Saturday, December 29, 2012

serves 8
1/2 small yellow onion, peeled and finely diced
1 garlic clove, minced
4 ounces Gruyere cheese, grated (1 cup)
8 ounces extra sharp cheddar cheese, grated (2 cups)
1 tablespoon cornstarch
1 teaspoon dry mustard
1 teaspoon caraway seeds
1 (12-ounce) bottle of beer (Redbridge, by Anheuser Busch is gluten free)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

The Directions.
Use a 2-quart crock pot. Put the onion, garlic, and cheeses into your crock pot. Stir in the cornstarch and dry mustard. Crush the caraway seeds ( use a mortar and pestle, but I don't have one, and instead crushed them in a ziplock with a small mallet). Add them to the pot. Pour in the beer. Cover and cook on low for 2to 4 hours, stirring every 30 minutes. Add salt and pepper before serving, adding more to taste if necessary.

Beer Bread (my fav!!)

    3 cups self-rising flour
    1/2 cup sugar
    12 ounces beer
    2 tablespoons melted butter

Preheat the oven to 375 degrees F.Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.
1 (32-oz) bag frozen meatballs   
1 (14.5-oz) can diced chili ready tomatoes   
1 (15-oz) can tomato sauce   
2 teaspoon garlic powder   
2 teaspoon dry chopped parsley   
Provolone cheese, to taste   
slider buns   

In your crock pot insert, dump your frozen meatballs.Pour the tomatoes and tomato sauce over the top and sprinkle the garlic powder and parsley on top as well.Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Serve on slider buns with provolone cheese slices.

Friday, December 21, 2012

2 cans artichoke hearts, drained
1(8 oz.) brick cream cheese, softened
3/4 cup mayonnaise
1 (8 oz.) bag shredded Italian cheese blend (mozzarella, parmesan, provolone, asiago, fontina, romano)
1 can crabmeat, drained
2 teaspoons dill weed
2 to 4 cloves garlic (to taste), peeled and minced
1/4 teaspoon black pepper
several shakes of hot sauce, to taste
juice of half a lemon
Blitz the artichoke hearts in a food processor, then blend in the cream cheese and mayo. Scrape this out into your crock pot, and add the cheese, crab, and the rest of the seasonings. Stir everything together and turn the crock pot on high for an hour or so, until it's hot all the way through, then lower the heat to keep the dip warm throughout your party. Serve with sliced rounds of a crusty baguette that you have toasted in the oven just before serving

1 cup shredded mozzarella cheese
1 package (8 ounce) cream cheese, cubed
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1 can (14 ounce) artichokes, drained and finely chopped
1 package (10 ounce) rinsed fresh spinach leaves, stems removed and finely chopped
Tostada or tortilla chips
Combine all ingredients except chips in a 3 1/2-quart or smaller slow cooker. Cover and cook on high heat setting 2 hours, until hot and bubbling. Stir well and serve with tostadas or other tortilla chips.
Jalapeno Popper Spread for Holiday Parties!

2 (8 ounce) packages cream cheese - softened

3/4 cup mayonnaise

1 (4 ounce) can chopped green chilies, drained

2 ounces canned diced jalapeno peppers, drained

1 cup grated Parmesan cheese

Cream all ingredients together

Warm up in a small crock pot. Serve with crackers or tortilla chips!

3-4 medium potatoes peeled and cut
baby carrots
3-5lb roast
1 can Cream of Mushroom Soup
1 packet Onion Soup Mix
Place all items into the crock pot, salt and pepper to taste, and cook on low heat 8-10 hours. There's no need to add water and you have plenty of gravy.
I sometimes add a small onion or the onions from a drained can of French Onion Soup for extra flavor. Adding the soup changes the consistency of the gravy a little and it's not as thick

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1.25 ounce) package Lipton beefy onion soup mix
3 pounds beef stew meat
Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4 to 5 hours.
Serve over egg noodles or garlic mashed potatoes. We usually have green beans or a salad with this meal.
No water - no need to brown meat first! This recipe could not be easier!

