Slow Cooker Favorites

Here a several of my favorite Crock Pot Recipes.

I can't remember where I got the Slow Cooked Beef Brisket one from, probably a magazine years ago.

The Slow Cooked Easy Beefy Mac is very similar to Hamburger Helper.   So, if your family likes that, they will love this recipe.  It's healthier than the box version  and makes a ton.  Your Crock Pot will be full!!!!

Slow Cooked Pepper Steak is out of my very first Taste of Home magazine subscription that my mother-in-law started for me back in November of 99'.  Many of delicious meals have come out of those magazines, Thanks Mom.

Slow Cooked Enchilada Dinner was passed down to me from my sister-in-law, Mo, who had received this meal from a friend after my sweet nephew, Jacob, was born.  We are big fans of Mexican food in this house.  Almost as big as we are of Italian food, almost !!!!  =)

And, Slow Cooked Chicken Fried Chops is one of my cousin, Deana,  recipes.  She made this recipe often for her Father, it was one of his favorites.  I will admit that I think of him often when I make it and share it with others.  Same as when I have to change a flat tire. (He taught me that)  =)  He was more than an Uncle, he was a Dad!!!   <3

11/12/10  Slow Cooked Beef in Onion Gravy is the newest slow cooker recipe that we have tried and it was a huge hit with the family.  This recipe tastes like a roast my Mom used to make us with canned mushrooms and onion soup mix on top.  I doubled the recipe to feed my crew!  =)


Slow Cooked BBQ Beef Brisket

1 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. celery seed
1/4 tsp. pepper
2 1/2 pound beef brisket (FRESH, NOT CORNED BEEF )

Sauce
1/2 c. ketchup
1/2 c. chili sauce
1/4 c. brown sugar
2 tbs. cider vinegar
2 tbs. worcestershire sauce
1- 1 1/2 tsp. liquid smoke (optional)
1/2 tsp. ground mustard

Combine 1st six ingredients and rub over brisket.
Place in slow cooker.
Combine sauce ingredients.
Pour 1/2 over brisket, cover, cook on low 4-5 hours.
Serve with remaining sauce.




Slow Cooked Easy Beefy Mac

12 oz. dried elbow macaroni
1 1/2 pd. ground beef
1 packet ( 1.5 oz. ) beef stew seasoning mix
2 c. shredded 4 cheese blend
1 can ( 10.75 oz ) condensed cheddar cheese soup
1 c. chopped onion
1/2 c. reduced sodium beef broth
chopped tomato
chopped parsley

In a salted pot of water cook elbows until almost al dente, 5-6 mins.  Drain, place in slow cooker.
In large skillet, cook ground beef and beef stew seasoning mix until beef is browned, drain.
Stir beef, cheese, soup, onion and beef broth into pasta in slow cooker.
Cover and cook on low 2-4 hours
Serve topped with tomato and parsley (optional)




Slow Cooked Pepper Steak

1 1/2 - 2 lbs. beef round steak

2 tbs. oil
1/4 c. soy sauce
1 c. chopped onion
1 garlic clove, minced
1 tsp. sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
4 tomatoes cut into 8ths or 1 can ( 16 oz. ) tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 c. cold water
1 tbs. cornstarch
Hot cooked Egg noodles

Cut beef into 3"x1" strips, brown in oil in skillet.
Place in slow cooker.
Combine the next 7 ingredients, pour, over beef.
Cover and cook on low 5-6 hours.
Add tomatoes and green peppers, cook an additional hour.
Combine cold water and corn starch to make a paste, stir into crock pot and cook on high until sauce thickens.
Serve over hot egg noodles.



Slow Cooked Enchilada Dinner

1 lb. ground beef
1 small onion chopped
1/2 tsp. salt
1/2 tsp. cumin
15 oz. ranch style or chili style beans, undrained
10 oz. diced tomatoes w/ jalapenos, undrained
1/4 c. green pepper, chopped
1 tsp. chili powder
1/4 tsp pepper
1 c. shredded cheddar
1 c. shredded monteray jack cheese  ( I buy the 2 cup blend )
6 6" flour tortillas

In a large skillet cook beef and onion over medium heat until no longer pink, drain.
Stir in beans, tomatoes, green peppers, chili powder, salt, cumin, and pepper.
Combine cheeses.
In a slow cooker coated w/ cooking spray place 2 tortillas, 1/3 beef mixture then 1/3 cheese.
Repeat layers 2x.
Cover, cook on low 2-2 1/2 hours
* I like to serve with shredded lettuce, a dollop of sour cream and Mexi. rice on the side.



