Saturday, August 27, 2016

Crockpot Pierogi Casserole ****

This positively blew our minds.  I mean, yes, it was pretty obvious that with potatoes and cheese and dough, you really couldn't go wrong, but we were wowed.  The 13-year-old took it to school for lunch and said it was even better the next day.  As I was pulling this together to post the blog, I just noticed her notes on the page about adding in veggies.  I put them at the bottom of the recipe, so that I can remember to try that next time.  I'm all about one-dish meals!  But even if you have to add a side, this still takes hardly any time at all.  The only prep work is slicing the sausage.  I did double the sausage amount, and I think I had too many pierogies.  The store didn't have the boxes, just the larger bags.  So since I wasn't sure how much was in the boxes, I just used them both.  It was fine.  Obviously, the sauce was less "saucy," but I kind of liked it that way.  I'll probably do the same thing next time, unless I add in the veggies.  Whatever, though, this is now one of our favorite dishes!

(luckymommyto2boys ~ Amy ~ DailyDIYLife)

3 boxes Mrs. T’s Cheddar Pierogies - regular or mini
4 cups chicken broth
1 (8 oz) block cream cheese
1 cup shredded cheddar cheese
1 pound kielbasa - sliced (or other cooked meat mentioned below)
salt & pepper to taste

Combine all ingredients in your crockpot. Cook on high 3-4 hours, or on low for 6 hours.
Serve with a fresh green salad and crusty bread.
OP's Notes: Yes, this family favorite recipe calls for kielbasa. To be completely honest with you I have also used crumbled cooked bacon, leftover cooked sausage, ham, chicken, or just vegetables a time or two. That’s one of the reasons this is such a go-to recipe that we just love. Add in your favorite veggies to make it a complete meal. Broccoli and snap peas are our favorite add-ins, but really anything will work nicely. A few reviewers even said they added sour kraut too. That might be an interesting twist.

Beef Stroganoff Ravioli Skillet ***

This one was pretty good.  Not my favorite, necessarily, but definitely worthy of making again.  It intrigued me to think of mixing ravioli and beef stroganoff.  It didn't disappoint.  I used a ton of mushrooms with it, but that's just our personal preference.  We all love us some mushrooms!  I would probably double it next time, though.  It was plenty for the four of us, but there were absolutely zero leftovers for lunches the next day.  We had it with a salad and some bread, and it was the perfect amount.

(luckymommyto2boys ~ Amy ~ FoodFanatic)

2 tablespoons butter
1 small onion, finely chopped
2 8 ounce packages mushrooms
3/4 cup beef stock
1 package frozen beef ravioli, approximately 1 pound, 9 ounces
1/3 cup heavy cream
1/2 cup sour cream
salt and pepper, to taste
fresh parsley, chopped

In a large skillet melt butter until foamy. Add onions and sauté for a few minutes until golden and soft. Add mushrooms and stir until well coated. Brown for 5-6 minutes.
Pour in ravioli, tossing to mix everything together.
Add beef stock, mix well. Cover and let cook for 5-8 minutes, or until ravioli are cooked, stirring half way through.
Pour in cream, mix until well blended. Remove from heat.
Stir in sour cream and season with salt and pepper to taste.
Garnish with fresh chopped parsley.

Overnight Sausage, Egg, and Biscuit Bake ***

This was really good.  I didn't see the part about the overnight thing until the next morning, so I just made it fresh and popped it in the oven.  I'll definitely try it overnight next time.  I couldn't find the sausage crumbles at our store (very rarely can, unfortunately), and I was too lazy to actually cook the sausage myself.  I had some of the real bacon pieces, so I just used them instead.  It reminded me a lot of the Bacon-Cheese Pull-Aparts, but I think I preferred the additional eggs in this one.  I'll definitely be making this again, since it's such a simple and filling breakfast for school mornings!

(luckymommyto2boys ~ Amy ~ MessForLess)

16 oz container of biscuits
6 eggs
1/2 cup milk
1-1/2 cups of shredded cheddar/jack mix
2 cups cut up breakfast sausage
Salt and pepper to taste

Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
Open up a package of biscuits and cut each into 6 pieces.
Spread cut biscuits in the bottom of the greased casserole dish.
Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits.
Sprinkle 1/2 cup of shredded cheese over the sausage.
Beat 6 eggs with milk and pour over the biscuits and sausage.
Sprinkle remaining cheese over the top and add a shake of salt and pepper.
Bake at 350 degrees for 30-35 minutes until the eggs are set.
(Once you pour the eggs and cheese on top, you can bake it or place it in the refrigerator overnight and bake it the next morning.)