2 Tbsp Real Bacon Bits (I use 1/2 bag or jar)
1 tsp minced garlic (can use powder)
1 pkg Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 cup Sour Cream
4-5 Boneless Chicken Breasts (skinless) (I poke holes in them with fork)

Combine first 5 ingredients.Spray crock pot with Pam & put chicken breast in crock pot.Pour ingredients over the chicken breast.Cook 3-4 hours on HIGH until done.I add spinach at the end as well.
1 egg, beaten
1/3 cup taco sauce
1 cup coarsely crushed corn chips
1/3 cup shredded Mexican cheese blend
2 tablespoons taco seasoning mix
1/2 teaspoon salt, optional
2 pounds ground beef
additional taco sauce or salsa

Combine ingredients; mix well. Shape into a round loaf and place in a slow cooker. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 F. Serve with additional taco sauce or salsa.

1 1/2 lbs. round steak
1 chopped carrot
1 cup chopped celery
1 can tomato sauce
1 onion, sliced
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper

 Cut steak into serving pieces. Combine flour, salt & pepper & sprinkle over meat. Mix well & put into crock pot. Add carrot, celery, & onion. Pour tomato sauce on top. Cook on low for 8 to 10 hours.

Sunday, November 11, 2012

1 (2 pound) pork tenderloin
1 (12 ounce) can of bottle Dr. Pepper or Cola
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a crock por; pour the Dr. pepper over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual crock pot. Drain well. Stir in barbecue sauce. Serve over hamburger buns and coleslaw
These Make Great Gifts!!

1 (16 oz.) jar unsalted peanuts
1 (16 oz.) jar salted peanuts
1 (12 oz.) bag semi-sweet chocolate chips
1 (12 oz.) bag milk chocolate chips
2 (12 oz.) bags peanut butter chips
2 (1 lb.) packages White Almond Bark, broken in pieces

Layer ingredients, in order listed, into crock pot. Turn the pot on low, cover it with a lid, and walk away for two hours. After two hours, remove lid and stir to combine. Replace lid and walk away for another 30 minutes. Check to see if almond bark is melted, and if so, stir and spoon mixture onto wax paper. Decorate, if you wish, with holiday sprinkles or additional chopped peanuts.Allow to harden - 1 hour or so.Enjoy!!!
2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
2 celery stick, finely chopped
1 Tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water

2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

2 lbs. ground beef
2 tsp. garlic powder
2 tsp. onion powder
Taco seasoning packet

1 small onion, minced
1 clove garlic, minced
1/2 tsp. oregano

Place all of your spices in a bowl and mix it up.Crumble your raw ground beef into your crock.Sprinkle your seasoning onto your beef and stir it up. Cook HIGH for 1 hour to "brown" the beef a bit. Stir it up and break it up a bit. Then, cook it on LOW for 5-6 hours, or on HIGH for 2.5-3 hours.
I took out quite a bit of grease before serving. Take your bag of Doritos ,open it up and crush up the chips. Then fill it with meat ,cheese ,and toppings of their choice. Stir it up, and Plate it ! It was yummy!

Friday, October 12, 2012

3 boneless skinless chicken breasts

3 cans cream of chicken soup

1 cup water

½ small bag frozen mixed veggies ( I used a whole bag)

1 onion chopped

2 cans crescent rolls

Place chicken in crockpot. Top with soup, water, veggies and chopped onion. Cook on low 6-7 hours. After chicken is cooked, pull apart into smaller pieces. Turn crockpot to high. Break each triangle dough of crescent rolls in half and roll into balls. Drop into crockpot. Cover and cook on high another hour until dough is golden brown on top.

