Slow Cooker Beef Roast w/ potatoes and green beans

I've got to hand it to whoever invented the slow cooker. 

Who ever it was, knew that busy cooks needed

something to help them get supper on the table 

without much fuss after a busy day.

I don't know where I'd be without mine!

Slow Cooker Beef Roast 

w/Potatoes and Green Beans

3 lb beef roast

4 large red potatoes, cut in to quarters

(I leave the skins on)
2 - 3 cups green beans

(I used fresh, but frozen is fine too)

1 TBSP + 2 tsp Montreal Steak Seasoning

1 TBSP Hamburger Seasoning

1/2 cup Worcestershire sauce, divided
1 14.5 oz can beef broth

Mix steak and hamburger seasonings in a small bowl

Add Potatoes and green beans to slow cooker.

Pour 1/4 cup Worcestershire sauce over veggies.

Sprinkle veggies with a few tsp of seasonings. 

Sprinkle half of the remaining steak and hamburger seasonings over one side of roast.

Place roast on top of veggies, seasoned side down.

With a sharp knife, poke roast several times.

Mix 1/4 cup worcestershire sauce and beef broth together. 

Pour over top of roast, making sure you pour directly in to knife holes.

Sprinkle remainder of seasonings over roast.

Cover and cook on low for 6 - 8 hrs,

depending on your tastes for medium well - well done.

Cheesy Mushroom Potatoes

  
Do you have family favorite recipes that your family asked for time and time again?
This is one of mine.
I found this recipe, years ago, 

on the back of a soup can. 

Since then, I have tweaked it to fit my family's tastes. 

It has become a favorite for family dinners, 

cookouts, and potlucks. 

It's one of the most asked for recipes I make!

Cheesy Mushroom Potatoes 

1 (10.5 oz) can Cream of Mushroom Soup
1 teaspoon paprika
1/2 teaspoon ground black pepper    

1 cup shredded Cheddar cheese

4 medium baking potatoes, sliced 1/4-inch thick

Mix the soup, paprika and pepper in a small bowl. 

Place 1/2 the potatoes in the bottom of a greased (non-stick spray) 2-quart baking dish. 

Sprinkle with 1/2 the cheese. 

Spoon 1/2 the soup mixture over the cheese. 

Repeat layers. 

Cover the dish. 

 Bake at 400* for 45 minutes. 

Uncover and bake 10 additional minutes or until lightly browned on top. 

To make a double batch like mine, you will need to bake for 1 hour, then remove cover and bake for an additional 20 minutes. 

SUPPER'S READY!

 

Recipe for the 

dinner rolls

HERE

Slow Cooker Chicken and Potatoes

 My youngest son has the ability to pick out spices and know that they will taste delicious together.

Well, he did it again. 

He went to the grocery store and came home with a few spices, bell pepper, onion, chicken and red potatoes. He left the rest up to me.
So, together, we came up with one of the most delicious slow cooker meals that I have ever tasted.

 Slow Cooker Chicken and Potatoes

4 leg quarters, cut apart
(or 4 thighs and 4 legs)

4 large red potatoes, 

cut in to 1 1/2 in cubes

1 onion, chopped

1 bell pepper, chopped

2 TBSP Chicken 'n Rib seasoning

1 TBSP Roasted Garlic and Herb

1 pkg Flavor Boost

1 cup water or chicken broth

Pour water/broth in slow cooker.

Place potatoes in slow cooker.

Remove skin from chicken.

Mix together seasonings.

Sprinkle seasonings over both sides of chicken,

(sprinkle a little bit over potatoes if you'd like)

Place chicken on top of potatoes.

Scatter bell pepper and onion on top of chicken.

Drizzle Flavor Boost over the top of chicken, peppers and onions.

Cover and cook on low for 8 hrs.

Delicious and full of flavor!

