Slow Cooker French Dip Sandwich

This French Dip is seriously so delicious!  It’s the perfect sandwich for the busy mom who needs to get a great easy meal on the table.  All the hubby could say was WOW! I’m totally making this again for the family.


approx. 3 1/2 lbs. beef chuck roast
beef broth (1 1/2 cans)
1 (10.5-oz.) can condensed French onion soup
6-oz red wine
1 tsp. garlic powder
salt and pepper, to taste
4-6 French rolls or this fabulous Quick Rise Bread sliced
provolone cheese, optional


Trim excess fat off of beef roast and season meat all over with salt and pepper.  Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid. 8 hours.


You don’t  have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.  Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.


Lightly toast the bread and evenly distribute cheese between rolls.  I also sliced and cooked a bell pepper and onion. Divide beef onto rolls and spoon the beef juice into small bowls and eat everything while it is hot. Serve each sandwich with its own dip.  Serves 4-6.  Enjoy!



Crock-Pot Roast

Isn’t it great to come home to your whole house smelling wonderful!  I guess that’s mostly why I’m addicted to my crock-pot and the fact that it’s super easy to throw a warm meal together in the morning and have it ready to eat before my kiddos fall apart in the evenings.  I’ve made this recipe several times and have never been disappointed.  I typically buy a  3 -4 lb. chuck roast which always seems to be enough for my family of five.  But before I place the roast in the slow cooker I lightly cover the meat with a mixture of flour, garlic salt, celery salt and pepper and then sear all sides a bit with butter or olive oil (this only takes a few minutes and really helps to seal in the juices of the meat).  The meat is so tender and the gravy is awesome. If you have leftovers, take the rest and add about 1 cup of sour cream, and a pound of cooked egg noodles, and 1/4 cup chopped green onions to make a simple yet different beef stroganoff.  A delicious and frugal meal for any two nights of the week!


3 -4 lb. chuck roast
2 cans cream of mushroom soup
1 can beef broth
1 package of dry onion soup mix
1 Lb. bag baby carrots
6-7 small red potatoes
1 small chopped onion
4 tablespoons of minced garlic


Mix cream of mushroom soups, dry onion soup mix, and beef broth together.  Place pot roast in slow cooker and coat with soup mixture, carrots, red potatoes, garlic and onions.  Cook on high setting for 3-4 hours, or on low setting for 8-9 hours.


Bada-Bing!! Enjoy!

Crock Pot Chocolate Lava Cake

We made this for dessert last night and it was super good!  It took a whole 15 minutes to put together then it cooks in the crock pot for 3 hours.  We served it with a scoop of vanilla ice cream and it made a perfect winter dessert.  Enjoy!



For the Cake:
Cake Mix
1/4 cups milk
1/2 cup vegetable oil
3 eggs

For the Topping
1 box (4-serving size) instant chocolate pudding and pie filling mix
2 cups milk
1 bag (12 oz) milk chocolate chips (2 cups)


Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker. In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top. Cover cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.  Delicious!20140118-095356.jpg


Whole Chicken in Crock Pot

If you haven’t roasted a chicken in your crock-pot yet… you’ve got to try it!  Not only is it frugal, it’s also the easiest way I’ve found to make chicken.   Plus you can get a couple quarts of chicken broth from it too!   It seems like this time between Thanksgiving and Christmas is the busiest days of the year and who doesn’t need a quick go to meal right?  This is the perfect recipe that keeps on giving.  Season a whole chicken with just about anything you’ve got in the spice cupboard then throw it in a crock pot and let it cook for a few hours on high, or low and slow all day. The result is perfectly cooked chicken that’s ready to eat whenever you are.

Turn the leftover chicken into a few other great dishes below!

Chicken Spaghetti Casserole
Creamy Chicken Primavera Bake
Chicken and Dumplings
Chicken and Noodles over Mashed Potatoes
Freezer Friendly Creamy Chicken Casserole
Copycat Corner Bakery Chicken



2 tsp. salt
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. thyme
1/2 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
3 1/2 to 4 1/2 lbs. roasting or fryer chicken
1 cup chopped onion, approx. 1 medium to large onion
4-5 carrots, scrubbed, no need to peel, chopped in halves or thirds
4 celery stalks, cut in thirds ( I didn’t have celery so I used 1/2 tsp. celery salt)
2 garlic cloves, peeled and smashed
1 lemon quartered


Combine rub ingredients in a small bowl.  Remove chicken from packaging and remove neck and pouch with organs. Rinse chicken and pat dry with paper towels.  Rub garlic all over outside of the chicken. Put garlic inside the chicken. Rub the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.  Place onions, carrots and celery inside the slow cooker. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours or until the chicken is very tender and the thigh bone easily twists off.

Remove chicken and place in a 9×13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.   20131215-224243.jpg

Crockpot Chili

It’s FINALLY getting cold around here!!  One of the signature dishes in our house is a warm pot of chili in the slow cooker.  I’m sure everyone has a favorite chili recipe, but hey… there’s always room for one more right?   It took me 20 minutes in the morning to start this and I let it simmer in the crockpot all day.  It was a nice little belly warmer!



2 lbs. ground beef
1 can (80z.) tomato sauce
  1 can (14.5 oz.) diced tomatoes.
1 can (15 oz.) red, kidney, or pinto beans.
1 packet Williams Original Chili seasoning
1 small onion


In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.


In 4- to 5-quart slow cooker, mix beef, onion and remaining ingredients.  Cover and cook on Low heat setting 6 to 8 hours.


Chili may be topped with sour cream, shredded cheese, onions, hot chilies, jalapeños or guacamole.  I add noodles to ours to make it more kid friendly!

Dessert….in the Crockpot! YES!!!!

Is it possible for something to be TOO delicious?  After eating this recipe, I would have to say YES!

One of my husband’s summer interns knows that I love to cook.  She also knows that I will willingly cook for her.  So she showed me a picture of a dessert she wanted me to fix.  It was layers of chocolate chip cookies and brownies that she said she had dished out of a crock pot.  WHAT?  You mean you can cook dessert in a crockpot?  WOW!

Here is what you will need:

20130702-201022.jpg1 batch chocolate chip cookie dough

1 batch brownie batter

20130702-201034.jpgPut one-third of your brownie dough in the crockpot.  Flatten it out to cover the entire bottom.

20130702-201051.jpgTake one-third of your cookie dough and cover the brownie mix.


Repeat until you have done three layers of each.


Here is a tip for the cookie dough.  I was having a hard time spreading it on top of the brownie mix.  I started to flatten it with my hand and then place it on top.  This worked so much better! 🙂


Cook on low heat for about 4 hours.  When you check it halfway through you will see a pool of butter in the middle.  Don’t worry.  It will cook back into the dessert before it is done.


Scoop  and serve with ice cream…..and TRY not to come back for seconds. 😉

Homemade Crock Pot Applesauce

I never thought homemade apple sauce would be so EASY!!  Not to mention the wonderful aroma that filled the house during the simmering in my crock pot.  It was a frugal win and super fun to make!

apple sauce

Here’s what you will need!

  • 8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.)
  • 1 strips of lemon peel – use a vegetable peeler
  • 1 tsp fresh lemon juice
  • 3 inch cinnamon stick (I found mine at the dollar store)
  • 5 tsp light brown sugar (unpacked) – or agave

apple sauce 1

First, Peel, core, and slice the apples.   The hardest part about making this sauce is the peeling.  I was thankful to have my friend Tina come to the rescue and help me though:)

apple sauce 3

Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce.  apple sauce 4Just in case you were wondering, this is what it looks like at the half way mark!

apple sauce 5

Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.


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