My Helper :)

Saturday, July 21, 2012

2 Pounds of Lean ground beef
1/4 Teaspoon of Ground black pepper
4 Ounces of Queso Blanco Velveeta cheese, cubed
3 Tablespoons of Milk
2 Tablespoons of Pickle relish
2 Tablespoons of Prepared mustard
1/2 of cup  of Ketchup
1 small onion, chopped or Onion Flakes
2 garlic cloves put through press
15 oz Can of Tomato Sauce

In a large skillet over medium heat, brown ground beef with onion and black pepper until beef is cooked through; drain
Add meat and all other ingredients into crock pot. Cover and cook on low for 4 to 5 hours.Serve on toasted sandwich buns with your favorite condiments.
This way it was so yummy and super creamy….it tasted just like a sloppy cheeseburger !!! Yummy!@

Wednesday, June 6, 2012

1 Pound Ground Turkey or Lean Beef
1-14 ½ Ounce Can Diced Tomatoes, No Sugar Added
1-14 ½ Ounce Can Black Beans, Drained and Rinsed
1- 14 ½ Ounce Can Garbanzo Beans/Chickpeas, Drained
1- Envelope of Taco Seasoning ( I prefer to use the low sodium)
1- Envelope Dry Ranch Dressing Mix
1-Can Corn, Drained (optional)
2 Cups of Salsa or Picante Sauce (you decide how hot you want it!)

Lightly brown the turkey or beef in a pan and drain.
Add the meat and all other ingredients to your crockpot.
Cover and heat on high for 4 hours.
Mix well before serving.

Serve with shredded cheddar cheesem jalepenos and sour cream. 


1 Cup White Rice
2 Cups Water
Butter (enough to coat the inside of the crock-pot sides and bottom)
Salt – Just a pinch

Coat the crock pot sides and bottom with butter. This will help keep the rice from sticking. I rinse my rice prior to using. This helps take some of that starch out. Put rice in large bowl or pan and put water in it. Swirl it around and drain. Do twice
Add remaining ingredients. Cook on low for 8 hours.

1(2 to 3lb) Boneless Beef Chuck Pot Roast
1 cup Chopped Onion
¼ cup Worcestershire Sauce
1 Tbsp Instant Beef Bouillon Granules
2 cloves Garlic, minced
1 tsp Dried Oregano, crushed
½ tsp Dried Basil Crushed
½ tsp Dried Thyme, crushed
... ½ cup Chopped Pepperoncini (italian Pickled Peppers) or Other Pickled Peppers
8 Hoagie Buns or Kaiser Rolls, split and toasted
8 slices American Cheese

Make sure to Trim fat from meat. Cut into 1 inch pieces. In a crock pot, mix meat, onion, Worcestershire sauce, bouillon granules, garlic, oregano, basil and thyme.

Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 4 to 6 hours. Stir to break up meat cubes. Stir in pepperoncini. Cook, uncovered on high heat setting for 30 minutes more stirring often to break up meat and if you were on a low setting turn to high for 30 minutes when pepperoncinis are added.

Preheat oven. Using a spoon, place meat on the bun bottoms. Top with cheese. Place bun bottoms with meat on baking sheet. Broil 4 to 5 minutes from heat or until cheese is melted and bubbly. Cover with bun tops.

Thursday, May 31, 2012

4 or 5  Medium Green,Red, or Yellow Bell Peppers
1 Pound Ground Chicken
1 Cup Beef Broth
1 1/2 Cups Cooked Rice
1 Medium Onion, Chopped
1-2 Tablespoons Olive Oil
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
2 Teaspoons Cornstarch

1/2 Teaspoon Oregano
3 Tablespoons Tomato Paste
1 Teaspoon Fresh Lemon Juice or Imitation lemon juice :)
1/2 Cup Sour Cream

Shredded cheese(optional)

Cook rice according to the box.Brown chicken and onion in olive oil until onion is tender and meat is cooked.Add rice and all the spices to the mixture.Meanwhile, cut the tops off the green peppers and take the seeds out, keeping the tops.

