Italian Round Steak in the Slow Cooker

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Ingredients

  • 2 pounds Round Steak

  • 8 ounces tomato sauce

  • 1 packet onion soup mix

  • 2 TBSP red wine vinegar

  • 1 tsp garlic powder

  • 1 tsp oregano

  • 1/4 tsp pepper

  • 8 potatoes, washed and stabbed with a fork

Directions

  1. Put steaks into the slow cooker.

  2. Mix the tomato sauce, soup mix, vinegar, and spices in a bowl.

  3. Pour mixture over the round steak. Place potatoes on top of steak and sauce.

  4. Cover and cook on low for 7-9hours or until steak is tender.

  5. Take everything out and mix cornstarch and water together and pour into the sauce. Heat until thick and then top the steak and potatoes with the thickened gravy.

Slow Cooker Italian Sausage & Veggies

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Ingredients

  • 1.5 pounds hot (or sweet) Italian sausage

  • 28 oz. can diced tomatoes

  • 4 zucchini, diced

  • 1 onion, diced

  • 2 potatoes, diced

  • 1 tsp garlic powder

  • 1/4 crushed red pepper flakes (optional)

  • 1/2 tsp oregano

  • 1/2 tsp basil

  • shredded mozzarella cheese

Directions

  1. Place sausages at the bottom of a 6qt quart slow cooker.

  2. Top with all the chopped veggies and seasonings.

  3. Cover and cook on low for 5-7 hours, or until veggies are cooked and tender.

  4. Serve in bowls and sprinkle with shredded cheese!

Taco Meatloaf in the Slow Cooker

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Ingredients

  • 2 pounds ground beef

  • 1 cup shredded cheddar cheese

  • 2 cups crushed tortilla chips

  • 1 cup salsa

  • 2 eggs

  • 1 packet of taco seasoning

  • 1/2 cup ketchup

  • 1/4 cup brown sugar

  • 1/4 cup hot taco sauce

Directions

  1. Place foil into slow cooker and spray with cooking spray.

  2. Combine first 6 ingredients and form into a loaf shape. Place into slow cooker.

  3. Cook on low 3-4 hours or until beef is cooked through.

  4. Mix Ketchup, brown sugar, and taco sauce and pour on top of meatloaf.

  5. Let it cook another 30 minutes and then let it stand for 10 minutes.

  6. Serve with lettuce, tomatoes, sour cream, and other taco options that you love!

Slow Cooker Creole Chicken

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Ingredients

  • 2.5 pounds bone in chicken leg quarters/thighs/drumsticks

  • 2-3 TBSP creole seasoning

  • 1 can drained and rinsed red beans

  • 2 large tomatoes, chopped

  • 1 green bell pepper, chopped

  • 3.5 cups chicken or veggie broth

  • Rice for serving

Directions

  1. Sprinkle chicken with 1 TBSP of the cajun seasoning.

  2. Place broth, beans, pepper, tomato, and remaining seasoning in the slow cooker.

  3. Put chicken on top of the mixture.

  4. Cook on low for 7-8 hours or until chicken is cooked through.

  5. Serve on top of cooked rice and with some tabasco sauce!

Cauliflower Cheese Soup

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Ingredients

  • 2 heads cauliflower, chopped

  • 2 onions, chopped

  • 8-10 cups chicken broth

  • salt

  • pepper

  • 3 cups shredded cheese

  • Instant potatoes

Directions

  1. Put cauliflower, onions, and broth in a soup pot and simmer until everything is soft.

  2. Mash everything with a potato masher OR an immersion blender.

  3. Add all the cheese and 1/4 cup instant potatoes.

  4. Add 1/2 tsp fresh pepper and taste for salt.

  5. Serve with crusty bread!

  6. Add shredded cheese on top while serving.

Grandma's Perfect Apple Pie

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Flaky Pie Crust

  • 2 cups all-purpose flour

  • 1/2 tsp. salt

  • 2/3 cup butter flavored shortening

  • 5 to 10 tbsps. ice-cold water or milk

Directions

  • COMBINE flour and salt in a large bowl. Cut with a pastry blender until the mixture resembles coarse crumbs.

  • SPRINKLE one tablespoon of ice-cold water or milk over part of the mixture. Toss gently with a fork; push to the side of the bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack).

  • FLATTEN ball of dough into disks. Wrap tightly with plastic wrap; refrigerate 30 minutes or overnight.

