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Archive for the ‘crockpot’ Category

CCC Burrito Enchiladas

I’ve blogged about one of my bff’s, Kris.  But I want to mention the other:  Cindy.  She’s awesome, too.  And boy is she a go getter!  She’s got 4 kiddos, is heavily involved in their school (which is a 3 day a week school at our church and then a 2 day a week homeschool), cooks our Wed’s@ CCC meals, runs & coordinates the Nursery/Toddlers at CCC, helps run the Single Parent Ministry @ CCC, and is her hubby’s right hand man woman.  And did I mention she’s a pastor’s wife?!  Yeah….she’s amazing.  She’s been there for me so many times, I can’t even count.  We were pregnant 3 times together.  She coordinate meals for my family when I had surgery a couple of years ago.  She watched my then 4 & 2 year old kiddos at midnight when I went into labor with Clarky, nearly 4 years ago…and she had all 4 of her kiddos, including a 2 month old at the time.  She’s a no nonsense, tell it like it is kinda friend.  She’s always ready to jump in when there’s a need…And I adore her Texan accent!

So this brings me to CCC Burritos.  I think Cindy & Kevin Guffey have been making these burritos for the past 11 years.  Here’s just another way to enjoy them…..even though they are pretty fantastic on their own.  If you need some burritos, contact Cindy 😀

CCC Burrito Enchiladas

  • 8 CCC Burritos
  • 1 lb ground beef
  • House Seasoning, to taste
  • 1 10oz can cream of mushroom soup
  • 1 pkg dry enchilada mix
  • 1 8oz can tomato sauce
  • 1 c milk
  • 1 can diced green chilies
  • 2 c shredded Mexican blend cheese

Brown ground beef and season with House Seasoning.  Drain off any grease and set aside.  In a medium bowl, combine cream of mushroom soup, enchilada mix, tomato sauce, milk and green chilies (if you’re kiddos are like mine, you’ll want to blend those little chilies to a pulp before adding…my family refuses to eat green thingies).  Add cooked ground beef.  Stir and set sauce aside.

Spray crockpot with cooking spray.  Remove frozen CCC Burritos from wrappers.  Layer 2 or 3 on the bottom.  Top with about 1 cup of sauce.  Sprinkle on a handful of cheese.  Repeat this layering until all burritos are arranged in crockpot.  Finish with adding remaining sauce and more cheese.  Place lid on top.  Cook on low for 3 hours.

Oh, and several years ago, Cindy shared her amazing Mexican Rice recipe with me.  I served our enchiladas with Cindy’s Mexican Rice.  Oh man…YUMMO!

I luv ya more than my luggage, Cindy!!

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So, I’ve been watching this show I found on Netflix.  Okay, okay, okay.  I’m addicted to this show I found on Netflix:

It’s about a ranch called Drover’s Run in Australia and these two sisters who run it.  I love it.  If you have Netflix, get the dvds or even better stream it live.  You won’t regret it.  So heart felt – all about family.  Right up my alley!

So this brings me to Apricot Chicken.  It’s been mentioned several times in the show and I decided I needed to give it a go, Mate (hehehe)  It did not disappoint!

Apricot Chicken

  • 4 large frozen chicken breasts
  • 1 small bottle french dressing
  • 1 c apricot preserves
  • 1 pkg Lipton onion soup mix

Place frozen chicken breasts in crockpot.  Mix dressing, preserves, and soup mix in a bowl.  Pour over chicken.  Cook on low for 4-5 hours.  Serve over hot cooked rice.

And I’ve been hungry for these, so I made them tonight, too.

Yummy Green Beans

  • 3 slices bacon, chopped
  • 1 can green beans, drained
  • 1 Tbsp brown sugar
  • House Seasoning, to taste

Brown chopped bacon in hot skillet.  Add green beans and cook for about 10 minutes.  Sprinkle on  brown sugar and stir well.  Season with House Seasoning to your liking.

