Set it and Forget it Prime Rib Roast by Kelly Christensen

No holiday entrée yet devised is easier than the following technique for roasting beef. This ingenious method is from a recipe book of Marlene Sorosky (my mother's favorite cook)and is taken from the proprietors of Angelo's Market and Cooking school in Modesto CA. Prep time is 5 minutes. Bake time is 15 minutes per rib or 5…

Taco Pie by Glenn

Tacos without all of the mess. If you like Taco you have got to like Taco Pie and it is really easy to make. Enjoy.

Nuwave Meatloaf by Sharon Tison

A family favorite has always been meatloaf. This recipe can be made in advance, shaped and frozen. It cooks well from freezer to NuWave Oven just increase the original cooking time to 14 minutes instead of 10. I hope you like it.

How to Use a NuWave Oven to Dehydrate by Ava

Drying foods has grown more sophisticated over time, but the principle remains the same: When foods are dehydrated, microorganisms such as mold, yeast and bacteria can't grow in them so they don't spoil. Dried foods are ideal for backpacking, camping, or any time you want a quick and nutritious snack on the go. The NuWave Oven, a…

Beef Manhatten by Phyllis Munro

This is my sons favorite dish. It great for a week night. Simply put it in the crockpot and make the potatoes and gravy when you get home for work.

Skinny, Mini Mexican Meatball Tostada Appetizers by Skinny Kitchen with Nancy Fox

Delight your guests with these itty, bitty meatballs atop a mini tostada. This is such a yummy and simple appetizer to make that it might just become your go-to recipe! The skinny for each appetizer, 31 calories 1 gram fat and 1 Weight Watchers POINTS PLUS. So cute and so fun to eat!

Pigs in a Blanket by erin de martini

Slow Cooker French Dip by Nancy Miyasaki

This is a super easy way to make a very tender and tasty french dip sandwich. Cook it overnight for lunch or all day for dinner and you have a great cold weather meal. I added a salad and sweet potato fries as sides and we enjoyed a great meal.

Texas Chuck Wagon Chili (with Venison or Beef) by Amos Miller

I originally made this with chuck roasts that I would trim out and dice into 1/4 inch cubes. Yes, you will form a blister or two - but it is well worth it. In 1987, this chili, I'm pleased to say, was judged best by members of the Chicago Fire Department in a Chicago Chili Cookoff. This is truly a Texas Chuck Wagon Chili: no…

Bacon Wrapped Stuffed Burger Dogs by Patti Fisher

Sometimes we do a recipe just because it looks like fun, and this one was perfect for our 500th recipe on our new “Date Night Doins BBQ for Two” web site. (Almost 2 years old) This had everything we liked in a bacon cheeseburger, but with a fun twist. Ken put the cheese inside the burger, shaped it like a hot dog and wrapped it in…

Bourbon-BBQ Steaks by John Spottiswood

These steaks are so flavorful they will make you smile. This is a delicious marinade that complements and doesn't overwhelm the flavorful Ribeye, Tbone, or NY steaks that you choose. And the rub/marinade combination makes this a steak you won't forget!

Italian Beef Sandwiches by Phyllis Munro

My husband LOVES Italian Beef. There is a place in Chicago that we love called Portillo's. I have made Italian beef but his cousin adds 1 envelope of Lipton Onion mix and beef broth so I thought I would give her recipe a try. It is AWESOME! There are very few ingredients and you simply toss it in a crock pot. What could be easier?…

Pan Seared Sirloin Steaks with Sauteed Onions by John Spottiswood

We don't eat a lot of steak, and when we do I normally grill it. My mom used to frequently serve pan seared steaks, generally cheaper cuts like sirloin or london broil. So I thought I'd give it a try and see if I could come up with something competitive with my grill. I started with a base recipe from Cook's Illustrated, and…

Southwestern Beef & Hominy Soup by Patrick Travis

This is a hearty soup that only takes about 1 hour from start to finish. I started looking at a Pork Posole recipe but did not have the time to thaw, cube, and brown the pork, but I did have a pound of ground beef in the fridge. I substituted 1 lb of ground beef for 2 lb of cubed pork; a red enchilada sauce for green; 1 can of beef…