CrockPot Pot Roast

Bottom Round Roast or Chuck Roast
2 Tbsp olive oil
2 whole onions
6 whole carrots
salt to taste
pepper to taste
2-3 cups beef stock
Rosemary
1 packet Lipton Onion Soup Mix

Generously salt and pepper your roast
Heat a large pan over medium-high heat.  Then add 2-3 Tbsp of olive oil
Cut two onions in half and cut 6 carrots into 2-inch slices
When the oil is hot, add in the halved onions, browning them on all sides.
Remove the onions to a plate
Throw in the carrots and toss around until browned
Remove the carrots to a plate
Place the meat in the pan and sear for a minute on all sides until it is nice and brown all over.
Place the meat in the crockpot
Deglaze the pan with beef broth (about 1 cup)
Pour the deglazing and beef broth to cover the meat halfway up
Top the beef with the onions, carrots, rosemary and onion soup mix
Cook on low 7-9 hours or high 4-5 hours

Mr. P's Pasta

My husband started making homemade pasta a couple years ago after learning from his father.  I have to admit, it does taste so much better than boxed.  Below the recipe you will see pictures showing step by step instructions.  This makes 1 lb. wet, 3/4 lb. dry

2 cups flour (you can use white, wheat or combination)
2 eggs
Water as needed when mixing

1.  Put the flour in first, then eggs
2.  Mix until Playdoh consistency with your knead hook for mixer
3.  Wrap in plastic wrap and let sit for about 5-10 minutes
4.  Set up your pasta making station
5.  Make pasta according to your pasta maker's directions
6.  Hang on laundry drying rack or you can lay flat on table cloth
7.  Once dried, you can cook immediately or freeze.

To make manually:
* If by hand, it will take longer to get the same consistency.
* Place pile of flour on your counter
* Make a shallow bowl in the middle of the flour
* Then crack eggs into the bowl area
* Slowly pull in the flour as you break up the eggs while mixing
* If you don't have a pasta maker, you can roll out the dough thin.  Then use a pizza cutter to make  the width of pasta you want

Pasta Making Tools and Ingredients

 

Process of making pasta 

 

 

 

Nina's Meatballs

My husband is Italian and his family has many recipes that have been carried down through the years, one being their meatballs.  We make these to use right away or they also freeze well.  I love recipes from families and I typed it just as it was given to me!

2lbs of ground beef (ground chuck makes it a tastier meatball, a meatloaf mix of beef, pork and veal makes the absolute best, but you can also use 93% or higher fat free)
3 eggs
1/4 c milk
Italian bread that is soaked in milk, then broken up OR 1/3 c of bread crumbs
Salt and pepper
Fresh parsley, cut up
2 Tbsp of grated parmesan cheese

1.  Mix well
2.  Make meatballs any size you want
(you can freeze at this point by flash freezing, then putting into a Ziploc bag)
3.  Put some olive oil and copped garlic in a pan and brown the garlic
4.  Brown the meat, then use a slotted spoon to get the grease off of and drop into sauce.
5.  Let the meatballs cook in the sauce on low for at least 3 hours.

Canned Biscuit Donuts

Growing up we always had time at my Pop and Grandma's in the country.  One of the things I remember vividly was the donuts we had.  Well it years later that my Mom taught us how to make them.  They are sooo easy and yummo!  I cook them and the kids help cutting the holds and powdering.

Ingredients:

1 can of canned biscuits (don't use the flaky version)

canola/peanut oil

confectioner's sugar or cinnamon sugar

Instructions:

• Pour oil into skillet to a little less than 1/2 inch and heat on medium high for about 5 minutes.
• In a shallow bowl put either powdered sugar or cinnamon sugar
• Then I use a cucumber corer to make the center hole, but you can also use a plastic bottle cap.
• I put one of the holes in the skillet to make sure the oil is hot enough.  You want it bubbling around the dough.  If not, too much will absorb and make them soggy.
• Once ready, it will be quick.  Put the donuts in the pan to fill a single layer.
• Once they brown on the bottom, flip and brown on the other side
• Then you take out and put in shallow container that has powdered sugar and/or cinnamon sugar.
• Finally let sit on paper towel until ready to eat!

