Brown Sugar Smokies

Brown Sugar Smokies

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

Directions
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!

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Slow Low Country Boil

 Slow Low Country Boil
ingredients:
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

Directions:
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!

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Slow Cooker Pasta & Meat Sauce.

Slow Cooker Pasta & Meat Sauce.

Ingredients:

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.

Instructions.

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.

~Meanwhile

1. Cook Pasta according to directions on box.

2. Serve sauce on top of pasta and top with the basic and cheese.

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Sausage, Hash Browns, and Cheddar Breakfast Casserole

 
Ingredients~
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


Directions~
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.

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Crockpot Sausage and Egg Casserole

Servings~12

Ingredients~
1 dozen beaten eggs
14 slices of bread
2 1/4 cups milk
2 1/2 cups grated cheddar or Monterrey Jack cheese
1 lb sausage, cooked and drained
1/2 tsp. salt
1 tsp. pepper (more or less depending on taste)
2 tsp. mustard (optional)

Directions~
First grease the sides of the crockpot with butter. If you desire the taste, spread mustard on one side of the bread and cut bread into large squares. Make layers with the bread followed by the sausage, and cheese. Beat eggs, milk, salt and pepper together. Pour over the layers, cover and turn on low. Cook for 8 to 12 hours.

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