Wednesday, November 30, 2011

2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon cumin
2 tablespoons olive oil
4 pounds baby back pork ribs
1 onion sliced
Honey Chipotle BBQ Sauce
1/2 cup ketchup
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
2 tablespoons honey
1 1/2 teaspoon kosher salt
1 1/2 teaspoon paprika
1 tablespoon Worcestershire sauce
2 tablespoons packed brown sugar
1/2 teaspoon garlic powder
1 (7 ounce) can chipotle peppers in adobo sauce
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
In a bowl combine kosher salt, black pepper, cayenne pepper, garlic powder, paprika, onion powder, cumin and olive oil in a bowl. Stir to make a paste. Rub mixture all over ribs. Transfer to preheated baking sheet.
Place in oven and cook for 15 minutes. Turn and cook for 15 more minutes.
Place the sliced onion on the bottom of the slow cooker.
While the meat is cooking combine all of the ingredients for the BBQ sauce in a food processor and process until smooth.Transfer ribs to the crock pot. Pour BBQ sauce over the top.
Cover and cook for 6 hours on HIGH. But check around 4 hours, mine were already done and falling apart.
‎3lb roast
10.5 oz can Condensed French Onion Soup
10.5 oz beef broth
12 oz ginger ale

Cook on low 9 hrs. Slice thin, serve on French rolls and use sauce for dipping. Super tender and so very yummy!We put mash potatoes on our sammie!
I love Garlic and Honey Bake Chicken and so does the family!
Use a  3 - 5 quart crock pot.
4 boneless skinless chicken breasts
4 Tablespoons of butter, softened (just at room temperature, not melted)
4 Tablespoons of honey
4 teaspoons of paprika
4 teaspoons of prepared yellow mustard
2 cloves of garlic, minced
1/4 cup chicken broth
Spray the inside of the crock pot with PAM non-stick spray. Line the bottom of the crockery with the chicken breasts. In a medium sized bowl, mix the remaining ingredients and pour over top of chicken breasts. Cook on low for 4 - 5 hours or on high for 2 1/2 - 3 hours. Serve with rice.


4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 tblsp olive oil
1 tsp each: dried oregano,basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes

Cook on high 4 hours, serve over angel hair pasta
Crock pot Asian Chicken
2 lbs boneless, skinless chicken thighs (not breasts)
1/4 cup flour
1/2 tsp pepper
1/2 cup soy sauce
1/3 cup brown sugar
3 garlic cloves, minced
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 Tbsp quick-cooking tapioca
1/8 tsp ground red pepper
1/2 tsp ground ginger or 1 tsp fresh ginger, minced (optional)
2 Tbsp sesame oil

Trim chicken of excess fat and cut each thigh into 4 large pieces. Combine flour and pepper in resealable plastic bag. Toss the chicken in with the flour and coat chicken. Combine soy sauce, brown sugar, garlic, fish sauce, vinegar, tapioca, red pepper and ginger in crock pot. Add in the chicken and stir to coat really well. Cover and cook on LOW for 3 hours. Add in the sesame oil and cook for another hour. Serve over rice. Makes 4-6 servings.
Chicken and Biscuits
2 cups chopped round red potato (2 medium)
1 cup coarsely chopped carrot (2 medium)
1/2 cup coarsely chopped onion (1 medium)
1/2 cup coarsely chopped celery (1 medium)
1 4 ounce can (drained weight) sliced mushrooms, drained
2 garlic, minced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons quick-cooking tapioca, crushed
1 pound bone-in chicken thighs, skinned
1 cup chicken broth
1 cup frozen peas
1 ounce cream cheese, cut up
Cheesy Biscuits
In a 3-1/2- or 4-quart crock pot, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove chicken from crock pot. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to crock pot along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.
Crock Pot Spaghetti Pizza Pie
8 oz whole wheat spaghetti, dry
2 large eggs
1/4 c. grated parmesan
2 c. 1% cottage cheese
2 c. vegetable spaghetti sauce
1 c. shredded part skim mozzarella
Cook spaghetti according to package. Beat eggs, add parmesan and mix well. Pour over cooked spaghetti and mix well.Pour into the bottom of your crock pot and form into a crust.Spread the cottage cheese over the crust.Then spread the sauce over the cottage cheese. Sprinkle with mozzarella.Cover. Cook on Lw for 6-8 hours.
Veggie Lasagna
2 T. olive oil
2 onions, diced
3 garlic cloves, minced
2 - 6oz. cans tomato paste
3 - 15oz. cans tomato sauce
1 1/2 tsp. each - salt & pepper
1 1/2 c. sliced mushrooms
1 tsp. dried oregano
1 large container ricotta cheese
4 c., clean, fresh spinach
1/2 cc. grated parmesan cheese
2 boxes no-boil lasagna noodles, uncooked (depending on size of your crock pot, you may not use the full 2nd box)
  • 16 oz. shredded mozzarella cheese

  • This is a delicious vegetarian recipe that can easily be modified to incorporate your favorite veggies. It is best made in a larger, oval crock pot but you can adjust to fit the size you have on hand. PS: Any leftovers are even better the next day!

