Fondue Recipe

I don't know the official name, but as it took my mother-in-law and I a while to find this in our time of need, it is going on the website so I will be able to locate it next time. Also, as a note, it says to cube all the cheese, but I shredded mine instead, it melted fabulously...

6 Tbs Butter
3 Tbs Flour
1/4 c Kirschwasser
1 c Whole Milk
3 oz Emmenthaler or any other type Swiss Cheese, cubed
3 oz Gruyere Cheese, cubed
3 oz Raclette Cheese, cubed
3 oz creamy Blue Cheese or Fontina, cubed (I used Fontina, it is more mild than the Blue)

Melt the butter in a heavy, large saucepan over medium low heat. Whisk in the flour. Constantly whisk for 1 minute or until the mixture is creamy and bubbling. Slowly whisk in the Kirshwasser. Whisk in the milk. Bring the sauce to a gentle simmer.

Slowly add all the cheese, stirring until the cheese has melted and the mixture is smooth (you may have to add more milk if it gets too thick).

Transfer to the fondue pot.

Now it says to serve with crusty french bread, torn into pieces and different veggies. My new theory, thanks to Tara, is serve with roasted red potatoes, brocolli, cauliflower and green beans... seriously to die for.

Chunky Beef Vegetable Soup

3 c. veggie juice
2 c. hot water
1 lb. beef for stew, cut into 1 inch pieces
8 c. frozen mixed veggies
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/4 c. ketchup
3 Tbls. beef-flavored instant bouillon
1/2 tsp. pepper

Add all ingredients into a slow cooker crock pot. Stir gently. Place lid on and cook on LOW of 8-9 hours or HIGH for 4-5 hours or until beef is tender.

Two Meals in One

This is a great way to make one meal turn into another for two days of dinners.
(Picture is of day 2 Enchilladas before they are put in the oven.)

Day 1: Fajitas

3 lbs. pot roast(beef Chuck roast) Only $7 at Winco!!!
1 green pepper, julienned
1 onion, sliced
1 1/2 c. water
1 pkg. fajita seasoning mix

Combine all ingredients in to Crock pot and cook on high for 6 hours.
Last hour of cooking shred beef and add 1 c. brown/white rice to soak up juice.
Reserve about 2 1/2 c. meat mixture for day two.
Serve in tortillas with cheese, salsa, sour cream, guacamole...what ever sounds good.

Day 2: Enchiladas

Leftover fajita beef ( about 2 1/2 c. packed)
8 oz. cream cheese
1 can tomato soup
1 pkg. enchilada seasoning mix
1 1/2 c. shredded cheese
12 tortillas

Reheat fajita beef in microwave for about 2 mins with cream cheese. Stir together. Spread beef mixture over 12 tortillas, roll up and place in baking pan. Mix tomato soup and seasoning packet together. Spread on top of tortillas. Sprinkle cheese on top of sauce. Bake in oven at 350 for 30 mins. or until cheese is melted and food is heated through. Serve with sour cream and guacamole. Enjoy!!

Mexican Pork

So I could have called it something more inventive but my brain is at a stall right now.

2 pounds pork loin
3/4 cup ranch dressing
2 cups pace picante salsa (Medium heat)
1 small can diced green chillies

Dump all of the ingredients into the crock pot and heat on high for about 5-6 hours. Shred with a fork.
Serve with tortillas or over a salad with that yummy tomatillo dressing.

Thai Chicken with Pear Salsa

I got a fantastic cook book for Christmas from my sister in law. It is a compilation of recipes that a woman in her ward, who is a phenomenal cook, passed around. I have been trying them out over the past couple of weeks. This one is so easy and good. It can be made with or without the fruity salsa. I also added one of the cookbook's salads (also pictured) to the meal.

1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce
1/4 cup soy sauce
2 tsp. vinegar
4 cloves garlic, minced
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper
4 frozen boneless chicken breasts

Combine the first 8 ingredients. Put chicken in crock pot and add the sauce. Cook over low heat for 4-5 hours, shredding chicken with a fork when it is tender. Serve over rice or noddles with pear salsa.

PEAR SALSA:
1 cup chopped fresh fruit (pears, peaches or mangos)
1 cup chopped, seeded cucumber
2 TBSP sliced green onion
2 TBSP snipped cilantro
1 TBSP sugar
1 TBSP salad oil
1 TBSP vinegar

Combine ingredients in a bowl. Chill for 1-2 hours before serving.

Slow Cooker Beef Stroganoff

For Tara...
I was telling Tara how Jeff does not like sour cream, so his mom always dished out his portion of stroganoff before she mixed in the sour cream. Then I found this recipe... no sour cream, just cream cheese! Fabulous, as I happen to believe stroganoff is better creamy, and now Jeff agrees.

