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This is a REALLY good Crock Pot recipe for roast beef au jus sandwiches. I used Bud Light for the beer for this recipe. I have not tried any other kind, but I am sure that any favorite light beer will be ok. The recipe yields about 8 servings, depending on how much roast beef you pile on one sandwich. I would also highly recommend using crusty French bread rolls or loaves so that the beef juice doesn’t over-soggify the bread. My husband loves to dip the whole sandwich into the Crock Pot to thoroughly drench his sandwich; I prefer to have the au jus in a little bowl on the side for dipping. My family usually eats this with plain potato chips or potato salad. We have also taken this recipe to a New Year’s Eve party and it was gone before we rang in the new year!! I find this recipe highly addictive because of its simplicity and minimal ingredients, not to mention the fact that it is delicious. Enjoy!!!
Here’s what you need:
1 beef rump roast, about 3 to 4 pounds
2 envelopes Lipton onion soup mix
2 teaspoons granulated sugar
1 teaspoon oregano
2 Tablespoons minced garlic (we are garlic lovers!)
2 cans (10.5 fl oz each) beef broth, or reconstitute 3 cups beef broth
1 bottle (12 fl oz) light beer
French bread rolls or loaves, cut to serving size
Here’s what you do:
- Trim and discard fat from beef. Place trimmed beef in Crock Pot.
- Combine all other ingredients, except for bread, in medium mixing bowl. Pour over beef. Cover and cook on high for 4 hours, low for 2 hours. You can also cook it on low for 8 hours.
- Remove beef from Crock Pot, slice/shred on a cutting board, and return beef to cooking juice in Crock Pot.
- Serve roast beef on rolls with au jus liquid in a little bowl on the side.
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This is a really delicious recipe that my husband found in The America’s Test Kitchen Healthy Family Cookbook (2010) and we made our own. My family and I love it!! The recipe serves about 6, and it doubles nicely, too. The soup can be made as mild or as spicy as you want. Since we have little ones and I am a spice-wimp, we tend to only use a half of a chipotle chile. Serve this soup with shredded Monterey Jack cheese, chunky bits of avocado, a few chopped cilantro leaves, a squeeze from a wedge of lime, and a dollop of sour cream. It’s a fun-to-assemble meal all by itself!!
Here’s what you need:
8 cups low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breasts
1 onion, peeled and quartered
4 garlic cloves, peeled
8 to 10 fresh cilantro sprigs
½ teaspoon dried oregano
1 can diced tomatoes, drained
½ to 2 canned chipotle chile(s) in adobo sauce
1 teaspoon canola oil
1 cup frozen corn kernels
For garnish:
1 avocado, pitted, peeled, and cut into chunks
Fresh cilantro leaves, chopped
Tortilla chips, broken
1 fresh jalapeno, stemmed, seeded, chopped
Sour cream
Monterey Jack cheese, shredded
Lime wedges
Here’s what you do:
Bring the broth, chicken breasts, 2 of the onion quarters, 2 of the garlic cloves, cilantro sprigs, and oregano to a simmer in a large Dutch oven over high heat. Reduce heat to medium-low, cover, and cook until the chicken registers 160-165 degrees on an instant meat thermometer. If the pieces are small, it shouldn’t take more than 20 minutes.
Remove chicken from the broth and pulse in food processor until it’s VERY roughly chopped. If you don’t have a food processor, use a blender. (We have found that shredding the chicken with two forks takes FOREVER. This method takes literally 5 seconds!) Strain the broth, discarding the solid pieces. Set broth aside.
Process the remaining 2 onion quarters, remaining 2 garlic cloves, tomatoes, and chipotle peppers until smooth. Heat the oil in a large Dutch oven over high heat, until oil starts to smoke. Add the pureed onion-tomato mixture and cook until tomato juice is mostly evaporated and the mixture has slightly darkened in color, at least 10 minutes. Stir often. You’ll also know when it’s about ready for the next step when the mixture starts sticking to the bottom of the Dutch oven You’ll want that caramelization for the subtle smoky flavor.
Stir in the broth and corn kernels, cover, and simmer for about 15 minutes. Stir in the shredded chicken and simmer another 5 minutes, until it is heated through.
Ladle soup into bowls, add desired garnishes, and ENJOY!!
These potatoes are a wonderful addition to just about any meat entrée. Just a few basic ingredients and you have a delicious (and not to mention visually appetizing) side dish. I like big pieces of onion, so I either dice them rather large or slice them in half around the middle and make little “half moons.” You can even put them into a food processor to whir them into a fine chop. The Parmesan cheese is optional in this recipe. I have tried it with and without cheese, and it is quite tasty either way. I have used both parm I have had to grate myself and the stuff that comes out of a shaker canister, and both do very well.
