Tuesday, July 29, 2014

6 Ingredient Slow Cooker Peach Crisp

1 cup brown sugar
1 cup quick oats
1/2 cup flour
1 tsp. cinnamon
1/4 cup butter, softened.
2 (20oz) cans drained peaches.

1. Spray Slow Cooker with Cooking Spray.
2. Stir together brown sugar, oats, flour, and cinnamon.
3. Cut the butter into the dry ingredients with a pastry blender or fork until the mixture is crumbly.
4. Put the drained peaches in the slow cooker and stir 1/2 the crumbs into the fruit.
5. Top with the rest of the crumbs
6. Cook for 3- 4 hours on low
Easy Parmesean Ranch Mushrooms

1 Container, fresh Mushrooms
1 stick of butter (1/2 Cup)
1 Hidden Valley Ranch Dressing Packet
Parmesean Cheese.

1. Place Mushrooms in the Slow Cooker.
2. Melt the butter in a microwave safe bowl.
3. Add the Ranch packet to the melted butter.
4. Mix well and pour over mushrooms in slow cooker.
5. Sprinkle with 2 teaspoons of Parmesean Cheese or you can add more to taste.
6. Cook on low heat for 4 hours.
Carmelized Onions in the Slow Cooker

5-6 large yellow onions
1/2 cup butter, sliced (real butter only)

1. Peel onions and cut them into large slices
2. Place onions in slow cooker and place slices of your butter on the top.
3. Cook on high for 10 hours, until onions are dark brown and carmelized.

You can freeze these for up to 6 months, and use them to accomodate green beans, baked potatoes, hamburgers, etc.

Find Original Recipe here: http://www.familyfreshmeals.com/2013/05/crockpot-caramelized-onions.html
Barbeque Turkey Wedges

Nonstick Cooking Spray
1 pound lean ground turkey
3/4 cup finely chopped red onion
3 cloves minced garlic
1 (14.5 oz) can diced tomatoes (no salt added and undrained)
1/3 cup bottled barbeque sauce
1/4 teaspoon black pepper
1/2 small cucumber, seeded & chopped (1/2 cup)

1. Coat a large unheated skillet with cooking spray. Cook turkey, 1/2 cup of the onion, and the garlic in skillet over medium-high heat for 5 to 8 minutes or until turkey is brown and onion is tender, stirring frequently. Drain fat.
2. Stir in tomatoes, barbecue sauce, and pepper; heat through. Transfer mixture to a 1 1/2- or 2-quart slow cooker. 
3.Cover and keep warm on the keep-warm setting for up to 2 hours.    
Just before serving, sprinkle turkey mixture in cooker with remaining chopped onion and cucumber. Serve turkey mixture with Pita Wedges.

Serve this with pita wedges---Recipe Here.

Pita Wedges

2 (6 inches) whole wheat pita rounds


1. Preheat oven to 350 degrees F. Split pita bread rounds in half horizontally. Cut each half into eight wedges. Arrange wedges in a single layer on a baking sheet. Bake for 10 to 15 minutes or until lightly browned and crisp; let cool.

Original Recipe here: http://www.bhg.com/recipe/barbecue-turkey-wedges-1/
Copycat P.F Chang's Lettuce Wraps

1 T sesame oil
2 lb ground chicken or turkey
1 t dried ginger
2 cloves garlic, pressed
1/4 C dry sherry
1/2 C hoisin sauce
2 T tamari
1 T chili garlic sauce (we're sirachi peeps)
2 cans sliced water chesnuts, drained and chopped
2 T rice wine vinegar
12 small lettuce leaves (bibb or butter)

1. Heat the sesame oil in a large skillet over medium heat. Don't substitute oils! The sesame oil adds a great flavor. 
2. Brown the ground chicken or turkey and garlic in the oil. Add ginger and sherry and cook until all the liquid is gone. Transfer everything to a crockpot.
3. In a small bowl, mix the hoisin sauce, tamari and chili garlic sauce. Stir into the meat mixture in the crockpot. 
4. Cover and cook on high for 2-3 hours or on low for 3-4 hours.
5. Before serving, stir in water chestnuts and rice vinegar. Cook an additional 10 minutes to warm through. Then serve with lettuce leaves.


