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Cherie Mayer, New York, NY (2026)

10/30/2026

Slow Cooker 4-Ingredient Beef Stroganoff

Just four ingredients and a slow cooker are all you need for this creamy, tender Beef Stroganoff! The beef cooks in a rich mushroom gravy until it's fall-apart soft, then gets finished with sour cream for that classic stroganoff flavor. So simple and so good over a plate of buttery egg noodles!

Ingredients:

2 lbs beef chuck roast, cut into 1½-inch chunks

2 cans (10.5 oz each) condensed cream of mushroom soup

1 packet (1 oz) dry onion soup mix

1 cup sour cream

How to Make It:

Place the beef chunks in the bottom of a 5- or 6-quart slow cooker.

Add both cans of cream of mushroom soup and sprinkle the dry onion soup mix over the beef.

Stir everything together until the beef is nicely coated in the creamy mushroom mixture.

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and easily pulls apart.

Once the beef is tender, turn the slow cooker to LOW if it's on HIGH. Let the sauce cool slightly for a few minutes, then stir in the sour cream until smooth and creamy.

Cover and warm gently for another 5–10 minutes. Avoid boiling the sauce after adding the sour cream so it stays nice and smooth.

Give everything one last stir and serve while hot.

Spoon the creamy beef and mushroom gravy over cooked egg noodles, mashed potatoes, or fluffy white rice.

Buttered egg noodles are especially good here because they soak up all that delicious sauce!

The stroganoff itself uses just four ingredients. Noodles or rice are optional for serving.

10/30/2026

One-Pot Macaroni Cheeseburger Soup

All the good stuff from a juicy cheeseburger, but in a big bowl of creamy, cheesy soup! Ground beef, tender macaroni, melted cheddar, and a rich broth that brings everything together. Best part? You only need one pot, so cleanup is easy!

Ingredients:

1 lb ground beef

1½ cups uncooked elbow macaroni

1 small yellow onion, diced

2 cloves garlic, minced

2 medium carrots, finely diced

3 cups low-sodium beef broth

1 can (14.5 oz) diced tomatoes, undrained

1 cup whole milk

½ cup heavy whipping cream

2 cups shredded sharp cheddar cheese

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp mustard

½ tsp smoked paprika

½ tsp garlic powder

½ tsp black pepper

Salt to taste

1 tbsp olive oil

Chopped green onions or parsley, for serving

How to Make It:

Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking the beef into small crumbles, until browned and fully cooked. Drain off excess grease.

Add the diced carrots and cook for another 3–4 minutes until they begin to soften. Stir in the garlic and tomato paste, cooking for about 1 minute.

Pour in the beef broth and diced tomatoes with their juices. Add the Worcestershire sauce, mustard, smoked paprika, garlic powder, and black pepper. Stir well and bring to a gentle boil.

Add the uncooked elbow macaroni directly to the pot. Reduce the heat to medium-low and simmer uncovered for 8–12 minutes, stirring frequently, until the pasta is tender and the carrots are soft. Add a splash of broth or water if needed.

Turn the heat to low and stir in the milk and heavy cream. Let everything warm gently for 2–3 minutes without boiling.

Remove the pot from the heat. Gradually stir in the shredded cheddar cheese, a handful at a time, until melted and creamy.

Taste the soup and add salt or extra pepper if needed. If it's too thick, stir in a little warm milk or beef broth until you get the consistency you like.

Ladle into bowls and sprinkle with a little extra cheddar and chopped green onions.

It's thick, beefy, and wonderfully cheesy, with tender macaroni in every spoonful. Serve with toasted bread or buttery dinner rolls for a filling homemade dinner!

The macaroni will soak up more broth as it sits, so add a splash of milk or broth when reheating leftovers.

10/30/2026

Cheesy Rotel Beef Dip

Hot, creamy, and loaded with seasoned ground beef! This Cheesy Rotel Beef Dip has plenty of melted cheese, a little kick from the tomatoes and green chilies, and just the right amount of spice. Grab a bag of tortilla chips because this stuff is hard to stop eating!

Ingredients:

1 lb ground beef

1 can (10 oz) Rotel diced tomatoes and green chilies, undrained

16 oz Velveeta cheese, cubed

4 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

1 small onion, finely diced

2 cloves garlic, minced

1 tbsp taco seasoning

½ tsp smoked paprika

¼ cup milk, plus more if needed

1 tbsp olive oil

2 tbsp chopped green onions (optional)

Tortilla chips, for serving

How to Make It:

Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 7–9 minutes, breaking the beef into small crumbles, until fully browned and the onion is soft. Drain off any excess grease.

Stir in the minced garlic, taco seasoning, and smoked paprika. Cook for another 30 seconds until fragrant.

Pour in the entire can of Rotel, including the juices. Stir everything together and let it simmer for about 2 minutes.

