Monday, October 12, 2009

Sloppy Joes

Sloppy Joes

1 lb. lean ground beef
1 (14 1/2 oz) can diced tomatoes
1 small onion, chopped
1 celery stalk, chopeed
3 Tbsp packed dark brown sugar
2 tsp Worcestershire sauce
1 1/2 tsp. ground cumin
1 tsp chili powder
1/2 tsp salt
6 whole wheat sandwich or hamburger rolls, split

1--spray large non-stick skillet w/ Pam and heat to medium-high heat.
Add beef and brown breaking apart w/ wooden spoon--about 5minutes.
2--Transfer beef to slow cooker. Stir in remaining ingredients except rolls (duh) Cover and cook until flavors combine and sauce is slightly thickened, 3-4 hours on high or 6-8 hours on low.
3--Spoon onto rolls--approx. 1/2 c. per roll

**This is from one of my conception and more(c/s) girls Kerry**
I have not tried this yet, but I am going to try it soon.

Bacon Wrapped Chicken4

Bacon Wrapped Chicken

4 chicken breasts, boneless, skinless
4 slices bacon
8-10 slices ham or chipped beef
1 c. sour cream
1 can cream of mushroom soup
sauteed mushrooms or pimiento slices for garnish

Line bottom of crock pot with the ham.
Wrap each chicken breast with a slice of bacon and secure with a toothpick.
Combine the sour cream and mushroom soup; pour over the chicken breasts.
Cook on low in the crock pot for 8-10 hours or on high for 6-8 hours.

**This is from one of my conception and more(c/s) girls Kerry**
I have not tried this yet, but I am going to try it soon.

Crock Pot Southwestern Chicken

Crock Pot Southwestern Chicken

1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexi-corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed
and dried Flour tortillas
Shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in slow-cooker.
Top with the chicken.
Pour remaining sauce over.
Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear.
Serve with warm tortillas; top with cheese.
Makes 4 to 6 servings.

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Slow-Simmered Pot Roast with Garden Vegetables

Slow-Simmered Pot Roast with Garden Vegetables (another pot roast!)
Prep: 15 minutes
Cook: 10 hours

4 medium potatoes, cut into quarters (about 4 cups)
2 cups fresh or frozen whole baby carrots
2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
2 -pound beef bottom round roasts, trimmed of all fat
1/2 tsp. ground black pepper
1 carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup
1 tbsp. minced garlic
Fresh parsley

Place the potatoes, carrots and celery into a 4 to 6-quart slow cooker.
Season the beef with the black pepper and place on the vegetables.
Add the soup and garlic.
Toss to coat.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.
Garnish with parsley, if desired.

For thicker gravy: Stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until it's smooth. Remove the beef from the slow cooker. Stir in the flour mixture. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Golden Mushroom Pork & ApplesPrep

Golden Mushroom Pork & Apples
Prep: 10 minutes
Cook: 8 hours

2 cans (10 3/4 ounces each) Campbell's® Condensed Golden Mushroom Soup
1/2 cup water
1 tbsp. packed brown sugar
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
8 boneless pork chops, 3/4-inch thick
4 large Granny Smith apples, sliced
2 large onions, sliced (about 2 cups)

Stir the soup, water, sugar, Worcestershire and thyme in a 3 1/2-quart slow cooker.
Add the pork, apples and onions.
Cover and cook on LOW for 8 to 9 hours* or until the pork is cooked through.*Or on HIGH for 4 to 5 hours.

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Apricot Glazed Pork Roast

Apricot Glazed Pork Roast

Prep: 5 minutes
Cook: 9 hours

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 jar (18 ounces) apricot preserves
1 large onion, chopped (about 1 cup)
2 tbsp. Dijon-style mustard
4 -pound boneless pork loin roast

Mix broth, preserves, onion and mustard in 3 1/2-qt. slow cooker.
Cut pork to fit. Add to cooker.
Cover and cook on LOW 8 to 9 hr.* or until done.

Tip: *Or on HIGH 4 to 5 hr.
Tip: For thicker sauce: Mix 2 tbsp. cornstarch and 2 tbsp. water until smooth. Remove pork from cooker. Stir cornstarch mixture into cooker. Cover and cook on HIGH 10 min. or until mixture boils and thickens.

