1 package of country western style ribs (pork) (there are 4-5 ribs in there)
2 T. butter
salt/pepper
your favorite BBQ sauce
Add meat and 2 Tablespoons butter to crock pot cook on low 2 hours. After those two hours add your favorite BBQ sauce ( sauce will start to stick after cooking) , and a little salt/pepper. Let cook another 3 hours.
Monday, November 10, 2008
Beef Stroganoff
1-1.5 lbs of beef stew meat
2 cans cream of mushroom soup
2 cans french onion soup with beef stock
8 oz sour cream
bag of egg noodles
Put into crock pot beef stew meat, cream of mushroom, and french onion soup. cook on low 6-7 hours. Add Sour cream, and almost all of the uncooked bag of noodles (if it looks a little thick, add up to a 1/4 cup water) let cook another hour.
Then Enjoy!
This is one of Jeremy and Brynlee's favorite meals
2 cans cream of mushroom soup
2 cans french onion soup with beef stock
8 oz sour cream
bag of egg noodles
Put into crock pot beef stew meat, cream of mushroom, and french onion soup. cook on low 6-7 hours. Add Sour cream, and almost all of the uncooked bag of noodles (if it looks a little thick, add up to a 1/4 cup water) let cook another hour.
Then Enjoy!
This is one of Jeremy and Brynlee's favorite meals
Monday, October 13, 2008
Chocolate Chip Marshmallow Bars
1 c. shortening
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. mini marshmallows
1 1/2 c. semisweet chocolate chips
3/4 c. chopped walnuts
In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, and salt. Gradually add to creamed mixture. Stir in marshmallows, chips, and walnuts.
Spread in greased 13x9 pan. Bake at 350 degrees for 25-30 minutes or until golden brown. check at 20 minutes. Cool on wire rack. Cut into bars.
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. mini marshmallows
1 1/2 c. semisweet chocolate chips
3/4 c. chopped walnuts
In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, and salt. Gradually add to creamed mixture. Stir in marshmallows, chips, and walnuts.
Spread in greased 13x9 pan. Bake at 350 degrees for 25-30 minutes or until golden brown. check at 20 minutes. Cool on wire rack. Cut into bars.
Sweet Potatoes in glaze
In anticipation of Thanksgiving and Christmas:
4 medium sweet potatoes
1 c. sugar
dash of salt
3/4 c. real butter pieces
2 slices of lemon twisted over and laid on top (or some dashes of lemon juice)
1 Tbsp. flour
1/4 c. water
Skin potatoes, cut into chunks. Combine all ingredients in 9x13 baking dish. Bake at 400 degrees for 1 hour, basting frequently.
4 medium sweet potatoes
1 c. sugar
dash of salt
3/4 c. real butter pieces
2 slices of lemon twisted over and laid on top (or some dashes of lemon juice)
1 Tbsp. flour
1/4 c. water
Skin potatoes, cut into chunks. Combine all ingredients in 9x13 baking dish. Bake at 400 degrees for 1 hour, basting frequently.
Chicken Pot Pies
4 c. cubed cooked chicken
4 c. frozen Southern-style hash browns, thawed
1 pkg. (16 oz) frozen mixed veggies, thawed and drained
1 can cream of chicken soup
1 can cream of onion soup
1 c. milk
1 c. (8 oz) sour cream
2 Tbsp flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 pkg. pie pastry
In a LARGE bowl, combine all the ingredients besides the pastry. Divide between two 9-inch deep-dish pie plates. Roll out the pastry to fit the top of each pie. Cut slits in pastry. Place over filling, trim, seal and flute the edges.
Cover and freeze one potpie for up to 3 months. Cover and bake the other pie at 400 degrees for 35-40 minutes or until golden brown.
For frozen pie: Cover edges loosely with foil, place on a baking sheet. Bake at 425 degrees for 30 minutes. Remove foil and bake 50-55 minutes longer or until golden brown.
Notes from the cook:
I use a Pillsbury pie crust for the pastry. It comes in 2 pack so it's perfect for this recipe. You just unroll in and put it on top. No extra rolling required.
4 c. frozen Southern-style hash browns, thawed
1 pkg. (16 oz) frozen mixed veggies, thawed and drained
1 can cream of chicken soup
1 can cream of onion soup
1 c. milk
1 c. (8 oz) sour cream
2 Tbsp flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 pkg. pie pastry
In a LARGE bowl, combine all the ingredients besides the pastry. Divide between two 9-inch deep-dish pie plates. Roll out the pastry to fit the top of each pie. Cut slits in pastry. Place over filling, trim, seal and flute the edges.