Check out the Original Recipe Here: http://thegreenbacksgal.com/p-f-changs-lettuce-wrap-copycat-recipe/

Wednesday, July 23, 2014

Home made Moon Sand

4 cups play sand
2 cups corn starch
1 cup water
2 tbsp colored powder paint

1. Mix the sand and cornflour in a large bowl until combined. Then tip in the water in increments, mixing it in as you go along. By the end it should be well combined and the consistency is like a crumbly pastry mix. If it doesn’t hold together when formed in a ball then add a tiny bit more water until it feels right. It should not be wet, but feel slightly damp.
2. When this is achieved then stir through the colors, using as many as you like. You will need to use your fingers to thoroughly mix the colors, like making breadcrumbs or pastry.

Now Have fun playing.

Find Original Recipe Here:  http://theimaginationtree.com/2013/06/home-made-moon-sand-recipe.html
Slow Cooker Caramel Apple French Toast

For the French Toast

10 cups cubed (3/4-inch) French or challah bread
8 eggs
2 cups (1 pint) half-and-half
1/2 cup milk
1/3 cup packed light brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon ground cinnamon

For the Apple-Pecan Filling
8 tablespoons butter, softened
3 apples, peeled and coarsely chopped (3/4-inch pieces)
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1 cup coarsely chopped pecans

For the Topping
Powdered Sugar, Maple syrup or salted caramel topping, if desired

 1. Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
 2. Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
 3. In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.
 4. In 8-inch skillet, melt 2 tablespoons of the butter. Add apples; cook about 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together remaining 6 tablespoons butter and remaining Apple-Pecan Filling ingredients until crumbly.
 5. Spoon half of bread mixture (about 4 cups) into slow cooker. Top with half of the apples. Sprinkle with half of the brown sugar mixture. Repeat layers.
 6. Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.
 7. Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.

Find original Recipe here: http://www.bettycrocker.com/recipes/slow-cooker-caramel-apple-french-toast/154a0eba-b6b5-47c3-8bcc-a8c2391df813

White Bean & Chicken Taco Dip

Non stick cooking spray
1 (14.5 oz) can Mexican- style diced tomatoes, undrained
1 (10 3/4 oz) can condensed cream of chicken soup
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper.
2 (19 oz) can white kidney beans, rinsed and drained
1 1/2 pounds, boneless skinless chicken thighs, cut into 1/2-inch pieces.
1 cup shredded Monterey Jack Cheese
Tortilla chips for service
* You can also add chopped fresh tomatoes,snipped fresh cilantro, sour cream

1. Spray 4-5 quart slow cooker with cooking spray.
2. In the slow cooker, whisk together mexican style tomatoes,
soup, cumin, cayenne pepper, and black pepper. Stir in beans, chicken,
and cheese.
3. Cook on low- heat setting for 5-6 hours or on high for 21/2 to 3 hours.
4. Serve with tortilla chips and use optional fresh tomatoes, cilantro and
sour cream for garnishment if desired.

Slow Cooker Green Beans

1 (14.5 oz) cans green beans, drained
2 (14 ounce) cans chicken broth, season with garlic salt
1 onion, washed and cut into wedges
1/2 lb. bacon, cut into small pieces and semi fried
Salt & Pepper to taste
* Keep bacon drippings.

1. Add all ingredients into slow cooker
2. Cook on low for 8 hours or high for 5 hours.
Easy Salsa Slow Cooker Chicken

4 Boneless, Skinless Chicken Breasts
2 cups salsa
Salt & Pepper to taste

1. Place chicken breasts in a slow cooker
2. Cover with salsa, Toss until chicken is covered.
3. Cook on high for 4 hours or low for 6-8, or until the chicken
shreds easily with a fork.
4. Shred chicken in slow cooker and toss with the remaining salsa until well- mixed.
Serve immediately

*You can also add, drained beans and corn if desired.

Tuesday, July 22, 2014

Homemade Scented Play Dough
* My son loved helping me make this as much as he loved playing with it!

What You'll Need:
  • 1 cup flour
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1/2 cup salt
  • 1 teaspoon cream of tartar
  • 2 0.13-ounce packets powdered drink mix
  1. Measure out then add the ingredients to a saucepan and stir together over medium-high heat. Continue stirring for another two to three minutes while the dough comes together.
  2. Once the dough pulls together into one big ball, turn off the heat and allow the scented play dough to cool in the pan for five minutes.
  3. Turn the dough out onto a flour-dusted work surface and knead for one minute or until completely cool. Add additional flour as needed.
  4. Offer the scented play dough to your tot and get squishing! When it's not in use, keep the play dough in a plastic bag or container. This dough will stay soft and playable for months if properly stored.

