Tamale Pie:

Ingredients:

Cornbread topping:

3/4 cup cornmeal

1 1/4 cup all purpose flour

1 cup milk

1/4 cup sugar

1 egg

1 teaspoon baking powder

 

The Filling:

 

1 pound ground beef, browned and drained

1 (15-ounce) can drained and rinsed black beans

1 (14.5-ounce) can fire roasted tomatoes
1 (15-ounce) can drained corn

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/4 cup diced onion

1/2 cup shredded cheddar cheese

The Directions:

Spray your crockpot with cooking spray. Dump in the filling ingredients and stir well to distribute the spices. Make sure that the spices aren’t clumped up.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4. This does cook pretty quickly!

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Puffy Pizza Casserole:

Ingredients:

1 pound lean ground beef 
1 small onion, diced
1 garlic clove, minced
1 (1.5) ounce packet of spaghetti mix (Recipe included!)
1/2 teaspoon oregano
1 (15-ounce) can tomato sauce
1/2 cup water

for puffy topping:

1 cup all-purpose flour 
1 cup milk
2 eggs
1 cup shredded mozzarella cheese
20 pepperoni slices
1/2 cup sliced olives, optional

Homemade Spaghetti Sauce Mix:
yields 1 packet

1.5 teaspoons kosher salt
1 Tablespoon cornstarch
1 Tablespoon dried minced onion
1 Tablespoon parsley flakes
1 teaspoon granulated white sugar
1/4 teaspoon garlic powder
2 teaspoons green pepper flakes
3/4 teaspoon Italian seasoning

Directions:

In a very large skillet, brown beef, onion, and garlic. Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water. Stir over low heat until tiny bubbles appear. Remove from heat and scoop into the slow cooker.

In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese. Pour evenly over the top. Place pepperoni slices and olives on top of the topping.

Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides. 

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Pesto-Spinach Lasagna:

Ingredients:

1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water

Directions:

Place a spoonful of pasta sauce (about 1/4 cup) into the bottom of your crockpot and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and sliced mozzarella cheese. Repeat layers until you've run out of ingredients. You may have to squish it down to make it fit. Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.

Cover and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides.

 

Uncover, and let it sit for 10 to 15 minutes before serving.

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American Chop Suey:

Ingredients:

1 pound lean ground beef, browned and drained

5 bacon strips, diced

1 large onion, diced

1 green bell pepper, seeded and diced

1 (14.5-ounce) can diced tomatoes

1 can water (empty tomato can)

6 garlic cloves, chopped

1 (26-ounce) jar prepared pasta sauce

1 (16-ounce) package elbow macaroni, uncooked

1 cup shredded cheddar cheese (optional)

 

Directions:

 

In a large skillet, brown the beef, bacon and onion all together until the meat is no longer pink. Drain well and put into your slow cooker. Add everything else except for the pasta and cheese. Stir to combine. Cover and cook on low for 6 to 8 hours, or high for about 4. Stir in the raw pasta and cook on high for approximately 30 minutes, or until pasta is bite-tender. Serve with cheese sprinkled on top, if desired.

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Ropa Vieja:

Ingredients:

3 lbs meat – whatever you can find on sale is perfect!
1/2 cup chicken broth
1/4 cup apple cider vinegar
1 Tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 large red onion, chopped
2 red bell peppers, chopped
2 med yellow apples, grated
3 stalks celery, chopped
3 cloves smashed and chopped garlic
1/2 cup cilantro leaves

Directions:

Combine all of the dry spices in a bowl. Rub the spices all over the meat you are using. Put the meat into your crockpot. Dump any extra spice on top.

Coarsely chop the vegetables and add to the pot. Smash the garlic, remove the leaves off the cilantro stems, and add. Peel the apples, and grate them into the pot with a cheese grater. Add the chicken broth and vinegar.

