Beef Stroganoff

Have you guys heard about Crock Pot Sisters on Facebook? I havent tried any of their recipes yet but they seem to have taken off on Facebook and people are raving about them. So Im trying this for Tuesday night. Our Tuesdays nights are typically busy so I like to use my crock pot because I dont have time to cook that night. Typically when I make Beef Stroganoff I have just used ground beef and I cook on the stove...so this will be a first using this recipe in the crock pot!

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese


In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
Serve with egg noodles!

Whoa! Its been awhile....

and, I cant wait to get back to cooking, blogging and finding new recipes. Its been a long year but finally our lives SEEM to be heading in the right direction and we can try to be as normal as possible. I have two new recipes I have found and will be trying in the next 2 weeks! Will post sooon....

Cream Cheese & Swiss Lasagna

1.5lb lean ground beef
1lb bulk Italian sausage
1 med onion, finely chopped
3 garlic cloves, minced
2 cans (15oz ea)tomato sauce
1 can (14.5oz) Italian diced tomatoes, undrained
1 can (6oz) tomato paste
2tsp dried oregano
1tsp dried basil
1tsp Italian seasoning
1/2tsp sugar
1/2tsp salt
1/4tsp pepper
9 no cook lasagna noodles
12 oz cream cheese, softened
2 cups shredded mozzarella cheese
2 cups shredded Parmesan cheese
2 cups shredded Swiss cheese

Directions

1. Over med heat cook the beef, sausage, onion & garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato past, oregano, basil, Italian seasoning, sugar, salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30mins.

2. Spread 1 cup sauce in a greased 13x9 baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella & 2/3cup each of Parmesan & Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses & sauce twice (dish will be full). Place dish on a baking sheet.

3. Cover & bake at 350 for 45minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 mins longer or until bubbly & cheese is melted. Let stand for 15mins before cutting.

Tangy Pulled Pork Sandwiches

by Taste of Home




Ingredients

1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 kaiser rolls, split

Directions

Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.

Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on rolls. Yield: 4 servings.

Easy Chicken Potpie

by Taste of Home




Dustin LOVES chicken potpie so I found an easy recipe that looks good! We will see!

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup plus 2/3 cup fat-free milk, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
2 packages (16 ounces each) frozen mixed vegetables, thawed
1-1/2 cups cubed cooked chicken breast
1-1/2 cups reduced-fat biscuit/baking mix

Directions

In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture.

Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown. Yield: 6 servings.

Crab Pasta Salad

by Taste of Home




This does not look good to me at all but Dustin really wants to try it so Ill give it a whirl!

Ingredients

2 cups uncooked tricolor spiral pasta
2 cups imitation crabmeat, chopped
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
1/4 teaspoon salt
Pepper to taste
1 cup fresh broccoli florets
1 cup fresh cauliflowerets

Directions:

Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine the crab, sour cream, mayonnaise, celery seed, garlic powder, salt and pepper. Stir in the pasta, broccoli and cauliflower. Cover and refrigerate for at least 2 hours before serving. Yield: 6-8 servings.

Spaghetti Casserole

by Taste of Home




Ingredients

1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.

Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).