Crockpot Beef Tips with Gravy

I got this recipe from work, and it is very easy to make, and very good. Cooking it in the crockpot will turn the meat very tender. This can be served over mashed potatoes or cooked egg noodles. Recipe is found here.

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2 pounds beef stew meat, trimmed if necessary
1 (10.75 oz) can condensed cream of mushroom soup
1 (.87 to 1.0-oz) packet Brown Gravy mix
1 cup beef broth (I used Campbell's beef broth)
1 small onion, diced - about 1/3 cup (I did not add)

1 tbsp cornstarch mixed with 1 tbsp cold water
(or you can use 2 tbsp flour mixed with 1/4 cup water)

Prepared egg noodles, or mashed potatoes

1. In a medium bowl, combine the cream of mushroom soup, gravy mix, beef broth, and onion together. It's okay of it's a little lumpy.

2. Place your stew meat into a 4-quart crockpot. Pour gravy over the meat and gently stir. Cook, covered, on low for 7 hours. Once done cooking, remove the meat, and stir in the cornstarch mixture. Cook covered, for another 5 minutes and return meat to the gravy. Cook, covered, for another 5 minutes.

3. Serve over cooked egg noodles, or mashed potatoes.

Peanut Butter Chocolate Revel Bars

I found this recipe in a Better Homes and Gardens cooking magazine, but it can also be found here. They are a very thick, soft bar and very good!

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1 cup butter, softened
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups creamy peanut butter (the whole jar)
2 tsp vanilla extract
3 cups flour

Filling
 1 (14-oz) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 tbsp butter or peanut butter
2 tsp vanilla extract
1/2 cup peanuts (optional)

1. Preheat oven to 350 degrees (325 degrees if using a dark-colored pan). Line a 9x13" pan with foil or parchment paper and spray with nonstick spray and set aside.

2. In a large bowl, beat the butter with an electric mixer on medium-high speed, for 30 seconds. Add the brown sugar, baking soda and salt, and beat until well combined, scraping the bowl occasionally. Beat in the eggs, and 2 cups peanut butter, and vanilla and beat until well-combined.  Beat in as much of the flour as you can of the flour using the electric mixer, and then, if necessary, stir in any remaining flour using a wooden spoon. Set aside.

3. For the filling, in a medium saucepan cook and stir the sweetened condensed milk, semisweet chocolate chips, and 2 tbsp butter (or peanut butter) over medium-low heat until everything is melted. Remove from heat and stir in the vanilla.

4. Reserve 2 cups of the peanut butter dough for topping. Press the remaining dough in bottom of the prepared pan. Evenly spread with the chocolate filling. Drop reserved dough in spoonfuls over the filling. If desired, sprinkle with peanuts.

5. Bake 350 degrees for 30-35 minutes, or until the topping is light brown, Cool on a wire rack.

Store bars between sheets of waxed paper in an airtight container at room temperature, for up to 3 days or freeze for up to 3 months.

Chicken Wild Rice Soup

This is excellent soup, and perfect for a cool, fall day, or on those cold, winter nights. Serve with a good, crusty roll or french bread.

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3 (10 3/4-oz) cans condensed chicken broth, or 1 large carton
2 cups water
1/2 cup uncooked wild rice, rinsed*
1/2 cup finely chopped green onions
May also add chopped carrots and celery, if desired 
1/2 cup butter
3/4 cup flour
1/2 tsp salt

1/4 tsp poultry seasoning              

1/8 tsp pepper
2 cups half-and-half                  
1 1/2 cups cubed, cooked chicken (may also use turkey or ham)
1 tbsp chopped pimiento   
 2-3 tbsp dry sherry, if desired

8 slices bacon, crispy cooked and crumbled


In a large saucepan, combine chicken broth and water. Add the rice and onions. If adding carrots and celery, do so at this point. Bring to a boil. Reduce heat, cover, and simmer for 35-40 minutes or until rice is tender.

In a medium saucepan, melt the butter, stir in the flour, salt, poultry seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in the half-and half; cook until slightly thickened, stirring constantly. Add the remaining ingredients. Heat gently, stirring frequently. Do not boil. Garnish with bacon and with anything else you desire.

 *NOTE: Uncooked regular long-grain rice may be substituted for all or part of the wild rice. Reduce simmering time to 20-30 minutes or until rice is tender.

Pizza Burgers

I am re-posting this recipe. They make a tasty, and quick meal.

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1 1/2 lbs hamburger
chopped onion
chopped green pepper
garlic pwd, optional
1 tsp oregano
1 (15 1/2-oz) jar pizza sauce
Parmesan cheese, to taste
Mozzarella cheese, to taste
Provolone cheese, to taste - if desired

Sliced Pepperoni, optional

English muffins, split - may also use English muffin toasting bread

Brown the hamburger and onion. Drain. Add the green pepper, garlic, oregano, pizza sauce and Parmesan cheese. Bring to a boil and then reduce heat and simmer, covered, for about 30 minutes. Spoon mixture onto English muffins and top with Mozzarella and Provolone cheeses. If desired, top with pepperoni. Bake 350 degrees for 15 minutes, or until the cheese is melted and lightly browned.