CORNED BEEF AND CABBAGE

Ingredients:

4 1/2 pound corned beef brisket
2 md onions, quartered
1 cabbage head, cut in small wedges
1/2 teaspoons pepper
3 Tablespoons vinegar
3 Tablespoons sugar
2 cups water



Directions:

1. Combine ingredients in removable liner with cabbage on top. Cut meat to fit, ifnecessary. Place liner in base.

2. Cover and cook on low 10-12 hours or high 6-7 hours.

 

 

CROCK POT CORNED BEEF HASH

Ingredients:

1 can of corned beef (Or 2 cups of cooked corned beef)
1 med onion shredded
2 medium celery sticks chopped
5 fair sized potatoes chopped
2 Tablespoons butter
1 diced green pepper
2 teaspoons minced garlic
1 cup mushrooms
1 Tablespoon Worcestshire sauce
1 teaspoon italian seasoning
salt and pepper to taste
2 (10 ounce) cans of chicken broth



Directions:

1. Grind up or chop corned beef and place in the crock pot with all the other ingredients.

2. Cook in crock pot on low for 8 hours.

 

 


CROCK POT CORNED BEEF HASH 2

Ingredients:

1 can of corned beef hash
3 large potatoes
3 ribs of celery chopped
1 large onion chopped
2 cloves of garlic
salt and pepper to taste
dash of basil
2 cans (10 ounces each) chicken broth



Directions:

1. Saute garlic, celery, onion, and salt and pepper in a Tablespoon of oil until veggies are tender.

2. Pour all ingredients into the crock pot and cook on low for 5 to 6 hours.

 

 

CROCK POT GROUND BEEF & POTATO DINNER

Ingredients:

1 1/2 pound ground beef
1 large clove garlic
1/4 teaspoons pepper
1/2 teaspoons thyme
6 medium potatoes
2 large onions
1 can cream of mushroom soup (10 3/4 ounce)
1/2 cups water


Directions:

1. Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme.

2. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions.

3. Mix mushroom soup with water and spread over top of contents.

4. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours.

 

 

CROCK POT HAMBURGER CASSEROLE

Ingredients:

2 pounds browned ground beef
3 carrots, peeled and sliced
2 onions, sliced
4 potatoes, peeled and sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water



Directions:

1. Place potatoes in bottom of crockpot, top with carrots and other vegetables.

2. Place ground beef on top. Combine soup and water and pour over ground beef.

3. Cover and cook on low for 6 to 8 hours.

 

 

CROCK POT MEATBALLS

Ingredients:

2 pounds Hamburger
1 cup Breadcrumbs
1 each Egg
Grated Parmesan cheese
Parsley and oregano
Onion and garlic powder
Milk
1 can Beer
1 bottle Ketchup, regular size



Directions:

1. Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs.

2. Mix ketchup and beer in the Crock Pot and start to heat. You can put the raw meatballs into the sauce and simmer for several hours or bake the meatballs first to get out most of the grease.

 

 

CROCK POT MEXICAN STYLE POT ROAST

Ingredients:

4 pounds chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
3/4 cups hot pepper sauce
1 teaspoon garlic powder
water as needed



Directions:

1. Trim the roast of any excess fat and season with the salt and pepper.

2. Heat olive oil in a large skillet over medium high heat, then sear the meat on all sides.Transfer the roast to a slow cooker.

3. Add the onion, chile peppers, chili powder,cayenne pepper, hot pepper sauce and garlic powder.

4. Add enough water to cover1/3 of the roast.

5. Cover slow cooker and cook on high setting for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom.

6. Reduce heat to low setting for 2 to 4 hours, or until meat is totally tender and falls apart.

7. Reserve any remaining liquid for a sauce and thicken, if desired.

 

 

CROCK POT SWEDISH MEATBALLS

Ingredients:

1 1/2 pounds ground chuck
3/4 cups seasoned bread crumbs
1 small onion, diced
1 egg
1 1/2 teaspoons salt
3/4 teaspoons pepper
1 package dry onion soup mix
1 can cranberry jelly sauce
1 bottle chili sauce



Directions:

1. Mix all ingredients above and form into balls. Brown in oven at 350 degrees for approximately 30 minutes.

2. Place meatballs into crock pot on low.

3. Make sauce by combining 1 can cranberry jelly sauce and 1 bottle chili sauce, simmer on top of stove until melted together.

4. Pour sauce over meatballs. Slow cook for 2 to 3 hours

 

 

CROCK POT MANHATTAN MEATBALLS

Ingredients:

1 lb ground beef
1 pound mild pork sausage (or use all beef)
2 cups soft bread crumbs or 1 1/2 cups oatmeal
2 eggs
1/2 cups chopped onion
2 Tablespoons parsley
2 teaspoons salt
1/2 teaspoons garlic salt Sauce:
1 (12 oz) jar apricot preserves
1/2 cups barbecue sauce



Directions:

1. Mix first 8 ingredients together and form meatballs. Brown in skillet, or in oven at 450 degrees for 15 minutes.

2. Heat sauce, pour over meatballs. Bake at 350 degrees for 25 minutes or cook in Crock Pot. Can be served over rice or as an appetizer with toothpicks.

