Amish Poor Mans Bread Pie

* Time 40 minutes
* Serves 6

Ingredients

* 1 pie crust -- (8-inch), unbaked
* crumbled hard bread -- enough to fill pie shell
* 5 teaspoons sugar
* 1 tablespoon all purpose flour
* 2 tablespoons ground cinnamon
* 6 cups milk -- (5 to 7 cups, as needed)
* Optional: 1/2 cup .. raisins or chopped apples or walnuts/pecans

How to make it

* Preheat the oven to 375F.
* Roll out the crust and line an 8-inch pie pan. Place the crumbled hard bread in the pie shell until the bread comes evenly over the top of the crust. Add the sugar, flour, and cinnamon, sprinkling it evenly over the top of the bread. Fill the pie shell with milk to within 1/2-inch of the top edge. Bake until the pie is firm in the middle and you don't see any juice in the center. about 40 min. depending on oven.
* Serves 4 to 6

Sue

Here's a meatloaf recipe using chipotle ketchup for a bit of kick. It makes a lot, so I'm going to cut it in half.

Adelle's Meatloaf with Chipotle Ketchup

2 slices applewood smoked bacon, diced
1 small yellow onion, finely chopped
1 carrot, diced
1 celery stalk, diced
1 cup shiitake mushrooms, julienned
1/4 cup red pepper, diced
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 1/2 pounds ground veal
1 1/2 pounds ground pork
1 1/2 pounds ground beef
2 eggs
2 tablespoons Worcestershire sauce
6 tablespoons plain ketchup
1 tablespoon Dijon mustard
Salt and pepper to taste

Chipotle ketchup

4 cups tomatoes, chopped
3/4 cup tomato paste
2 cups onion, chopped
1 green pepper, chopped in 1-inch pieces
Canned chipotle peppers to taste
1 bay leaf
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon black pepper, ground
1/4 teaspoon cinnamon
1/4 teaspoon dry mustard
1 teaspoon garlic, minced
1/4 cup malt vinegar
1/4 cup brown sugar

For the meatloaf:
Heat oven to 350 degrees.

Cook bacon in skillet just until fat melts; drain and cool.

In separate pan sweat the onions, carrots, celery, mushrooms, red pepper and garlic until soft. Remove from heat; add fresh basil and thyme; cool.

In large bowl combine veal, pork, beef, eggs, Worcestershire, plain ketchup, mustard, salt and pepper. Add bacon and vegetables and combine well.

Divide mixture among two large loaf pans, cover with foil and bake 45 minutes. Remove foil and bake 15 minutes more. While the meatloaf bakes, prepare chipotle ketchup.

For the ketchup:

Combine tomatoes, tomato paste, onion, green pepper and chipotle pepper in saucepan. Bring to boil and simmer for about 30 minutes. Add bay leaf, cloves, allspice, pepper, cinnamon, dry mustard, garlic, vinegar and brown sugar. Bring to boil and simmer, stirring often, for 10 minutes. Serve over meatloaf.

Holiday Breakfast Bake

Prep Time: 20 Min
Total Time: 50 Min
Makes: 8
INGREDIENTS:
1 package (12 oz) bulk pork sausage
1/3
cup chopped onion
1/3
cup chopped green bell pepper
1/3
cup chopped red bell pepper
10
eggs
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated original biscuits

DIRECTIONS:

* Heat oven to 375ðF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well.
* In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits into bottom of baking dish. Pour sausage mixture over biscuit crust.
* Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

I haven't made these yet, but want to try for Christmas goodies!
I dont have it marked where I got the recipe either! Darn!! I always try to keep it so I know who to credit it too.

Coconut Balls 2
-------- ------------ --------------------------------
2 pounds powdered sugar
1 can sweetened condensed milk
1/2 cup chopped pecans
1 teaspoon vanilla
2 cup coconut
1/4 cup butter -- softened
Coating
6 ounces semi-sweet or milk chocolate chips -- (could be up
to 18 ounces)
1 tablespoon shortening -- (could be up to 3)
Mix together all ingredients, except coating ingredients.
Chill.
Form into 1-inch balls. Chill again on waxed paper lined cookie sheet.
Dip in a chocolate coating. Chill for another hour.
Melt chocolate & shortening over low heat; stirring constantly. (Use 1
tablespoon of shortening for every 6 ounces of chocolate.)
When mixture is smooth remove from heat. Dip each truffle into coating. (I
found dropping them in the chocolate & then fishing them out with a spoon
worked best. But work quickly or they will melt.) Then either place them on
foil or in paper candy-cups (they look like muffin papers only smaller) and
allow to
harden.
Mix 1/4 cup powdered sugar & 1/2 teaspoon of milk. Drizzle over truffles in
various designs

I saw this recipe in the St. Pete times and sent it to Harry's daughter since she doesn't eat anything with flour. I have Nutella and may make a batch myself.

NUTELLA NUTTERS (St. Pete Times)

1 c. Nutella
1 c. peanut butter (creamy or crunch)
2 heaping Tbsp. unsweetened cocoa
2 c. sugar
2 large eggs
2 tsp. vanilla

Preheat oven to 325. Line a baking sheet with parchment paper. Combine all ingredients in a mixing bowl and mix thoroughly (about 2 minutes with a hand mixer). Use a melon baller to scoop out dough in balls or drop by teaspoonfuls onto baking sheet. Bake 10 minutes (do not overbake). Cool slightly then transfer to a wire rack.

When completely cool, store in a sealed container. The dough can be prepared a few days ahead and stored in a sealed container in the refrigerator. Makes 6 dozen. Can freeze if cooled completely first.

All of today's recipes sound yummy!

Jasdip: Since you have posted another recipe using canned chipotle peppers, I have to ask you a question.

Your other recipe was one for spare ribs, which I made and it was very good; however, I substituted powdered chipotle pepper, because I did not trust the safety of the canned peppers.

As I punctured the can with the can opener, it sounded just like I was opening a can of soda or beer. I certainly wasn't expecting that and, because my mother put the fear of botulism in me, I threw the can away.

Should a safe can of chipotle peppers sound like that when opened?

bacon wrapper crackers

1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
1 pound sliced bacon cut in 1/2
Directions
Preheat the oven to 250 degrees F.

Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature

Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!

***Way I do it: don't use cheese

I put them on a broiler pan sprayed with cooking spray and I turn mine once

Tobygirl, I don't think mind had the "fizzing" sound when I opened them.
The brand I like is San Marcos.....a little blue can.
It has the pop-tab opener. When I use a chili pepper or two, I put the rest in a container in the freezer.

I can't recall where I got this from...sure easy enough!

SLOW COOKER LASAGNA
4 pounds ground chuck
4 (28oz.) jar spaghetti sauce
32 lasagna noodles
3 (15oz.) cottage cheese
4 t. dried Italian seasoning
11/3 cups water
4 (4oz.) cans of mushrooms
6 cups shredded part-skim mozzarella cheese

Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 16 Servings (one FULL 5 quart Crock Pot!!!)