(Crockpot) Pot Roast

This pot roast was good and extremely easy, however I still like the way my mom makes it better.  I'm going to have to get the recipe from her when I visit.

Pot Roast

by Marie's Cooking Adventures

2-5 pound pot roast (any kind)
1 envelope ranch dressing (dried)
1 envelope Italian dressing
1 envelope brown gravy mix
Potatoes and Carrots
1 to 1-1/2 cup water

If you wanted carrots and potatoes in your CrockPot, cut them to your liking and put in the bottom of your CrockPot. Put Roast on top of vegatables. Sprinkle all 3 spice envelopes on top. Add the water. Cook on LOW for 6-10 hours until tender and veggies cooked through.

Stuffed Shells with Meat Sauce

Stuffed Shells with Meat Sauce 
by The On-Call Cook 

 Sauce:
1/2 lb hamburger
1/2 onion, chopped
2 tsp minced garlic
15 oz tomato puree
6 oz tomato paste
1 tsp sugar
1/2 tsp black pepper
1 tsp basil
1 tsp salt

Shells:
1 cup broccoli (optional)
1 carrot (optional)
1/4 cup chopped onion (optional)
1/2 lb ricotta
1 1/2 cup mozzarella
1 egg, lightly beaten
1/4 cup Parmesan cheese
2 tsp basil
Jumbo pasta shells, cooked and drained

Brown the hamburger and onion in a large saucepan. Once it is browned, remove the grease. Add the remaining sauce ingredients and let it simmer for 45 minutes.

Preheat the oven to 350.

 Start the water for the shells. Once the water is boiling, add the shells and cook for the minimum time listed on the package. Meanwhile, combine the ricotta cheese, 1 c mozzarella cheesethe egg, and the Parmesan cheese. Mix it all together. Place the broccoli, carrot, and onion in a food chopper and pulse until it's really small. Add the vegetable mixture and basil to the cheese mixture. Spread some of the marinara sauce on the bottom of the baking dish. Scoop some of the cheese mixture into the cooked shells. Place the stuffed shells into the baking dish. Top with more marinara. Sprinkle with the remaining 1/2 c of mozzarella. Bake, covered, for 35 minutes.

Baked Ziti

This turned out really wonderful!  It had a great flavor and everyone ate it up.

Baked Ziti
by Marci Coombs

1 pound ziti
1 onion
1pound ground beef or sausage - I might use 1/2 and 1/2
2 jars spaghetti sauce
6 oz. sliced provolone cheese
1 1/2 cups sour cream
6-9 ounces grated mozzarella cheese
2 Tbsp. grated parmesan cheese

Preheat oven to 350. Boil pasta 8-10 minutes. Brown hamburger and onion and then add the spaghetti sauce. Use a 10 x 13 dish and layer as follows: Half the pasta, all the provolone, all of the sour cream, half the sauce mixture, remaining pasta, all of the mozzarella, and the remaining sauce mixture. Top with parmesan cheese. Bake for 30 minutes covered with tin foil and then 10-15 more minutes uncovered...until cheese is bubbly.

Tacoritos

photo by Taste of Home

Tacoritos
by Taste of Home

1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups water
3 TBSP chili powder
1 tsp garlic salt
1 pound ground beef
1 pound bulk pork sausage
1/4 cup chopped onion
1 cup refried beans
8 flour tortillas (8 inches), warmed
3 cups (12 ounces) shredded Monterey Jack cheese
Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through. Spread 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 8 servings.

Meatloaf Glaze

I recently made a meatloaf recipe, which didn't turn out great except for the glaze. Next time I'll make my sweet and spicy meatloaf, but use this glaze on it.

Meatloaf Glaze
by Our Best Bites

1 cup ketchup
1 cup barbecue sauce (I love Cattleman’s Kansas City BBQ Sauce)
1/2 cup brown sugar
1 TBSP Creole (or other favorite) mustard

Combine the ketchup, barbecue sauce, mustard, and brown sugar in a small saucepan and heat over low, stirring occasionally.

Reserve 1/2 cup of the glaze and set it aside. Brush meatloaf with a coating of the glaze from the pan. While the meatloaf is cooking, generously brush it every 10 minutes with the glaze from the pan (not the reserved glaze).

When the meatloaf is done, allow it to stand for 5 minutes before slicing. Serve with the reserved sauce, a green salad, and potatoes.

