Beef Roast with Marinade

1 med size beef roast (3-4 lbs)

Marinade for Beef Roast

1/3 cup red wine vinegar

1/4 cup balsamic vinegar

1/4 cup worcestershire sauce

2 TBS soy sauce

2 cloves of garlic pressed

1/2 tsp tobasco sauce

1/2 cup olive oil

Combine all ingredients for Marinade in a gallon size ziploc bag. Mix marinade well.  Add beef roast to marinade then shake the bag, coating the roast. You can also massage the roast with the marinade. Refrigerate the marinating meat for 12-24 hours turning the bag/meat a few times during this time.

When ready to cook, take meat out of the bag and place it in a crockpot. Cook on low in the crockpot for 4-6 hours. Test meat with a meat thermometer to make sure it is cooked to the tempurature you desire.

**This recipe came from Byron's Dutch Oven Recipes. Yes, it can be done in a dutch oven too. If you are a Dutch Oven Lover and want some Yummy Recipe for the Dutch Oven, Check out Byron's Recipes!

**This roast had a ton of flavor. I thought it was kinda like a teriyaki flavor. A little different than your traditional roast, but still very yummy and savory!

Beef Stroganoff II

1 Can Roast Beef

2  Packets Brown Gravy Mix

1/2-3/4 Cup Sour Cream

Diced Onions

Sliced Mushrooms

1 Tbls Olive Oil

1 Package Long Wide Egg noodles

-Make gravy according to instructions on gravy packet. Stir sour cream into gravy till well blended. Drain juice off of roast beef then add roast beef to gravy. Allow to heat for a few minutes.

-Saute mushrooms and onions in olive oil.

-Cook noodles according to package directions.

When noodles are done, drain them, then top with gravy and mushrooms/onions. ENJOY!

This recipe switch up came from my Mom!

This recipe is similar to my other Beef Stroganoff recipe. My Mom found that canned Roast Beef is low in sodium so she bought some and used it for Beef Stroganoff. She added the sauteed mushrooms to hers too. Then she used the long wide egg noodles. I am not a fan of mushrooms but my hubby is, so I added them for him. I definitely like the chunks of roast beef! Good for a switch up from using ground beef!

*And yes, the Canned Roast Beef came from Costco. It comes in a 4 pack!

Blind Mom Blog/Hamburger Noodle Casserole

I just have to share this. I noticed on FB yesterday that some friends were "liking" a page...so I went and checked it out. The first thing I noticed was this Mom is from Cedar City, Utah. I have a spot in my heart for Cedar after going there for sporting events while in high school and living there a few months while in college. I read her husbands post to get the full story of why people were "Liking" her page. After watching her movie I was overcome with emotion. Her story touched me and I immediately "LIKED" her page.

I continued scrolling down her blog and found that she posts recipes too! WOW! She is blind and she cooks! Amazing! I asked her if I could feature one of her recipes that she posted. With her permission, I am sharing one of her dishes that looks SCRUMPTIOUS!

**Please go to her FB page and "LIKE" it!

**Read her story and check out her recipes on her blog!

Thanks Nicole for inspiring us! Best wishes to you and your family!

Here's her recipe for Hamburger Noodle Casserole.



1 pound of hamburger
approx. 1/2 package of egg noodles
1 can cream of mushroom soup
1 can tomato sauce
Shredded Cheese

Boil and drain egg noodles. Brown hamburger. Mix in the cream of mushroom soup, and tomato sauce into browned hamburger. In a greased casserole dish layer half the noodles, then half soup mixture. Now layer remaining noodles, and remaining soup mixture. Top off with cheese. Bake at 350 for 30 min and enjoy.

Meat Balls

This recipe was shared with me from a friend back home.  It is great for feeding a large group. I prepared 100 meatballs and took to a friend's potluck dinner.  I thought for sure there would be leftovers.  The pan was empty by the end. It is very quick and easy!!

This recipe is also found at Kraft Foods . Com 

2 lb. lean ground beef

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

2   eggs

1 bottle (16 oz.) KRAFT Original Barbecue Sauce

1 can  (16 oz.) whole berry cranberry sauce

**More sauce recipes listed below.

Make It

HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared pans.
BAKE 16 min. or until done (160ºF). Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.
ADD meatballs to sauce; stir to evenly coat.

