Monday, December 20, 2010

Crockpot Roast With a Kick...

1 (2-3 lbs.) sirloin tip roast
Garlic Powder
Worcestershire Sauce
1 envelope Good Season Italian salad dressing
1 envelope Au jus
1/3 cup white vinegar
1/2 jar pepperoncini
1/2-3/4 cup water

Rub Worcestershire sauce on roast then sprinkle with salth, pepper and garlic powder. Brown roast on both sides.  Mix both envelopes with vinegar and pepperoncini (juice and peppers).  Add water. Place in crockpot.  Cook all day on low.

Friday, December 17, 2010

Nutter Butter Ghost Cookies

From my friend Jinnie...

1 package of Nutter Butter cookies
1 package almond bark
Miniature chocolate chips

-Melt almond bark in microwave safe bowl per instructions on the package. 
-Submerge the cookies in the almond bark and then using a fork pull it out and shake of the excess almond bark and place cookie on wax paper.
-While the almond bark is still soft place mini chocolate chips in the place of the eyes and let harden.

People Chow

Chad loves this stuff and I try to make it for him each Christmas.  From

1 stick butter
1 cup creamy peanut butter
2 cups milk cocolate chips
1 box toasted rice cereal
1 box powdered sugar

-Make a double boiler by filling a pot about 1/3 full of water and turn the burner on medium.  Set a glass bowl on top.
-Add chips to the glass bowl constantly stir melting the chocolate chips. Once chips are melted add butter and stir until melted.  Once butter is melted add peanut butter and stir until melted.
-Pour box of cereal into big bowl and pour chocolate mixture onto cereal and stir carefully until cereal is well coated.
-Working quickly, get 3 gallon sized ziploc bags and pour some of the powdered sugar into each bag.  Evenly divide the chocolate coated cereal into each bag and then evenly top each bag with the rest of the powdered sugar.  Give each bag a good shake getting the powdered sugar all over the cereal.
-Once it is coated in powdered sugar store in an air tight container.

Saturday, November 20, 2010

Pork Chop Casserole

From:  Linda Dubose, wife of Wayne Dubose who is the Director of Missions for the Northwest Louisiana Baptist Association

6 porkchops (lean and boneless are best)
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
8 oz. lite sour cream
1/2 cup milk
1 small can french fried onion rings

Brown chop is skillet (no flour). Line bottom of 9x13 inch baking dish with the browned chops.  Stir soups, sour cream and milk together with salt and pepper to taste.  Pour mixture over chops.  Sprinkle onion rings on top.  Bake, covered with foil, at 350 degrees for 60-90 minutes, or until chops are tender.  Serve over rice or mashed potatoes.

FYI...this can put together the day before you are baking it and kept in the refrigerator.  Easy!

Tuesday, November 16, 2010

Baked Potato Soup

Found on website...

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1/2-1 teaspoon dried basil (I'm not a big basil fan so I used 1/2 tsp. but the original recipe calls for 1 tsp.)
1/2 teaspoon pepper
3 cups chicken broth
2 large baking potatoes, baked, peeled and cubed
1 cup half & half, fat free worked just fine
1/2 teaspoon Tabasco
Shredded cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon dripings.  Set bacon aside.  Saute onion until nearly translucent and then add garlic and cook a minute more.  In a small bowl combine flour, salt, basil and pepper and then stir into onion/garlic mixture; mix well.  Gradually add broth.  Bring to boil; boil and stir for 2 minutes.  Add the potatoes, half and half and tabasco; heat through but do not boil.  Garnish with bacon, cheese and parsley. 

Monday, October 04, 2010

Crash Hot Potatoes

This is from the Pioneer Woman.  I love her blog, especially the cooking section.  If you want to see all the great pictures of her making Crash Hot Potatoes you can click here.

Small new potatoes (as many as you need)
Olive Oil
Kosher salt
Fresh cracked black pepper

Bring a pot of salted water to a boil and add the new potatoes.  Cook until fork tender.  Next, generouly drizzle a pan(s) with olive oil (don't skip this step like I did on one of my pans).  Place potatoes on cookie sheet giving them PLENTY of room to spread out.  Now, take your potato masher and mash the potato gently until is slightly mashes and then turn the masher 90 degrees and do it again.

Now, brush the tops generously with olive oil and sprinkle with salt and pepper.  Put them in a 450 degree oven for 20-25 minutes or until they are golden.


Slow Cooker Beef Stew

Taken from and changed a bit...

2lbs. stew meat
2 Tbsp. Extra-virgin Olive Oil
1/3 cup all purpose flour
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1 onion chopped
1 Tbsp. Worcestershire sauce
1 can beef broth
1/2 cup red cooking wine
2 cloves garlic, minced
2 bay leaves
1 tsp. paprika
McCormick Beef Stew Seasoning Packet
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Place flour, seasoned salt and pepper in a gallon zip lock bag and shake.  Add in meat and shake until covered in flour mixture.  Brown meat on all sized in olive oil in a large pan at medium heat (does not need to be cooked through).  After all meat is cooked put it in slow cooker.