Fill peppers with the rice/chicken mixture.Place pepper tops inside crock pot cut side up.Place stuffed peppers on top of tops.Pour in broth.Cover and cook on low for 6 hours.Remove peppers.Mix cornstarch, tomato paste, lemon juice and sour cream into broth.Return peppers to crock-pot.Cook on high for 30 minutes.Serve peppers with the sauce. Yummo!!! I love to sprinkle them with cheese!!

Tuesday, May 15, 2012

2 8-oz. box of macaroni
1 can of evaporated milk
1 stick of butter,melted
3 eggs
4 cups shredded cheese,separated(I use a mixture of shredded sharp, extra sharp and Colby jack cheese but you can use whatever you like.)

Cook and drain macaroni according to package & season with salt & pepper to taste.
Spray crockpot with Pam and add macaroni.
Beat eggs and milk together.
Add melted butter and stir until blended.
Pour mixture over macaroni.
Add about 3 cups of shredded cheese and stir.
Place remaining 1 cups of cheese on top of macaroni.
Cook on low about 3 hours.

Wednesday, April 18, 2012

1 3/4 c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 c shortening
2/3 c sugar
2 eggs, well beaten
1 1/2 c banana, well mashed, overripe
1/2 c walnuts, coarsely chopped:

Sift together flour, baking powder, baking soda and salt. 
 With electric beater on low, fluff shortening in a small bowl, until soft and creamy. 
 Add sugar gradually. Beat in eggs in a slow stream. 
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, and the rest of the bananas then the last of the flour mixture. 
Fold in walnuts. 
 Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
 Place on a rack in crockpot. 
 Cover crockpot, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. 
  Cook on HIGH for 4 to 6 hours. 
 Cool on a rack for 10 minutes.
 Serve Warm.

3 lbs. med. size potatoes peeled and sliced
1 onion chopped
1 cup shredded cheddar cheese
1 cup cooked ham
1 can (10 3/4 oz) reduced fat cream of mushroom soup
1/2 cup water

Combine potatoes, onion, cheese and ham in slow Crock Pot. 
 In small bowl, stir together soup & water. Pour over potato mixture. 
 Cover pot.
 Cook on High for 4 hours or until potatoes are tender. 
 Stir mixture just before serving. 
Makes 6 servings

MMM on one of the epsiodes on Desperate Housewives Lynnette made her ex hubby a yummy bowl of Beef Bourgignon 
It inspired me to make this ! YUmmo!
1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onionm,sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley,chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) ,diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic -- minced
1 Teaspoon Salt

Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade.
 In skillet, saute bacon and remove.
Brown meat in bacon fat. 
Combine beef, bacon, vegetables and seasonings in slow cooker.
 Pour over enough marinade to cover.
 Cook on low 8-10 hours.

3 lb. boneless turkey breast, halved
16 oz. can whole berry cranberry sauce
1/2 c. sugar
1/2 c. apple juice
1 T cider vinegar
2 garlic cloves, minced
1 tsp. ground mustard
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
2 T. all-purpose flour
1/4 c. cold water
1/4 tsp. browning sauce

Place the turkey skin side up in a 5-qt. crock pot.
Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice; pour over turkey.
Cover. Cook on low for 5-6 hours or until a meat thermometer reads 170 degrees F.
Remove turkey to a cutting board; keep warm.
Strain cooking juices. In a saucepan, combine flour and water until smooth; gradually stir in strained juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired.
Serve gravy with sliced turkey.

Sunday, April 15, 2012

3 pounds pork shoulder
2 (1 ounce) packages taco seasoning mix
chili powder to taste
crushed red pepper to taste

Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes. Add water until meat is covered. Place lid on pot and cook on low for 8 hours. Remove pork shoulder from pot and shred.
Note: Serve with warm tortillas and your choice of garnishes, such as: lettuce, grated cheese, chopped onions, guacamole, salsa, sour cream, and olives.

