1 (18-pound) Cured Ham
2 (12-ounce) cans Cola
Canned Pineapple Rings
Brown Sugar
Maraschino Cherries
Cloves

Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.Preheat the oven to 325 degrees F. Enjoy!
Submitted by: Deborah

Labels: Main Courses

2 15 oz cans Black Beans, rinsed (or use 1 can Black Beans and 1 can Kidney Beans)
1 14.5 oz can Stewed Tomatoes
1 14.5 oz can Diced Tomatoes
2 cups Chicken Broth
1 can Corn
4 Green Onions, thinly sliced
2 tbsp Chili Powder
1 tsp Cumin
½ tsp dried minced Garlic (I often use Garlic Powder)

Toss everything in the slow cooker, mix. Cover and cook on high for 4-5 hours. Put tortilla chips in your soup bowl, then soup, then top with sour cream and grated cheese. Yum!
Submitted by: Karina

Labels: Slow Cooker, Soups + Salads

1 big pot full of potatoes – cook and mash

Add:
8 to 12 oz Cream Cheese
1 cup Sour Cream (or try Plain Yogurt)
2 tsp Onion Salt (or 2 tsp Onion Powder and 2 tsp Salt)
1 tsp Salt (if using Onion Salt)
Pinch of Pepper

Mash together. I like to use a mixer to get a nice creamy consistency. This makes quite a lot (serves 10-12). You can eat these now, or they can be frozen, or if you have extra time: Put in casserole dish. Top with 2 Tbsp melted Butter, sprinkle with Paprika and Parsley. Bake 30 min at 350 or 1 hour if cold from fridge. Cover most of the time. Can keep in the fridge 2 days or frozen. Thaw before baking.
Submitted by: Karina

Labels: Casseroles, Vegetables

1 pound Skinless Boneless Chicken Breasts or Thighs, cut into cubes
1 pound Sausage (optional)
1 28 oz can Diced Tomatoes with juice
1 large Onion, chopped
1 large Green Pepper, chopped
1 cup chopped Celery
1 cup Chicken Broth
2 tsp Oregano
2 tsp Parsley
2 tsp Cajun Seasoning
1 tsp Cayenne Pepper (optional, depending how spicy you like it)
½ tsp Thyme
1 pound Frozen Cooked Shrimp without tails (optional)

Mix everything except the shrimp in the slow cooker. Cover and cook 7-8 hours on low or 3-4 hours on high. Stir in the shrimp during the last 30 minutes of cook time.
Submitted by: Karina

Labels: Main Courses - Chicken, Slow Cooker

BROWNIES:
1 1/2 cups Butter, melted
3 cups White Sugar
1 tbsp Vanilla Extract
6 Eggs
1 1/2 cups all-purpose Flour
1 cup Unsweetened Cocoa Powder
1 tsp Baking Powder
1 tsp Salt

Preheat oven to 350 degrees. Grease a 9x13 inch pan. In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine flour, cocoa, baking powder, and salt. Gradually blend into egg mixture. Spread the batter evenly into the prepared pan. Bake in preheated oven for 40-45 minutes or until brownies begin to pull away from the sides of the pan. Let cool before adding frosting.

FROSTING:
(NOTE: This isn't a very sweet frosting, but the brownies are super sweet so the contrast is heavenly!)
2 (8 ounce) packages Cream Cheese, softened
1/2 cup Butter, softened
2 - 4 cups (depending on your sweet tooth) sifted Confectioners Sugar
1 tsp Vanilla

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla then gradually stir in the sugar until well blended. Store in fridge after use.(If you want chocolate frosting toss in some of the left over cocoa from the brownies!)
Submitted by: Margo

Labels: Cookies + Squares

One 64 oz jar Apple Juice
1/2 cup Red Hot Candies

Put both in pan or crock pot and heat. (White waxy residue may come on top - scoop off).
Submitted by: Deborah

Labels: Miscellaneous

2-3 Eggs
Minute Rice, 2 cups
1 – 2 cups Peas & Carrots, frozen
Soya Sauce, to taste
Olive Oil

Follow directions on Minute Rice box and get the rice started. Take a pan, let it get nice and hot and put a little oil in. Beat the eggs lightly and add half of the mixture to the pan, flipping only once. Take eggs out of pan, set aside. Do the same with the second half of the mixture. Rinse out pan, add veggies and some water and cook them. Strain veggies, set aside. Put a little bit of oil in the pan and put in rice & soya sauce - fry for a couple of minutes. Add peas & carrot and cut up egg into little pieces and add egg. Mix and let it fry altogether and add salt & pepper if desired. You can also add cooked chicken, beef or shrimp.
Submitted by: Raquel

Labels: Appetizers + Side Dishes

Yields: 1 loaf

1 1/2 cups Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Cinnamon
1 Egg
3 medium Bananas (blackened...put in freezer...makes bread very moist)
3/4 cup Sugar
1/4 cup Cooking Oil

Grease the bottom and sides of loaf pan. In medium bowl, combine flour, baking soda, cinnamon and a pinch of salt. Make a well in center of dry mixture. In another bowl, combine the egg, bananas, sugar, and cooking oil. Add egg mixture all at once to dry mixture. Stir till moistened (batter should be lumpy). Spoon batter into loaf pan. Bake in 350 degree oven for 50-55 min., or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 min. Spread melted butter across top of loaf. Spoon on abundantly cinnamon sugar. Once cooled, remove loaf. Sprinkle powdered sugar generously on bottom of plate. Set loaf on plate. Cut and serve. Yum! :)
Submitted by: Deborah

Labels: Breads + Muffins