Crock Pot Beef Stew

2 1/2 pounds beef stew meat, cut into 1 inch cubes(we bought boneless Beef Rib Meat and cut it myself as it was 3/4 the price of stew meat.)

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 onion, chopped

1 1/2 cups beef broth

3 potatoes, diced

4 carrots, sliced

3 stalks celery, chopped

1 tsp. Garlic Powder

Place meat in a large plastic bag or Big Bowl. Combine 1/4 to 1/2 cup flour (you will need it to cover your meat) with 1/2 tea­spoon salt & 1/2 tea­spoon pepper; pour into the bag with the meat, shake to coat. Then heat 2 tablespoons olive oil in a large skil­let over medium-high heat. Add stew meat, and cook until evenly browned on the outside, you want to sear the meat. It takes a few minutes. Then remove your stew meat & place in your crockpot.

Cut the Potatoes, Carrots, Celery and Onion and place in the crockpot. 

Pour Beef Broth & Garlic powder over top and stir to coat all the Veggies and Meat w/ the broth.

Cook on High for 5-6 hours or on Low for 10-12hrs.

Cordon Bleu Bake

INGREDIENTS:

2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 tablespoons Dijon mustard

4 oz sliced chicken

4 oz sliced ham

4 slices (1 oz each) Swiss cheese

DIRECTIONS:

• Unroll 1 can of dough (if using crescent rolls, press perforations to seal) onto ungreased cookie sheet. Spread 1 tablespoon of the mustard to within 1/2 inch of edges. Top with chicken, ham and cheese.
• Unroll remaining can of dough (if using crescent rolls, press perforations to seal); spread with remaining mustard. Place mustard side down on cheese; press edges with fork to seal.
• Bake at 375°F 15 to 20 minutes

^^^^^^ This Is before the top layer was added. ^^^

Crock Pot Lasagna Super Simple

1 1/2- 2lbs Extra Lean Ground Beef(I recommend making this the night before or when ever you brown some beef make extra and freeze it for later)

1/4c. Onions, Chopped(I Use dehydrated Onions)

1~ 45oz Jar of Prego Spaghetti Sauce(any flavor)

3c. Shredded Mozzarella Cheese... Resereve 1c. aside..

1/2c Grated Parmesan Cheese

1~ 16oz container Cottage Cheese (small curd)

1-2 Eggs, Beaten

1~ 16oz box Lasagna Noodles

1.Brown Ground Beef until no longer pink, add onions and cook until onions are transparent.

2.Add Jar of Prego Sauce annd mix well.

3.In a separate bowl combine 2c. of the Mozzarella, the Parmesan Cheese, Cottage Cheese & the Beaten Egg, Mix Well.

4.Oil the bottom and Sides of you Crock Pot.

5.Add Some meat Sauce to the bottom of the crock ppot just to cover the bottom.

6. Take lasagna noodles and lay in the bottom of crock pot on top of mixture and you will have to break some noodles to make them fit and Double layer it on the bottom layers only..

7. Layer some cheese mixture.. You may have to use a knife to spread. then add some Meat Mixture then layer Noodles. and repeat process Cheese mix, Meat Mix, noodle and then again Cheese Mix, Meat Mix, Noodles.  Then top w/ remaining meat mixture and cover and cook.

Low for 4hrs-6hrs or High for 2hrs-4hrs.*** when done top w/ last remaining cup of Mozzarella and put on warm and cover and let stand for 10 mins)   ENJOY!!

Soft & Chewy Peanut Butter Cookies

Ingredients:

1. 2 1/2 cups unbleached all-purpose flour
2. 1/2 teaspoon baking soda
3. 1/2 teaspoon baking powder
4. 1/2 teaspoon salt*
5. 1/2 pound butter (2 sticks), softened*
6. 1 cup packed dark brown sugar
7. 1 cup granulated sugar
8. 1 cup extra-crunchy peanut butter
9. 2 large eggs, room temperature
10. 2 teaspoons vanilla extract
11. 1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, sift together flour, baking soda, baking powder, and salt.
3. In bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
4. Roll two tablespoons of dough into a ball and place it on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart. Dip a dinner fork in cold water and make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely.

Yields: 3 dozen cookies

Note: * If using unsalted butter, increase salt to 1 teaspoon.

