Slow-Cooked Caribbean Pot Roast by Karen Hande

This is a recipe I found in Healthy Cooking Magazine. I have made a few times and my kids even love it. The veggies get soft and flavorful. It has a lot of spices in it, but they are necessary to make the caribbean flavor.


2 medium sweet potatoes, peeled and cubed
2 Lg carrots, sliced
1/4 chopped celery
1 boneless beef chuck roast (2.5 pounds)
1 Tb canola oil (or olive oil)
1 Lg onion, chopped
2 garlic cloves, minced (I use the jarred garlic - already minced)
1 Tb all-purpose flour
1 Tb sugar
1 Tb brown sugar
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground coriander
3/4 tsp chili powder
1/2 tsp dried oregano
1/8 tsp ground cinnamon
3/4 tsp baking cocoa
1 can (15 oz) tomato sauce


1. Place potatoes, carrots, celery in a crock pot/slow cooker. In a skillet, brown meat in oil. Transfer meat to slow cooker.


2. In the same skillet, saute onion in drippings until tender. Add garlic; cook for 1 minute. Combine next 11 ingredients; stir in tomato sauce. Add to skillet; heat through. Pour over beef.


3. Cover and cook on low for 6-8 hours or until beef and vegtables are tender.

Chocolate Chip Cheese Ball by Jessi Prestage

This cheese ball is great for lots of occasions... baby showers, birthday parties, dessert, or sitting on the couch watching a movie. :)


Chocolate Chip Cheese Ball


1 package (8 oz.) cream cheese, softened
1/2 cup butter (1 stick), softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 tablespoons brown sugar
1 cup miniature semi-sweet chocolate chips, divided
1 box graham cracker sticks


Beat the cream cheese, butter, and vanilla in a mixing bowl till fluffy. Gradually add sugars, beating until comibined. Stir in 1/2 cup chocolate chips. Form into a ball with seran wrap . Place seran wrapped ball into a bowl and refrigerate for 2 hours. Just before serving, roll ball in the other 1/2 cup chocolate chips to cover. Serve with graham cracker sticks.

Pecan Squares by Kathryn Good

I LOVE pecan pie, but I often want something a little easier to make
and serve. I love this recipe because it gives you a taste of southern
goodness, and it is great for Thanksgiving or another event where you
want to try a little bit of several desserts.

From Cooking Light


Ingredients


2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter
softened 1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans


Preparation


Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup
softened butter using a pastry blender or fork just until mixture
resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides
of a lightly greased 13- x 9-inch baking dish.


Bake at 350° for 20 minutes or until edges are lightly browned. Cool.


Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil
in a saucepan over medium-high heat. Stir in pecans, and pour hot
filling into prepared crust.


Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool
completely before cutting into 2-inch squares.

Brown Rice Krispie Treats by Jenny Lee

Here is a quick video explaining how to make "Brown Rice Krispie"
Treats. :) Yummy and healthy!
http://www.youtube.com/watch?v=EQVyVn28dNM

Ice Cream Treasures by Kami Turner

Ice Cream Treasures


Use any combination of cereals you like. This frozen dessert would also be delicious with chocolate ice cream and chopped walnuts instead of almonds.


Yield: 16 servings (serving size: about 3/4 cup)


1 1/2 cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed
8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
4 cups crispy rice cereal squares, crushed (such as Rice Chex)
2 cups whole-grain toasted oat cereal (such as Cheerios)
2/3 cup packed dark brown sugar
1/3 cup slivered almonds, toasted
1/3 cup flaked sweetened coconut, toasted
2 tablespoons butter, melted


Stir crushed candy into ice cream. Cover and freeze until ready to use.


Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 13 x 9-inch baking pan.


Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.

Spicy Celery Seed Coleslaw by Kami Turner

Spicy Celery Seed Coleslaw


3 Tbsp light mayonnaise


1 Tbsp sugar


1 Tbsp water


1 tsp cider vinegar


1/2 tsp celery seed


1/8 tsp crushed red pepper


1/8 tsp salt


1/4 tsp ground black pepper


3 cups cabbage-and-carrot coleslaw


1. Combine all ingredients, except coleslaw, in a medium bowl; stir with a whisk. Add coleslaw and toss well.


Makes 4 (2/3 cup) servings

Sweet-Spiked Pork Sandwiches by Kami Turner

Sweet-Spiked Pork Sandwiches


1 (1lb) pork tenderloin trimmed


1/4 teaspoon salt


3/4 teaspoon ground black pepper


Cooking spray


1 cup cola


1/4 cup bourbon


2 1/2 tbsp country style Dijon mustard


4 Chicago Italian bread slices, lightly toasted


1. Sprinkle pork evenly with salt and pepper: coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes or until browned on 1 side.


2. Reduce heat to medium-low; turn pork over. Cover and cook 17 minutes or until cooked to your liking. Remove pork from pan. Cover and let stand


for 5 minutes.


3. While pork is standing, increase heat to medium-high, and add cola and bourbon to pan. Bring to a boil; cook 7 minutes or until mixture is reduced to 1/4 cup.


4. Spread mustard evenly on one side of bread slices. Cut pork into thin slices. Add pork slices to sauce, tossing to coat. Arrange pork slices over mustard. Spoon sauce evenly over pork.


Makes 4 open-faced sandwiches. Serve with Spicy Celery Seed Coleslaw or pile it on top of sandwich.