Barbecue Root Beer Chicken Legs - CROCKPOT!!!

Made this for the first time today....OMG!!!  It was sooooo easy and soooooo good!!!

Here is what you will need:

4 to 5 pounds of Chicken Legs (about 10 - 12 legs)
1 bottle of Sweet Baby Ray's HONEY Barbecue Sauce (18 ounce bottle)
6 ounces of Root Beer (enjoy the rest of the can yourself!!!)

Crockpot and Crockpot Liner (love these things!!! clean up is sooo easy!)

Ready?  Put the crockpot liner in the crockpot (no, you don't have to use one but you'll be happy you did!) and then put the chicken legs in the crockpot.

Put the lid on and cook for 3 1/2 hours on HIGH.  After the 3 1/2 hours, remove the lid and remove the liquid.  Mix the barbecue sauce and the root beer together and pour it over the chicken legs...

Put the lid back on the crock pot and cook for an additional 30 minutes on high!  That's it!!!  Serve it up with your favorite side!

Enjoy!!!

Country Fried Steak and Eggs

You gotta love weekend mornings!  Perfect time for Country Fried Steak and Eggs!!!

Here's what you will need (and milk...forgot to put it in the picture!):

For the steaks:
4 four ounce beef cube steaks
1 cup all purpose flour
1 teaspoon paprika
1 teaspoon onion powder
3/4 cup buttermilk
1 large egg
Oil for frying

For the gravy:
3 tablespoons all purpose flour
3 cups milk
Salt and Pepper to your liking!

For the eggs:
Ummmmm.....eggs!!!  Make them however you like...scrambled, over easy, etc.

Fill a large skillet with 1/4 inch of oil and heat it to 350-375 degrees (medium high).  While the oil is heating, whisk the buttermilk and egg together in a medium bowl...

Combine the flour, paprika and onion powder in another medium bowl...

Dip each steak in the buttermilk/egg mixture and then dip it in the flour mixture (flip it over to flour both sides) and set it aside on a large plate.  Repeat with the other steaks...

Carefully add the steaks to the hot oil and brown both sides for 3 minutes per side.  Reduce the heat to medium low and cover the skillet.  Let the steaks cook for another 8 minutes.  Remove the lid and let them cook for 1 more minute.  Set the steaks on a paper towel lined plate to drain...

For the gravy:  Sprinkle the flour into the same skillet and cook until lightly browned (takes about 3 minutes).  Then, slowly add the milk, stirring constantly until thickened

Add salt and pepper to taste.  Cook your eggs however you like them and serve it all together!!!

ENJOY!!! 

Italian Beef Sandwiches

Been using this recipe for almost 20 years (thanks Rick) and it is ALWAYS a big hit.  So simple, yet soooo good!!!

One of the best things about this is that you can plan ahead for it since it sits in the crock pot for 20 to 24 hours!!!  Having a party?  You can whip up some Beer Dip to go with this!  Having a really big party?  You can make Easy Chunky Chicken Salad, too!

Ready?!  Here's what you need....

2 1/2 to 4 1/2 pound roast (I get whatever is on sale...no need to get expensive meat as it will be so tender after being in the crock pot for such a long time).
1 envelope of Good Season Italian Dressing Mix
1 cup of water
Sandwich rolls (sorry...forgot to put them in the picture!)
Optional:  Shredded Mozzarella Cheese

I use Reynolds Slow Cooker Liners -- one of the best inventions ever made!!!  Almost no cleanup!  Just take it out of the crock pot after you are done and throw the bag away!

For this recipe I used a Hamilton Beach 6 quart crockpot (I've used as small as 4 quart when using smaller amount of meat)

Okay....here we go!!!
Put the meat in the crock pot and sprinkle the package of the italian dressing mix over the meat...

Pour 1 cup of water into the crock pot....

Put the lid on and cook on low for 20 to 24 hours.  At about the 18 hour mark, open the lid and shred the meat with two forks.  Put the lid back on and continue to cook until you are ready to serve!  It's no big deal if you wait until the 24 hour mark to shred the meat.

Serve on sandwhich rolls (a chewy hoagie-type roll is best!!!).  Top with shredded mozzarella if you want to!
ENJOY!!!

You can get 48 crock pot liners on Amazon (about the same price as walmart since ordering in bulk!):

Beer Dip

Another weekend has arrived and it's another football weekend!!!  We are having friends over on Saturday to watch the Husker game.  That being said....time for some football game food!  Let's get started with some BEER DIP!!!  I like to make this the night before to let the flavors get blended...but you don't have to make it ahead of time...if you are in a hurry, you can just mix it up and serve it!

Here is what you will need (quite simple!!!):

2 eight ounce bricks of cream cheese - softened (let it sit out awhile as it is easier to mix when it's soft)
1 envelope of Hidden Valley Ranch Dressing Mix
1 1/2 cups colby jack cheese (you can use cheddar if you prefer)
1/3 cup of beer (I'm sure you can figure out what to do with the rest of the can!!!)
Pretzels or chips (sorry...forgot to put them in the picture...pretzels are best!)

