Cheesy Zucchini Bake

1 lb. ground beef
1 medium onion, diced
1 – 4oz can green chilies
3-4 cloves fresh garlic, minced
1-2 zucchinis, julienned
1-2 yellow squash, julienned
1 cup fresh mushrooms, sliced
1/2-1 lb. cheddar jack cheese, shredded
1 medium tomato, diced
salt & pepper to taste

In skillet, brown ground beef and saute onion, garlic, and green chilies. In a two-quart casserole dish, layer half of ground beef, zucchini, squash, mushrooms, shredded cheese and tomatoes. Repeat for second layer, using remaining ingredients.
Place 9″ bake liner over the top of casserole dish; then cover tightly with foil. Place dish on top of turkey lifter. Place trivet in pressure cooker cooker and add 2 cups water. Bring to boil. Using the turkey lifter, place dish on trivet in the pressure cooker. Place pressure lid on the pan and bring to second red ring. Pressure for 8-10 minutes allow pressure to drop on its own.

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Sweet and Sour Meatballs

MEATBALLS
1 lb. ground beef
1 egg, beaten
1 teaspoon Worcestershire sauce
1 Tablespoon salt
1/2 cup waterchestnuts, finely chopped
1/8 cup finely chopped onions
1/2 cup oatmeal, blended
1/3 cup milk

  1. Mix all together. Make 1 inch balls and place on a cookie sheet. Refrigerate for 20-30 minutes. Bake at 350 degrees for 20 minutes.

SAUCE
1 cup brown sugar
1/2 cup BBQ sauce
1/2 cup ketchup
3/4 cup water
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/8 teaspoon vinegar

  1. Combine in a medium saucepan. Dissolve sugar and mix until blended. Bring to a light boil for 20-30 minutes.

BBQ Meatballs in the Crockpot

These are super-easy and fast to make, and there never seems to enough to go around. Anytime we have a party at our house, my husband’s friends are always making sure we’re serving these!

1 bag of frozen meatballs (we usually get the huge Costco size)
3 cups ketchup
3/4 cup brown sugar
1/2 cup soy sauce
1/2 cup red wine vinegar
1 Tbsp cooking sherry

  1. Set crockpot temperature on ‘low’ and dump in meatballs (as many as you would like – we do about 3/4 of the bag, or the entire bag, depending on how many people we’re serving.)
  2. In a small bowl, combine all ingredients for sauce and mix thoroughly.
  3. Pour over meatballs and stir altogether to make they are completely covered.
  4. Cook for 3 hours on ‘low’ (stirring occasionally) then put on ‘warm’ until you are ready to serve.

Source: Nancy Green

Fall-off-the-Bone BBQ Baby Back Ribs

Another easy recipe that takes little preparation and time. We like to do this on Sunday, and let them bake while we are gone to church. When we come home, nearly all the work is done, and they just need to be placed on the grill for a few minutes. Easy-peasy, and very tasty!

rack of baby back ribs
salt, pepper & Lawry’s seasoning
Reynolds baking bag
a little flour
1/4 cup water
your favorite barbecue sauce

  1. Preheat oven to 350 degrees.
  2. Lay out ribs and sprinkle with salt, pepper and Lawry’s seasoning
  3. In the Reynold’s baking bag, lightly flour the bag (just to coat it) and add 1/4 cup of water.
  4. Place ribs in bag and seal. Poke holes in the top to let the steam escape.
  5. Bake in oven for 2 1/2 hours.
  6. Remove from oven and bag. Spread on your favorite BBQ sauce and place on the grill to heat them up (only about 5 minutes)

* Don’t grill the ribs too long or else they will dry out and the sugar from the BBQ sauce could burn.

Source: Kim Rawlins