Slow Cooker French Dip

Slow Cooker French Dip

3-4 pounds sirloin tip roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French Onion Soup
1 (12 fluid oz) can or bottle beer (not light)
6 French Rolls
2 tbsp butter

Trim excess fat from the roast and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on low for 7 hours. Preheat oven to 350 degrees. Split French rolls and spread with butter. Bake 10 minutes or until heated through. Slice the meat on the diagonal and place on the rolls. Serve the sauce for dipping.

Tips: You can also add garlic powder, onion powder, pepper and a dash worcestershire to the sauce for more flavor. After slicing meat, add it back to the sauce for a while to make it more flavorful and moist. You can also melt provolone or mozarella cheese on the rolls.

Ham and Cheese Rolls

15-18 Dinner Rolls (I use Sunbeam or Kern’s)
Thin sliced ham
Sliced Swiss Cheese

Slice Rolls and place 2 layers of ham and 2 layers of cheese on each roll.
Place in 9x13 baking dish sprayed with Pam.
Mix following together for sauce:
1 stick melted butter
½ tbsp. poppy seeds
½ tsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. onion flakes

Spoon sauce over tops of rolls. Cover with aluminum foil and bake at 350 degrees for 20-30 minutes. *** These are even better if prepared the night before and placed in refrigerator over night. And they warm over well in the microwave.

Turtle Pumpkin Pie

¼ cup plus 2 tbsp. caramel ice cream topping divided
1 honey maid graham pie crust – (1 LARGE or 2 small ones)
½ cup plus 2 tbsp. planters pecan pieces, divided
1 cup cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz.) Cool Whip topping, thawed, divided

Pour ¼ cup caramel topping into crust, sprinkle with ½ cup pecans. Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Stir in ½ cups cool whip. Spread into crust. Refrigerate 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

Taco Soup (weight watchers)

1/2 package taco seasoning mix
2 cups water
1 large onion chopped
1 can hominy drained
1 can corn drained
1 can black beans drained
1 can kidney beans drained
1 can pinto beans drained
1 can stewed tomatos
1 can rotel tomatos or tomatos with green chilis
1 package ranch salad dressing mix, dry
1 lb ground turkey, lean ground beef or lean stew meat cooked and drained. (which ever meat you prefer.)

Saute onions with non fat cooking spray or olive oil. pour all ingredients in a pot and simmer for 30 minutes. Or you can do this in the crockpot. place all ingredients in the crock pot and cook on low form 4-6 hours. serves 12 1 cup servings. 2 points per cup. you can omit the meat for 1 point per cup.

So in realty you can eat 18 cups of taco soup and be within your point range.

Crock Pot Macaroni and Cheese

1 7 oz package of macaroni, cooked and drained
1 12 oz can evaporated milk
1 stick margarine melted
3 eggs beaten
3 cups grated cheese, either sharp or medium or half and half. your choice
salt and pepper to taste

Mix milk, eggs, melted margarine together add salt and pepper
Add drained macaroni and only 2 cups of cheese and stir well
pour into crockpot and sprinkle remaining cheese on top. cover and cook on low
for 3 hours. do not life the lid until ready to serve This is a very moist macaroni and cheese dish..

Herbed Turkey Breast

1 turkey breast
3 tablespoons lemon juice
2 tablespoons olive oil divided
2 garlic cloves minced
1 1/4 teaspoon salt
1 teaspoon grated lemon pool
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon rubbed sage

loosen skin from turkey with fingers leaving skin attached along bottom edges. in a small bowl combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings. spread under the turkey skin. combine remaining lemon juice and oil set aside. Place turkey on a a rack in a shallow roasting pan.

