Slow Cooker "Melt in Your Mouth" Pot Roast

ingredients

1 chuck roast (mine was 3 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch
SEASONING MIX -
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary



Directions:

Combine together seasoning mix in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
Cook on low for 9 hours or on high for 6 hours.
Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.

Fannie Farmer's Baked Mac and Cheese

ingredients

(8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1⁄2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1⁄2 cup breadcrumbs, buttered



Directions

Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Lemon Sour Cream Pie

ingredients

1 9” pie shell, baked and cooled
1 cup sugar
3 tablespoons plus 1 1/2 teaspoons cornstarch
1 cup milk
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
3 egg yolks, lightly beaten
1/4 cup butter, softened
Zest of one lemon (about 1/2 tablespoon)
1 cup sour cream
***
1 cup heavy whipping cream
2 Tbsp sugar



Directions:

Crack eggs in a small bowl, beat slightly with a fork and set aside.
In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don’t cook when added to the hot saucepan.) Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.
***
In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
Enjoy the best lemon sour cream pie ever!

Mexican Red Rice

ingredients

2 plum/roma tomatoes finely chopped
2 tbsp. vegetable oil
1 cup onion, minced
2 cloves garlic, minced
1 cup long grain rice
1 ¾ cup chicken broth (vegetable broth or water is good, too)
¼ cup tomato sauce
¼ cup chopped fresh cilantro
1tsp. dried oregano
salt and pepper to taste (I used about 1 teaspoon of salt and about 1/4 tsp of pepper)



Instructions

Heat the oil in a pot over medium heat.
Add the onions and sauté until translucent (about 2-3 minutes).
Add the garlic and stir in the rice. Cook until slightly toasted, about 3 minutes.
Add the broth, tomato sauce, and chopped tomatoes, bring to a boil.
Add the cilantro, oregano and salt and pepper to taste.
Reduce heat to low and cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
After 15 minutes, turn off the heat and let the rice rest, covered for 8 minutes.
Fluff with a fork and serve.

Crock Pot Bowtie Casserole

ingredients

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded



Directions

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

Chicken Waldorf Salad

ingredients

2/3 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups diced cooked chicken
2 red apples, cored &,diced
2/3 cup sliced celery
1/2 cup chopped walnuts



Directions:

In a bowl, combine the mayonnaise, lemon juice, salt and pepper. Add the chicken, apples and celery. Toss to coat. Cover and chill. Sprinkle with walnuts just before serving.

SLOW COOKER PHILLY CHEESE STEAK SANDWICHES

ingredients

2 1/2 to 3 pounds beef round steak
2 green peppers, sliced thin
2 onions, sliced thin
3 cups beef stock
2 teaspoons garlic salt
2 teaspoons black pepper
1 envelope dry Italian dressing mix
1 to 2 large loaves French bread, sliced into sandwich lengths or 6 to 8 hoagie buns
Provolone cheese slices



Directions:

Spray crock pot with non-stick cooking spray or use a slow cooker liner. Cut meat into thin strips, place in slow cooker. Add green pepper, onion, stock, garlic salt, pepper and dressing mix. Cover and cook on low 7-8 hours, or high for 3-4 hours.
Spoon meat mixture onto toasted buns, top with cheese. You can then put the sandwiches on a baking sheet and bake an additional few minutes to melt the cheese and toast the sandwich. You can also serve with sliced sauteed mushrooms on top.

CHICKEN ALFREDO LASAGNA ROLLS

ingredients

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice



directions:

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top

Momma's Homemade Bread Rolls

ingredients

8 ounces (1 cup) warm water (80 degrees F)
3 tablespoons softened butter or margarine
3 cups bread flour
3.5 tablespoons sugar
2 tablespoon dry milk
1 teaspoon salt
2 teaspoons active dry yeast or 1.5 teaspoons bread machine yeast
softened butter or slightly beaten egg white for browning



Instructions

You can use a bread machine to make this dough or a mixer with a dough hook. Of course, you can do it the old fashion way like my Momma did it . . . and mix it by hand.
Get the water, butter or margarine, flour, sugar, dry milk, salt, and yeast all mixed and kneaded thoroughly. Let the dough rest for about 15 minutes on a floured surface. No cheating. Let it rest :-)
Next you will be shaping the dough as desired. Grease your pan or baking sheet with whatever you choose (butter or spray) and then get your dough shaped and ready to let rise.
Have fun!! Rolls, bread sticks, divided in a muffin pan . . . they are all great shapes to make using this recipe.
Cover your finished dough and place it in a warm, draft-free place until double in size, about 45 minutes to an hour.
After the dough has risen, brush with butter or slightly beaten egg white and then bake in a pre-heated, 350 degree F oven for 15 to 20 minutes, or until golden brown.

Meatballs and Spanish Rice

ingredients

1 1/2 lbs. meatballs (about 34)
2 cans stewed tomatoes (15oz each)
1 can beef broth
1 tsp. garlic powder
1 tsp. oregano
1 tsp. basil
1 Tbs. cornstarch
1 1/2 cups rice (white or brown)



Instructions

Thaw the meatballs if you’ve made and frozen them already. Place the tomatoes, broth, seasonings and cornstarch in a saucepan. Simmer for 5 minutes.
Spread rice in the bottom of a greased 9×13 casserole dish. Spoon the sauce over the rice and top with meatballs. Bake uncovered at 375 degrees for 45 minutes to 1 hour, until the rice is cooked.

Hawaiian Ham Roll Sliders

ingredients

2 pkg hawaiian sweet dinner rolls
1 pkg deli sandwich ham
12 slice swiss cheese
1/2 c butter, melted
1 Tbsp poppy seeds
1 1/2 tsp worcestershire sauce
1 1/2 tsp brown or dijon mustard
1 tsp onion powder



Directions

Slice top from rolls and place bottoms in baking pan. Layer ham and cheese on rolls. Replace tops. Combine butter,poppy seeds,mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.

PHILLY CHEESE STEAK SANDWICHES

ingredients

1/2 pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 tablespoons butter
1 pound thinly sliced roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubs
2 cups water



Directions:

In a large skillet, saute mushrooms, onions and green peppers in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace tops. Place on an ungreased baking sheet; cover with foil. Bake at 350 degrees for 15 minutes or until heated through. Meanwhile, in a sauce pan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.

Easy Dinners Stromboli

ingredients

4 loaves frozen white bread, thawed
2 cups shredded mozzarella cheese
1/2 lb. shaved deli ham
1/2 lb. salami, sliced
1/2 lb. pepperoni, sliced (I like to use sandwich pepperoni)
1/2 lb. provolone, slice thin
1/2 cup grated Parmesan
Spices: garlic powder, Italian blend spice, oregano, basil, parsley, rosemary, red pepper flakes. (Use what you like in the amounts that you like)
1-2 eggs, beaten



Instructions

additional Parmesan to sprinkle on top
Let bread dough rise until doubled. Roll each into 12 X 15 inch rectangles. Sprinkle 1/2 cup mozzarella down the center of the bread. Arrange 1/4 of all of the meats and provolone over the mozzarella. Sprinkle with Parmesan and spices. Roll up, jelly roll style, tucking ends and sealing seams. Repeat with remaining loaves of bread and ingredients. Place seam side down on 2 greased baking sheets. Brush with beaten egg and sprinkle with additional Parmesan. Bake at 375 degrees for 25 minutes, until golden brown. Let stand 5 minutes before slicing. Serve with pizza sauce.