**The key to soft and Chewy Peanut Butter Cookies is you have to pull them out of the oven even if they don't exactly look done. when you lift them off the cookie sheet and they look very light tan they are done. they will stiffen up as they are on the cooling rack. and come out nice and soft. for some reason my very first batch of cookies always come out overdone i have no idea why, but timing is the key. even when you take them off the pan they will seem super soft but that's what you're looking for. :)

Also, When Criss-Crossing them w/ a fork only do it ever so lightly w/ sugar on the back of the fork they will look like little thumbprint size cookies but flatten out.

Chicken & Stuffing Casserole

2 Boxes of stove top prepared according to box directions.

3-4 Chicken breasts or 6 or so tenderloins boiled & cut up.

2 1/2 c. Turkey or Chicken Gravy

3/4c shredded cheese..

Mix Stuffing and Chicken together and put in 9x13 baking dish. Make Gravy. top casserole w/ Cheese and Gravy and bake @ 350 for 30 mins until heated through. ♥

Pumpkin Bread

This is a recipe my mom always used when she would make her holiday bread. It's an original Betty Crocker Pumpkin Bread Recipe.. You can you Pumpkin Pie Spices in place of all the spices and you can also add Chocolate chips for that chocolate lover in you!! YUMMY!!

1

can (15 ounces) pumpkin (not pumpkin pie mix)

1 2/3

cups sugar

2/3

cup vegetable oil

2

teaspoons vanilla

4

eggs

3

cups Gold Medal® all-purpose or whole wheat flour

1/2

cup coarsely chopped nuts

1/2

cup raisins, if desired

2

teaspoons baking soda

1

teaspoon salt

1

teaspoon ground cinnamon

1/2

teaspoon baking powder

1/2

teaspoon ground cloves You can use Pumpkin Pie Spice in place of all the spices..

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. ** You can also add Chocolate Chips to the mix for that yummy chocolate goodness!!**
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Makes 2 loaves (24 slices each) 

Crustless Broccoli, Cheese & Bacon Quiche

8 eggs

1/2c milk

1/2 10oz box of frozen Broccoli thawed and drained well

1/2-3/4 C Shredded Cheese

1 pkg. Oscar Mayer Pre-cooked Bacon, crumbled

1/2 tsp. Salt

1/2 tsp. Pepper

1/2 tsp. Garlic Powder

Combine Eggs, milk, Salt, Pepper & Garlic Powder and mix well.
Grease a Deep Dish Glass Pie Dish.
Layer Broccoli, Bacon and cheese in the bottom of the pie dish. Pour Mixture over the ingredients in pie dish.
Bake 350 degree for 45-50 mins until knife inserted comes out clean.  Let stand a few mins before serving. Serves 6


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Cheese, Broccoli, Ham, Asparagus Strata

This is just another recipe I made up. I served it w/ a Garden Salad.


2- loaves French Bread

1- 10oz bag Frozen Broccoli

1 Bag of Microwavable Asparagus

1C or More~ Shredded Cheese

2C Ham cut or you can use Lunch meat ham and Tear it up.

8~ Eggs

2C. Milk

I cooked the broccoli & asparagus in the microwave.. I tore & cubed one french loaf into the bottom of a greased 9x13 then layered the broccoli, cut asparagus, ham and cheese. Then added the other loaf on top and topped it w/ the rest of the cheese... I then beat 8 eggs and 2c. of milk together and then poured over mixture and let it sit for 5 mins to absorb the egg mixture into the bread and baked at 375 for 50 mins.

Canned Soup Chowder

I made this recipe up one night and my husband has asked for it quiet often! I always serve it w/ Cornbread and a Salad.

2 ~cans Cream of Potato Soup

2 ~cans Cream of Celery

1 ~ Lg. can Cream of Chicken

1 ~ Lg. can Cream of Mushroom

1 ~ can Cheddar Cheese Soup

1 ~ 10oz bag Frozen Corn

1/2 or more jar. Hormel Real Bacon Pieces

1c. or more Velveeta cheese cubed into small cubes

1c. Milk

Add all ingredients into a Lg. Pot and cook until corn is done and Velveeta is melted..

It makes a lot so I freeze some for later. :-)

Funnel Cake

3 eggs

2 cups milk

1/4 cup white sugar

3 2/3 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

Directions

In a medium bowl, mix salt, baking powder, and half of the flour. Set aside.

In a large bowl, cream eggs, sugar and milk. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.

In an eight inch skillet, heat the oil to 375 degrees F (190 degrees C).
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

** I always add a couple teaspoons of Vanilla too! **