*Serving Suggestion

-Meatballs in sauce can also be served in a slow cooker set on LOW.

-If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.

*How to Freeze Meatballs

-Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

**Sauce Recipes

3/4 cup ketchup

1/2 cup brown sugar

1 1/2 tsp mustard

Combine in saucepan and heat til bubbly.  Pour over fully cooked meatballs.

**This recipe is the sauce that goes over my mini meatloafs.

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1/2 cup BBQ sauce

1/2 cup canned undrained crushed pineapple in juice

Combine 30 fully cooke meatballs with BBQ sauce and pineapple in a large saucepan. Bring to a simmer and heat til completely warmed.

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1 jar (12 oz) grape jelly

1 bottle (12 oz) chilli sauce

Combine ingredients in saucepan and heat through....till it bubbles good. Pour over fully cooked meatballs and stir til evenly coated.

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1 jar (12 oz) grape jelly

2 Tblsp mustard (or more if you like)

Combine ingredients in a saucepan and heat through. Pour over fully cooked meatballs and stir til evenly coated.

Tator Tot Casserole

1 lb ground hamburger

1/2 of a small onion, chopped

1 can cream of chicken or mushroom soup

1 can corn, drained

1 bag tatortots

1 cup grated cheddar cheese

Cook Hamburger with onion. Can season meat with some salt and pepper if you like.  Drain grease off of hamburger. Stir hamburger, soup and corn together.  Pour into an 8"x8" greased casserole dish and spread evenly.  Line tatortots over the top of the hamburger mixture.  Sprinkle the top with cheese.  Bake at 350 degrees for 30 minutes or till bubbling around the edges.

*This is a very quick and KID FRIENDLY dish!  You can substitute the tatortots for other types of potatoes too...ie, hasbrowns. You can also substitute the veggies for whatever kind you prefer.

Mom's Homemade Chilli

1 can pinto beans (drained)

1 can chilli beans (in sauce)

1 can kidney beans (drained)

1 quart tomato juice

2 sm cans tomato sauce

3/4 cup ketchup

1 lb hamburger

1/2 of a small onion diced

1 Tblsp Brown Sugar

Chilli Powder

Brown hamburger with onions and drain of any grease.  Combine all ingredients along with cooked hamburger/onions in pot.  Add chilli powder to taste.  Let simmer for 10-15 minutes.  Season with salt and pepper if desired.

This is a quick, easy, yummy chilli.  I usually double it so I can have leftovers all week.  This recipe came from my mom.

Tomato Macaroni Soup



2 cups macaroni pasta

1 lb hamburger

1 quart tomato juice or vegetable juice

2 tsp dehydrated onion flakes or 1/2 of a small onion diced

2 tsp dehydrated celery flakes or 1 stick of celery chopped

1 tsp parsley flakes

salt and pepper

Optional: 1 can sweet corn undrained

Cook macaroni in 8-10 cups of water.  When macaroni is done drain most of the water off, leaving enough in the pan that it just covers the macaroni.  Brown hamburger with onion in seperate fry pan, then drain off any excess grease off hamburger.  Add hamburger, tomato juice, celery, and parsley to macaroni.  Bring to a simmer.  Season with salt and pepper.  Add corn if you want.  Let simmer for 10-15 minutes, stirring occasional.  If it seems too thick you can add more tomato juice or add a few cans of tomato sauce til it is the consistancy you would like.  Enjoy!

**When needing a quick warm meal on a stormy spring day, this always does the trick.  I like to make fresh breadsticks or rolls to go with it.  The kids love that it has macaroni in it.  Anything "Pasta" is a hit with the kids.  Not quite like Tina's Tomato Mac soup at the cafe, but it's still good.

**I love Celery Flakes!  I hardly ever buy celery because no one in the family likes it.  I found a jar of celery flakes in the seasoning section and love them.  When I use them in soup they hydrate and look like fresh celery.  Celery adds alot of flavor to soup, so I always keep a jar on hand.



Sloppy Jo's (Mom's Version)

 

2 lbs hamburger

1/2 small onion diced up

salt and pepper

3 cans (8 oz each) tomato sauce

1 packet sloppy jo seasoning

1 can (10 3/4 oz) chicken gumbo soup

1/4 cup instant rice

Brown hamburger with onion and season with salt and pepper.  Drain any excess grease off hamburger.  Add tomato sauce, sloppy jo seasoning,  and gumbo soup to hamburger.  Mix together and bring to a simmer.  Add rice, cover and simmer for 5-10 minutes stirring occasionally.  Sample the rice to make sure it is done.  If sloppy jo's are too runny still, add some more rice about a Tbsp at a time then let the rice cook through.  If it is too dry, add a little water or some more tomato sauce, just a little at a time to get it the consistency you like.  Serve in a fresh bun, hard roll, or whatever bread you like.  I even like it just between two pieces of bread!  This recipe makes enough to feed my family of 6 along with enough leftovers to have them again.

THESE ARE MY FAVORITE!  My kids always request GRANDMA NORMAN'S SLOPPY JO'S.  They even ask if she can make them because hers tastes better than mine.  I do agree with them.  The rice is mainly to soak up the juices.  I add enough tomato sauce so I can add rice too.  I love the rice in the Sloppy Jo. 

And yes, I spell it JO and not JOE...just because of my name.  I think I was named after Sloppy Jo's!  Yes, I Love my Mom's Sloppy Jo's that much!  My middle name is JO!

**MOM, if I missed something in the recipe, please add too it!

Helpful Tip

A Good Friend from back home shared a tip on how to save time in the kitchen.  Check out her tip on her blog:  Green Eyed Girl Crafts!  I Love how organized her freezer is.
Thanks Vicki for the Great Idea!

I always try to buy hamburger in bulk.  It saves $$$.  My mom taught me to do this.  I divide it up (usually in 1 lb chunks), wrap it in seran wrap then foil and freeze it.  A trick I saw Jim's mom do was premake hamburger patties also.  Stack them with wax paper between each patty.  Wrap with seran wrap then foil and freeze.

Slow Cooker Hearty Beef Stew

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas
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After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
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In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
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When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.


**I got this recipe off of Mel's Kitchen Cafe.  A few things I did different or will do different.  I used a 3 1/2 lb tender chuck roast instead of 5 lb.  I also seasoned the meat with Texas Salt.  Next time I will had more beef broth or some water.  There really was no "sauce" with it after it had cooked for the suggested time.  The meat was sooo tender though after cooking all day.  I loved the idea of cooking the veggies in a foil packet.  The kids weren't big fans of the stew...but they haven't had it much in the past.  If your kids like stew, this is definately one I would try with them.

Brown Sugar Meatloaf

1/2 cup packed brown sugar
1/2 cup of ketchup
1-1 1/2 pounds ground beef
1/2 cup of milk (less if you're only using 1 pound of beef)
2 eggs
1 1/2 tsp salt
1/4 tsp black pepper
3/4 cup finely crushed saltine crackers
1 small onion, diced
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Press the brown sugar into a well greased loaf pan.  Spread ketchup over the top of brown sugar.
In a seperate bowl mix beef, milk, eggs, salt, black pepper, crushed crackers and onion til it's well combined.  Shape it into a loaf and place over the ketchup and brown sugar.  Bake at 350 degrees for one hour.  Remove from oven and let it sit for 10 minutes.  When serving use the sauce in the pan as a yummy brown sugar glaze over the top of the meat loaf.
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*This recipe came from my friend Michelle P. who has her own food blog.  It is a very kid friendly meatloaf.  You can't help but have seconds with the yummy brown sugar syrup over the top.  So Good!  Check out other dishes by Michelle on her Blog....Do You Smell That.

