Roxy15

This looks great and easy! Haven’t made it! Safeway has small pork roasts seasoned with Santa Maria tri tip seasoning. I put it in the crockpot with a package of baby potatoes, 2 sliced onions and about 8-10 quartered baby peppers. I added about 2 cups of chicken broth. Cook for 8 hrs on low. Not only does it taste delicious, the house smells amazing!

Turkey Wings: 2.5-lbs. Turkey Wings, Cut Into Sections If Bought Whole 1 Large Lemon, Cut Into 4 Wedges 2 T. Olive Oil ***You Can Sub Vegetable Oil 1 T. Garlic Powder 1 T. Onion Powder 2 Tsp. Seasoning Salt Or Salt Free Seasoning 1 Tsp. Minced Onions 1 Tsp. Minced Garlic 1-1/2 T. Paprika 2 Tsp. Parsley Flakes 2 Tsp. Poultry Seasoning 2-1/2 Cups Turkey Or Chicken Broth Or Even Water Instructions: Clean the turkey wings, then rub all surfaces of the wings with the lemon wedges Next, place the wings into a large bowl or dish, and drizzle the wings with the olive oil. Sprinkle all of the seasoning onto the wings, then rub the seasonings all over the wings. Remove the wings from the bowl and place them into a oiled bake dish. In the bowl that the wings were in, there will be leftover seasonings. Pour 2-1/2 cups of broth or water into the bowl, stir, then pour the broth or water into the bake dish. Cover the bake dish, and cook the wings in the oven on 350 degrees for about 1-1/2 hours to 2 hours Periodically remove the wings from the oven, and baste.

This looks good too. I haven’t made it, I put my own notes in on what I would do. Pepper Steak: 2 T. Olive Oil 1 Boneless Beef Sirloin Steak-(3/4-in. Thick-(About 1-lb.), Cut Into Thin Strips 2 Medium Green/Red Peppers Cut Into 2-in. Long Strips-(About 3 Cups) 1 Medium Onion, Cut In Half & Sliced, About 1 Cup ***Add Sliced Fresh Mushrooms 2 Cloves Garlic, Chopped 1 Tsp. Dried Oregano Leaves, Crushed ***Omit Use Seasoning Pictured Below 2 Packets Swanson Flavor Boost Concentrated Beef Broth 1/4 Cup Water ***Not Sure If I Would Add Water; Use More Beef Broth-Depends On How It Looks. Maybe Sub Soy Sauce Or Some Kind Of Sauce Heat 1 T. oil in a 12-in. skillet over medium/high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet; pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion; cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water; cook until the beef is cooked through. Notes: ***Use This Instead Of Oregano Leaves. Maybe Use More Broth To Have It More Saucy To Put Over Uncle Bens Rice Or Some Kind Of Rice. Make A Salad & Cheesebread Or Garlic Bread To Go With It.

Adjust Amounts According In How Many People You Need To Feed. Crockpot Pork Chops; 1-1b. Pork Chops-(Center Cut Or Bone-In) 1 Envelope Hidden Ranch Dressing Mix 1 Envelope Brown Gravy Mix 1 Can Cream Of Chicken Soup 1 Can Beef Consommé Garlic Powder, To Taste Paprika, To Taste Black Pepper, To Taste 1 Onion, Sliced 1/2-in. Thick Heat 1 T. Oil in large skillet over medium-high heat. Sprinkle pork chops with garlic powder, paprika and black pepper. Sear pork chops in skillet on both sides until golden brown. Place sliced onion in bottom of crockpot. After the pork chops are browned, place on top of sliced onions in crockpot In a bowl, combine both seasoning packets with cream of chicken soup and beef consommé; stir to blend. Pour soup mixture over pork chops in crockpot. Cover and cook on low for 6-7 hours or on high for 3-4 hours. ***I cook on low!

I had this recorded and just watched the show, I am definitely going to make this! https://www.foodnetwork.com/recipes/low-country-nachos-9961308.amp?fbclid=IwAR0JlRhtsagXCiqItj36OTDZheDCM6mlVXmVEC8yNpyWp9nBupoqBJZw4N8

