Crock Pot Mushrooms and Onions

Crock Pot Mushrooms and Onions. The most amazing slow cooked mushrooms are so amazing.There is this restaurant in western Indiana called the Beef House. I grew up going to the restaurant for special events or meetings with my parents. While it obviously has great, midwestern beef and some pretty legendary rolls and strawberry jam, it also has these amazing mushrooms. So amazing they only serve them in the evening. Which makes me sad because most of the time we go there midday on the weekends. But no longer will I bee without my mushrooms. My friend shared a recipe with me that pretty much captures the flavor. Perfectly. These mushrooms are  mind blowingly good. If you like mushrooms that is.

Mushrooms and onions for slow cooker mushrooms. Now you will want to make a lot of these puppies. Trust me. Start with four pounds of mushrooms, four cloves of garlic and a large sweet onion or two smaller ones. Clean your mushrooms, slice your onions and mince your garlic and put all into a large six or seven quart crock pot.

Mushrooms and onions in a crock pot.It is all about the fluid then. A cup of red wine, a cup of hot water, a pound of butter aka four sticks of butter, along with a tablespoon of Worcestershire sauce, a teaspoon of dried herbs like dill or thyme, and four beef and four chicken bouillon cubes.

Butter and bouillon cubes for crock pot mushroomsPour over top of mushrooms and cook for at least 12 hours on low heat.

Mushrooms and onions in red wine and butter slow cooks for 12 hours.The aroma of the mushrooms will have you craving them before they are done. Just let them be. They will reduce quite a bit during cooking and of course turn a darker brown color.

Crock pot mushrooms and onions with red wine, butter and garlic are so amazing. This recipe is so easy and just requires patience as the mushrooms slow cook away.

Crock Pot Mushrooms and Onions

Crock Pot Mushrooms and Onions

Ingredients

  • 4 pounds of whole button mushrooms
  • 1 large sweet onion or two small/medium onions, sliced
  • 4 cloves of garlic, minced
  • 1 cup red wine
  • 1 cup hot water
  • 1 pound of butter (4 sticks), melted - Make sure it is the real stuff
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon dill or thyme or other herb
  • 4 beef bouillon cubes
  • 4 chicken bouillon cubes

Instructions

  1. Place mushrooms, onions and garlic in a six or seven quart crock pot.
  2. Mix together the remaining ingredients and pour over top of the mushrooms.
  3. Slow cook on low for at least 12 hours.
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Texas Queso Dip

Sometimes it is an eat chips and queso kind of day. This crock pot Texas Queso Dip is not that different from the Sausage Queso I have shared before. The main difference is spicy or hot seasoned sausage instead of ground pork or mild pork sausage.

Texas Queso DipThe recipe is out of the 303 Simple & Satisfying Recipes from Gooseberry Patch. And it is a cinch.

Simply brown a pound of hamburger. If you want to do it quick, be sure to check out my quick tip on browning hamburger. Just place a two-pound block of Velveeta, a can of tomatoes and chiles (or a can of diced tomatoes plus a can of chiles like I did) along with a half a cup of milk.

Crock Pot Texas Queso Dip

Just let the mixture cook on low for two hours in a slow cooker or crock pot. Stir occasionally to avoid it burning around the edges. Serve with tortilla chips.

Crock Pot Queso Dip

Texas Queso Dip

Texas Queso Dip

Ingredients

  • 1 lb. hot ground pork sausage, browned and drained
  • 32-oz. pkg. pasteurized process cheese spread, cubed
  • 10-oz. can diced tomatoes with green chiles
  • 1/2 c. milk
  • white corn tortilla chips

Instructions

  1. Combine the sausage, cheese, tomatoes and milk in a slow cooker.
  2. Cover and cook on low for two hours until cheese is melted.
  3. Serve with tortilla chips.
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I received the 303 Simple & Satisfying Recipes for free. The recipe ingredients are all on me. The opinions are all mine.

Hunk of Meat Monday: Crock Pot Sausage Queso Dip

If I had to eat only one cuisine the rest of my life, I would pick Mexican. Or Tex-Mex. Or America’s version of Mexican. And this three ingredient sausage queso dip would be a staple.

Crock Pot Sausage Queso DipDid you catch that? Three ingredients. And for flavor’s sake I throw in a fourth ingredient.

Adobo Seasoning for Mexican DishesI love the Adobo Seasoning from Penzey’s. It isn’t as salty as traditional taco seasoning yet it packs flavor into the meat. And now back to those three ingredients.

I start with 16 ounces of velveeta queso blanco. If you can’t find it, use regular velveeta.

Sausage Queso Dip Recipe for the Crock PotI chunk the velveeta, drop it in a crock pot set to low and pour one can of Rotel over top. Don’t like heat, just use a 10 ounce can of diced tomatoes. While the mixture is heating up, I brown ground pork that has adobo seasoning in it. Then add the browned pork over top. Stir to combine and let warm up for the next hour till all the cheese is melted. Move to warm if your crock pot has that setting. No need to burn the cheese!