Cover and freeze one potpie for up to 3 months. Cover and bake the other pie at 400 degrees for 35-40 minutes or until golden brown.
For frozen pie: Cover edges loosely with foil, place on a baking sheet. Bake at 425 degrees for 30 minutes. Remove foil and bake 50-55 minutes longer or until golden brown.
Notes from the cook:
I use a Pillsbury pie crust for the pastry. It comes in 2 pack so it's perfect for this recipe. You just unroll in and put it on top. No extra rolling required.
Thursday, October 9, 2008
Spiced Sweet Potato Fries
1 tsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1 tsp. salt
1 tsp. light brown sugar
1/2 tsp. ground cumin
2 lbs. sweet potatoes, sliced in 1 inch wedges
2 Tbsp. olive oil
Preheat oven to 425. Toss seasoning in bowl. Coat potatoes in oil in another bowl. Coat potatoes evenly with spice mixture. Put on baking sheet, flip occasionally. Bake 25 minutes.
Notes from the cook:
This recipe has alot of spices in it, but most of them are pretty typical ones. You will definitely use them for other recipes.
1 tsp. paprika
1 tsp. garlic powder
1 tsp. salt
1 tsp. light brown sugar
1/2 tsp. ground cumin
2 lbs. sweet potatoes, sliced in 1 inch wedges
2 Tbsp. olive oil
Preheat oven to 425. Toss seasoning in bowl. Coat potatoes in oil in another bowl. Coat potatoes evenly with spice mixture. Put on baking sheet, flip occasionally. Bake 25 minutes.
Notes from the cook:
This recipe has alot of spices in it, but most of them are pretty typical ones. You will definitely use them for other recipes.
K.C. Masterpiece Baked Beans
2 16 oz cans pork & beans
3/4 c. K.C. Masterpiece Original BBQ sauce
1/2 c. chopped onion
1/2 c. packed brown sugar
3 strips bacon, cooked and crumbled
Combine all ingredients, heat until hot and desired consistency has been reached.
These are my favorite baked beans. They have a really nice sweet taste and are thicker than your average baked beans.
3/4 c. K.C. Masterpiece Original BBQ sauce
1/2 c. chopped onion
1/2 c. packed brown sugar
3 strips bacon, cooked and crumbled
Combine all ingredients, heat until hot and desired consistency has been reached.
These are my favorite baked beans. They have a really nice sweet taste and are thicker than your average baked beans.
Wednesday, October 8, 2008
Easy Crock, Pork Chops and Stuffing
Spray your crock.
Put about 3-4 thin cut chops on the bottom.
Add 1 package of pork dry stuffing.
Add can of cream of mushroom or cream of celery. (I like the 99% fat free)
Stir soup into the stuffing. add a bit of water.
Cook on low all day. May need to check on it and add a little water if it is looking dry.
Put about 3-4 thin cut chops on the bottom.
Add 1 package of pork dry stuffing.
Add can of cream of mushroom or cream of celery. (I like the 99% fat free)
Stir soup into the stuffing. add a bit of water.
Cook on low all day. May need to check on it and add a little water if it is looking dry.
Easy Crock, Pot Roast
Put your roat in the crock pot (pretty hard I know)
Sprinkle with a package of dry Onion Soup Mix
Add some baby carrots and potatoes
maybe a drizzle of water.
I cook on low 6-8 hours.
Even Robert can make this! :)
Sprinkle with a package of dry Onion Soup Mix
Add some baby carrots and potatoes
maybe a drizzle of water.
I cook on low 6-8 hours.
Even Robert can make this! :)
Oriental Slaw Salad
1 bag cole slaw lettuce
2 packages Oriental Ramen Noodles (crushed up, uncooked)
1 bag sunflower seeds
Mix together and then add the Oriental seasoning from the Ramen. Stir.
Add:
2Tbs. Vinegar
3/4 C. Olive Oil
6 Tbs Sugar ( I substitute 2 Tbs. Splenda)
Stir. Refrigerate for an hour or so. Enjoy.
This is a great cold salad. Great with almost anything. Can add chicken to it too.
