Archive for June, 2009

Menu: June 29-July 4


My challenge for this week — create a menu without going to the grocery! It’s going to be a busy weekend, and Rick and I will be out of town Tuesday and Wednesday, so we won’t have time to get to the store. If I have to make a quick stop, I will, but I’m going to try to avoid it.


Monday: Garlicky pasta w/tomatoes and basil

Tuesday: Out

Wednesday: Out

Thursday: Baked ziti

Friday: Easy cheesy chicken over rice

Saturday or Sunday (after we hit the grocery!): Skyline Chili Pizza

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Steak with mushrooms


I don’t remember where I found this recipe, so if it’s yours, please let me know so I can give you credit.

I saved this recipe awhile ago and thought it sounded good to try sometime. Rick and I both love mushrooms — people seem to either love them or hate them, but we love them!

I’ve never cooked steak in a crockpot before, and was a little nervous about how it would turn out, but it turned out really well! It didn’t taste like a traditional steak — Rick said it tasted like a mixture between a roast and a steak. The mushrooms added a great flavor as well.


1 lb. boneless beef round steak, cut 1-inch think
1 medium onion, sliced
2 4 oz. cans of whole mushrooms, drained
12 oz. jar beef gravy
1/4 cup red wine or apple juice

Place the onions at the bottom of the crockpot, and place mushrooms on top. Lay steak on top. In a small bowl, combine gravy and wine or apple juice, and pour mixture over steaks. Cover and cook on low for 8-10 hours.

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Chocolate-stuffed French Toast


Friday was Rick’s birthday, so I wanted to surprise him with a special brunch on Saturday morning. I was going through one of my cookbooks and thought this french toast looked so good! I had to make it, and it turned out fairly well. It didn’t taste like your traditional French toast, but it was interesting, and there was just the right amount of chocolate!

Note: You will need a large crockpot for this, big enough to fit a 2-quart baking dish inside!


6 slices day-old bread (I used homemade)
1/2 cup semi-sweet chocolate chips, divided
6 eggs
3 cups half and half
2/3 cup sugar
1 tsp. vanilla
1/4 teaspoon salt

1. Generously butter a 2-quart baking dish that fits inside your crockpot. Arrange 2 slices of bread a the bottom. Sprinkle with 1/4 cup chocolate chips. Add 2 more bread slices, and top with remaining 1/4 cup chocolate chips. Top with remaining 2 bread slices.

2. Beat eggs in a  large bowl. Stir in half and half, sugar, vanilla and salt. Pour egg mixture over bread layers. Press bread into liquid. Set aside 10 minutes or until bread has absorbed liquid. Cover dish with buttered foil, butter-side down.

P61904053. Pour 1 inch hot water into crockpot. Add baking dish. Cover and cook on high for 3-4 hours or until toothpick inserted into center comes out clean. Remove dish and let stand 10 minutes to firm up.

Top with maple syrup and enjoy!

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Menu: June 22-26


Monday: Spaghetti and meatballs with Tricia’s tomato sauce
Tuesday: Chicken burgers w/Brazilian white rice
Wednesday: Steak and mushrooms w/baked potato
Thursday:  Orzo salad w/chickpeas and artichoke hearts
Friday: Cheeseburgers w/oven fries 

I’m also making these baked beans for a cookout on Sunday.

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Menu: June 14-19


This is Rick’s birthday week, so I told him to pick (most) of the meals we’re having this week. Except for Monday night’s dinner (which is this week’s pick for the cooking club I’m in), these are his favorites!

Sunday: Sausage loaf
Monday: Greek pizza
Tuesday: Salsa chicken and black bean soup
Wednesday: Taco night
Thursday: Papa John’s pizza night
Friday: Fondue night: Brie CheeseChocolate Peanut Butter

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Chicken Chowder


Source: Land O Lakes Web site

Man, did I pick a good day to make this recipe. It has been raining ALL DAY, and I was so looking forward to coming home and heating a nice hearty bowl of this. This did not disappoint. It had a very familiar taste, like something I had had before, but I couldn’t place it. I definitely recommend giving this a try on a cold, rainy day like today!