Sausage Queso Dip and ChipsTo change it up a little sometimes I add extra add-ins like mushrooms or onions or green chiles or even the occasional can of cream of mushroom soup.

Enjoy!

Crock Pot Sausage Queso Dip

Crock Pot Sausage Queso Dip

Nothing beats chips and queso. This is an easy 3-ingredient crock pot sausage queso dip that you can have ready in no time. Don't expect to ever have any leftovers.

Ingredients

  • 16 ounces of Velveeta Queso Blanco or regular
  • 10 ounce can of Rotel or diced tomatoes
  • 1 lb of ground pork, beef or turkey
  • Adobo seasoning or taco seasoning to taste

Instructions

  1. Cube cheese and add to crock pot set to low. Pour Rotel over top.
  2. Brown meat with seasoning. Drain any extra grease and pour over cheese and tomatoes.
  3. Cook on low for one hour or till all cheese is melted. Turn crock pot to keep warm.
  4. Serve with tortilla chips.
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Hunk of Meat Monday: Party Finger Food

Whether you are going out and about tomorrow night or staying home, we will all be making snacks, appetizers, sweet treats and cocktails. So, I thought I would help myself organize. Prioritize what I should make for the festivities of ringing in the new year. Inevitably where ever we go, they request we bring our not so small fry daddy. So, let’s start with all things fried…

Fried Appetizers

Crispy Fried Chicken Wings

Fried Pickles

Fried Green Beans

Dips


Restaurant Style Salsa


Pizza Dip


White Pizza Dip


Bruschetta Dip


Cream Cheese Mexican Dip


Reuben Dip


Ham Dip


Roasted Garlic Hummus

Meat & Bread Appetizers


Hawaiian Roll Ham Sandwiches


Buffalo Chicken French Breads


Jalapeno Bacon Poppers

Bacon Sugar Smokies

Cheesy Sausage Bagels


Pull Apart Bacon, Cheese, Ranch Bread {AKA Crack Bread}

Sweet Treats


Baked Fruit Brie


Cranberry Cream Cheese Dip

Donut Bites


Chocolate Fruit Dip


Saltine Cracker Toffee

Whatever your plans, I hope your food is good, family is close and 2013 is blessed!



Pull Apart Cheesy Ranch Bread – Crack Bread

This stuff is crack. Steph over at Plain Chicken warned her readers. But I didn’t listen. The one smart thing I did do is make it when I knew people would be over to save me from eating it all.

Last month I had won a basket full of King’s Hawaiian Bread from A Latte with Ott, A’s Iron Chef Competition. So, instead of using sourdough bread I used a King’s Hawaiian Bread Round Loaf.


It is so easy to make too. Just cut the round to form a checkerboard pattern all the way through till you are one inch above the bottom of the loaf.

Fry up about four slices of bacon, crumble and set aside. Then slice a block of Co-Jack cheese into square pieces. I just cut the block in half to form two long pieces of cheese and then sliced. I put the cheese in all the checkerboard cracks. Sprinkled the bacon over top.

Melt a stick of butter and then add one tablespoon of ranch seasoning. Spoon over top of the cheese and bacon.

Cover with aluminum foil and bake on 350 for about 15 minutes. Uncover and bake for another 5 minutes or until cheese is melted.

Let’s be honest, you will not wait till cooled to eat. I didn’t even have time to take a final picture. Sorry:(

Pull Apart Cheesy Ranch Bread – Crack Bread

Pull Apart Cheesy Ranch Bread – Crack Bread

Ingredients

  • 1 round loaf of bread (I used Hawaiian bread)
  • 1 (8 oz) block of colby jack cheese
  • 4 slices of bacon, fried and crumbled
  • 1 stick of butter
  • 1 Tbsp. of ranch seasoning

Instructions

  1. Slice bread in one inch slices in one direction leaving one inch at the base of the bread and then cut one inch slices the other direction, forming a checkerboard pattern.
  2. Cut block of cheese in half, lengthwise to form two long square pieces and then thinly slice.
  3. Place square cheese slices between each square of bread. Sprinkle with bacon.
  4. Mix ranch and butter together and spoon over bread.
  5. Bake covered at 350 degrees for 15 minutes or until cheese is melted.
  6. Remove foil and bake for 5 more minutes.
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Sweet & Salty Snacks

Happy New Years Eve! I have been on quite the hiatus from blogging, and well social media in general this Christmas break. I must admit, I have watched a LOT of TV. I guess I know what I would do if I didn’t have blogging.

So, as you all are looking for something quick and easy to make for your New Year’s parties, I have two new go to recipes for you.

