Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef 

Prep Time: 2 hours, 10 minutes 

Cook Time: 9 hours, 20 minutes 

Total Time: 11 hours, 30 minutes 

Servings: 8 

Source: https://www.thecountrycook.net/crock-pot-mexican-shredded-beef/#recipe 

Ingredients: 

2-3 pound chuck roast 

1.5 ounce packet taco seasoning 

16 ounce jar salsa 

1 cup water 

8 ounce jar taco sauce (I made my own with this recipe) 

Directions 

Place roast on a large piece of plastic wrap. Sprinkle entire packet of taco seasoning over chuck roast. Rub it in to ensure good coating. Make sure all sides get coated. 

Wrap up roast with plastic wrap. Then wrap in aluminum foil. 

Put it in the refrigerator overnight (or for at least 2 hours but overnight is best). 

The next morning, place the marinated roast into a 4-6 quart slow cooker. 

Pour jar of salsa over the roast. Then pour in 1 cup of water. No need to stir. 

Cover and cook on low for about 8-9 hours. 

Take meat out and shred with a fork. It should be very tender and easy to shred. Discard any fatty pieces.

Dump out the remaining liquid that is in the slow cooker (reserve about 1/2 cup) Then put the shredded meat back into the slow cooker. Pour in jar of taco sauce and give it a good stir. 

Cover and cook on high for 15-20 minutes until warmed through.

Homemade Taco Sauce

Homemade Taco Sauce 

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12

Source: https://www.allrecipes.com/recipe/240291/homemade-taco-sauce/

Ingredients 

1 (16 ounce) can tomato sauce 

⅔ cup water 

2 tablespoons white vinegar 

1 tablespoon ground cumin 

2 teaspoons onion powder 

1 teaspoon garlic powder 

1 teaspoon garlic salt 

½ teaspoon chili powder 

½ teaspoon paprika 

½ teaspoon white sugar 

½ teaspoon cayenne pepper 

Directions 

Stir together tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper in a saucepan. Bring to a simmer over low heat and cook until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

Slow Cooker Ham And Potato Soup

Slow Cooker Ham And Potato Soup

INGREDIENTS:

8 cups russet potatoes,  diced 

1 yellow onion, diced

2 large carrots peeled and chopped

½ cup chopped celery

16 ounce cubed ham 2 packages of packages smithfield anytime

1 teaspoon kosher salt

¼  teaspoon fresh cracked black pepper

¼ cup flour

4 cups chicken broth

1 ½ heavy cream (you can also use milk-i used whole milk)

½ cup sour cream

Add the potatoes, onion, carrot, celery, ham, kosher salt, pepper, and chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
Using a potato masher, mash about ⅓  of the potatoes.

add the flour, heavy cream/milk and sour cream and stir everything together 

Cover and cook on high for an additional 15 minutes.

Classic Potato Salad (no eggs)

Classic Potato Salad

Source: https://happilyunprocessed.com/easy-simple-classic-potato-salad/#tasty-recipes-20221-jump-target

Ingredients

4–5 lbs. Red Potatoes, peeled and cut half (approx. 10-12)*

1 Cup Sweet Onion, diced 

1 Cup Celery, diced (2 or 3 stalks) 

2 Tablespoons Apple Cider Vinegar 

Dressing
1 1/2 cups Mayonnaise 

1/2 Cup Sour Cream 

1 Tablespoon Yellow Mustard 

1/4 tsp Sea Salt 

1/4 tsp White Pepper 

Instructions: 

Place potatoes in a large pot of cold water covered by at least 2 inches. Heavily salt the water and bring to a boil. Once the water is boiling, turn the stove down to medium and simmer the potatoes for about 15 minutes or until a fork easily goes through. 

Meanwhile, dice the onion and celery and set aside. Drain the potatoes and let them cool about 5 minutes or until they stop steaming. 

Putting your finger over the top of the bottle, pour about 2 Tablespoons of apple cider vinegar all over the potatoes. Stir to combine. Allow to absorb for a minute or two. 

Mash very lightly with a potato masher keeping some larger chunks. 

Add the onions and celery and sprinkle with some salt and pepper. 

Make the dressing in a small bowl and add enough until the potatoes are fully coated. 

Cover and chill until ready to serve.

*I used baking potatoes and cubed them to cook them.

Quick Chicken Salad

Quick Chicken Salad

Source: https://www.realmomkitchen.com/quick-chicken-salad/

Total Time: 10 minutes
Makes 4-6 servings  

Ingredients

2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken) 

3/4 cup light mayonnaise 

1 cup red grapes, halved 

1 green onion, diced 

1 stalk celery, diced 

1/2 cup diced apple 

salt and pepper to taste

pecans or cashews, optional

Instructions

In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended. 

Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf.

Ham Pineapple Pasta Salad

Ham Pineapple Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/122117

Prep Time15minutes minutes 

Cook Time 10minutes minutes 

Chill Time 2 hours

Total Time 2 hours, 30 minutes

Ingredients

8 ounces rotini or bow tie pasta 

1 can pineapple tidbits (14 ounces) with juice reserved for dressing 

1 red pepper diced 

2 cups diced ham 

1 green onion thinly sliced 

Dressing 

½ cup mayonnaise

⅓ cup pineapple juice 

¼ cup sour cream 

1 tablespoon dijon mustard (I skipped this)

1 teaspoon cider vinegar 

1 teaspoon honey 

¼ teaspoon garlic powder 

salt & black pepper to taste 

Instructions 

In a large pot, cook the pasta according to the package directions. Drain the pasta and run it under cold water to cool. 

In a bowl, whisk together all dressing ingredients until smooth. 

In a large bowl, combine the cooled pasta, ham, pineapple, bell pepper, green onion, and dressing. Gently toss to combine. 

Refrigerate the pasta salad for at least 2 hours before serving.

Amazing Holiday Pretzel Treats

Amazing Holiday Pretzel Treats

Time: 10 minutes

Source:

https://makeyourmeals.com/holiday-pretzel-treats/

Ingredients  Pretzels, mini square shape 

Hershey Kisses* 

Red & Green M&M’s 

Instructions

Preheat your oven to 175 degrees and prepare a baking sheet with parchment paper. 

In a single layer, spread pretzels on the parchment paper and place an unwrapped Hershey kiss on each one. 

Bake for 5-7 minutes and remove from oven. 

Quickly and gently press an  M&M on top of each chocolate kiss. The chocolate should be soft enough to press the M&M’s down into the candy. 

Refrigerate until chocolates have hardened. 

Can be stored in an air tight container at room temperature or in the refrigerator/freezer.

*If you use Peppermint or Hugs variety, decrease the time in the oven to 3-5 minutes. 

Perfect Deviled Eggs

Perfect Deviled Eggs

6 eggs 

3 tablespoons ranch dressing 

1/2 teaspoons prepared yellow mustard 

1/4 cup finely chopped celery 

1/8 teaspoon salt

paprika 

In a 2-quart sauce pan, place eggs in a single layer; add enough water to cover eggs by 1 inch. 

Heat to boiling. Immediately remove from heat; cover and let stand for 15 minutes. 

Drain water from eggs; rinse eggs with cold water. Place eggs in a bowl of ice water; let stand for 10 minutes. 

 Peel eggs; cut in half lengthwise. 

Carefully remove yokes; place in a small bowl. Mash yolks with a fork until smooth. Stir in remaining ingredients except paprika until well blended.
Spoon yolk mixture into egg white halves. Sprinkle with paprika.

Chocolate Chip Cookies

Chocolate Chip Cookies

Source: Margaret Barrus

Makes approximately 1-1/2 dozen cookies.

Ingredients:

1 cup butter flavored Crisco (can use the sticks) 

1 cup brown sugar 

1/2 cup white sugar 

2 eggs 

1 teaspoon vanilla 

1 teaspoon baking soda 

1 teaspoon salt 

2-1/2 cups flour 

1-1/2 to 2 cups chocolate chips 

1 cup chopped walnuts

Directions:

Cream together the first five ingredients. 

Add the next three ingredients.

Mix and add chocolate chips walnuts. 

Bake at 350 F for 13 minutes. 

Tips:

Use a #30 scoop and don't flatten the cookies. 

Bake them on parchment paper.

White River Sour Cream Cornbread

White River Sour Cream Cornbread

Source: some cookbook but I don't know which one

Yield: 16 servings

Ingredients

3/4 cup flour

1/4 cup sugar 

1 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 1/4 cups cornmeal 

1 egg slightly beaten 

1 1/4 cups sour cream 

1/3cup vegetable oil 

Directions

Preheat oven to 400 degrees. 

Sift together flour, sugar, baking powder, baking soda, and salt in a medium bowl. 

Stir in corn meal.

In separate bowl, combine eggs , sour cream, and vegetable oil. Add to dry ingredients until moistened. Pour into a greased 8-inch square pan. Bake for 15-18 minutes. (For muffins, bake for approximately 12 minutes or until knife inserted in the center comes out clean.) Do not overbake.

If you freeze some, prepare to serve by removing cornbread from freeze bag and allow to thaw at room temperature.

