Crockpot Beef Roast

This is the way my Grandma has cooked her roast for years, except that she does hers in the oven.  I love the crockpot for roasts because they are always so tender and juicy.  We never really even need a knife to cut it with.  Anyway, it's super good, easy, and cheap! 

What You Will Need:

Beef Roast

1/2 cup water

1 pkg of Lipton Onion Soup mix

1 bay leaf

1.  Put your water in the bottom of you crockpot.  Add your roast, and sprinkle the soup mix on top.  Set your bay leaf on top as well. 

2.  Cook on low 8 hours, and then enjoy!

Cheese Ball

This is a cheese ball recipe that has been around in my family for awhile.  It's simple and delicious!

What you will need:

8 oz cream cheese

1 bottle of Kraft cheese

1 tbsp. minced onion

1/4 tsp garlic salt

crushed nuts (whatever you prefer)

Mix everything together and let sit overnight.  Form into a ball and roll in crushed nuts of your choice.

Stuffed French Toast

I got this one off of a ward Relief Society newsletter. I'm not for sure who's recipe it was, but whoever it was, thanks for sharing!  It's really yummy!

Stuffed French Toast

8 oz cream cheese

3 Tblsp strawberry jam

1/2 nutmeg

1 tsp vanilla

eggs milk

bananas

fresh strawberries

Mix the cream cheese and strawberry jam together for the filling.  Prepare/mix the eggs, milk, nutmeg, and vanilla together to dip the bread in.  Spread a generous amount of cream cheese mixture between 2 pieces of bread and then dip into milk/egg mixture.  Cook stuffed french toast as you normally would, making sure to turn over on both sides.

Butter Syrup

Melt 1 cube of butter in pan.  Slowly add 1 cup sugar and dissolve on medium heat. When dissolved thoroughly, it should appear whitish yellow in color and be nice and creamy.  Then add 3/4 of a 12 oz can of evaporated milk and 1 tsp. vanilla, stir together until it gets thicker (this may take 5-10 minutes of stirring constantly).  Then serve over the stuffed french toast and sliced fruit.   

Greek Lamb (or Pork) Chops

I love trying new recipes and when I came across this one, it sounded good, except for one thing.  It was for lamb chops.  I do not like lamb, but I thought I would try it with pork and it was yummy!  I really loved the sauce that goes with it.  This one I got from a Betty Crocker Cookbook. 

What You Will Need:

4 lamb shoulder, arm or loin chops abut 1/2 inch thick (or pork chops)

1 teaspoon dried oregano leaves

1/4 teaspoon salt

1/4 teaspoon pepper

4 garlic cloves, finely chopped (about 1 tablespoon)

1 tablespoon olive or vegetable oil

1/2 cup chicken broth

1 tablespoon lemon juice

1 tablespoon butter

1/4 cup sliced, olives

2 tablespoons fresh parsley

2 tablespoons crumbled feta cheese

1.  Sprinkle both sides of meat with oregano, salt, and pepper.  Press garlic into meat.

2.  In skillet, heat oil over medium-high heat.  Cook meat in oil 4 to 6 minutes, turning once, until brown.

3.  Add broth to skillet; reduce heat to medium-low.  Cover and cook 8 to 10 minutes, turning once, until the meat is tender.  Remove lamb from skillet; keep warm.

4.  Heat broth in skillet to boiling.  Boil 1 to 2 minutes or until slightly reduced.  Stir in lemon juice and butter.  Cook and stir just until slightly thickened.  Stir in olives and parsley.  Spoon sauce over meat, and top with cheese.

I honestly really love this one, though like I said before I have only done it with pork.  I also really enjoy sauce so I like to double the sauce just to have a little extra.  I have also not been able to use the feta cheese (since I am pregnant).  I have just used Parmesan cheese in the past, which was also yummy, so try that if you aren't a fan of feta cheese.  Hope you enjoy!   

Couple of Things

I know I am a big slacker with this blog.  In all honesty, I thought no one ever looked at it.  I'm certain there are not a lot who do.  I mean I love to blog, and I love to cook and I know there are some AMAZING food blogs out there. This dumb little blog does not compare at all.  So because of that, I honestly thought of quit doing it. Plus, cooking is not my favorite thing to do still, since I still feel sick a lot.  At least my baby will be here soon and then maybe my zest for cooking new things will come back! 

I decided to stick with it for now though, so I promise to try and add at least a couple recipes a week.  That was mostly because my friend Teri encouraged me to do it still, since she looks at this blog every now and again.  Thanks Teri, I really did need that little boost.  This is something I enjoy doing, even if I am the only one that does look at it. 

I am going to post pictures (I know it's always better to have a picture, I myself love cook books that have them), I'm just not very good at taking food pictures. I promise to work on my skills but until then, you will have to excuse the lousy pics that you do see. 

So that is it for now! 

Philly Cheese Steak Sandwich

On Mother's Day I was in charge of dinner for my husbands side of the family.  I wanted something easy and that I could do in the crock pot.  I knew I would not have a lot of time to spend in the kitchen that day.  You may have noticed that I really love the crock pot.  Anyway, we recently ate at a very yummy place called DP Cheese Steaks.  If you have one around I highly recommend it.  This was my first experience eating a cheese steak sandwich.  So after that I kept craving another yummy cheese steak sandwich.  I knew that a lot of the people in my hubby's family are fans of them too so I decided I was going to make my own version of it for Mother's Day.  Now, I'm sure there are more amazing recipes then this one, but I got great reviews from my family, they loved it, and they love cheese steak sandwiches. So here it is:

What You Will Need:

Beef Roast (sounds weird I know, but I thought it would be cheaper and go further than actual steak)

Can of Beef Broth

Pepper

Garlic or Garlic Salt

Green Pepper

Onion

Hogie Buns

Cheese (we used provolone and cheese whiz.  A true Philly Cheese has cheese whiz)

1.Pour your beef broth in the crock pot. 

2. Season your roast with the pepper and Garlic.  I love to cook with fresh garlic but I actually used garlic salt this time and it was just fine.  I rubbed the pepper and garlic salt in well, all over the roast before I put it into the crock pot.

3.  Cook on low 7 to 8 hours.

4.  Once done, pull the roast out, and shred the meat.  I strained the fat and everything off of the broth and put some back in the crock pot.  I then put the shredded meat back into the crock pot to cook a little more, but I don't think that part is to crucial.  

5.  Dice your onions and green peppers.  I sauteed them in some olive oil in a skillet together, to serve with the meat, since not everyone likes peppers and onions.  You could very easily dice them and add them into the slow cooker with the roast back on step 2 though.

6.  You could toast your hogie buns if you want or leave them as is.  Let everyone make their own sandwich to their liking and enjoy.  I know my family did! 

Crockpot Pork Roast

When I had my little girl, a friend of ours brought this for dinner.  It was DELICIOUS!  Ryan told me, not asked me, that I had to get the recipe.  So thanks to my friend Liz Daw for sharing.  We have this often at our house and we LOVE it!

Sorry, my picture stinks I know.  I am still working on taking good food pictures. 

What You Will Need:

 

Pork Roast (we like to buy the little 3lb ones at Costco, but they are just perfect for our family)
1/2 cup hot water
1-2 Tbsp soy sauce
1/2 tsp salt
1/4 tsp pepper
sprinkle garlic powder (sometimes I like to add minced fresh garlic instead)
dried onions
2 bay leaves
1 whole clove

Spray crock pot with pam. Add water then roast.  Add soy sauce and seasonings.  Cook on low 7-9 hours, or high 5-6 hours.  Better if cooked on low.  It's so tender and just plain yummy!