Slow Cooker Cheesy Tortellini

This tortellini is full of ooey-gooey-cheesy goodness!  The sauce is surprisingly different, since it has a combination of Mexican and Italian flavors.

Slow Cooker Cheesy Tortellini

1 tbsp. olive oil

1 pound ground beef

1 small onion, diced (about 1/2 cup)

2 cloves garlic, minced or 1 tsp. minced jarred garlic

1 (28 oz.) can crushed tomatoes

1 (10 oz.) can diced tomatoes and green chilies, undrained (Rotel)

1/2 tsp. dried oregano

1/2 tsp. dried basil

Scant 1/4 tsp. crushed red pepper flakes (opt.)

Kosher salt (to taste)

Freshly ground black pepper (to taste)

1 (9 oz.) pkg. refrigerated three-cheese tortellini

Shredded mozzarella cheese

Shredded sharp cheddar cheese

Fresh, chopped parsley leaves or dried parsley

Heat olive oil in a large skillet (I use a 5 qt. saute pan).  Add ground beef, onion, and garlic.  Cook until beef has browned making sure to crumble the beef as it cooks; drain excess fat.  Place ground beef mixture, crushed tomatoes, diced tomatoes and green chiles, oregano, basil and red pepper flakes into a 6 qt. slow cooker.  Stir until combined well; season with salt and pepper to taste.  Cover, and cook on low heat for 7-8 hours or high heat for 3-4 hours.  Uncover, and stir in tortellini; top with desired amount of cheeses and parsley.  Cover, and cook on low heat for an additional 15-30 minutes or until tender.

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Recipe adapted from damndelicious.net:  http://damndelicious.net/2014/12/17/slow-cooker-cheesy-tortellini/

Lemony Salmon Patties

Lemony Salmon Patties are baked in a muffin pan and served with a lemon sauce that's so delicious, you'll want to serve it with every fish recipe you have!

Two lemons are shown but only one is needed.

Lemony Salmon Patties

Taste of Home has amazing recipes, and one of them is the Lemony Salmon Patties recipe found here:  https://www.tasteofhome.com/recipes/lemony-salmon-patties/

Note:

*I use whole milk in the patties and also in the lemon sauce.  It makes the sauce very decadent but still light.  Even using whole milk, two patties with sauce only have 328 calories.

Slow Cooker Chicken and Noodles

 

What a perfect recipe for chilly weather!  Easy, comforting, and satisfying--Slow Cooker Chicken and Noodles are all that and more!

 

  

Slow Cooker Chicken and Noodles

 

2 boneless, skinless chicken breasts

1 (10.5 oz.) can cream of chicken soup

1/3 tsp. salt

1/8 tsp. pepper

3/4 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. poultry seasoning

2 tbsp. butter, cut in slices

2 cups chicken broth 

1 (12 oz.) bag frozen Reames Homestyle Egg Noodles

Place the chicken breasts in a 3- or 4-qt. slow cooker; spread the soup over the breasts. Sprinkle the salt, pepper, garlic powder, onion powder, and poultry seasoning over the soup. Place butter slices on top.  Pour the chicken broth over all.  Place the lid on the slow cooker and cook on HIGH for 3 hours or until internal temperature reaches 165 degrees.  

Remove chicken to a plate and set aside.  Add noodles to the soup mixture; stir well.  Place the lid back on the slow cooker and cook on HIGH for 1 hour.  Meanwhile, shred the chicken into large chunks, cover, and refrigerate.  After noodles have cooked for 1 hour, test noodles for desired doneness.  If a softer noodle is desired, cook for 30 to 60 minutes more.  If mixture becomes too thick, thin with additional water or broth.  Add chicken and stir gently.  Salt and pepper to taste.

Note:  This recipe makes 2 generous servings or 4 normal servings.  Recipe may be doubled and cooked in a 6-qt. slow cooker. 

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Salsa Chicken

Salsa Chicken is one of the easiest, tastiest recipes ever.  With only 4 main ingredients, it can be on your table in about an hour making it perfect for a weeknight meal.

Optional toppings of sour cream, black olives, and cilantro shown.

