Loaded Cowboy Cheese Dip

 

Ingredients

1 pound ground pork sausage

1 pound ground beef

32 ounces Velveeta cheese cubed

1 pkg mild taco seasoning 

1 bag (8 oz) shredded cheese of your choice (taco cheese blend, Monterey jack, pepper jack etc.)

1 bar (8 oz) cream cheese cubed

2 cans (10 oz each) Rotel

2 4oz cans Diced green chillies 

1 can (15 oz) corn drained or frozen

1 can (15 oz) black beans drained & rinsed

1/2 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

tortilla chips or corn chips for serving

** you can also do 1 can Diced green chillies and 1/2 of a pablono pepper diced or a small can diced jalapeños instead of the 2 diced green chillies. 

Instructions:

Cook and crumble the ground beef and sausage inside a large skillet pan, like a cast iron skillet, over medium high heat until the meat is no longer pink. Drain the excess grease from the pan. Add packet of taco seasoning and stir.

Reduce the heat to medium-low and add the velveeta cheese, shredded cheese, and cream cheese to the skillet pan. Cook until the cheese is melted and smooth. 

Stir in the corn, Rotel, black beans, red onion. Cook and stir for about 5 minutes until everything is combined and warmed through.

Garnish the cowboy queso with the chopped cilantro and serve with tortilla chips or Fritos scoops.

* Serve the dip right from the skillet pan or you can remove it to a serving platter or dish if wanted.

* To keep the dip warm for a party or event, transfer the queso dip to a slow cooker and turn it on WARM.

* Other optional garnishes are chopped tomatoes, green onion, sliced jalapeños .

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Ruth's Spanish Meatballs

Spanish Meatballs

**Recipe from my Mother Ruth Marie Urbain my favorite meal growing up.

1-2 pounds ground beef

1/2 to 1 cup white rice (^^depending on how much beef you use.)

Diced onions small cut

2 eggs

Garlic powder, salt and pepper to taste

Mix all the above ingredients, then roll into golf ball sized meatballs. Place all meatballs in medium to large pot. Pour 1 large can tomato juice over the meatballs and cook on medium heat for approx 1 to 1 1/2 hours. Also add a little more garlic powder salt and pepper to the juice while cooking.

My Mom served this with mashed potatoes and a veggie. It's also good on top of the mashed potatoes. These freeze really well

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Chicken Fajita Rice one pot

1 large can White Chicken

4-5 cups Instant White Rice

1 package Fajita Seasoning

1 can Diced Tomatoes

1 each Onions and Bell Peppers (sliced or diced)

3 cups Chicken Broth or Water (with Chicken Bouillon)

2 tsp. Garlic Powder

1 cup Salsa

1 can Black, Red or Kidney Beans

Toppings of your choice:

Sour Cream, Shredded Cheese, Tomatoes, Salsa, Avocado etc... 

Mix all together and bring to a boil. Turn down to medium and cook until all liquid is absorbed and rice is done. I like to serve with Hot Water Fried CornBread

Hot Water Fried Cornbread 

1 cup boiling water

1 cup Self rising cornmeal

1 tsp. sat

Pour boiling water over cornmeal and salt make into a dough and let sit until cool enough to handle. Make 4 patties and fry in hot bacon fat or oil until golden brown.

 

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MAID RITE Sandwiches Copycat

1 cup warm water
1 tablespoon dried minced onion
1 teaspoon low sodium beef base (or a bouillon cube)
1 teaspoon low sodium chicken base (or a bouillon cube)
2 tablespoons packed light brown sugar (white sugar can be used if brown isn't available)
2 tablespoons white or apple cider vinegar
1 tablespoon low sodium soy sauce
2 tablespoons Worcestershire sauce
3 pounds lean ground beef, uncooked
8 hamburger buns
Original toppings:  dill pickle chips, onions, mustard

(in the Maid-Rite Diner's they do not even have ketchup there, they are usually topped with only mustard and dill pickle chips)

DIRECTIONS

Set slow cooker to high.  Add all ingredients (except beef).  Stir to combine. Brown the beef and drain fat, add beef and stir until all combined and beef is completely coated.

