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recipes

Sandra's Chili Con Carne

Sandra’s Chili Con Carne
Author: Sandra Trumpfheller
This was the perfect treat for a cold winter’s day!
Ingredients
  • 2 lbs Ground beef
  • 1 medium onion (chopped)
  • Garlic Clove (or powder to taste)
  • 1 tbsp Cumin
  • 1 tbsp Oregano
  • 2 tbsp Chili Powder
  • 2 Cans Tomato Sauce **
  • 2 Cans Chopped Tomatoes **
  • ** or any combination
  • 2 Cans Beef Broth*
  • * if too runny, can thicken with instant potatoes or corn meal
  • 2 tbsp Sugar
  • 3 Cans beans, drained (kidney, black, etc — whatever you favor)
  • Salt to taste
Instructions
  1. Brown ground beef and onions, add all ingredients into pot, boil and then bring to simmer.
  2. Serve with shredded cheese, sour cream and fresh bread.

 

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Sloppy Joes Sandwiches

Sloppy Joes Sandwiches
Author: Greg Trumpfheller
One of my favorite quick meals, goes with anything!!!
Ingredients
  • 1 lb ground beef
  • 1 cup ketchup
  • 1/4 cup Water**
  • 2 Tablespoons brown sugar
  • 2 Teaspoons Worcestershire Sauce
  • 2 Teaspoons prepare mustard
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1/2 teaspoon salt
  • hamburger buns
  • **For a more tangier taste, I use some vinegar instead of water; but not the whole 1/4 cups worth
Instructions
  1. In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.

 

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Chili Relleno Casserole

Chili Relleno Casserole
Ingredients
  • 1 lb Hamburger
  • 1 Can Tomato and Green Chili
  • Whole Green Chilis
  • Jack Cheese
  • 4 Tbl Flour
  • 1/2 Cup Milk
  • Salt and Pepper to taste
Instructions
  1. Brown and drain Hamburger
  2. Add can of tomato and green chili to hamburger and simmer
  3. Stuff peppers with cheese and lay in greased pan
  4. mix flour and milk with hamburger mixture, salt and pepper to taste; spread over peppers
  5. sprinkle with cheese
  6. bake 30 minutes at 350 degrees
  7. serve with lettuce and tomato topper!

 

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Garlic Seasoned Baked Pork Chops

 

Garlic Seasoned Baked Pork Chops
Prep time:
Cook time:
Total time:
Serves: 4
This is a delicious pork chop recipe that cuts out all the grease from frying them in a pan. Best of all, you can use any type of chop (even ones with bone still in)! Pair it with some cheesy mashed potatoes and a vegetable for a great meal.
Ingredients
  • 2 tablespoons butter, melted
  • 1 egg, beaten
  • 2 tablespoons milk
  • 4 butterflied pork chops, trimmed
  • 1 pinch garlic powder, or to taste
  • 1 pinch seasoned salt (such as LAWRY’S®), or to taste
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Pour butter into a 9×13-inch baking dish, tilting to cover entire bottom of dish.
  3. Whisk egg and milk together in a shallow bowl; dip pork chops into egg mixture. Transfer pork chops to the baking dish. Sprinkle pork chops with garlic powder and seasoned salt.
  4. Bake pork chops in the preheated oven for 10 minutes. Flip chops and season the other side with garlic powder and seasoned salt. Cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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Slow Cooker Taco Soup

Taco Soup

Taco Soup

Slow Cooker Taco Soup
Recipe Type: Slow Cooker
Prep time:
Cook time:
Total time:
Serves: 8
“This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you’re sensitive about spicy foods.”
Ingredients
  • 1 pound ground beef
  • 1 onion, choppedv
  • 1 (16 ounce) can chili beans, with liquid
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15 ounce) can whole kernel corn, with liquid
  • 1 (8 ounce) can tomato sauce
  • 2 cups water
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (4 ounce) can diced green chile peppers
  • 1 (1.25 ounce) package taco seasoning mix
Instructions
  1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

 

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Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup
Recipe Type: Slow Cooker
Prep time:
Cook time:
Total time:
Serves: 8 servings
“You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!”
Ingredients
  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • 1 (8 ounce) package shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
Instructions
  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

 

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Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole
Recipe Type: Slow Cooker
Author: Stephanie@StockpilingMoms
Prep time:
Cook time:
Total time:
Serves: serves 10-12
I made this on Christmas Eve (along with my Sloppy Joes) and it tasted awesome. took the leftovers to the Christmas dinner and everyone thought it tasted delicious!!
Ingredients
  • 1 – 26-32 ounce bag frozen hash browns
  • 1 – 8 oz container sour cream
  • 1 – 10.5 oz can cream of chicken soup
  • ¼ – cup onion, chopped fine
  • 1½ – cups shredded cheddar cheese
  • ½ – cup butter, melted
  • salt and pepper, to taste (about ¼ teaspoon each)
Instructions
  1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
  2. Mix to combine.
  3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray.
  4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
  5. The casserole should be crispy on the sides and bubbly throughout.
  6. Serve and enjoy!

