Slow Cooker Green Beans, Ham and Potatoes

 

Ingredients

• 2 lb fresh green beans, rinsed and trimmed
• 1 large onion, chopped
• 3 ham hocks
• 1 1⁄2 lb new potato, quartered
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp seasoning salt
• 1 tbsp chicken bouillon, granules
• 1 ground black pepper, to taste

HOW TO MAKE:

Halve beans if they are large, place in a slow cooker with water to barely cover and add onion and ham hocks. Cover and cook on High until simmering. Reduce heat to Low and cook for 2 to 3 hours or until beans are crisp but not done.
Add potatoes and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker and remove meat from bones. Chop or shred meat and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

Chicken and Pasta Casserole with Mixed Vegetables

 

Ingredients

• 1 cup dry fusilli pasta
• 3 tablespoons olive oil
• 6 chicken tenderloins, cut into chunks
• 1 tablespoon dried minced onion
• salt and pepper to taste
• garlic powder to taste
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups frozen mixed vegetables
• 1 cup dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons butter, melted

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.

Step 2
Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Step 3
Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.

Step 4
In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.

Step 5
Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Cracker Barrel Dumplings

 

Ingredients

DUMPLINGS

• 2 c all-purpose flour, plus more for kneading and rolling
• 2 tsp baking powder
• 1/2 tsp salt
• 1 c milk
• 1/4 c vegetable oil
• 2 qt water for boiling
• 2 tsp chicken soup base

SAUCE

• 3 Tbsp butter
• salt & pepper to taste
• 1/4 all-purpose flour
• 1/2 tsp sugar
• 1 c milk
• 2 tsp chicken soup base
• 1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

Directions

1. Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.

2. In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook the dumplings until just about done; dumplings are done when they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside. Reserve the cooking liquid.

3. While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Add the cooked dumplings to the sauce.

4. Reserve 3/4-1 cup of the cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid. Add pepper to taste.

Last Step: Don’t forget to share!

Stuffed Peppers My Way

 

Ingredients

• 1 cup water
• Stuffed Peppers My Way
• 1/2 cup uncooked Arborio rice
• 2 green bell peppers, halved and seeded
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 tomato, diced
• 1/2 cup crumbled feta cheese

Directions

Prep 20 m Cook 40 m Ready In 1 h

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.

Italian Drunken Noodles

 

Ingredients

• 1 lb italian sausage
• 1 1/2 tsp salt
• 1 tsp italian seasoning
• 1/2 tsp black pepper
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 4 clove garlic, pressed
• 1/2 c white wine (like chardonnay)
• 1 can(s) diced tomatoes with juice (28 ounce)
• 2 Tbsp parsley
• 1/4 c basil, fresh
• 8 oz egg noodles

Directions

1. Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage in the pan to small chunks allowing it to brown in the oil for a few moments. Once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.

BEST POTATO PANCAKES EVER

 

Ingredients

• 2 1/4 cups coarsely shredded peeled potatoes
• 1/2 cup sliced green onions
• 1/3 cup flour
• 1 egg
• 1/2 tsp. salt
• Pinch of pepper

Directions

Combine all ingredients. Heat 2 Tbsp. oil in a hot skillet.
Pour batter (1/4 cup at a time) into the oil. Spread to flatten. Fry on one side, then flip to fry on second side.
As a variation, you may add less onion and add some chopped apple instead

Polish Noodles (Cottage Cheese and Noodles)

 

Ingredients

• 1/2 cup butter
• 1 small onion, diced1 (16 ounce) package egg noodles
• 1 (16 ounce) package cottage cheese
• 1/2 cup sour cream
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Directions

Prep : 10 m – Cook: 20 m – Ready In : 30 m

Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

Spinach Salad with Warm Bacon-Mustard Dressing

Ingredients

• 1 (10 ounce) bag baby spinach leaves
• 4 hard-cooked eggs, peeled and sliced
• 1 cup sliced mushrooms
• 4 strips crisply cooked bacon, crumbled
• 10 ounces Swiss cheese, shredded
• 1/2 cup toasted sliced almonds
• 1 tablespoon olive oil
• 1 large shallot, minced
• 1 teaspoon garlic, minced
• 1/3 cup white wine vinegar
• 1/3 cup Dijon mustard
• 1/3 cup honey
• 2 strips crisply cooked bacon, crumbled
• salt and pepper to taste

Directions

Prep 15 m Cook 5 m Ready In 20 m

Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
Pour hot dressing over spinach and toss to coat.

Halupki (Stuffed Cabbage)

 

Ingredients

• 1 head cabbage, coredwater to cover
• 1/4 teaspoon salt
• 1 1/2 pounds lean ground beef
• 1 1/2 pounds ground pork
• 1 1/2 cups cooked white rice
• 1/4 cup finely chopped onion
• 2 tablespoons chopped fresh parsley
• 2 eggs, slightly beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (28 ounce) can tomato sauce
• 1/4 cup white vinegar
• 2 2/3 tablespoons white sugar

Directions

Prep 45 m Cook 2 h 45 m Ready In 3 h 30 m
Place the cabbage in a stockpot with enough water to cover.
Add 1/4 teaspoon salt to the water and cabbage.
Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
Reserve 12 oz. of cabbage water.
Preheat the oven to 350 degrees F (175 degrees C).
Trim thick center vein off of bottom of each cabbage leaf.
In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
Layer the stuffed cabbage rolls over the cut leaves.
In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
Pour the tomato sauce mixture over the cabbage rolls.
Cover roasting pan with aluminum foil.
Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