    1. Place olive oil, onions and garlic in a sauce pan over medium heat.
    2. Cook until tender and onions are slightly opaque – about 3 minutes.
    3. Add mushrooms, oregano, salt & pepper and cook for another 3 minutes, stirring often.
    4. Add tomato paste and mix well.
    5. Add tomato sauce, stir and cook sauce stirring occasionally for until heated through (about 7 minutes).
    6. Remove pan from the heat and set aside.
    7. Using a large crock pot, pour enough sauce to just cover the bottom.
    8. Add two layers of lasagna noodles (can break them to fit)
    9. Spread noodles with half of the ricotta cheese and salt & pepper.
    10. Add two layers of lasagna noodles.
    11. Cover noodles with half of the remaining sauce and sprinkle with half of the mozzarella cheese.
    12. Add two layers of lasagna noodles.
    13. Spread noodles with the remaining ricotta cheese.
    14. Cover the cheese with spinach and salt & pepper.
    15. Add two layers of lasagna noodles.
    16. Cover noodles with the rest of the sauce and then the remaining mozzarella and parmesan cheese.
    17. Cover and cook on High for 5 hours.
    18. Let lasagna sit for 10 minutes to set before serving.
    Serving suggestion: Serve with mixed green salad and garlic toast.
    Happy Crocking!
    Crock Pot Lasagna
    1 lb. ground beef (optional to add 1/2 pound ground or sliced Italian sausage for spicy flavor)
    1 medium onion, chopped
    2 cloves garlic, minced
    29 oz. can tomato sauce
    1 c. water
    6 oz. can tomato paste (variation suggested
    1 tsp. salt
    1 tsp. dried oregano
    8 oz. pkg. lasana noodles, uncooked
    4 c. (16 oz.) shredded mozzarella cheese
    1 1/2 c. (12 oz.) ricotta cheese or small curd cottage cheese
    1/2 c. grated parmesan cheese
     Cook beef, onion and garlic together in saucepan until browned. Drain.
    Stir in tomato sauce, water, tomato paste, salt, and oregano. Mix well.
    Spread one-fourth of meat sauce in ungreased crock pot. Arrange one-third of noodles over sauce.
    Combine the cheeses. Spoon one-third of mixture over noodles. Repeat layers twice. Top with remaining sauce. Cover. Cook on Low 4-5 hours.
    Variation: For a fuller flavor, use 24 oz. can tomato sauce instead of 6 oz. can tomato paste and water. Add 1/2 tsp. garlic powder, 1 tsp. dried basil, and 1/4 tsp. pepper. For a spicy flavor, add 1/2 lb. ground or sliced Italian Sausage and brown with the hamburger.
    From Crock Pot Moms

    Hot BBQ Chk Sammies!
     5 ckn breast 1 cup of your favorite bbq sauce , rubbed with a bbq Seasoning, cut up onions, and 12 oz beer. Layer Bottom of Crock pot with Beer, Onions, Chicken, then BBQ sauce. Shred chicken when done and put back in crock pot for 15 minutes. Cook on high 41/2 to 6 1/2hours, or low 7 to 8 hours it was sooo yummy!
    Crock Pot Enchiladas
     1 1/2 lbs. hamburger meat
    1 large onion
    1can cheddar cheese soup
    1 can cream of mushroom
    1 can golden mushroom soup
    1 can red enchilada sauce
    1 small can chopped green chilies
    12 corn or flour tortillas

    Brown meat and onions in skillet and drain. Put in CP with all other ingredients except tortillas. Cook 4 hrs. on HIGH or 8 on LOW. One hour before done, tear up tortillas and add to pot.SOO Good and Yummo!
    This recipe is so so good!!!
    3 or 4 boneless chicken breasts
    1 Pack of Italian powdered dressing
    1 Can cream of chicken soup
    1 package cream cheese
    11/2 cup water

