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Crock Pot Corned Beef and Cabbage
 Crock Pot Corned Beef and Cabbage Nothing is easier than cooking Corned Beef and Cabbage in the crock pot. It cooks in about 8 hours on low or 4 on high. This is one of my all time favorite dinners and while I always have it around St. Patrick’s Day I cook it several times a year at least. I love to make reubens and corned beef hash. To start out I put my potatoes on the bottom of my slow cooker with 2 cups of water and the seasoning package that comes with the corned beef if you like it. Then I make a bed of carrots and top that with the cabbage. I salt and pepper each layer as I go. Next I put the corned beef on top of it all. Then I put cracked black pepper over it all and cover with the lid. There are several different cuts of corned beef, this is the flat cut and usually is the most expensive cut. I love it because it just has fat on the top of it which keeps the corned beef from getting dried out while cooking. It also slices better than the other cut which is called a point cut. It is cut from the thicker end of the brisket and can contain more fat. I check everything at about 3 1/2 hours if I am cooking on high. Anything that is tender and done is removed until the rest finishes cooking. Crock Pot Corned Beef and Cabbage Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Beef Prep time: 15 mins Cook time: 4 hours Total time: 4 hours 15 mins Serves: Serves 4 - 6 1 4 -5 lbs. corned beef 2 1/2 lbs. potatoes 1 large onion 1 lb. carrots 1 head of cabbage salt and pepper 2 cups of water 1 4 -5 lbs. corned beef 2 1/2 lbs. potatoes 1 large onion 1 lb. carrots 1 head of cabbage salt and pepper 2 cups of water Add 2 cups water to the crock pot. Add seasoning package that comes with the corned beef if using. Salt and pepper after each layer. Wash the potatoes, you can leave the skins on or off. Place in the bottom of the crock pot. Peel the carrots, place on top of the potatoes. Slice the cabbage into wedges leaving the core in so the cabbage holds together. Place on top of the carrots. Add the corned beef. Cover. Cook for 4 hours on high or 8 hours on low. Add 2 cups water to the crock pot. Add seasoning package that comes with the corned beef if using. Salt and pepper after each layer. Wash the potatoes, you can leave the skins on or off. Place in the bottom of the crock pot. Peel the carrots, place on top of the potatoes. Slice the cabbage into wedges leaving the core in so the cabbage holds together. Place on top of the carrots. Add the corned beef. Cover. Cook for 4 hours on high or 8 hours on low. Maybe you’d like to try another of our Irish Recipes? Irish Blaas Irish Chicken with Cabbage, Potatoes, Bacon and Onions Irish Colcannon Pin It!
Crock Pot Pot Roast
 Crock Pot Pot Roast with Potatoes and Carrots Making a pot roast in the crock pot is one of my favorite ways to cook it. I put it on in the morning and by afternoon the house smells amazing. Sometimes I make mashed potatoes but on the days where I suspect time might be short for getting dinner ready I cook the potatoes with the roast and carrots like I did here. The roast is under all of the vegetables. I sauted the onions also to get them a little browned before putting the lid on the crock pot. Remove the juices to a pan to make gravy and it is ready to serve. Crock Pot Pot Roast Author: Mary Ellen Recipe type: Crock Pot, Beef Prep time: 20 mins Cook time: 8 hours Total time: 8 hours 20 mins Serves: Serves 6 1 3 - 4 lb. beef pot roast vegetable oil potatoes carrots large onion 2 tablespoons beef base salt and pepper 1/2 teaspoon thyme 1 teaspoon garlic powder Gravy 4 tablespoons flour 1 cup water 1 3 - 4 lb. beef pot roast vegetable oil potatoes carrots large onion 2 tablespoons beef base salt and pepper 1/2 teaspoon thyme 1 teaspoon garlic powder Gravy 4 tablespoons flour 1 cup water Season the pot roast with the salt, pepper, thyme and garlic powder. Heat a little vegetable or olive oil in a saute pan. Add the roast and quickly brown the roast on all sides. Add to the crock pot. Add the water and the beef base. Quickly season the vegetables with salt and pepper. Cover the crock pot. Cook on LOW for 8 hours or HIGH for 4 hours. Remove the juices from the pot to a saucepan. (I use a baster) Mix together the flour and water until no lumps remain. Stir slowly into the boiling juices until the desired consistency is reached for the gravy. Season the pot roast with the salt, pepper, thyme and garlic powder. Heat a little vegetable or olive oil in a saute pan. Add the roast and quickly brown the roast on all sides. Add to the crock pot. Add the water and the beef base. Quickly season the vegetables with salt and pepper. Cover the crock pot. Cook on LOW for 8 hours or HIGH for 4 hours. Remove the juices from the pot to a saucepan. (I use a baster) Mix together the flour and water until no lumps remain. Stir slowly into the boiling juices until the desired consistency is reached for the gravy. Maybe you’d like to try our recipe for? Crock Pot Cheeseburger Casserole Slow Cooker Eye of Round Roast Crock Pot Pork Tenderloin with Marsala Sauce and Mushrooms and Onions Pin It!
