Slow Cooker Taco Soup

FB Source: Fix-It and Forget-It

Ingredients:
2 lbs of ground beef
1 can of Kidney beans
1 can of Corn
1 can of Black Beans
1 can of Pinto Beans
1 can of Rotel.
2 cans of Diced tomatoes.
1 Package of dry ranch mix
1 Package of Dry Taco season mix

Directions:

1. Cook and season meat in pan. 
2. Mix all items above and cook on low 4 hours in slow cooker. 
3. Add chips to your bowl. 
4. Top with cheese as needed. 

ENJOY!

From Fix-It and Forget-It: Check out this Taco Soup recipe from one of our Facebook fans! Feel free to message us with your favorite recipe and a picture! 

Slow Cooker Ranch Pork Chops

FB Source: Lisa Brickett

Ingredients:
package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

Directions:

1. In slow cooker, layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing mix all over.
2. Cover and cook on high for 4 hours OR Low for 6 hours.

The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes 

Ranch Potatoes

FB Source: Easy Recipes

Ingredients:
8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Directions:

1. Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
2. Place drained potatoes into a greased 13x9 inch baking dish.
3. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
4. Sprinkle crumbled bacon and the remaining cheese over the top.
5. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

This was very simple to make. I did mix potatoes with main ingredients before putting them in the pan and topping with the additional cheese and bacon. I had a ton of potatoes from the garden so I made up 4 13x9 pans of them. When completely cooled in fridge, I bagged up in quart-sized freezer bags and froze the rest. We just had some last night again from the freezer and they're as good as freshly made!

Mississippi Roast

FB Source: Candy Boxwell Hart

Ingredients:
Chuck Roast

Pkt of Hidden Valley Ranch Dressing

Pkt of McCormick Au Jus mix

1 stick of Butter

5 Pepperoncini peppers

Directions:
Put chuck roast in slow cooker.

Sprinkle with Hidden Valley ranch dressing.

Add McCormick Au Jus mix, butter, and peppers. DO NOT ADD WATER.

Cook on low for 7-8 hrs

Seasoned Ritz Crackers

FB Source: Amanda Harness

Ingredients:
1 stick melted butter,
1 packet Ranch dressing mix
¼ c. grated Parmesan,
1 Tbsp red pepper flakes
1 tsp garlic powder
1 box Ritz crackers

Directions:

1. Toss box of Ritz crackers with all 5 ingredients
2. Bake in 300 degree oven for 15 minutes

Best Ranch Dressing

It's a MOM thing
Original Source: The Crafty Blog Stalker

Ingredients:
Powdered Mix:

¼ C Black Pepper 
1 1/2 C Parsley Flakes
½ C Garlic Salt
2 Tbsp Kosher Salt
¼ C Granulated Garlic
3/4 C Granulated Onion
2 Tbsp Dill Weed

Dressing Base:
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice

Directions:
Combine all Powdered Mix ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix.

1. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice.
2. Refrigerate for 2 hours. 

Makes 1 ¾ Quarts

- Heather C.

3 Envelope Roast

Kris Maks

Ingredients:

3 pound beef roast such as chuck roast

1 envelope of dry Italian salad dressing mix

1 envelope of dry ranch salad dressing mix

1 envelope of dry brown gravy mix

2 cups water

Directions:

1. Measure the water in a measuring cup larger than the amount of water you need.
2. Add all three envelopes to the water. Mix until blended completely.
3. Brown the roast (if desired).
4. Add the meat to your slow cooker. Pour the water and dressing mixture over the roast.
5. Cook on high for about 4 hours, on low about 8 hours.

Secretly Healthy Spinach Dip

Alexzandra Skinny

Lindsey’s Spinach Dip Recipe

Ingredients needed:

• 1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice
• 1-2 5 oz cans of sliced water chestnuts – dice into small pieces
• 1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy
• 1 packet ranch dressing

After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.Secretly Healthy Spinach Dip!

SO glad I found this! I could eat this stuff for breakfast, lunch and dinner! YUM!

Everyone has someone in their family who doesn't like to eat anything they think is “healthy.” That’s why I have to be super creative with my recipes, and secretive when I use cottage cheese.

Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Pull-Apart Party Loaf

What's Cooking?

Pull-apart-party-loaf

1 (16- to 18-ounce) round loaf Italian or sourdough bread
1/4 cup Butter, melted
1 teaspoon dry ranch dressing mix
1/2 cup (about 5 slices) cooked chopped thick-cut bacon
1/4 cup jarred jalapeño peppers, chopped
10 (3/4-ounce) American Cheese, chopped
2 teaspoons chopped fresh parsley, if desired

Heat oven to 350°F. Place two (24-inch) pieces aluminum foil, crossing one over the other, on flat surface.

Cut bread, using serrated knife, in grid pattern, spacing about 1-inch between rows. Do not cut through bottom crust. Set aside.

Combine melted butter and ranch dressing in medium bowl. Add all remaining ingredients except parsley; mix well.

Place loaf in center of aluminum foil pieces. Spoon cheese mixture into cut areas of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.

Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and cheese is melted. Sprinkle with parsley, if desired.

Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into loaf to include filling and bread.