Bake uncovered at 350 degrees for 2 1/2 to 3 hours or until a meat thermometer reads 170 basting every 15 20 minutes with lemon mixture let stand 10 minutes discard skin before carving

Tangy Turkey Swiss Sandwhiches

3/4 chopped red onion
1 tablespoon dried thyme
1/2 cup mayonaise
1/4 cup coarse grain brown mustard
Bread
6 tablespoons butter softened
1 pound thinly sliced roast turkey
8 slices tomato
8 slices swiss cheese

in a small bowl stir together red onion, thyme, mayo, and musard
spread some misxture onto one side of each slice of bread. spread butter onto other side of the slices of bread
heat a large skillet over med. heat. place 4 slices of bread into the skillet with butter side down. On each slice of bread layer 1/4 of turkey then 2 slices of tomato and top with 2 slices of swiss cheese. place remaining slices of bread over the top with the butter side up. when the bottoms of the sandwiches are golden brown flip over and cook until golden on the other side.

I used this recipe but I dinner rolls and baked in the oven until golden brown or a little crispy.

Southern Fried Chicken

1 3 lb whole chicken cut into pieces
1 cup all purpose flour
salt to taste
ground pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

season chicken pieces with salt pepper and paprika. roll in flour
add 1/2 to 3/4 inch oil to a large heavy skillet. heat to approximately 365 degrees place chicken pieces in hot oil. cover and fry until golden turning once. drain on paper towels

Shrimp Jambalaya

1 teaspoon olive oil
2 ounces turkey kielbasa, halved lenthwise and sliced
1/2 cup minced onion
1/2 diced green pepper
1/2 cup long grain rice uncooked
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/8 teaspoon red pepper
1 cup water
1 10.5 ounce can low salt chicken broth
1 14.5 ounce can diced tomato, undrained
1/2 pound cooked medium shrimp peeled and sliced in half
1/8 teaspoon hot sauce
1 tablespoon fresh parsley

Heat oil in a medium saucepan over medium heat
add kielbasa, onion, and green pepper saute 5 minutes or until vegetables are tender
add rice saute 2 minutes
add salt, dried thyme, black pepper and ground red pepper saute 1 minute
add water, broth and tomatoes. bring to a boil
cover, reduce heat and simmer 15 minutes or until rice is tender
stir in shrimp and hot sauce
cover and cook 5 minutes or unitl shrimp are done
remove from heat, stir in parsley
serves 2.. I usually double the recipe and I use Rotella tomatos to give a little more flavor. This is a weight watchers recipe its 9 points per serving but I usually have 3 or 4 servings so for a weight watchers recipe it does me no good..

Slow cooker Turkey Breast

1 turkey breast skin on bone in about 4-5 pounds
1 tbsp olive oil
1 onion
2 ribs celery
2 cloves garlic minced
2 teaspoons dried thyme leaves
1/2 teaspoon cracked black peppercorns
1 quart chicken stock preferably homemade

Remove the sack of giblets see tips from inside the turkey. rinse the breast inside and out under water. pat dry with paper towels.

in a large skillet, add the onion, celery and garlic and cook until just golden, stirring often. stir in the thyme and pepper. Stir in the chicken stock. pour over top of the breast.
Cover and cook on Low for about 6 hours or on High for about 3 hours until a meat thermometer inseted into the meatiest part of the breast registers.

Transfer to a platter, cover breast with foil while making turkey gravy slice and serve. after serving pick the turkey by cutting or tearing off as much meat as possible. use the carcass to make turkey stock.

Creamy crab and red pepper spread

2 green onions thinly sliced divided
1 80z cream cheese
6 oz lump crabmeat
1/2 cup cheddar cheese
1/2 cup finely chopped red peppers
1 tbsp grey poupon dijon mustard
ritz crackers

reserve 2 tbsp onions mix remaining ingredients except crackers
refrigerate at least 1 hour
sprinkle with reserved onions serve with crackers.f

Red Lobster Cheese Biscuits

1 1/4 lbs bisquick
3 oz freshly shredded cheddar cheese
11 oz cold water

garlic spread

1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

add bisquick and cheese to cold water blend in a mixing bowl mix until dough is firm.

