easy crockpot brisket

1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds)
1 bottle (24 Ounce) Ketchup
1 package Onion Soup Mix
water if need

mix ingredients, coat meat marinate if there's time and put on low in crock pot - all day. cut up meat when done put back in crockpot let simmer in sauce

https://thepioneerwoman.com/cooking/passover-brisket-i-think/

Crockpot Meatballs

I got this recipe from my friend Christy - its easy, quick, and yummy

frozen meatballs
jar grape jelly
bottle ketchup

in a crockpot, add desired amount of meatballs and then equal parts jelly and ketchup until desired sauce thickness occurs

Best ever Spinach Dip

I like to serve this in a bread round and use the bread and extra crackers for dipping

2 boxes spinach (chopped)
4 green onion
4 slices bacon (cooked and crumbled)
1 teaspoon dill weed
i package ranch dressing (dry)
1 cup mayo
1 cup sour cream

Mix and chill - serve with crackers

Spicy Shrimp Dip

Ingredients
1 1/4 pounds fresh medium shrimp, peeled and deveined (If desired leave the tails on 3 shrimp to put on top of the dip)
1 tablespoon butter
1/2 cup diced red bell pepper
3 green onions, white and green parts sliced
1 garlic clove, minced
2 teaspoons Creole or cajun seasoning, divided
1 (8-ounce) pacakge cream cheese, softened
1/3 cup mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
1/3 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
Instructions
Preheat oven to 375 degrees and lightly grease an 8x8-inch baking dish.

Set the 3 shrimp with tails left on aside and cut remaining shrimp into bite-sized pieces. (I cut each shrimp in 3 to 4 pieces).

Add butter to a large nonstick pan and place over medium-high heat.

Add red bell pepper and cook for 2 minutes.

Add green onion, shrimp (including the 3 whole shrimp) and garlic. Sprinkle with 1 teaspoon Creole seasoning. Cook for about 2 to 3 minutes. Shrimp will cook more in the oven so you want it just barely cooked through or even slightly undercooked. Transfer mixture to a bowl to cool slightly. Return the 3 whole shrimp to the pan to cook a little longer if they need it. You want them fully cooked.

In a large bowl, mix together cream cheese, mayonnaise, lemon juice, and Worcestershire sauce. Use a wooden spoon or hand-held electric mixer to mix until smooth.

Add remaining Creole seasoning, crushed red pepper flakes, shrimp mixture, and both cheeses and hand mix together.

Transfer mixture to prepared baking dish and bake for 20 to 25 minutes.

Garnish with the 3 whole shrimp and serve.

Thanksgiving morning after eggs Benedict

makes 1 serving:

leftover stuffing (form into a small patty with hands) fry it up in butter or oil
leftover turkey (warmed or fried)
poached egg
Leftover gravy (warmed)


assemble in order and enjoy - so good!!!

CILANTRO TACO SALAD

Honestly this recipe doesn't need the homeade chickpeas and chips. Just buy roasted chick peas and tortilla chips save yourself some time..lol

tortilla chips lightly crushed or tortilla strips
taco seasoned roasted chickpeas
6 cups chopped Romaine lettuce
1 cup chopped red cabbage
1 cup grape tomatoes, cut in half
1 cup fresh corn kernels
1 large avocado, pit removed and sliced
3 tablespoons fresh cilantro, chopped

Dressing: Cilantro Lime Vinaigrette:

1 shallot, minced
2 cups packed fresh cilantro leaves, stems removed
1 large clove garlic
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

DIRECTIONS:
make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.

STRAWBERRY PIE

Strawberry Pie
The BEST Strawberry Pie! Fresh strawberries mounded high in a rich, buttery crust. A little (or big) slice of delicious....perfect for summer!
Prep Time 30 minutes
Total Time 30 minutes
Servings 8

Ingredients
Crust
1/2 c. 1 stick butter, softened
3 Tbsp. sugar
1 c. flour
Filling
2 c. water
2 c. sugar
6 Tbsp. cornstarch
1 6 oz. package strawberry jell-o
3 lbs. strawberries cleaned and de-stemmed
*If you are using a shallow pie plate cut filling recipe in half.
Instructions
Crust
Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10-15, until lightly browned.
Filling
Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
Remove from heat; add strawberry jell-o.
Mix well and cool.
Fold in strawberries.
Pour into pie shell.
Store in refrigerator until set; serve with whipped cream.

skillet Biscuits *My camping recipe

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1⁄4 cup margarine (I use butter)
1 cup milk
1⁄4 cup margarine (for frying)
DIRECTIONS
Combine dry ingredients.
Cut in margarine with a fork, pastry cutter, or your fingers.
Stir in milk.


Form dough into 12 biscuits.
Melt 2 tablespoons margarine in an iron skillet over medium/low heat.
Fry half of the biscuits for about 6 minutes on each side, and drain on paper towels.
Repeat with 2 more tablespoons of margarine and remaining dough.