Just checking in...

I haven't disappeared. I've gotten swamped by the fall rush. Pinky started preschool and Sunday school this year and with the start of fall activities, everything has just been a blur. I do have a few posts I'm working on, but thought I would share some of my "busy day" crockpot meals. Perfect for all those busy back-to-school nights.

Crockery Pot Beef with Mushrooms
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
4 lbs. beef sirloin tips
1/2 c. chopped shallot
1/2 lb. mushrooms, sliced
1 can beef broth
1 tsp. Worcestershire sauce
2 tsp. tomato paste
1/4 c. dry red wine
3 tbsp. flour
buttered noodles

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crockpot. Add shallots and mushrooms. Combine beef broth, Worcestershire sauce, and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours.

One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crockpot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.


Double Thick Baked Potato Cheese Soup
2 lbs baking potatoes, peeled and cut into 1/2" cubes
2 cans (10.5 oz each) cream of mushroom soup, undiluted
1 1/2 cups finely chopped green onion (I used 1/2 cup finely chopped vidala onion)
1/4 tsp red pepper
1 1/2 cups (6 oz) shredded sharp Cheddar cheese
1 cup sour cream
1 cup milk
Black pepper

Combine potatoes, soup, onion (1cup green onions or all regular onion), garlic powder and red pepper in slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours. Add cheese, sour cream, and milk; stir until cheese is completely melted. Cover and cook on HIGH an additional 10 minutes. Season to taste with black pepper. Garnish with remaining 1/2 cup green onions.


Chicken and Mushroom Fettuccine
1 ½ pounds chicken breast tenders
2 packages (8oz ea) cremini mushrooms, cut into thirds
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 packages (8oz ea) cream cheese, cut into chunks
1 cup (2sticks) butter, but into pieces
1 ½ cups grated Parmesan cheese, plus additional for garnish
1 ½ cups whole milk
1 package (1lb) fettuccine

Spray inside of 5 qt crock pot with nonstick cooking spray. Arrange chicken in single layer in bottom of crock pot. Top with mushrooms. Sprinkle salt, black pepper, and garlic powder over mushrooms. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface.

Cover and cook on low 4 – 5 hours or high 2 to 2 ½ hours. Serve over cooked
fettuccine.