Easy Crockpot Mongolian Beef

This crock pot meal is fabulous when school is in full swing and there are after school activities.

Ingredients:

1 pound stewing meat (I actually use 1.5 pounds and there is plenty of sauce)
2 teaspoon olive oil
1 onion, sliced thickly (I omit this as my children don't like onion)
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon fresh minced ginger
1/2 cup hoisin sauce

Directions:

Dump everything in the crockpot and cook on low for 6-8 hours. If you are going to cook it a bit longer it is advisable to add a little bit more water so it doesn't dry out. This is delicious with rice and a nice green vegetable such as broccoli, peas or green beans.

Freezer directions:

Mix all liquid ingredients and put in a freezer bag. Add your meat and mix up to be sure the beef is covered. Seal and date your bag and place flat in the freezer. Take out of freezer the night before cooking and put in your fridge to thaw. Next morning put in the crockpot and follow directions above.

Source: www.allrecipes.com (adapted from)

Scrumdillylish Beef Stew

The stew we had tonight was soooo good. I kinda winged it combined w/ an online recipe and it's the best beef stew I've ever had. I think I've made it too peppery in the past but the sauce in this is so DELISH that you'll wanna drink it! Don't leave out the cooking wine b/c it makes it!

-1 1/2 lb beef cut in 1 inch pieces
-1 onion cut really small (I only had 1/2 red and 1/2 white so I combined and they were good)
-4 carrots-sliced/diced/however you like em but not too small
-4 small-med. potatoes-cut in bigger chunks and don't cut too small or will get mushy
-1 carton mushrooms-cut in bigger pieces
-1/4 tsp pepper
-1/4 tsp salt
-1 tsp paprika
-1 tsp salt
-1 tsp garlic
-1 tsp worcestershire
-1-1 1/2 cup red cooking wine (this is KEY b/c it gives GREAT flavor)
-1 1/2-2 cups beef broth (or bouillon cubes w/ water)--depending on how soupy you like it--maybe start w/ 1 1/2 and work way up

-Toss beef in flour, salt and pepper.
-Brown beef in olive oil in pan
-Put broth, cooking wine, garlic, paprika, worcestershire in crockpot.
-Add vegetables and beef to crockpot and stir.
-cooked on low for 5ish hours and was perfecto!

Buffalo Chicken Sandwiches

We are HUGE fans of Texas Pete fans so this recipe is a definite pallet pleaser in our house. Disclaimer: It's definitely not for people who can't take things very spicy. I think next time I might double or triple the recipe and freeze the remainder b/c there are TONS of possibilities for this meat (sandwiches, hoagies, nachos, homemade pizza w/ crescent roll crust, wraps, and on and on). We've already tried two options and they were both great...very flavorful! It's a great meal to accompany a day of football games on TV or even after a long week of a nasty cold to clear out those sinuses. We topped it with blue cheese and scallions which was delish but next time I think we'll try the hoagies all the way w/ lettuce and tomato, too.

Ingredients
4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided (preferably Texas Pete Buffalo Wing Sauce)
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise (note: whatever bread you use, make sure it is pretty hearty and won't get soggy when it sops up the yummy sauce)

Directions
1.Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2.Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Crock Pot Chicken Barbeque

This is easy and delicious. Serve with a side of rice, noodles or on a baked potato with sour cream and some veggies on the side. A great lunch meal to place in the slow cooker before leaving for church. Easier still; shred the meat and put on a hamburger bun. Will serve our family of four two meals.

6 skinless chicken breast halves (boneless)
1 (12 ounce) bottle barbeque sauce of your choice
1/2 cup Italian salad dressing (I use fat free)
1/2 cup brown sugar
2 tablespoons Worchestershire sauce

*The ingredients give it a wonderful flavor. I recommend using a barbeque sauce that you really like to secure you get a great flavor*

Place chicken in the slow cooker. In a bowl, mix the barbeque sauce, Italian dressing, brown sugar and Worchestershire sauce. Pour over the chicken. Cover and let it cook 3-4 hours on high or 6-8 on low (if chicken breasts are frozen). If the chicken is not frozen I recommend 4 hours on low depending on your individual slow cooker.

If you plan to serve it as barbeque about an hour before eating take out chicken and cut in small pieces or shred and return to the slow cooker.