4 pork chops, well trimmed
1 envelope onion soup mix
10 oz. can ready to serve chicken broth

You can brown the pork chops if you wish in a nonstick skillet 3-4 minutes on each side. Place pork chops in 3-1/2-4 quart crockpot. In medium bowl, combine soup mix and chicken broth and stir until blended. Pour this mixture over the pork chops. Cover crockpot and cook on low heat for 6 to 8 hours. 4 servings

1 1/2 lbs lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbs flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbs dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered

In large skillet, brown beef and bacon until red color disappears. 
 In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. 
Stir in undiluted soup and wine. 
Cover pot and cook on low 4 to 5 hours. 
Stir in sour cream. 
Spoon mixture over toasted buns. 
 Serves 6 to 8. I served this over buttered noodles instead of the buns.

6 servings
3-pound boneless beef tip roast
1 tsp. salt
1 tsp. mixed dried herb leaves
1/2 tsp.pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar (or use red wine vinegar)

Spray 12' skillet with cooking spray; heat over medium-high heat. 
Cook beef in skillet about 5 minutes until brown on all sides. 
Sprinkle with salt, herbs and pepper.
Place garlic in a 4-5 quart slow cooker. 
Place beef on garlic.
 Pour vinegar over beef.
Cover and cook on low heat setting 6-8 hours or until beef is tender.

1 cup uncooked ditalini or other small pasta Shredded Romano cheese (optional) 
2 1/2 pounds beef for stew, cut into 3/4' pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables

Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. 
Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking) Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. 
Stir well before serving. 
Serve with cheese, if desired.

1 cup Worcestershire sauce
1 boneless pork roast
1 cup brown sugar
Optional: whole wheat rolls to make sandwiches
Spray with non stick spray.Add pork roast. Add worcestershire sauce and brown sugar.Cook on high for 1 hour, then on low for 5 hours.
Pork roast is finished when it falls apart. 
I use a fork to shred the roast and serve on rolls.

First unwrap the chicken, remove the bag of innards from the cavity and give the chicken a quick rinse.
After rinsing the chicken place in crock pot that has been sprayed with non-stick.Y
ou do not need to put any liquid in the pot, just the chicken.
Then sprinkle your favorite spices on the chicken. I usually sprinkle garlic and paprika.
Place the lid on the crock pot, set on low, and walk away for about 7 hours.
Remove the chicken from the crock pot, cut and serve.
 Do not throw away the liquid in the crock pot.
If you do not want to serve the chicken for dinner, allow the chicken to cool and then remove the meat from the bones. Set the crock pot on  the low setting and cover. Let it cook overnight. In the morning you will have a crock pot full of bones and chicken broth, and your house will smell like Boston Market for the next day or 
Strain out the bones and you have homemade chicken broth for free!Scrape the fat off with a spoon and the broth is ready to be used or can be stored for up to six months in the freezer.

Thursday, April 12, 2012

 2 pounds white candy coating , broken into small pieces
2 cups semisweet chocolate chips
1 pkg.( 4 oz) German sweet chocolate
1 jar ( 24 oz ) dry roasted peanuts

In a crockpot, combine candy coating, German chocolate and chocolate chips. Cover and cook on high for 1 hour, then reduce heat to low. Cover and cook 1 hour longer or until melted, stirring every 15 minutes. Add peanuts and mix well. Drop by teaspoonfuls onto waxed paper; let stand until set. Store at room temperature. Makes about 3 1/2 dozen.

3/4 cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
16 ounces cream cheese
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 tablespoon flour
1/2 teaspoon vanilla

Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch spring form pan.
 In a medium bowl, cream together the cream cheese and sugar. 
Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. 
Beat for another 2 minutes. 
Pour batter into prepared crust.
place on a rack or aluminum foil ring in the crock pot (so it doesn't rest on the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. 
Turn off and leave for 1 to 2 hours, until cool enough to remove. 
Cool completely and remove the sides of the pan.
 Chill before serving, and store leftovers in the refrigerator.

