My friend Deb shared this wonderful dip recipe with me. It's really yummy. You can substitute many different types of shredded cheese. I've also made it with plain shredded cheddar and shredded pepper jack...it's all good!
1 (11 oz) can shoe peg corn, drained
1/2 (11 oz) can sweet yellow corn, drained
1/2 (15 oz) can black beans, rinsed and drained
1 (8 oz) pkg cream cheese, softened
1 (10 oz) can Ro-tel tomatoes, drained
1/2 cup shredded taco style cheese
1 cup shredded Mexican style cheese
Tortilla chips or Fritos Scoops
Drain and mix corn, beans, and Ro-tel tomatoes. In separate bowl, beat cream cheese, then fold in the taco style cheese and corn, bean, and tomato mixture. Pour into casserole dish (9 x 9 or close) and cover with shredded Mexican style cheese. Bake at 350 until bubbly - 10 to 20 minutes. Serve warm with chips.
Tuesday, December 22, 2009
Slow Cooker Pot Roast
This is my favorite pot roast recipe. I've made it many times and it always turns out delicious. When the roast is ready, I transfer the meat and veggies to a platter and cover. Then I strain the liquid remaining in the slow cooker and pour it into a sauce pan to make gravy. (I just use a few tablespoons of flour mixed with a small amount of cold water to thicken the liquid.)
3-4 lb chuck roast
olive or vegetable oil
Montreal steak seasoning
1 pkg Lipton beefy-onion soup mix
2 cups water
1/2 small pkg baby carrots (or more if you'd like)
4-5 potatoes
Heat oil in pan; season beef with steak seasoning and brown on each side. Meanwhile, add water and soup mix to slow cooker and stir. Peel potatoes and cut into about 1 inch pieces. Add potatoes and carrots to slow cooker. Place roast on top of vegetables. Cover and cook on low 8-10 hours (or until fork tender).
3-4 lb chuck roast
olive or vegetable oil
Montreal steak seasoning
1 pkg Lipton beefy-onion soup mix
2 cups water
1/2 small pkg baby carrots (or more if you'd like)
4-5 potatoes
Heat oil in pan; season beef with steak seasoning and brown on each side. Meanwhile, add water and soup mix to slow cooker and stir. Peel potatoes and cut into about 1 inch pieces. Add potatoes and carrots to slow cooker. Place roast on top of vegetables. Cover and cook on low 8-10 hours (or until fork tender).
Sunday, December 20, 2009
Chocolate Gooey Butter Cookies
These cookies are delicious! Thanks Paula Deen!
1 (8 oz) brick cream cheese, room temperature
1 stick butter, room temperature
1 egg
1 tsp vanilla
1 box Devil's Food chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
You can view the original recipe here.
1 (8 oz) brick cream cheese, room temperature
1 stick butter, room temperature
1 egg
1 tsp vanilla
1 box Devil's Food chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
You can view the original recipe here.
Slow Cooker Beef Stroganoff
We had this for dinner last night and it was very, very good. I will definitely make this again. Thank you Betty Crocker!
2 lbs beef stew meat
1 cup chopped onion
1 can cream of golden mushroom soup
1 can condensed cream of onion soup
1/4 tsp pepper
1 package (8 oz) cream cheese, cubed
1 container (8 oz) sour cream
6 cups hot cooked noodles
In slow cooker, mix beef, onion, soups, and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
You can view the original recipe here.
2 lbs beef stew meat
1 cup chopped onion
1 can cream of golden mushroom soup
1 can condensed cream of onion soup
1/4 tsp pepper
1 package (8 oz) cream cheese, cubed
1 container (8 oz) sour cream
6 cups hot cooked noodles
In slow cooker, mix beef, onion, soups, and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
You can view the original recipe here.
Tuesday, December 8, 2009
Italian Meatballs
These are very flavorful meatballs, take very little time to make, and freeze well.
