Venison Stew

Serves: 4-6

1 lb. venison round steak, cut into 1" chunks
2 garlic cloves, minced
1/2 c. onion, diced
1 T. olive oil
Salt & pepper
1 can (15 oz.) green beans, undrained
3 carrots, peeled & cut into chunks
2 medium potatoes, peeled & cut into chunks
2 bay leaves
1 tsp. Italian seasoning
1 can (15 oz.) tomato sauce
3 c. water or beef broth
1/2 tsp. seasoned salt
1/2 T. Worcestershire sauce
Grated Parmesan cheese

 (Optional first step) - If your meat tends to have too much strong gamey flavor, try soaking it in a mixture of 1 tablespoon white vinegar and 1 cup milk for several hours or overnight before cooking it.

Pressure Cooker - Add olive oil to pressure cooker pot and turn to Sear setting. Add venison, garlic and onions and season with salt & pepper. Cook and stir until meat is browned. Cancel Sear setting. Drain grease. Add all additional ingredients (excluding Parmesan) to pot. Mix ingredients together and seal lid. Set pressure cooker to soup/stew setting and cook for 20 minutes. Allow pressure to release naturally for 10 minutes then manual release remaining pressure. Remove bay leaves. Sprinkle Parmesan cheese on top of individual servings. Enjoy!

Slow Cooker - In a large skillet, heat olive oil then add venison, garlic and onions and season with salt & pepper. Cook and stir until meat is browned. Remove from heat and drain grease. Combine all ingredients (excluding Parmesan) to slow cooker pot. Cook on low for 6-8 hours or on high for 3-4 hours or until potatoes and carrots are soft. Remove bay leaves. Sprinkle Parmesan cheese on top of individual servings. Enjoy!

Notes: I specifically made up this recipe to go with the venison we have in the freezer from my daughter's fall youth hunt. But any type of game meat or even a cut of beef would do great in this stew. We were lucky enough to be given an amazing loaf of homemade sourdough bread from a friend the first time we made this but I would also think about making Parmesan Herb Bread in the bread maker the next time we have it.

Recipe by Stacy

Lemon Chicken

Serves: 4-5

5 chicken thighs; bone-in, skin removed
1 c. chicken broth
1 lemon
2 tsp. lemon pepper
1 tsp. rosemary
Salt, to taste
Hot, cooked noodles

In a small mixing bowl, add chicken broth, lemon pepper and rosemary. Zest the whole lemon and add zest to the mixing bowl. Then cut the lemon in half and add the juice of both halves to the broth  mixture. Place chicken thighs into the base of a pressure cooker or slow cooker. Pour broth mixture over the top of the chicken pieces.

In a separate pot, cook egg noodles until soft. Serve with cooked chicken and sauce.

Pressure Cooker: Set to chicken setting and cook for 10-12 minutes (or according to your specific cooker's directions). Release pressure manually when finished cooking. Add salt as needed to taste.

Slow cooker: Cook on high for 3-4 hours or until chicken is cooked to an internal temperature of 165 degrees. Add salt as needed to taste.

Notes: This Lemon Chicken is quick, simple and easy to make especially in the pressure cooker. We like to serve it with the hot, cooked noodle and pour the leftover broth/sauce over the chicken and noodles. Green beans, either canned or steamed fresh are also a great addition.

Recipe from Stacy.

Split Pea Soup

Serves: 6-8

2 c. dried split peas
8 c. water
2 carrots, peeled & chopped
2 celery stalks, chopped
1 small onion, chopped
1 bay leaf
1/4 tsp. thyme
1/4 tsp. marjoram
Seasoned salt & pepper to taste

Rinse dried peas in a colander. Combine all ingredients in cooking vessel of choice. Cook for required amount of time. When cooking time is finished, remove & discard bay leaf. Using a ladle, scoop about half the soup into a blender and blend on high until smooth. Pour soup from blender back into cooking vessel trying to keep it to one side. Scoop out additional soup and blend on high again. Return blended soup to the pot. If soup still seems thin, allow it to continue cooking until its desired consistency. (You can also use an immersion blender and blend the soup directly in the cooking pot.)

