Easy French Dip Sandwhiches

Ingredients:

3 lb fresh beef brisket

1 pkg (1.3 oz) dry onion soup mix

1 can (10.5 oz) condensed beef broth

8 mini-baguettes or sandwich buns

Directions:

1. Place beef in a 3 1/2 to 6 qt slow cooker.  Mix dry soup mix and beef broth; pour over beef.

2 Cover slow cooker and cook on Low 8 to 10 hours or until beef is tender.

3.  Skim fat from liquid.  Remove beef; cut across grain into thin slices.  Cut each baguette horizontally in half. Fill baguettes with beef; cut in half.  Serve with broth for dipping.

Overnight Oatmeal

Ingredients:

1 cup steel-cut oats

1 cup dried cranberries

1 cup dried figs (I don't use these)

4 cups water

1/2 cup half and half

Directions:

In a slow cooker, combine all ingredients and set to Low.  Cover and let cook for 8 to 9 hours  Stir an remove to serving bowls.  Start it before you go to bed and it will be finished by morning!

You can have endless variations with this.  Play with the ingredients and see what you can create!

Spinach and Strawberry Salad

Salad Ingredients:

1 package of baby spinach

1 pint strawberries

1/4 cup chopped walnuts

1/4 cup sliced red onion

crumbled goat or feta cheese

Dressing Ingredients:

1/2 cup sugar

1/2 cup vegetable oil

1/2 cup apple cider vinegar

1/4 tsp paprika

1/4 tsp Worcestershire sauce

1 Tbsp chopped onion

1 Tbsp poppy seeds

Directions:

1. Mix above salad ingredients together in salad bowl.

2. In a small bowl, mix all dressing ingredients together well, except poppy seeds.  Chill and add poppy seeds before serving.

Poppy Seed Chicken

A friend of mine made this for me when we got home from the hospital after one of E's surgeries.  It has since become my go to recipe for when I make sunshine meals.  I make the Poppy Seed Chicken with a side of rice and I send it along with the salad and dressing  I am going to post tomorrow with a loaf of fresh bread (that I buy because I have never baked bread!).


Ingredients:

3 boneless chicken breasts, cooked and cut into pieces

1 small container of sour cream

1 can cream of chicken condensed soup

1/2 can of chicken broth

1/2 tsp poppy seeds

1/2 sleeve of Ritz crackers

1/2 stick butter

Directions:

1.  Preheat oven to 350 degrees.  In a bowl, mix sour cream, cream of chicken soup, chicken broth and poppy seeds.  Put chicken in square baking dish and pour mixture on top.

2. Crush the Ritz crackers and melt the butter.  Mix together and put cracker mixture on top of chicken mixture.  Bake for 30 minutes.

Double the mixture and use a 9x13 baking dish. You could also microwave the chicken in white wine for an extra kick prior to throwing this together.

Pork Chops with Spiced Fruit Stuffing

Ingredients:

1 cup diced dried fruit and raisin mixture

1 cup chicken broth

1/2 cup apple juice

3 Tbsp butter or margarine

1/4 tsp cinnamon

1/8 tsp nutmeg

1 pkg (6 oz) herb-seasoned one-step stuffing mix

4 boneless pork chops (4 oz each, about 2 in thick)

1/8 tsp salt

1/8 tsp black pepper

Directions:

1. In a large saucepan, combine dried fruits, broth, 1/4 apple juice, butter, cinnamon and nutmeg.  Bring to a boil. Stir in stuffing mix.  Remove from heat.

2. Arrange pork chops in bottom of 3 1/2 - 4 quart slow cooker. Pour remaining 1/4 cup apple juice over pork.  Sprinkle with salt and pepper.  Top with stuffing mixture.

3.  Cover; cook on low for 5-6 hours.

4.  Remove stuffing from slow cooker; place in serving bowl.  Stir gently; serve with fruit stuffing.

Moroccan Harira

Ingredients:

2 cans (15 oz each) garbanzo beans, rinsed and drained

1 can (28 oz) diced tomatoes, undrained

2 1/2 cups reduced sodium fat free chicken broth

8 oz boneless, skinless chicken breast sliced into 3/4 in cubes

1 cup chopped onion

3/4 cup chopped celery

1 tsp minced ginger root

1 tsp ground turmeric

1/2 tsp ground cinnamon

1/4 tsp crushed red pepper

1/2 tsp salt

2 oz thin spaghetti, broken into 2 inch pieces

1/4 cup chopped parsley

Directions:

Combine all ingredients, except spaghetti and parsley in slow cooker.  Cover and cook on low for 4 hours.  Stir in spaghetti and parsley; cover and cook on low until spaghetti is tender, about 30 minutes.

Paula's Pot Roast

This is a recipe from Paula Dean that was featured in Woman's Day magazine a while back. I only have the magazine clipping and can't find it on their website anymore. 

Ingredients:

1 boneless chuck roast (3 lbs)

1 1/2 tsp House seasoning (recipe below)

1/4 cup vegetable oil

1 onion, thinly slicked

3 bay leaves

3 or 4 beef bouillon cubes, crushed

2 garlic cloves, crushed

1 can (10 3/4 oz) condensed cream of mushrooms soup

1/2 cup Chardonnay

Paula's House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Directions:

Sprinkle roast on all sides with House Seasoning.  In a skillet over high heat, add the oil and sear roast until brown.  Place roasts in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, crushed garlic and cream of mushroom soup.  Add the Chardonnay and pour in enough water to cover all of the ingredients.  Cook on Low for 8 hours.

Hot Artichoke and Spinach Spread

Ingredients:

1 12 oz jar marinated artichoke hearts, drained and coarsely chopped

1 pkg frozen chopped spinach

2 large garlic cloves, pressed

1/2 cup sour cream

1/2 cup mayo

3/4 cup grated fresh Parmesan cheese

Pumpernickel cocktail bread, baguette slices or fresh cup veggies

Directions:

1. Preheat oven to 375 degrees.  In a bowl, combine artichokes, spinach, garlic, sour cream may and cheese; mix well.

2.  Place mixture in a small baking dish, spreading evenly.  Bake 20-25 minutes or until heated through.  Serve with bread and/or veggies.

Boston Beef Baby Back Ribs

I think this is the recipe my brother-in-law uses. I haven't tried it yet!

Ingredients:

ribs (recipe didn't say how much so I'm assuming a pound or two?)

6 quarts of water

1/2 bottle imported beer

1 Tbsp minced garlic

1 Tbsp peppercorns

1 onion, chopped

Directions:

1. Bring mixture with ribs to a boil.  Bring down to a simmer and continue simmering for 1/2 hour.

2.  Brush with your favorite BBQ sauce and grill for 10 minutes on each side.  (His favorite is Bulls Eye Thick N Stick Rib Sauce)

Ribs can be boiled ahead of time - refrigerated and grilled later to save time.

Honey Chicken

I have this recipe from my Mom.  It was a family favorite for  while, but we ate it so much we had to put the recipe to rest for a while.  Here's hoping it makes a comeback!

Ingredients:

2 boneless chicken breasts, cubed

1/3 cup olive oil

1/4 cup cider vinegar

1/2 - 1 cup honey

2 tsp dry tarragon

1/4 tsp dry basil

1/2 tsp onion powder

1/2 tsp garlic powder

salt and pepper to taste

Directions:

1. Heat oil in the skillet.  Ligthly sear.

2. Add the rest of the ingredients.  Stir and cover on low heat.  Sir occasionally until chicken is cooked through.


We usually serve this over rice. It's AMAZING.

Raspberry Custard Cake

This is an old slow cooker recipe I got from Woman's Day magazine I think?

Ingredients:

1 cup granulated sugar, divided

2 Tbsp butter, softened

4 eggs, separated

grated zest and juice of 1 lemon

pinch of salt

1/4 cup all purpose flour

1 cup milk

1 1/2 cups raspberries, thawed if frozen

1-2 Tbsp confectioners sugar

Directions:

1. In a bowl, beat 3/4 cup granulated sugar with butter until light and fluffy. Beat in egg yolks until incorporated.  Stir in lemon zest and juice. Add salt, then four and mix until blended.  Gradually add milk, beating to make a smooth batter.

