Slow Cooker Roast Beef

  Slow Cooker Roast Beef   Ingredients   3 pounds beef chuck roast 1/3 cup soy sauce 1 (1 ounce) package dry onion soup mix 2 teaspoons freshly ground black pepper 1 Package mushrooms 1 medium sized onion 1 Pkg baby carrots   Directions   Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add the fresh ground pepper over the top. Cover and cook on low for 22 hours. Add the mushrooms/carrots/onion after 16 hours...

Red Beans And Rice

  Red Beans and Rice   Ingredients   2 cups dried red beans 1/2 teaspoon dried minced garlic 1 tablespoon dried minced onion 2 teaspoons salt 1 bay leaf 1 teaspoon white sugar 1/4 teaspoon ground cayenne pepper 1 teaspoon celery seed 1 teaspoon ground cumin 1/4 teaspoon crushed red pepper flakes 1 ham hock 1 pound smoked sausage, sliced   Directions   Pick over the dried beans, and soak them in water overnight. The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours. Stir in the smoked sausage, simmer for 20 more minutes, and...

Slow-cooked Autumn Brisket

  Slow-Cooked Autumn Brisket   Ingredients   1 (3 pound) boneless beef brisket 1 small head cabbage, cut into wedges 1 large sweet potato, peeled and cut into 1-inch pieces 1 large onion, cut into wedges 1 medium Granny Smith apple, cored and cut into wedges 2 (10.75 ounce) cans Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1 cup water 2 teaspoons caraway seeds (optional)   Directions   Place the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway seed, if desired, in a small bowl. Pour the soup mixture over the brisket and vegetable mixture. Cover and cook on LOW for 8 to 9 hours* or until the brisket is fork- tender. Season as desired.    ...

Quick And Easy Clam Chowder!

  Quick and Easy Clam Chowder   Ingredients   1 (10.75 ounce) can condensed cream of celery soup 1 (10.75 ounce) can condensed cream of potato soup 1 (10.75 ounce) can New England clam chowder 2 (6.5 ounce) cans minced clams 2 stalks of celery (chopped) 1 Package of frozen peas 1 quart half-and-half cream 1 pint heavy whipping cream   Directions   Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker. Cover, and cook on low for 6 to 8...

Apple Butter

Apple Butter     Ingredients   4 cups apple cider 4 pounds cooking apples –  peeled, cored, and thinly sliced 2 cups white sugar 1 cup packed brown sugar  Directions   In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender. Sieve the mixture through using our Gypsy’s Cart Potato Ricer, then return to simmer in the saucepan. Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency. Transfer to your desired container and refrigerate or freeze until serving.  ...

Chocolate Pudding Cake

    Chocolate Pudding Cake Ingredients     1/2 cup biscuit/baking mix 2 tablespoons sugar 2 teaspoons baking cocoa 3 tablespoons milk 1/2 teaspoon vanilla extract TOPPING: 3 tablespoons brown sugar 1 tablespoon baking cocoa 1/2 cup boiling water Ice cream or whipped cream (optional)   Directions In a small bowl, combine baking mix, sugar and cocoa. Stir in milk and vanilla. Spoon into two greased 8- or 10-oz. custard cups. For topping, combine the brown sugar and cocoa in a bowl. Stir in boiling water. Pour over batter. Bake at 350 degrees F for 25 minutes or until a toothpick inserted in the cake layer comes out clean. Top with ice cream or whipped cream if desired....

Shepherd’s Pie

Ingredients: 1 pound rolled sausage 1 med. onion, chopped (about 1⁄2 cup) 1 can (10 3⁄4 oz) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 tablespoon ketchup 1/8 teaspoon ground black pepper 1 cup frozen peas and carrots 1 cup of milk 2 tablespoons butter 1 1/3 cups real mashed potatoes, (Our Gypsy’s Cart Potato Ricer works really well for the mashed potatoes – the best part is that you won’t have to peel any potatoes!) Directions: Start boiling the potatoes (unpeeled). Heat the oven to 400 degrees F. Cook the sausage and onion in a 10 inch skillet over medium-high heat until the sausage is well browned, stirring to separate the sausage. Pour off any fat. Stir the soup, ketchup, black pepper, peas and carrots in the skillet. Spoon the sausage mixture into a 9-inch pie plate. (I add additional milk to this mixture if it is too thick) For the mashed potatoes, remove the potatoes from the stove, cut them into smaller pieces, put them in your ricer (unpeeled) and add butter to the strained potatoes.  It’s that simple! Spoon the potatoes over the sausage mixture and blot with butter. Bake for 15 minutes or until the potatoes are lightly browned. Serves: 4-6...

Black Bean Chili

Black Bean Chili   Ingredients  1 1/2 pounds boneless pork, cut into 1/2-inch cubes 2 (15.5 ounce) cans black beans, drained 1 cup chopped onion 1 cup chopped yellow bell pepper 1 cup thick and chunky salsa 1 (15 ounce) can canned diced tomatoes 2 cloves garlic, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon crushed red pepper Garnish: sour cream, shredded Cheddar cheese (optional  Directions Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar...

Chili Cheese Dip

Chili Cheese Dip   Ingredients 60 ounces chili with beans 2 (8 ounce) packages cream cheese, softened 2 cups shredded Cheddar cheese Directions In a slow cooker, combine chili, cream cheese, and Cheddar cheese. Set the slow cooker to a low temperature, and let the dip cook until all of the cheeses have melted. Serve warm....

Peach French Toast

Peach French Toast Ingredients   1 cup packed brown sugar 1/2 cup butter or margarine 2 tablespoons water 1 (29 ounce) can sliced peaches, drained 12 (3/4 inch thick) slices day-old French bread 5 eggs 1 1/2 cups milk 1 tablespoon vanilla extract Ground cinnamon   Directions   In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13-in. x 9-in. x 2-in. baking dish; top with peaches. Arrange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 25-30 minutes longer or until the bread is golden brown. Serve with a...