Slow Cooker Italian Beef Sandwiches

 Ingredients:

4-5 pound rump roast

1 C. beef broth or water

1 packet (0.7 oz.) dry Italian-style salad dressing mix

2 t. Italian seasoning

1 t. salt

1/2 t. pepper

1 t. garlic powder

10-12 crusty rolls

10-12 slices Provolone cheese

Cooked onions, roasted peppers, sliced pepperoncini (optional)

Directions:

1. Place the beef in a slow cooker. 
2. Add the broth or water over the top. 
3. Sprinkle the dry Italian-style salad dressing mix, Italian seasoning, salt, pepper, and garlic powder over the top of the roast. 
4. Cover and cook on LOW for 10-11 hours or on HIGH for 5-6 hours or until the beef shreds easily.
5. Remove the beef from the slow cooker and shred with 2 forks. 
6. Place meat in the rolls and top with a slice of cheese. 
7. Place the sandwiches on baking sheets and broil 2-3 minutes or until the cheese is melted.
8. If desired, strain the juices in the slow cooker and serve as a sandwich dip or drizzle juice over the sandwich. 
9. Top with onions, roasted peppers, and/or sliced pepperoncini, if desired. 

Butterscotch Treats

Ingredients:

1 - 11 oz. bag butterscotch chips

1/4 C. creamy peanut butter

4 C. cornflakes

Directions:

1. Line two baking sheets with parchment paper or wax paper.
2. Place butterscotch chips and peanut butter in a large microwave safe bowl and heat for 30 seconds on high. 
3. Stir, repeating as needed in 30 second increments, until melted and smooth.
4. Carefully stir in the cornflakes until they are coated with the butterscotch mixture.
5. Scoop 1 or 2-tablespoon sized scoops of the mixture onto the prepared cookie sheets. 
6. Chill to set the clusters, then transfer for a tin or serving plate and enjoy.

Mustard-Glazed Baked Chicken Thighs

Ingredients:

12 boneless, skinless chicken thighs

2 T. coconut oil, melted

2 T. Dijon mustard

3/4 t. poultry seasoning

1/2 t. salt

freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 425 degrees F.
2. In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt.
3. Arrange the chicken thighs in a 9"x13” baking dish. 
4. Brush the mustard glaze mixture evenly over the top of each thigh. 
5. Add freshly ground black pepper to taste.
6. Bake uncovered for 30 minutes or until a meat thermometer reads 165 degrees when inserted into the center of one of the chicken thighs.

Breakfast Casserole

Ingredients:

2 lb. breakfast sausage

1 (8-oz.) pkg. cream cheese, softened

1 (30-32oz) bag frozen tater tots

1 t. salt

1/2 t. pepper

1/4 t. garlic powder

1/4 t. onion powder

2 C. shredded cheddar cheese

8 eggs

2 C. milk

Directions:

1. Preheat oven to 350ºF. 
2. Lightly spray a 9×13-inch pan with cooking spray.
3. In a large skillet, cook sausage until no longer pink. 
4. Drain fat.
5. Add cream cheese to skillet and mix with cooked sausage.
6. In a large bowl, toss together tater tots, cooked sausage and cream cheese mixutre, and shredded cheddar cheese. 
7. Pour into a lightly greased 9×13-inch pan.
8. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. 
9. Pour over tater tot mixture.
10. Bake uncovered for 60 – 70 minutes, or until eggs are set.

Fluffy Pudding Pie

Ingredients:

1 6 oz. box of instant pudding

1 C. milk

1 8 oz. tub of Cool Whip, thawed

1 graham cracker or Nilla Wafer crust

Directions:

1. Mix pudding mix with milk.
2. Fold Cool Whip into pudding mixture.
3. Spread mixture into pie crust.
4. Place in freezer for at least an hour prior to serving.

Shrimp Alfredo with Bacon Crumbles

Ingredients:

1 lb. shrimp, precooked

4 C. Alfredo sauce

1/2 lb. bacon

1 lb. Fettuccini pasta

Directions:

1. Cook bacon until crisp, set aside
2. Prepare Fettuccini according to package directions
3. Prepare Alfredo sauce if using homemade.
4. Remove tails from the shrimp
5. Add shrimp to Alfredo sauce to heat through.
6. Combine cooked pasta, Alfredo sauce and shrimp in a large bowl.
7. Crumble bacon over bowl of pasta.

Alfredo Sauce

Ingredients:

1 C. Butter

3 C. Heavy Whipping Cream

4 t. Garlic Minced

1 t. Italian Seasoning

1 t. Salt

1/2 t. Pepper

4 C. Freshly Grated Parmesan Cheese

Directions:

1. Add the butter and cream to a large skillet.
2. Simmer over low heat for 2 minutes.
3. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
4. Whisk in the parmesan cheese until melted.
5. Serve immediately.

