Crockpot Beef and Noodles

 

Crockpot Beef and Noodles

1. Take a 2 pound chuck roast and cut into a few smaller chunks. Season well with steak seasoning. Then sear in a hot pan with a bit of oil. I also added a sliced onion. Now add that to your crockpot.

2. On top of the roast add 2 cups of beef broth, 3 tablespoons of minced garlic, 2 packets of au jus mix, and 1 packet of onion soup mix. Season how you would like. Cook on high 5-6 hours or low 8-9 hours.

3. Once finished cooking shred your beef or chop. Cook 16 ounces of egg noodles until al dente separately then add to your beef roast. This is optional but I also add 1/2-1 cup of heavy cream to make it even creamier.

4. Enjoy!!

Buttermilk Caramel Syrup

Buttermilk Caramel Syrup

3 cups sugar

1 1/2 cup buttermilk

4 T. Karos syrup

2 sticks butter

2 tsp. baking soda

4 tsp. vanilla

Mix together everything BUT the vanilla in a large pan. It will expand because of the baking soda.  Bring to a boil and boil for 5 minutes.  Remove from heat and add vanilla. Serve warm.

Leftovers will keep for about a week or two in the fridge.

Aunt Donalyn's Apple Crisp

6 apples- peeled, cored and sliced

2 tablespoons sugar

1/2 teaspoon cinnamon

1 cup brown sugar

3/4 cup oats

3/4 cup flour

1 teaspoon cinnamon

1 cube butter

 

Preheat oven 350

 

Toss apples with sugar and 1/2 teaspoon cinnamon in medium bowl to coat.  Pour into 9 inch square baking dish.  (any 2 quart baking dish will do)  Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in separate bowl.  Us pastry blender or forks to cut the butter into the oat mixture until mixture resembles coarse crumbs.  Spread over the apples to the edges of the baking dish. Bake in preheated oven until golden brown and sides are bubbling.

 

ENJOY!!

 

Breakfast Sausage Biscuits

Breakfast Sausage Biscuits

1 tube refrigerated biscuits {Pillsbury Grands are good!}

1 cup shredded cheese

1 {16 oz} breakfast ground sausage roll

6 eggs

3 Tbs. milk

Salt and pepper to taste

* Preheat oven to 375 degrees.

* Generously spray muffin tin with cooking spray.

* Cut biscuits in half and push into bottom of muffin tin.

* Cook ground sausage.

* Add the meat to the biscuits in the muffin tin.

* Sprinkle with shredded cheese.

* Whisk eggs with milk and add salt and pepper.

* Pour a little egg mix into each muffin tin. 

* Place muffin tin on a baking sheet. 

* Bake in oven for 20-25 minutes, until golden brown and biscuits are cooked through.

The Best Garlic Alfredo Sauce (cousin Chelsea's recipe!)

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup fresh grated parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Chocolate Pound Cake (Chef In Training)

• Ingredients
• 
  
• 1½ cups butter, softened
• 3 cups sugar
• 1½ teaspoons vanilla
• 5 eggs
• 1 cup buttermilk
• 2¼ cups flour
• ½ cup cocoa powder
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ cup chocolate chips

Chocolate Frosting

• 2 cups powdered sugar
• 4 Tablespoons cocoa
• 2 Tablespoons melted butter
• ¼-1/3 cup evaporated milk

INSTRUCTIONS

1. Preheat oven to 325 degrees F.
2. In a large mixing bowl cream together butter, sugar and vanilla for five minutes.
3. Add eggs one at a time beating after each addition.
4. In a separate medium bowl, combine flour, cocoa, salt and baking powder and add alternately with buttermilk to creamed mixture, beating just until blended. Stir in chocolate chips to batter.
5. Pour into 3 grease and floured loaf pans (8 x 4 x 2.5 inch).
6. Bake at 325 degrees F for 45 to 50 minutes or until done. Insert a toothpick, if it comes out clean it is done.

Directions for frosting

1. Combine powdered sugar and cocoa in medium mixing bowl. Add butter and milk and mix well. Spread over pound cake.

Pizza Rollups (Chef in Training)

• 1 (13.8 oz.) can refrigerated Pillsbury Pizza classic crust, you could also use your own homemade pizza dough such as this one
• ½ cup pizza sauce
• 2 to 2 ½ cups mozzarella cheese
• About 30-40 pepperoni’s
• 
  

1. Preheat oven to 425 degrees F.
2. Line a cookie sheet with parchment paper, set aside.
3. Roll dough onto a flat working surface. Spread sauce over dough. Sprinkle with cheese. Spread pepperoni’s over cheese and carefully roll the dough lengthwise.
4. Slice into ¾ inch slices and place flat on cookies sheet.
5. Bake at 425 degrees F for 15 to 18 minutes.

