Crock Pot Nachos

This recipe came from HERE, I made a change or two. SUPER yummy and easy!

1lb. ground beef, browned

1/2 yellow onion chopped

1 can refried beans

1 can dark read kidney beans- undrained

2 Tbs. Tomato paste

1 pkg. taco seasoning

1/2 cup water

garlic powder (I did about a tsp.) Or a couple fresh garlic cloves minced on the meat while it and the onion cook would be good.

salt and pepper to taste.

Brown meat, add onion to cook with it. Put in crock pot. Add refried beans, kidney beans (undrained), water, taco seasoning, garlic powder, salt and pepper and mix well. Cook on low for 3 -4 hours.

Now you can use this to make nachos, add some lettuce, sour cream, olives, salsa con queso, tomatoes, whatever.

I decided to fry up some of the uncooked flour tortilla's I had and make a taco salad/flying saucer type meal. You can get the uncooked tortilla's in the refrigerator section at the store, usually by the pie dough. I cook mine on my stove top in my big boiling pot with some heated canola oil. It usually just takes a minute or two to cook each side.

I then took the cooked tortilla, added the meat mixture, some nacho cheese that I got from Fry's deli section, shredded lettuce, olives and for me that was just like I like it. It was a HUGE hit at our house. And the leftovers will be great in a pinch for a quick lunch or snack.

I was too hungry to stop and take a picture before I ate mine and Jeff attacked his before I could snap a pic of his put together either.

**ETA lately we have been eating this over tortilla chips super easy, cheap, and yummy! Also I almost never have tomato paste on hand and I am not buying it just to use a little in this so I will usually just squirt some ketchup in, but leaving it out won't change the taste really.

Shepard's Pie

Shepard's Pie (EASY)

Ground Beef- Browned, as much as you like. Since this is a meat/potatoes meal I do about a full pound.
1 Can Tomato Soup
1 Small Can Tomato Sauce
1/2 Onion- Chopped
3 cloves of Garlic- minced
2 cups Frozen Green Beans (prepared as directed)
1 Pouch Favorite Instant Mashed Potatoes
Cheese- Optional

Brown ground beef, add onion and minced garlic as you cook. When meat cooked through add can of soup and tomato sauce and I usually throw in half a soup can of water. Mix well. Add cooked green beans and let simmer.

Make mashed potatoes as directed. Instant is just faster for me and the boys and Jeff love them and we don't like a thick coat of mashed potatoes, if you do you can make more of them.

In a 9x13 pan put in meat mixture. Spread mashed potatoes on top. You can top with cheese if you want and throw it in the oven for a few moments to melt. We don't like cheese that much though so I skip that part.

We all love this dish and I love it because it has everything I need for a well rounded meal, meat, carbs, veggie all in one!

Beefy Bake Beans

(I almost always make this recipe with the "Red Hot" Chicken one so you get the same picture for both of them!)

Whenever I need this recipe I immediately look on my blog only to discover I haven't put it here yet, so I am finally getting to it. This is a great recipe, I can eat just these as a meal or a nice protein filled snack.

**I always half this recipe for my family of 4 and it is good to feed us each twice at least, sometimes I keep the beef and onion at the same as the whole recipe. ALSO I will eliminate the bacon if I don't have it on hand, not a big deal**

8 oz. of Bacon (cooked and crumbled)

1/2 lb. ground beef- browned

1/2 onion chopped

2 cans of pinto beans-drained and rinsed

2 cans of Great Northern Beans (or navy, cannelli, or butter)- drained and rinsed

2 (15 oz) cans of canned baked beans with pork

1 cup BBQ Sauce

1 cup Ketchup

1 cup Brown Sugar- packed

1 tbs. Mustard

Cook bacon and set aside. Brown beef in skillet and add onion to cook with it, cook well. Transfer beef to a greased 10x15 pan. Add bacon and beans. Mix BBQ Sauce, Ketchup, Brown Sugar, and Mustard in a separate bowl then pour over bean mixture and stir it all together well. Bake at 350 for 1 hour.

This can also be done in the crockpot, just follow the directions above, but put in your crockpot and cover and cook on high for 4 hours.