Sweet Heat Louisiana Chili

Recipe taken from My Kitchen Cafe

1 medium onion, diced
1 large green bell pepper, diced
3 stalks of celery, diced
3 cloves of garlic, smashed or diced
1 tablespoon olive oil
1 pound of ground meat (I used ground beef)
1 quart of meat stock (I used beef but Brad and Cass used 1/2 chicken stock and 1/2 beef stock)
2 large cans (28 oz. each) of whole stewed tomatoes
1 can of kidney red beans
1 can of black beans
2 cups sun-dried tomatoes
3 bay leaves
1 tsp dry mustard
1 tsp cayenne pepper
3 tsp creole or cajun seasoning blend
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt to taste
Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp
of oil. Once the onions begin to sweat, add your choice of ground meat. Brown to perfection.
When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne. Simmer over
medium heat, stirring occasionally, until reduced by half. Rehydrate the sun-dried tomatoes and
dice. Puree the stewed tomatoes in a food processor or blender. Add to pot. Rinse the canned
beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and the
cajun or creole seasoning. Mix well and simmer over low heat for two hours, stirring
occasionally. Take off heat and allow to stand covered for five minutes. Serve and enjoy.

A few weeks ago we had our ward Fall Social.  They do a chili contest every year.  I had been craving some chili for a few weeks so I decided that I would make some for the social.  Jim wanted a "Spicy" hot chili.  This recipe definately was SPICY!  Jim and I really enjoyed it, but kids probably won't like it.  It was really good as leftovers after sitting for a day and letting the spices blend.  Also, check out the comments for this recipe at My Kitchen Cafe for more tips on this recipe.  Thanks for sharing your recipes, Kitchen Cafe!

Steak Sandwiches

Jim's Style

 Kristi's Style

3-4 Eye of Round Beef Steaks (or enough to feed your family)

1 Cube Butter
1/2 lb Provolone Cheese (From the Deli Counter, Thinly Sliced)
1 Loaf French Bread
Optional: Mushrooms, Onions, Steak Sauce

Place steaks in crockpot.  Slice butter into pats and layer over steaks.  Cook on low for 4-6 hours or until steak is tender enough that it falls about.  When steak is done, shred it into pieces using two forks.  Create your sandwich with the bread, cheese and steak.
*Jim's sandwich has sauteed onions and mushrooms.
*Kristi's sandwich has a very light layer of Heinz 57 sauce.

All I can say, is Mouth Watering!  One of my favorites!
This recipe came from my MOM!  I love when I go to her house.  She always has something yummy cooking and the house smells so good.

Lasagna (Easy)

1 lb hamburger

1/2 cup chopped onion

1 (32 oz) jar spaghetti sauce

3/4 cup water

1/2 package (8 oz) lasagna noodles UNCOOKED

2 cups (1 lb) ricotta cheese

1/2 cup grated parmesan cheese

1 TBL parsley

3-4 cups mozzarella cheese (16 oz)

Brown hambuger with onion.  Add spaghetti sauce and water to browned hamburger.  In seperate bowl combine ricotta cheese, parmesan cheese, and parsley.  Spray a 9x13 pan with cooking spray then layer ingredients in the following order.  1/3 of the sauce, 1/2 of the uncooked noodles, 1/2 of the ricotta cheese mixture and 1/3 of the mozzarella cheese.  Repeat layer and finish off with the last 1/3 of sauce and mozzarella cheese on top.  Cover tightly with tin foil.  Bake at 375 degrees for 1 hour.  Let stand 10-15 minutes before serving.

Another kid favorite!  And mine also.  I love home made LASAGNA!  This recipe came from my mother-in-law.  When I make it I do like to add about 1 cup of cottage cheese to the ricotta cheese mixture also.  Then you can call it a 4 CHEESE LASAGNA!  It is simplified by not having to deal with cooking the noodles.  You can actually find "Ready To Bake" noodles at the grocery store now.   

Enchilada Casserole

1 lb hamburger
1/2 small diced onion
1 clove garlic
3/4 tsp salt
2 tsp chili powder
1 (8 oz) can of tomato sauce
1 can olives (sliced)
grated cheddar cheese
Corn tortilla shells

Brown hamburger with onion and garlic. Add salt, chili powder, tomato sauce, and some olives. Heat til it starts to bubble. Layer ingredients in a sprayed 6x6 casserole dish. Start with some meat sauce, then a layer of tortilla shells...cutting them so they fit pan, then meat sauce and cheese, then more tortilla shells. Continue until you run out of meat. Add a 1/3 cup of water around the edges. Cover and bake at 400 degrees for 30 min.

