1 (2-4 lb) pot roast, frozen (any size to fit your crock pot
1 pkg onion soup (Campbell's or Lipton's = in a box, soup mix)
1 cup water
Put the temperature on the crock pot to low. Place the frozen roast in the crock pot. Season to taste, 1/2 -1 pkg of the onion soup.
If you start in the morning before leaving for the day, it makes a great dinner. Add potatoes, or rice and favorite veggies. 4-8 servings.
Tuesday, June 15, 2010
autumn apple chops
4 top loin pork chops
1 tbsp flour
2 tsp butter
1/2 sliced onion
1 cup apple juice
Season flour with a little salt and pepper; lightly flour pork chops and brown on one side in butter in non-stick skillet over medium heat. Turn chops. Stir in onion and apple juice; bring to a boil; Lower heat and let simmer for 7-8 minutes.
1 tbsp flour
2 tsp butter
1/2 sliced onion
1 cup apple juice
Season flour with a little salt and pepper; lightly flour pork chops and brown on one side in butter in non-stick skillet over medium heat. Turn chops. Stir in onion and apple juice; bring to a boil; Lower heat and let simmer for 7-8 minutes.
bbq beef
4 1/2 - 5 lbs cross rib roast
2 large garlic cloves, minced
1 green pepper, chopped
2 large onions, chopped
1/2 cup celery
1 bottle chili sauce
1/8 tsp. black pepper
1 tble. brown sugar
1/2 tsp. grated lemon rind
1/2 cup water
4 tble. Worcestershire sauce
dash of tabasco sauce
4 tble. cider vinegar
1 tsp. paprika
2 tsp. salt
2 tsp. dry mustard
7 drops liquid smoke
Place roast in mixture, spooning over sides. Place, uncovered, over medium heat and bring to a boil. Cover with tight lid and simmer 3 1/2 hours, turning several times. Take meat out of serve on french rolls. Heat rolls if desired. Serves 12-15.
2 large garlic cloves, minced
1 green pepper, chopped
2 large onions, chopped
1/2 cup celery
1 bottle chili sauce
1/8 tsp. black pepper
1 tble. brown sugar
1/2 tsp. grated lemon rind
1/2 cup water
4 tble. Worcestershire sauce
dash of tabasco sauce
4 tble. cider vinegar
1 tsp. paprika
2 tsp. salt
2 tsp. dry mustard
7 drops liquid smoke
Place roast in mixture, spooning over sides. Place, uncovered, over medium heat and bring to a boil. Cover with tight lid and simmer 3 1/2 hours, turning several times. Take meat out of serve on french rolls. Heat rolls if desired. Serves 12-15.
cinnamon rolls (mom)
butter
4 cups milk (scalded)
eggs
yeast
sugar (white)
vanilla
flour
In a bowl:
1 1/2 cups sugar
1 cube (8 tbspoons)
1 Tbspoon salt
Pour milk over top and stir till dissolved. Milk will melt the butter and dissolve the sugar. Let the mixture cool.
Beat 5 eggs.
Mix and pour into a glass; let it sit to rise.
2 tbspoons yeast
1 tspoon sugar
1 cup luke warm water
Once mixture has cooled, add eggs and yeast mixture; then add:
1 tbspoon vanilla
9-10 cups of flour
(this batter will be gooey but not runny...)
Put flour in bowl
Put mixture in bowl
Sprinkle flour on top
Let rise for 2 hours
Then put 1-2 cups of flour on counter (mixture should scoop out like dough)
Knead in more flour until good consistency roll it all out in one big piece
Spread melted butter onto dough
Sprinkle sugar and cinnamon on top (pretty much covered)
Roll it up
Slice it (your choice on size - 1 1/2 inches)
Put on cookie sheet (10-12 cinnamon rolls)
Let them rise (dbl size) 45 min - 1 hour
Bake at 350 degrees for 20 minutes
FROSTING!!!
Make it kind of thick!
1/2 bag powdered sugar
1/8 cup milk
1/3 cup butter
1 tbspoon vanilla
4 cups milk (scalded)
eggs
yeast
sugar (white)
vanilla
flour
In a bowl:
1 1/2 cups sugar
1 cube (8 tbspoons)
1 Tbspoon salt
Pour milk over top and stir till dissolved. Milk will melt the butter and dissolve the sugar. Let the mixture cool.
Beat 5 eggs.
Mix and pour into a glass; let it sit to rise.
2 tbspoons yeast
1 tspoon sugar
1 cup luke warm water
Once mixture has cooled, add eggs and yeast mixture; then add:
1 tbspoon vanilla
9-10 cups of flour
(this batter will be gooey but not runny...)