Slow Cooker Eye of Round Roast
 This is a great way to cook the eye of round roast. It cooks long and slow resulting in a tender fall apart roast. The eye of round roast is an economical cut of beef that if not cooked right can be really tough. This one was about 3 lbs. and cooked on high for 6 hours. You can see above how tender this roast got. I served it with some roasted honey carrots and mashed potatoes with gravy. It was all really yummy! 4.5 from 4 reviews Slow Cooker Eye of Round Roast Author: Mary Ellen Recipe type: Beef, Main Dish, Slow Cooker Prep time: 15 mins Cook time: 6 hours Total time: 6 hours 15 mins Serves: Serves 6 3 - 4 lbs. eye of round roast salt and pepper 1 onion 1 tablespoon oil 1/4 cup water 3 - 4 lbs. eye of round roast salt and pepper 1 onion 1 tablespoon oil 1/4 cup water Dry off the roast using paper towels. Salt and pepper the roast really well. Add the oil to a saute pan. Add the roast and brown it well. Put the roast in the slow cooker. Add the onions to the same pan. Brown the onions. Top the roast with them. Add water. Cover and cook on HIGH for 6 hours. Dry off the roast using paper towels. Salt and pepper the roast really well. Add the oil to a saute pan. Add the roast and brown it well. Put the roast in the slow cooker. Add the onions to the same pan. Brown the onions. Top the roast with them. Add water. Cover and cook on HIGH for 6 hours. Maybe you’d like to try our recipe for? Eye Of Round Beef Roast Beef Osso Buco Hot Beef Sandwiches Pin It!
Hawaiian Pulled Pork
This post brought to you by Campbell’s Slow Cooker Sauces. The content and opinions expressed below are that of Recipes Food and Cooking. Hawaiian Pulled Pork I am so excited to share with you a product from Campbell’s that I had never tried before. This is my first post where I hadn’t already tried the product but I trusted the brand. I grew up with Campbell’s and I’m betting you did too. I’d done a post earlier this year for their new Soups for Easy Cooking and I loved all of those so I decided to take a leap. Campbell’s now has a collection of Slow Cooker Sauces that you just add the package of whichever flavored sauce you want and then the meat. 5 minutes and you have dinner cooking! Love it!!! They would also be perfect for any game day party or weekend entertaining you might be doing. I used the Hawaiian Pork sauce and a pork boston butt roast. That’s all, so it couldn’t be easier. Spending time with your family is precious and these sauces give you more time with them because they are so easy to use. Let your slow cooker do the work! Campbell’s Slow Cooker Sauces are both Every Day Easy and Game Day Great. I decided to make some sliders out of the Hawaiian Pork Sauce and added a little coleslaw with pineapple in it. I used whole wheat potato buns and I can tell you the combination was amazing! With the coleslaw on the sliders that was all I served for dinner. For a game day event I’d add some frozen french fries or just chips! These sauces take 5 minutes of prep time and you will have a delicious dinner waiting for you when you get home. These sauces also make any family gathering special and easy! Take the Game Day Great, Every Day Easy Challenge and experience it for yourself over at the Campbell’s Sauces. You can also print out a buy one, get one free coupon during October so you can try these sauces. To find where these sauces are in your market at the bottom of the Campbell’s page, there is a list of major grocery stores. Look for your markets name and it will give you the general location the sauces should be in at your store. Campbell’s Slow Cooker Sauces Tavern Style Pot Roast Apple Bourbon Pulled Pork Beef Stew Southern BBQ Sweet Korean BBQ Hawaiian Pork These sauces require minimal ingredients. You’re going to love how simple these sauces will make your life and how great they taste! Campbell’s – Made for Real, Real Life” Hawaiian Pulled Pork Author: Mary Ellen Recipe type: Pork, Dinner Prep time: 5 mins Cook time: 8 hours Total time: 8 hours 5 mins Serves: Serves 6 1 package Campbell's Slow Cooker Sauces - I used Hawaiian Pork 1 2½ - 3 lbs boston butt roast 1 package Campbell's Slow Cooker Sauces - I used Hawaiian Pork 1 2½ - 3 lbs boston butt roast Put the roast in the crock pot. Pour the sauce over it. Cook on LOW for 8 hours or on HIGH for 4 hours. Put the roast in the crock pot. Pour the sauce over it. Cook on LOW for 8 hours or on HIGH for 4 hours. Note: I served this with a Hawaiian Cole Slaw. Just add crushed pineapple to your favorite cole slaw recipe. I add 2 tablespoons for every cup of cole slaw. Pin It!
