French Dip Sandwiches

I have been doing quite a bit of cooking lately and have thoroughly found some new delicious recipes from a darling blog called, "Jamie cooks it Up!" I love her cooking blog and if you check her out here you just might fall in love with her blog as well! Tonight for Sunday dinner, I tried her french dip sandwiches. I loved this recipe right off the bat because it is a slow cooker recipe. I HEART slow cooker recipes!! Especially, in the winter time. There is nothing better to me than cooking with your slow cooker and letting the aromas waft through the air. Nothing says fall and winter time than this. This recipe hit the spot with my little family of four this evening. Even my cute little 5 and 2 year old didn't complain! That is right, no fights with them at all over getting them to eat their dinner. What mother doesn't like dinner time to be peaceful? I know I do! This recipe would be perfect to serve on Halloween Evening before the troops vacate your home to do a little Happy Haunting. I served my Meat topped with provolone cheese and served on crusty rolls. I paired these delicious sandwiches with a subtle yet savory sweet potato fries recipe, yes you guessed it... courtesy of Jamie.

French Dip Sandwiches

recipe courtesy of "Jamie cooks it Up!"

Ingredients:

1 3-4 lb. beef roast

1 T olive oil

salt and pepper

2 -1 oz pkgs. Lipton Onion soup mix

4 c. Hot Water

2 Beef Boulion

8 rolls, something with a good crust on it

Cheese, I recommend Provolone

Directions:

Heat up skillet, add olive oil. Sprinkle your roast with salt and pepper, generously!! Place roast in the pan and sear meat on all sides. Place meat in slow cooker. Sprinkle onion soup mixes over roast and add hot water and Beef Boulion cubes. Cover and cook on HIGH for 6-8 hours. One hour before serving, take out beef and shred. Return beef to crock pot and simmer in juices for 1 more hour. When ready to serve, take meat out of crock pot and serve on rolls with your choice of cheese. Pour hot juices from crock pot into tiny bowls for dipping your sandwiches in. Enjoy!!

I

Ashlee, The Culinary Queen

Turkey Chili

This truly is one of the best Chili recipes that I have ever tried. I love the spices that you add to the mixture of Turkey, two different kinds of beans, fresh veggies and diced tomatoes and chopped green chilies. The other aspect I like about this chili recipe is that it has a little bit of a kick to it but cools off nicely in your mouth with a dollop of sour cream. This recipe is also great made in your slow cooker! My kids adore this recipe as well and I don't have to nag or pull teeth to make them finish their dinner when I serve this. Tortilla or Corn chips pair up nicely with this chili. I like to serve my chili by topping it with Sour Cream, chopped green onions and shredded cheddar cheese!

Turkey Chili

1 1/2 lbs ground turkey
1 (1 ounce) package taco seasoning mix
1 teas. ground coriander
1 teas. dried oregano
1 teas. chili pepper flakes
2 T. tomato paste
1 (14.5) can beef broth
1 (7 oz.) jar of salsa
1 (14.5) can crushed tomatoes
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can black beans, drained
1 (7 ounce) can chopped green Chile peppers
1 medium onion, finely chopped
1 green pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 c. sour cream
1 c. shredded cheddar cheese

Cooking Instructions:
Step 1: In a large stock pot heat oil over medium-high heat. Add ground turkey to the stock pot and break it up with a spatula or spoon. Season with taco seasoning, coriander, oregano, chili flakes, and tomato paste. Mix until the meat is coated with the seasonings. Continue cooking until the turkey is browned.
Step 2: Pour in beef broth, bring to a boil, and reduce heat and simmer for 5 minutes or until the broth has slightly reduced. Add salsa, tomatoes, and green chilies. Add beans. Continue cooking at medium heat for 10 minutes.
Step 3: While chili is cooking, heat 1 T. of oil in a skillet over medium high heat. Stir fry onion and green pepper until onion is translucent. Add onion and bell pepper to chili and mix well. IN the same pan used to fry the onion and pepper add the last bit of oil and add the sliced zucchini. Stir fry for 5 minutes. Add the zucchini to the chili.
Step 4: Continue cooking for 15 minutes or more. Add water if chili becomes to thick. To serve- top with sour cream, cheddar cheese, and green onions. Serve with tortilla or corn chips if desired.

