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

Ingredients

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
Directions
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. 

Nacho Pie

Note:  Sandwiches get old when you eat lunch at home every day.   Being the "lunch lady" for my boys means that we have to be a little creative to fight the monotony.  

Nacho Pie

Ingredients
1 pound ground beef
2 tablespoons taco seasoning
1/4 cup water
1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups crushed nacho tortilla chips, divided
1 cup (8 ounces) sour cream 
1 cup (4 ounces) shredded Mexican cheese blend
salsa 


Directions
 In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and 1/4 water.   Remove from heat.   Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.   Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

For lunch servings - Use ramekins to create individual servings.  

Taco Rice

Note:   This recipe makes a LOT which means it gives you two options.   You can either make it when having a large crowd or you can make it and then freeze portions of it for meals later.     I love being able to cook this taco rice and have enough for two meals later.

Taco Rice

Ingredients
3 lbs. ground beef
3 c. onion, diced
3 1-1/4 oz. pkgs. taco seasoning mix
6 c. cooked white or brown rice
3 16-oz. cans diced tomatoes
2 12-oz. pkgs. shredded Mexican-blend cheese

Directions

Brown meat in a large saucepan over medium heat; drain. Add onion, taco seasoning, rice and tomatoes; simmer until thickened, about 30 minutes. Cool completely. Package in 3 freezer-safe containers; freeze. Makes 3 containers; each container serves 4 to 6. I take the container out the night before I want to use it and let it thaw in the refrigerator.    Just heat and serve!

Walking Tacos

Note:  While visiting the Creation Museum, we grabbed some lunch.   The boys ordered walking tacos.   They thought it was quite funny that it was just basically chili over the top of corn chips.    I told them that they could have saved the bowl and just poured the chili straight into the corn chip bag.    They said.... "Let's do it."   So here you have it.

Walking Tacos

Ingredients
1 lb. ground beef
1-1/4 oz. pkg. taco seasoning mix
4 2-1/2 oz. pkgs. corn chips
2 c. lettuce, shredded
1 c. tomato, chopped
1 c. shredded Cheddar cheese
1/3 c. salsa
1/2 c. sour cream

Directions

Cook ground beef in a skillet over medium heat until browned; drain. Add taco seasoning and prepare according to package directions. Gently crush corn chips in unopened packages. Cut each bag open along one side edge. Spoon equal amounts of beef mixture and remaining ingredients into each bag. Serve in corn chip packages with a fork.

BBQ Weiners

Note:   Sometimes supper has to be QUICK and inexpensive!

BBQ Weiners

Ingredients

2 T. butter
1 onion, chopped
3/4 c. catsup
2 T. Worcestershire sauce
2 T. vinegar
2 T. sugar
1 t. mustard
1/2 t. paprika
1/8 t. pepper
1 lb. hot dogs, sliced lengthwise
Optional: hot dog buns

Directions

Melt butter in a skillet over medium heat. Add onion and cook until transparent, about 5 minutes. Stir in remaining ingredients except hot dogs. Reduce heat and simmer for 10 minutes. Place hot dogs in a lightly greased 13"x9" baking pan. Spoon sauce from skillet onto sliced hot dogs and cover with remaining sauce. Bake, uncovered, at 350 degrees for 30 minutes. Serve on buns, if desired. Serves 4 to 6.

Beefy Rice Casserole

Note:    This is a great casserole with a salad.    However, I love the fact that it works so well as a freezer meal!

Beefy Rice Casserole

Ingredients
1 pound ground beef {I use ground turkey}
1 med. Onion chopped
1 green bell pepper chopped
Salt, pepper and garlic powder to taste.
1 can Mexicorn, drained
1 can chopped tomatoes
½ can tomato sauce
¼ cup water
2 Tablespoons chili powder
1 cup uncooked rice

Directions
Put water on to boil to cook rice. When it comes to boil, add rice to cook. In the meantime, brown the hamburger, onions, and bell pepper. Drain browned meat. Return to heat and then salt and pepper to taste. Add garlic powder to taste. Add Mexicorn, chopped tomatoes, tomato sauce, water and chili powder. Turn down to low. Simmer for 10 minutes. After finished, mix rice with meat mixture. Pour mixture into one large serving pan or you can divide between two 8x8 pans. Top mixture with graded cheddar cheese. Bake at 350 degrees for 20-30 until mixture is bubbly. This mixture freezes well and is great to share with a neighbor or friend!

