Recipes: Slow Cooker Sloppy Joes

Slow Cooker Sloppy Joes. Photo by Lainey6605
Slow Cooker Sloppy Joes
Ingredients

1 1/2 lbs. ground beef
1 cup .celery
chopped 1/2 cup onion
chopped 1 (12 ounce) bottle chili sauce
2 tablespoons brown sugar
2 tablespoons sweet pickle relish
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/8 teaspoon black pepper
8 hamburger buns, split

Directions:

1

In large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain.

2

Transfer to a 3-quart slow cooker.

3

Stir in the chili sauce, brown sugar, pickle relish, Worcestershire sauce, salt and pepper.

4

Cover and cook on low for 3-4 hours or until flavors are combined.

5

Spoon 1/2 cup beef mixture onto each bun.

 

Credit: Photo by Laniey 6605 and recipe © 2014 Scripps Networks, LLC. All Rights Reserved.

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Recipe: Slow Cooker Pot Roast

Slow Cooker Pot Roast

Ingredients
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 lbs. pot roast

Directions

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.

Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Credit: Recipe from © 2014 Scripps Networks, LLC. All Rights Reserved.

2 Recipes: Cold Spaghetti Salad & Chilled Vegetable Salad

Cold Spaghetti Salad

1 lb. spaghetti or any kind of noodle
1 med. red onion
2 cucumbers
2 green pepper
2 tomatoes
16 oz. bottle of dressing ( your preference )   * May use less dressing I prefer 7 oz. of Ranch.
1/2 or 2/3 bottle McCormick’s Salad Supreme

Directions

Boil spaghetti, rinse in cold water.
Add dressing and Salad Supreme, mix well.
Then add all chopped vegetables. Refrigerate.
Credit: Recipe taken from http://www.cooks.com.
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Chilled Vegetable Salad
Ingredients
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil

1 medium-size green bell pepper, chopped

1 medium onion, chopped

3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, do not drain
1 (15 1/4-ounce) can small sweet green peas, drained

1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white corn, drained

1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves.
Remove dressing from heat, and cool 30 minutes.

Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing.
Cover and chill salad for 8 hours. Serve with a slotted spoon.

NOTE: Salad may be stored in an airtight container in the refrigerator for several days.

Credit: Sidney Ann Allen, Shreveport, Louisiana,  Southern Living magazine
November 2000. Photo Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Total Time:  1 hour 20 min
Prep:15 minCook:1 hour 5 min


Yield:
12 servings

Ingredients

  • 12 large sweet potatoes
  • 3/4 cup (11/2 sticks)   unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup  all purpose flower
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup toasted pecan pieces
  • 1 cup miniature marshmallows

Directions

Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a   sheet pan.
Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it’s crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up.
Stuff the   sweet potatoes generously with the streusel topping and return to the oven.
Bake for another 20 minutes, or until the topping is bubbly and brown.

Credit: Recipe courtesy Tyler Florence and photo property of Food Network Television.

 

Recipe: Paella

Paella

Ingredients

 

Spice Mix for chicken, recipe follows

1 (3-pound) frying chicken, cut into 10 pieces

1/4 cup extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced

Kosher salt and freshly ground pepper

1 Spanish onion diced

4 garlic cloves crushed

Bunch flat leaf parsley leaves chopped, reserve some for garnish

1 (15-ounce) can whole tomatoes, drained and hand-crushed

4 cups short grain Spanish rice

6 cups water, warm

Generous pinch saffron threads

1 dozen littleneck clams, scrubbed

1 pound jumbo shrimp, peeled and de-veined

2 lobster tails

1/2 cup sweet peas, frozen and thawed

Lemon wedges, for serving

Special equipment:

Large wide shallow skillet

Spice Mix for chicken:

1 tablespoon sweet paprika

2 teaspoons dried oregano

Kosher salt and freshly ground pepper

Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve.
Add chicken skin-side down and brown on all sides, turning with tongs.

Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, begin  sautéing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat.
Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld.
Fold in the rice and
stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook.
Give the paella a good shake and let it simmer, without stirring, until the rice is
al dente, for about 15 minutes.
During the last 5 minutes of cooking, when the rice is filling the pan, add the
lobster tails.
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Remove from heat and rest for 5 minutes.
Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

Combine ingredients in a small bowl.

  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper

 

Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Credit:: Recipe courtesy of Tyler Florence.

Recipe: Homemade Zucchini Muffins

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Zucchini Muffins

What do you do when you are given five big zucchini?
Make muffins of course and that is just what I did.
As my family can contest to I am not a great cook by no means but baking I can do.
Below is the recipe that I used and I hope you enjoy them as much as our family does.
Makes 24 muffins and you can use cupcake liners or cooking spray to prepare your pan.
Happy Eating,
Nana

Recipe:

 Muffins 
Ingredients

  • Unsalted butter, for coating the pan (if needed)
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon fine salt
  • 4 large eggs, at room temperature
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 14 ounces zucchini (about 3 to 4 medium zucchini), ends trimmed, grated on the large holes of a box grater (about 3 cups) Directions
  • Heat the oven to 350°F and arrange two racks to divide the oven into thirds. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.Place the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

    Place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Fold in the zucchini until evenly mixed.

    Fill the muffin wells about two-thirds of the way. Bake, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean, about 25 minutes.

    Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins from the pans and cool completely.

Credit: Photos were taken in my kitchen and property of  this blog.