Best Slow Cooker French Dip Sandwiches (aka) Beef Au Jus

Made in the crock pot, this French Dip, or Beef Au Jus as my family has always called it, is very tender and delicious! I never would have thought that I would have liked something with coke in it because I don't drink pop, but it does not stand out so I would not skip it. I do recommend using the reduced sodium soy sauce, because otherwise this will be too salty.

Recipe can be found here, at Carlsbad Cravings

Print

Serves 6

1 - 3 pound chuck roast, trimmed of most of the excess fat
1 tbsp olive oil

1/3 cup reduced sodium soy sauce
1 cup coke (not diet)
2 (10.5 oz) cans beef consomme (may use beef broth)
1/4 cup dry minced onions
1 tbsp beef bouillon
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (may omit this)
1/4 tsp pepper
1/4 tsp dried thyme
1 bay leaf

6 French rolls or Hoagie buns
12 slices Provolone cheese

1. Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold the roast, sear on hold on all sides until lightly browned. Add to crock pot and top with remaining ingredients.

2. Cook on LOW for 4 hours, then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in the crock pot and continue cooking on LOW and additional 1-2 hours.

3. When ready to serve, remove the roast and strain the fat from the broth to serve for dipping.

4. Split rolls and line the bottoms on a baking tray. Top each half with beef and followed by 2 slices cheese. Bake at 350 degrees until the cheese is melted. Serve with the reserved au jus.

Chicken Tortellini Soup (aka) Creamy Chicken Noodle Soup

I got this recipe from work. It is excellent, and very versatile. You can use most any type of pasta, whether it is tortellini or egg noodles, or another type of pasta. I use egg noodles, but cheese tortellini is also very good.

Based upon a recipe found here.

Print

6 cups water
1 (32-oz) carton low-sodium chicken broth
2 (10-3/4 oz.) cans cream of chicken soup (may add an additional can, of desired)
2 cups (about 4 breasts) boneless, skinless chicken breasts cooked chicken, cut up - I use a rotisserie chicken
small amount of chopped onion, optional
2 large peeled carrots, diced
1/2 tsp basil leaves, or to taste
1/2 tsp oregano leaves, or to taste
12-oz package extra-wide (or dumpling) egg noodles, cooked in a seperate pot and drained

1. In a large soup pot, combine the water, chicken broth, cream of chicken soup, onions, carrots, basil and oregano.

2. Bring to a boil and simmer, covered, for 30 minutes.

3. Add the chicken and cooked pasta and simmer, covered, for another 15 minutes, or until heated through. Adjust seasonings to taste.

Notes
1. I add a tub of Knorr Chicken Homestyle Stock.
2. If the soup is too thick, add additional water or chicken broth, or may add the additional can - or just a portion - of cream of chicken soup.
3. May add other seasonings such as thyme, poultry seasoning, and/or ground sage.

Chicken Rice Hotdish

This is a delicious recipe that is pure comfort food. I know the photos are not great, but it gives you an idea of what you're making. The recipe comes from an old copy of the Betty Crocker cookbook, but can also be found online.

Print

1/4 cup butter

1/3 cup flour

1 1/2 tsp salt

1/8 tsp pepper

1 1/2 cups milk

1 cup chicken broth
2 cups cut up, cooked chicken ( I use a rotisserie chicken)

1 1/2 cups COOKED white rice

1/3 cup chopped green bell pepper 

1/4 cup slivered almonds

2 tbsp drained, chopped pimiento

1. Heat butter in a 2-quart saucepan. Stir in the flour, salt and pepper. Cook over medium heat, stirring constantly until bubbly; remove from heat.

2. Stir in milk and chicken broth and heat to boiling, stirring constantly. Boil and stir for one minute.

3. Stir in remaining ingredients.

4. Pour into a greased 2-quart casserole dish. Bake, uncovered, at 350 degrees until bubbly, about 40-45 minutes. 

Serve with the Mandarin Orange & Almond Salad on this website.

Roasted Pork Tenderloin

I found this recipe online at Natasha's Kitchen where you can even watch a video of the recipe. This tenderloin is very flavorful and juicy. It is a very simple recipe and can be ready in less than 30 minutes. Gone are the days where you have to cook pork until no pink remains - so, some pink is okay. It is useful to have an instant-read meat thermometer, but if you don't have one and cook it for the recommended length of time, you should be just fine. Just know that even with the thermometer, even a with minute or two of extra cooking time, the internal temperature of the meat can go up quickly.

This is the tenderloin that I typically use, and I can find them at any grocery store. Just be sure to get the "original" flavor, meaning that it is unflavored and has not been marinated. I brown and then cook it in a cast iron skillet; but if you don't have one, you can either use an oven proof skillet or brown it in a regular skillet and then transfer to a 9 x 13" pan.

