Sweet Bacon Tater Tots

yield: 8

 

prep time: 15 MINUTES

 

cook time: 20 MINUTES

 

total time: 35 MINUTES

ingredients:

50 - 55 tater tots (thawed to room temperature)
1-16-ounce package Bacon (strips cut in 4 pieces)
2/3 cup Brown Sugar
2 tablespoons Chili Powder

directions:

Preheat oven to 375 degrees. Line a cookie sheet with foil and place a cooling rack on top of the pan. This will allow the bacon to crisp on all sides.

Cut each bacon strip into 4 pieces. Cut the bacon in half and then cut each half in half again.

Wrap each thawed tater tot in bacon and then roll it in the brown sugar mixture. Place on top of the cookie rack.

Bake about 10 to 15 minutes at 375, then increase the oven to 400 and let them cook another 5 minutes. Check to see if they are crisping up. You may need to leave them in 5 minutes longer. Check frequently at this point so they don't burn. Serve warm.

Slow Cooker Ranch Pork Chops

This is absolutely the easiest and best slow cooker recipe I have ever made.  I originally saw this on a slow cooker site, but I did change it just a little by adding a cup of sour cream to the sauce at the end. 

Here is what you will need:

2 cans cream of chicken soup, 1 pkg ranch dressing mix, 1 cup sour cream and 5 or 6 boneless pork loin chops about 1/2 inch to 3/4 inch thick.  I usually just buy a whole pork loin and slice my own to save money and to be sure I get the thickness I want.   You can substitute boneless chicken breasts in this for the pork and it would be great also!

Spray your slow cooker liberally with cooking spray.  This really makes clean up so easy. Lay your pork chops in the bottom.  Sprinkle with pepper.  The soup and the ranch dressing mix have enough sodium in them that you won't need extra salt.  Cover and cook on low for 8 hours or on high 4-5 hours depending on your slow cooker.  At the end of the cooking time, add a cup of sour cream to the sauce.  You will need to temper your sour cream gradually with some of the hot sauce before adding it or it will curdle (not a good look).  If you are not serving immediately, turn the crock pot to warm to hold it. 

I usually serve this over hot buttered egg noodles, but it is also excellent over rice or mashed potatoes.  Add a salad and rolls and you have a great meal!

Recipe By Sweet Tea and Cornbread

Pizza Casserole

Ingredients:
2 jars of pasta sauce of your choice
1 bag of egg noodles
3 cups of Mozzarella cheese
1 1/2lbs of crumbed Italian sausage or hamburger
1 pkg of pepperonies

Instructions:

1. Preheat oven to 350 degrees.

2. Cook the egg noodles according to package directions and drain.

3. Cook sausage( or hamburger) and drain off fat.

4. Using a casserole dish begin layering ingredients. 

5. First pour about 1 1/2 cups pasta sauce in the bottom of the casserole dish. 

6. Then put half of the meat, then half the cheese, then half the noodles and then more sauce and repeat until you end up with the last layer being sauce.

7. Place the pepperonis on top.

8. Bake for about 20-30 minutes, until cheese is melted and it’s bubbling. 

9. Let it rest for a few minutes before serving.

Price Break Down(aprox)
2 jars pasta sauce                                              2.08
1 bag egg noodles                                              1.78
3 cups Mozzarella Cheese       4.48 for 4 cups so 3.36
1 1/2lb Italian sausage                                        2.98
1 pk pepperonies                   2.28 used half bag 1.14
                                                                       11.34/6 servings=1.89 per serving

Creamy Ham and Potato Casserole

Directions:

4 medium size potatoes, sliced very thin

2 cups chopped ham (use leftover baked ham or a ham steak diced)

1/2 cup chopped onion

4 Tbs. butter

1 can Cheddar cheese soup

1  (12oz.) can evaporated milk

1 cup milk

1/4 tsp. celery salt

1/4 tsp. garlic powder

seasoned salt

black pepper

2 cups shredded cheddar cheese or Monterrey Jack/cheddar blend

In a skillet over medium heat lightly sauté the onion and ham in the 4 Tbs. butter just until the onion is soft.

Layer 1/2 of the potato slices in a 2 1/2 to 3 quart casserole dish that has been sprayed with nonstick spray.  Sprinkle lightly with seasoned salt and black pepper.

Layer half of the ham, onion and butter mixture over potatoes.

Sprinkle half of the cheddar cheese over the ham.

Repeat layers again with potatoes and ham. 

In a sauce pan over low heat combine the cheddar cheese soup, 

the milk and the celery salt and garlic powder until warm and combined.  

Pour over the ham and potatoes. 

The liquid should come up just to the top of the potatoes.

Sprinkle with the rest of the shredded cheese.  

Cover and bake in a 350 degree oven for 45 minutes. 

Uncover and bake for another 30 minutes or until the potatoes are fork tender.   

 Allow to stand for about 7-10 minutes once it's out of the oven.

-Various types of potatoes require different cooking times so if the 

potatoes are not fork tender cook a little longer. -

-You might need to recover it if the top starts to get too brown-. 

