Crockpot Sloppy Joes

3lbs hamburger
1 medium onion, chopped
1 c sliced celery
1 c chopped green pepper
1 ½ c ketchup
2 T Worcestershire sauce
1 6oz can tomato paste
¾ c water
2 T apple cider vinegar (or3T if you like a bit more tang)
3 T brown sugar
1 t dry mustard
salt and pepper to taste

In a large frying pan cook hamburger and vegetables.  Put this in crockpot and add remaining ingredients.  Cook on low for 6 to 8 hours. Serve over sandwich rolls.

Cream Cheese Chicken Enchiladas

 1lb boneless skinless chicken meat, cut into bite size pieces
1 medium onion, chopped
1t minced garlic
2T olive oil
8oz cream cheese, cut into chunks and softened
Milk, to thin sauce
2t chili powder
1t cumin
1 cup salsa
12 corn tortillas
2 cups shredded cheese
1 cup cream
 In a large frying pan cook chicken, onion, and garlic in olive oil.  When the chicken meat is fully cooked and the onions are soft add the cream cheese and stir around a bit to melt and mix up with the chicken and onions.  Add a little milk to make a sauce that is about the consistency of gravy.  Add chili powder, cumin and salsa.  You can taste and add a little salt and pepper to your liking.

Spray a 9x13 pan with non-stick spray.  Lay half of the corn tortillas in the pan.  Spread half of the chicken enchilada sauce over the tortillas.  Sprinkle half the cheese over the sauce.  Repeat layers. Pour cream over the top.

Bake at 375 for 30 to 45 minutes, until enchiladas are golden brown on the top.  Serve with Spanish rice and refried beans and a big green salad.

SAVORY CORN CHOWDER

6 slices bacon, cooked crisp

1 medium onion, chopped

1/2 teaspoon minced garlic

4 or 5 medium potatoes, peeled and cubed

2 cups water

1 (12 ounce) can evaporated milk

1 (14.75 ounce) can cream style corn

1/4 teaspoon black pepper

1/2 teaspoon salt

2/3 cup 2% or regular milk

3/4 to 1 cup shredded cheddar cheese (Optional)

 

Cook bacon in skillet on top of the stove until crisp.  Remove and drain on paper towel.  Fry onion and garlic in about 2 tablespoons of the bacon grease left in skillet.  Drain. In a pot on top of the stove cover potatoes with the 2 cups of water, bring to a boil and cook about 10 minutes until soft.  Add onion, garlic, milk, corn, salt and pepper and continue cooking on simmer about 20 minutes longer stirring several times. Crumble bacon into soup. Stir to mix. Add cheese.  Makes 8 to 10 servings. Enjoy!

 

Cranberry Chicken

1 small onion, sliced thinly
1 cup fresh or frozen cranberries, if frozen do not thaw them
2 ½ lbs. boneless, skinless chicken thighs
¼ cup ketchup
2 T sugar
1 t dry mustard
2 t cider vinegar

Place onion slices and cranberries in the bottom of your crockpot.  Arrange chicken on top.  In a small bowl mix together the ketchup,sugar, dry mustard and vinegar.  Pour this over the chicken.  Cover and cook on low setting 6 to 7 hours or until the chicken is tender.

To serve, lift the chicken out and set on serving platter (you can cover it and keep it warm in your oven on a warm setting) and mix 1 ½ T cornstarch with 2 T cold water.  Turn the crock pot to HIGH and add mixture. Cover and cook this for about 15 minutes more or until the sauce thickens.  Season to taste with salt and pour this over the chicken.  This tastes good with brown rice pilaf and a spinach salad.

Bread Machine Cinnamon Rolls

Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning. I do it all the time

Laurie’s Macaroni and Cheese

This recipe  belongs to my friend Laurie..and its so good my family loves, and so does everyone i know that has  tried it...  It freezes great as well for OAMC . Please everyone check Laurie's blog as well for more recipes and fun .

2 TB cornstarch
1 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
2 1/2 cups milk
2 TB butter
2 cups shredded sharp cheddar cheese
1- 8 oz pkg cream cheese
2-3 cups cooked and drained elbow noodles
Bread crumbs, enough to cover

1. In medium saucepan, combine first 4 ingredients, stir in milk. Add butter. Stirring constantly, bring to a boil over medium high heat and boil 1 minute.
2. Remove from heat. Stir in both cheeses, a bit at a time to incorporate and melt cheeses. Add elbows. Pour into greased 2 quart casserole. Sprinkle with bread crumbs.
3. Bake uncovered in 375* oven for 25 minutes or until lightly browned.

