Saturday, May 31, 2014

 9 cups sliced yellow summer squash
1 medium onion, chopped (1/2 cup)
1 tablespoon butter or margarine
2 cups French bread crumbs
1 cup shredded sharp Cheddar Cheese
2/3 cup sour cream
1/2 cup teaspoon garlic salt
1/4 teaspoon pepper
1 can (10 3/4 ounce) condensed cream of chicken soup
1 tablespoon butter or margarine, melted
Chopped fresh Italian parsley, if desired

Spray slow cooker with cooking spray. In a large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well. In the slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash. Cover, cook on low for 2 hours.
32 ounces frozen shredded hashbrowns
16 ounces breakfast sausage, cooked and crumbled
6 green onions, finely chopped
12 ounces sharp cheddar cheese, shredded
12 eggs
1/4 cup milk
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Grease the insert of a 6-quart slow cooker with non-stick cooking spray. Layer 1/3 of the hashbrowns on the bottom, then season with salt and pepper. Top with 1/3 of the cooked sausage, then 1/3 each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours, and it is normal for the edges to brown.
1 box of Chocolate Cake Mix
1 container of Marshmallow Fluff
Graham Crackers

In a bowl mix up the Cake mix according to the box directions. Pour the batter into the slow cooker and turn it on low. Cook on low for approximately 6 to 8 hours. When the cake is done, swirl in the Marshmallow Fluff, gently breaking up the moist cake as you add the fluff. Don't stir too much in though, or you will have a marshmallowy mess.
4 boneless, skinless chicken breasts
1 18 ounce jar of apricot preserves
1 cup orange juice (or orange juice blend)
1 envelope onion soup mix

Place chicken in a slow cooker. Combine preserves, juice, and onion soup mix in a small bowl and pour over chicken. Cook on low for 4 to 5 hours or until chicken is tender. Serve over brown rice and enjoy!

Friday, May 30, 2014

2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate ( about 4 squares)
One 12-ounce package semisweet chocolate chips (about 2 cups)
2 1/2 pounds whit almond bark

Place the peanuts in the bottom of your slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temp on low and cook for 3 hours. Do not stir while it is cooking. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (often included with brisket)
1 medium rutabaga, halved and cut into wedges
1 pound large carrots, cut into 4 inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
1/2 head savoy cabbage, cut into wedges
1/3 cup horseradish, drained
1/3 cup creme fraeche or sour cream

First, place the corned beef into a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker. Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch. Place the lid on the slow cooker and cook on high for 7 to 8 hours. Remove the meat and vegetables from the slow cooker and keep it warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl. Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce. Reserve about a quarter each of the meat and vegetables and 1 1/2 cps cooking liquid for Corned beef Hash.

4 cups fresh or frozen blackberries
1/2 cup granulated sugar
2 tablespoons corn starch
2 cups all-purpose flour
1/2 cup granulated sugar (or sugar substitute)
1/4 cup butter, melted
1/4 cup milk
1 teaspoon baking powder
Pinch of salt

 Put the berries , 1/2 cup sugar and cornstarch in the crock pot. Toss lightly to coat the berries. In a medium bowl mix the cobbler ingredients-flour, sugar, melted butter, milk, baking powder and a pinch of salt until a soft dough forms. Drop spoonfuls of cobbler dough onto the fruit in the slow cooker.Keep the dough off the side of the crock pot. Cover and cook on High for 4 hours, or until the fruit is bubbly and the dough is cooked through. You can serve plain, or with ice cream or whipped cream!

Thursday, May 29, 2014

1 to 1 1/2 lbs boneless skinless chicken tenderloins
6 to 8 slices bacon, cut in half
4 apples, peeled, cored and finely diced.
1 1/2 cups barbecue sauce
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

Wrap each piece of chicken tenderloin with a half slice of bacon. Place wrapped chicken in the bottom of crockpot (they can overlap). In a bowl mix the diced apples, barbecue sauce, balsamic vinegar and thyme. Pour this mixture over the chicken. Cover and cook on high for 4 hours or on low for 8 hours.

1 dozen eggs
1 cup milk
2 lbs of hash brown potatoes (you can use frozen hash brown, just cook an extra hour)
1 lb of bacon-cooked, drained and cut into pieces ( or you can use any of your favorite breakfast meat)
1/2 cup onions-diced
3 cups cheddar cheese-shredded
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tsp salt and 1/2 tsp of pepper

Beat eggs until well blended. Next, add the milk, garlic powder, mustard, 1 tsp salt and 1/2 tsp pepper, and beat it in. Set this aside. Layer potatoes and sprinkle 1/3 of the onions on top. Next sprinkle 1/3 of the bacon. Add 1 cup of cheese to the top. Repeat the layering 2 more times. Pour the egg mixture over the layers. Cook for 6 to 7 hours on low.