Bean & Beef/Turkey Enchiladas

3/4 lb. lean ground beef or turkey
1 cup chopped onion
1 can (30 oz) vegetarian or no fat refried beans
1 can (4 oz) diced green chilies
1/2 tsp cumin
1/2 tsp chili powder
12 tortillas (6 inch size) flour or corn
2 cans (10 oz each) enchilada sauce
1/2 tsp chopped garlic
4 oz. grated, cheddar cheese

Preheat oven to 375 degrees.  In a large skillet add onion and ground meat.  Cook until meat is done.  Add next four ingredients and mix well.  Spray a 9 x 13 baking pan with non stick coating.  Add 1/4 tsp garlic to each can of enchilada sauce.  Pour 1/2 can of enchilada sauce in the bottom of the pan.  Place filling in each tortilla.  Roll to enclose.  Place seam side down on baking dish.  Pour remaining sauce over top.  Bank for 20 - 25 minutes or until thoroughly heated.  Top with cheese and return to oven for 5 minutes.

Slow Cooker Barbecue Ribs

This is an accumulation of several recipes, and the ingredients that we used when we made them.  The only thing I would probably change is the chili seasoning.  I used 1 ½ tsp. of chili seasoning because I had an open pack, but I would use chili powder next time, and probably between 2 tsp. to a tablespoon to start with.  They were really good & tender!!

3 – 4 pounds beef or pork ribs (or roast if you prefer)

½ tsp. garlic salt

½ tsp. pepper

1 cup ketchup

¼ cup brown sugar

½ cup honey

¼ cup spicy brown mustard

2 Tbsp. Worcestershire sauce

½ Tbsp. liquid smoke

1 Tbsp. apple cider vinegar

1 ½ tsp. chili seasoning

Preheat oven to 400 degrees.  Season ribs with salt & pepper.   Place in a shallow baking pan.  Brown in the oven 15 minutes.  Turn over, and brown another 15 minutes; drain fat.  In a medium bowl, mix together the remaining ingredients.  Place ribs in the slow cooker.  Pour sauce over ribs, and turn to coat.  Cover and cook on low 6 – 8 hours, or until ribs are tender.

Bean Dip from Travis S.

1 - 14 oz. can black beans

1 - 14 oz. can black eyed peas

1 - 14 oz. can Fiesta Corn

1 - 14 oz. can Petite Diced Tomatoes

1 small can green Chilies

12 oz. Kraft Zesty Italian Salad Dressing.

Drain & rinse first 3 ingredients.  Drain tomatoes & chilies.  Combine all with about 12 oz. of the salad dressing.  Can be made the night before.  Serve with chips.

Spaghetti Salad

3/4 cup white vinegar

1 1/2tsp. salt

1 1/2 cup sugar

1/4 tsp. garlic powder

1/4 cup oil

1 Tbsp. parsley flakes

Cook 1 lb. of angel hair pasta, rinse & drain in cold water.  Chop 1/2 cup green pepper, 1/2 cup red pepper, celery and onion are optional.  Mix & Chill

Whipping Cream Substitute

Note: These came off of eHow food. I haven't tried either of these yet.

Dry Milk, Lemon Juice and Vanilla

• The vanilla adds a slightly warm flavor to this recipe.

  Using an electric mixer, combine 1/3 cup ice water with 1 1/4 tsp. lemon juice and 1/2 tsp. vanilla. Once the ingredients are mixed thoroughly, slowly add 1/3 cup dry, nonfat milk. Beat at a medium speed for five minutes and check the consistency. If the mixture needs to stiffen a bit, continue to mix for another five minutes. Sprinkle in 2 tbsp. sugar and beat for another minute or two.

Milk, Cornstarch and Flour

• For a low-fat, low-carb alternative to whipping cream, whisk together 1 cup of low-fat or fat-free milk with 2 tbsp. of cornstarch. When combined, continue whisking and add 1 tbsp. flour. You can also use almond or rice milk. This substitute works best in recipes that call for whipping cream as a thickening agent.

Candy Cane Cookies

3/4 cup butter, softened
1 cup sugar
1 lg. egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cup flour
red food coloring

Preheat oven to 375 degrees. Cream butter & sugar. Add egg & beat well. Stir in peppermint & vanilla. Gradually mix in flour. Divide dough in half. Color 1/2 with food coloring. Roll out a tablespoon of red dough and a tablespoon of plain dough until they are 6 to 8 inches long. Twist them into candy canes, pinching the ends. Bake on ungreased cookie sheet 8 - 10 min. until set but not brown. Makes about 25.

Pie Crust (salad oil) from Debbie

2 cups flour
2/3 cup oil
3/4 tsp. salt
4 tbsp. milk

Put flour in bowl, add salt. Measure oil & milk in cup - do not stir - Add to flour. Roll between two sheets wax paper. Bake 425 degress for 10 min. Makes 2 crusts.