Crock Pot Beef Stroganoff

Ok friends, this blog has been neglected for far too long!  I quit my kindergarten job, so now I am going to have some time for cooking and blogging again!!!  I am so excited.  Following is a recipe that I found on Pinterest, that I adapted slightly.  It's pretty delicious.

Ingredients;
2 cans cream of mushroom soup (10 and 3/4 oz. each)
2 Tablespoons Worcestershire
1/2 cup of water
1/4 teaspoon Garlic Salt
a dash of Paprika
1/4 cup minced onion flakes
2 pounds cubed stew meat

8 oz. Cream Cheese- cubed  (Set out to soften 1 hour before adding to crock pot.)
8 oz. fresh mushrooms 

12 oz. bag of Egg Noodles 

Directions:

In bottom of the crock pot, combine soup, Worcestershire sauce, water, garlic salt, paprika, onion flakes- stir to combine.

Add stew meat.  Stir ingredients to coat meat with sauce.

Cover and Cook on Low for 8 to 9 hours.

*1 hour before serving, add cream cheese cubes, and mushrooms to sauce.

When ready to serve, cook Egg Noodles according to package directions.

Serve sauce over noodles.

Recipe Slightly adapted from: The Elegant Artist

Slow Cooker Beef and Broccoli

• 1 1/2 lbs. beef, chuck roast, sliced into thin strips
• 1 c. water with 1 beef bouillon cube dissolved in it.
• 1/2 c. oyster sauce (found at grocery store with Asian foods)
• 1/2 – 1 lb. broccoli florets -steamed
• 2 T. cornstarch
• Cooked rice
• Sesame seeds (for garnish)

1. Arrange beef strips in a slow cooker and pour beef broth and oyster sauce over the beef.
2. Cover and Cook on LOW for 6–8 hours or on HIGH for 3–4 hours or until beef is very tender.
3. Steam broccoli in a Ziploc steamer bag-according to directions on bag.
4. Combine cornstarch and 2 tablespoons of the cooking liquid (liquid from the broth and juices of the meat in the crock) in a small bowl and stir until smooth.
5. Slowly add cornstarch liquid mixture to the crock and stir in until well combined.
6. Fold drained broccoli into the slow cooker.
7. Leave uncovered. Cook on High for about 15 minutes or until sauce is thickened.

Serve over your favorite cooked rice and garnish with sesame seeds!

Recipe slightly adapted and Photo from: Get Crocked 

Rate It!
Jen: 8
Kile: 7
Kiley: 6
Madee: 6
Destrie: 7

Cheeseburger Pasta

Recipe and Photo from: Budget Savy Diva

What You Need

1 pound of pasta cooked – penne or similar

1 pound of ground beef

3/4 cup of milk

1/2 teaspoon of garlic powder

2 cups of cheddar cheese

1 teaspoon of pepper

1/2 teaspoon of salt

1/4 cup of parmesan cheese

What To do

Brown beef in a medium size skillet – Add salt and pepper. Drain fat.

In a medium sauce pan – over medium- low heat add milk and cheese – mix till cheese is melted. 

Add Parmesan cheese and Garlic Powder and mix.

Add cheese sauce to beef and mix.

Add cooked pasta to skillet and mix well.

Rate It!

Jen: 6.5

Kile: not home

 Kiley: 6.5

Madee: 6

Destrie: 10

Beef Tips

Ingredients:
2 lbs. stew meat
1 can cream of mushroom soup
1 packet brown gravy mix
1 packet lipton onion soup mix
1 small can of mushrooms (I had none, so I left this out.)
1 cup water

Directions:
Place meat in Crock Pot. Pour other ingredients on top of meat.  Cover and cook on low for 6 to 7 hours.  Can serve over potatoes, rice, or noodles.  We just ate ours, with mashed potatoes and corn as a side dish.

* Did not get ratings....everyone liked it though!

*Photo and idea from Pinterest

Cheeseburger Salad

Recipe and Photo from: Pioneer Woman

Ingredients

2 pounds Ground Beef
1/3 cup Ketchup
1 teaspoon Yellow Mustard
1 Tablespoon Dijon Or Spicy Mustard
2 Tablespoons Barbecue Sauce
2 heads Romaine Or Green-Leaf Lettuce, Torn
8 whole Dill Pickle Spears, Cubed
4 whole Roma Tomatoes, Diced
1 cup Grated Sharp Cheddar Cheese
1 whole Red Onion, Sliced
4 whole Hamburger Buns
1 stick Butter

Preparation Instructions

Brown meat in a large skillet, then remove from heat and drain off the fat. Add ketchup, mustards, and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.

Cut hamburger buns into 1-inch cubes. Melt 1/4 stick butter in a separate skillet, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.)

To assemble each salad, pile torn lettuce on a plate. Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar. Add diced tomato, chunks of pickles, and slices of red onion over the top, then sprinkle warm croutons all around the plate.

