Crockpot Ground Beef Minestrone Soup

Fall is upon us.  What a great time to try out some new soup recipes.  I whipped this up the other night and got rave reviews on it from both my husband and my step-son.  It is hearty and so tasty.  Give it a try!

Crockpot Ground Beef Minestrone Soup

1 lb. ground chuck - cooked and drained
2 green onions, chopped
1/4 white onion, diced
1/2 small carrot (or 6 baby carrots), sliced in long thin pieces
2 cloves minced garlic
1 stalk celery, diced
1 can whole potatoes - drained and cut into bite-sized pieces
1  28 oz. can of crushed tomatoes
1  15 oz. can diced tomatoes
1 can beef broth
1 Tbsp. salt
1 Tbsp. ground pepper
1 tsp. Basil
1 tsp. Oregano
1/4 cup spaghetti noodles that have been broken into small pieces

Cook ground chuck and drain well.  Add to crockpot.  Add the rest of the ingredients except the spaghetti.  You will add it last.

Cook spaghetti noodles in boiling, salted water for about 10 minutes.  Drain and add these to the crockpot.  

Turn crockpot on high and cook for about 3 to 4 hours.  You can cook this all day if you want to put it on low and cook it 6 to 8 hours.

Note:  If you want, you can use 2 medium potatoes instead of canned potatoes, but you will need to dice them in cubes and boil them for about 10 minutes before adding them to the crockpot.

Enjoy!

Honey Bacon Bread

Sometimes you just want something sweet in the morning.  Cinnamon rolls are fantastic, but take quite a while to make from scratch.  And of course, we want our bacon, right?  Well, try this yummy recipe for a quick and sweet breakfast that adds the bacon we crave!

Honey Bacon Bread

1 lb. bacon
1/2 cup honey
3/4 cup brown sugar
1 pkg. refrigerated crescent rolls

Preheat oven to 325 degrees.

Line a cookie sheet with waxed paper and spray it generously with cooking spray.  Unroll the package of crescent rolls into one long rectangle.  Carefully press the edges of the triangles together and continue to press it outward until it is as thin as possible.  Make sure all of the edges stay together.  Pick the dough with a toothpick all over.  Set aside.

Chop the bacon with a knife and then cook it until it is just a little less than crispy.  It will finish cooking in the oven.  Drain on a paper towel. 

Drizzle the with the 1/2 honey and then sprinkle 1/2 of the brown sugar evenly over the top.  Add the bacon pieces and then drizzle again with the honey and top with the rest of the brown sugar.

Bake at 325 degrees for approximately 25 minutes.  Let cool to room temperature and then cut into chunks or squares to serve.

Crockpot London Broil Roast

There is nothing like coming home at the end of a long day to smell dinner in the crockpot.  Normally, if I have time, I cook my roast on the stovetop, but when I know I am going to have a long day, often, I will throw a roast in the crockpot and let it cook all day.   Add some potatoes and carrots and you have an entire meal ready when you walk in the door.

Crockpot London Broil Roast

1 large London Broil (1 1/2 to 3 lbs.)
1/2 stick real butter
1/4 cup soy sauce
1 Tbsp. ground pepper
1/4 medium onion, sliced thinly
6 medium potatoes cut in quarters (peeled or unpeeled, your choice)
1 small bag of baby carrots
1 stalk of celery, sliced in small pieces
Water

Set crockpot on Low. Place roast in bottom of crockpot and add butter, pepper and soy sauce.  Cover with just enough water to come to the top of the roast.  Cut potatoes into quarters and place in the crockpot around the sides of the roast.  Dump bag of baby carrots and the sliced celery.  Place the lid on the crockpot.  I have one of those types that the lid locks down.   They are really good because they lock in the steam.  Allow to cook for 6 to 8 hours.  The longer you cook it, the more tender it will be.  I recommend 8 hours.

Don't leave out the butter.  The butter is the key to any roast.  It will keep it moist and it will literally fall apart. 

When buying a roast, watch the amount of fat on the roast.  You need a good amount of fat to add flavor, but you don't want one that has too much fat. 

Sometimes a roast can tend to be gristly so try to get a good cut.  My favorite is this London Broil.

In case you are wondering, you don't need salt with this recipe because of the soy sauce.  It is salty enough.  It is also a natural meat tenderizer.  So, with meat, switch to soy sauce instead of Worcestershire for a more tender result.

