German Style Pot Roast

"German Style Pot Roast" is very tasty, and if you cook on low for 10 hours you'll have hours of kitchen-filling aromas. 

Ingredients

4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
1/2 cup water or beef stock
1 teaspoon dill weed, chopped 
1/2 teaspoon sea salt
1/4 teaspoon pepper

3-4 for medium dill pickles, diced

Directions

Put vegetables in the bottom of the crock pot.

Salt, pepper, and dill mate then put in crock pot.

Add liquids.

Cover and cook on low for 10 to 12 hours or on high 4 to 5 hours.

Remove me and vegetables with spatula.

Serve.

Old Fashioned Beef Stew

This delicious and hearty "Old Fashioned Beef Stew" crock pot recipe is perfect for when it’s so cold outside and you need some good old comfort food to warm you up.

Ingredients

2 pounds beef chuck or stew meat, cut into 
1 1/2 inch cubes
3 carrots , sliced
3 potatoes, cut into half inch cubes 
1 cup beef stock 
1 teaspoon Worcestershire sauce 
2 cloves garlic, minced 
1 bay leaf
1 teaspoon sea salt 
1/2 teaspoon black pepper  
1 teaspoon paprika 
3 medium yellow onions, quartered 
1 stalk celery what tops, chopped

Directions

Put vegetables in the bottom of the crock pot.

Seasoned meat with salt, pepper, paprika, and any other favorite seasonings.

Pour into the crock pot beef stock.

Add garlic, celery, Worcestershire and bay leaf.

Cover and said to cook on low for 10 to 12 hours or on high 5 to 6 hours.

Serve.

Shake & Bake Crispy Chicken

"Shake & Bake Crispy Chicken" is has lots of flavor from the seasonings and lots of crunch from the corn flakes, you won’t miss the deep frying.

Ingredients

4 chicken breast, cut into nuggets

    OR 12 chicken tenders uncut

4 cup corn flakes crumbs (unsweetened)

1/2 teaspoon ground black pepper
1 teaspoon sea salt

1/2 teaspoon garlic powder
1 cup buttermilk

1 teaspoon onion powder

1 teaspoon paprika

1/8 teaspoon cayenne

Directions

Preheat oven to 350 degrees.

Remove skin, wash and pat dry with paper towel.

In a blender combine the cornflakes crumbs, salt, pepper, garlic powder, onion powder, paprika, and cayenne; blend until cornflakes are slightly course.

Pour ingredients into a medium Ziploc Bag.

Place buttermilk into a shallow bowl and dip the chicken in it,  then drop chicken into the bag of seasoned crumbs, close and shake gently.

Place chicken in a greased baking pan.

Bake uncovered for 1 hour, or until cooked thoroughly cook.

Serve with Honey Mustard Sauce Dipping Sauce, Sweet and Hot Sauce,  or St. Louis Barbecue Sauce.