Slow cooker recipes come in handy this time of year, allowing your main dish to cook while you’re busy with outdoor work or watching your children at play. This Steak Supper recipe fits that bill perfectly. It’s not only handy, but also tasty.
Of course, most families have at least one member who has a sweet tooth, so you’ll want to follow your meal with a dessert. This recipe for Rocky road Crescent Bars is hard for anyone to resist.
STEAK SUPPER
4 large potatoes, peeled and cut into 1-inch cubes
1 1/2 pounds boneless beef round steak or 4 cube steaks, cut in half
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1/2 cup water
1 envelope onion soup mix
Pepper and garlic powder to taste
Place the potatoes in a slow cooker. If using round steak, cut into four pieces and place in slow cooker over potatoes. If using cube steaks, cut each in half and place over potatoes.
In a bowl, combine the soup, water, soup mix, pepper and garlic powder. Pour over the beef, cover and cook on low for 6-8 hours or on high for 3 hours or until meat and potatoes are tender, stirring occasionally.
Makes 4 servings.
ROCKY ROAD CRESCENT BARS
1 (8-ounce) can refrigerated crescent rolls
1/2 cup sugar
3/4 cup peanut butter
1 (8-ounce) package cream cheese, softened
1/2 cup maple syrup
1 teaspoon vanilla
1 egg
1 1/2 cups miniature marshmallows
3/4 cup salted peanuts or other nuts, chopped
1 (6-ounce) package (1 cup) semisweet chocolate chips
Heat oven to 375 degrees. Unroll dough into 2 long rectangles. Place rectangles in ungreased 13-by-9-inch pan; press together over bottom to form a crust, firmly pressing perforations to seal.
Bake at 375 degrees for 5 minutes; then remove from oven.
In a medium bowl, combine sugar, peanut butter and cream cheese; blend until smooth. Stir in maple syrup, vanilla and egg; mix well.
Pour mixture over partially baked crust; spread evenly. Sprinkle with marshmallows, peanuts (or other nuts) and chocolate chips.
Bake for an additional 20-25 minutes or until filling is firm to touch. Cool completely. Refrigerate 1 to 2 hours; cut into bars. Store in refrigerator. Makes 24-36 bars, depending on how large you make them.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
