Marvelous Recipes

If you like pizza, and who doesn’t, you are sure to enjoy this flavorful dip. Your family and guests will compliment you on your good taste!

2-8 ounce packages cream cheese, cut into cubes
1-15 ounce can pizza sauce
1-8 ounce package sliced pepperoni, chopped
1-3.8 ounce can ripe olives, chopped and drained*
1-8 ounce package shredded mozzarella cheese
Bagel crisps or tortilla chips

1. Place the cream cheese in a 3 quart slow cooker. In a medium size bowl, combine the pizza sauce, pepperoni and olives; pour over the cream cheese. Top with mozzarella cheese.

2. Cover and cook on Low for 1-1/2 to 2 hours or until cheese is melted. Stir well and serve warm. Makes 5-1/2 cups.

3. Place bagel crisps and/or tortilla chips on serving platter or tray and place along side the dip.

* If you are not a fan of ripe olives, you may omit them. The pizza dip will still taste great!

A delightful change from plain cooked carrots. Even your picky eaters will find it hard not to like these cinnamon and nutmeg seasoned carrots. Orange marmalade and brown sugar add just the right amount of sweetness to these delicious carrots.

1 (2 pound) package baby carrots
1/2 cup orange marmalade
3 tablespoons cold water, divided
2 tablespoons brown sugar
1 tablespoon butter or margarine, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 tablespoon cornstarch

1 .In a 3 quart slow cooker, combine carrots, orange marmalade, 1 tablespoon water, brown sugar, butter or margarine and seasonings. Stir to blend well.

2. Cover and cook on Low heat for 5 to 6 hours or until carrots are tender.

3. In a small bowl, combine cornstarch and remaining 2 tablespoons cold water until smooth; stir into carrot mixture. Cover and cook on High for 30 minutes or until thickened. Makes 6 servings.

This banana bread makes the perfect breakfast bread! Serve it warm and spread with cream cheese for a real taste treat. If you need a heartier breakfast, just serve this delicious banana bread with scrambled eggs and bacon or sausage. What a wonderful way to start your day!!

2 eggs slightly beaten
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1/4 cup canola oil
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1-1/2 teaspoons baking powder
Dash of salt
1 cup mashed bananas,very ripe
1/3 cup walnuts, chopped

In a medium size mixing bowl, lightly beat eggs with wire whisk or fork. Add sugars and cooking oil and stir until well blended.

In a separate bowl, combine flour, baking soda, baking powder and salt. Mix well.

Stir flour mixture into egg,oil and sugar mixture a little at a time until well blended. Batter will be thick.

Peel bananas and mash with a fork. Stir mashed bananas into the batter. Add the chopped walnuts.

Grease an 8x4x2-1/2 inch loaf pan. Pour batter evenly in bottom of loaf pan. Bake at 350 degrees F for 35-40 minutes or until toothpick or knife inserted in middle of loaf comes out clean.

Cool and cut into slices. Store leftovers, well wrapped, in the refrigerator. Makes 8-10 servings.

Chunky pieces of beef, a few vegetables and some flavorful seasonings are all this chili needs! It’s perfect for those family members who don’t like beans!

2 tablespoons vegetable or canola oil
2 pounds beef chuck, cut into bite size chunks
2 large onions, chopped
2 ribs celery, chopped
2 garlic cloves, pressed
1 (28 ounce) can diced tomatoes, undrained
2 cups water
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper

1. In a 6-quart Dutch oven, heat 1 tablespoon of oil over medium heat. Add 1/2 the meat and cook until meat is brown on all sides, stirring occasionally. With a slotted spoon, remove meat to a bowl reserving the pan drippings. Add remaining 1 tablespoon of oil into the reserved pan drippings. Heat until hot, add remaining beef and cook until brown on all sides, stirring occasionally. With a slotted spoon remove meat to the bowl, reserving the pan drippings.

2. Stir the onions, celery and garlic into the pan drippings. Cook over low heat until tender, about 5 minutes.

3. Return the beef  to the Dutch oven. Stir in undrained tomatoes, water, cumin, oregano, chili powder, salt, red pepper and black pepper. Bring to a boil; reduce heat and simmer over low heat for 2 to 3 hours or until beef is tender. Stir occasionally to prevent sticking. If needed, add additional water 1/2 cup at a time for desired consistency. Makes 6-8 servings.