Cover and cook on low for at least 10 hours and at least 7 hours on high, checking about 2 hours before serving to see if you can shred the meat with forks. If you can't shred the meat, cook for longer, or remove the meat and cut in long slices, then return to the pot.

Serve over brown or white rice, with a ladle full of broth.

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Hickory Smoked Brisket:

3-4 pounds beef brisket, or chuck roast 
2 Tablespoons hickory liquid smoke 
1/4 cup A-1 steak sauce
1/2 Tablespoon celery salt
1/2 Tablespoon garlic powder
1/2 teaspoon pepper 

Directions:

Put the meat in your crockpot, add spices to all sides of it. Add A-1 and liquid smoke. 

Cover and cook on low for 8-10 hours, or on high for 4-6. Slow and low is better, the meat will shred nicely when cooked for a long period of time.

Super tasty served over mashed potatoes or polenta. 

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Red Ribs:

Ingredients:
2 pounds boneless beef short ribs
2 teaspoons ground ginger
4 cloves smashed and chopped garlic
1/2 cup cooking sherry
3/4 cup beef broth
6 Tablespoons soy sauce
1/4 cup honey
1/4 to 1/2 teaspoon red pepper flakes (depending on personal heat preference)
1 (8oz) can sliced bamboo shoots, drained
1 (8oz) can water chestnuts, sliced or whole, your choice
1 cinnamon stick
2 cups sliced mushrooms

Directions:

Add your meat to the crockpot. Open the cans of bamboo and water chestnuts and drain. Add dried ginger powder. Add mushrooms and the cinnamon stick. Smash the garlic, chop and add. Add your wet ingredients.

Stir to distribute.

Cover and cook on low for 8 hours.
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Italian Beef Sandwiches:

Ingredients:
3 to 4 pound beef rump roast
1 onion, sliced in rings
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon anise
1 (14.5-ounce) can whole tomatoes (undrained)
1 (12-ounce) bottle beer
8 hoagie rolls
8 slices of mozzarella cheese

Directions:

Use a 6-quart slow cooker. Put the meat into your crockpot (frozen is okay). Top with sliced onion, and all the dried herbs and spices. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese. (Bake the rolls for 10-12 minutes until it feels toasted and the cheese is melted.)
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Old Fashioned Pot Roast:

Ingredients:
4 pounds beef roast (chuck or rump)
2 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
1 tablespoon olive oil
1 medium onion, sliced in rings
2 large Russet potatoes, cut in 2-inch chunks
1 cup baby carrots
1 cup sliced celery
3 tablespoons Worcestershire sauce
1/2 cup beef broth

Directions:

Use a 6-quart slow cooker. Brown the outside of your roast if you’d like, but it isn’t required.

In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder. Remove roast from the bag and brown all sides in a large skillet with olive oil (browning is optional). While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, and toss in the potatoes, celery, and carrots. Pour Worcestershire and beef broth over the top. Cover and cook on low for 8 to 10 hours.



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Lemon Pepper Ribs:

Ingredients:
4 pounds of ribs
2 Tablespoons garlic powder
2 Tablespoons kosher salt
2 Tablespoons black pepper
3 lemons, juiced

Directions:

Cut the ribs to fit your crockpot. In a small bowl, combine the dry spices.

Rub the  ribs with the dry mixture, covering all sides of the ribs. Put them into your crockpot. If you have extra seasoning, pour on top. Squeeze the lemons on top of the ribs.

Cover and cook on low for 7-10 hours, or on high for about 5. The meat will be more tender if you cook it on low.

These are delicious with corn on the cob and baked potatoes!





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Thai Beef:
Ingredients:
2 pounds beef chuck roast
1 (8-ounce) bottle peanut satay sauce
1 (13.5-ounce) can coconut milk (full fat is best)
1 (16-ounce) package baby carrots
*cooked basmati rice for serving
1/4 cup chopped peanuts for garnish (optional)

Directions:

Use a 6-quart slow cooker. Put the beef into the bottom of your cooker. Add the peanut sauce and coconut milk.

