I made this stuff up! Cooking with Mimi

Crockpot Pot Roast that the kids will eat!

I didn't get a photo of this but trust me it's so good! I put my roast in frozen solid which worked out okay. I ended up cutting it in half but it came out great! We made a mashed sweet potato/ regular potato to go with it and it was yummy! Enjoy!

Crockpot Pot Roast

 

2 (10 3/4 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 lbs pot roast

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
2. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours

Pasta Fagioli

Another soup we made on New Year's Eve. The recipe was intended for a crockpot but we just did it on top the stove and it was fine. A very yummy recipe!

Pasta Fagioli 

• 1 lb ground beef, browned and drained
• 1 tablespoon dried onion flakes
• 4 medium carrots, sliced in coins
• 2 celery ribs, sliced
• 2 (14 1/2 ounce) cans diced tomatoes, with juice
• 1 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) cans white beans, drained and rinsed
• 4 cups beef broth
• 1 (26 ounce) cans spaghetti sauce
• 2 teaspoons oregano
• 1 tablespoon Tabasco sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry pasta, saved for later ( macaroni is our favorite)

Directions

1. Brown the beef (or you can use ground turkey if you prefer), drain, and let cool a bit while you handle the other ingredients. If you wish, you can use minced garlic and onion while browning the meat to add a little extra flavor.
2. Fill a large crock pot with the chopped carrots, celery, minced onion, rinsed beans, 2 cans of tomatoes, can of pasta sauce, beef broth, salt, pepper, oregano, and Tabasco sauce. You can also add in any extra vegetables you'd like if you have some on hand to add.
3. Add in the pound of meat and stir it all together.
4. Cook on high for 4 hours or low for 8 hours.
5. When the vegetables are tender, or about 3/4 into the cooking time, stir in the dry pasta and continue until the end of the cooking time.
6. Enjoy!

Taco soup

My mom makes taco soup all the time but she doesn't really have a recipe. I googled it and came up with this Paula Deen recipe which I altered a bit so my kids would eat it. Madeline loved this but didn't care for the olives. It's a hearty soup for those cool autumn evenings. Enjoy!
Taco Soup

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained ( I used frozen corn from my parents garden)
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles ( I only used 1 can of chilies)
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional  (didn't use these)
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Sweet and Sour Meatballs

I pulled hamburger out this morning with no ideas what to do with it. Here's what I came up with by combining recipes. They were good, the ultimate comfort food!

Sweet and Sour Meatballs

• 2 lbs ground beef
• 1/2 cup bread crumbs
• 3/4 cup oatmeal
• 1 12 oz can evaporated milk
• 1 egg slightly beaten
• 1/4 cup onion chopped up fine so the kids won't find it!
• 1 clove crushed garlic
• salt and pepper to taste
• 1 tsp chili powder
• 1 glug worchestershire sauce

Sauce

• 1 Tbsp Canola oil to fry onion in
• 1/2 onion
• 1 clove crushed garlic
• 1 1/2 cups Ketchup
• 1 1/2 cups brown sugar
• 1 Tbsp vinegar
• 1 Tbsp lemon juice
• 2 Tbsp soy sauce
• 2 Tbsp Bourbon Whiskey

Mix all the ingredients for the meatball mixture together in a bowl. Once combined roll into meatball sized portions and place in a 13x9 baking dish. I used a cookie scoop to make the meatballs it worked great!

In a pan on top of the stove saute oil and onions until onions are almost transparent and add the garlic towards the end. When that mixture has cooked down add the rest of the sauce ingredients and cook until the brown sugar is no longer visible.

Pour over the meatballs and cook at 350 degrees for 1 hour. Enjoy!

Six hour Beef Stew

This recipe originally came from the Butler's and it was for venison. I tweaked it a bit but it's a lot of the same ingredients. It's perfect for a cold rainy day like today because it makes the house smell warm and cozy. Enjoy!

Six hour Beef Stew

• 2 lb's beef stew meat
• 2 cloves crushed garlic
• 2 medium onions cut into quarters
• 3 carrots peeled and quartered
• 1 tsp Montreal Steak Seasoning
• 1 tsp Johnny's Seasoning Salt
• 8 red potatoes quartered
• 1/2 lb mushrooms, cleaned and sliced
• 1 can cream of mushroom soup
• 1 can tomato soup
• 5 stalks celery
• 1/2 can water
• 1/2 can dry marsala wine or vermouth

In a stock pan add just enough oil to coat the pan and get it hot. Then add your chopped stew meat and Montreal Steak Seasoning and Johnny's to it. Just before you're stew meat is browned add the mushrooms and stir them around a bit until they cook down a bit. Add the rest of your ingredients, and stir it around. Turn the stove down to low and let simmer for 5-6 hours. You can also do this in the oven at 275 degrees or in the crockpot on low. Stir occasionally and Enjoy!

Beef Stroganoff

This is a recipe I learned from Pam years ago. It's one of Tim's favorite dinners. We like it with rice or with egg noodles. It's a great fall dinner.

Beef Stroganoff

• 1 1/2 pounds of round steak or petite sirloin steak sliced up thinly
• 1/4- 1/2 cup flour (enough to coat the steak)
• Johnny's seasoning
• Montreal Steak Seasoning
• 3-5 Tbsp Canola oil or Butter
• 1 pkg sliced mushrooms
• 2 cans Cream of Mushroom soup
• 1 can milk
• 1 can water
• 1 16 oz container sour cream

Toss your steak in a mixture of flour and Johnny's Seasoning and Montreal steak seasoning. I don't usually measure this, I just shake enough in to make it smell good. Probably 2 Tbsp total of both if I had to guess. Pour just enough oil into your skillet to coat the pan and get it hot. Add your floured steak to the pan and cook until browned. Remove the steak and add more oil to the pan and cook the mushrooms down until browned a bit. Add your steak back to the skillet and add 2 cans of Cream of Mushroom soup. Add one can full of milk and one can full of water. Stir until thickened. Right before you're ready to serve this add your container of sour cream. Serve over rice or noodles. Enjoy!