1 bag Tater Tots
1/2 bag frozen mixed vegetables - cooked
2 or 3 cans of cream soup (mushroom - celery, take your pick) I like celery or chicken
1 pound hamburger, browned and drained ( i use garlic powder and italian seaoning when browning the meat)
 a bag of Shredded cheese

Mix the hamburger, 1/2 bag of non frozen  Tater Tots, cooked veggies, and soup.
Use two cans soup - if it looks dry add another can of soup.
 Layer the remaining Tater Tots on top. Let it go on low for 6 to 7  hours. Top with cheddar cheese
Serves 4.

1 lb. ground beef
1 can tomato sauce
1 can mexi-corn drained
1/4 cup minced onion
1 tsp. salt
Dash of pepper
1 1/2 cups dried mashed potato flakes
1 1/2 cup sour cream
1/3 cup water
1 1/2 cups grated cheddar

In skillet brown your hamburger, and drain well. Place beef in the crockpot and add tomato sauce, corn, onion, salt and pepper. Mix well!
In bowl mix the potato flakes, with sour cream and water. Spread potato mixture over the beef. Top with grated cheese. Cover and cook on Low for 7-10 hours!

1 1/2 lb. ground beef
1 large clove garlic
1/4 tsp. pepper
1/2 tsp. thyme
6 med. potatoes
2 large onions
1 can cream of mushroom soup (10 3/4 oz.) *cream of chicken works well too
1/2 c. water

Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.

16 oz skinned and boned uncooked chicken breast, cut into 4 pieces
1 lemon
1 tspn lemon pepper
1 tspn paprika

Place chicken pieces in a slow cooker. 
Squeeze juice of half a lemon over chicken. 
Sprinkle lemon pepper  over top.
Sprinkle Paprika over chicken.
 Cut remaining lemon half into thin slices. 
Arrange slices around chicken. 
Cover and cook on high  for 4 hours.

1 large onion, cut into 8 pieces
1/2 to 1 habanero pepper, seeded, deveined, and finely minced 

*warning!!!!! Please wear Gloves when deviening !
1 tablespoon chopped crystallized ginger
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders

Combine onion and ginger in a food processorr until finely chopped. 
Add remaining ingredients, except chicken, and pulse until well combined.
 Place chicken in a 3 1/2-quart or larger Crock Pot and cover with sauce. 
Cover, place on low, and cook for 6 to 8 hours or 3 to 4 hours on high. 
This dish serves 4.

Sunday, March 25, 2012

4 Chicken Breast, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups of dry  Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.
8 bacon slices
8 boneless skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour 
Salt and pepper to taste
Place the bacon in a large skillet and cook over medium-low heat. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.Then wrap one slice of bacon around each boneless chicken breast and place in crockpot. In a seperate bowl combine sour cream, 2 cans pf  cream of mushroom soup, and flour. Mix well with  whisk. Pour over chicken.Cover crockpot and cook on low for 6-8 hours.

Wednesday, March 21, 2012

2 cups water
1 cup corn -- whole kernel
1 cup potato -- chopped
1 cup celery -- chopped
1/2 cup carrot -- sliced
1/2 cup onion -- chopped
2 cubes beef bouillon
1 jar cheez whiz -- (16 oz) meatballs
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon tabasco sauce

Meatballs: Mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in a crockpot. Stir gently. Cover and cook on low for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.  Serve with a crusty bread.Serves 6

8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings

Put all ingredients down to and including the pepper into the crockpot. Add water to within 1' of the top of the crockpot (this recipe is for a 5 qt, so adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put milk into a small container with a lid, add flour and shake till well mixed. Add to the soup.

