Crockpot Italian Beef Hoagies

Italian Beef Hoagies are an easy crockpot recipe that are fabulous as a winter/fall dinner idea and wonderful reheated as leftovers. Add a salad and a simple meal is complete.I highly recommend using a sirloin tip roast as some other cuts of beef may be too fatty.

14-16 servings
Ingredients:
1 boneless sirloin tip roast (about 3-4 pounds)
2 envelopes Italian salad dressing mix
2 cups of water
Sub or hoagie buns

Directions:
1. Cut roast in half and place in a 5-quart crockpot.
2. Combine the salad dressing mix and water and pour over the roast.
3. Cover and cook on low for 8-10 hours or until the meat is tender and can be easily shredded with a fork.
4. Spoon onto buns with condiments of your choice.

Creamy Italian Noodles

This pasta side dish is very simple to make and goes well with most chicken/beef main dishes. My kids love it and will eat several helpings. It would also be good with some chopped vegetables added.

4-6 servings

Ingredients:
1 pkg. (8 ozs.) wide egg noodles
1/4 cup butter, softened
1/2 cup whipping cream (can use half and half if you do not want it as rich)
2 tsps. Italian salad dressing mix
Parmesan cheese to sprinkle

Directions:
1. Cook noodles according to package directions.
2. After draining, place in a bowl and toss with softened butter.
3. Mix the remaining ingredients together (except Parmesan cheese) and then pour over noodles, stirring well.
4. Sprinkle with Parmesan cheese.

Baked Custard

Baked custard seems like it might be a time-consuming endeavour to take on, but this recipe is so simple that you can have it in the oven within 5-10 minutes. I like to put whipped topping, caramel or fruit on top before serving.

Ingredients:
2 cups milk
4 eggs
1/2 cup butter, melted
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions:
1. In a blender, combine all ingredients; cover and process until smooth.
2. Pour into a greased 9-inch deep-dish pie plate.
3. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.
4. Cool on a wire rack for 1 hour; refrigerate until serving.

White Chicken Chili

As a mom who loves to cook, but doesn't always have a lot of time, I am always on the hunt for some yummy, creative recipes that my kids will enjoy.
I wanted to share recipes that are not too time-consuming, yet taste great and are kid-approved.

The following recipe always receives great reviews from adults and kids. I have had friends tell me that their children often ask for this soup. Great for fall days and relatively simple. Just add some muffins or garlic toast and you've got a meal.

7 servings
Ingredients:
1 pound boneless, skinless chicken breasts, cut into small cubes
1 medium onion, chopped
1 1/2 tsps. garlic powder
1 tblsp. vegetable oil
2 cans (14 1/2 ozs. each) great northern beans, rinsed and drained
1 can (14 1/2 ozs.) chicken broth
2 cans (4 ozs. each) green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup (8 ozs.) sour cream
1/2 cup heavy whipping cream

Directions:
1. In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.
2. Add beans, broth, chilies and seasonings; bring to a boil.
3. Reduce heat; simmer, uncovered for 30 minutes.
4. Remove from the heat; stir in sour cream and whipping cream; serve immediately.

Apple Brickle Dip

If you are looking for new ways to serve apples, try this super-easy crowd pleaser. This will literally only take 5 minutes to prepare and is a nice alternative to typical fruit dips.  

Makes 2 cups
Ingredients:
1 package (8 ozs.) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package almond brickle chips or English toffee bits

3-4 medium apples, cut into slices or chunks

Directions:
1. In a mixing bowl, beat cream cheese, sugars and vanilla.
2. Fold in brickle chips.
3. Serve with apples and refrigerate any leftovers.

Super Homemade Sloppy Joes

My family loves homemade sloppy joes. They are pretty simple to make and just simmer for 40 minutes without much preparation. We are so used to having sloppy joes this way that no one likes store-bought cans anymore.

Super Homemade Sloppy Joes
Serves 8-10
Ingredients:
2 pounds ground beef
1 2/3 cups canned, crushed tomatoes
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worchestershire sauce
1 tablespoon steak sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon paprika
Hamburger buns

Directions:
1. Cook meat in
a skillet until no longer pink; drain.
2. Add the remainder of the ingredients; mix well.
3. Simmer, uncovered, for 35-40 minutes, stirring occasionally.
4. Spoon onto hamburger buns. 