*You can also make this a "Ranch" Burger Salad and serve with Ranch Dressing...it's good with or with out.

Rate It!
Jen: 7.5
Kile: 7.5
Kiley:
Madee: 7.5
Destrie: good

Zesty Ground Beef Potato Topper for Baked Potatoes

*picture to come soon!

Ingredients:
1 lb. ground beef
2 T. oil
1 pkg. Lipton dry onion soup mix
1 tsp. paprika
1 8 oz sour cream

Directions:
Brown ground beef in oil until no longer pink. Add onion soup mix, Remove from heat, stir in paprika and sour cream. Spoon over baked potatoes.

*Recipe from my new potato cook book


Rate It!
Jen: 8-
Kile: not home
Kiley: not home
Madee: 6
Destrie:6...he had only one bite.

Barbeque Cheddar Bacon Meatballs

 Ingredients:
1 pound of ground beef
1 package of onion soup mix
1 egg, beaten
1/2 cup of shredded carrots
dash of Cajun seasoning, salt and pepper

1/2 cup of bacon bits
1 c. cheddar cheese
2 tbsp reduced fat milk
2 tbsp flour

1/2 to 3/4 cup of barbecue sauce, any kind - whatever your favorite is

Directions:
Set your slow cooker to low heat while preparing the meatballs.  Mix the onion soup mix and beaten egg in a large bowl.  Place your ground beef, carrots, seasoning, salt and pepper in bowl.  Mix the ingredients well with a large spoon.   Set aside.

In a separate bowl, combine the flour and milk.  Stir until smooth.  Then add the shredded cheese and bacon bits.  Blend well.  Shape these into smaller round cheese balls.  Then you will place the other meat and carrot mixture around the cheese-bacon ball.    Continue doing this until all of your ingredients are used up.
Place meatballs in slow cooker.  Cook on high for 4 hours or on low for 6-8 hours.
When the tops are nicely browned, you know they are almost ready.  
During the last half hour of slow cooking, add the barbecue sauce.  Just pour it over the tops of the meatballs and spread it out evenly. Serve on top of cooked egg noodles
*Recipe adapted from Learn, Laugh,Cook

Rate It!
Jen:  7
Kile:  6
Kiley:  7.5
Madee:  7.5
Destrie:  Good.

White Castle- like Sliders

 From the Three on Food Blog.

1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls
24 dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately.

We have never eaten at White Castle so I can't say how these compare to the originals, but they were good. 
Rate It!
Jen: 8
Kile: 8
Kiley: 7.5
Madee: 7.5
Destrie: good

Makes 24 Sliders

***. I actually made mine on bigger rolls and cut the meat into 12 squares with 12 pickles.

4 Packet Roast

I posted a recipe for a 3 envelope roast last year.  This recipe is very similar but, adds another packet of flavor.

Recipe from  www.sisterscafe.blogspot.com

Ingredients:
1 packet ranch dressing mix
1 packet brown gravy mix
(I added an extra packet of gravy mix -so we would have more gravy)

1 packet Italian salad dressing mix
1 packet onion soup mix
1 roast of choice
1/2- 3/4 cup water (I actually used 1 1/2-2 cups of water because I added an extra gravy packet.)

Place roast in crockpot.  Sprinkle the mix packets over the roast. Pour water around the roast. Cook on low for 6-8 hours.
Rate It!
Jen: 8
Kile: 8
Kiley: 6
Madee: 7
Destrie: good

Chinese Casserole

This is a recipe that we ate all the time when I was growing up. It is easy to make and when I first got married, this dish was something I was very comfortable making- just ask Kile. He got really sick of eating this and as a result, I have not made it in many years. We were telling our kids the "Chinese Casserole" story and they all said they had never eaten it before... Wow, it has been along time since I made it! So tonight, the Chinese Casserole is making a comeback. Hopefully Kile has had enough of a break from it that he won't mind eating it tonight =)

Ingredients:
1 lb. ground beef
1 T. minced onion flakes
1 can cream of mushroom soup
1/4 c. uncooked rice
1/2 c. water
1 T. soy sauce
*Chinese Noodles for serving on top of casserole


Brown the ground beef along with the minced onion. Combine soup, rice, water, and soy sauce in a bowl and mix together. Add ground beef and stir to combine. Pour mixture in to a greased 9x13 baking dish. Cover with tin foil and bake for 30 minutes at 350 degrees. Serve with Chinese Noodles on top.

Rate It!
Jen: 7
Kile: 6
Kiley: 7.5
Madee: 4
Destrie: not good

* I followed this recipe exactly as it was given to me. I think that if I made this again though, I would double everything except the meat. I'll let you know if I make it again with my modifications.

Easy Mexican Dip

This recipe is one I adapted from Our Best Bites Blog- (link is on the side)
The original recipe called for sausage, but I figured I may as well be resourceful and use ground beef, which I have plenty of in my freezer-thanks dad and mom!