2 packages Oriental Ramen Noodles (crushed up, uncooked)
1 bag sunflower seeds
Mix together and then add the Oriental seasoning from the Ramen. Stir.
Add:
2Tbs. Vinegar
3/4 C. Olive Oil
6 Tbs Sugar ( I substitute 2 Tbs. Splenda)
Stir. Refrigerate for an hour or so. Enjoy.
This is a great cold salad. Great with almost anything. Can add chicken to it too.
Chicken & Rice with Asparagus
2 c. water
2 c. cut fresh asparagus (1 inch diagonal pieces)
1 package (6 oz) long grain and wild rice mix
1/4 c. butter, divided
3/4 lb boneless, skinless chicken breasts, 1 inch strips
1 tsp. minced garlic
1/4 tsp salt
1 medium carrot, shredded
2 Tbsp. lemon juice
1/2 tsp. grated lemon peel, optional
In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet, and 2 Tbsp. butter. Bring to a boil, reduce heat. Cover and simmer 10-15 minutes or until water is absorbed.
Meanwhile, in a large skillet, saute the chicken, garlic, and salt in remaining butter until juices run clear. Add the carrot, lemon juice, and lemon peel (if desired); cook and stir 1-2 minutes until heated through . Stir into rice mixture.
Notes from the cook:
I usually double this recipe, as my husband is a large eater and a single recipe just wouldn't cut it. I've also never used lemon peel. I just buy lemon juice in a container and add the appropriate amount. I've also found that the rice usually takes longer than 10-15 minutes, especially if I leave the lid on the whole time.
2 c. cut fresh asparagus (1 inch diagonal pieces)
1 package (6 oz) long grain and wild rice mix
1/4 c. butter, divided
3/4 lb boneless, skinless chicken breasts, 1 inch strips
1 tsp. minced garlic
1/4 tsp salt
1 medium carrot, shredded
2 Tbsp. lemon juice
1/2 tsp. grated lemon peel, optional
In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet, and 2 Tbsp. butter. Bring to a boil, reduce heat. Cover and simmer 10-15 minutes or until water is absorbed.
Meanwhile, in a large skillet, saute the chicken, garlic, and salt in remaining butter until juices run clear. Add the carrot, lemon juice, and lemon peel (if desired); cook and stir 1-2 minutes until heated through . Stir into rice mixture.
Notes from the cook:
I usually double this recipe, as my husband is a large eater and a single recipe just wouldn't cut it. I've also never used lemon peel. I just buy lemon juice in a container and add the appropriate amount. I've also found that the rice usually takes longer than 10-15 minutes, especially if I leave the lid on the whole time.
Tuesday, October 7, 2008
Teriyaki Pork Roast
1 boneless pork shoulder roast (3-4 lbs), trimmed
1 c. packed brown sugar
1/3 c. unsweetened apple juice
1/3 c. soy sauce
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch
3 Tbsp. cold water
Cut roast in half; rub with the brown sugar. Place in 5 qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6-6.5 hours, or until meat is tender.
Remove roast; cover and let stand 15 minutes. Meanwhile, strain cooking juices and return to slow cooker. Combine cornstarch and cold water until smooth; gradually stir into juices. cover and cook on high for 15 minutes or until thickened. Slice pork, serve with gravy.
Notes from the cook:
I really pressed the brown sugar onto the meat rather than "rubbing" it on. Otherwise, it pretty much all just falls into the bottom of the crock. Also, I wasn't able to really get a gravy or thickened consistency from the 15 mintues in the crock. But this doesn't really change the taste at all. You might just have some sauce on the rest of your plate...
Enjoy!
1 c. packed brown sugar
1/3 c. unsweetened apple juice
1/3 c. soy sauce
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch
3 Tbsp. cold water
Cut roast in half; rub with the brown sugar. Place in 5 qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6-6.5 hours, or until meat is tender.
Remove roast; cover and let stand 15 minutes. Meanwhile, strain cooking juices and return to slow cooker. Combine cornstarch and cold water until smooth; gradually stir into juices. cover and cook on high for 15 minutes or until thickened. Slice pork, serve with gravy.
Notes from the cook:
I really pressed the brown sugar onto the meat rather than "rubbing" it on. Otherwise, it pretty much all just falls into the bottom of the crock. Also, I wasn't able to really get a gravy or thickened consistency from the 15 mintues in the crock. But this doesn't really change the taste at all. You might just have some sauce on the rest of your plate...
Enjoy!
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