Make-ahead note: I always prepare a little extra so my family can have home fries for breakfast the next morning. Serve alongside an omelet or scrambled eggs and a breakfast meat for a tasty “instead of” for just plain old hash browns.
Here’s what you need:
4 or 5 medium red potatoes, washed
1 small onion, diced or sliced how you like
2 to 3 Tablespoonfuls olive or vegetable oil
2 Tablespoonfuls chopped fresh or 2 teaspoonfuls dried crushed rosemary leaves
1 teaspoonful chopped fresh or ¼ teaspoonful dried thyme leaves
¼ teaspoonful salt
1/8 teaspoonful pepper
1 or 2 Tablespoonfuls grated Parmesan cheese (optional)
Here’s what you do:
1. Heat oven to 450 degrees. Line large jelly roll baking sheet with aluminum foil and grease with shortening.
2. Mix all ingredients except potatoes in large bowl. Cut potatoes into 1-inch chunks and toss into bowl. Stir to coat. Spread potatoes in single layer into pan.
3. Bake uncovered 20 to 25 minutes, stirring and turning occasionally, until potatoes are light brown and tender when pierced with a fork. Enjoy!
WARNING: These breakfast delicacies are addictive!!!
I can’t remember how long ago it was when I first had them, but every time my long-time nearest and dearest friend, Christine Campbell, makes these roll-ups, she has to make a double or triple batch! They get gobbled up by our kids (and us!) in no time at all. They take a little time to make, but they are worth it in the end. Depending on how thick you slice them, you can get between 9 to 12 roll-ups per batch. The taste reminds me of homemade biscuits covered in a sweet, gooey blanket of orange heaven. They look kind of like cinnamon rolls, and their orange-y goodness will have you coming back for seconds…and thirds…!
Here’s what you need for the glaze:
6 Tablespoonfuls margarine
3 Tablespoonfuls all-purpose flour
2 Tablespoonfuls orange juice concentrate, plus enough water to make 1/3 cup total
½ cup granulated sugar
Here’s what you do for the filling:
- Melt margarine in small saucepan. Add flour and orange juice, stirring well and cook until thick and bubbly.
- Remove from heat and add sugar. Set aside to cool. Preheat oven to 400 degrees.
Here’s what you need for the dough:
2 cups all-purpose flour, plus extra for kneading and in case the dough is sticky
1 Tablespoonful plus 1 teaspoonful baking powder
½ teaspoonful salt
3 Tablespoonfuls vegetable shortening
1 cup milk
Here’s what you do:
- Mix all ingredients in large mixing bowl. Knead lightly. Add a pinch of flour at a time if the dough is too sticky. Dust work area with flour and roll out into 10×15” rectangle.
- Spread approximately ¾ orange filling onto rectangle and carefully roll the dough up, making a dough log.
- With a sharp knife, slice into one-inch-thick medallions, place on lightly shortening-greased, foil-lined baking sheet and bake for approximately 18 minutes.
- Spread remainder of the orange filling on top of the roll-ups. Enjoy!
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This recipe has been requested for many get-togethers at my house this past year. Since it’s so easy to make, I am happy to oblige! There are only 6 ingredients and one slow cooker needed–> how simple is that?? I serve this dip with tortilla chips, but toasted baguette bread would also make a fine accoutrement to this cheesy deliciousness. Using my handy little food processor to chop the artichokes and roasted red pepper makes throwing this together a breeze!
Notes: I recommend using unmarinated artichoke hearts (the ones in the can) and grating your own Parmesan cheese for this recipe. The “shaker kind” of Parmesan has preservatives (usually) and probably won’t melt right. Besides, the flavor of freshly-grated Parm is wonderful! I have used both pre-grated mozzarella and the kind I had to grate myself, and both turn out equally tasty. I have used both regular and reduced-fat mayonnaise for this recipe, as well. The reduced-fat kind will leave a little oil on top of your cheese dip, but I just stir the warm cheese mixture once in a while to mix it in and to prevent the dip from burning. For best flavor, I use fresh garlic cloves, but if I am pressed for time, I use already-minced garlic that comes in a glass jar. Just crush it up a little with a knife to get their garlicky potential going!
