Beet Salad

I’ve been asked to make this plenty of times just by my daughter alone.

Beet Salad

2 (16 ounce) cans sliced beets
1/4 cup white sugar
2 teaspoon prepared mustard
1/4 cup white wine vinegar
1/2 cup rough chopped red onion

1. Drain beets, reserving 1/4 cup liquid, and place in a bowl. Add onions and toss.
2. In a saucepan over medium heat, cook the remaining ingredients and reserved liquid until sugar is dissolved. Remove from heat and allow to cool.
3. Pour cooled dressing over the beets and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Slow Cooker Cabbage Roll Soup

Slow Cooker Cabbage Roll Soup

1 large head of cabbage, chopped
1 lb. ground beef
1 medium white onion, chopped
1 tsp. Worcestershire sauce
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. ground thyme
1/4 tsp. dill weed
1 (14 oz.) can beef broth
1/2 c. water
2 (14 oz.) cans diced tomatoes, with juice
3 ( 8 oz.) cans tomato sauce
1 cup instant rice, cooked to package directions
Salt and Pepper to taste

In a large skillet brown beef and onion until cooked through. Drain if necessary. Add Worcestershire, paprika, garlic powder, thyme, dill weed, salt and pepper. Stir to combine. Add to slow cooker. Add tomatoes, tomato sauce, cabbage, water and broth. Stir well to combine. Cook on LOW for 8 hours. Right before serving, cook rice and add to slow cooker. Stir well. Cook for about 5 minutes just to warm through.

Slow Cooker Sausage Breakfast Casserole

I got this off the Jimmy Dean website…..can’t wait to make it. I think it will be good for dinner too. :)

Slow Cooker Sausage Breakfast Casserole

Prep Time:15 minutes
Cook Time:8 hours


1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
½ cup (2 ounces) shredded Parmesan cheese
½ cup julienne-cut sun-dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
½ cups milk
½ teaspoon salt
¼ teaspoon ground black pepper


1.Spray a 6-quart slow cooker with cooking spray. Layer ½ of the potatoes on the bottom of slow cooker.
2.Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
3.Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
4.Pour evenly over potato-sausage mixture.
5.Cook on LOW setting for 8 hours or on HIGH setting for 4 hours or until eggs are set.

Cook’s Tips:

Substitute 1 cup chopped fresh tomato for sun-dried tomatoes, if desired.)

Substitute 1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage, cooked, crumbled for Jimmy Dean® Original Sausage Crumbles.)


12 servings (about 1 cup each))

Loaded Chicken and Potatoes

Loaded Chicken and Potatoes

• 1 lb boneless chicken breasts, cubed (1″)
• 6-8 medium skin on red potatoes, cut in 1/2″ cubes
• 1/3 c olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 Tbsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp hot sauce (more if you like it HOT)

• 2 c fiesta blend cheese
• 1 c crumbled bacon
• 1 c diced green onion

How to Make:
1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!

My Greek Salad

I came up with this after seeing a similar recipe somewhere. It had so much salt added that I wanted something with less sodium.

Greek Pasta Salad

2 pkgs of noodles I used bow ties and medium shells
1 12oz jar of roasted bell peppers, chopped
1 can of quartered artichoke hearts, chopped
1 sm can sliced black olives
1 medium red onion, chopped
1 can large black olives, sliced
1 container of cherry tomatoes, sliced in half
1 package frozen broccoli and cauliflower mix
1 package pepperoni slices
1 sm container of feta cheese crumbles
1 container parmesan cheese, grated
1 bottle Greek vinaigrette


1. Cook noodles according to package and add broccoli and cauliflower mix the last 5-6 minutes of cooking time.
2. In a medium bowl mix all other ingredients, except cheeses, and let flavors meld.
3. In a large bowl mix pasta and the marinated veggies together and add cheeses. Refrigerate for at least two hours.
4. Put salad in pint size mason jars to serve to guests. Or put in larger jars to give to family.

Slow Cooker Hot German Potato Salad Recipe

Slow Cooker Hot German Potato Salad Recipe

◾6 medium potatoes cut into thick slices
◾1 large onion chopped into small pieces
◾1/3 cup of water
◾1/3 cup of cider vinegar
◾2 TBS wheat flour
◾2 TBS sugar (I used brown)
◾1 tsp salt
◾1/2 tsp celery seed
◾4 slices of cooked bacon, crumbled or a TBS bacon bits

1.Spray your crock pot with butter spray.
2.Add the potatoes and onions in and stir.
3.Mix the other ingredients except the bacon and pour over the potatoes and onions.
4.Cover and cook on low for around 6-8 hours or high for about 4 until potatoes are cooked.
5.Stir in bacon and serve.

Summer Squash Gratin

Summer Squash Gratin

From Cook’s Country | June/July 2013
Why this recipe works:
Watery, bland summer squash is the bane of a crisp, flavorful gratin. To drive off moisture, we microwave the squash with salt, drain it well, and pat it dry. A layer of browned onions, garlic, thyme, and salty olives boosts flavor, and a few layers of panko bread crumbs, mixed with Parmesan…
Serves 6 to 8

2 tablespoons unsalted butter, softened, plus 4 tablespoons melted
2 onions, halved and sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1/2 cup dry white wine
1/2 cup pitted kalamata olives, chopped fine
1/4 cup chopped fresh basil
1 1/2 pounds zucchini, sliced 1/4 inch thick
1 1/2 pounds yellow summer squash, sliced 1/4 inch thick
1 cup panko bread crumbs
2 ounces Parmesan cheese, grated (1 cup)

1. Melt 1 tablespoon softened butter in 12-inch nonstick skillet over medium heat. Add onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are soft and golden brown, 15 to 20 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine and cook until evaporated, about 3 minutes. Off heat, stir in olives and 2 tablespoons basil; set aside.

2. Meanwhile, toss zucchini and yellow squash with 2 teaspoons salt in large bowl. Microwave, covered, stirring halfway through microwaving, until slightly softened and some liquid is released, about 8 minutes. Drain in colander and let cool slightly. Arrange zucchini and yellow squash on triple layer of paper towels, then cover with another triple layer of paper towels. Press slices firmly to remove as much liquid as possible.

3. Adjust oven rack to middle position and heat oven to 450 degrees. Grease bottom and sides of 13 by 9-inch baking dish with remaining 1 tablespoon softened butter. Combine panko, Parmesan, and 1 teaspoon pepper in bowl. Evenly coat baking dish with 6 tablespoons panko mixture. Stir melted butter into remaining panko mixture until well combined; set aside.

4. Arrange half of squash in prepared dish and season with pepper to taste. Sprinkle ¼ cup panko mixture evenly over squash. Spread onion mixture in even layer over crumbs. Arrange remaining half of squash over onion mixture and season with pepper to taste. Cover with aluminum foil abake until just tender, about 15 minutes.

5. Remove dish from oven; discard foil. Sprinkle remaining panko mixture evenly over top. Bake, uncovered, until bubbling around edges and crumbs are golden brown, 10 to 15 minutes. Transfer to wire rack and let cool for 15 minutes. Sprinkle with remaining 2 tablespoons basil. Serve.