Friday, January 10, 2014

Delicious Pot Roast


Delicious Pot Roast

3-4 pound pot roast
1 can of condensed cream of mushroom soup
2 packets of Liptons onion soup mix
1 cup of dark beer like Guinness or similar (you can leave this out if you want and just add more stock)
1/2 cup of beef stock
3-4 stalks of celery (rough chop into 2 inch pieces)
Large bag of baby cut carrots
4 parsnips (rough chop into 2 inch pieces)
1 yellow onion (sliced)
1 box of baby bella mushrooms (sliced)
salt and pepper

Prepare all of the vegetables and place at the bottom to make a bed for your meat.

Take out your roast sprinkle with salt and pepper and place on top of veggies.

In a small bowl, mix together the rest of the ingredients and then pour the whole mixture over the roast.  Put the cover on your crock pot and set the dial for medium/low for 8 hours.

Serve with mashed potatoes.

Taken from First Home Love Life - what a great blog!

Million Dollar Spaghetti


This recipe is posted all over Pinterest so I knew that I needed to try it.  A few comments - I found it to be a little bland, so next time I'm going to use a very flavorful garlic marinara and I will add mushrooms to the sauce.  I used more sauce than the recipe suggested, so as long as you use one of the large jars of marinara sauce, you should be fine.  It was definitely simple and the leftovers were great!
Million Dollar Spaghetti
1 lb of ground beef
1 large jar of spaghetti sauce
8 oz sliced mushrooms
8 oz of cream cheese
1/4 cup sour cream
1/2 lb cottage cheese
1/2 cup butter (1 stick)
1 pkg spaghetti 16 oz
Grated mozzarella and parmesan cheese
Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm).  Drain and set aside until ready to assemble.

Combine the cream cheese, sour cream and cottage cheese until well blended.

Brown  your hamburger and when done, drain well.  Combine the hamburger with your spaghetti sauce and mushrooms.

Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.

Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.

Pour the rest of the noodles on top of the cream cheese mixture.  Put a few more slices of butter on top of the noodles.  

Pour your spaghetti and meat sauce on top of your noodles.

Put it into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.  Slice and serve like you would lasagna.

This recipe can be found all over Pinterest, but I found it at Made from Pinterest.

Stuffed Corn Bake

Stuffed Corn Bake

1 can corn, drained
1 can creamed corn
1 pkg (6oz) Stove Top Stuffing, chicken flavored
1/2 cup butter, melted (unsalted, if you have it)
1/2 cup water
1/2 tsp garlic powder

Combine all ingredients in a large mixing bowl. Stir until ingredients are well incorporated and stuffing has become moistened. 
Pour into a 2 quart baking dish and bake at 350 for about 30 minutes. Allow dish to cool for about 5 minutes before serving.
I found this recipe from Mostly Homemade Mom.

Cream Cheese Chicken Chili in the Crock Pot


Cream Cheese Chicken Chili 

1 can black beans
1 can sweet corn, undrained
1 can Rotel diced tomatoes and green chilis, undrained
1 package of dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Turn crock pot on high, Place frozen chicken in crock pot and top with black beans, sweet corn, Rotel tomatoes, ranch dressing seasoning, cumin, chili powder, and onion powder. Stir that together to combine and put cream cheese on top without stirring it in. Cook it on low for 6-8 hours.  Shred the chicken and mix together.  Serve.

This recipe came from Muncher Cruncher.