Put flour in bowl
Put mixture in bowl
Sprinkle flour on top
Let rise for 2 hours
Then put 1-2 cups of flour on counter (mixture should scoop out like dough)
Knead in more flour until good consistency roll it all out in one big piece
Spread melted butter onto dough
Sprinkle sugar and cinnamon on top (pretty much covered)
Roll it up
Slice it (your choice on size - 1 1/2 inches)
Put on cookie sheet (10-12 cinnamon rolls)
Let them rise (dbl size) 45 min - 1 hour
Bake at 350 degrees for 20 minutes
FROSTING!!!
Make it kind of thick!
1/2 bag powdered sugar
1/8 cup milk
1/3 cup butter
1 tbspoon vanilla
Monday, June 14, 2010
pineapple smoothie
1 cup cubed fresh or drained canned pineapple
1/4 cup frozen pineapple-orange juice concentrate
1/2 cup nonfat vanilla yogurt
1/4 cup water
2 ice cubes
Blend and enjoy!
1/4 cup frozen pineapple-orange juice concentrate
1/2 cup nonfat vanilla yogurt
1/4 cup water
2 ice cubes
Blend and enjoy!
christmas fudge (rs)
1 cup butter
12 oz semisweet chocolate chips
1 (7 oz) jar marshmallow creme
1 cup chopped walnuts
1 tsp vanilla extract
1 1/4 cups evaporated milk
4 cups white sugar
Line a 13 X 9 inch baking dish with foil and butter the foil. In the top half of a double boiler, combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees. Remove from heat and stire in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.
12 oz semisweet chocolate chips
1 (7 oz) jar marshmallow creme
1 cup chopped walnuts
1 tsp vanilla extract
1 1/4 cups evaporated milk
4 cups white sugar
Line a 13 X 9 inch baking dish with foil and butter the foil. In the top half of a double boiler, combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees. Remove from heat and stire in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.
taco soup (rs)
1 lb. ground beef
1 large onion, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can kidney beans, unstrained
1 (16 oz) can whole kernal corn, unstrained
1 pkg. taco seasoning
In large soup pot, brown ground beef and onion; drain.
Stir in everything else.
Simmer for 1/2 hour.
1 large onion, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can kidney beans, unstrained
1 (16 oz) can whole kernal corn, unstrained
1 pkg. taco seasoning
In large soup pot, brown ground beef and onion; drain.
Stir in everything else.
Simmer for 1/2 hour.
banana bread (mom)
1 cup mashed bananas (2)
2 tablespoon milk
2 eggs
1/3 cup shortening
2/3 cup sugar
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1 3/4 cup flour
Bake 350 degrees
Spray pan
Bake for 55 minutes.
If fork comes out clean, your good, otherwise put it in for 5 more minutes.
2 tablespoon milk
2 eggs
1/3 cup shortening
2/3 cup sugar
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1 3/4 cup flour
Bake 350 degrees
Spray pan
Bake for 55 minutes.
If fork comes out clean, your good, otherwise put it in for 5 more minutes.
mexican chicken salad (marchele)
4 cups chopped chicken (bite size)
2 tablespoons green peppers, chopped
2 tablespoons red peppers, chopped
1 12 oz can black beans, rinsed
1 4.5 oz can green chile, drained
finely chopped onion, (to taste)
1/2 cup sour cream
1/2 cup mayo
1 packet taco seasoning (1.25 oz)
Prepare chicken (chop and boil)
Toss 1st 6 ingredients together, once chicken is cooled
In separate bowl, mix sour cream, mayo, and taco seasoning (very well)
Pour over veggies and chicken and mix.
Serve over tortillas or chips
Add lettace, tomatoes, avocados, olives, cheese, etc. as desired (optional)
2 tablespoons green peppers, chopped
2 tablespoons red peppers, chopped
1 12 oz can black beans, rinsed
1 4.5 oz can green chile, drained
finely chopped onion, (to taste)
1/2 cup sour cream
1/2 cup mayo
1 packet taco seasoning (1.25 oz)
Prepare chicken (chop and boil)
Toss 1st 6 ingredients together, once chicken is cooled
In separate bowl, mix sour cream, mayo, and taco seasoning (very well)
Pour over veggies and chicken and mix.
Serve over tortillas or chips
Add lettace, tomatoes, avocados, olives, cheese, etc. as desired (optional)
chicken enchiladas (mom)
Bake frozen breasts for 2 hours at 350 degrees. Shread BEFORE it cools. [Each chicken breast is about 2-3 enchiladas)
Grate cheese (1 1/2 cup for every 4 chicken breasts)
In a big bowl, mix 2 cans cream of chicken soup, pint of sour cream (16 oz) 1/2 of container, and green chile
Spread a blob of the mixture on the bottom of a pan.
