Slow Cooker Amish Beef and Potato Casserole

 

Ingredients

For the beef mixture:

• 2 pounds 85% lean ground beef
• 1 medium yellow onion diced (about 1 cup)
• 3 large cloves garlic minced
• 1 10.5 ounce can condensed cream of mushroom soup
• 1 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon Worcestershire sauce

For the potato layers:

• 4 cups about 2-3 large Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch)
• 1 1/2 cups shredded extra sharp yellow cheddar cheese

For cooking:

• 1 tablespoon olive oil
• 2 tablespoons fresh parsley chopped (for garnish)

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 2 minutes until softened and fragrant.
Add the ground beef to the skillet. Cook for 5-7 minutes, breaking up the meat with a wooden spoon as it browns. Cook until no pink remains.
Drain excess fat from the beef mixture. Transfer browned beef mixture to a 6-quart slow cooker.
Add the condensed cream of mushroom soup, milk, salt, pepper and Worcestershire sauce to the slow cooker. Stir well to combine.
Arrange a layer of the sliced potatoes over the beef mixture, overlapping slightly.
Repeat layers with the remaining potatoes and beef mixture.
Cover slow cooker with lid. Cook on Low for 6-7 hours, until potatoes are fork tender.
During the last 30 minutes of cook time, sprinkle the shredded cheddar cheese evenly over the top. Re-cover and continue cooking until cheese is melted.
Serve hot, garnished with chopped parsley if desired. Enjoy!

Cheesy Beef & Veggie Skillet

 

Ingredients

• 1 lb ground beef
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup diced carrots
• 1 cup chopped bell peppers (any color)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 cup water or low-sodium beef broth

Steps

Heat olive oil in a large skillet over medium heat.
Add onion and garlic, cook until soft, about 3 minutes.
Add ground beef, salt, pepper, and smoked paprika. Cook until browned, about 5-7 minutes, breaking it apart.
Stir in diced carrots, bell peppers, corn, and black beans.
Pour in water or beef broth, cover skillet, and simmer for 8-10 minutes until veggies are tender.
Sprinkle shredded cheddar cheese evenly over the top.
Cover skillet and cook for another 2-3 minutes until cheese melts.
Serve warm and enjoy!

Grandma’s Ground Beef Chow Mein Casserole

 

Ingredients

• 1 pound ground beef browned and drained
• 1 10.5 oz can cream of chicken soup
• 1 10.5 oz can cream of mushroom soup
• 1 onion diced
• 1 cup celery chopped
• 8 oz can water chestnuts drained and chopped
• 1 cup uncooked white rice
• 1 1/2 cups water
• 3 tablespoons soy sauce
• 5 oz chow mein noodles

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking dish.
In a large bowl, mix together cooked ground beef, soups, onion, celery, water chestnuts, rice, water and soy sauce.
Transfer mixture to prepared baking dish. Cover tightly with foil.
Bake for 1 hour 20 minutes until bubbly. Remove foil.
Sprinkle chow mein noodles evenly over the top. Bake uncovered for 10 more minutes.
Let sit for 5 minutes before serving. Enjoy!

Chicken Pot Pie Soup

 

Ingredients

• 3 Tbsp light butter, divided. I use Land o’ Lakes light butter made with canola oil
• 3 cups rotisserie chicken (without skin) or cooked chicken shredded or cubed
• 1 onion, diced
• 4 celery stalks, finely chopped
• 1 cup carrots, finely chopped
• 5 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups small gold or Yukon potatoes, chopped into ½” inch pieces
• 4 cups low sodium chicken broth
• 2 1/2 tsp chicken bouillon
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup parsley, finely chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 Tbsp fresh thyme or 1/2 tsp dried thyme
• 1/4 tsp dried sage
• 1 bay leaf
• 2 cups fat free half and half or unsweetened almond milk or skim milk. I use land o lakes fat free half as half for more creaminess
• 2 Tbsp cornstarch
• 1 cup frozen peas, not thawed

How To Make Chicken Pot Pie Soup

Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.
Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.
Slowly add chicken broth while whisking.
Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
Simmer until the potatoes are tender; about 15-20 minutes.
Add the cooked chicken and let simmer for another 5 minutes.
Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot.
Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. Note: the soup will also thicken as it cools.
Garnish with fresh parsley or thyme leaves, if desired.
Serve with homemade or store bought biscuits, for additional points.