Yummo Pumpkin Chocolate Chip Muffins

I came across this recipe from Money Saving Mom awhile ago.  When I made them, they were a huge hit in our household.  I package them, if using them right away, in a gallon sized Ziploc and place in the fridge.  We just grab one out and enjoy.  I also have made them mini-muffins and place 4 in a bag for the kids as a quick breakfast or snack. They freeze great as well! I was a bit concerned with the amount of oil that went into the recipe, so I make it by substituting the oil with unsweetened applesauce.  Next time I think I might not use the sugar, since it is a lot as well and see how they turn out.  But here ya go...

4 eggs
2 cups sugar
1 (16oz.) can pureed pumpkin
1 1/2 cups oil (I use 1 1/2 cups of unsweetened applesauce)
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth.  Add in dry ingredients and mix well.  Fold in chocolate chips.  Fill greased or paper-lined muffin cups 3/4 full.  Bake 16-20 minutes at 400 degrees.

Makes 24-30 regular sized muffins.

Crockpot Chicken Tortilla Soup

I came across this recipe and decided to try it since it sounded so easy and good.  Well since we originally tried it in our home and shared with others, it has been a great success.  We shop at Aldi and you can get all the ingredients there, so I buy by the cases so we can have at any moment.  This recipe fills my crockpot, serves about 6 adults.  Also if I have not thawed chicken, I just put them in the bottom of the crockpot and add everything else first thing in the morning and it is ready to go by dinner.

4 chicken boneless skinless chicken breasts
4 cans diced tomatos with green chiles
2 can black beans, rinsed and drained
2 can kidney beans, rinsed and drained
2 can corn (you can also use a small bag of frozen corn)
1 onion, chopped
1 box 32oz Chicken Broth
2 Tbsp garlic powder*
2 Tbsp chile powder*
2 Tbsp ground cumin*
2 Tbsp dried cilantro*

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

*Instead of these spices, you could include 2 packets of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (today I used the Kraft Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy

Source: Miller Musings

Easy Tator Tot Breakfast Casserole

1-2 cups sausage, you can also used diced fully cooked ham

1/2 bag of frozen tator tots, thawed & broken up

1 medium green pepper, chopped

1 small onion, diced

2 cups shredded cheese

3 cups milk

1 cup bisquick

1/2 tsp salt

4 eggs

 

Grease 9x13 dish.  Mix meat, potatoes, bell pepper, onion and 1 c of cheese.  Spread in baking dish.

 

Stir milk, bisquick, salt & eggs until blended.  Pour over potato mixture.  Sprinkle with remaining 1 c cheese.  Cover & refrigerate at least 4 hours but no longer than 24 hrs.

 

Heat over to 375, uncover & bake 30-35 min or until lightly golden brown around edges and cheese is melted.  Let stand 10 minutes before serving.

 

Photo credit http://www.chellascommoncents.com/

 

 

Pizza Dough Recipe

When I first was a stay at home mom, I was trying to find the best pizza dough recipe so we didn't have to spend crazy amounts on delivery, since pizza night is a weekly event.  I have tried many different recipes and found one that tastes good, not only our opinion but others I have made the pizza for as well.  I have a Kitchen Aid mixer, so just do steps 1 - 4 in my mixer with the dough hook.  This recipe makes dough for one 12 inch pizza.  Our favorite toppings are red bell pepper, plain cheese, sausage or pepperoni.

Ingredients:
1 3/4 - 2 1/4 cups of flour
1 envelope yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup of very warm water (120° to 130° F)
3 tablespoons oil
Pizza sauce, toppings, and cheese

Instructions:
1.  Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil.
2.  Mix together until well blended; about 1 minute
3.  Add ½ cup flour gradually until dough forms a ball. Add additional flour, if needed, to handle.
4.  Spoon dough out of bowl onto floured surface. Dough will be slightly sticky.
5.  Knead on floured surface.
6.  Knead until dough is smooth and elastic; about 4 minutes.
7.  Roll dough to a 12-inch circle and transfer to greased pizza pan
8.  Top as desired with pizza sauce, cheese and toppings

Bake on bottom oven rack at 425° for 12 to 15 minutes until cheese is bubbly and crust is brown.

Photo credit: Fleischmann's Pizza Crust Yeast

Cake Pops!