Print

1 tsp coarse sea salt, or to taste
1/4 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder (I usually use less)
1 tsp ground coriander
2 tbsp canola, vegetable,  or extra light olive oil - (any oil that has a high smoke point), divided
1 pork tenderloin, about 1 1/2 pounds


1. Preheat oven to 400 degrees with the oven rack in the middle.

2. Trim the tenderloin of most of the fat and the silverskin, then pat dry with a paper towel. Pierce the meat all over with a fork and rub with 1 tbsp of oil.

3. Combine your seasonings a sprinkle evenly over the tenderloin.

4. Heat the other 1 tbsp oil in an ovenproof skillet and once the oil is hot, brown the tenderloin on all sides for a total of 6 minutes.

5. Place skillet in the oven and bake uncovered at 400 degrees for 13-15 minutes, turning over halfway through cooking time. Bake until the center of the pork registers at least 150 degrees on an instant-read meat thermometer. Transfer to a cutting board and let rest for 5-10 minutes. Thinly slice and spoon the juices over the meat.

Linguine with Lemon Sauce

I found this recipe online. I haven't made it yet, but it sounds so refreshing. Once I do make it I will update here to tell you how it turns out.

Print

Serves 4

2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra to serve on the side

1. Bring a pot of salted water to a boil.

2. Heat the butter in a skillet and add the lemon zest.

3. Drop the linguine in to the boiling water. Cook the pasta according to package directions. Drain.

4. Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir just until heated through. Add the Parmesan cheese and toss. Serve with additional Parmesan and lemon zest on the side.

Note: If you are using fresh linguine that comes in a 9 oz. package, use this in place of the half pound.

Blueberry Baked French Toast

I got this recipe from work, and it has turned out to be one of  our favorite recipes. You can use whatever kind of fruit you wish, or you can make it without any fruit at all. I have another recipe for Vanilla Baked French Toast that I will be posting soon that I found online that is also good, if you prefer to have one without fruit. You can use either fresh blueberries or frozen. I double the crumb topping, because otherwise, it is pretty sparse.

Original Source: My Kitchen Craze

Print

French Toast

1 pound loaf of French bread* 

    *(you will only need about 3/4 of the loaf, at most, because otherwise this will turn out too dry)

6 eggs

2 cups milk

3/4 cup heavy whipping cream (may use Half & Half)

1/2 cup sugar - brown sugar gives it real good flavor

1 tablespoon vanilla extract

1/2 teaspoon almond extract (optional)

1 teaspoon cinnamon

Crumb Topping 

1/2 cup brown sugar 

1/4 cup all-purpose flour 

1 teaspoon cinnamon 

3 tablespoons cold butter, cubed 

1/4 cup fresh or frozen blueberries (see my note at the bottom) 

1/4 cup pecans, chopped - I do not add

Note on using frozen blueberries: To keep them from sinking to the bottom of the batter, dust them with flour or sugar. 

Instructions:

1. Cut bread into small cubes. Remember, you only want to use about 3/4, (maybe even a little less) of the loaf. Otherwise this will turn out too dry. Place cubes in a greased 9x13" pan.

2. In a medium bowl, whisk together the eggs, milk, heavy whipping cream, sugar, vanilla, almond extract, and cinnamon until well combined. Evenly pour over the bread in the prepared pan. Cover with foil and refrigerate at least 2 hours, or overnight is best.

3. Preheat the oven to 350.

4. Meanwhile, in a bowl, combine the brown sugar, flour, cinnamon, and the butter until it resembles coarse crumbs. Sprinkle over the bread mixture.

5. Then sprinkle over the blueberries and the pecans.

6. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake another 20 - 30 minutes, or until it is golden brown and it is set in the middle. The crumb topping should also be nicely browned.

7. Serve with maple syrup, if desired. 

This is just as good as leftovers, as it is the first time around.

Easy Macaroni and Cheese with Breadcrumb Topping

Good, old-fashioned comfort food

Print

1 1/2 cups dry, uncooked elbow pasta (macaroni)
3 tbsp flour
2 tbsp butter
1/2 tsp salt
dash pepper
2 cups milk
8 ounces American cheese


Topping (optional)
2 tbsp butter
3/4 cup dried plain bread crumbs


Cook the pasta according to package directions, and drain.

Meanwhile, in a medium saucepan, melt the butter and add the flour, stirring until well blended. Add the salt, pepper and milk, and bring to a boil. Reduce heat and cook until thick and bubbly. Add the cheese and stir constantly, until cheese is melted.

Pour the pasta in a greased 8 or 9" square pan. Add the cheese sauce and stir.

