Monday, October 18, 2010

Blueberry Cheesecake Flapjacks

'Blueberry Cheesecake Flapjacks'
Source: Taste of Home

1 package (3 ounces) cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional

For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.

In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

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Friday, October 15, 2010

Pulled Pork on Garlic Bread

'Pulled Pork on Garlic Bread'
Source: Sonny's BBQ

2 lbs boneless pork shoulder
3 onions sliced and separated into rings
1 bottle favorite BBQ sauce
1 box of Frozen Texas Toast

Place meat in slow cooker. Top with onions and 3/4 of the BBQ sauce. Cover. Cook on low 8-10 hours (or high for 4-5 hours). Chop up meat inside slow cooker a few times while cooking and add more BBQ sauce as needed. Cook garlic bread according to package and serve with pork.

Thursday, October 14, 2010

Turkey-Stuffing Bundles

'Turkey-Stuffing Bundles'

1 package (17.3 ounces) Puff Pastry Sheets, thawed
1 jar (12 ounce) Turkey Gravy
2 cups coarsely chopped cooked turkey or chicken
2 cups prepared herb Seasoned Stuffing
1/2 cup cranberry sauce

Heat the oven to 400. Stir 1/2 cup gravy, the turkey and vegetables in a medium bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet, making 8 in all.

Place 1/4 cup stuffing in the center of each square. Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush the edges of the squares with water. Fold the corners to the center over the filling and pinch the edges to seal. Flute the edges, if desired.

Place the filled pastries onto the baking sheet. Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes. Heat the remaining gravy in a 1-quart saucepan over medium heat until hot and bubbling. Serve the gravy with the pastries.

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Wednesday, October 13, 2010

Melt-in-Your-Mouth Pot Roast

'Melt-in-Your-Mouth Pot Roast'
Source: Taste of Home

4-6 medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups Beef Broth

Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Tuesday, October 12, 2010

Strawberry with Walnut Cream Cheese Sandwiches

'Strawberry with Walnut Cream Cheese Sandwiches'

3/4 cup cream cheese, softened
1/4 cup finely chopped walnuts
2 teaspoons grated orange zest
8 slices Whole Wheat Bread
2 cups sliced fresh strawberries
4 leaves leaf lettuce

Stir the cream cheese, walnuts and orange zest in a small bowl.  Spread the cream cheese mixture on 4 bread slices. Top with the strawberries, lettuce and remaining bread slices.

Thursday, October 7, 2010

Taco's Deluxe

'Taco's Deluxe'
Source: Taste of Home

1 pound ground beef
2 tablespoons chopped onion
1 can (15 ounces) tomato sauce
1 teaspoon white vinegar
1 teaspoon Worcestershire sauce
2 to 3 drops hot pepper sauce
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
Dash pepper
1/2 cup shredded cheddar cheese
6 to 8 taco shells
Shredded lettuce
Chopped tomatoes

1 cup Miracle Whip
1/3 cup sugar
2 tablespoons white vinegar
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the next 12 ingredients to meat mixture. Simmer, uncovered, for 10-15 minutes or until liquid is almost completely reduced, stirring occasionally. Cool slightly; stir in cheese.

Place taco shells open end up in a baking pan; place a scoopful of meat mixture into each shell. Bake at 400° for 10-15 minutes until meat is hot and cheese is melted.

Sprinkle lettuce and tomatoes over tacos. In a small bowl, combine dressing ingredients; drizzle over tacos.

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Wednesday, October 6, 2010

Gooey Butter Cookies

'Gooey Butter Cookies'

1 box butter cake mix
1 stick butter
1/4 tsp vanilla extract
1 package (8 oz) cream cheese, softened 
1 egg
Powdered sugar

Combine all ingredients (EXCEPT the powdered sugar) with electric mixer until well blended. Chill dough for 2 hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10 – 12 minutes. Dust with powdered sugar when completely cooled.