Cooking Methods
Instant Pot/Pressure Cooker - Cook on beans setting for 15-17 minutes. Let pressure naturally release for 10 minutes then manually release remaining pressure. (Note: even after the 10 minutes for natural depressurization, there is still A LOT of pressure and your pressure release valve will "spit" a lot of water and steam out.)

Stovetop - Bring to a boil, cover and cook for about 1 hour or until split peas are soft. Stir every 15 minutes to keep peas from sticking to the bottom of the pot.

Crockpot/slow cooker - Cook on high for 3-4 hours or until split peas are soft. Stir after adding water to make sure the peas don't stick to the bottom of the crock pot.

Serve with Baking Soda Biscuits.

Notes: This recipe has been around in my family since I was a kid. It is such a simple, meatless, vegetarian & vegan meal. Plus split peas are low in fat, high in iron and have a ton of great fiber and protein. And most people don't realize all the other great vegetables that are in this soup too! Don't be afraid to give this a try with your kids (my kids love it!). If you have to, give it a fun name like Shrek Soup or Green Goo Stew.

Recipe from my mom, Kay.

Beans & Cornbread

Serves: 6-8

3 c. dry pinto beans
12 c. water
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. onion powder
1/8 tsp. black pepper
1/2 tsp. oregano
1 tsp. seasoned salt
Salsa (optional)

Rinse and sort dry beans. Combine all ingredients except salt & salsa in cooking vessel. Cook for prescribed amount of time depending on cooking method below. When cooking is finished, stir in salt. Serve beans with "bean juice" in a bowl and top with salsa if desired.

Cooking methods
Instant Pot/Pressure Cooker - Cook beans on beans setting for 25-35 minutes or according to your instant pot's manufacturer's directions and beans are soft. Let steam release naturally for 10 minutes then manually release remaining pressure.

Slow Cooker - Cook beans on high for 6-8 hours.

Stovetop - Cook beans at a low boil for about 4 hours, keeping an eye that you don't boil off too much liquid.

Tips: If you are from the South or Southwest part of the US, you probably grew up eating Beans & Cornbread. My husband's grandmother was originally from Texas so this was a staple in his house growing up. It is such a simple meal but full of protein and a great meatless, vegetarian, vegan dinner. This recipe does make a lot of beans but you can easily cut the recipe in half or you can use the leftovers in burritos, soups, etc.
Typically my family uses pinto beans in this recipe but we were recently given a large bag of Anasazi beans so that's what you see in the picture. This recipe also works well with white beans or great northern beans if you prefer a slightly smaller bean. We ALWAYS serve these beans with our family favorite, Yogurt Cornbread. Be sure to add the salt after the cooking is finished otherwise the salt can keep the beans from softening properly.

Recipe from Elsie, my husband's grandma.

Chicken Tortilla Soup

Serves: 5-6

2 c. cooked, chopped chicken
5 c. chicken broth
1 (15.5 oz) can white hominy, undrained
1 (4 oz.) can green chilies
1 (14.5 oz.) can petite diced tomatoes
1/2 tsp. cumin
1/2 tsp. salt

Toppings
2 c. Colby Jack cheese, shredded
Cilantro, chopped (optional)
15 small corn tortillas

Combine all ingredients (excluding toppings).

Cooking methods
Pressure cooker - In a 6 quart pressure cooker/instant pot, set on soup setting for 15 minutes. Let pressure naturally release for 10 minutes then manually release remaining pressure.
Slow cooker - Cook on high for 3-4 hours or low for 6 hours.
Stovetop -  Bring soup to a boil then simmer for 30-45 minutes. Due to evaporation, add a slight bit of water or additional broth if necessary.

Cut corn tortillas in half, then slice into approximately 1/2 inch strips. Heat a skillet or frying pan with a small amount of oil. Add tortilla strips to pan. Fry in pan for 15 minutes, turning regularly until strips are crispy. Salt tortilla strips if desired.