In each tortilla, put a spoonful of the mixture (tblspoon), chicken and cheese (full like a taco). Then roll it up (loose) and place it in the pan. Continue until the pan is full.
Pour the rest of the mixture on top of the tortillas and sprinkle more cheese on top.
Cover pan with tin foil (loosely)
350 degrees for 1 hour and 30 minutes or 375 degrees for 1 hour
Grate cheese (1 1/2 cup for every 4 chicken breasts)
In a big bowl, mix 2 cans cream of chicken soup, pint of sour cream (16 oz) 1/2 of container, and green chile
Spread a blob of the mixture on the bottom of a pan.
In each tortilla, put a spoonful of the mixture (tblspoon), chicken and cheese (full like a taco). Then roll it up (loose) and place it in the pan. Continue until the pan is full.
Pour the rest of the mixture on top of the tortillas and sprinkle more cheese on top.
Cover pan with tin foil (loosely)
350 degrees for 1 hour and 30 minutes or 375 degrees for 1 hour
crock-pot BBQ chicken
4-6 boneless, skinless chicken breasts
1 bottle bbq sauce (any flavor ya like!)
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
Arrange chicken breasts in bottom of crock-pot.
In a bowl, mix remaining ingredients, then pour over chicken in crock-pot.
Cover; cook on low 4-6 hours.
Serve with rice.
1 bottle bbq sauce (any flavor ya like!)
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
Arrange chicken breasts in bottom of crock-pot.
In a bowl, mix remaining ingredients, then pour over chicken in crock-pot.
Cover; cook on low 4-6 hours.
Serve with rice.
chocolate chip cookies (mom)
1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
2 1/4 - 2 1/2 cups flour
1 cup chocolate chips
Mix sugar, brown sugar, shortening, eggs, salt, baking soda, and vanilla extract. Slowly add flour until dough is not sticky. Once mixture is ready, slowly add chocolate chips to dough. Once oven is ready, pinch off dough to approximately the size of a golf ball. Bake in the oven for 12 minutes (or until golden brown) at 350 degrees. Do not over-bake because they will continue to bake out of the oven. Leave on cookie sheet for 5 minutes to cool, allowing them to finish baking. Enjoy your cookies warm or freeze them for more of a crunch alongside a big glass of milk!
1 cup brown sugar
1 cup shortening
2 eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
2 1/4 - 2 1/2 cups flour
1 cup chocolate chips
Mix sugar, brown sugar, shortening, eggs, salt, baking soda, and vanilla extract. Slowly add flour until dough is not sticky. Once mixture is ready, slowly add chocolate chips to dough. Once oven is ready, pinch off dough to approximately the size of a golf ball. Bake in the oven for 12 minutes (or until golden brown) at 350 degrees. Do not over-bake because they will continue to bake out of the oven. Leave on cookie sheet for 5 minutes to cool, allowing them to finish baking. Enjoy your cookies warm or freeze them for more of a crunch alongside a big glass of milk!
sticky buns (erica wilcox)
1 cube butter
1 small pkg. butterscotch NON-INSTANT pudding
1 1/2 - 2 tsp cinnamon
1/2 - 1 cup chopped pecans (optional)
1/2 cup brown sugar
1 pkg. Rhodes white frozen rolls
1. Butter bundt pan
2. Sprinkle with half the nuts
3. Mix together small pkg. butterscotch pudding, mixed with cinnamon.
4. Place frozen rolls on nuts in bundt pan.
5. Sprinkle pudding mixture and remainder of nuts over rolls.
6. Melt 1 cube butter with 1/2 cup brown sugar beat well to blend together. (melt butter, then add brown sugar to mix more easily)
7. Pour over rolls in pan.
8. Cover with foil and let sit overnight to raise. Uncover and bake at 325 degrees for 30 minutes. Turn upside down on serving dish.
9. ENJOY!!!
1 small pkg. butterscotch NON-INSTANT pudding
1 1/2 - 2 tsp cinnamon
1/2 - 1 cup chopped pecans (optional)
1/2 cup brown sugar
1 pkg. Rhodes white frozen rolls
1. Butter bundt pan
2. Sprinkle with half the nuts
3. Mix together small pkg. butterscotch pudding, mixed with cinnamon.
4. Place frozen rolls on nuts in bundt pan.
5. Sprinkle pudding mixture and remainder of nuts over rolls.
6. Melt 1 cube butter with 1/2 cup brown sugar beat well to blend together. (melt butter, then add brown sugar to mix more easily)
7. Pour over rolls in pan.
8. Cover with foil and let sit overnight to raise. Uncover and bake at 325 degrees for 30 minutes. Turn upside down on serving dish.
