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.