(This also freezes very well. I put it in the throwaway pans...pull it out, bake at 375* for an hour or so, uncovered)

Enjoy!!

Korean Chicken

8 boneless skinless chicken thighs (or 2 lbs. chicken drumettes)
2 eggs, beaten
3/4 c. flour mixed with 3/4 c. cornstarch
Oil for frying.
Cut chicken thighs into bite-sized pieces and toss in beaten egggs. Dredge chicken in flour/cornstarch mixture and shake off excess. Deep fry in oil until golden brown and cooked through. Dip in Korean Dipping Sauce before serving.

Korean Dipping Sauce
1 c. shoyu (soy sauce)
3/4 c. sugar
1 Tbsp. garlic, minced
1 Tbsp. sesame oil
2 Tbsp. sliced green onions
2 tsp. toasted sesame seeds

Heat shoyu, sugar, garlic and sesame oil until sugar dissolves. Cool, then add green onions and sesame seeds.

*NOTE: I just thought it was okay. HOWEVER, the next day it was WAY WAY WAY better. The sauce needs to be made the day before, definitely.

Japanese Deli / Bento Style Hamburgers

2 lbs. ground beef
2 eggs
1/2 c. bread crumbs
1/2 c. mayonnaise
1 Tbsp. garlic Salt
1 tsp. pepper
2 tsp. onion powder

Combine all ingredients. Form into patties and fry until cooked through.
These were not firm enough to put on the grill (fell apart), but they are more than fine in a fry pan.
It says it serves 6.

Italian Beef

1 3lb beef roast
1 cup water
1 t chopped garlic, or more if you love garlic like we do
½ medium onion, sliced thin
2 t Italian seasonings
1 t salt
½ t pepper
½ t sugar
1 jar (12 to 16 oz) greek pepperoncini’s

The night before you want to serve this meal place roast and water in crockpot and set on low.  In the morning there should be lots of juices.  Using 2 forks shred beef.  Add garlic, onion, seasonings and stir well.  Now add the pepperoncini’s and as much of the juice from the jar as you would like (according to your tastes).

Let this continue to cook on low for the remainder of the day.  Serve on toasted whole wheat hamburger buns or brown rice.

Pumpkin Spice Cream Cheese Spread

• 
  
• 
  
• 10 ounces cream cheese , softened
• 7 1/2 tablespoons brown sugar
• 5 tablespoons pure maple syrup
• 5/8 cup canned pumpkin
• 1 1/4 teaspoons pumpkin pie spice
• 5/8 teaspoon cinnamon
• 5/8 teaspoon vanilla extract

Directions:

1. 1
   In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
2. 2
   Add pumpkin, spices and vanilla and beat til smooth.
3. 3
   Refrigerate for at least an hour.

Lime Chicken Tacos

1 1/2 pounds boneless, skinless chicken breasts
3 T lime juice
1 T chili powder
1 cup frozen corn
1 cup chunky slasa
12 flour tortillas, warmed
Sour cream, shredded cheddar cheese and shredded lettuce, optional

Place the chicken in a 3 qt slow cooker. Combine lime juice and chili powder, pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 mintues or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired

Zesty Chicken Marinade

Ingredients
4-6 boneless chicken breasts
4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground red pepper

Marinade chicken breasts and then grill until done. Was recommended to serve with pico de gallo (chopped tomato, onion, cilantro and jalapeno salsa)  and rice.  This could also be baked at 375 for about 35 minutes (or until juices run clear).

