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In this video I take one of my favorite Slow Cooker recipes and kick up the flavor drastically by Smoking the Beef and Onions first. It came out better than I expected. I highly recommend that you try it for yourself, as it was absolutely Delicious! Ingredients: 4 pound Meats (Beef Chuck, Sirloin or Round Steak) 4 cans Campbell's Golden Mushroom Soup (10.75 Ounce) 2 Onions 5-6 Garlic Cloves, diced 1/4 cup of Worcestershire Sauce 1 Cup Water 16 Ounces Fresh Mushrooms 8 to 16 Ounces of Cream Cheese (1 or 2 packages) Cut the meat into small pieces. Salt and pepper. Cut the Onions into pieces and place in foil pan. Arrange the Meat and Onions on you Smoker and Smoke at a low temperature, anywhere from 170-200 degrees, for at least an hour so the meat can absorb some smoke. Remove when you feel it is ready. Don't be concern with whether it is cooked, as that will happen next. Our only goal here is to get the Beef and Onions to absorb some smoke. After you remove it let it cool for a few minutes as you get the rest of the ingredients ready. You can finish this cook either in a Slow Cooker or an Instant Pot using the Slow Cooker feature. Now combine the meat, soup, onion, garlic, Worcestershire sauce and water. Allow to cook for 4-5 hours on low. Stir in cream cheese after 4-5 hours and let it dissolve. This usually means cooking it for another hour or so. About 40 minutes before serving add Mushrooms. Total Cook Time on Low setting is around 6-8 hours, or on High setting for about 5 hours. Serve with a dollop of sour cream over Egg Noodles. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a easy recipe that takes regular ground beef and packs it full of delicious flavor. Throw all the ingredients into your Slow Cooker and let it do all the work for you. It also makes a wonderful gravy that will be great served with some mashed potatoes. Ingredients: 2 pounds lean ground beef 1/2 cup Italian seasoned bread crumbs 1/4 cup milk 1/4 cup all-purpose flour 2 tablespoons vegetable oil 2 (10.75 ounce) cans condensed cream of chicken soup 1 packet dry gravy mix 3/4 cup water 1-2 packages of fresh sliced mushrooms In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. Add the cream of chicken soup, gravy mix, and water in a bowl and stir well. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done. The final step is to saute the mushrooms with butter in a frying pan until softened, and add to the slow cooker. Do not add until the very end, as if they cook too long in the slow cooker they will overcook and become soggy. Serve with mashed potatoes and enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a super easy desert recipe that will impress your family and friends, yet features only 5 ingredients. If you like Churros and Apple Pie you must try this recipe for yourself. Ingredients: 1 cup apple pie filling 1 can canned biscuits 1/2 cup butter 3/4 cup sugar 3 teaspoons ground cinnamon Preheat your oven to 375 degrees. Cut pie filling into small pieces using a knife and a fork. Set aside. Separate biscuits and pull each into 2 layers and place on a clean surface, using flour to prevent sticking. Roll to about a 4 inch circle with a rolling pin or flatten with your fingers. Spoon filling into each dough and pull sides together and pinch to seal. Roll into balls. Place apple pie bombs on a cookie sheet, leaving around an inch between them. Cook at 375 degrees for 15-20 minutes, or until golden brown. While cooking mix the sugar and cinnamon in a bowl. Melt butter in a bowl in the microwave for a few seconds and stir. Dip cooked apple pie bombs into melted butter on all sides, letting excess drip off. Roll into cinnamon sugar mixture and place on a wire rack. Repeat with remaining ingredients. Serve immediately or at room temperature. Enjoy! Watch my video below where I show you how to make this recipe step by step.

As a resident of southern California for over 30 years, I have grown to love In-N-Out Burger. Having one close to where I lived only added to the appreciation, especially for the Double Double Burger. A favorite of mine, and my son Kyle as well. So as new residents of the state of Wisconsin, we thought we would never find a fast food burger as good as In-N-Out. Then someone suggested we try the local chain called Culver's. To my surprise they make a very good burger. But is it better than a Double Double? To decide my son Kyle and I walk to In-N-Out close to our California home, then try out Culver's after moving to Wisconsin. Who makes the better Burger? Watch the video below to find out!