Reduce the heat to low. Add the cubed Velveeta and softened cream cheese, stirring frequently until both melt into a smooth, creamy sauce.

Pour in the milk and stir in the shredded cheddar cheese a little at a time until completely melted. Keep the heat low so the cheese stays smooth.

Let the dip warm gently for another 2–3 minutes, stirring occasionally. If it gets too thick, add another splash of milk until it's just right for dipping.

Transfer to a serving bowl or keep warm in a small slow cooker on the WARM setting. Sprinkle chopped green onions over the top if you like.

Serve warm with plenty of crunchy tortilla chips. It's also delicious spooned over baked potatoes, nachos, or crispy fries.

The dip will thicken as it cools, so just stir in a little milk when reheating to make it creamy again!

10/29/2026

Crockpot Pepper Steak

Tender strips of beef, colorful bell peppers, and a thick, savory sauce that tastes so good over a big scoop of white rice! The beef gets nice and soft in the slow cooker, while the peppers add a little sweetness and plenty of flavor. An easy dinner that doesn't need much attention.

Ingredients:

2 lbs beef chuck roast, sliced into ½-inch-thick strips

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 medium onion, sliced

3 cloves garlic, minced

1½ cups low-sodium beef broth

½ cup low-sodium soy sauce

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tsp ground ginger

½ tsp black pepper

2 tbsp olive oil

2 tbsp cornstarch

2 tbsp cold water

Cooked white rice, for serving

How to Make It:

Heat the olive oil in a large skillet over medium-high heat. Add the beef strips in batches and sear for 1–2 minutes per side until browned. They don't need to be cooked through.

Transfer the browned beef to a 6-quart slow cooker. Add the sliced onion and minced garlic.

In a bowl, whisk together the beef broth, soy sauce, brown sugar, Worcestershire sauce, ground ginger, and black pepper.

Pour the sauce over the beef and onions. Give everything a gentle stir, then cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the beef is tender.

Add the sliced bell peppers during the last 45–60 minutes of cooking on HIGH. This keeps them tender without turning too mushy.

Mix the cornstarch with 2 tablespoons of cold water until smooth. Stir the mixture into the hot cooking liquid during the last 20–30 minutes. Cover and continue cooking on HIGH until the sauce thickens.

Give everything a gentle stir so the beef and peppers are coated in the glossy sauce. Taste and adjust the seasoning if needed.

Serve the pepper steak over fluffy white rice and spoon plenty of that rich gravy over the top.

It's also really good with mashed potatoes or buttered egg noodles if you want to switch things up!

10/29/2026

Crockpot Mississippi Beef and Noodles

That rich, buttery Mississippi pot roast gravy tastes even better when it's mixed with tender egg noodles! The beef gets so soft it practically falls apart, and those little pepperoncini peppers give the sauce just the right amount of tang. A hearty, cozy dinner with hardly any work.

Ingredients:

3 lbs boneless beef chuck roast

12 oz wide egg noodles

1 packet (1 oz) ranch seasoning mix

1 packet (0.87 oz) au jus gravy mix

½ cup unsalted butter (1 stick)

6 pepperoncini peppers

¼ cup pepperoncini juice from the jar

2 cups low-sodium beef broth, divided

1 tbsp olive oil

½ tsp black pepper

2 tbsp fresh parsley, chopped (optional)

How to Make It:

Heat the olive oil in a large skillet over medium-high heat. Pat the chuck roast dry and sear it for 3–4 minutes on each side until nicely browned.

Transfer the roast to a 6-quart slow cooker. Sprinkle the ranch seasoning and au jus gravy mix evenly over the beef.

Place the butter on top of the roast, then add the pepperoncini peppers, pepperoncini juice, and ½ cup of beef broth around the sides.

Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fork-tender and easily pulls apart.

Shred the beef directly in the slow cooker using two forks. Stir it into the buttery cooking juices, breaking up any larger pieces.

Add the remaining 1½ cups of beef broth. Cover and turn the slow cooker to HIGH until the liquid is hot and gently simmering.

Meanwhile, cook the egg noodles in a large pot of salted boiling water according to the package directions, just until tender. Drain well.

Add the cooked noodles to the slow cooker and gently toss with the shredded beef and gravy. Cover for another 5–10 minutes so the noodles soak up some of that rich sauce. Add a splash of warm broth if needed.

Taste before adding any extra salt, since the seasoning packets already contain plenty. Finish with black pepper and chopped parsley if you like.

Spoon into big bowls while everything is hot and saucy. The buttery shredded beef, tender noodles, and tangy pepperoncini gravy make this one especially good with warm dinner rolls on the side!

