Baked Spaghetti By Paula Deen

Ingredients

• 2 cups canned diced tomatoes
• 2 cups tomato sauce
• 1 cup water
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 teaspoons House Seasoning, recipe follows
• 1 1/2 teaspoons seasoning salt
• 1 1/2 teaspoons sugar
• 2 small bay leaves
• 1 1/2 pounds ground beef
• 8 ounces uncooked angel hair pasta
• 1 cup grated cheddar
• 1 cup grated Monterey Jack

Directions

Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Preparation tine: 15 minutes

Cooking time: 20 minutes

Ease of Preparation: Easy

Grilled Bacon Wrapped Cheese Stuffed Chicken

Grilled Bacon Wrapped Cheese Stuffed Chicken

2 boneless, skinless chicken breasts
6 slices of bacon
6-8 slices of cheese – mozzarella, cheddar, colby jack – anything you like! (off of a block of cheese, if you’re using pre-sliced for sandwiches 2 slices)
2 tsp barbecue sauce, plus extra for serving
Grilling rub of your choice
Toothpicks, soaked in water (optional, to prevent excessive burning while grilling)


Preheat grill to 350 degrees.

Pound out chicken breasts (in a plastic bag or between two sheets of wax paper) to about 1/4 inch thickness. Coat the top of chicken with grill rub. Turn over so rub side is down on work surface. Spread one teaspoon of barbeque sauce in a thin layer over each chicken breast. Layer cheese in the middle of the chicken. Roll chicken tightly. Wrap with bacon, using as many slices of bacon as you need and using toothpicks to hold bacon in place.

Grill for 20-25 minutes, turning every 4-5 minutes or until internal temperature of chicken breast has reached 165 degrees.

Remove toothpicks and serve with barbecue sauce on the side.

Crock Pot Beans

Crock Pot Beans

In Beef, Chili

Home » Meat » Beef » Crock Pot  Beans

• 1 or 2lb hamburger meat
• 1 large chopped (sweet) onion
• 1 can pinto beans
• 1 can lima beans
• 1 can baked beans
• 1 can northern beans
• 1 can kidney beans
• 1 can butter beans
• 1 can navy beans
• 1 can rotelle tomatoes
• 1/2 cup brown sugar
• 1 cup ketchup
• 1 cup BBQ sauce
• 1 tbsp mustard
•  

Crock Pot  BEANS

I saw this recipes and needed to share!!
Cook together hamburger and onion until brown.
Drain all beans except the baked beans. Add ingredients, mix well.
Cook in crock-pot about 4 hours.
For stove top, bring to boil then simmer for 2 to 2 1/ hours.
You can add other things such as smoked sausage for additional flavor to suit taste.
This makes a large amount, but can be frozen for a quick meal later.

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Super Easy Pork Verde Tacos Crock Pot

Super Easy Pork Verde Tacos-

 1 lb Pork Loin cut into bite size pieces

 1 Large can of green enchilada sauce

 salt and pepper to taste

 3-4 chopped green onions

 ... 2 tsp Chili Powder

 Cilantro (I use quite a bit, but not everyone likes cilantro like I do)

 Throw it all into a pot (or crockpot), cover and simmer on low for a few hours

 Serve in a bowl, or with warm corn tortillas, shredded lettuce, cheese, sour cream and sliced avacado is a bonus ;)

 ENJOY

Additional options-

 -sub chicken for pork, or even hamburger

 -add left over rice a roni-sounds weird but is soooo good

 -shredded carrot and zuccini (instead of, or with lettuce)

If you have left overs, warm verde mixture and top a plate of plain salad. Makes a delicious and healthy lunch!!

Queso Crock Pot

Queso Crock Pot

In Mexican

Plenty Servings with a Small to medium (at least 2 qt) pot. ~ 20-30 minutes high then keep on warm setting.