Use a potato masher to mash beef with juice every 45 mins. or so to get it to a fine texture.

Cover and cook for 1 hour.  Stir occasionally to break up ground beef.  Uncover after 1 hour of cook time.  Continue cooking on high for 2 ½ - 3 hours (with cover removed), until most of the liquid has cooked off.  Continue to stir occasionally and break up any chunks of beef.

Using a slotted spoon, serve a heaping spoonful on a warm bun and

load it up with your favorite toppings.  

ENJOY!!!!!!!!!!!!!!!!

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Italian Beef Roast

1 3-4 1/2 lb chuck roast, trimmed well of fat
12 ounces of beer or 1 1/2 cups beef broth
1 envelope of dry Italian salad dressing mix
2 teaspoons oregano
1/2t teaspoons garlic granules
12oz jar Pepperoncini peppers with liquid

Hard Italian rolls or French bread whatever you choose or can find in your store 

Pour beer or broth into crock pot. Drain liquid from pepperoncini into crock pot. Stir in salad dressing, oregano, garlic, thyme and mix until well blended. Place half the peppers in the liquid, add the roast and then the remaining peppers on top. Cook on high for 6 hours or low for 8 – 10 hours. The larger the cut of meat the longer it will take.

Remove cooked beef and shred with 2 forks. It should be very tender and shred with little to no effort. Return to crock pot and serve on rolls with sweet and/or spicy peppers and Au Jus on side.

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MISSIE'S MISSISSIPPI ROAST

MISSIE'S MISSISSIPPI ROAST

1 3-4lb Chuck Roast ...
1 packet Hidden Valley Ranch dressing seasoning
1 packet Brown Gravy
1 packet Mushroom Gravy
1 Medium Onion sliced
1/2 Jar Pepperoncini and 1/2 Juice

1/2 stick Butter
Salt, Black Pepper, Garlic Powder to taste

Season roast with salt, pepper and garlic powder. Seer on both sides until brown. Place in crockpot. Put 1/2 stick butter on top of roast, sprinkle ranch dressing and gravy packets on top of roast. Add onions and peppers on top. Cook on high for four hours or on low for six hours. Serve with mashed potatoes and a healthy green veggie of your choice.

Original Recipe Below

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SMOKED SAUSAGE AND HASH BROWN CASSEROLE

INGREDIENTS:

1 can cream of chicken condensed or cream of mushroom soup

salt & pepper, to taste

1 32-oz. bag of hash browns, defrosted (shredded or cubed doesn't matter)

14 oz. smoked sausage, diced

1 small onion, diced

1 1/2 cups grated cheddar cheese

DIRECTIONS:

Place hash browns, smoked sausage, onion and cheese together in a lightly greased crockpot. Pour condensed soup and enough milk to make two cups of the soup and milk mixture and stir. Pour soup mixture over the hash brown mixture Cover and cook on high for 3 hours or until potatoes are soft and sausages are hot. Serve.

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Slow Cooker Triple Chocolate Cake

Mix together a Betty Crocker Chocolate Cake mix, toss it into your slow cooker, then grab a can of Betty Crocker chocolate frosting.

Spoon giant mounds of frosting all over the top of the cake batter. Make sure you get the edges! We need to ensure proper lava-liciousness all over the cake.

Cover and cook on high for about 2-3 hours. Time will vary slightly depending on your slow cooker, but you'll know it's done because the edges will spring back when touched lightly with a finger, and the center will be gooey but not batter-like.

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Slow Cooker Chocolate Lava Cake

Ingredients

Cake

1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix

1 1/4 cups milk

1/2 cup vegetable oil

3 eggs

Topping

1 box (4-serving size) instant chocolate pudding and pie filling mix

2 cups milk

1 bag (12 oz) milk chocolate chips (2 cups)

Directions

Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker.

In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.

Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.

Notes: Your cook time will vary based on the size and shape of your slow cooker. For instance, original recipe said 2.5 hours on low, but many reviews say that was very incorrect. I cooked mine on high for 2.5 hours with a wider shaped oval slow cooker with a larger cooking surface. If you have a taller slow cooker, it may take longer. When cooking on high, be sure to watch the cake so it doesn’t burn.