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Beef Stew

Beef Stew

3lbs beef for stew (already cut into pieces at grocery store)
1 bag of baby carrots
10 small mini potatoes (i usually use more)
3/4 bag of frozen corn
1 can cut green beans
2 cans beef broth (14.5 oz each)
1 packet mccormick beef stew seasoning

Throw everything into the crock pot.
Cook 7 hours on low or until beef is very tender.

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Crock Pot Chicken Cordon Bleu

Crock Pot Chicken Cordon Bleu Recipe

1 package chicken breast, thinly sliced
3 swiss cheese slices, halved
3 ham slices, halved
2 tbsp margarine
1 can cream of mushroom soup
3 tbsp milk
1/4 tsp seasoned pepper

Cover each half breast with a slice of cheese and ham (thinnly sliced ham).
Secure with toothpicks.
In skillet, brown chicken in hot margarine.
Arrange in crock pot.
Combine soup and remaining ingredients and pour over chicken.
Cook on LOW for 5 hours

**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Country-Style Crock Pot Chicken

Country-Style Crock Pot Chicken

6 carrots, sliced
6 celery stalks, sliced
8 chicken pieces
1 can (10-3/4 oz) cream of chicken soup, undiluted
1 envelope dry onion soup mix
1/3 c of chicken broth
2 tsp cornstarch

Slice vegetables place in crockpot.
Place chicken on vegetables.
Spread undiluted soup over chicken.
Sprinkle dry onion soup mix.
Do not add any water.
Cook on High 4 hours, or until chicken is done.
Stir often.
10 minutes before serving, mix broth and cornstarch.
Pour over chicken, stir well.

Serves 4

**This is from one of my conception and more(c/s) girls Kerry**
I have not tried this yet, but I am going to try it soon.



6 chicken breasts (boneless & skinless)
salt & pepper to tastegarlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in the crock pot.
Cook on low 6 to 8 hours.
Serve over rice or noodles.

*This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Easy Crock Pot Chicken Stew

Easy Crock Pot Chicken Stew

1 large can diced tomatos, undrained
1 large can low fat cream of mushroom soup
1 large can low fat cream of celery soup
1 bag of frozen mixed veggies 2 chicken breasts, cut into bite sized pieces
1 cup low fat milk salt and pepper to taste

Mix the cans of soup and the milk in a slow cooker.
Add the tomatos, spices and chicken and stir.
Add the vegetables and stir.
Cook on low heat 5 hours until the chicken is cooked

*This is from one of my conception and more(c/s) girls Kerry**I have not tried this yet, but I am going to try it soon.

10/13....I made this for dinner tonight and it was very good. Hailey did not eat any cause she was just being that way tonight and I did not feel like fighting to get her to eat. Glenne and I both enjoyed it. Next time I will probably double it so that I can have more leftovers.

Crock Pot Chicken Stroganoff Recipe

Crock Pot Chicken Stroganoff Recipe

6 boneless chicken breasts
2 (12 ounce) container sour cream (i can never find a 12 oz container... so i ususally use 1.5 16oz containers)
2 can cream of mushroom soup
2 package dry onion soup mix
1 produce section package of mushrooms.
(FYI- i have always used fat free sour cream and campbells 98% fat free cream of mushroom soup, and it's REALLY good.)

Place chicken in bottom of crockpot.
Mix together remaining ingredients and pour over chicken.
Cook on LOW 6 hours or until chicken is tender.
when done, take chicken out and put on plate. it will be very tender and will shred with a fork. shred chicken and return to the sauce. stir.
Serve over cooked egg noodles.

YUM!(PS- it makes a lot!)

*This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Crockpot Mac and Cheese

you need:
8 oz uncooked elbosw or shells.
(1) 12 oz can of evaporated milk
1 1/2 cups cold milk
2 eggs
4 cups shredded sharp cheddar cheese
salt and pepper to taste

1. Cook noodles. Place in crockpot when done
2. In a seperate bowl combine evaporated milk, cold milk, eggs, 3 cups of cheese, and salt and pepper.
3. Mix and pour into crockpot
4. Sprinkle remaining cheese on top.
5. Cook on low for 5 hours.

