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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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.

Shared With Our Recipe List By: Diva JB

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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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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!

Shared With Our Recipe List By: TMDUFF

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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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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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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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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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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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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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