"Red Hot" Grilled Chicken

(I almost always make this recipe with the Beefy Bake Beans so you have the same picture for both of them)

This recipe comes from The Picky Palate blog listed on my sidebar found under the title "My spoiled little campers". I wasn't so sure when I first saw this recipe and bookmarked it, I am not a fan of bbq sauce or things really spicy. Then a friend made it for us and it was so yummy! Not spicy or thick saucy at all. My entire family LOVES this recipe.





12-14 Chicken Tenderloins (or about 6 chicken breasts)


1/2 cup Frank's Red Hot Sauce (I can get a big bottle at Walmart for a cheap price)


3/4 cup favorite bbq sauce (I always use whatever is cheapest in the original)


4 Tbs. Melted Butter


2Tbs. Worchestershire Sauce





Mix all the wet ingredients together and pour over chicken. Let marinate for approx. 4 hours or more and then grill.

Ranch Chicken

Since I have been down with morning sickness my mother in law made us this dinner the other night. I wasn't so sure at first, especially since my husband hates the smell of ranch, but it was a HUGE hit and all three of the boys gobbled it down. The amounts are guestimates on how much as no one had a hard copy of the recipe and just throws it together.

2-3 cups Corn Flakes, crushed up (I put them in a Ziploc bag and smashed and rolled with a rolling pin, if I had a food processor I would imagine that would work way better and faster).
1 cup Parmesan cheese (just the dry stuff from the store)
1 envelope of ranch mix dry.

Mix all these together, you may or may not use it all.

Chicken (I cooked up 12 tenderloins)
Melted butter

Sprinkle some dry mix on a plate, have another plate with some melted butter. Take chicken, if using chicken breasts you can cut them up so they will cook faster. I used tenderloins, dip them in the melted butter and then roll in the dry mixture. Place in a greased pan.

Bake at 400 for 30 minutes. This is how long I put the tenderloins in for, if you use whole chicken breasts adjust time accordingly.

Fruit Salad...Yummy, Yummy

1 small container of Cool Whip
1 small package of vanilla pudding
Fruit, any kind you want.

When I make this I like strawberries, bananas, apples, grapes. My Mom and sister in law like to add pineapple, Mandarin oranges, peaches, whatever you like.

Take your container of cool whip put in a bowl, slowly start adding the vanilla pudding a little at a time and stirring. I almost never use the whole packet of pudding, but usually 2/3-3/4. Supposedly the pineapple is suppose to help keep the cool whip creamier, but I am not a pineapple person so I make it this way. Once well mixed add fruit and mix together. Note if you are adding banana don't add them until you are ready to eat it as they will brown. If my family is going to eat this for more than one meal I just add some bananas to their plates and scoop the salad on top of it.

Super easy and super yummy, my kids and hubby ask for this all the time.

Baked Ziti

Thanks Andrea for this recipe! It was a HUGE hit at our house. WARNING, it makes a TON, it will easily feed my family of 4 for 3 meals and then probably Jeff and I for another meal. Next time I will half it I think.

Baked Ziti
1 lb Ziti or Penne pasta
1 lb. ground beef (I used about 2/3's lb.)
1/2 onion- chopped
1 big Jar of Spaghetti Sauce (I used Ragu's Tomato, Garlic and Onion and got the big Jar from Walmart)
6 slices of provolone cheese
1 1/2 cups sour cream (I only used about 1/2 cup)
1-2 cups Mozzarella cheese, shredded
Parmesan cheese, grated

Preheat oven to 350. Boil water and cook pasta according to package directions, drain and set aside.

Brown beef with onion until cooked, drain fat. Add spaghetti sauce and simmer for about 10-15 minutes.

In 9x13 deep baking dish, spray with non-stick spray. Layer in this order: 1/2 cooked pasta, 6 slices of provolone, sour cream (spread across the whole layer), 1/2 meat sauce, rest of pasta, Mozzarella cheese, rest of meat sauce, then top with some Parmesan cheese. Pan will be full! I put a baking sheet underneath to catch any boil over.

Bake for 20-25 minutes until bubbly.

*The boys absolutely loved this meal! Jeff's only request was to maybe leave out the "ricotta" cheese next time, he meant the sour cream but shhh we won't tell him it was really sour cream, he hates the stuff!

