March 5, 2015

Crock-Pot Sausage Cabbage and Beer Stew. Best Ever!

I came across this stew recipe on Pinterest (where else do we all find recipes anymore?), and gave it a try.  Huge hit.  I mean HUGE!  Simple to make and so good on a cold evening with some crusty bread.  Give this a try!


SAUSAGE, CABBAGE AND BEER STEW
for the crock-pot

1 lb.  uncooked bratwurst sausage, sliced
1 lb. potatoes, cubed
2 c. baby carrots, sliced in half
2 celery stalks, diced
1 medium yellow onion, diced
2 1/2 c. beef stock
1 c. German beer (I used Heineken)
2 bay leaves
1/4 - 1/2 tsp. pepper to taste
3 Tbsp. apple cider vinegar
1/2 small green cabbage, chopped

In a 5 qt. slow cooker place the sliced brats, potatoes, carrots, celery, onion and broth.  
Stir to mix the vegetables together.  Add the beer, bay leaves and pepper.  Cover; cook on HIGH for 4-5 hours or on LOW for 6-7 hours. 
1 hour before the stew is ready add the cider vinegar and cabbage.  
Stir well to incorporate, cover and finish cooking.
When ready to serve remove the bays leaves and discard.

Loved it!

Recipe Source: Fantastical Sharing of Recipes



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September 1, 2014

Tortellini Spinach and Tomato Soup Crock-Pot Recipe

I have seen this recipe all over Pinterest, and every time I've seen a photo of the soup, I've wanted to eat it, so I finally decided to give it a try.  Let me just say, I liked it, really liked it.  My husband liked it and my daughter liked it.  It was delicious. We are adding this to our cool weather soup list. yum.
TORTELLINI SPINACH SOUP

1 (12 oz.) pkg. frozen tortellini 
(I used 4 cheese style)
1 (10 oz.) bag fresh spinach
2 (14.5 oz.) cans Italian style diced tomatoes
4 c. vegetable or chicken broth
1 (8 oz.) pkg. cream cheese, cut into chunks
2 green onions, chopped, for garnish
2-3 Tbsp. grated Parmesan cheese

In a 5 qt. crock-pot, place all of the ingredients. Stir, cover and cook on LOW for 5-6 hours. Stir soup well to  make sure the cream cheese is well incorporated, pour into serving bowls and garnish with green onions and Parmesan cheese. 

How simple is this, right?  And it's really good! 



 (I forgot to take photos after I added the garnishments, I was too intent on getting the soup in my belly!)


Note:  I think next time I make this soup I'm going to add the spinach half way through the cooking time.  I think the spinach will remain brighter green in color. 


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Recipe adapted from: Showme Nan


July 22, 2014

Ranch Chicken and Bacon Casserole

I like this recipe because it's quick and simple to throw together.  It's an easy dish to double or even triple for a get together.  Add a green salad, some crusty rolls and you've got the perfect meal to take to someone in need.


RANCH CHICKEN & BACON CASSEROLE

2 c. chicken, cooked and chopped
1/2 c. bacon, cooked, crumbled
(you can use bacon bits)
1 c. cheddar cheese
1 (1 oz.) packet dry ranch dressing mix
1 (10.75 oz.) can cream of chicken soup
1 c. milk
3/4 c. uncooked long grain rice (not instant rice)
1/2 c. French's Dried Onion Rings
I hate it when I forget to put 1 ingredient in a photo!
Preheat oven to 375 degrees.
Lightly coat a 9x9 baking dish with non-stick spray.  In a large bowl combine the chicken, bacon, cheddar cheese, ranch dressing mix, soup, milk and rice.  Stir well to incorporate.  Spread into the prepared baking dish.  Cover with foil and bake for 35-40 minutes, stirring midway through the cooking time. 
After stirring, sprinkle the dried onion rings over the top, re-cover and continue baking until edges are hot and bubbly. Serves 4-6. 


Adapted Recipe Source: PlainChicken.com  via Pinterest



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May 21, 2014

Churro Cheesecake Bites

This is an awesome recipe!  I found it on Pinterest, and it's from JoyfulMommasKitchen.com.  I love it!  Simple and quick to make, I recently took it to a bridal shower and it was a huge hit!
It's not your typical dense cheesecake bar, it's absolutely perfect for warm summer days and it tastes like a churro (maybe even better because of the cream cheesy yummy
ness)!

CHURRO CHEESECAKE BITES
2 (8 ct.) tubes refrigerated crescent roll dough
2 (8 oz.) pkgs. cream cheese, softened
1 egg
1 tsp. pure vanilla extract
1 c. sugar, divided
2 Tbsp. ground cinnamon

Preheat oven to 350°.  Grease a 9x13 baking dish (I use butter) or lightly coat with non-stick spray. In a small bowl, combine 1/2 c. sugar and the cinnamon.  In a large mixing bowl beat the cream cheese until smooth and creamy.  Add the egg, remain 1/2 c. sugar and vanilla.  Beat until smooth and completely incorporated.  Sprinkle 1/2 of the prepared cinnamon sugar mix in the bottom of the baking dish.  Open 1 can of crescent dough and lay flat on a lightly floured surface.   No need to roll out, just lightly press out with your fingers to make the dough about the size of the 9x13 dish.  Pinch the seams together until it is a solid rectangle. Lay the dough on top of the cinnamon sugar.  Pour the cream cheese mix over the crescent dough and spread evenly.  Open the 2nd can of crescent dough, again pressing out a little pinching the seams to seal.  Lay over the top of the cream cheese batter.  Sprinkle remaining cinnamon sugar mix over the top.  Bake for 30-35 min. until the edges are golden brown.  Cool completely before cutting.  I think these are better when they have been chilled for a few hours before serving and my husband thinks they are best the next day!




recipe source:  JoyfulMommasKitchen