10/29/2026

One Pan Bold Honey BBQ Chicken

Sticky, smoky, sweet, and just a little tangy! This Honey BBQ Chicken gets coated in a thick, glossy sauce that caramelizes beautifully in the pan. The chicken stays juicy inside with those delicious golden edges, and cleanup is nice and easy.

Ingredients:

2 lbs boneless, skinless chicken thighs

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp black pepper

¼ tsp cayenne pepper (optional)

For the Honey BBQ Sauce:

½ cup barbecue sauce

¼ cup honey

2 tbsp ketchup

1 tbsp Worcestershire sauce

1 tbsp apple c***r vinegar

2 cloves garlic, minced

1 tsp Dijon mustard

½ tsp smoked paprika

1 tbsp butter

How to Make It:

Pat the chicken thighs dry with paper towels. Season both sides with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using.

In a small bowl, mix the barbecue sauce, honey, ketchup, Worcestershire sauce, apple c***r vinegar, minced garlic, Dijon mustard, and smoked paprika.

Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 4–5 minutes on each side, until nicely browned. Work in batches if your skillet is crowded.

Reduce the heat to medium-low. Add the butter to the skillet and let it melt around the chicken.

Pour the honey BBQ sauce over the chicken, turning each piece to coat it well.

Cover and cook gently for 5–8 minutes, turning occasionally, until the chicken reaches 165°F in the thickest part.

Remove the lid and let the sauce simmer for another 2–4 minutes, spooning it over the chicken until thick, glossy, and lightly caramelized. Lower the heat if the honey starts to darken too quickly.

Turn off the heat and let the chicken rest for a couple of minutes before serving.

Spoon that extra sticky BBQ sauce over the top and serve with buttery mashed potatoes, rice, or roasted vegetables. A little fresh parsley makes a nice finishing touch!

10/29/2026

Bacon Alfredo Fried Potatoes and Sausage

Golden, crispy potatoes tossed with smoky sausage, crunchy bacon, and a creamy garlic Parmesan Alfredo sauce. Everything comes together in one skillet, and that rich sauce gets into all the little crispy edges of the potatoes. So good for a hearty dinner!

Ingredients:

1½ lbs russet potatoes, cut into ¾-inch cubes

12 oz smoked sausage, sliced into rounds

6 slices thick-cut bacon, chopped

1 small onion, diced

3 cloves garlic, minced

2 tbsp olive oil

1 tbsp butter

½ tsp smoked paprika

½ tsp garlic powder

½ tsp black pepper

Salt to taste

1 tbsp fresh parsley, chopped

For the Creamy Alfredo Sauce:

1 cup heavy whipping cream

¾ cup freshly grated Parmesan cheese

2 tbsp butter

2 cloves garlic, minced

¼ tsp Italian seasoning

¼ tsp black pepper

How to Make It:

Place the diced potatoes in a pot of salted water. Bring to a boil and cook for 5–7 minutes, just until slightly tender but still firm. Drain well and let them dry for a few minutes.

In a large skillet over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.

Add the sliced smoked sausage and cook for 3–4 minutes until browned on both sides. Remove and set aside with the bacon.

Add the olive oil and 1 tablespoon of butter to the skillet. Toss in the potatoes, smoked paprika, garlic powder, and black pepper. Fry over medium-high heat for 10–12 minutes, turning occasionally, until golden brown and crispy.

Add the diced onion and 3 cloves of minced garlic. Cook for another 2–3 minutes until the onion softens and the garlic smells good.

While the potatoes finish cooking, melt 2 tablespoons of butter in a small saucepan over medium-low heat. Add the remaining 2 cloves of garlic and cook for about 30 seconds.

Pour in the heavy cream, Italian seasoning, and black pepper. Let it gently simmer for 2–3 minutes, then reduce the heat to low and stir in the Parmesan until melted and smooth. Don't let the sauce boil.

Return the sausage and most of the crispy bacon to the skillet with the potatoes. Pour the warm Alfredo sauce over everything and gently toss until evenly coated.

Let it warm together over low heat for another minute, then sprinkle the remaining bacon and fresh parsley over the top.

Serve it straight from the skillet while the potatoes are still golden and the sauce is creamy. A little extra Parmesan on top makes it even better!

10/29/2026

Slow Cooker Cheesy Garlic Chicken comes out so tender you can pull it apart with a fork! The chicken cooks in a buttery garlic sauce, then gets covered in creamy melted cheese. It's rich, simple, and especially good spooned over mashed potatoes or rice.

Ingredients:

2 lbs boneless, skinless chicken breasts

4 cloves garlic, minced

4 tbsp unsalted butter

1 cup low-sodium chicken broth

1 packet (1 oz) ranch seasoning mix

1 tsp Italian seasoning

½ tsp smoked paprika

½ tsp black pepper

4 oz cream cheese, cubed

½ cup heavy whipping cream

1½ cups shredded mozzarella cheese

½ cup shredded sharp cheddar cheese

¼ cup freshly grated Parmesan cheese

Fresh chopped parsley, for serving

How to Make It:

Place the chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle with ranch seasoning, Italian seasoning, smoked paprika, and black pepper.

