Thursday, September 30, 2010

Baked Potato

Submitted by: Brenda Dennison

So, you don't really need a recipe for this...but it's so cool!

Scrub enough potatoes to fill your crock pot.

Poke holes in them and wrap them in foil.
(the foil may not be necessary, experiment)

Cook on LOW all day or HIGH all afternoon.

Serve however you like them...

Taco toppings, Fajita toppings...or go with the reliable cheese, sour cream and bacon bits.

*So many potatoes and slow cooking them made them taste so yummy. I think I figured out why restaurant baked potatoes taste so good, I think they slow cook them like this! This pleased EVERYONE in my family.

Friday, September 24, 2010

Chicken Taco Cups

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
36 wonton wrappers
Sour cream, chopped green onions and chopped ripe olives, optional

Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen.

*Original recipe found at Taste of Home

*For my family's preference, I mixed about 1/4-1/2 cup reduced fat sour cream in the chicken mixture. I also did not add the salsa on top, only the 8 oz. in the mix. I used a regular size muffin tin, which still worked great.

Wednesday, September 22, 2010

Taco Rice Skillet Dinner

1 lb. ground beef
2 cups water
1 Pkg taco seasoning mix
2 cups minute white or brown rice, uncooked
1 cup shredded cheese

Brown meat in large skillet & drain. Add water & seasoning mix to skillet. Stir. Bring to a boil. Stir in rice. Sprinkle with cheese. Cover & cook on low heat for 5 min.

Serve with tortilla chips, lettuce, tomatoes, sour cream, olives, or anything you desire!

Tuesday, September 21, 2010

Next Day Cabbage Soup

Leftover stock from Corned Beef Brisket recipe.
3 potatoes, diced
1 large carrot, chopped
beef bouillon cubes

Pour leftover stock into crock pot.
Add potatoes & carrots.
Add enough water (I used 2 cups) & beef bouillon cubes (1 or 2) to make desired soup amount.
Cook on low 4-5 hours.

*Recipe submitted by Mike Mailliard

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3-1/2 lb) (I recommend point cut)
3/4 tsp. crushed red pepper flakes (I leave this out)
1 cup Progresso reduced-sodium chicken broth (or any chicken broth)
1 Tbsp. Worcestershire sauce
1/2 cup sour cream (I use reduced fat)
1 Tbsp. cream-style prepared horseradish
2 Tbsp. chopped fresh parsley

In 5-6 Qt. slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet.
Place beef onion; sprinkle with red pepper flakes.
In small bowl, mix broth & Worcestershire sauce; pour over beef.
Cover & cook on low heat setting 8-9 hours or until beef is tender.
Remove beef & onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.

*Recipe from
**I have also added 1/2 head chopped cabbage to this recipe, optional, the last hour or so.
***DO NOT throw out the leftover stock (juice & stuff) in the pot after removing the beef. This makes a great next day soup. Recipe is posted on this site.

Cabage Salad

1 head cabbage, chopped
1 package chicken flavor ramen noodles, 2 if you like more. Keep seasoning packet separate. (I recommend breaking noodles up in the bottom of the bowl.)
4 chicken breasts, cooked & chopped (or 2 cans chicken)
3/4 C oil (I recommend canola or EVOO)
2 tsp. salt
6 Tbsp vinegar
1/2 tsp. pepper
ramen packet(s)
4 Tbsp sugar
2 Tbsp accent salt (msg), optional
1 Tbsp. sesame oil

Place ramen, chicken & cabbage in a large bowl.
In a separate bowl, mix together the remaining ingredients.
Pour over the ingredients in the first bowl. Cover & refrigerate 3-4 hours or until noodles are soft (or overnight).

*Recipe contributed by Cami Jones

Sunday, September 19, 2010

Cabbage Rolls

1 head cabbage (You will have leftovers)
1 can tomato soup
1/2 soup can of milk
1 lb. ground beef (or ground turkey, 1/2 lb may be plenty)
minute rice (uncooked)
mozzarella cheese (optional)
seasonings to taste if desired

Boil desired number of cabbage leaves until soft enough to roll.
Mix together 1 can tomato soup with 1/2 can of milk.
Fill cabbage leaves with soup mixture, ground beef, and rice (approx 2 Tbsp. of each). Can also put cheese in cabbage if desired.
Roll cabbage leaves with ingredients inside, securing with a toothpick if necessary.
Pour remaining soup mixture over cabbage rolls.
Cover with tinfoil & cook at 350 degrees for approximately 45 minutes. The last 5 minutes, remove foil & top with cheese if desired.

*Recipe submitted by Cami Jones
**Original recipe did not include cheese, but I was in the mood for some cheese :)
***These can be made in many variations. One possible variation: spaghetti sauce in place of the tomato soup.

Friday, September 17, 2010

Creamy Cabbage Soup

1 lb ground sausage (or chicken, beef, etc.)
1/2 head cabbage, chopped
3 cups water
1-1/2 cups milk
1 can cream of chicken soup
1 can cream of mushroom soup
2 cloves garlic, minced
1/2 med. onion, chopped
veggies of your choice
salt & pepper to taste

Brown sausage with onion until sausage is thoroughly cooked.
In large pot, add all ingredients & mix together.
Cook until cabbage is cooked to desired tenderness.

*I added mushrooms this time, but this is also great with carrots or other veggie of your choice.
*This can also be cooked in the crock pot. Just add the cabbage closer to the end of cooking time to avoid too much wilting.

Sunday, September 12, 2010

YUMMY Peach Cobbler

Here is a simple recipe for all of you who are having a hard time trying to figure out what to do with all your extra peaches
I am not sure who gave me this recipe, so if it was you let me know so I can give proper credit!!! :)

1/2c. butter
3/4 c. milk
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
3 1/2 c. sliced peaches
1/2 c. sugar (reserve)

Melt butter in a 9 X 13 pan. Mix sugar, flour, baking soda, and milk. Pour over butter, but DO NOT stir with the butter!!! Place peaches over the batter. Sprinkle with the 1/2 c of (reserved) sugar.
Bake for 30~45 mins or until golden brown in an oven preheated to 350*
Serve warm with a scoop of vanilla ice cream!! YUMMY!!!!

Saturday, September 11, 2010

To Die For Crock Pot Roast

1 beef roast, any kind, size to fit in your crock pot
1 pkg or 3 Tbsp. Hidden Valley Ranch dressing mix
1 pkg brown gravy mix
1 pkg Italian dressing mix
1/2 cup or more water

Place roast in crock pot.
Mix all 3 envelopes together & sprinkle on top of roast.
Pour 1/2 C warm water in bottom of crock pot.
Cook on low 6-7 hours.