Pan Fried Broccoli

Honestly, I am not a big Broccoli eater, but when I fixed this, my husband said it was fabulous.  Most people steam broccoli, but if you chop it up and pan fry it, there is a whole different flavor.

Pan Fried Broccoli

1  12 oz. bag of frozen Chopped Broccoli - thawed
2 Tbsp. real butter
1 tsp. ground pepper
1 Tbsp. Badia Complete Seasoning

Melt butter in a hot skillet.  Once butter has melted, add thawed broccoli to pan and season with ground pepper and Badia Complete Seasoning.  Badia can be purchased as almost any grocery store.  If you can't find it in your area, you can just add 1 tsp. salt, 1 tsp. Italian Seasonings and the ground pepper.

Cover with a lid and cook about 15 minutes.  Open lid every 3 to 4 minutes and stir the broccoli to be sure it is not sticking.  Slivered almonds (about 2 Tbsp.) can be added if you like.

Enjoy!

Macaroni & Cheese From Scratch

 

Readers, I will be on vacation next week, so won't be posting regularly.  However, I may try to post some reviews from some of the fabulous places I eat.  Stay tuned!

 

 

I promise you, if you once make Macaroni & Cheese from scratch, you will never buy the box stuff again.  My grandbabies absolutely love it made from scratch.  And it is so easy, why wouldn't you?  Try this recipe, I guarantee you that you will be sold!

Macaroni & Cheese

2 cups of macaroni
1 Tbsp. real butter
2" thick block of Velveeta cheese
1/4 cup evaporated milk (more or less)
1 Tbsp. ground pepper
1 Tbsp. sea salt + 1 tsp. salt

Bring 1 quart of water to a boil in a pan.  Add 1 tsp. salt and the macaroni.  Boil until macaroni is fork tender (but not mushy).  Drain and put macaroni back into the pan. 

Turn heat down to low and add 1/4 cup evaporated milk (more or less, depending on how creamy you want it), 1 Tbsp. real butter, 1 Tbsp. ground pepper and 1 Tbsp. sea salt.  Cut 2" block of Velveeta cheese into chunks and drop into pan. 

Cook, while stirring constantly, until all cheese has melted.  Add more milk if necessary until the dish is creamy.

Serve.... Enjoy!

Pineapple Crockpot Chicken

I really like chicken.  We eat chicken often.  I also really like one-pot meals if I have a busy week.  This is one that you just put in the crockpot and forget it.!It is a relatively inexpensive meat and so versatile.  There are so many different ways to fix chicken.  This is really good over cooked rice or just by itself.

Pineapple Crockpot Chicken

5 chicken breasts, boneless, cut into 1" cubes
1 15 oz. can pineapple juice (or crushed pineapple - your choice)
1/2 cup brown sugar
1/3 cup soy sauce
1 tsp. minced garlic

Place chicken in crockpot.  Mix pineapple, brown sugar, minced garlic and soy sauce.  Pour over chicken.  Turn crockpot on low and cook for 4 hours.  Turn crockpot up to high and cook another 2 to 3 hours. 

Serve over boiled white rice or by itself.

Breakfast Ring

I love this breakfast idea.  It is not only attractive, but it tastes great and you can literally fill the ring with whatever breakfast goodies you want. 

Breakfast Ring

4 to 5 slices of bacon (partially cooked, but not crispy)
3 additional slices of bacon, diced into small pieces and fried crispy
1/2 cup shredded mozzarella cheese
1/2 cup shredded mild Colby cheese
3 eggs beaten with 2 Tbsp. milk (optional)
1 Tbsp. salsa (optional)
1 roll of refrigerated Crescent Rolls

Spray a large cookie sheet with cooking spray: (I use a stone because it bakes more evenly).  Open the Crescent rolls and lay them in a large circle with the wide end toward the center and overlapping each other about 1/2 inch.  Press the corners together. 

In a separate pan, scramble the 3 eggs + 2 Tbsp. milk together until completely done.  Let cool.

Cut the 4 slices of bacon in half and cook until they are starting to get done, but not crispy.  They will finish cooking in the oven.  Remove and drain on a paper towel.  Place each 1/2 slice on a crescent roll running from the wide part out to the tip. 

Around the center of the ring (wide ends), sprinkle the mozzarella cheese, cooled scrambled eggs and then the Colby cheese.  Sprinkle the salsa on top of the cheese. 

