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January Recipes


Serve this dish with garlic bread and a salad. Yum!

24   Uncooked Jumbo Pasta Shells

1     Tbsp. Green Pepper (finely chopped)

1     Tbsp. Onion (chopped)

1      tsp. plus 1/4 Cup Butter (divided)

2      Cans (6 oz. each) Lump Crab Meat (drained)

1      pkg. (5 oz.) Frozen Cooked Salad Shrimp (thawed)

1      Egg (lightly beaten)

1/2   Cup Shredded Mozzarella Cheese

1/4   Cup Mayonnaise

2      Tbsp. plus 4 Cups Milk (divided)

1 1/2 tsp. Seafood Seasoning (divided)

1/4    tsp. Pepper

1/4    Cup All-purpose Flour

1/4    tsp. Coarsely Ground Pepper

1 1/2 Cups Parmesan Cheese (grated)

Cook pasta according to package directions. Meanwhile, in a small skillet, sauté  green pepper and onion in 1 teaspoon butter until tender; set aside.

In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.

Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13 in. x 9 in. baking dish.

In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.

Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350°  for 30 to 35 minutes or until bubbly. Yield: 8 servings.

Recipe From: Katie Sloan


Marinate as little as 1 hour or as long as overnight. This recipe is easily doubled for larger crowds.

4    Garlic Cloves (peeled and crushed)

2    Tbsp. Honey

2    Tbsp. Dijon Mustard

2    Tbsp. Light Soy Sauce

2    Tbsp. Lemon Juice

1/4 Cup Olive Oil

2    tsp. Salt

1    tsp. Fresh-Ground Black Pepper

20  Chicken Wings

Combine garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a non-reactive bowl. Add chicken wings and toss to coat each piece well. Cover and refrigerate at least 1 hour or up to 1 day.

Preheat oven to 400 degrees F. Place chicken wings in a single layer on a wire rack set over an oven tray. Bake 45 minutes until well browned and cooked through.

Yield: 20 chicken wings.


2 Cups All-purpose Flour 

3 Tbsp. Brown Sugar 

2 tsp. Baking Powder 

1 Tbsp. Ground Cinnamon 

1/2 tsp. Nutmeg

1/2 tsp. Salt 

1 1/2 Cups Milk 

1 1/3 Cups Pumpkin Puree 

1 Egg 

2 Tbsp. Vegetable Oil

In a bowl, mix together the milk, pumpkin, egg and oil. Combine the flour, brown sugar, baking powder, cinnamon, nutmeg and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Recipe makes 12 pancakes


4 English Muffins (halved)

Olive Oil

8 Tomato Slices

4 Hard-cooked Eggs (sliced)

Grated Mozzarella



Make Hard-Cooked Eggs.

Toast 8 English-muffin halves and place on a cookie sheet.

Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and salt.

Broil 5 minutes or until the cheese melts. Makes 4 servings of 2 halves each.


1 8 count tube refrigerated Crescent Rolls

1/3 Cup Semisweet Chocolate

Chips or Chopped

Semisweet Chocolate

Heat oven to 375° F.

Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third  of each triangle and roll the dough up around the chocolate.

Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature. Makes 8 croissants.

Notes: There are any number of other goodies you can use besides chocolate chips. Things like honey and chopped nuts, jams and jellies, marmalade, apple butter, pumpkin butter, cinnamon sugar etc... I have even made them with a bit of mince meat wrapped inside.


An easy sauce with a hearty flavor and texture.

6    Cloves Garlic (minced)

1    Medium Onion (diced)

2    Tbsp. Olive Oil

2    (14.5 oz) Cans Diced Tomatoes

1    (14.5 oz) Can Crushed Tomatoes or Tomato Sauce

2    Tbsp. Tomato Paste

1/2 Cup Dry Red Wine

2    Tbsp. Italian Herb Seasoning

1/2 tsp. Salt

1/4 tsp. Ground Black Pepper

1/4 tsp. Crushed Red Pepper (may reduce or omit for less spice)

1    lb. Ground Turkey

      Fresh Chopped Italian Parsley or Basil for Garnish (optional) 

      Grated Parmesan Cheese to Sprinkle on Top (optional)

Coat inside of slow cooker with cooking spray.  Put garlic, onion and olive oil in small bowl and microwave 2 minutes at full power, stopping and stirring after the 1st minute. Add all ingredients to slow cooker (minus the turkey) and stir to combine. Break ground turkey into small chunks (about grape size) and add to the sauce. Tap down the turkey chunks so they are partially covered in the sauce, but do not stir or break up the turkey chunks. Cover, and cook on low for 6-7 hours. Stir cooked sauce, taste, and add more salt, if needed. Serve over pasta. Sprinkle with freshly chopped parsley or basil and grated Parmesan cheese, if desired. 8 servings

Recipe From: Monica


A yummy, chocolatey, peanut buttery, frozen layered ice cream treat!

24 Frozen Ice Cream Sandwiches (divided)

1   (16 oz.) Jar Crunchy Peanut Butter (divided)

1   (3.9 oz.) pkg. Instant Chocolate Pudding Mix

1   (16 oz.) Tub Frozen Whipped Topping (thawed)

16 Peanut Butter Cups (chopped, divided)

1   (12 oz.) Jar Hot Fudge Ice Cream Topping (divided)

1   (12 oz.) Jar Caramel Ice Cream Topping (divided)

Line the bottom of a 9x13 inch pan with 12 ice cream sandwiches. Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.

Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer. Spread half of the chopped peanut butter cups over the whipped topping layer.

Remove tops of the hot fudge and caramel topping jars and microwave on low power for about 10 seconds at a time, just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.

Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce. Freeze the dessert until solidly frozen, 1 to 2 hours. Servings: 12



Seasoning Mix:

4      Tbsp. Chili Powder

2 1/2 tsp. Ground Coriander

2 1/2 tsp. Ground Cumin

1 1/2 tsp. Garlic Powder

1       tsp. Oregano

1/2    tsp. Cayenne Pepper 


1 1/2 lbs Ground Beef

1      Tbsp. Minced Onions

1      (28 oz.) Can Diced Tomatoes

1      (15 oz.) Can Tomato Sauce

2      (15 oz.) Cans Kidney Beans

Mix together seasoning mix. Store remaining mix in an airtight container in a cool, dry place.

In a skillet, cook ground beef until no longer pink. Drain. Add onion and 3 tsp of seasoning mix. In Crock-Pot, add tomatoes, tomato sauce, one can of beans and 2 more teaspoons of seasoning mix. Place the other can of beans in a blender and process until smooth. Add beans and meat to the crock pot. Stir together. Cook on low for 6 to 8 hours.  Servings: 4 to 6

Recipe From: Debbie


6      Tbsp. Unsalted Butter (melted, plus butter for baking dish)

1      Cup Cornmeal

3/4   Cup All-purpose Flour

1      Tbsp. Sugar

1 1/2 tsp. Baking Powder

1/2    tsp. Baking Soda

1/4    tsp. Salt

2       Large Eggs (lightly beaten)

1 1/2 Cups Buttermilk

Preheat the oven to 425 degrees F. Lightly grease an 8 inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.  Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving. Serves: 4 to 6 servings

Recipe courtesy of Paula Deen Cook Book


1    Cup Sugar

2/3 Cup Baking Cocoa

1/4 tsp. Salt

8    Cups 2% Milk

2/3 Cup Water

2    tsp. Vanilla Extract

1/2 tsp. Almond Extract

Miniature Marshmallows, or Marshmallow Fluff  optional

In a large saucepan, combine the sugar, cocoa and salt. Stir in milk and water. Cook and stir over medium heat until heated through. Remove from the heat; stir in extracts. Serve in mugs with marshmallows if desired. Yield: 10 servings (2 1/2 quarts).

Recipe From: Vicki


1    (15 1/4 oz.) Can Whole Kernel  Corn (drained)

1    (14 3/4 oz.) Can Cream-Style Corn

1    (8 oz.) pkg. Jiffy Corn Muffin Mix

1    Cup Sour Cream

1/2 Cup Butter (melted)

Preheat oven to 350 degrees F. Grease a 9 by 9 inch baking pan or a 2 quart casserole dish.

Mix together the corn, Jiffy, sour cream and butter in a large bowl. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

Recipe From: Monika B.


4    to 6 Single Chicken Breasts

2    Tbsp. Brown Sugar

1    Tbsp. Dijon Mustard

2    Cups Salsa (any type)

1    (15 oz.) Can Corn (drained)

1    (15 oz.) Can Black Beans (drained and rinsed)

1/2 Cup Sour Cream (plus extra for serving)

      Brown Rice (for serving)

Place chicken in a 5 or 6 quart, greased slow cooker.

In medium bowl mix brown sugar, mustard, and salsa. Pour mixture over chicken. Add a bit of water to cover chicken, if needed. Cook on low for 6 to 8 hours or high for 4 hours. With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks. Add the beans, corn, and sour cream to the slow cooker and mix together with the chicken. Replace lid and cook for remaining 30 minutes. Serve over rice with sour cream.


The 10 minutes of prep time for this recipe before it goes into the slow cooker keeps the meat from getting the mush-meat texture of many dump and go slow cooker recipes. It also adds a noticeable flavor boost you'll love! 

1    to 1/2 lbs Round Steak

1/4 Cup Flour

2    tsp. Dry Mustard

1    tsp. Salt

1/2 tsp. Black Pepper

1    tsp. Olive Oil

1    Onion (finely chopped)

2    Large Carrots (grated)

2    Stalks Celery (finely chopped)

1    (16 oz) Can Tomatoes (undrained)

2    Tbsp. Worcestershire Sauce

3    tsp. Brown Sugar (firmly packed)

Cut steak into 6 serving size pieces. In a shallow dish, combine the flour, mustard, salt and pepper. Evenly coat the steaks with the flour mixture. Heat the olive oil in a large skillet. Brown the meat in the skillet (about 1 minute each side). Transfer to the crock pot.

In the same skillet, sauté  onion, carrots, and celery for about 3 minutes. Add the tomatoes, Worcestershire sauce, and brown sugar to the skillet. Heat for about 2 minutes, scraping up browned bits, then pour over the steak in the crock pot. Cover and cook on Low for 6 to 8 hours, or until tender. Spoon the sauce over the meat when serving. Serve with buttered egg noodles for a complete hearty meal.