Here's another version, Serve it over mashed potatoes.

Crock Pot Beef Tips:
2 lb. stew meat
1 can cream of mushroom
1 packet brown gravy mix
1 packet lipton dry onion soup mix
1small can mushrooms
1 cup water
Mix all ingredients and pour over the meat, set to low for the day, voila!

Crock pot Italian Beef


Remove the stems from a 12 ounce jar of pepperocini, then pourhalf into the pot.
Put in a beef roast of your choosing; rump roast, arm roast, etc.
Pour remaining pepperocini on top, along with the juice.
Cook on high for about six hours; the beef will shread pretty easily.
Serve on Italian rolls, sub rolls, etc.

We like to add a little extra garlic and oregano, but that's us. An easy meal to fix that tastes great!

Oh man that DOES sound good Tom. Thanks!

It IS, and you're welcome!

Since we are getting close to "Tis the Season", here is one sure to please.


Crockpot Christmas Crack

Ingredients
1 - 16 oz jar(s)
unsalted peanuts
1 - 16 oz. jar(s)
salted peanuts
1 - 12 oz bag(s)
semi-sweet chocolate chips
1 - 12 oz bag(s)
milk chocolate chips
2 - 10 oz bag(s)
peanut butter chips
2 - 1 lb pkg
white almond bark or vanilla candy coating

Directions
1. Layer all ingredients in a large crockpot (starting with peanuts).
2. Turn the pot on low, cover with lid, and leave sitting for 2 hours.
3. Remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes.
4. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil.
5. Allow to harden for at least 1 hour. Enjoy!

Sweet Slow Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder

Directions

Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream, kale, and bacon to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

BEST. SOUP. EVER!!!!

Mexican White Cheese Dip

2 tsps onion powder
2 tsps garlic powder
2 tsps cumin ...
2 cans chopped green chilies
1 tbs butter or margarine
1/2 cup milk, or as needed
1 pound white American cheese, cubed

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately

Queso blanco is great with chips!

Man Randy, you are one prodigious Chef my friend!

Going to have to try that Queso recipe methinks.

I can cook, but I sure ain't no Chef!

I just post things that look and sound yummy, mostly from fb.