Slow Cooker Steak Fajitas

Stacy made some yummy fajitas when we were out at the cabin a couple weeks ago, so I got the recipe from her and made them a few days ago.

Slow-Cooked Steak Fajitas

INGREDIENTS

• 1 (1 1/2-pound) beef flank steak
• 1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
• 1 jalapeno pepper, seeded and chopped*
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 medium onion, sliced
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1 tablespoon minced fresh cilantro
• 2 teaspoons cornstarch
• 1 tablespoon water
• 12 (6 inch) flour tortillas, warmed
• sour cream
• salsa
• Avocados/quacamole

DIRECTIONS

Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Add onion, peppers and cilantro. Cover and cook on low for 8-10 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Add sour cream, salsa and quacamole. Fold bottom of tortilla over filling and roll up.

Slow Cooker Pot Roast

Nothing beats coming home from church on Sunday to a house that smells like dinner cooking in the oven (or in this case, a crock pot). I love roast and potatoes on Sunday, takes me back!

Slow Cooker Pot Roast

Recipe from adapted from allrecipes.com

INGREDIENTS (Nutrition)

• 4 pounds chuck roast *seasoned with Montreal Steak seasoning*
• salt and pepper to taste
• 1 packet dry onion soup mix
• 1 cup water
• 1 (10.5 oz) can beef broth
• 1 bag baby carrots
• 1 onion, chopped
• 6-8 red potatoes, cubed
• 
  
• DIRECTIONS

Take the chuck roast and rub Montreal Steak seasoning on all sides then season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.

Pour water, beef broth and soup mix into crock pot. Add browned roast to crock pot, cover and cook on low setting for 3 hours.

After roast has been cooking for 3 hours, add carrots, onion and potatoes to crock pot and continue to cook on low setting for another 5-7 hours.

Good ole Sloppy Joes

Everyone loves a good sloppy joe in the summer time. Last week I decided since summer is ending I needed a sloppy joe. I've never made them from scratch, but decided most things are better from scratch so I'd give it a go. They were yummy!

Sloppy Joes - recipe from Sweet Life in the Valley

• 2lbs ground beef
• 1 large onion chopped
  
• 1 large green pepper chopped
  
• 2 -8oz cans tomato sauce
• 1/4 cup Heinz organic ketchup
• dash of Worcestershire sauce
• 1 tbs brown sugar
  
• salt and pepper to taste

Brown beef and chopped onions-season with salt and pepper. Add green pepper, tomato sauce, ketchup, brown sugar and Worcestershire sauce. Let simmer on medium heat for 20 minutes. Serve on wheat bun or wheat bread with a good cheese.
Will make 4-6 good sized Sloppy Joe sandwiches

Oreo Truffles

Last Christmas we were introduced to Oreo truffles by a neighbor and fell in love. I didn't know what to expect when I bit into one, and wasn't expecting anything spectacular, but what I found inside was a little piece of heaven. One day Trent and I figured out how many calories were in each one, but I'll just go ahead and keep that to myself. Last week my mom put me in charge of dessert for Deco and Kera's open house so I decided I'd make some and they were a big hit as they always are.

OREO Truffles

Ingredients

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. The best way I've found to do this is to put all the Oreo's into a food processor until totally crushed. Then add the cream cheese into the food processor. Shape into 42 (1-inch) balls. Refrigerate for at least ½ hour. DIP balls in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. I also like to drizzle white chocolate over some and dip some completely in white chocolate, just for variety.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Try to eat just one, I dare you!