Buttermilk Biscuit Bubble Pizza

3 (7 ounce) packages refrigerated buttermilk biscuits
1/2 cup green pepper, seeded and finely chopped
1 small onion, chopped
1 cup sliced black olives
1 (10 ounce) can sliced mushrooms, well drained
2 cups favorite pasta sauce
4 cups grated mozzarella cheese (or to taste)
sliced pepperoni (any amount desired)
parmesan cheese

Directions: 1 Set oven to 375 degrees F.
2 Grease a 13 x 9-inch baking dish.
3 In a bowl combine the pasta sauce with the green pepper, onion, olives and mushrooms.
4 Cut EACH biscuit into four even pieces with kitchen shears.
5 Arrange HALF of the biscuit pieces in the greased baking dish (it might not cover all of the dish).
6 Spread HALF of the sauce on top of the biscuits.
7 Top with the full amount of pepperoni.
8 Then sprinkle HALF of the mozza cheese on top of the pepperoni.
9 Repeat the layers (remaining biscuits, then sauce, the remaining mozza cheese on top).
10 Sprinkle with a little grated Parmesan cheese on top of the mozza cheese.
 11 Bake for about 20-25 minutes or until the sides are golden brown.

Taco Soup

12-18 servings
2 lbs fresh lean ground beef
1 onion, coarsely chopped
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) taco seasoning, packet
1 (1 ounce) Hidden Valley Ranch dip, packet
2 (11 ounce) cans corn, undrained
4 (14 ounce) cans stewed tomatoes, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can kidney beans, untrained
1/2 cup fresh cilantro, chopped (optional)
grated monterey jack cheese, and or cheddar cheese

Brown the meat with the onions in an 8-qrt stockpot.
When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.
Eat now if you are not freezing it. Top with grated cheese, sour cream, tortilla chips, etc.
If freezing, let cool completely and pour into freezer bags. First mark the bags with "Taco Soup, Reheat to Serve" and the date.
I ususally let the bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.

Corn Dog Muffins

This recipe for cornbread, doubled
8 hot dogs
24 muffin papers to line muffin pans.
Mix up the cornbread.  Cut hot dogs into thirds.  Scoop cornbread batter into the paper lined muffin cups.  Place 1/3 hot dog into each muffin.
Cornbread Muffins

1 cup cornmeal
1 cup whole wheat flour
1 t. baking powder
1 t. salt
2 eggs
2 T. honey
¼ cup melted butter
1 cup buttermilk
Stir together dry ingredients. Add eggs, honey, butter and buttermilk. Stir until just mixed. Spoon batter into 12 muffin baking cups. Bake at 400 degrees for 20 minutes.

KF Momma's Popcorn Chicken

Ingredients:

1 tablespoon paprika
½ tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon sweet basil, crushed
1 teaspoon marjoram, crushed
2 pounds uncooked chicken breast meat, cut into chunks—sized to your liking
1 cup flour
¼ cup peanut oil—more, if needed

In a small bowl thoroughly combine 1 tablespoon paprika, ½ tablespoon onion salt, 1 teaspoon celery salt, 1 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon ground allspice, 1 teaspoon ground oregano, 1 teaspoon chili powder, 1 teaspoon ground black pepper, 1 teaspoon sweet basil, crushed, and 1 teaspoon marjoram, crushed, and set aside. Cut 2 pounds of uncooked chicken breast meat into chunks, and set aside. Pour 1 cup flour into a zip-lock bag, and set aside.
 Now, take about half of the herb seasoning mixture, and add it to your uncooked chicken chunks, and work it in with your hands. This will give a medium amount of spiciness to the chicken. Add more of the herb seasoning, if you like a spicier flavor. (You may cover the chicken with plastic wrap, and let it sit in the refrigerator to absorb the herb flavors for about 4 hours, if you choose, but that is not necessary.)
When you are ready to fry your herb-seasoned chicken chunks, heat about ¼ cup of peanut oil in a skillet, until a sprinkling of flour sizzles. Then, place a handful of seasoned chicken chunks in the zip lock bag, shake the bag until the chicken chunks are thoroughly coated, shake off any excess flour, and place them individually into the hot oil.
Continue until you have a single layer of chicken chunks in the skillet. Reduce the heat, and tend to the chicken closely, as it will cook quickly! When each piece is brown on the bottom side, turn it over to brown on the top side.
When both sides are brown, the chicken is most likely done. You may test for doneness by cutting into the largest piece, and it should be white all the way through—no pink!
Remove the chicken chunks to a plate that is covered with paper toweling for draining any excess oil. Repeat the process to make a second skillet of Popcorn Chicken.
(You may have to remove any leftover crumbs from the skillet, and replenish the peanut oil, by adding another ¼ cup. I use my deep fryer just cause I hate cooking with oil on my stove top....  i do a single layer in my basket and shake  a few times  same as you would with wings  to keep from sticking .) When all of the chicken has been fried and drained, remove it to a nice serving platter.

