Crockpot "Sauteed" Mushrooms

(photo above is before cooking)

3 pounds fresh whole mushrooms (I use 6, 8 oz. containers)
1 1/2 c. butter, melted
3 envelopes dry ranch salad dressing mix

Place all mushrooms in a sprayed or lined crockpot. Combine melted butter with dry dressing mix. Pour over top of mushrooms. Cook on low for 4 hours. The butter mixture will look like it won't coat the mushrooms at first. Do not add anything else to the crockpot. Mushrooms will cook down.

These are delicious!! Enjoy!

(photo above is after cooking)

Caramel Pecan Cake with Caramel Icing

Cake:
1 1/2 c. butter, softened (3 sticks)
2 c. brown sugar, packed (1 box)
1 c. sugar
3 c. SR flour (or you can use 1 c. SR & 2 c. plain)
1 c. milk
8 oz bag Heath toffee bits
1 c. pecans, chopped (I used Fisher's cookie pieces)

Caramel Icing:
14 oz. can Eaglebrand milk, or store brand is fine
1 c. brown sugar
2 T. butter
1 t. vanilla

Preheat oven to 325 degrees. Thoroughly spray a Bundt or angel food cake pan and a loaf pan. For cake: Beat butter until fluffy. Add eggs, one at a time. Add flour to batter, alternating with milk. Beat until combined. Stir in nuts and bits.Spoon batter into pans and bake 85+ minutes until wooden pick comes out clean. To prevent burning, cover cake with aluminum foil while baking. Let cake cool in pan for 10 minutes. Invert onto plate and cool completely. Make drizzle: In a medium saucepan, combine Eaglebrand milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently. Remove from heat, whisk in butter and vanilla. Cool 5 minutes. Be sure to use the icing while it's still hot. When cooled, the caramel is harder to spread. Serve with vanilla ice cream or whipped topping, if desired. Yum! (I had enough to ice all of tube cake and most of loaf cake.)

Crockpot Beef Stroganoff

2 lbs. cubed stew meat
2 cans cream of mushroom soup
1 diced onion
2-4 T. Worcestershire sauce
1/2 c. water
8 oz cream cheese
1 t. garlic salt
half clove of diced garlic
1 can mushrooms, drained
sour cream, optional
egg noodles, cooked and drained, I used whole wheat

Place liner in slow cooker. Place meat in bottom. Stir all other ingredients together, except cream cheese, sour cream, and noodles, and place on top of meat. Cook on low for 6 hours. Cut up cream cheese in crockpot just before serving and turn up to high. Stir the cream cheese until all combined. Let set for 10 minutes. Serve over egg noodles or mashed potatoes if desired. Add dollop of sour cream.

Pizza Rolls

(before baking above)

3 cans buttermilk biscuits (10 ct per can)

pepperoni slices (I used turkey pepperoni)

block of cheese (I used Monterey Jack)

mushrooms, optional

1 beaten egg

Parmesan cheese

Italian seasoning

garlic powder

1 jar pizza sauce

Cut the cheese into squares. Flatten each biscuit out and spread thin layer of sauce on top. Stack pepperoni, cheese, and mushrooms on top. Gather up edges of biscuit and pinch closed. Line up rolls in sprayed 9x13 dish. Brush with beaten egg. Sprinkle with seasonings. Bake at 425 degrees for 18-20 minutes. Serve with more pizza sauce if desired.

*Different ingredients can be used, your choice. Enjoy!

(after baking photo)

Orange BBQ Ribs

1 c. Sweet Baby Rays bbq sauce
3 T. Kool-aid orange flavor sweetened drink powder
4 lbs pork spareribs

Preheat grill to medium-low heat. Combine bbq sauce and drink powder. Place half the ribs in a single layer in center of heavy duty aluminum foil. Spoon sauce over ribs. Bring up foil sides. Double fold top and ends to seal, leaving room for circulation inside. Place on grill, cover with lid. Grill 1 1/2 hrs, or until tender. Remove from foil and serve.