Melt in Your Mouth Sausages

These are definitely keeper! Even my 'picky eater' son ate these!I found this recipe in a Fix it and Forget it cookbook.



2 lbs sweet Italian sausage, cut into 5-inch lengths(I used turkey I Italian sausage)
48-oz jar spaghetti sauce
6 oz can tomato sauce
1 large onion, thinly sliced
1 green pepper,thinly sliced
1 tablespoon Parmesan cheese
1 teaspoon dried parsley
1 cup water
Place sausages in skillet. Cover with water. Simmer 10 minutes. Drain. Combine remaining ingredients in slow cooker. Add sausage. Cover and cook on low for 6 hours. Serve in buns or cut sausage into bite-sized pieces and serve over cooked spaghetti. Sprinkle with more Parmesan cheese.(We had ours on hoagie rolls)

Saucy BBQ Sloppy Joes

I got this recipe from an older issue of Kraft Food and Family magazine(back when it was free).I made it for the first time last night and I thought it was delicious.For the BBQ sauce, I used a KS City style flavor and it had a nice smokey flavor.Something different but very good.


1 lb. lean ground beef
1 each green pepper and onion, finely chopped
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup water
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
4 hamburger buns


BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers and onions; cook 5 min., stirring occasionally.

STIR in barbecue sauce, water and VELVEETA; cook 2 min. or until VELVEETA is melted and mixture is well blended, stirring frequently. Meanwhile, toast cut sides of buns.

FILL buns with meat mixture just before serving.

Slow Cooker Taco Soup

This is an easy to make soup with lots of great flavor!

1 lb. ground beef
1 onion, diced
1 clove garlic, minced
12-oz. bottle green taco sauce
4-oz. can green chiles
2 to 3 15-oz. cans black beans, drained and rinsed
15-1/4 oz. can corn, drained
15-oz. can tomato sauce
2 c. water
1-1/4 oz. pkg. taco seasoning mix
Garnish: sour cream, shredded Cheddar cheese, corn chips

Brown beef, onion and garlic in a large skillet over medium heat; drain. In a slow cooker, combine beef mixture and remaining ingredients except garnish. Cover and cook on high setting for one hour. Serve with sour cream, shredded cheese and corn chips.

Peanut Butter and Jelly Bars

I got this recipe from the Old Farmer's Almanac Everyday Cookbook.I used homemade blackberry jam for the filling.These are scrumptious!

1/2 C. smooth peanut butter

7 T. butter or margarine,softened

1 C. packed brown sugar

1 1/4 C.flour

1 1/4 C. quick oats

3/4 C.jam/jelly

Preheat oven to 300 degrees F.

In large bowl, cream peanut butter,butter,and brown sugar until mixture is light and fluffy.Add flour and oats and mix well.Press half of mixture in 8x8" baking pan.Gently spread jam over mixture.Layer remaining oat mixture over jam and press lightly.Bake for 40 minutes.Cool and cut into bars.

Yield: 16 bars

Oregano Chicken

This is one of my all time favorite AND frugal chicken recipes.

1/4 cup butter, melted

1 envelope Italian salad dressing mix

2 tablespoons lemon juice

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

1 to 2 tablespoons dried oregano

In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken.

Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear. Yield: 6 servings.

Chicken Roll 'Em Ups

1/2 cup spreadable chive and onion cream cheese
1 teaspoon Dijon mustard
4 whole wheat tortillas (8 inches)
1/2 pound sliced cooked chicken
2 cups shredded lettuce
1/2 cup crumbled cooked bacon
1-1/4 cups (5 ounces) shredded Swiss cheese
1 medium tomato, chopped

In a small bowl, combine cream cheese and mustard. Spread over tortillas. Top
with chicken, lettuce, bacon, Swiss cheese and tomato. Roll up tightly. Yield: 4
servings

Peach Cream Pie

6 ripe peaches, peeled and sliced

1 (9 inch) unbaked deep-dish pastry shell

1/2 cup sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

3/4 cup whipping cream

Arrange peaches in the pastry shell. In a bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. Bake at 400 degrees F for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.