Latin Inspired London Broil

London Broil
can of Rotel
chopped onion
chopped green pepper
can of diced tomatoes
Adobo seasoning
caenne pepper

Brown all sides of the LB. Add everything to crock. Add two cans of water and salt/pepper to taste. Cook on low for 8 hours. Serve over rice.

Peanut Butter Trifle

9x13 pan of brownies, cut into 1 inch pieces
1.5 oz instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack.Not the bite-sized)
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups.

Chill until serving.

Grandma's Fruitcake

2 ¼ cup self rising flour (add 1 tsp salt & 1 tsp baking powder if AP)**
¼ teaspoon mace
¼ teaspoon ginger
¼ teaspoon cinnamon
½ pound butter
1 cup sugar
6 eggs
½ cup honey
½ cup molasses
¼ cup apple or orange juice
1 quart nuts
1 ½ pound candied fruit
1 15 oz box raisins
¾ cup coconut

**reserve ½ cup flour for fruit & nuts

1. Sift flour. Add spices and sift again.

2. Cream butter and sugar. Add eggs, honey, & molasses.

3. Add juice, flour, nuts, & fruit.

4. Pour into greased and papered bundt pan. Bake 3 ½ hours at 250 degrees.

Sweet Pecans

16 ounces pecans or walnut halves

1/2 cup melted unsalted butter

1/2 cup powdered sugar

1/4 teaspoon ground cloves

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger



Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.


Let cool before serving.

Slow Cooker Southwestern Chicken

1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.

Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.

Makes 4 to 6 servings.

Cheesy Chicken Tortilla Soup

To prepare and freeze

1 pound chicken breast
1 tablespoon olive oil

Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until
shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer
pink, stirring occasionally. Drain chicken, if necessary.

In Bag 1, combine:
1 portion of Make-Ahead Chicken
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels

In Bag 2, combine:
8 oz pasteurized process cheese spread, cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with green chilies
2 tbsp Chipotle Rub

Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.

To prepare:

Add contents of Bag 2 and 2 cans(14 oz each) reduced-sodium chicken broth to (4-qt.) Casserole. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.

Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened.

Serve soup with optional toppings such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips, if desired.

Marinated Vegetable Salad

Dressing:

3/4 cup sugar
1/2 cup salad vinegar
1/2 cup canola oil
salt and pepper

Veggies:

( all should be drained and rinsed)
soup size cans of:
french cut green beans
black eyed peas
shoe peg corn

small cans of:
carrots
green peas
limas

1/2 red onion coursely chopped
1/3 green pepper chopped
1/3 red pepper chopped
1/3 yellow pepper chopped

Mix dressing and whisk togerher. Pour all over mixed vegetables. Refrigerate overnight (or at least 6 hours), stirring 2 or 3 times during the day.