 

Potatoes and Chicken Sante Fe

 Those of you who have followed me for a while, know that I enjoy simple but delicious recipes. And this is one of them! I needed something quick for supper one night and after a quick look through my freezer and pantry...I put it all together and came up with this! It's been a family favorite since!

Life tends to get too busy at times and it's recipes like this that I use to make a good meal in a short amount of time. Just a few simple ingredients is all it takes and supper is on the table!

This recipe is being published in this 

Gooseberry Patch cookbook,

to hit the shelves Jan 2013

Potatoes and Chicken Sante Fe

4 medium potatoes, cut in to 3/4 - 1 inche cubes 

and microwaved for 8 - 10 minutes until tender

I leave the skins on.

1 lb boneless skinless chicken breasts, cut in to 3/4 inch cubes

2 TBSP olive oil

1 cup salsa

1 small can or 1 cup of corn

(I use frozen, thawed)

While potatoes cook, in a large skillet toss and brown chicken

in oil over high heat for 5 minutes.

Add potatoes; saute and toss until potatoes are lightly browned.

Add salsa and corn, stir until heated through.

Serves 4

And that's it folks. 

Simple, but delicious! 

Twice (loaded) Baked Potatoes

As I was checking out at the grocery store, the cashier asked me about a few ideas for supper. I told her I was making Twice Baked Potatoes. She said that she has never heard of them before. So....I wondered who else out there hasn't either?

Bake or microwave your potatoes until just done.
Cut the top of the potato off.
Carefully scoop out the potato, being careful not to break the skin.

Add scooped potatoes to a bowl, mash them with a fork or potato masher.
Add your ingredients and stir until combined. But...remember! Your potato is going to be overflowing when you scoop in back in to the skins!
Bake until cheese is melted or tops are golden.
Don't want to heat the kitchen with the oven? You can put them in the microwave and heat until the cheese is melted.

Ingredients you can add to your potato....you choose!
Butter
Cheese
Onion
Green Onion
chives
Sour Cream
Broccoli
Bacon
Mushrooms
Bell Pepper
Fajita Chicken
Taco Meat
....the list goes on and on!

What do you and your family like to add to your potatoes???

Roasted Italian Herb Potatoes

The perfect side dish!!

This is one of those recipes...

you know the kind.

You just throw it all together 

in hopes that it tastes as good as it looks. 

Well, let me tell you what folks!

IT DOES!

Roasted Italian Herb Potatoes

Red Potatoes - 1 1/2 - 2 per person

Olive Oil - 1 TBSP per 4 potatoes

(more or less if you choose)

Italian seasoning - 1 tsp per 4 potatoes

Thyme - 1/2 tsp per 4 potatoes

 Cut potatoes in to 1 1/2 inch cubes.

In a medium size bowl, combine other ingredients. 

Add potatoes and mixed together until all potatoes are covered.

Pour on to baking sheet sprayed with non-stick spray. 

Bake on 425* for approx 30 minutes, or until edges of potatoes are browned. 

And that's it folks!

Easy, inexpensive and oh soooo good!!

Baked Potato Soup

When it's cold outside, 

there is nothing better than a big bowl of soup. 

Baked Potato Soup is a favorite of ours. 

It's one of the most filling soups I make.....

loaded with potatoes, bacon, green onion....

the flavor of a baked potato in a bowl.

Baked Potato Soup

2/3 cup butter or margarine

2/3 cup all-purpose flour

7 cups milk

4 large baking potatoes, baked, cooled and cubed

(about 4 cups)

4 green onions,  cut in to 1/2 pieces

12 bacon strips, cooked and crumbled

1 1/4 cups shredded cheddar cheese

1 cup (8oz) sour cream

3/4 tsp salt

1/2 tsp pepper

In a large Dutch oven, melt the butter.

Stir in the flour; heat and stir until smooth.

( it will be clumpy)

Gradually add milk, stirring constantly until thickened. 

(I used a whisk at this point)

 Add potatoes and green onions.

