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.