NOVEMBER-TACO SOUP

1 can stewed tomatoes
1 can pinto beans(undrained)
1 can kidney beans(undrained)
1 can black beans(undrained)
1 can corn(undrained)
1 pkg taco seasoning
1 lb hamburger(browned and drained)


Place all the ingredients in a crock pot stir well
(some times i add a little water depending on how thick you like it)
COOK ON LOW 4-5 HRS
    Top with sour cream, cheese, and olives, my family also likes crushed tortilla chips on it.








NOVEMBER-COOKIES, PUMPKIN SNICKER DODDLE

3 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4tsp ground cloves(i did a little less)
1 cup(2 sticks) butter @ room temperature
1 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 egg
2 tsp vanilla

Combine butter,sugars,beat for 2-3min(or Intel fluffy),stir in pumpkin puree, beat egg and vanilla set aside. In a other mixing bowl mix all dry ingredients stir well, combine all ingredients together mix well.Refrigerate dough for 1hr.
Preheat oven to 350
Roll each cookie in cinnamon and sugar, place on parchment paper on cookie sheet flatten slightly cook for 10-12 min

November - Chicken and Biscuits

We also call this Chicken Pot Pie Inside Out.  I make up the filling that would go into a chicken pot pie, but pour it over baking powder biscuits instead.  The sauce recipe is for 16 servings.

Sauce:

3/4 cup margarine
1 cup flour
1 1/2 tsp salt
1/2 tsp pepper
6 cups chicken broth
2 1/2 cups milk
2 cans corn
2 cans green beans
3 cans chicken (12.5 oz size)

Melt butter in large pot, add flour, salt, and pepper and whisk together.   Add broth and milk, whisking constantly.  Let heat on medium until bubbly.  Add corn, beans, and chicken, cook until broth has turned bubbly again (maybe about 10 minutes). 


From Frozen:
Thaw in fridge overnight, then reheat on stove for about 15-20 minutes until bubbly.

Biscuits:

These are Kentucky biscuits from the KFC website-I did change it below to use less milk, don't know if it's altitude or my brand of flour that makes it so sticky with the recipe amount.  Makes 8 large biscuits

3 cups flour
2 TBSP sugar
2 TBSP baking powder
1/2 tsp salt
2/3 cup shortening
1 cup milk

Mix first 4 dry ingredients, cut in shortening, then add milk.  Should be a soft, smooth dough, if not add more flour so it's not too sticky.  Roll out and cut into circles.  Preheat oven to 425, cook for 11-13 minutes.

From Frozen:
Thaw in fridge overnight, about an hour before cooking place on cookie sheet on the counter to bring to room temperature.  Bake at 425 for 11-13 minutes.

Serving

When sauce and biscuits are done, cut biscuits in half onto plate, pour sauce over each half. 

November - Beef Dip Sandwiches

Okay Ladies -
This month is CRAZY for me with the play - and that we are meeting the day of our Opening night. ;)  So I will be making Beef Dip Sandwiches.  Also, I hope to have my cookies done by then also - but I may have to delivery those to each of you later in the month.

Best Ever Beef Dip Sandwiches
recipe from AllRecipes

4 pounds beef chuck roast

1 tablespoon minced garlic

1 tablespoon dried rosemary

3 bay leaves

1 cup soy sauce

6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better. 

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

Thanks! Jackie

OCTOBER- Teriyaki Chicken

Ingredients:
Medium-large bag of carrots
Red Onion into large chunks
2 large cans pineapple (undrained)
4 Garlic cloves
8 chicken Tenders
1 cup teriyaki sauce
DIRECTIONS:
Thaw overnight
Cook in crockpot for 8 hours on low and 4 hours on high
Serve over rice

October - Asian Pork Ribs

I am doing Asian Pork Ribs.  I will post the recipe soon. ;)

October - Meatloaf

I'll be doing meatloaf for this month, here's a link to the recipe:

http://jamiecooksitup.net/2011/03/grandpa-marks-meatloaf/

I modified it after our family tried it though, here's what I did:


The Loaf:
2 1/2 pounds ground beef
1/2 onion, chopped  (I chopped in my blender so most of it was small)
2 sleeves saltine crackers, crushed into tiny pieces
4 eggs
2 T honey mustard
1/2 C ketchup
1 t Worcestershire


The Sauce:
1/2 C brown sugar
1/2 C ketchup

Mix the sauce ingredients together and spread over the bottom of the pan.

Combine all the loaf ingredients in a big bowl, mix well with spoon or hands, or both!  Take half of the meat and shape into loaf, place in pan, then shape the remaining into 2nd loaf.  Should go side by side in a 13x9 pan.  Scoop some of the sauce from around the loaves and rub over the sides and top of loaf.

Cook at 375° for 45-55 minutes, or until meat is no longer pink.

Let rest for about 5 minutes after its done cooking before slicing.

Beef Stroganoff

Ok... I finally decided on what to make for our freezer meal exchange.  Beef Stroganoff  is what I will be making.  I need to know which of you wants/likes mushrooms.  I can leave them out if that is not something your family likes.  Let me know!  Thanks!  Tara