 Bring to a boil, stirring constantly. Reduce heat;simmer for 10 minutes.

Add remaining ingredients; stir until cheese is melted. 

and serve....

Just look at all that potato goodness!

Serves 8 - 10

but...the recipe can be cut in half

and it won't affect the flavor at all!

Onion Tot Casserole

I believe everyone has tried Tator Tot Casserole at least once in their lifetime. It's a simple, comfort food kind of meal. Some add vegies to their casserole. Some add the cheese before the tots. We just used the basic ingredients, but we decided to add a little twist to ours...just to add more flavor.

Onion Tot Casserole

2 lbs ground beef, browned and drained

2 tsp hamburger seasoning

1 (26 oz) can cream of mushroom soup

2 lb pkg Onion Tator Tots

2 cups shredded cheddar cheese

Add hamburger seasoning to ground beef and stir.

Add mushroom soup to ground beef and stir until combined.
Heat on medium heat until hot. 

Pour ground beef/soup mixture in to an 8 x 11 baking dish.

Cover with tator tots. (You may have some left over)

Bake as per instructions on Tator Tot pkg.
....until tots are browned and soup is bubbly.

Remove from oven and add cheese.. 

Put back in to the oven until cheese is melted

And that's it folks. One of the easiest meals to prepare.

Serve with a vegie and dinner rolls.

Roasted Potatoes

Don't you just love those recipes that are a cinch to make?
If you're like me, some nights you just want a good meal with as little preparation as possible.
These roasted potatoes are just that....easy to prepare!

1 1/2 cups sweet potatoes, peeled and cut in to 1 1/2 inch pieces
1 1/2 cups yukon gold potatoes, cut in to 1 1/2 inch pieces (I chose not to peel mine)
3 TBSP Olive oil
1 TBSP Thyme
Salt and Pepper
(You can also add chunks of carrots, minced garlic, onions and/or peppers for added flavor)

Preheat oven to 425*.
Line large baking sheet with foil. Combine potatoes in a large bowl. Add olive oil, thyme and salt and pepper. Toss to coat.
Pour potatoes on to baking sheet and place in pre-heated oven.
Bake for 35 - 40 minutes, stirring twice.
Season with more salt and pepper if needed.

Tender and full of flavor!

Southwest Potato Skins

Bacon.   Onion.   Cheese.   Potato.   Taco meat. 

The combination of these five ingredients 

are awesome!!

They are really more like an appetizer...but if you prefer a smaller meal or something extra on the side...this is just the recipe for you!

Remember the Potato Candy I posted earlier? (You can find the recipe in Desserts on the side bar) That's what I sometimes make with the left over potato....or add it to soups, or casseroles, or mash potatoes the next night. The uses are endless!

I found this recipe in the Gooseberry Patch Magic of Christmas cookbook

Southwest Potato Skins
Makes 12 potato skins

6 potatoes
1 lb ground beef
1/2 cup onion, chopped
1 t. salt
1 t pepper
1 1/4 oz pkg taco seasoning
2 12-oz pkgs shredded Cheddar cheese
12-oz pkg shredded Mozzarella cheese
Garnish: chives, bacon bits and sour cream
Bake potatoes at 450 degrees for one hour, or until potatoes are tender.
Cut in half lengthwise and scoop out center of each potato, leaving 1/4 inch around edges. Save centers of potatoes for another recipe. (I would show you a pic of this step, but because the potatoes were so small, it looked more like a butchering than a scooping!)
In a large skillet, brown ground beef with onion, salt and pepper; drain. Add taco seasoning and simmer.

 Place potato halves in a greased 15" x 12" baking dish. Sprinkle with half of Cheddar cheese and 2 tablespoons ground beef, then top with mozzarella and remaining Cheddar cheese. Broil 3 to 4 inches from heat source until cheese is bubbly. Sprinkle on chives, bacon bits and sour cream.