1 lb.ground beef
1 packet McCormick cheesy taco seasoning
3/4 milk


1 8-oz. package cream cheese-cut in to chunks
1 c. salsa

green onions

Brown the ground beef and drain the fat if necessary. Add the taco seasoning and 3/4 cup milk as per package directions. Bring to a boil, reduce heat and simmer for 8 to 10 minutes. Add the cream cheese and salsa to the pan and heat through. To serve, garnish the dip with thinly sliced green onions. Serve with tortilla chips.

Rate It!
Jen: 8
Kile: 8
Kiley: 7.5
Madee: 7.5
Destrie: Good

This recipe and photo came from the Cooking with Carrie Blog-the link to this is on the side.


Beefy Bean Burritos

* 1 pound lean ground beef
* 1 can refried beans
* 2/3 cup enchilada sauce
* 1/2 tablespoon chili powder
* 1 teaspoon garlic powder
* 1 1/2 cups shredded colby/jack cheese (I used cheddar cheese.)
* 10 large flour tortillas

1. Brown and drain meat.
2. Add all remaining ingredients, except tortillas. Stir the mixture and heat to a simmer/boil.
3. Put about 1/2 cup of the mixture in each flour tortilla, fold the tortillas into burritos, and serve.

Rate It!
Jen: 7.5
Kile: 7.5
Kiley: 6.5
Madee: 7
Destrie: Good!

Taco Lasagna

This is a recipe that I got from my friend Julie Finlinson.

Ingredients:
1 lb. Ground Beef
1 can of Green Chile's
1/2 C. chopped Onion
2/3 C. Water
1 envelope Taco Seasoning
1 (15 oz.) can Black Beans, drained
1 (14.5 oz.) can Diced Tomato's with Lime and Cilantro, undrained
6 (8 inch) Flour Tortillas
1 (16 oz.) can of Refried Beans
3 Cups of Shredded Mexican Blend Cheese (cheddar is fine if you don't have the other)

In a large skillet, cook the beef, chile's and onion over medium heat until cooked. Add water and taco seasoning. Bring to a boil ; reduce heat and simmer for 2 min. Then add black beans and tomatoes. Simmer uncovered for 10 min.
In a greased 9x13 pan place 2 tortillas. Spread with half of the refried beans. Put half of the meat mixture on top of beans. Sprinkle with 1 cup cheese. Repeat layers. Top with remaining 2 tortillas and cheese. Cover and bake at 350 degrees for 30 min.

**** I served this with topped with Sour Cream.

Rate It!
Jen: 9
Kile: 9
Kiley: 7
Madee: 8
Destrie: not good

Shredded Beef Nachos

I adapted this recipe came from the Real Mom Kitchen Blog. I made a few changes to use the ingredients that I had.

Ingredients:

1 pound shredded leftover roast beef
1 can Rotel diced tomatoes with cilantro and lime juice
1/2 cup beef broth
2 tsp. chili seasoning (from a packet)
2 tsp cumin
Tortilla chips
Serve with sour cream.

In a large skillet over medium heat, heat the leftover roast, shredding it as it warms up. Add tomatoes, broth, chili seasoning, and cumin. Stir together and cover. Let it simmer for 15 minutes, until heated through and completely shredded. Place chips on a plate and cover with cheese. Microwave for 30 seconds or more until cheese is melted. Top with shredded beef and sour cream.

Rate It!
Jen: 7
Kile: 7
Kiley: 8
Madee: 8
Destrie:not good

Kiley's Beef Stroganoff

This is not a "new" recipe, I have been making it for years. We had it for dinner last night, so I thought I would post it. I am calling it "Kiley's Beef Stroganoff" because she loves it. When she was 4 years old and in preschool, she was asked to bring her favorite food to share with her preschool class. She asked me to come to preschool and make beef stroganoff for her preschool friends! Kiley requests this meal often. Kiley and I really like it, but the rest of the family only "ish" like it.

Igredients:
1 lb gound beef (cooked)
1 -10.5 oz can cream of mushroom soup
1- 10.5 oz can beef consome soup
1- 16 oz. sour cream
salt and pepper to taste

Combine all ingredients in a pot and heat until combined.
Serve over rice.

Rate it!!

Jen: 9
Kile: 6.5
Kiley: 10
Madee: 4
Destrie: ok- he will eat it.

3 Envelope Roast

This recipe and photo came from the real mom kitchen blog. A link to this blog is on my blog list.


3 Envelope Roast
3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.
**Use the liquid in the crock pot to make gravy. I just lifted the roast out of the crock pot and to this liquid added 2 tbs. flour and 1tsp. beef bouillon. Mix well. Return roast to crock pot and cook on high for about 15 minutes to finish the gravy.

RATE IT!!

Jen: 8
Kile: 8
Kiley: too sick to eat =(

Madee: roast: 6 gravy: 9
Destrie: Good