FRESH PASTA SALAD

 

Ingredients:

• 1 lb. Mueller’s Cut Macaroni
• 1 large cucumber, peeled and cut in small chunks
• 2 cups diced fresh tomato
• 5-6 chopped green onion scallions
• 8 pieces bacon, cooked crisp and crumbled
• 1 cup mayonnaise or Miracle Whip
• 1 package Hidden Valley Ranch dry mix
• 1.5 cups traditional cut shredded cheddar cheese

Directions:

Cook pasta according to package directions. Drain in colander and cold water. Place drained pasta in large bowl. Combine mayonnaise and dry ranch mix and gently stir into pasta coating well. Add cucumber, tomatoes and scallions and gently blend. Add bacon and cheese and blend all well. Refrigerate until chilled.

Chicken Caesar Pasta Salad

 

Ingredients

• 1 (16 ounce) box mini penne pasta
• 1 ½ pounds chopped cooked chicken
• ½ cup diced green bell pepper
• 2 hard-boiled eggs, chopped
• ⅓ cup grated Parmesan cheese
• ⅓ cup chopped red onion
• ½ (8 ounce) bottle creamy Caesar salad dressing, or to taste

Directions

Step 1
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water.

Step 2
Stir pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion together in a bowl. Pour salad dressing over the top and toss to coat. Cover the bowl with plastic wrap and refrigerate until chilled and flavors blend, at least 2 hours.

Hamburger Soup

 

Ingredients:

• (8 oz) extra lean ground beef
• (8 oz) uncooked ground turkey breast
• 1 cup finely chopped onions
• 2 carrots, coarse shredded
• 2 celery ribs, sliced
• 2 garlic cloves, minced
• 6 cups reduced sodium beef broth
• 2 (14-1/2 oz) cans diced tomatoes, undrained
• 1 tsp dried sage, crushed
• 1 tsp dried thyme, crushed
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 cups chopped potatoes
• Fresh Sage, optional

Directions:

1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender.

2. Drain off fat. Stir beef broth, undrained tomatoes, dried sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to a boil; stir in potatoes. Reduce heat.

3. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish
with fresh sage.

Braised Brisket with Bourbon-Peach Glaze

 

Ingredients

RUB:

• 1 tablespoon Kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked or sweet paprika
• 1/8 teaspoon cinnamon, ground

BRISKET:

• 1 (4-pound) brisket, trimmed, flat-cut, with about 1/3-inch top layer of fat
• 2 tablespoons grapeseed oil, divided
• 3/4 cup onion, chopped
• 3 garlic cloves, smashed
• 4 cups beef broth
• 1 (12-ounce) bottle stout
• 3/4 cup bourbon
• 1/4 cup light brown sugar, packed
• 1/4 cup soy sauce
• 6 large sprigs thyme
• 3 celery stalks, chopped
• 2 tablespoons tomato paste
• 1 large carrot, chopped
• 1 tablespoon balsamic vinegar

GLAZE:

• 1/2 cup peach jam or preserves
• 2 teaspoons bourbon
• Kosher salt and freshly ground black pepper to taste

Directions

Note: The recipe directions said to cover and chill the brisket for at least 2 hours, or overnight before continuing. I didn’t do this, and I still found the meat to be very flavorful. RUB: Mix all ingredients in a small bowl, set aside.

BRISKET: Rub brisket all over with spice rub, set aside. NOTE: If you can, cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing. I didn’t do this, and the beef still had a great flavor.

Preheat oven to 325°F. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5 to 6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven. Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern of 1/4″-deep slits spaced 1/2″ apart. Transfer 1/4 cup braising liquid to a bowl, and add jam and bourbon and whisk together, until smooth. Season with salt and pepper.

Preheat broiler. Line a baking sheet with foil, and place the brisket on it. Baste, or spoon, the beef with the peach jam mixture, generously. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4 to 5 minutes. Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle the reduced braising liquid over, or serve the sauce on the side. Drizzle remaining glaze on top.

Mama’s Old Fashioned Potato Salad

 

Ingredients

• 5 lb idaho potatoes, peel and cubed
• 1/2 medium onion, chopped fine
• 5 hard boiled eggs, chopped
• 1/4 c sweet pickle cubes or relish
• 1/2 c dill pickle cubes or relish
• 1 stalk(s) celery, diced, optional
• salt and pepper to taste
• 1.5-2 c hellman’s mayonnaise
• 1.5-2 Tbsp mustard
• paprika, for garnish, optional
• 1 hard boiled egg, sliced, for garnish, optional

Directions

1. Peel potatoes and cut into 1 inch cubes; place in a 5 quart pot, cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don’t over cook and don’t under cook, you don’t want mashed potato salad and you don’t want under cooked potatoes; drain and rinse in cold water; drain well.

2. While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.

3. In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.

4. Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don’t need all the mayonnaise mixture; don’t use it all, if salad seems to dry, add additional mayonnaise.

5. Garnish top with sliced boiled eggs and sprinkle with paprika if desired.