Find original post here:  http://www.lilsugar.com/Scented-Play-Dough-Recipe-24492319/
Slow Cooker Smore Cake.

1 Box Chocolate Fudge cake mix (mix according to directions)
2 cups miniature marshmallows
1 cup semisweet chocolate chips
Graham Crackers if desired.

1. Spray 2-31/2-quart slow cooker with cookin spray.
2. Pour Cake mix batter into slow cooker.
3. Cook on High heat for 2 -2.5 hours or until an inserted toothpick
comes out clean.
3. Turn off slow cooker, sprinkle marshmallows and chocolate chips
over tope of cake. Cover for 10 minutes. Serve with Graham Crackers.

Find Original Recipe here: http://www.bettycrocker.com/recipes/slow-cooker-fudgy-smore-cake/4a7cdd63-e557-440a-a647-bef0cb2dced7
Green Bean Casserole *Slow Cooker*

2 (16oz) packages frozen cut green beans
2 (10.75oz) cans cream of chicken soup
2/3 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (6oz) can French-fried onions, divided.

1. Combine first 6 ingredients and add half of the can of French- Fried Onions.
2. Cook on low for 5-6 hours. Top with remaining French- Fried onions & serve.

Find Original Recipe here: http://allrecipes.com/Recipe/Slow-Cooker-Green-Bean-Casserole/Detail.aspx?evt19=1
Brown Sugar Smokies

1 pound bacon
1 (16 oz) package little smokie sausages
1 cup brown sugar

1. Preheat oven to 350 F

2. Place 2/3 of the bacon in refrigerator  until needed (it's easier to wrap the smokies with cold bacon)
Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on large baking sheet.Sprinkle brown sugar generously over.

3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. Place the smokies in a slow cooker on low setting until ready to serve. Enjoy!

 Slow Low Country Boil
4 quarts of cold water
1/4 cup Old Bay Seasoning, or other spicy seasoning
1 TBS Kosher Salt (more or less to taste)
4 celery stalks, cut into 1 inch pieces
1 yellow onion diced
1 head of garlic halved
2 1/2 lbs of red potatoes (small)
4 ears of corn (break in half)
2 lbs of smoked sausage, cut into 2 inches slices
2 lbs of med-large fresh shrimp in the shell, deveined

In crockpot add, water, celery, onions, garlic and potatoes. Cook on low 4-6 hours until potatoes are tender, when pierced with a fork. Add corn and sausage until corn is tender, 1-2 more hours. Add shrimp until opaque, approximately 20-30 minutes. Taste broth and adjust seasoning with additional salt and pepper. Serve Immediately. Serve with butter and lemon.

 Thanks Latonia Thrower!

Tuesday, July 15, 2014

Glitter lights

*Time for an Easy & Adorable Craft*

What you need:
Mason Jars
Teacup lights
Elmer's glue ( you could also use Modge Podge)
Paint Brush ( One that will fit inside the Mason Jar)

1.Mix Water and Glue together and brush the inside of your mason jar. ( you will want to add
enough water to just thin out the glue so that it is spreadable)
2. Add glitter of your choice to the inside of jar. Roll and spin jar around until the glitter
coats the sides.
3. Let it dry. Once Dried add a tea light and that's it!

Slow Cooker Pineapple & Coconut Tapioca

Cooking Spray
3/4 cup sugar
1/2 cup regular small pearl tapioca
2 (13.5 oz) cans light coconut milk
1 large egg
1/2 cup finely chopped fresh pineapple
1/2 cup flaked sweetened coconut, toasted.

1. Coat Slow cooker with cooking spray. Combine sugar, tapioca, and coconut milk in slow cooker,
stirring with a wisk. Cover and cook on Low for 2 hours or until most of the tapioca is transparent (Pudding will be thin)
2. Place egg in a medium bowl; stir with a whisk. Add 1/2 cup hot tapioca mixture to egg,
stirring constantly with a whisk. stir egg mixture into remaining tapioca mixture in slow cooker. 
3. Cover and cook on Low heat for 30 minutes. Turn off slow cooker and stir pineapple
into tapioca mixture; cover and let stand for 30 minutes.
4. Serve warm or chilled and top with toasted coconut.

