Mongolian Beef

INGREDIENTS
1lb. beef flank steak – thinly sliced across the grain
1 medium white onion thinly sliced
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup chicken broth
1 tbs. minced garlic
2 tbs. hoisin sauce – you can find this in the Asian section
1/4 cup brown sugar
1 tbs. ground ginger
1 tsp. red pepper flakes – or to taste
1/4 cup corn starch
1 cup cut scallions
1/3 cup white wine

DIRECTIONS
Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
Stir, and serve over rice or noodles.

Peanut Butter Brownies

INGREDIENTS
1 package milk chocolate brownie mix
1/2 tsp. vanilla extract
1 (3 oz.) package cream cheese
1/3 cup creamy peanut butter
1 cup M&M’s Peanut Butter Candies

DIRECTIONS
Preheat oven to 350.  Grease bottom and sides of 8-inch square pan.  Prepare brownie mixtures as directed on the box and stir in vanilla.  Poor into pan.  Place cream cheese in microwave-safe bowl.  Microwave for 15 sec. and stir in peanut butter until smooth.  Drop peanut butter in little balls in brownie mixture.  Put candies on top.  Bake for 50 minutes.

Corn Bread

INGREDIENTS 1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

DIRECTIONS Preheat oven to 400 degrees F.  Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Mom's Chicken n' Noodles

INGREDIENTS
6 big chicken thighs
1 carrot
parsley – break off a little over a handful maybe;)
celery
1/2 an onion
1 1/2 boxes of chicken broth
1 can chicken gravy
1 and 1/2 bags of egg noodles
salt to taste while cooking – be carful to make sure the chicken is fully cooked before tasting.

DIRECTIONS
First, in a large pot, place some olive oil and brown the chicken.  When chicken is browned, remove it from the pan.  Cut up - in very small pieces – the carrot, celery, parsley, and onion and cook in the pan with the remaining chicken juice.  Next, put the chicken back in the pan and cover with 4 or more cups of water and the chicken broth – just make sure the chicken is completely covered.  Cook over low boil for two hours.  Take the chicken out and set aside.  Add the can of chicken gravy and boil the noodles.  While noodles are cooking, take the meat off of the chicken.  After noodles are completely cooked, add back the chicken meat, stir and serve.

Pumpkin Spice Latte

INGREDIENTS
2 cups milk (I used 1%)
2 tbs. canned pumpkin
2 tbs. white sugar
2 tbs. vanilla (not a typo. it asks for tablespoons)
1/2 tsp. pumpkin pie spice
1/2 cup brewed espresso or 3/4 cup strong brewed coffee

DIRECTIONS
This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.  If you want that extra fattening flair like I do, ladle into mugs, and garnish with whipped cream and additional cinnamon.

Crock Pot Pasta Fagoli Soup

INGREDIENTS
1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T. Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time

DIRECTIONS
Brown the meat on the stovetop, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crock pot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Crock Pot Mac n' Cheese

INGREDIENTS
1/2 a pound of uncooked macaroni
4 cups milk
1 egg
4 cups shredded cheese – I used white cheddar and mild yellow
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. dried mustard

DIRECTIONS
Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.
Add cheese and noodles, and stir well to combine. Pour the mixture into the crock pot..
Cover and cook on low for 2-5 hours, or on high for 1-3

Rosemary and Red Wine Sauce

INGREDIENTS
1 medium onion
8 cloves garlic
2 Tbsp olive oil
2 large cans crushed tomatoes
1 large can tomato paste
1 1/2 cups red wine
4 Tbsp honey
1 tsp salt
1 tsp crushed red peppers
1 tsp crushed rosemary
1 tsp basil

DIRECTIONS
Saute onion and garlic with olive oil.
Add the rest of the ingredients and simmer for at least 20 minutes (the longer the better).   I then added a pound of hamburger and fresh mushrooms.