12 Bones Blueberry Chipotle BBQ Ribs

Note:   Everyone said we had to eat at 12 Bones while we were in Asheville.   They have won all kinds of awards for their ribs... specifically their blueberry chipotle bbq ribs.     We went and gave them a try and they were as delicious as everyone said.    Good Morning America recently had a "best bites" contest and they won.    I found their recipe on the GMA website.

Blueberry Chipotle BBQ Ribs


Ingredients:
2.5 lbs. blueberries (Dole or similar quality product)
8 7oz. cans chipotle peppers
2 cups honey
2 qts. tomato bbq sauce (any brand)
1Tblsp. ginger powder

Procedure:
Puree chipotles and blueberries. Combine all ingredients and slather on ribs.   Cook!

Peanut Butter Burger

Note:   The craze at all the burger restaurants around here right now is the peanut butter burger.     My initial response was, "WHAT?!?", but my taste buds said, "Oh my... MMMMM!"    I don't know who decided to give this a try, but the results are mmm, mmm, good!

Peanut Butter Burger

Ingredients
Hamburger patties
Season salt
Black pepper
Mayo ( Don't leave this out! And for me it is only Blue Plate!)
Onions (red or white!)
Lettuce
Creamy peanut butter
Bacon
Buns or rolls of choice

Directions
Cook bacon until it is nice and crispy.     Season patties with season salt and black pepper and grill until desired doneness.     Put some peanut butter in a microwave bowl and heat for about 30 seconds or until smooth enough to spread.    Toast the buns on the grill.     Put mayo on both sides of the bun then top with meat, lettuce, and onions.    Pour peanut butter (you decide the thickness) over meat.     Layer a few bacon slices on top.     Enjoy!

Skillet Lasagna

Note:   I love lasagna, but I rarely make it because I don't want to mess with it.     Finding this skillet version of lasagna  over at Sisters' Stuff was quite a score.     It gives you the taste without the time and prep.     I don't think it replaces really good lasagna, but what could replace that?  

Skillet Lasagna

Ingredients
1 pound ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper



Directions

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

Not "Just" Baked Beans

Note:    I made baked beans for supper the other night.    The boys came into the kitchen and saw the pot sitting on the stove.     "What are we having for supper?" one of them asked.     "Baked beans."   I said.   I giggled when I saw the "that's all?" look that passed between them.      Hubs said, "Not JUST baked beans.   Mom's baked beans."     


Not "Just" Baked Beans

Ingredients
1 (28 oz) can pintos beans, drained
1 (28 oz) can white kidney beans, drained
1 pound bacon, diced
1 pound hamburger meat, browned and drained
1 sweet onion, diced
1 green pepper, diced
5 cloves garlic, minced
3 Tablespoons tomato paste
1/4 cup yellow mustard
1/4 cup molasses
1/2 cup ketchup
1/2 cup BBQ sauce
1/4 cup firmly packed brown sugar
1 Tablespoon Tabasco
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions
Drain and rinse beans well. Combine the beans in a large mixing bowl and set aside. Cook the bacon in a skillet until crispy. Pull out the bacon and remove 1/2 the bacon grease. Drop in onions and cook until translucent, then add the peppers and the garlic. Cook just to wilt the vegetables, 5 or so minutes. Add the vegetables to the beans, along with remaining ingredients except the bacon. Mix, taste, and adjust to suit you. Pour into casserole dish, cover, and bake at 350 for 40 minutes. Remove the cover and place cooked bacon on top. Bake uncovered for another 10 minutes.

Sour Cream Enchiladas

Note: I used to make these ALL the time when hubs and I first got married. I just recently rediscovered this recipe. The boys are going to be mad when they realize that I could have been making these more!

Sour Cream Enchiladas

Ingredients
1 lb ground beef or turkey OR 1 lb cubed chicken

1 can refried beans1/2 onion, diced

1 can diced green chilies

16 oz sour cream

1 can cream of mushroom soup OR 1 can cream of cream of chicken soup OR 2 cans of cream of chicken

2 lb cheddar cheese, shredded

12 burrito size flour tortillas

Directions
Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the beef (or chicken) and cook until no longer pink. Add the refried beans and cook on low until mixture is heated thoroughly.In a medium mixing bowl mix together the soups, sour cream and the green chilies.Lay out all 12 tortillas side by side. Place about 1/3 C of meat mixture down the center of each tortilla. Place a generous spoonful of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture.Roll up each tortilla, burrito style. Place each rolled burrito -- snuggle them tight -- on a large rectangular pan. Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese. Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes, or until bubbly and hot.

