Crockpot Breakfast Casserole

1 26 oz frozen hashbrowns
12 eggs
1 c milk
1 T ground mustard
1 16 oz roll ground sausage
Salt & Pepper
16 oz bag shredded cheddar cheese

1.  Spray crockpot with pam.  Evenly spread hashbrowns on the bottom.
2.  Whip eggs slowly with a whisk.  Add milk.
3.  Blend in dry mustard.
4.  Add plenty of salt and pepper. Set aside.
5.  Brown sausage.  Add on top of hashbrowns.
6.  Add  cheese and stir the mixture well.
7.  Pour the egg mixture over everything and mix with a wooden spoon.  Spread everything out evenly.
8. Turn the crockpot on low for 6-8 hours.

Chicken Tacos

1 pound boneless, skinless chicken breasts, cut into 1/2" strips
1 package Taco chicken seasoning (I used McCormick)
1/2 C. water
12 taco shells or 6" flour tortillas

Cook chicken strips until done and no longer pink. Stir in seasoning mix and water. Bring to boil, reduce heat and simmer 5-7 minutes or until most of the liquid is absorbed, stirring occasionally. Spoon meat into taco shells or tortillas and garnish with your favorite toppings (shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa or guacamole).

Makes 6 2-taco servings.

Label: Thaw chicken, heat chicken in skillet (add a little water if needed) and enjoy your tacos!

Pulled Pork Sandwiches

1 Pork Picnic Roast
Liquid Smoke
Sea Salt

Cover roast in liquid smoke and salt, wrap in plastic wrap, and then wrap in aluminum foil.  Put roast in pan and into a 250 degree oven for 12 to 18 hours.  When done, shred pork.

Serving day, defrost pork, heat in microwave, add BBQ sauce if desired, and serve on roll.

Ham & Cheese Quiche

1 (9 inch) unbaked pie crust

 1 cup shredded cheddar cheese

 1 cup shredded Monterrey Jack cheese

 1/2 cup cooked ham, diced

 4 eggs

1/2 cup half and half

1 c sour cream

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

1/4 teaspoon Basil

 Dash of pepper 

 Instructions

1. Evenly spread the cheese over the bottom of the pie crust.
2. Top the cheese with the diced ham.
3. In a medium bowl, whisk together eggs, half and half, sour cream, salt, pepper, Basil and dry mustard.
4. Pour the egg mixture over the ham and cheese.
5. Cover the unbaked quiche with foil, sealing the edges well. Place the prepared quiche in the freezer.
6. When ready to bake, thaw the quiche.  Then preheat the oven to 350 degrees. 
7. Place the frozen quiche in the oven and bake for about 1/2 hour, or until the filling is set and the crust is golden brown.

1 (9 inch) unbaked pie crust

1 cup shredded cheddar cheese

1 cup shredded Monterrey Jack cheese

1 tablespoon flour

1/2 cup cooked ham, diced

4 eggs

1 cup half and half

2 green onions, chopped

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

Dash of pepper

- See more at: http://www.letsdishrecipes.com/2013/03/make-ahead-quiche.html#sthash.wTACfbNF.dpuf

1 (9 inch) unbaked pie crust

1 cup shredded cheddar cheese

1 cup shredded Monterrey Jack cheese

1 tablespoon flour

1/2 cup cooked ham, diced

4 eggs

1 cup half and half

2 green onions, chopped

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

Dash of pepper

- See more at: http://www.letsdishrecipes.com/2013/03/make-ahead-quiche.html#sthash.wTACfbNF.dpuf

1 (9 inch) unbaked pie crust

1 cup shredded cheddar cheese

1 cup shredded Monterrey Jack cheese

1 tablespoon flour

1/2 cup cooked ham, diced

4 eggs

1 cup half and half

2 green onions, chopped

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

Dash of pepper

- See more at: http://www.letsdishrecipes.com/2013/03/make-ahead-quiche.html#sthash.wTACfbNF.dpuf

Healthy Pork Chops

French Dip Sandwiches

2-3 lbs. roast
1 package dried onion soup mix
2 C. water
3 t. beef bullion
Rolls
1 can mushrooms (optional)

Mix soup mix, water and bullion in crock pot, place roast in crock pot.  Cook on low 6-8 hours.  Take roast out and shred the meat.  Place shredded meat back in crock pot juices.  Cut rolls in half and toast if desired. Place meat in rolls and use leftover juices for au jus dipping sauce.  (I like to put a little mayo on the rolls before the meat.)

