Slow Cooker Pot Roast with Carrots and Potatoes

You Will Need:

• chuck roast (I used 3 lbs.) 
• 5-6 medium yellow potatoes (Leave skins on, wash well, and cut into cubes)
• 1/2 yellow onion chopped chunky
• 1 lb. bag of baby carrots (I used half the bag)
• 1 can beef broth
• 1 pk. onion soup mix 
• garlic powder
• sprinkle of black pepper and salt

Throw everything together in slow cooker sprinkle with garlic powder salt and pepper, cook on low for 6-8 hours until roast is falling apart and tender. 

Note: There's plenty of broth once this cooks down, so you can eat this like a stew if desired or fix some sides and eat pot roast and vegetables.

Enjoy!

Slow Cooker Teriyaki Pork Chops

You Will Need:

• 12 thin sliced boneless pork chops (about 2 lbs.)
• 2 tsp. minced garlic
• 2 green onions (chopped, separate the white bottom part from the green tops and set aside)
• 1 can golden mushroom soup
• 10 oz. pineapple chunks (un-drained)
• 2 Tablespoons teriyaki sauce
• sprinkle black pepper
• cooked white rice (I used Jasmine)

Place pork chops in crock pot. In a small bowl mix all ingredients (except the green onion tops and cooked rice). Pour mixed ingredients over pork chops and stir around. 

Cook on High for 4-5 hours

After cook time, stir mixture, and break up the pieces of pork chops with a spoon. They should be very tender and fall apart easily. Add the set aside green onion tops and stir. Put heat setting on serve, cover and cook an additional 15-20 minutes. 

Serve over cooked rice with a side of green beans.

Enjoy!

Slow Cooker Potato Soup

You Will Need:

• 2 lb. bag frozen hash browns
• 8 oz. cream cheese cut into slices
• 32 oz. carton chicken broth
• 1 can cream of chicken soup
• 1 pkg. precooked bag of real bacon bits
• grated medium cheddar cheese (for topping)
• chopped green onions (for topping) 

Dump everything into the crock pot except for the toppings, be sure to save a little bit of the bacon bits for topping. 

Cook on low 7-8 hours

When ready to serve ladle into bowls and top with cheddar cheese, green onions and a few bacon bits

Enjoy! 

Slow Cooker Turkey Chili with Sweet Potatoes

You Will Need:

• 1 lb. ground turkey
• 2 cans kidney beans (drained and rinsed)
• 1 medium sweet potato (peeled and chopped)
• 3 large carrots (peeled and diced)
• 1 can diced tomatoes (with juices)
• 1 can tomato sauce (15 oz. size)
• 1 yellow onion (about a cup chopped)
• 1/2 cup green bell pepper (chopped)
• 2 Tablespoon olive oil for cooking and browning turkey
• 2 tsp. jarred minced garlic (or you can use 2 chopped fresh garlic cloves)
• 2 cups chicken broth
• 1 Tablespoon cocoa powder
• 1 Tablespoon chili powder
• 1/4 tsp. paprika
• 1/2 tsp. onion powder
• 1 tsp. salt
• 1/4 tsp. pepper
• optional toppings: cheddar cheese, green onions, cilantro, sour cream or plain yogurt.

Cook turkey meat in skillet with onion and bell pepper salt and pepper until turkey is browned, add to slow cooker, then add other ingredients besides the optional toppings 

You can serve this with sweet cornbread such as jiffy cornbread.  I like to eat my chili topped with cheese and green onion and eat with saltine crackers. 

Enjoy!

Mexican Chicken Soup

You Will Need:

• 1 teaspoon canola oil
• 1/2  onion chopped
• about 1 1/2 Tablespoon chopped pickled jalapeno peppers
• 2 cups cooked shredded chicken, Note: for this recipe I boiled a whole chicken. To do so, I put salt, pepper, and garlic powder on chicken, placed it in a large pot and covered it with water, brought it to a boil, then reduced heat to a slow boil, then covered with lid, and cooked for about an hour, or until no pink comes from chicken when it's poked with a fork.  (Tip: There's enough meat from the whole chicken to save half of it for another chicken recipe that calls for shredded chicken, I used my extra chicken to make chicken dumpling soup)
• 1 can black beans drained
• 1 can pinto beans drained
• 1 can corn undrained
• 32 oz. of chicken broth from boiled chicken or 32 oz. carton of chicken broth, (Note: since I boiled a chicken, I did use the chicken broth from the boiled chicken, but if you can use a carton of store bought chicken broth, either will work, but I do think the broth from boiled chicken has more flavor)
• 2 Tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 Tablespoon chili powder
• 1 tsp. paprika
• 1 tsp. garlic powder, plus some extra to sprinkle on whole chicken before boiling
• 1 tsp. salt
• 2 Tablespoons lime juice
• salt and black pepper to taste and to season the chicken before boiling
• water as needed for desired consistency
• toppings sour cream, shredded cheddar cheese, green onion, cilantro (optional)
• tortilla chips 

Heat oil, onion, jalapeno's for a few minutes on med-high temp.

Stir other ingredients, bring to a boil, reduce heat to low, simmer a couple of hours... the longer it cooks the more flavorful it will be. When ready to serve, put into bowls and top with desired toppings.  Serve with tortilla chips. 

Tip:  You can add more jalapeno peppers, chili powder and cumin depending on personal taste. Just be sure to taste it after it's cooked a little while before adding more seasoning. 