Orange Creamsicle Fudge

This is a favorite treat for fall and holiday parties. People always think it is a big hunk of cheese and  are pleasantly surprised to find a piece of candy that tastes just like an orange creamsicle. I believe I found this recipe in an old magazine, but it has been so many years that I do not remember. I do not that it is a yummy treat that is always a big hit.

Makes 2 1/2 pounds                                                                     

Ingredients:
1 1/2 tsps. plus 3/4 cup butter (no substitutes), divided
3 cups sugar
3/4 cup whipping cream
1 pkg. (10-12 ozs.) vanilla or white chips
1 jar (7 ozs.) marshmallow creme
3 tsps. orange extract
12 drops yellow food coloring
5 drops red food coloring

Directions:
1. Grease 13X9X2 inch pan with 1 1/2 tsps. butter
2. In a heavy saucepan, combine the sugar, cream and remaining butter.
3. Cook and stir over low heat until the sugar is dissolved.
4. Bring to a boil; cook and stir for 4 minutes.
5. Remove from the heat; stir in chips and marshmallow creme until smooth.
6. Remove 1 cup and set aside; add orange extract and food colorings to remaining mixture, stir until blended.
7. Pour into prepared pan.
8. Drop the reserved marshmallow mixture by tblsp. over top; cut through mixture with a knife to swirl.
9. Cover and refrigerate until set; cut into squares.

Teriyaki Chicken Breasts

Teriyaki chicken breasts are a favorite dish in our house. This recipe calls for baking the chicken, but it could easily be grilled after marinading.

Ingredients:
4 boneless, skinless chicken breast halves
2/3 cup water
1/2 cup soy sauce
1 teaspoon garlic powder
1/3 cup sugar
1/3 cup pineapple juice
2 tablespoons vinegar

Directions:
1. Combine the water and soy sauce in a small saucepan over medium heat.
2. Add the garlic powder and bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
3. After simmering, add the sugar, pineapple juice and vinegar to the pan.
4. Continue to simmer, stirring often.
5. Pour half of the sauce over chicken and marinade in the refrigerator for at least 1 hour.
6. Keep the leftover sauce to further marinade as the chicken cooks.
7.  Bake at 400 degrees for 40 minutes, spooning leftover marinade over the chicken every 15-20 minutes.
8. If you do not wish to bake, grill the chicken until it tests done, brushing with leftover marinade sauce.

M&M Cookies

I love these cookies and have been making them forever. When I was little, my mom always made them and let me help and now I enjoy making these cookies for my own kids. It is so easy to coordinate them to whatever holiday is around the corner with the various holiday-colored M&Ms.

M&M Cookies
Makes about 5-6 dozen

Ingredients:
1 cup shortening
1 teaspoon salt
1/2 cup sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3 cups M&Ms
2 eggs
2 teaspoons vanilla extract
1 cup brown sugar, firmly packed

Directions:
1. Blend shortening and sugars in a large bowl.
2. Beat in the vanilla and eggs.
3. Mix together the dry ingredients.
4. Add to the sugar mixture, blending well.
5. Stir in 2 cups of candies.
6. Drop by teaspoon on an ungreased baking sheet.
7. Decorate the tops with the remaining candy.
8. Bake for 10 minutes at 375 degrees or until golden brown. 

Italian Potatoes

Great-tasting side dish that is quick and easy to prepare. My kids love this dish so it is a surefire way to get them to eat some veggies.

Ingredients:
4 medium baking potatoes, peeled and cut into 1/4 inch slices
1 cup creamy Italian salad dressing
1 tsp. salt
1/4 tsp. pepper
1/3 cup dry bread crumbs

Directions:
1. Toss potatoes with dressing, salt and pepper.
2. Place in a greased 13X9X2 inch baking pan.
3. Sprinkle with bread crumbs.
4. Cover and bake at 375 degrees for 40 minutes.
5. Uncover and bake 20 minutes longer or until potatoes are tender.

Crock of Brats

Cooking brats in the slow cooker makes for a hearty fall meal. Add some bread and a salad and you have a full dinner. Not everyone in our family likes sauerkraut, so I do not add it to the slow cooker, but heat some up before the brats are done to add to individual plates.

Crockpot of Brats
6 servings

Ingredients:
5 brats
3-4 medium potatoes, peeled and cubed
1 can sauerkraut, rinsed and well-drained
1/3 cup diced onion
1/4 cup packed brown sugar
1/2 teaspoon salt

Directions:
1. In a large skillet, brown bratwurst on all sides and slice into 1-inch pieces.
2. In a 5-quart crockpot, combine the remaining ingredients; stir in the brats.
3. Cover and cook for 4-6 hours on HIGH or until the potatoes are tender.

