Slow Cooker Garlic Beef Stroganoff

Decided to do something different for my January Tastefully Simple parties this year - due to my new found love of slow cooker recipes!  Each Host will get to choose some specialty Slow Cooker recipes to serve and each guest is receiving a Slow Cooker Meal Booklet - complete with grocery list.  I want to show everyone how EASY, INEXPENSIVE and TASTY cooking can be!

So...this means I'm tweaking my Slow Cooker Meal booklet and working to find the best recipes to share.  Below is one I tried this evening that received a THUMBS UP from everyone in the family!  Definitely making the cut :)

(P.S. - If you're interested in hosting a Tastefully Simple Slow Cooker party, let me know.  I've got four dates left!)

Garlic Garlic Beef Stroganoff
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 Tbsp. Garlic Garlic™
2 Tbsp. Onion Onion
1 1/2 lb. cubed beef stew meat
2 cups sliced mushrooms (I used an 8 oz. can instead)
14.5 ox. can beef broth
1 Tbsp. cornstarch
2 Tbsp. cold water
8 oz. chive and onion cream cheese spread
Prepared wide egg noodles

Directions
Combine first 5 ingredients in slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Combine cornstarch and cold water; stir until smooth. Whisk cornstarch mixture into slow cooker; stir until thickened. Add cream cheese spread just before serving; stir until well blended. Serve over hot noodles. Makes 6-8 servings.

The BEST Stuffing EVER!

Continuing the Thanksgiving recipe theme...this is one of my favorite recipes!  It has been posted on the Tastefully Simple website for years, but I'd never tried it until a couple years ago when a good client of mine recommended it to me.  Before this recipe, I'd never really been a 'stuffing' kind of gal.  HOWEVER, this won me over!  The flavors all blend so well and the soup makes it very moist.  I make it ahead of time and then place in crockpot on warm - that way you can leave the stove top & oven available for other items.

I hope you give it a try!  Please post your comments if you do...would love to hear what you think also :)

Creamy Wild Rice Stuffing
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
Creamy Wild Rice Soup Mix
5 cups hot water
2 tsp. Garlic Garlic™
2 - 3 Tbsp. Onion Onion™
6 - 8 slices diced bacon
4 stalks diced celery
14 oz. bag seasoned breadcubes
1/2 cup dried cranberries
Saltand pepper to taste

Directions
Combine first 4 ingredients; simmer 60 minutes. Sauté bacon in large skillet until browned; add celery. Cook until celery is tender. Toss bread cubes in large bowl with bacon mixture and cranberries. Add prepared soup, season to taste with salt and pepper; mix well. Place dressing in greased 9 x 13 baking dish; cover with foil. Bake at 350º for 30 minutes. Remove foil, bake an additional 10-15 minutes. Serve hot. Makes 10-12 servings.

Note: Add 3-4 cups cubed leftover turkey before baking for main dish casserole; drizzle with leftover hot gravy just before serving.

Oh My Chai Pumpkin Pie!

I can't help it...as soon as I flip that calendar to November, I'm consumed with thoughts of our Thanksgiving Feast!  Why is it there are some recipes I ONLY make on Thanksgiving when I love them so much?  I decided to break my pattern last night and made some pumpkin pie.

As I was reading my oh so complex recipe for making pumpkin pie (yes - sarcasm there - you know the recipe on the label of the can of pumpkin? :) I thought to myself...all these spices are similar to what's in Oh My Chai.  Why not experiment a little?  Okay...so maybe I was also being a bit lazy too and didn't want to riffle through my seasonings to find the cinnamon, nutmeg, etc.  I've always mixed Oh My Chai with Cool-Whip to put on top of my pumpkin pie, so this could just be an added bonus.

SUCCESS!!  Here's the recipe, and then I'm off to finish the last piece of pie.  Yep - it's 9:30 am, but I'm going to eat it anyway :)

Oh My Chai Pumpkin Pie
2 heaping scoops Oh My! Chai^® (divided) - each scoop is approx. 3 Tbsp

1 15 oz can pumpkin
1 12 oz can evaporated milk
2 eggs
1/2 cup sugar
9 inch deep dish pie crust
8 oz. tub Cool Whip®

Directions
 Combine 1 heaping scoop Oh My! Chai^® with 8 oz. tub Cool Whip®.  Place in refrigerator for flavors to blend.  
 
Whisk pumpkin and milk. Add egg, sugar and 1 heaping scoop Oh My! Chai^®; mix well. Pour into crust. Bake at 450° for 15 minutes; reduce heat to 350° and continue baking for 40-50 minutes. Top with whipped topping. Makes 6-8 servings.