Broccoli Cheese Dip

 
Cook Time- 2 hours

Ingredients~
2 (10 oz.) boxes of frozen chopped broccoli
2 cans of cream of mushroom soup
1/4 cup sour cream
1/2 lb Mexican Velveeta cheese
1/2 lb plain Velveeta cheese
2 teaspoons garlic powder or garlic salt

Preparation~
Cook and drain the broccoli. Melt cheese in the crockpot (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix this into the melted cheese. Keep crockpot on warm and serve as dip with any typr of tortilla chips.

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Hand Print Sun Craft

 
Materials Needed~
Paper plate
Construction Paper
Crayons, Markers, or Paint
Craft Glue
Scissors

Instructions~
First start out by painting or coloring the paper plate yellow. This will be be the sun's face. You can paint either side. Set it aside to dry if necessary. Trace 6 hand prints onto the yellow or orange construction paper then cut them out. Place a little bit of glue on the bottom edge of the palm of each hand print and the press them onto the edge of the non-painted side of the paper plate. Spread the hand prints out so they fit all around the paper plate, then let the glue dry. If you want to add a face to the sun you can do that as well. Either hang on the wall or attach it to a craft stick or dowel and use it as a puppet.

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Pulled Pork wraps with Coleslaw

 
Ingredients~
1 boneless pork roast (4 lb)
1 bottle (18 oz.) barbecue sauce

Coleslaw Ingredients~
1/2 head green cabbage, shredded
2 large carrots, shredded (1 cup)
3/4 cup mayonnaise
1/2 cup buttermilk
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1 tablespoon lime juice
1/2 teaspoon Dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 (8-inch) Flour tortillas for Burritos

Directions~
Place pork in a 4 quart slow cooker, pour barbecue sauce over top. Cover and cook on low for 9 to 10 hours. A half hour before the pork is done prepare the coleslaw. In a large bowl, toss cabbage and carrots until mixed well. In a small bowl, mix the remaining ingredients (except for the tortillas) with a whisk until sugar is dissolved. Pour over cabbage mixture and toss until coated. Transfer the pork roast to bowl. Using 2 forks, skim the fat off the surface of the barbecue sauce liquid in slow cooker. Pour it over the shredded pork, stirring in more barbecue sauce, if desired. Using a slotted spoon, move about 1/3 cup of pork mixture over tortillas, then top with about 1/3 cup of coleslaw, roll up and enjoy!

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Slow Cooker Meatball-Bean Stew

 

Ingredients~
1 medium onion, coarsely chopped (1/2 cup)
1 can (16 oz.) baked beans, undrained
1 can (14.5 oz) stewed tomatoes with Italian herbs, undrained
1 box (12 oz) frozen cooked Italian-style meatballs
1 medium zucchini, halved lengthwise, sliced (2 cups)
1 cup frozen mixed vegetables, thawed

Directions~

• In a  4 quart slow cooker, mix the onion, baked beans, tomatoes and meatballs. Cover and cook on low heat for 6 to 7 hours. Stir in the zucchini and mixed vegetables. Increase the setting to high and cook for another 30 minutes or until the vegetables are tender.

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State Funnel Cakes

 
Ingredients~
3 Large Eggs
1/4 cup Sugar
2 cups Milk
3 2/3 cups Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
Vegetable Oil

Instructions~
Beat eggs and sugar together. Add the milk slowly while beating. Add all the dry ingredients and beat until smooth and creamy. Pour batter into a funnel. Put your finger on the bottom of the funnel to stop it from flowing out. In a large cast iron pot, add 2 inches of oil to the bottom. When the oil becomes hot, move your hand over the pot and slowly release your finger. Move the funnel around to make designs. Brown the batter on both sides, then immediately remove and drain extremely well. Top with your choice of cinnamon sugar or powdered sugar.

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Crock Pot Cream Cheese Chicken

Servings~ 6

Ingredients~
3 lbs chicken pieces
1(2/3ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth

Directions~

• Place chicken pieces in the crock pot and sprinkle the Italian seasoning over the chicken. Sprinkle with 2 tablespoons of melted butter.
• Cook on low for 4 to 6 hours.
• Melt 2 tablespoons of butter in sauce pan and then saute the onions and garlic. Add cream of chicken soup, cream cheese, and chicken broth. Stir until mixture is smooth.
• Add this mixture to the crockpot and cook on low for another hour.
• Enjoy!

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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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