4 thick, loin chops, lean
2 medium onions, sliced
1 t butter
salt and pepper, to taste
spices of choice, to taste
Stand chops in crockpot.
Sprinkle with salt, pepper and spices.
Cover with onion slices, which have been separated into rings.
Place butter on top Cook low heat 6-8 hrs, til chops are tender and onions are
done.
Shared With Our Recipe List By: Elizabeth Fortner
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Crust:
1 1/2 cups finely ground Graham Cramer crumbs – I use Keebler
1/3 cup white sugar
6 Tablespoons butter – melted
1/2 readily ground cinnamon (optional, but a good addition)
Mix all together, press into a 9 inch pie tin – do not pre-bake
Filling:
2 cans sweetened condensed milk – I use Borden’s 1 regular
1 fat free
1/2 cup sour cream – scant. I use lite sour cream
3/4 cup key lime juice – scant
Preheat oven to 350 degrees
Mix all the filling ingredients together, mix well, pour into
the graham cracker pie crust.
Bake for 5 – 8 minutes, until tiny air bubbles burst on the
surface of the pie. DO NOT BROWN
Chill thoroughly before serving.
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1 lb imitation crab meat – shredded
1 cup cooked salad shrimp
1 large green bell pepper – seeded, minced
1 medium onion – peeled, minced
1/2 cup chopped celery
1/2 cup Hidden Valley Ranch® salad dressing
1/4 cup Mayonnaise
1. Fold together all ingredients.
2. Refrigerate for at least 1 hour.
3. Notes: Can be served either as a salad, on a bed of lettuce,
or on split croissants.
Servings: 8
Shared With Our Recipe List By: JP. Harris
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15 Apples
2 Cups White Sugar
1 Cup light Corn Syrup
1 ½ Cups Water
9 Drops red Food Coloring
15 Apple sticks
Remove stem from each apple and insert an apple stick.
Line a baking sheet with parchment paper or wax paper.
In a medium sauce pan over medium heat, add sugar, corn syrup,
and water
Heat to 310 F (155 C) until syrup is well blended and smooth
in texture.
To test readiness, using a spoon drop a small amount into a
cup of cold water When the syrup hardens it is ready.
Remove from the heat and stir in red food coloring until well
blended.
Dip and roll each apple in syrup and put on baking sheet to
harden.
Enjoy!
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Serves: 4
Prep: 15 minutes Cook: 8.5 hours
Ingredients:
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
1 tablespoon hot paprika
1 4 to 5 pound bone-in picnic ham
1 (16-ounce) package dried lima beans (or green baby limas)
1 bay leaf
4 sprigs fresh thyme
1 (28-ounce) can whole fire-roasted tomatoes
1 bunch green onions (scallions)
4 cloves minced garlic
Combine the tomato paste, Worcestershire sauce, red pepper
flakes and paprika in a 5 to 6 quart slow-cooker. Add ham,
beans, bay leaf and thyme. Pour in 4 cups water , cover and
cook on LOW undisturbed, 8 hours. Pour tomatoes into a bowl
and crush with hands. Add the tomatoes and their juices,
the green onions and garlic to the slow-cooker. Cover and
cook 30 more minutes. Remove the ham from the slow-cooker
and transfer to a cutting board to cool slightly
before slicing.
Shared With Our Recipe List By: Rob
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10 tablespoon butter
3/4 cup sugar
1/4 cup dark rum
1/4 cup banana liqueur*
Preparation
Melt butter in a 2-quart saucepan over medium-high heat;
stir in remaining ingredients. Bring to a boil, stirring
often; reduce heat to medium, and cook,
Stirring often, 8 to 10 minutes or until slightly thickened.
Remove from heat, and cool 10 minutes.
*1/4 cup dark rum may be substituted for banana liqueur.
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1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur*
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup (recipe follows)
Powdered sugar
Preparation
Beat butter and granulated sugar at medium speed with an
electric mixer until light and fluffy. Add eggs, egg yolk,
and vanilla, beating until blended. Add lemon rind, beating
until blended. Gradually add rum and banana
liqueur, beating until blended. (Batter will look curdled.)
Stir together flour and next 3 ingredients; add to batter
alternately with whipping cream, beginning and ending with
flour mixture. Beat batter at low speed
just until blended after each addition. Pour batter into a
greased and floured 10-inch Bundt pan.
Bake at 350° for 55 to 60 minutes or until a long wooden pick
inserted in center of cake comes out clean.
Cool in pan on a wire rack 15 minutes. Pierce cake multiple
times using a metal or wooden skewer. Pour Rum Syrup
evenly over cake. Let stand 45 minutes. Remove from pan;
cool completely on a wire rack.
Sprinkle evenly with powdered sugar before serving.
*1/4 cup dark rum may be substituted.
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Ingredients
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and
flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over
the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the
eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well.
Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick
inserted into the cake comes out clean. Let sit for 10 minutes
in the pan, then turn out onto
serving plate. Brush glaze over top and sides. Allow cake to
absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water
and 1 cup sugar. Bring to a boil over medium heat and continue
to boil for 5 minutes,
Stirring constantly. Remove from heat and stir in 1/2 cup rum.
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1 cup chopped pecans or walnuts
1 package Duncan Hines yellow cake mix **
1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie
filling
4 eggs
1/2 cup cold water
1/2 cup Wesson or Crisco oil
1/2 cup Bacardi dark rum (80 proof )
Directions:
Preheat oven to 325 degrees. Grease and flour 10-inch tube or
12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all
cake ingredients together. Pour
batter over nuts. Bake 1 hour. Cool; invert onto serving plate.
Prick top with fork. Spoon and brush glaze evenly over top and
sides.
Glaze:
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum ( 80 proof )
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil for 5
minutes, stirring constantly, and remove from heat.
Stir in rum. You may decorate with whipped cream before
serving.
** If using yellow cake mix with pudding already in the mix,
omit the instant pudding, using 3 eggs instead of 4 and
1/3 cup oil instead of 1/2.
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2 small cans crushed pineapple, undrained
2 eggs
1-1/2 cups sugar
1/2 cup brown sugar
2 t. baking soda
2 cups all-purpose flour
1 t. vanilla
1/2 cup shredded coconut
1/2 cup chopped pecans
Preheat oven to 350°
Mix all ingredients well. Bake in a greased and floured tube
pan for 45 min.
Remove from pan when cooled a bit and pour icing on top.
Icing:
1/2 cup pineapple juice
2 cups sifted confectioner’s sugar
Heat to boiling and pour over cake.
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