Chicken Squares

This is an older recipe of mine, but a good one. I don't make it that often but when I do it is always a huge hit and I wonder why I don't make it more. This is my own spin on this recipe (also known as chicken triangles or pillows). The original calls for more of the cream cheese and butter but I have cut it back to lower the fat and it is even better in my opinion!

2 cans of crescent rolls

3 chicken breasts cooked and shredded (I always do tenderloins and usually throw 7 or 8 in my crockpot earlier in the day on low to cook)

1/2 bunch of green onions chopped

4 oz of cream cheese room temp (original recipe calls for 6-8 oz)

2 Tbs Butter room temp (original recipe calls for 5-6)

salt and pepper to taste

OPT: I add some finely chopped broccoli to sneak different veggies into my kids diets. I just buy some broccoli crowns fresh from the store and chop up 5 or 6 in my handy dandy food chopper, love that thing.

Pre heat oven to 375. Put crescent rolls to the side. Mix everything else together in a big bowl. Take crescent rolls and take a triangle and put a good spoonful (I have never measured it but it is probably about 1-2 Tbs) into the bigger end of it and roll crescent roll around it sealing edges at the end. Place in greased 9x13 dish. Repeat with all your rolls.

Opt: at this time you can top the rolls with a little melted butter (about a Tbs) and some croutons smashed up. I do it if I have them on hand.

Bake at 375 for 18-20 minutes, the rolls should be golden brown. Also be careful to not pack your dish too tight, I have used a smaller baking dish and had to kind of smash the rolls in there and they didn't bake as well in between, still yummy though.

Taquitos

Original Recipe found HERE.

1-2 pounds of Eye of Round, seared

2 tsp. of each: cumin, onion powder, garlic powder, and chili powder

1 tsp salt

1/2 tsp black pepper

1 cup salsa

8 oz cream cheese (I didn't do this part because Jeff won't eat cream cheese, I did use some shredded Mexican cheese)

tortilla's flour or corn (I used flour)

2 Tbs softened butter

course salt

In crockpot put in seared roast. Put in all powders, salt pepper and salsa. Cook on low for approx. 6 hours. After 6 hours pull roast out and remove fat and shred, put back in crock pot and cook on low 1 more hour. At this point you can add the cream cheese, see original recipe if you do that, also if you use corn tortillas see original recipe too.

At this point I put beef on tortilla and added some shredded mexican cheese and rolled. Place them seam side down on a baking sheet that is lightly greased. After all are rolled and on brush with butter and sprinkle on a little course salt. Bake in oven at 375 for approx 15 minutes, just watch so the sides don't get too brown.

I did up a huge batch and then whatever weren't eaten I plan on freezing and then we can pull them out and heat them up like we would the frozen taquitos from the store.

Creamy Chicken Vegtable Soup

Original recipe from HERE. I have changed it just a smidge to make it a little easier on my calories, but I will note the original and the changes:

1 cup carrots chopped

1/2 onion chopped (I used yellow, it calls for red)

2 stalks of celery sliced

2 cans of chicken broth (original calls for water and buillion cubes, but I used the low sodium broth from a can)

1/2 Tbs Basil

4 medium red potatoes cubed

1/2 cup frozen peas

2 1/2 cups of milk (I used 1 1/2 cup of 2% and 1 cup of skim, original called for 2 cups of milk but I thought it needed just a smidge more)

1/2 cup flour

Chicken cooked and cubed, I did about 2 big chicken breasts worth

6 oz of velvetta cheese (original called for 8 oz.)

In pot put carrots, celery, and onion and cover with 2 cans of broth, add basil. Bring to a boil and cook until carrots start to tender. Add potatoes and peas and boil for 5-10 minutes until potatoes just start to tender up. In a seperate bowl combine milk and flour and wisk until smooth. Add to pot once pototaoes are ready. Add chicken and cheese and simmer until cheese melts and potatoes are cooked all the way.

This was a super yummy soup recipe!

Easy Caramel Corn

This has got to be the easiest recipe for Caramel Corn there is and it is super super yummy!!