Pumpkin Spice Bars

INGREDIENTS
1 pkg. (2-layer size) spice cake mix
1 can  (15 oz.) pumpkin
1 cup miracle whip dressing
3   eggs
1 pkg. (8 oz.) cream cheese, softened
1/4 cup  (1/2 stick) butter, softened
2 Tbsp. milk
1 tsp.  vanilla
4 cups powdered sugar

DIRECTIONS
Preheat oven to 350°F. Grease 13x9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan. 
Bake 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack. 
Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.

Sausage and Cornbread Stuffing

INGREDIENTS6 tablespoons butter
1 cup chopped onion
1 cup chopped celery – I omitted this b/c Jamie and I hate celery;)
1/2 cup chopped green bell pepper
2 teaspoons poultry seasoning
1 1/2 teaspoons thyme leaves
1 teaspoon garlic powder
10 cups coarsely crumbled corn bread
1/2 pound sausage, cooked and crumbled
1 can (14 1/2 ounces) chicken broth

DIRECTIONS
Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add celery, onion and bell pepper; cook and stir 5 minutes. Stir in poultry seasoning, thyme and garlic powder.
Mix corn bread, vegetable mixture and sausage in large bowl. Add broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
Bake 30 to 35 minutes or until heated through and lightly browned. Prepare Turkey Gravy and serve with stuffing, if desired.

Traditional Mashed Potatoes

INGREDIENTS
6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper

DIRECTIONS
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Easy Corn Chowder

INGREDIENTS
4 cups frozen hash browns - thawed
1 can cream style corn
1 can regular corn – don’t drain it
1 can evaporated milk
8 or more;) strips of bacon
1 tbs. worchestershire sauce

DIRECTIONS
Thaw out hash browns, and cook bacon.  Pour cans of corn, worchestershire, and condensed milk in pot and heat through.  Cut bacon strips and add to soup.

Beef Stew

INGREDIENTS
1 lb. stew beef cubes
4-6 carrots, cut up
10-12 pearl onions
4-6 potatoes, cut in cubes
2 cloves garlic
1/2 c. red wine
1 tsp. Worcestershire sauce
2 tsp. soy sauce

DIRECTIONS
Brown stew beef cubes (you can coat in flour). After browned, put in crock pot. De-glaze pan with 1/2 cup red wine and pour into crock pot with beef cubes. Add cut up carrots, onions, garlic and potatoes along with Worcestershire sauce and soy sauce. Cook on high for 3-4 hours in crock pot. Add water as necessary (salt and pepper to taste).

Garlic and Greens Pasta

INGREDIENTS
8 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1/2 medium onion
1/8 teaspoon of red pepper flakes
6 cups winter greens
6 ounces spaghetti or angel hair pasta
3 tbs. pecorino romano cheese

DIRECTIONS
Bring large pot of salted water to a boil.  Meanwhile, cook the garlic in evoo, until golden brown and crisp (about 3 min.).  Using a slotted spoon, transfer garlic chips to a paper-towel-lined plate.  Add onion slices and red pepper flaked to oil in pan – cook about 10 minutes.  Season with salt.
When onions are almost done, add the greens to boiling water and cook uncovered until tender – about 3 minutes.  Using tongs, shake off excess water and add to pan with onions.  Cook, stirring occasionally.  Return to cooking water and add pasta.  Cook 8-10 minutes.  Drain and add to serving bowl.  Add green mixture and two tbs. of pasta water and toss.  Top with cheese and garlic.

Chicken Pesto

INGREDIENTS
For the pesto sauce 3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated

1 chicken breast
6 grape tomatoes sliced
1 cup slices yellow squash
1/4 box of bow tie pasta
1/4 an onion
3 tbs. parmesan Romano cheese

DIRECTIONS
Make pesto sauce ahead of time in a blender and set aside.  Cook chicken breast in skillet over medium heat with sliced onion.  After the chicken is almost done, add the yellow squash and tomatoes.  While chicken is cooking boil pasta.  When complete, add pasta, pesto sauce and chicken mixture.  Add cheese on top.