Sensational Seafood Salad

 

One of our local grocery stores has amazing imitation crab salad.  I'm always looking for a good crab salad.  This recipe is not identical to what I'm looking for, but I did enjoy it and don't want to lose it.

Ingredients:

1 - 1.5 lb. Imitation Crab

¼ C. mayonnaise

¼ C. sour cream

Salt & Pepper to taste

¼ t. dried dill

¼ t. lemon juice

Directions:

1. Remove crab from package and separate flakes
2. Chop and shred the crab in a medium bowl.
3. Add all other ingredients and mix well.
4. Refrigerate 2-3 hours or overnight to blend flavors.
5. Serve and enjoy!

Slow Cooker Chicken Pot Pie Soup

Ingredients:

1 lb. boneless chicken breast

10 oz. can fat-free cream of chicken soup

4 C. low-sodium chicken broth

16 oz, frozen bag peas, carrots, corn, and green beans

1 C. potato, peeled and diced

1/2 C. onion, diced

1 t. thyme

1 t. pepper

1 bay leaf

2 T. cornstarch

2 T. water

Directions:

1. Place the chicken in a slow cooker, followed by the remaining ingredients except for the cornstarch and water. 
2. Stir to combine. 
3. Cook on high for 5 hours or on low for 7-9 hours.
4. Just before serving the soup, add the cornstarch and water to a small bowl, and mix until the cornstarch is dissolved. 
5. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thickened, just a few minutes.

Cracked Sugar Cookies

Ingredients:

1 ¼ C. sugar

1 C. butter

3 egg yolks

1 tsp. vanilla extract

2 ½ C. all-purpose flour

1 t. baking soda

½ t. cream of tartar

Directions:

1. Preheat oven to 350 degrees F (180 degrees C). 
2. Lightly grease 2 cookie sheets.
3. Cream together sugar and butter. 
4. Beat in egg yolks and vanilla.
5. Add flour, baking soda, and cream of tartar. Stir.
6. Form dough into walnut size balls and place 2 inches apart on cookie sheet. 
7. Bake 10 to 11 minutes, until tops are cracked and just turning color.

Apple Square Dessert

Ingredients:

1 egg, separated

2/3 C. milk

2 1/2 C. flour

1 t. salt

1 C. + 1T. sugar

1 C. shortening

3 C. apples, sliced

1 t. cinnamon

1 C. powdered sugar

2 T. milk

Directions:

1. Preheat oven to 400 degrees F.
2. Beat egg yolk until light and creamy.
3. Add milk.
4. Sift flour with salt and 1 T. sugar.
5. Cut in shortening.
6. Add egg mixture.
7. Divide dough into 2 parts.
8. Roll half to fit 15"x10"x1" pan.
9. Place dough in pan and put apples on top. 
10. Sprinkle with sugar and cinnamon.
11. Roll remaining dough to cover apples.  
12. Pinch edges.
13. Beat egg white until it peaks.
14. Brush over top of rectangle.
15. Bake for 40 minutes, until golden brown.
16. Blend powdered sugar and milk, drizzle over top of square while hot from oven.

Crab Rangoon

Ingredients:

8 oz. crab meat, (Imitation crab meat is fine)

8 oz. cream cheese

1 large clove garlic , minced

1/4 t. Worcestershire sauce

12 wonton wrappers

1 large egg , beaten

deep frying oil

Directions:

1. Chop up the crabmeat in small pieces.
2. Mix well with the cream cheese, garlic and Worcestershire sauce.
3. Add 1 teaspoon of filling to the center of the wonton.
4. Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star.
5. Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.

Supercharging Carrot Sticks

Ingredients:

1 lb. fresh carrots

1 garlic clove, sliced

2 T. Celtic sea salt

2 C. filtered spring water

1 cabbage leaf

Directions:

1. Peel and quarter carrots lengthwise into sticks.  Trim them so they fit lengthwise into the chosen jar.
2. Completely dissolve the sea salt in the water to make the brine and set aside.
3. Slice the clove of garlic and add about 3 slices to the bottom of each jar.
4. Add the carrot sticks to the jars.
5. Depending on the size of the carrots, you should fit between 4-5 carrots per jar.
6. Fill the jar with the salt water until the carrots are fully covered, add extra filtered water if you need to.
7. Cut the cabbage laft into a square that's a little bigger than the jar lid.  It's really important for the carrots to always be covered by the brine, so the idea is that the cabbage keeps them tucked below the surface, and stops them from floating up.
8. Place the airtight lid on and place in your panty cupboard for 7 to 10 days.
9. You will need to burp the jars every day to make sure you release the pressure build up.  If all is going well, there wil be quite a lot of fizzing after a few days so be careful that is doesn't overflow.
10. After 7 to 10 days they should be ready to eat.