Slow Cooker Beef Stroganoff

Ingredients:
2 lb. sirloin, cut into strips
2 T. canola oil
1 c. beef broth
1 envelope beef stroganoff seasoning
8 oz. mushrooms, sliced
1 onion, diced
2 t. ground mustard
1 t. garlic powder
1 can cream of mushroom soup
1 c. sour cream
Egg Noodles

Directions:
1. Brown beef in oil. Transfer to crock pot.
2. Mix together broth, stroganoff seasoning, mustard, mushroom soup & garlic powder. Pour into crock pot.
3. Add mushrooms & onion. Cook on low for 6-8 hours.

Strawberries & Cream Pie

This is a great easy dessert recipe for the summer...especially if you have lots of berries lying around. :) I used raspberries instead of strawberries, and it was delicious!

Ingredients:
1 c. chocolate chips
3 t. shortening
1 graham cracker crust
1 pkg. cream cheese, softened
1/2 c. sugar
1/2 c. sour cream
1 t. vanilla
1 tub cool whip, thawed
2 c. fresh strawberries, halved

Directions:
1. Combine chocolate chips & shortening in a bowl & melt in the microwave. Pour 3/4 of mixture into the bottom of the crust & refrigerate until firm.
2. Beat the cream cheese, sugar, sour cream & vanilla until smooth. Fold in cool whip. Pour onto crust & refrigerate for 1 hour.
3. Arrange strawberries over pie. Microwave the chocolate (again), and drizzle over pie. Refrigerate until pie is set (overnight).

Too Much Chocolate Cake

Now this looks like the kind of cake my husband would love! Go here for the recipe!

Peanut Butter Granola

Mix together:
8 c. 7-grain cereal
1 c. brown sugar
8 oz. wide coconut
8 oz. pecans, chopped

Boil:
1/2 c. water
1/2 c. oil
1/2 c. honey
1/2 c. peanut butter (I use the freshly ground kind from the health food store)
Remove from heat and add:
2 t. vanilla

Directions:
1. Add liquid to dry ingredients, & mix well. Spread on 2 cookie sheets & bake for 2 hours at 200 degrees. Add 8 oz. of banana chips after baking.

Caribbean Shrimp & Rice

Ingredients:
1 t. canola oil
1 onion, diced
2 stalks celery, diced
1 bell pepper, diced
2 cloves garlic, minced
1 1/2 t. oregano
1 1/2 t. cumin
1/2 t. red pepper flakes
1/2 t. salt
3/4 c. orange juice
2 T. tomato paste
1/4 c. green olives, sliced
1 lb. shrimp, peeled
1 T. lemon juice
3 green onions, sliced
2 T. fresh parsley
1 c. frozen peas

Directions:
1. Saute onion, celery & bell pepper in oil until tender.
2. Add garlic, oregano, cumin, red pepper & salt. Cook 30 seconds.
3. Stir in OJ, tomato paste & olives. Simmer for a couple minutes.
4. Add shrimp & cook until pink.
5. Turn off heat & stir in lemon juice, green onions, parsley & peas.
6. Serve over brown rice.

Shredded Beef au Jus

If you like french dip sammies, you'll like this recipe from Taste of Home magazine.

Ingredients:

• 1 boneless beef chuck roast (3 pounds)
• 2 cups water
• 2 teaspoons beef bouillon granules
• 1-1/2 teaspoons dried oregano
• 1 teaspoon garlic salt
• 1 teaspoon seasoned salt
• 1/4 teaspoon dried rosemary, crushed
• 8 hamburger buns, split

Directions:

• Cut roast in half and place in a 4- or 5-qt. slow cooker. Combine the water, bouillon granules and seasonings; pour over the beef.
• Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
• Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side.
  

Sun-dried Tomato Pesto Pasta

Ingredients:
1 box rotini pasta
1 T. butter
3 T. olive oil
1 onion, diced
1 eggplant, peeled & diced
8 oz. mushrooms, sliced
Salt & pepper
4 cloves garlic, minced
1/4 c. flour
1 c. chicken stock
1/4 c. sun-dried tomato pesto
2 tomatoes, diced
2 T. fresh parsley or basil
1/2 c. parmesan cheese

Directions:
1. Boil water & cook pasta. While pasta is cooking, prepare the "sauce"
2. Saute onion in butter & olive oil for 3 minutes.
3. Add eggplant & mushrooms, salt & pepper. Cook for 3 more minutes.
4. Stir in garlic & flour, cook for 1 minute.
5. Add stock & pesto.
6. Stir in pasta, tomatoes, herbs & cheese.