 

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Cheesy Chicken Tater Tot Casserole

Cheesy Chicken Tater Tot Casserole
Author: http://www.thecountrycook.net
Cook time:
Total time:
Y’all, this casserole is so good. I just don’t know how else to describe it. It is cheesy. It is bacon-y. And you got your chicken and taters all together so it is a whole meal in one. And the taste is so pleasin’. You just gotta try it and let me know what you think. In my house, this is kid and hubby friendly.
Ingredients
  • 1 (32 oz.) bag frozen tater tots
  • 1 (3 oz.)bag bacon pieces
  • 1 pound boneless, skinless chicken breasts, diced
  • 2 cups shredded cheddar cheese
  • 3/4 cup milk
  • salt & pepper, to taste
Instructions
  1. Layer half of the frozen tater tots on the bottom of the slow cooker.
  2. Sprinkle with 1/3 of the bacon pieces.
  3. Now top with 1/3 of the shredded cheese.
  4. Add diced chicken on top. Season with salt & pepper.
  5. Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.
  6. Put the rest of the frozen tater tots on top.
  7. Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.
  8. Pour 3/4 cup milk all over the top.
  9. Cover and cook on low
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Crock Pot Cowboy Casserole

Crock-Pot Cowboy Casserole
Recipe Type: Crock Pot
Prep time:
Cook time:
Total time:
Serves: 6-8
I haven’t tried this, but soon…..LOL
Ingredients
  • 1 onion, chopped
  • 1 lbs. ground beef, browned and rinsed
  • 6 medium potatoes, sliced
  • 1 clove garlic, minced
  • 1 (16 oz.) can low sodium kidney bean, with the juices
  • 1 (15 oz.) can diced tomatoes, with the juice
  • 1 (10.5 oz.) can cream of mushroom soup
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup finely shredded cheddar cheese
Instructions
  1. Mix all of the ingredients except the cheese in a 6 quart crock-pot and stir well.
  2. Cover and cook on high for 4 hours or on low for 8 hours.
  3. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 1 hour.
  4. Eat and enjoy!
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Slow Cooker Taco Soup

Taco Soup

Taco Soup

Slow Cooker Taco Soup
Recipe Type: Slow Cooker
Prep time:
Cook time:
Total time:
Serves: 8
“This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you’re sensitive about spicy foods.”
Ingredients
  • 1 pound ground beef
  • 1 onion, choppedv
  • 1 (16 ounce) can chili beans, with liquid
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15 ounce) can whole kernel corn, with liquid
  • 1 (8 ounce) can tomato sauce
  • 2 cups water
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (4 ounce) can diced green chile peppers
  • 1 (1.25 ounce) package taco seasoning mix
Instructions
  1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

 

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Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup
Recipe Type: Slow Cooker
Prep time:
Cook time:
Total time:
Serves: 8 servings
“You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!”
Ingredients
  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • 1 (8 ounce) package shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
Instructions
  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

 

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Sandra's Chili Con Carne

Sandra’s Chili Con Carne
Author: Sandra Trumpfheller
This was the perfect treat for a cold winter’s day!
Ingredients
  • 2 lbs Ground beef
  • 1 medium onion (chopped)
  • Garlic Clove (or powder to taste)
  • 1 tbsp Cumin
  • 1 tbsp Oregano
  • 2 tbsp Chili Powder
  • 2 Cans Tomato Sauce **
  • 2 Cans Chopped Tomatoes **
  • ** or any combination
  • 2 Cans Beef Broth*
  • * if too runny, can thicken with instant potatoes or corn meal
  • 2 tbsp Sugar
  • 3 Cans beans, drained (kidney, black, etc — whatever you favor)
  • Salt to taste
Instructions
  1. Brown ground beef and onions, add all ingredients into pot, boil and then bring to simmer.
  2. Serve with shredded cheese, sour cream and fresh bread.

 

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Sloppy Joes Sandwiches

Sloppy Joes Sandwiches
Author: Greg Trumpfheller
One of my favorite quick meals, goes with anything!!!
Ingredients
  • 1 lb ground beef
  • 1 cup ketchup
  • 1/4 cup Water**
  • 2 Tablespoons brown sugar
  • 2 Teaspoons Worcestershire Sauce
  • 2 Teaspoons prepare mustard
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1/2 teaspoon salt
  • hamburger buns
  • **For a more tangier taste, I use some vinegar instead of water; but not the whole 1/4 cups worth
Instructions
  1. In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.

 

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Crock Pot Pork Chops

image

First attempt at Crock Pot Pork Chops with potatoes and green beans.   Used Italian dressing on the chops,  salt and pepper on the potatoes,  and butter and salt on the green beans.   Tasted really really delicious.   Learning points:  thicker chops,  more vegetables,  maybe a touch more marinade.

Sandra liked it too!!!

See recipe below. ….

Complete Pork Chop Dinner in a Crockpot
Recipe Type: Slow Cooker
Author: Multiple Sources (but Greg pieced them together!)
Awesome flavor, meet just feel of the bone and melted in my mouth. Delicious!!
Ingredients
  • 4 boneless pork chops
  • 1 bottle of BBQ or Seasoning Sauce (I used Italian Salad Dressing)
  • 8-10 baby gold or small red potatoes
  • Green Beans
  • butter
  • salt
  • black pepper
Instructions
  1. Place pork chops into the bottom of your crockpot.
  2. Pour 3/4 to 1 cup of your sauce over pork chops (I will use more next time!)
  3. Take a sheet of foil and top over the pork chops.
  4. Spritz the top with either cooking oil or Pam.
  5. Place a layer of potatoes on the foil and season to taste.
  6. Add another layer of foil and cover the potatoes tightly to form a seal (this will allow the potatoes to steam).
  7. Place the vegetables on top of the foil, add butter and seasoning, and then place the lid on tight.
  8. Do not open the lid.
  9. Cook for 6-7 hours on low.
  10. Serve and enjoy!

 

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