Fall Recipes

SLOW COOKER TACO SOUP
Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutes Ingredients 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 (1 ounce) package ranch dressing mix 1 (14.5 ounce) can diced tomatoes and green chiles, undrained 1 (15.5 ounce) can corn, undrained 1 (15.5 ounce) can black beans, undrained 1 (15 ounce) can sliced black olives 1 onion, diced 1 green bell pepper, diced 1 cup tomato juice Directions Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix. Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours. PENNE PASTA WITH SPINACH AND BACON [[{"type":"media","view_mode":"media_original","fid":"1983051","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 4 Prep time: 10 minutes Cook time: 15 minutes Ingredients 1 (12 ounce) package penne pasta 2 tablespoons olive oil, divided 6 slices bacon, chopped 2 tablespoons minced garlic 1 (14.5 ounce) can diced tomatoes 1 bunch fresh spinach, rinsed and torn into bite-size pieces Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture. ZUCCHINI PATTIES [[{"type":"media","view_mode":"media_original","fid":"1983052","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutes Ingredients 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tablespoons vegetable oil Directions In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. PEACH COBBLER [[{"type":"media","view_mode":"media_original","fid":"1983053","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutes Ingredients 1 cup all-purpose flour 1/2 cup brown sugar 1/2 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup milk 1/2 cup margarine, melted 1 (29 ounce) can sliced canned peaches, drained 1 teaspoon ground cinnamon Directions Preheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish. In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly. Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes. SKEWERED CANTALOUPE [[{"type":"media","view_mode":"media_original","fid":"1983055","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 4 Prep time: 15 minutes Cook time: 6 minutes Ingredients 1 cantaloupe - peeled, seeded, and cubed 1/4 cup butter 1/2 cup honey 1/3 cup chopped fresh mint leaves Skewers Directions Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce. HOME-STYLE MACARONI AND CHEESE [[{"type":"media","view_mode":"media_original","fid":"1983056","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 6 Prep time: 20 minutes Cook time: 30 minutes Ingredients 7 ounces elbow macaroni 1/4 cup butter 3 tablespoons all-purpose flour 2 cups milk 1 (8 ounce) package cream cheese 4 slices canned jalapeno peppers, chopped 2 teaspoons Dijon mustard 1/2 teaspoon ground black pepper salt to taste 3 dashes hot sauce, or to taste 2 cups shredded Cheddar cheese 1 cup dry bread crumbs 2 tablespoons butter 2 tablespoons chopped fresh parsley Directions Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese. Bake in the preheated oven until golden brown, 15 to 20 minutes. Tweets by @DLNewspapersSLOW COOKER TACO SOUP [[{"type":"media","view_mode":"media_original","fid":"1983040","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutes Ingredients 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 (1 ounce) package ranch dressing mix 1 (14.5 ounce) can diced tomatoes and green chiles, undrained 1 (15.5 ounce) can corn, undrained 1 (15.5 ounce) can black beans, undrained 1 (15 ounce) can sliced black olives 1 onion, diced 1 green bell pepper, diced 1 cup tomato juice Directions Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix. Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours. PENNE PASTA WITH SPINACH AND BACON
Serves: 4 Prep time: 10 minutes Cook time: 15 minutes Ingredients 1 (12 ounce) package penne pasta 2 tablespoons olive oil, divided 6 slices bacon, chopped 2 tablespoons minced garlic 1 (14.5 ounce) can diced tomatoes 1 bunch fresh spinach, rinsed and torn into bite-size pieces Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture. ZUCCHINI PATTIES [[{"type":"media","view_mode":"media_original","fid":"1983052","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutes Ingredients 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tablespoons vegetable oil Directions In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. PEACH COBBLER [[{"type":"media","view_mode":"media_original","fid":"1983053","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutes Ingredients 1 cup all-purpose flour 1/2 cup brown sugar 1/2 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup milk 1/2 cup margarine, melted 1 (29 ounce) can sliced canned peaches, drained 1 teaspoon ground cinnamon Directions Preheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish. In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly. Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes. SKEWERED CANTALOUPE [[{"type":"media","view_mode":"media_original","fid":"1983055","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 4 Prep time: 15 minutes Cook time: 6 minutes Ingredients 1 cantaloupe - peeled, seeded, and cubed 1/4 cup butter 1/2 cup honey 1/3 cup chopped fresh mint leaves Skewers Directions Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce. HOME-STYLE MACARONI AND CHEESE [[{"type":"media","view_mode":"media_original","fid":"1983056","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 6 Prep time: 20 minutes Cook time: 30 minutes Ingredients 7 ounces elbow macaroni 1/4 cup butter 3 tablespoons all-purpose flour 2 cups milk 1 (8 ounce) package cream cheese 4 slices canned jalapeno peppers, chopped 2 teaspoons Dijon mustard 1/2 teaspoon ground black pepper salt to taste 3 dashes hot sauce, or to taste 2 cups shredded Cheddar cheese 1 cup dry bread crumbs 2 tablespoons butter 2 tablespoons chopped fresh parsley Directions Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese. Bake in the preheated oven until golden brown, 15 to 20 minutes. Tweets by @DLNewspapersSLOW COOKER TACO SOUP [[{"type":"media","view_mode":"media_original","fid":"1983040","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutes Ingredients 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 (1 ounce) package ranch dressing mix 1 (14.5 ounce) can diced tomatoes and green chiles, undrained 1 (15.5 ounce) can corn, undrained 1 (15.5 ounce) can black beans, undrained 1 (15 ounce) can sliced black olives 1 onion, diced 1 green bell pepper, diced 1 cup tomato juice Directions Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix. Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours. PENNE PASTA WITH SPINACH AND BACON [[{"type":"media","view_mode":"media_original","fid":"1983051","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 4 Prep time: 10 minutes Cook time: 15 minutes Ingredients 1 (12 ounce) package penne pasta 2 tablespoons olive oil, divided 6 slices bacon, chopped 2 tablespoons minced garlic 1 (14.5 ounce) can diced tomatoes 1 bunch fresh spinach, rinsed and torn into bite-size pieces Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture. ZUCCHINI PATTIES
Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutes Ingredients 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tablespoons vegetable oil Directions In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. PEACH COBBLER [[{"type":"media","view_mode":"media_original","fid":"1983053","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutes Ingredients 1 cup all-purpose flour 1/2 cup brown sugar 1/2 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup milk 1/2 cup margarine, melted 1 (29 ounce) can sliced canned peaches, drained 1 teaspoon ground cinnamon Directions Preheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish. In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly. Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes. SKEWERED CANTALOUPE [[{"type":"media","view_mode":"media_original","fid":"1983055","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 4 Prep time: 15 minutes Cook time: 6 minutes Ingredients 1 cantaloupe - peeled, seeded, and cubed 1/4 cup butter 1/2 cup honey 1/3 cup chopped fresh mint leaves Skewers Directions Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce. HOME-STYLE MACARONI AND CHEESE [[{"type":"media","view_mode":"media_original","fid":"1983056","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 6 Prep time: 20 minutes Cook time: 30 minutes Ingredients 7 ounces elbow macaroni 1/4 cup butter 3 tablespoons all-purpose flour 2 cups milk 1 (8 ounce) package cream cheese 4 slices canned jalapeno peppers, chopped 2 teaspoons Dijon mustard 1/2 teaspoon ground black pepper salt to taste 3 dashes hot sauce, or to taste 2 cups shredded Cheddar cheese 1 cup dry bread crumbs 2 tablespoons butter 2 tablespoons chopped fresh parsley Directions Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese. Bake in the preheated oven until golden brown, 15 to 20 minutes. Tweets by @DLNewspapersSLOW COOKER TACO SOUP [[{"type":"media","view_mode":"media_original","fid":"1983040","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutes Ingredients 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 (1 ounce) package ranch dressing mix 1 (14.5 ounce) can diced tomatoes and green chiles, undrained 1 (15.5 ounce) can corn, undrained 1 (15.5 ounce) can black beans, undrained 1 (15 ounce) can sliced black olives 1 onion, diced 1 green bell pepper, diced 1 cup tomato juice Directions Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix. Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours. PENNE PASTA WITH SPINACH AND BACON [[{"type":"media","view_mode":"media_original","fid":"1983051","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 4 Prep time: 10 minutes Cook time: 15 minutes Ingredients 1 (12 ounce) package penne pasta 2 tablespoons olive oil, divided 6 slices bacon, chopped 2 tablespoons minced garlic 1 (14.5 ounce) can diced tomatoes 1 bunch fresh spinach, rinsed and torn into bite-size pieces Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture. ZUCCHINI PATTIES [[{"type":"media","view_mode":"media_original","fid":"1983052","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutes Ingredients 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tablespoons vegetable oil Directions In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. PEACH COBBLER
Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutes Ingredients 1 cup all-purpose flour 1/2 cup brown sugar 1/2 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup milk 1/2 cup margarine, melted 1 (29 ounce) can sliced canned peaches, drained 1 teaspoon ground cinnamon Directions Preheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish. In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly. Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes. SKEWERED CANTALOUPE [[{"type":"media","view_mode":"media_original","fid":"1983055","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 4 Prep time: 15 minutes Cook time: 6 minutes Ingredients 1 cantaloupe - peeled, seeded, and cubed 1/4 cup butter 1/2 cup honey 1/3 cup chopped fresh mint leaves Skewers Directions Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce. HOME-STYLE MACARONI AND CHEESE [[{"type":"media","view_mode":"media_original","fid":"1983056","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 6 Prep time: 20 minutes Cook time: 30 minutes Ingredients 7 ounces elbow macaroni 1/4 cup butter 3 tablespoons all-purpose flour 2 cups milk 1 (8 ounce) package cream cheese 4 slices canned jalapeno peppers, chopped 2 teaspoons Dijon mustard 1/2 teaspoon ground black pepper salt to taste 3 dashes hot sauce, or to taste 2 cups shredded Cheddar cheese 1 cup dry bread crumbs 2 tablespoons butter 2 tablespoons chopped fresh parsley Directions Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese. Bake in the preheated oven until golden brown, 15 to 20 minutes. Tweets by @DLNewspapersSLOW COOKER TACO SOUP [[{"type":"media","view_mode":"media_original","fid":"1983040","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutes Ingredients 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 (1 ounce) package ranch dressing mix 1 (14.5 ounce) can diced tomatoes and green chiles, undrained 1 (15.5 ounce) can corn, undrained 1 (15.5 ounce) can black beans, undrained 1 (15 ounce) can sliced black olives 1 onion, diced 1 green bell pepper, diced 1 cup tomato juice Directions Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix. Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours. PENNE PASTA WITH SPINACH AND BACON [[{"type":"media","view_mode":"media_original","fid":"1983051","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 4 Prep time: 10 minutes Cook time: 15 minutes Ingredients 1 (12 ounce) package penne pasta 2 tablespoons olive oil, divided 6 slices bacon, chopped 2 tablespoons minced garlic 1 (14.5 ounce) can diced tomatoes 1 bunch fresh spinach, rinsed and torn into bite-size pieces Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture. ZUCCHINI PATTIES [[{"type":"media","view_mode":"media_original","fid":"1983052","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutes Ingredients 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tablespoons vegetable oil Directions In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. PEACH COBBLER [[{"type":"media","view_mode":"media_original","fid":"1983053","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutes Ingredients 1 cup all-purpose flour 1/2 cup brown sugar 1/2 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup milk 1/2 cup margarine, melted 1 (29 ounce) can sliced canned peaches, drained 1 teaspoon ground cinnamon Directions Preheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish. In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly. Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes. SKEWERED CANTALOUPE