A little bit of a different video this time. Instead of my normal recipe video that I normally do, this time I will share with you some footage from my recent move of my family from southern California to Wisconsin. We wanted to share our first impressions of our new home with you for the first time. We also check out the famous Olson's Ice Cream downtown, and try some of their legendary homemade ice cream. After that we show you a local market called Woodman's Market. I certainly don't feel like I am missing anything when I have a market so close that offers so much variety. Do we like the new area we picked to move our family? What are our thoughts and impressions since moving? Do we have any regrets? Watch the video below to find out.

If you live in southern California you know about In-N-Out Burger. They are a chain of burger restaurants that have quite a cult following, as well as a secret menu. But growing up in the suburbs of Chicago I fell in love with the hot dog. Although In-N-Out doesn't serve hot dogs, I thought I would try to make one similar to the classic double-double burger that they are famous for. Ingredients: 1/4 cup ketchup 1/2 cup mayo 1/4 cup relish 1 tsp apple cider vinegar 1 tsp sugar Hot Dog buns 2 cup finely chopped Onions Slices of American Cheese Hot Dogs Shredded Iceberg Lettuce Diced Tomatoes Add some butter to your griddle. When the butter is foaming, add the onions. Cook the onions on medium heat for about 5 minutes or until the onions become golden brown and a caramel color. They should also be translucent. When close to done move to the side where a burner is turned off. For the sauce Combine all the ketchup, mayo, relish, vinegar, and sugar in a bowl and mix well. Place the bowl in the fridge to let the flavors come together. Place your hot dogs on the griddle and cook, turning occasional until browned. Add slices of American cheese on top of the onions. Add a bit of water to the pan and cover letting the steam melt the cheese. Take the onions and cheese off the heat and place on top of the hot dogs. Serve and Enjoy! Watch my video below where I show you how to make this recipe step by step.

Check out this super quick and easy recipe for Potato Cheese Soup. Thanks to the Instant Pot you can get this done in a hurry, but it will taste like you spent all day cooking it. It is a delicious and creamy soup that will warm you up on a cold day. Ingredients: 1 Tablespoon butter 1 medium onion, diced 3 cloves garlic, minced 3 cups chicken broth 1 can of cream of chicken soup 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes 1 1/2 teaspoons salt (or more/less to taste) black pepper to taste 1 cup half and half 1 cup chopped carrots 1 cup chopped celery 2 cups shredded cheddar cheese Garnish: 5-6 slices bacon (cooked and chopped) sliced green onions shredded cheddar cheese Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir. If it looks like the soup needs to be thickened, add a few tablespoons of flour or cornstarch that has been mixed with some water, and stir. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a recipe to take you French toast to the next level. Coat with Frosted Flakes before cooking on you Griddle, and prepare yourself for the best French Toast you have ever had! Ingredients: 1 cup half and half 3 large eggs 2 tablespoons honey, warmed in microwave for 20 seconds 1/4 teaspoon kosher salt 8 (1/2-inch) slices day-old or stale country loaf, brioche, or challah bread 4 tablespoons butter Crushed Frosted Flakes, for coating In a medium-size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before, just be sure to refrigerate the mixture overnight. When ready to cook, pour custard mixture into a pie pan and set aside. Heat you griddle to medium low heat. Dip bread into custard mixture, allow to soak for 30 seconds on each side, and then remove to a wire rack set inside a half sheet pan, and allow to sit for 1 to 2 minutes. Meanwhile, line a second half sheet pan with a wire rack and set aside. If using Frosted Flakes, coat the soaked and rested bread before cooking. Melt butter on your griddle. Place slices of bread on the griddle and cook until golden brown, 1 to 2 minutes per side. Remove from griddle and place on a rack pan placed on griddle to keep it warm. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream, or fruit. Serve and enjoy. Watch my video below where I show you how to make this recipe step by step.

