Stew Meat and Gravy

Yields: 6-8 Servings
Prep: 5 min.  Bake 3 hrs. in Oven or 6-8 hr. in Crock Pot

2 lb. Stew Meat or Cut Up Roast
2 cans Cream of Mushroom Soup
2 cans Cream of Celery Soup
1 C. Water
1 pkg. Lipton Onion Soup Mix
1 pkg. Egg Noodles

Mix all ingredients together, except for noodles, and put in crock pot and cook for several hours until done.  Or put in baking dish and bake at 300 deg. for 3 hrs.
Serve over cooked Egg Noodles.

My Note:  If you are going to bake it in the over in a baking dish.  Make sure it is deep enough and that you have a baking sheet underneath it.  It does boil while cooking and if the dish is really full it will overflow.

Ramen Noodle Chicken

Yields: 5-6 Servings
Prep: 5 min. Cook: 3 1/2-4 hr.

3-4 lbs. Boneless Skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 C. Sour Cream
1 C. Milk
2 Packages Ramen Noodle

Layer Chicken in the bottom of a crock pot.  Put the Soup, Sour Cream and Milk on top.  Then crush the Ramen Noodle over top and the seasoning from one of the packages on top of that.  (You can discard the other seasoning, it gets a little too salty with it).
Cover and Cook on high until chicken is no longer pink.  Ususally takes about 3 1/2-4 hr.

MY NOTE:  I like to use tenerloins instead of breasts and I usually cut them into bite size pieces so my girls can eat them easier.  They cook faster that way as well. 

BBQ Short Ribs

Yield: 6-8 Servings
Prep: 7 min.  Cook:  6-8 Hours

1 pkg. boneless Ribs
1 tsp. Paprika
1/2 C. Ketchup
1/3 C. Vinegar
2 tsp. Chili Powder
2 1/2 tsp. Garlic Salt
1-2 Onions

Put ribs in a crock pot and add onions.  Mix rest of ingredients and pour over the top.
Cook on low for about 6-8 hours, or until the are very tender and starting to fall apart.
You may need to put it up on high if it isn't cooking fast enough, but they should be fine as long as the meet is thawed when put in crock pot.

MY NOTE:  I like to use pork ribs.  They tend to be more tender and juicy than beef ribs.  I love to serve this with the Hashbrown Casserole.

Orange Chicken with Sweet Potatoes

Yield 4: Servings Prep: 25 Minutes Cook: 3/12 Hours

3 Medium Sweet Potatoes, peeled and sliced
2/3 C. Flour
1 tsp. Salt
1 tsp. Onion Powder
1 tsp. Ground Nutmeg
1 tsp. Ground Cinnamon
1 tsp. Pepper
4 Boneless Skinless Chicken Breast Halves (5 ounces each)
2 T. Butter
3 T. Flour
1 Can Condensed Cream of Chicken Soup, undiluted
3/4 C. Unsweetened Pineapple Juice
2 tsp. Brown Sugar
1 tsp. Grated Orange Peel
8 oz. Sliced Fresh Mushrooms
Hot Cooked Rice

Layer Sweet Potatoes in a 3-quart slow cooker (crock pot). In a large resealable plastic bag, combine 2/3 C. Flour and Seasonings. Add Chicken, one piece at a time, and shake to coat.
In a large skillet, over medium heat, cook chicken in butter for 3 minutes on each side, or until lightly browned. Arrange Chicken over sweet potatoes.
Place 3 T. Flour in a small bowl. Stir in Soup, Pineapple Juice, and Brown Sugar, and orange peel until well blended. Add Mushrooms and pour over Chicken.
Cover and cook on low for 3 1/2 to 4 hours or until meat thermometer reads 170 degrees and potatoes are tender.
Serve over Hot Cooked Rice.

My note: This recipe looks like it came from a gourmet restaurant when finished. It is really easy and great to impress the friends or family with.