I was looking for a good Sunday dinner recipe last week when I came across OrgJunkies Slow Cooker Beef Stew Recipe. It can’t get any easier than this recipe. You put all the ingredients in the crockpot and you let it cook. This recipe is super simple and super easy. Thanks for the great recipe Laura. CLICK HERE for the original recipe.
- 2 pounds beef chuck or stew meat, cut in 1″ cubes
- 1/4 cup flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 clove garlic
- 1 bay leaf
- 1 tsp paprika
- 4 carrots sliced or baby carrots
- 2 cans of potatoes
- 2 onions, chopped
- 1 stalk celery, sliced
- Place meat in cooker (no need to brown first).
- Mix flour, salt and pepper and pour over meat; stir to coat meat with flour.
- Add remaining ingredients and stir to mix well.
- Cover and cook on low for 10-12 hours or high 4-6 hours.
- Stir stew thoroughly before serving.
If you like quiche and you like jalapeno poppers you will love this pie. It’s a great combination of the two. I whipped this up a few nights ago for a quick and easy dinner. In the morning I took the pie crust and the cream cheese out of the freezer and let it warm up throughout the day. I threw it all together in the mixer and it was all done in under an hour.
Quick, and easy and great for any quiche lover!! I will say it doesn’t taste as much like a jalapeno popper as I was hoping for nor was it as spicy as I was hoping for that that varies based on the jalapeno.
The next time I make this recipe I plan on adding more jalapeno and maybe some cheese the cream cheese to give it more of a popper flavor. I love jalapeno popper dip! I think you could go along more with the dip just adding eggs and get more of the popper flavor. Give it a try and tinker with the recipe yourself! I bet you can create something amazing!
- 1 (9 inch) pie shell, pre-baked
- 1/2 cup cream cheese, room temperature
- 2 jalapenos, diced (seed them is you prefer less heat)
- 1/2 cup milk
- 1/2 cup cream
- 5 large eggs, lightly beaten
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1 jalapeno, sliced
- 1/2 cup cheddar cheese, grated
- Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.
- Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
- Pour the eggs into the heated cream while stirring constantly.
- Mix in the paprika and salt.
- Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.
- Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15 minutes.
Original Recipe Source
These are delicious! The flavor is incredible, they are inexpensive to make, and talk about easy. I stuck everything in the mixer and let it go. In under a half hour we had super delicious muffins!
The best part of these muffins is the fact that they are under 100 calories each! Holy Cow! You feel like you are getting away with something naughty eating these! Nope under 100 calories no matter what! Delicious!
- 1 yellow cake mix (Any flavor will work) 15 oz (Pillsbury 1600 Calories)
- 1/2 Cup water
- 1 can of pure pumpkin (175 calories)
- 1 tsp. cinnamon,
- 1/4 tsp. nutmeg,
- 1/4 tsp. cloves
- 1/8 tsp ginger.
- ½ cup semi-sweet chocolate chips (Hersheys 560)
Place all the ingredients in a mixer or a bowl. Mix until everything is well mixed together. Fill 24 cupcake tins with fill. Follow the cake mix box baking directions.
I found myself in a real mess yesterday when I needed Italian bread crumbs but I realized I didn’t have any. I decided I better get to work looking for a copycat recipe considering all the grocery stores were closed.
It didn’t take long before I came across the perfect recipe that is a copycat recipe of Progresso’s Italian bread crumbs which is my favorite.
It was super easy to put together and let me tell you it (in my opinion) is right on the money, and taste just like the real deal. I have plain breadcrumbs that were premade so I used those because of time but it would be super easy to use old pieces of bread to make them homemade from start to finish.
- 1 cup plain bread crumbs
- 1 T. dried, grated Parmesan cheese
- 1/2 tsp. salt (you can decrease or omit this, since Progresso’s salt content is high)
- 1/2 tsp. parsley flakes
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. sugar
- Dash of oregano
- Measure out all the ingredients into a mixing bowl. Stir and mix until all the ingredients are completely blended into a consistent mixture.
- The bread crumb mixture is ready to be used at this point, just as you would use store-bought crumbs. Or, transfer the batch to an airtight container and store in a cool, dry place until you need to use it.
- Makes 1 cup
I had never had gnocchi before, but I have heard so many great things about it that I wanted to try it. I was at World Market a few weeks ago and came across it so I decided to pick up a bag.
I honestly didn’t know what to expect. I knew gnocchi was potato pasta so to speak, but I wasn’t sure if I would like it. I thought it was really great and I thought this recipe was excellent. The only thing I would do differently next time is I would go low salt everything. Low salt broth and I would not add salt to the gnocchi while it’s cooking. In the end everything was just extremely salty to all of us.
