Crock Pot BBQ Beef

This looks simple and even healthy! This serves 6...


1/4 cups tomato puree
1/4 cups apple juice
1 tablespoons maple syrup
1/3 tablespoons flour
1/3 tablespoons chipotle chile powder or ground red pepper
1/4 teaspoons salt
1/4 teaspoons ground black pepper
1 1/2 pounds lean-only top round beef roast, cut into 3 or 4 large pieces
1 cups sliced sweet onion

Directions
1.
Coat the inside of a 5- to 6-quart slow cooker pot with cooking spray. Add the tomato puree, apple juice, maple syrup, flour, chipotle powder or ground red pepper, salt, and black pepper. Whisk until smooth. Place the meat in the pot. Turn to coat well with the sauce. Add the onion. Cover and cook on the low-heat setting for 8 to 9 hours, or until fork tender. Remove the meat from the slow cooker to a cutting board. Shred the beef with a fork. Return to the slow cooker and combine with the sauce.

Slow Cooker Vegetable Beef Soup

Perfect for the end of a long - cold - winter day...super easy & affordable!

1 lb stew meat
1 can each - corn, green beans, crushed tomatoes
2 potatoes peeled & cubed
1 yellow squash or zuchhini sliced
cabbage leaves (2-4) slightly chopped
Knorr Vegetable Soup/Dip mix
1 can of water
salt & pepper

place stew meat in crock pot - season with salt & pepper. Add all cans of veggies (do not drain), add fresh veggies and Knorr mix - add one can of water. Mix & cover. Cook on low at least 6 hours...or more. ENJOY!!

Slow cooker Buffalo Chicken Dip

Thanks to Jeremy Wolfe for giving me this yummy recipe....super easy and everyone loves it!

2 cans chunk chicken, drained
2 blocks cream cheese
1-1/2 cups shredded cheddar cheese
1 cup ranch dressing
3/4 cup Franks Red Hot sauce

dump all ingredients into crock pot & heat on low until cheeses are melted - stir often.
Great served with bagel chips, crackers. Chicken in a Biscuit crackers or celery (if you are boring..haha) ENJOY!

Slow cooker Pork Roast with Apples

Yes...yes...I made a pork roast and actually LIKED it. Great crock pot recipe.
Super easy..and turned out really good....very moist & falvorful.

1 lb pork loin filet roast
red onion
2 granny smith apples
1 sprig each - rosemary & sage
salt & pepper

Slice onion & add to bottom of slow cooker/crock pot. Season pork with salt & pepper.
Add to crock pot... slice apples into quarters and arrange around roast. Lay Rosemary and Sage sprigs on top of pork. Cover & cook on high for 2 hours...then turn down to low until ready to eat.
Spoon apple/onion mixture over pork once turned to sauce to keep moist. Slice roast & serve with veggies. (I discarded the sauce. )

If you won't be home to turn heat down -- then keep on low for 8+ hours.

Comfort Food - Chicken Casserole

My dear Aunt Mary in Florida made this for us years ago...and it's ALWAYS a fan favorite when I make it. Super easy....super bad for you....but SUUUPPPPERRRR good :) Enjoy on a cold winter night :) It's also a great make ahead meal. AND -- you can sub in the lighter versions of the soup & sour cream...still tastes great! Double the recipe for a 9x13 dish.

8x8 baking dish
3 chicken breasts
1 can cream of chicken soup
1/2 cup sour cream
1 roll Ritz style crackers
2-3 Tbsp butter - melted

Boil chicken until done.. let cool & shred. Spray 8x8 dish with cooking spray & add chicken. Pour in can of soup & sour cream. Mix until all blended. Crush crackers in a bowl & stir in melted butter/mix up until crackers are moist. Spread cracker mixture over chicken mixture.
Bake @ 350 for 30 minutes or until all bubbly.
ENJOY!!!!!!!

Broiled Salmon & Tomatoes - EASY recipe!

Found this in a new cookbook I got from the Library... SUPER easy and turned out really good.
I served with Goya Yellow Rice mix..

4-6 oz Salmon Fillet
3-4 Tomatoes - halved
4 cloves garlic - sliced
4-6 sprigs fresh thyme
olive oil
kosher salt, pepper
paprika

Pre-heat Broiler

Lay salmon in baking dish & arrange tomatoes around fillet. Generously sprinkle paprika on salmon. Drizzle olive oil on salmon & tomaotes. Salt & pepper salmon & tomatoes. Add garlic slivers and thyme leaves over salmon & tomatoes. Broil for 8-10 minutes until salmon flakes with a fork.


the tomatoes were "just ok" i may not have seasoned them enough- but Salmon was tasty!!!...next time I may try with other veggies...asparaus would be real good.

Stuffing Recipe

My Bestie Tracy sent this to me to use for my upcoming Thanksgiving meal...will rate it when I'm done..see how bad I screw it up :)

3/4 cup butter or margarine (tastes great either way...depends on which you prefer!)
1 1/2 cup chopped celery with leaves (I am not a fan...so I usually do one stalk finely chopped...because the flavor is amazing, or use celery salt...just not too much)
3/4 cup finely chopped onion
9 cups soft bread cubes - I usually make this half white and half wheat bread...cheap stuff OR I go all out and find some artsy bread to mix with some normal! My mother in law saves bread heels and bits all year and makes it with that...and there can be quite the variety of bread...but YUMMY none the less
1 tsp salt
1/2 tsp ground sage
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/4 tsp pepper

I always put a little extra butter...bread and seasonings (1 cup butter or margarine) I am a huge fan of sage and thyme...so more of it!

So...melt the butter in a large skillet (largest you have) or a deep dutch oven style pan (this is best so you can just take it from stovetop to oven...) over medium high heat...cook celery and onion about 2 minutes in the butter til they are soft...and this is where I vary...Betty says remove from heat and mix in a bowl...I just leave it on the heat and mix in the rest of the ingredients, starting with the seasonings so they can sweat out a little...and then the bread. You want there to be enough bread that everything gets coated...but not soggy... this recipe serves 5....but if you add the extra butter and bread you can serve an army...I usually can serve our whole family at Thanksgiving. I also double the recipe for the BIG crowd!!

If you have it in a dutch oven...just add a 1/4 cup to a 1/2 cup of the drippings from your turkey OR some broth (chicken or turkey), you want to make it seem as if it were in the turkey...so wet but not too wet unless everyone really likes it the way it comes out of the turkey...then you could add more broth.. and then put it in the oven at 350 until it is golden brown and crunchy on top...if everyone likes the stuffing to TASTE like it came from the turkey...you can add more broth before putting it in the oven...if people like the more crispy/crunchy dressing...then put it in a 13x9 cake pan (grease it first) and then it will come out a little crunchier. I tend to make this about a half hour before the turkey comes out of the oven...while it is resting...it cooks in the oven with whatever else needs to cook last minute! You can also do this in the CROCKPOT...just prep it all on the stove...put it in your crockpot on low for 4-6 hours! I would add about 1 cup of broth to it if you are doing it that way...again, use your better judgement, you want it wet, not sopping wet! YUMMY! I want to eat Thanksgiving at YOUR place. Lynn doesn't want turkey...although I may still make a turkey with the fixings that weekend after she's gone! Tim has his heart set on one!