Saturday, October 25, 2014

Mexican Beef Stew

Cook Time: 6 hrs in crock pot
Servings: 8


1 1/2 lbs. lean all natural stew beef (if u can find organic even better)
1 28oz. can diced tomatoes
1 can black beans
1 red bell pepper chopped
1/2 small onion chopped
1tsp. Cumin
2 tsp. chili powder
Garlic powder to taste
Sea salt to taste


Put all of the ingredients in crockpot on high and stir. 
Let this cook for about 6 hrs. or until meat is tender. 
Then with a slotted spoon dish out meat and weigh to your allotted protein count. 
Then break the meat up into small pieces-it almost shreds. Place in a bowl. 
Measure out 1cup of soupy mixture for 1count of carbs. 
Pour this over the meat and stir. 
Add 1oz. of avocado and 1 oz. of raw cheddar cheese for 2 counts of fat. 
Adjust portions for your allotted amounts of proteins, carbs, and fats. Do not know how many serving this makes as it depends on your allotted servings.

Saturday, October 18, 2014

Pralines And Cream Dream Dessert

  • 1 (11.3 oz.) box of crushed Sandies pecan cookies
  • ¼ cup melted butter
Cream Cheese filling
  • 8 oz. cream cheese, softened
  • 8 oz. cool whip, thawed
  • ¼ cup powdered sugar
  • 2 small boxes INSTANT butterscotch pudding, dry not prepared and NOT cook n' serve
  • 3½ cup milk
  • 12 oz. cool whip
Sugared pecans
  • 1 cup chopped pecans
  • ½ cup sugar
Remaining Ingredients
  • ¼ cup Carmel ice cream topping
  1. Preheat oven to 350 degrees F.
  2. In a 9x13 baking dish combine cookies and melted butter to form crust layer. Press down evenly over bottom of pan and bake for 12 min. Set aside to cool.
  3. In a small mixing bowl, beat cream cheese, powdered sugar, and cool whip until smooth and well combined. Set aside in fridge until ready to assemble.
  4. In small mixing bowl mix pudding packets and milk and refrigerate until ready to assemble.
  5. In a medium size skillet over medium heat, combine pecans and sugar. Stir until sugar is melted. Pour them out onto to a piece of parchment paper to cool.
To assemble
  1. Spread cream cheese mixture over cooled crust.
  2. Next gently spoon pudding over the cream cheese mixture.
  3. Then top with the cool whip.
  4. Sprinkle the cooled sugared pecans over the top.
  5. Drizzle caramel sauce over the nuts and refrigerate for at least 2 hours before serving.

Friday, October 17, 2014

Pasta Bolognese Recipe

If you can't find meatloaf mix, use 6 ounces (85 percent lean) ground beef and 6 ounces ground pork.
5 tablespoons unsalted butter
2 tablespoons finely chopped onion
2 tablespoons minced carrot
2 tablespoons minced celery
12 ounces meatloaf mix
Salt and pepper
1 cup whole milk
1 cup dry white wine
1 (28 ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine
1 pound fettuccine or linguine
Grated Parmesan cheese
1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.
2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.
3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan cheese.

extra Instructions:

1. Saute the aromatics in butter: Melt 3 tablespoons unsalted butter in a Dutch oven and cook the finely chopped onion and minced carrot and celery until softened.

2. Add the meatloaf mix: Stir in 12 ounces meatloaf mix and salt and cook, breaking up the meat until it is no longer pink, about 3 minutes.

3. Stir in the milk and simmer: Add 1 cup whole milk and simmer until it evaporates and only the rendered fat remains, about 10 minutes.

4. Stir in the wine and simmer: Add 1 cup dry white wine and simmer until it evaporates, about 10 minutes.

5. Add the tomatoes and cook 3 hours: Drain 1 can of whole tomatoes, then chop the tomatoes and add them and the reserved juice to the pot. Simmer the mixture over low heat until the liquid has evaporated, about 3 hours.

6. Finish with butter and pasta cooking water: Add 2 tablespoons butter to the cooked pasta along with the sauce, and toss to combine. Season with salt and pepper to taste and add pasta cooking water as needed to adjust the consistency.

Saturday, October 11, 2014

Hobo Queso

Hobo Queso


Leftover taco meat
1 block of Velveeta cheese
1 can of Rotel tomatoes


One bag of off-brand Tostitos tortilla chips

Throw it all into the pot.
Set pot to high.
Stir occasionally.
Wait an hour.
Eat the entire thing over the span of a weekend.

Forrest Gump “Million Dollar Wound” Pork Butt

Forrest Gump “Million Dollar Wound” Pork Butt

Three pounds, bone-in pork butt
1/2 cup, brown sugar
1 can, Dr. Pepper
2 tbsp, salt and pepper
1/4 cup, apple cider vinegar


  • Rub that butt with the brown sugar, salt and pepper mix. Rub it good. 
  • Place it in the crock pot. 
  • Pour the Dr. Pepper and apple cider vinegar into the pot. 
  • Let it stew for at least five hours. 
  • Serve whenever.

Sexy Pulled Chicken - Deb Staires

Sexy Pulled Chicken


4 skinless chicken thighs
One onion, sliced
Season mix: Equal parts brown sugar, salt, pepper, red pepper flakes, mustard powder, garlic powder, cumin.


Put onions on the bottom of the pot.
Place chicken thighs on top of the onions.
Top with season mix.
Let stew for 4-6 hours.

Classic Pot Roast - Deb Staires

Classic Pot Roast


Three pounds, boneless chuck roast
1 packet, onion soup mix
4 Yukon gold potatoes, quartered
1/2 a package of baby carrots


  • Brown the roast on a stovetop. 
  • Combine 1.5 cups of water and onion soup mix in crock pot. 
  • Place veggies on the bottom of the pot. 
  • Place roast on top of veggie bed. 
  • Slow cook on low for six plus hours. 
  • Optional flavortown upgrade: 
  • Combine one cup of sour cream with one tablespoon of horseradish sauce, serve on the side.

DC Chicken - Deb Staires

DC Chicken

4 boneless, skinless chicken breasts
1 bottle, BBQ sauce
1 can, Diet Coke

Combine ingredients in crock pot.
Cook on high for six hours.
Shred the chicken

Mexican Sweet Chili - Deb Staires

Mexican Sweet Chili


1 can, sweet corn
1 can, black beans (unseasoned)
1 can, Rotel tomatoes
1 can, diced tomatoes
1 pound, ground chuck
3/4 cup, brown sugar
1 packet, chili seasoning
1 raw jalapeño, sliced
2 cloves, garlic, chopped
2 tbsp, salt
1 tbsp, pepper


  • Brown the beef, drain the fat, but leave a little extra grease. Just a little bit, probably a tablespoon’s worth. 
  •  Mix in the chili seasoning, garlic and jalapeños and cook on medium-low heat for 10 minutes in the frying pan, stirring occasionally. 
  • Empty beef, garlic and jalapeño mixture into crock pot, set on low heat. 
  • Mix in sweet corn, black beans, Rotel tomatoes, diced tomatoes, brown sugar, salt and pepper. 
  • Let it stew for three hours or overnight. Your call. The longer it cooks, the better it is. 
  • Once ready to eat, set crock pot on “keep warm” for an hour, then eat all of the chili. 
  • Best garnished with sour cream, colby jack and/or guacamole.