Saturday, March 17, 2012

Crockin' Moms: Corned Beef and Cabbage: Happy St Patty's Day! 4 large carrots, peeled and cut into matchstick pieces 10 baby red potatoes, quartered,1 onion, peeled and cut into ...

Friday, March 16, 2012

1 Box elbow or  Spiral Pasta (uncooked but rinsed)
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni
16 ounces pizza sauce or pasta sauce
1/4 cup water
1 cup shredded mozzarella cheese

Spray crock pot with  non-stick spray. Brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Rinse pasta and place in the crock-pot with drained ground beef mix. Stir. Pour Pasta sauce and 1/4 cup water over noodle mix. Top with shredded Mozzarella. Cover and cook on low for 6 hours.
1 can (15oz) can solid pack pumpkin
1 (12 oz) can evaporated milk
3/4 cup sugar
1/2 cup  pancake mix
2 tablespoons butter or margarine, melted
2 eggs, beaten
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract

In a large bowl, combine the ingredients and mix.Spray crock pot with nonstick cooking spray. Transfer to crock pot.  Cover and cook on low for 3 to  4 hours. Serve warm with ice cream.
4 medium-sized apples, peeled and sliced (try Honey Crisps)
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons melted butter
2 cups granola cereal
(Start this one at 10 or 11 PM – ready for breakfast!)
Combine all of this into a crock pot.  Turn it on low and walk away for eight hours. Add a quarter of a cup of water for every additional two hours you intend to cook it.

4 red potatoes, sliced
2 red onions, finely chopped
1 1/2 pounds cubed ham
1 can condensed cream of celery soup, diluted according to can directions
2 tablespoons flour
Shredded cheddar cheese

Combine all of this into a crock pot except for Cheese(save that for when it is done). Add salt and pepper to taste. Turn it on low and walk away for eight hours. Add a quarter of a cup of water for every additional two hours you intend to cook it.  Sprinkly with Cheese when done :)

1 large can tomato sauce
1 pound lean ground beef
2 cans beans (kidney beans are fine, but you can use whatever you like)
2 tablespoons chili powder
1/4 cup diced onion (or onion salt)

Combine all of this into a crock pot. Add salt and pepper to taste. Turn it on low and walk away for eight hours. Add a quarter of a cup of water for every additional two hours you intend to cook it.

Happy St Patty's Day!
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered,1 onion, peeled and cut into bite-sized pieces
4 c. water
4 lb. corned beef brisket with spice packet
6 oz. beer
1/2 head cabbage, coarsely chopped

 Place the carrots, potatoes, and onion into the bottom of the crock pot, pour in the water, and place the brisket on top of the vegetables.Pour the beer over the brisket. Sprinkle on the spice packet.Cover. Cook on High for 7-8 hours.An hour before serving, stir in the cabbage and cook for an additional hour.

Tip: If you like your vegetables a little more crunchy, you should add after the first 3 cooking hours!
4 or 5 lb pork loin roast
1 bottle of  your favorite  BBQ sauce
1 can Dr. Pepper or diet dr pepper
 Garlic powder or fresh garlic minced
Onion powder

 Place roast into the slow cooker and season with onion and garlic powder. Cover with BBQ sauce and then pour Dr. Pepper over the roast.Cook on low for 6-8 hours until pork is tender. Shred with 2 forks. Serve with Mash Potatoes and Veggies ,Yummo!!!

Tuesday, March 13, 2012

5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.
1 large onion, chopped
1 clove of garlic, minced
1/2 cup flour
1 cup butter
4 cups half and half
1 1/2 cups of chicken broth
4 cans white beans (navy, great northern, or garbanzo), drained and rinsed
2-3 (4 oz) cans chopped green chilies
3-4 boneless skinless chicken breasts cooked and sliced into small pieces
2 cups grated Monterrey Jack cheese
1-2 tsp. Tabasco sauce
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin
1 cup sour cream (optional)

Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside.
If you  want to make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.Add the half and half and chicken broth. Simmer 3 minutes or until thick.Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.



