Crock Pot Coca Cola Roast

Recipe Courtesy of Ziplist

Prep Time:  5 minutes
Total Time:  8 hours, 5 minutes
Serves 6-8

The BEST roast beef recipe!  The meat was falling apart and the gravy was awesome!

Ingredients:
1 (2-3 lb) beef roast of your choice
2 (12 oz) cans Coca Cola
1 envelope onion soup mix
1 (10.5 oz) can cream of mushroom soup

Directions:
Mix soda and soups together in medium bowl. 

Place roast in slow cooker.  Pour soup mixture over the roast.  Cook on low for 8 hours.  

Sausage Pierogi Skillet

Recipe Courtesy of Taste of Home
Modified Slightly

Prep Time 15 minutes
Total Time  30 minutes
Serves 5-6

Quick and easy - great for busy weeknights.   The sausage adds great flavor to the cole slaw. 

Ingredients

1 package (16.9 ounces) frozen potato and onion pierogies

1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces

2 tablespoons butter, divided

2 tablespoons canola oil, divided

1 medium onion, sliced

1 package (14 ounces) coleslaw mix

1/2 teaspoon garlic powder

1/4 teaspoon celery salt

1/4 teaspoon pepper

Directions

Cook pierogies according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm.

In another large skillet, heat remaining butter and oil. Drain pierogies; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat.

Beer Dip

Recipe Courtesy of Taste of Home

Prep Time:  10 minutes
Total Time:  30 minutes
Serves 12-14
 
Great dip for parties!  So quick & easy to put together.

Ingredients:
(2) 8-ounce packages cream cheese, softened
1 packet ranch dressing mix
1/3 cup beer or non-alcoholic beverage
2 cups shredded cheddar cheese
Pretzels

Directions:
Preheat oven to 325.  In large bowl, blend cream cheese, ranch mix and beer with electric mixer until smooth.   Fold in 1 cup shredded cheddar.

Pour into pie plate and top with remaining cheese.

Bake for 20 minutes or until bubbly.  Serve with pretzels for dipping.

French Toast Casserole

Recipe Courtesy of Taste of Home

Prep Time:  10 minutes + chill time
Total Time:  60 minutes
Serves 12

Cinnamon and sugar top this fuss-free fare that tastes like French toast.  Perfect for busy weekday mornings or brunch!

(My picky eater asked for seconds)

Ingredients:

• 1 loaf (1 pound) French bread, cut into 1-inch cubes
• 8 eggs, lightly beaten
• 3 cups 2% milk
• 4 teaspoons sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt

TOPPING:

• 2 tablespoons butter
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• Maple syrup, optional

Directions

• Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
• Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Yield: 12 servings.

 

Parmesan Crusted Chicken

Recipe Courtesy of Hellmans Mayonnaise

Prep Time:  10 minutes
Total Time:  30 minutes
Serves:  4-6

Moist and juicy!

Ingredients:
1/2 cup low fat mayonnaise
1/4 cup grated parmesan cheese
4 tablespoons Italian-style bread crumbs
4-6 boneless, skinless chicken breasts, thin cut

Directions:
Preheat oven to 425 degrees. In a small bowl, mix together mayonnaise and parmesan cheese.

Line a cookie sheet with aluminum foil or parchment paper.  Lay chicken breasts on cookie sheet.  Spread mayonnaise mixture evenly over chicken.   Spinkle bread crumbs over chicken to evenly coat.

Bake for 20 minutes or until juices run clear.

Chicken Tamale Pie

Recipe Courtesy of www.pinchofyum.com

Prep Time   10 minutes
Total Time  50 minutes
Serves 8

I stumbled upon this recipe while browsing Pinterest and I'm so glad I did!  It is absolutely delicious.  A must try!

Ingredients:

• ⅓ cup fat free milk
• ¼ cup egg substitute (or 1 whole egg)
• 1½ tablespoon taco seasoning, divided
• ¼ teaspoon ground red pepper
• 1 (14¾ ounce) can cream-style corn
• 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
• 1 (4 ounce) can chopped green chiles, drained
• 1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
• 2 cups shredded cooked chicken breast
• ¾ cup shredded white cheese (I used a shredded Mexican blend)
• cilantro and additional cheese for topping

Instructions

1. Preheat oven to 400°.
2. Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
3. Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and additional shedded cheese.

Bourbon Chicken

Recipe Courtesy of www.food.com

Prep Time  10 minutes
Total Time 30 minutes
Serves 4

Sweet and spicy and oh so yummy!

Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces

2-3 tablespoons olive oil

1 tablespoon cornstarch

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/4 cup soy sauce

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)

Hot, cooked rice

Directions:

1. Heat oil in a large skillet.
2. In medium bowl, toss chicken pieces in 1 tablespoon cornstarch to cover lightly
3. Add chicken pieces to oil and cook until lightly browned.
4. Remove chicken.
5. Mix remaining ingredients in small bowl and add to heated pan.  Heat until well mixed and dissolved.
6. Add chicken and bring to a hard boil.
7. To thicken sauce, add cornstarch slurry and mix thoroughly
8. Reduce heat and simmer for 20 minutes, stirring often