Cookbook Review – The Magical Slow Cooker
 The Magical Slow Cooker I am so happy to be able to share this new cookbook with you by my friend Sarah Olson. It is brand new this month and for sure it is one you want to get. It is all about Recipes For Busy Moms and Sarah knows first hand all about that. Sarah works at a full time job with the post office and also is busy raising her daughter. The last thing Sarah wants to do when she gets home is starting to prepare dinner, with her slow cooker it is hot and ready for her when she comes home. Instead of stopping for pizza or chicken she knows she has a healthy delicious dinner ready and waiting for her. You are going to love this book, the recipes are short, simple and tasty. There is everything from appetizers to desserts and everything in between! I had a hard time deciding which recipe I wanted to try first. I finally decided on the Lemon Chicken Spaghetti. I had picked up some asparagus the day before and decided I had to try this first. It took less than 10 minutes in the morning to get it going and less than 15 minutes to have it on the table when it was time for dinner. Serve it with or without the Parmesan cheese. 5.0 from 1 reviews Lemon Chicken Spaghetti Author: Mary Ellen Prep time: 15 mins Cook time: 8 hours Total time: 8 hours 15 mins Serves: Serves 5 1 1/2 lbs. raw chicken tenderloins 1 cup Italian dressing (Newman's Own preferred) Juice of 1 large lemon 1/2 lb. dry spaghetti noodles 2 cups bite size asparagus 1/2 cup parmesan cheese a pinch hot pepper flakes 1 1/2 lbs. raw chicken tenderloins 1 cup Italian dressing (Newman's Own preferred) Juice of 1 large lemon 1/2 lb. dry spaghetti noodles 2 cups bite size asparagus 1/2 cup parmesan cheese a pinch hot pepper flakes Add the chicken, dressing and lemon juice to a 6 qt. slow cooker. Cover and cook on LOW for 8 hours without peeking. Shred the chicken into bite size pieces. Cook the pasta according to package directions. Add the cut asparagus the last 3 minutes of cooking. Drain and add to the slow cooker. Add the red pepper flakes and parmesan cheese. Serve with additional parmesan cheese. Add the chicken, dressing and lemon juice to a 6 qt. slow cooker. Cover and cook on LOW for 8 hours without peeking. Shred the chicken into bite size pieces. Cook the pasta according to package directions. Add the cut asparagus the last 3 minutes of cooking. Drain and add to the slow cooker. Add the red pepper flakes and parmesan cheese. Serve with additional parmesan cheese. Recipe from The Magical Slow Cooker by Sarah Olson Sarah has been blogging since 2013 over at The Magical Slow Cooker. There are so many great recipes there I know if you haven’t been to her site before you are going to love it! You can also find her on Pinterest, Twitter and Instagram. Buy the book at Amazon! Pin It!
