Martha Stewart slow cooker corned beef dinner

This is a good recipe. Dump ingredients in pot, set to low and 8 hours later, tender beef and root veggies for a yummy dinner.
I used a 3 pound tri corned beef.
I substituted beef stock for the water and since I don't like cabbage, I left it out.
Serve with horseradish sauce.



Bake several grilled cheese at once

Preheat oven to 450 degrees.
Warm two baking sheets in oven in lower half and super half oven racks.
Butter bread and add cheese. Assemble and place sandwiches on baking sheet.
Place second baking sheet or top of sandwiches and place in oven in lower rack of oven.
Bake till golden brown and delicious.

Alternate method:

Use just one baking sheet and flip sandwiches after a few minutes to brown both sides.


Slow-Cooker Pecan Pie

Slow-Cooker Pecan Pie

  • For the Crust:
  • 1 stick butter, cubed
  • 1 1/2 cups flour
  • 1/2 cup dark brown sugar
  • 1 teaspoon salt
  • Filling:
  • 3/4 cup corn syrup
  • 1/4 cup sugar
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cup pecans, chopped
For the crust, place the butter, flour, brown sugar and salt in a food processor. Pulse a few times until the mixture is well-incorporated. 
In a medium mixing bowl, whisk together corn syrup, sugar, eggs, salt and pecans.
Line the base of a slow cooker with foil so that the pie will be easier to remove. Spray with cooking spray.
Using the bottom of a glass, press the crumbly dough into the bottom of the slow cooker and up the sides about a 1/2 inch. Pour the pecan mixture into the crust and cook on high heat for 3 hours.
After 3 hours, turn the heat off and remove the crock from the slow cooker. Let cool completely on a cooling rack. Once completely cool, use the foil to lift the pie out of the crock. Slice and serve.
- See more at: http://www.rachaelrayshow.com/food/recipes/18981_slow_cooker_pecan_pie/#sthash.xAvCSXij.dpuf


Meatball Sub on a Stick

Meatball Sub on a Stick
Cool idea!

1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping

Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for dipping.

Cheddar Baked Chicken

Cheddar Baked Chicken

2 chicken breasts, cut
½ cup Panko bread crumbs
¼ tsp salt
1/8 tsp pepper
½ cup 2% milk
1 ½ cups shredded cheddar cheese

1 can (10 ¾ oz) cream of celery soup (You can use cream of chicken or mushroom, really just depends on your preference)
2 Tbsp sour cream
2 Tbsp butter
1/8 tsp pepper, to taste

Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray.
Pour the milk, cheese and bread crumbs into 3 separate small pans. Combine salt and pepper with the bread crumbs and stir the mixture around to combine. I allowed the chicken to brine or marinate in the milk for about 2 hours so I only had to dip twice
Alternate dipping each piece of chicken into the milk, cheese and bread crumbs.
Place the chicken in the sprayed baking pan.
Cover pan with foil and bake for 35 minutes. Remove the foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

For the sauce:
Combine the soup, sour cream and butter in a saucepan; whisk together. Add pepper to taste. Cook on medium heat until the sauce is nice and hot, stirring occasionally. Serve over the chicken.


Dilly Cornbread

Dilly Cornbread

(6 - 9 Servings)

  • 1 pkg. "JIFFY" Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. dill weed
  • 1/2 tsp. poppy seed

Preheat oven to 400°F.  Grease an 8” square pan.
Prepare muffin mix as directed on package.  Stir in dill weed and poppy seed.  Pour into pan.  Bake 15 - 20 minutes.


Indoor S'mores

Indoor S'mores

Graham crackers
Chocolate bars

Preheat oven to 400 degrees F.
Line a baking tray with parchment paper for easy cleanup.
Place graham cracker halves on tray, top with a strip of chocolate and a marshmallow cut in half.
Bake for 3-5 minutes until marshmallows are golden brown.
Top with second half of graham cracker, if desired.


5 Ingredient Crockpot Chicken

5 Ingredient Crockpot Chicken
This is not the prettiest looking of dishes because it's white on white noodles, but it is so easy and tasty.

*1 3-4 pound chicken roast
1 can cream of chicken soup
1 can cheddar cheese soup
1 cup milk
**Cooked mashed potatoes OR rice OR egg noodles.

Cut the chicken roast out of the mesh bag and place in the crock pot.
Combine the soups with milk and whisk.  Pour over chicken.
Cook for 6-8 hours until chicken is tender.
Remove chicken an hour and 15 minutes before serving time, rest for 10 minutes under a piece of foil then shred.  Return shreds to crockpot and stir.  Cook an additional hour.
Serve over starch of your choice and a side of veg.

*Substitute boneless skinless chicken parts, seasoned with seasoned salt.
**Substitute toast, couscous or mashed cauliflower, whatever your preference.