This is a perfect recipe for an electric skillet

6 slices bacon,chopped
1 lb lean ground sirloin
3 tbsp olive oil
1 medium onion chopped
3 cloves garlic chopped
1 tbsp worchestershire sauce
1-2 tsp chipotle tabasco sauce (or to taste)
1 28 oz can crushed fire roasted tomatoes
1 15oz can tomato sauce
Salt and pepper to taste
1 lb thin spaghetti

Cook spaghetti in boiling salted water, drain
In electric skillet over medium-high heat brown chopped bacon, drain on paper towels and set aside
Drain bacon grease, saving 1 Tbsp
Brown ground sirloin in reserved bacon grease until cooked and crumbled, drain and set aside
Heat olive oil in skillet, saute onion and garlic until translucent
Return sirloin to pan, add worchestershire and tabasco
Add crushed tomatoes and tomato sauce bring to a boil, reduce heat and simmer for 10 minutes
Add drained spaghetti, mix well, turn heat to low and simmer an additional 10 minutes until thickened
Serve in pasta bowls, topped with shredded cheddar, scallions and chopped bacon
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This salad can be assembled ahead of time and will keep in the refrigerator for up to a week. We always have some on hand . It goes with a variety of dishes


4 1/2 tbsp rice wine vinegar or cider vinegar
1/3 cup oil
3 tbsp sugar
salt and pepper
Flavor packet from chicken or oriental flavor Ramen noodles
1 pkg cole slaw mix
1 small pkg broccoli slaw
1/2 c toasted almonds
1/2 c sliced green onions
3 tbsp toasted sunflower seeds
1 pkg Ramen noodles crushed and toasted

Toast almonds, sunflower seeds and crushed ramen noodles in toaster oven until golden
Toss the salad ingredients together
Toss with dressing
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This is an easy money saving recipe... Great use for Ramen Noodles!

1-1/4 pounds ground beef
2 packages (3 ounces each) Oriental-flavored ramen noodles, separated
2 cups frozen oriental vegetable mixture
1/2 teaspoon freshly ground ginger
3 tablespoons green onion, cut in 1" pieces
1 medium onion, chopped
1 tablespoon garlic, minced
1 teaspoon soy sauce
2 green onions, sliced
In electric skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.
Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done.
Add beef to skillet once more, cook 1-2 additional minutes.
Sprinkle with sliced green onions
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2 tablespoons olive oil
1 pound thinly sliced sirloin steak strips
8 ounces sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
1 medium onion, sliced
10 slices provolone cheese
4 French rolls,
1 (14 ounce) can beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 cup Pinot Noir or other dry red wine
1/4 cup prepared horseradish (optional)
1/274 cup brown mustard (optional)
Heat the oil in an electric skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
Preheat the portable oven to 400 degrees F. Drain the liquid from the slow cooker, and save for dipping. Slice the French rolls lengthwise, like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the rolls. Place slices of provolone cheese on both sides of the rolls, then fill with the beef and vegetables. Close the rolls, and wrap them individually with aluminum foil.
Bake for 10 to 15 minutes in the preheated oven. For crunchier rolls, you can bake them without the aluminum foil. Serve with the juices from the slow cooker for dipping.
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This recipe comes from Woman's World magazine...It has become one of our favorites. Its easy, tasty and elegant!

1 tsp salt
½ tsp orange zest
¼ tsp pepper
4 thin sliced boneless chicken breasts
2 tbs butter
2 lg shallots, chopped
1 ½ c seedless red grapes, halved
1/3 cup white wine or chicken broth
½ c cooked white rice
1 tbs chopped parsley

In a bowl combine ½ tsp salt, ½ tsp rosemary, zest and pepper. Sprinkle over all sides of chicken. Melt butter in electric skillet on medium heat, add chicken and cook, turning once, until browned and just cooked through. Remove from skillet and keep warm.
To the same skillet, add shallots and cook stirring until softened, for 3 minutes. Add grapes, wine, salt and rosemary and cook until wine is reduced by half and the grapes are softened. Add cream and reserved chicken with any juices. Cook until heated trough and sauce has thickened
Serve over cooked white rice and sprinkle with parsley
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This recipe is courtesy of my daughter Carolyn Kenny Reardon of Payson, AZ

This recipe makes two Quiches, but you can divide the recipe in half if you only want to make one.