Beat the cream cheese, dressing mix, and beer in a large bowl with an electric mixer (love my KitchenAid Hand Mixer)

Add in the cheese and mix by hand until well blended....

Keep covered in fridge or serve immediately.  Awesome with pretzels (or chips if you prefer).
ENJOY!!!

Cheesy Chicken and Rice in the Crock Pot

Easy Cheesy Chicken and Rice in the crockpot.  Simple to make and yummy!!!

Here is what you will need:

4 Boneless Skinless Chicken Breasts (you won't need that many if you get your chicken from Zaycon)
1 Medium Onion - chopped
2 1/2 cups of shredded colby jack cheese
1 can Cream of Chicken Soup
1 can whole kernel corn - drained
1 box Zatarain's Yellow Rice
2 cups of Chicken Broth

Before we get started...have you tried the Reynold's Crock Pot Liners?  OMG!!!!  These things are the best....almost no clean up!  I absolutely love these things for the crock pot.  Just put the bag in the crock pot before you start and when the meal is done, take it out and throw it away!!!  Amazon and Walmart both carry them.

Okay...here we go.....put the chicken in the bottom of the crock pot and sprinkle with salt & pepper if you want to.  Add the chopped onion...

In a medium to large bowl, mix together the Chicken Broth and Cream of Chicken Soup.  Pour it over the chicken.  Put the lid on the crock pot and cook on low for 7 hours!  After 7 hours, make the rice according to the package directions.  While the rice is cooking, remove the chicken from the crock pot and shred it with forks (I usually hate this step but it was so simple...just fell apart!!!)...

Add the shredded chicken, corn, prepared rice, and cheese to the crockpot....

Stir until the cheese is melted and enjoy!  It will thicken upon standing!!!

ENJOY!!



You can get 4 boxes of lines (4 liners in each box) on Amazon.  Also available at Wal-Mart.

Easy Homemade Mac and Cheese

Definitely a comfort food kind of day!  Don't want to miss any of the football games...you can make this lunch during half time!!!

Easy Macaroni and Cheese!!!  Got this recipe from The Pioneer Woman tv show.

Here is what you will need:

1 Pound Box of Small Pasta Shells
2 Cups of WHOLE Milk
1 Tablespoon Butter
2 Cups shredded colby jack cheese
8 ounces prcessed cheese (velveeta) - cubed
1 teaspoon black pepper
1/2 teaspoon sale
1/4 teaspoon seasoned salt

Cook the pasta according to the package directions!
Heat the milk and butter in a medium sauce pan...

Add in the cheeses and stire until melted...

Stir in the salt, pepper and seasoned salt...

Drain the pasta and stir in the cheese sauce and serve immediately!!!

ENJOY!!!

Malted Pancakes

I love fall....football filled weekends and comfort food meals!

Breakfast today is simple...Malted Pancakes!!!

Here is what you will need:

1 Cup of Carbon's Golden Malted Pancake & Waffle Flour
1 Tablespoon of Butter - MELTED
1 Large Egg
3/4 Cup of Milk

Mix the egg and the milk together in a medium bowl....

Mix in the flour (I add it gradually and use a whisk) and then add in the melted butter...

Ladle the batter on to a hot griddle or frying pan (350 degrees if you are using griddle):

Flip the pancakes when the "bubbles" start to break:

Add some butter and syrup and enjoy!!!

Stuffed Green Peppers

Guess it's a comfort food kind of day...Biscuits and Gravy this morning and now Stuffed Green Peppers!!!

Here is what you will need:

1 Pound Ground Meat (mine comes from Zaycon Foods - fresh from the farm)
4 to 6 Green Peppers (recipe will easily make 6)
3 cans of Tomato Soup
3 1/2 cups of Minute Rice
4 to 6 slices Mozzarella Cheese (provolone works too)....get the slices...shredded just doesn't quite work the same

Heat oven to 350 degrees
Brown the ground meat in a large skillet:

While the meat is browning, start working on the peppers....bring a large pot of water to a boil and cut the tops off of the peppers (discard the tops) and take the insides out of the peppers (discard):

Once the meat is browned, drain it if necessary.  Add the rice (uncooked rice!!!) to the skillet and stir lightly.  Add the 3 cans of tomato soup and stir well.  It will be thick.  Set the temperature to medium low and stir often

Add the prepared green peppers to the boiling water and boil for 6 minutes

Taste test the rice mixture to make sure rice is done!!!  Then add a layer of the rice mixture to the bottom of an ungreased 13 x 9 baking dish or an 11 x 7 (depends on how many peppers you are doing).  Stuff each pepper with rice mix (pack it in there!!!). Set each pepper on top of the rice in the dish.  Add a slice of cheese to the top of the mixture and bake at 350 degrees for 15 to 20 minutes (til cheese is melted and starting to brown a little)

ENJOY!!!!