It's been fun working outdoors during the "cooler" days we have been experiencing. I am planting daylily seeds, and it will be fun to see how many come up. Those that do flourish, I will transplant the seedlings into bigger pots and hold over the winter and plant in the spring.
Guess what's cooking right now in our kitchen?
Yes, it's a roast and veggies in the slow cooker. Now I'm free to enjoy the day and not be a slave to working in the kitchen!
At the first hint of fall, I like to celebrate the season by making a soup recipe and the Thompson taco soup is the easy version. I remember enjoying tuna casserole as a kid growing up and I think I have captured pretty close to my mother's recipe. It's usually a dish most kids like. And of course, it wouldn't be any fun leaving out a chocolate easy Crock-Pot chocolate dessert!
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Dee Dee's Slow Cooking Roast
Today, I am making a sirloin tip boneless roast weighing 2 1/2 pounds. I will add lots of veggies and this will make great leftovers. I get the roast on by 11 a.m., earlier if I can.
1. Rinse and pat dry the roast.
2. Dredge in flour and add chili powder, garlic powder, and paprika, salt and pepper to the outside of the meat, followed by browning it in a skillet with about 3 tablespoons olive oil.
3. After the sides are browned, I place in a large slow cooker.
4. Add an onion and several cloves of garlic.
5. Add a box of beef broth and cook the roast on HIGH for about 3 hours. Then reduce the heat to Low and add veggies of your choice.
By dinner time the meat should be very tender. If you do this recipe, and then go to work all day, I would cook it on LOW all day. The veggies may be softer but still very good. OR: you can steam and add the veggies in the evening after getting home.
What I add:
I found (in season) 2 pounds of colored carrots. I peel and cut up in good sized pieces. The Mikester likes carrots. Then I peel and add 3 or 4 small potatoes, 4 ribs celery, rinsed and cup up. Later in the day, I'll make a big green salad to go with this.
Our Tuna Casserole
Yes, you can cook pasta in a slow cooker if you add it at the very end of the cooking time.
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 (8 ounce) pkg. mushrooms-sliced
• 2 (12 ounce) cans favorite tuna-drained
• 1 (16 ounce) jar Alfredo sauce
• 1/2 cup milk
• 1/2 cup sour cream
• 2 cups shredded Colby cheese
• 1 pound green beans trimmed (or use drained can of cut green beans)
• 1 (12 ounce) package egg noodles
• 1 cup crushed sour cream and onion, potato chips
1. In a 5-quart slow cooker, combine onion, garlic, mushrooms, and tuna.
2. Pour Alfredo sauce into slow cooker.
3. Pour milk into the Alfredo jar, close tightly and shake. Pour this mixture into the slow cooker along with the sour cream.
4. Cover and cook on LOW for 7 hours.
5. Cut green beans in half or smaller, and add to slow cooker along with the cheese.
6. Cook on LOW for 1 hour. Then add the noodles and stir well.
7. Cover and continue cooking on LOW for 45 minutes to 1 hour OR until the noodles are tender.
Top each serving of the casserole with the crushed potato chips.
Fall Taco Soup-Stove top, not in the Crock-Pot.
You can vary this recipe so much by adding other favorite things you or your family might like.
This is the easy recipe.
• 1 1/4 pounds lean ground beef
• 1 small onion-chopped fine
• 1 (.04 ounce) packet ranch dressing mix
• 2 (15 ounce) cans black beans with liquid
• 1 (15 ounce) can whole kernel corn with liquid
• 1 (15 ounce) can cream-style corn
• 3 cans Ro-tel with liquid (I like the mild in this soup.)
1. Brown ground beef and onions in a skillet. Drain and stir in ranch dressing mix.
2. Combine beef-onion mixture, beans, both corns, and stewed tomatoes in large pot. Bring to a boil, lower heat and simmer for 15 minutes.
This is great over crushed tortilla chips and top it off with shredded cheese.
Slow Cooker Chocolate Delight
You'll love the smell of this dessert!
• 1 package (about 18 ounces) chocolate cake mix
• 1 (8 ounce) container sour cream
• 1 cup semi-sweet chocolate chips
• 1cup water
• 4 eggs
• 3/4 cup vegetable oil
• 1 package (4-serving size) INSTANT chocolate pudding mix
• Vanilla ice cream
1. Coat the Crock-Pot with a nonstick cooking spray
2. Combine all ingredients EXCEPT the vanilla ice cream, in a medium bowl; mix well and transfer to the slow cooker.
3. Cover and cook on LOW 3 to 4 hours or on High for 1 and 1/2 to 1 and 3/4 hours.
I prefer cooking this on Low because the house smells so good. Kids really like this one, and it's so easy to make.
Serve hot with a scoop of ice cream.
The best and easiest meals I like to serve for a large dinner party will use several slow cookers at once. The food stays warm and folks can take as much as they want when they want. Until the end of the year, I will continue featuring this marvelous way of cooking.
Have another wonderful week in Parker County, and this is such a great time to decorate our porches and homes with colorful Fall decorations.