Serve soup topped with cheese, cilantro and crispy tortilla strips!

Notes: This soup is delicious and a nice change from our regular soups with the addition of the hominy. If you enjoy hominy, you could use a larger can (28 oz, I think). Also, if you prefer more of a kick substitute a can of diced tomatoes and green chilies (the ones that come canned together) for the two individual cans called for in the recipe. Green chilies are practically a food group here in the Southwest but I find the combo can can be a bit spicy for my bunch. 

To make this recipe even quicker, you can substitute a bag of store-bought tortilla chips for the homemade tortillas strips. However, if you have the time, I highly encourage you to fry them yourself. It makes a huge difference!

Recipe originally from a MOPS compilation cookbook. (But I can't actually find the cookbook at the present time so this is how I made it and it came out great!)

Pineapple Chicken

Serves: 3-4

3 chicken quarters, skin removed
Pepper
3/4 c. green bell pepper, cut into 1" pieces
1 c. pineapple, canned
1/2 c. pineapple juice, from can
1/4 tsp. ginger

Place chicken pieces in bottom of crockpot. Sprinkle lightly with pepper. In a small bowl, combine remaining ingredients. Mix well. Pour mixture over chicken. Cover. Cook on low 6-8 hours.

Check my coupon resources page to save money when you make this recipe!

Tips: This was a light, tasty chicken that was full of flavor and low in fat. Any variety of canned pineapple (tidbits, chunks or slices) will work fine with this dish. We served this chicken with brown rice and the extra sauce from the crockpot is great on top of the rice. If you need more than just 3 chicken quarters to feed your family, simply use more pieces of chicken and increase the amount of pineapple. If you started with a 20 ounce can of pineapple, there should be some leftover if you use the measurements above. If you are looking for something similar to this that you can do on the grill, try Teriyaki Chicken with Pineapple.

Recipe adapted from Busy Woman's Slow Cooker Cookbook

Spicy-Sweet Ribs and Beans

Serves: 8

2 (16 oz.) cans pinto beans, drained
3-4 lbs. country-style pork ribs, fat trimmed
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 (10.5 oz.) jar red jalapeno jelly
1 (18 oz.) bottle hickory-flavored barbecue sauce

Place beans in the bottom of crock pot. Sprinkle ribs with garlic powder, salt and pepper. Place ribs on broiler pan. Broil 5 1/2 inches from heat for 18-20 minutes or until browned, turning once. Add ribs to crock pot and sprinkle with onion. Combine jelly and barbecue sauce in a small saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently. Cook on high for 5-6 hours or on low for 9-10 hours.

Check my coupon resources page to see if you can save money when you make this recipe!

Tips: These ribs had a great flavor and were not too spicy so don't let the jalapeno jelly scary you away. I found the jelly in the jams & jelly section at the grocery store on the very top shelf. The meat should fall off the bone when it's ready so a slotted spoon is probably the best to remove both the meat and beans. You can also use one large can of pinto beans in place of the two smaller cans.

Recipe adapted from Southern Living: Slow-Cooker Cookbook

Peach Pork Chops

Serves: 5

1 can (29 oz.) peach halves
5 pork loin chops (1-inch thick)
1 T. oil
Salt & pepper
1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 can (8 oz.) tomato sauce
1/4 c. cider vinegar

Drain peaches, reserving 1/4 cup juice; set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to crock pot. Sprinkle with salt and pepper. In a bowl, combine brown sugar, cinnamon and cloves; mix well. Add tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves on top. Cover and cook on low for 6-8 hours or until meat is tender.

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Tips: Crock pot recipes are great for anytime of the year because they are a warm winter meal or keep you from using your oven in the summer. I liked these pork chops because the ingredients were simple and it was easy to put together.

Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes

Sweet & Sour Crockpot Pork

Serves: 4-6

5 boneless pork chops
1 T. oil
1 can (15 oz.) crushed pineapple
1/2 c. green bell pepper, chopped
1/2 c. water
1/3 c. brown sugar
2 T. ketchup
1 T. quick-cooking tapioca
3 tsp. soy sauce
1/2 tsp. dry mustard
Hot, cooked rice

In a large skillet, brown pork chops in oil on both sides. Drain fat. Transfer to crock pot. In a bowl, combine remaining ingredients(except rice); mix well. Pour over pork chops. Cover and cook for 8-10 hours on low or 4-5 hours on high. Serve over rice.

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Tips: This was a tasty crock pot meal that didn't take too much work to put together. If tapioca is not something you normal keep on hand consider adding a small box to your pantry. It is nice for thickening stews such as French Beef Stew. I haven't tried tapioca pudding yet but I keep thinking that I should give it a try. I'll let you know how it turns out. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe from 365 Favorite Brand Name Slow Cooker Recipes & More

Asian-Style Country Ribs

Serves: 4

2 lbs. country-style pork ribs
Pepper
1/4 c. teriyaki sauce
1/4 c. orange marmalade
2 T. ketchup
1 garlic clove, minced

Rub each rib with pepper. Place in a single layer in crock pot. Combine teriyaki sauce, marmalade, ketchup and garlic. Pour evenly over ribs. Cover and cook on low for 6-8 hours.

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Tips: I love cooking country-style pork ribs in the crock pot because they always come out so moist and tender. They usually fall right off the bone. These were great served over hot, cooked rice. You can use the extra sauce in the crock pot to put over your rice. Serve this with some cooked veggies or a salad and dinner's served! If you need some other options for your country-style ribs, try Oven-Barbecued Ribs or Saucy Country Ribs.

Recipe from CD Kitchen

South Shore Pork Roast

Serves: 5-7

1 boneless pork loin roast
1 c. onion, chopped
1 c. carrots, sliced
1 t. paprika
1 can (14.5 oz.) chicken broth.
2 T. flour
1/4 c. water
1 1/2 t. parsley
1/2 t. salt
1/8 t. pepper
1/2 c. sour cream

Put roast in crock pot; place carrots and onions around roast. Sprinkle roast and vegetables with paprika. Pour chicken broth over all. Cook on low for 7-8 hours or until internal temperature reaches 160 degrees. Prior to serving, remove a majority of liquid with a baster or ladle and put in a medium saucepan. Combine flour and water until smooth. Stir slowly into saucepan. Stir in salt, pepper and parsley. Bring to a boil over medium heat and stir until thickened. Stir in sour cream until heated through. Serve gravy over sliced roast.

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Tips: This isn't a fancy pork roast but served the gravy and some mashed potatoes it made a tasty meal. Also save the leftovers for Pork Chow Mein.

Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes

Stuffy Turkey

Serves: 4-5

1 can (10 oz.) cream of chicken soup
2 celery ribs, sliced
1/4 c. butter, melted
3 c. cooked cubed turkey
1 pkg. frozen broccoli, cauliflower, corn & bell pepper *See tips
1 box (8 oz.) cornbread stuffing mix
2/3 c. water

In a large bowl, mix all ingredients until well combined. Transfer to a greased crock pot. Cover and cook on low 5 to 6 hours or on high for 3 hours.

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Tips: This was a great recipe to use leftover holiday turkey with. For the frozen vegetables, I used the Kroger brand "Mexican mix" and I think it was about 12-14 ounces. Any mix of approximately that size and with most of the vegetables listed will go fine. Toward the end, make sure to watch the moisture in your crock pot and add water if it seems to be getting dry. I also shared this recipe at MomTrends' Food Friday & Designs by Gollum's Foodie Friday.

Recipe adapted from 365 Easy Chicken Recipes

Beef & Veggie Stew

Serves: 6

1 lb. beef meat, cut into 1/2-inch cubes
3 medium potatoes, cut into pieces
3 carrots, peeled and cut in thick pieces
1/2 onion, cut into pieces
1 can (15 oz.) tomato sauce
1 can (14 oz.) beef broth
1 1/4 c. spicy tomato juice
1/2 t. oregano
1/4 t. basil

Crock pot: Combine all ingredients in crockpot. Cook on high for 6-8 hours or until vegetables are tender.
Stove top: In a large pot, brown beef in a small amount of oil for 6-8 minutes. Add remaining ingredients. Heat to boiling; reduce heat and simmer 45 minutes - 1 hour or until vegetables are tender.