1 lb ground beef
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp pepper
1 tsp garlic powder
1/2 cup Italian breadcrumbs
1 egg
2 Tbsp milk
1/4 cup grated Parmesan cheese
Mix all ingredients in a large bowl until combined. Shape mixture into balls and place on shallow baking pan (makes about 24 meatballs). Broil until slightly brown (this takes just a few minutes, so don't stray too far from your oven). Turn meatballs and brown other side for another few minutes until fully cooked.
1 lb ground beef
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp pepper
1 tsp garlic powder
1/2 cup Italian breadcrumbs
1 egg
2 Tbsp milk
1/4 cup grated Parmesan cheese
Mix all ingredients in a large bowl until combined. Shape mixture into balls and place on shallow baking pan (makes about 24 meatballs). Broil until slightly brown (this takes just a few minutes, so don't stray too far from your oven). Turn meatballs and brown other side for another few minutes until fully cooked.
The Best Spaghetti Sauce
I have been on a mission to find the best spaghetti sauce recipe for awhile now and with some tweaking, I think I've finally found a keeper. This recipe makes a huge batch, but it's super easy (especially since you use a slow cooker) and it freezes great. Bon appetit!
1 lb ground beef
1 lb ground pork
1 lb sausage
2/3 cup onion, chopped
4-6 cloves garlic, minced
2 - 18 oz cans tomato paste
4 tomato paste cans water
1/3 cup dry red wine
4 Tbsp grated Parmesan cheese
1 1/2 Tbsp salt
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp pepper
1/2 tsp Italian seasoning
In a large pan, crumble and cook ground beef, pork, and sausage until brown. Drain off fat. Combine cooked meat mixture and all of the remaining ingredients in a large slow cooker. Cook 3-4 hours on high or 6-8 hours on low. And don't forget the Italian Meatballs!
1 lb ground beef
1 lb ground pork
1 lb sausage
2/3 cup onion, chopped
4-6 cloves garlic, minced
2 - 18 oz cans tomato paste
4 tomato paste cans water
1/3 cup dry red wine
4 Tbsp grated Parmesan cheese
1 1/2 Tbsp salt
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp pepper
1/2 tsp Italian seasoning
In a large pan, crumble and cook ground beef, pork, and sausage until brown. Drain off fat. Combine cooked meat mixture and all of the remaining ingredients in a large slow cooker. Cook 3-4 hours on high or 6-8 hours on low. And don't forget the Italian Meatballs!
Thursday, December 3, 2009
Italian Pork Chops
This is good. Like fancy Italian restaurant good. Serve it over angel hair pasta (the sauce is thin) and top with Parmesan cheese.
4 thick cut pork chops (about an inch thick)
garlic salt
pepper
1 Tbsp olive oil
1/4 lb sweet Italian sausage (casings removed)
1/4 cup chopped onion
2 cloves garlic, minced
1/4 cup dry red wine (I use Pinot Noir)
8 oz can tomato sauce
1/2 tsp Italian seasoning
Preheat oven to 375 degrees. Season pork chops with garlic salt and pepper. In a large frying pan, brown chops well in olive oil. Remove chops from pan and place in baking dish and set aside. Crumble sausage in same pan and mix in onions. Cook until sausage is done, then stir in garlic, tomato sauce, Italian seasoning, and wine and cook on medium low heat for a couple of minutes. Remove pan from heat and spoon sausage mixture over pork chops. Cover with foil and bake for 45 minutes.
4 thick cut pork chops (about an inch thick)
garlic salt
pepper
1 Tbsp olive oil
1/4 lb sweet Italian sausage (casings removed)
1/4 cup chopped onion
2 cloves garlic, minced
1/4 cup dry red wine (I use Pinot Noir)
8 oz can tomato sauce
1/2 tsp Italian seasoning
Preheat oven to 375 degrees. Season pork chops with garlic salt and pepper. In a large frying pan, brown chops well in olive oil. Remove chops from pan and place in baking dish and set aside. Crumble sausage in same pan and mix in onions. Cook until sausage is done, then stir in garlic, tomato sauce, Italian seasoning, and wine and cook on medium low heat for a couple of minutes. Remove pan from heat and spoon sausage mixture over pork chops. Cover with foil and bake for 45 minutes.