A friend of mine mentioned cake pops.  They looked fun and different, so I decided to research and try it on my own, for our son's birthday.  Now that I have done it, I will be making these in place of cakes for holidays.  You can make these ahead of time, if needed.  This recipe makes about 36 balls.

The ingredients needed for cake pops are:

1 box of cake mix

1/2 can of cream cheese based cake icing

2 packages of Wilton Candy Melts

1 package of lollipop sticks

Things to make the process run smoother:

Styrofoam brick

small or medium scoop

cookie sheet

wax paper

Directions:

Bake the cake according to the directions on the box

Cool the cake and then crumble cake into a mixing bowl

Add to the cake, 1/2 of a can of cake icing and mix them together

Cover and refrigerate for minimum of 30 mins.

Line two cookie sheets with wax paper.

Using a scoop for even shapes, then roll the dough into balls and place on the cookie sheet.

Place in freezer for at least 15 mins to firm up the cake balls.

Meanwhile, melt the candy melts

Take a lollipop stick dip in candy melts, then stick into the bottom of the cake balls.

Dip the cake ball into the candy melt, then pull it out and let the excess drip off.

Gently tap the stick to get the remaining excess before placing the stick into the Styrofoam brick for them to cool.


There are so many different variations that can be done.  I found a great website that shows a lot of these, it is called Bakerella.  I hope you enjoy the fun as much as we have!

Mini - Cheeseburger Salad with Yellow Mustard Vinaigrette

I saw this years ago on a Rachel Ray 30 Minute Meals show and it has been a favorite in our house.  It is awesome because if you grab a piece of meat, pickle, lettuce and tomato, you would think you were eating a cheeseburger.  So good, you don't miss the bun!

Salad:
2 lbs. ground beef or turkey
2 envelopes Lipton onion soup mix*
1/2 cup water
1 pkg brick sharp Cheddar (I use a Cracker Barrel or like generic)
2 large hearts romaine lettuce
2 cups sliced dill pickles, drained
1 pint cherry or grape tomatoes

*if you don't have soup mix, you can use 1/4 cup finely chopped onion, 1 Tbsp Worcestershire sauce, 2 tsp steak seasoning blend or coarse salt and ground black pepper.

Dressing:
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons finely chopped chives
2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped

1. Combine the meat with the Lipton onion soup mix and water (or other seasonings).
2. Make into little patties about the size of 2-3 inches in diameter
3. Grill or broil, flipping once for about 3 minutes on each side
4. While meat is cooking, whisk ingredients for salad dressing together and set aside.
5. Slice cheese about 1/4 inch thick
6. Place a slice of cheese on each burger and cook until cheese is melted
7. Slice tomatoes and add to bowl, along with lettuce and pickles.  Then toss the dressing with the salad
8. Top the salad with the mini-cheeseburger

******As a prep-ahead, when I buy my meat I will mix with the soup mix, make the mini-patties, then lay four on a piece of wax paper. I stack them and place in a gallon Ziploc bag. Then when I want to use, I just take out the night before and thaw for dinner.******

Chicken and Broccoli Braid

Previously I wrote about a cooking day that involved pre-cooking and cutting chicken, then I freeze to prepare for quick meals.  Tonight I prepared one of our family's favorites, that uses cooked chicken. 

I have made Pampered Chef's Chicken and Broccoli Braid forever, but when my son was younger and picky he would try to pick out things he did not like.  Well when he had this he gave up and just ate everything because the broccoli was so finely chopped.  Now it is one of his favorites!

Chicken and Broccoli Braid
2 cups cooked chicken, chopped (about 3 boneless skinless breasts)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise
2 teaspoon All-Purpose Dill Mix (or 1 tsp dill weed)
1/4 tsp salt
2 packages (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
2 Tbsp. slivered almonds

1. Preheat oven 375 degrees.  Chop chicken, broccoli, and bell pepper and place in bowl.  Press garlic over the vegetable mixture.  Shred cheese, add to mixture, and mix gently.  Add mayonnaise, Dill Mix and salt.  Mix well.
2. Unroll 1 pkg of crescent dough; do not separate.  Arrange longest sides of dough across width of baking stone (or sheet).  Repeat with remaining package of dough.  Roll dough to seal perforations.  On longest sides of baking stone (sheet), cut dough into strips 1 1/2 inches apart, 3 inches deep. (There will be 6 inches in the center for the filling.)
3. Spread filling evenly over middle of dough.  To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn.  Continue alternating strips to form a braid.  Tuck ends up to seal a end of braid.
4. Brush egg white over dough.  Sprinkle with almonds.  Bake 25-38 minutes or until deep golden brown.