Salsa Chicken

6 boneless, skinless chicken breasts
4 tsp. taco seasoning mix
1 cup salsa
1 ½ cups shredded cheddar cheese
Optional toppings:  sour cream, black olives, fresh chopped cilantro

Preheat oven to 375 degrees. Place chicken breasts in an ungreased 9x13 baker.  Sprinkle taco seasoning on both sides of chicken breasts. Pour salsa over the top. Bake 40-50 minutes or until juices run clear and internal temperature reaches 165 degrees.  Sprinkle with cheese and bake for another 3-5 minutes or until cheese is melted. If desired, top with sour cream, black olives, and fresh chopped cilantro.

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Cream Cheese Sausage Stuffed Biscuits

 

These Cream Cheese Sausage Stuffed Biscuits are perfect for breakfast or brunch!  Made with just five ingredients, they are easy but impressive!

Cream Cheese Sausage Stuffed Biscuits

 

 Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Cream Cheese Sausage Stuffed Biscuits can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/cream-cheese-sausage-stuffed-biscuits/

Notes:   

 

1)  My muffin pans have small cups, so I use 3 (6 oz.) cans of biscuits.

2)  My Simple Fruit Salad recipe is a perfect side dish for these biscuits.  Click here for the fruit salad recipe!

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Pressure Cooker Chili Mac

Dinner in 40 minutes from start to finish?  One pot?  Pressure Cooker Chili Mac is all that and more!

Pressure Cooker Chili Mac

Yield:  6 servings

Approximate Total Time:  40 minutes

Electric Pressure Cooker Size:  6 quarts

1 tbsp. canola or vegetable oil

1 pound lean ground beef (93/7 or 95/5)

1 cup chopped onions

2 cloves garlic, minced or 1 tsp. minced jarred garlic

1 tsp. salt

3 tbsp. chili powder

1/8 tsp. cayenne pepper

1 cup beef broth

1 (28 oz.) can diced tomatoes

1 (15 oz.) can kidney beans, drained and rinsed

2 cups elbow macaroni

2 cups shredded cheddar cheese

Salt and freshly ground black pepper, to taste

Sour cream and extra shredded cheddar cheese for garnish (optional)

Preheat the pressure cooker using the SAUTE setting.  Add the oil, and brown the ground beef and onions.  Stir in the garlic, salt, chili powder, and cayenne pepper, and cook for one minute.  Stir in the beef broth, tomatoes, kidney beans, and macaroni.  Lock the pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL, and then select PRESSURE COOK (Manual) and cook for 5 minutes at high pressure.

After the 5 minutes have passed, open the steam vent to release the pressure (Quick Release).  Carefully remove lid, stir, and then stir in the 2 cups of cheddar cheese.  Season to taste with more salt and freshly ground black pepper.  Serve with sour cream and extra shredded cheddar cheese if desired.

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Pressure Cooker Artichoke Chicken

Artichoke Chicken is a savory dish ready in about 30 minutes from start to finish.  If you like marinated artichokes, you will love this recipe.

One jar of artichoke hearts is shown, but we prefer two.

Pressure Cooker Artichoke Chicken

Yield:  4 servings

Approximate Total Time:  35 minutes 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Barbara Schieving.  Author of several cookbooks, she also has a blog called Pressure Cooking Today, which is where the recipe for Pressure Cooker Artichoke Chicken can be found:  https://www.pressurecookingtoday.com/pressure-cooker-artichoke-chicken/

Pressure Cooker Artichoke Chicken 101:

1)  I brown the breasts in a 5-qt. sauté pan on the stove so that I can do them all at once and save time.  I cook them about 3 minutes per side.  They do not get very brown but will cook up nice and tender in the pressure cooker.  I don't season the chicken until I've already cooked one side.  After turning the chicken, I then season the lightly browned top.  After placing the chicken into the pressure cooker, add the drippings, too.

2)  I make my own chicken broth by using chicken Better Than Bouillon.  I use 2 tsp. per 14.5 oz. of water to equal the 14.5 oz. can of broth.

3)  The recipe calls for a 14-oz. jar of marinated artichoke hearts.  I can't find that size locally, but we like more artichoke hearts in the recipe anyway, so I use 2 12-oz. jars.

4)  After the chicken has pressure-cooked, I remove it to a platter so that I have plenty of room to stir the cornstarch mixture into the sauce.  After the sauce has thickened, I stir in the drained artichoke hearts, place the breasts back into the sauce, and serve.

5)  Long grain rice is a great accompaniment to Artichoke Chicken, and I have two easy recipes for it!

Easy Long Grain Rice made in the microwave:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

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Ice Cream Sandwich Dessert

 

This Ice Cream Sandwich Dessert looks and tastes like you spent lots of time making it, but it will be your secret how very quick and easy it is to make.

Ice Cream Sandwich Dessert

12-24 frozen ice cream sandwiches*

1 (8 oz.) carton frozen whipped topping, thawed

Roasted, salted cocktail peanuts

1 (approximately 12 oz.) jar hot fudge topping

Arrange a layer of ice cream sandwiches in the bottom of an ungreased 9x9 baker cutting to fit.  (See image below.) Spread with half of the whipped topping. Sprinkle with desired amount of cocktail peanuts.  Spoon half of the fudge topping by teaspoonfuls onto the peanuts/whipped topping layer.  Repeat layers with ice cream sandwiches (cutting to fit), remaining whipped topping, desired amount of peanuts, and the rest of the hot fudge topping.  Freeze without covering for at least 3 hours.  Once frozen, cover.  Remove from freezer 20 minutes before serving.  To make clean slices, run a sharp knife under hot water, wipe dry, then slice and serve.  Store in freezer.

*My 9x9 baker widens at the top, so I have to use 16 ice cream sandwiches to fill it.  You may need less or more depending on the actual dimensions of your baker.

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Ice Cream Sandwich Cake 101:

*Cut ice cream sandwiches to fit:

*You can use caramel topping instead of, or in addition to, the hot fudge topping.  You can use mini M&M's, sprinkles, chocolate chips, toffee bits, Crushed Oreo cookies, or anything else you desire instead of the peanuts.

*Enjoy this easy dessert!

Slow Cooker Sausage and Potatoes

Slow Cooker Sausage and Potatoes is easy, filling, and has a bit of kick!

Cornstarch, salt, and parsley not shown.

 

Slow Cooker Sausage and Potatoes

1 (1.5 lb) bag Little Potatoes (Terrific Trio or Baby Boomer) or Baby Dutch Yellow Potatoes**

1 small yellow onion, finely diced

1 (13 oz.) package fully-cooked smoked sausage, kielbasa, or turkey sausage, sliced

1 (10.5 oz.) can cream of mushroom soup, undiluted

Slightly rounded 1/4 tsp. cajun seasoning (more or less to taste)

1-1/2 to 2 tbsp. cornstarch

Salt to taste

Chopped parsley, if desired

Slice potatoes in half.  Place potatoes, onion, and sausage in a 6 qt. slow cooker.  Combine mushroom soup and cajun seasoning; add to slow cooker and stir.  Cover with lid and cook on low for 4 to 6 hours or until potatoes are tender.  

In a small bowl, mix 1-1/2 tbsp. of cornstarch with just enough cold water to make the mixture a liquid.  Add the cornstarch mixture to the slow cooker stirring well.  If sauce becomes too thick, add more water.  If sauce is too thin, add additional cornstarch/water.  Salt to taste and serve with chopped parsley, if desired.

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*Recipe adapted from thecountrycook.net:  http://www.thecountrycook.net/2016/07/crock-pot-sausage-little-potatoes.html

**Any small potato brand or variety will work.  Most will be sold in a 1.5 lb. bag.

Easy Baked Ziti

Easy Baked Ziti- the name says it all!

Easy Baked Ziti

1 (1 lb.) box ziti pasta (penne or rigatoni may be substituted)
1 lb. ground beef
1/2 cup chopped onion
2 (24 oz.) jars pasta sauce
1 (16 oz.) jar Alfredo sauce*
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.  Spray a 9x13 baker with cooking spray.  Prepare pasta according to directions.  Meanwhile, brown ground beef and onion in a large skillet.  Drain, return to skillet, and stir in one jar of pasta sauce.  Keep mixture warm until pasta is done.  

When pasta is finished, drain thoroughly.  You want the pasta to be as dry as possible.  Return pasta to its pot (with heat off) and pour in the jar of Alfredo sauce.  Combine until thoroughly coated and pour into the bottom of the 9x13.  Cover pasta with ground beef/pasta sauce mixture.  Top with mozzarella cheese, cover with foil, and bake at 350 for 15 minutes.  Remove foil and bake for another 15-20 minutes until cheese is melted and edges are bubbly. 

Let rest for 5 minutes after taking from oven.  While ziti is resting, heat the other jar of pasta sauce to serve on top of individual servings of ziti.

*I highly recommend Ragu Roasted Garlic Parmesan Cheese Creations Sauce.

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If made as written and 93/7 ground beef is used, each serving has:

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Slow Cooker Beef Tips and Gravy

Slow Cooker Beef Tips and Gravy is the definition of comfort food--easy, tender, and delicious!  Wait until you smell the tantalizing aroma!

Slow Cooker Beef Tips and Gravy

1.5 to 2.5 lbs. beef tips or stew meat

1 packet dry onion soup mix

1 (10.5 oz.) can cream of mushroom soup (lower sodium--look for 17% on the label)

1 (14.5 oz.) can beef broth (low sodium)

3 tbsp. cornstarch for the gravy

Put beef tips or stew meat in a 5 or 6 qt. slow cooker.  In a medium bowl, combine dry onion soup mix and mushroom soup.  Slowly add beef broth stirring well.  Pour soup mixture over beef.  Cover and cook on low for 8 hours.

Gravy:  30 minutes before you're ready to serve, in a small bowl, mix 3 tbsp. of cornstarch with just enough cold water to make the mixture a liquid. Turn the slow cooker on high, and stir in the cornstarch mixture.  (If using a larger amount of meat, you may need to add additional cornstarch/water.) Put the lid back on.  When the gravy starts to boil around the edges, take the lid off so that the gravy can thicken a bit more.

Serve over rice, mashed potatoes, or egg noodles. 

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Slow Cooker Tamale Pie

Slow Cooker Tamale Pie is a southwest-style main dish with a hearty filling of meat, beans, corn, and spices topped with cornbread and cheese...all made in the slow cooker.  Olé!

Slow Cooker Tamale Pie

1 pound ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes with mild green chilies, undrained (Rotel)
1 (15.25 oz.) can whole kernel corn, drained
1 (10 oz.) can enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 (8.5 oz.) pkg. corn muffin mix
2 eggs
Shredded Mexican cheese blend or shredded sharp cheddar cheese
Optional toppings:  sour cream, black olives, and additional minced fresh cilantro

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the cumin, salt, chili powder, and pepper.  Transfer to a 4 qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro.  Cover and cook on low for 6-8 hours or until heated through.

In a medium bowl, combine muffin mix and eggs; spoon over meat mixture.  Cover and cook for 1 to 1-1/2 hours longer or until a toothpick inserted near the center comes out clean.  Sprinkle with cheese; cover and let stand for 5 minutes.  Serve with optional toppings if desired.

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Note:  I make this in a 3.5 qt. round Crock Pot.  Because it's narrower than a 4 qt, my corn bread layer is thicker and takes 1 1/2 hours to cook.



 

 

Pressure Cooker Old-Fashioned Egg Custard

Sweet, creamy, comforting egg custard is just minutes away in the pressure cooker with no water bath and perfect results every time.

Cinnamon and nutmeg not shown.

Pressure Cooker Old-Fashioned Egg Custard

Yield:  4 servings

Approximate Total Time:  40 minutes 

Electric Pressure Cooker Size:  6 quarts

1 1/2 cups whole milk, divided

7 Tbsp. sugar

1/4 tsp. salt

3 large eggs

1 tsp. vanilla

Ground cinnamon and/or nutmeg

In a microwave-safe bowl, combine 1 cup whole milk, sugar, and salt.  Microwave 30 seconds to 1 minute stirring to makes sure the sugar and salt dissolve.  Stir in the remaining 1/2 cup of whole milk and let cool to room temperature.  Meanwhile, in a 4-cup glass measuring cup or comparable-sized bowl, beat eggs well.  While whisking the eggs, slowly pour the milk mixture into the eggs.  Stir in the vanilla mixing well.

Using a fine mesh strainer, pour the custard mixture through twice.  After straining, pour the custard mixture into 4 glass 6-ounce custard cups.  Cover each custard cup tightly with foil.

Pour 1 cup of water into the pressure cooker pot.  Place a trivet in the bottom. Carefully place 2 of the custard cups on the trivet. Place a second trivet on top of the custard cups. Place the other 2 custard cups on top of the second trivet making sure not to block the steam vent and the float valve. If a second trivet isn't available, the other 2 custard cups can be cooked after the first 2 have completed cooking.

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 4 minutes on High pressure.

When the cook time ends, let the pressure release naturally, which will take 6-8 minutes. When the valve drops, remove lid. Select CANCEL. Using tongs, remove custard cups. Uncover. The middle may be a little jiggly, but a knife inserted into the center should come out clean. Allow to cool for at least 15 minutes before serving. Serve hot, warm, or chilled, but just before serving, dust with a light sprinkling of cinnamon and/or nutmeg.

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Pressure Cooker Old-Fashioned Egg Custard 101:

Pour 1 cup of water into the pressure cooker pot.  Place a trivet in the bottom. Carefully place 2 of the custard cups on the trivet:

Place a second trivet on top of the custard cups. Place the other 2 custard cups on top of the second trivet making sure not to block the steam vent and the floating valve:

Here are links to the custard cups and trivets I use.  The custard cups can also be found on Amazon, and the trivets can be found at Kohl's, Bed, Bath, & Beyond, and other retailers.

Custard Cups:  https://www.bedbathandbeyond.com/store/product/anchor-hocking-reg-6-ounce-custard-cups-set-of-4/1011303331?keyword=custard-cups

Trivets:  

OXO Bakeware Sling:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=oxo+sling&qid=1554654430&s=gateway&sr=8-1-spons&psc=1

OXO Roasting Rack:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B074G9FGYX/ref=sr_1_1_sspa?keywords=oxo%2Bsling&qid=1554654430&s=gateway&sr=8-1-spons&th=1

Soft and Chewy Oatmeal Cookies

Crispy edges with a soft and chewy center--that's what oatmeal cookies are all about. 🍪

Soft and Chewy Oatmeal Cookies

3/4 cup (3/4 stick) Butter Flavor Crisco 

1 1/4 cups firmly packed light brown sugar
1/3 cup milk

1 1/2 tsp. vanilla

1 egg

1 cup flour

1/2 tsp. salt

1/2 tsp. baking soda
1/4 tsp. cinnamon

3 cups old-fashioned (rolled) oats
1 to 1 1/2 cups raisins

1 cup coarsely chopped pecans or walnuts (optional)

Preheat oven to 375 degrees.  Place sheets of foil on counter top for cooling cookies.  Beat Crisco, brown sugar, milk, vanilla, and egg in large mixing bowl at medium speed of electric mixer until well blended.  

Combine flour, salt, baking soda and cinnamon.  Beat into creamed mixture at low speed just until blended.  Stir in oats, raisins, and nuts.

Drop rounded tablespoonfuls of dough 3 inches apart onto baking sheets sprayed with cooking spray.  Bake one baking sheet at a time at 375 degrees for 10 to 12 minutes or until lightly browned.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.  Yield:  about 36 cookies

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Burrito Bake and Tutorial

Reminiscent of taco pizza, Burrito Bake is easy, fast, and filling!

Burrito Bake

1 pound ground beef

1/4 cup chopped onion

1 (16 oz.) can refried beans

1 envelope taco seasoning mix

1 (8 oz.) tube refrigerated crescent dough sheet or crescent rolls

Shredded cheddar cheese

Optional toppings:  chopped green pepper, shredded lettuce, chopped tomatoes, sliced ripe olives, sour cream, salsa, etc.

Preheat oven to 350 degrees.  In a large skillet, brown ground beef and onion; drain.  Stir in beans and taco seasoning mix.  Mixture will be thick.  Unroll crescent dough.  Press onto bottom and up the sides of a greased 9x13 baking dish; seal seams and perforations if using crescent roll dough.  Spread beef mixture over crust; sprinkle with desired amount of cheddar cheese.  Bake, uncovered, until golden brown, about 30 minutes.  If desired, sprinkle with toppings.

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*Recipe adapted from tasteofhome.com:  https://www.tasteofhome.com/recipes/burrito-bake/

Burrito Bake 101:  Press crescent dough sheet or rolls onto bottom and up the sides of a greased 9x13 baking dish; seal seams and perforations if using crescent roll dough: 

Spread beef mixture over crust; sprinkle with desired amount of cheddar cheese: