Crock Pot Beef Stew

I was craving beef stew, and I had a certain idea in my head of what it should taste like, but didn't have a recipe for it. I found this one on All Recipes and we loved it. It tasted just as I thought it was supposed to. I combined the recipe given with some of the comments posted under it:

Ingredients:

2 lbs beef stew meat cut into 1 inch cubes

1/3 cup all purpose flour

1/2 tsp seasoned salt

1/2 tsp ground black pepper

1 onion chopped

1 1/2 C beef broth

1 tbl worcestershire sauce

1/2 C red wine

2 bay leaves

1 tsp paprika

1 packet McCormick's Beef Stew Seasoning mix

3 potatoes diced

4 carrots sliced

1 stalk celery chopped

Mix flour, salt, and pepper. Pour flour mixture into a gallon sized zipper bag. Shake beef in bag to coat. Saute coated beef in 1-2 tbl olive oil until browned. Add chopped onion to beef to saute and soften. Transfer to slow cooker. Mix beef broth with worcestershire and red wine. Pour into hot skillet to deglaze, the pour over the beef and onions in cooker. Add remaining ingredients to the crock pot. Cook on low 10-12 hours or on high 4-6 hours.

2 cloves garlic

Curry Beef Soup

Ingredients:
2 tablespoons butter
1 onion, chopped
1 pound cubed beef stew meat
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt

Directions:
1. Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender. (Original recipe called for 2 onions, I only used 1.)

2. Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes. (I cooked it more like an hour to make sure the beef got really tender. I also made stock with boullion and water since I didn't have any on hand.)

3. Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves and serve hot.

This recipe was so delicious. I added a little cornstarch and water to thicken it a little and served it over cooked brown rice. In the future I will thicken it a little more. You could also add cauliflower, broccoli, carrots or other veggies. Very easy and all the kids liked it! You could easily do this in the crockpot too.

Lipton Baked Pork Chops

This one is so easy, I almost didn't post it. But this is the kind of recipe I love to get-easy, fast, cheap, and tasty, so I thought I'd share it in hopes to get more easy recipes like this from you.

1 envelope Lipton Recipe Secrets onion Soup Mix

1/3 cup plain dry bread crumbs

4 bone-in pork chops, 1 inch thick (I did it boneless)

1 egg well beaten

Preheat oven to 400. Combine onion soup mix with bread crumbs. Dip chops in egg, then bread crumb mixture until evenly coated. Arrange chops on baking sheet. Bake uncovered for 20 minutes.

Penne Rustica

(Makes 2 large pans, recipe can be frozen and/or halved as well)

12 oz Grilled Chicken cut into small strips (Marinate in Olive Oil about 3/4 cup & Garlic Salt over night in ziplock, then grill on bbq or cook in pan)
½ pack of Bacon
48 oz (3 boxes of Penne Pasta)
2 Large Red Bell Peppers, diced
1 Cup grated Parmesan Cheese
½ Tsp Paprika
Enough Mozzarella Cheese to cover tops

Gratinata Sauce

2 Tsp butter
2 Tsp Chopped Garlic
1/3 Cup Apple juice plus enough chicken broth to equal 1 Cup.
1 Tsp Dry Mustard or Dijon
1 Tsp Salt
1 Tsp chopped Rosemary
¼ Tsp Cayenne Pepper
8 cups Heavy Cream

Directions -

Have chicken cooked and ready.

Saute garlic and butter in large pan. Add apple juice, dry or Dijon mustard, salt, rosemary, cayenne, and heavy cream.

Cook Pasta and Bacon and set aside.

Combine sauce, cooked chicken, pasta, red peppers, cooked bacon, Parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with Rosemary and Mozzarella cheese.
Bake 475 for 10 min. If frozen, thaw in fridge the day of cover with foil and bake at 375 for 1 hour. Remove foil the last 15 min.

by Alicia Warnock

Italian Sausage creamy pasta

So this is the first of 14 recipes my fabulous sis in law sent today. I'm so excited, because some of my favorite recipes have come from her. . .now what to try first???