Here’s what you need:
1 lb. mozzarella cheese, shredded
1 cup Parmesan cheese, grated
1 cup mayonnaise
1 can Progresso artichoke hearts, drained and chopped
1 roasted red pepper, drained, seeded and finely chopped
2 cloves garlic, minced
Here’s what you do:
Add all ingredients to your medium-sized slow-cooker and mix thoroughly. Cover. Cook on medium to high about 1 hour. Stir and enjoy!
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Edited by Webmaster to show how images enhance post and putting ingrediants inside BLOCKQUOTE.
Share“What to cook for supper…what to cook for supper…?”
I was faced with that dilemma earlier this week and I came up with this really simple, tasty recipe that puts a twist on the traditional chicken noodle. I replaced the chicken pieces and egg noodles with Buitoni Herb Chicken Tortellini. I usually pair tortellini with marinara tomato sauce, but for this recipe, I wanted something quick and simple. I usually keep diced ribs of celery and diced onions in individual snack bags in the freezer, so that made preparing this meal super-easy. I served the bowls of steaming soup with garlic toast and glasses of ice cold milk for a comforting, satisfying meal.
Here’s what you need:
1 small onion, diced
1 rib of celery, diced
2 large carrots, sliced into medallions
2 quarts + 1 or 2 cups chicken broth (if you like more “soup” than “stuff” in your soup, add more broth)
1 tsp Mrs. Dash
1 package Buitoni Herb Chicken Tortellini
Here’s what you do:
- In a stockpot, bring chicken broth, onion, celery, carrots, and Mrs. Dash to boil. Reduce heat. Simmer uncovered for about 30 minutes, until vegetables are tender. Stir occasionally.
- Return to boil. Add tortellini, and cook for approximately 10 minutes, until pasta is done.
- Serve. Enjoy!!
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I love my slow cookers!! I love, love, love them!! I have a 5-quart and a 3-quart, and for this recipe, I use the larger of the two. I got this recipe from a bag of Easterday Onions (http://www.easterdayfarms.com ) a few years ago and my family and I always love this chili. We use the leftovers for chili cheese fries the next day and they are SO good! The recipe requires about 20 minutes of prep work and about 6-8 hours of cooking in the slow cooker, but it is well worth it. I know it seems like I love this recipe and my slow cookers a little too much, but try it. I think you’ll understand why.
Here’s what you need:
1 pound of ground beef
3 medium onions, chopped
½ cup bell pepper, chopped
3 TBSP chili powder
1 to 3 cloves of garlic, minced
1 bay leaf
2 tsp of Tabasco sauce (to taste)
1- 15 oz. can plain diced tomatoes, undrained
1- 6 oz. can tomato paste
1 TBSP Worcestershire sauce
1 ½ cups of water
1 tsp EACH ground cumin**, dried marjoram, and dried thyme
1- 15 oz. can kidney beans, undrained
Here’s what you do:
- Cook first 3 ingredients in a large saucepan until meat is browned, drain. Add remaining ingredients, except kidney beans, stir well. Bring to boil.
- Transfer to a crock pot and cook on low for 6-8 hours. Add kidney beans, warm thoroughly, REMOVE BAY LEAF, and serve. Makes 6-8 servings.
**I have found that McCormick makes *Roasted* Ground Cumin. It smells divine and adds a flavor to this chili that is out of this world! 
This is a recipe for some AWESOME pancakes. No exaggerating. My family loves when I make a double batch of these. They aren’t too salty like the pre-boxed mixes you’ll find on supermarket shelves. A little pat of unsalted butter, a little warmed pool of real maple syrup, and a tall, ice-cold glass of milk are all you need for a delicious, satisfying breakfast that will last you well into lunch time. I usually make a double batch of these pancakes so that there are leftovers waiting in the freezer for later in the week. To freeze, cut pancake-width-sized sheets of wax paper, place in between each pancake, and place the stacks into plastic bags or plastic containers. When you’re ready to eat them, about 20 or 30 seconds or so in the microwave and you won’t even believe that you just took them out the freezer! Bon appetit!
Here’s what you need per batch (approx. 7-9 pancakes):
1 large egg
1 cup all purpose flour
¾ cup milk
1 tsp vanilla
½ tsp cinnamon
1 TBSP packed brown sugar (granulated sugar will do)
2 TBSP vegetable oil
3 tsp baking powder
¼ tsp salt
Butter, stick margarine, or shortening for griddle (if necessary)
Here’s what you do:
1. Beat egg in medium bowl with fork, whisk, or hand mixer until fluffy. Beat in remaining ingredients except butter JUST UNTIL SMOOTH. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2. Heat griddle or skillet over medium heat or to 375 degrees. (Test griddle by sprinkling a few drops of water into it. If the drops dance around, heat is just right!) If needed, grease griddle.