Original Recipe: http://www.myrecipes.com/recipe/pineapple-coconut-tapioca-50400000124409/
Slow Cooker Pasta & Meat Sauce.
1 tablespoon olive oil 
2 cups chopped onion
6 minced garlic cloves
3 ( 4 oz) hot italian sausage, casings removed. Or 1 pound ground beer or Add Both.
1/4 cup tomato paste with no added salt.
1 1/2 teaspoons sugar
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 (28 oz) can crushed tomatoes with no salt added, undrained.
1 cup tomato sauce with no added salt.
t tablespoon chopped fresh oregano
16 ounces pasta.
1/2 cup torn fresh basil.
3 ounces shaved Parmesean Cheese.


1. Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add onion
and saute 4 minutes or until tender, stirring occasionally. Add garlic and saute 1 minute, stirring
constantly. Place vegetables in your slow cooker.
2. Add sausage to skillet and saute for 6 minutes or until browned, stirring to crumble. Remove
with a slotted spoon. Drain, and add to slow cooker.
3. Stir in tomato paste, sugar, salt, crushed red pepper, crushed tomatoes, and tomato sauce.
4. Cover and Cook on low for 8 hours and stir in oregano.
1. Cook Pasta according to directions on box.
2. Serve sauce on top of pasta and top with the basic and cheese.
Slow Cooker Gruyère-Bacon Dip

Cooking Spray
1/2 chopped onion
1 cup shredded Gruyère Cheese
1/2 cup mayonnaise
1/2 teaspoon dry mustard
1/4 teaspoon black pepper.
1 (8 oz). block fat-free cream cheese, softened.
2 Tablespoons chopped green onions
4 slices of bacon cooked & crumbled.

1. Heat a large nonstick skillet over medium-high heat. Add onion and saute 5 minutes or until 
tender and Remove from heat.
2. Spray slow Cooker with cooking spray.
3. Add onion to slow cooker. Add cheese, mayonnaise,Worcestershire sauce, dry mustard, black pepper,
and softened cream cheese.
4. Stir until blended and cook onl low for 1.5 hours or until the cheese melts. Stir
periodically after 45 minutes.
5. Top with green onions and bacon & Enjoy!

Monday, July 14, 2014

Mess Free Ziploc Bag Painting.

* This is a great craft for a young child that doesn't know how to open a ziploc bag and is guaranteed to keep them busy for a little bit.

What you need:
Gallon sized ziploc bag

What to do:
1.Place a piece of Paper in a ziploc bag.
2. Add pain to the bag and seal it tightly.
3. Let your child squish the paint around in the bag, to create a masterpiece in the bag.

Slow Cooker~Brownie Cream Cheese Pudding Cake. 

1 package brownie mix
2 large eggs
1/4 cup vegetable oil
2 Tablespoons water
1 (8 oz. ) package cream cheese, softened
1/4 cup butter, softened.
1/2 cup sugar
2 Large eggs
1 teaspoon vanilla extract
2 Tablespoons all- purpose flour
1/2 cup milk chocolate chips.

1. In a medium bowl, stir together brownie mix, 2 large eggs, vegetable oil, & water. Spoon
half of the brownie batter into a lightly greased 3 quart slow cooker.
2. Beat cream cheese & butter with an electric beater on medium speed until creamy. Gradually
add sugar, beating well. Add 2 eggs, 1 at a time, beating until blended. Stir in Vanilla. Fold in
flour and chocolate chips. Pour cream cheese mixture over brownie batter in slow cooker. Dollop remaining brownie batter
over cream cheese mixture; swirl mixture gently with a knife.
3. Cover and cook on low setting for 5.5 hours, or until set. Carefully remove slow cooker insert from heat element; let stand
45 minutes before serving.

Find original recipe here: http://www.mrfood.com/Cakes/Brownie-Cream-Cheese-Pudding-Cake-4377/
Easy Baked Potato Casserole.

2 baking potatoes, peeled and cut into a large dice.
1 Tablespoon olive oil.
12/ cup Progresso Three Cheese Recipe Starter
1 cup shredded Cheese
2 slices bacon, cooked & crumbled
2 Tablespoons thinly sliced chives
1 pinch coarse salt.