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Ranch Roast

Mike’s taking me out tonight – on a date!  It’s been a looooooong time since we’ve been out, just the two of us.  He told the kids he may even give me a kiss on my cheek.  They were totally grossed out!  Hahaha!  Wanted to leave this with you before we go. I know I’ve already written about roast, but I’ve got another one here for you.  It’s slightly different, but just as yummy!

Ranch Roast

  • 1 1/2 -2 lbs roast beef
  • 1 pkg dry Ranch dressing mix
  • 1 Tbsp beef bouillon
  • 1/2 Tbsp italian seasoning
  • 1/2 Tbsp House Seasoning
  • 3 c water
  • 2 Tbsp worcestershire sauce
  • 1 large onion, sliced thick
  • 1/4 c butter (1/2 of stick)

Saute onions in butter until golden brown.  Set aside.  Place roast in crockpot and add all seasonings and water.  Place sauteed onions on top.  Cover and cook on high for 6-8 hours.  Serve on toasted hoagie buns.  I made French Bread Rolls.  Use some of the juices as a dip for your sandwich.  YUMO!  I added sliced American cheese and some peppers.

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It’s a dreary, cold day outside, and since we had pizza last night, tonight was Parent’s Choice.  What did we choose?  Stew & sandwiches.  I’ll be using the pork roast I cooked up yesterday in my crockpot.  I also baked up a couple of loaves of French Bread.

Country Stew
6 c water
2 Tbsp beef bouillon (or 6 cubes)
2 Tbsp Worcestershire sauce
1 1/2 Tbsp garlic powder
1 1/2 Tbsp onion powder
1/4 c cornstarch
3 medium potatoes, peeled and diced
4 lg carrots, peeled and diced
1 can green beans, undrained
1 c frozen peas
4 c cooked roast (pork or beef)


Place all your ingredients except cornstarch in your crockpot and cover.  Cook on high for 4 hours.  In the last hour, mix your cornstarch with about 1/4 of broth from crockpot to make a slurry.  Pour back into stew and mix well.  Continue to cook for the last hour or until all veggies are tender.


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Chalupa

Well, tonight was Mexican Night and we had Chalupas.  This meat is fantastic on a tortilla like in my picture, or even just topped with a little sour cream and salsa and used as a dip. It’s wonderful and delicious and makes a ton and freezes well. It’s an all around great dish to make!


Chalupa
2 lbs pork roast

2 Tbsp chili powder
2 Tbsp garlic powder
2 tsp oregano
2 Tbsp cumin
1 Tbsp vinegar
1 Tbsp salt
pepper to taste
1-2 lbs dry pinto beans, rinsed

Place all ingredients in a crockpot.  Cover with water and cook on high until roast is tender and beans are tender, at least 8 hours. Break up roast with fork and serve with flour tortillas or nacho chips.


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It’s been another busy day with running errands, and so I love using my crockpot on these kind of days. Since tonight was Parent’s Choice, and since Mike and I love Chinese food, I made Brown Sugar Chicken. This is so, so easy to throw together. The recipe calls for chicken breasts, but I actually prefer to use chicken thighs if I have them (which is what I used today).


Brown Sugar Chicken
2 lbs frozen, boneless chicken, cut into chunks
2 Tbsp soy sauce
2/3 c vinegar
1/4 c lemon-lime soda (or whatever you might have on hand – I actually use Diet Coke!)
1 c brown sugar
2 Tbsp minced garlic
1/4-1/2 tsp black pepper (to taste)

Place frozen chicken in crockpot. Mix together rest of ingredients in a bowl and pour over the top of the chicken. Cover with lid and set crockpot to low for 4-5 hours. Serve with rice or fried rice.