Slow Cooked Chicken Fried Chops

6 pork loin chops 3/4" thick
1/2 c. flour
2 tsp. salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
2 tbs. oil
1 can cream of chicken soup- undiluted
1/3 cup water

In a shallow bowl combine flour, salt, mustard and garlic powder, dredge chops.
In a skillet, brown chops on both sides in oil.
Place in slow cooker.
Combine soup and water, pour over chops.
Cook on low 6-8 hours
Serve over egg noodles

Slow Cooked Beef in Onion Gravy
(3 servings, I doubled for my crew)

1 can cream of mushroom soup (undiluted)
2 Tbs. onion soup mix (almost the whole envelope, I used it all )
2 Tbs. Beef broth
1 Tbs. quick cooking tapioca
1 pound beef stew meat, cut into 1 inch cubes
Hot cooked egg noodles or mashed potatoes

In slow cooker, combine the soup, soup mix, broth and tapioca.  Let stand for 15 minutes.  Stir in beef.  Cover and cook on low for 6-8 hours or until meat is tender.  Serve over noodles or mashed potatoes.
 

Enjoy !!!!!!!!!

Chicken Stroganoff

This recipe is quick and easy, is enough to feed my crew and they all like it!!!!  I think I may even like this better than it's Beefy counterpart.

4 bacon strips, diced
1 pound boneless chicken, cut into 1/4" strips
1 medium onion, diced
2 (4.5oz.) sliced mushrooms, drained
1 1/2 c. chicken broth
2 garlic cloves, minced
1/2 tsp. salt
1/8 tsp. paprika
pepper to taste
2 tbs. flour
1 c. sour cream
Hot Cooked Noodles

In skillet, cook bacon until crisp. Drain, reserving 2 tbs. drippings, set bacon aside.  In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink.  Add the broth, garlic, salt, pepper, paprika and bacon.  Cover and simmer for 10 minutes.  Combine the flour and sour cream until smooth, add to skillet.  Bring to boil, cook and stir until thicken, about 2 minutes.  Serve over noodles.

Enjoy!!!!

"Semi" Homemade Potato Soup

Feeling a bit uninspired for dinner tonight, I pulled this one out of the recipe box.  It's getting cold around here so it's the perfect night for a hot bowl of soup and a sammi (BLT, of course)!!

This is my Mom's recipe.  She said she cut this one out of a newspaper long ago.  If you are feeding a crew like mine and want left overs for lunch, make a double batch.  To blend this soup I highly suggest a stick blender.  Don't have one ...GET ONE!!!  Just kidding =).  You can use a regular blender and just return the soup to the pot when you are done.  But, be careful.  I watched my Mom do it for years and several burns later, I bought her a stick blender just for this recipe.

Mom's Creamy Potato Soup

2 cans cream of chicken soup (I use reduced fat)
1 soup can water
2 cups diced potatoes
2 scallions, chopped
1 soup can milk (I use 2%)
1 tsp. worchestire sauce (I double, sometimes triple this amount.  Adjust to your liking)
1/2 cup sour cream (I use reduced fat)

Combine soup, water, potatoes and scallions in a large pot.  Bring to a boil, reduce heat and simmer until potatoes are tender.  Blend (however you choose)  Add milk, worchestire sauce and heat.  Add sour cream just before serving.

ENJOY !!!!

ARE YOU READY FOR SOME FOOTBALL ?????

It's a Sunday morning in October and, well, that means the TV will be one all day.  Yup, Football!!!  I never thought I would get into the game as much as I have this season and it's all Ethan's fault! =)  He started playing JV Football for Mohonasen this summer and it's all been down hill since then.  Don't get me wrong, I have watched, I picked my own team a couple of years ago (can't beat em', join em'), gone to Super Bowl parties, but for me it's always been about getting together with friends and enjoying some great football fare!!  And, I love being a football Mom. =)

My husband for years has been trying to get me more interested in the game.  He has been a die hard Bears fan for as long as he can remember.  (Yeah, we all have our faults)  I have watched games with him, listened to him scream at the TV, swear, punch couches and yes, have occasionally sent him to his room for the sake of the children.  I have been on more than one occasion embarrassed by my husbands behavior.  So now I find myself, much to my husbands liking,  behaving in much of the same way.  I do not pace the floor, punch inanimate objects or swear in front of my children (Yet) but, I can talk SMACK with the best of them.  My team........NY GIANTS !!!!!  Ask Ryan "What do we say about the Bears?", his response, "NO, NO,  GO GIANTS!"  Start him young!  Mike has always put Matthew in orange on Bears game days so I get Ryan, it's only fair!!!

