Winter isn’t complete until you’ve pulled out the crock pot and find the perfect slow-cooker recipe. We’ve got just the recipe for those cold days when you can throw in a few ingredients in your crock pot, and then enjoy the delicious aroma filling up your home the rest of the day. Enchiladas made easy ~ brought to us from Heritage Schoolhouse.
Crock Pot Enchiladas
1 pound lean ground beef
1 tablespoon oil
1 small onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) Rotel tomatoes mild, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups (8 ounces) shredded Colby jack cheese
8 flour tortillas
1 can (15 ounces) red enchilada sauce
+ Cook beef over medium heat until done; drain.
+ Meanwhile saute onion and bell pepper in oil until tender.
+ Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder.
+ In a slow cooker place two tortillas side by side, overlapping if necessary.
+ Layer with a forth of the beef mixture and a fourth of the cheese.
+ Repeat layers three more times.
+ Pour enchilada sauce over all.
+ Cover and cook on low for 2 to 2-1/2 hours or until heated through.
These German Christmas cookies are a fun twist on the traditional sugar cookies usually baked at Christmastime. You can still make fun shapes with them, decorate them, and serve them as a fun treat.
This particular recipe was found in a recipe book from the 1920s. A true vintage recipe!
And here is an easier version to follow:
Peppernuts ~ German Christmas Cookies
6 eggs, well beaten
4 cups brown sugar
1/2 tsp. pepper
1/2 tsp. cloves
1/2 tsp. soda
1/4 tsp. salt
4 cups flour
3 tbsp. milk
a bit more flour
Cream eggs and brown sugar together until light and fluffy.
Add pepper, cloves, soda, and salt. Sift together with 4 cups flour.
Add milk and enough more flour to make a stiff batter
Roll small amount of dough at a time rising the palms of the hand until dough resembles a roll 3/4 inch wide.
Cut in 2 or 3 inch length.
Bake at 350 degrees until golden brown.
*Optional ~ Use Christmas cookie cutters to make shapes with the cookies, and icing for decoration.
Enjoy making these German Christmas cookies this year!
If you’re from the South you probably remember growing up and having King Ranch Chicken Casserole as a staple for dinner. It’s one of those dishes that is always a crowd pleaser, and is great for a home-cooked meal or a dish to serve for a big group.
Serve it with Caesar salad and home-style beans and you’ve got yourself a complete meal ready to impress your guests.
King Ranch Chicken Casserole
4 boneless, skinless chicken breasts, cooked and cut in cubes
1 can Cream of Chicken
1/2 cup of your favorite salsa or 1 can Rotel
1/2 chopped white onion
1/4 chicken broth
1/4 cup of sour cream
1 jalapeno, chopped (optional)
1/2 crushed tortilla chips
1 cup shredded Kraft Three Cheese
salt, pepper, onion powder
- Wrap each chicken breast in foil and bake at 350 degrees for 30 minutes, or until fully cooked. Unwrap and cut in cubes.
- While the chicken is baking, mix all the other ingredients together in a mixing bowl, except the cheese.
- Once the chicken is cut, remove from foil and cut into cubes. Add the cooked chicken to the mixture.
- Grease a glass casserole dish and place the chicken mixture in the casserole dish.
- Sprinkle cheese on top.
- Bake at 350 degrees for 30 minutes, or until cheese is bubbly.
- Serve with a side salad and home-style baked beans. Enjoy!
Serve with a side salad and home-style beans. Enjoy!
Friday was the first day of Fall, and Heritage Schoolhouse is joining us this weekend with her Pumpkin Oat Muffins! A great recipe for the new Fall weekend!
Pumpkin Oat Muffins
1 cup flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup milk
1/4 cup oil
1 cup oats
1/3 cup brown sugar
1 tablespoon flour
1 tablespoon oats
1 tablespoon butter
Combine flour, brown sugar, baking powder, pie spice, salt, and baking soda. Set aside.
In separate bowl, combine egg, pumpkin, milk and oil.
Then, add to dry ingredients and stir just until moistened.