Cream of Mushroom Soup Base

1 carton (8 oz? the squarer version, not a larger rectangular one) mushrooms. Any will work, though in general the white button style are what goes on sale and are easiest to find
3 T butter
2 heaping T all-purpose flour
1 1/2 t thyme
1/2 t fresh ground black pepper
2-3 cups milk
salt to taste
Start by chopping your mushrooms to the size you prefer. We like ours somewhere between a dice and chunky. While you are chopping melt the butter in a sauce pan over medium heat. Once the butter is melted add the mushrooms, thyme and black pepper.

Saute until the mushrooms have changed to a darker brown and softened.
Once this happens, you will build a roux around the mushrooms, like if you were making a creamy breakfast gravy. Add the flour and cook for about 1 minute (otherwise you'll have a floury taste to the soup base. Yuck.)


Dump in your milk- I honestly eyeball this as I know with what pan I use how much I need. I err on the side of too much and let it cook back down to a creamy consistency, like that of a thick gravy, if it was too much. Stir the milk in and stir from time to time until your base reaches a nice creamy consistency.

Taste and add salt to taste-usually at least 1/4-1/2 t.Let cool and put in labeled containers in the freezer. Its easiest to lay flat on a baking sheet to freeze so you can stack them easier 

We use ours for soup (add milk and more seasoning to taste and thickness), added to casseroles in place of canned condensed soup (comes out to about one can per batch of this recipe) or added to creamy, roux based gravies like what we use on chicken fried steak

Homemade Granola

Simple 
Homemade Granola

6 cups rolled oats (not quick cook variety)
1 1/2 - 2 cups chopped walnuts (or any nut you like!)
1 cup shredded coconut (I don't like fresh, but toasted it's great)
1 - 2 tsp. ground cinnamon


Combine in a large bowl...


1/2 cup extra virgin olive oil (or you can use coconut oil)
1/2 - 3/4 cup raw honey (adjust to your own taste preferences)
*Note: the more honey you add the stickier the cereal will be and the more 'clumps' you'll have.


Combine in a small pot and heat gently until bubbles begin to form on sides... Pour warm olive oil and honey over dry ingredients, tossing until well combined.. Spread evenly on two jelly roll pans...aka baking sheets .. Bake at 300 degrees for about 40 minutes, stirring every 10 minutes.  Remove and cool. At this point you can add raisins, dried cranberries, or ground flax seed (although I find that flax seed settles to the bottom and is best added to each bowl individually)... Store extras in a half gallon mason jar (it won't all fit, so you'll just have to eat some right away!) or 2-3 quart size jars...

Buttermilk Ranch Dressing Mix

Homemade Ranch Dressing Mix

1/2 cup Bob's Red Mill Buttermilk Powder

1 T. dried parsley flakes

1 tsp. dill weed

1 tsp. onion powder

1 tsp. dried chives

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper, ground 

Combine all ingredients either by hand or in a blender on low speed. Store in an airtight jar in a cool dry place until ready to use.

To make ranch dressing:  

Combine one tablespoon mix with one cup of mayonnaise and one cup milk.

To make ranch dip: 

Combine one tablespoon mix with one cup of mayonnaise and thin with just enough milk to make desired consistency.

For cooking recipes: 

Use one tablespoon mix per envelope of commercial Ranch Dressing.

Hint: For long term storage, seal in a vacuum pac such as a Food Saver or Seal-A-Meal bag.

Slow Cooked Potatoes and Mushrooms

3 medium-sized red potatoes, cut into eights

4 large brown mushrooms, quartered

1 small white onion, cut into lengthwise chunks

4 cloves garlic, minced

½ t. Seasoned salt

Kosher salt and freshly ground black pepper

1 t. lemon juice

1 t. olive oil

Place potatoes in bottom of crock pot; sprinkle with seasoned salt and kosher salt and black pepper to taste. Layer vegetables on top. Sprinkle lemon juice and olive oil over the top. Turn slow cooker to low and cook for 4 to 6 hours, until potatoes are soft.