You will need:
1 pound stew meat
1 can (10.75 oz) condensed golden mushroom soup (I have used cream of mushroom)
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

1. In a slow cooker, combine meat, soup, onion, water and Worcestershire sauce.
2. Cook on law setting 6-8 hours or high 4-5 hours
3. Stir in cream cheese just before serving.

Serve over egg noodles.

Beef Stroganoff (Crock Pot)

2 lbs beef stew meat
1 large onion, chopped (1 cup)
1 can (10 3/4 oz) condensed golden mushroom soup
1 can (10 3/4 oz) condensed cream of mushroom soup
2 cans (4.5 oz each) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (16 oz) egg noodles
1 package (8oz) cream cheese, cubed
1 containter (8oz) sour cream

Mix beef, onion, soups, mushrooms and pepper in slow cooker.

Cover and cook on low for 8 to 10 hours

15 minutes before serving, cook and drain noodles as directed on package. Meanwhile, stire cream cheese into beef mixture unitl melted. Stir in sour cream.

Serve beef mixture over noodles.

Creamy Macaroni and Cheese

2 cups uncooked macaroni Noodles
4 Tbls. butter
3 1/2 cups grated cheese (your choice)
3 eggs, beaten
1/2 cup sour cream
1 (10.75 oz.) can condensed cheddar cheese soup
1/2 tsp. salt
1 cup whole milk
1/2 tsp. dry mustard
1/2 tsp. black pepper

Boil the macaroni in plenty of water until tender, about 7 minutes. Drain. In a medium soucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard, and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours or high for 1 1/2 hours, stirring occasionally. Top with butter and bread crumbs if disired.

Crock Pot Baked Ziti

A make at home version of Olive Garden's Five cheese Baked Ziti, but not quite as good... probably better for you!

1 26 oz jar spaghetti sauce
1 16 oz ricotta cheese
1 8 oz pkg shredded mozzarella cheese
1 egg
1 tsp oregano
1/2 tsp garlic powder
1/4 tsp black pepper
1 box ziti noodles (I used penne, couldn't find ziti)
1 Tbs Parmesan cheese

Cook ziti noodles according to box directions. Meanwhile, set crock pot on low. Combine 2 cups spaghetti sauce, ricotta, 1/2 package Mozzarella cheese, egg, oregano, garlic powder, and pepper right in the crock pot. When ziti has finished cooking, drain and combine with mixture in crock pot. Use remaining sauce on top and sprinkle with Parmesan and remaining Mozzarella cheese. Cover with lid and cook on low for about 4 hours.

I have a big crock pot, and have found that things cook faster in it than in the old smaller round crock pots. So I cooked it for 2.5 hours on low and it was getting crusty on the edges. I don't know if this is just my crock pot or not, but a warning, just in case.

Seasoned Pork Sandwiches

1 boneless whole pork loin roast (2-3 pounds)
1 Tbsp fajita seasoning mix
1/4 tsp garlic powder
1/2 c Italian salad dressing
1/4 c Worcestershire sauce
8 sandwich rolls, split

Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with fajita seasoning and garlic powder. Pour salad dressing and Worcestershire sauce over meat. Cover and cook on low for 5-6 hours or until tender.

Remove roast; shread meat with two forks. Return to cooking juices; heat through. Using a slotted spoon, serve pork on rolls.
Yield: 8 servings

**I ended up cooking it on HIGH for 5-6 hours. I added some extra Worcestershire sauce and Italian dressing near the end. I also added some lime juice. Warning- This recipe makes a lot! We made it for dinner when the missionaries came over, and there was still a ton leftover! From www.bestsimplerecipes.com **

Chicken and Dumplings

3 chicken breasts, cut into strips
1/4 tsp. pepper
2 cans cream of chicken soup
1 cup chicken broth
1/2 cup each carrots, celery cut into chunks
1 onion chopped

Dumplings:
2 cups Bisquick
2/3 cup milk
2 Tbs. parsley

Cook Chicken breasts in microwave. Mix the rest of the ingredients together and pour all ingredients into the crock pot. Cook on high for about 3 hours. Make dumplings and drop spoonfuls on top of chicken stew. Cover and bake one more hour on high. Do not remove lid the last hour. Enjoy!!

Pulled Pork BBQ Sandwiches

Ingredients
2 pounds boneless pork ribs
1 bottle of Baby Ray's BBQ sauce (or favorite BBQ sauce)

Instructions

Put everything in a crock pot and set on low for 6 hours. When tender shred with two forks. Then let simmer for 1 more hour. Place on French rolls. Enjoy!!

Chicken Gumbo

This Recipe is from Mom Jacobs

4 pork chops
4 new potatoes, quartered
1 can Campbell's Chicken Gumbo Soup
1/2 can water

Put all ingredients in fry pan and cook for 1 hour. You can also cook in a crock pot.