Meatball Recipe

1 1/2 -2 lbs. ground beef
1 lb. ground pork
1/2 cup ketchup
2 tsp. worchest. sauce
1/2 tsp. salt/pepper
1 c. filler - bread crumbs or approx. 28 crushed saltines
1 Tbl. grey poupon or mustard

Combine all and roll into balls (use cookie scoop).
Then bake at 350 for 30 min.

Sauce:
1 1/2 cup ketchup
1/2 cup water
2 Tbl. vinegar
4 Tbl. brown sugar
2 tsp. salt/pepper
2 Tbl. onion or onion salt/powder
1 Tbl. worchest. sauce

Combine in crockpot.
Add meatballs & simmer on high for 2 hours

Great Idea for Thanksgiving

Mashed Potatoes

5 lbs potatoes, peeled, cooked and mashed
8 oz. pkg. cream cheese, softened
11/2 cups sour cream
3 tsp. onion, or garlic, salt
1 1/2 tsp. salt
1/4 - 1/2 tsp. pepper
2 Tbsp. butter , melted

Combine all ingredients into slow cooker.
Cover. Cook on Low 5-6 hours

These potatoes may be prepared 3-4 days in advance of serving and kept in the refrigerator until ready to use.

Try 15 potatoes, 2 cups sour cream.
Seasoning to flavor to your taste.
This feeds 14 people and we had a little bit left over.
Good luck.

HOMEMADE CHICKEN SOUP

Chicken Soup

Ingredients
1 teaspoon oil
1 4 boneless chicken breast or you can use a whole chicken
4 carrots
4 stalks celery
1 onion
water to cover
salt and pepper to taste
2-3 chicken bouillon or a 1 chicken gravy mix/1 can
(I use what ever I have at the time)
Optional -mashed potatoes
(I always try and make when I have left over mashed)

Directions
Cut up the chicken Put the oil in a pan (I use the same large soup pot I am cooking the soup in)then put the chicken and cook.
When the chicken is almost cooked add the cut up onion.
Then add carrots, celery in the pot and cover with cold water.
Heat and simmer, uncovered.
Add the chicken bouillon and season with salt, pepper taste.
OPTIONAL****Add mashed potatoes, this thickens the soup!!!
**OR put soup over top of mashed potatoes***
Add noodles to the pot, cook 10 to 15 minutes.
Serve and enjoy!

I also have cooked this in the crock pot!
***No need to cut up the chicken it will shred wonderfully! Just cut up the carrots onion and celery and add the bouillon and salt & peeper and water to cover. Cook on low all day or high for 4 -5 hours.
When you get home shred the chicken in the crock pot with a fork!

I also put in whole potatoes and cooked them right in the soup and them when I got home I take the whole potatoes and mashed.
Make some egg noodles and add to the crock pot (ON HIGH-needs to boil) and cook 15 -20 minutes, then serve!

Crock Pot Split Pea Soup

1 pkg. dried green split peas, rinsed (16 oz.)
1 hambone, or 2 meaty hamhocks, or 2 cups diced ham
3 carrots, peeled and sliced
1 med. onion, chopped
2 ribs celery, plus leaves, chopped
1 clove garlic, minced (may use more to taste)
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh ground pepper
1 1/2 qts. hot water

Layer ingredients in crock pot, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf.

Ham and Bean Soup

1/2 c. dry navy beans or great northern beans
1/2 c. dry black beans or kidney beans
1/2 c. dry lima beans
1/2 c. dry garbanzo beans
1/2 c. dry split peas
2 c. fully cooked ham cut into 1/2-inch pieces
1 lg. onion, chopped (1 cup)
2 med. carrots, chopped (1 cup)
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
3/4 tsp. salt
1/4 tsp. pepper
2 bay leaves

Rinse beans; drain. Combine the beans, peas, and 6 cups cold water in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Drain and rinse beans.

