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.