Strawberry Shortcake Cheesecake Rolls

 

Ingredients

Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Strawberry layer

• 1 cup fresh strawberries, diced
• 2 tablespoons granulated sugar

Crumb layer

• 1 1/2 cups crushed shortbread cookies or graham crackers
• 1/4 cup unsalted butter, melted
• Base and garnish
• 6 large crepes or thin cake layers
• Powdered sugar for dusting

Steps

Beat cream cheese, sugar, and vanilla extract in a mixing bowl until smooth and creamy.
Whip the heavy whipping cream to stiff peaks and gently fold it into the cream cheese mixture.
Combine diced strawberries with sugar and let them sit for 10 minutes until they release juices.
Mix crushed cookies with melted butter until the mixture resembles wet sand.
Layer a crepe with the cream filling, cookie crumbs, and the macerated strawberries. Roll tightly into a sushi-like shape.
Wrap each roll in plastic wrap and refrigerate for at least 1 hour to set.
Slice the chilled rolls into 1-inch pieces and dust with powdered sugar before serving.

Tips
Chill rolls thoroughly before slicing for clean cuts and easier handling.
You can substitute shortbread cookies with graham crackers for the crumb layer.
Required Tools
Electric mixer
Large mixing bowls

Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Contains dairy (cream cheese, heavy whipping cream, butter)
Contains gluten (shortbread cookies, crepe, or cake layers)

Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
Calories: 310.5
Fats: 20 g
Carbohydrates: 28 g
Proteins: 4.2 g

Red Velvet Cheesecake!

 

Ingredients

• RED VELVET LAYER
• Butter, for cake pan
• Flour, for cake pan
• 1 box red velvet cake mix, plus ingredients called for on the box
• CHEESECAKE LAYER
• 2 8-oz. packages cream cheese, softened
• 2/3 c. sugar
• 2 large eggs
• 1/3 c. sour cream
• 1 tbsp. flour
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt
• WHIPPED LAYER
• 2 cups heavy cream
• 4 tbsps powdered sugar
• 2 tsp vanilla

Instructions

Red Velvet cake layer:
Preheat oven to 350F
flour one springform 9″ cake pan.
Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
Bake for 30 to 32 minutes.
Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
Make the cheesecake layer:
In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
Add eggs, one a time, until combined.
Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.
Make whipped frosting:
Add all the ingredients to a mixing bowl.
Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
You’ll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
Be careful not to overdo the whisking –
Top the Red Velvet cake with the cheesecake layer carefully.
Then spread the whipped cream over the top of the cheesecake.
Use a decorators pastry tip to create whipped dollops on the edge.
Garnish with red velvet cake crumbs and serve.
ENJOY!

Crispy Roast Pork Belly

 

INGREDIENTS

• 1 pound pork belly
• 3 teaspoons kosher salt
• 1.5 teaspoon freshly cracked black pepper
• 2 teaspoons brown sugar
• 1 tablespoon dried herb mix (dried basil, thyme, rosemary)

PREPARATION

Score skin of pork belly with a sharp knife, taking care to not cut too deeply into the meat. Season with salt, black pepper, sugar, and dried herbs. Set aside.
Line a baking sheet with aluminum foil. Set a wire rack on top of the baking sheet. Place pork belly on top of wire rack.
Preheat oven to 450°F.
Place tray into oven and roast pork belly for 25-30 minutes. Reduce temperature to 325°F. Continue roasting for 20-25 minutes.
Remove from oven and cover with foil. Rest pork belly for 25-30 minutes.
Carve meat and serve.