Snow... in October??

So, here in Pennsylvania, we have been having some crazy weather lately. In the past few months, we have had a mini earthquake, a hurricane, a tropical storm and now it has been snowing since 8:30am this morning! We went out around 4:30pm to let the kiddos play and my husband and the boys built this cute snowman! The picture doesn't show just how tall this thing is! It has mulch eyes, stick arms, a carrot (freshly picked a few days ago from our garden) for a nose and his hat is a container filled with snow.  

Crock Pot Recipe - Pulled Beef BBQ

Lisa's Pulled Beef BBQ

This recipe is super easy! It only uses a few ingredient, too!

Ingredients:

2-3 lb roast (we prefer a bolar roast, but usually will get what's on sale)
1-2 bottles of your favorite BBQ sauce
Onion sliced (optional)
Sliced cheese (optional)
Rolls
White rice (optional)

Directions:

I turn the crock pot on low for 8-9 hours. Put in a little bit of the sauce and if you plan to use onions, I put them in now. I trim any excess fat off of the roast before I put it in the crock pot. If it's too big, I cut it into bigger pieces to put it in. Then, cover it with more BBQ sauce. When there is only about an hour or so left, take out the roast and pull it apart using two forks. Then, put it back in the crock pot. If needed, add a little more sauce. Once it is finished cooking, the two ways that I serve it are: as a sandwich with cheese and over white rice.

You can substitute the beef for pork. I have also cleaned out the fridge of sauces when I make this. Sometimes we try a new sauce that we don't really care for, so I add it in.  This is good all year round!

Enjoy! :)

Crock Pot Recipe - My Chili

Another family favorite in my house over Fall / Winter is Chili. It something that I make at least every other week if not every week.

Lisa's Crock Pot Chili

Ingredients:

1 lb of ground beef
1 onion, chopped
1 - 6oz can of Tomato Paste
1 - 8oz can of Tomato Sauce
1 - 15.5oz can of Dark Red Kidney Beans
1 - 15.5oz can of Light Red Kidney Beans
1 - 15.5oz can of Mexican Style Chili Hot Beans
Seasonings: Chili Powder, Hot Mexican Chili Powder, Pepper (black and white), Curry, Celery Powder... it varies from one time to the next what I use.

Directions:

If I have already made my Vegetable Soup, then my ground beef is already cooked and seasoned. I find it easier to cook it all at once and then divide it up for the two meals.

If I am starting the Chili from scratch, then I start by browning the beef. I use curry, celery powder, and pepper to season the beef. Then, I turn on the crock pot and set it to low for 6-7 1/2 hours (depending on what time I start it). I add all of the cans of beans and the Tomato Sauce and the Tomato Paste, the beef and the seasonings. I also add a little bit of water. I usually fill a can with water and add that at the end. Then, I mix it all together. I stir it every so often and try to taste test it and add more seasonings if necessary. When it's done, I serve it topped with shredded cheese. You can also serve it with rice or a baked potato. 

Enjoy! :)



Updated to add pictures:

Since I am adding these after the fact, I just decided to put them all at the end.

Enjoy! :)

Crock Pot Recipe - My Vegetable Soup

I am very much in love with my crock pot once fall comes around. I have a 6 quart Stay and Go Crock Pot. It is programmable and just awesome! Next time I make this, I'll try to remember to take pictures to add later.

Lisa's Crock Pot Vegetable Soup

Ingredients:

1 box of vegetable broth (you can substitute another kind if you like)
Potatoes - peeled and cut into chunks
1 lb ground beef - seasoned and browned
Carrots - peeled and sliced (or you can use baby carrots and just cut them up )
Onions - chopped
Green Cabbage - shredded or cut up into bit size pieces
1 - 14oz can of whole kernel corn (use 2 if you use the Nibblets) with the juice
1 -14oz can of sweet peas
About half a pound of fresh green beans - washed and cut into bite size pieces
Water
Seasonings of your choice - I use Curry, Celery Powder, Black Pepper, White Pepper, Oregano, Paprika, Rosemary, Basil Leaves, Mustard Powder and anything else that I feel like throwing in that day. It always turns out a little different!


Directions:

I start by browning the meat. I season that with a little curry and celery powder. While that is cooking, I start adding everything else to my crock. I add the stock first, then everything else follows.... usually however I cut it up is how it gets put it in. I add water at the end to fill up the crock pot. I enjoy the broth... but do not enjoy the cost of 2 boxes of broth.

I turn it on before I add the stock to it, and I set it to low heat for 6 hours. My crock pot has a few different options for programming it. I found this to be the easiest to start out. I can always change it later. Sometimes I start the soup when my oldest gets on the bus. So, it will cook from about 9am to about 5:30/6pm. Most times I start it around lunchtime, though. I stir occasionally and often taste test. I tend to add more seasonings at some point.

You can add any other vegetables that you want. I, personally, like the taste of the canned vegetables over frozen vegetables. I do sometimes use frozen vegetable mixes along with fresh or canned veggies. It depends on what I have vs what's on sale. I never use frozen peas, though.... canned peas taste much better! This is a family favorite in my house and over the winter I make it at least once a week!  Enjoy! :)



Updated to add pictures:

Since I am adding these after the fact, I decided to add them to the end of the post.

Carrots

Cabbage

Red Potato

Sweet Potato (it wasn't too bad in the soup)

Onion

After everything was added to the crock and stirred. 

Enjoy! :)