Serves: 4 Prep time: 15 minutes Cook time: 6 minutes Ingredients 1 cantaloupe - peeled, seeded, and cubed 1/4 cup butter 1/2 cup honey 1/3 cup chopped fresh mint leaves Skewers Directions Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce. HOME-STYLE MACARONI AND CHEESE [[{"type":"media","view_mode":"media_original","fid":"1983056","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 6 Prep time: 20 minutes Cook time: 30 minutes Ingredients 7 ounces elbow macaroni 1/4 cup butter 3 tablespoons all-purpose flour 2 cups milk 1 (8 ounce) package cream cheese 4 slices canned jalapeno peppers, chopped 2 teaspoons Dijon mustard 1/2 teaspoon ground black pepper salt to taste 3 dashes hot sauce, or to taste 2 cups shredded Cheddar cheese 1 cup dry bread crumbs 2 tablespoons butter 2 tablespoons chopped fresh parsley Directions Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese. Bake in the preheated oven until golden brown, 15 to 20 minutes. Tweets by @DLNewspapersSLOW COOKER TACO SOUP [[{"type":"media","view_mode":"media_original","fid":"1983040","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutes Ingredients 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 (1 ounce) package ranch dressing mix 1 (14.5 ounce) can diced tomatoes and green chiles, undrained 1 (15.5 ounce) can corn, undrained 1 (15.5 ounce) can black beans, undrained 1 (15 ounce) can sliced black olives 1 onion, diced 1 green bell pepper, diced 1 cup tomato juice Directions Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix. Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours. PENNE PASTA WITH SPINACH AND BACON [[{"type":"media","view_mode":"media_original","fid":"1983051","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 4 Prep time: 10 minutes Cook time: 15 minutes Ingredients 1 (12 ounce) package penne pasta 2 tablespoons olive oil, divided 6 slices bacon, chopped 2 tablespoons minced garlic 1 (14.5 ounce) can diced tomatoes 1 bunch fresh spinach, rinsed and torn into bite-size pieces Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture. ZUCCHINI PATTIES [[{"type":"media","view_mode":"media_original","fid":"1983052","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutes Ingredients 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tablespoons vegetable oil Directions In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. PEACH COBBLER [[{"type":"media","view_mode":"media_original","fid":"1983053","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutes Ingredients 1 cup all-purpose flour 1/2 cup brown sugar 1/2 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup milk 1/2 cup margarine, melted 1 (29 ounce) can sliced canned peaches, drained 1 teaspoon ground cinnamon Directions Preheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish. In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly. Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes. SKEWERED CANTALOUPE [[{"type":"media","view_mode":"media_original","fid":"1983055","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]] Serves: 4 Prep time: 15 minutes Cook time: 6 minutes Ingredients 1 cantaloupe - peeled, seeded, and cubed 1/4 cup butter 1/2 cup honey 1/3 cup chopped fresh mint leaves Skewers Directions Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce. HOME-STYLE MACARONI AND CHEESE
Serves: 6 Prep time: 20 minutes Cook time: 30 minutes Ingredients 7 ounces elbow macaroni 1/4 cup butter 3 tablespoons all-purpose flour 2 cups milk 1 (8 ounce) package cream cheese 4 slices canned jalapeno peppers, chopped 2 teaspoons Dijon mustard 1/2 teaspoon ground black pepper salt to taste 3 dashes hot sauce, or to taste 2 cups shredded Cheddar cheese 1 cup dry bread crumbs 2 tablespoons butter 2 tablespoons chopped fresh parsley Directions Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese. Bake in the preheated oven until golden brown, 15 to 20 minutes. Tweets by @DLNewspapersSLOW COOKER TACO SOUP
Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutesIngredients1 pound ground beef1 (1.25 ounce) package taco seasoning mix1 (1 ounce) package ranch dressing mix1 (14.5 ounce) can diced tomatoes and green chiles, undrained1 (15.5 ounce) can corn, undrained1 (15.5 ounce) can black beans, undrained1 (15 ounce) can sliced black olives1 onion, diced1 green bell pepper, diced1 cup tomato juiceDirectionsHeat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.PENNE PASTA WITH SPINACH AND BACON[[{"type":"media","view_mode":"media_original","fid":"1983051","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 4 Prep time: 10 minutes Cook time: 15 minutesIngredients1 (12 ounce) package penne pasta2 tablespoons olive oil, divided6 slices bacon, chopped2 tablespoons minced garlic1 (14.5 ounce) can diced tomatoes1 bunch fresh spinach, rinsed and torn into bite-size piecesDirectionsBring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.ZUCCHINI PATTIES[[{"type":"media","view_mode":"media_original","fid":"1983052","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutesIngredients2 cups grated zucchini2 eggs, beaten1/4 cup chopped onion1/2 cup all-purpose flour1/2 cup grated Parmesan cheese1/2 cup shredded mozzarella cheesesalt to taste2 tablespoons vegetable oilDirectionsIn a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.PEACH COBBLER[[{"type":"media","view_mode":"media_original","fid":"1983053","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutesIngredients1 cup all-purpose flour1/2 cup brown sugar1/2 cup white sugar2 teaspoons baking powder1/2 teaspoon salt1 teaspoon vanilla extract3/4 cup milk1/2 cup margarine, melted1 (29 ounce) can sliced canned peaches, drained1 teaspoon ground cinnamonDirectionsPreheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish.In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly.Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.SKEWERED CANTALOUPE[[{"type":"media","view_mode":"media_original","fid":"1983055","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 4 Prep time: 15 minutes Cook time: 6 minutesIngredients1 cantaloupe - peeled, seeded, and cubed1/4 cup butter1/2 cup honey1/3 cup chopped fresh mint leavesSkewersDirectionsPreheat grill for medium heat.Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.HOME-STYLE MACARONI AND CHEESE[[{"type":"media","view_mode":"media_original","fid":"1983056","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 6 Prep time: 20 minutes Cook time: 30 minutesIngredients7 ounces elbow macaroni1/4 cup butter3 tablespoons all-purpose flour2 cups milk1 (8 ounce) package cream cheese4 slices canned jalapeno peppers, chopped2 teaspoons Dijon mustard1/2 teaspoon ground black peppersalt to taste3 dashes hot sauce, or to taste2 cups shredded Cheddar cheese1 cup dry bread crumbs2 tablespoons butter2 tablespoons chopped fresh parsleyDirectionsPreheat oven to 400 degrees F (200 degrees C).Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.Bake in the preheated oven until golden brown, 15 to 20 minutes.Tweets by @DLNewspapersSLOW COOKER TACO SOUP[[{"type":"media","view_mode":"media_original","fid":"1983040","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutesIngredients1 pound ground beef1 (1.25 ounce) package taco seasoning mix1 (1 ounce) package ranch dressing mix1 (14.5 ounce) can diced tomatoes and green chiles, undrained1 (15.5 ounce) can corn, undrained1 (15.5 ounce) can black beans, undrained1 (15 ounce) can sliced black olives1 onion, diced1 green bell pepper, diced1 cup tomato juiceDirectionsHeat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.PENNE PASTA WITH SPINACH AND BACON
Serves: 4 Prep time: 10 minutes Cook time: 15 minutesIngredients1 (12 ounce) package penne pasta2 tablespoons olive oil, divided6 slices bacon, chopped2 tablespoons minced garlic1 (14.5 ounce) can diced tomatoes1 bunch fresh spinach, rinsed and torn into bite-size piecesDirectionsBring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.ZUCCHINI PATTIES[[{"type":"media","view_mode":"media_original","fid":"1983052","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutesIngredients2 cups grated zucchini2 eggs, beaten1/4 cup chopped onion1/2 cup all-purpose flour1/2 cup grated Parmesan cheese1/2 cup shredded mozzarella cheesesalt to taste2 tablespoons vegetable oilDirectionsIn a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.PEACH COBBLER[[{"type":"media","view_mode":"media_original","fid":"1983053","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutesIngredients1 cup all-purpose flour1/2 cup brown sugar1/2 cup white sugar2 teaspoons baking powder1/2 teaspoon salt1 teaspoon vanilla extract3/4 cup milk1/2 cup margarine, melted1 (29 ounce) can sliced canned peaches, drained1 teaspoon ground cinnamonDirectionsPreheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish.In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly.Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.SKEWERED CANTALOUPE[[{"type":"media","view_mode":"media_original","fid":"1983055","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 4 Prep time: 15 minutes Cook time: 6 minutesIngredients1 cantaloupe - peeled, seeded, and cubed1/4 cup butter1/2 cup honey1/3 cup chopped fresh mint leavesSkewersDirectionsPreheat grill for medium heat.Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.HOME-STYLE MACARONI AND CHEESE[[{"type":"media","view_mode":"media_original","fid":"1983056","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 6 Prep time: 20 minutes Cook time: 30 minutesIngredients7 ounces elbow macaroni1/4 cup butter3 tablespoons all-purpose flour2 cups milk1 (8 ounce) package cream cheese4 slices canned jalapeno peppers, chopped2 teaspoons Dijon mustard1/2 teaspoon ground black peppersalt to taste3 dashes hot sauce, or to taste2 cups shredded Cheddar cheese1 cup dry bread crumbs2 tablespoons butter2 tablespoons chopped fresh parsleyDirectionsPreheat oven to 400 degrees F (200 degrees C).Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.Bake in the preheated oven until golden brown, 15 to 20 minutes.Tweets by @DLNewspapersSLOW COOKER TACO SOUP[[{"type":"media","view_mode":"media_original","fid":"1983040","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutesIngredients1 pound ground beef1 (1.25 ounce) package taco seasoning mix1 (1 ounce) package ranch dressing mix1 (14.5 ounce) can diced tomatoes and green chiles, undrained1 (15.5 ounce) can corn, undrained1 (15.5 ounce) can black beans, undrained1 (15 ounce) can sliced black olives1 onion, diced1 green bell pepper, diced1 cup tomato juiceDirectionsHeat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.PENNE PASTA WITH SPINACH AND BACON[[{"type":"media","view_mode":"media_original","fid":"1983051","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 4 Prep time: 10 minutes Cook time: 15 minutesIngredients1 (12 ounce) package penne pasta2 tablespoons olive oil, divided6 slices bacon, chopped2 tablespoons minced garlic1 (14.5 ounce) can diced tomatoes1 bunch fresh spinach, rinsed and torn into bite-size piecesDirectionsBring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.ZUCCHINI PATTIES
Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutesIngredients2 cups grated zucchini2 eggs, beaten1/4 cup chopped onion1/2 cup all-purpose flour1/2 cup grated Parmesan cheese1/2 cup shredded mozzarella cheesesalt to taste2 tablespoons vegetable oilDirectionsIn a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.PEACH COBBLER[[{"type":"media","view_mode":"media_original","fid":"1983053","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutesIngredients1 cup all-purpose flour1/2 cup brown sugar1/2 cup white sugar2 teaspoons baking powder1/2 teaspoon salt1 teaspoon vanilla extract3/4 cup milk1/2 cup margarine, melted1 (29 ounce) can sliced canned peaches, drained1 teaspoon ground cinnamonDirectionsPreheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish.In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly.Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.SKEWERED CANTALOUPE[[{"type":"media","view_mode":"media_original","fid":"1983055","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 4 Prep time: 15 minutes Cook time: 6 minutesIngredients1 cantaloupe - peeled, seeded, and cubed1/4 cup butter1/2 cup honey1/3 cup chopped fresh mint leavesSkewersDirectionsPreheat grill for medium heat.Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.HOME-STYLE MACARONI AND CHEESE[[{"type":"media","view_mode":"media_original","fid":"1983056","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 6 Prep time: 20 minutes Cook time: 30 minutesIngredients7 ounces elbow macaroni1/4 cup butter3 tablespoons all-purpose flour2 cups milk1 (8 ounce) package cream cheese4 slices canned jalapeno peppers, chopped2 teaspoons Dijon mustard1/2 teaspoon ground black peppersalt to taste3 dashes hot sauce, or to taste2 cups shredded Cheddar cheese1 cup dry bread crumbs2 tablespoons butter2 tablespoons chopped fresh parsleyDirectionsPreheat oven to 400 degrees F (200 degrees C).Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.Bake in the preheated oven until golden brown, 15 to 20 minutes.Tweets by @DLNewspapersSLOW COOKER TACO SOUP[[{"type":"media","view_mode":"media_original","fid":"1983040","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutesIngredients1 pound ground beef1 (1.25 ounce) package taco seasoning mix1 (1 ounce) package ranch dressing mix1 (14.5 ounce) can diced tomatoes and green chiles, undrained1 (15.5 ounce) can corn, undrained1 (15.5 ounce) can black beans, undrained1 (15 ounce) can sliced black olives1 onion, diced1 green bell pepper, diced1 cup tomato juiceDirectionsHeat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.PENNE PASTA WITH SPINACH AND BACON[[{"type":"media","view_mode":"media_original","fid":"1983051","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 4 Prep time: 10 minutes Cook time: 15 minutesIngredients1 (12 ounce) package penne pasta2 tablespoons olive oil, divided6 slices bacon, chopped2 tablespoons minced garlic1 (14.5 ounce) can diced tomatoes1 bunch fresh spinach, rinsed and torn into bite-size piecesDirectionsBring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.ZUCCHINI PATTIES[[{"type":"media","view_mode":"media_original","fid":"1983052","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutesIngredients2 cups grated zucchini2 eggs, beaten1/4 cup chopped onion1/2 cup all-purpose flour1/2 cup grated Parmesan cheese1/2 cup shredded mozzarella cheesesalt to taste2 tablespoons vegetable oilDirectionsIn a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.PEACH COBBLER
Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutesIngredients1 cup all-purpose flour1/2 cup brown sugar1/2 cup white sugar2 teaspoons baking powder1/2 teaspoon salt1 teaspoon vanilla extract3/4 cup milk1/2 cup margarine, melted1 (29 ounce) can sliced canned peaches, drained1 teaspoon ground cinnamonDirectionsPreheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish.In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly.Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.SKEWERED CANTALOUPE[[{"type":"media","view_mode":"media_original","fid":"1983055","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 4 Prep time: 15 minutes Cook time: 6 minutesIngredients1 cantaloupe - peeled, seeded, and cubed1/4 cup butter1/2 cup honey1/3 cup chopped fresh mint leavesSkewersDirectionsPreheat grill for medium heat.Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.HOME-STYLE MACARONI AND CHEESE[[{"type":"media","view_mode":"media_original","fid":"1983056","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 6 Prep time: 20 minutes Cook time: 30 minutesIngredients7 ounces elbow macaroni1/4 cup butter3 tablespoons all-purpose flour2 cups milk1 (8 ounce) package cream cheese4 slices canned jalapeno peppers, chopped2 teaspoons Dijon mustard1/2 teaspoon ground black peppersalt to taste3 dashes hot sauce, or to taste2 cups shredded Cheddar cheese1 cup dry bread crumbs2 tablespoons butter2 tablespoons chopped fresh parsleyDirectionsPreheat oven to 400 degrees F (200 degrees C).Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.Bake in the preheated oven until golden brown, 15 to 20 minutes.Tweets by @DLNewspapersSLOW COOKER TACO SOUP[[{"type":"media","view_mode":"media_original","fid":"1983040","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutesIngredients1 pound ground beef1 (1.25 ounce) package taco seasoning mix1 (1 ounce) package ranch dressing mix1 (14.5 ounce) can diced tomatoes and green chiles, undrained1 (15.5 ounce) can corn, undrained1 (15.5 ounce) can black beans, undrained1 (15 ounce) can sliced black olives1 onion, diced1 green bell pepper, diced1 cup tomato juiceDirectionsHeat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.PENNE PASTA WITH SPINACH AND BACON[[{"type":"media","view_mode":"media_original","fid":"1983051","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 4 Prep time: 10 minutes Cook time: 15 minutesIngredients1 (12 ounce) package penne pasta2 tablespoons olive oil, divided6 slices bacon, chopped2 tablespoons minced garlic1 (14.5 ounce) can diced tomatoes1 bunch fresh spinach, rinsed and torn into bite-size piecesDirectionsBring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.ZUCCHINI PATTIES[[{"type":"media","view_mode":"media_original","fid":"1983052","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutesIngredients2 cups grated zucchini2 eggs, beaten1/4 cup chopped onion1/2 cup all-purpose flour1/2 cup grated Parmesan cheese1/2 cup shredded mozzarella cheesesalt to taste2 tablespoons vegetable oilDirectionsIn a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.PEACH COBBLER[[{"type":"media","view_mode":"media_original","fid":"1983053","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutesIngredients1 cup all-purpose flour1/2 cup brown sugar1/2 cup white sugar2 teaspoons baking powder1/2 teaspoon salt1 teaspoon vanilla extract3/4 cup milk1/2 cup margarine, melted1 (29 ounce) can sliced canned peaches, drained1 teaspoon ground cinnamonDirectionsPreheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish.In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly.Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.SKEWERED CANTALOUPE