Sunday, August 21, 2016

Crock Pot Salsa Ranch Chicken Pasta ***

This was super yummy.  I found the cilantro lime dressing, but the 11-year-old is pretty adamantly opposed to cilantro (truthfully, I have to agree with him - yuck!).  Instead, I just went with the basic buttermilk ranch.  We all loved it!  It reminded me of some of the other ranch and chicken crockpot meals we've tried, but I really liked the addition of the salsa in this one.  The sour cream and salad dressing obviously soften the spice of the salsa, so I'm thinking that next time I might go with a hotter version (I typically stick with mild when it comes to salsa).  This took me all of 10 minutes to throw together on my lunch break, but the final result tasted like I spent some real time on it.  We'll definitely be having this one again soon!

(luckymommyto2boys ~ Amy ~ TheCountryCook)

5-6 frozen chicken breasts
1 (10 oz.) can cream of chicken soup, undiluted
1 cup salsa
1 tsp. minced garlic
1/2 cup sour cream
1/2 cup Hidden Valley Ranch dressing
1 (1 lb.) box rotini pasta, prepared

Place frozen chicken breasts into the bottom of a 6-quart (or larger) slow cooker.
In a medium bowl, mix together cream of chicken soup, salsa and minced garlic.
Pour this mixture over frozen chicken breasts. Cover and cook on low for 6-8 hours.
About 30 minutes or so before this is finished cooking, begin preparing the rotini pasta according to package directions.
Once chicken is cooked, remove chicken breasts and shred them or cut into chunks.
Whisk sour cream and Hidden Valley Ranch dressing into cream of chicken/salsa mixture in the slow cooker. Add chicken back into the slow cooker and stir in prepared rotini pasta.
Stir well. Then serve with a yummy, green salad!

Saturday, August 20, 2016

Crock Pot Apple Dump Cake **

I decided to do this one for breakfast, since it was basically just muffin mix and apples anyway.  Unfortunately, I have to give this two stars, even though I'd really prefer to give it three.  One kid loved it.  The oldest said it "tastes weird, but okay... I guess."  He then decided to go with a bowl of cereal instead.  Personally, I thought it was great.  But since I have to do my ratings on how the family digs it...   It's basically just an apple crumb cake, but I loved that I could start breakfast before bed and have it ready first thing in the morning.  Not to mention how amazing the house smelled when we crawled out of bed!

(luckymommyto2boys ~ Amy ~ TheCountryCook)

2 (7 oz.) packets Martha White Apple Cinnamon (or Apple Cider) muffin mix
2 cans apple pie filling
1 stick (1/2 cup) butter, melted

Lightly spray a 4-6 quart slow cooker (crock pot) with non-stick cooking spray.
Pour in two cans of apple pie filling.
Evenly sprinkle two packets of muffin mix on top of the apple pie filling. Pour melted butter over entire muffin mix. Note: the butter won't cover all the dry muffin mix.
Cover and cook on low or 3-5 hours.
You want the top to be golden brown and the apple pie filling should be bubbling up from underneath. 
Serve warm with a big scoop of vanilla ice cream!

Saturday, July 30, 2016

Creamy Crockpot Chicken and Rice ***

I couldn't even guess how many times I've made this over the past couple of years, but it's always a hit for us.  I don't follow any of the steps, but I stick to the ingredients list.  I just pop everything  except the cheese into the crockpot and cook on low for about 6 hours.  I've even thrown in the chicken frozen, and it still cooks perfectly.  I just add an extra hour or two on to the cook time.  Now, granted, the rice is softer when it's cooked the full time in the crockpot, but we actually prefer it that way for this one.  It soaks up more of the flavors of the dish.  One of my favorite aspects of this one is that it reheats so beautifully.  I like to double the recipe and freeze half.  Then when I'm ready to have the second portion, I just put the entire thing back in the crockpot.  Works well on the stovetop too, though.

(luckymommyto2boys ~ Amy ~ SurvivalGuideByTheWorkingMom and SouthernPlate)

4-5 boneless skinless chicken breasts
1 large Vidalia onion (chopped)
1 (8-ounce) box of Zatarain's Yellow Rice Mix (cooked - see notes)
1 can cream of chicken soup
1 can whole kernel corn (drained)
1 cup of shredded cheddar cheese

Trim all the fat off chicken breasts and add it to the bottom of the greased crockpot.
Add the chopped onion and cream of chicken.
Cook chicken in the crockpot on high for 3-4 hours or low for 6-7 hours.
Check to make sure chicken is fully cooked.
Cook Zatarain's rice according to the directions on the box.
Add cooked rice, cheese, and corn to the crockpot and let it cook for about 5 minutes so the corn heats up and cheese melts.
Stir the ingredients all together and serve.
*luckymommy/Amy's notes: I mixed everything but the cheese into the crockpot and cooked on low for 6 hours.  Right before eating, I shredded the chicken and stirred in the cheese.
AMY'S FREEZER DIRECTIONS:  Double the entire recipe. It fit perfectly in my crock.  When finished cooking, serve half of the entree.  Take the second half and put it in a gallon Ziploc bag.  Lay bag flat in freezer so that it will not take up as much space.  To reheat, place in crockpot on HIGH for 4 hours or LOW for 6 hours.

Previous Posts
UPDATE (10/6/13):  I just posted this a few days ago, and I mentioned that accidentally made WAY too much.  So I took half of it, loaded it in a gallon Ziplock bag, and threw it in the freezer.  After lunch today, I took it back out and put it in the crockpot for 4 hours on HIGH.  Every bit as good as it was the first time around.  I'm changing the recipe to add the freezer directions, because I am absolutely doing that from now on.  It's no extra trouble, and it saves me from having to make dinner an extra night.  Perfect!
ORIGINAL POST (9/30/13): This was actually really good.  I could have sworn the recipe said it served 4 people, so I doubled it, in order to have enough leftovers for lunches.  Oops.  Made LOTS, lol.  That's okay, though. We'll just throw some in the freezer for weekend lunches.  Anyway, we really enjoyed it.  I'd never had the Zatarain's Yellow Rice, and I was pleasantly surprised by it.  The oldest (10) said it tasted like "gold," whatever that means, lol.  It's perfect comfort food for these cooler fall nights.  I stuck to the recipe, but I used frozen chicken breasts and cooked on low for 7 hours.  When I got home from work, I shredded the chicken, threw the corn and cheese in the crockpot, and let those warm while the rice cooked.  All that was left to do was to stir in the rice when it was finished.  Perfect!

Slow Cooker Ham with Pineapple ****

You just don't get any easier yet flavorful than this recipe right here.  I always double the cola and the pineapple, since the kids are crazy about the pineapple rings.  I've made this for family birthdays and holidays, but my favorite thing is just that I can start it before I leave for work in the morning and not have to rush home and spend my lunch break putting together our supper.  The ham comes out so tender and salty-sweet.  We all adore it.  I've made it at least 30 times since Amylz first posted it, and I have never once had to make any changes to the recipe.  It's absolutely perfect just as it is!

Amy (amylz)
All Recipes  Servings: 14

1 (6 to 7 pound) picnic ham
1 (15.25 ounce) can pineapple rings
1 (16 ounce) can cola-flavored carbonated beverage (such as Pepsi)

Place ham in slow cooker with the fattier side facing down. Use toothpicks to attach pineapple rings to the ham. Pour juice from the can over the ham. Pour the cola into the slow cooker.  Cook on Low 7 to 10 hours.
*luckymommy/Amy's notes: I doubled the cola and pineapple.

Previous reviews:
1/27/14 ~ This is crazy, scary good.  I could have easily kept eating it until I made myself sick.  I took Amy's advice and used two cans of pineapple, so that we'd have enough for everyone to have some.  I also doubled the Coke in it.  Mine cooked about 10 hours, and it was sheer perfection.  I have never, ever had a ham that was so yummy.  When you take into account that it took all of 2 minutes to throw together, it's practically the perfect recipe!  The kids both asked for seconds on the ham, which is just unheard of around here.  I served it with the Too-Tasty-to-Be-Good-for-You Cauliflower Mac-n-Cheese, and they went perfectly together.  I will definitely be making this one again.  Soon.