  • REMOVE one disk of dough from the refrigerator. Turn onto a very lightly floured surface. (If the dough is too hard, allow it to sit for 5 minutes to soften.) Roll dough gently, use a back and forth motion from the center. Do not roll over the edge or it will be thin. Turn dough 45 degrees between each roll to keep it around. If the dough sticks to the surface, dust lightly with flour. Roll to 12 inches in diameter for a 9-inch pie.

  • TRANSFER dough to pie plate, being careful to avoid stretching pastry. Trim edge of pastry 1/2 to 3/4 inch beyond the edge of the pie plate.

  • Fold extra pastry under to build up the edge. Flute edge by using the forefinger of one hand and pinching the dough next to it between your forefinger and thumb of the other hand. Continue around the pie.

  • COVER and refrigerate 30 minutes to overnight before baking unless otherwise specified in the recipe.

  • BAKE according to directions for the pie recipe.

Crumb Topping

  • 1 cup all-purpose flour

  • 1/2 cup packed brown sugar

  • 1/2 cup firm butter

Mix flour, sugar, and butter with a pastry blender until crumbly. Sprinkle apple filling with crumb topping.

Double Apple Pie

  • 2 pounds Granny Smith apples

  • 2 pounds Braeburn apples

  • ¼ cup all-purpose flour

  • 4 tablespoons apple jelly

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon allspice

  • ⅓ cup of sugar

Instructions

  • Step 1

    Preheat oven to 425°. Peel and core apples; cut into wedges. Place apples in a large bowl. Stir in the next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.

  • Step 2

    Stir apple mixture. Spoon apples into crust, packing tightly and mounding in the center. Pour remaining juices in the bowl over apples.

  • Step 3

    Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer the pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, the topping is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with vanilla ice cream.

Norma Bundt Rolls

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Ingredients

  • 1/2 cup brown sugar

  • 1/4 cup white sugar

  • 3.5 oz. package cook and serve butterscotch pudding (not instant)

  • 1 TBSP cinnamon

  • 1 stick (1/2 cup) melted butter

  • 14-18 frozen rhodes rolls

Directions

  1. Mix brown sugar through cinnamon in a bowl until combined.

  2. Layer rolls in a greased bundt pan.

  3. Pour the melted butter and sugar mixture over the top.

  4. Cover and let it rise on the counter/in the fridge overnight.

  5. Bake at 350 for 30 minutes and flip upside down on a serving dish immediately.

White Chocolate Chip Cranberry Oatmeal Cookies

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Ingredients

  • 1 cup sugar

  • 1/2 cup brown sugar

  • 1 cup butter

  • 2 eggs

  • 1 tsp. vanilla

  • 2 1/8 cup flour

  • 3 cups oats

  • 1/2 tsp salt

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1.5 cups dried cranberries

  • 1 bag white chocolate chips

Directions

  1. Cream butter and sugars until pale and fluffy.

  2. Add eggs and vanilla and mix until combined.

  3. Add all dry ingredients and beat together.

  4. Add cranberries and chocolate chips and finish stirring.

  5. Bake at 375 for 10-12 minutes.

Yields 6 dozen, depending on size.

Overnight Berry French Toast Casserole

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Ingredients

  • 10-12 slices bread, cut into cubes

  • 16 oz cream cheese cut into cubes

  • 12 eggs, beaten

  • 2 cups milk

  • 1 tsp vanilla

  • 1/3 cup maple syrup

  • 1 cup berries (Blueberries are best)

Directions

  1. Grease 9x13 baking dish (I used 10x15)

  2. Arrange half the bread and top with the cream cheese

  3. Top the cream cheese with the blueberries and top with the rest of the bread.

  4. Mix eggs, milk, vanilla, and maple syrup.

  5. Pour over the bread and refrigerate overnight.

  6. Remove from fridge and let sit for 30 minutes.

  7. Bake at 350 for 30 minutes covered and 30 minutes uncovered or until center is firm.

Cream Cheese Pan Sugar Cookies

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Ingredients

  • 1 cup butter

  • 8 oz. cream cheese

  • 1.5 cups sugar

  • 1 egg

  • 1 tsp lemon extract

  • 1 tsp lemon zest

  • 1 tsp vanilla

  • 1/4 tsp salt

  • 1/2 tsp baking soda

  • 1 tsp baking powder

  • 2 3/4 cup all purpose flour

Directions

  1. Cream butter and sugars until smooth and fluffy.

  2. Add egg and extracts and lemon zest.

  3. Add all dry ingredients and combine until smooth.

  4. Spread in a greased jelly roll pan and bake at 375 for 20 minutes.

Frosting

  • 1/2 cup butter

  • 4 oz. cream cheese

  • 3 cups powdered sugar

  • 1/4 cup half and half or cream

  • 1/2 tsp lemon zest

  • 2 tsp vanilla

Combine until mixed. Frost completely cooled cookies and use food coloring or sprinkles if desired.

