Slow Cooker Beef Tips

Slow Cooker Beef Tips


Ingredients:

2 pounds beef tips
1 10.5-ounce can cream of mushroom soup
1 packet brown gravy mix
1 packet dried onion soup mix
1 can sliced mushrooms
1 cup water

Directions:

1. Layer ingredients in slow cooker in listed order.
Cook on low for 6 to 8 hours. Serve over rice or noodles.

Vidalia Onion Dip

Vidalia Onion Dip


Ingredients:

4-5 medium Vidalia onions
1/4 cup margarine
1/2 cup mayonnaise
3/4 cup shredded Italian five-cheese blend
1/4 cup shredded Parmesan cheese
1 teaspoon garlic salt
1 cup Italian-style bread crumbs



Directions:

1. Heat oven to 350 F.

2. Peel onions and slice into 1/4-inch wedges.
Place onions and margarine in 11/2-quart casserole dish,
cover with plastic wrap and microwave for 3-5 minutes or
until onions are crisp tender.

3. Remove plastic wrap. Add mayonnaise, Italian five-cheese blend,
Parmesan cheese and garlic salt. Fold until well blended.
Sprinkle bread crumbs over casserole.

4. Heat in oven for 20 minutes or until dip is hot and cheese is melted.
Serve with favorite crackers.

Chocolate Cherry Smoothie

Chocolate Cherry Smoothie 

Ingredients: 

 1 can sweet cherries in syrup, 15 0z.

 1 can apricots in juice, 15 0z.

 1 1/2 cups chocolate frozen yogurt

 1/2 teaspoon grated cinnamon  

Directions: 

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Cherry Cream Cheese Pie

Cherry Cream Cheese Pie 

Ingredients: 

 1 8 oz package cream cheese, softened 

 1 15 oz can sweetened condensed milk 

 1/3 cup lemon juice 

 1 teaspoon vanilla extract 

 1 9-inch graham cracker piecrust 

 1 30 oz can cherry pie filling 

Directions: 

 1. In a large mixing bowl use a hand mixer to beat the cream cheese until smooth. 

 2. Add the milk and mix well. Add the lemon juice and vanilla and mix well.

 3. Pour the mixture into the piecrust and chill for 2 to 3 hours in the refrigerator. 

Top with the cherry pie filling right before eating. 

French Chicken Stew

French Chicken Stew 

Ingredients: 

 4 cups sliced button and/or shiitake mushrooms

 1 14 1/2-ounce can diced tomatoes, undrained

 2 medium carrots, thinly sliced

 1 medium onion, chopped

 1 medium red potato, cut in 1-inch cubes

 1/2 cup fresh green beans, cut in 1-inch pieces

 1/2 cup pitted ripe olives, halved

 1 cup reduced-sodium chicken broth

 1/2 cup dry white wine or chicken broth

 2 tablespoons quick-cooking tapioca

 1 teaspoon herbes de Provence or dried Italian seasoning, crushed

 3/4 teaspoon dried thyme, crushed

 1/4 teaspoon coarsely ground black pepper

 8 skinless, boneless chicken thighs 

 1/2 teaspoon seasoned salt

 1 14 -ounce jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce 

Directions: 

1. In a 5- to 6-quart crockpot combine mushrooms, undrained tomatoes, carrots, onion, potato, 

green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. 

Place chicken on top; sprinkle with seasoned salt. 

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.

2. Stir in pasta sauce. Makes 8 servings.  

Tahitian Chicken

Ingredients:

8 chicken breasts, bone-in  
1 (20 oz.) can chunk pineapple  
1 (1 oz.) package dry onion soup mix  
1 (12 oz.) can pineapple juice
1/4 cup cornstarch

Directions:

1.  Preheat oven to 325 degrees F.

 2. Drain pineapple chunks. Add the pineapple juice to the cornstarch and mix well.
In a saucepan, add the pineapple, onion soup mix and the pineapple juice/cornstarch mixture.
Simmer until thickened.

 3. Put chicken breasts in a baking dish.
Pour sauce over chicken and bake at 325 degrees F. for 1 hour.

Spicy Peach and Mango Curry

Ingredients:

2 tablespoons vegetable oil
1 large onion, chopped
2 tablespoons minced ginger
Salt and black pepper
2 tablespoons curry powder
3 peaches, peeled if you like, pitted, and chopped
1 mango, peeled, pitted, and chopped
4 large ripe tomatoes, chopped
½ cup coconut milk
Chopped fresh cilantro, for garnish

Directions:

1.  Put the oil in a large, deep skillet over medium heat for 1 minute.
Add the onion and ginger and sprinkle with salt and pepper.
Cook, stirring occasionally, until soft, about 5 minutes.
Add the curry powder and cook, stirring, until fragrant, 30 seconds or so.

 2. Stir in the fruit (including the tomatoes) and coconut milk and raise the heat so the mixture bubbles a bit.
Cook, stirring occasionally, until the fruit is soft and the mixture thickens, 5 to 10 minutes.

 3. Taste and adjust the seasoning, garnish with the cilantro and nuts if you’re using them, and serve.