Crock Pot Maid-Rites

3 lbs Ground Beef
1 small Onion, chopped
1 Beef Bouillon Cube
1 Chicken Bouillon Cube
1 1/2 cups Water
2 tbsp Brown Sugar
2 tbsp Apple Cider Vinegar
2 tbsp Worcerterschire Sauce
1 tbsp Soy Sauce
Large Hamburger Buns
Pickles
Mustard

Add the first nine ingredients to the crock pot. Stir together to combine ingredients and break up the ground beef. Cook on High for 4 hours. Stir occasionally to combine ingredients as they cook and to keep the beef from clumping together. Serve on hamburger buns.

Source: http://debbiesmidwesternkitchen.com/2014/01/15/crock-pot-iowa-maid-rites/

Tailgating Time: Barbecue Shrimp

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Barbecue Shrimp

For the marinade:
6 tablespoons unsalted butter
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh thyme
2 teaspoons paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon turmeric
32 large shrimp (about 1-1/2 pounds), in their shells

To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.

Using a sharp knife split open the back of each shrimp and de-vein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the centre and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.

Sweet and Sour Meatballs

5 lbs frozen Italian style meatballs
2 10 oz. jars grape jelly
2 12 oz. jars chili sauce
1 16 oz. can pineapple chunks drained
2 cups green bell peppers chopped

combine all ingredients in crock pot and cook on low for 6-8 hours

Taco Soup

Taco Soup

Ingredients:
1 1/2 lbs. Hamburger meat
1 medium onion — chopped
2 cans corn (with liquid)
2 cans Pinto beans (with liquid)
1 can black beans (with liquid)
1can (14-1/2 ounces) tomatoes with liquid (Mexican style)
1 can Ro-tel (mild or hot)
1 pkg. taco seasoning
1 pkg. ranch dressing mix (not the dip mix, not the low fat version either)

Directions:
Brown hamburger and season with the onion and garlic, salt and pepper to taste in a large pot. Drain. Add the ranch dressing mix and taco seasoning to the meat and stir well. Do not drain any of the canned ingredients. Add all canned ingredients (including the juice) to the meat. Bring to a boil. Once the soup has been brought to a boil cover and simmer on low for 30-45 min. To serve, ladle into bowls and top with grated cheese or sour cream. Serves 8. Serve with tortilla chips. Enjoy.

I found this recipe over at the Hustle Hag blog.

Home Made Meat Pockets

Home Made Meat Pockets

1/4 C. Shortening
1/4 C. Sugar
1 C. Milk
1 pkg. Yeast soaked in one cup of warm water
1 well-beaten Egg
3 1/2 C. Flour
1 tsp. Salt
1 1/2 lbs. Hamburger
1 small Onion
4 C. Chopped Cabbage


Scald Milk. Place shortening and sugar in mixing bowl and pour the scalded milk over the top. Cool until lukewarm. Add egg, flour, salt, and yeast. Knead well. Let dough rise until it has doubled in bulk. Knead down, and roll dough about 1/8 inch thick. While dough is rising again brown in skillet the hamburger, onion, and chopped cabbage, salt and pepper to taste. Drain well. Roll out dough and cut into flour inch squares. Place two tablespoons of mixture into each square. Bring up corners of dough a pinch together. Put folded ends down on cookies sheet, and spread these about one inch apart and let rise one hour. Bake in a 375 degree oven for 20 minutes or until golden brown.

Sirloin Tip Roast with Bacon

Sirloin Tip Roast with Bacon

3 pounds tied sirloin tip roast
1/2 teaspoon dried thyme leaves
2 cloves garlic, slivered
6 slices bacon
2 tablespoons Dijon mustard

Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing the pieces evenly around the roast. Rub the roast with 1 tablespoon of the mustard, and sprinkle it with the thyme.

Place the roast on a roasting rack. Top the roast with the bacon, with the ends covering the sides. Insert a meat thermometer into the thickest portion of the meat and roast at 325 degrees F until the thermometer registers 145 degrees F for rare, or 160 degrees F for medium to well-done.

Transfer the meat to a serving board or platter. Remove the bacon and string, then replace the bacon. Pour the pan drippings into a small skillet and whisk in the remaining mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened. Spoon the sauce over the roast and slice it. Serve immediately.

French Fries and Bacon Cheeseburger Casserole

French Fries and Bacon Cheeseburger Casserole recipe

2 pounds lean ground beef
1 can condensed cream of mushroom soup
1 can condensed Cheddar cheese soup
1 large jar bacon bits
1 package frozen French fries (crinkle cut or shoestring)

In a skillet, brown the ground beef. Drain well and return beef to the pan. Add both soups. Pour mixture into a greased 13 x 9-inch pan. Sprinkle with bacon bits. Arrange French fries on top. Bake at 350 degrees F for 50 minutes or until fries are golden brown.