My chives didn't make it home from the grocery store (they must still be sitting all lonely.... in a bag.... on the turn-a-round by the register) and I'm not a big fan of sour cream. (Yes, my kids think I'm weird!) But loaded with bacon bits....yeah! And a few cheesy tortillas on the side.....Wooo Hooo! That sure made for some good eatin'!!!

Layered Potatoes

Several years ago, I boiled potatoes for supper and then realized I didn't know what I really wanted to do with them. So, I pulled some ingredients from my fridge and my pantry and ended up with what my kids call "Layered Potatoes"! My kids and grandkids top them with a little Ranch Dressing, but I just eat them plain.

I have put this recipe together for you the best I can. 

I usually just add the ingredients until I think I have enough. 

After you make them the first time, you'll know how to alter the recipe to fit your family's tastes too!

This is one of my most asked for recipes at 

Potlucks and Bar-B-Ques! 

Once you try them, you'll see why!

LAYERED POTATOES

1 medium potato per person, cut in to 1 1/2 inch chunks

2 TBSP butter or margarine per potato

(yes, they are very buttery)

sliced cheese

seasoned croutons

bacon pieces

Boil potatoes until just done and drain.

Add 1/2 of the potatoes to a serving bowl. 

Be sure to use a bowl twice the size of the amount of potatoes you have.

The amount will double once it's all put together.

Dab 1/2 of the butter on top of potatoes.

 I can not tell a lie...after I took this photo...I added more. 

Yea, we like a little potato with our butter!

 Now, add the croutons until potatoes are just about covered.

I used Seasoned Croutons. 

There are several different flavors out there ,

so use the flavor your family likes best.

Then add the bacon pieces to your liking.

Cover the potatoes/croutons with sliced cheese.

I use American cheese.

My son likes to use Pepper Jack cheese.

Repeat the layers once more, then top with a spoon full of potatoes and another dab of butter.

Cover and place in the microwave and nuke them for 

about 5 - 7 minutes, or until the cheese is melted.

And Wa-La! 

Layered Potatoes at their best!

You will be so surprised at how well these 

few ingredients can taste 

when they are thrown together in one bowl!

Happy Eating!

Egg Nog and Potato Candy

How do you feel about egg nog? Most of my family loves it! When I came across this recipe for "Egg" Nog in Gooseberry Patch Christmas book 10, I knew I had to try it.  It actually taste pretty much like the ‘real' thing! I was impressed at what a little box of vanilla pudding mix could do!

"Egg" Nog
3 oz pkg vanilla instant pudding
1/3 cup sugar
8 cups milk
2 t. vanilla extract
½ to 1 t. nutmeg

In a large bowl, mix first four ingredients until combined. Add desired amount of nutmeg. Serve chilled. Keeps well in the refrigerator. Makes about 8 cups.

Have a little extra potato left over from a meal?  Make candy!
You can find this recipe in the Gooseberry Patch Family Favorites cookbook! There are so many good recipes in this book too! If you don't have it, or Book 10, then hop on over to Gooseberry Patch and pick up a copy for yourself and a gift for someone else! You will be glad you did!!


I made POTATO CANDY! Yep...exactly...candy made out of potatoes! It's some pretty yummy stuff if I do say so myself! You can find the recipe on pg 203 in Family Favorites cookbook. But, in case you don't have this book already...I will give you the recipe!

Potato Candy
1 lb unsweetened shredded coconut
2 medium potatoes, cooked and mashed
1 lb English walnuts, ground ( I used ground pecans instead!)
2 lbs. powdered sugar
semi-sweet chocolate chips

Combine coconut, potatoes and walnuts, mixing well; refrigerate several hours. Shape into walnut-sized balls and roll in powdered sugar. Drizzle melted semi-sweet chocolate over candy for a delicious treat. And there you have it......Now that's a sweet treat!!

I know that pictures don't always look as good as the real thing. 

I guess I could use a 'nicer' camera.

Hmmm....Dear Santa, ..........