Ham Pasta Salad

Ham Pasta Salad 

Source: adapted from https://www.heathershomemadekitchen.com/ham-pasta-salad/

Prep Time: 30 minutes 

Chill Time: 1 hour 

Servings: 8 

Ingredients 

8 oz box small pasta, (rings, shells or macaroni) 

1 cup diced ham 

1 cup frozen peas, thawed

4 oz mild cheddar cheese, cubed 

1½ cups mayo or miracle whip 

1 tablespoon sugar 

1 teaspoon lemon juice 

¼ teaspoon salt

½ teaspoon pepper 

Directions

Cook pasta according to package directions, drain, rinse with cold water and set aside. In a large bowl, whisk together the mayo/miracle whip, sugar, lemon juice, salt and pepper. Add the pasta, ham, peas and cheese. Gently fold together until it is mixed thoroughly. Cover and chill until ready to serve.

Cinnamon Roll Cake

Cinnamon Roll Cake

Cake Bottom 

3c. flour 

¼ tsp salt 

1 c sugar 

4 tsp. baking powder 

1 ½ c. milk 

2 eggs 

2 tsp vanilla 

½ c. butter, melted 

Mix everything except for the butter together. 

Slowly stir in the melted butter and pour into a greased 9x13 pan. 

Cake Topping 

1 c butter, softened 

1 c brown sugar 

2 tbsp flour 

1 tbsp cinnamon 

Mix all the ingredients together until well combined .Drop evenly over the batter and swirl with a knife. 

Bake at 350 for 28-32 minutes 

Glaze 

2 c powdered sugar 

5 tbsp milk 

1 tsp vanilla 

While warm, drizzle the glaze over the cake.

Gluten Free "Monster" Cookies

Monster Cookies 

Source: Evonne Anderson

Makes a LARGE batch. (I cut it in half when I made it for my family.)

1 c butter (or margarine.)  

2 ½ c brown sugar 

2 c sugar 

6 eggs 

2 ½ c peanut butter 

4 tsp baking soda 

 9 cups oatmeal 

¼ c vanilla 

2 c nuts (opt.) 

chocolate chips or M&Ms as desired. 

Mix and bake at 350 degrees for 10 minutes. 

Here's the recipe halved:

1/2 c butter

1 1/4 cups brown sugar

1 cup sugar

3 eggs

1 1/4 cups peanut butter

2 tsp baking soda

4 1/2 cups oatmeal

2 tbsp vanilla

1 cup nuts

chocolate chips or M&Ms as desired. 

Gluten Free Pancakes

Pancakes

Source: Evonne Anderson

Makes 6-8 pancakes.

½ milk 

1 c rolled oats 

2 tbsp sugar 

2 tsp baking powder 

½ tsp salt 

1 tbsp oil 

2 eggs 

 Mix all ingredients in a blender until thoroughly mixed. Let stand for 5 minutes and then cook.

Pea Salad with Red Onions and Cheese

Pea Salad with Red Onions and Cheese

Prep Time: 10 minutes
Chill for 4 hours
Total Time: 4 hours, 10 minutes
Source: https://www.saltysidedish.com/pea-salad/ 

Ingredients
16 oz. frozen peas thawed and drained
6 strips bacon cooked and cut into small pieces*
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup diced red onion
1 cup real mayonnaise
salt and pepper

Instructions
In a large mixing bowl combine thawed peas (drained of any excess water), cut bacon, diced red onions, shredded cheddar cheese, and mayonnaise, and mix all pea salad ingredients together well. Season salad with salt and pepper and mix again to incorporate seasonings.
Refrigerate pea salad 4 hours or overnight. Mix well before serving to prevent settling.
Chill for at least 4 hours and keep cold prior to serving.

* I used a bag of bacon bits instead, and it tasted fine.

Tip: 

If you like red onion but do not want it to overpower the pea salad, soak red onion pieces in cold water for up to 30 minutes, drain, dry, and then add to salad.

Blueberry Zucchini Bread

 Blueberry Zucchini Bread

Source: Danette Carter

Time (estimated): 80 minutes, including cooling time.

3 eggs

1 cup veg oil 

3 tsp vanilla

2-1/4 cups sugar

2 cups shredded zucchini 

3 cups flour

1 tsp salt 

1 tsp baking powder

¼ tsp baking soda

1 tbsp ground cinnamon

1 pint blueberries

Preheat oven to 350 lightly grease 4 mini loaf pans.

Beat together the eggs, oil, vanilla and sugar. Fold in zucchini.

Beat in the flour, salt, baking soda, baking powder and cinnamon. Gently fold in blueberries

Bake 50 minutes.

Cool 20 minute  in pans.