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Tuesday, October 5, 2010

Gooey Hershey's Brownies

Sorry I wasn't able to post yesterday, but I spent much of the day at the house finishing up some stuff before the packers came today. I will be SO GLAD to get this move over and done with. Don't get me wrong, I love moving, and can't wait to get to Charleston, but I just hate having my house such a mess. On the bright side though, Jesse is LOVING the RV. Camping really suits him! Anyway, I made these brownies awhile back to bring to Jesse's school, and the kids absolutely loved them. They couldn't be simpler to make, and they add just a little bit of Ooey Gooey Goodness to plain 'ol brownie mix. These are great for a party or children's function...definitely something I'll be making again if Jesse needs me to bring snacks to school!


'Gooey Hershey's Brownies'

1 box of Brownie mix
12 Hershey's Kisses

Prepare brownie mix according to package. Pour into 12 greased muffin cups. Gently press two Hershey's kisses into the center of each cup. Bake according to package, and let cool for 30 minutes (the center stays hot for awhile).

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Saturday, October 2, 2010

Maple Breakfast Sandwiches

'Maple Breakfast Sandwiches'
Source: Inspired by Bisquick Cookbook Recipe


1 container Grands biscuits
3 tablespoons maple flavored syrup
1 package frozen sausage patties
3 slices of American cheese
*Add scrambled eggs if desired*


Cook biscuits according to package. Meanwhile cook sausage patties as directed on package. Cut warm biscuits horizontally in half. Place sausage patty and piece of cheese in each biscuit (and egg of desired). Serve with maple syrup.

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Friday, October 1, 2010

Zesty Beef & Rice Skillet

'Zesty Beef & Rice Skillet'

1 tablespoon vegetable oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into strips
1 jar (16 ounces) Picante Sauce
1 cup Beef Stock  
1 cup uncooked regular long-grain white rice
Chopped fresh parsley
Tortilla wrappers
sour cream

Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.

Stir the picante sauce, stock and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Sprinkle the beef mixture with the parsley.

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Thursday, September 30, 2010

Ranch Mac & Cheese

'Ranch Mac & Cheese'
Source: Noble Pig


1 package (16 oz.) elbow macaroni
1 cup milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Colby cheese
1 cup (8 oz.) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese


1. Cook macaroni according to package directions, however, do NOT use salt in the pasta water.

2. Meanwhile in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

3. Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.


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Wednesday, September 29, 2010

Honey Garlic Pork Chops

'Honey Garlic Pork Chops'

4 bone-in pork loin chops (6 ounces each)
1/4 cup honey
1/4 cup lemon juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced

In a large nonstick skillet coated with cooking spray, brown pork chops on both sides. Cook over medium heat for 10-12 minutes or until juice run clear and a meat thermometer reads 160.

In a small bowl, combine the honey, lemon juice, soy sauce and garlic. Pour over the chops and cover. Simmer for 5-8 minutes. Serve with honey mixture poured over top the chops.

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Tuesday, September 28, 2010

Gourmet Deli Turkey Wraps

'Gourmet Deli Turkey Wraps'
Source: Taste of Home

2 tablespoons water
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/8 teaspoon pepper
3/4 pound sliced deli turkey
6 flour tortillas (8 inches), room temperature
4 cups spring mix salad greens
2 medium pears, peeled and sliced
6 tablespoons crumbled blue cheese
6 tablespoons dried cranberries
1/4 cup chopped walnuts

In a jar with a tight-fitting lid, combine the water, vinegar, oil and pepper; shake well.
Divide turkey among tortillas; top with salad greens, pears, cheese, cranberries and walnuts. Drizzle with dressing. Roll up tightly. Secure with toothpicks. Serve immediately.

Monday, September 27, 2010

Blueberry Cheese Rolls

'Blueberry Cheese Rolls'
Source: Kraft Foods


1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened
2 Tbsp. sugar
1/2 cup  blueberries, divided


Heat oven to 375. Unroll dough into four rectangles; firmly press perforations together to seal.
Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake 11 to 13 min. or until golden brown.



