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Slow Cooker Salisbury Steak Meatballs

Ingredients

Salisbury Steak Meatballs

  • 1 bag (26 oz) frozen meatballs (about 30-35 meatballs)
  • 2 cups reduced-sodium beef broth (see notes)
  • 1 packet brown gravy mix
  • 1 packet onion soup mix
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce

Cornstarch Slurry

  • 2 tablespoons cornstarch (see notes)
  • 2 tablespoons cold water

Instructions

  • Spray the insert of the slow cooker with nonstick cooking spray.
  • Dump the frozen meatballs into the slow cooker.1 bag (26 oz) frozen meatballs
  • In a mixing bowl, whisk together the beef broth, brown gravy mix packet, onion soup mix packet, ketchup, and Worcestershire sauce until well combined. Pour this over the frozen meatballs and stir everything together. 2 cups reduced-sodium beef broth,1 packet brown gravy mix,1 packet onion soup mix,2 tablespoons ketchup,1 tablespoon Worcestershire sauce
  • Cover with the lid and cook on LOW heat for 5-6 hours. 
  • When the cook time is done mix together the cornstarch and cold water in a small bowl with a fork. Stir the cornstarch slurry into the crockpot and allow it cook for an additional 10 minutes or until the gravy has thickened. 2 tablespoons cornstarch,2 tablespoons cold water
  • Serve the Salisbury steak meatballs over egg noodles or mashed potatoes (recommended), and garnish with chopped parsley. Enjoy!

Notes

Frozen Meatballs : You can use your favorite type of frozen meatballs for this recipe. You want 26 ounces of meatballs, which is about 30-35 meatballs. I like the classic homestyle meatballs, but you can even change it up and use turkey, Italian, or whatever kind you want. I use the Costco frozen meatballs and count out them from the package. 

Don’t Thaw The Meatballs : Simply dump the frozen meatballs right into the crockpot. No need to thaw!

Beef Broth : When I use full salt beef broth my family finds that it’s much too salty. I prefer using reduced-sodium beef broth + regular packets of the gravy and onion soup mix. To reduce the sodium further, use a packet of reduced-sodium brown gravy mix as well. Or if you want that salty flavor then use everything full sodium. 

Cornstarch Slurry : When I first posted the recipe it said 2 tablespoons cornstarch + 2 tablespoons water to help thicken the gravy. I have actually found that I prefer 1 tablespoon cornstarch + 1 tablespoon water to thicken it – it keeps it thinner but still pourable for a gravy. Do whichever one you prefer; for a thicker gravy use the 2 tablespoons and for a thinner but still pourable thick gravy use 1 tablespoon each. 

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Ham and Cheese Sliders

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt (we just used regular salt)
  • 1 (12-ounce) package Hawaiian sweet rolls, such as King’s
  • 12 slices Swiss cheese (about 7 ounces), divided (we used cheddar, Havarti, or provolone)
  • 12 thin slices deli ham (about 10 ounces)

We used the big pack of rolls at Sam’s (32 oz) and doubled the butter. It was way too much.

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F.
  2. Place 4 tablespoons unsalted butter in a small, microwave-safe bowl and microwave until melted, 20 to 30 seconds. (Alternatively, melt butter in a small saucepan over medium heat.) Add 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, and 1/4 teaspoon kosher salt, and whisk to combine.
  3. Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9×13-inch or 7×11-inch baking dish.
  4. Arrange 6 slices of the Swiss cheese on the rolls, overlapping the slices as needed to completely cover. Fold and arrange 12 thin slices ham over the cheese, arranging a slice on each roll. Layer the remaining 6 slices Swiss cheese over the ham. Place the top half of the rolls over the cheese.
  5. Brush the butter onto the top of the rolls, then sprinkle with 1 teaspoon poppy seeds. Cover the baking dish tightly with aluminum foil.
  6. Bake until the sandwich is heated through and the cheese melts, about 20 minutes. Uncover and bake until the rolls are lightly browned, 7 to 8 minutes. Transfer the slab to a cutting board, then cut into individual sliders with a serrated knife before serving.

Recipe Notes

Make ahead: The sandwiches can be assembled and the butter mixture prepared up to 1 day in advance and refrigerated separately. Melt the butter again before using, 30 to 35 seconds in the microwave.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

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Candy Cane Pretzel Buttons

  • 1 bag square shaped pretzels (we have used regular pretzels and they work too)
  • 1 bag Hershey’s candy cane Kisses, unwrapped
  • 1 bag Christmas plain M&M’s

Place pretzels on baking sheet. Top with Kisses.

Bake at 250 degrees for 3-4 minutes. You want to soften the kiss, not melt it.

Immediately place M&M on top of kiss smushing down till it looks flatter like a button.

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Enchilada Sauce (Casa Melinda)

4 cups water

1 /4 cup tomato paste

1  1/2 ounce butter or margarine (3 TBS)

1 teaspoon salt

1/2 Tablespoon chili powder

1/2 Tablespoon paprika

1 Tablespoon beef base

Dash cayenne

Add all ingredients in a pan and bring to a boil.

Mix 1/2 cup flour with 1 cup water.  Add to boiling sauce till thick.  You may need a little extra.

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Chicken Alfredo Lasagna Soup (Stephanie’s Recipe)

Ingredients

CHICKEN:
  • 1 pound chicken breast (about 2 large breasts)
  • 2 tablespoons olive oil, plus more for pan
  • 1 teaspoon Italian seasoning
  • 1 teaspoon lemon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
SOUP:
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 4 cups chicken broth
  • 1½ cups half and half or heavy cream
  • 1½ cups whole milk
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • Dash of nutmeg
  • Dash of dried mustard
  • Dash of cayenne, to taste
  • 8 to 9 ounces lasagna sheets, broken into pieces
  • 2 tablespoons parsley, finely chopped
  • ¼ to ⅓ cup freshly grated parmesan
  • 2 tablespoons basil, chopped
  • ⅓ cup shredded mozzarella, more to taste
  • 1 to 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

MARINATE AND COOK CHICKEN
  1. In a small bowl, whisk together olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt, and black pepper.
  2. Add chicken breasts to a large bowl, pour the marinade over them, and toss until evenly coated.
  3. Heat a drizzle of oil in a large pot or Dutch oven over medium heat.
  4. Sear the chicken for 5 to 6 minutes per side, until golden and fully cooked through.
  5. Transfer to a plate and let it cool slightly, then chop into bite-sized chunks. Set aside until ready to add later.
MAKE THE SOUP BASE
  1. In the same pot over medium heat, melt the butter and sauté minced garlic for 1 minute, until fragrant and lightly golden.
  2. Pour in chicken broth, cream or half and half, and milk, stirring to combine.
  3. Add Italian seasoning, oregano, salt, black pepper, nutmeg, dried mustard, and cayenne.
  4. Bring to a gentle simmer over low-medium heat to let the flavors meld together.
COOK THE PASTA
  1. Break lasagna sheets into smaller pieces and add them directly to the simmering soup.
  2. Stir occasionally to prevent sticking and cook for 12 to 14 minutes, or until the noodles are tender and silky.
FINISHING TOUCHES
  1. Add the chopped chicken back into the pot along with parmesan, mozzarella, parsley, and basil.
  2. Stir until the cheeses melt and the soup turns creamy.
  3. Taste and adjust seasoning as needed.
  4. Serve warm and enjoy!
OPTIONAL: THICKEN THE SOUP
  1. If you prefer a thicker consistency, ladle out 1 cup of the soup into a separate bowl.
  2. Whisk in flour until smooth, then pour the mixture back into the pot.
  3. Stir and let it simmer briefly until the soup slightly thickens.
Tips & Notes

Q: Can I use rotisserie chicken?
A: Yes! Shredded rotisserie chicken works perfectly and cuts down prep time.

Q: Can I make this ahead?
A: For best results, store the soup and noodles separately. Combine before reheating to keep the noodles from soaking up too much broth.

Q: Can I use other pasta shapes?
A: Absolutely. Bowtie, broken fettuccine, or any wide noodles work great if you don’t have lasagna sheets.

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Cafe Rio Sweet Pork copycat (This is Stephanie’s Recipe)

Ingredients

  • 3 pound pork shoulder/butt roast
  • 16 ounces Coca-Cola soda divided (*do not use diet soda. The sugar in regular soda is needed.) (We used Root Beer and it was fine)
  • 1/4 cup water
  • 1 teaspoon garlic salt
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (4 ounces) diced green chilies
  • 1 can (10 ounces) red enchilada sauce
  • 3/4 cup packed brown sugar

Instructions

  • Spray inside of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola ( I used a measuring cup) and water around pork. (It does not need to cover roast) Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on high heat for 6 hours OR cook on low heat for 8 hours.
  • Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
  • In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
  • Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook another 1 to 2 hours on low heat. Serve pork in burritos, salads and tacos!

https://life-in-the-lofthouse.com/wprm_print/cafe-rio-sweet-pork-copycat

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Fiesta Dip – Emelie Harbin

This is super easy and super yummy!

16 oz sour cream

I can rotel

I cup shredded cheese (cheddar, sharp or mexican blend)

1 Fiesta Ranch packet

You can also add 1 can mexicorn

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Soft Caramels (Bailie Jaques)

  • 4 cups sugar
  • 2 sticks butter
  • 2 cups white corn syrup
  • Flakey Kosher salt
  • 2 cans evaporated milk
  • Parchment paper

In a big pot melt together sugar, butter, and corn syrup.

Bring to a boil stirring constantly.

Add 2 cans of evaporated milk very slowly while constantly stirring.

Bring to 235-238 degrees.

Pour into a 9×13 pan lined with parchment paper, sprinkle with salt.

Cool in fridge. Cut and roll in parchment paper.

https://www.tiktok.com/t/ZTMHSvamd

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Mexican Rice-Grandma Morgenegg

Ingredients:

  • 3 Tablespoons vegetable oil
  • 1 cup uncooked long-grain rice (or Jasmine rice)
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup chopped onion
  • 2 cups chicken broth
  • 1/2 cup tomato sauce

Directions:

Heat oil in a large saucepan over medium heat. Add rice, onion, garlic, cumin, salt; cook, stirring constantly until rice is puffed and golden and onion is softened. Add chicken broth, tomato sauce (or canned or stewed tomatoes), bring to a boil.

Reduce heat to low. Cover and simmer for 20-25 minutes. Fluff rice with a fork. Serve and enjoy!

Can add: chopped red pepper, beans, lime juice, chopped serrano peppers, chopped tomatoes (at end), top with cheese

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Awesome Carrot Muffins-Grandma Morgenegg

Original recipe yields 18 servings

Ingredients:

  • 1 cup raisins
  • 2 cups warm water
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 3/4 cup brown sugar
  • 3 cups shredded carrots

Directions:

Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water, and set raisins aside.

Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners.

In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine eggs, oil, and brown sugar; beat well. Combine egg mixture and flour mixture; mix until just moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.

Bake in preheated oven for 20-30 minutes. Let cool for 30 minutes before frosting with either cream cheese frosting, plain frosting, or just a streusel drizzle.