9. ENJOY!!!
shepherd pie (sister anderson)
1 lb ground beef
1/2 cup chopped onion
1 8 oz can mushrooms
1 can green beans
1 can cream of mushroom soup
2 to 3 cups of mashed potatoes
2 cups grated mild cheddar cheese
Cook ground beef and onion in a skillet. Drain off excess fat. Season to taste. add drained mushrooms, drained green beans and cream of mushroom soup. Stir and heat till warm.
Spread mashed potatoes on the top of the meat mixture. Sprinkle with grated cheese. Heat till melted.
1/2 cup chopped onion
1 8 oz can mushrooms
1 can green beans
1 can cream of mushroom soup
2 to 3 cups of mashed potatoes
2 cups grated mild cheddar cheese
Cook ground beef and onion in a skillet. Drain off excess fat. Season to taste. add drained mushrooms, drained green beans and cream of mushroom soup. Stir and heat till warm.
Spread mashed potatoes on the top of the meat mixture. Sprinkle with grated cheese. Heat till melted.
spaghetti pie (sister anderson)
6 oz spaghetti
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 8 oz can (1 cup) tomatoes, cut up
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
2 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook the spaghetti according to package directions; drain (should have about 3 cups cooked spaghetti).
Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over top of spaghetti crust.
In a skillet, cook ground beef, onion, and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.
Turn mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese atop. Bake 5 minutes longer or till cheese melts.
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 8 oz can (1 cup) tomatoes, cut up
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
2 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook the spaghetti according to package directions; drain (should have about 3 cups cooked spaghetti).
Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over top of spaghetti crust.
In a skillet, cook ground beef, onion, and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.
Turn mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese atop. Bake 5 minutes longer or till cheese melts.
chicken enchiladas (sister anderson)
2-3 chicken breasts - cooked and cut up
1 can cream of chicken soup
1 16 oz. sour cream
1 4 oz. can chopped green chiles
1 2 oz. can chopped olives (or half a can of whole olives and chop it yourself)
1 4 oz. can sliced mushrooms
1/2 cup chopped onion
2-3 cups grated cheddar cheese
soft flour taco shells (8-12)
Mix everything altogether except the cheese. Put about 1/3 cup filling in each taco shell. Roll up and place in 9 X 13 baking dish. Spread remaining filling over top of shells. Sprinkle cheese over the top of enchiladas.
Bake uncovered 350 degrees in the oven for 30-40 minutes.
1 can cream of chicken soup
1 16 oz. sour cream
1 4 oz. can chopped green chiles
1 2 oz. can chopped olives (or half a can of whole olives and chop it yourself)
1 4 oz. can sliced mushrooms
1/2 cup chopped onion
2-3 cups grated cheddar cheese
soft flour taco shells (8-12)
Mix everything altogether except the cheese. Put about 1/3 cup filling in each taco shell. Roll up and place in 9 X 13 baking dish. Spread remaining filling over top of shells. Sprinkle cheese over the top of enchiladas.
Bake uncovered 350 degrees in the oven for 30-40 minutes.
crock-pot chicken (sister anderson)
3-4 boneless, skinless chicken breasts
8 oz. carrots, cut into julienne strips
4 oz. sliced mushrooms (fresh or canned)
1 10.75 oz. can cream of mushroom soup
1 envelope dry Italian dressing mix
1/2 onion, finely diced
1/2 cup sour cream
1 Tablespoon cornstarch
Cut chicken into strips or bite pieces and place on the bottom of the crock-pot; then add carrots and mushrooms. In a separate bowl, combine the soup, dressing mix, and onion; pour over the top of the chicken and vegetables. Cook on high for 4 hours or low for 6 hours. Half an hour before serving, combine the sour cream and cornstarch. Mix into the crock-pot to thicken the gravy.
Serve over rice, noodles, or mashed potatoes.
8 oz. carrots, cut into julienne strips
4 oz. sliced mushrooms (fresh or canned)
1 10.75 oz. can cream of mushroom soup
1 envelope dry Italian dressing mix
1/2 onion, finely diced
1/2 cup sour cream
1 Tablespoon cornstarch
Cut chicken into strips or bite pieces and place on the bottom of the crock-pot; then add carrots and mushrooms. In a separate bowl, combine the soup, dressing mix, and onion; pour over the top of the chicken and vegetables. Cook on high for 4 hours or low for 6 hours. Half an hour before serving, combine the sour cream and cornstarch. Mix into the crock-pot to thicken the gravy.
Serve over rice, noodles, or mashed potatoes.
Subscribe to:
Comments (Atom)