Lots O' Meat Lasagna

I made this with high hopes and it did not disappoint. Both Jeff and I loved it.  After I took my first bite, I said with surprise "This is good!" (my last few attempts at Lasagna have not been great)

Lots O' Meat Lasagna
by Paula Dean

1/2 pounds ground chuck (I used 85/15)
1 pound ground Italian sausage
1 onion
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cups small curd cottage cheese (about 16 oz container)
1 (5-ounce) package grated Parmigianno-Reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven-ready lasagna noodles
2 (8-ounce) packages shredded mozzarella

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Flat Bread Tacos

This was such a fun take on regular tacos, and so easy to make. Hannah loved the flat bread and ate it as a pancake with butter and syrup!

Flat Bread Tacos

by Your Homebased Mom

1 cup sour cream
2 -3 tsps taco seasoning mix
1 lb. ground beef
1 pkg taco seasoning (season to taste)
1 recipe of flatbread (see below)
toppings: refried beans, onions, sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese

In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving (at least 30 minutes).

In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. Add in the taco seasong and cook according to the directions on the back of the package.

To serve, spread each flatbread with 2 tablespoons sour cream mixture then top each with meat mixture. Add toppings if desired.

Flatbread

1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits

With your hand or a rolling pin press out each biscuit into a 6-in. circle. You want a nice even thickness. In a nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown. This is a “dry fry” Do not use any type of grease, oil, butter etc. You cook them in a completely dry pan.

Ernest's Karai (spicy) Chili

Ernest made this for the ward Halloween party. I love that he did the cooking! He agreed to share his secret recipe, as long as I didn't put amounts on any of the ingredients.

Ernest's Karai (spicy) Chili

by EF

beef

hot dogs (cut into bite sized pieces)

dark red kidney beans

diced onion

diced tomato

tomato paste

chili powder

garlic

Cook beef and onions; drain. Add remaining ingredients and cook until hot. Serve over rice.

Burger No. 39

Inside my Food Network magazine was the insert "50 Burgers". When my sister came to visit last week we made Burger No. 39, and we both agreed this is our new favorite burger!

Turkey Burger
by Food Network

1 lb ground turkey
1 grated green apple
1/2 cup minced scallions
1/4 cup panko (or bread crumbs)
salt and pepper

Mix ingredients together and form into four 1 inch thick patties, make an indentation in the centers and cook 4 to 5 minutes per side on an oiled grill. Serve on whole wheat buns.

The Marlboro Man Sandwich

I made these for our Superbowl "dinner" and Jeff loved it. He even requested the leftovers for lunch the next day, which (in our house) is something that never happens! I was very excited that the sandwich was a hit.

The Marlboro Man Sandwich
by The Pioneer Woman

1 whole large (or 2 small) onions
2 sticks butter
2-3 pounds cube steak
Lawry's seasoned salt
½ cups (approximately) worcestershire sauce
tabasco sauce, to taste
4 whole french/deli rolls

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. Slice cube steak against the grain. Season with Lawry’s. Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine. Butter halved French rolls and brown in skillet. To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and eat!

Steak Fajitas with Chimichurri

We had these for dinner tonight and I thought they were great! We added shredded cheese and sour cream as toppers to these fajitas. Guacamole would have been nice too, but I didn't have any avocados.

Steak Fajitas with Chimichurri

1 bunch fresh parsley
1 bunch fresh cilantro
1 to 2 cloves garlic
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 TBSP red wine vinegar
3 TBSP lemon juice
1/2 cup plus 1 TBSP extra-virgin olive oil
1 pound chuck or top round steak (London broil) (I used Flank Steak)
3 poblano peppers, seeded and cut into strips
1/4 cup chicken broth (recipe called for lager beer, but I wasn't going to use that!)
8 (8-inch) flour tortillas
Lime wedges, for serving (optional)

Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.

Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the broth, cover and cook until the peppers are tender, about 5 minutes.

Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.

source: Sunny Anderson/Food Network

Baked Spaghetti

This dish isn't hard to make, but it does take a while to cook on the stove. It is definitely worth the wait!

Menu:

Baked Spaghetti
Garlic Bread
Salad

Baked Spaghetti

2 cups canned petite diced tomatoes
2 cups tomato sauce
1 cup water
½ cup diced onion
½ cup diced green bell pepper
2 cloves garlic, chopped
¼ cup chopped fresh parsley leaves
1 ½ tsp. Italian seasoning
1 ½ tsp House Seasoning (which is 1 tsp. salt, ¼ tsp. black pepper & ¼ tsp. garlic powder)
1 ½ tsp. seasoning salt
1 ½ tsp. sugar
2 small bay leaves
1 ½ pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

Preheat the oven to 350° F. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes & remove bay leaves. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

Source: foodnetwork.com (Paula Deen)

(CrockPot) Party Meatballs

These meatballs are very easy to make, but taste so good!

