Slow Cooker Smothered Pork Chops

 

 

 

Ingredients

• 1 packet of Onion Soup Mix or 1 packet of Pork Gravy Mix (original calls for both but came out very very salty)
  
• 1 TSP Garlic Powder
• 1 TSP Chicken Granules
• 1 15 oz can Cream of Chicken Soup
• 1 cup Water
• 4 - 6 Pork Chops

Instructions

• Label freezer bag with cooking instructions and date.
• Place everything in the bag.
• Freeze bag in the freezer until ready to use.
• Thaw in fridge over night.
• Dump bag into slow cooker.
• Cook on low for 6-8 hours.
• Serve with biscuits and spinach, or sides of your choice.

https://www.stockpilingmoms.com/slow-cooker-smothered-pork-chops-freezer-meal/

Freezer to crockpot pot roast

 I made this before my surgery this September, and it came out really yummy! The two year old loved it which was a nice surprise. I was nervous about the big hunk of meat still being frozen, so we put it on high for a couple hours just to be safe.

Ingredients

• 2 - 2.5 lb chuck roast
• 1/2 onion chopped
• 1/2 bell pepper any color, chopped
• 2 stalks celery chopped
• 2 cloves of garlic minced or pressed
• 1/2 cup tomato sauce
• 1/2 cup BBQ sauce
• 2 beef bouillon cubes
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup water

Instructions

• Label two freezer bags and a quart size freezer bags with cooking instructions and date.
• Place the chuck roast in one freezer bag, then place onion, bell pepper, celery and garlic in another freezer bag, then in quart size bag put the sauce ingredients of tomato sauce, BBQ sauce, spices and water.
• Freeze together in the freezer until ready to use.
• Thaw in fridge over night.
• In slow cooker place in chuck roast first, top with veggies, then pour sauce on top.
• Cook on low for 8-10 hours.
• Serve and enjoy!

https://www.stockpilingmoms.com/copycat-texas-roadhouse-pot-roast/

Crockpot meatloaf

 Our kids are very accustomed to the taco meatloaf, I sure hope they will go for this one too!

https://www.food.com/recipe/crock-pot-meatloaf-184426

INGREDIENTS

2  eggs, beaten

3⁄4 cup milk

3⁄4 cup  dry breadcrumbs

1 (1 ounce) envelope  dry onion soup mix

2  lbs lean ground beef

DIRECTIONS

Line crockpot with wide strip of aluminum foil, coming up sides of crock.

In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.

Breakfast Enchilada Casserole

 https://boulderlocavore.com/easy-christmas-breakfast-enchilada-casserole/

Ingredients

1/2 pound Breakfast Sausage (loose) regular or spicy

1/2 small Onion diced into 1/2-inch pieces (about 1/2 cup yield)

1 small Red or Green Bell Pepper diced into 1/2-inch pieces (about 3/4 cup yield)

1 4-ounce can Diced Green Chilies mild or hot

10 Eggs

1 tablespoons Unsalted Butter

1/4 teaspoon Kosher Salt

1/4 teaspoon freshly ground Black Pepper

1/4 teaspoon Granulated Garlic OR Garlic Powder

1 1/2 cups Green or Red Chile Enchilada Sauce* OR 3/4 cup of EACH for Christmas-style

12 Corn Tortillas OR 5 Flour Tortillas quartered for corn tortillas, cut into pie-shaped wedges for flour tortillas

5 1/2 cups shredded Cheddar, Monterey Jack or Pepper Jack Cheese (or a combination)

Optional Toppings:

Fresh torn Cilantro leaves

Sour Cream

Hot Sauce or Salsa

Instructions

Preheat the oven to 350 degrees.

Crumble the sausage into a large skillet and cook over medium-high heat. As the sausage begins to brown, add the onion and the peppers. Continue cooking, stirring frequently until the vegetables are tender and the meat is fully cooked (about 5 minutes). Add the green chile and stir to combine.

Transfer the meat and vegetables to a plate.

While the sausage mixture cooks, crack the eggs into a bowl and beat them lightly, just to combine them. Transfer the meat and vegetables to a plate and add the butter to the skillet over medium-high heat.

Pour the eggs into the hot skillet. Season the eggs with the salt, pepper and garlic. As the eggs begin to set, gently pull them across the skillet with a spatula, forming large, soft curds. The eggs are done when they look just a little bit runny. The eggs will continue to cook some when removed from the heat.

Add the sausage mixture back to the skillet with the eggs. Stir to combine.