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Saturday, September 25, 2010

Oven Baked Ribs

'Oven Baked Ribs'
Source: Myself

1-1 1/2 lb rack of ribs
1 tablespoon garlic salt
1 bottle of favorite BBQ sauce

Heat oven to 350. Cover 13×9 baking dish with foil and spray with Pam. Place ribs in center of pan. Sprinkle ribs with garlic salt and coat with 2/3 the bottle of BBQ sauce. Cover and cook 1-2 hours (depending on the size of the ribs. Generally cook an hour per lb). Uncover, pour remaining BBQ over ribs and cook uncovered an additional 10 minutes.

Friday, September 24, 2010

Barbecue Beef and Potato Bake

'Barbecue Beef and Potato Bake'

1 container of pre-made mashed potatoes (Diners Choice or Country Crock)
1 container (18 or 20 ounces) refrigerated original barbecue sauce with shredded beef
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup French-fried onions

Heat oven to 350. Spray 8 × 8 baking dish with cooking spray. Make potatoes as directed on package. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes. Cover with aluminum foil and bake about 30 minutes or until hot.

Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.

Thursday, September 23, 2010

World's Easiest Baked Chicken

'Creamy Baked Chicken'
Source: Who Knows

1 chicken, cut up (I always use drumsticks)
2 cans cream of chicken soup (or any other 'Cream Of... ' soup)
1/2 c. grated Parmesan cheese

Heat oven to 350. Place chicken in a greased 13×9 baking dish, skin side up. Blend soup and cheese in bowl, spread evenly over chicken. Bake uncovered for 1 hour and 30 minutes or until chicken is tender and brown. Remove chicken and spoon sauce over top.

Wednesday, September 22, 2010

Thanksgiving Turkey Burgers

'Thanksgiving Turkey Burgers'

1 cup whole-berry cranberry sauce
1 cup turkey-flavored stuffing mix (uncooked)
1/4 teaspoon ground thyme
1-1/2 pounds ground turkey
1 tablespoon canola oil
6 lettuce leaves
6 sesame seed hamburger buns, split (or a heavy grain bread)
6 slices jellied cranberry sauce
**1/3 cup turkey gravy, warmed (optional...I used Mayo on my bread)

In a large bowl, combine whole-berry cranberry sauce, stuffing mix and thyme. Crumble turkey over mixture and mix well. Shape into six patties. In a large skillet, cook burgers in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 165 and juices run clear. Place burgers on lettuce-lined buns or thick grain bread; top with a spoonful of gravy (if desired) and a slice of cranberry sauce.

Tuesday, September 21, 2010

Sage Chicken and Potatoes

'Sage Chicken and Potatoes'
Source: Betty Crocker

4 boneless skinless chicken breasts (about 1 lb)
3 medium unpeeled russet potatoes, cut into 3/4-inch pieces (3 cups)
1 1/2 cups baby-cut carrots
1 jar (12 oz) home-style chicken gravy
2 tablespoons Worcestershire sauce
1 teaspoon dried sage leaves
1/2 teaspoon garlic pepper blend

Heat oven to 400. Spray 13 × 9 baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish. In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Monday, September 20, 2010

Biscuits and Gravy

'Biscuits and Gravy'
Source: Taste of Home

1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups milk
Warm biscuits

In a skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over biscuits.

Saturday, September 18, 2010

Slow Cooker Mexican Chicken Soup

'Slow Cooker Mexican Chicken Soup'
Source: Taste of Home

1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained (I used Goya)
1 package (10 ounces) frozen corn, thawed

*For garnish- sour cream, shredded cheddar cheese, minced cilantro*

In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro.

Friday, September 17, 2010

Banana Bread

'Banana Bread'
Source: Taste of Home

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk (or regular milk)
1 teaspoon vanilla extract
1 cup chopped walnuts

Heat oven to 375. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.

