Crockpot Spicy Chili

Crockpot Spicy Chili

Ingredients

2 lbs hamburger meat
1-2 large onions
3 cloves of garlic
2 cans Rotel
1tbs chili powder
Half can of 15 oz tomato sauce
1/2 tbs red pepper flakes
1/4 tbs cayenne pepper
1tbs cumin
2 cans of choice beans drained (I used chili beans)
Sour cream and cheddar cheese for toppings

Preparation

Brown meat with onions and garlic Drain Place everything in the crock pot store well Cook on low 7 hours

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

2 lbs Velveeta cheese, cubed
1 lb browned ground beef
32 oz chicken broth
1 bag frozen hash browns
1/2 chopped onion
1/2 cup cooked chopped bacon

Put all ingredients into crockpot and cook on high for 2 hours, or low for 4-6 hours!

Crock Pot Lasagna

Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese




Directions

Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If cooked much longer, it gets a bit well done.

Creamy Crock Pot Mashed Potatoes

Creamy Crock Pot Mashed Potatoes

Ingredients:

5 lbs Yukon gold or Russet potatoes. Peeled and diced
1 stick of butter, cut into cubes
1/2 teaspoon minced garlic
1 1/2 cups chicken broth
2 teaspoons Lawry’s seasoned salt
1 teaspoon black pepper
8 oz cream cheese, cut into cubes
1/3 cup sour cream
1/3 cup heavy cream (optional)

Dump potatoes, chicken broth, butter and garlic into crock pot. Cook on high for 4 1/2 hours. Mash while in crock pot. Add Lawry’s, pepper, sour cream and cream cheese. Mix well. Add heavy cream if desired

Hearty beef stew

Hearty beef stew

 One can each of tomato soup, cream of mushroom and cream of celery
One packet if liption's onion soup mix
2lbs stew meat
1 stalk celery
1 sack of crinkle cut carrots 7-8 potatoes And one can each of Desired veggies- green beans, peas, corn, etc.

dump all into the crock pot as stir well. Leave on high heat for 6-8 hours. I serve over white rice. Great for the hard workin man or growing boys!

CROCKPOT ORANGE CHICKEN!!

CROCKPOT ORANGE CHICKEN!!

Ingredients:

2 large carrots, peeled and sliced about
1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped hot cooked rice

Directions

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Hamburger Casserole

Hamburger Casserole

2 lbs ground beef, browned
3 carrots, peeled, sliced
2 onions, sliced
4 potatoes, peeled, sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water

Place potatoes in bottom of crockpot, top with carrots and other vegetables. Place ground beef on top. Combine soup and water and pour over ground beef. Cover and cook on low for 6 to 8 hours.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

Ingredients

2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits) flour
Directions

1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Crockpot Ranch Pork chops

Crockpot Ranch Pork chops

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix 



In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes

Crockpot Caramel

Crockpot Caramel

Unopened can of sweetened condensed milk + 3 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made!

CROCKPOT CINNAMON ALMONDS

CROCKPOT CINNAMON ALMONDS

Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated. Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars. Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.) You have to stir really well, especially as it gets later in the cooking process. Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

EASY Delicious Crock-Pot BBQ Ribs Recipe

EASY Delicious Crock-Pot BBQ Ribs Recipe

Ingredients:

4 pounds Ribs of your choice 2 teaspoons Worcestershire sauce
1 teaspoons vinegar salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano
Directions:

In a bowl, mix together all the ingredients except for the ribs themselves. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Crock Pot Guinness French Onion Soup & Irish Cheddar Crouton

Crock Pot Guinness French Onion Soup & Irish Cheddar Crouton

Ingredients:
4 Medium Yellow Onions, Sliced Thinly
5 Garlic Cloves, Chopped
3 Tbsp. Light Butter
1/4 C. Red Wine Vinegar
6 C. Reduced Sodium Beef Broth
1 (11.2 Oz.) Guinness Draught Beer
1 Bay Leaf
1 Tbsp. Dried Rosemary
Salt & Pepper To Taste
6 Slices French Bread (2" x 2-1/2" x 1-3/4")
6 Oz. Irish Cheddar, Sliced (I used Kerry gold, Aged)

Directions:
Place onions, garlic, and butter into your slow cooker. Cover and cook on high heat setting for 45 minutes to an hour or until onions begin to soften. Yes, your slow cooker will be pretty full of onions. Don't let it scare you! They cook down to almost nothing.