Serves: 4 Prep time: 15 minutes Cook time: 6 minutesIngredients1 cantaloupe - peeled, seeded, and cubed1/4 cup butter1/2 cup honey1/3 cup chopped fresh mint leavesSkewersDirectionsPreheat grill for medium heat.Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.HOME-STYLE MACARONI AND CHEESE[[{"type":"media","view_mode":"media_original","fid":"1983056","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 6 Prep time: 20 minutes Cook time: 30 minutesIngredients7 ounces elbow macaroni1/4 cup butter3 tablespoons all-purpose flour2 cups milk1 (8 ounce) package cream cheese4 slices canned jalapeno peppers, chopped2 teaspoons Dijon mustard1/2 teaspoon ground black peppersalt to taste3 dashes hot sauce, or to taste2 cups shredded Cheddar cheese1 cup dry bread crumbs2 tablespoons butter2 tablespoons chopped fresh parsleyDirectionsPreheat oven to 400 degrees F (200 degrees C).Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.Bake in the preheated oven until golden brown, 15 to 20 minutes.Tweets by @DLNewspapersSLOW COOKER TACO SOUP[[{"type":"media","view_mode":"media_original","fid":"1983040","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 8 Prep time: 10 minutes Cook Time: 5 hours, 10 minutesIngredients1 pound ground beef1 (1.25 ounce) package taco seasoning mix1 (1 ounce) package ranch dressing mix1 (14.5 ounce) can diced tomatoes and green chiles, undrained1 (15.5 ounce) can corn, undrained1 (15.5 ounce) can black beans, undrained1 (15 ounce) can sliced black olives1 onion, diced1 green bell pepper, diced1 cup tomato juiceDirectionsHeat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.PENNE PASTA WITH SPINACH AND BACON[[{"type":"media","view_mode":"media_original","fid":"1983051","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 4 Prep time: 10 minutes Cook time: 15 minutesIngredients1 (12 ounce) package penne pasta2 tablespoons olive oil, divided6 slices bacon, chopped2 tablespoons minced garlic1 (14.5 ounce) can diced tomatoes1 bunch fresh spinach, rinsed and torn into bite-size piecesDirectionsBring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.ZUCCHINI PATTIES[[{"type":"media","view_mode":"media_original","fid":"1983052","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 14 patties Prep time: 10 minutes Cook time: 20 minutesIngredients2 cups grated zucchini2 eggs, beaten1/4 cup chopped onion1/2 cup all-purpose flour1/2 cup grated Parmesan cheese1/2 cup shredded mozzarella cheesesalt to taste2 tablespoons vegetable oilDirectionsIn a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.PEACH COBBLER[[{"type":"media","view_mode":"media_original","fid":"1983053","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 9x9 inch pan Prep time: 15 minutes Cook time: 30 minutesIngredients1 cup all-purpose flour1/2 cup brown sugar1/2 cup white sugar2 teaspoons baking powder1/2 teaspoon salt1 teaspoon vanilla extract3/4 cup milk1/2 cup margarine, melted1 (29 ounce) can sliced canned peaches, drained1 teaspoon ground cinnamonDirectionsPreheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish.In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly.Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.SKEWERED CANTALOUPE[[{"type":"media","view_mode":"media_original","fid":"1983055","attributes":{"alt":"","class":"media-image","height":"250","title":"","width":"300"}}]]Serves: 4 Prep time: 15 minutes Cook time: 6 minutesIngredients1 cantaloupe - peeled, seeded, and cubed1/4 cup butter1/2 cup honey1/3 cup chopped fresh mint leavesSkewersDirectionsPreheat grill for medium heat.Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.HOME-STYLE MACARONI AND CHEESE
Serves: 6 Prep time: 20 minutes Cook time: 30 minutesIngredients7 ounces elbow macaroni1/4 cup butter3 tablespoons all-purpose flour2 cups milk1 (8 ounce) package cream cheese4 slices canned jalapeno peppers, chopped2 teaspoons Dijon mustard1/2 teaspoon ground black peppersalt to taste3 dashes hot sauce, or to taste2 cups shredded Cheddar cheese1 cup dry bread crumbs2 tablespoons butter2 tablespoons chopped fresh parsleyDirectionsPreheat oven to 400 degrees F (200 degrees C).Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.Bake in the preheated oven until golden brown, 15 to 20 minutes.Tweets by @DLNewspapers