3. For each pancake, pour slightly less than ¼ cup batter onto hot griddle. Use a ladle or ¼ cup measuring cup, if you like. Let cook until bubbly on top and puffed and dry around the edges. Turn with spatula and cook on other side until golden.
Adapted from Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today, 9th Edition. Copyright 2000
ShareYou may be wondering, “What the heck is a Cow-in-a-Blanket?” Well, my favorite hotdog of all-time is the Hebrew National 100% Beef Franks. I love these franks. They are beef kosher franks that have a wonderful flavor and don’t leave you wondering just what part of the animal you actually ate. The word “kosher” is a Jewish term meaning “fit” and is a popular term for Jewish dietary laws and permitted food items. See http://www.jewfaq.org/kashrut.htm for more info on kosher food. Ok, we have covered the cow part. The blanket part is the covering to the beef frank; in this case, a refrigerated biscuit is used. They are so good and so easy.
Here is what you need:
Cooking spray
1 can Pillsbury Grands Homestyle refrigerated biscuits
1 package Hebrew National Beef Franks
7 slices of Pepper jack cheese (or whatever cheese you like)
Here is what you do:
1. Preheat oven to 350 degrees. Line baking sheet with aluminum foil and lightly spray with cooking spray. Wipe off excess with paper towel.
2. Lay out a sheet of wax paper and tape down corners. (You can just use your clean, dry workspace or cutting board, as well) With a rolling pin, flatten out each biscuit to length of franks. Place cheese on top of flattened biscuit, then frank on top of cheese. Roll frank snugly into each “blanket,” placing seams-side down on baking sheet. (You will have one biscuit left over. Just throw it on the baking sheet to bake along with its biscuit-blanket brethren, wrap it after it’s cooled off, and eat it for breakfast the next morning!)
3. Place on rack positioned in center of oven for approximately 17 minutes or so, until blankets are a golden brown.
4. Remove from oven, allow to cool slightly. Enjoy!
“Hey, Stephanie! Where do you get the recipes mentioned on your website?”
Well, although I asked the question here and have been asked by more than one person otherwise, I will divulge a secret: I get them from just about everywhere. For example, I found the “Ultimate Chocolate Chip Cookie” recipe on this site on the back of a bag of Gold Medal all purpose flour. I also have a killer (read: AWESOME!) slow cooker chili recipe (Easy Crockpot Chili) that I once found on a bag of onions I had purchased. As far as I know, I do believe these recipes are tested by the product makers. They know their product; they should know what to do with them!!
I have two favorite cookbooks. The first one is Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today, 9th Edition. Copyright 2000. It is oil-stained, slightly sugar-crusted, some pages are torn off the binder hinges, other recipes I have collected are falling out of it, and I wouldn’t trade it for the world. The cookbook starts off with the first chapter giving you a basic cooking overview. It tells you about measuring ingredients, mixing terminology, stocking your pantry, how-to’s, the different pots and pans for baking and cooking you may have or need, and includes “cooking terms” and “ingredients” glossaries. All the stuff you need to know about unpretentious cooking for yourself and/or your family is right there. If you are nervous about just starting out on your cooking journey in the kitchen or you are just looking for ideas on recipes you and your family would love to keep in your repertoire, then this cookbook is for you. I love it!
The other cookbook I love is actually a 1406-page textbook I had to get for my first cooking class while I was getting my bachelor of science degree in nutrition and dietetics. It is the fourth edition of On Cooking: A Textbook of Culinary Fundamentals, 2007. Authors: S R Labensky and A M Hause. The class really gave me the confidence I needed to try new recipes and really get to love cooking and baking. I often use this textbook for reference and for recipes. It delves into the history of cooking, professionalism, sanitation and food safety, nutrition, knife skills, and talks about menus and recipes even before getting into the actual recipes. The book is broken down into chapters that covers a vast array of foods, such as beef, veal, vegetarian cooking, to name a few. For each of the foods chapters, there are recipes from all over the United States that have been developed in culinary classrooms. If you can find this book, get it. Devote some time (and about $80+) and get serious about cooking!
I really love both of the aforementioned books for their recipes and information, but I suggest asking friends and neighbors for their favorite recipes, trying recipes you find in magazines, and turning over the bag of chocolate chips you find in the grocery store to find a new awesome recipe for fudge. Happy hunting!!
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