Stir red wine vinegar, broth, beer, bay leaf, rosemary, salt and pepper into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.

Once the soup is finished, remove the bay leaf. Right before serving, preheat oven broiler and set out individual slices of French bread onto a baking sheet. Top bread slices with 1 oz. of the cheddar cheese each and broil until the cheese is bubbly and slightly browned. Ladle soup into bowls and top with toasted 'croutons'. Serve piping hot.

Chicken Tortilla Crockpot Soup

Chicken Tortilla Crockpot Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Crock Pot Lasagna

Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.

Favorite, Basic Chili

Favorite, Basic Chili

Ingredients:

1 lb ground beef
1 (16 ounce) can chili beans
1 (8 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes

Directions:

1  Brown the ground beef. Drain any extra fat.

2  While the beef is cooking, combine all ingredients in your slow cooker or a large pot. Rinse out each of the cans with water and add to the slow cooker/pot. Add cooked ground beef.

3  Cook on low 4-8 hours; or simmer on the stovetop 30 minutes, or until ready to serve. Top with your favorite toppings and enjoy!

3 Envelope Roast

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Witches Brew:

Witches Brew:

1 apple
1 orange
1 lemon
2 T whole allspice
2 T whole cloves
4 cinnamon sticks
Slice fruit into rings. Don't worry about peels, seed, cores, etc. Place all ingrdients into a crock-pot. Fill with water. Simmer on low. Refill with water as needed. Be careful not let the water get too low.

Broccoli Cheese Soup for the Crock Pot!!!

Broccoli Cheese Soup for the Crock Pot!!!

1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Crockpot Chicken Noodle Soup.

Crockpot Chicken Noodle Soup.

4 boneless, skinless chicken breasts boiled and shredded after cooled. keep the juice you boil the chicken in it will give you the broth. cut up one onion, 5 celery sticks, and 5 carrots throw all in the crockpot. throw the juice in there as well. then add a pack of egg noodles in the broth and cook until done.

Crock Pot Apricot Chicken

Crock Pot Apricot Chicken

Ingredients:

6 frozen skinless, boneless chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russian or French salad dressing
1 cup sugar free apricot preserves or jam
2 tablespoons apple cider vinegar
1 tsp. dried thyme or basil leaves
1/8 tsp. pepper
Preparation:

In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender. Serve with Rice or pasta

Bacon Cheese Potatoes (Slow Cooked)

Bacon Cheese Potatoes (Slow Cooked)

*** If you would like to make these in the oven -- 400 degrees for an hour in a 9 x 13 baking dish, covered***

Ingredients

1/4 pound bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound cheddar cheese, thinly sliced
salt and pepper
butter
Green Onions (optional)

Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.

2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.

3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

4. Cover with remaining foil.

5. Cover and cook on low for 10-12 hours

Christmas Eve Creamy Crockpot Hot Chocolate

Christmas Eve Creamy Crockpot Hot Chocolate

1.5 cups heavy cream,
1 can of sweetened condensed milk (14oz),
2 cups milk chocolate chips, 6 cups of milk,
1 tsp vanilla extract

Crock Pot Sweet Garlic Chicken

Crock Pot Sweet Garlic Chicken

Ingredients:
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Mississippi Roast

Mississippi Roast

Put chuck roast in crock pot, Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

Crock Pot Cheeseburgers

Crock Pot Cheeseburgers

Ingredients:
 2 lbs lean ground beef
1/4 teaspoon ground black pepper
2 ounces Velveeta cheese, cubed
2 tablespoons milk
2 -3 tablespoons pickle relish
2 tablespoons prepared mustard
3 tablespoons ketchup
1 green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, put through press
8 sandwich buns
Lettuce (optional)
Tomato (optional)

Directions:

1  In a large skillet over medium heat, brown ground beef with green pepper, onion and black pepper until beef is cooked through.