1/2 pound thick sliced bacon
(8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese,shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese,grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

Preheat oven to 350 degrees F . Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside..
Heat olive oil in skillet over medium heat. Saute ham until lightly browned. Remove from heat. Mix it in a small bowl with the bacon.
Divide sour cream, and spread into pie crusts sprinkle with salt and pepper. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
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A delicious dessert and tasty drink all in one!

1/2 c butter
1 1/4 c crushed pretzels
1/4 c sugar

1 14 oz can sweetened condensed milk
1/3 c lime juice
1 tbsp tequila
1 tbsp triple sec
green food coloring
1 c whipping cream
lime wedges


Melt butter
Add crushed pretzels and sugar
Press into a 9 in pie pan and chill while making filling


Combine sweetened condensed milk, lime juice, tequila, triple sec and 3-4 drops food coloring
Whip cream and fold into mixture
Pour into chilled pie shell
Chill or freeze for 3-4 hours until firm
Garnish with lime wedges
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If you are in the mood for hot and spicy, this is oh-so-good!

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Kosher salt and freshly ground black pepper
1 tsp apple cider vinegar
1/3 cup to ½ c Franks Wing It sauce (or any buffalo wing sauce you like)
½ cup ketchup
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Heat an electric skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, wing sauce, ketchup and stock. Pour into the pan and stir to combine. Simmer until thickened. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.
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This can be prepared using an electric skillet and a larger size toaster or portable oven

1 small to medium eggplant,cubed
2 medium zucchini, sliced
1 green and 1/2 red pepper sliced into strips
1 medium onion, sliced
1 clove garlic chopped
12 oz sliced fresh mushrooms
1 15 oz can diced tomatoes, drained
2 tbsp olive oil
1/2 c finely chopped Italian parsley
1/2 tsp oregano
1/2 tsp basil
1/2 tsp fennel seed
1/2 tsp tarragon
Sea salt and fresh ground pepper to taste
1/2 lb sweet Italian sausage

Heat oil in electric skillet and briefly saute eggplant and zucchini over medium high heat for about 5 minutes
Saute onions, peppers, and mushrooms in same oil until soft
add garlic and briefly saute until fragrant
Remove vegetables and save pan to cook sausages
Preheat oven to 350F
Layer vegetables, tomatoes, parsley and seasoning in a 1 ½ qt casserole
Stir gently to mix
Cover and bake for 35 minutes
While casserole is baking,saute sausages in reserved pan until brown, drain on paper towels and cool.
Slice 1/2 in thick and return to pan
Saute slices for 2-3 minutes on each side
After vegetables have baked for 35 minutes, add sausages, pushing most down into the vegetables but saving some for the top
Return to oven and bake uncovered for 20 minutes
Garnish with additional fresh parsley if desired
The flavor improves if made a day ahead and refrigerated
Bring to room temp before reheating
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This mac and cheese takes a little time but is really worth it!! It also reheats really well without drying out (just add a little milk and mix in before heating)

1 8oz pkg elbow macaroni
4 tablespoons butter
4 tablespoons flour
2 cups half and half
1 tsp salt
½ tsp black pepper
1/8 tsp powdered mustard
1/8 tsp nutmeg
1 1/2 cups shredded sharp cheddar cheese ( I like Sargentos)
½ cup shredded 6 cheese Italian blend (Also Sargentos)
4 slices bacon cooked, drained and crumbled
Additional sharp cheddar and Italian blend cheeses (¼ cup each combined for the top)
¼ cup cheese flavored snack crackers (such as Cheez its), crushed