I

Ashlee, The Culinary Queen

Apple or Cherry Cobbler

This recipe was given to me by a friend that lives in Ivins, Utah. She and her hubby are great cooks and invited me and my hubby over for dessert one evening. I just had to have the recipe after one bite of this delicious cobbler. It is so easy, and it is such a delectable dessert, it will have you wiping the baking dish with your finger to scrap off ever last bite of yummy goodness. My friend baked this dessert in the oven but I have tailored it to be made in the crock pot as well.

Baked Apple or Cherry Cobbler
(Oven Version)
2 cans of Apple or Cherry pie filling
1 package (18 1/4 ounce) Yellow cake mix
1/2 c. melted butter (1 stick)
1/2 c. chopped Walnuts or Pecans
Whipped Topping or Vanilla Ice Cream

1- Pour pie filling into a greased 9X13 pan. Sprinkle generously with cinnamon (if you are making the apple) on top.
2-In a mixing bowl, combine the cake mix and melted butter. Mix together until well combined.
Then add the nuts and stir into the mixture until well combined.
3-Spread mixture over pie filling and bake in a 350 degree oven for 45 minutes or until lightly browned. Serve with Icecream.

Apple or Cherry Cobbler in a Crock Pot
2 cans of Apple or Cherry pie filling
1 package(18 1/4 ounce) Yellow cake mix
1/2 c. melted butter (1 stick)
1/2 c. chopped Walnuts or Pecans
Whipped Topping or Vanilla Ice Cream

Place pie filling in a 2 to 4 quart Crock pot slow cooker and sprinkle with cinnamon if using Apple Pie filling- be generous!! Mix together cake mix and melted butter in a medium bowl. Add nuts and mix together. Spread evenly over pie filling. Cover and cook on Low 3-4 hours or High for 1 1/2- 2 hours. Spoon into serving dishes and serve warm with whipped topping or ice cream, if desired.
**Note: I usually cook this on Low because on High it seems to burn very easy.

I

Ashlee, The Culinary Queen

A Piece of Cake

While I was in Southern Utah visiting extended family a few weeks ago, my mother-in-law who knows I like to cook, gave me a Crock Pot cook book. A lot of the recipes call for 5 ingredients or less. I love easy recipes and I especially love recipes that I can make in my crock pot. I love being able to throw things into a pot and let it do the work for me! In my new cookbook, I came across this Chocolate Pudding Cake recipe. I was a little hesitant about making a cake in my crock pot since I have never tried making a cake in it before but it turned out so delicious! We made it for our FHE (Family Home Evening) Treat last night. The cake is very moist and I love the pudding swirled through the cake. It is the perfect blend of chocolate and It satisfied my chocolate fix without being too rich!

Easy Crock Pot Chocolate Pudding Cake

1 package (6 serving size) instant Chocolate pudding and pie filling
3 cups of Milk
1 package (181/2 ounces) chocolate fudge cake mix plus ingredients to prepare mix
Whipped Topping or Ice Cream (optional)
Crushed peppermint Candies

1.Spray 4 quart Crock pot slow cooker with nonstick cooking spray. Place pudding mix in Crock Pot slow cooker. Whisk in Milk.
2. Prepare cake mix according to package directions. Carefully pour cake mix into Crock Pot slow cooker. DO NOT STIR!! Cover, cook on HIGH for 1 1/2 hours or until set. Serve warm with ice cream or whipped topping and crushed peppermint candies, if desired.
Makes 16 servings.

Note: I cooked mine for the full 1 1/2 hours. Next time I make this I will check on it after an Hour and keep my eye on it. Some of the edges of the cake got a little done for my taste.

I

Ashlee, The Culinary Queen