Butterscotch Snack Mix
Ranch Oyster Crackers

I must admit the butterscotch snack mix was inspired by my friend, Megan, over at Gal in the Middle. She makes the most addicting White Chocolate Snack Mix AKA White Trash. I was SURE I had the ingredients when at 10 pm one night I remembered I needed a snack for the next day. Well, I didn’t, so I improvised.


I didn’t have pretzels but did have chow mein noodles. Which made me think of haystacks. For anyone who took Microwaving in 4-H back in Illinois, you know what I am talking about. So, I thought I could make the butterscotch flavors work for this snack mix.

I started by melting a bag of white chocolate chips with butterscotch chips together.

But when I did the finger dip taste test something was missing. So, I grabbed the peanut butter and added a big scoop to the mix.

 

While this was melting all together, I mixed together 3 cups of corn chex, 3 cups of rice chex, 3 cups of cheerios along with 2 cups of peanuts and 2 cups of chow mein noodles.

Then pour the melted chocolate/butterscotch over the cereal mixture and stir to cover completely.

Then pour the M&Ms in to the mix. This way the candy coated shell will not melt off.

Pour the mixture out over a parchment lined counter to cool and harden up.

The results are the perfect mixture of sweet with salty.

Now, the oyster crackers are probably something I have had at one time or another, but a recent tailgate I got hooked to these munchies. The recipe is simple and can be found over at the Hidden Valley Ranch site.

Start by pouring the 16-18 ounces of oyster crackers in a large ziploc bag. Pour 1/4 cup oil over top of the crackers and shake to coat.

Then pour one envelope of ranch mix, 1/2 teaspoon dill weed, and 1/4 teaspoon of garlic powder over the crackers. Shake to cover once again.

Pour out onto a baking sheet.

Bake on 25- degrees for 15-20 minutes till the crackers turn a golden brown.

I like mine to be really golden so I let them go a bit longer. Use your judgement.

Enjoy your New Years Eve!

Cheesy Artichoke Bread – Iron Chef Challenge

When Amy over at A Latte with Ott, A announced her Iron Chef Challenge with Ocean Mist Artichokes, I wanted to try something new for the challenge. But after all the searching for the perfect recipe, I didn’t find quite the right one. So, I decided to create my own.

Now, many of you may be like me and love using fresh artichokes, but I love the convenience canned artichokes give me when I don’t have lots of time. This weeknight dish was made with a jar of artichoke hearts.

Some fresh Italian bread that I picked up earlier in the week came in very handy for inspiration too.

I started by cutting the loaf in half length wise.

I tour out the inner flesh of the bread leaving about 1/2 inch of bread remaining.

Then chop up the artichokes, fresh or canned. You will need about two cups of artichokes. Also chop up four garlic cloves.

Then I couldn’t decide what to use for the “sauce” so I used all my choices. Yep, mayo, cream cheese, and sour cream. All “light” of course.

I also cut two green onions up for added flavor and added to the mix.

I stirred it all up and added some shredded Monterey Jack cheese.

Then stirred it all together.

Followed it up by adding about half of the bread I removed earlier from the loaf to the mix along with some salt and pepper.

Spoon the mixture into the wells of the bread.

Because it isn’t cheesy enough yet, add some cheddar over top now. Go ahead and pile it on!

Then bake it on 350 degrees for 20 minutes.

I used a pizza slicer to cut the bread into slices.

Perfect for little fingers in my house.

Perfect to make again.

Now head on over and find other great artichoke recipes!

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Big Book of Home Cooking Giveaway – Featuring Stuffed Mushrooms & Chicken Lasagna

It’s Time! Time to giveaway this cookbook.

It is being released and you can order it here if you just can’t stand to wait and see if you win. I have already created this yummy chicken tetrazzini.

And I also featured this western-style quiche on Hunk of Meat Monday this week.

But these stuffed mushrooms were killer too.

They were easy to make too. Even better!

But my most favorite recipe that I made from this cookbook was the chicken lasagna with roasted red pepper sauce. It has my favorites in it…butter, cream cheese, Parmesan cheese, and lots of garlic seasoning! It was so delicious. With roasted red peppers and spinach, I am telling myself it was really good for me too.

So, are you drooling over this cookbook yet? I love this cookbook and can’t wait to keep cooking out of this cookbook. You want to win it?

Just register by making sure you follow me in Google friend connect or email subscription and then by commenting to let me know which recipe you will be trying first. Be sure to leave your email address in the comments so I can let you know you won!

Want extra entries?

  1. Like me on Facebook.
  2. Follow me on Twitter.
  3. Like it on Facebook clicking “Like” at the bottom of the post or click the tweet button at the bottom of this post. Or BOTH!
  4. Pin It on Pinterest.
  5. Go over to Gooseberry Patch on Facebook and tell them Beyer Beware sent you.

Be sure to leave a comment for each thing you do along with your email on each comment.

Registration for the drawing will close at midnight on September 29.

Good Luck!

Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store.

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