Going to have to try this! Crockpot Cube Steak And Gravy: Ingredients: 3-lbs. Cube Steak 2 Cups Beef Broth 2 Cans Cream Of Mushroom Salt Pepper 2 Packets French Onion Soup Mix 2 Packets Au Ju Gravy Instructions: Spray your crockpot with a non/stick spray. On a plate layout, your cube steak and pepper and very lightly salt if you want. I went easy on the salt since the french onion soup mix and the gravy would have salt in them. *You could salt these and cover them in flour and lightly brown in a frying pan if you want to, but, I love to put things in my crockpot and just let it cook. I opted not to do that step but it could add some flavor to your steaks* Now I make my broth with Better Than Boullion Beef base. I made up two cups in a smaller Pyrex measuring cup. Now, I love my Pyrex measuring cups, I used my 8 cup Pyrex to mix everything all together. In a large bowl, the large Pyrex measuring bowl combines the beef broth, cream of mushroom soup, Au Ju gravy mix, and french onion soup mix all together. Turn your crockpot on low and lay your steaks out on the bottom. I did make this in my new 8 quart Crock-Pot. Pour your mixture over the steaks and cover. Cook on low for at least four hours. ***I did stir mine a couple of times once the steak had cooked to allow the gravy mixture to completely cover the steak.

Crock-Pot Chicken and Stuffing: Ingredients: 1-1b. Skinless Chicken Breast Half 1-(6-oz.)-Package Stove Top Stuffing Mix 1/2 Cup Water 1-(10-oz.)-Can Condensed Cream Of Mushroom Soup Or Condensed Cream Of Chicken Soup 1 Cup Fat-Free Or Non-Fat Chicken Broth Directions: Place chicken on bottom of crockpot. Pour broth over the chicken. Mix together the stuffing, soup and water; place on top of the chicken. Cook on low for 7 hours.

Chocolate Chip Peanut Butter Brownies: 1/3 Cup Butter 1/2 Cup Peanut Butter 1/2 Cup Sugar 1/2 Cup Brown Sugar 2 Eggs 1 Cup Flour 1 Tsp. Baking Powder 1/4 Tsp. Salt 1 Tsp. Vanilla 1-(6-oz.)-Pkg. Chocolate Chips Cream butter and peanut butter. Gradually add sugars, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture, stirring well. Stir in vanilla and chocolate chips. Pour batter into greased 8" or 9" baking pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into squares.

Bundt Pan Roast Chicken: On my list to make! ***McCormick has quite a few chicken seasoning packets that I think would be good to put over the chicken. Ingredients: 3 Cloves Garlic 2 Carrots, Chopped 1 Onion, Quartered 1/2-lb. Yukon Gold Potatoes, Quartered Extra-Virgin Olive Oil Kosher Salt Freshly Ground Black Pepper 1 Large Bunch Fresh Thyme 1 Large Bunch Fresh Rosemary 1-(3-4 lbs.)-Chicken, Gizzards Removed 1 Lemon, Sliced Directions: Preheat oven to 425 degrees and cover the hole of the Bundt pan with foil. In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables. Pat chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub olive oil all over the skin of the chicken, then season generously with salt and pepper. Place the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 1 hour to 1 hour 10 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and extra pan juices.

Haven’t Made This; Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles: Keto friendly Ingredients: 1/2 lb ground turkey meat 1/2 lb ground pork meat (optional, see recipe notes) 1/2 cup shredded cheese of your choice (mozzarella, cheddar, provolone) 4 cloves garlic, grated + 2 cloves garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon red crushed chili pepper flakes, optional 1 crumbled bouillon cube, optional Salt and fresh cracked black pepper, to taste 1 cup fresh chopped cilantro (or parsley), divided 3 tablespoons butter 4 medium zucchini, spiralized Juice of 1/2 lemon 1 tablespoon hot sauce of your choice (we used Sriracha) Directions: In a large bowl, combine ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro and black pepper. Mix well with your hands or fork and form medium balls. Arrange on a plate and set aside. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside. In the same skillet melt remaining tablespoon butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you want). Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like. Push zucchini on one side of the skillet and add the meatballs back to the pan and reheat for a minute or two. Serve immediately with a lemon slice on the side. Enjoy! Note: Pork in this recipes allows the meatballs to be more juicy and tender. If you don’t eat pork, just double the amount of ground turkey, it’s delicious too! Zucchini tends to render some water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking. Make sure to cook the meatballs on medium fire to avoid burning them while still raw in the inside. This recipe is also perfect for a meal prep lunch on the next day. Check this meatball meal prep recipe for a variant with chicken.

https://www.cookingclassy.com/recipes/

Seafood Salad: Ingredients: 14-oz.s Crab Meat 1/2 Cup Mayonnaise 12 Stalks Celery-(Amount Per Preference, Finely Chopped 1/2 Tsp. Old Bay Seasoning 1/2 Teaspoon Dill Salt & Pepper, To Taste Instructions: Separate crab into individual pieces (only if compressed in package – if not, disregard) and chop into 1/2­ inch pieces; add to a medium bowl. Add remaining ingredients and gently stir until well combined. Serve immediately or cover and refrigerate to store. If you don’t have any Old Bay, use a combination of celery salt and paprika.