Package of Italian Sausage or Fresh Italian Sausage from Meat Dept.
Parmesan Cheese
Mozzarella Cheese
1 cup or more of Half & Half
1 Squash- Yellow & Green
1 Can of Fire Roasted Tomatos
1 or ½ of Onion (depending on how much you like onion, I usually do half)
Olive Oil
1 Garlic clove, minced
Linguine Pasta

Put Olive Oil in pan and cook Italian sausage until fully cooked inside and outside. Set aside.
Put Olive Oil in large pan, bring to medium heat and add onion and diced prosciutto. (Be sure to salt and pepper your sauce along the way!) (Meanwhile in pot, boil water for noodles.) Then, add your diced squash and grate in garlic to your prosciutto & onion that has been cooking until its all caramelized. Add Cooked Italian Sausage In pan now. Then… Add in half and half and bits of Mozzarella cheese until you get a thickish sauce…Just add enough to cover the veggies and sausage. Add a cup or more of Parmesan Cheese and your drained Fire Roasted Tomato’s (as much or little of the can as you want) Let sauce simmer for 5-10 min. Once your pasta is cooked, dump it in with your sauce and mix it all together in pan.
Great with French bread and Salad.

Alicia Warnock

Tomato Basil Soup

3 Stalks of Celery chopped
½ Cup Chopped Onion
1 Carrot Peeled, Diced
1 Red Pepper Peeled, Diced
1 Green Pepper Peeled, Diced
6 Fresh Basil Leaves Chopped or 1-2 Tsp Powdered
2 Garlic cloves, Minced
28 oz can Chopped Tomato’s
2 Chicken Bouillon cubes
1 Cup half/half
Sauté all veggies together (except for tomato’s). Add to blender with chopped tomato’s and blend. Return to pan with bouillon cubes and Half/Half. Great with Grilled Cheese Sandwiches!

-Alicia Warnock

Sweet Pork Tacos

3-4 lbs Pork Sirloin or Loin Roast
1 Cup Salsa Verde
1 ½ Cup of Brown Sugar
Mix Salsa & Brown Sugar together and pour over frozen chicken. Cook in crockpot for 6-8 Hrs on high or until its shredded.
Great with Pinto or Black beans and Spanish Rice

-Alicia Warnock

Brushetta

3 Lg Tomato’s seeded & chopped
2 Garlic Cloves minced
2 Tsp Olive oil
2 Tsp Balsamic Vinaigrette
3 Tbsp fresh basil chopped (Or powdered)
1 Thin French Bread cut in small slices
1 Cup grated Mozzarella Cheese
Combine all ingredients, including cheese. Marinate in fridge for 20 min. Slice bread, brush with Olive oil on BOTH sides. Bake bread ONLY at 350 for 5-10 min. Take bread out and add everything on it. Then, Broil for 5-10 min.

Alicia Warnock

Tortilla Soup with lots of veggies

1 Yellow Onion
1 Zuchinni Chopped
1 Can Black Beans, rinsed/drain
3 Stalks of Celery
1 ½ Cup of Frozen Corn
1 Can of Rotel (mild)
1 Can of Crushed or Diced Tomato’s
2 Chicken Bullion Cubes (with corresponding water, 2 cups) OR 1 can of Chicken Broth
Few sprinkles of Cumin
Little Salt to taste

Sauté in a pan the Onion, Zucchini, and celery for a few minutes to soften. In a large pot put your can of Rotel, Tomatos, Chicken Bullion cubes & water or just your 1 can of chicken broth, Cumin, and salt. Let that boil for a few seconds to get it warm then add everything all together in the pot. Great with Cheddar Cheese , Sour Cream, and Tortilla Strips over it!

