Taco Soup

1 lb hamburger
1/2 of an onion diced
2 cans chilli beans
1 can kidney beans (drained)
1 can corn
1 can petite diced tomatos
2 cans tomato sauce
1 packet taco seasoning

Brown Hamburger with Onion. (Season with some salt and pepper). Combine cooked Hamburger, Beans, Corn, Tomatos, and Tomato Sauce. Stir in Taco Seasoning. Bring to simmer in soup pot and let simmer for 5-10 min. Can also be put in a crockpot and heated through. The longer it simmers the more the flavors blend and increase. If it seems too thick to you, like not enough juice, you can add more tomato sauce or even tomato juice.
Serve with tortilla chips, green onions, cheese, sourcream, lettuce, olives...what ever you would put on a taco.

*This recipe is super quick. Great for group get togethers!
**This recipe came from my Mom! Love Taco Soup!!

Crockpot BBQ Chicken with a KICK

4-6 pieces boneless skinless chicken breasts
1 bottle Sweet Baby Ray's BBQ sauce
1/4 c vinegar
1/8-1/4 tsp Kick'n Chicken Seasoning.
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Place chicken in crockpot. Mix all other ingredients together and pour over chicken. Cook on LOW for 4-6 hours.

*This is one of those yummy recipes that I pinned (pinterest) and told myself I HAD TO TRY IT! So glad I did! The whole family loved it. Kids even asked for seconds. Since making this in the crockpot, I have also made it in the dutch oven and it turned out super yummy too!

**I found this recipe HERE...And then instead of using the red pepper flakes, I substituted and use the Kick'n Chicken Seasoning! (I yummy seasoning my sis-in-law told me about...It goes so good in alfredo sauced pasta).

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!

Sweet Pork (Like Cafe Rio's)

This Picture doesn't show the pork that well, but Oh MAN!  It is delicous!

1 Large Pack Boneless Pork Ribs (I used just over 5 lbs...There will be left overs.)
1 (12 oz) bottle of salsa (I used my homemade)
1 (20 oz) bottle of coke (I used 1 1/2 cans)
1 cup Brown Sugar
1 1/2 tsp Cumin

Place pork in crock pot and fill 1/2 way up the pork with water.  Cook on low for 11-12 hours.  Drain off water.  Remove pork from crock pot and shred it with forks.  Place pork back in crock pot.  Mix together salsa, coke, brown sugar, and cumin.  Pour it over the pork.  Let cook for another 3 hours on low.  Serve in a burrito, taco, or salad.

OH MY GOODNESS!  I'm so glad that I got up at 3 AM to put this in the crockpot.  It was so worth it.  We served it up on a toasted flour tortilla with black beans, lime rice, lettuce, tomato, cheese, and cilantro ranch dressing.  WOW!  Maybe these would be good for your Cinco De Mayo Party!

*We had enough to divide up for two more meals after this one.  I put it in freezer bags and froze it for future meals.

This recipe is a combination of two recipes.  My SIL shared it with me along with a good friend, both the same, but with different measurements and cooking times.  So glad they were willing to share.

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.

Split Pea Soup

2 cups chicken broth

2 cups water

1 cup dry split peas, rinsed and drained

1 to 1 1/2 lbs meaty smoked pork hocks or one 1 to 1 1/2 pound meaty ham bone

1/4 teaspoon dried marjoram, crushed

1 bay leaf

1/2 cup chopped carrot (1 medium)

1/2 cup chopped celery (1 stalk)

1/2 cup chopped onion (1 medium)

Stovetop Version

In a large saucepan combine broth, split peas, pork hocks or ham bone, marjoram, bay leaf, 2 cups water, and dash of pepper.  Bring to boiling; reduce heat.  Cover and simmer for 1 hour, stirring occasionally.  Remove meat.  When cool enough to handle, cut meat off bones; coarsely chop meat.  Discard bones.  Return meat to saucepan.  Stir in carrot, celery, and onion.  Return to boiling; reduce heat.  Cover and simmer for 20 to 30 minutes more or till vegetables are tender.  Discard bay leaf.  Makes about 5 1/2 cups (4 main dish servings).

Crockpot Version

In a 3 1/2 to 4 quart crock pot combine split peas, pork hocks, marjoram, bay leaf, carrot, celery, onion, and dash of pepper.  Pour chicken broth and 2 cups water over all.  Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-6 hours.  Discard bay leaf.  Remove meat; coarsely chop.  Return meat to crock pot.  Cover and cook on high-heat setting 5 to 10 more minutes or till heated through.

I used my food chopper to chop the carrot, celery, and onion.  Very handy tool to have in the kitchen.

This recipe came from MY TRUSTY BETTER HOMES AND GARDENS COOKBOOK.

I love this cookbook.  It was given to me for Christmas when I was a teenager.  It's my go to recipe book for most "general" dishes. 

I didn't really like Split Pea Soup til I was older.  Now I love it, and Jim does too!  I love to make it for him but don't do it often enough.

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.

Apricot Chicken

Apricot Chicken also known as Russian Chicken

8-10 Chicken Breasts
1 bottle of Russian Dressing
1 Bottle of Apricot jam (Also can use Pineapple Apricot Jam)
1 package of Onion Soup mix
OVEN Method
Place Chicken in a 9x13 casserole dish.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken.  Cover with foil and bake at 350 degrees for 1 hour.

CROCKPOT Method
Place Chicken in Crockpot.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken. Cover with lid.  Cook on LOW for 5-6 hours.  Make sure Chicken is fully cooked.

DUTCH OVEN Method
Place Chicken in 12 " Dutch Oven.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken.  Cover with lid.  Use charcoal to cook with placing 14 charcoal on top and 10 on bottom.

The first time I made this I did it in the Dutch Oven.  So DELICIOUS!  Thanks to Amber B. for reminding me about this recipe and how easy and YUMMY it is.  The sauce goes well with Rice.

BBQ Pork Ribs

Please forgive the half eaten portion. It was sooo scrumptious that I forgot to take a picture until half way through.

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3-4 lbs boneless pork ribs

1/2 can frozen concentrate pineapple juice

1 bottle bbq sauce

*****Use your favorite BBQ Sauce. We like Famous Daves and Jack Daniels Original Recipe. Famouse Daves is what I used in this picture.

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Put ribs in pot and just barely cover them with water. Spoon half the can of frozen pineapple juice in with the water and ribs. Boil the ribs for about 40 min. When done boiling, remove ribs from pot and place in a crockpot. Take about 2 cups of the water that the ribs boiled in and pour over ribs. Cook on LOW heat for 6-8 hours. Can cook on high heat if you need them to get done faster. The longer they cook the more tender they will be. Pork is done at 170 degrees (using a meat thermometer). When done, drain most of the water off. Pour BBQ sauce over meat and give it a good stir. Let ribs continue to sit on low in the crockpot with the BBQ sauce on for about 15 minutes. Voila! Srumdiddleyumptious!!

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I made these when we went camping. I boiled and crockpotted them before we left, then cooled them and froze them. When we fixed them we let them mostly thaw then dumped them in a DUTCH OVEN, poured the BBQ sauce over them and let them heat for through.

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Jim's Mom taught us how to make these except she uses a quart of regular pineapple juice. It works the same, I just use the frozen because it is cheaper and I usually have it on hand. We have used apple and orange juices to boil them in also. The different juices have given it a little bit of a different flavor, but still tastes great!