This recipe is great to half and either share with a friend OR put the second dish away in the freezer for a later date.

Crockpot Beef Stroganoff

Note: I found this recipe from Martha Stewart. I don't nomally troll Martha for recipes, but I was trying to find a crockpot version for stroganoff. This one turned out wonderful!

Crockpot Beef Stroganoff

Ingredients:
2 pounds beef chuck, trimmed of excess fat and cut into thin slices
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving

Directions
In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours). In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

Steak Kebabs

Note: This is a quick and easy meal to make on the grill or under the broiler. Serve with a baked potato and a simple salad!!

Steak Kebabs

Marinade:

2 Tb soy sauce

2 Tb honey

1 tsp ground ginger

2 cloves garlic, crushed

1 tsp grated lemon peel

1/4 tsp crushed hot red pepper flakes

Kebab:

12 oz boneless sirloin steak, trimmed & cut into 1 inch cubes

8 cherry tomatoes

4 large mushrooms, cut in half

1 green bell pepper, cored, seeded & cut into 8 squares

Directions:
Combine marinade ingredients & stir well. Place steak into a ziplock. Add marinade & refrigerate a few hours to overnight, turning a few times. Preheat broiler. Using disposable bamboo skewers alternately thread veggies & meat. Place on broiler pan & broil 5 minutes then turn sticks & broil another 5 minutes.

Three Day Brisket

Note: Somebody wrote down this recipe for me. I wish I could remember who it was. Despite the fact it takes three days, it is wonderfully easy and so delicious!

Three Day Brisket

Ingredients
1 brisket (about 5-8 pounds)
1/4 cup liquid smoke
1/4 cup Worcestershire sauce
1/3 cup Italian salad dressing
1/2 teaspoon Kitchen Bouquet or Gravy Master (this is a browning sauce)
1/4 cup beef bouillon
1 Tbsp. garlic, finely minced
1 16 ounce bottle bbq sauce

Day One: Trim fatty membrane off the brisket. Place brisket on a large sheet of foil in a large baking dish. Mix all ingredients with 8 ounces of bbq sauce. Pour over brisket. Let stand 15 minutes. Seal foil WELL and place in refrigerator overnight.

Day Two: Do not open foil. Bake at 300 degrees for 4 hours. Cool in refrigerator overnight.

Day Three: Remove meat and discard fat and foil. Slice brisket across the grain. Pour remaining bbq sauce over meat. Reheat at 350 degrees for 30 minutes.

Country Fried Steak & Gravy

Note: Warm, comfort food that is great served with rice or mashed potatoes!

Country Fried Steak & Gravy

Ingredients for Steak
	1 1/3 cups All Purpose Flour
	1/3 cup Pure Vegetable Oil
	1 teaspoon salt
	1/8 teaspoon garlic powder
	3 large eggs
	1 cup milk
	4 cubed beef steaks
Ingredients for Gravy
	1/4 cup Vegetable Oil
	1/4 cup All Purpose Flour
	3 1/2 cups milk
	1 teaspoon salt
	1/4 teaspoon pepper

Directions:

	HEAT oil to 350°F in large, heavy skillet.
	BLEND flour, salt and garlic powder in medium bowl. Break eggs into small bowl. Add milk to eggs; beat lightly.
	DIP steaks in egg mixture, then coat with flour mixture. Place steaks in hot oil. Fry 6 to 8 minutes on each side. Remove steaks from oil; drain on paper towels.
	For GRAVY:
	ADD oil to drippings in skillet. Stir in flour; blend well. Add milk; stir over medium heat until gravy begins to boil. Reduce heat to low. Add salt and pepper. Serve over steaks.

Steak & Spinach Pinwheels

Note: When I first got married I had one cookbook, The Better Homes and Gardens New Cookbook. I would read it and try to figure out what I could cook. This is one of the first recipes that I cooked.... successfully. The crazy thing is I am not sure why I cooked it because hubs hates spinach. I still love this recipe and hubs still eats it even though spinach is not his favorite.