Southern Chili

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Ingredients

  • 1 lb. ground beef

  • 1 chopped onion

  • 1-2 cans tomatoes

  • 2 diced celery stalks

  • 2 cloves garlic

  • 3 TBSP chili powder

  • 2 tsp salt

  • 1 TBSP sugar

  • 1 tsp worcestershire

  • 1/2 tsp hot sauce

  • 15 oz can of kidney beans

Directions

  1. Brown the beef, onions, celery, and garlic in a soup pot until beef is cooked through.

  2. Add the rest of the ingredients except the beans and simmer for 30-45 minutes.

  3. Add the drained can of beans and simmer another 15 minutes.

  4. Taste for salt and serve over rice! Top with sour cream, cheese, and chips if you want.

Beef Stew

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Ingredients

  • 1-2 pounds stew meat

  • 1/2 cup flour

  • 1 tsp. salt

  • 1/2 tsp garlic powder

  • 1/2 tsp pepper

  • beef stock

  • bay leaves

  • 5 chopped potatoes

  • 4 sliced carrots

  • 1 onion

  • 2 stalks celery

  • 2 cloves garlic, chopped

  • 1 TBSP ketchup

  • 1 TBSP A-1

  • 1 TBSP Worcestershire

  • 1-2 stalk of rosemary

Directions

  1. Mix flour, salt, garlic powder, and pepper in a shallow dish and coat the beef pieces.

  2. Brown the meat in bacon fat or oil until brown and add 4 cups of beef stock, bay leaves, and another 1/2 tsp. pepper.

  3. Simmer for 1 hour.

  4. Add all other ingredients and simmer another hour.

  5. Taste for seasonings and enjoy!

Meatball Stroganoff

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Ingredients

  • 1-2 pounds frozen meatballs

  • Beef Broth

  • 1 cup heavy cream

  • 1 cup sour cream

  • 4 oz. cream cheese

  • egg noodles

  • salt

  • pepper

  • basil

  • oregano

Directions

  1. Sear the meatballs in 2 TBSP oil until brown on all sides.

  2. Deglaze the pan with 2 cups of beef broth.

  3. Add 1 tsp each of basil, oregano, and pepper.

  4. Simmer for 5 minutes.

  5. Add cream, sour cream, and cream cheese, stir until it all comes together.

  6. Add cooked egg noodles and stir until coated.

  7. Taste for salt and enjoy!

Crock Pot Monkey Bread

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Ingredients

  • 16 oz. can of flakey biscuits

  • 1 can of Grands Cinnamon Rolls with icing (5 rolls)

  • 1/2 cup butter

  • 1/2 cup brown sugar

  • 1 box cook and serve butterscotch pudding

  • 1/3 cup granulated sugar

  • 1 TBSP cinnamon

Directions

  1. Open cans of biscuits and cut each biscuit into 6 equal pieces. Set aside the icing.

  2. Mix the pudding, granulated sugar, and cinnamon in a large dish and coat all the biscuit pieces with the mixture.

  3. Place biscuits into a slow cooker that has been lined with parchment paper and sprayed with cooking spray.

  4. Melt the butter and stir in the brown sugar.

  5. Pour the butter and sugar mixture all over the top of the biscuit pieces.

  6. Place a clean kitchen towel across the top of the slow cooker and put the lid on.

  7. Cook on high for 1-2 hours, checking every 30 minutes. 1:45 was perfect for me.

  8. Remove from slow cooker and drizzle icing on top.

Whole Grain Blackberry Spice Muffins

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Ingredients

  • 2 cups flour

  • 1 cup oats

  • 1 cup brown sugar

  • 1.5 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp apple pie spice

  • 1 cup milk

  • 3 TBSP melted butter

  • 1 tsp vanilla

  • 1 egg

  • 1.5 cups frozen, chopped blackberries

Directions

  1. Mix in a large bowl all the dry ingredients, from the flour to the apple pie spice.

  2. Mix in a medium bowl all the wet ingredients, from the milk to the egg.

  3. Add wet to dry ingredients and stir until just combined.

  4. Add chopped berries and divide into muffin tins.

  5. Bake at 400 degrees for 14-17 minutes and cool for 5 minutes.

Makes 1 dozen