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.

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!

 

Zucchini Coffee Cake

1 ½ cups whole wheat pastry flour
1 ¼ cups oats
1 cup sugar
1t baking soda
1t cinnamon
½ t salt
2 cups shredded zucchini
½ cup butter, softened
¼ c yogurt
1t vanilla
2 eggs

Topping:
¾ cup brown sugar
½ cup whole wheat pastry flour
½ cup oats
½ t cinnamon
¼ cup butter, softened


This is a very easy coffee cake to make. Combine all of the cake ingredients into your Kitchen Aid or Bosch bowl (or use a mixing bowl and a hand mixer) and blend until it is well combined. The batter will be thick. Spoon and spread this into a 9x13 pan that has been sprayed with non-stick spray. Combine the dry ingredients for the topping and use a fork or your (clean) hands to mix in the butter until it is crumbly. Sprinkle the topping over the cake. Bake at 350 for 35 to 40minutes.

Yummy Pinto Beans

3 1/2 cups dried pinto beans
1/2 cup  brown sugar
salt to taste
1/2 tsp. black pepper
3/4 tsp. red pepper flakes
1 Tbsp. molasses
12 oz. lean bacon (I have made this dish without this)
3 cups tomato juice ( I have used my own home canned tomatoes, 1qt. or equivalent amounts of canned stewed tomatoes or whatever I had on hand.)
1 tsp. dried mustard
1/2 large onion, finely chopped

Put beans in large pot and cover with water and salt well ( I have read that you should not salt beans before you cook them because they will not cook completely, they will still be hard. I have never found that to be true and always salt my beans. It gives them so much flavor.). Cook beans until soft. Check often as you may need to add more water. When beans are completely cooked drain them, setting aside a few cups of the bean broth, and add tomatoes, spices, brown sugar, molasses. Slowly cook onion and bacon in frying pan. Drain. Add to beans. Add enough of the reserved bean broth to cover beans by one inch. Let this simmer slowly and watch carefully as beans seem to scorch easily, for about one to two hours to allow flavors to blend. This dish is excellent with cornbread or home made bread and a salad.

Southwest Stew

2 tbsp. olive oil
1 lb boneless pork cut up into cubes
1 large onion diced
2 cloves garlic chopped
1 packet taco seasoning
2 cans diced tomatoes
1 can Rotel tomatoes with green chiles
1/2 cup beef broth
1 can corn
1 can pinto beans

Brown your pork cubes in olive oil along with the garlic and onion. Put this in your crockpot. Add the rest of the ingredients and cook on low for 5 to 6 hours.  Serve this with tortilla chips and garnish the stew with a dollop of sour cream.

 You can  sub beef or chicken for the pork

Slow Cooker Lasagna

1 lb. ground turkey or hamburger
Italian seasoning

Cook your turkey/hamburger with the Italian seasoning and set aside.

1 4-oz. can mushrooms
1 15-oz. container ricotta (I would only use half of this next time)
1 pkg part-skim shredded mozarrella cheese
1 jar spaghetti sauce
1/3 c. water
Some lasagna noodles.

Spray the cooker with Pam. Mix 1/3 c. water with jar of spaghetti sauce.
Layer four noodles, half the turkey/hamburger, mushrooms, half the spaghetti sauce, the ricotta, and half the mozzarrella. Repeat with the other half of half the turkey/hamburger, mushrooms, half the spaghetti sauce and half the mozzarrella.
Turn on HIGH for one hour.
Turn down to LOW for five hours.
Go do something constructive.
Turn off after hour six and enjoy.
It came out easily. I used a spatula to cut it into pieces like a pie.

Ranch House Chicken Casserole

4 to 5 cups cooked, cubed chicken
2 cups cheddar cheese
12 corn tortillas
2 T olive oil
1 medium onion, chopped
5 large mushrooms, chopped

Sauce
6 T butter
6 T whole wheat flour
1 cup water
2 ¼ cups milk
2 chicken bullion cubes
½ t seasoning salt
½ t pepper

In a frying pan heat olive oil and cook onions and mushrooms until soft.  Add cooked chicken and set aside.

In a saucepan over medium high heat melt butter.  Add ww flour and stir with whisk until any lumps are broken up and the mixture is smooth.  Add water, milk and bullion cubes.  Turn up heat a little and whisk and stir until the sauce is thick and bubbly. Remove from heat.

 

To assemble casserole, layer half of the chicken on the bottom of a 9x13 pan.  Cover with half the cheese, half the tortillas, and half the sauce.  Repeat for second layer only ending with cheese on top. 

 

Bake at 350 for one hour. 

My Favorite and Easy Enchilada Sauce

8 oz. tomato sauce
3 more cans of water (use the tomato sauce can for your measurement)
2 T. cornstarch
2 T. taco seasonings

Mix all of these in a saucepan and bring to boil over medium high heat. Cook for about 2 minutes and it is ready.