Taco Soup

I thought for sure I had seen this recipe on here before, with a picture too. But unless my brain is truly gone, I cannot find it.

So here is the Taco Soup recipe of Inger's, that I made for Sunday lunch yesterday.

1-2 pounds ground beef ( I used 2lbs.)
1 small onion chopped (me no use)
1 small can of diced green chilies undrained
1 can of hominy--14.5 oz can undrained
1 can kidney beans--15 oz can undrained
1 can pinto beans--15 oz can undrained
3 cans stewed tomatoes--15oz undrained
1 tsp salt (Yikes, I forgot to add this--it tasted fine.)
1 1/2 water(Yikes, I forgot to add this too--maybe that is why mine was more like a chili??? Still good!)
1 Pkg taco mix
1 Pkg ranch dressing mix

Brown beef with onions and green chilies. Stir and add salt. Place in larger stock pot and add remaining ingredients. Simmer 30 minutes. (I added mine to a crock pot on low for about 4-5 hours.) Top with cheese, and sour cream if desired. Serve with corn bread or hint of lime Tostitos. Yummy!

Chicken and Carrots with Wine Sauce

This is a tried and true recipe in our house. When whole chickens are on sale at the grocery store, I stock up and make this recipe. It's easy, cooks all day and dinner is ready in a flash! It's good served with rice or mashed potatoes. This recipe is from the Southern Living Slow Cooker Cookbook.

2 Cups sliced carrots (I make mine more into chunks)
1 Whole Chicken
12 Garlic cloves, peeled
1/2 Cup White Cooking Wine
1 tsp. dried Thyme
1/4 tsp. pepper
3/4 tsp. salt
2 T. cornstarch
2 T. water

*Combine carrot, chicken and garlic in a slow cooker. Pour wine over mixture and sprinkle with thyme, salt and pepper. Cover with lid; cook on high setting for 1 hour. Reduce to low-heat setting and cook for 6 hours.
*Remove carrots, chicken and garlic from slow cooker (chicken will be very soft). Keep warm. Reserve liquid in cooker and increase to high-heat setting.
*Combine cornstarch and water and stir until blended. Stir cornstarch mixture into cooking liquid. Cook 15 minutes or until thick, stirring frequently.

Hawaiian Chicken

3-4 chicken breasts
1/2 bottle 1000 Island Dressing
1/2 jar apricot preserves
1/2 pack of onion soup mix

Mix all together. Put in crockpot. Cook on high for 3-5 hours. Chicken will be SO tender. I usually shred it with a fork. Then, serve by itself or over rice or egg noodles.

*I know the ingredients sound weird, but trust me it's good. And so easy!!!

Black Bean Chicken

Okay, I have to admit, I'm definitely a "taker" when it comes to this blog, but today I'm a giver! This recipe is so easy it's almost embarrassing, but it's so yummy I had to share.

*3-4 Chicken breasts (I always cut each breast into thirds)
*1 jar of your favorite salsa
*1 can of black beans (undrained)

*Put your chicken in the crockpot and pour the salsa and undrained beans on top. Cook on high for 4 hours. Serve over spanish rice.
TIP: Leftovers poured over chips with melted cheese & sour cream make great nachos! Enjoy!

White Chili

This chili is a Paula Deen recipe and it is SO good. I made it last week for company and it was a hit. The leftovers are even better. With all the overcast weather we've been having lately, it's the perfect idea for dinner. Pair it with some homemade cornbread (see recipe to left) and some tortilla chips to help eat it up! This recipe is for the crock pot, but I did it in a dutch oven on the stove for 2 hours.

5 Cups chopped, cooked chicken (I was in a hurry, so I bought a rotisserie chicken at Sam's)
3 (15 oz) cans Great Northern Beans, drained
1 (32 oz) box chicken broth
1 (16 oz) jar mild salsa
1 (8 oz) pkg Monterey Jack Cheese (you can use the one with peppers), cubed
2 tsp ground cumin
Garnish: cheddar cheese, sour cream, jalepenos

In a 6 qt slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low; simmer 2 hours, stirring ocasionally. Garnish with cheddar cheese, sour cream and jalepenos, if desired.

Pinto Beans....in the crockpot. Happy New Year's!

It's a little family tradition to ring in the New Year w/ beans and greans on New Years Day. I think the REAL southern tradition is technically "supposed" to be black-eyed peas but we opt for Pinto Beans cuz they are waaaaay better in our humble opinion. Then, of course Collards Greens are another must....to which you've already been introduced on W4DD.

We aren't superstitious people, but just for fun and in case you aren't familiar with the tradition, here is what each dish represents:

Beans=health and wealth
Greens=money/prosperity
Cornbread=gold
Sweet Tea=Good measure for a little taste of heaven :)

So....in case you are at a loss with what to have for Din Din tonight...Here you go! It's easy peasy. You have a whole meal...
-Collard Greens
-Cornbread
AND NOW, allow me to introduce....

PINTO BEANS IN A CROCK POT

3 c. picked and washed pinto beans
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tbsp. chili powder
2 tbsp. dry minced onion
1/2 lb. diced bacon or 3 tbsp. bacon drippings

Place washed beans in a crock pot and cover with water to within 4 inches from the top. Add salt, pepper, garlic powder, chili powder, and minced onion. Stir to mix. Add bacon and cover. Cook on high for 1 hour and then reduce to low for 4 or more hours. If you are in a hurry, keep on high longer.

Happy New Year!!!!

Crock Pot Mac and Cheese

This is one of the best recipes I've ever tasted for homemade mac and cheese. It is restaurant quality!! I had this last week at a cookout when my friend, Megan, made it.

8 oz cooked and drained Macaroni Noodles
1 1/2 cup Milk
1 5oz can Evaporated Milk (if doubled get the 12oz can)
1 tsp Salt
2 Eggs
2 cups Sharp Shredded Cheese
1 cup Medium Shredded Cheese
1/4 cup Melted Butter
Black Pepper to taste
Have extra cheese to sprinkle on top once you add everything to the crockpot.

Mix all ingredients together and put in GREASED crock pot, set on low for 3-4 hours. If you double it put it on high for about 4 hours.

Crockpot London Broil

This is a different and great recipe to make a YUMMY, tender roast. Goes great when served w/ egg noodles or rice! Also even better when you add more mushrooms. Sorry I didn't take a picture but take my word for it...it'll be a hit.

Ingredients:
3 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon sweet paprika
1 1/2 pounds London broil
small jar (4 to 6 ounces) of mushrooms, drained
1 can condensed cream of mushroom soup
1 can condensed tomato soup
1 pkg dry onion soup mix

Preparation:
Mix together flour, ground black pepper, and paprika; rub London broil with mixture then put in crockpot. In a bowl, combine mushrooms, cream of mushroom soup, tomato soup, and onion soup mix; pour over meat. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.

Crock Pot Vegtable Beef Soup

Here's a yummy soup for all of you drowning in rain and cool weather. It is pretty hearty too and would go great with the Dun-Buttered Muffins posted below.

1-1 1/2 (one to one in a half) pounds boneless round steak cut into 1/2 cubes
1 can (14.5 ounces) diced tomatoes undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced (I left these out)
3 celery ribs sliced
2 carrots sliced
3 beef bouillon cubes
1/2 tsp. dried basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1-1 1/2 (one to one in a half) cups frozen mixed veggies ( I think I just added a can of undrained corn and a can of undrained green beans.)

Mix first 12 ingredients together in crock pot. Cover and cook on low for 6 hours. Add last ingredient (mixed veggies). Cover and cook on high for 1-2 more hours, or until meat is nice and tender.

Crock pot Cream Cheese Chicken

This is so simple and uses very few ingredients but it is very good and makes very tender chicken in a wonderful sauce. I always like anything gloppy and rich.

4-6 boneless, skinless chicken breasts
1 can cream of mushroom
1 c. water
1 pkg. dry chicken gravy mix (Make sure it is chicken and not country)
8 oz. cream cheese
Salt and pepper to taste

Mix everything in crock pot and cook on low for 8 hours except for the cream cheese. During the last 30 min, add softened cream cheese and continue cooking. (You don't have to but I ususally take out the chicken and place it on a plate and then whisk in the cream cheese so it is lump-free. I then replace the chicken for the last 30 minutes) I serve this with rice, a veggie or salad and warm bread.