Simple Bread Pudding

If you like bread pudding and want a simple recipe that will only take minutes to prepare, then this is the recipe for you. I am not a fan of raisins in my bread pudding, but they could easily be added. Caramel topping or vanilla flavored whipped topping goes very well with this bread pudding.

6-8 servings
Ingredients:
6 slices day-old bread ( I like to use a brown sugar cinnamon bread)
2 tablespoons butter, melted
4 eggs, beaten
1 3/4 cups milk
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
1. Break bread into small pieces  and place in a lightly greased 8-inch baking pan.
2. Drizzle melted butter over the bread.
3. In a mixing bowl, beat eggs, milk, sugar, cinnamon and vanilla, beat until well mixed.
4. Pour over bread and lightly push down  with a fork until the bread is covered.
5. Bake at 350 degrees for 40-45 minutes  or until the top lightly springs back with tapped.

Spicy Garlic Chicken Pizza

I love this pizza, the flavors are great together and it is a unique take on the normal pizza recipe. It may seem a little weird to add pine nuts, but they really do add to the overall flavor. I have been making it for years and have tweaked the original recipe a few times.

Spicy Garlic Chicken Pizza
6-8 servings
Ingredients:
4 boneless, skinless chicken breast halves
1 1/2 teaspoons prepared garlic
4 tablespoons soy sauce
4 tablespoons rice wine vinegar
2 tablespoons olive oil
 1 teaspoon crushed red pepper
1/2 teaspoon black pepper
1 teaspoon cornstarch
16 oz. Italian pizza shell
1/2 cup mozzarella cheese
1/2 cup Monterey Jack cheese
2 tablespoons pine nuts
2 tablespoons diced green onions, optional

Directions:
1. Brown chicken and cut into small pieces.
2. Combine the garlic, soy sauce, vinegar with olive oil and red and black pepper.
3. Add chicken to the mixture and marinade for 30 minutes at room temperature.
4. Drain and reserve marinade.
5. Heat the marinade and add cornstarch, heating until the mixture is thick and bubbly.
6. Spread the marinade and then chicken over the pizza shell.
7. Add the pine nuts, optional green onions and cheeses.
8. Bake at 400 degrees for 12 minutes.

Butterscotch Blondies

Yummy blondies! It is almost impossible to eat just one!

Makes 3 dozen
Ingredients:
3/4 cup butter, softened
3/4 cup packed brown sugar                                                
1/2 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda   
1/2 teaspoon salt
1 pkg. (10 ozs.) butterscotch chips                                                                  


Directions:
1. Preheat oven to 350 degrees
2. In a large bowl, beat butter and sugars until light and fluffy.
3. Add eggs; blend well.
4. In a small bowl, stir together flour, baking soda, and salt; gradually add to butter mixture; mixing well.
5. Stir in butterscotch chips.
6. Spread into a greased 13 inch X 9 inch X 2 inch baking pan.
7. Bake for 30-35 minutes or until golden brown and center is set.
8. Cool completely before cutting into bars. 

Lemon Linguine

My kids really like pasta so I'm always on the lookout for new recipes to try. They love lemon linguine and will normally eat 2-3 helpings. My daughter says it is one of her favorite foods. It goes great with all kinds of meats and you could easily add chicken for a main dish.

Lemon Linguine
4 servings

8 ozs. uncooked linguine
3 tablespoons butter, melted
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
grated Parmesan cheese, optional

1. In a saucepan, cook linguine in boiling water until tender.
2. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder, and lemon pepper; cook and stir until butter is melted.
3. Drain linguine; add to butter mixture and toss.
4. Add Parmesan cheese if desired and toss.

Marinated Sirloin Steak

Very easy steak marinade that tastes great on the grill.

4 servings

1 cup lemon-lime soda
3/4 cup vegetable juice
3/4 cup soy sauce
1/4 cup lemon juice
1 teaspoon garlic powder
1 teaspoon horseradish
1 boneless beef sirloin steak (1 to 2 pounds)

Directions:
1. In a bowl, combine the first six ingredients.
2. Cut steak into strips and place submerged in the bowl.
3. Cover and refrigerate for 8 hours or overnight, turning occasionally.
4. Drain and discard marinade.
5. Grill steaks, uncovered, until they reach desired doneness