Chicken Cordon Bleu Soup (Chef in Training)

• ¼ cup butter
• ¼ cup flour
• 2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
• 2½ cups milk
• 1 Tablespoon chicken base, or two chicken bullion cubes crushed
• 8 oz. cream cheese, softened
• 2½ cups chopped rotisserie chicken (cooked chicken breast will work)
• ½ cup cooked and chopped bacon
• 1 cup cubed ham
• 2 cups grated Swiss cheese

1. In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

Ranch Chicken Rollup Bake

2

cups shredded deli rotisserie chicken

1/2

cup ranch dressing

3/4

cup shredded Italian cheese blend (6 oz)

1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet

2

tablespoons sliced green onions (2 medium)

• 
  Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.
• 
  On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about 1/2 inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
• 
  Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

CHICKEN CORDON BLEU DIP

from Chef in Training

INGREDIENTS

• 16 oz cream cheese
• 1 cup cooked and chopped bacon
• 1 cup chopped rotisserie chicken
• 1 cup ham
• ¼ cup chicken broth
• 1½ cups shredded swiss cheese, divided

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine cream cheese, bacon, chicken, ham, chicken broth and 1¼ cups swiss cheese.
3. Place in a 8x8 baking dish. Sprinkle remaining swiss cheese on top.
4. Bake at 350 degrees F for 20-25 minutes.

Caramel Overnight Baked French Toast (All Things Thrifty recipe)

Ingredients

• 6 eggs
• 1 1/2 c. Cream or Half and Half
• 1 1/2 c. Milk {we use 2%}
• 2 tsp Vanilla
• 1/4 tsp. Cinnamon
• 2-3 Day Old Baguettes or any other dense bread or rolls {we love to use Jimmy Johns Day Old Bread}
• Caramel Sauce:
• 3/4 c. Butter
• 3 T. Karo Syrup
• 1 1/3 c. Brown Sugar
• Caramel/Cinnamon Syrup:
• 3/4 c Butter
• 2 c Sugar
• 1 c Buttermilk
• 3 Tbsp Karo Syrup
• 1 Tbsp Cinnamon
• 1 tsp baking soda
• 2 tsp vanilla

Instructions

1. Spray a 9X13 pan with non-stick cooking spray.
2. Cut your bread in diagonal pieces about 1 inch thick and layer them in the pan until it fills the entire pan. We stacked three layers of bread on top of each other.
3. Mix the eggs, cream, milk, vanilla, and cinnamon together with your blender or hand mixer and pour over your bread evenly.
4. Put saran wrap over the top of your pan and put it into the fridge overnight.
5. The next morning:
6. Preheat your oven to 350 degrees.
7. Make your caramel sauce by placing butter, karo syrup, and brown sugar into a small sauce pan until it boils.
8. Pour caramel sauce over the top of the bread evenly.
9. Bake in the oven for 40 minutes.
10. {place a piece of tin foil beneath the pan to catch drippings of caramel that may spill during baking}
11. Top with whipped cream, Cinnamon/Caramel Syrup, and powdered sugar.
12. Caramel Syrup:
13. Melt Butter,
14. Add Sugar, Milk, Corn Syrup
15. Mix and heat until dissolved.
16. Add Soda-stir constantly as soda makes mixture bubble high!
17. Add cinnamon & vanilla
18. Serve Warm.

Perfectly Soft Chocolate Chip Cookies

1 cup soft butter
1 cup sugar
1 cup brown sugar
3 egg yokes
1 T vanilla
2 1/2 cups flour
1 t baking soda
1/2 tsp salt
2 very generous cups of chocolate chips

Shape into big balls and bake at 350 for 12 min. Do not overbake.

If your cookies turn out flat, add more flour. If they stay into round balls, use less flour.

Butterfinger Blondies

Ingredients:

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
 2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp coarse sea salt (or regular salt)
2 cups coarsely chopped Butterfinger Bars (approx 16 "Fun Size" Bars)

Instructions:

Preheat oven to 350.
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt, and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9x13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Prep time: 5 minutes
Cooking time: 25 minutes

Butterfinger Buttercream
Ingredients:
1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2-3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 "Fun Size" Bars)

Instructions:
Cream the butter and shortening together until smooth.
Add in your powdered sugar on low speed. Turn speed up to medium and mix until smooth.
Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
Spread on your cooled blondies.