2. In a separate bowl, with clean beaters, beat egg whiles until soft peaks form.  Add remaining 1/4 cup sugar and beat until stiff peaks form.  Fold into lemon mixture, then fold in raspberries.

3.  Pour mixture into a 6-cup lightly greased baking or souffle dish.  Cover with foil and tie tightly with a string.  Place dish in large (minimum 5-qt) oval slow cooker stoneware and add boiling water to come 1 in. up on the sides.  Cover and cook on High for 3 hours, until the cake springs back when touched lightly in the center.  Dust lightly with confectioners sugar and serve.

Peas and Chourico

I got this from my college roommate (and cousins cousin) Sonia a long time ago.  It's an approximate recipe from her Mom so there aren't any specific measurements. I need to make this again soon!

Ingredients:

2 links of chourico, chopped

1 onion, chopped

olive oil

garlic powder

adobe

crushed red pepper

1 can beer

16 oz tomato sauce

paprika

chicken cube

bag of frozen peas

1 egg

2 large potatoes, diced

Directions:

In a sauce pan, boil water and cook frozen veggies.  In a large pot saute the chourico and onion in olive oil;.  Add the garlic powder, adobe, crushed red pepper, paprika and the chicken cube. Mix everything together and saute a bit longer.

Add the beer, tomato sauce, potatoes and enough water to cover the potatoes.  Mix it all.  Cover and let cook until potatoes are done.  When the potatoes are almost done drain the veggies and add them to the stew.  Continue to cook until the veggies are tender and potatoes are done.  Taste and add more seasoning if you'd like.

Crack an egg over it and replace the cover while the egg poaches.  Mix after the egg is done and you will get egg pieces throughout.

Felicia's Chocolate Chip Cream Cheese Bars

My cousin makes these all the time and I love them!!!
Ingredients:

2 rolls of chocolate chip cookie dough

2 packages of cream cheese, room temp

1/2 cup sugar

1 egg

Directions:

1. Preheat oven to 350 degrees

2.  In a bowl mix together the two packages of cream cheese with the egg and sugar. Mix well.

3.  Cover  cookie sheet in aluminum foil.  Slice one cookie dough roll and place all over the pan, spread it together with the heel of your hand. Don't worry if you don't cover the entire pan, it will spread when baking.

4.  Layer the cream cheese spread over the layer of cookie dough.

5.  Using the second package of cookie dough, break little chunks of dough off and place it on top of the cream cheese spread.

6.  Bake for about 30 minutes or until golden brown.

Cheese Fondue

Ingredients:

1 can condensed cheddar cheese soup

1 cup shredded Swiss or cheddar cheese

1/4 cup wine, beer or apple juice

1 small garlic clove, pressed

1/8 tsp Tabasco hot pepper sauce

Assorted dippers such as French bread cubes, bite-size veggies or cooked ham cubes

Directions:

1. Combine soup, cheese, wine, garlic and hot pepper sauce in blow.  Microwave on high 3-4 minutes or until cheese is melted and mixture is smooth, stirring after each minute.

2. Serve immediately.

I think you could probably also make this in a small crockpot. I'll try it that way and let you know!

Buffalo Chicken Dip

Ingredients:

8 oz cream cheese, softened

1/2 cup blue cheese crumbles

1/2 cup blue cheese dressing

1/2 cup buffalo wing sauce

2 cups cooked chicken

Directions:

1. Preheat oven to 350 degrees.  Mix ingredients together in a pie plate.

2. Bake for 20 minutes, until hot and bubbly.

My Sister-In-Law's Shrimp Mozambique

I found this recipe while we were packing this weekend and had to leave it here so I don't lose it!!

Ingredients:

1/2 stick butter

2 Tbsp olive oil

3 cloves of garlic

Tabasco sauce

1 cup cooking wine/beer

1 packet Goya sazon

shrimp

Directions:

1. Melt butter and olive oil in sauce pan. Add garlic and saute.  Add the wine/beer and goya packet.

2.  Add shrimp and cook 3 minutes on each side.

Serves 2.