White Chocolate Walnut Cookies

You Will Need:

• 2 cups all purpose flour 
• 1 teaspoon baking soda 
• 1 egg
• 1 stick butter
• 1 stick of margarine
• 3/4 cup brown sugar (firmly packed)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 - 10 oz. package white chocolate chips 
• 1/2 cup chopped walnuts
• 1/2 cup coconut

Preheat oven to 375 degrees

Mix flour, baking soda and salt in a small bowl and set aside

In a large bowl, beat butter, margarine, and sugars together, add egg, stir together well

Stir in dry ingredients, mix until well blended, then stir in vanilla

Add white chocolate chips, nuts and coconut, stir

Drop by Tablespoons onto parchment paper lined baking sheets a few inches apart. 

Bake for 8-10 minutes until golden brown

Enjoy! 

Chocolate Pie with Meringue Topping

You Will Need:

• 1 cup sugar
• 3 Tablespoons cocoa
• 3 Tablespoons flour
• 1 tsp. vanilla extract
• 2 cups milk 
• 3 eggs separated (egg whites will be for the meringue topping, so go ahead and place them in a mixing bowl and set them aside once you separate them) 
• 1 Tablespoons margarine
• 4 Tablespoons sugar (for meringue)
• 1/4 tsp. cream of tarter (for meringue) 
• frozen pie crust (thawed) 

Preheat oven. Bake thawed pie shell at the temperature suggested on package, I baked it for 8 minutes until very lightly browned, since the pie will cook an additional length of time to cook the meringue,  I didn't want to over brown it), let cool. 

In a small bowl, beat egg yolks, in another small bowl combine sugar, cocoa flour. In a medium saucepan, melt margarine, add milk. Add other ingredients. Beat real well. Cook over low heat stirring constantly until thick, (this takes about 30 minutes or so. Add vanilla extract. Pour in the baked cooled pie crust. 

Make meringue for top: 

In a mixing bowl beat egg whites until they are foamy, add cream of tarter, beat until they begin to get stiff, add the 4 Tablespoons of sugar slowly, mixing in gradually. Beat until stiff. Pile on top of cooled chocolate pie filling. Bake 325 degrees about 6-8 minutes until light golden brown. 

Tip: If you want a thicker meringue for your pie, you can add a couple more egg whites when making the meringue, so you'll have more to pile on top.

Refrigerate once completely cooled

Enjoy!

Note: This pie is not hard, it's made with simple ingredients, but it does take a good bit of time. 

P.S.  Sorry, I didn't get a picture of the pie once it was sliced...I took this to Thanksgiving at Mama's and didn't remember a picture....'tis the season! (Still wanted to catalog it here). 

Pumpkin Pie (Mild Flavor)

I like pumpkin pie, but many recipes I've tasted are just too overpowering for me, this recipe has a wonderful combination of spices, and a milder flavor. Sorry, I forgot to get my photo until after I put this in the refrigerator, so the wet look is on top of my pie, but I still wanted to have this recipe cataloged here. I didn't remember to get a photo of the sliced pie either....'tis the season!

You Will Need:

• 1 cup milk
• 1 cup pumpkin (I use canned) 
• 3/4 cup sugar 
• 1 Tablespoon flour
• 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1 /4 tsp. salt
• 1 tsp. vanilla extract
• 2 eggs beaten
• frozen pie shell (thawed) 

Preheat oven to 450 degrees.  Mix sugar and flour, then add milk and pumpkin, spice and vanilla, add beaten eggs last, pour in unbaked pie shell. Place pie onto a cookie sheet. Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees for 40 minutes. Cool. Refrigerate.

Top sliced pie with whipped topping, if desired.

Tip: When placing it into the oven be very careful to hold it steady, the pie filling will be very soupy and can easily slosh out. Also, don't forget to reduce the oven temperature after 10 minutes. 

Enjoy!

Sea Foam Party Punch

You Will Need:

• 1/2 cup sugar 
• 1 qt. cold water
• 1 envelope lemon-lime kool-aid
• container vanilla ice cream
• 2 liter chilled lemon-lime soda (Sprite)
• punch bowl

Place sugar, water, and kool-aid in a pitcher stir and refrigerate until chilled (it's best to do this the day before your party so it will be cold). When ready to serve, pour it into punch bowl, add vanilla ice cream by the spoonful, and give it a stir, pour in chilled lemon-lime soda. 

Makes about 16 servings. 

This has been a favorite at our Christmas party and holiday gatherings, and it's great for a crowd! I even made it for my eldest son's wedding reception back in 2012, (it's where I got the photo from!) 

Enjoy! 

White Chocolate Cookies

You Will Need:

• 1 box devil's food cake mix
• 1 stick butter (melted)
• 1/4 cup water
• 1 large egg
• 2 tsp vanilla extract
• 3/4 cups white chocolate chips
• 3/4 cups semi-sweet chocolate chips

Heat oven 350 degrees place parchment paper on cookie sheet, beat cake mix, butter, water, egg and vanilla in a medium mixing bowl, mix medium speed 1 minute. Stir in choc. chips. Drop heaping tablespoons on cookie sheet 3 inches apart. Bake 12 -15 minutes until cookies are rounded and puffed up. They will fall when cooled. Cool on pan a couple of minutes then move them to a wire rack until completely cooled. 

Enjoy!