CrockPot French Dips

Recipe from:  Cooking in the Midwest on TikTok

3-4lb Chuck Roast

Butter

Onion

24 ounces Beef Broth

Au Jus Seasoning Packet

Minced Garlic

Worcestershire Sauce

Season chuck roast on both sides with salt, pepper and garlic powder.  Melt butter in a pan over medium high heat to sear the chuck roast on each side and then put in crockpot.  Slice and onion in rings and add that back to the pan along with 24 ounces beef broth and au jus packet, big spoonful of garlic and a few splashes of Worcestershire sauce.  Let that come to a simmer and use spatula to scrape up all the good flavor out of the bottom of the pan.  Pour that mixture over the roast and cook on low for 8 hours.

Shred roast.  Toast your french bread and add provolone cheese.  Pour juice through strainer to have au jus for dipping.

Served with Lipton Onion Dip and Ruffles.

Baked Creamy Chicken Taquitos

Recipe courtesy of:  Our Best Bites

1/3 cup (3oz) cream cheese

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

Small flour tortillas

Kosher Salt

Cooking Spray or Olive Oil

For the Filling

Heat cream cheese in the microwave for about 20-30 seconds so its soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.  Stir to combine and then add cilantro and green onions.  Add chicken and cheese and combine well.  (You can prepare up to this step ahead of time.  Just keep the mixture in the fridge.)

For the Taquitos

Heat oven to 425 degrees.  Line a baking sheet with foil and lightly coat with cooking spray.  If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.

Place 2-3 Tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and pace seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in over and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  

For the Freezer Instructions

Prepare the taquitos through rolling them out and placing them on the baking sheet.  Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag.  When ready to cook, preheat the over to 425 degrees and place the taquitos on a lined baking sheet.  Bake for 20-25 minutes or until golden brown and crispy.

Carmelitas

 Recipe courtesy of:  Nicole the Nomad

3/4 cup unsalted butter (melted)

3/4 cup brown sugar

1 cup rolled oats

1 cup flour

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla

caramel sauce (in a jar or the squeeze kind)

sea salt

3/4 cup chocolate chips

Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper.

Combine melted butter and brown sugar in a large bowl until smooth.  Add oats, flour, baking soda, salt and vanilla until combined.  Press half of your oat mixture into the bottom of the pan and cook for 10 minutes.

Remove pan from the oven and pour a generous drizzle of caramel all over the top to completely cover the base.  Sprinkle with sea salt.  Sprinkle a layer of chocolate chips on top of that until covered.

Crumble the rest of your oat mixture on top sprinkling it evenly until the caramel and chocolate chips are mostly covered.  Return to the oven for about 15 more minutes or until perfectly golden brown.  It should be oozing!

Let cool for at least 10-15 minutes and enjoy!

Fiesta Corn Dip

Recipe courtesy of:  Brits Cookin

3 cans of corn, drained

1/2 cup diced jalapenos

1/2 cup green onions

1/2 cup red bell pepper

1 cup mayonnaise

1 cup sour cream

16 oz. shredded cheddar cheese

Seasonings to taste - Cajun seasoning, onion powder, garlic powder, black pepper, etc.

Combine all ingredients in a bowl and give it a mix.  Refrigerate and serve with Fritos.

Cheesy Buffalo Chicken Salad

4oz chicken breast (1 cup) cup up into small pieces or shredding canned chicken breast will also work)

1/4 cup shredded cheddar or colby jack cheese

2 Laughing Cow light creamy swiss wedges

1/4 cup Frank's Buffalo Sauce

1/4 tsp ranch dip mix

Stir together chicken, cheeses, seasoning and hot sauce and serve with crackers, on a tortilla or on bread.

Chicken Enchiladas Suizas

 6 boneless, skinless chicken breasts

1 Tbsp. butter

1 cup chopped onion

1 green bell pepper, chopped

1 red bell pepper, chopped

2 cups shredded cheddar cheese

1 (4 ounce) can diced green chili peppers

1 cup green salsa

1 cup fresh cilantro

4 tsp. ground cumin

2 chipotle peppers in adobo sauce, chopped

salt, to taste

pepper, to taste

garlic powder, to taste

15 flour tortillas

2 cups shredded Monterey Jack cheese

2 cups whipping cream

1 cup chicken broth

Cook chicken and shred.

Preheat oven to 350 degrees and lightly grease a 9x13 baking dish and a smaller baking dish.

Melt the butter in a skillet over medium heat.  Cook the onion, green bell pepper and red bell pepper in the melted butter until just soft, 5 to 8 minutes.  Transfer to a large bowl.  Add the shredded chicken, Cheddar cheese, green chili peppers, salsa, cilantro, cumin and chipotle peppers to the bowl.  Season with salt, pepper and garlic power, mix.

Place about 1/3 cup of the chicken mixture along the edge of a tortilla, roll tightly in a tube.  Place the enchilada, seam side down, into the prepared baking dish.  Repeat until all the chicken mixture is used.  Sprinkle Monterey Jack cheese over the enchiladas.  Whisk together the whipping cream and chicken broth in a small bowl and season with salt, pepper and garlic powder.  Pour over the enchiladas.  

