Slow Cooker Corned Beef

Ingredients:
6 carrots, cut into 1 inch pieces
3-4 lbs corned beef brisket (with seasoning)
2-3 onions, cut into quarters
4 large potatoes cut into six pieces
1 small head of cabbage, cut into wedges keeping the core on each wedge so they stay in wedges
12 ounces Guinness stout
1 cup water
1 teaspoon salt
1 teaspoon pepper

Directions:
Place carrots and potatoes into bottom of crock pot.
Add corned beef brisket & onions.
Mix together beer, water, seasoning pack, salt and pepper.
Pour into crock pot.
Cover & cook on low heat for 7 hours.

Easy-peasy!

Pasta e Fagioli – Super Simple Version

Ingredients:
1 14-1/2 oz can diced tomatoes with seasoning, undrained
1 15 oz can cannellini beans, drained
1 15 oz can red kidney beans, drained
1 can worth of water or broth
1/2 stick of pepperoni, cut into small chunks
4 oz uncooked small pasta (shells or ditalini)
Italian seasoning to taste (We use Mrs Dash Salt-Free Garlic & Herb Seasoning Blend)

Instructions:
Put all canned ingredients and pepperoni in a large pot.
Cook on medium heat until everything is heated through and the liquid is hot.
Add the pasta and cook for 15 to 20 minutes, until pasta is done.
Add seasoning to taste and serve with a nice loaf of bread.

Note: Yes, Pasta e Fagioli can contain meats. My husband’s family always made it with pepperoni. According to my father-in-law, it’s an Italian version of chili.

Red Beans And Rice

Ingredients:

1 pound red beans, dry
8 cups water
1 1/2 cups chopped onion
1 cup chopped celery
4 bay leaves
3 Tablespoons chopped garlic
3 Tablespoons chopped parsley
2 teaspoons crushed, dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped green pepper

Instructions:

Rinse and sort beans before mixing them in a five quart capacity pot with the bay leaves, celery, onion and water, bringing everything to boil before reducing the heat, covering the pot and then cooking for around 90 minutes until the be`ns are tender. Once they are tender, you can stir and mash them in the pan before adding the remaining ingredients and then uncovering the pot. Cook everything in this manner until the mixture is creamy, before removing the leaves from the mixture and then serving everything over rice.

Bloodshot Red Ghoul Eyes (Spooky Deviled Eggs)

What You Need:

3 C of hot water
2 T red food coloring
1 T of white vinegar
6 hard boiled eggs, cracked but not peeled
1/3 C of mayonnaise
1/4 C of green onions, chopped fine
2 T cilantro, minced
2 t Dijon style mustard
12 ripe olives, sliced
1 t ketchup

How to Make It:

Pour the water into a large mixing bowl.
Add the food coloring and vinegar and whisk to blend together well.
Add the eggs and if the water does not completely cover the eggs add more hot water.
Let the eggs stand for 30 minutes.
Remove the eggs with a slotted spoon and peel.
Cut the eggs in half.
Remove the yolks and place in a small mixing bowl.
Place the whites on a platter and set aside.
Mash the yolks with a fork.
Add the mayonnaise, onions, cilantro and mustard and stir until well combined.
Stuff the egg whites with the egg yolk mixture.
Press 1 slice of the olive into the egg yolk mixture.
Fill the center ring of each olive slice with a dab of ketchup.
Refrigerate until ready to serve.

These devilled eggs are gruesome looking but really taste great and they will be the hit of the party.  For the best bloodshot effect serve them within 2 hours of preparation.

Makes 1 dozen

Total Time:  Approximately 25 minutes

Oh So Gooey Nachos

What You Need:

8 graham crackers
3/4 C of milk chocolate chips
1 1/2 C of mini marshmallows

How to Make It:

Preset the oven to broil and allow the broiler to preheat.
Break each of the graham crackers into 4 squares.
Place the graham cracker pieces in a 9 inch aluminum pie plate.
Sprinkle the chocolate chips evenly over the graham crackers.
Layer the marshmallows evenly over the chocolate chips.
Place the pie plate in the oven 6 inches from heat.
Broil 45 seconds or until the marshmallows are lightly browned and puffy.

Watch your nachos closely to ensure they don’t burn under the broiler. Never use a glass pan when making these nachos as it may break under the intense heat of the broiler.

Makes 4 servings

Preparation Time: approximately 10 minutes
Broiling Time: approximately 45 seconds
Total Time: approximately 10 minutes 45 seconds

Nutritional Information: (approximate values per serving):
Calories 340; fat 12 g; sodium 190 mg; carbohydrates 55 g; sugars 40 g; protein 4 g

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