Menu:

Party Meatballs
White Sticky Rice
Salad or Vegetable of Your Choice

Party Meatballs

1/3 to 1/2 bag of Costco meatballs
8 oz Russian salad dressing
15 oz can jellied cranberries
1 Lipton onion soup mix
8 oz can crushed pineapple (optional, but we always include it)

Dump all ingredients in crockpot. Cook on high for 2-3 hours or 4-5 hours on low, stirring occasionally. (These are also great as an appetizer)

Source: Tonya

Burritos Smotherd with Green Chili

Menu:

Burritos Smothered with Green Chili
Shredded Lettuce, Chopped Tomato and Onion
Guacamole
Easy Churros

Green Chili

2 TBSP oil
1 onion, finely chopped
1 lb. ground beef or ground turkey
5 TBSP flour
1 14 ½ oz. can tomatoes, chopped
2 cans water
1 4 oz. can chopped green chili
1-2 jalapeno peppers, chopped, more or less to taste (optional)
½ tsp. salt
1 tsp. garlic powder
Sauté onion in oil over medium heat, cook until onion is soft but not brown. Add meat and cook until done. Stir in flour; add tomatoes, water, green chili, jalapeno peppers, salt, and garlic powder. Stir until thickened. Reduce heat to low, simmer 30 minutes. Use green chili to cover burrito casserole.

Burrito Casserole

1 package, whole grain, corn or flour tortillas (I use corn)
2 cups refried beans; canned, or homemade (about 1 ½ (16 oz.) cans)
2 cups - 4 cheese Mexican blend or cheddar cheese, shredded
sour cream

Preheat oven to 350°. Heat tortilla briefly in microwave or on hot griddle so the tortillas are pliable. Place 1/4 cup refried bean mixture inside the tortilla, with 1-2 TBSP shredded cheese, and 1-2 tsp. sour cream. Roll up tightly, place in 9 x 13 casserole dish. Make 8-10 burritos. Smother the burritos with hot green chili in casserole dish. Place casserole in the oven for 25-30 minutes or until the mixture is bubbly. Serve hot burritos on plates, and pass around the optional garnishes below.

Garnishes

½ cup sour cream
2 cups shredded lettuce
1-2 tomatoes, diced
guacamole
green onions, chopped

Quick Guacamole

2 ripe avocados
¼ tsp. garlic powder
1/8 tsp. salt
1-2 TBSP lemon juice
1-2 TBSP salsa, optional
Peel and mash avocados. Add seasonings, adjust seasonings to taste.

Very easy to make ahead and store extra green chili (if any) in the freezer. It's even better the next day as leftovers for lunch!!

Easy Churros

Pillsbury refrigerated bread sticks (or homemade)
cinnamon & sugar mixture

Twist the bread sticks by holding each end and twisting in the opposite directions. Roll gently in cinnamon and sugar mixture and bake as directed.

Source: Menus4Moms.com

Aunt Marlene's Baked Beans

I met Aunt Marlene last year in Ohio, and her Baked Beans recipe was a hit!

Marlene’s Baked Beans

1 lb. ground beef – browned & drained
2 16 oz. cans pork and beans
1 can chili beans
1 pkg. Lipton Onion Soup Mix
½ cup ketchup
½ cup brown sugar

Mix all together and cook over medium heat until hot.

Sweet & Spicy Meat Loaf Sandwiches

(photo from bhg.com)

Menu:

Sweet & Spicy Meat Loaf Sandwiches
Potato Bread
Horseradish Spread
Potato Salad (Store Bought)

Sweet & Spicy Meat Loaf

2 eggs beaten
2/3 cup seasoned fine dry bread crumbs
1 cup onion – finely chopped & sautéed
½ cup ketchup
¼ cup milk
½ cup raisins (I use golden)
½ tsp salt
¼ tsp ground cloves
1/8 tsp black pepper
1 ½ lbs ground sirloin

1/3 cup ketchup
3 TBSP brown sugar

Preheat oven to 350. Combine first set of ingredients and cook in 9x5x3 pan for 1 hour and 15 minutes. Mix ketchup and brown sugar together and spread over meat and bake for another 5 minutes. Let sit for 10 minutes before slicing. Serve on potato bread with horseradish spread.

Horseradish Spread

1/3 cup mayonnaise
1 TBSP horseradish
Mix together until well blended.

My Notes:
This meatloaf is the sweet (cloves and raisins) and the spread is the spicy. It goes GREAT together. Also is great for leftovers the next day, or to take with you to work for lunch.

Source: bhg.com (with changes)