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Crock Pot Beef Tips and Gravy

This is my family's new favorite! 

Serve it over mashed potatoes, that's my families favorite way. 

Crock Pot Beef and Gravy
2 lb. stew meat, 
1 can cream of mushroom, 
1 packet brown gravy mix, 
1 packet Lipton dry onion soup mix, 
1 small can mushrooms, 
1 cup water. 

Mix all ingredients and pour over the meat, set to low for the day. Serve over potatoes, noodles or rice!

NOTE*** Try this with Cubed Steak or Minute Steak....AWESOME!!

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Crockpot Chicken and Vegetables

Two boneless skinless chicken breasts
3 cups whole green beans (fresh)
5 medium red potatoes (cut up in chunks)
1 package dry ranch dressing mix
1 package dry chicken gravy mix
1/2 stick butter
1/3 cup water

Wash and place green beans on one side of the Crockpot. Place cut potatoes on the other side and the chicken in the center. Mix together the Dry Mixes and Sprinkle evenly over the chicken. Place the 1/2 of butter on top. Slowly pour water on vegetables (not chicken). Cook on low heat for 6-8 hours until chicken is done and tender

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Crockpot Slop

Quick and Easy Meal

Put in crockpot in order..DO NOT STIR!!

1 LARGE CAN OF GREEN BEANS (do not drain) ( I've used frozen too )
8 cut up Russet Potatoes
2 Sliced Up Kielbasa or Smoked Sausage
1 diced up onion

Put in enough water to cover the potatoes
Drop in 4 Chicken Buillion Cubes.
Salt, Garlic Powder and Pepper to taste!

Cook in Crockpot for 4-6 hours on High
Then Stir and Serve!!!

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CROCKPOT CHEX MIX

Fill crock pot with your favorite cereal, pretzels and nuts. Melt 1/4 cup butter, add 4 tsp Worcestershire sauce, 1 tsp salt, 1 tsp garlic powders, 1/2 tsp onion powder, 1/4 tsp sugar, dissolve & stir. Pour over cereal & mix. Cook on LOW for 2.5 hours, open lid & stir every 30 minutes. Enjoy!

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Two Meat Chili

Ingredients

2 tablespoons veg. oil
3 slices bacon, chopped into 1/2-inch pieces
6 cloves garlic, minced or garlic powder (1/8 tsp garlic powder = 1 clove)
2 white onions, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped (optional)
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
One 6-ounce can tomato paste
Two 15-ounce cans fire-roasted tomatoes
2 pounds ground beef
1 pound ground pork
Salt and freshly ground black pepper
8 cups (2 quarts) beef broth
Two 15-ounce cans pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed

In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.

Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.

Found at: Farmhouse Rules

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Crockpot Cube Steak and Gravy DELISHhhh

Crockpot Cube Steak and Gravy

SHARE to save to your own timeline so you can find it later:

Cube steak (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4 cup water
Salt and Pepper to taste

Directions:
Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

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Breakfast Casserole

Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.

8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

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Crock Pot Meatloaf

Crock Pot Meatloaf

Try it once, and you'll never go back to your old way of cooking it!

Ingredients: 
2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Directions:
Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.

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Cheesy Crockpot Chicken

Cheesy Crockpot Chicken

1 32oz bag Tater tots
1 3oz bag bacon bits (REAL)
1lb boneless, skinless chicken breast, diced
2 cup shredded cheddar
3/4 cup milk
salt & pepper - to taste
spray crockpot with nonstick spray. Layer 1/2vtater tots, 1/3 bacon &cheese. add chicken, salt and pepper. layer 1/3bbacon and cheese. layer rest taterbtots, bacon and cheese. Pour milk in. Cook on low 4-6 hours

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Unstuffed Cabbage Rolls

Ingredients:

1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced (or 3tsp. Garlic POWDER)
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon salt
1/4 or 1/3 cup white rice
1 beef bouln. cube

 Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender, add rice and add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8

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Slow Cooker Pork Tenderloin

Slow Cooker Pork Tenderloin

 2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
... 2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

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