Slow Cooker Shredded Beef Tacos

2 lbs beef chuck roast
1 packet of taco seasoning
1 cup salsa verde
15 ounces canned corn (do not drain)
1/2 cup beef broth

Labels (12) Slow Cooker Shredded Beef Tacos  Place all ingredients in the crock pot.  Cook on high for 3-4 hours or low for 6-8 hours.  Pull roast out when done cooking.  Shred meat and put back in crock pot and mix together.  Eat with favorite taco toppings in shells. 

mississippi pot roast

Mississippi Pot Roast

3 lb Chuck Roast 

3 Tbs Ranch Powder (or 1 packet)

3 Tbs Au Jus Mix (or 1 packet) 

1 Stick of Butter 

5 Pepperoncini Peppers 

Label (12) Mississippi Roast: Thaw or start frozen and cook 1 hour longer. Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast. DO NOT ADD WATER. Cook on low for 7-8 hours.  Remove roast.  Separate oil from remaining juice to make gravy. 11-16-17

Korean beef

•  1 1/2 pounds ground turkey or ground beef or ground chicken 
• 3 cloves garlic, finely minced 
• Salt and pepper 
• 1/4 cup brown sugar 
• 1/2 cup low-sodium soy sauce 
• 1/4 cup low-sodium chicken or beef broth 
• 1 tablespoon sesame oil 
• 1/2 teaspoon red pepper flakes plus more to taste or 1 teaspoon chili-garlic sauce 
• 1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger 
• 3 green onions, chopped (optional)
• Hot, cooked rice or quinoa for serving

Directions

1. Start the rice or quinoa, cooking according to package directions (usually about 15-17 minutes cooking time). 
2. While the rice/quinoa cooks, in a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease. 
3. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes (or chili-garlic sauce), and ginger. 
4. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. 
5. Serve over hot, cooked rice or quinoa, topped with the chopped green onions. 

Labels (23): Korean Beef- Cook ground beef. Add sauce to meat and simmer for 5 minutes or so. Serve over hot cooked rice or quinoa, topped with green onions. (optional) Or serve as lettuce wraps. 11-16-17

French Dip Sliders (Six Sisters' Stuff)

INGREDIENTS

Sauce:
• 1/4 cup sour cream
• 1/2 teaspoon prepared horseradish
• Salt and pepper, to taste
Sandwiches:
• 1 (12 count) pkg. King?s Hawaiian Savory Butter Dinner Rolls
• 1 pound sliced roast beef
• 6 slices provolone cheese
Au Jus:
• 1/4 cup butter
• 1/2 onion, minced
• 2 teaspoons minced garlic
• 1 (1 ounce) pkg. Au Jus Gravy
• 2 cups water
• Sesame seeds, for garnish

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Spray a 9x13-inch baking dish with nonstick cooking spray.
3. Without separating the rolls, slice rolls in half and place the bottom half in prepared pan.
4. In a small bowl, whisk together sauce ingredients and spread on top of bottom half of rolls.
5. Layer on sliced roast beef and top with sliced cheese.
6. Place top half of rolls on top.
7. In a saucepan over medium heat, whisk together butter, onion, garlic, au jus packet and 2 cups of water.
8. Bring to a boil and remove from heat.
9. Drizzle 1/2 cup au jus over sliders and sprinkle on sesame seeds.
10. Bake for 15-18 minutes, or until rolls are golden brown.
11. Remove from oven and cut into 12 sliders.
12. Serve with remaining au jus.

Label (23): French Dip Sliders Keep Frozen. Preheat oven to 350. Spray 9x13 baking dish with cooking spray. Place Frozen Sliders in pan. In saucepan over medium heat, whisk together butter, garlic & onion (2nd bag), au jus packet & 2 c. water. Bring to boil, remove from heat. Drizzle 1/2 c. au jus over sliders & sprinkle on sesame seeds. Bake 20-25 min, or until rolls are cooked through & golden brown. Cut into 12 sliders. Serve with remaining au jus. 11/16/17

Egg Casserole & Caramel Rolls

Egg Casserole

10 eggs

1/2 c flour

1 tsp baking powder

1/2 tsp salt

1 pt small curd cottage cheese

1 lb jack (or other) cheese grated

1/4 c melted butter

1 c diced ham (I use more)

1 4.5 oz can diced green chiles (I use 2)

*I cut this recipe in half, with an extra egg and extra ham*

DIRECTIONS: Blend eggs in blender. Add flour, baking powder, and salt. Fold in cheeses & butter. Stir in ham & chiles. Pour in greased and floured 9 X 13 pan or divide into two smaller pans. Cover and refrigerate overnight. Bake at 350 degrees for 30-45 min, or until egg is cooked through and browned on top.

LABELS (12): Egg Casserole: Thaw Completely. Cook for 45 min @ 350 degrees, or until egg is cooked through and browned on top.

Caramel Rolls

18 Rhodes dinner rolls

1/2 c butter

1/2 c brown sugar

1 tsp cinammon

1 3 oz pkg butterscotch pudding (NOT instant)

DIRECTIONS: Place frozen rolls in ungreased bundt pan. Sprinkle pudding over top. Mix melted butter with brown sugar and cinammon. Pour over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked through.

LABELS (12): Caramel Rolls. THE NIGHT BEFORE: Place 18 frozen Rhodes dinner rolls in ungreased bundt pan. Sprinkle 3 oz box of butterscotch pudding (NOT instant) over top. Mix 1/2 c melted butter with ziploc bag of brown sugar and cinnamon. Pour mixture over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked. 

Stuffing and Green Been Casserole

STUFFING AND GREEN BEEN CASSEROLE 3-4 Chicken Breasts 1 box of stuffing mix 1 can cream of chicken condensed soup 3/4 cup sour cream 1/3 cup water 10 oz bag frozen green beans
Labels: (13) Place frozen chicken breasts and contents of bag in crockpot. Cook on High for 4 Hours or Low for 6-8 Hours

Creamy White Chicken Chili

INGREDIENTS:

• 1 tablespoon oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 medium onion, chopped (about 1/2 cup)
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth   
• 2 cans (4 ounces each) chopped green chiles 
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream 
• Fresh cilantro, for garnish (optional)
• Shredded cheese, tortilla chips, other toppings (optional)

DIRECTIONS:

1. STOVETOP DIRECTIONS: In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s ok if the chicken isn’t cooked all the way; it will cook more in the next step).
2. Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
3. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
4. Remove from the heat; stir in the sour cream and cream.
5. Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.

LABELS (23):  CREAMY WHITE CHICKEN CHILI:  Combine bag mixture, one can chicken broth, and two cans of great northern beans (rinsed and drained) in pot.  Heat and serve.  Top with shredded cheese and fresh cilantro and serve with tortilla chips (not included).

LABELS (46):  CREAMY WHITE CHICKEN CHILI:  Great Northern Beans

LABELS (23):  CREAMY WHITE CHICKEN CHILI: Chicken Broth