My (step)daughter LOVES Shepherd’s Pie! And although a little too bland for my taste, I must admit that there is something about meat and potatoes that I can’t deny. I found this recipe over the weekend on Recipes That cROCK! and modified it to meet our needs. WARNING: it tastes better the next day when the juices have been absorbed, but still yummy the evening of.
- 3 lbs ground beef
- 1/4 onion chopped
- 4 Russet potatoes boiled and mashed with a splash of milk and approx. 2 tbsp. butter
- 2 .87oz brown gravy packet mixes
- 1 tsp garlic powder
- 1 tsp onion powder
- 12 oz frozen carrots (I could only find raw and they took until the next day to soften, so highly recommend the frozen!)
- 12 oz frozen peas (my (step)daughter requested less peas next time…)
- 10.5 oz cream of mushroom soup
1. Boil potatoes, add milk and butter then mash until desired texture. Set aside
2. Spray crock pot with cooking spray
3. Brown beef and onion in skillet over med-high. Drain and put in crock pot
4. Add brown gravy packets, onion powder, garlic powder, carrots, peas, and cream of mushroom soup in the crockpot with the beef. Mix well
5. Spoon mashed potatoes on top and spread evenly
6. Cook on low 8 hours or high 4 hours
Like I said, we all thought it tasted better after sitting in its juices overnight, but it was heart & filling and perfect for a winter night!
One of my go-to Sunday breakfast/brunch meals is French Toast. And not to toot my own horn, but I make a pretty darn good French Toast (toot toot)! Here is my simple and delicious recipe that I’m sure your family will love the same as mine does!
Start with your normal ingredients: Bread (we use white, but Texas Toast would also be a tasty option), eggs (1 per slice), and milk. Mix eggs and milk together in a bowl. Then comes the magic… add a splash of vanilla extract (I don’t measure but it’s literally just a little splash since it is strong) and a few shakes of cinnamon.
Saturate each slice by flipping it several times. Place bread on a butter-greased frying pan or skillet. Add a pinch a sugar on each side before you flip, letting each side cook to a golden brown.
Place on plate and serve with topping of choice!
While it may not seem like much, the vanilla, cinnamon, and sugar made a huge difference to your taste buds!
I don’t know about you, but my crockpot is probably my favorite kitchen item. It just makes cooking SO EASY! Here is one of the easiest recipes in my arsenal of crockpot recipes,
- 3 lbs frozen chicken breasts
- 12 oz hot wing sauce (I like Frank’s, but any brand will do)
- 1 package rank dip mix
- 2 tbsp. butter (optional)
- Place frozen chicken, hot sauce, and rank dip mix in crockpot
- Cook on low 6 hours
- Using 2 forks, shred chicken (I took the chicken out of the crockpot to do this for easier logistics).
- Return to crockpot, add butter, and simmer cook another hour on low
- Place on buns and add cheese if desired
And that’s it! An easy, delicious dinner that’s prepared in a few simple steps.