Tips: This stew was very tasty but not spicy in case the hot tomato juice scares you. I used Spicy Hot V-8 although I'm sure there are other brands available. London Broil was the cut of meat used in my stew but regular stew meat or any leftover beef meat should work too. I started this recipe in my crock pot but it started to make an electrical burning smell so I had to transfer it to the stove. I think a new crock pot will have to be on my Christmas wish list. I served these with Baking Soda Biscuits.

Recipe adapted from Progresso Soups & More Magazine

Crockpot BBQ Chicken

Serves: 4-6

1 whole chicken, cut up & skin removed
1 medium onion, thinly sliced
1 lemon, thinly sliced
1 bottle (18 oz.) barbecue sauce
3/4 c. regular cola

Place chicken in a crock pot. Top with onion and lemon slices. Combine barbecue sauce and cola; pour over all. Cover and cook on low for 8 hours or until chicken juices run clear.

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Tips: What an easy way to prepare BBQ chicken! Granted chicken on the actual barbecue is always the first choice. However if you live in a cold weather area now you don't have to give up BBQ chicken all winter. Watch for whole chicken or chicken pieces to go on sale. You can often find them for $1.00 or less per pound. Check out Saucy Country Ribs for another crock pot idea with cola! I also shared this recipe at Tales from the Fairy Blogmother's What's Cooking Wednesday.

Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes

Cumin-Lime Pork Tacos

Serves: 4-6

1 T. oil
Salt and pepper
1 1/2 - 2 1/2 lb. pork loin roast
1 onion; chopped, divided
1/2 t. cumin
1/2 t. garlic powder
1/2 t. oregano
1 lime, thinly sliced
Corn tortillas
Fresh cilantro, chopped

Heat oil in a large skillet. Sprinkle pork loin generously with salt and pepper. Sear roast on all sides in the hot oil. Remove to crock pot. Add 1/2 cup onion to the pan and saute until clear and starting to brown around the edges. Stir in spices. Remove from heat. Layer lime slices over pork roast and cover with onion mixture. Place lid securely and turn heat to high for first 30 minutes. Reduce heat to low and cook 8 to 10 hours. Remove from pot and shred. Place 1/4 cup pork onto tortilla. Top with additional chopped onion and cilantro.

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Tips: This was a great crock pot meal that you can turn into something other than just a piece of meat. Once the meat is shredded you can stir in a little of the extra juices to add some moisture back into the meat. These reminded me of some of the great little tacos you get on the streets in Mexico. I also shared this recipe at A Southern Fairytale's Mouthwatering Monday.

Recipe from Life as MOM

Easy Beef Stew

Serves: 6-8

3 lbs. beef stew meat
3 large onions, cut into eighths
1 can (14.5 oz.) diced tomatoes, undrained
2 c. water
1 T. beef bouillon granules
1 T. brown sugar
2 T. salt
1 T. pepper
2 dried bay leaves
1 bag (1 lb.) baby carrots
1 can (14-15 oz.) green beans or 1 c. fresh green beans, cut into thirds

Spray crock pot with non-stick spray. Mix all ingredients in crock pot except green beans. Cover, cook on high for 6-7 hours, stirring occasionally. Add canned green beans during the last hour or during last 2-3 hours if using fresh. Remove and discard bay leaves before serving.

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Tips: This was an easy beef stew that I set to cook on a Friday morning before we went camping for the weekend. Right before we left, I took it out of the crock pot then all I had to do was heat it a little when we pulled into camp. I actually used some leftover London Broil and cut down the recipe proportionately. If you want more stew recipes, check French Beef Stew or Elk Stew.