Scatter the minced garlic over the chicken, then add the butter in small pieces. Pour the chicken broth around the chicken.

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches 165°F in the thickest part and is tender.

Remove the chicken to a plate. Whisk the softened cream cheese and heavy cream into the hot cooking liquid until smooth. Cover and heat on HIGH for about 10 minutes if needed to melt the cream cheese completely.

Return the chicken to the slow cooker. You can leave the breasts whole or gently pull them into large chunks.

Sprinkle the mozzarella, cheddar, and Parmesan evenly over the chicken. Cover and cook on HIGH for another 10–15 minutes, just until the cheese is melted and the sauce is hot.

Spoon some of the creamy garlic sauce over the chicken and finish with a little fresh parsley.

Serve over fluffy mashed potatoes, buttered egg noodles, or steamed rice. Make sure to get plenty of that cheesy garlic sauce on every plate!

10/29/2026

Crockpot Garlic Butter Beef Bites & Potatoes

Tender beef, soft buttery potatoes, and a whole lot of garlic flavor! Everything cooks low and slow until the beef practically falls apart and the potatoes soak up all those delicious buttery juices. Such an easy, hearty dinner for a busy day.

Ingredients:

2 lbs beef chuck roast, cut into bite-sized chunks

1½ lbs baby potatoes, halved

6 tbsp butter, divided

5 cloves garlic, minced

½ cup beef broth

1 tbsp Worcestershire sauce

1 tsp smoked paprika

1 tsp Italian seasoning

1 tsp onion powder

¾ tsp salt

½ tsp black pepper

1 tbsp olive oil

Fresh chopped parsley, for serving

How to Make It:

Season the beef chunks with salt, pepper, and smoked paprika. Heat the olive oil in a skillet over medium-high heat and brown the beef for 2–3 minutes per side. You don't need to cook it all the way through.

Place the halved baby potatoes in the bottom of a 6-quart slow cooker. Sprinkle with Italian seasoning and onion powder.

Add the browned beef over the potatoes. Pour in the beef broth and Worcestershire sauce.

Melt 4 tablespoons of butter and mix with the minced garlic. Pour the garlic butter all over the beef and potatoes.

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are soft.

Add the remaining 2 tablespoons of butter during the last 15 minutes. Gently stir everything together so the beef and potatoes are coated in the garlic butter sauce.

Taste and adjust the seasoning, then sprinkle with fresh parsley before serving.

Spoon plenty of those buttery cooking juices over each serving. A warm dinner roll on the side is perfect for soaking up every last bit!

10/29/2026

Slow Cooker Creamy Ranch Beef Tortellini is loaded with tender beef, cheesy pasta, and a rich, creamy ranch sauce. The beef cooks low and slow until it's fall-apart tender, then the tortellini goes in at the end to soak up all that delicious sauce. A hearty, cheesy dinner without much work!

Ingredients:

2 lbs beef chuck roast, cut into 1½-inch chunks

1 package (20 oz) refrigerated cheese tortellini

1 packet (1 oz) ranch seasoning mix

1 small onion, diced

3 cloves garlic, minced

1½ cups low-sodium beef broth

1 tbsp Worcestershire sauce

4 oz cream cheese, cubed and softened

½ cup heavy cream

1 cup shredded mozzarella cheese

½ cup freshly grated Parmesan cheese

1 tbsp olive oil

½ tsp black pepper

2 tbsp fresh parsley, chopped

How to Make It:

Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and brown them on all sides, about 5–7 minutes total. Work in batches if needed.

Transfer the browned beef to a 6-quart slow cooker. Add the diced onion, minced garlic, ranch seasoning, black pepper, beef broth, and Worcestershire sauce. Stir gently.

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender enough to pull apart with a fork.

Break the beef into smaller pieces right in the slow cooker. Add the softened cream cheese and heavy cream, stirring gently until the cream cheese melts into the cooking juices.

Stir in the refrigerated cheese tortellini, making sure the pasta is mostly covered with sauce. Cover and cook on HIGH for 20–30 minutes, or until the tortellini is tender. Stir once halfway through and add a splash of warm broth if needed.

Sprinkle in the mozzarella and Parmesan cheese. Gently stir until melted and the sauce is creamy and smooth.

Let everything sit uncovered for about 5 minutes to thicken slightly, then finish with chopped parsley.

Serve it warm with a little extra Parmesan on top. The tender beef and cheese-filled tortellini are especially good coated in that creamy ranch sauce. A simple green salad or some garlic bread makes a nice side!

Cherie Mayer

10/30/2026

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