LiL Rebel RedneckSoul Sista to Kimberly's blog: "Cool Recipies"

Hands On: 30 minutes Total: 30 minutes Makes: 6 servings (1 quesadilla plus 1-1/2 tablespoons 'salsa' each) Ingredients 1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, drained 2/3 cup frozen whole kernel corn, thawed 2/3 cup drained, rinsed Ranch Style Black Beans 1/3 cup chopped white onion 2 tablespoons finely chopped fresh cilantro 1/2 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon ground red pepper 1 teaspoon lime juice 2 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz) 6 flour tortillas (8 inch) Lime wedges and sour cream, optional Directions 1. Make 'salsa': place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice. 2. Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each tortilla in half over filling; set aside. 3. Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned. 4. Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired. Cook's Tips Monterey Jack cheese may be substituted for Chihuahua cheese, a Mexican melting cheese. Nutrition Facts Amount per Serving Calories 333 %Daily Value* Total fat 15 g 23% Saturated fat 8 g 40% Cholesterol 40 mg 13% Sodium 793 mg 33% Carbohydrate 36 g 12% Dietary fiber 3 g 12% Sugars 5 g 1% Protein 14 g 28% Vitamin A 6% Vitamin C 4% Calcium 33% Iron 14%

Hands On: 10 minutes Total: 35 minutes Makes: 6 servings (3/4 cup each) Ingredients PAM Butter No-Stick Cooking Spray 2 cans (15 oz each) sliced pears, drained 1 cup fresh or frozen blueberries, rinsed, drained 1 tablespoon lemon juice 1 cup low-fat granola 1/2 teaspoon ground cinnamon Reddi-wip Fat Free Dairy Whipped Topping, optional Directions 1. Preheat oven to 350F. Spray 9-inch pie plate with cooking spray. Combine pears, blueberries and lemon juice in medium bowl. Spray evenly with additional cooking spray; toss to coat. Spoon into prepared pie plate. 2. Mix granola and cinnamon in small bowl; sprinkle over fruit mixture. Spray evenly with additional cooking spray. 3. Bake 20 to 25 minutes, or until lightly browned. Serve warm. Top with Reddi-wip, if desired. Nutrition Facts Amount per Serving Calories 135 %Daily Value* Total fat 5 g 7% Saturated fat 1 g 5% Cholesterol 0 mg 0% Sodium 9 mg 0% Carbohydrate 22 g 7% Dietary fiber 4 g 15% Sugars 7 g 1% Protein 3 g 6% Vitamin A 0% Vitamin C 6% Calcium 2% Iron 6%

INGREDIENTS 1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust 1 (6-oz.) pkg. sliced provolone cheese 1 (5 to 6-oz.) pkg. sliced Canadian bacon 1 (8-oz.) can pineapple chunks in unsweetened juice, well drained on paper towels 1/2 cup thinly sliced red onion 1/2 cup chopped green bell pepper 2 oz. (1/2 cup) shredded Cheddar cheese DIRECTIONS 1. Heat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands to edge of pan. 2. Top dough with provolone cheese, cutting to fit. Arrange Canadian bacon, pineapple, onion and bell pepper over cheese to within 1/2 inch of edges. Sprinkle with Cheddar cheese. 3. Bake 16 to 20 minutes or until crust is deep golden brown. Prep Time: 30 Min Total Time: Makes: 8 servings

INGREDIENTS 1 1/2 lb. beef stew meat, cut into 3/4-inch cubes 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon oil 1 lb. small (2 1/2 to 3-inch) red potatoes, quartered 1 1/2 cups frozen pearl onions (from 16-oz. pkg.) 1 (1-lb.) pkg. fresh baby carrots 1 (12-oz.) jar beef gravy 2 cups Progresso® diced tomatoes, undrained (from 28-oz can) 3 tablespoons all-purpose flour 1/4 cup cold water DIRECTIONS 1. On waxed paper, sprinkle beef with 2 tablespoons flour, salt and pepper; toss to coat. Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally. 2. In 4 to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes. 3. Cover; cook on low setting for 8 to 10 hours. Before serving, blend 3 tablespoons flour with water. Stir into stew. Cook on HIGH, covered, 10 minutes or until thickened. Prep Time: 15 Min Total Time: 10 Hr 15 Min Makes: 6 servings (1 2/3 cups each)

INGREDIENTS 1 lb lean (at least 80%) ground beef 1/2 lb bulk Italian pork sausage 1 medium onion, chopped (about 1/2 cup) 1 can (28 oz) Progresso® diced tomatoes, undrained 1 can (15 oz) tomato sauce 1 teaspoon sugar 1 to 1 1/2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon dried oregano leaves 1 can (15 oz) spicy chili beans, undrained 2 cups Progresso® chick peas (garbanzo beans), drained, rinsed (from 19-oz can) Sour cream, if desired Sliced green onions, if desired DIRECTIONS 1. In 10-inch skillet, cook ground beef, sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. 2. In 3 1/2- to 4-quart slow cooker, mix beef mixture with all remaining ingredients except sour cream and green onions. 3. Cover; cook on Low setting 7 to 8 hours. Top individual servings with sour cream and green onions. High Altitude (3500-6500 ft) No changes. Prep Time: 20 Min Total Time: 8 Hr 20 Min Makes: 6 servings (1 1/2 cups each)