using a small scoop place the dough on a baking pan lined with baking paper. bake in 375 degree oven for 10 to 12 minutes or until golden brown. wile biscuits bake combine spread ingredients.

brush baked biscuits with the garlic topping

Ceasar Burgers

1 lb ground beef
1/4 cup kraft grated parmesan cheese, divided
2 cloves garlic minced
4 kraft deli deluxe low moisture part skim mozzarella cheese slices
2 cups torn romaine lettuce
6 tbsp kraft classic caesar dressing divided
4 hamburger buns

preheat grill to medium heat. Mix meat 3 tbsp of the parmesan cheese and the garlic shape into 4 patties.
grill 6 minutes on each side until burgers are cooked through top with cheese slices. continue grilling 1 min or until cheese begins to melt.
Toss lettuce with 2 tbsp of the dressing and the remaining 1 tbsp parmesan cheese. spoon evenly onto botom halves of buns top with patties and remaining 4 tbsp dressing cover with tops of buns Makes 4 servings 1 burger eace
credit goes to kraftfood.com

Unbeatable sloppy joes

1 lb ground beef
1 onion chopped
1/2 cup ketchup
1/2 tsp chili powder
1 large tomato chopped
6 hamburger buns split
6 kraft singles
12 slices bacon

Brown meat in large skillet on medium heat and drain, add onions cook 5 minutes or until tender stirring ocasionally. add ketchup chili powder and tomatoes. cook 5 minutes or until heated through stirring occasionally.
spoon meat mixture onto bottom halves of buns. top with singles bacon and tops of buns.

Whole Oven Barbecued Chicken

2 small lemons
1/2 cup Kraft original barbecue sauce
1 tsp italian seasoning
2 cloves garlic, peeled
1 whole chicken (3 lb)
1 pkg (6 oz) stove top stuffing mix for chicken

Preheat oven to 350. Great 1/2 tsp lemon peel, set aside. Cut lemons in half, squeeze juice into small bowl, set aside lemon halves for later use. Add barbecue sauce and seasoning to the lemon juice, mix wel. Place chicken in baking pan. Place 2 of the lemon halves and the garlic cloves inside the cavitiy of chicken. Rub skin of chicken with remaining 2 lemon halves and discard. Tie legs together with kitchen twine. Make 1 hour 45 minutes or until chicken is cooked through. brushing with the barbecue sauce mixture every 5 minutes during the last 20 minutes of baking time. sprinkle with reserved lemon peel during the last 5 minutes Meanwhile, prepare stuffing as directed on package. Place in 1/2 qt baking dish sprayed with cooking spray, cover. Place stuffing in oven during last 30 minutes of chicken baking time. remove and discard lemon halves and garlic cloves from the chicken cavity. Skim fat from drippings in chicken baking pan. Serve drippings with chicken and stuffing makes 6 servings

Saucy Pepper Steak

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb well trimmed boneless beef sirlion steak cut into strips
2 cloves garlic, minced
1/2 tsp black pepper
3 tbsp. lite soy sauce
1/2 cup kraft original Barbecue Sauce
2 cups hot cooked brown rice

Heat large nonstickskillet sprayed with cooking spray on medium high heat. add bell peppers adn onions, cook and stir 6 to 8 minutes or until vegetables are crisp tender. transfer to large bowl, cover to keep warm
add meat, garlic and black pepper to same skillet, cook and stir 3 minutes add soy sauce, cook 1 minute or until meat is cooked through, stir occasionally. Add barbecue sauce, cook until heated through.
Spoon meat mixture into bowl with vegetables, toss gently stir over rice.
Makes 4 servings.

Credit goes to Kraftfoods.com

Our new blog

My mother and I will be posting a collection of recipes we have either stolen from someone else, copied from a cookbook or a magazine. We are doing this so we no longer have to ask each other for the recipe. Hope you enjoy and if you have any suggestions on our recipes please feel free to comment.