When I think of football, I think of football snacks.  The first one that pops into my head is of course Buffalo Chicken Wing Dip!  I got this recipe out of a Taste of Home magazine in Dec. of 07" and have made it more times than I care to count.  Serve it right out of the oven with some tortilla chips and you can't go wrong.

1 package (8oz.) cream cheese, softened
1 can (10oz.) chunk white chicken, drained
1/2 c. buffalo sauce (I use Frank's, adjust to your taste)
1/2 c. ranch dressing
2 c. shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1 qt. baking dish.  Layer with chicken, buffalo sauce and ranch dressing. Sprinkle with cheese.
Bake, uncovered, at 350 for 20-25 minutes or until cheese is melted.  Serve warm with chips.

ENJOY!!!!    GO GIANTS =)

Well Here I Go!!!!!!!!!

My first blog....WOW!!!!  I swore off Facebook for years, but was convinced to join by a friend who wanted me to see pictures of her kids..........Hooked!!!  (thanks, Lisa)  I also swore, no matter how hard my friends tried, to never play any of the Facebook games.  But again I caved and started playing Farmville....ADDICTED!!!  (thanks, Karen)  So I figured the next progression into my addiction to all things techy would be to start my own blog.  Because let's face it, I'm not busy enough.  (Can you detect that hint of sarcasm??? ) So the question became, "What could I share with the world???" and then it hit me.......COOKING!  So often I am asked to share recipes, cooking tips and "occasionally" asked to make food for parties, family get togethers and school functions.

I am not a professional Chef, I have no formal training, except for the honorary degree I awarded myself from the Food Network.  I wish I could even say that I developed a lot of these recipes but the truth is that most of them have been collected over the years from books, magazines, friends and family and I tweak them to fit our tastes.


I probably started cooking when I was in High School.  My Mom was a single Mom, working full time, raising two kids.  I started playing around in the kitchen, cooking simple meals.  I would love to admit that it was solely out of wanting to help my Mom, but let's face it I was a teenager and HUNGRY !!!!

My Grandmother also had a big part in me taking up cooking.  Like I said, my Mom was raising two kids and my Grandparents helped in any way they could, including Thursday night dinners.  Grandma cooked everything from soups, stews and sauces to casseroles, roasts and, of course, dessert.  Grandpa was her Sous Chef and dish dryer!  =)  I watched her whip up meals, all homemade, with ease.  Everthing was delicious and made with love.

Believe it or not I started collecting recipes in college.  I would comb through magazines in the library knowing that one day I would have a family to cook for.  Yeah, I know, be careful what you wish for!  I am now cooking for a family of five.  A husband that loves to eat, a teenager that never stops eating, a ten year old that can out eat us all and a four year old that loves all things pasta.  And, yes, ALL BOYS!!!!  So I am always trying new recipes and planning meals.

I gave some thought into which recipe I would share with you first.  Kona Banana Bread.  This recipe is out of my Mom's 1'st Better Homes and Garden Cook Book, circa 1950-1960 ish!!  (Yes, Mom I just admitted how old your cook book is and yes, I stole it from your house today!!)  =)  This is probably the first from scratch recipe that I mastered.  I was never sure what Kona meant until I Googled it today and came up with leeward in Hawaiian.  In ancient Hawaii each island had a "Kona" district.  Hmmmmmm......still don't know what that has to do with Banana Bread, but OK.  My husband will even tell you this recipe is better than his Mom's, sorry Linda! =)

Kona Banana Bread


1/2 c. shortening
1 c. sugar
2 eggs
3/4 c. mashed ripe banana (2 medium)
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt

Cream together shortening and sugar until light.  (I mix this entire bread with a fork so the batter doesn't get over worked)  Add eggs one at a time, stir in banana.   Sift dry ingredients into the bowl and mix until just combined.  Pour into a greased 9x9x2 inch pan.  Bake @ 350 for 30-35 minutes.

So there it is, Recipe #1 !!!!


Become a fan of my blog.  I will post recipes, cooking tips and the occasional quote or two (You never know what may pop out of this head).  When I post a recipe I will do my best to share where I got it from.  I believe in giving credit where credit is due!!!

BUON APPETITO !!!!!!!