If making the topping, melt the butter in a small skillet, then add the breadcrumbs. Stir constantly until lightly browned. Sprinkle over the pasta.

Bake 350 degrees, uncovered, for 30-40 minutes, until heated through and is bubbly.

Serve. This is good accompanied by meatloaf. See Recipe below.

Easy Meatloaf

This is a quick and easy version of meatloaf that is covered with a homemade bbq sauce. Original source is AllRecipes.

Print

1 1/2 pounds ground beef
1 egg
chopped onion
1 cup milk
1 cup dried bread crumbs - can also use crushed cracker crumbs
salt and pepper to taste

Topping

2 tbsp brown sugar (I use dark brown sugar)
2 tbsp prepared yellow mustard
1/3 cup ketchup

In a large bowl, combine the beef, onion, milk and bread crumbs. Season with salt and pepper to taste and form into a loaf and place in a greased loaf pan or 9x13" pan. In a separate bowl, combine the brown sugar, mustard and ketchup. Spoon over meatloaf. Bake 350 degrees for 1 to 1 1/4 hours.

This is good accompanied with Macaroni and Cheese (see recipe below).

Korean Beef

I got this recipe from someone at work. It is very tasty. Serve over cooked, white rice.

1/4 cup brown sugar
1/4 cup soy sauced
2 tsp sesame oil
1/2 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 tbsp vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced

1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, pepper flakes and ginger.

2. In a large skillet, heat the vegetable oil over medium-high heat. Add the garlic and cook, stirring constantly, about 1 minute. Add the ground beef and cook until browned. Drain.

3. Stir in the soy sauce mixture and green onions and stir until well combined. Serve over cooked, white rice.

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.

Print

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!

Print

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.

Print

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.

Print

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.

Tried-and-True Chocolate Chip Cookies

This recipe comes from the Betty Crocker website, and the original recipe can be found here. They are very good.

Printable Recipe

1 1/2 cups butter (3 sticks), softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 tablespoon vanilla extract
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
4 cups flour
2 (12-oz) bags chocolate chips

Cream the butter and add the sugars. Beat well. Add the vanilla and eggs, and beat until fluffy. Add the flour, soda and salt, and beat just until the flour is incorporated. Stir in the chocolate chips. Drop by spoonfuls onto ungreased cookie sheets, and flatten slightly. Bake 350 degrees for 11-13 minutes. Cool cookies on the cookie sheets for a few minutes and then remove to cool thoroughly on a wire rack.

Aunt Dorothy's Old Fashioned Brownies

These are my Aunt Dorothy's famous Old Fashioned Brownies.

(The next time I make them I'll post a picture)

Printable Recipe

2/3 cup butter
4 (1-oz) squares unsweetened chocolate
4 eggs
2 cups sugar
2 tsp vanilla
1 1/3 cups flour
1 tsp baking powder
1 tsp salt

Melt the butter and chocolate in a saucepan and set aside to cool. In a large bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, beating until well blended and thick. Beat in the cooled chocolate and vanilla. Stir in the flour, baking powder, and salt just until combined. Spread in a greased 9 x 13" pan and bake at 350 degrees for 25 - 35 minutes, or until set in the center and browned around the edges. Cool completely on a wire rack. Frost.

Frosting
1/3 cup butter, melted
3 cups powdered sugar
1/2 tsp vanilla
Half & Half - enough added until the right consistency

Mix together until smooth

I store these in the refrigerator. 

Chicken and Dressing

Printable Recipe

3 cups diced, cooked chicken (I use a Rotisserie chicken)
1 (8-oz) package herb-seasoned stuffing mix
1/2 cup butter, melted
2 (10 3/4-oz) cans cream of chicken soup
approximately 3/4 of a soup can of milk

Spread half of chicken in a greased 3-quart baking dish. In a large bowl, toss dry stuffing mix with melted butter, soup, and milk. Spread half of stuffing mixture over chicken. Add remaining chicken and top with remaining stuffing mixture. Bake at 350 degrees for about 45 minutes, or until bubbly and nicely browned.

Mom's Vegetable Beef Soup

Printable Recipe

3 pounds chuck roast, stew meat or thin-cut sirloin steak
salt and pepper
6 cups water
1 can stewed tomatoes
1/3 cup diced onion
2 tsp Worcestershire sauce
4 tsp salt
2-3 tsp beef bouillon granules
1/4 tsp chili powder
2 bay leaves
2 1/4 cups tomato juice (18 ounces)
1-pound can diced tomatoes
1 can corn, drained (or can use 1/2 - 3/4 cup frozen corn)
1 cup sliced celery
1 cup sliced carrots
1 cup diced potatoes
1 small can lima beans, or 1 can kidney beans, drained and rinsed

Brown meat slightly in a small amount of oil, and season with salt and pepper. Place in a large stock pot. Add water, stewed tomatoes, onion, Worcestershire sauce, salt, bouillon, chili powder, and bay leaves. Bring to a boil and cover. Turn down heat to low, and simmer on low for 2 hours. Remove meat from broth and cut into small pieces. Strain fat from broth. Add remaining ingredients and cook for another hour on low.

