Easy Parmesean Ranch Mushrooms

Easy Parmesean Ranch Mushrooms

Ingredients

1 Container, fresh Mushrooms

1 stick of butter (1/2 Cup)

1 Hidden Valley Ranch Dressing Packet

Parmesean Cheese.

Directions

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.

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Barbeque Turkey Wedges

Barbeque Turkey Wedges

Ingredients

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)

Directions

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

Ingredients

2 (6 inches) whole wheat pita rounds

Directions

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/

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Copycat P.F Chang's Lettuce Wraps

Copycat P.F Chang's Lettuce Wraps

Ingredients

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)

Instructions

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.

Enjoy!

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

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White Bean & Chicken Taco Dip

White Bean & Chicken Taco Dip

Ingredients.
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

Directions.
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.

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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 Cooker Gruyère-Bacon Dip

Slow Cooker Gruyère-Bacon Dip

Ingredients:

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.

Instructions.

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!

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Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients

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.

Directions:

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!

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Slow Cooker Yummy Marinated Mushrooms

Slow Cooker Yummy Marinated Mushrooms

Ingredients.

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

Directions

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.

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EASY* Cream Cheese Queso Dip!

EASY Cream Cheese Queso Dip

Ingredients

4, 8 ounce packages cream cheese

1 pound mild sausage (cooked & drained)

2 cans of rotel (pick whichever kind you want.)

Instructions

Pour all ingredients in slow cooker and cook on low for 3 hours, keep on warm until it's

time to serve.

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Slow Cooker Cheesy Bacon Dip

Slow Cooker Cheesy Bacon Dip

Ingredients

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.

Instructions

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.

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Slow Cooker Hot & Spicy Chicken Meatballs

Ingredients

- 2 pounds ground chicken.

- 8 ounce container of Blue Cheese Crumbles

-2 teaspoons garlic salt

- 1 teaspoon Creole Seasoning (add more depending on how hot you want your chicken to be)

-2 cups Buffalo Sauce

Instructions

1.) Spray Slow Cooker with cooking spray

2.) Using a large bowl, mix together your ground chicken, Blue Cheese crumbles, garlic salt, and creole seasoning. (I using mix it together with my hands until combined)

3.) Roll meat into 2"- 2.5" balls. 

4.) Stack meatballs in slow cooker. 

5.) Pour your Buffalo sauce over meatballs until covered.

6.) Cook on low heat for 4-5 hours. When half way done, stir the meatballs in the slow cooker, making sure that they are evenly coated with the sauce.

7.) Keep on warm heat until ready to serve. Place a toothpick in the meatballs for an easy and delicious appetizer.

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Slow Cooker Corn & Pepper Dip

Ingredients

3 cans kernel corn, drained ( You can also slice off fresh corn on the cob)

1 green pepper & 1 red pepper, diced

4 slices bacon.

1 cup shredded cheese (smoked cheddar, pepper jack cheese, any other preference would also work)

1/2 cup sour cream

1/4 cup Parmesan cheese, grated.

Kosher Salt, Ground black pepper

8 ounces cream cheese

2 tablespoons chopped chives

Instructions

Heat a large skillet over medium high heat, cook bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

-Place corn, peppers, sour cream, cheese, and Parmesan into slow cooker, season with salt & pepper, for add added kick I like to add some cayenne or Cajun spices, you can also add hotter peppers. Add the spices to taste.

-Stir until blended and top with your cream cheese

-Cook on low heat for 2 hours.

- Uncover and stir until cream cheese is combined, cook on high heat for another 15 minutes.

-Top with chives & bacon and serve.

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