Crockpot Chicken and Dumplings

I found this on the website for the Crockpot girls www.crockpotgirls.com They also have a facebook page. This is the first recipe I have made from them and I will definitely be going back. This chicken and dumplings turned out awesome and it was sooo easy. Enjoy!

4 boneless/skinless chicken breasts
2 tablespoons of butter
1 (10.75 oz) can of cream of chicken soup
1 (10.75 oz) can of cream of celery soup
3 1/2 cups of chicken broth (I bought the big can and used about 3/4)
1 onion, finely diced
1 cup celery, diced
1 cup carrots, diced
Chicken bouillon seasoning or cube
salt & pepper
*As for the dumplings… You can make your own dumplings, or use 1 (10 oz) package of refrigerated biscuit dough, torn into pieces.
1. EXCLUDING THE BISCUITS put all ingredients in…
2. Cover and cook on LOW for 8 hours.
3. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center.

(I used about a teaspoon or so of the chicken bouillon seasoning. I also just purchased a pack of 3 chicken breasts and that was plenty. The you tube video is correct when she says they just fall apart, because mine did too. Very good recipe!)

Swiss Steak

This is a great cold weather meal that was passed from my Grandma to my Mom and now to me! :)
 Here is what you will need:
Round Steak - plain or tenderized (as much as you and your family will eat)
Horseradish mustard
Onion
Flour
Veggie Oil
Water
Pepper and Season Salt to taste.

Spread the horseradish mustard over one side of the steak. Lightly sprinkle pepper and season salt to taste. Sprinkle flour over the top and press with fingers to seal it on the steak. Do the same with the other side. (I usually do one side, transfer to the frying pan and then do the other side while it is in the pan.)
In a frying pan (that has a tight fitting lid) that can be placed in the oven, spray with cooking spray and add about 1/4 cup or less of oil. Let that get hot and add the steaks. Brown each side. After you flip one side add the onion wedges. (As many as you prefer) When both sides of the steaks are browned, add enough water to come up to the edges of the steaks. Usually 1-2 cups of water. You don't want to use more than you will need because this is making a gravy from the flour and mustard you have used on your steaks.
Add lid to pot and put in oven at 350 degrees for 2 hours. Check after an hour and again after an hour and a half to make sure you don't need to add water.
Enjoy!

The most amazing seasoning in the world!

For years, I have only used one seasoning when I make steak. It has never disappointed anyone that has ever come to my house for a steak dinner. The directions on the package say you can use it on Chicken and other Meats. I have never and probably won't ever use it on anything but steak. It goes so well with it, I don't want to ruin the taste in my mind. :)
I have only found this on the Internet. I have never found it in a store. So when I buy it, I buy a few bottles of it and I store mine in the refrigerator.
I guarantee if you like steak, you will love this seasoning. I have gotten everyone hooked that has come over on this product. You won't be disappointed!

http://shop.scottsfoodproducts.com/Santa-Maria-Seasoning-SantaMaria7.htm

Rotisserie Chicken Sloppy Joes

This is one of the simplest meals I have ever made. It literally took 20 minutes to make and most of that was me letting the meat simmer with the sauce. If you have extra time simmer as long as you can. This is a great recipe to make the night before. I thought the sandwich was actually better the next day.
Here is all you will need:

Rotisserie chicken sloppy joes

1 Tbsp. vegetable oil

1 Tbsp. brown sugar

½ tsp. dry mustard

1 cup ketchup

1 Tbsp. Worcestershire sauce

1 Tbsp. apple cider vinegar (I didn't have this, so it was fine without it)

1 rotisserie chicken pulled from the bone.

6 hamburger buns or sliders

In a saucepan, add oil, brown sugar, mustard, ketchup, Worcestershire sauce and vinegar. Heat for 3 to 5 minutes. Add chicken; combine. Cover and heat throughout for another 3-5 minutes. Spoon onto bun. Enjoy. Refrigerate any leftovers. Serves 6.

Adapted from the Kroger magazine.

Beef Shepards Pie

Here is what you need:

3 carrots, cut in 1 or 2 inch pieces

1 onion, half diced and half cut into rough wedges

2 Tbsp. olive oil

Salt, pepper and dried Italian herbs, to taste

1 lb. ground beef

1 garlic clove, minced

1 ¼ cups beef broth

1 tsp. cornstarch

1 Tbsp. Worcestershire sauce

¼ tsp. cayenne pepper

½ tsp. thyme

1 cup frozen peas

3 cups instant mashed potatoes

Heat oven to 425º. Place carrots and onion wedges in 9 x 13 baking dish; toss with olive oil, salt, pepper and herbs. Roast for 20 to 25 minutes, or until fork-tender.

Meanwhile, brown the ground beef, diced onion and garlic in a large skillet.

Drain excess fat. Combine beef broth, cornstarch, Worcestershire sauce and spices in a separate bowl. Pour liquid over meat and simmer over medium heat until rich and bubbly. If desired, chop roasted vegetables into smaller pieces. Add peas and roasted vegetables to meat mixture; pour into a casserole dish. Top with prepared mashed potatoes. Bake at 350º for 30 minutes, or until potatoes are golden brown. Serves 6.

This was amazingly delicious. So much flavor to this casserole. I loved it. I actually followed this recipe totally to the T except that I use canned Peas because I hate frozen peas. Normally, I wouldn't of oven cooked the carrots, but it actually is done while you are doing everything else. The recipe calls for 3 cups of prepared mashed potatoes. I used 2 of the packs that come in the Betty Crocker box. (Butter and Herb). I probably should have used 3 packets of those (1 1/2 boxes) because as you will see in the below picture, the sauce from the beef bubbled up over the potatoes. If you have a thicker layer, it might not happen to you. (That is, if you care what your presentation looks like.)....(I obviously didn't)  I also let the beef cook for a while extra in the sauce and my house smelled so good while this was cooking.  I knew it was going to be good and it definitely didn't disappoint.

Hope you like it too!

From the archives of the Midwest Culinary Institute and Kroger magazine.