Home » Mexican » Queso

• 1 large block of Velveeta
• 1 8oz block of cream cheese
• 1 can Rotel (the blend of your choice... mild, spicy, etc.)
• 1 T. chili powder
• 1 t. ground cumin
• 1 t. garlic powder (or more to taste)
• 1/4 cup finely chopped sweet onion

Queso

1. Cube the cream cheese and Velveeta and place in the pot set on high.
2. Stir to melt until creamy.
3. With a wand blender and in a separate bowl, blend the Rotel, onion and spices.
4. Add the Rotel blend to the crockpot and stir to combine.
5. Set the pot to low or warm until party time!
6. Stir just before serving.

Serve with your favorite tortilla chips. (Also tastes great with a half-pound of your choice beans or browned meat added in.) Refrigerates and reheats well.

Crock Pot Chicken Enchilada

3 chicken breasts

1 cup water

taco season packet

1 packages flour tortillas (or corn, I am just a big fan of flour tortillas)

1 can cream of chicken soup

1 (4 oz) can chopped green chilies

1 large can green enchilada sauce

1 carton sour cream

1/2 finely chopped onion

2 cups grated cheese

In the morning, place chicken breasts, water and taco seasoning packet in the crock pot and cook on high until chicken is done. This can be anywhere from 3-5 hours.

Mix up sour cream, green chilies, onion and cream of chicken soup together in a bowl.

Once chicken is done, shred it up and clean out crock pot.

After crock pot is cleaned out begin the following layers in order:

·         1/2 soup mixture

·         1/2 of torn tortillas

·         1/2 of enchilada sauce

·         1/2 of chicken

·         1 cup cheese

·         repeat with the layers with the remaining ingredients

Set your crock pot to low and cook until dinner time!
Enjoy!

FallApart Pork Roast with Mole Sauce Crock Pot

FallApart Pork Roast with Molé Sauce Crock Pot

, In Beef, Chicken, Mexican, Pork

6 Servings with a 5 qt pot. ~ 7-8 hrs on LOW or 3-4 hrs on HIGH

Home » Meat » Beef » Fall-Apart Pork Roast with Molé Sauce

• 2/3 cup whole almonds
• 2/3 cup raisins
• 3 T vegetable oil, divided
• 1/2 cup chopped onion
• 2 cloves garlic, chopped
• 2 3/4 lb lean boneless pork shoulder roast, well trimmed
• 1 can(14 1/2 oz) diced fire-roasted tomatoes or diced tomatoes, undrained
• 1 cup cubed bread, any variety
• 1/2 cup chicken broth
• 2 oz Mexican chocolate, chopped
• 2 T chipotle peppers in adobo sauce, chopped
• 1 t salt
• fresh cilantro, coarsely chopped(optional)

Fall-Apart Pork Roast with Molé Sauce (pronounced ‘molay’)…

1. Heat skillet on med-hi add almonds and toast 3-4 min til fragrant. Add raisins. Cook 1-2 minutes til raisins begin to plump. Place half of mixture in lg mixing bowl. Reserve remaining for garnish.
2. In same skillet add 1T oil. Add onions and garlic. Cook and stir 2-3 min until softened. Add to almond mixture; set aside.
3. Heat remaining oil in same skillet. Add pork roast and brown on all sides, about 5-7 min. Transfer to crock pot.
4. Combine tomatoes with juice, bread, broth, chocolate, chipotle peppers and salt with almond mixture. Puree in blender in 2-3 batches, until smooth. Pour puree over pork roast in crock pot.
5. Cover; cook on LOW 7-8 hrs or on HIGH 3-4 hrs or until pork is done. Remove pork from crock pot. Whisk sauce til smooth before spooning over pork roast. Garnish with reserved almond mixture if desired.

(I think you could use chicken or beef with this as well….The sauce is to die for….Seems like a lot of work, but really isn’t…and totally worth it!)

Crock Pot Fried Rice with Leftovers

Crockpot Fried Rice with Leftovers

You can use your leftovers to make fried rice.

for reals.

in the crockpot.

