Crock Pot BBQ Brisket

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“soul salt”  (garlic salt, salt, paprika, black and red pepper)

1 1/2 lb brisket

1 onion, sliced

3/4 cup BBQ sauce

1/4 cup water

1/4 tsp liquid smoke

1 tsp Worcestershire

 

 

 

Rub  generous amount of salt seasoning on both sides of brisket.

Place in crock-pot, fatty side down.

Layer sliced onion on top.

Mix last 4 ingredients and pour over brisket.

Cook on low for 8 hours.

 

Adapted from All Recipes

Pic is really dark but husband said it is delicious!

 

 

 

Crock Pot Roast Fast and Easy

1 can Cream of Mushroom with Garlic Soup

1 pkg powdered Onion Soup mix

2 TB powdered Ranch dressing mix

1 1/2 lb chuck roast

6 new potatoes

 

Put roast in medium size crock pot.

Slice new potatoes and place around roast.

Mix first 3 ingredients with one soup can of water.

Pour soup mixture over all.

Cook on low for 6-8 hours.

Bisquick Easy Veggie Pie (adapted a tiny bit from Betty Crocker)

 

 

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2 cups frozen broccoli, thawed and drained

1 cup frozen peppers and onions, thawed and drained

1 cup mozzarella cheese

1 small can chopped hot peppers, drained

1/2 cup regular Bisquick

1 cup canned milk

1/2  tsp salt

2 eggs

 

Mix first four ingredients together and pour into greased 9 inch pie pan.

Mix last four ingredients and pour over pie pan.

Bake at 400 for 35-40 minutes.

Let rest for 5-10 minutes.

Top with sour cream, chopped tomatoes, black olives, etc.

Can also substitute any veggie for broccoli and peppers/onions.

Try Veg-all, cauliflower, etc.

Just make sure amounts match (3 cups total)

Corn Casserole

 

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1 TB flour

4 TB sugar

2 heaping TB cream cheese

2 eggs, beaten

2 cups  shredded Velveeta cheese

1 can creamed corn

1 can regular corn, drained

1 stick margarine

2 cups frozen peppers and onions

 

Mix all ingredients except last 2.

Saute frozen peppers/onions in stick of butter until translucent.

Add to corn mixture.

Bake in covered glass dish at 350 for 1 hour.

 

 

 

Spicy Pickled Veggies

spicy pickled veggies

1/4 cup pickling spices

sprinkling of mustard seeds

1/2 TB pink salt

3 cups sugar

3 cups apple cider vinegar

6 oz sliced carrots

6 small pickling size cucumbers, sliced

1 green pepper, sliced

1 onion, sliced

 

Place all veggies in large glass bowl.

Combine spices, sugar and vinegar in large stock pot.

Boil until sugar is dissolved.

Pour over veggies.

Cool.

Ladle into canning jars and refrigerate.

Will keep  3-4 weeks.

 

 

Similar recipe in TOH and old  church cookbooks. Can vary to taste as far as veggies and spices.

 

 

Crock Pot Pork Chops

9 TB powdered brown gravy

1 pkg powdered soup mix

4 cups hot water

2-3 potatoes, sliced thin

1 onion, sliced thin

4 thick pork chops, bone in or out

 

Mix first 3 ingredients thoroughly.

Layer pork chops in bottom of crock pot.

Layer potatoes and onions on top.

Pour gravy over all.

Cook 7-8 hours on low.

Easy Scalloped Potatoes with Bell Peppers

potatoes

1/4 to 1/2 cup butter

1 cup frozen peppers and onions

1 can sliced new potatoes, drained

1 heaping tablespoon sour cream

1 cup Velveeta shreds

1/2 cup mozzarella shreds

 

Melt butter in microwave.

Add peppers and onions, microwave for minute or so until defrosted.

Mix all ingredients with potatoes in glass baking dish.

Bake at 350 for 30 minutes.