Prep time: 10 minutes

CINNAMON ROLL CAKE

CINNAMON ROLL CAKE

INGREDIENTS

• 3 cups flour
• 1/4 tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 tsp. vanilla
• 1/2 cup butter melted
• - TOPPING -
• 1 cup butter softened
• 1 cup brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon
• - GLAZE -
• 2 cups powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
3. For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
5. FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Spinach Salad

Bag of Spinach
1 Head iceburg lettuce
1/2 lb. Mushrooms, sliced
1/2 lb. Swiss Cheese, grated
1 Red Onion, chopped
1/2 lb. Bacon, browned and crumbled
1/2 c. Slivered Almonds, cooked in 2 T sugar until crispy brown (low heat)
1 c. craisins

Mix all ingredients together. Just before serving, pour dressing over and toss lightly. (I actually don't do this step if I think there will be some left over. It gets too soggy.)

 Dressing
1/3 c. Vinegar
1/4 C. Oil
1/8 c. Yellow Mustard
3/4 T. Poppy Seeds
3/4 T. Minced Onions
1/3 c. Sugar
1 tsp. Salt

Mix all ingredients together in blender or with a whisk. Pour over salad before serving, or keep in a container to use with salad as needed.

Delicious Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
salt to taste
1/4 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

 DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

3. Can add more milk to make soup more "soupy".

Pumpkin Cream Cheese Bars

2 cups all purpose flour
1 1/2 cups sugar
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
4 eggs
1 15 ounce can pumkin puree
1 cup Vegetable Oil

Cream Cheese Layer : 4 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 TBS milk
1/2 cup mini chocolate chips

INSTRUCTIONS
Stir together all dry ingredients in a large bowl. Add eggs, pumpkin puree, and oil, stir until combined. Pour and spread batter into an ungreased 15x10 pan. With an electric mixer, cream your cream cheese and sugar. Beat in egg and milk. Drizzle over your pumpkin layer. Gently use a knife to swirl the mixtures. Sprinkle chocolate chips on top. Bake at 350 for 25-30 minutes. Add more chips o the top if desired when cake has cooled for 10 minutes. Cool on wire rack for about two hours.

Cream Cheese Squares

Cream Cheese Squares
 Ingredients:
* 2 (8 ounce) cans refrigerated crescent roll dough
* 2 (8 ounce) packages cream cheese
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup butter, melted
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon

 Directions:
(1) Preheat oven to 350 degrees F. Grease a 9×13 inch pan.
(2) Press one can of the crescent rolls into the bottom of the prepared pan.
(3) In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. I used my Kitchen-Aid mixer for this step… you could also use a hand-held mixer. Spread evenly over the crescent layer.
(4) Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.
(5) Pour the melted butter over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
(6) Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

French Toast Rollups

1 loaf of white bread (2 if for a crowd, do NOT use wheat bread)
1 egg yolk 8 oz. cream cheese
1/2 cup sugar
5 TBS butter

Combine 1/2 cup sugar and 1 TBS cinnamon
1. Cut the crusts off all of your bread.
2. Roll the bread flat like a pancake.
3. Mix together egg yolk, cream cheese, and 1/2 cup sugar. Blend thoroughly.
4. Spread cream cheese mixture on flattened bread slices.
5. Roll em' up.
6. Melt 5 TBS butter
7. Mix together the cinnamon and sugar.
8. Brush the rolls with butter and then dip completely in the sugar mixture.
9. Bake at 400 degrees for 10-12 minutes.
 10. Serve and enjoy! These are especially great because you can make them up the night ahead. Just place in the refrigerator covered with tin foil until you're ready to bake!

 http://marcicoombs.blogspot.com/2012/07/french-toast-roll-ups.html

Carnitas Tacos

2 lbs of country style pork ribs (I prefer boneless and look for ones with the least amount of fat)
1 TBS Salt
1 TBS black pepper
1 TBS dried oregano
1 white onion quartered


Put it in a crock pot, cook for 6-8 hours and shred.

Steam corn tortillas, fill with the meat, a little cheddar cheese and then a mix of diced red onion and cilantro. If you make them in bulk, you can wrap each one in a bit of foil and they stay warm and yummy.

Also...serve with a lime wedge.