Stir in oats.
Fill greased or paper lined muffin cups two-thirds full.
Combine brown sugar, flour and oats, cut in butter. Sprinkle over muffins.
Bake at 375 for 15-20 minutes. Enjoy!
Thank you Heritage Schoolhouse!
The mornings are getting cooler and it feels like fall is coming! This is a perfect pot roast recipe to slow cook all day in the fall and winter.
Slow Cooker Pot Roast
3 pounds Chuck Roast
1 large Onion, sliced
4 Cloves garlic, chopped
1 c. Beef broth
1/2 c. Balsamic vinegar
1 tbsp Worcestershire sauce
2 tbsp Soy sauce
2 tbsp Brown sugar
1 package Baby carrots
- Mix the sauces, garlic, and brown sugar in a bowl, and set aside.
- Place chuck roast in slow cooker, and then pour the sauce mixture over the meat.
- Place the carrots and onions on top. Sprinkle with a dash of salt and pepper.
- Cook on low for 8-10 hours or high for 3-5 hours.
Serve with warm rolls and a side salad. Enjoy!!
This recipe is super easy and delicious! Perfect to have all warm and ready after a busy day.
Slow Cooker Chicken Delicious
6 Boneless skinless chicken breasts
Cream of Asparagus
Cream of Chicken
1/2 c. Apple Juice or White Wine
1/2 c. Parmesan Cheese
Chopped green onions
Dash of Salt and pepper
- Sprinkle salt and pepper on chicken breasts, then place them in a slow cooker, with the cream of asparagus, cream of chicken, and apple juice (or white wine).
- Let chicken slow cook for 4-6 hours.
- Serve over rice with Parmesan cheese and chopped green onions sprinkled on top.
New recipe from Heritage Schoolhouse: Copycat Olive Garden Chicken Gnocchi Soup! This one is delicious!
Copycat Olive Garden Chicken Gnocchi Soup
You will need –
2 tablespoons butter
2 tablespoons oil
1/2 onion, diced
2 cloves garlic, minced
2 stalks of celery, diced
1/4 cup flour
2 cups half and half
2 cups chicken broth
1 teaspoon thyme
salt and pepper to taste
1 pound cooked chicken, chopped into bite sized pieces
handful of fresh spinach, chopped
1 package of gnocchi (potato pasta)
Heat butter and oil in a saucepan.
Saute onion, garlic and celery for several minutes.
Add flour and stir.
Add half and half and broth and bring to a boil.
Stir until mixture begins to thicken.
Add seasonings, chicken, spinach and gnocchi.
Lower heat and simmer for 5 minutes.
Serve with crusty bread and enjoy!
If you’ve ever been to Chuy’s Mexican Restaurant you know they bring out this yummy jalapeno ranch dip as soon as you sit down, with a basket of fresh chips.
Now you can whip it up and enjoy at home! Serve it with any veggie or drizzle it in a sandwich or over tacos. Heritage Schoolhouse is here with the recipe.
Chuy’s Jalapeno Ranch Dip
1/2 tsp. Garlic powder
1/2 c. pickled Jalapenos
1/4 tsp. Onion powder
1/2 c. Mayonnaise
1/3 c. Salsa
1/4 Black pepper
1/2 c. Sour cream
1/2 c. Buttermilk
Mix all ingredients in a food processor, process until smooth. Enjoy!
For Tuscan nights, this is dish is easy and delicious! It’s easy to make and makes great leftovers.
Cheesy Baked Ziti
1 small white onion, chopped
Your favorite jar of pasta sauce
1 package Mozzarella cheese
- Cook ground beef in skillet. Set aside
- Cook penne pasta until tender.
- In a bowl, mix ground beef, pasta, pasta sauce, chopped onion, and 1/2 c. of mozzarella cheese.
- Spread evenly in a glass casserole dish
- Sprinkle 1/2 c. of mozzarella cheese on top
- Bake at 350 degrees for 25-30 minutes, or until cheesy is bubbly
Serve with Caesar salad and garlic bread. Enjoy!