Slow Cooker Saucy Swiss Steak

This recipe is from http://www.kraftfoods.com/. It was so simple and quick and easy... I will definitely be making it again sometime soon.

(Sorry that there are no pictures... I forgot to take any!)

Ingredients:

1/4 cup Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 green pepper, chopped (I used 2 green peppers)
1/2 cup shredded Swiss Cheese

Directions:

HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until steaks are browned on both sides. Remove from heat.

COMBINE tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).

SPRINKLE with cheese just before serving.

We served this meal with mashed potatoes and loved it! Seriously - it was a big hit. Give it a try! We recommend it.

Mummies

I made these "mummies" for Isaac's playgroup Halloween party. I wanted to make something that wasn't "sugary" and was a little bit more like "real food" since we were having the event around lunch time. Anyway, I got this idea from my genius sister-in-law Michelle.

So quick - so easy...

Ingredients:

hot dogs

crescent roll dough

ketchup or mustard

Instructions:

Cut the crescent roll dough into thin strips and wrap around the hot dog like a mummy. (I chose to cut the hot dog in half length wise - as a choking precaution for these little kids - and I then cut them in half again to make them more like a finger food - since I was feeding mostly little kids under the age of 2) Then bake them according to the package directions on the crescent roll can. Use the ketchup or mustard to make "eyes."

We'll definitely make these again. They were yummy and easy. :)

BBQ Cups

You know me... I go for QUICK and EASY (and yummy!). So, I have recently fallen in love with this beautiful and simple recipe. It will definitely become one of our "usuals".

BBQ Cups

Ingredients:

1 lb. ground beef

2/3 c. BBQ sauce

shredded cheese

2 cans of quick small rolls

(found in the refrigerated area by the the croissants and cinnamon rolls in the grocery store. They come in packs of 8 or 10 usually, you can get the cheap ones that are like .50)

Ground the beef, add 2/3 of cup of BBQ Sauce, mix well.

Flatten and stretch out rolls and put them in a 12 cupcake holder pan.

Add the beef mixture in each little cup and put in oven.

Bake according to instructions on the rolls, usually 10-12 min.

About two minutes before done, pull out and add extra sauce on each and top with shredded cheese.

Serves 4.

Yum. I got this recipe from an email recipe exchange - thank you Becky!

Meat Pie

Meat Pie

For some reason meat pie is one of my most comforting meals. I almost always seem to crave it and enjoy it - especially in the Fall and Winter months. Anyway, this is a SUPER fast and easy version of a meat pie recipe.

Pie Filling Ingredients:

1/2 pound ground beef, cooked and seasoned with salt and pepper (I use ground turkey)

1/2 bag frozen hashbrowns

1/2 bag frozen mixed veggies

1 can cream of mushroom soup

Crust Ingredients for 1 single crust:

1 1/4 c. flour

1/4 tsp. salt

1/2 c. butter

1/4 c. cold water

Instructions:

Cut butter into flour and salt mixture. Add cold water. Stir or knead until you have a sticky ball of dough. Refrigerate for 4 hours.

The recipe calls for 4 hours of refrigeration. I through it into the refrigerator while I brown the ground beef and mix the filling - so maybe 20-30 minutes - and it works just fine. :)

Brown and drain ground beef. Combine with other ingredients.

Roll out dough and place in a pie pan. Pour in filling. Roll out top crust and cover it all.

Voila! Meat pie!

I then bake it at about 325 - 350 degrees for about 45 -60 minutes. Just until the crust is nicely browned and the filling is bubbly hot.

Makes 1 meat pie. Serves 4-6 people.
This recipe is a variation of a recipe from my mother.
Ratings: Jeremy 3.5 - Kendra 4.5

Pork & Green Chile Burritos

Pork & Green Chile Burritos

Jeremy is in love. We ate this dish at a law school potluck event and I had to track down the recipe. We made it the next week and this recipe is definitely a keeper. YUM.

2 ½ lbs. pork roast (any cut)
1/8 tsp salt
1/8 tsp garlic salt
1/8 tsp pepper
28 oz. mild green chile sauce

(I like the La Victoria and Old El Paso brands)

½ -1 cup brown sugar
15 oz. can black beans, drained and rinsed
½ bunch cilantro, chopped
8 oz. Monterey Jack cheese, grated
flour tortillas (16+ medium)

1. Place pork roast in crockpot. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done. Remove from crockpot and drain. Shred meat and place in a bowl. Season with salt and pepper and garlic salt. Stir in 1/2 cup green chili sauce and brown sugar, to taste/moisture (I tend to do a little bit more green chili sauce and brown sugar, so it ends up a little more moist and sweet).

2. Heat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.

3. Pour 1/2 cup green chili sauce into prepared pan. Place 1/3 cup meat mixture on each tortilla. Sprinkle 1-2 Tbs black beans and 1-2 tsp of chopped cilantro. (I don’t measure these, just put each on until it looks good.) Roll burrito and place seam-side down in baking dish. Repeat with remaining tortillas. Pour 1 1/2 to 2 cups (whatever is left) of green chili sauce over burritos and sprinkle with Monterey Jack cheese.

4. Cover with foil and bake 25-30 minutes at 350 degrees. After this I like to remove foil and broil for 1-2 minutes, until cheese is browned.

This recipe is from Jenny Infanger.

Ratings: Jeremy 5, Kendra 4.5

Peanut Butter Bars

Peanut Butter Bars

Combine:

1 cup butter or margarine

1 cup peanut butter

1 cup sugar

1 cup brown sugar

1 tsp. vanilla

2 eggs

1/2 tsp. salt

1 tsp. baking soda

2 cups flour

2 cups oatmeal

Pat dough out into a lightly greased jelly roll pan. Bake at 350 degrees for 12-15 minutes. If desired, sprinkle 1 cup chocolate chips over the peanut butter bar and put back in the oven for another minute or two (just until the chocolate chips are slightly melted) and then spread the melted chocolate chips to cover the peanut butter bar.

Makes 3 dozen.

This recipe is from my sister, Tiffany Larson.

Rating: Jeremy 4 - Kendra 4

Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

Line 8 x 8 square pan with foil. Lightly butter foil.

Combine:

1/3 cup butter, melted

1/3 cup brown sugar

1/4 tsp. salt

3/4 cup flour

1/3 cup mini chocolate chips

Wrap dough in plastic wrap. Flatten into disc. Freeze 10 minutes or until firm. Unwrap and cut into 1/2 inch pieces - refrigerate.

Combine:

1 lb. powdered sugar

8 oz. cream cheese (softened)

1 tsp. vanilla

1/4 tsp. salt

Beat until smooth.

Melt 1 c. mini semisweet chocolate chips over low heat - stirring constantly. Add melted chocolate chips to cream cheese mixture. Beat until just blended.

Stir in chilled cookie dough pieces. Spread into pan. Refrigerate until firm. Cut into pieces. Store in an airtight container in the refrigerator.

Makes 4 dozen.

This recipe is from my cousin, Rebecca Murray.

*I used light butter and low fat cream cheese - and it still turned out great.

Rating: Jeremy 3 - Kendra 3.5

Dutch Babies

Dutch Babies

6 eggs

1 1/2 cups milk

1 1/2 cups flour

1/4 cup (1/2 stick) butter

powdered sugar

maple syrup

Place butter in 9 x 13 pan and put it in the oven at 425 degrees (to let the butter melt while the oven preheats). Whirl together the remaining ingredients in a blender and pour mixture immediately into the pan with the melted butter in it. Bake for 20-25 minutes. Sprinkle with powdered sugar and serve with syrup.

This recipe is from my mom, Mickie Niland.

* This is a staple last minute "breakfast for dinner" at my house. It's easy and it's always fun to see it puff up.
Rating: Jeremy 3.5 - Kendra 4

S'more Brownies

S'more Brownies

10 graham crackers, broken in half (20 squares), divided
3/4 cup (1-1/2 sticks) butter

4 squares unsweetened Chocolate
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
2-1/2 cups mini marshmallows
1 cup chocolate chips

Heat oven to 350°F. Line 13x9-inch baking pan with foil; grease foil. Place 15 grahams in pan, overlapping slightly. Break remaining grahams into pieces; set aside.

Microwave butter and chocolate in large microwaveable bowl on high for 2 min.; stir until melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve. Makes 36 servings.

This recipe and photo are from http://kraftfoods.com/.

* When I made this I just lined the bottom of the pan with graham crackers. Then I made a box brownie mixx and poured it over the graham crackers. And finished off the top as directed in the recipe. It turned out great and was super easy.

Rating: Jeremy 4 - Kendra 3

Easy Creme Brulee

Easy Creme Brulee

2 cups milk
1 cup half-and-half

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

2 Tbsp. brown sugar
Pour milk and half-and-half into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour into 1-qt. shallow baking dish. Refrigerate 15 min. Preheat broiler. Sprinkle pudding mixture with brown sugar. Broil, 3 inches from heat, 3 to 5 min. or until sugar is melted and caramelized. Serve immediately. Refrigerate leftovers.

This recipe is from http://kraftfoods.com/.

* I made a graham cracker crust to put on the bottom and I liked the texture that added to the dessert.

* I didn't use half-and-half, I just added another cup of milk. And that seemed to work fine.

* Next time, I want to try sprinkling brown and white sugar on the top before I broil it (I read that on several recipes for real creme brulee).

Rating: Jeremy 3 - Kendra 4

Mini Meatloaf

Mini Meatloaf

1 lb. ground beef

1 pkg. (6 oz.) stuffing mix

1 tsp. garlic powder

1 cup water

3/4 cup barbecue sauce

3/4 cup shredded cheddar cheese

Heat oven to 375 degrees. Mix meat, stuffing mix, water, and garlic powder. Press into 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each mini loaf; fill with barbecue sauce. Bake for 30 minutes or until cooked through (160 degrees). Top with cheese; bake for 5 minutes more or until cheese melts. Serves 6.

This recipe is from http://kraftfoods.com/.

Rating: Jeremy 4 - Kendra 3.5

Easy Pumpkin Muffins

Easy Pumpkin Muffins

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

This recipe and photo are from http://allrecipes.com/.

Rating: Jeremy 5 - Kendra 3

Chicken Cordon Bleu Bake

Chicken Cordon Bleu Bake

6 chicken breasts, sliced thick
1 lb. deli ham
1 lb sliced swiss cheese
1 pkg. Stove Top Stuffing mix (dry)
1 can cream of chicken soup
3/4 cup milk

Butter a 9 x 13 glass pan. Place chicken breasts in pan. Lay ham and cheese on top of chicken. Pour stuffing mix over cheese (crush a little first). Mix soup and milk together, stirring well. Pour milk and soup mixture over stuffing. Cover with foil and bake at 350 degrees for 1 to 1 1/2 hours.

This recipe is from http://feedmylambfamily.blogspot.com/.

Rating: Jeremy 4.5 - Kendra 3