Peperoncini Beef Sandwiches

Peperoncini Beef Sandwiches
Ingredients:
2.5lbs beef roast (buy whatever is cheapest and gives you the most meat)
1/2 (or more) of a 16oz jar peperoncinis
1c beef broth
salt and pepper
sandwich buns or French bread
cheese (go for mozzarella, provolone, swiss or another great cheese)

Directions:
Trim any visible fat from your roast. Place in the bottom of your slow cooker. Sprinkle with salt and pepper. Place in half a jar worth of peppers (don't include all the juice, just pick out the peppers). If you want a bit more heat, add a few tablespoons of the pepper juice to the crock pot. Pour in beef broth. Cook on low 7-8 hours.

Shred beef, removing any fatty bits. Slice peppers and mix into beef.



For best serving results, toast buns in the oven, and fill with beef/pepper mixture and top with cheese. If necessary, pop the sandwiches back in the oven for a minute or two to melt the cheese.

Onion-Roasted Potatoes

These are SO easy and SOOO yummy!

Onion-Roasted Potatoes
Side Dish, Vegetables
Ingredients:
3 medium Yukon potatoes, or 4-5 smallish red potatoes (washed, but not peeled)
3-4 Tbsp olive oil
1 pkg Lipton onion soup mix

Directions:
Dice potatoes into a small dice (about 1/2-3/4"). Place in a large ziploc bag. Add olive oil and soup mix and seal, removing any additional air. Shake and move potatoes around to coat very well with olive oil and soup mix.
Let rest if you need to do other things (about 10 mintutes). If you don't have time, skip the resting. Pour into a single layer in a glass baking pan (11 x 7 or 9 x 13) or a cookie sheet, sprayed with cooking spray. Try to make sure potatoes are in a single layer for best roasting.



Bake at 400-425 for 45-60 minutes, stirring about every 15-20 minutes for even roasting.

Chicken Noodle Soup

I searched and searched the Internet for a recipe that I thought looked good. A lot of them failed because I wasn't going to be making homemade noodles. So I read about 5 of them and then just made up my own recipe. It may not be perfect, certainly worth trying, but I liked it!

Chicken Noodle Soup

3 chicken breasts
2-3 stalks of celery
3 carrots
2 can chicken broth
7-8 cups water
1-2 tsp. Chicken bouillon
1 tbsp. Dehydrated onions
Sprinkle of garlic
Sprinkle of onion salt
Sprinkle of dried parsley
Salt & Pepper to taste
8 or 12 oz. Bag of wide egg noodles (any noodles would work)

Trim fat from chicken. Slice up celery & carrots. Place all ingredients (except noodles) in large pot. Bring to boil, simmer until chicken is very tender (about 45 minutes to an hour). Remove chicken breast; allow cooling, cut in small pieces, and return to pot.

Cook noodles (in another pot) until done, and combine with soup.

*I actually moved my soup into a crock pot and then used the same pot to cook my noodles in, that way the soup stayed warm in the crock pot while the noodles cooked and even all the way until I served dinner without over cooking.

**A lot of these directions are just estimates because after making this soup I discovered that it could be made a lot of different ways. This is the way I made it, maybe next time I’ll make it a little different!

***This made a LOT of soup. It filled my big crock pot up, so fix it when you have more than 3 people to serve. Needless to say, we'll be eating chicken noodle soup leftovers for about a week!

****Does anyone know the cook times for doing this solely in the crock pot?

Burrito Casserole

Burrito Casserole

Servings: 6 to 8
Preparation Time: 23 minutes
Baking Time: 15 minutes

RECIPE INGREDIENTS:
8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef/ground turkey
1 1/2 cups store bought salsa (medium for a spicier taste)
1 1/2 cups cheddar cheese
Optional: 1 minced fresh jalapeno pepper

1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.

2. In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.

3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side

Fruit Crisp

I got this recipe out of Better Homes and Gardens, and tweaked it slightly.

5 cups sliced, peeled apples, pears, peaches, or apricots (we used peaches)
2 Tb. sugar

Place fruit in a 2-quart baking dish. Stir in sugar.

1/2 cup oats
1/2 cup brown sugar
1/4 tsp nutmeg, ginger, or cinnamon (I used nutmeg)
1/4 cup butter
1/4 cup nuts or coconut

For topping, combine first four ingredients and cut in butter, until it resembles course crumbs. Stir in the nuts or coconut.

I actually doubled the topping, except for the sugar. So my topping was more like:

1 cup oats
1/2 cup sugar
1/2 tsp. nutmeg
1/2 cup butter
I didn't add nuts or coconut, but it would probably be really good.

Bake at 375 for 30-35 minutes until fruit is tender and topping is golden. Serve with vanilla ice cream.