Beef, Crockpot

All Day Long Slow Cooker Beef

Ingredients

  • 1 1/2 pound beef roast
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1/2 package onion soup mix
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon steak sauce
  • 3 carrots, sliced
  • 2 celery stalks, diced
  • 1 green bell pepper, chopped
  • 1 yellow onion
  • 1/2 cup water
  • 1/2 cup tomato juice

Directions

  1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.
  2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of slow cooker.
  3. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.
  4. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
  5. Turn the slow cooker to high for 30 minutes, or, if you’re in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.

Notes

Keep the slow cooker covered as much as possible throughout cooking time. A slow cooker can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference. When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn slow cooker to high and thicken liquid with a little flour or cornstarch.

 

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Beef, Sandwiches

Bacon-Wrapped Burger Ring

Ingredients

BURGER

  • 2 lbs. ground beef
  • ¼ cup worcestershire
  • ¼ cup dijon mustard
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 lb bacon, cut in half
  • 1 cup lettuce, chopped
  • 1 tomato, sliced
  • 8 hamburger rolls

FONDUE

  • 1 ½ cups milk, divided
  • 2 tablespoons flour
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup green chili
  • ¼ cup dijon mustard

Directions

  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the ground beef, worcestershire sauce, Dijon mustard, salt, pepper, onion powder, and garlic powder. Mix to combine.
  3. Transfer to a wire rack on a sheet pan. Create a ring shape with the meat mixture, gently pressing it flat until it’s 2 inches (5 cm) thick.
  4. Place each piece of bacon around the meat ring tucking the bacon underneath.
  5. Bake for 20 minutes, then broil 15-20 minutes on high heat until bacon is crisp.
  6. In a saucepan, add ½ cup (120 ml) of milk and flour on medium heat, whisking until thickened and pulling away from pan.
  7. Pour in the rest of the milk and add the salt, stir until bubbling and thickened about 5 minutes. Remove from heat.
  8. Stir in cheese, pepper, garlic powder, onion powder, green chilies, and Dijon mustard. Transfer to a ramekin or bowl. Set aside.
  9. Arrange the bottom rolls in a circle. Place meat ring on top of buns. Add lettuce and tomato on top of the meat ring then place the top part of the buns around the top of the meat ring.
  10. Place fondue in the center of the meat ring. Slice and serve immediately.

 

Breads, Breakfast

Cinnamon Rolls (Bread Machine)

Ingredients

Dough

  • 1 cup water
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 teaspoon salt
  • 3 1/3 cups bread flour
  • 3 teaspoons yeast

Filling

  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 stick room temp butter

Glaze

  • 1 1/4 cups sifted powdered sugar
  • 1 teaspoon corn syrup
  • 1 teaspoon vanilla
  • 2 tablespoons heavy cream
  • 2 oz cream cheese
  • 1 tablespoon butter

Directions

Place all your ingredients in the bread machine according to your machine directions. Turn on the dough setting and let it complete its cycle. Let rest in the machine another 30 minutes until the dough is almost coming out of the bowl.

Mix the cinnamon and sugar together and set aside. Once your dough cycle is complete, flour surface and roll out dough out into a rectangle about 18 X 9. Spread butter over the whole surface, sprinkle cinnamon sugar over the butter. Roll up tightly then cut in one inch circles and place in a buttered baking dish.

Let the rolls rise another 1 hour to 1 1/2 hours until doubled in size. Preheat oven to 350 and bake for 25-30 minutes until golden brown.

While they are baking, make the glaze. Mix all ingredients together. Once you remove the rolls from the oven, while they are still hot, top with the glaze and serve.

Breads

Cafeteria Yeast Rolls

Ingredients

  • 2 packages active dry yeast
  • 1 ½ teaspoon salt
  • 10 oz warm water
  • 3 tablespoons shortening
  • ¼ cup dry milk
  • 1 egg, beaten
  • 1/3 cup sugar
  • 4 cups all-purpose flour

Directions

Soften yeast in 4 oz of the water. Add remainder of water (6oz) in another bowl. Add the sugar, salt, shortening and dry milk in a bowl. Add 1¼ c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2 ¾ cups) to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of the dough. Cover and let rise until double. Knead and shape rolls. Let rise again until doubled. Bake at 350 degrees for 20-25 minutes. This dough can also be used for cinnamon rolls.