I know! It totally blew my mind, too.


The Ingredients.

--2 cups leftover rice/quinoa
--3 T butter
--2 T soy sauce
--2 t worcestershire sauce
--1/2 t black pepper
--1/4 t kosher salt
--1/2 diced yellow onion
--1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
--leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
--1 egg
--sesame seeds for garnish (optional)


The Directions.

Plop everything on in there together.

Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.

Creamy Chicken Broccoli and Potatoes Crock Pot

4 boneless, skinless chicken breast halves

2 tsp poultry seasoning

4 russet baked potatoes with or without peels cut into 4ths

1 can cream of chicken soup

8 oz sour cream

8 oz cream cheese

16 oz bag frozen broccoli

Pepper

Sprinkle chicken with poultry seasoning and place in sprayed slow cooker.

Arrange potatoes around chicken.

Combine soup, sour cream, cream cheese, and a good amount of pepper in bowl.

Spoon over chicken.

Place frozen broccoli over mixture & chicken.

Cover and cook on low for 4-6 hours.

Chicken Chowder de Mexico Crock Pot

Chicken Chowder de Mexico Crock Pot

In Chicken, Mexican, Soup

4 Servings with a 5-6qt pot. ~ 4-5 high or 8-10 low

Home » Meat » Chicken » Chicken Chowder de Mexico

• 3 cups Chicken Broth
• 2 1/2 c. chopped browned chicken
• 1 can whole kernel corn with sweet peppers(drained)
• 1 can cream of potato soup
• 1 can diced green chiles(undrained)
• 2 T. snipped fresh cilantro (optional)
• 1 envelope taco seasoning
• 8 oz. sour cream
• 1/2 pkg. cream cheese softened

 Chicken Chowder dé Mexico (Recipe #200!)

1. Except for the sour cream & cream cheese, Mix everything into the pot.
2. Stir well. Cover and cook.
3. When done, Remove 1 cup of the hot soup and mix well with the sour cream and add back to the soup. Stir in the cream cheese in small portions and mix well.
4. Let stand 5 min.

“I always double this recipe to feed my family of 4 and there are plenty of left overs. We also have corn bread with it! Enjoy!” –

8-10 hours low or 4-5 hours high

Cheesy Enchilada Stack

CHEESY ENCHILADA STACK

·         1 lb. Lean ground beef

·         2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)

·         6 (8 inch) flour tortillas

·         1 (8 oz) bag Shredded Cheddar Cheese

·         1 (16 oz) can refried beans (or you can make your own, check out my mom's recipe for her famous homemade refried beans!)

·         2 (4 oz) cans diced green chilies

·         1 bunch green onions

Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.

Stir 1/2 cup enchilada sauce in the skillet with the beef. Spray a baking sheet with non-stick cooking spray.

Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese.

Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.

Repeat the layers one more time.

Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.

Top with remaining tortilla. Cover the stack with aluminum foil.

Bake at 400 F for 40 minutes or until the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion.

Bake 5 more minutes or until the cheese is melted.

Cut the stack into 6 wedges.

Crock Pot Bacon Chicken Supreme

5 slices bacon
6 boneless, skinless chicken breast halves
10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce
4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
1/2 cup diced Swiss or Havarti cheese

In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-7 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 160 degrees F on a meat thermometer.

Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

Pizza Meatballs Crock Pot

Ingredients

• 1 1/2 pounds ground beef
• 1 teaspoon onion powder
• 1 egg
• 1 cup panko bread crumbs (Japanese bread crumbs)
• 1 1/2 teaspoons freshly chopped garlic
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
• 8 ounces mozzarella cheese, cut into 1/4-inch cubes

Sauce:

• 2 or 3 (15-ounce) cans tomato sauce
• 1 (15-ounce) can crushed tomatoes
• Italian seasoning, to taste
• 1 chopped medium onion
• 1 1/2 teaspoons fresh chopped garlic

Directions

Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.

In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes