Crockpot Pizza Pasta

1 Box elbow or Spiral Pasta (uncooked but rinsed)

1 pound lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 cup sliced pepperoni

16 ounces pizza sauce or pasta sauce

1/4 cup water

1 cup shredded mozzarella cheese

Spray crock pot with non-stick spray. Brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Rinse pasta and place in the crock-pot with drained ground beef mix. Stir. Pour Pasta sauce and 1/4 cup water over noodle mix. Top with shredded Mozzarella. Cover and cook on low for 6 hours.

Paula Deen Crock Pot Macaroni and Cheese

:) Paula Deen Crock Pot Macaroni and Cheese!! :)

Ingredients->

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs ( can omitted the eggs)
1/2 cup sour cream
1 (10 3/4 ounce) cans condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions->

Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.

Courtesy www.food.com

HOMEMADE EGG NOODLES

HOMEMADE EGG NOODLES
2 cups flour (all purpose)
1/4 teaspoon salt
2 medium eggs
1/4 cup water...
In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole.
Using you hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough.
Knead the dough a few minutes to get it nice and smooth (5-10 min.) You may need to dust it with a little flour to keep it from sticking to your hands.
When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.
Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof out when they cook. Cut into strips or the the shape you want. Let the noodles rest and dry for about 20-30 min if you can.
Cook in a broth that's boiling and then reduce to simmer for 25-30 minutes.

Crockpot Beef Stroganoff

The Absolute BEST Crockpot Beef Stroganoff


2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika
In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
Cook on Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Oh my gosh! This was so good and so easy.
Oh, and I doubled it the second time I made it.
So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.

UNSTUFFED CABBAGE CASSEROLE

UNSTUFFED CABBAGE CASSEROLE

The very easy shortcut of stuffed cabbage rolls.

Serves: 6

INGREDIENTS

2 pounds cabbage

2 tablespoons olive oil

1 pound lean ground beef

1 large onion, chopped

4 cloves garlic

1 teaspoon tomato paste

½ cup tomatoes, diced

¼ cup chopped parsley

½ teaspoon black pepper

1 teaspoon dried mint

Salt to taste

1 and ¾ cup cooked rice

2 tablespoons lemon juice

Add Italian Sausage to Your Baked Ziti.

INSTRUCTIONS

Divide the cabbage into layers and blanch them in boiling water until tender. Drain well and chop them roughly.

Heat a pan on medium heat and add ground beef. Cook until it releases and then absorbs its juice.

Add onions, garlic and olive oil and cook stirring for 5-10 minutes.

Add in tomatoes and tomato paste and stir well.

Season with salt, black pepper and dried mint.

Finally add cooked rice, lemon juice and chopped cabbage. Cook over medium low heat for 5-10 minutes.

Preheat oven to 350F (175C).

Spray a casserole dish with olive oil. Pour the mixture into it and bake for 45 minutes.

Not so Stuffed, Stuffed Peppers

Not so Stuffed, Stuffed Peppers

4 peppers (1 yellow, 1 red, 2 green) chopped

8 oz fresh mushrooms chopped

1 lb ground beef or turkey

1/3 cup chopped onion

1 (14.5 oz) diced tomatoes

1 t Worcestershire sauce

1 cup uncooked brown rice

1/2 cup water

1 cup shredded Cheddar cheese

2 cans tomato soup

salt and pepper to taste

Fry onions, meat and mushrooms; drain well, I use a strainer to be sure to remove all fat. Add everything to crock pot and mix; cook for 5-6 hours for somewhat crisp peppers, longer for softer peppers.

Ranch Potatoes

Ranch Potatoes

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes

1 can cream of mushroom soup, undiluted

1 1/4 cups milk

1 envelope ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided

salt and pepper

6 slices bacon, cooked and crumbled

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish.

In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender

CHEESY STEAK AND VEGGIE BAKE

CHEESY STEAK AND VEGGIE BAKE

Serves 6

Ingredients

1 pound steak tips

1 cup sharp cheddar cheese, grated

1 cup fontina cheese, grated

6 slices bacon, optional

2 white onions, thinly sliced

2 cloves garlic, minced

1/2 tablespoon herbs de Provence

kosher salt and freshly ground pepper, to taste

Directions Cheese

Preheat oven to 375º F.

If using, cook bacon to personal preference. (Don’t make it too crispy, as it will also be baked later.)

In a large pan or skillet over high heat sear steak tips until browned on all sides.

Transfer steak to a plate or bowl and drain off fat, leaving 1 tablespoon in the skillet.

Reduce heat to medium-low heat and add sliced onion. Season with salt and pepper and sauté for 10-12 minutes, stirring occasionally, or until onions are softened, translucent and golden brown.

Add minced garlic and cook for another 1-2 minutes, or until fragrant.

Place steak tips in a large baking dish, add bacon strips (if using) and cover with caramelized onions and garlic.

Top with both cheeses and sprinkle with herbs de Provence.

Place in oven and bake for 15-20 minutes, or until cheese is melted and bubbly and steak is cooked through.

Remove from oven and serve hot.

Carrot Rice Casserole

Carrot Rice Casserole - Yields 4 servings

A suprisingly flavorful dish that is quick and easy to prepare and nice accompanied by a salad.

Ingredients:

4 tablespoons butter

1 pound of carrot, grated

1 onion, chopped fine

1 1⁄3 cups Mozzarella cheese, shredded

2 cups cooked rice

2 eggs, beaten

Procedure:

Melt butter. Add grated carrots and onions; saute for 3-4 minutes.

Stir in cheese, cooked rice and eggs. Pour the mixture into a greased 11 x 13 baking dish. Bake @ 350 degrees F. for 20 minutes.