Serve with corn muffins or other crusty bread.

                       

Crock Pot Chicken & Dumplings

Recipe adapted from The Crockin' Girls Slow Cookin' Companion: Yummy Recipes from Family, Friends, and Our Crockin' Community

Printable Recipe

4 boneless, skinless chicken breasts
2 tbsp butter
2 cans cream of chicken soup
3 1/2 cups chicken broth
1 small onion, chopped
1 cup thinly sliced celery
1 cup thinly sliced carrots
2 chicken bouillon cubes

1 (10-oz) can refrigerated biscuits
salt and pepper to taste

Put all of the ingredients, except the biscuits into a crockpot. Cover and cook on LOW for 7 hours. Remove chicken and cut into small chunks. Return to crock pot. Stir everything well. Cut biscuits into pieces and place on top of soup mixture. Cover and cook for another hour, or until cooked all the way through. If desired, turn crockpot to high and cook for an additional 10 minutes.

I sprinkled gravy with poultry seasoning and rubbed sage to taste, for additional flavor.  It is not necessary though and is very good with or without it. 

Italian Meatloaf

This is best made in an actual meatloaf pan, so that the grease can drain in the bottom of the pan.  An actual meatloaf pan is larger than a bread-loaf pan, too. You will have to pack the meat in there. If it doesn't all fit, you can form what doesn't fit into a smaller, free-form loaf and bake separately. (So far, I've only made it in a bread-loaf pan, but I do plan to purchase a meatloaf pan, so that the grease will drain on the bottom.) Of coarse, it would not take as long to bake as the larger loaf - just watch the time and take out of the oven, when done. This is very good, and flavorful!

Printable Recipe


2 1/2 pounds ground beef
4 slices bacon (leave raw and chop into pieces - partially freeze first, to make chopping it easier)
1 1/2 cups Italian bread crumbs
1 cup tomato sauce
1 cup diced, seeded tomato
1 cup diced green peppers
1 cup diced onions
1/4 cup Parmesan cheese
2 eggs
1/3 cup chopped fresh parsley
2 tsp beef bouillon granules
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp tried basil leaves
1/2 tsp dried oregano leaves

Topping
1/2 - 1 cup ketchup


Spray a meatloaf pan with cooking spray and set aside. In a large bowl, combine all the ingredients, except for the ketchup and mix until combined. Press the meat into the loaf pan and cover with the ketchup. Cover with foil and bake in a preheated oven at 350 degrees for 20 minutes. Remove foil and bake for another 40 - 60 minutes, or until cooked all the way through and top is nicely browned.

Lemon Bars

Everyone has a recipe for Lemon Bars, I'm sure.  This happens to be our family's recipe, handed down from my Aunt Barb on my dad's side.  They can either be sprinkled with powdered sugar, or they can be frosted with this frosting.  The only change I've made to make these bars extra lemony, is to use lemon extract in the frosting, as opposed to vanilla extract.  You can make the judgment call as to what to use, but they're awfully good with the lemon extract.  That is what I used for our last family gathering.  I doubled the recipe.  These should freeze well.

Printable Recipe

Crust
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour

Combine the above in a small bowl and mix well.  Pat into an 8" square pan that has been sprayed with Pam.  If desired, you can line the bottom of the pan with parchment paper.  Bake at 350 degrees for about 15 minutes, or until very lightly browned.

Filling
2 eggs, beaten
2 tbsp grated lemon zest and fresh lemon juice  *Note: You will get about 1 tbsp of zest and juice out of a good-sized lemon
1 cup granulated sugar
2 tbsp flour
1/2 tsp baking powder

Combine all of the filling ingredients in a large bowl and beat well.  Our over the partially baked crust and bake an additional 20-25 minutes, or until the filling has set.  During the baking time, turn the pan around a couple of times to ensure even baking.  Do not over bake.  Cool and frost.

Frosting
1 1/2 cups powdered sugar
2 tbsp butter, softened
1 tbsp milk, or more to reach desired spreading consistency (I added more, and I used whole milk)
1 tsp vanilla extract (I used lemon extract)

Combine all of the frosting ingredients in a small bowl and beat until smooth, spread on the cooled bars.  Cut the bars small, and store in the refrigerator.