Slow Cooker Vegetable Beef Soup
This is comfort food made easy on a cold winter day.
1 lb beef stew meat, cut into 1/2 inch pieces
1 Tbsp vegetable oil
4 cups water
14 1/2 oz can petite diced tomatoes, undrained
16 oz bag frozen mixed vegetables
2 potatoes, peeled and diced
1 envelope onion soup mix
1 tsp instant beef bouillon granules
2 cloves garlic, minced
1/8 tsp pepper
In a large skillet brown beef pieces, about half at a time, in hot oil. Drain off fat. Combine beef and remaining ingredients in slow cooker. Cover and cook on low for 8-10 hours or high for 4-5 hours.
1 lb beef stew meat, cut into 1/2 inch pieces
1 Tbsp vegetable oil
4 cups water
14 1/2 oz can petite diced tomatoes, undrained
16 oz bag frozen mixed vegetables
2 potatoes, peeled and diced
1 envelope onion soup mix
1 tsp instant beef bouillon granules
2 cloves garlic, minced
1/8 tsp pepper
In a large skillet brown beef pieces, about half at a time, in hot oil. Drain off fat. Combine beef and remaining ingredients in slow cooker. Cover and cook on low for 8-10 hours or high for 4-5 hours.
Tuesday, December 1, 2009
Peanut Butter Cookies
I think this is the best peanut butter cookie recipe I've tried so far (and I've tried many).
1 stick butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
3/4 cup peanut butter
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp vanilla
Mix butter, sugars, and peanut butter together. Add eggs, flour, baking soda, and vanilla extract and mix well. Drop by tablespoonfuls onto cookie sheet.
Bake at 350 degrees for about 12 minutes or until golden brown. Makes about 30 cookies.
I found the recipe here on cooks.com.
1 stick butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
3/4 cup peanut butter
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp vanilla
Mix butter, sugars, and peanut butter together. Add eggs, flour, baking soda, and vanilla extract and mix well. Drop by tablespoonfuls onto cookie sheet.
Bake at 350 degrees for about 12 minutes or until golden brown. Makes about 30 cookies.
I found the recipe here on cooks.com.
Rigatoni with Sausage and Peas
I made this skillet supper tonight and it's definitely a keeper!
8 oz rigatoni pasta
1 Tbsp olive oil
1 clove garlic, minced
1/2 lb sweet Italian sausage (casings removed)
6 oz frozen sweet peas
3/4 cup heavy cream
2 Tbsp butter
1/3 cup grated Parmesan cheese
1/8 tsp pepper
1/8 tsp garlic salt
1/8 tsp garlic powder
1/3 cup grated Romano cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil and saute garlic over medium heat for a minute or two. Add sausage; once sausage is cooked and crumbled, add frozen peas and saute for about 5 minutes. Slowly stir in heavy cream, butter, seasonings, and Parmesan cheese. Cook for about 5 minutes on medium-low heat (or until pasta is done and sauce has thickened a bit). Toss with cooked pasta and top with Romano cheese. Serves 4.
You can view the original recipe here.
8 oz rigatoni pasta
1 Tbsp olive oil
1 clove garlic, minced
1/2 lb sweet Italian sausage (casings removed)
6 oz frozen sweet peas
3/4 cup heavy cream
2 Tbsp butter
1/3 cup grated Parmesan cheese
1/8 tsp pepper
1/8 tsp garlic salt
1/8 tsp garlic powder
1/3 cup grated Romano cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil and saute garlic over medium heat for a minute or two. Add sausage; once sausage is cooked and crumbled, add frozen peas and saute for about 5 minutes. Slowly stir in heavy cream, butter, seasonings, and Parmesan cheese. Cook for about 5 minutes on medium-low heat (or until pasta is done and sauce has thickened a bit). Toss with cooked pasta and top with Romano cheese. Serves 4.
You can view the original recipe here.
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