Crockpot BBQ Chicken

** Recipe from recipezaar.com **
1 c. ketchup
1/2 c. maple syrup
2 Tbl. spicy brown mustard
2 Tbl. worcestershire sauce
1 tsp. chili powder
1 tsp. garlic powder
4 boneless skinless chicken breasts

Mix all ingredients together, place in crock pot, and cook for six hours on low. When chicken is cooked, remove meat, shred, and add sauce to taste. Serve on buns or over hot rice.

To Die For Crock Pot Roast

*From recipezaar.com*

* 1 beef roast, any kind
* 1 (1 1/4 oz.) package dried brown gravy mix
* 1 (1 1/4 oz.) package dried Italian salad dressing mix
* 1 (1 1/4 oz.) package dried ranch dressing mix
* 1/2 c. water

Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.

Steak Bake

* Recipe from recipezaar.com *

* 1 lb. round steakround steak, cut in 3" pieces
* 1/4 c. flour
* 2 Tbl. shortening
* 1 (10 3/4 oz.) can Beefy Mushroom Soup or Golden Mushroom Soup
* 2 Tbl. steak sauce
* 1 tsp. garlic salt
* 1/4 tsp. pepper
* 1 green bell pepper, cut in strips
* 1 sm. onion, sliced
* 2 tomatoes, cut in wedges
* 1 c. shredded cheddar cheese

Coat steak with flour; brown in shortening for 4 minutes each side. Place in baking pan. Mix soup, steak sauce, garlic salt, and pepper. Pour over steak. Add green pepper, onion and tomato.
Top with cheese. Cover and bake at 350°F for 1 hour.

Lone Star Steak House Steak Sauce

*Recipe from recipezaar.com*

* 1/2 c. unsalted butter
* 2 Tbl. worcestershire sauce
* 3/4 tsp. black pepper
* 2 drops Tabasco sauce
* 4 fluid oz. lemon juice
* 1 clove garlic, minced
* 1/2 tsp. dry mustard
* salt
* broiler meat drippings to taste, (optional)

Thoroughly mix all ingredients together in a saucepan and heat until the butter is completely melted. Fire up the grill and break out the steaks. Keep left over sauce refrigerated.

Mexican Chicken

*From recipezaar.com - "The Cantankerous Chef"

* 3-4 boneless, skinless chicken breast
* 1 (8 oz.) can Rotel tomatoes (hot or mild)
* 1 (10 oz.) can Cream of Mushroom soup
* 1 (10 oz.) can Cream of Chicken soup
* milk (fill up one of the soup cans after emptying the soup into mix)
* shredded mild cheddar cheese
* Dorritos nacho chips (or try your fav. flavor)

Cook the chicken in broth or water in a frying pan until done. Shred & set aside. In a large mixing bowl, add soups, tomatoes, & milk. Wisk until fairly smooth. Crumble chips while still in the bag.
In a buttered casserole dish, place a layer of the soup mix (don't use all of it). Next, add a layer of the crumbled chips. Then add a layer of the chicken. Repeat layers until all gone. Cover dish with foil & bake at 375 for 45-50 minutes. Remove from oven & remove foil. Sprinkle a generous amount of cheese over the top and return to oven, uncovered, & bake until the cheese is hot, melted, & bubbly. Let stand 2-3 minutes and then enjoy!

Chipotle Rub

*Recipe from: recipezaar.com - taken from "La Parilla: The Mexican Grill Cookbook"*

* 1/4 c. dried Mexican oregano
* 1/4 c. corn oil
* 5 dried chipotle chiles, stemmed, seeded, & deveined (wear rubber gloves)
* 5 ancho chili, seeded & deveined (wear rubber gloves)
* 25 garlic cloves
* 1 1/2 c. coarse salt

In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant & beginning to brown, about 2 min., & transfer to a small bowl. Cool oregano completely & in an electric coffee/spice grinder grind fine.

In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1-2 at a time, turning them, until puffed & just beginning to brown, about 10 sec. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain & cool until crisp.

Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic & salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer & dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.).

Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

Recipe from: Sandi (recipezaar.com)

FOR THE MEAT
*4 cube steaks
*3-4 Tbl. cracked black pepper (Per recipe: use McCormick's Cracked Black Pepper or equivalent, regular black pepper is NOT workable here)
*1 Tbl. kosher salt
*1 Tbl. olive oil
*1 Tbl. soft butter

FOR THE CREAM SAUCE
*8 oz. Cremini mushrooms, sliced (the Italian brown ones, or use small portabellas)
*1 shallot, peeled & minced
*2 garlic cloves, peeled & minced
*1 Tbl. basil, chopped (fresh only or it won't taste the same)
*1 c. heavy cream
*2 Tbl. soft unsalted butter

Season both sides of the steaks with kosher salt & cracked black pepper. Heat the oil & 1 Tbl. of butter in a large skillet over med-high heat. Sauté steaks for 4 min., then turn & finish cooking for 3 more min. or until done to your liking. Move steaks to a plate & cover with foil.
Melt the remaining 2 Tbl. of butter in the skillet over med-high heat & loosen any stuck bits of meat with a spatula. When hot, add the shallots & mushrooms, with a loose attempt to keep them in a single layer as much as possible. Don’t stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another 1-2 min. until mushrooms are deep golden brown. Add the minced garlic & sauté until it becomes soft, about 1 min. Add cream & steak juice from the cube steak plate & reduce the mixture by one-third. Season with salt & pepper to taste. Finally, add basil; stir briefly, then plate the steaks with a generous portion of sauce on top.

Tasty Tamale Pie Casserole

Recipe from: Chicagoland Chef du Jour (recipezaar.com)

FILLING
*1 lb. ground beef, cooked and drained
*1 small onion, diced
*16 oz. jar of salsa
*1/3 c. water
*1 (7/8 oz) packet taco seasoning
*3 oz. chopped ripe olives

CRUST
*1 c. cornmeal
*12 oz. evaporated milk
*4 oz. green chilies, diced
*1 c. Monterey jack pepper (or cheddar) cheese, divided, grated
*1 tsp. salt
*1 jalapeno, sliced

Preheat oven to 425°. Cook ground beef & onion in a large skillet until beef is browned, drain.
Stir in salsa, water & taco seasoning; bring to a boil. Reduce heat to low, stirring occasionally, 3-4 min. Add olives & stir. In a med. sauce pan: combine cornmeal, evaporated milk, green chilies, 1/2 c. cheese & salt. Cook over medium-high heat, stirring frequently for 5-7 min. or until thickened. In a 9x13 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture. Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos (if desired). Bake an additional 5-10 minutes until cheese is melted.