Cover the dish with foil and bake in the oven for 30 minutes or until the enchiladas are fully heated.

Take foil off and bake another 5 minutes.

Bacon Ranch Potato Salad

2 pounds red potatoes, cut into bite-size pieces

1 (16 ounce) container sour cream

1 packet ranch dressing mix

1 1/4 cup cooked bacon, crumbled

1 1/2 cup cheddar cheese

2 bunches green onions, thinly sliced

Place the potatoes into a large pot and cover with salted water.  Bring to a boil over high heat, then reduce heat to medium low, cover and simmer until tender, about 20 minutes.  Drain, then run under cold water until cool.  Use a potato masher and mash about 1/3 of the potatoes.

Combine the sour cream and ranch dressing mix in a small bowl until well blended.  Transfer the potatoes, bacon, cheddar cheese and green onions to a large bowl.  Stir in the sour cream mixture until well coated.  Cover and refrigerate for about 2 hours before serving.

Greek Pasta Salad

 1/2 cup olive oil

1/2 cup red wine vinegar

1 1/2 teaspoons garlic power

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

3/4 teaspoon ground black pepper

3/4 teaspoon white sugar

2 1/2 cups cooked rotini pasta (1 minute past al dente)

3 cups fresh sliced mushrooms

15 cherry tomatoes, halved

3/4 cup sun dried tomatoes

3/4 cup crumbled feta cheese

1/2 cup chopped green onions

1/2 cup kalamata olives

3/4 cup sliced pepperoni sausage, cut into strips

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.  Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni.  Toss until evenly coated.  Cover and chill 2 hours or overnight.

Baked Spicy Chicken Tacos

Adapted from:  www.thecookierookie.com

1 tablespoon of olive oil
3 chicken breast, cooked and shredded

1 packet of taco seasoning

1/2 cup of onion, diced

1 can rotel

Stand n' Stuff taco shells

1/2 can refried beans

Monterey jack cheese, enough to melt on top of tacos

**any toppings you may want...jalapenos, cilantro, lettuce, tomatoes, sour cream, salsa, etc.**

Preheat oven to 400 degrees.

Heat olive oil over medium heat in a medium skillet.

Add onion to skillet and cook for 2-3 minutes or until onion is translucent and fragrant.

Stir in the chicken, taco seasoning and rotel.  Stir to combine fully.  Reduce to simmer and allow to cook for 5-8 minutes, until liquid is fully gone.

Place taco shells in the baking dish, standing up.  Spoon 1 tablespoon of beans in the bottom of the taco shell.  Top with the chicken mixture, almost to the top of each shell.

Sprinkle each shell generously with shredded cheese.

Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.

Remove from oven and add toppings.

Enjoy! 

My Favorite Broccoli & Rice Casserole

This is THE BEST Broccoli and Rice Casserole!  I love the spice from the Rotel!

2 cups cooked rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 stick of butter

1 can of rotel, undrained

1 jar of Cheez Whiz

1 package of frozen broccoli florets

salt and pepper, to taste

Heave oven to 350 degrees.  Mix all ingredients together.  Bake until hot through and edges are brownish.  About 30-45 minutes.

Vanilla Pudding Chocolate Chip Cookies aka The Perfect Chocolate Chip Cookies

Recipe courtesy of: Two Peas and their Pod

I saw a post on Facebook asking about the best chocolate chip cookie recipe and this recipe was provided.  I decided to make them during Christmas.  I was hoping they really were the best and I have to agree...they are.

1 cup unsalted butter, at room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

3.4 oz. package vanilla instant pudding mix

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Spaghetti West Texas

Chad's Granny Melba passed this recipe to my mother-in-law, Eloise, who made it for us.  The first time she made it I enjoyed it so much I ended up eating the leftovers EVERY.SINGLE.DAY for four days.  I'm NOT a spaghetti fan but this is different and the green olives are salty and a little surprise in each bite.  Enjoy!

1 pound of spaghetti (cook separately)

2lbs. ground beef

1 small jar of green olives, sliced

2 bags of sharp shredded cheese

1 large (46oz) can of tomato juice

1 Tbsp. chili powder

1 small onion

1 tsp. pepper

Brown ground beef in a deep pot.  Add ALL of the tomato juice, chili powder, onion and pepper.  You are going to think that it is WAY to much tomato juice but just go with it.  I let the tomato mixture simmer on low just to meld the flavors.

You can make this in one big 9x13 inch pan or two smaller pans.  Whatever pan you choose, make sure it is a deep pan.  Layer the ingredients like this:

Spaghetti

Green Olives

Ground Beef/Tomato Mixture

Sharp Shredded Cheese

Bake at 350 degrees for approximately 30-40 minutes.

Pico de Gallo & Guacamole

I have recently fallen in love with pico de gallo.  I love to make it during the summer when the tomatoes are fresh.  This recipe came from Pioneer Woman.  Thanks PW!

5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion

3 whole Jalapeno Peppers

Cilantro

Lime Juice

Salt To Taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

This is also perfect for making guacamole.  Take as many avocados as you would like, get the meat out and use a fork to mash up a bit.  Add a some of the pico with a little bit of lime juice and salt.  Yummy!  PERFECT guacamole!