Flip the meat over a few times to get it good and saucy. Add baby carrots. Cover and cook on low for 8 to 10 hours, or until meat is fork-tender and pretty much falls apart. Stir well to distribute sauce, and serve over hot rice.

Garnish with a sprinkle of peanuts, if you'd like.






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Ingredients:
2 to 4 pounds boneless beef chuck roast
1 teaspoon chipotle chili powder
1 (15-ounce) can chili beans, undrained
1 (11-ounce) can corn with peppers, undrained
1 (10-ounce) can Rotel (tomatoes and chiles), undrained

Directions:
Add your meat to the crockpot. It can go in frozen or thawed. After your meat is in, add the chipotle chili powder and all the canned ingredients. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6. If it’s frozen, it will take longer. It will be done when the roast reaches your desired doneness.

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Ingredients:
2 pounds of thin cut stir fry beef
1 or 2 packets of fajita seasoning mix (depending on how spicy you prefer)
1 onion
2 bell peppers
1/2 cup of water
*Tortillas

Directions:
Place your meat into the crockpot. It can be frozen or thawed. Cut the onion and the peppers in strips, and add. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6. The meat is done when it reaches desired tenderness. Serve with your favorite fajita toppings.

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Ingredients:
1 pound lean ground beef, browned and drained
1 (28-ounce) jar prepared pasta sauce
25-30 frozen cheese or meat ravioli
2 cups Italian blend shredded cheese
2 tablespoons warm water

Directions:
After browning the meat in a skillet, drain well and add the pasta sauce (save the jar!) to the meat in your sauté pan. Stir to combine.

Scoop a large spoonful of meat sauce and spread into the bottom of an empty slow cooker. Add a layer of frozen ravioli. Then add another layer of meat sauce. Continue layering until you run out of ravioli and sauce. Sprinkle cheese evenly all over the top.

Put 2 tablespoons of water into the empty pasta sauce jar, and shake. Pour this water over the top of your "lasagna."

Cover and cook on low for 6-7 hours, or on high for about 4. Your lasagna is done when the pasta on the ravioli is tender and the filling is heated through.

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Ingredients:
1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence
1/2 teaspoon kosher salt
3 pounds beef roast
4 garlic cloves (whole is fine, or you can chop them)
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

Directions:

Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the crockpot with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.

Cover and cook on low for 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve with mashed potatoes and drizzle with the sauce.

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Ingredients:
1 pound sliced tri-tip
1/2 sliced onion
1 red, green, yellow or orange bell pepper, sliced and seeded
1/4 cup of white wine
1 Tablespoon Worcestershire sauce
Favorite cheese
*French Rolls

Directions:
Place sliced meat into crockpot cover with sliced pepper and onions. Pour white wine and Worcestershire sauce over top.

Cover and cook on low for 8-9 hours or high for 4-6.

Spoon meat onto sliced french rolls or other favorite bread-item and top with cheese. Bake at 400 degrees for 12-15 minutes, or until cheese is nice and melty.

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It's the end of the month already! How does this keep happening? Can you believe it's only 2 days until Halloween? I wish that I lived in an area that got a lot of trick or treaters. I've never outgrown my love for this holiday. Who knows...maybe next year I'll start rebuilding my yard display...until then...yummy food!

Orange Chipotle Ribs:

Ingredients:
3 pounds beef ribs
1/2 cup ketchup
1/4 cup orange marmalade
1/4 cup apple cider vinegar
2 Tablespoon soy sauce
2 Tablespoon brown sugar
2 teaspoon chipotle chili powder
1/4 teaspoon cumin
1/4 teaspoon ground ginger
4 cloves smashed and chopped garlic

Directions:

In a mixing bowl, mix together everything except for the ribs. Place the ribs into your crockpot and pour the sauce over top.

Close and cook on low for 8-9 hours, or on high for 5-6. The meat is done when it has reached the desired tenderness and is no longer pink.



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