Karen's Crock Pot Spaghetti

 

This is a family favorite recipe from Grandma Karen. This will feed an army! We are constantly asking for the recipe and then lose where we wrote it down! But here it is so we can stop pestering her about it!

3 jars Garden Vegetable Ragu Spaghetti Sauce

2 can diced tomatoes

1 can tomato sauce

1 can tomato paste

1 lb. ground beef

5 mild sausage links (the large ones, like brats)

2 packets Spaghetti seasoning packets

3 bay leaves

Italian seasoning

minced garlic

basil

oregano

Combine the spaghetti sauce, diced tomatoes, tomato sauce, seasoning packets and paste in the crock pot. Set aside.

In a medium skillet, brown the ground beef with some minced garlic, salt and pepper. Once cooked through, add to the crock pot.

Boil the sausages until mostly cooked through. Remove from heat and slice (coin size). Add to the crock pot. 

Add remaining seasonings and cook on low all day.

Favorite Energy Bites

2/3 c. PB (or other nut butter)

1/4 c. honey

2 T. coconut oil

1 t. vanilla

1 c. shredded coconut

1 c. rice krispies

1 c. old fashioned oats (ground up)

2 scoops protein powder

1/2 c. mini chocolate chips

1/4 c. flax seeds

Other mix in ideas: dried chopped apricots, chopped up dates, craisins

Cowboy Caviar

My favorite bean and corn dip! This is the base of the recipe. I play around with the salt and red wine vinegar. And occasionally add a splash of freshly squeezed lime juice.


about 3 sliced green onions
1 small bag frozen corn, thawed or 1 can corn, rinsed and drained
2 cans black beans, rinsed and drained
1 can Rotel tomatoes, with juice
1/2 bunch finely chopped cilantro
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
2 medium firm avocados, diced
1/4 cup vegetable oil
2 Tbps. red wine vinegar


Combine all ingredients in a bowl! It's best after an hour or two, once the flavors have had a chance to meld. Serve with tortilla chips!

Perfect Steak

My neighbor is quite the grill master. He taught me how to make steaks awhile back and when I finally did it (I had to borrow a cast iron pan from him) they truly were the best steaks I've ever had. I don't make steak very often so I keep forgetting what to do, so I thought I'd better write it down so I can stop calling him every time we have steak. :)

This is very general, so sorry about that.

Preheat oven to 350.

Season your steaks how you like - I like to use Garlic salt, pepper and a seasoning that my neighbor actually made and gave us for Christmas. It's so good.

Heat a cast iron skillet on Medium-High heat. Melt 1-2 T. butter and wait until the butter is crackling and the pan is hot. Sear the steak on each side for 1-2 minutes (I've had really thick steaks before and do it a little longer because I don't like my steak too red in the middle).

Once they are seared on both sides, pop the whole pan into the preheated oven for 5-10 minutes. I can never tell when they are done since I'm a bum and haven't invested in a meat thermometer, so I just do a little slice to see how pink/red they are. If they are thin steaks, it's more like 5 minutes. I have had really thick steaks in the past and even cooked it for as long as 15 minutes to get the right doneness for me.

Once you pull them out, let them rest for 5 minutes before serving.

Em's Breakfast Casserole

This isn't really Em's recipe, but we got it from Em and it's one of our favorites!

Here's what you'll need:
8-9 Hash brown patties
12 eggs
1 c. milk
1 t. salt
pepper to taste
2 c. cheese
1 lb. cooked meat (sausage, maple sausage, chopped bacon, diced ham etc)
Veggies (4 oz. green chilies, peppers, onions, mushrooms etc.)

Spray at 9x13 pan with cooking spray. Place a layer of hash browns on the bottom of your pan. Layer the meat, veggies, and cheese on top of the hash browns (save a little cheese for the top). Beat the eggs together with milk, salt and pepper and pour over the meat and hash browns. Top with extra leftover cheese. Cover with foil and bake at 375 for 45 minutes. Remove foil and bake for an additional 15-20 minutes or until eggs are set.

This can be assembled the night before and baked in the morning.

Serves about 12-16.

Em's Sugar Cookies and Frosting

I never have this recipe when I need it and my sister keeps texting it to me and then it gets lost in my text history. So- I'm putting it up so I don't have to ask her again! :) These sugar cookies are my favorite!

Here's what you need:
1 c. butter
1 c. sour cream
2 c. sugar
2 eggs
2 t. vanilla

6 1/2 c. flour
2 t. baking soda
1 t. salt

Mix the first 5 ingredients together and then add the last 3. Refrigerate for 2 hours.
Bake at 350 for 8-10 minutes.

Makes 5-6 dozen

Buttercream Frosting
1 1/2 c. butter
2 t. vanilla
1-2 T. cream or milk
about 1 lb. powdered sugar

Mix butter and vanilla until soft. Add about 1 lb. powdered sugar, give or take a bit. Add a pinch of salt and milk/cream until you reach your desired consistency

Fresh Peaches and Cream Pie

Peach Topping:

1/2 C water

3 T cornstarch

2 medium peaches, peeled and smashed up

3/4 C sugar

1/2 t lemon extract

1 T butter

5 large peaches, peeled and sliced

Crust:

3 c. graham cracker crumbs

7 T. melted butter

1/3 c. sugar

1/8 t. cinnamon

dash of salt

Filling:

8 oz. cream cheese, softened

8 oz. cool whip

1 c. powdered sugar

1 t. vanilla

1 1/2 T. lemon juice

For the topping- Mix the cornstarch and the cold water and stir until combined and dissolved. In a small sauce pan, combine smashed peaches, sugar, butter and lemon extract. Heat over medium heat until it comes to a boil. Once it's boiling, add the cornstarch mixture. Stir and cook for 2 minutes or until thick. Once thick, remove from heat and set aside.

For the crust- Combine crumbs, cinnamon and sugar. Add melted butter, mix until well incorporated. Divide mixture in half and press into 2 shallow pie plates. Bake crust at 350 for 10 minutes.

For the filling- Beat cream cheese until smooth. Add sugar, vanilla and lemon juice. Beat until nice and smooth. Fold in whipped topping and stir until well combined. Divide filling between two pie crusts. 

Mix sliced peaches with the cooled topping mixture and divide between the two pie plates. Chill for at least an hour.