*This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.

Friday, October 9, 2009



4 to 7lbs of ribs

1cup ketchup
1cup soy sauce
just under 1cup orange marmalade
1cup water
8 or so cloves minced garlic

thoroughly coat ribs
bake 1hour 350

**this recipe is from my oldest sister Jackie who is a great Mom and cook!**

Thursday, October 8, 2009

Slow Cooker Thai chicken

8 chicken thighs, skin removed (2 pounds)
3/4 cup salsa (any variety)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro

1.Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2.Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3.Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)

This recipe came from

*I made this recipe for bunco and it was a big hit. It is so easy to make and had a great flavor to it. I put this on top of rice, Hailey really enjoyed this too. I used mild salsa and it gave good flavor and not spicy at all. I am sure if you used a med or hot salsa that would give it more spice.*

Eggplant Parm

8 eggs
1/2 cup 2 tbsp water
2 cups flour
2 cups of dry bread crumbs
2 large eggplants sliced
2 cups vegetable oil
1 lb provolone cheese grated
2 cups grated parmesan chees
4 cups of marinara sauce

1. In a medium bowl, beat eggs and water. Place flour in another medium bowl and the dry bread crumbs in a third bowl. **for this I use progresso italian bread crumbs**

2. Dip eggplant slices in the flour, then egg mixture and then the crumbs.

3. In a skillet, heat oil over medium heat and cook the coated eggplant untill golden brown on both sides. drain. **I use 2 pans when doing this to get it done faster. After they are browned I put them on a plate or cookie sheet lined with papertowels to soak up the grease**

4. Preheat oven to 350 deg

5. Alternately layer the eggplant, provolone cheese, parmesan cheese,and marinara sauce in a baking dish;ending with the sauce. Bake covered for 1 hour. Let stand for 10 minutes before serving.

With this dish I do not go exactly as the ingredients/directions are listed.
I put a thin layer of sauce on the bottom of the dish, then I layer the eggplant slices, sauce, cheese. I like to end mine with cheese on top then put a little bit of sauce on top of that.

It takes time to put this together but it is worth it.

The first time I made this I used a pyrex baking dish and put it on top of the electric stove not realizing I turned the wrong burner on. The dish exploded and glass was everywhere. I was making this for our friends and they helped save some. Glenne got a piece of glass in his and so did one or two others but they kept eating cause it was so good. And yes....I now make sure I do not put it on the stove after it cooks, plus we now have a gas stove.

Friday, September 25, 2009

Gran Smith's Mac and Cheese with Steak

Mac and Cheese with Steak

1 lb elbow macaroni
1 lb round steak
1 lb velvetta
1 medium onion
1 large can of stewed tomatoes (buy diced if you can find it..or you could buy 2 reg cans)

Get everything ready before you before you start cooking.
1. cut the steak up into small pieces
2. dice the onion
3. cut the cheese up into smallish size pieces so it will melt easier. (if you put the cheese in the freezer for a little bit it stays a little firmer longer)
4. drain the tomoatoes and dice up into small pieces(dont have to do if you buy diced, just drain)

Start cooking, it does not take long!

1. put the water on for the macaroni, put in a little salt. use a big pot so in the end you can mix it all together in this one pot.
2. put a little oil in a large frying pan and fry the steak and onion together. keep moving it around the the onion does not burn.
3. when the water boils put in the macaroni. dont overcook it.
4. when the steak and onions are cooked add the tomatoes and heat through
5. keep warm until the macaroni is done
6. when macaroni is done, drain it
7. add the cheese to the macaroni and stir until the cheese melts as much as it can
8. add the hot steak mixture to the macaroni and the rest of the cheese will melt.