Crockpot Pumpkin Butter
Spicy crockpot pumpkin butter I made using freshly roasted pumpkin. I ran into the best buy for sweet sugar pie pumpkins at Kroger this week and have gone back a few times because I keep thinking of things to make with them. I posted that I was making pumpkin butter the other day and how I had forgotten to make sure the dial was on low, I had it on Warm, it won’t do a darn thing that way. I wasted 3 hours I think before I put on my reading glasses confused because I didn’t see it cooking. You don’t have to can this, you can refrigerate I would think up to 30 days if it lasts that long. It is very good with hot biscuit or spread on toast. If you roast the pumpkins be sure to save the pumpkin seeds to roast as a snack. 4.0 from 1 reviews Crockpot Pumpkin Butter Author: Mary Ellen Prep time: 1 hour Cook time: 8 hours Total time: 9 hours Serves: Makes five 6-ounce jars 3 1/2 cups fresh ground pumpkin or canned pumpkin purée 2 1/2 cups light brown sugar 1 lemon, juice and grated rind 1 tablespoon ground ginger 1 1/2 teaspoons cinnamon 1/4 teaspoon allspice 3 1/2 cups fresh ground pumpkin or canned pumpkin purée 2 1/2 cups light brown sugar 1 lemon, juice and grated rind 1 tablespoon ground ginger 1 1/2 teaspoons cinnamon 1/4 teaspoon allspice Crockpot directions: Combine all of the ingredients in a crockpot. Let cook on low for 8 hours. Proceed with canning instructions below or refrigerate in jars for up to 30 days. Alternative method If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.) Refrigerate or freeze, see link below in Ben's comment. Revised this recipe to remove the canning instructions 9/9/14 Crockpot directions: Combine all of the ingredients in a crockpot. Let cook on low for 8 hours. Proceed with canning instructions below or refrigerate in jars for up to 30 days. Alternative method If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.) Refrigerate or freeze, see link below in Ben's comment. Revised this recipe to remove the canning instructions 9/9/14 Apple Pie Jam
Crock Pot Cheeseburger Casserole
Crock Pot Cheeseburger Casserole is made used ground beef, corkscrew pasta, tomatoes, topped with sharp cheese and diced dill pickles. I had my doubts about what this would taste like when I started it but I just had to try it. I added a few more spices to it and this will be going into my rotation of things I’d make again. Those are even dill pickles on top. They actually helped pull the whole thing together. I bet your kids will love this dish! This cheeseburger casserole is real easy to make, I browned the ground beef and onions on the stove and added it to the crock pot with the tomatoes and spices. I let it cook on high for 3 1/2 hours and then added the cooked noodles in. 15 minutes later I added the cheese and pickles. When the cheese is all melted it is ready to dive into. Don’t skip the pickles! Crock Pot Cheeseburger Casserole Author: Mary Ellen Recipe type: Crock Pot, Dinner, Beef Prep time: 15 mins Cook time: 4 hours Total time: 4 hours 15 mins Serves: Serves 4 1 lb. ground beef 1 1/2 cups chopped onion salt and pepper 1 28 oz. can crushed tomatoes 1/2 cup water 2 teaspoons dijon mustard 1 teaspoon Italian seasonings 2 cups corkscrew pasta or rotini 6 oz. sharp cheddar cheese 3/4 cup diced dill pickles 1 lb. ground beef 1 1/2 cups chopped onion salt and pepper 1 28 oz. can crushed tomatoes 1/2 cup water 2 teaspoons dijon mustard 1 teaspoon Italian seasonings 2 cups corkscrew pasta or rotini 6 oz. sharp cheddar cheese 3/4 cup diced dill pickles Brown the ground beef on the stove with the onion. Spray the crock pot with cooking spray. Add the ground beef and onions to the crock pot. Stir in the tomatoes, water, salt, pepper, Italian seasonings and dijon mustard. Cover and let cook for about 3 1/2 hours. (can also cook on low all day) Bring a large pan of water to a boil. Add a teaspoon of salt. Cook noodles until almost done. Drain well and add to the crock pot. Stir until well mixed. Cover. Add the cheese and top with the chopped pickles 15 minutes after adding the pasta. Cover again and wait until the cheese melts to serve, it will take about 15 minutes depending on your crock pot. Brown the ground beef on the stove with the onion. Spray the crock pot with cooking spray. Add the ground beef and onions to the crock pot. Stir in the tomatoes, water, salt, pepper, Italian seasonings and dijon mustard. Cover and let cook for about 3 1/2 hours. (can also cook on low all day) Bring a large pan of water to a boil. Add a teaspoon of salt. Cook noodles until almost done. Drain well and add to the crock pot. Stir until well mixed. Cover. Add the cheese and top with the chopped pickles 15 minutes after adding the pasta. Cover again and wait until the cheese melts to serve, it will take about 15 minutes depending on your crock pot. Maybe you’d like to try? Spaghetti Pie Cabbage Rolls Casserole Cheeseburger Soup
Southwestern Dip
Spicy southwestern dip made in the crock pot. You can also make this dip in a shallow baking dish and bake at 350 degrees for 30 minutes. Southwestern Dip I went to a card swap on Saturday and we did a potluck lunch, this was one of the dishes one of the ladies brought. It is so good and you will never guess what one of the ingredients in it is, creamed spinach! You know it was good when I immediately went out to get the ingredients for it to share with you. This is one of those recipes you can throw together in 5 minutes and put in the crock pot, it will be ready in just a few hours. You can make it as spicy as you want, I wish I had added a can of green chilies but didn’t think of it until after it was done, oh well I will next time. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Southwestern Dip Author: Mary Ellen Prep time: 5 mins Cook time: 3 hours Total time: 3 hours 5 mins Serves: Serves 6 - 8 1 can chicken breast (mine was 13 oz.) 10 oz. salsa (as hot as you like it) 1 can black beans - rinsed 2 ears corn or can of corn 1 package creamed spinach 2 cups sharp cheese jalapenos - optional 1 can chicken breast (mine was 13 oz.) 10 oz. salsa (as hot as you like it) 1 can black beans - rinsed 2 ears corn or can of corn 1 package creamed spinach 2 cups sharp cheese jalapenos - optional Dump everything into a crock pot. Cook on high for 3 hours or low for 4 hours. Serve with chips. Dump everything into a crock pot. Cook on high for 3 hours or low for 4 hours. Serve with chips. Perhaps you’d enjoy Heritage Tomato Bruschetta Pizza Dip Pita Chips
15 Minute Tortellini Caprese Salad
 Tortellini Caprese Salad 15 minutes of your time is all that’s needed to get this quick and delicious fresh salad on the table. I started with dried cheese tortellini and cooked it according to package directions. Then I added grape tomatoes sauteed with a little oil and garlic. When both are cooked combine and toss with parmesan and mozzarella balls. Add a little more oil and season with salt and pepper. This couldn’t be easier! Serve right away or at room temperature. Tortellini Caprese Salad Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Salads. Picnic Foods Prep time: 15 mins Cook time: 8 mins Total time: 23 mins Serves: Serves 4 1 9 oz. package dried cheese tortellini 1 carton grape tomatoes 2 - garlic cloves crushed 2 tablespoons oil - divided use 1/2 cup basil - torn 1/2 cup parmesan cheese 8 oz. fresh small mozzarella balls salt and pepper 1 9 oz. package dried cheese tortellini 1 carton grape tomatoes 2 - garlic cloves crushed 2 tablespoons oil - divided use 1/2 cup basil - torn 1/2 cup parmesan cheese 8 oz. fresh small mozzarella balls salt and pepper Cook tortellini according to package directions. Drain well when done and toss with 1 tablespoon oil. While the pasta is cooking add the remaining 1 tablespoon oil to a saute pan. Add the crushed garlic. Stir for a moment and add the grape tomatoes. Cook over medium heat for about 7 - 8 minutes until tomatoes begin to crush and give off of their juices. Stir in the torn basil leaves. Add tortellini to a bowl. Add the tomatoes, mozzarella balls. parmesan cheese and salt, pepper to taste. Serve right away or at room temperature. Cook tortellini according to package directions. Drain well when done and toss with 1 tablespoon oil. While the pasta is cooking add the remaining 1 tablespoon oil to a saute pan. Add the crushed garlic. Stir for a moment and add the grape tomatoes. Cook over medium heat for about 7 - 8 minutes until tomatoes begin to crush and give off of their juices. Stir in the torn basil leaves. Add tortellini to a bowl. Add the tomatoes, mozzarella balls. parmesan cheese and salt, pepper to taste. Serve right away or at room temperature. Maybe you’d like to try our recipe for? Parmesan Pasta Salad Kale Salad with Almonds, Jicama and Dried Cranberries Deli Macaroni Salad Pin It!