Pull each corner of the crescent rolls up and slightly the left, tucking them under the center of the circle.  Do this for each one until you have formed a complete circle as seen above.

Bake in a 350 degree oven for approximately 12 to 15 minutes or until crescent rolls are browning on top.  Remove from oven, brush lightly with butter and sprinkle with the crumbled bacon pieces.

Serve hot.  The cheese makes this gooey and the bacon and eggs make it a perfect breakfast combination!  Try it, you'll love it! 

My husband doesn't like eggs, so sometimes I leave the eggs out and use Turkey Bacon as an alternative.

Ground Beef Tuscan Pot Pie

This is such a hearty and filling meal.  It is easy to make and even the kids love it. 

Ground Beef Tuscan Pot Pie

1 1/2 lbs. ground beef
1/2 small onion, diced
1 can Navy Beans, rinsed and drained
1 can petite diced tomatoes
2 Tbsp. cilantro
1 1/2 cups shredded mozzarella cheese
1 tsp. basil
1 tsp. oregano
1/2 can Manwich sloppy joe sauce
3 medium potatoes - peeled, cubed and boiled to almost done (can be done in microwave)
1 can crescent rolls
1 Tbsp. butter for top of crescent rolls

Brown ground beef with onion.  Drain and put back in the pan.  Meanwhile in microwave safe dish (or on top of stove), peel and dice 3 medium potatoes and boil until they are fork tender.  Drain potatoes and add to ground beef.  Add beans, tomatoes, cilantro, basil, oregano and Manwich.
Pour into an oven-safe baking dish and top with mozzarella cheese. 

Carefully open 1 package of crescent rolls and lay them out around the baking dish until the entire top is covered.  I put the points in toward the center and the large triangle side around the edges.  This should cover at least a 9 x 13" pan.  Melt 1 Tbsp. butter and brush on top of crescent rolls. 

Bake at 350 degrees for 18 to 20 minutes or until Crescent rolls are browned on top. 

Soooo good!  Enjoy!

Blackberry Crumb Cake

Blackberries are probably one of my three top favorite fruits.  Right up there with Watermelon and Raspberries.  This is a fabulous dessert.  You can make it with most any fresh fruit;  Apples, Peaches, Raspberries, etc.  The crumb topping sets it over the top good!

Blackberry Crumb Cake

Butter and flour a 9" round baking pan.

6 Tbsp. butter at room temperature
1/4 cup brown sugar
1/3 cup white sugar
1/4 tsp. baking soda
1 tsp. baking powder
1 1/4 cups flour
2 large eggs
2/3 cup sour cream
1 tsp. hazelnut or vanilla flavoring
1 cup blackberries (fresh or frozen)

In a large bowl, mix flour, baking powder and baking soda.  In a separate bowl, beat the eggs and hazelnut flavoring together.  Blend the eggs/flavoring, butter and sour cream and add to the flour mixture.  Stir well to combine.

Distribute the blackberries evenly in the bottom of the prepared pan and pour cake batter over top.  Top with Crumb Topping (below)

Crumb Topping:
1 stick butter at room temperature
1/2 cup sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1  1/3 cup flour

Mix ingredients together and then use hands to make them into a crumble.  Sprinkle evenly over top of the cake.  Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes back clean.

Drizzle:  I mix about 2 Tbsp. blackberry syrup and 1/4 cup powdered sugar + 2 Tbsp. water to make a glaze for the top.

This cake is FABULOUS!  That's all I can say...FABULOUS!

Oniony Toast

Oniony Toast is a great side dish to go along with spaghetti or soup.  If you have leftovers, you can pop them into the toaster the next day.

Oniony Toast

4 to 6 slices of bread
1/2 onion very thinly sliced
2 Tbsp. butter
2 Tbsp. Miracle Whip
1 Tbsp. salt
1 Tbsp. ground pepper
1/4 cup milk
2 eggs

Beat eggs, Miracle Whip, Milk, Salt and Pepper together in a wide bowl until smooth.  Using a basting brush, brush each side of the bread with the mixture and press the onions into one side of the bread using your fingers. 

Heat a griddle or flat pan and add the butter.  Fry the bread first on the side that does NOT have the onions until toasty.  Flip over and fry the side with the onions.

I actually like this just as well the next day when you toast it in the toaster.

Serve.  Simple and good.  Enjoy!