2-3 bags of popped popcorn (about 12 cups popped)
1 cup Brown Sugar
1/4 cup white Karo syrup
1 stick butter
1/2 tsp baking soda
1 tsp vanilla

Pop your popcorn and put into a bowl careful to remove the unpopped kernels. In a large mixing bowl combine sugar, syrup and butter cut up in approximately tbs cubes. Put in microwave and cook on high for 2 minutes, pull out and stir and then put in for two more minutes. Now here is the part my kids love, take bowl out and stir until butter well combined, add baking soda and vanilla, and watch it fizz, then stir and watch it foam up. Pour over popped popcorn and eat.

If you like it more crispy you can transfer to a baking sheet and cook at 300 for approximately 20 minutes stirring every 7 or so. I got the recipe HERE it has step by step pics if you want to see.

Macaroni Salad

1 box of Macaroni, or whatever pasta you want, I did the Medium Shells in the picture above.

1 can of Tuna or Chicken (I use Tuna if I have the good Costco Albacore, otherwise Fresh and Easy has a good premium can of chicken)

1 cucumber, peeled and quartered

Olives, sliced, however much you want

2 stalk of Celery, sliced

4-6 Green Onion chopped

1/4-1/2 cup Peas

Optional veggies that my Mom uses but I left out:

Radishes, sliced

Green and Red Bell peppers sliced.

Cherry Tomatoes

You can use pretty much any veggie you want to try in there.

Dressing:

1 cup Miracle Whip

1 heaping tsp. sweet relish

3 Tbs. Milk

1-2 tsp of Worcestershire sauce (you want to just barely tint the dressing)

Boil pasta according to directions. Chop all veggies and place in a bowl, once pasta is cooked and cooled put in bowl. Drain and wash meat and then I pull it out with my hands and smush it in between my fingers to make it small and distribute it in bowl, I don't like big chunks of meat. Combine dressing and gradually start adding until it is to your liking. It is best if you can make this up an hour or so before serving. It is better chilled.

No Bake Cookies (aka Chocolate Oatmeal)

2 cups sugar
1/2 cup butter
1/2 cup cocoa
1/2 cup milk
1 tsp vanilla
1 Tbs peanut butter
3 cups Old Fashioned Oats

Combine sugar, milk, cocoa and butter in a pan on the stove top. Bring to a boil over medium heat (I usually keep it about a 6 and when boiling turn to a 5). Boil for 4 minutes exact! It is important to follow the directions to a T for these to be cooked just so, so that they set up. Remove from heat and add peanut butter, vanilla, stir to mix and then add oats and stir again. Drop onto wax paper to harden.

A few tips, put paper under the wax paper to avoid having the heat from the cookies leaving wax on your countertops. You can use more peanut butter, but we have found that if the pb is even a little bit "oily" it can cause the cookies to not set up. We like them super chocolaty so we just use the little bit. As soon as the cookies harden transfer to an air tight container or big ziploc bag to keep them from drying out too fast.

Snickerdoodles

1/2 cup butter- room temp
1/2 cup butter flavored shortening
1 1/2 cup sugar
2 eggs
2 tsp. vanilla
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Cream butter, shortening, sugar, eggs and vanilla until well blended. Add flour, tartar, soda and salt. Mix well. Roll into balls about the size of a walnut and then roll in mixture of cinnamon and sugar. I have a bowl of this made up and really let the dough get coated really well. Bake at 400 for 8-10 minutes.

Spaghetti Sauce (or for Lasagna)

1- 28 oz can crushed tomato
1- 8oz can tomato sauce
3-4 cloves of garlic minced
1 Tbs. Italian seasoning
1/2 tsp. salt
1 tsp. basil
ground pepper- I just do a few shakes from the shaker
Ground Beef- browned (Optional)

Mix everything but the ground beef in pan, bring to a boil and then turn heat to low and simmer for about 30 minutes. Add beef anytime after it boils. Add to spaghetti or into Lasagna. Great simple home made sauce. Thanks to my sister in law Kendell for sharing this one, my family loves it and it is easy and cheap to make! (My recipe is slightly different from hers but she makes it this way too and she is a great cook!)

Sugar Cookies

1 cup butter- room temp
1 1/4 cup sugar
1 egg
2 Tbsp. milk
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
3 cups flour

Cream butter and sugar until well blended. Add milk, egg, baking powder, soda, salt and vanilla. Gradually add flour, mix well. Chill for at least 3 hours. Roll out on floured surface until about 1/4 inch thick, cut out desired shape. Bake at 400 for 5-7 minutes. Cool and frost.

