Cranberry Pot RoastIngredients
1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour
Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.
Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
Hot and Sticky Wings
3 pounds chicken wings
1/4 cup ketchup
1 (18-ounce) jar apricot-pineapple preserves (recommended: Smuckers)
2 tablespoons citrus herb seasoning
2 tablespoon dried oregano
1 tablespoon chili seasoning
1 jalapeno, finely diced
Light broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing.
Place wings in the crock of 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over
wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours.
4 ounces uncooked linguine
2 green onions, thinly sliced
2 garlic cloves, minced
3 tablespoons butter
2 tablespoons olive oil
2 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup chopped seeded tomatoes
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
grated Parmesan cheese