Saturday, December 31, 2011

Homemade caramel is so easy and Yummy!
You will need Unopened can of condensed milk completely submerged in water in the crock pot for 8 hrs  and then you will  cool down in the fridge and it makes Caramel! This is the best cararmel ever!!Don’t use the can with the pop-top, either. Make sure you :Remove the paper label.
Place on a saucer in the bottom of a crockpot (the can leaves a rust ring).
Add water to fully submerge the can.
Cover, set on LOW for 8 hours. .
In the morning, turn crockpot to OFF and let cool on its own, at least 3 hours. Then retrieve your can,and open can. Soo yummy!the longer you cook the darker it gets :)These are absolutely amazing!! However, I preferred them all with the vanilla too.

Friday, December 30, 2011

Crock Pot Hot Coco
1.5 cups heavy cream
1 (14oz) can of sweetened condensed milk
2 cups milk chocolate chips
6 cups of milk
1 tsp vanilla extract
Stir all the ingredients together in your crockpot. Cover & cook on low for 2 hours. Make sure to come  back to whisk it every so often.Serve into Hot coco cups :)Garnish with marshmallows or whipped cream if desired.  This serves 6-8 people.

Thursday, December 29, 2011

 I LOVE Beef Stroganoff !

3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour

Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms.

Add beef broth and wine; stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot.

Serve stroganoff over rice or noodles.
We are a family of Chili lovers so I'm always trying out different recipes and since I think Chili is one of those foods that tastes best when it's been cooking for long long hours, there's nothing like Crockpot Chili.
1-1/2 lbs. boneless beef chuck roast, cubed (I used ground beef for mine)
3 onions, sliced
2 c. water
28-oz. can crushed tomatoes
6-oz. can tomato paste
2 stalks, celery
1 green pepper, cut into strips
16-oz. can kidney beans, drained and rinsed
16-oz. can white beans, drained and rinsed
pepper, garlic powder, parsley, chili powder and hot pepper sauce to taste
14-3/4 oz. can corn, drained

Place beef, onions and water in slow cooker. Add tomatoes and tomato paste; stir well. Add celery, green pepper and beans. Stir in seasonings to taste; top with corn. Cover and cook on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours, stirring occasionally.
Makes 6 servings.

Place meat, onions and water into the crockpot. Like I said, I went with what I had on hand and used ground beef.

Add the celery and tomatoes

Next go in the beans, don't forget to drain and rinse them

Next add the spices, I left out the hot sauce though otherwise the kids wouldn't eat it.

Set it on HIGH for 5 to 6 hours. Seriously the smell of chili cooking is enough to make you drool.

We always sprinkle shredded cheese on ours. YUMMY!

* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/4 cups water
* 5 1/2 pounds pot roast
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

2-4 boneless, skinless chicken breast halves (I cut mine into strips, to make them into more reasonable serving sizes for the kids)
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil
1 egg, beaten
4-6 slices mozzarella cheese
1 jar (28-ounces) favorite marinara sauce

Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.
In a medium bowl, beat egg. In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.

Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce.

Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. Serve over cooked pasta of your choice.

You might also like:
So here's what's in my crockpot right now:

3/4 lb. hot italian sausage links, cut into bite-size pieces (I used mild italian sausage)
1 red pepper, chopped
1/2 onion, chopped
26-oz. jar spaghetti sauce
6-oz. penne pasta, cooked.

Stir together all ingredients except pasta in a slow cooker. Cover and cook on low setting for 7 to 8 hours. At serving time, stir in cooked pasta. Makes 4 servings.


* 1 lb ground beef
* 1 medium onion, chopped
* 1 bunch celery, sliced
* 2 cans (14 oz each) Chinese vegetables, drained
* 2 envelopes brown gravy mix
* 2 T soy sauce
* Hot cooked rice


1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker.


Stir in the celery, Chinese vegetables, gravy mixes and soy sauce.


Cover and cook on LOW for 4 hours or until celery is tender, stirring occasionally. Serve over rice.
4 skinless, boneless chicken breasts
2 thin slices of Swiss cheese
2 thin slices of porsciutto or ham
1 teaspoon paprika
6 tablespoons bread crumbs
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons melted butter

Pound each chicken breast to 1/4 inch thickness. Cut cheese and prosciutto slices into halves. Preheat oven to 350 degrees. Layer cheese and prosciutto on chicken; roll to enclose filling and secure with toothpicks or kitchen twine. Mix paprika, bread crumbs, parmesan, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls in butter, roll in crumb mixture to coat. Place rolls seam sides down in a baking dish.

Bake for 25 minutes or until chicken is cooked through and golden brown. Serve with mashed potatoes and a green salad.

Sunday, December 4, 2011

3 lbs. beef cubes
1 cup beef bouillon
1 cup chopped onions
1 cup chili sauce
1 cup ketchup
1 Tablespoon Worcestershire sauce
3 Tablespoons cider vinegar
1/2 teaspoons pepper
1/2 teaspoon salt
1/3 cup light brown sugar
2 teaspoons dry mustard
1 teaspoon ground allspice

Put meat, bouillon & onions in crock pot on high for 4 1/2-5 hrs. Shred beef.
Drain all but 2 cupss liquid. Put beef mixture & remaining ingredients back into crock pot. Stir well.Cook on high for 45 min. Serve on thick rolls.

Saturday, December 3, 2011

Ok so this is my all time FAVORITE meal, it is so easy and PERFECT for a Weekend dinner. I just throw it all into the crock pot before major hoiliday shopping, set it on high and let it cook for the 4 hours :) Then when I get home, make some rolls and let it cook for another 30 minutes to an hour on low. Then eat and eat until you can't eat anymore!
Oil (for browning)
garlic salt
onion powder
salt and pepper
Pour a tablespoon or so of oil into a skillet, sprinkle some of the onion powder, garlic salt(just a little), salt, and pepper into the oil, brown all sides of the meat. Put into the crock pot. Peel carrots, wash potatoes and cut in half if large, or if they are small you can keep them whole. Put water half way up the meat sprinkle more salt and pepper and a little more onion powder. cook for 4-5 hours on high! mmmmm seriously SO good!
 For Gravy, get all of the meat, carrots, and potatoes out of the crock pot then strain the drippings into a sauce pan. I add a cup or 2 of water with beef bouillon (or you can use beef broth) depending how much gravy you need. Add about 1/4 cup of flour or 2 TBS cornstarch to cold water until it is smooth, pour it into the gravy and boil for a minute until it is thick. Add salt to taste!