Josh and Jamie :: Our Recipes

Crockpot Beef Stew

2011-01-03T15:24:00.001-06:00

This is simmering in our crock pot right now and the house smells sooooo yummy!

Ingredients

Beef tips – I like to use fresh, tender steak cut up into bite-sized pieces.
2 cans of cream corn
1 can of field peas
1 can of potatoes – We prefer the diced ones.
1 pack of onion soup mix
1 pack of brown gravy mix
1 can of stewed tomatoes

Directions

Combine all ingredients into crockpot and cover mixture with water.
Add salt and pepper to taste.
Cook on low for about 8 hours or low/medium for 4 – 6 hours.
Enjoy!

Corn + Rice Casserole

2011-01-01T16:52:00.001-06:00

A great side dish!

Ingredients

1 package of Mahatma yellow rice
1 can of cream of mushroom soup
1 can of Mexicorn
Shredded cheddar cheese

Directions

Pre-heat oven to 350°.
Prepare rice according to package directions.
Then add corn + soup and add mixture to a greased 8x8 casserole dish.
Top with shredded cheese.
Bake until bubbly ~ approximately 15 minutes.
Enjoy!

Beef Stew

2010-08-23T11:25:00.001-05:00

We just tried out this “new to us” recipe this week and loved it!

Ingredients

2 pounds of cubed beef stew meat
1 cup chopped onion
1 tablespoon minced garlic
2 jars (12 ounce) of beef gravy
1/4 cup of Worcestershire Sauce
1 pound of small potatoes – halved
1 1/2 cups of baby carrots
2 cups of frozen peas – thawed
Salt and Pepper

Directions

Season meat with salt and pepper.
Brow meat with some hot oil in skillet and transfer to crock pot.
Stir in remaining ingredients – except peas.
Cook in crock pot on High for 4.5 hours or on Low for 8 hours.
Add peas during last 20 minutes.
Serve with warm crusty bread
Enjoy!

Glazed Meatballs

2010-06-10T14:21:00.001-05:00

My kids love meatballs – Meatball sub sandwiches, Swedish meatballs, etc… – so I was thrilled when I figured out that I could turn one of our favorite appetizers into a main dish for my little meatball lovers.

Ingredients:

1 jar (12 ounce) of grape jelly
1 cup of your favorite barbecue sauce
1 bag (16 ounce) of frozen original meatballs

Directions:

Combine jelly and barbecue sauce in a large saucepan
Cook and stir over medium-high heat until jelly melts.
Add meatballs and cook over low-medium heat for 15-20 minutes.
Stir occasionally until meatballs are hot and glazed with sauce.
Enjoy!

I mentioned that this was originally an appetizer so at this point you can would normally serve these in a crock pot or buffet slow cooker set on low. As you can tell from the photo above, we like to eat this as our main dish over egg noodles. Either way, it is a really easy and yummy dish.

Tater Tot Hotdish

2010-01-11T05:00:00.001-06:00

This is another cold weather favorite around our home.

Ingredients:

1 pound of ground beef
1 can Cream of Mushroom soup
1 can Cheddar Cheese soup
1/2 soup can of milk
1 bag of frozen tater tots
2 cups of favorite shredded cheese

Directions:

Preheat oven to 350°.
Brown and drain ground beef in skillet.
Mix in both cans of soup and milk in with the cooked beef.
Spread the beef and soup mixture into a 9x13 casserole dish. Spray with non-stick cooking spray.
Add frozen tater tots on top and cover with shredded cheese.
Bake in oven for approximately 1 hour.

Poppy Seed Chicken

2010-01-11T05:00:00.000-06:00

This is one of my all time favorite recipes and perfect for those cold, winter evenings.

Ingredients:

4-6 Chicken Breast – Cooked, deboned, and shredded
2 cans of Cream of Chicken soup
1 small (8 ounce) sour cream
2-3 tablespoons of poppy seeds
1 stick of butter – melted
2 sleeves of Ritz crackers – crushed
salt and pepper

Directions:

Preheat oven to 375°.
Spray 9x13 casserole dish with non-stick cooking spray.
Place shredded chicken breast in casserole dish and sprinkle with salt and pepper.
Mix together soup, sour cream, and poppy seeds. Pour mixture over chicken.
Mix together melted butter and crushed crackers. Pour on top of chicken and soup mixture.
Bake until bubbly and crackers are lightly brown – approximately 20 minutes.

I like to serve this dish hot and steamy over a bed of white rice. This is also a great dish to cook in an 8x8 casserole dish and freeze the other half for later.

Enjoy!

Taco Soup

2009-11-17T14:39:00.001-06:00

It is rainy, cloudy, and a tad bit chilly here today. Perfect weather for Taco Soup!!

I am very thankful to my sister-in-law Holli for introducing me to this wonderful delicacy several years ago. You can click here for the original recipe that I was given. Over time, I have changed it up a little and this is pretty much how we enjoy our taco soup around here…

Ingredients:

1 pound of hamburger meat
1 can of black beans
1 can of light kidney beans
1 large can of diced tomatoes
2 medium cans of shoe peg corn
1 package of ranch dressing mix
1 package of taco seasoning mix

Directions:

Brown and drain hamburger meat. Do not drain any other ingredients.
Mix all ingredients in your crock pot and cook on low approximately 4 hours.
Serve with tortilla chips, shredded cheese, and sour cream.
Enjoy!

Baked Sausage Dip

2009-11-16T18:54:00.001-06:00

Saturday was perfect weather for football so while Josh was working hard over at a friend’s house… The kids and I whipped up some fun football food, hopped on the couch, and enjoyed an afternoon of SEC football. My sweet mother-in-law gave me this yummy recipe a few years ago and it is now one of our favorites. Thanks Mama June!

Ingredients:

1 loaf of baked or round bread – This is my favorite!
1 pound of hot sausage
8 ounce package of sour cream
8 ounce package of cream cheese - softened
2 cups of shredded sharp cheddar cheese
4.5 ounce can of green chilies
1 bag of Fritos Scoops

Directions:

Preheat oven to 350° .
Brown and drain sausage.
Hollow out bread in center to form a bowl.
Mix together sausage, sour cream, cream cheese, cheddar cheese, and green chilies.
Spoon mixture into bread bowl.
Bake for approximately 25 – 30 minutes.
Serve warm with corn chips. We also like to dip the carved out bread pieces.
Enjoy!