Making Enchiladas:
I make enchiladas by filling my whole wheat tortillas with some type of filling. I will use beans, rice, cheese, chicken, and hamburger, usually seasoned with taco seasonings. I find it a good use for leftover beans or rice. The measurements are not really that important. I just mix my filling in a bowl and then fill each tortilla down the center, roll them up and put them in my baking pan (I do 2-9x13 pans usually). Then pour the enchilada sauce over everything, making them a little soupy so that they don’t dry out while cooking. I also top with cheese (sometimes I don’t put cheese inside the tortillas, just on top) and then bake at 375 for about 30 to 40 minutes or until everything is hot and bubbly. Serve with tortilla chips or corn bread and a salad. My kids like to top this sour cream and extra salsa

Fish Tacos

3 lbs white fish (I use tilapia, but any type of white fish will work) this amount was what I needed to feed my family. This recipe is very versatile you can use less fish to suit your own needs
½ of a large onion, chopped
3T chili powder
3t cumin
1T lime juice
salt, to taste
taco trimmings – lettuce, tomatoes, sliced olives, avocado is good too..
flour tortilla
Cheese – I think cheese is optional, I like mine without cheese
salsa

Chop up fish into bite size chunks…Cook fish and onion in frying pan until the fish is done and the onion is soft. Add the spices and lime juice and a little salt to taste..Now serve like you would regular tacos…

Eggnog Muffins/Bread

2 1/4  cups  all-purpose flour
1  cup  sugar
2  teaspoons  baking powder
1/2  teaspoon  ground nutmeg
2    eggs, lightly beaten
1  cup  dairy eggnog
1/2  cup  butter, melted
1  teaspoon  vanilla
1/2  teaspoon  rum extract
    Nutmeg-Streusel Topping
Directions Preheat oven to 375°F. Grease the cups of two 6-cup foil muffin pans or line with paper bake cups; set aside. In a bowl, combine flour, sugar, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

In another bowl, combine eggs, eggnog, melted butter, vanilla, and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with Nutmeg-Streusel Topping.

Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely. Wash and dry the foil muffin pans. Return muffins to muffin pans. Cover with plastic wrap.

Nutmeg-Streusel Topping: In a bowl, combine 1/3 cup all-purpose flour, 1/3 cup sugar, and 1/2 teaspoon ground nutmeg. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

I made a bread and cooked it at 350 degrees for 65 minutes

Ham and Egg Quiche

Ingredients:
one 9" deep dish crust pie shell, unbaked
5 large eggs
2 cups skim milk 
1 tbs butter, softened
salt & pepper 
Dash of Parsley or Oregano
1/2 lb ham, cooked and chopped
2 cups shredded cheddar or other sharp cheese

Make Ahead Preparation:
Preheat the oven to 425 degrees. Spread softened butter on the bottom of the pie shell.
In a large bowl, beat the eggs slightly. Add the cream, salt & pepper and nutmeg and beat until combined.
Pile the ham into the pie shell. Top with the shredded cheese. Pour the egg and cream mixture over the top.
Bake at 425 degrees for 15 minutes. Reduce the heat to 300 and cook for another 30 to 40 minutes, or until a knife inserted in the center comes out clean.
Quiche can also be tightly wrapped in tinfoil and refrigerated for several days or frozen for up to four weeks.

Last Minute Assembly:Refrigerated quiche can be heated in a 350 oven for approximately 15 minutes, or individual slices can be micro waved for approximately 60 seconds.

Frozen quiche should be baked in a 350 oven for approximately 45 minutes.Depending on your oven.. check after 30 minutes  and increase as needed 

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).

Cheesy Ham Casserole

4 cups chopped cooked ham
4 cups chopped broccoli, steamed until barely fork tender
2 cups cheddar cheese
4 T. butter
4 T. whole wheat flour
1 T dried minced onion
1 T. chicken broth powder, or 1 bouillon cube
2 cups milk

In a 9 x 13 lightly sprayed (with a cooking spray such as Pam) casserole dish layer half the ham, half the broccoli and half the cheese. Repeat layers except for the last layer of cheese. In a saucepan over medium heat melt butter and add flour. Stir to make thick paste. Add broth powder and onion, stir again. Add milk and simmer until thickened stirring constantly. Pour this mixture over the ham/broccoli layers and cover the top with the last half of the cheese. Bake at 350 for 35 minutes or until thick and bubbly

Brunswick Stew

Ingredients
1-3/4 (3 1/2) pound broiler-fryer chicken, cut up
1-2/3 cups water
6-3/4 medium potatoes, peeled and cubed
3-1/4 medium onions, sliced
1-3/4 (15 ounce) cans lima beans, rinsed and drained
1-3/4 teaspoons salt
3/4 teaspoon pepper
dash cayenne pepper
1-3/4 (15.25 ounce) cans corn, drained
1-3/4 (14.5 ounce) cans diced tomatoes, undrained
1/3 cup and 1 tablespoon and 1 teaspoon butter
3/4 cup and 1 tablespoon and 1 teaspoon dry bread crumbs

Directions
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.