2 boneless, skinless chicken breasts, cut into 1-inch cubes
8 small red potatoes, cut into 1-inch cubes
1 cup onion, diced
2 14 oz. cans chicken broth
1 16 oz. package frozen mixed vegetables
1 1/2 tsp. marjoram
1 tsp. garlic salt
1/2 tsp. thyme

1 cup half and half
2 tbsp. cornstarch

1 8 oz. container onion and chive-flavord cream cheese, softened

This makes a lot of food. I have a 6-quart crockpot, and it was about 3/4 full!

Combine chicken, potatoes, onion, broth, veggies and spices in crockpot. Stir well to combine. Cook on low for 6-8 hours.

At end of cook time, mix half and half and cornstarch together until smooth. Gradually stir into chicken mixture. Cover and cook on high for 15-30 minutes until thickened.

Just before serving, stir in cream cheese until melted. Enjoy!

Shared at Eat at Home Cooks Ingredient Spotlight: Cream Cheese.

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Pulled Pork sandwiches


I was searching last week for new crockpot recipes, and I found this one for pulled pork. Why hadn’t I thought of this earlier?! I love pulled pork sandwiches, so I couldn’t wait to give this one a try. These were FANTASTIC! The meat was so moist. Definitely give this recipe a try!

I told Rick I’d be sure to give him a lot of credit on this one. Because of the long cooking time, he ended up doing most of the work. All I did was plop the roast in the crockpot in the morning. He went in to work super early so he could get home two hours before me and do the next step. Thanks to him, dinner was ready as soon as I walked in the door! Thanks, sweetheart!


2.5 lb. pork roast
14 oz. bottle of bbq sauce
1 tsp. brown sugar
1 tbsp. fresh lemon juice
1 medium onion, chopped

Put pork roast in crockpot. Cook on low for 10-12 hours or high for 5-6 hours.

Remove roast from crockpot. Trim excess fat and shred the meat. Dump out any excess liquid that is in your stoneware, and return the pork to the crockpot. Combine pork with remaining ingredients.

Cover and cook on high for 2 more hours.

Makes about 8 sandwiches.

Shared at Eat at Home Cooks

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Spinach Artichoke Dip


Rick loves spinach dip. Loves it! I had never made it before, and wanted to give it a try. Last night, we had the perfect opportunity. I found this recipe from A Year of Crockpotting, but modified it a little to fit our tastes.

It turned out great! There is a lot of cheese in this recipe, but it didn’t taste too cheesy. It had a nice blend of all the ingredients. Next time, though, I think I’ll add even more spinach. I think it could have been a little more “green.”


14 oz. can artichoke hearts, drained and chopped
1 1/2 cups fresh spinach, chopped
1/2 cup sour cream
1/2 cup mayo
2 cups shredded mozzarella cheese, divided

Chop artichoke hearts and place them in the bottom of the crockpot. Chop spinach, and place it on top. Dump in sour cream and mayo and stir to combine. Cover with 1 cup mozzarella cheese. Cover and cook on low for 2 hours or high for 1 hour.

Remove lid. Dump the rest of the cheese in and leave the lid off for a few minutes until the cheese melts. Serve with tortilla chips!

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Menu: June 8-12



Monday: Lemon pepper shrimp scampi 
Tuesday:  BBQ pulled pork sandwiches w/fries
Wednesday: Chicken sandwiches (or leftover pulled pork sandwiches)
Thursday: Chicken chowder 

Friday: Garlicky pasta with fresh tomatoes and basil

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French Dip sandwiches


This was another one of my attempts to branch out and try something different. I hadn’t had a French Dip in a very long time, but I remember liking them a lot! I’m glad I gave this recipe a try. The meat was really juicy, and honestly, I think it was better on day 2!


3-4 lb. rump roast
1 can beef broth 
1 can condensed French onion soup
12 oz. bottle dark beer (we used Guinness) 

Trim excess fat from rump roast and place in crockpot. Add beef broth, onion soup and beer. Cook on low for 7-8 hours. Serve on toasted hoagy buns with a side of juice for dipping!

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