Baked Teriyaki Chicken

1 Tbs Cornstarch
1 Tbs cold Water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic- minced
1/2 tsp. ginger
1/4 tsp. black pepper

Preheat oven to 400. In a small sauce pan combine all ingredients and heat on low heat until thicken and bubbles. Brush onto chicken, you can use thighs, breasts or tenderloins. I like to take breast and cut it up into bite size peices and thread onto scewers and place in baking pan. Brush meat every 10 minutes while cooking. With the scewers or tenderloins this will only take about 20 minutes (and I brush every 5 or so), with the thighs or breast you will have to cook for about an hour or more. You could also grill the meat if you want to.

Cinnanmon Rolls

1 1/2 cups warm water (approx 110-120 degrees)
1/4 cup sugar
1 Tbs. yeast

*Mix these 3 ingredients and let sit for approximately 10 minutes, until nice and bubbly.

Add:
2 eggs
1/2 cup Oil (I use Canola)
1/4 cup dry milk
1 tsp. salt
5 cups flour- added gradually

I mix the first three thing in with the water and yeast and then start adding flour 1 cup at a time may need more until dough pulls away from sides of bowl, the dough shouldn't be sticky. Either let machine knead for 10 minutes or do it by hand.

Let sit and rise until doubled.

Divide dough in half, roll our half of it until flat and in a rectangular shape (if you have a silpat that is an excellent guide!). Spread room temperature butter on it and then a generous helping of cinnamon sugar (I make it with cinnamon and brown sugar). Roll up and pinch edge to "seal" it closed. Use a sharp knife to cut into about 1 inch increments and place on pan. Space them with a little space in between as they will need to rise again (about 4 across and 5 down on a big jelly roll pan). Repeat process with second batch. You will need more than one pan. *Note if you are making these in advance for something this is the point you could put them in the freezer for later baking, it is good up to 1 week*.

Let rolls rise until about doubled again and then bake in preheated oven at 375 for 15 minutes. Place pan on cookie sheet and let cool for 5-10 minutes and then frost.

Frosting:
1/2 stick of butter- room temp
4 oz package of cream cheese- room temp
1 tsp. vanilla
1 lb. of powdered sugar

Mix these four ingredients until desired consistency, if needed you can add a little milk.

Makes approximately 2 dozen.

This fabulous recipe is from my mother in law Vannie.

Chicken Tortilla Soup

1 8 oz block 1/3 less fat cream cheese
2 cans chicken broth(melt these two in crock pot til well blended)

Then add:
1 large can Las Palmas Green Enchilada Sauce
1 pint Land O Lakes Fat Free Half N Half
1 can corn
Chicken (I use Wal-Mart’s Lemon Chicken from the Deli Section)
1 1/4 cup Instant Rice

Cook til well blended and rice is done. The longer you cook it, the thicker it gets. I put brand names in the recipe because I have used just about everything and it comes out best with these brand names.

I got this recipe from a girl that was in my Bunko group, it is super yummy!

Banana Bread

1/3 cup butter (room temp)
1 1/2 cups white sugar
4 bananas
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp cinnamon
1/4 tsp cloves (opt)
1/4 tsp nutmeg (opt)
1/4 tsp salt
1 1/2 tsp baking soda
2 1/2 cups flour
chopped walnuts (if you like that sort of thing, yuck!)

side dish:
white sugar and cinnamon for a little cinnamon sugar

Preheat oven to 325. Cream butter and sugar. Mix in eggs, then bananas, sour cream, vanilla, cinnamon and nutmeg and cloves if you add them. Mix well. Mix in salt, soda and flour. Grease pans and then coat bottom and sides with the cinnamon sugar. Pour in batter and top with a little more cinnamon sugar if you want. Bake for 1 hour 10 minutes, or until a toothpick inserted near center comes out clean. I bake for about 40 minutes and check, if the tops are a little too brown already I throw on a sheet of foil to stop it from browning too much more while it cooks the rest of the time.

I made this and decided to throw in the nutmeg and cloves and then to top with the cinnamon sugar. It is super yummy and the sugar gives it a little coating. This will make 5 mini loaves or 2 regular size loaves. The time and temp are for 2 glass pans. This is a great moist flavorful banana bread.