Baked Garlic Parmesan Chicken Legs

3 lbs. chicken legs (thighs or other pieces will work too)
¼ c olive oil
2 to 3 t minced garlic from a jar
1 cup dry bread crumbs (can use homemade bread crumbs)
1 1/3 c parmesan cheese
1 t salt
½ t pepper

In a bowl, big enough for dipping chicken pieces in, combine olive oil and garlic.  In a separate bowl combine bread crumbs, parmesan cheese, salt and pepper.  Dip each chicken leg in oil mixture and then coat with bread crumb/cheese mixture.  Lay in an 11x15 baking pan or jelly roll pan that has been lightly sprayed with non-stick spray.  Bake 30 to 45 minutes at 375 until the chicken has cooked very well.  To check the chicken take a fork and stab at various pieces and make sure that any of the juices that run out are not pink but instead run clear.

BBQ Crockpot Meatballs

2lbs hamburger
2 slices homemade wheat bread, cubed
2 eggs
½ small onion, chopped or amount to taste
½ to 1 teaspoon Spike or seasoning salt
salt and pepper, as desired

Sauce:
1 cup barbeque sauce, homemade preferred
1 cup peach jam, or apricot will also work

To make meatballs combine hamburger, bread cubes, eggs, onion, salt, pepper and seasoning salt. Form into small balls and put in an 11x15 pan. Bake for 20 minutes or until a meatball cut in half is completely cooked through.

Prepare sauce by mixing together bbq sauce and jam.

After meatballs have cooked lift them out of the pan and place in crockpot. Pour sauce over them. Cover and cook on low for 4 hours.

Strawberry Cinnamon Muffins

Makes 18-24 muffins

Ingredients:

1 lb. fresh strawberries, hulled and cut in half
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda

1 1/2 tablespoons cinnamon
1 1/4 cups sugar
2 sticks butter, melted
1 1/4 cup milk
2 eggs

Directions:
Preheat your oven to 375 degrees.Prep your strawberries by taking the tops off and cutting them in half.  Some of our berries were pretty tiny so I just left those whole.

Combine all dry ingredients in a bowl, except for the sugar.  In a separate bowl, combine all wet ingredients.  Add wet ingredients to dry ingredients and combine.  Toss your strawberries with the sugar.

 Add strawberry/sugar mixture to the muffin mixture and fold in gently to combine.Spray two muffin pans with non-stick cooking spray (you could also use muffin liners, if you prefer).  Use a 1/4 cup measuring cup and fill each muffin tin just about to the top.

Place in oven and bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the muffins comes out clean.

Allow muffins to cool and then remove from pan.  If you do not plan to eat your muffins that day, I suggest freezing them.  Strawberries tend to make baked goods kind of soggy if they sit too long.

Place them in a freezer bag and lay them flat in your freezer for the initial freeze.  You can pull the muffins out one at a time when you are ready to eat them, microwave for about 45 seconds and they literally taste like you just pulled them out of the oven.  This is also a great technique if you have guests coming for a visit and you want to bake prior to their arrival or for a quick breakfast before work or school.

Cracker Barrel Hashbrown Casserole

10.25 oz. can condensed cream of chicken soup
8 oz. grated cheddar cheese
1/2 cup melted butter OR margarine
1 onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.

In a bowl, combine soup, cheese, butter, onion, salt, and pepper.

Gently fold the potatoes into the mixture and pour into prepared pan.

Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

It's kinda sorta but not really the same thing, . But it's good.

Lasagna Casserole

1 pound ground beef
4 T. minced onion, or chopped fresh onion
4 cups tomato sauce
1 T. basil
1 T. oregano
1 t. garlic powder
½ t. salt
8 oz. cottage cheese
8 oz. pkg. pasta (any shape)
8 oz. mozzarella cheese (or cheddar, or a mixture of both)
Brown ground beef and minced onion. Drain grease. Add tomato sauce, basil, oregano, garic powder and salt. Allow meat and sauce to simmer about 20 minutes. Boil pasta according to package. Drain and stir pasta into sauce. Add cottage cheese, stirring until everything is evenly mixed. Pour into a casserole dish (9×13). Top with cheese. Bake at 350 degrees until cheese is melted and casserole is bubbly.
If you freeze this dish, be sure to allow at least a day to thaw on the countertop, or two days in the fridge before baking.

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.