Crock pot or slow cookers are a life saver in my opinion. A person can never have to many great recipes to be used with a crock pot. Please add this one to your list, it will become a favorite.
Nothing fancy about this recipe, just plain old great home cooking. I always make extra and freeze for those days I need something really fast. To freeze, place the steak and vegetables in freezer containers. Top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered dish. Add a little water if necessary for the sauce. Remember cook once eat twice.
1 Beef round steak cut into six pieces
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large carrots sliced
2 celery ribs sliced
1 16 ounce can tomato sauce
2 garlic cloves minced
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon Worcestershire sauce
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef and shake to coat.
Place in crock pot.
In a small bowl, combine carrots, celery tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce. Pour over beef.
Cover and cook on low for 7 to 9 hours. Discard Bay leaf.
Serve over rice, noodles or mashed potatoes. ENJOY!
1 pound ground beef or turkey
1 diced onion
1 diced bell pepper
2 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon red pepper flakes
1 teaspoon cinnamon
1 Tablespoon salt
1 small can drained kidney beans or 2 cups cooked kidney beans
1 small can pumpkin 100% puree or 2 cups homemade pumpkin puree
2 cans diced tomatoes or 1 quart jar of canned tomatoes
Brown meat, drain. Add all the spices and salt to the meat.
Add the chopped onion and pepper, beans, pumpkin and tomatoes.
Stir together and simmer for 20 minutes.
Use your slow cooker/crock pot and throw everything in the night before or that morning. Turn on your crock pot and enjoy when you walk in from work. ENJOY!
For our women night this month I was asked to make some pumpkin meals. Not goodies but real meals using pumpkin.
Deciding to make pumpkin lasagna was one of the best decision I made. Informing the ladies that this was my first time making this great recipe and not having time to taste test the result, they basically were all going to be my taste testers.
The result, drum roll please. SUCCESS!
1/2 pound fresh mushrooms sliced
1 onion diced
1/4 teaspoon salt
2 teaspoons olive oil
1 can 15 ounce 100% pumpkin ( I used fresh roasted pumpkin, puree in my kitchen.)
1/2 cup half and half
1 teaspoon dried sage
1/2 teaspoon black pepper
1 box lasagna noodles cooked and drained
1 small container ricotta cheese
1 package mozzarella cheese (or more if you like cheese)
1 cup shredded parmesan cheese
In a small skillet sauce the mushrooms, onion and 1/4 teaspoon salt in oil until tender. Set aside and cool.
In bowl combine the pumpkin, cream, sage, back pepper and another 1/4 teaspoon salt.
Spread 1/2 cup pumpkin sauce in 11 x 13 baking dish that has been sprayed with cooking spray. Top with cooked noodles. Add more pumpkin sauce. Add some of the cooked mushrooms and onions, add some parmesan cheese, add some mozzarella cheese.
Continue layering until on the finally layer top with mozzarella cheese.
Cover and bake at 375 degrees for 45 minutes.
Freezing options: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake at 375 degrees until heated through.
This stuff is soooo good! In 15 minutes you can have fresh, homemade pumpkin hummus to serve to your family and friends.
1 can garbanzo beans drained, save the juice. (I cooked my own garbanzo beans, 1 3/4 cups beans. Cover with water, let stand an hour or over night. Bring beans to a boil, reduce to medium heat and cook for 2 hours.)
1 (15 ounce) can 100% pumpkin puree
5 fluid ounces lemon juice
1/3 cup extra virgin olive oil
1/2 cup tahini paste
3 cloves garlic minced
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
salt to taste if desired.
Place beans and 1/2 cup the reserved liquid into a blender and puree until smooth. Add the pumpkin puree, lemon juice, tahini, garlic, cinnamon, nutmeg and allspice.
Cover and puree until smooth. Slowly if using a food processor pour in the olive oil to achieve a smooth Consistency. Season to taste with salt if desired. ENJOY!
Love eating bakes Brie? Thinking it is too difficult to make? On a scale from easy to hard, this one is so easy anyone can make this. Plus it takes about 15 minutes to put all together.
Great for an appetizer, luncheon, football game or holiday table. Want to make an impression? Show up with baked brie and watch who argues over who get to make the first cut. Everyone wants to watch all that gooey goodness come out.