Yield 10 servings.

Creamy Turkey Soup

As the warm weather is coming, so are soups!  We love soups in our house after a cold day, tonight soup is Creamy Turkey Soup.  I make this primarily with turkey, but you could certainly use chicken as well.  It starts with chopped vegetables and broth.  Then it becomes a yummy cream soup that can also be refrigerated and perfect for pot pie as well.

6 cups chicken broth

2 cups EACH finely diced carrots, celery, onions, and potato

2 cups 2% milk

1 12 oz. can evaporated milk

2 cups flour

2 teaspoons dried parsley

1/2 teaspoon salt

1/2 teaspoon pepper

3 cups diced cooked turkey meat

In a large stock pan, boil broth and vegetables until they can be pierced with a fork.  Turn the heat to medium.  Mix the flour into the cold milk and evaporated milk until there are no lumps.  Slowly pour the milk mixture into the broth.  Add the spices and turkey meat, and stir until soup thickens, about 20 mins.

Breakfast Burritos - Freezer Cooking

My husband loves the breakfast burritos from McDonalds, I knew I could re-create for less money.  So I came up this recipe that is perfect!

8 pk large burrito size tortillas

1 pk ground sausage roll, cooked

2 cups cheddar cheese

1 doz eggs, scrambled

2 medium red peppers, diced

1. Cook sausage

2. Dice red peppers, while sausage is cooking.

4. Drain sausage

3. Saute red peppers for about 5 mins until slightly tender
4. Add scrambled eggs to red peppers and continue to cook until eggs are cooked
5. Combine sausage, eggs and peppers in a bowl.
6. Lay out tortilla and put about 1 cup of mixture and sprinkle with cheddar cheese.
7. Fold the ends of tortillas and fold over the sides.
8. Eat or you can place in individual bags and freeze.

Southwest Roll-ups - Freezer Cooking

2 cans refried beans
1/2 cup salsa
4 cups cooked chicken, chopped
2 cups shredded cheddar cheese
16 tortillas

Mix together beans, salsa, and chicken.  Spread 1/8 mixture onto one tortilla.  Sprinkle with cheese.  Roll up and turn ends under.  Stick in freezer bag or in a 9x13 baking pan and freeze.

When ready to bake, thaw and bake in a pre-heated 350 degrees oven for 20-30 mins until heated through.  Sprinkle with more shredded cheese, if desired.  Serve with salsa.

Source: Money Saving Mom

Chicken Tetrazinni - Freezer Cooking

2 cups spaghetti, cooked and drained (I use whole wheat)
2 cups chicken, cooked and diced
1 can cream soup
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1 cup chicken broth
1 1/2 cups cheddar cheese, grated

Saute onions and peppers in a little oil. Mix the rest of the ingredients. Cool and  put a freezer bag and freeze flat.

When ready to use, thaw and place in a 9x13 pan and bake at 350 degrees for 20-30 minutes until heated through. Serves 4-6

Source: Money Saving Mom

Cheesy Broccoli and Rice with Chicken - Freezer Cooking

2 cups cooked whole grain rice - I cook in 1/2 broth and 1/2 water to give it more flavor
2 cups cooked, diced chicken
2 cups chopped fresh or frozen broccoli
1 can cream of mushroom (I use cream of chicken b/c I don't like mushrooms)
1 cup shredded cheddar cheese
1 1/4 cup milk
1 tsp salt
1/2 tsp pepper

Mix together in a large bowl.  Pour in a 9x13 pan.  Freeze at this point if you want to freeze.  When ready,  bake at 350 degrees until heated through and bubbly.  Approximately 30 mins if thawed and 60 mins if frozen.

*I split this recipe and put into two 8x8 pans since that feeds my family of four.

Source: The Finer Things in Life

Got Crab?

