Well I know it's been awhile since my last post but it's been a very busy month. So lets get back on track with something yummy and super easy for supper tonight. And as added Bonus today, we will be making dessert and breakfast for tomorrow morning... I hope this will make up for the long wait. Enjoy and Happy Cooking.
Today's recipe are Beef Stroganoff, Cheesecake and Sausage Breakfast Casserole.
Crockpot Beef Stroganoff
Ingredients:
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 diced large onion
2-3-4 T Worcestershire sauce
1/2 C water
8 oz cream cheese
1 t Garlic Salt.
half clove of diced garlic
Directions
In the Crockpot stir in all the ingredients, except the meat and Cream Cheese.
Once combined add the meat and mix together.
Cook on Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn crock pot on high.
Stir the cream cheese in until all combined.
Let set for 10 minutes.
Serve over egg noodles or mashed potatoes.
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 diced large onion
2-3-4 T Worcestershire sauce
1/2 C water
8 oz cream cheese
1 t Garlic Salt.
half clove of diced garlic
Directions
In the Crockpot stir in all the ingredients, except the meat and Cream Cheese.
Once combined add the meat and mix together.
Cook on Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn crock pot on high.
Stir the cream cheese in until all combined.
Let set for 10 minutes.
Serve over egg noodles or mashed potatoes.
DESSERT:
Crock-Pot Cheesecake
Ingredients
Ingredients
3 8oz Packages of Philadelphia Cream Cheese
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), crushed into crumbs
3 Tablespoons of Stick Butter, melted
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), crushed into crumbs
3 Tablespoons of Stick Butter, melted
Directions
Allow Cream Cheese to get to room temperature.
Open cream cheese and place in large bowl.
Add Sugar.
Mix until sugar and cream cheese are well blended.
Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
In a separate bowl, add graham cracker crumbs and melted butter.
Mix well as this will form your crust.
Choose a pan or small crock type cooking pan that will fit in the bottom of your crockpot with room left on the side.
Allow Cream Cheese to get to room temperature.
Open cream cheese and place in large bowl.
Add Sugar.
Mix until sugar and cream cheese are well blended.
Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
In a separate bowl, add graham cracker crumbs and melted butter.
Mix well as this will form your crust.
Choose a pan or small crock type cooking pan that will fit in the bottom of your crockpot with room left on the side.
You want to be able to pull the pan out without too much difficulty.
Add the graham cracker crumbs mixture to the bottom of the pan.
With a spoon, pat the graham crackers out till you have a smooth layer.
Add the cream cheese mixture to the top of the graham crackers.
Add 2 to 3 cups water to the bottom of the crockpot. You need enough to last 2 hours but not too much that it will get in your pan.
Place the cheesecake pan in the crockpot and place the lid of the crock-pot on.
Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
The cheesecake will begin to crack on the sides.
Let cool for 30m to 1h.
Remove and let set in the refrigerator for at least 1 hour before service.
Add the graham cracker crumbs mixture to the bottom of the pan.
With a spoon, pat the graham crackers out till you have a smooth layer.
Add the cream cheese mixture to the top of the graham crackers.
Add 2 to 3 cups water to the bottom of the crockpot. You need enough to last 2 hours but not too much that it will get in your pan.
Place the cheesecake pan in the crockpot and place the lid of the crock-pot on.
Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
The cheesecake will begin to crack on the sides.
Let cool for 30m to 1h.
Remove and let set in the refrigerator for at least 1 hour before service.
When your all good and full (lol) we can assemble our breakfast for the next morning.
BREAKFAST
Crockpot Sausage Breakfast Casserole
Ingredients 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained (optional)
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Spray a 6 quart Crockpot with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
Pour evenly over potato-sausage mixture.
Ingredients 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained (optional)
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Spray a 6 quart Crockpot with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
Pour evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
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