Meanwhile, combine ham, onion, carrots, basil, oregano, salt, pepper, and bay leaves in a 31/2 to 4-quart Crockery Pot. Stir in drained beans and 6 cups fresh water.

cover; cook on lot for 8 to 10 hours. (Or, cook on high for 4 to 5 hours). Discard the bay leaves. Season to taste with salt and pepper.

Makes 8 servings

Chicken Breasts Supreme

2 slices bacon
6 chicken breast halves
4 1/2 oz. sliced mushrooms, drained
1 can cream of chicken soup
2 tbsp. dry sherry, if desired
3 oz. Swiss cheese, sliced
1 tbsp. chopped chives
3 cups frozen broccoli flowerets

Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet. Add chicken to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms. Cover; cook on low for 3 to 4 hours.
Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Cover; cook on high setting for an additional 10-15 minutes or until cheese is melted. Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8 minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms on serving platter. Serve with cooking juices.

Slow Cooker Lasagna

1 lb. ground beef
1 lg. onion, chopped
2 cloves garlic, minced
1 can tomato sauce (29 oz.)
1 c. water
1 can tomato paste (6 oz.)
1 tsp. salt
1 tsp. dried oregano
1 pkg. no-cook lasagna noodles (8 oz.)
4 c. shredded mozzarella cheese (16 oz.)
11/2 c. small-curd cottage cheese (12 oz.)
1/2 c. grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

Crockery Pot Meatballs

These meatballs are good served over egg noodles.
1 1/2 lbs. extra-lean ground beef
1 c. dry breadcrumbs
1/2 c. egg substitute
1/3 c. chopped fresh parsley
2 tbsp. minced fresh onion
1/3 c. ketchup
2 tbsp. brown sugar
1 tbsp. lemon juice
1 can jellied cranberry sauce (16 oz.)
1 bottle chili sauce (12 oz.)
Parsley sprigs (optional)

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2 inch) meatballs.
Combine ketchup, sugar, juice, and sauces in a Crockery Pot; gently stir in meatballs. cover with lid; cook on low for 8 to 10 hours. Garnish with parsley, if desired.

Savory Pepper Steak

1 1/2 - 2 lbs. beef round steak, about 1/2-inch thick
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 med. onion, chopped
2 lg. green or red peppers, seeded and cut into 1/2-inch strips
sm. clove garlic, minced
1 can whole tomatoes (16 oz.)
1 tbsp. beef flavor base (paste or granules)
1 tbsp. soy sauce
2 tsp. Worcestershire sauce
fluffy rice

Cut steak into strips. Combine1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to Crock-Pot with onion, garlic and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into Crock-Pot, moistening meat well. Cover and cook on low for 8 to 10 hours.
One hour before serving, turn on High and stir in remaining green pepper strips.
If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into Crock-pot. Cover and cook until thickened. Serve gravy with Pepper Steak over hot fluffy rice.
Serves 4

Cheesy Meat Loaf

17 round cheese crackers
1 sm. onion, finely chopped
2 tbsp. green pepper, minced
1/4 c. chili sauce
1/2 c. milk
2 eggs, slightly beaten
3/4 tsp. salt
1/8 tsp. pepper
11/2 lb. lean ground beef

Crush crackers with rolling pin or blender until crumbled. In mixing bowl, combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt, and pepper. Mix in ground beef. Form into 6 or 7 inch round loaf. Place in slow-cooking pot. Cover and cook on low for 6 to 8 hours or until done.

Crock Pot Pizza Casserole

Crock Pot Pizza Casserole

1 lb Ground beef
1.5 jar (14 oz) pizza sauce
1 jar (23 oz) spaghetti sauce
1 pkg (12 oz) noodles {I choose a Penne noodle}
4 oz Cheese, mozzarella
4 oz Cheese, cheddar
1 small can Mushrooms
1 small can sliced olives
1 Onion, diced
1 Green Pepper, diced
1 pkg Pepperoni

Directions
1. Brown hamburger and onion. Drain grease.
2. Cook Noodles while browning hamburger.
3. Add sauces to meat and onion mixture.
4. In crock pot add mushrooms, olives, and green pepper.
5. Spoon meat mixture into crock pot and mix all together.
6. Put in as much Pepperoni and cheese as you would like.