Dress up your Baked Brie with many variations. Top the brie with 2 or 3 Tablespoons of jam. Some of my favorites are raspberry, apricot and jalapeño. For Thanksgiving top with cranberry sauce. Try toasting pecans, mix with honey and place on top of the brie before wrapping. What about toping it with caramelized onions and mushrooms.
1 round brie cheese 8 to 12 ounces
1 Sheet puff pastry thawed
All purpose flour for dusting
1 egg beaten
Pre-heat oven to 400F degrees. Using a pie plate or baking dish lay piece parchment paper in the bottom of the pan.
Dust counter with flour. Unwrap pastry. Place in center of flour.
Roll out pastry to 11×11 inches.
Place brie in middle of pastry. Add topping at this time if using. Fold corners over the brie forming a neat package.
Place in pie plate. Cool in refrigerator for 10 minutes or until ready to bake.
Brush pastry with beaten egg. Don’t let egg puddle around the pastry.
Bake 35 to 40 minutes or until golden brown. Let rest 5 to 10 minutes. Transfer to serving platter.
My daughter made this Brown Sugar Honey Baked Oatmeal for a Saturday morning breakfast. One of her sons can be called a picky eater. Not on this Saturday morning. He ate a whole bowl full of this wonder baked oatmeal and asked for more. We call this a winner around here.
Kind of funny that he has asked that mom make this yummy oatmeal for dinner one night. This will be happening!
Plus this is a one dish mix. Simple, fast, easy and delicious the 4 1/2 year old declared it.
3 cups old-fashioned rolled oats
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk ( I use whole milk)
1/2 cup applesauce (I used our homemade applesauce)
1/4 cup honey
1 1/2 Tablespoons vanilla
1/2 stick melted butter
Preheat oven to 350F degrees. Grease an 8×8 baking dish with cooking spray or butter.
In a large bowl mix the oats, brown sugar, baking powder, salt, milk, applesauce, hone and vanilla.
Pour everything into the baking dish and spread out evenly.
Melt the 1/2 stick butter and pour over the top of the oat mixture.
Bake for 35 to 40 minutes or until the center is set.
Add some milk, sautéed apples, peaches or pears to go over the top. Drizzle some fresh maple syrup over the top for an extra special breakfast.
Perfect grab and go breakfast or snack. Natural honey and plain yogurt, along with the whole wheat flour makes these muffins winners around our place.
1 1/2 cups whole wheat flour
1 1/4 cups all-purpose flour
1 teaspoons baking soda
1/4 cup butter
6 Tablespoons honey
2 cups plain yogurt (check the blog to see how I make my own homemade yogurt.)
Grated rind of 1 lemon
3 fluid ounces of lemon juice
In a small pan, melt butter and honey over low heat. Stir to combine. Remove from heat and let cool.
In a bowl, whisk together yogurt, egg, lemon rind and juice. Add butter and honey and stir to combine.
In a large bowl sift together all-purpose flour, whole wheat flour and baking soda.
Add wet ingredients to dry ingredients and stir to combine.
Pre-heat oven to 375 degrees. Bake for 15 to 20 minutes or until tops spring back when light touched.
Cool and serve with warm honey drizzled over the muffins. ENJOY!
Ever have one of those days that is so jammed pack, putting something on the table for your family seems impossible? Crockpot Chicken to the rescue.
Pull out your crockpot.
Chicken breasts (I used 4)
salt and pepper to taste
1/2 teaspoon onion powder
1/2 cup soy sauce
1 can of stewed tomatoes (I used fresh tomatoes and just squished them with my hands)
Spray your crockpot with cooking spray.
Place chicken breasts in crockpot. Sprinkle with salt, pepper and onion powder. Place lid on, set on low and walk out the door.
After returning home I took the chicken out of the crockpot. Emptied all the juice out of the crockpot.
Returned the chicken to the crockpot. Added the soy sauce.
Pour the tomatoes over the top of the chicken.
Place lid back on and walk away.
I had a couple of hours before we needed to sit down for supper. If you have the time take the lid off and using the soy sauce and juice bast the tops of the chicken. If you don’t have the time don’t worry about it, no big deal.
To serve remove the chicken and let rest 10 minutes before serving.
Save the soy sauce and place in a separate bowl.
We serve this over rice and use the sauce to pour over the chicken and rice before eating. ENJOY!
TIP: Make noodles to serve with the chicken. After draining the noodles, place the noodles and sauce in a bowl and toss to coat the noodles.