1 tablespoon butter or margarine, melted 1/2 teaspoon garlic powder 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 1 egg 1/2 cup mayonnaise or salad dressing 1 can (6 oz) crabmeat, drained, flaked 3/4 cup shredded sharp Cheddar cheese (3 oz) 1/3 cup finely chopped plum (Roma) tomato (1 medium) 3 tablespoons finely chopped green onions (3 medium) 1 teaspoon red pepper sauce DIRECTIONS 1. Heat oven to 375°F. In small bowl, mix melted butter and garlic powder; set aside. On lightly floured surface, unroll dough; press into 12x8-inch rectangle, firmly press perforations to seal. Cut into 2-inch squares; place on ungreased cookie sheet. Brush with butter mixture. Bake 4 to 6 minutes or until puffed. 2. Meanwhile, in medium bowl, mix egg and mayonnaise until well blended. Stir in crabmeat, cheese, tomato, onions and pepper sauce. Spoon generous tablespoon crab mixture on each square. 3. Bake 10 to 12 minutes longer or until golden brown and tops are set. Serve warm. High Altitude (3500-6500 ft): Heat oven to 350°F. Decrease mayonnaise to 1/3 cup. Bake 11 to 13 minutes. Prep Time: 25 Min Total Time: 45 Min Makes: 24 appetizers

Prep Time: 40 min Makes: 24 appetizers 2 oz. (1/2 cup) shredded mozzarella cheese 1/2 cup sliced pepperoni, finely chopped 1/4 teaspoon dried oregano leaves 1 egg yolk 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls 1 egg white, beaten 1 . Heat oven to 375°F. In small bowl, combine cheese, pepperoni, oregano and egg yolk; mix well. 2 . Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with about 3 tablespoons pepperoni mixture. 3 . Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white. 4 . Bake at 375°F. for 12 to 15 minutes or until golden brown. Serve warm.

Prep Time: 25 min Makes: 6 (1/2­cup) servings A shiny maple syrup glaze complements the natural sweetness of carrots. Try them the next time you serve pork chops or roasted chicken. 1/2 cup water Dash salt 4 cups sliced fresh carrots 1 tablespoon butter 3 tablespoons maple-flavored syrup 1/4 cup chopped pecans* 1 . In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm. 2 . Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, stirring constantly. Serve topped with pecans.

Prep Time: 15 min ; Start to Finish: 4 hr 45 min Makes: 14 servings (1/2 cup each) No peeling, no boiling! Just add potatoes to the slow cooker with the other ingredients, and mash them a few hours later! 3 lb small red potatoes (2 to 3 inches) 4 cloves garlic, finely chopped 2 tablespoons olive oil 1 teaspoon salt 1/2 cup water 1/2 cup chives-and-onion cream cheese (from 8 oz container) 1/4 to 1/2 cup milk 1 . Halve or quarter potatoes as necessary to make similar-sized pieces. Place in 4- to 6-quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces. 2 . Cover; cook on High setting 3 1/2 to 4 1/2 hours or until potatoes are tender. 3 . With fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on Low setting up to 2 hours.

Prep Time: 30 min ; Start to Finish: 5 hr Makes: 12 servings Holiday turkey can't get any better than with this flavorful stuffing that's perfectly seasoned and dotted with apples and raisins. 1/2 lb. bulk pork sausage 1/2 cup chopped onion 1/2 cup chopped celery 8 cups (about 14 oz.) unseasoned stuffing cubes 2 tablespoons finely chopped fresh parsley 2 teaspoons poultry seasoning 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup margarine or butter, melted 2 cups chopped peeled apples 2/3 cup raisins 2 cups chicken broth or water 1 (10 to 12-lb.) whole turkey 1 . Heat oven to 325°F. In small skillet, brown pork sausage with onion and celery. Do not drain. 2 . In large bowl, combine stuffing cubes, parsley, poultry seasoning, salt, pepper and margarine; mix well. Add apples, raisins, broth and sausage mixture with drippings; mix well. 3 . Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Spoon stuffing loosely into neck and body cavities of turkey; do not pack tightly. Set aside remaining stuffing. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers. 4 . Place stuffed turkey, breast side up, in roasting pan. Insert meat thermometer so bulb reaches center of thickest part of thigh but does not rest on bone. Tent foil loosely over turkey. 5 . Bake at 325°F. for 3 1/2 to 4 1/2 hours or until meat thermometer registers 180°F. and leg joint moves easily, removing foil during last 30 to 60 minutes of baking. Baste with pan juices several times during baking. 6 . While turkey is baking, mix remaining stuffing with additional chicken broth or water to moisten. Spoon into slow cooker. Cover; cook on HIGH setting for 30 minutes. Reduce setting to LOW; cook until serving time. Mix lightly before serving.