- Most of the time, these cooking times work perfectly though.--

-To prevent spill overs in your oven, you might want to place this on a cookie sheet to bake and make sure your casserole has plenty of room for expansion.-

-This gets very hot and bubbly, especially while it's covered.-  

Creamy Pork Chop Casserole

Ingredients:

6-8 boneless loin chops

oil for browning chops

1 large onion, sliced thin or 2 medium onions

4-5 medium potatoes, peeled and sliced

4-5 carrots, peeled and sliced or 1 bag baby carrots

1 can cream of mushroom or cream of chicken soup

2 cups milk

seasoned salt and black pepper to taste

Directions:

1. Sprinkle the chops with a little seasoned salt and black pepper and brown on each side 

in the oil in skillet on the stove top.  

2. Spray a 9"x13" baking dish with nonstick spray.  

3. Layer the onion slices in the bottom.  

4. Layer potato slices over the onions.  

5. Sprinkle with just a dash of seasoned salt and black pepper.  

6. Go lightly with the salt, because the soup will add most of the salt to the dish. 

7. Sprinkle the sliced carrots over the potatoes.

8. Lay pork chops over the carrots.  

9. Mix soup with milk and pour evenly over all.  

10. Cover tightly with foil and place in a 375 degree oven for 1 hour.

 

 11. Uncover and cook for another 15 to 20 minutes 

or until chops are just browned and the vegetables are tender.

 

Slow Cooker Baby Back Ribs!

Ingredients:
full racks baby back ribs, cut in thirds
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 cups brown sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. seasoned salt
1 tsp. smoky paprika
1 Tbs. liquid smoke (optional)
1 cup  Coca Cola (you can also use Dr. Pepper or even apple juice)
2-3 cups barbecue sauce of your choice 

Directions:
1. Cut the ribs in thirds or fourths if you want to serve smaller pieces.

2. Sprinkle both sides with the Worcestershire sauce and soy sauce.   

3. Mix together the brown sugar and the other seasonings. 

4. Rub this mixture on both sides of the ribs liberally.  

5. Spray a large slow cooker, like a 6-7 quart one,  with nonstick spray.   

6. Lay the ribs on top of each other in the slow cooker.  

7. Pour the Coke around the edges. 

8. If you are using the liquid smoke, put it in now also. 

9. It's best to cook on low for 8 hours...low and slow is best.  

10. If you got a late start, you can cook on high for 4-5 hours 

11. Carefully, remove the riblets from the slow cooker and place on a large baking sheet or baking pan cover with foil  (makes cleanup so much easier).   

12. Now slather them, front and back, with the barbecue sauce of your choice.

13. Place in the oven at 425 degrees for about 15 to 20 minutes or just until the sauce has sort of caramelized and browned a bit.  Don't let them burn.

Recipe from Sweet Tea and Cornbread.

Pulled Pork (Crock Pot)

Ingredients:

4 lbs pork roast (shoulder or butt)

2 large onions

1 cup ginger ale

1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)

barbecue sauce, for serving (optional)

Directions:
1. Slice one onion and place in crock pot.

2. Cut in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.

3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.

5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

TIP: when making pulled pork in a crock pot, cook it in root beer all day instead of water it wont be as healthy but it will make it more flavorful.


TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.

Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!

Note 3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward



Serving Size: 1 (292 g)
Servings Per Recipe: 10
Amount Per Serving
(% Daily Value)  Calories 335.1         
Calories from Fat 6218%     
Total Fat 6.9g 10%  
Saturated Fat 2.0g 10%         
Cholesterol 125.1mg 41%     
Sodium 584.5mg 24%
Total Carbohydrate 25.3g 8%     
Dietary Fiber 0.8g 3%     
Sugars 18.0g 72% 
Protein 40.2g 80%

Cheese Broccoli Ham Braid

Ingredients:
1 bunch of broccoli
8 ounces Gouda cheese
15 slices ham, diced
1/2 cup mayonnaise
2 tsp dijon mustard
2 tsp whole grain mustard
salt and pepper
2 packages crescent roll dough


Directions:
1. Preheat the oven to 350-375 degrees.

2. Blanching the broccoli: After you cut the broccoli florets into bite size pieces, cook it in boiling water just for one minute. During the cooking process prepare a bowl of ice water and dip boiled broccoli to ice water bawl for shocking.

3. Combine diced ham, mayonnaise, mustard, salt and pepper (all the ingredients except crescent roll dough) in a bowl.

4. Un-roll 2 packages of crescent rolls on a large baking sheet and place the combined ingredients to the center of the rolls.

5. Then tear strips along the border of the dough and “braid” the dough over the top of the mixture. 

6. Bake at 375 degrees for 15-17 minutes, or until golden brown.

Ham Casserole

 -Cheap and feeds the whole family-

Ingredients:
1 ham steak cut up into cubes
1 box stove top cornbread stuffing
1/2 onion chopped
2 small apples chopped

Directions:
1. Mix everything togather

2. Pour into a casserole dish

3. Bake 350 for 35 min

*We do not have a photo of this casserole at this time. If you make this and would like to submit a photo please email it to lmcebpage@gmail.com and let us know which recipe it goes with*