SERVES 8-10 or more depending on how much meat you use per roll.

Label:  Thaw meat before cooking or add time to total cooking hours in crock pot.  Shred meat and return to crock pot. Cut rolls in half and place meat on rolls.  Use leftover juice for the au jus dipping sauce.  Enjoy!

For simplicity of preparing this recipe for the group, I am doing 5 meals that will feed 8 instead of 10 meals that will feed 4.  I hope that is ok!

Crock Pot Cashew Chicken

1.5 lbs boneless, skinless chicken thighs, cut each thigh into about 6 pieces (I usually don’t use chicken breasts because they tend to dry out)
1/4 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes

1/2 cup cashews
2 cups zucchini

3.  Combine everything except nuts and zucchini in freezer bag.
4. Combine zucchini and nuts in a different bag.
5. Freeze.

On cooking day, empty chicken bag into Crock-pot, and cook on LOW for 3 to 4 hours. Add cashews and zucchini 1/2 hour before serving and stir. Serve over rice.

Pesto Stuffed Chicken

4 large boneless skinless chicken breasts
10 oz prepared bail pesto
1 small yellow or white onion, chopped
8 oz marinara with basil, oregano and garlic
1/2 C grated pizza cheese (mozzarella, provolone, Parmesan, Romano)
Salt and Pepper

Cut chicken breasts in half widthwise. Place one hand on top of the breasts and carefully slice the breast in half from the side. Don’t cut all the way through the breast and open it like a book. It will look like the shape of a heart kind of. Sprinkle the insides with salt and pepper. Spread the right half of your chicken breasts with 1 to 1.5 tablespoons of the prepared pesto. Fold the left half of the chicken breasts back over the right side and sprinkle with salt and pepper. Sprinkle onions on the bottom of a 9×13 pan. Place breasts over the top of the onions. Open the marinara sauce and spoon two to three Tablespoons over each breast until all the sauce has been used. Sprinkle each chicken breast with two to three tablespoons of cheese.Cover the pan with foil and freeze.

Label: When you are ready to cook the chicken please thaw in the fridge for two days. Then bake 350 degrees for 30minutes. Then remove foil and bake 5-10 additional minutes to brown the cheese.

Tasty Crock Pot BBQ Country Style Pork Ribs

This month we will do Jen's BBQ Ribs from the January exchange (link). Yum!

~Snapp Family

Crockpot Mongolian Beef

Ingredients

1 lb. Stew Meat
2 t. Olive Oil
1 Onion, thickly sliced
1 T Minced Garlic
1/2 C Soy Sauce
1/2 C Water
1/2 C Brown Sugar
1/2 t. Fresh Minced Ginger
1/2 C Hoisin Sauce

Freezer Instructions

Dump all ingredients into a labeled freezer bag, seal, mix up. Freeze flat.

To Cook

Thaw bag overnight in the fridge. Dump the bag into the crockpot and cook on low for 5-7 hours. Half hour before you are ready to serve mix a slurry of cornstarch and add, just depending on how thick you like your sauce. (Corona likes it thicker, so I usually use about 2 T).

Serve with fresh sliced green onions, over rice. (I like to add steamed broccoli to mine, but my kids prefer their broccoli on the side).

Ranch Burgers

1 1/3 lb. ground beef
1 oz. package Hidden Valley Ranch dressing (dry)
1 t. dried minced onion
1 t. onion powder

Combine all ingredients and mix well.  Make 4 patties.  BBQ until done.  Top with cheese of your choice while cooking.  Enjoy a tasty burger!

Grilled Sesame Chicken

Ingredients:
1/2 cup olive oil
1 cup of WHITE grape juice
1/2 cup soy sauce
1 tsp. powdered ginger
1 Tbsp. dry mustard
1 tsp. ground black pepper
4 cloves of garlic, crushed or minced fine (I cheat and use the already prepared garlic in the jar -> 2 tsp = 4 cloves)
1/8 - 1/4 cup of sesame seeds (I think 1/8 cup is plenty)
1/2 cup green onions, tops and all
6 boneless, skinless chicken breasts

Assembly:
Combine all marinade ingredients and mix well. Place chicken breasts in 1 gallon size Ziploc freezer bag. Pour marinade over top of chicken. Remove excess air from bag, seal, and freeze. Mix around inside the bag a couple of times to make sure it gets all over the chicken.

Serving Day:
(*** Don't throw out the marinade - you need it to baste the chicken with***)
Thaw completely! If making kabobs, cut chicken into bite size pieces, add veggies/fruit of your choice to the skewers, and save marinade to baste kabobs with. If just grilling, cook till completely done, making sure to baste often with reserved marinade.
 

Serve these with rice and black beans!

Ranchero Beef and Sweet Potatoes

I'm getting this one put together and will post tomorrow.

~Snapp Family

Italian Meatloaf

1/4 cup plus 2 TB. extra virgin olive oil
4 tsp. (about 6 cloves) chopped garlic
2 medium onions, diced
2 red peppers, seeded, small diced
1/2 cup chopped basil leaves
2 TB. chopped parsley
4 eggs
1 tsp. salt
1/2 tsp. black pepper
2 cups grated Parmesan cheese
1 1/2 cups breadcrumbs
3 lb. ground beef
2 TB. Worcestershire sauce
2 TB. balsamic vinegar
1 1/2 cups marinara sauce

- Preheat oven to 350 degrees.
- Saute garlic in 1/4 cup olive oil for one minute. Add onion and pepper
  and saute until just soft. Let cool.
- Whisk together the basil, parsley and eggs in a small bowl. Add salt
   and pepper.
- Combine Parmesan cheese and breadcrumbs in another small bowl.
- Place cooled vegetables in a large bowl. Add ground beef, herb and
  egg mixture, Parmesan cheese and breadcrumb mixture, Worcestershire
  sauce, vinegar, and remaining 2 TB. olive oil.
- Using your hands, gently mix the ingredients until just combined, making
  sure not to over mix.
- Divide meat mixture into 2 or 3 loaves. Pack into oiled loaf pans or form
  into loaves and place in a baking dish. Just before baking, top with the
  marinara, making sure to spread evenly over the top.
  This keeps the meatloaf from drying out.
-Bake for 50 - 60 minutes or until 160 degrees. Remove from oven and let
  rest for 5 minutes. Slice and serve.

Label: Thaw, bake in 350 degree oven 50-60 minutes or until 160 degrees. Let rest 5 minutes. Slice and serve.

Homemade Italian Sausage Pizza Kit

9 Rhodes dinner rolls, thawed to room temperature
1/2 C. Pizza sauce
1C. grated mozzarella cheese
8 oz. Italian sausage
1/4 of green pepper, seeded  & sliced thin
Any other pizza toppings your family enjoys

Combine rolls together into a large ball and roll out on pastry sheet or floured surface into a 13" circle. Place on a 12" sprayed pizza pan.  Roll edges up a little. (Or if using a cookie sheet to cook on, roll a rectangle slightly smaller that the pan.)  Top with pizza sauce and sprinkle with cheese.  If using sausage links, remove sausage from casing and pinch into dime-sized pieces.  Spread around pizza.  Add green pepper slices.  Bake at 425 degrees for 10-15 minutes or until sausage is no longer pink and cheese is melted.  Garnish with fresh ground pepper, if desired.

Fun family option - take 2 rolls and combine for four smaller pizzas (single serving size) and let your kids make their own creations!

Label - Thaw all ingredients. Combine rolls together & roll out to make pizza crust.  Top with pizza sauce and cheese.  Pinch sausage into dime-sized pieces and place on pizza, place green peppers on pizza.  Bake at 425 degrees for 10-15 minutes.

Tangy Orange Chops

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
2 lbs pork



1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight. 
2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes. 
3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking. 

Label: Thaw Take out meat & bring marinade to boil for several minutes.Oil preheated grill. Grill chops for 6-8 min, turning once.Brush Cooked marinade over chop during final minutes of cooking

CHEESE SAUSAGE STRATA

Ingredients:
1 1/2 pounds of bulk pork sausage
9 eggs lightly beaten
3 cups of milk
9 slices of bread, cubed
1 1/2 cups of shredded cheddar cheese
1/2 pound of sliced bacon, crumbled
1 1/2 teaspoon of ground mustard

Assembly:
In a large skillet, cook sausage over medium heat until no longer pink, drain.
Add the eggs, milk, bread, cheese bacon and mustard. Transfer to a greased shallow 3 qt. baking dish. Cover and freeze.

Serving Day:
Allow to thaw, Cover and bake at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean.

Chicken Parmesan

2 egg whites
2/3 cup Italian-seasoned breadcrumbs
8 Tbsp reduced fat parmesan cheese- divided
4 1/2 lbs chicken breast

In mixing bowl beat egg whites with fork until slightly frothy. Mix bread crumbs and 1/2 of Parmesan cheese in a pie plate. Dip chicken in egg whites and then into breadcrumbs coating both sides. Lightly coat baking pan and place chicken in pan and freeze.

Label: Thaw. Preheat oven to 400 degrees. Bake for approx. 12 minutes on each side until chicken is no longer pink in the center. Can serve with pasta.

Apricot Chicken

I am doing a previous recipe for Apricot Chicken from 2010

~Snapps

Tasty Crock Pot BBQ Country Style Pork Ribs

Ingredients

• 3 lbs country-style pork ribs
• 1 cup chopped celery
• 2 cups chopped onions
• 1/2 cup chopped green bell peppers
• 1 cup ketchup
• 1/2 cup yellow mustard
• 1 cup barbecue sauce
• 1 cup water
• 3 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic salt
• 1 (14 1/2 ounce) cans diced tomatoes

Directions

• Mix all ingredients other then pork, together in a large enough bowl and stir to mix well.
• Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top.
• With a big spoon, give a stir to blend all together.
• Put on the lid, turn on high and let it cook for about 5 hours.
• 1/2 hour before you eat, take out pork and break into bite size pieces, add back to sauce.
• Add 1 T cornstarch with 2 T cold water, and mix into crock pot.
• Serve over rice or noodles

Lable

Empty bag into slowcooker.  If it is frozen cook on low 8-10 hours, if thawed cook 5-6 hours.  1/2 hour before you eat, take out pork and break into bite size pieces, add back to sauce.  Add 1 T cornstarch with 2 T cold water, and mix into crock pot.  Serve over rice or noodles.

Note: If you want it a little spicier add another 1/4 teaspoon cayenne pepper, and 1/4 teaspoon black pepper before you cook.

 

Zippy Beef Tips

This recipe comes from our Daughter-In-Law, Angie Gorrell. The children love it!

2 Lb. Stewing meat, cubed
1 Can Cream of Mushroom Soup
3/4 to 1 Cup 7-Up or Lemon Lime Soda
2 Cups Sliced Mushrooms
1 Pkg. Dry Beefy Onion Soup Mix

Place meat and mushrooms in slow cooker. Combine soup, soda and soup mix; pour over meat. Cover and cook on low for 8 hours. Serve over rice or noodles.

Label: Thaw, heat and serve over rice or noodles.

Polynesian Pork Roast

A favorite from 2011 that my Mom did!

2 to 3 lb. Pork Tenderloin
Salt & Pepper
Crushed Rosemary

Basting Sauce:
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp. honey
1/4 tsp. powdered garlic

Sprinkle roast generously with salt, pepper and rosemary.  Combine all ingredients for sauce and mix well.
BBQ pork over medium heat 30-40 min., basting occasionally with sauce mixture.  Or you can roast on a rack at 350 degrees for 1 hour, basting occasionally with sauce mixture.  Let meat sit for about 3-5 minutes prior to cutting.  Slice in 1/2 inch pieces and enjoy!  (We have found that you get a better overall taste when the meat is BBQ'd)

Label: Thaw, BBQ over medium heat for 30-40 min.