Chili!

It's that time of year when we start canning and really stocking up our food storage. When the weather starts to get chilly, I really start to crave warm, hearty soups and dishes. This is a friend's recipe for her awesome chili and it makes a LOT! 10 quarts and 7 pints to be exact. Great to have in the freezer for a quick meal down the road!

Ingredients

Brown 10 lbs of hamburger meat or turkey, set aside to drain
In Large pot add:
1 large red pepper chopped
2 large cooking onions chopped
1 regular size can of tomato paste
1 tiny can of tomato paste
3 cans of dark red kidney beans
about 8 small/regular size cans of various brands of chili beans
2 large cans of generic tomato sauce
about 4-5 large cans of various brands of chili beans
mix together and add about 2 cans of water (you don't have to if you don't want to) I wanted to and some of the water will cook off.
3 cans of Del-Monte Green Pepper and Onion

Spices: This is definitely an estimation.
2 tbsp of garlic powder
2 tbsp of paprika
1 tbsp of black pepper
1 tsp of Zatarain's Blackened Seasoning (this will give it a little kick)
2 tbsp of cumin
2 tbsp of chili powder
2 tbsp of onion powder
about 6-7 shakes of Worcestershire Sauce
about 2 tsp of fresh chopped garlic

Note: She did not add salt because she adds 1 tsp of canning salt to the jars before she processes it and cans the rest. Also, make sure you freeze any leftovers.

Let this simmer for about 45-60 minutes and then it will be ready to pack some jars. Once everything is mixed together process at 240 degrees, 10 lbs of PRESSURE and PROCESS for 90 minutes .

Crock Pot Meatballs

I've been turning in to quite the little homemaker lately. Usually I leave the cooking to the hubby, but I've been whipping up a bunch of different dishes the past few weeks. Last night's craving of meatballs and my obsession with my crock pot led me to making this awesome, and very filling, dish!

Ingredients

• ½ cup milk
• 4 eggs
• 2 lbs ground beef
• 12 ounces bulk mild Italian sausage
• 1 ¼ cups Italian seasoned breadcrumbs
• ¼ cup shredded Parmesan cheese
• 2 teaspoons salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• 2 (24 oz) jars pasta sauce (we can our own)

Directions

1. In a large bowl, whisk together milk and eggs until combined. Add ground beef, Italian sausage, breadcrumbs, Parmesan cheese, salt, pepper and garlic powder; I found it easiest to just mix with your fingers until well combined.
2. Heat broiler to high, place on an oven rack about 4 to 5 inches from the broiler. Lightly grease 2 baking sheets with cooking spray or oil. Using your hands, shape (about 40) 1 to 2-inch meatballs from the mixture; place on prepared baking sheets.
3. Broil meatballs 6 to 8 minutes, flipping halfway through, until browned. Transfer to your crock pot - this recipe makes a LOT of meatballs, we only used about half of them and froze the rest and still had plenty left over (feeding a family of 3)
4. Top meatballs evenly with sauce. Cover and cook on low 4 to 5 hours in the crock pot until meatballs are cooked through to an internal temperature of at least 160 degrees F.
5. Serve by themselves, on top of pasta, on split hoagie rolls with cheese for meatball sub sandwiches, or with homemade garlic bread - like we did

Crockpot Cobbler

Ingredients:
1 box Decadent Chocolate Lovers cake mix
2 cans Comstock or Wilderness Country Cherry filling
1 stick of butter, melted 


Directions:
Put the cherry pie filling in crockpot. Add dry cake mix. Drizzle melted butter on top and do not stir. Cook on high for 4 hours. Plate and enjoy!

Tip: Save the frosting that comes in the box for another occasion or add it to your cooked cobbler for an extra decadent dessert.

Source - Duncan Hines

Crockpot Gumbo

Ingredients:

3 tablespoons flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5 ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cup uncooked regular long-grain white rice
3 cups water

Directions:

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.

Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

Source - Foodies Network TV

Freezer Meals

Crockpot Freezer Recipes- Fill your Freezer with these delicious Make ahead Crockpot Meals that are frozen until you need them, then you simply dump them into your slow cooker before you head out the door to work/play.

Hawaiian Chicken Sandwiches

6-8 Chicken Breasts (1 for each family member, doubled)
2 cups of chicken broth
2 small cans of pineapple rings
2 red bell peppers sliced into thin strips
1large onion sliced into strips
Provolone cheese
Whole wheat buns or lettuce wraps

Directions: Divide all contents evenly into two bags except cheese and buns/lettuce. Cook on low for 8 hours. Serve chicken topped with pepper and onions under melted provolone cheese on a bun or lettuce warp.

Savory Pepper Steak

3 pounds of roundsteak but into ½ inch thick strips.
½ cup flour
1 tsp of salt
1 tsp pepper
1 large onion chopped
a few garlic cloves—I like to put 4-5 crushed into each bag
1 green peppers sliced
1 red pepper sliced
2 16oz cans of tomatoes—I prefer Italian style
2 tbsp beef bouillon
4 tsp of Worcestershire sauce
2 tbsp of steak seasoning
2 tbsp of steak sauce

Directions: Toss steak strips in mixture of flour, salt and pepper. Mix together beef bouillon, Worcestershire sauce, and steak sauce and divide evenly into two bags. Add remaining ingredients. Cook on low 8 hours. Serve with rice and a side salad.

Scalloped Potatoes and Ham

12 WAXY potatoes, cut into ¼ inch round slices
2 cans of cream of whatever soup
2 cans of water
2 ham steaks, cubed
8 oz cheddar cheese
4 cups of broccoli
salt and pepper

Directions: Divide everything evenly into two containers. Cook on low for 8 hours.

Salsa Chicken

6-8 chicken breasts
2 15 oz. cans of black beans
1 family size frozen bag of corn
2 cans of diced tomatoes and green chilies
1 jar of salsa
1 packet of taco seasoning
2 cups of cheddar cheese

Directions: Divide everything except cheese evenly into two bags. Cook on low for 8 hours. Serve over rice or on corn tortillas with rice as a side.

Chicken Curry

4 chicken breasts (w/ rib meat)
2cans of cream of chicken soup
1cup of dry cooking sherry
½ cup of butter
8 green onions chopped
4 tsp of curry powder
salt and pepper

Directions: Divide everything except butter into two bags evenly. Add butter to crockpot when ready to cook. Cook on low for 8 hours. Serve over rice with a side salad.


Shared by Brigitte. Photo & recipes from FB Swap Circle Share post.

Crock Pot Breakfast Apples

Want breakfast tomorrow without lifting a finger?

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.

Do NOT stir.

Cook overnight for 8 - 9 hours on low.
 
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