Cook on Low for one hour, I wouldn't cook longer than two hours. I do have to tell you when I made this, the sauce mixture did not go far - so I increased the amounts on this recipe. It is possible even with the increase it could still be a little dry, just use your best judgment on the sauce. Additionally, I would imagine you could turn this into a half day crock pot recipe, with the hamburger being cooked in the crock pot. Overall, this was actually pretty yummy and I was sceptical!

Cheesy Crockpot Chicken

2-4 chicken breasts, cut into cubes
2 cans cream of chicken soup
1 can cheddar cheese soup
Garlic powder
Salt & Pepper

*Place cubed chicken into crockpot. Sprinkle with garlic powder, salt, and pepper. Mix soups together and pour over chicken. Cook on low 5-6 hours or High 3-4 hours.

*Serve over rice or baked potatoes.

Shipwreck Stew

This isn't the prettiest looking meal, but what do you expect when it's called Shipwreck Stew. This is so yummy and super easy!

1 lb. hamburger, browned
4-5 potatoes, cut in French fry-like strips
1 medium onion, chopped
1 can red kidney beans, drained
1/4 to 1/2 lb. velveeta cheese, depending on how cheesy you want it
1 can tomato soup
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter

*Layer in crock pot in this order: hamburger, potatoes, kidney beans, and cheese. Pour soup over the top. Season with salt and petter. Dot with butter.
*Cover. Cook on Low 6-8 hours.
*I like to sprinkle some Parmesan cheese over the top of it, when at the table.

Recipes

I just got this email with tons of recipes!!! So here is the link: http://www.50plusfriends.com/cookbook/
Wow! APPETIZERS, BEVERAGES, BREADS, CAKE & FROSTING, COOKIES & DESSERTS, COOKING FOR A CROWD, CROCK POT, BREAKFAST, FISH & MEAT & GAME, JAMS!! "GIFTS IN A JAR", so much more! Its a cool site! A lot of hard work!!

Easy Italian Chicken

*1/2 of a medium head of cabbage, cut into wedges (about 12 ounces)
*1 medium onion, sliced and seperated into rings
*1 4 1/2 ounce jar of sliced mushrooms, drained
*2 tbsp quick cooking tapioca
*2 to 2 1/2 pounds chicken
*2 cups meatless spaghetti sauce
*grated parmesan cheese
*hot cooked pasta

In a 3 1/2 qt. slow cooker-combine cabbage, onions and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.

Cover and cook on low heat for 6-7 hours or on high for 3- 3 1/2 hours (or until done)Transfer to a seving platter. Sprinkle with parm. cheese. Serve over cooked pasta.

I had forgotten all about this until I was putting my kitchen back together and found a bunch of recipes I had lost!! Its a really good and easy one to try!!

Chicken & Bean Stew {slow cooker}

Ingredients

1 pound boneless, skinless chicken breasts

1 large onion, sliced

1 can (14.5 ounces) diced tomatoes with pepper, celery and onions (such as Hunts), drained {I did not drain mine, I skipped right over that instruction and it turned out just great not draining}

3/4 cup low sodium chicken broth

1/8 teaspoon cayenne pepper {this goes a long way in this recipe}

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup frozen corn

3/4 cup frozen lima beans

1 tablespoon Dijon mustard {I did not have any on hand so I skipped this and it seemed to work out fine without it}

4 cups prepared mashed potatoes {optional}

Directions

1. Stir together chicken, onion, tomatoes, broth, cayenne and 1/4 teaspoon each salt and pepper in slow cooker bowl. Cover and cook on HIGH for 3 hours or LOW for 5 hours.

2. Cut chicken into 1 inch pieces, stir in remaining 1/4 teaspoon each of salt and pepper, frozen corn and lima beans {no need to thaw} and the mustard. Cook 30 minutes more.

