Meat Lovers Spaghetti Sauce

8 Hours on Low       5-6 Quart Slow Cooker

  • 2 tbsp olive oil
  • 2 small onions,chopped
  • 1/2 lb bulk Italian Sausage
  • 1 lb Hamburger Meat
  • 1 tsp Dried Italian Herb Seasoning
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Marjoram
  • 1 29oz Can Tomato Sauce
  • 1 6oz Can Tomato Paste
  • 1 14.5oz Can Italian Style Diced Tomatoes
  • 1 14.5 oz Can Italian Style Stewed Tomatoes
  • 1/4 tsp Dried Thyme Leaves
  • 1/4 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 2 tsp Garlic Powder
  • 1 tbsp White Sugar

 

Heat olive oil in pan with onions and sausage till sausage is fully cooked. Transfer to slow cooker. In the same pan cook hamburger( break up while cooking), Italian seasoning, 1 tsp garlic powder and marjoram. When done add to slow cooker. Stir in all cans of tomatoes with whats already in slow cooker and then add thyme, basil, oregano and 2 tsp of garlic powder.  Set the cooker to low and cook for 8 hours. About 15 minutes before serving add the sugar and stir.

Corned Beef and Cabbage

10 Hours on Low         5-6 quart slow cooker

 

  • 4 Large Carrots Cut
  • 7 Red Skin Potato’s Cut in Quarters
  • 1 Medium Onion Cut in Wedges
  • 4 Cups Water
  • 1/2 to 3/4 Head Cabbage Cut in Wedges
  • 4 Lbs. Corned Beef with Season Packet

Place onions, carrots and potato’s in the bottom of slow cooker then add the water. Place the meat (fat side up) over everything and cut open spice packet and spread over the meat. After 9 hours pull out meat (cover with foil) and put in cabbage with juices and veggies. Cook for 20 minutes to an hour depending on how soggy/soft you like you cabbage. When you cut the meat cut against the grain.

Beef Stew

6 hours on low

 

  • 1 lbs. Carrots
  • 1/2 lbs. Celery
  • 4 Medium Potatos
  • 21/2 Lbs. Beef Stew Meat
  • 1 Small Onion
  • 1 tbsp. olive oil
  • 3-4 tbsp. flour
  • 1/4 tsp Pepper
  • 1/4 tsp salt
  • 1/2 tsp Garlic Powder
  • Beef Stew Season packet
  • 3 Cups of Water

Mix flour, pepper, salt and garlic powder in bowl. Cover all meat pieces with flour mixture. Fry all meat in pan with the oil till there is a crust on meat edges.  Add all veggies and meat to crockpot. Add season packet to water and mix, then pour over top of everything then cover and cook.

 

 

Caramel Apple Dip

 

 

  • 1 Box of Cream Cheese
  • 1 Container of Caarmel Apple Dip
  • Apples
  • 1 Bag Heath Bar Mix

Let cream cheese become room temperature to make easier to mix.

Mix cream cheese with caramel dip and spread in platter. Spread heath bar mix over top and serve with cut apples.

Jalapeno Popper Dip

350°     30-40 Minutes

 

  • 4 8oz. Cream Cheese
  • 1 7oz. Green Chili’s Diced, Drained
  • 1 4oz. Jalapeno’s Diced, Drained
  • 1 1/4 Cup Planko Bread Crumbs
  • 2 Cups Mayonnaise ( not miracle whip)
  • 2 Cups Parmesian Cheese Shredded

Use a 13×9 shallow glass dish

Mix cream cheese with mayo. Then stir in chilis and jalapenos. Mix in 1 cup of cheese.  Then spread in the dish.

Mix the other cup of cheese and bread crumbs together and spread along the top. Put in oven and bake.

Lasagna

350°         1 Hour

  • 1 Box Noodles
  • 1 Lb. Hamburger
  • 2 Jars of Sauce of your Choice
  • 2 16oz. Ricotta Cheese
  • 4 Cups Mozzarella Cheese
  • 1/2 Cup Parmaesan cheese

Use a 13×9 pan.
Cook noodles in water. Cook hamburger on stove till done. Then drain and add to sauce. Mix all cheeses together in a bowl. Layer noodles, meat sauce, noodles, cheese till there is none left or your pan is full.

Pork Chop & Hash Brown Bake

350°     30 minutes

 

  • 1 can cream of mushroom soup
  • 1 can french onion soup
  • 1 can cheddar cheese soup
  • 6 boneless pork chops
  • 1 bag shredded hash browns
  • 2 cups shredded montery jack cheese

Pan fry pork chops.

Brown the hash browns in a frying pan.

Mix all 3 soups in bowl together set aside.

Once hash browns have browned a little and the pork chops have cooked in frying pan, put hash browns in bottom of      13 x 9 pan then put chops over top. Pour soup mixture over top of everything and bake for 30 minutes. Put shredded cheese over top and put back in oven till cheese has melted.

Cheesy Stuffed Shells

375°     30 minutes     yields about 15-20 shells

 

  • 1 package jumbo shells
  • 1 1/2 lbs ricotta cheese
  • 1/4 lb mozzarella cheese
  • 1/3 cup parmesan cheese
  • 2 eggs beaten
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • 1/4 cup cracker meal
  • 2 (26 oz) jars spaghetti sauce

Cook shells till soft. Drain.

While shells are cooking add all ingredients together in a bowl and mix. Stuff shells with mixture. Add one jar of spaghetti sauce to bottom of shallow baking dish. Arrange shells over sauce then pour other jar over shells and bake.

Beefy Stuffed Shells

375°       30 minutes          yield about 15 shells

 

  • 1 box jumbo shells
  • 1 lb ground beef or sausage,browned, drained
  • 1/2 cup finely chopped onion
  • 2 cups pizza cheese mixture
  • 1/2 cup seasoned breadcrumbs
  • 1 teaspoon Italian seasoning
  • 2 eggs, beaten
  • 2 (26oz) jars spaghetti sauce

Cook pasta shells till soft. Drain from water. Set aside.

While shells are cooking also cook meat.

Add all ingredients into bowl and mix together. Stuff shells with mixture. Pour 1 jar of spaghetti sauce in bottom of shallow baking dish. Arrange shells in baking dish then pour other spaghetti jar over top of shells. Then bake till done.

 

Sloppy Joes

 

 

  • 1 tbsp. vegetable oil
  • 1 small onion
  • 1/3 cup green pepper
  • 1 lb. ground beef
  • 1 1/2 cups kethcup
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. brown sugar
  • 1/4 tsp each salt and pepper

Heat oil in a large frying pan over medium heat. Add and saute onions and green peppers for about 5 minutes.

Add beef to the pan and fry till well browned. Drain off the fat.

Stir in ketchup, Worcestershire sauce, sugar, salt and pepper. Simmer over medium heat stirring occasionally for 10 minutes or until slightly thickened.