1. Place Potatoes in Slow Cooker and Drizzed with oil.
2. Cook for 3 hours on high heat until tender.
3. Mash the cooked potatoes with a fork.
4. Add the cheese sauce and stir to combine, add a pinch of salt and cook another hour.
5. During this hour, cook the bacon until crispy and place on paper towels to absorb grease, Then Crumble.
6. Place potatoes in a oven safe serving bowl. sprinkle cheese on top and broil until browned and bubbly.
7. Garnish with crumbled bacon & chives.
Buffalo Chicken Dip

2 packages cream cheese
2-3 cans chicken breast in water (use the larger can) or shred about 2-3 chicken breast and add the meat from that.
10 ounces Ranch Dressing
1/2 bottle Red Hot Buffalo sauce
1 cup shredded cheddar cheese.

1. Spray slow cooker with non stick spray.
2. Combine all ingredients except for the cheddar cheese.
3. Set Slow Cooker on high heat and cook for about 45 minutes, stirring occasionally to help the cream cheese melt.
4. After 45 minutes, reduce the heat to low and continue to heat until the mixture is fully melted and warm enough to eat.
5. Immediately before serving, stir in the shredded cheddar cheese.

* Serve with tortilla chips!

Slow Cooker Pork & Beer Cheese Sandwiches.


For the Pulled Pork you need:
6 pound pork butt/shoulder.
1 Tablespoon onion powder
1 Tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces beer
32 ounces of BBQ sauce.

For the Grilled Cheese Sandwiches.
2 Tablespoons unsalted butter
2 Tablespoons Flour.
2/3 cup beer
1/3 cup milk
6 ounces freshly grated white cheddar cheese
8 slices white or wheat bread
softened butter to spread with.


1. Add pork to slow cooker.
2. Add spices, beer, and 24 ounces bbq sauce.
3. Cook on low for 8 hours, shred pork with forks and add remaining bbq sauce.
4. Cover and cook for 4 more hours or until meat is cooked and juicy.
5. Remove bones before serving if needed and toss pork before serving.

Grilled Cheese Sandwhiches:
1. Heat a small saucepan over medium heat and add butter.
2. Once butter is sizzling, whisk in flour and stir for 1-2 minutes until golden.
3. Add in beer & milk, whisking well to combine. Reduce heat to low and add cheese.
4. Stire cheese until melted and smooth.
5. Keep over low heat and stire every few minutes, while preparing sandwhiches.

1. Using an electric skillet or griddle over medium heat, butter the ousides of each slice of bread.
2. Place 4 slices, butter side down on griddle, top with a few handfuls of pulled pork.
3. COver in Cheese sauce, then top with the other slice of bread, butter side up.

Serve while hot, and Enjoy.

Original Recipe: www.howsweeteats.com

Thursday, July 10, 2014

Make your own Mug

Plain Colored Mug.
DecoArt Glass Paint Markers
Masking tape (optional if you want to tape off your design first)

1. Preheat your oven to 350 degrees.
2. Use your markers, to draw your design on your mug.
3. Place in oven for 20 minutes.
4. Let it Cool and Admirer it :)

* It's better to hand wash your mug to keep your design looking it's best.

DIY: Bouncy Balls.

1 Tablespoon white glue
Food coloring
1/2 t. Borax
3T cornstarch
4 Tablespoons warm water

1. Mix the glue and food coloring in a  bowl to get your desired color.
2. In another bowl. Mix together the cornstarch, borax, and warm water.
3. Combine the contents of both bowls and stir until you see a blob forming.
4. Take this out of the bowl and roll it with your hands to form a ball. Keep rolling
until it loses the slimey feel.
5. When the ball is no longer sticky, it is ready to bounce.

* These won't last forever and can get moldy but it would be a fun project to do with the kids.
Slow Cooker Yummy Marinated Mushrooms

4 pounds fresh mushrooms
4 chicken bouillon cubes
4 beef bouillon cubes
1 teaspoon Worcestershire sauce
1/2 cup butter
1 teaspoon dill weed
1 teaspoon garlic powder
2 cups boiling water 
1 cup dry red wine


1. Dissolve Chicken and Beef bouillon cubs in boiling water until dissolved.
2. Once dissolved add red wine, dill week, Worcestershire sauce, and garlic powder and stir to combine.
3.Arrange mushrooms on the bottom of your slow cooker, pour mixture over top. Top with your butter.
4. Cook on low for 12 hours.

Crock Pot Chicken Bowtie Pasta with Lemon Butter White Wine Sauce!