Pour into a greased 9 × 5 loaf pan. Bake for 1 hour or until a toothpick comes out clean. Cool on wire rack.

***If using mini loaf pans, bake for only 40 minutes***

Thursday, September 16, 2010

Salmon with Creamy Pesto Sauce

'Salmon with Creamy Pesto Sauce'
Source: Kraft Foods

4 Salmon fillets (1 lb.)
Lemon juice (optional)
1/4 cup Milk
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
2 Tbsp. Pesto
1 Tbsp. finely chopped fresh parsley

Heath oven to 350. Squirt each fillet with lemon juice (to taste). Bake chicken on greased foil lined baking sheet for 20-25 minutes.

Meanwhile, cook cream cheese and milk in saucepan on medium heat 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto. Serve fish topped with sauce and parsley.

Wednesday, September 15, 2010

Easy Chicken Parmesan

'Easy Chicken Parmesan'
Source: Kraft Foods

1 jar (26 oz.) spaghetti sauce
6 Tablespoons Grated Parmesan Cheese, divided
6 small Boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups Shredded Mozzarella Cheese
Spiral Pasta
*Italian Seasoning to taste*
Heat oven to 375. Pour sauce into 13×9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan and Italian seasoning. Add chicken; turn to coat both sides with sauce. Cover with foil. Bake 30 min.
Uncover and top with remaining cheeses; bake uncovered for 5 min. or until chicken is done (165ºF) and cheese is melted. Serve over cooked pasta.

Tuesday, September 14, 2010

Crescent Dogs

'Crescent Dogs'
Source: Pillsbury

8 hot dogs
4 slices American cheese, each cut into 6 strips
1 can (8 oz) refrigerated crescent dinner rolls

Heat oven to 375. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up. Bake at for 12 to 15 minutes or until golden brown.

Monday, September 13, 2010

Sausage Pierogi Skillet

'Sausage Pierogi Skillet'
Source: Taste of Home

1 package (16.9 ounces) frozen potato and onion pierogies
2 tablespoons butter, divided
2 tablespoons canola oil, divided
1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces
1 medium onion, sliced
1 package (14 ounces) coleslaw mix
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 bay leaf

Cook pierogies according to package directions.

Meanwhile, in a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Add sausage and onion; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm.

In another large skillet, heat remaining butter and oil. Drain pierogies; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.

Saturday, September 11, 2010

Mexicalli-Frito Pie

'Mexicalli-Frito Pie'

1 lb ground beef
1/2 cup chopped onion
1/2 cup green pepper, chopped
1 1/2 cup frozen corn, thawed and drained
1 cup chunky zesty salsa
3/4 cup Mexican style shredded cheese
1/8 teaspoon black pepper
1 cup crushed corn chips
Optional: Sour cream, sliced jalapeno peppers, diced tomato

Heat oven to 350. Brown beef, onion and green pepper in a skillet; drain. Add corn, salsa, shredded cheese and pepper. Place beef mixture in a lightly greased 10” pie plate; top with crushed chips. Bake for 30 minutes.Let cool for 10 minutes; garnish as desired.

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Friday, September 10, 2010

The BEST Chicken Fried Steak

'The BEST Chicken Fried Steak '
Source: Allrecipes


4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (such as Tabasco)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying


(if you're not using the McCormick packaged Gravy)
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black


Heat the shortening in a deep cast-iron skillet to 325 degrees. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the FLOUR, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. (If making the packaged gravy, you can start that while the steaks are cooking)

For Homemade Gravy:

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Thursday, September 9, 2010

Slow Cooker Sweet Pepper Chicken

'Slow Cooker Sweet Pepper Chicken'
Source: Adapted from Taste of Home

6 boneless skinless chicken breast
1 tablespoon canola oil (optional)
2 cups sliced fresh mushrooms
1 medium onion, halved and sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Hot cooked rice

**In a large skillet, brown chicken in oil on both sides (optional)**. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Serve with rice.

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