Saturday, October 31, 2015

Crockpot Beef Stroganoff

 Note:  It has been a while since I have uploaded recipes, but I am realizing I really need to get back at it because I try new recipes and then I lose them.  This stroganoff is in the crockpot right now.   It is what we will eat after church tomorrow.   I love having lunch ready when we get home.  

Crockpot Beef Stroganoff


1 pound cubed beef stew meat1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce

1/4 cup water
4 ounces cream cheese
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
  Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. 

Tuesday, October 7, 2014

Crockpot Chicken Tortilla Soup

Note:  My husband's favorite soup is chicken tortilla.  Finding a way to make it in the crockpot is my favorite! 

Crockpot Chicken Tortilla Soup


  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) cans chicken broth
  • 2 cups of shredded chicken 
  • 1 (15 ounce) can black beans
  • 1 (10 ounce) can diced tomatoes with green chile peppers, drained
  • 2 cans of cream of chicken soup 


Throw everything in the crockpot.  Cook it for 4-6 hours on low.   Easy breezy!   

Crockpot Potato Soup

Note:  The hint of cooler weather made me crave potato soup.  I made some for football last weekend and now I am hoping for more. 
Crockpot Potato Soup

1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits 
1 cup shredded cheddar cheese 
salt and pepper to taste 

Put the potatoes in the crockpot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits.  Add a pinch of salt and pepper.  Cook on low for 7-8 hours or until potatoes are tender.  An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times throughout the hour before serving.  
Once the cream cheese is completely mixed in, it's ready to serve. 

Serve plain or topped with cheddar cheese and bacon bits.   Yummy!

Thursday, September 11, 2014


Note:  Cornbread is a southern staple.  My boys can almost make a meal off a pan of cornbread.   This recipe calls for one cup fresh cut corn which makes it extra delicious.  I am really going to miss the fresh garden vegetables of summer, but I am not going to miss heat.  I am SO ready for it to leave!


1/2 stick butter – melted
1 cup sour cream
2 eggs
1 cup fresh cut corn or 1 cup of canned creamed corn
1 cup self rising corn meal
1/4 cup chopped sweet onion
1/4 cup chopped jalapeƱo peppers (optional)
1 cup shredded sharp cheddar cheese
2 more Tablespoons melted butter

Melt butter in a 8″ iron skillet.  In a medium bowl add the sour cream and eggs and mix well.  Add the corn, meal, and chopped onion, and melted butter. Add peppers and cheese if desired.   Stir until blended and pour into iron skillet.  Bake 425 degrees for 20-30 minutes or until top is golden brown.
Add a couple of Teaspoons of melted butter to the skillet before pouring the batter in for an extra measure of butter taste and crisp crust.

Friday, August 22, 2014

Chocolate Chip Oatmeal Cookies

My sweet husband is going to his high school class reunion this weekend.   He graduated from a very small class (about 20).  Hope they enjoy his favorite cookie. 

Chocolate Chip Oatmeal Cookies

1 cup (2 sticks) unsalted butter, softened
¾ cup sugar
¾ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2 cups all-purpose flour
2 cups old-fashioned rolled oats
2 cups milk chocolate chips 
Preheat oven to 350 degrees F. In a large mixing bowl, beat together butter, sugar and brown sugar until creamy. Add eggs and vanilla and beat until smooth. In a separate bowl, stir together baking soda, salt and flour. Add flour mixture to the wet ingredients and mix until combined. Fold in oatmeal and chocolate chips. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.  Have I ever mentioned how much I LOVE parchment paper?  Love it!  Bake 10-12 minutes, or until golden brown.

Chocolate Molten Lava Cake like Chili's

We have a couple of birthdays coming.  I am kind of hoping that someone will choose this as their birthday dessert.   About once every couple of months we will go to the restaurant and just order appetizers and then get this dessert.   So Yummy!

Chocolate Molten Lava Cake
1 Chocolate Cake Mix
1/4 cup vegetable oil
1 bag chocolate chips
1 small box instant chocolate pudding
1 1/4 cup water
I admit that I invested in one of those cute mini-fluted mold pans.   You don't have to get one of those, but I did after finding one at Bed, Bath and Beyond and having their coupon.   Before that I used my white ramekins to bake these.   This recipe makes 12 cakes individual cakes.   If you don't have either just make it in a muffin tin and you will have slightly smaller cakes. 

Coat your pan really well with a non-stick cooking spray.    Mix together all ingredients, but stir in chocolate chips.  Pour batter into your greased pans.  Bake at 350 degrees until set, but not overcooked.   You want them to be moist and delicious! 

You can serve them at this point with hot fudge, vanilla ice cream, whipped cream and a cherry. 


You can freeze the cakes until you need them!

Monday, March 31, 2014

Crawfish Cornbread

Note:  This cornbread is a meal all in one pan -- or at least it is to me.  Make up a nice salad and I am one happy girl! 

Crawfish Cornbread

2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.

Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.