So many to choose from!
submitted by: Aemelia Manier of West Branch, MI
3 lbs. Kielbasa, sliced into 2-inch chunks
15-1/4 oz. can crushed pineapple
18-oz. bottle barbecue sauce
1/2 cup brown sugar, packed
1 T. ground ginger
1 t. onion powder
1 t. garlic powder
Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10-15 servings.
submitted by: Mary Whitacre of Mount Vernon, OH
1 lb. boneless, skinless chicken breasts
26-oz. jar chunky garden vegetable spaghetti sauce
1 zucchini, chopped
1 green pepper, chopped
1 onion, chopped
cooked rotini pasta
Garnish: chopped black olives and shredded Parmesan cheese
Place chicken in a slow cooker; pour sauce over top. Add vegetables. Cover and cook on low for 6 to 8 hours. To serve, spoon over cooked pasta. Garnish with olives and Parmesan cheese. Serves 4.
Pumpkin Spice & Chocolate Bars
submitted by: Kristin Pittis of Dennison, OH
2 eggs, beaten
1/2 cup oil
18-1/2 oz. pkg. yellow cake mix
1 t. pumpkin pie spice
1-1/2 cup semi-sweet chocolate chips
1/2 cup chopped nuts
In a bowl, combine eggs and oil. Stir in dry cake mix and pumpkin pie spice until well blended. Fold in chocolate chips and nuts. Spread into a greased 13"x9" baking pan. Bake at 350 degrees for 28 to 30 minutes. Cool completely. Cut into bars. Makes 20.
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