*if you have leftovers put a little bit of milk in the macaroni before you warm it up and it will be creamy again*

Thursday, September 24, 2009

Fabulous 5 minute Fudge

Fabulous 5 minute Fudge
(I got this from Rachael Ray under her make with kids or however its listed on her website)

unsalted butter, softened
1- 12 oz pk of semi sweet choc chips
1 cup of butterscotch chips
1- 14 oz can sweetened condensed milk (save the can)
1 teaspoon of pure vanilla
1- 8 oz can of walnuts ( I do not like nuts in my fudge so I do not add this)
1/2 cup raisins
candied red and green cherries (optional)
** I also add some mini marshmellows (yuumm)

1. grease an 8 in round cake pan with the softened butter.
2. pour the choc and butterscotch chips, condensed milk, and vanilla in a saucepan and put on stove on low to heat.
3. cover empty condensed milk can with plastic wrap and put in middle of greased cake pan.
4. stir the chips and milk until smooth until they melt together.
5. stir in the raisins and nuts (and marshmellows if desired).
6. scoop the fudge into the cake pan around the can*may need to move the can back to the middle of the pan*
7. cut the red cherries in half and green into quarters. use the green for the holly leaves and the red for the holly berries several to make look like a wreath.
8. put in fridge till firm
9. remove can from center and losen sides and bottom with spatula.
10. cut into slices and serve

Stuffed Shells




**This recipe given to me by my friend Michelle from work**

Tuesday, September 22, 2009

leftover turkey or chicken enchiladas

SERVES 4 -6 , 6 Enchiladas (change servings and units)
1 cup shredded cooked turkey (or chicken or beef!)
1/2 cup cooked vegetable
3/4 cup cheddar cheese
1/2 cup Mexican blend cheese (optional) or add more cheddar cheese
3/4 cup salsa (or more to taste)
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 dash hot sauce (optional)
6 tortillas
1Preheat oven to 350°F.
2In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.
3Spoon filling into tortilla shells. You may need to use more than four if your shells are small.
4Roll the tortilla up and place seam side down into a lightly greased baking pan.
5Top with extra cheese and salsa if desired.
6Baked until heated through, about 15-20 minutes.

I made this with lefover turkey....HUGE hit in our house. can be a little time worth it

**time consuming to me is anything more then 15 min prep** so this is really not bad at all.

Jello poke cake

SERVES 12 -15 , 12 -15 pieces (change servings and units)
1 (18 1/4 ounce) package white cake mix
egg, water, oil as needed to make cake
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1/2 cup cold water
8 ounces Cool Whip
1Bake cake according to package directions. Cool completely.
2Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.

I made this for bunco and it turned out great. Very easy to do.......coming from a busy mom! you make the cake...the jello..(dont let it get hard)pour over cake while still liquid....put coolwhip over the top and that is it

rave reviews at bunco!!


I like to cook, did not always ENJOY to cook, but since becoming a Mommy....I really am starting to LOVE cooking. Now, I am not saying that cooking for just myself and my wonderful husband was not gratifying enough, but, there is something about your child saying.....oooohhh....yyyyuuummmyy. Makes cooking so much better. In our younger years we did not care if we cooked with low fat, low salt,etc. The older we got and the more we worried about our health and weight the more that became a factor.

I will not lie, my husband and I love our food.. I grew up in philly and he moved around and has roots in philly. In may of 97 we moved to southeast texas..Houston to be exact. We have been here for 12 yrs now. We love it down here, and the food is great too. I will admit...we do not exercise like we should...but the food is good down here. LOL

Over the last 12 yrs I have learned to make different meals/foods. There are certain meals that our friends ask for. (Eggplant parm....first try, pyrex exploded glass in food...everyone still LOVED IT) I have many recipes that I have gotten from other sites or people,if that is the case I will post who/where it is from. I am taking this blog as an opportunity to post my favorites...friends favorites that I like...or ones that are favorites of friends.

I have a few friends where we keep talking about doing a website for the recipes we exchange, but we cannot figure out how to get it done. I decided to do this blog. I am big on easy to do....crockpot recipes, cassaroles or one dish. Working full time, Hubby and an almost 3 yr takes over and I really like being able to sit down with my 2 best people in the world and have a meal. Some nights its no talk...others its hubby and I trying to get the little one to get us to talk..but its our family and its awesome!! (for the most part...we are potty training at the moment also.

Please bear with me in any changes I may make. I do not know how I am going to catagorize things yet. Hubby is taking meds for diabetes/pre I am also looking and will be posting recipes for that type of meal. I have lots of other favorites that I will be posting too. If I do not post often..I apologize. I am going to try to post all time favorites then work on the rest.

Thanks for following :)