This Wife Cooks

This recipe is from the recent edition of Kraft Food & Family magazine: Ingredients: 1 cup crushed Nabisco Ginger Snaps 3 Tbsp. butter, melted 1/2 cup plus 2 Tbsp. sugar, divided 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 2 tsp. vanilla 1/2 cup Breakstone's or Knudsen Sour Cream 2 eggs 1 cup apple pie filling, divided 1/2 cup Planters Walnut Pieces, divided 1/2 cup toffee bits, divided Directions: HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate. BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust. BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

Ingredients: 3 tablespoons hoisin sauce 3 tablespoons sherry 1/4 cup soy sauce 1 teaspoon barbecue sauce 2 green onions, chopped 2 cloves garlic, minced 1 tablespoon minced fresh ginger root 1 1/2 pounds flank steak skewers Directions: 1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbecue sauce, green onions, garlic, and ginger. 2. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight. 3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers. 4. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Ingredients: 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon paprika 1 (3 pound) top sirloin roast 6 cloves garlic, slivered 6 Yukon Gold potatoes, peeled and quartered 4 carrots, cut into 2 inch pieces 2 large sweet onions, peeled and chopped 1/2 cup water 1/2 cup beef broth 3 cubes beef bouillon 1 bay leaf 2 large green bell peppers, cut into 2 inch pieces Directions: 1. Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast. 2. Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf. 3. Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

1. Combine 2 1/2 cups flour and 1 teaspoon salt. 2. Cut 1 cup shortening into the flour with a pastry cutter or knife until it looks like cornmeal. 3. Combine 1/4 cup cold water, 1 tablespoon white vinegar and 1 egg (beaten). 4. Add liquids to dry ingredients with a fork until dough sticks together. Divide into two balls. Roll out between 2 sheets wax paper. Fill and bake according to directions. (If baked shell is needed, prick bottom and sides well with a fork and bake at 375 for 10 - 12 minutes until golden brown. Makes 2 9-inch pie crusts.

Ingredients • 1 spaghetti squash, halved and seeded • 1/4 cup butter • 1/2 cup mayonnaise • 1 cup grated Parmesan cheese • 2 cups grated Monterrey Jack cheese • 3 tablespoons grated Parmesan cheese for topping Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. 2. Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes. 3. Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterrey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese. 4. Bake in preheated oven until cheese melts, about 20 minutes. *Thanks to AllRecipes.com *

Ingredients: 2 lbs stew meat ½ c. flour 3 Tbs shortening 1 onion, chopped {or 1 tbs onion powder} 4 carrots, sliced 3 potatoes, cubed {any other vegetables you like can be added} 3 Tbs minced garlic 2 bay leaves 2 Tbs parsley 1 tsp salt 1 tsp sugar 1 tsp pepper 4 c. beef broth, or beef consume Directions: Dredge meat in flour. Brown in shortening in skillet. Add to slow cooker with all other ingredients. Cover; cook on Low 10-12 hours or High 5-6 hours. {You can also make this on the stove top, let the meat simmer for an hour or so in the beef broth and spices, then add the veggies in the last hour or two. Make sure it stays on low though, so you don't burn it or lose all your broth. If it's too thin in the end, make a roux in a separate pan and whisk in about a cup of the broth, then whi...