Alicia Warnock

Black Bean Salsa for topping

5 oz can Black Beans, Rinsed & Drained
8 oz Frozen Corn
¼ Cup Chopped Cilantro
2 Tbs Chopped Green Onions
2 Tbs Chopped Red Onion
¼ Cup Chopped Ripe Tomato’s
¼ Cup Fresh Lime Juice
2 Tbs Veg Oil, Little Salt & Pepper to taste
1 ½ Tsp Ground Cumin

Southwest Chicken Pockets

2 Cups Diced Cooked Chicken
6 oz Cream Cheese, softened
½ Cup Butter, softened
4 oz can Diced Green Chilis
1 Tbs Chopped Green Onions
1/8 Tsp Chili Pwdr
1/8 Tsp Cumin
(2) 8 oz cans of refrigerated Pillsbury Crescent Rolls
3 Tbs Butter, Melted
1 Cup Bread Crumbs
In large bowl cream together cream cheese, ½ Cup softened butter, green chilis, green onions, chili pwdr, and cumin. Then, add chicken and stir everything together. Then, open your crescent rolls and in each triangle, flatten it out a little so that its easy to fold up the chicken filling. Spoon in each triangle enough filling but not too much where you cant stretch and fold the dough over it all. Tuck all sides in so that it looks like a pillow. Once they are all filled and corners are tucked, lightly dip pillows into melted butter and then roll in bread crumbs. Bake at 400 for 20 min.

Alicia Warnock

Cheesy Spaghetti Bake

1 ½ lb Ground Beef
8 oz Sliced Fresh Mushrooms (optional)
2 Garlic Cloves, minced
1 Cup Chopped Onion
1 (28oz) Can Crushed Tomato’s
1 (15oz) Spaghetti sauce
2 Tsp Salt
1 Tsp Basil Flakes
12 oz Spaghetti broken in half & cooked
8 oz Mozzarella Cheese grated
¼ Cup fresh Parmesan Cheese

Cook ground beef, mushrooms, onions, and garlic until brown. Drain. Add crushed tomato’s, tomato sauce, and seasonings. Simmer for 20-25 min uncovered. In a glass baking dish, layer half of the cooked spaghetti, half of Mozz. Cheese, and half of sauce. Repeat. Sprinkle with Parmesan cheese on top and bake at 375 for 30 min. Great with Salad and Garlic Bread!

Alicia Warnock

Spaghetti Squash

1 Spaghetti Squash
2 Tbsp Olive oil
1 Tbsp Butter
8 oz Slice Mushrooms
2 Medium ripe Tomato’s chopped
1 Medium Zucchini cut into ¼ inch slices
5 green onions chopped including tops
1 Tsp Minced Garlic
1 Medium Red Pepper cut into 1/8 inch strips
¼ lb Sweet Peas (frozen)
¾ Cup fresh grated Parmesan Cheese
Microwave (cut in half, cook for 10-12 min) or Bake the Squash 350 for aprox. 1 ½ hrs. Remove seeds from Spaghetti Squash, use fork to pull out strands.

In large skillet heat Olive oil, butter over med heat. Add mushrooms, tomato’s, zucchini, green onions, garlic, red pepper, peas. Cook until soft 4-5 min. Pour over squash and toss. Sprinkle with Parmesan cheese. Can add a little Spaghetti sauce over it for more flavor.
Option: Can cook noodles to serve under for kids for it to be more filling.

-Alicia Warnock

Crock Pot Roast

Crock Pot Roast

3-5 lb Beef Roast
Garlic Salt to taste
Garlic salt the roast and place in crock pot

10 ¾ can Cream of Mushroom Soup
1 Pkg Dry Onion Soup Mix
10 ¾ can Beef Gravy
½ Cup Brown Sugar
3 Tbsp Vinegar
2 Tbsp Soy sauce
1 Tbsp Worchestershire sauce
Mix together and pour over roast. Cook on low heat for 12 hrs OR on high heat for 6-7 hours.
Good with Steamed Green beans and Baked Potato’s!