Cakes and Pies

Cookies And Cream Poke Cake

INGREDIENTS

  • 1 box chocolate cake mix, prepared according to package
  • 1 packet cookies & cream pudding mix
  • 1 cup milk
  • 1 cup chocolate cookies, crushed
  • 8 ounces whipped topping
  • 1 14-ounce can sweetened condensed milk
  • Extra crushed cookies

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite chocolate cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. In a large bowl, add the packet of vanilla pudding mix. Add the milk, and whisk until there are no lumps.
  5. Add whipped topping and the crushed chocolate cookies. Stir until well combined.
  6. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  7. Spread the whipped topping mixture evenly on top. Sprinkle extra crushed cookies on top.
  8. Chill the cake for at least 3 hours, up to overnight.

 

Cakes and Pies

Chocolate Turtle Poke Cake

INGREDIENTS

  • 1 box dark chocolate cake mix, prepared according to package
  • 1 14-oz can dulce de leche, warmed
  • 1 16-oz can store-bought chocolate frosting
  • ½ cup chopped pecans
  • ½ cup mini chocolate chips
  • Caramel syrup

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite dark chocolate cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay. If necessary, the dulce de leche can be heated up or mixed with a little milk to be thinned.
  5. Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips, and drizzle caramel on top.
  6. Chill the cake anywhere from 3 hours to overnight.
Cakes and Pies

Peanut Butter Banana Poke Cake

INGREDIENTS

  • 1 box yellow cake mix, prepared according to package
  • 2 bananas, mashed
  • 1 cup creamy peanut butter, melted
  • 1 14-ounce can sweetened condensed milk
  • 8 ounces whipped topping
  • 2 bananas, sliced
  • ½ cup creamy peanut butter, melted
  • ½ cup peanuts, roasted and chopped

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite plain yellow cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. In a large bowl, mix the mashed banana, melted peanut butter, and sweetened condensed milk, if needed, add extra milk to loosen.
  5. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  6. Spread the whipped topping evenly on top. Place sliced bananas, drizzle melted peanut butter, and sprinkle the roasted peanuts on top.
  7. Chill the cake anywhere from 3 hours to overnight.
Chicken, Crockpot

Babushka’s Slow Chicken

 

Ingredients

  • 1/2 cup apricot preserves
  • 16 ounces bottle of Russian salad dressing
  • 1  1/2 pound boneless, skinless chicken thighs
  • 1/2 onion, chopped
  • 1/2 cup mushrooms, sliced
  • 1/2 teaspoon garlic powder
  • salt and pepper

Directions

  1. In the bottom of your slow cooker, layer onions and mushrooms.  Place chicken on top. Sprinkle with garlic powder, salt, and pepper.
  2. Pour entire bottle of salad dressing over the top, and dollop with preserves.
  3. Cover and cook on low for 8 hours.
  4. Serve with rice.

 

Candy

Salted Peanut Caramel

INGREDIENTS

  • 1 cup heavy cream
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon coarse salt
  • 3/4 cup finely chopped roasted salted peanuts

DIRECTIONS

Warm the cream in a saucepan or microwave, and set it aside. Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown. (How to make the perfect caramel – David Lebovitz)

Remove from heat and immediately whisk in the hot cream in a slow, steady stream.

Cool until warm and pourable, then add the chopped peanuts. Store in a tightly lidded mason jar.

Chicken, Italian, Light Eating, Pasta

Liz’s Chicken Mozzarella Spaghetti

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Ingredients

  • 1 lb. ground chicken
  • flour
  • ½ T. garlic powder
  • 1 T. oregano flakes
  • 3 T. margarine
  • 1 jar four cheese spaghetti sauce
  • 1 lb. spaghetti, cooked
  • mozzarella cheese
  • red pepper flakes

Directions

Place the ground chicken in a mixing bowl and add garlic powder and oregano. Slowly add flour to the bowl, mixing with your hands. Add flour until meat is completely coated. In a large skillet on medium, add margarine. Once it begins melting, add the chicken and immediately begin to chop it into smaller pieces as it browns. Place lid on skillet and allow chicken to cook through. Stir every few minutes to ensure meat browns evenly. Reduce heat to low and add spaghetti sauce. Allow sauce to simmer on low for 5-6 minutes, stirring regularly.

Arrange spaghetti on plates, spoon sauce on top and sprinkle with mozzarella cheese. Place plate in microwave for 30-45 seconds to melt the cheese. If desired, sprinkle with red pepper flakes.

ENJOY!