2  Drain off excess fat and transfer beef to a 3 1/2 to 5-quart crock pot.

3  Add all other ingredients except Hamburger buns, Lettuce and tomato.

4  Cover and cook on LOW for 5 to 7 hours.

5  Serve the beef on toasted sandwich buns with an assortment of condiments.

Slow Cooker Eye of Round Roast With Gravy

Slow Cooker Eye of Round Roast With Gravy

Ingredients:
 1 (10 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) can low sodium beef broth
1 (1 ounce) package dry onion soup mix (I use the onion-mushroom flavor)
1 -2 tablespoon fresh minced garlic
1 tablespoon Worcestershire sauce
1 (3 -4 lb) eye of round roast
1/4 cup flour
1 teaspoon black pepper
1/2-1 teaspoon garlic powder (optional)
3 -4 tablespoons oil

Directions:

1  In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.

2  In a small bowl mix together flour with black pepper and garlic powder (if using).

3  Dredge the roast in the flour/black pepper mixture.

4  Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.

5  Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast.

6  Cover and cook on LOW for 8 hours or until the roast is tender.

7  For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

Ingredients:
 4 boneless skinless chicken breast halves
2 tablespoons butter
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 (14 ounce) can chicken broth
1 onion, finely diced
1 (10 ounce) package refrigerated biscuit dough (flatten and cut into 4 strips)

Directions:

1  Place the chicken, butter, soup, broth and onion in slow cooker. Cover, and cook for 5 to 6 hours on high. One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips. Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur. Continue cooking until the dough is no longer raw in the center, about 1 hour. Note: Dough will not cook into biscuits as you might think. It will become like traditional dumplings.

Easy Crock Pot Turkey Breast With Fail Proof Gravy

Easy Crock Pot Turkey Breast With Fail Proof Gravy

Ingredients:
 6 -7 lbs turkey breast, thawed, if frozen
1/2 cup chopped onion
1/2 cup chopped celery
salt
fresh coarse ground black pepper
1/2 cup chicken broth
gravy
turkey broth, from crock pot
2 (14 ounce) cans chicken broth
3 tablespoons flour

Directions:

1  Place onion and celery in cavity of turkey breast.

2  Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker.

3  Pour broth over turkey, cover and cook on low for 7 to 8 hours.

4  Remove turkey to serving platter, cover with foil to keep warm while making gravy.

5  Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.

6  In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.

7  When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.

8  Cook until it bubbles and thickens, stirring often.

Kalua Pig in a Slow Cooker

Kalua Pig in a Slow Cooker

Ingredients:
 1 (6 lb) pork butt
1 1/2 tablespoons hawaiian sea salt
1 tablespoon liquid smoke flavoring

Directions:

1  Pierce pork all over with a carving fork.

2  Rub salt then liquid smoke over meat.

3  Place roast in a slow cooker.

4  Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

5  Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Crockpot Banana Dessert

Crockpot Banana Dessert

Ingredients:

    6 ripe but firm bananas, peeled
    1/2 cup flaked coconut
    1/2 tsp ground cinnamon
    1/4 tsp salt
    1/2 cup dark corn syrup
    1/4 cup butter, melted
    1 tablespoon grated lemon peel
    3 to 4 tablespoons lemon juice (1 medium lemon)

Preparation:
Arrange peeled bananas in the bottom of crockpot; sprinkle with coconut, cinnamon, and the salt.

Combine dark corn syrup, butter, lemon peel and juice; pour over banana layer.

Cover and cook on LOW for 1 1/2 to 2 hours.