-Alicia Warnock

Southern Pulled Pork Sandwhich

3-4 lbs Pork Roast
2 Onions chopped
16 oz BBQ Sauce
1/3 Cup Honey
Cook in crockpot until chicken is cooked. (6-? hrs on high)
Good with Corn on the Cob!

-Alicia Warnock

Crockpot Sweet & Sour Chicken

4 Chicken Breasts
¾ Cup Water
¾ Cup Ketchup
½ Cup Sugar
2 Tbsp Vinegar
4 Tbsp Soy sauce
Cook in crockpot until chicken is cooked. (5-? hrs on high)
Good with White Rice!

-Alicia Warnock

Shredded BBQ Chicken Sandwhiches

4 lbs chicken breast
16 oz BBQ Sauce
1 Cup water
Cook in crockpot until chicken is cooked. (5-? hrs on high) Until chicken is shredded
Rhodes Rolls (follow thawing directions on package, allow yourself about 6 hours for them to defrost and rise) They are small so I would figure a couple per adult and one per child and then a few extra for afterwards with butter & jelly!

Cranberry Chicken

4-5 Chicken Breasts
1 can whole cranberries
1 cup or more of bbq sauce
Cook in crockpot until chicken is cooked. (5-? hrs on high)

-Alicia Warnock

31 Days of Halloween

Every year I see all these fabulous Halloween snack and meal ideas, but I never seem to get around to all of them. So this year I've decided to do some kind of Halloween item every day. It could be a meal, a snack, or drink, a dessert; just as long as it's one a day. I have a lot of time on my hands.Wait, no. I have a lot of cleaning to do that I want to avoid.

So anyway, I thought I'd post what I do on thisblog. I'll keep adding tothispost daily. I've got the first two weeks plotted out, and will be planning the next 2 weeks soon.So if you have any ideas post them!! Please;). Most of the ideas I have so far are from Family Fun magazine,Gourmet Mom on the Go, and from you guys posting ideas last year.

So here goes. . .31 days of Halloween. . .

(Click on each day to see the recipes)

Day 1: Banana Ghosts

Day 2: Black Bean Cat Crudite

Day 3: Cheesy Corns

Day 4: Blood and Bones

Day 5: Mini Witch Brooms

Day 6: Spooky Dinner

Day 7: Apple Bites

Day 8: Pumpkin Krispie Treats

Day 9: Lollipop Ghosts

Day 10: Potato Skin Ghosts

Day 11: Snack-o'-Lantern

Day 12: Witch's Brew

Day 13: Rebecca's Pumpkin Bread

Day 14: Pizza Mummies

Day 15: Caramel Apples

Day 16: Rice Krispie Day of the Dead Skulls

Day 17: Bobbing for apples

Day 18: Spider Cupcakes

Day 19: Pumpkin Rollups

Day 20: Butter Beer

Day 21: Monsters on a Stick

Day 22: Halloween Popcorn Ball

Day 23: Spooktakular Cupcakes

Day 24: Pumpkin Meal

Day 25: Pumpkin Seeds

Day 26: Worms in Dirt

Day 27: Mini candy pumpkins

Day 28: Monster Popcorn Paws

Day 29: Edible Eyeballs

Day 30: Hot Dog Mummies

Day 31: Not your mummy's meatloaf

Garlic Roasted Cauliflower

We were so tired of steamed veggies, no one was eating them. When I tried this recipe all of my family ate cauliflower! I got the recipe idea from Allrecipes.com but they used 2 tablespoons minced garlic and 1 tablespoon chopped fresh parsley instead of garlic powder. I went with the lazy way and it was still good.

• 2 teaspoons garlic powder with parsley
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated Parmesan cheese
• salt and black pepper to taste

Directions:

1. Preheat the oven to 450 degrees F (220 degrees C).
2. In a large casserole dish, toss cauliflower in olive oil and garlic powder until well coated.
3. Bake for 20-25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.