Wednesday, November 17, 2010

Slow Cooker Meatballs

A recipe from my Grandma was so nice to come home to delicious meatballs, I love slow cooker recipes. :)

Mix these ingredients to create a sauce, then set aside:

1 can of tomato soup
1/2 cup brown sugar
2 tbsp lemon juice

For meatballs, mix these ingredients:

1 lb of ground beef (ground chuck has best flavor)
1 cup oatmeal
1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
1 egg

Form the meat mixture into 1-1 1/2 inch balls. Place in a slow cooker and cover with sauce. Cook on low for 4 hours.


*Recipe from Grandma Renes

Monday, November 15, 2010

Sunday, November 14, 2010

Pepsi Roast

This is one of my family's favorites. It is great for busy people! Plus it makes lots of leftovers for lunches.

4-5 lb roast
1 can cream of mushroom soup
1 package dried onion soup mix
1 can pepsi

Place all ingredients in crockpot and set on low. Put it on before you leave for work in the morning. When you get home make some veggies and baked potatoes and you have a complete dinner in very little time.

Creamy Dip for Fruit

Prep: 15 minutes Chill: 1 hour Makes: 2 cups

1 8 oz package cream cheese, softened
1 8 oz carton diary sour cream
1/4 cup packed brown sugar
1 teaspoon vanilla
2 to 3 tablespoons milk
Assorted fruit such as cherries, strawberries, apples, pears, bananas, or grapes

In a mixing bowl beat the cream cheese with an electric mixer on low speed until smooth. Gradually add the sour cream, beating until combined. Add the brown sugar and vanilla; beat just until combined. Sir in enough milk to reach dipping consistency. Cover and chill for at least 1 hour before serving.

*Recipe from Better Homes and Gardens New Cook Book

I made this for a potluck we made at work. A lot of people didn't think the combination of cream cheese and sour cream would be good. However, the dip was a big hit. The dip goes a long way. If you are making it for just a couple of people I would cut the recipe in half. The dip does hold up in the fridge for awhile so you can enjoy it all week.

Easy Chicken Cordon Bleu

Rick and I make this really simple dish for dinner a lot.

chicken breast
sliced ham
sliced swiss cheese

We cook the chicken breast on our George Foreman grill but you can cook it any way. Placed the cooked chicken in a oven safe dish. Layer sliced ham and cheese on top.

We sometimes cover the top with Panko breadcrumbs and a little bit of melted butter.

Put the dish in oven under the broiler until the cheese starts to melt.

Creamy Braised Chicken

I made this hearty dish a few weekends ago. It is definitely not a quick meal but very tasty! I would make it for company or make it for a Sunday evening meal and have plan-overs for the rest of the week. Serves 6. I would recommend serving with potatoes.

1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon plus 2 teaspoons butter, divided
6 boneless skinless chicken breast halves (4 oz each)
1 cup dry white wine or reduced-sodium chicken broth
1 1/3 cups reduced-sodium chicken broth
1 tablespoon minced parsley (recipe says fresh, I used dried)
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon pepper (recipe says white pepper, I used black)
1 bay leaf (I didn't add this)
3 tablespoons all-purpose flour
1/2 cup fat-free evaporated milk
1/2 pound fresh mushrooms quartered (Rick doesn't like them so I didn't add them)

In a Dutch oven (or a stew pot), saute sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove vegetables; set aside. Add chicken to pan; brown on both sides. Remove and keep warm.

Add wine or broth; simmer until reduced to 1/2 cup. Stir in the chicken broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to a serving platter, keep warm.

Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from the heat; cover and set aside.

Saute mushrooms until tender. Add to serving platter. Discard bay leaf from sauce, spoon over chicken and vegetables.

*Recipe from The Taste of Home Cookbook

Parmesan Potato Wedges

6 medium baking potatoes
1/3 cup butter, melted
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, Parmesan cheese, salt and pepper. Add potato wedges and stir thoroughly to coat. Place the wedges on a foil covered cookie sheet.

Bake, uncovered, in a 425 degree oven about 30 minutes or until tender.

*Recipe from Better Homes and Gardens New Cook Book

Cherry Cola Salad

My mom found this recipe years ago and it has become a favorite.

3/4 cup water
1/3 cup sugar
1 can cherry pie filling
2 3oz boxes cherry Jello or 1 large box of Jello
1 can crushed pineapple
1 cup cold cherry coke or cherry pepsi

Combine water and sugar and bring to a boil. Add pie filling and return to a boil. Pour boiling mixture over gelatin, stir to dissolve. Add pineapple with juice and cola. Place in a 9x13 or glass bowl and chill.

Monday, November 8, 2010

Tex-Mex Beef Tacos

Just finished eating this for supper...yummy! David had four helpings and told me to post it here on the I'm sharing it with you!

I like this recipe a lot because it is eeeeasy -- just some quick cooking and simmering. I liked the healthy fillers like black beans and corn. The best part is the chipotle chiles...I used three and they added a lot of zip! (I halved the recipe which made five good-sized tacos.)


  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound ground sirloin (I used ground beef)
  • 1 cup whole-kernel corn
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8-ounce) can tomato sauce
  • 1 to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10 (8-inch) fat-free flour tortillas


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.
Serve with your favorite taco toppings: guacamole, sour cream, fresh cilantro, salsa, or sliced green onions.
Cooking Light, MAY 2004