Pour 1/2 cup of enchilada sauce (red or green; OR 1/4 cup of each) into the bottom of a 9-inch by 13-inch baking dish. Arrange a layer of tortilla wedges (1/3 of the total tortilla wedges) over the sauce. NOTE: use 16 corn tortilla quarters per layer.

Distribute half the eggs misture over the layer of tortillas. Sprinkle generously with 1 1/2 cup of the cheese.

Add another layer of tortilla wedges (another 1/3 of the total), the remaining egg mixture, 1 1/2 cups cheese.  Finish with the remaining tortilla wedges.

Pour the remaining sauce over the top layer of tortillas. Sprinkle generously with the remaining cheese. Bake for 20-22 minutes, until the cheese has fully melted and is lightly browned. Sprinkle with cilantro and serve with sour cream and hot sauce, if desired.

Oreo Dirt Pie

Based on this recipe: https://www.food.com/recipe/original-no-bake-dirt-pie-with-worms-348629?ref=amp&ftab=reviews

INGREDIENTS

1⁄4 cup butter, room temperature
8 ounces whipped cream cheese
1 cup powdered sugar
1 5.9 ounce packages jello instant chocolate pudding
3 cups 2% milk
8 ounces (1 container) Cool Whip, thawed
15 ounces (1 package) Oreo cookies, crushed finely
candy gummy worms and whipped cream for topping (optional)


DIRECTIONS

In a mixing bowl, mix cold milk and pudding and whisk according to package instructions. Stick in the fridge to set.

In a second bowl, cream together butter, cream cheese and sugar in bowl and set aside.

Using a blender crush the cookies until they look like dirt.

Mix Cool Whip into pudding until combined completely. Then stir the butter cream cheese mixture in as well and whisk or stir until well combined and smooth.

You can layer in individual bowls/jars or in one large 8”x8” pan. Start with a layer of 1/2 of the cookies on the bottom, pudding mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving for best results.

Simple bread from scratch

https://www.kingarthurflour.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe

Ingredients

(2 1/4) 4 1/2 to 5 cups (542g to 600g) King Arthur Unbleached Bread Flour
(1 1/2 tsp) 1 tablespoon (11g) sugar
(1 tsp) 2 1/4 teaspoons instant yeast
(1 1/4) 2 1/2 teaspoons table salt (not kosher)
(2/3 c & 1/6 c) 1 2/3 cups (379g) water, lukewarm (90°F to 110°F)
cornmeal, for coating the pan

Instructions

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.

The Easiest Loaf of Bread You'll Ever Bake – Step 2
If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.

The Easiest Loaf of Bread You'll Ever Bake – Step 3
If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.

Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.

The Easiest Loaf of Bread You'll Ever Bake – Step 5
Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval.

The Easiest Loaf of Bread You'll Ever Bake – Step 6
Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.

The Easiest Loaf of Bread You'll Ever Bake – Step 7
Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust.

Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake.

The Easiest Loaf of Bread You'll Ever Bake – Step 9
Towards the end of the rising time, preheat the oven to 450°F.

For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.

When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.

The Easiest Loaf of Bread You'll Ever Bake – Step 12
Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.

Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.

The Easiest Loaf of Bread You'll Ever Bake – Step 14
Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.

Tips from our Bakers

No instant yeast? You can use an equal amount of active dry yeast instead. Add it along with the other ingredients, no proofing necessary.

Beef Stroganoff from Nicole L.

2 lbs beef tips,
Olive oil,
one med. onion,
1 lg package mushrooms,
2 cups beef broth,
flour,
an onion-herb seasoning mix (it’s salt free, I think Mrs. Dash) and
canned heavy coconut cream (or sour cream)

- slice onion and place in the bottom of a crock pot.
-use about 1 tablespoon olive oil, and heat in a pan. Season the meat w salt n pepper. Sear the meat (do not cook through, maybe 2-3 min each side) and place in crock pot. Add broth to crock pot and let cook 6-8 hours.
-After the meat has cooked in the crock pot, use approx 2 tbspn butter or butter substitute and place the mushrooms into the melted butter. Season with salt and pepper, and about a half teaspoon of the onion-herb seasoning. Fry the mushrooms until they have reduced down to desired tenderness.
-In the same Pan, take about 2 ladles full of the broth from the crock pot and add to the mushrooms. Using a wire whisk, stir in 3-4 teaspoons of flour into the mushrooms and broth. Add in a half can of heavy coconut cream. Return entire contents of the pan to the crock pot and stir well, incorporating the cream mix into the remaining broth.
-Serve over egg noodles