Steak & Spinach Pinwheels

Ingredients:
8 slices bacon
1 (1 to 1 1/2 pound) beef flank steak
1 (10 oz) package frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese

Directions:
In a large skillet cook bacon until almost done but not crisp. Drain on paper towels. Score the steak by making diagonal slits every inch making a diamond pattern. Turn over and repeat. Pound steak with a meat mallet starting at the center of the steak and working outward. Sprinkle the steak with salt and pepper. Arrange the bacon lengthwise on the steak. Spread spinach over the bacon. Sprinkle with Parmesan cheese. Roll up the steak from the short side. Secure the steak with toothpicks every inch starting 1/2 inch from the end. Cut between the toothpicks. Place pinwheels on a broiler pan. Broil about 3 inches from the heat. Turn and broil for 6 or 8 more minutes.

And yes... these are delicious if you put them on the grill!

Source: Better Homes and Gardens New Cookbook



Head over to Lana and Lisa's place for even more Amazing, Delicious, Wonderful Recipes!

Barbecued Brisket

Note: Brisket is one of the first things I learned to cook as a newlywed. I would cook it for Sunday dinner and we would eat it for leftovers during the week.



Barbecued Brisket



Ingredients:
1 (5- to 6-lb.) beef brisket

3 oz. liquid smoke

Celery salt

Garlic salt

Onion salt

Worcestershire sauce

6 oz. barbecue sauce

2 T. flour

1/2 cup water



Directions:
Place brisket into oblong baking dish. Sprinkle with liquid smoke and salts; marinate overnight. When ready to bake, sprinkle with Worcestershire sauce. Cover loosely with foil and bake at 275 degrees for 5 hours. Uncover; pour barbecue sauce over brisket. Cook uncovered 1 hour. Remove to platter; cool before slicing. Remove fat from sauce remaining in dish. Add flour and water to sauce; stir. Cook until thickened. Serve sauce hot with meat.

Cheeseburger Meatloaf

Note: Hubs doesn't like ketchup, but he likes meatloaf. That is kind of like an oxymoron isn't it? Even so, I want to make hubs happy so I went on a quest to find a meatloaf that he would really enjoy that didn't require ketchup. Paula Deen to the rescue!

Cheeseburger Meatloaf

Ingredients:
1 pound ground beef
1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
1 medium onion, chopped
1 medium bell pepper, chopped
1 cup grated Cheddar
2 tablespoons Worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers (recommended: Ritz)
1 teaspoon seasoned salt (recommended: Lawry's)
2 slices white bread
Sauce, recipe follows

Directions:
Preheat oven to 350 degrees F.
Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.

Paula's recipe calls for a sauce to be put over the top, but I don't put this on mine. If want the full recipe including the sauce just click on the link at the top.

Crock Pot Round Steak & Gravy

Crock Pot Round Steak & Gravy

Ingredients:
1 1/2 lbs round steak (cut into serving size pieces)
1/4 cup water
1 pack dry onion soup mix
1 can cream of mushroom soup

Directions:
Put meat in crockpot. Empty contents of dry onion soup over meat. Dump in can of soup and add 1/4 cup of water. Turn crockpot on low and cook for 8 hours. Serve over rice.

Crockpot Beefy Burrito Casserole

Crockpot Beefy Burrito Casserole

Ingredients:
1 1/2 lbs lean ground beef
1 (16 ounce) can refried beans
1 medium onion, chopped
1 red or green bell pepper, chopped
1 envelope burrito or taco seasoning mix
1 jalapeno pepper, minced (or use 1 can chopped mild green chiles)
1 1/2 to 2 cups salsa
1 cup shredded Cheddar Cheese
6 to 8 corn tortillas, cut in strips

Directions:
Brown ground beef with onion, jalapeno pepper with bell pepper. Stir in burrito seasoning and refried beans. Spray cockpot lightly with nonstick cooking spray. Spread about 3 tablespoons of salsa over the bottom of the pot. Place a layer of tortilla strips over the salsa, then a layer of ground beef and bean mixture, a sprinkling of shredded cheese, then a few tablespoons of salsa. Repeat layers, ending with salsa. Cover and cook on low for 5 to 7 hours. Serve with rice. Makes 6 servings.