Cheesecake Salad: Ingredients: 8 Ounces Cream Cheese Softened 1/2 Cup White Sugar 8 Ounces Cool Whip Thawed 3 Cups Strawberries Sliced 1 Cup Blueberries 1 Cup Raspberries Instructions: In a large bowl, combine cream cheese and sugar until smooth. Fold in Cool Whip. Fold in strawberries, blueberries, and raspberries

I found this on a forum I belong to..I haven’t made it. Salsa: Boil For About 10 Minutes: 6 Green Tomatillo 1/4 Onion 3 Garlic Cloves (You'll see the tomatillos turn a different green when done.) This step is separate from boiling: Get a pan and toast about a handful of Chile De Arbol peppers. Get a good dark red color/(don't burn them, basically black is burnt) Once veggies are boiled and peppers are toasted add to blender with one cup of the boiled water and blend. Add salt to taste and DONE.

Crock Pot Chicken and Biscuits: Ingredients: 4 Boneless, Skinless Chicken Breasts 1 Can Chicken Broth 2 Cans Cream Of Chicken Sliced Carrots, To Taste Sliced Celery, To Taste 1/2 Can Peas 1/2 Onion, Diced Crumbled Bacon, To Taste Parsley, To Taste Garlic Powder, To Taste Salt & Pepper, To Taste 1 Can Flaky Biscuits Place chicken breasts in bottom of crockpot. Pour chicken broth and both cans of cream of chickens over it. Add in carrots, celery and onion. How much you prefer. Add in garlic powder, salt and pepper and parsley flakes over it; how much ever you prefer. Cook on high for 3 hours or on low until done, Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together. Break up the flaky biscuits, uncooked, and put in the crockpot. ***Break each roll in about 3 parts and just place them on top. Remain cooking for another hour or so on high or until done.

I made this recipe for the first time and it is by far the best pork roast recipe I have ever made. The only thing I will do differently next time, is to cut the potatoes in half instead of chopping them. If I decided to make mash potatoes instead, I will make the potatoes separately on the stove so the mashed potatoes won't be brown. The gravy was delicious and I will make it this way from now on also. Crockpot Pork Roast With Vegetables & Gravy: Heat a large skillet up over medium high heat. Put 3 T. Olive Oil into the skillet. Take the pork roast and put it on a plate and sprinkle salt and freshly ground black pepper on the top/bottom/sides on the pork roast. Place the pork roast into the skillet and allow it to get a nice golden brown sear on both sides. While the pork is in the searing skillet, peel and chop 5-6 Russet Potatoes and one white onion. You want them to be uniform in size so they cook evenly. Spray a large crockpot with cooking spray. Place the seasoned pork roast in the crockpot and put baby carrots around the pork roast. *** I used a l-lb. bag of baby carrots, the recipe called for 3 cups. Layer the potatoes, onions on top of the pork roast; ***I added 1 bunch of fresh garlic, chopped. Chop 1 T. garlic and put it in a small bowl. Add 1/4 cup of soy sauce, 1/4 cup Newman's Own Balsamic Vinaigrette-(couldn't find that so used Newman's Own Lite Balsamic Vinaigrette), 1/2 cup water/used bottled water/and 1/2 cup brown sugar. Whisk the ingredients together making sure the brown sugar gets dissolved, then pour it all over the top of the potatoes. Sprinkle the potatoes with some salt and ground black pepper. Cover the crockpot. The recipe said to cook it on high for 4-5 hours or if your crockpot cooks quickly, cook the meat and sauce together for 4 hours, then add the vegetables and cook for an additional 2 hours. I just cooked it on high to get it going and then lowered it to low because I got a late start. Next time, I will start it at 6 or so a.m. and let it cook on low the whole time, because we usually eat late. When the pork roast has cooked through, I turned the crockpot off to let the pork roast and let the meat set with the lid on for 5-10 minutes before serving. The pork roast is very tender and you won't need a knife to cut it. To a medium saucepan, I put 2 pkgs. McCormick Pork Gravy Mix, 1/4 cup milk, 1/4 cup bottled water, 1 can cream of mushroom soup-(undiluted)-ground black pepper; whisk to combine and cook over medium-high heat, stirring occasionally, until heated through. Serve the pork roast and vegetables drizzled with gravy over the top.

