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CROCK POT ROUND STEAK AND GRAVY

Crock Pot Round Steak and Gravy - Copy

This is a great recipe to serve anytime and your family or guests will love it.  Comfort food at it’s best!

2 to 3 lb. round steak, cut in serving size pieces
1 stick butter or margarine
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium sized onion, peeled and sliced
1 package onion soup mix
1 (14.5 oz) can beef broth
2 (7 oz.) cans mushrooms, drained, Optional
1 teaspoon brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1 bay leaf
3 to 4 carrots, scraped and cut in pieces
 
In a bowl combine flour, garlic powder, salt and pepper.  Coat steak pieces with flour mixture.  Melt butter in skillet and brown steak on both sides.  Remove steak and put in slow cooker.  Cover steak pieces with the sliced onion broken into onion rings.  Add carrots.  In a bowl whisk together the onion soup mix, beef broth, mushrooms, brown sugar, allspice, and ginger. (If you have any leftover flour from dredging meat you can add this to the broth, too)   Pour over steak, onion and carrots.  Add bay leaf.  Cook on high for 5 to 6 hours or low for 8 to 9 hours or until meat is tender.  Remove bay leaf before serving.  Great over rice, noodles or mashed potatoes.  Makes 6 to 8 servings. Enjoy!
 
Serve with a big basket of my cornbread muffins and you have a meal!
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 
 
 
 
 
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CROCK POT ITALIAN SAUSAGE SPAGHETTI

Crock Pot Italian Sausage Spaghetti2 - CopyThis Crock Pot Italian Sausage Spaghetti is one of our favorites.   Just add some Italian bread or cornbread and you have a meal.  This dish is spicy and a great comfort food for cold weather. If you don’t like spicy, cut back on the seasonings.  Everyone I serve this dish loves it.

1 to 1 1/2 pounds Italian sausage

1 tablespoon olive oil or cooking oil

3 green peppers, seeded and cut into rings. (I use one orange, one green and one red)

1 large onion, peeled and cut into rings

1 (10 ounce) can tomatoes and green chilis

1 (8 ounce) can tomato sauce

1 (14.5 ounce) can chicken broth

1 teaspoon oregano or Italian seasoning

1 teaspoon minced garlic

1 teaspoon dried basil

1 bay leaf

1/4 teaspoon black pepper

1/2 teaspoon salt

Few drops hot sauce (Optional)

8 ounces thin or angel hair pasta

Brown the Italian sausage in a skillet on top of the stove in the oil.  Add the pepper and onion rings to the crock pot and place browned Italian sausage on top.  In a large bowl combine the tomatoes and green chilis, tomato sauce, chicken broth, oregano, garlic, basil, bay leaf, black pepper, salt and hot sauce.   Stir to combine.  Pour over the sausage, onions and peppers.  Cook on low heat in the crock pot 7 to 8 hours or high 4 to 5 hours.  Remove sausage from pot and set aside.  Turn the temperature to high on the crock pot and add the spaghetti for about 30 minutes until tender and cooked. (I use the thin or angel hair because it cooks in 30 minutes.  If you use the thick it will take a little longer). Remove bay leaf before serving.   You can add the sausage back to the pot if you want to reheat it or just serve over the spaghetti and peppers on a platter.  Makes 6 to 8 servings. Enjoy!

You might also like my recipe for Baked Spaghetti.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 21,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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CHOCOLATE COVERED STRAWBERRIES FOR VALENTINE’S DAY!

Chocolate Covered Strawberries TSCL - CopyChocolate Covered Strawberries are so expensive if you buy them in the store but so easy to make.  Make some for your sweetheart, children, friends and family for Valentine’s Day.  You can use your imagination and do all kinds of decorating to make them unique. I love them and they don’t last long at my house! Show some love for Valentine’s Day!

1 cup chocolate chips (you can use any kind of chips you like)

1 tablespoon shortening (you cannot use butter)

Combine the chocolate chips and shortening in a microwave safe bowl, preferably glass and something not too tall or big.  Microwave for about 2 minutes on high. (You can do it on the stove top if you don’t want to use the microwave)  Remove chips and stir until they are smooth.  Dip strawberries in chocolate and place on plastic wrap.  I just use my fingers when dipping but you could insert a toothpick in the top of the strawberry and dip that way.  Let chocolate harden on the berries. You can put in refrigerator or a cool place about 35 minutes.  If you want white stripes on the strawberries, melt white chocolate chips and drizzle over the chocolate.  You can use sprinkles, sea salt, do half white and half dark chocolate, sprinkle on nuts or whatever you like.  One cup of chocolate chips does about 15 to 20 strawberries depending on the size of your berries.

chocolate covered strawberries - Copy

HAPPY VALENTINE’S DAY EVERYONE!

You might also like my recipe for Kentucky Bourbon Balls.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 21,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

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TOP THREE RECIPES FROM LAST WEEK

Pineapple Fritters, Mashed Potato Casserole and Crock Pot Santa Fe Stew topped the chart last week for our top three recipes.  I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.    Enjoy!

Pineapple Fritters - TSLC

Pineapple Fritters

TSLCMashPotatoCasserole

Mashed Potato Casserole

Crock Pot Santa Fe Stew TSLC

Crock Pot Santa Fe Stew

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 21,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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