To the pan that was just cooked in, add the onion and saute until soft.  Then add to meat.  In a separate bowl mix beef broth, cooking wine and Worcestershire and then pour into the pan that the beef and onions were cooked in to deglaze.  Once all the yummy little bits of food are scraped up pour liquid into crockpot.

Add remaining ingredients and give it a good stir.  Cook on high for 4-6 hours or on low for 10-12 hours.  Serve with a crusty french bread.

Your house will smell so good!!!

Saturday, September 18, 2010

Zesty Slow Cooker Barbecue Chicken

Taken from All Recipes:

6 skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

-Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
-Cover, and cook 3-4 hours on High or 6-8 hours on Low.
-About 1 hour prior to serving time, shred chicken and put back in sauce and stir to let it soak up the sauce.
-Serve on toasted buns with some spicy pepper jack cheese.  YUM!!!

Monday, August 30, 2010

Spicy Black Bean and Corn Tortilla Pie

Taken from (and changed a bit)...

1 Yellow Onion, diced
Olive oil for sauteing
4 cloves garlic, minced
1 15 ounce can black beans, rinsed
1 small can corn, drained
1 10 ounce can Rotel diced tomatoes with lime and cilantro
1 4 ounce can diced green chilies
1 tsp. chili powder
1 tsp. oregano
1/2 tsp. onion powder
1/2 tsp. salt
1/8 tsp black pepper
1 heaping cup sour cream, light
8 flour tortillas
2 cups extra sharp cheddar cheese, shredded
Tortilla chips, crushed
Shredded lettuce, black olives, avocado or guacamole and sour cream for serving

1. In a large skillet saute onion in enough oil to cover bottom of pan over medium-low heat until tender and translucent.  Add garlic and saute until fragrant.  Stir in black beans, corn, tomatoes, green chilies, spices, salt and pepper.

2. Turn off heat and stir in sour cream.  Mixture will be loose but will thicken as it cooks.  Taste and re-season with salt and pepper if needed.

3.  Lightly grease a 7x11 inch pan.  Preheat oven to 400 degrees.

4. Place one of the tortillas on the bottom of the pan, and cut the second to fill in the spaces the first one doesn't cover.  Spread 1/3 of the mixture evenly over it.  Sprinkle with 1/3 cup cheese.  Repeat with another tortilla layer, 1/3 of the mixture and 1/3 cup cheese.  Repeat again.  Add another layer of tortillas, sprinkle with remaining cup of cheese and the crushed tortillas.

5. Bake about 25 minutes.  Let set for 5 minutes before slicing.  Best sliced right in the pan.  Serve with desired fixins.

Saturday, July 17, 2010

Harlan & Lil’s Salsa

Why would I ever buy store bought salsa again?  Eloise made this for us a few years back and she is actually friends with Harlan & Lil, who gave us this fresh salsa recipe:

2 to 4 each jalapeno peppers, unseeded
1/3 to 1/2 of medium bell pepper
1/3 of medium onion
1 clove garlic

Pulse in food processor and add:

1 tablespoon chopped fresh cilantro
1/2 teaspoon cumin
1 tablespoon + a little more lime juice (1 small lime or 1/2 large lime)

Pulse processor and add:

1 can tomatoes (11 oz) drained well (I used homegrown tomatoes, skin off with the juice and seeds squeezed out)
1 small can tomato sauce
1 teaspoon salt

Pulse and adjust seasonings.  Start with 2 jalapeno peppers first then add more at end if not hot enough. 

Wednesday, May 19, 2010

Easy Chicken & Cheese Enchiladas


1 can cream of chicken soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

-Stir the soup, sour cream, picante sauce and chili powder ina  medium bowl.
-Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
-Divide chicken mixture among tortillas.  Rollup the tortillas and place seamside down in a 2-qt. shallow baking dish.  Pour remaining picante sauce mixture over filled tortillas.  Cover baking dish with foil.
-Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling.  Top with tomato and onion.

This is a very easy way to make enchiladas!  It can be healthy, too, if you make some minor changes.  Use 98% fat free cream of chicken soup, lite sour cream and 96% fat free flour tortillas and it would cut down on a lot of calories.

Makes 6 servings.

Sunday, January 17, 2010

Chicken Tortilla Soup

From my friend, Sandra:

2 cans cream of chicken soup
1 can chicken broth
1 can corn (drained)
2 chicken breasts, shredded
2 cans Rotel
1 2lb. pkg. Velveeta, cubed

Sitr together all of the ingredients until cheese is melted.  Simmer stirring often.  Serve with tortilla chips.  ENJOY!