We enjoyed eating crabs with friends this weekend.  There were still alot of crabs left after we enjoy eating, so my husband pick the rest along with a friend.  Now we have crab meat that he wants to enjoy in cream of crab soup.  My mom makes a "can't go wrong" recipe. We cook it in the crockpot all day and it includes:

2 cans cream of mushroom

2 cans cream of chicken

2 cans cream of celery

6 cans of milk (I use the cans from the cream soups so I don't have to mess with clean up)
about 1 Tbsp of Old Bay seasoning, you can always add more if you like
1 lb of crabmeat (if I have more, I will add and it doesn't affect just "lumpier")

Put it all in the crockpot and stir.  Put the crockpot on either low for 8-10 hrs or high for 3-4 hrs.

Impromptu Freezer Cooking Day!

As a mom who works out of the home two days a week, in home the other three, and busy kid's schedules, I want to be able to provide quick healthy meals.  To achieve this, I do a freezer cooking day usually once a month. I have planned out my cooking day, that was due to take place at the end of the month.  However, I got some chicken breast on sale this past week along with some blueberries that I had and didn't want to go bad.  Therefore, I had some time this morning so I decided to jump start my freezer cooking day.  I usually cook up a lot of my chicken then cut them how I like them so I can just thaw and throw them in a recipe.  Below is what I cooked up in about an hour time.  I have also included the recipes that I use these items.

Boiled, sliced and diced chicken, cool, and then placed into Ziploc bags measured out to 2 cups.  I mark them with the recipe I plan on using them in, so it is easy once they are frozen.

Blueberry muffins, cooled, and then place in Ziploc bags with 1 muffin in each bag.

Oriental Chicken Salad
2 cups diced cooked chicken
1 head of lettuce (whatever type you like, we use green leafy)
1 large can mandarin oranges
1/2 can LaChoy Rice Noodles
1/2 cup sliced almonds
approx. 1/2 cup Kraft Asian Toasted Sesame salad dressing

Put all the first 5 ingredients in a large bowl and then toss with salad dressing.  Feeds about 4-6 people.

Ritzy Chicken - may not sound appealing, but everyone I have cooked this for including kids LOVE it!
1 1/2 rolls Ritz crackers, crushed (I have used off-brand too)
1 stick margarine or butter (you can cut back on this)
2 cups cooked diced chicken
1 cup chicken broth
1 can cream of chicken soup
8 oz. sour cream

Melt butter and mix well with cracker crumbs.  Place 2/3 of crushed crackers on bottom of 9x13-inch baking dish.  Place chicken over crackers.  Pour mixture of broth, soup, and sour cream over chicken.  Sprinkle rest of crackers over top.  Bake at 350 degrees for 30 minutes. Feeds about 4-6 people.

*along with this we will have a fruit or vegetable

Chicken Caesar Wraps
2 cups of cooked sliced chicken
1 head of romaine lettuce
1/2 box of Caesar seasoned croutons
1/4 cup of shredded Parmesan cheese
1/2 cup of chopped red pepper (optional)
approx. 1/2 cup Caesar dressing
1 package of flour tortillas

Combine the first 5 ingredients in large salad bowl.  Toss with salad dressing. Each person then puts about 1/2 cup of salad mixture on tortilla and wrap. Feeds about 4-6 people.

Very Berry Blueberry Muffins
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/2 cup margarine, softened
1 cup Splenda, granulated
1/4 cup honey
2 large eggs
1 tsp. vanilla extract
1/2 cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed
Place over rack in top 1/3 of oven

1. Preheat oven to 400 degrees.  You can either line your muffin pan with paper liners and spray with non-stick cooking spray.  I just spray my muffin pan because I like to take them out and freeze.
2. Combine flour, baking powder, and salt; set aside
3. Beat margarine at medium speed with electric mixer until creamy.  Gradually add Splenda and honey, beating until light and fluffy.  Add eggs one at a time beating until blended after each addition.  Stir in vanilla.  Alternately add flour mixture and milk.  Beat at low speed until blended after each addition. Fold in berries.
4. Spoon batter evenly into muffin cups.  Bake 20-22 minutes or until golden.  Remove immediately and cool on wire rack

When I do my big freezer day, I will be having more resources on how to have a successful cooking day.  Until then, enjoy this teaser!