Crockpot Beef StrogaNOT


June Cleaver (my crockpot) worked all day on this dish and let me tell ya, it’s so good it will make you slap your husband…. The reason I call it Beef StrogaNOT is because there are no mushrooms. I even strained the cream of mushroom soup…. We like the taste but not the chunks of fungi. But if you’re a fan of the fungus, by all means, throw some of those boogers in there.

Crock Pot Beef StrogaNOT


1 ½ pounds cubed stew meat
1 can cream of mushroom soup (I strained the mushrooms out of ours)
1 tbsp minced onion
1/4 cup Worcestershire sauce
1/4 cup water
2 tsp chili powder
1/2 tsp lemon pepper seasoning
4 oz of cream cheese, cubed
1/2 bag of egg noodles


Combine all ingredients except the meat, cream cheese, and egg noodles; stir together.
Once combined, add the meat and stir.
Cook on low for 4-5 hours.
Just before serving, add cream cheese.
Mix until combined and heated through.
Serve over prepared egg noodles.


Hello June Cleaver…

My crockpot has been getting a workout lately.  I’ve decided to name her June Cleaver since she cooks all day long and has dinner ready for me when I get home from work, which makes me feel a little like Ward Cleaver.   If only she would do my laundry and vacuum the living room….

June and I made Beef Stew yesterday, recipe and photo forthcoming.  It is my tweaked version of a recipe I found in a magazine…. the original called for bay leaves and thyme and my husband didn’t really care for it when I made it the first time going strictly by the recipe.  So I’ve been leaving those out the last couple of times I’ve made it and we both like it much better.  This got me to thinking about what kind of foods I like to cook and what I want to share on this blog.  My style is simple, homestyle, southern comfort food.  My mother never cooked with anything like a bay leaf or thyme… the most exotic spices she probably ever used were paprika and oregano once in awhile.  And the food tasted GOOD.  The flavors of the meat and vegetables were not disguised or changed by a bunch of spices.  A little salt and pepper and the occasional addition of a simple spice or two (more on what I call “simple spices” later), that’s really all I need.  You would have never found my mom cooking with most of the stuff you see on the Food Network today.  And I want to cook like she did… simple and real.  So there is my “culinary viewpoint”.

And yes, I’ve watched way too many episodes of “The Next Food Network Star”.  🙂

Creamy Italian Chicken Recipe


I got this recipe from a friend at work and it is YUMMY! I’ve been using my crockpot a lot lately…. It’s nice to come home and have dinner already done!

Creamy Italian Chicken


4 frozen boneless skinless chicken breasts

1 pkg. (8 oz.) cream cheese (let sit out to soften)

1 can cream of chicken soup

1 pkg. italian dressing seasoning (the dried kind in the packet)



Stir the cream cheese, cream of chicken, and seasoning together in the crockpot. Put the frozen chicken in and cover with the mix. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. After the first two hours when the chicken is softer you can cut it up into strips for easier eating.

Cook the rice in a pot and smother with chicken mixture…. Mmmm mmmm good!!!!!