      1 tablespoon shortening
      Vanilla ice cream (optional)
Let pastry sit at room temperature according to package directions.
Ease pastry into an 11-inch tart pan with removable bottom. Trim pastry even with the rim of the pan. Do not prick pastry.
For filling, in a large mixing bowl beat eggs slightly with a rotary beater or a fork. Stir in the corn syrup. Add the brown sugar, butter, and vanilla, stirring till sugar is dissolved. Stir in the nuts and the 1/2 cup chocolate pieces. Place the pastry-lined tart pan on a baking sheet on the oven rack. Carefully pour filling into pan. Bake in a 350° F oven about 40 minutes or till a knife inserted near the center comes out clean. Cool on a rack.
To serve, cut tart into wedges and transfer to dessert plates. Place the 1/3 cup chocolate pieces and shortening in a small heavy saucepan over very low heat, stirring constantly till it begins to melt. Immediately remove from heat and stir till smooth. Cool slightly. Drizzle the melted chocolate in zigzag lines across each piece of tart, overlapping onto the plate. Serve each piece with a scoop of ice cream, if desired. Cover and chill any leftover tart for up to 2 days.

OOEY GOOEY CHEWIES

1 teaspoon margarine or butter
      1 10-ounce package large marshmallows
      1/4 cup margarine or butter
      4 cups granola with raisins
      1 1/2 cups crisp rice cereal
      1/2 cup shelled sunflower seeds or chopped peanuts

Grease a 13x9x2-inch baking pan with the 1 teaspoon margarine or butter. Save until Step 4. Put marshmallows and the 1/4 cup margarine or butter in a large saucepan. Put saucepan on a burner. Turn burner to medium-low heat. Cook until marshmallows are melted, stirring all the time with a wooden spoon. Turn off burner. Remove saucepan from burner.
Stir in granola with raisins, crisp rice cereal, and sunflower seeds or peanuts.
Transfer mixture to the prepared baking pan. Press with buttered hands to make it even. Let mixture cool. Cut into bars with the knife. Makes 24 bars.

ORANGE-HONEY GLAZED HAM

1 3- to 3-1/2 pound fully cooked boneless ham
      1/3 cup orange juice
      3 tablespoons honey
      1 tablespoon mustard
      1/3 cup chicken broth
      1 tablespoon cornstarch
      1/2 cup orange marmalade

Make diagonal cuts about 1/4-inch deep and 1-inch apart on the top of ham. Place ham on rack in shallow baking pan. Insert a meat thermometer in the center of the thickest portion of meat. Bake, uncovered, in 325* oven 1 to 1-1/2 hours or till thermometer registers 135*. Remove the ham from the oven; cover with foil and let stand 15 minutes. The temperature will rise to 140* upon standing.
Meanwhile, combine 2 tablespoons of the orange juice, the honey, and mustard. Bring to boiling; remove from heat. After ham has baked 1-1/4 hours, brush with half the glaze. Mix the remaining orange juice, chicken broth, and cornstarch. Stir into remaining glaze. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in marmalade; heat through. Pass with sliced ham. Serves 12 to 14.

MACADAMIA CHEESECAKE

1-1/3 cups finely crushed vanilla wafters (about 35)
      1/2 cup flake coconut
      1/2 cup finely chopped, toasted macdamia nuts
      1/3 cup butter or margarine , melted
      2 8-ounce packages cream cheese , softened
      1 8-ounce tub cream cheese with pineapple
      1 cup sugar
      2 teaspoons vanilla
      1 teaspoon lemon juice
      2 eggs
      1 egg yolk
      1/3 cup finely chopped, toasted macadamia nuts
      Toasted coconut
      Sliced carambola (star fruit) (optional)

For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine. Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.
For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed till smooth. Add sugar, beating on medium to high speed till well combined. Beat in vanilla and lemon juice. Add whole eggs and egg yolk all at once. Beat on low speed just till combined. Stir in the 1/3 cups nuts.
Pour filling into the crust-lined pan. Place the pan on a shallow baking pan on the oven rack. Bake in a 350* F. oven for 45 to 50 minutes or till the center appears nearly set when shaken. Remove springform pan from baking pan. Cool on a rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour; cover and chill at least 3 hours.

Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake. Cool as directed, cover, and chill. To serve, top with coconut and carambola slices as desired.