3-4 frozen chicken breasts  

1/2 c. teriyaki sauce 

1/2 c. soy sauce 

1 can pineapple chunks,  drain half the juice out

Crushed red pepper flakes
1 clove of garlic, minced

Spray the crock pot with nonstick cooking spray and add chicken breasts.  Pour soy sauce, teriyaki sauce, and pineapple chunks over the chicken.  Sprinkle as many red pepper flakes on top and garlic as desired.  Cook on high for 4-6 hours.  Shred chicken with two forks in the crock pot and serve over rice.
2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing 1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley OR  2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
slider buns or  regular sized hamburger buns
Place chicken in a 3-4 quart crock pot with 1-2 cups of water, cover and cook on low heat for 4-6 hours.Remove chicken from crock pot using a slotted spoon and drain the water from the crock pot. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. Place chicken back in the crockpot and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.Yummo!!
This Recipe is very easy but soo yummy too! It is slowly cooked all day and the house smells delish!
5lb pork shoulder
1 can of Cola
BBq Sauce

Pour Cola in Crock Pot. Place pork on top and a few squirt of your favorite BBQ sauce.
Cook on low for 8 hours.

Sunday, March 11, 2012

Fry hamburger patties
Place in crock
Pour beef gravy over them to completely cover.
Let cook on high for about 4 hours.

The best tasting ones are grilled patties or broiled but if you fry in skillet it turns out fine too. Yummy.
This is something, too, that you can cook ahead and freeze

3- pounds of Kielbasa
1- 2pound box of dark brown sugar

Cut up Kielbasa into 1/2' chunks, put into crock pot. Add whole box of brown sugar. No need to stir until brown sugar starts to liquefy. Cook on low for 5 hours.

Saturday, February 25, 2012

2 lbs. boneless beef round steak, cut into 6 serving pieces
1.1-oz pkg.Lipton beefy onion soup mix
3 c. onion, sliced
28-oz. can diced tomatoes
3 T. all-purpose flour
1 c. water

Arrange steak in a crockpot. Sprinkle soup mix over steaks; arrange onion slices all around. Top with tomatoes. Cover and cook on low setting for 8 hours, or on high setting for 6 hours. Remove steak and vegetables from crock pot; set aside. Mix together flour and water; add to slow cooker and stir until thickened. Spoon gravy over steak to serve. Makes 4 to 6 servings.
1 white onion, chopped
1cup celery, chopped
1 cup green beans, halved
1 cup carrots, diced
2 cans vegetable broth
2 cups potatoes, diced
2 dashes of salt
shake of parsley, crushed
1 cup water
Place all ingredients into crockpot.Cook for 8-10 hours on low.Serve with crackers.

4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of swiss cheese (I use mozzerella,my kids like this better!)
1 can cream of mushroom soup(can use any cream soup)
1/4 c. milk

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in c. p. so it looks like a triangle /_\ Layer the rest on top. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

4 boneless/skinless chicken breasts seasoned with garlic powder, onion powder and
season salt
1 large can cream of chicken soup
2 cans cream of mushroom soup
3/4 c frozen cut carrots
3/4 c frozen green beans

Dump it all in the crockpot and cook it about 7 hours on low. Add 2 cups of minute rice to it the last 5 minutes before dinner. Yummo!!!

5 lb. chicken wings
2 c. brown sugar
1 c. French's mustard
4 tbsp. soy sauce

Cut each wing into 3 pieces - throw away the tip. Brown in skillet until golden brown and put in slow cooker, turn on low heat. Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2- 8 hours.

Tuesday, January 31, 2012

4 lb. chuck roast 
1 yellow onion
10 "real" carrots
1 Package mushrooms,
1 packet Lipton Beefy Onion Soup
1 can chicken broth, Salt & Pepper,
2 tsp. Paprika
1 tblsp. dried Parsley 
cook on low for  8 hours