A little bit of a different video this time. Instead of my normal recipe video that I normally do, this time I will share with you some life changing news for my family and I. We wanted all our viewers, which include many of our family and friends, to know about this news now that we have made the decision. This decision that we will discuss with you will forever alter the course of our lives, and we tell you why we are doing it, and share our personal thoughts. Old Fashioned Sour Recipe: 3 dashes Angostura bitters 2 orange slices 2 brandied cherries 1 sugar cube 2 ounces brandy 1 dash Grapefruit Soda, like Squirt Garnish: brandied cherry Garnish: orange slice Add Angostura bitters, orange slices, brandied cherries and sugar cube to an Old Fashioned glass and muddle to combine. Add ice to fill the glass, then add the brandy. Top with Squirt, and stir to combine. Garnish with a skewered cherry and an orange slice. Watch my video below to hear us share this life changing news with all of you.

Check out this recipe for Pork Chili Verde. It is a homemade stew that's filled with chunks of tender Pork in a sauce made of Tomatillos and assorted Chiles. The best part is how easy it is to make. Once you are done you can enjoy this in a wide variety of ways. Serve it in Burritos, Tacos or alone in a bowl topped with Cheese and Sour Cream. Your family and friends will be super impressed for sure! Ingredients: 4-5 pounds of boneless Pork shoulder, cut into 2-inch chunks 3/4 pound of Tomatillos (around 4-6), quartered, husks discarded 2/3 pound Poblano Peppers (around 2), roughly chopped, 6 ounces Anaheim or Cubanelle Peppers (about 2 peppers) 2 Serrano or Jalapeño Chilies, roughly chopped 1 7 oz can of diced Green Chiles 1 white Onion, roughly chopped 6 medium cloves garlic, peeled 2 tablespoon whole cumin seed, toasted and ground Kosher salt 1/2 cup loosely packed fresh Cilantro leaves and fine stems Start by chopping the Pork into pieces. Apply Salt to the pieces and allow to sit while you chopped the rest of the ingredients. In your Instant Pot add the Pork, Tomatillos, Poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure. Using tongs, transfer Pork pieces to a bowl and set aside. Add Cilantro to the remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

One of the most important aspects of becoming a good cook is having the ability to instantly check the internal temperature of the food you are preparing. This is especially true for those who enjoy cooking outdoors on the Grill or Smoker. Having a decent Instant Read Thermometer is definitely required. Today I will tell you what I think of the brand new Smartro ST49 Digital Thermometer. How does it compare to my other Thermometers? Is getting a less expensive one worth it, or is it better to pay more to get the top of the line Instant Read Thermometer? Can this inexpensive one still do the same job? Watch my video below and see how it performs and what I think.

Check out how simple and easy it is to make homemade Lasagna in your slow cooker. No need to boil noodles, simple layer them in your slow cooker with the other ingredients and let it do all the work for you. Ingredients: 1 lb of Ground Beef 1 pound of hot Italian Sausage 1/2 of an Onion, diced 3 Cloves of Garlic, minced 1 tsp of Italian Seasoning 2 14.5 oz cans of Diced Tomatoes 1 14.5 oz can of Tomato Puree 28 oz Container of Whole Milk Ricotta 1 Egg 1/4 cup of Freshly Grated Parmesan Cheese Lasagna Noodles Salt, to taste 1/2 cup of Water 4 cups of Shredded Mozzarella Add oil to a large skillet with high sides, preheat it over medium high heat and add the ground beef, Italian sausage, chopped onion and garlic, add a pinch of salt and saute for about 3 to 4 minutes or until the meat is mostly cooked. Add the diced tomatoes and tomato puree to the skillet with beef mixture. Season with some salt and Italian seasoning, reduce the heat to medium low and simmer for about 45 minutes. In a large bowl, mix together the ricotta, egg, Parmesan cheese and a generous pinch of salt, set aside. Time to layer. Grease the base and sides of your slow cooker then add a touch of sauce in the bottom, layer 3 pieces of lasagna noodles (if you have to break them to fit, feel free to do so) add 1/4 of the sauce, followed by 1/4 of the ricotta mixture and 1/4 of the mozzarella, repeat this process 2 more times, then finish off with the last 3 noodles, cover with the last 1/4 of the sauce and the last 1/4 of the mozzarella. Cook the lasagna on low for 2 hours, then top with the remaining mozzarella and continue to cook for another hour and a half. After the lasagna has cooked allow it to sit at room temperature for a minimum of 30 minutes before serving. Enjoy! Watch my video below where I show you how to make this recipe step by step.