'Slow Cooker Bavarian-Style Round Steak With Red Onions & Noodles'

Recipe from 'Betty Crocker.com'
Prep Time: 10 Minutes
Total Time: 8 Hours & 10 Minutes
Servings: 8

2	large red onions, cut in half and sliced
2	tablespoons packed brown sugar
2	tablespoons cider vinegar
1	teaspoon salt
1	teaspoon beef base
2 1/2	pounds beef round steak, trimmed of fat and cut into serving-size portions
1	tablespoon Gold Medal® all-purpose flour
1	package (16 ounces) wide egg noodles

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1. Place onions in 4- to 5-quart slow cooker. Top with brown sugar, vinegar, salt and beef base. Top with beef. Sprinkle flour over beef.
2. Cover and cook on low heat setting 7 to 8 hours.
3. About 15 minutes before serving, cook and drain noodles as directed on package. To serve, pour onions and broth over beef and noodles. 

My Notes: This was absolutely Amazing! My husband, Me, & My Mother Loved it! I cooked it in 4-6 hours on high & it worked out great also! Enjoy!

Easy Cheeeesy Tater Tot Casserole

What You Need:

1 Pkg. frozen tater tots
1-2 cans of cream of chicken
1 small(24 oz) container of sour cream
1-3 green onions snipped with kitchen scissors
1 small pkg of cheese
A couple teaspoons of milk
Season All & any other seasonings you want
 


1. Empty the tater tots into pan(oven safe cake pan), mix sour cream, cream of chicken & mix
together & put it on the tater tots. Take a spoon & mix it all together.

2. Sprinkle the snipped green onions, Seasonings, & lots of cheese! (If your like me & love cheese, that's what this recipe calls for,....LOTS of cheese!) I also tried cubed ham in this recipe! Very good!

3. Bake in oven for 35-45 minutes or until you desire the taste/look. ENJOY!

'Brown Sugar-Oatmeal Cookies'

Recipe from 'Betty Crocker.com'
Prep Time: 55 Minutes 
Total Time: 55 Minutes
Makes 4 dozen cookies

1 3/4	cups packed brown sugar
1	cup butter or margarine, softened
1	teaspoon vanilla
2	eggs
1	cup Gold Medal® all-purpose flour
1	cup Gold Medal® whole wheat flour
1	teaspoon baking powder
3	cups old-fashioned oats

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1. Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended.
2. On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.
3. On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.
4. Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

My Notes: These healthy delicious cookies are totally worth it! Raisins or Chocolate Chips work great with them also!

'Slow Cooker Chicken Alfredo Stew'

'I got this Recipe from 'Betty Crocker.com'
Prep Time: 10 Minutes
Total Time: 6 Hours & 10 Minutes
Servings: 6

1	jar (16 oz) Alfredo pasta sauce
3/4	cup water
1/2	teaspoon dried basil leaves
1/2	teaspoon salt
4	cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
1 1/4	lb boneless skinless chicken thighs, cut into 1-inch-wide strips
1	bag (1 lb) Green Giant® frozen mixed vegetables

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1. In small bowl, mix pasta sauce, water, basil and salt.
2. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, layer half each of the potatoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce. 
3. Cover; cook on Low heat setting 6 to 8 hours.

    
       My Notes: I added onions & some extra seasonings. Didn't have to change much because this recipe is Amazing! My Husband loved it!

'Cheesy Chicken Enchiladas'

Recipe from 'Betty Crocker.com'

Prep Time: 25 Minutes

Total Time: 55 Minutes

Servings:5

1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup 1 can (10 oz) Old El Paso® hot or mild enchilada sauce 2 cups shredded cooked chicken 2 cups shredded Monterey Jack cheese (8 oz) 10 corn tortillas (6 inches) 2 medium green onions, thinly sliced Print these coupons... About Concordance™ Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.    My Notes: I used flour tortillas(taste much better to me), I used green enchilada sauce, & I added green chilies! Great Recipe!

'Cheesy Potato Soup'

I got this recipe out of a Pillsbury Slow Cooker book.
Prep Time: 25 minutes
Start to Finish: 6 hours 55 Minutes
Servings: 6 (1 2/3 cups each)

4 slices bacon
3 medium onions, chopped (1 1/2 cups)
5 cups diced peeled russet potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) Progresso Chicken Broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups half & half
2 cups shredded American-Cheddar cheese blend (8 oz)

1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned & crispy.
With slotted spoon, remove bacon to paper towels. In bacon drippings, cook onions over medium heat 4-5 minutes, stirring frequently, until tender.

2. Refrigerate bacon until serving time. Spray 3 1/2- to 4 quart slow cooker with cooking spray. In slow cooker, mix onions, potatoes, celery, broth, salt & pepper.

3. Cover; cook on low heat settings 6-7 hours.

4. About 30 minutes before serving, in small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup.

5. Increase heat settings to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; Sprinkle over individual servings.

A few notes: Add 1/2 cup sliced carrot with the other vegetables. One cup fat-free half-and-half or milk can be substituted for the half-and-half.

' Fire Roasted Tomato Chicken Tortilla Soup'

This is a recipe out of a Pillsbury Slow Cooker book.Prep time: 20 Min
Start to finish: 7 hours & 20 minutes
Servings: 7( 1 1/4 cups each)

1 lb boneless skinless chicken thighs
1 carton(32 oz) Progresso Chicken Broth
2 cups Green Giant Niblets frozen whole kernal corn
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 sweet red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
9 corn tortillas (6 inch), cut into 1/2 inch wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper(cayenne)
1/4 cup chopped fresh cilantro leaves
2 tablespoons vegetable oil
lime wedges, if desired
chopped avocado, if desired

1. In 3-4 quart slow cooker, combine chicken, chicken broth, corn, tomatoes, black beans, bell pepper, onion, 6 of the tortillas, chili powder, cumin, salt, and red pepper. Cover; cook on low heat setting 5-7 hours or on high setting 3-4 hours or until juice of chicken is clear when center of thickest part is cut(165 F).

2. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.

3. Heat oil in 9-inch skillet. Cook strips from remaining 3 tortillas in oil over medium heat about 3-5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips, lime wedges, and/or avocado.

A few notes:
Fire roasted tomatoes add a subtle smoky flavor to the chili. Regular diced tomatoes can be substituted if you have those on hand instead.
To easily chop cilantro leaves, place the leaves in a small glass measuring cup and snip them into smaller pieces using kitchen scissors.

My notes:
I use rotel with chilies(gives it great taste!!) & I add refried beans to this. When it's ready to serve I add fritos instead of tortilla strips, sour cream, & cheese to the top of soup! I love this! Enjoy!