Other than cutting out as much salt as possible this recipe is a true winner and something I look forward to making again in the future. I have no idea if it’s even close to Olive Garden’s Recipe but its great regardless!
- 1 lb gnocchi (potato dumplings)
- 2 tablespoons extra virgin olive oil
- 6 fresh garlic cloves
- 1/2 teaspoon chili flakes
- 1 cup dry white wine
- 1 cup chicken broth
- 2 (14 1/2 ounce) cans tomatoes
- 1/4 cup sweet creamy butter, cut into 1 inch cubes, chilled
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil (to taste)
- salt, to taste
- freshly crushed black pepper, to taste
- Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.
- To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.
- Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes.
- Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.
- Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
- Remove pasta from boiling water and lightly mix with sauce.
- Top with Mozzarella cheese if desired.
Original Recipe Source
We have this recipe quite a bit in our house. If I can find a roast on sale that is small enough I like to make the cheesesteaks for a week night meal. The whole process goes very quickly. You could probably cut the meat up over the weekend then freeze it until you need it. That would make the entire process go supper fast.
We really love these sandwiches they are easy and fantastic!
- 2 lbs. Chuck Roast (or any roast you choose)
- Meat tenderizer
- 1 large onion sliced
- 2 garlic cloves minced
- 1 large bell pepper sliced
- 1 large can of mushroom or fresh mushrooms
- 1 package of dry Lipton Beefy Mushroom Soup or Beef or Onion Soup
- 6 rolls
- Grated mozzarella or provolone cheese
- Slice roast into ½ inch slices until the entire roast is sliced. Lightly coat roast in meat tenderizer. Allow to rest at least 10 minutes.
- To a skillet add sliced, onions, bell pepper, and garlic and begin to sauté add roast and mix well.
- Cook until the meat is cooked and the vegetables are tender
- Add mushroom and beefy mushroom soup mix well
- Cook for 15 minutes until the mixture is heated through
- Stuff rolls with meat and cheese
- Heat in oven to melt cheese if you desire
I can’t even begin to tell you just how amazing this is! The key ingredient in this recipe is Napa Valley Bistro – Porcini Mushroom Pasta Sauces! I strongly encourage you to use this pasta sauce because it really does make this dish. I will admit this sauce is a little pricey but it’s well worth it. This is a quick and easy recipe to put together and makes a great freezer recipe. This is only a half recipe the full recipe which would require you to double everything below would be cooked in a 13X9 pan.
- 1/4 lb. lean ground beef
- ¼ lb. Italian sausage
- ½ onion, chopped
- ½ bell pepper, chopped
- 2 garlic cloves, minced
- 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano leaves
- 1/2 Jar (32 Ounce) Pasta Sauce
- ½ cup chicken broth
- 8 ounces package ziti pasta, cooked and drained
- Shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Small can of mushrooms
- Preheat oven to 350 degrees F.
- In a large skillet, cook ground beef, sausage, bell pepper onions, and garlic over medium-high heat for 6 to 8 minutes or until meat is browned and the vegetables are tender; stirring frequently.
- Stir in spaghetti sauce, chicken broth, and oregano, red pepper flakes, salt and pepper.
- Reduce heat and simmer for 10 minutes.
- Stir 1 cup of the sauce into the cooked ziti noodles.
- Spoon 1/2 of the ziti mixture into a pie plate or a medium size baking dish.
- Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
- Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
- Cover and bake 30 minutes.
- Sprinkle with remaining mozzarella and Parmesan cheese.
- Return to oven and bake uncovered for 10 minutes or until heated through.
One of my favorite cooking shows is Down Home with the Neely’s! I love this husband and wife dynamic duo! They have such amazing chemistry in the kitchen that I find watching their cooking show both educational and entertaining. I saw the Neely’s making spicy sweet potato chips that I later turned into fries and knew I had the try them because I love sweet potato fries and I love spicy. As always they delivered with an amazing recipe that I am in love with. The sweetness of the sweet potatoes paired with the spiciness of just the right spice combination makes these fries a sweet and spicy delight! The only thing I changed from the original recipe was changing them from chips to fries.
- Peanut oil, for frying
- 2 teaspoons kosher salt
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 3 large sweet potatoes, well scrubbed
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
- In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, and black pepper.
- Using a sharp knife, thinly slice the sweet potatoes into 1/8-inch thick rounds. Add the sliced sweet potatoes to the hot oil and fry, in batches, until crisp and golden brown, about 3 minutes. Remove to a paper towel lined sheet tray and immediately sprinkle with the seasoning mixture. Transfer to a serving bowl and serve.