Wednesday, October 23, 2013

Leftover Cheesy Broccoli & Noodles (non-crock)

We had left over Elbow Noodles (a bunch) & needed to do something with them. Couldn't put them in the crockpot for fear of making them mushy. So I grabbed 2 bags of frozen broccoli & 1/2 block of Velveeta. Mixed that together, and cooked in the oven. 

I'm guessing I had about a ::

1 lb of Cooked Elbow Noodles
2 -16 oz of Frozen Broccoli (whole)
1/2 a block of Velveeta
1/2 of choice shredded cheese

Seasonings I used to desired amount:
garlic & onion powder
salt & pepper

I melted the Velveeta first as I laid the cooked macaroni & broccoli in the pan. Went ahead & seasoned them before I poured the Velveeta on top. I mixed it up. Then covered the mixture with Shredded Cheese.
Cooked on 375 for 35 minutes.

Finally got my 5 year old to eat so you know it was good.

Friday, September 13, 2013

Velveeta's Broccoli Cheese Soup

This one is obviously borrowed.

2 tbsp.  butter or margarine
2 tbsp.  flour
3 cups  milk
Whole Block of Velveeta, cut into cubes
1 pkg.  (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. salt
1/4 tsp.  pepper
Melt Velveeta in pot while preparing broccoli on High. I chopped up the broccoli as much as possible & tossed them in. Then add the rest. Then turn on low. Cook until all of the Velveeta is melted then enjoy! 

You could add cream cheese & onions to it for more flavor but this above tasted just fine.

Wednesday, September 4, 2013

Beef & Noodles

Here's another one. Finally got up and cooking again. 

Beef & Noodles. 

3lbs of Cubed Beef. 
1lb of Noodles. (Un-Cooked)
2 Cans of Chicken Broth
2 Cans of Cream of Chicken
Plus your choice of seasonings. I used a packet of Beef Marinade. 

Put on low for 5-6 hours & enjoy. 

Thursday, August 22, 2013

Whole Chicken

I found a different way of doing this. I can't remember which site I got this idea from. But take some foil & make balls & flatten it.  Depending on how big the chicken is you may have to flatten it more

Onion Powder
Garlic Powder
Poultry Seasoning

I have no measurements, I used as much as I thought was needed. So just a pinch here, pinch there until you think it's too your liking. 

This is going to take 7-8 Hours. 
Cook on High for 2 Hours then Switch to Low for 5-6 Hours

Ranch Pork Chops

5 Boneless Pork Chops
2- Cream of Chicken (plus 2 cans of water)
2 Packets of Hidden Valley Ranch Mix

Mix the Cream of Chicken & Ranch Mix together. Then Add the Pork Chops. Make sure most of each chop is covered. 

Cook on Low for 4-6 Hours. 

Tuesday, August 13, 2013

BBQ/Root Beer Rub Shoulder Roast

4lbs Shoulder Roast
Dry Rub (shown below)
1/2 Cup BBQ Sauce
1 Can of Root Beer

The Dry Rub:

3 tablespoons brown sugar
3 tablespoons sweet paprika
1 1/2 tablespoons black pepper
1 tablespoon celery salt
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon

Mix together the spices for the rub in a bowl & rub all over the shoulder. Top, bottom, sides, etc. Place into Crock. Turn on High.
In a separate bowl, mix together BBQ Sauce & Root Beer. Pour into a measuring cup or something with a spout & carefully not touching the roast (don't rinse off spices) Pour in the BBQ Sauce & Root Beer mixture. 

Cook on High for 4-6 Hours, OR Low 8 Hours. 

It does have a spicy kick to it. So if your not into too much spice just cut back on it, it will taste just fine. 

Thursday, August 8, 2013

Brown Sugar Balsamic Chicken

8 Chicken Breasts
2 Tablespoons of Sage
1 Teaspoon of Salt & Pepper
Crushed Garlic Clove
2 Tablespoons of Flour
1 Cup of Brown Sugar
1 Cup of Water
1/2 Cup Balsamic Vinegar
1 Tablespoon Soy Sauce

Pour all liquid in Crockpot & Turn on High

Coat the Chicken in Dry Spices & place in pot. 

Cook on High for 3-4 Hours or Low 6-7 Hours