Recipe from Pillsbury Pot Pies & Casseroles Magazine

Tangy Tender Chicken

Serves: 4-6

1 lb. baby carrots
1 medium green pepper, cut into strips
1 medium onion, cut into wedges
6 skinless chicken pieces
1 can (20 oz.) pineapple chunks
1/3 c. brown sugar
1 T. soy sauce
2 t. chicken bouillon granules or 2 chicken bouillon cubes, crushed
1/2 t. salt
1/2 t. ground ginger
1/4 t. garlic powder
3 T. cornstarch
1/4 c. cold water
Hot, cooked rice

In a crock pot, place carrots, green pepper and onions on the bottom. Place chicken pieces on top of vegetables. Drain pineapple, reserving juice. Pour pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; stir well and pour over crock pot. Cover and cook on low for 8 hours. Approximately 30 minutes before serving, combine cornstarch and water until smooth. Gradually stir into crock pot juice and cook at least 30 minutes or until sauce has thickened; stir occasionally. Serve over rice.

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Tips: I know this recipe looks like a lot of work with all these ingredients but it is really just a lot of spices and only two vegetables to chop. Feel free to use whatever pieces of chicken your family prefers, boneless breasts, thighs, legs, a whole chicken, its your choice. This crock pot chicken was tasty, tender and left us with leftovers for another night. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes

Roasted Chicken with Veggies

Serves: 6

1 whole chicken, skin removed
3 quarts water
1 T. salt
2 T. butter, softened
2 T. lemon pepper
2 carrots, cut into large pieces
2 celery ribs, chopped
1 medium onion, cut into large pieces
1 lemon, quartered
2 garlic cloves, halved
1 c. chicken broth

Combine water and salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water and pat dry. Spread butter evenly over chicken. Sprinkle evenly with lemon pepper. Place chicken in crock pot. Arrange carrots, celery, onion, lemon and garlic around chicken. Pour broth over top. Cover and cook on high for 3 1/2 hours or most of the day on low.

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Tips: Other than removing the skin from a whole chicken, this crock pot chicken was easy, tasty and gave us leftovers for other uses, such as Chicken & Vegetable Chowder. I put this in the crock pot in the morning to have dinner ready for my family on a night I was going to be gone. If you prefer to try the whole chicken in the oven, check out my Roast Chicken recipe. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.

Recipe from Southern Living: Slow-Cooker Cookbook

Saucy Country Ribs

Serves: 6

3 lbs. country-style pork ribs
3 c. cola soda (or 2 cans)
1 c. ketchup
1 T. dried minced onion
1/4 t. garlic powder

In a crock pot, put all ingredients except meat; mix until smooth. Trim fat from the ribs. Place in
crock pot. Cover and cook on low for 6 hours.

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Tips: I found country pork ribs on sale for 99¢/lb. so I wanted to find something good to do with them. I also found a 2-liter of store brand cola on sale for 83¢ so it made this whole meal very affordable. The soda and ketchup mixture taste a bit like barbecue sauce just thinner. I meant to try to thicken the sauce but I forgot. If you want to try, I suggest mixing 2 T. cornstarch with 2T. cold water then mixing it into the crock pot about an hour before you are ready to eat. Serve this with some homegrown veggies and your meal is ready! I also shared this recipe at Smockity Frocks' What's in Your Crockpot?.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes

Beef 'n Black Bean Soup

Serves: 8

1 lb. ground beef
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 T. sugar
1 1/2 t. basil
1/2 t. salt
1/2 t. oregano
1/2 t. cumin
1/2 t. chili powder
2 cans (15 oz.) black beans, rinsed and drained
3/4 c. long-grain white rice

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to the crock pot. Add remaining ingredients except rice. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Cook rice according to package directions. Add rice to crock pot and cook 1 hour longer.

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Tips: This beef and bean soup was filling and tasty. I know you might not think soup in the summer but a crock pot meal keeps your oven off. Also, we like to make soups or stews early in the week and take the leftovers camping with us over the weekend. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes