Sunday, January 19, 2014


This recipe is contributed by Stephen Bonfa.  Thanks!

Slow Cooker Eye of Round Beef

This one is from Cindy Heisner-Gillette. Thanks Cindy!

I use eye of round beef and usually buy a 4 pound hunk of meat.
I salt and pepper it and place it in the crockpot.
Combine in a bowl a can of cream of celery and cream of chicken soup, along with chopped or sliced onion and a little more salt and pepper. (As much or as little as you desire.)
Pour that over top of meat and close crockpot.
Cook on high for 6 or 7 hours, or low for 8 or more hours.
When you open the crockpot and remove the meat, set it aside to rest.
The "drippings" make amazing gravy.
After about 15 minutes, the meat will be ready to serve.
I usually make smashed potatoes to go with the roast...and a vegetable. Delicious

No Peek Beef Tips

Thanks to Sue McKee Cirencione for tonight's recipe!

"No peek beef tips" (over mashed potatoes, rice or egg noddles- I prefer mashed potatoes)

2 lbs of stew beef
10.5 can of Cream of Mushroom soup
packet of brown gravy mix
packet of Lipton dry onion soup mix
1 cup water or ginger ale
Optional - 4 oz. mushrooms

Place meat in a 9 x 13 pan
Mix all other ingredients together and our over meat

Cover with foil tightly and bake at 300 for 2.5-3 hours (I do 3)

DO NOT PEEK and remove the foil (thus the name)!!!

Serve over rice, mashed potatoes or egg noodles. Great for a cold winter night and soooooo good.

Monday, January 13, 2014

Incredible Baked Meatballs

Incredible Baked Meatballs.

This recipe was provided courtesy of my Aunt Ann from Foodies TV.  I think even I could make these!
1 lb hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil
Mix all ingredients with hands.
Form into golfball sized meatballs.
Bake at 350 degrees for 30 minutes.
The Best Whole Chicken in a Crockpot recipe:

This photo and recipe is from a website called 100 days of real food but the I originally learned about this simple method from Amy Hirsch. The link to the website is below.
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne (red) pepper
  • ¼ teaspoon black pepper
  • 1 onion
  • 1 large chicken
  1. Combine the dried spices in a small bowl.
  2. Loosely chop the onion and place it in the bottom of the slow cooker.
  3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
  4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
  5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!
I really liked this but my family thought it was a little too spicy.  As I mentioned on Facebook, I cooked this on high and it was done in about 2 and 1/2 hours and mine was a 6 pound turkey so either my crockpot is wacky or the recipe is a little wacky...or I'm wacky...or all of the above.  I would definitely  make it again though and use less pepper for my family's tastes.  Let me know if you try it and let me know how long it takes for you.  

Link to recipe:

Sweet Baby Ray's Crockpot Chicken

This one sounds yummy.  I'll have to give this one  a try when I pick up some Sweet Baby Ray's

Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

Sunday, January 12, 2014

Here's a recipe from Amy Hirsch:


3 lb chuck roast or brisket
1/3 cup soy sauce
1 packet onion soup mix
Fresh pepper.

Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add the fresh ground pepper over the top.
Cover and cook on low for 22 hours.