YUMMY CARROTS

2 cups sliced carrots
1/2 cup water
2 T. brown sugar
1 T. minced onion
1 T. butter
1/2 t. salt

Combine all ingredients and simmer until most liquid is gone and sugar and butter make a nice glaze.

Slow Cooker Porcupine Meatballs With Peppers
Allrecipes.com

Original Recipe Yield 16 meatballs with sauce

 2 pounds lean ground beef
 2/3 cup uncooked white rice
 1/2 cup milk
 1 beaten egg
 2 cloves garlic, minced
 1 teaspoon dried basil
 1 teaspoon salt
 1 tablespoon olive oil
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 1 (14 ounce) jar spaghetti sauce
 1 (14.5 ounce) can diced tomatoes
 1 1/2 cups beef broth
 1/2 cup red wine
 1 teaspoon dried basil
 1/2 teaspoon ground cayenne pepper
 2 bay leaves
 3 cloves garlic, minced
 1 (16 ounce) package frozen pepper and onion stir fry vegetable blend

1. Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
2. Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
3. Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
4. About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.

Farmers Casserole---I have made this

3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced cooked ham
1/4 cup chopped green onions
4 eggs
1 can (12 oz) evaporated milk
1/4 tsp pepper
1/8 tsp salt

Directions
Place potatoes in an 8 in square baking dish.
Sprinkle with cheese, ham and onions.
Beat eggs, milk, pepper and salt; pour over all.
Cover and refrigerate for several hours or overnight.
Let set before baking about 30 minutes.
Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean

This is so much easier than stuffing the peppers.

JALAPEÃO POPPER DIP

8 oz. cream cheese, softened
1/4 cup mayonnaise
1/2 cup Cheddar cheese
1/2 cup grated Parmesan cheese
4 oz. canned, sliced jalapeños
1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese

Mix the cream cheese, mayonnaise, cheddar cheese, Parmesan and jalapeños in a bowl and pour into a baking dish. Mix the Italian breadcrumbs and Parmesan and sprinkle over the dip. Bake in a 350° F. oven until bubbling on the sides and golden brown on top, about 15-20 minutes. Serve with tortilla chips.

Apple Cider Cinnamon Bread

Serves/Makes: 1.5 lb. loaf Ready In: 1-2 hrs

Ingredients:
1 1/4 cup apple cider
2 tablespoons butter, softened
3 cups white bread flour
2 tablespoons brown sugar, packed
1 teaspoon salt
1 teaspoon ground cinnamon
2 1/4 teaspoons active dry yeast

Directions:
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Sweet setting (recommended to use light crust setting) and start machine.

Sue

I don't have a picture of this on my blog since I can't make it anymore since Nick is allergic to peanuts. Before I had kids I made this a lot. The honey gives the cake such a nice texture. It's not an in-your-face peanut butter recipe but this is so good. I love the peanut butter crumb topping.

Kansas Kids Cake

¾ cup honey
½ cup (1 stick) butter, softened
¼ cup peanut butter
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
Peanut Butter Topping

Preheat oven to 350 degrees F. Grease and lightly flour 13x9-inch baking pan.

Beat together honey, butter and peanut butter in large bowl until well blended. Blend in eggs and vanilla. Sift together dry ingredients; add to peanut butter mixture alternately with buttermilk, beating well after each addition. Pour into prepared pan. Prepare Peanut Butter Topping; sprinkle over batter.

Bake 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cook on wire rack. Serve warm or at room temperature.

Peanut Butter Topping: Combine ¾ cup sugar, ½ cup peanut butter, and 2 tablespoons all-purpose flour in small bowl mixing until well blended. Stir in 1 cup semisweet chocolate chips.