Cook elbows in salted water in a large saucepan on a portable burner for 6-7 minutes until almost cooked(al dente)
Drain, rinse well with cold water and set aside
In a medium saucepan on a portable burner, melt butter on medium low, add flour and cook, stirring with a wooden spoon until smooth and the flour is cooked for about 2 minutes
Add half and half slowly, and cook stirring constantly for 10 minutes ( Don’t skip this step, it is essential for a creamy sauce) Then add salt, pepper, powdered mustard and nutmeg
Remove pan from heat and add cheeses, stirring until smooth
Combined cooled macaroni with sauce and pour into a buttered 8 inch square pan
Sprinkle the top with cheeses, bacon and crushed crackers
Bake in portable oven at 350F for 20-25 minutes until top is browned and bubbly
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2 bunches collard greens - rinsed, trimmed and chopped
1 pound ham hocks or 2 smoked turkey wings*
4 pickled jalapeno peppers, chopped
1/2 teaspoon baking soda
1 teaspoon olive oil
ground black pepper to taste
garlic powder to taste
Fill a large pot about 1/2 full with water. Place the ham hocks or turkey wings into the water, and as many of the greens as you can fit. Bring to a gentle boil.
As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks ( or wings)and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to low, and cook for 8 to 10 hours or 3-4 hours on high.

* If you use smoked turkey wings it is much lower in fat, but the flavor is similar…. But for full flavor I recommend using the ham hocks.

This makes enough for 4 servings plus plenty for my leftover bean and veggie slow cooker soup ( recipe will follow)


3 smoked ham hocks or 2 smoked turkey wings
2 lbs. dried pinto beans
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoon hot sauce
1/2 medium chopped onion

Soak beans overnight in enough water to cover, then drain and rinse the next morning. Set aside
Place ham hocks or turkey wings in a pot with enough water to cover, bring to a boil, lower heat and simmer for 45 minutes. Add all seasonings except hot sauce and onion. Add all plus beans in a crock pot and cook on low for 8 to 10 hours. Can be made ahead and reheated with slow cooker collards.
Serve with warm corn bread
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More Slow Cooker Comforts


One of Lane’s favorites!
Serve with applesauce and a simple vegetable (buttered green beans or broccoli are our favs!)

2-4 center cut pork chops
Salt, pepper and garlic powder
2 tbsp olive oil
1 small onion, finely minced
1 stalk celery finely minced
1 carrot finely minced
¼ cup chicken stock
2 tbsp tapioca mixed with ¼ cup additional chicken stock warmed in microwave
1 pkg boxed stuffing (either pork or savory herb flavor)
1 tsp fennel seeds

Sprinkle chops with salt, pepper and garlic powder
Heat oil in medium skillet on portable burner
Brown chops well and put in bottom of slow cooker
Add vegetables and cook until soft
Deglaze pan with¼ cup chicken stock and pour mixture on top of chops
Stir tapioca mixture into slow cooker
Cook on low for 6 hours

Prepare stuffing according to the directions on package, adding the fennel seeds
Form into ovals, approximately the same size as the chops and broil in the toaster oven at 450F until crisp on top, then chill in the refrigerator for at least 4 hours
One hour before serving, turn slow cooker to high heat, put stuffing on top of chops, cover tightly and cook one hour until heated through
Serve with drippings and veggies poured over top of chops

This is a tasty warm meal for a cool rainy night

6-8 boneless, skinless chicken thighs
2 tbsp olive oil
1 medium onion finely chopped
2 cloves garlic minced
2 medium zucchini sliced
2 cups chicken broth
1 6 oz can tomato paste
salt to taste
1/2 tsp ground cumin
1 tsp curry powder
1 tsp smoked paprika
1/2 cup peanut butter
3 large sweet potatoes, peeled and cut into chunks *
2 tbsp butter (optional)*
1/2 cup finely chopped peanuts


In a medium skillet on a portable burner, brown chicken in olive oil and set aside
Saute onion and garlic in remaining drippings until translucent then add to bottom of slow cooker along with chicken broth, tomato paste, curry powder, cumin and smoked paprika
Add chicken thighs put slow cooker on low heat for 7 hours
The last hour turn slow cooker to high and add zucchini
15 minutes before serving, add peanut butter and mix well
Serve garnished with chopped peanuts

*There are 2 options for the sweet potatoes
#1 Peel the sweet potatoes, cut into chunks and add to slow cooker after stew has cooked for 4 hours
#2 Microwave whole sweet potatoes for 10 minutes or until tender , scoop pulp into bowl, mash with 2 tbs butter and use as a bed for the stew
We have done it both ways, but we find adding the potatoes directly to the stew gives it a deeper level of flavor
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