    Put chicken, Italian powder dressing, and water in the crock pot and cook on low all day. Shred the chicken with a fork.
    Heat the cream cheese for about 30 seconds in microwave. Mix with the cream of chicken soup, add to the chicken mixture in crock pot cook for about an hour on low. Serve over noodles or rice.
    This easily feeds my family of 3 with a ton of leftovers!
    Very Very yummy!!!Our 3 yr old son Owen Loves it!
    Crock pot Chicken Taco Soup
    3 skinless, boneless chicken breasts, cubed
    1 onion, chopped
    1 can rotel
    ... 1 can low sodium chicken broth (you can use a bottle of beer instead, if you want to)
    1 cans black beans
    1 cup corn. I use frozen corn.1 jar of salsa

     3 tbs cayenne pepper (or use a low-sodium taco seasoning packet)

    1 cup tortilla strips
    Fat free sour cream
    Fat free shredded cheddar cheese

    Place all ingredients into crock pot, and stir to mix taco seasoning/cayenne pepper. Cook on low 8 hours or until chicken is completely cooked. Add tortilla strips, sour cream and cheddar cheese at serving
    Crock Pot Pork ,Apples, and Sauerkraut
    4 lbs pork loin roast
    1/2 teaspoon caraway seed
    1/2 teaspoon black pepper
    1 small baking apple, peeled, cored and diced very small (can use about 1/3 c applesauce instead)
    ... 2 lbs sauerkraut, undrained
    1/4 cup packed brown sugar
    4 tablespoons butter, melted
    salt, if needed, to taste
    Cook for 8 hours on low.
    Place pork loin in crock pot. Sprinkle with caraway seeds and black pepper.
    Place diced apple (or applesauce) on top of pork.
    Pour sauerkraut and juice on top.
    Evenly sprinkle the brown sugar on top of the sauerkraut.
    Drizzle the top with melted butter.
    Cook on low for about 8 hours or until pork reaches internal temp of at least 160 degrees F.
    Stir the sauerkraut around a bit before serving

     1 egg
    1/2 tsp salt
    1/2 tsp italian seasoning
    1/4 tsp crushed red pepper flakes
    2 cloves garlic, minced
    1/4 c. finely chopped onion
    1 lb extra lean ground beef
    8 oz ground turkey
    1/2 c. dry bread crumbs
    1/3 c. grated parmesan cheese
    1 can (15oz) tomato sauce
    1/4 c. dry red wine
    6-8 hoagie rolls, split and warmed

    In large bowl, beat egg with salt, seasoning, red pepper flakes and garlic. Add chopped onion, beef, turkey, crumbs and parmesan cheese; mix well. Shape into 1-1/2" balls. Place meatballs in 5 qt or larger slow cooker.

    In same bowl, mix tomato sauce and wine; pour over meatballs. Cover and cook at low setting until meatballs are no longer pink in middle, cut to test (5-6 hours).

    Carefully lift meatballs from cooker and place 3-4 in each split roll; moisten with a little sauce from cooker. If desired add condiments (pepper strips, slices mozzarella cheese, olives, etc) to each sandwich. Makes 6-8 servings
    I start by browning up a pound of ground beef, add some onion flakes, salt and pepper, garlic powder. Then add a can of diced tomatoes and green chilies (drained) and half a small can of tomato sauce.

    Simmer for a few minutes, then add about a cup of cooked rice. Mix it well.

    Start stuffing the green peppers, this recipe works for about 5 green peppers, but I only used 4.Spray the crockpot with non stick spray and place the stuffed peppers inside. Pour the remaining tomato sauce over the top.

    Cook on High for 4 hours!
    Now if you only make 4 stuffed peppers you will realize that you have some leftover filling, but don't throw it out. Do what I do, I made a burrito for my lunch.
    Place the filling down the middle and then throw on a ton of shredded cheese, seriously the more you put on there, the cheesier it will be. OMG sooooo GOOD!!
    Mommy Sandy Millers
    Chinese Chicken Curry
    2 Onions, chopped
    2 Garlic Cloves, chopped
    ... 1 TBSP Curry Powder
    2 TSP Light Brown Sugar
    200ml Chicken Stock
    2 TBSP Soy Sauce
    4 Skinless Chicken Breasts, cut into chunks
    3 TBSP Cornflour
    Step 1: Heat some oil in a wok, add onions and garlic and fry for 2 minutes
    Stir in curry powder and fry for further 30 seconds. Add sugar, stock and soy sauce and bring to the boil
    Step 2: Toss the chicken pieces in the cornflour and lay in bottom of slow cooker, pour over sauce and cook on low for 4-6 hours
    Step 3: Season and serve with rice.
    My Hubby Loves when I make this
    Easy Chicken Cacciatore
    6 skinless, boneless chicken breast halves
    1 (28 oz) jar spaghetti sauce
    2 green bell pepper, seeded and cubed
    8 ounces fresh mushrooms, sliced
    1 onion, finely diced
    2 tablespoons minced garlic