As I was reading one of my favorite blogs today (Baker’s Banter), I saw a post about a Mystery Cake. Welllll, since I’m a Campbell, here’s my version of this old cake:

Campbell’s Cake
4 Tbsp butter, softened
1 c sugar
1 egg
1 can Campbell’s Tomato soup
1 tsp baking soda
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp ginger
2 tsp cinnamon
Cream Cheese frosting (I used Betty Crocker’s)

Preheat oven to 350 degrees. Grease a 9 inch round pan or one muffin tin (12 count). Cream together butter and sugar. Add egg and mix well. Open tomato soup and add the baking soda, stir. It will foam up like this:

Add this to the creamed mixture, and mix well. It will look curdled, but this is okay 😀 In a separate bowl, combine flour, baking powder, and spices. Add this to the rest of the tomato mixture and beat well (on medium for 1-2 minutes). Pour batter into pan or divide out into muffin tin. Bake for 30-35 minutes for 9 inch pan or 20-25 minutes for cupcakes. Cool completely and top with Cream Cheese frosting.

Seeing as I always get at least one set of the rolled eyes and “I don’t really like Chinese” or “do I have to eat the rice?”, these yummy lil’ spiced cupcakes were the redeeming factor.

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Mexican Beef Soup

Brrrrr – it’s cold outside, guys!! It’s way colder than I thought it was going to be (I thought it was going to be in the 50’s, but I know it didn’t reached that!) I even saw it snowing a little this morning! On days like this, I just want to grab a cup of hot tea, a blanket, and a book or my computer and hibernate. I didn’t have this luxury today seeing as how the dishes were piled up and I hadn’t done laundry since….ummm…..last Thursday and I still needed to get my thank you’s done from Christmas and well, you know how it goes.

I know that tonight is pasta night, and I did make homemade Mac-n-Cheese for the kiddos, but I wanted something a little lower in fat but filling for me & Mike. Here’s what I fixed:
Mexican Beef Soup
1 26oz jar of salsa (I used Great Value Corn & Black Bean from Walmart b/c that’s my favorite and it has the extra veggies & beans; if you like stuff spicy, use hot salsa!)
3 c beef broth (chicken or veggie broth would be fine, too, though)
2 c cooked hamburger (I used our leftovers from last night’s tacos!) (you could even use up leftover roast..yum!)
1 can of corn, undrained

Dump everything in your pot and simmer on the stove until hot or better yet, dump it in your crockpot in the morning, set it on low, and you’ll be good to go for dinner!

I actually fixed this at lunch and it literally took me,

at the max, 20 minutes to throw together and heat up. I topped it with some crushed tortilla chips. YUMMO! Even though I made this at lunch, we’ll be having it again for supper.


Baked Cheesy Macaroni
2 c uncooked pasta
1/4 c flour
2 3/4 c milk
1/2 c cheese powder
3 c shredded cheddar cheese
1/4 tsp black pepper
1 tsp salt (or to taste)

Preheat oven to 350 degrees. Cook pasta according to package. Grease a 2 quart dish. Over medium heat, whisk together flour, cheese powder, and milk. (cheese powder may not want to dissolve – this is okay). Bring to a boil. Remove this from heat and add 2 cups of cheddar, salt, and pepper. Stir until cheddar melts. Add this to cooked pasta and pour all into your greased pan. Bake for 25 minutes. Take out and add remaining 1 cup of cheese. Bake another 5 minutes or until cheese is melted.

You’ll notice the Diet Coke in the background…you’ll probably see this a lot…. 😀

I told you yesterday about my visit to Glenn’s Bulk Foods. I also mentioned how much I love this store. I used to buy my specialty baking items online, never knowing this little gem of a store was only a short drive out of Hutchinson. Once I finally went there, I’ve never looked back. I no longer have to pay shipping for all my baking needs (and wants)!!!! When I went there yesterday, I decided to finally try their cheese powder, perfect for making homemade mac-n-cheese. One of the Mennonite ladies working there was willing to share a simple recipe for how to use this powder (and I will try this recipe another time), but I decided to try my own version of a baked mac-n-cheese.

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