Bacon Jam

Martha Stewart's
Slow-Cooker Bacon Jam

Makes 3 cups

1-1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy; 3-1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Philly Steak Sandwich

By Mayo Clinic staff

Serves 2

Ingredients
1/2 green pepper, thinly sliced
1/2 small onion, thinly sliced
6 ounces lean roast beef, shaved
2 whole-wheat buns
1/4 cup cheddar cheese, shredded

Directions
Preheat the oven to 350 F. Lightly coat a baking pan with cooking spray. Spray a frying pan with cooking spray. Over medium heat, saute the peppers and onions until they soften, 3 to 5 minutes. Add the roast beef and saute for an additional 2 to 3 minutes. Place 1/2 of the roast beef mixture on each bun. Place in the prepared baking dish. Top each bun with 2 tablespoons of the cheese. Bake until the cheese has melted, 2 to 4 minutes.

Nutritional Analysis(per serving)
Serving size: 1 sandwich
Calories 354 Cholesterol 73 mg
Protein 33 g Sodium 262 mg
Carbohydrate 34 g Fiber 6 g
Total fat 11 g Potassium 445 mg
Saturated fat 4 g Calcium 264 mg
Monounsaturated fat 3 g

Avocado Dip

By Mayo Clinic staff

Serves 6
Ingredients
1/2 cup fat-free sour cream
2 teaspoons chopped onion
1/8 teaspoon hot sauce
1 ripe avocado, peeled, pitted and mashed

Directions
In a small bowl, combine the sour cream, onion, hot sauce and avocado. Mix to blend the ingredients evenly. Serve with baked tortilla chips or sliced vegetables.

Nutritional Analysis(per serving) Serving size: 1/4 cup
Calories 65 Cholesterol 0 mg
Protein 2 g Sodium 27 mg
Carbohydrate 4 g Fiber 2 g
Total fat 5 g Potassium 172 mg
Saturated fat 1 g Calcium 31 mg
Monounsaturated fat 3 g

Cheesy Chicken and Rice Casserole

1 can (10 3/4 oz) Cream of Chicken soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese

1. Stir soup, water, rice, onion powder, black pepper, and vegetables in 11x8" (2-qt) shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375 F. for 50 min or until chicken and rice are done. Top with cheese. Let casserole stand for 10 min. Stir rice before serving.

Borracho Beans

INGREDIENTS:
1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
1/2 tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed
tomatoes
1 white onion, diced
1/4 cup pickled jalapeno peppers
6 cloves garlic, chopped
3 bay leaves
1 1/2 tablespoons dried oregano
1 1/2 cups chopped fresh cilantro

DIRECTIONS:
1. Soak beans in a large pot of water overnight.
2. Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Note: Can add ham hocks as well.

Kristjanson Turkey Gravy

Ingredients:
- 5 cups turkey stock from pan drippings
- 1 can cream of chicken soup
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1 cup milk
- 1/3 cup flour

Directions:

Bring the turkey stock to a boil in large saucepan.

Stir in soup and seasoning, pepper, salt and garlic powder.

Reduce heat to low and let simmer.

Warm milk in microwave and whisk in flour with fork until
there are no lumps.

Return gravy to a boil and gradually add in the milk mixture.

Continue to cook, stirring constantly, for 1 minute or until
thickened.

Be careful not to let the bottom scorch.

Kristjanson Thanksgiving Dressing

Ingredients:
- 4 loaves of bread crumbs
- 6 teaspoons salt
- 3 teaspoons pepper
- 10 teaspoons sage
- 4 tablespoons mined onion (add water to soften)
- 2 cups melted butter
- 1 cup cold water

Mix all ingredients and serve.