Another great recipe from Jim's mom! We love enchilada's and this is a quicker recipe than the other that I have posted.

Navajo Tacos

Ingredients:

Rhodes Rolls (stretched and deep fryed like scones)
Chilli (heated)
Hamburger (browned)
Lettuce (shredded)
Tomatoes (diced)
Onions (diced)
Olives (sliced)
Cheese (grated)
Salsa
Sour Cream
Ranch Dressing
Any other toppings you like on TACOS!

Thaw Rhodes Rolls and let rise til almost double in size. Deep fry in vegetable oil til bottom is golden brown then turn over and fry til other side is golden brown also. Top with Chilli, Hamburger, Lettuce, and any other favorite taco toppings! OHHH SOOO GOOD!

Beef Stroganoff

1 lb ground beef

diced onion

2 packets brown gravy mix

1/2 - 3/4 cup sour cream

egg noodles

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Brown hamburger with onion and season with some salt and pepper. Make brown gravy according to the instructions on gravy packet. When gravy is made, add sour cream to gravy mixing until it is all blended. Add as much ground beef to the gravy as you want. Cook egg noodles according to directions on noodle package. Serve beef gravy over the noodles.

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When ever I ask the girls what they want for dinner, this is the first thing they say. There are usually not any leftovers when I fix this. I'm not a mushroom fan, but I'm sure you can through mushrooms in there somewhere.

Three Cheese Beef Pasta Shells

Yes, this is a Betty Crocker Recipe. I love stuffed pasta shells. This recipe was a hit with everyone in the family. When making it, make plenty so you can have leftovers. Kids will thank you!

24 uncooked jumbo pasta shells
1 lb lean (at least 80%) ground beef
1 jar (26 oz) chunky tomato pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1 1/2 cups shredded 6 cheese Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired

1. Heat oven to 350°F. Cook and drain pasta shells as directed on package.
2. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
4. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.
High Altitude (3500-6500 ft): Heat oven to 375°F.

For the best results, cook the pasta shells just until al dente (still slightly firm). They are easier to stuff, and they won’t be overcooked during baking.
If you can’t find chive and onion cream cheese spread, just stir 1 tablespoon of each, finely chopped, into plain cream cheese spread.

Sloppy Joe Bake

1 lb ground beef
1 cup chopped onion
15 oz can tomato sauce
1/2 cup ketchup
1/3 cup packed brown sugar
2 tsp. mustard
1 1/2 c Bisquick
1 cup milk
2 eggs

Preheat oven to 400 degrees. Cook ground beef and onion until beef is browned; drain. Stir in tomato sauce, ketchup, brown sugar, and mustard. Heat to boiling. Spoon into 13x9x2 inch pan.

Stir bisquick, milk and eggs with fork until blended. Carefully pour over beef mixture. (Some beef mixture sauce may be come to the surface. That's ok. While baking the bisquick mixture will rise to the top).

Bake 20-25 minutes or until golden brown.

This of course is a bisquick recipe. It used to be on the bisquick box, but now is on their website. My cousin D'Le made this dish for me when I was a college student and would go to her house for dinner once a week. She is an amazing cook, just like her Mom. I now make this for my kids. They love it and always ask for seconds and thirds!

Enchiladas

1-2 lbs ground beef

some diced onion

15-20 corn tortilla shells

Enchilada sauce 28 oz (or larger)

1 can olives

grated cheddar cheese

Brown ground beef with onions. Add some cheese and enchilada sauce. Just enough to make the meat stick together slightly. Slice olives then add about 1/3 of them to the meat.

Deep fry corn tortilla shells. About 7 secs on each side. Then drain them on paper towels.

Drizzle a little enchilada sauce in the bottom of a 9x13 pan. Lay tortilla shell in sauce in pan....getting sauce on both sides of shell. Spoon a heaping tablespoon of meat mixture in center of shell. Roll shell up and place at end of pan. Continue doing this until all meat is used up. Line each enchilada up til pan is full. Pour remaining enchilada sauce over the shells evenly. Sprinkle with cheese and top with remainder olives.