    Put the chicken in crock pot. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
    Cover, and cook on Low for 7 to 9 hours
    This is from Lynn's Kitchen Adventures
    3/4 cup brown sugar
    * 1/4 cup soy sauce
    * 2 tablespoons of minced ginger ( I did not have any ginger, so I used 1 teaspoon of ground ginger)
    * 4 cloves of garlic, minced
    * 1/2 teaspoon of cayenne or red pepper
    * 3 lbs chicken, breast, thighs, legs, etc.
    * 1/4 cup water
    * 1/4 cup tomato paste

    Combine 1/4 cup sugar, 2 tablespoon soy sauce , ginger, garlic, and cayenne pepper. Then Add Chicken and toss to coat. Place in a slow cooker and cook on low for about 4 hours or until done.When done place chicken in a broiler proof dish.Combine remaining 1/2 cup sugar, water, and tomato paste, and remaining soy sauce, Brush on chicken and cook under the broiler for about 5 minutes or until chicken is slightly crisp. But keep in eye on this while it is cooking under the broiler, things can cook quickly when broiling. (You may be tempted to skip the broiling, but it really does help give this a nice sticky and good texture.) Serve with rice.
    Here is a tip on how to make your own without dragging out all your pots and pans.

    Caramel candies - This time of year they are easy to find, check the produce area at your grocery store or the halloween candy isle.
    Apples - Any kind will do but I prefer Gala, Fuji or a Granny Smith... for dipping.
    Sticks - Plain ole' craft sticks will do the job just fine.
    2-4 tbsp water - Depending on how thick you want your caramel. See directions on the caramel candies bag.
    Nuts - For your topping.

    Put the caramel in your crockpot along with the water. Cook on high for 1-2 hours checking on it to make sure it doesn't stick. Use a wooden spoon. This is best done in a smaller crockpot so that when you dip your apples they are evenly coated.

    As with all produce, wash your apples well to remove all wax and debris. Make sure it is dry. Insert a stick into your apple then carefully dip it into melted caramel. Use your spoon to remove excess caramel from bottom. Dip onto a plate of sugar to coat just the bottom then place on a greased cookie sheet. Repeat with rest of apples. Place in fridge for 30 mins. The sides will still be sticky enough to dip into nuts before being placed back into fridge for another 30 mins.

    Apples in the pictures are caramel, chocolate then birthday sprinkles and the other set are caramel, reese's pieces then chocolate
    Chop Suey
    1 lb. ground beef
    1 large onion, diced
    14.5 oz. can tomatoes, undrained
    1 can of water (use empty tomato can)
    6 garlic cloves, chopped
    1/2 tsp. Italian seasoning
    26 oz. jar pasta sauce
    16 oz. box elbow macaroni, uncooked

    In a large skillet, brown ground beef and onion until fully cooked. Plop the beef and onion into your crockpot, and add all other ingredients except the pasta. Stir to combine. Cook on low for 6-8 hours or high for 4 hours. At end of cook time, add the uncooked macaroni and stir well. Cook on high for about 30 minutes. Serve topped with shredded cheese if desired, and enjoy!

    Chocolate Lava Cake

    1 box devils food cake
    3 eggs
    1/3 cup vegetable oil
    ... 1 2/3 cup water
    1 pkg Jell-O Chocolate Instant Pudding Mix
    2 cups cold milk
    1 bag (12 oz.) semi-sweet chocolate chips

    Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.
    Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.
    Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggling, and little volcanoes of spitting chocolate appear.

    Serve with Cool Whip or vanilla ice cream!

    You can also Make a carrot cake or strawberry lava cake by using carrot cake or strawberry cake mix, cheese cake pudding mix and WHITE chocolate chips instead of the chocolate :) yummy!!!
    1 lb mild bulk Italian sausage

    2 garlic cloves,minced
    1 cup water
    1 (14 oz) can diced tomatoes
    1/2 tsp basil
    1 (8 oz) can tomato sauce
    8 oz frozen tortellini
    1 cup chopped onion
    5 cups beef broth
    1 1/2 cups shredded zucchini
    1 cup grated carrots
    1/2 tsp oregano
    1 medium green pepper, chopped

    Brown sausage and drain grease. Place sausage, onions, garlic, broth, water, tomatoes, carrots, and tomato sauce in slow cooker. Cover and cook on LOW for 6 hours. Add basil, oregano, zucchini, green pepper, and tortellini to slow cooker. Cover and cook for another hour on HIGH or until tortellini are done. Makes 8 servings.