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I made tacos last night for dinner, this is my favorite way to make them. These taco shells are really good! Tacos: 1-1/2-lbs. Ground Beef 1 Pkg. Taco Seasoning Picante Sauce-(To Taste) ***I Used The Whole Jar 1 Container Diced White Onions Lettuce, Shredded Tomatoes, Diced Shredded Cheddar Cheese Taco Sauce Old El Paso Bold Nacho Cheese Flavored Taco Shells 1 Can Refried Beans In a large pot, cook ground beef; drain grease. Add Taco Seasoning and Picante Sauce; stir. Add Refried Beans to pan: add a little water; stir and heat on stove. Layer Refried Beans, ground beef, onions, tomatoes and lettuce in Taco Shells; top with shredded cheddar cheese. Pour taco sauce on top.

Orange Bourbon Smash: Ingredients: 1 Mandarin 1-1/2-oz. Bourbon 1/2-oz. Grand Marnier Or Triple Sec Or Any Orange Liqueur 1/2-oz.Sweet Vermouth A Few Dashes Of Angostura Bitters Crushed Ice Instructions: Peel out little strands from the mandarin, for the garnish. Peel the mandarin completely and muddle it well in a cocktail shaker. Fill it halfway through with ice and add the Bourbon, Grand Marnier, Vermouth and bitters to it. Shake well. Strain into a glass filled with crushed ice. Garnish with mandarin strands. Serve immediately.

I saw this salad recipe and it looks and sounds good to me. I don’t know about you all, but, I like to keep salads in the refrigerator when the heat is awful. I would add some sliced cucumbers and maybe some sliced pepperoni and make a meal out of it. Italian Pasta Salad: 1-lb. Pkg. Rotini Pasta, Cooked & Drained 1 Red Onion, Diced 1 Red Bell Pepper, Diced 1 Yellow Or Orange Bell Pepper, Diced 1 Can Black Olives-(Whole Or Sliced) Parmesan Cheese, Finely Grated Your Favorite Italian Salad Dressing Salt And Pepper, To Taste-(If Needed) Mix the pasta and the onion, peppers and black olives. Add some salad dressing and toss to coat; start with less salad dressing because you can add more. Taste and then add salt and pepper, if needed. Add the Parmesan Cheese right before serving; toss well.

I learned this today and thought you all should know this! I don’t know the person who submitted it, but, I am going to take his advice! This is what they said: Good evening people.Just came from Drayton Valley Wal mart.Saw this chicken and because I've raised chickens in the past,I just had to share this with everyone.See the red marks all over the skin on these chicken thighs?Guess what it's from?It's sores from LICE! Good old premium Maple Leaf is not only raising their chicken with lice driving them nuts,but they are marketing it too!And none other than Wal mart is making it all possible for those immoral BASTARDS!What is this world coming to?!

Sausage Green Bean Potato Casserole: Ingredients: 1-1/2-lbs. Sausage Kielbasa Or Smoke Sausage, Sliced 1/4-in. Thick 2-lbs. Baby Creamer Potatoes. Washed, Sliced In Half 2-(15-oz.)-Cans Green Beans, Drained 1/8 Cup Vegetable Oil 1/4 Cup Butter 1 Cup Onions, Chopped 3 Cloves Garlic, Minced 1 Tsp. Slap Ya Mama Seasoning Or Other Cajun Seasoning 1 Tsp. Garlic Powder 1 Tsp. Pepper 1/2 Tsp. Red Pepper Flakes 1/4 Cup Water Instructions: Preheat oven to 400 degrees. Spray a 9x13-in. baking dish with a non-stick spray. Wash creamer potatoes, cut in half and add to a sealable gallon size baggie. Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat. In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated. Remove sausage from pan and when cool enough add to baggie. Melt butter in frying pan and add onions and garlic, cook until onions are translucent. Let cool for a few minutes and then when cool enough, add to baggie and shake to mix. Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish. Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender. Carefully remove from oven .

Candied Pecans: 2 Cups Pecans 1 Cup Brown Sugar 1 Tsp. Salt 1/2 Tsp. Cinnamon 3 T. Water Cook mixture on medium-high heat till melted. Add in pecans, cooking for 2 minutes. Cool on parchment paper.

Chippy Dippies: 1/4 Cup Melted Butter 1 Cup Graham Cracker Crumbs 1 Cup Sweetened Flake Coconut 1-1/2 Cups Semi-Sweet Chocolate Chips 1/2 Cup Butterscotch Chips 1/2 Cup Hurley’s Chopped Walnuts 1 Can Sweetened Condensed Milk Directions: Preheat oven to 350 degrees. Pour butter into a 9”x13” pan and tilt to each side so butter covers bottom. Place ingredients by layer in order shown. Do not stir! Bake for 28-32 minutes or until lightly browned. Let cool and cut into bars.