 

 

CROCK POT MEATBALLS

Ingredients:

2 pounds Ground beef
1 medium Onion-grated or minced
20 Ritz crackers, crushed
1/4 teaspoons Black pepper
1/4 teaspoons Garlic salt
1/2 teaspoons Dry mustard
2 large Eggs, beaten
1 1/2 cups Bottled Barbecue Sauce
3/4 cups Tomato paste
1 teaspoon Liquid smoke
1/3 cups Catsup
1/3 cups Brown sugar
1/2 cups Water or as needed



Directions:

1. In a large bowl combine the ground beef, onion, crushed crackers, pepper, garlic salt, dry mustard and eggs.

2. Squish the mixture together by hand until well mixed and form into walnut sized balls.

3. Place them on a flat wire rack in a roasting pan or a large cake pan. Bake the meatballs in a 350 degree oven for 15 minutes, turn and bake for 15 minutes more.

4. In a Crock Pot combine the remaining ingredients. Cook on high 30 minutes. Add the meatballs and simmer for several hours.

 

 

CROCK POT LAYERED BEEF AND POTATOES

Ingredients:

1 pound ground beef
1 can tomato sauce
1 can corn, drained
1/4 cups minced onion
1 teaspoon salt
Dash of pepper
1 1/2 cups dried mashed potato flakes
1 1/2 cups sour cream
1/3 cups water
1 1/2 cups grated cheddar



Directions:

1. In skillet brown hamburger, and drain well.

2. Place beef in the crockpot add tomato sauce, corn, onion, salt and pepper. Mix well.

3. In bowl mix the potato flakes, with sour cream and water. Spread potato mixture over the beef. Top with grated cheese.

4. Cover and cook on Low for 7-10 hours.

 

 

CROCK POT LAYERED STEW

Ingredients:


Place in order in crock pot:

6 large potatoes, large cubed
6 large carrots, large diced
3 pounds beef cubes
3 Tablespoons flour, sprinkled
3 diced onions
3 large celery ribs, diced


Heat together and pour over above Ingredients:

1/3 cups soy sauce
1 teaspoon salt
1/2 teaspoons pepper
1 Tablespoon paprika
3 beef bouillon cubes or 3 teaspoons instant beef bouillon
1 (8 ounce) can tomato sauce
1 cup water

Cook on high 4-5 hours.

 

 

CROCK POT LAYERED ENCHILADA CASSEROLE

Ingredients:

1 can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 teaspoons ground red pepper
1/2 teaspoons salt
1 (6 ounce) can tomato paste
1 pound ground beef, browned
2 cups shredded cheddar cheese
9 corn tortillas



Directions:

1. Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour into med sauce pan.

2. Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5-10 min.

3. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times.

4. Cover and cook on Low 6-8 hours

 

 

CROCK POT SPICY MARMALADE MEATBALLS

Ingredients:

Meatballs:

2 lbs ground beef (chuck)
1/2 cups bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoons salt
1/4 teaspoons pepper
1 small onion, minced
1/2 teaspoons chili powder
1/4 teaspoons garlic powder
3 eggs

Sauce:

2 cups ketchup
1/4 cups Worcestershire sauce
1 jar orange marmalade (10 to 12 ounces)
dash cayenne, more or less to taste
1 teaspoon chili powder

 


Directions:

1. Combine sauce ingredients in slow cooker/Crock Pot; cover and cook on high while preparing meatballs.

2. Combine meatball ingredients. Heat a large skillet over medium high heat. Add meatballs; brown on all sides.

3. Place browned meatballs in a 325° oven and bake for 45 minutes.

4. Transfer meatballs to slow cooker/Crock Pot with a slotted spoon or drain on brown paper first.

5. Cover and reduce to LOW for 2 to 4 hours.

 

 

CROCK POT BEER BRAISED BEEF IN CROCK POT

Ingredients:

3 pound lean beef stew meat cut into 1 1/2-inch pieces
1 teaspoon salt
1/2 teaspoons pepper
2 medium onions, thinly sliced
1 can mushrooms (or pieces) undrained (8-ounce)
1 can beer (12 ounce) dark or light
1 Tablespoon vinegar
2 beef bouillon cubes
2 teaspoons sugar
2 cloves garlic, minced
1 teaspoon thyme
2 bay leaves



Directions:

1. Put the beef in the crock pot. Combine all the other ingredients and pour over the beef.

2. Cook on low for 8-10 hours or on high for 4-5 hours.

 

 

CROCK POT BURRITOS


Ingredients:


2 pound beef roast
1 chopped onion
1 can chopped peppers (10 ounce)
2 cans tomato sauce (4 ounce each)
1 Tablespoon chili powder
salt and pepper to taste



Directions:

1. The night before you plan to serve, put roast in crock pot and leave on low all night. Next morning, add the rest of the ingredients.

2. Cook on low all day.

3. Pre-heat oven to 350°. Spread cooked filling on extra large fat-free flour tortillas. You can add refried beans, sour cream, grated cheese and shredded lettuce as you prefer.

4. Fold and wrap in aluminum foil. Bake in preheated oven 10 to 15 minutes.Your favorite salsa can be added before or after baking.

 

 


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