Recipe(tried): Recipes for Donna

Hi Donna,

Here are a couple of macaroon cupcake recipes and crockpot recipes. I especially like the Cafe Chicken and easy pot roast. I got the Easy pot roast recipe from this web-site a long time ago, but I'm sorry I can't remember who posted it, I don't even have the recipe written down, I make this so much! Thanks to whoever first posted it!

Coconut Macaroon Cupcakes

4 egg whites
pinch of salt
1/2 cup sugar
1 1/2 cups shredded sweetened coconut
1/4 cup sugar
1/4 cup ground almonds
2 T matzo cake meal
1/2 tsp. grated lemon rind
Preheat oven to 350 F. Spray a 12-section muffin tin or line with paper muffin cups.

Beat egg whites with a pinch of salt until hold soft peaks, gradually beat in 1/2 cup sugar. Beat until the meringue holds stiff peaks and is smooth and shiny. In another bowl, combine the shredded coconut, 1/4 cup sugar, the almonds, matzo cake meal and grated lemon rind. Gently fold the mixture into the meringue.

Fill prepared cups 3/4 full of batter. Bake 20 to 25 minutes until golden brown and crusty on the surface. Store airtight for several days.

Chocolate Macaroon Cupcakes

1 oz Bitter chocolate
3/4 c Condensed milk
1/8 ts Salt
2 c Shredded coconut
1 ts Vanilla

Melt chocolate, condensed milk and salt. Cook 10 minutes. Add shredded coconut, and vanilla. Place in greased cupcake tin. Bake at 350 degrees F for 30 minutes.

Easy Pot Roast

3-4 pound chuck roast
1 envelope onion soup mix
1 jar pepper rings with liquid (about 15 ounce)

Put everything in the crockpot, including the liquid from the jar of peppers and cook on low for 7-8 hours. This is the best!

Black Eyed Peas-Mexican Style

1 pound Dried black-eyed peas
6 cups Water
1/4 pound Salt pork -- cut into slices
1 Clove garlic, minced
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Oregano

In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.

Cafe Chicken

2 Chickens, about 2-1/2 pound, Cut into eighths
1 Onion, chopped
2 garlic, chopped
Salt & white pepper to taste
1 Green pepper, diced
1 medium ripe tomato, Peeled, Seeded and chopped
1 c Dry white wine
1 Pinch cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender.

Chalupas with Chipotle Chiles

1 3 lb pork loin roast
1 teaspoon salt
pepper to taste
3 cloves garlic -- sliced
1 16 oz package dried pinto beans -- soaked several hrs
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
1 7 ounce can chopped green chiles -- drained
2 to 3 chipotle peppers -- en adobo, minced

Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover.

Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream. Add a can of diced tomatoes or Rotel to leftovers and serve
over rice. Delicious!

Crockpot Lemon Chicken

4 pounds Chicken Pieces
1/4 cup All-Purpose Flour
2 tablespoons Cooking Oil
6 ounces Lemonade -- Frozen Concentrate, thawed
3 tablespoons Brown Sugar
3 tablespoons Catsup
2 tablespoons Water
2 tablespoons Cornstarch
3 cups Cooked Rice
1 1/4 teaspoons salt

Combine flour with salt; coat chicken thoroughly.

Brown chicken pieces in oil and drain. Stir together lemonade, sugar, catsup and vinegar. Place chicken in Crockpot and pour lemonade mixture over it. Cook on high 3 to 4 hours. Drain liquid into saucepan; add cornstarch and boil till reduced. Pour gravy back over chicken; serve over rice.