3. Serve with mashed potatoes, if desired.

{Notes: Again recipe courtesy of Parents.com. If I make this again I will add just a little bit more corn and lima beans. Overall this had great flavor, was a bit spicy but really yummy and filling.}

Cahoon Crock Pot Roast

Cahoon Crock pot Roast


I got this recipe from: A little of this and some of that


3-5 pound roast
1 can cream of mushroom soup
1 pkg Lipton dry onion soup mix
1 10 oz can beef gravy
1/2 brown sugar
3 tbsp vinegar
2 tbsp soy sauce
1 tbsp Worcestershire sauce

Garlic salt the roast and place in crock pot. Mix together remaining ingredients and pour over roast. Cook on low heat for 12 hours or high heat for 6-7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and cold water mixture (if needed).



We love this!! The roast turned out wonderfully! The gravy mixture was awesome! We had things to do yesterday so this was perfect, threw everything into the crock pot and left, came home to our house smelling yummy!!! Made some potatoes and carrots, served with buttered bread! Great Sunday evening dinner!! Sorry No Pictures.







If you haven't tried this yet, Try them! McCormick makes them, and they are good! You cut up potatoes (I put in baby carrots, too!)add oil and seasoning, put into the bag (its included)and microwave!

Chicken with Cashews {Slow Cooker}

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1 inch chunks

2 cups baby carrots

1/2 cup low-sodium chicken broth

5 tablespoons soy sauce {variation: ginger flavored soy sauce - which I couldn't locate at our local store, so I just used regular soy sauce}

8 ounces snow peas, trimmed {variation: I used frozen peas since I plan my meals ahead of time and didn't dare waste fresh snow peas}

2 cans, 8 ounces each pineapple tidbits, drained and 2 tablespoons juice reserved

1 sweet red pepper, seeded and thinly sliced and cut in half

3 tablespoons cornstarch

1/2 cup roasted cashews

3 cups rice

Directions

1. Stir together chicken, carrots, broth and 3 tablespoons soy sauce in slow cooker. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

2. Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes.

3. In small bowl, stir together remaining 2 tablespoons soy sauce, 2 tablespoons pineapple juice and cornstarch. Stir into liquid and other ingredients in slow cooker. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice.

I have to say this is my new favorite. As for the pineapple, my husband detests it and I asked him to just take a bite with some pineapple {as the rim of his plate is lined with picked out pineapple} and his reply was "not bad, not bad at all". So all of you non-pineapple lovers give it a try! Recipe courtesy of Parents.com.

Beef Tostadas {Slow Cooker}

12 Tostadas.
Prep: 15 minutes (1st stage), 15 minutes (2nd stage).
Slow Cook: 6 hours on HIGH or 8 hours on LOW.

Ingredients
1 1/2 pounds boneless beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped {for a little added flavor/hotness I recommend 2.}
1 large onion, chopped
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada shells or hard taco shells
3/4 cup fat-free refried beans
1 1/2 cups shredded iceberg lettuce
1 cup cheese of your choice
3/4 cup salsa

Sour Cream

Directions
1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.

3. Strain remaining liquid in slow cooker over a colander, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in a bowl and stir to combine. Cover to keep warm.

4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1 1/2 minutes on HIGH, stirring halfway through until warm and spreadable.

5. Spread each tostada with beans, sour cream, beef, lettuce, cheese and salsa.

Recipe courtesy of Parents.com. This recipe was so yummy. I have a few other new recipes I would like to post; however, I like to taste test them before I pass them on. Keep checking back for more or pick your own favorites off the Parents.com site!

Cola Pot Roast

3-4 lb pot roast
10 3/4 oz can cream of mushroom soup
1 envelope dry onion soup mix
16 oz bottle of Coke, Pepsi or other cola

1. Pace meat in slow cooker.
2. Top with mushroom soup and onion soup mix. Pour in cola.
3. Cover and cook on High for 6 hours. (I cooked mine on low for 9 hours)

I took the extra sauce from this and put in a pan with some corn starch to thicken it for gravy and then put the gravy on mashed potatoes. It was really good.