5-7 frozen chicken breasts
1/2 bottle of lemon juice (size as pictured)
1 stick of butter, melted
1 cup of white wine
1 teaspoon of onion powder
1 teaspoon of salt
1 teaspoon of oregano
2 cloves of crushed garlic

Mix the sauces and seasonings together well and top over chicken. Cook on low for 7-8 hours and serve over Bowtie pasta 

I also like to throw in spinach but its optional.
Thanks Rachel Cox!
Slow Cooker Ham and Scalloped Potatoes.

3 pounds potatoes, peeled and thinly sliced.
1/2 cup chopped onion
1 cup cooked ham
1 (10.75 ounce) can cream of mushroom soup.
1 cup shredded cheddar cheese
1/2 cup water, 1/2 teaspoon garlic powder
1/4 teaspoon salt 
1/4 teaspoon black pepper.

1. Spray slow cooker with a non stick spray.
2 Place potatoes in slow cooker. 
3 In a medium bowl, mix together shredded cheese, onion and ham. Poor into slow cooker
and mix in with potatoes.
4 Using the same bown, mix together mushroom soup, water, and spices.
5 Pour evenly over the potato mixture.
6.Cover, and cook on high for 4 hours.

Wednesday, July 9, 2014

Cream Corn in the Slow Cooker

4 (16 ounce) packages frozen corn
3-8oz packages cream cheese.
1 cup butter, cut into pieces.
1/2 cup white sugar.
1 cup fine shredded chedder cheese
1/2 cup whole milk.

1. Combine all ingredients but the cheese.
2.) Cook on low heat for about 3 hours, and stirring every 30 minutes.
3.) After 2 hours add the cheese, and cook for another hour.
Slow Cooker Lemon Chicken Thighs.

12 boneless skinless Chicken Thighs
1 cup chicken broth
1/4 flour
2 Tablespoons olive oil, divided.
1 sliced lemon
2 Tablespoons lemon juice
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon cumin

1. Sprinkle chicken thighs evenly with salt and pepper.
2. Heat 1 Tablespoon olive oil in skilled over medium high heat, and add half of the chicken
3.Brown Chicken while cooking about 3 minutes on each side.
4. Add 2nd Tablespoon olive oil to skillet and cook other half of chicken same as before.
5. Place browned chicken in slow cooker and add lemon slices.
6. In a medium sized bowl, combine chicken broth, juice, flour, and cumin, using a wisk to stir.
7. Pour broth mixture over chicken.
8. Add remaining pepper.
9. Cook on low for 6 hours.

Slow Cooker Steak and gravy.

2- 2.5 pounds flat iron steak
1- 10.5 oz. can cream of mushroom soup.
1 package onion soup mix
1/4 cup water

1.) Cut steak into serving size pieces.
2.) Place steak into slow cooker, and add soup mix, water, and cream of mushroom soup.
3.) Mix Well, and Cook on low for 6-8 hours.

Slow Cooker Throw it together Casserole

1 chopped onion
1 pound ground beer, browned, and drained.
1 clove minced garlic
1- 16oz. can kidney beans with juices
1- 15 oz. can diced tomatoes with juices.
1- 10.5 oz. can cream of mushroom soup
1/2 teaspoon oregano
1/4 teaspoon black pepper.
1 cup cheddar cheese.

1.) Put all ingredients in Slow Cooker except for the cheese.
2.) Cook on high for 4 hours or low for 8 hours.
3.) Sprinkle Cheese on Top and Cook for another hour.

Wednesday, July 2, 2014

Slow Cooker Dump Cake

* This recipe is customizable, you can using whatever kind of filling, and whatever
kind of cake mix you want. Use you creativity and Enjoy!

2 (21-ounce) cans pie filling
1 box of cake mix
1/2 cup melted butter
1 tablespoon water.


1. Dump pie filling into your slow cooker. 

2. In a large mixing bowl, mix your cake mix butter, and water. 

3. Pour this evenly on top of your pie filling.

4. Cook on low for 4-5 hours, uncover and cooked uncovered for another 30 minutes, then serve.

*To check cake: stick a toothpick in the middle if it comes out clean, your cake is good to go.

EASY Cream Cheese Queso Dip


4, 8 ounce packages cream cheese
1 pound mild sausage (cooked & drained)
2 cans of rotel (pick whichever kind you want.)


