Some recipes saved to my computer

Candied Meatballs

Make your standard meatloaf recipe

1 to 1/2 lbs hamb.
1 sm can tomatoe paste
1 packet of onion soup mix
1 egg
1 tube of crackers (crushed)

form into meatball and place in a 9 x 12 pan

top with below mixture:

1 cup ketchup
1/2 cup mustard
1/2 brown sugar
3 tbls vinegar

I usually dont bother to measure this once all mixed the color should be more yellow than red.

Spoon over meatballs and bake at 350 for about 30 minutes to 1 hour, meatballs should carmalize....great for potlucks - preback and then place in a crockpot on low.

1-2-3 Fudge Sauce

1 large can evaporated milk
2 cups sugar
2 squares unsweetened chocolate
1 tsp vanilla

Mix first 3 ingredients in saucepan stirring vigorously for 5 minutes after it starts to bubble around edge of pan. Remove from heat and add vanilla. Beat with mixer for 1 minute.

Italian Mac N Cheese

1 pound cooked bowtie pasta
1/2 cup (1 stick) butter
5 tablespoons flour
3 cups milk
1 teaspoon salt
1/2 teaspoon italian seasoning
2 1/2 cups shredded italian cheeses (mozzarella, provolone, parmesan,
romano)
2 roma tomatoes chopped
2 1/2 ounces pepperoni diced
1/3 cup italian bread crumbs

While pasta is cooking preheat oven to 350° and lightly spray 9x13 baking
dish with olive oil.
In a large saucepan over medium heat melt butter careful not to burn,
sprinkle in flour and whisk until light brown.
Add milk and continue whisking until mixture becomes thickened (about 5
minutes).
Stir in salt, seasoning and cheeses. Mix thoroughly until cheese is melted.
Drain pasta and pour into cheese mixture, add tomatoes and pepperoni. Mix
well.
Pour entire mixture into greased baking dish. Sprinkle top with bread
crumbs.
Bake uncovered for 30 minutes at 350° remove from oven and let it rest for
10 minutes before serving.

Yummy slow-cooker carnitas.

2lb. Pork Shoulder roast
1/4-1/2 cup water
1 tsp garlic salt
2 tsp chili powder
1 tsp dried basil leaves
1/2 tsp pepper
1 tsp curry powder
1 can seasoned, stewed tomatoes, chopped
1/2 cup orange puree, if available
3 garlic cloves, chopped
1 can black beans, rinsed (optional)
1/4 cup chopped fresh cilantro (optional)

Add water, seasonings, tomatoes and orange puree to Crock Pot, stir until well blended. Add roast and coat in seasoning juice.
Pour garlic over roast. Cover and cook on low until roast is done, 6-8 hours, turning & stirring occasionally if you can.
Once done pull out roast and cut netting off, then shred and cut up roast removing any fatty pieces. Return to Crockpot, add cilantro and beans and continue to cook as long as possible, up to an hour.
Serve with tortillas, guacamole, cheese, hot sauce and sour cream.


I have made this & many versions of this so it really depends on your taste! We love tacos in my family & carnitas when done right are the best! I omit the orange and replace it with lime juice (I use fresh lime), I also omit the curry and put in extra cayenne pepper but I like things hot (so I add quite a bit before cooking, then I seperate and add more to mine and my husbands!) Sometimes I will add fresh chilis other times canned green chilis. I also am flexible on the black beans depending on my mood

Thanks babe

You are totally making me hungry right now!

YW Everyone!

I make different kins of mac and cheese all the time...I'll have to try yours.

Thanks, I collect recipes

This is a favorite of people I've made this cake for. Enjoy

Caramel Fudge Cake

prep time: 10 minutes
cook time: 15 + 25 minutes
total time: 50 minutes
number of servings: Makes one 13 x 9-inch cake

description: Guests will wonder how you got the caramel filling in the middle of this rich, pecan topped fudge cake.

INGREDIENTS
1 (18 1/4 or 18 1/2-ounce) package chocolate cake mix
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup margarine or butter
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans

INSTRUCTIONS
Preheat oven to 350°. Prepare cake mix as package directs. Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes.

Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine.
Remove from heat; add Eagle Brand®. Mix well. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.
Top with nuts. Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired