Chili-Rubbed Roast Beef

1 4- to 6-pound top-round or eye-round roast 
1 tablespoon ground ancho chili (such as McCormick) or chili powder 
1/2 teaspoon kosher salt 
4 small sweet potatoes, scrubbed and cut into 2-inch chunks 
2 tablespoons olive oil 

Take the roast out of the refrigerator and let it come to room temperature about 45 minutes before roasting. Heat oven to 325° F. Place the roast on a metal rack in a roasting pan, fat-side up, and rub with the chili and salt. Toss the sweet potatoes with the olive oil and place around the roast. Cook until an instant-read thermometer inserted in the center registers at least 120° F (for rare), about 1 hour and 15 minutes (15 to 20 minutes per pound). The potatoes should be fork-tender. Remove from oven. Loosely cover the roast with foil and let stand 10 to 15 minutes. (The temperature will rise to 125° F.) Slice half the roast. Serve with the sweet potatoes. Wrap and refrigerate the remaining meat for another meal.
Yield: Makes 4 servings with leftover

From Real Simple Magazine – very yummy!  I do this in the Crock Pot and it is excellent that way as well (and you don’t need a meat thermometer ).

Jennifer Evangelista

Italian Sausage and Vegetable Stew

1 pound hot or mild Italian sausage, cut into 1-inch pieces

1 package (16 oz) frozen mixed vegetables (onions & green, red & yellow bell peppers)

1 can (14 ½ oz) diced Italian-style tomatoes, undrained

2 medium zucchini, sliced

1 jar (4 ½ oz) sliced mushrooms, drained

4 cloves garlic, minced

2 tbsp Italian-style tomato paste

 

Heat large skillet over high heat until hot.  Add sausage, cook about 5 minutes or until browned.  Pour off any drippings.

 

Combine sausage, frozen veges, tomatoes, zucchini, mushrooms and garlic in slow cooker.  Cover and cook on low 4-4 ½ hours or until zucchini is tender.  Stir in tomato paste.  Cover and cook 30 minutes or until juices have thickened.

Makes 6 (1 cup) servings

 

Jennifer Evangelista

Bean Tator Tot Casserole

1 lb. ground beef

½ tsp. salt

¼ tsp. pepper

1 onion, chopped

1 lb. bag frozen string beans

10 ¾ oz. can cream of mushroom soup

1 cup shredded cheese

21 oz. bag frozen tater tots

 

Crumble raw ground beef in bottom of slow cooker. Sprinkle with salt and pepper. Layer remaining ingredients on beef in order listed. Cover. Cook on High 1 hour. Reduce heat to Low and cook 3 hours.

 

Melodie Miley

Hot Artichoke Dip

• 1 (about 6-oz) jar marinated artichoke hearts
• 2 Tbsp canned diced green chiles
• 1/4 cup mayonnaise
• 1 cup (about 4-oz) shredded cheddar cheese

---

Drain artichokes, reserving marinade; chop artichokes coarsely.

In a 2-or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise and cheese. Cover and heat until cheese is melted (45 minutes to an hour).

Stir gently to mix ingredients, then blend in 1/2 to 1 Tablespoon of the reserved artichoke marinade to give mixture a good dipping consistency

Serve hot. Serve tortilla chips or baked flour tortilla triangles.

Makes about 1-1/2 cups (4 to 6 servings)

 

Kimberly Wright

Swiss Chicken Casserole

6 boneless skinless chicken breasts

6 slices (4×4 inch) Swiss cheese

1 can (10 ¾ oz) cream of mushroom soup, undiluted

¼ c. milk

2 cups herb stuffing mix

½ c. margarine or butter, melted

 

Spray slow cooker with cooking spray.   Arrange chicken breasts in slow cooker. Top with cheese, layering cheese if necessary.  Combine soup and milk; stir well.  Spoon over cheese; sprinkle with stuffing mix.  Drizzle melted margarine over stuffing mix.  Cook on low 8-10 hours or on high 4-6 hours.   Makes 6 servings.  VERY YUMMY!

 

Jennifer Evangelista

 

 

 

Easy Slow Cooker Roast

INGREDIENTS:

 

4 pounds chuck roast

salt and pepper to taste

1 packet dry onion soup mix

1 cup water

3 carrots, chopped

1 onion, chopped

3 potatoes, peeled and cubed

1 stalk celery, chopped

 

DIRECTIONS:

 

1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

 

Krystee Edwards

Red Beans and Rice

4 cups of rice

5 cans red kidney beans

1 can Rotel

1 lbs. smoked sausage or ham (or both)

1 onion (sautéed)

1 1/2 tsp. salt

1/2 tsp. black pepper

1 1/2 tbsp. Tony Chachere’s Original Creole Seasoning

1/2 tsp. cayenne pepper

 

BOIL 4 cups of rice to your desired consistency.

SAUTE onion in olive oil.

CUT sausage or ham into bite size pieces.

MASH 1 can of kidney beans until soft like mashed potato.

ADD all ingredients into crock pot except for rice. Add 3 1/2 cans of water from the kidney bean cans.

COOK for at least 2 hours, however the longer the better.

 

Sonya Ferguson

Crock Pot Ribs

Slab of pork ribs  (cut into chunks that will fit into your crock pot)

1 c. water

Salt & pepper

Your favorite BBQ sauce.

 

Place ribs into crockpot with water and salt & pepper and cook on low 8 hours.  Remove from pot and place in 13 x 9 pan and cover ribs with sauce.  Place in oven ONLY long enough to heat sauce.

 

******This is the easiest and tastiest way to cook ribs- the meat falls off the bone.********

 

Tiffany Clark

Beef Tips and Rice

Ingredients-     

3 pkg. beef chunks

2 cans cream of mushroom soup

1 can of French onion soup

 

Directions-

Combine all ingredients into crock pot.

Cook on low all day.

Serve on rice.

 

Shannon Williamson