Pour all ingredients in slow cooker and cook on low for 3 hours, keep on warm until it's
time to serve.
Honey BBQ Wings

1.5- 2 pounds thawed chicken wings.
2.5 cups honey
1/4 cup soy sauce
2 cups BBQ sauce
1/4 cup oil
2 teaspoons garlic powder

1.) Place Chicken in the Slow Cooker.
2.) In a large bowl mix the other 5 ingredients and mix.
3.) Pour mixture on top of Chicken.
4.) Cook on High for 4-5 hours or on high from 7-8.

Corn on the Cob in the Slow Cooker

1/2 cup butter
3 cloves minced garlic
2 Tablespoons fresh parsley
4-5 ears of husked corn
Salt and pepper to taste

1.) Mix together your butter, garlic, and parsley
2.) Place each ear of corn on a piece of Aluminum Foil, and spread butter on each ear.
3.) Sprinkle salt and pepper on top and wrap corn with foil.
4.) Place corn in your slow cooker and add enough water to come 1/4 of the way up each ear.
5.) Cook on low for 4-5 hours or high for 2-2.5 hours. Enjoy!

Slow Cooker Cheesy Bacon Dip

1 Package Bacon, chooked, and chopped.
1 16 oz package cream cheese
4 cups shredded cheddar cheese
2 teaspons worcestershire sauce
1 teaspoon hot sauce
1 cup half n half
1 teaspoon minced onion
1/2 teaspoon dry mustard.
Salt to taste.

1.) Place all ingredients in slow cooker and mix together.
2.) Cook on low heat for 3 hours.
3.) Serve on chips or crackers & enjoy.

EASY** Slow Cooker Chocolate Pudding Cake

1 Package chocolate cake mix
1 package instant chocolate pudding mix.
2 cups sour cream
4 eggs
1 cup water
3/4/ cup canola oil
1 cup semisweet chocolate chips
Ice cream for topping

1.) In a large bowl combine your cake mix, pudding mix, sour cream, eggs, water, and canola oil.
Beat on low speed for 30 seconds. Add chocolate chips. Pour into a greased 5-qt. slow cooker.

2.) Cover & Cook on low for 6-8 hours, insert a toothpick into the center until it comes
out clean. Serve Ice Cream on Top.

Originally published as Chocolate Pudding Cake in Quick Cooking September/October 1998, p17

Read more: http://www.tasteofhome.com/recipes/chocolate-pudding-cake#ixzz36KwhT9Km

Tuesday, July 1, 2014

DIY Red, White, and Blue Citronella Candles.

Patriotic & Bug Free? Yes!

What you will need:

Canning Jars
Wax (you can buy this in a block or shredded)
Red, and Blue Crayons.
Hot Glue Gun
Pencil or chopstick
Citronella Oil


1.) Heat up your hot glue gun (make sure you have something
under to to prevent dripping)

2.) Line up your canning jars, and place a little glue to the bottom
of your wick. Make sure you add enough so that it will stick. Place
your wick in the middle of your canning jar. I like to take an pencil and
use the eraser part to push it down until it sticks.

3.) When wicks are in place, place jars in your oven on your
lowest heat setting. This will help even out your wax and prevent any cracking
in your glass.

4.) While glasses are in oven. Melt your wax by boiling water on the stove,
place a heat safe bowl on top of the boiling water pan and melt. (This is
also great for melting chocolate, prevents burning and melts more evenly)
Add your Citronella Oil, place 3 drops per cup of wax.

5.) If desired, use crayons (red & Blue) to add to your wax, Remember to use
enough because the color will be duller when dry.) For this project, Melt your wax in
batches for individual colors. Don't add any crayons to the white wax.

6.) Take jars out of oven, and add your melted wax. Place your pencil or 
chopstick across the top of the jars to stabilize the wicks in the middle of the wax
until wax hardens.

Cut the wick to about 1/2 inch above the wax and Voila!
Easy Slow Cooker Pulled Pork

2 pounds pork shoulder
1 can of Root beer, Dr. Pepper, or Coke.
* You can also add 2 teaspoons liquid smoke for extra flavor.

Place Pork Shoulder in Slow Cooker, and pour can of soda on 
top.Cook on low 6-8 hours until moist and cooked through. Poor
out Soda, and shred. Add favorite BBQ sauce & Serve on
hamburger buns.

  • 1 pound ground turkey or beef
  • 1 medium onion, chopped
  • 1-1/2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 envelope taco seasoning
  • 6 cups tortilla or corn chips
  • 4 to 5 cups shredded lettuce
  • 9 to 10 pitted large olives, sliced lengthwise
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups cherry tomatoes, halved