Beef and Bean Burrito Stack Recipe

Beef and Bean Burrito Stack Recipe

Ingredients:

    2 packages (1 1/2 ounces each) enchilada sauce mix
    3 cups water
    2 cans (6 ounces each) tomato paste
    1/4 teaspoon black pepper
    1/8 teaspoon garlic powder
    salt to taste
    2 pounds lean ground beef
    1/2 cup chopped onion, or to taste
    1 sweet red or yellow bell pepper, seeded and chopped
    2 jalapeno peppers, seeded, minced, or use mild chile peppers
    5 to 6 large flour tortillas (8-inch)
    4 cups shredded Mexican blend cheese
    1 can (12 ounces) refried beans
    your choice of garnishes

Preparation:
First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.

Lightly grease crockpot.

In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.

Spoon a small amount of sauce into bottom of the slow cooker.

Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Pour the remaining sauce over the top. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.

Slow Cooker American Chop Suey

Slow Cooker American Chop Suey

Ingredients:

• 1 to 1 1/2 pound ground chuck (lean ground beef)
• 1 medium onion chopped
• 1 medium green pepper, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (optional)
• salt and pepper to taste
• 1 cup shredded process cheese
• 1 can (6oz) tomato paste
• 1 can (15oz) diced tomatoes, undrained
• 2 cups cooked macaroni (about 1 cup uncooked)

Preparation:

In a non-stick skillet, brown the ground beef with onion and green pepper. Drain; transfer to slow cooker/Crock Pot. Add seasonings, cheese, tomato paste, and tomatoes; stir to combine. Cover and cook on low for 5 to 6 hours. Stir in hot cooked macaroni 10 minutes before serving.

Black Bean Chicken Chipolte Soup

Black Bean Chicken Chipolte Soup

Ingredients
1/2     store bought rotisserie or self roasted chicken
3 can(s)     black beans (15 oz cans)
2 can(s)     corn ( must use canned corn for liquid)
1 can(s)     chipolte in adobo sauce
1 large     onion diced
4 clove     garlic
1-2 c     favorite shredded mexican cheese mix
1/4 c     fresh chopped cilantro
1/2 c     sour cream

Directions
1)  shred meat from bone and skin of entire half of whole roasted chicken

2)  place olive oil in saute pan and saute onion until soft, add garlic and saute several more min.

3)  In crock pot put entire can of chipolte and adobo. Put in juice of two cans corn and rinse chipotles and remove all but one if you don't like very spicy. Add more to your liking. More chipoltes mean more heat. I serve the left over chipoltes on the table for folks who want more heat

4)  add the corn, unrinsed black beans, sauted onion/garlic and shredded chicken to crock pot. Stir and cook on low for 6 to 8 hours.

5)  In side dishes have sour cream, shredded cheese, fresh chopped cilantro, to top soup to your liking.

Crock Pot Sweet Garlic Chicken

Crock Pot Sweet Garlic Chicken

Ingredients:
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

 

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Crockpot Pumpkin Nut Bread

Crockpot Pumpkin Nut Bread

Ingredients:

    1/2 cup vegetable oil
    1/2 cup granulated sugar
    1/2 cup light or dark brown sugar, firmly packed
    2 large eggs, beaten
    1 cup canned pumpkin puree
    1 1/2 cups sifted flour
    1/2 teaspoon salt
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 teaspoon baking soda
    1 cup chopped pecans or walnuts

Preparation:
In mixing bowl, combine oil with granulated and brown sugars; blend well. Stir in beaten eggs and pumpkin puree. Sift dry ingredients together; stir into pumpkin mixture then fold in chopped nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can (make sure it will fit in your crockpot with cover on) or use baking dish which holds batter and fits in your crockpot. Place can in crockpot. Cover top of can with 8 paper towels; place lid on crockpot. Bake on HIGH for 2 1/2 to 3 1/2 hours. Do not lift lid until the cake has cooked at least 2 hours.

Slow Cooker Rice Pudding With Mixed Berries

Slow Cooker Rice Pudding With Mixed Berries

Ingredients:

    1 package (6 ounces) dried cranberries
    1 package (4 ounces) dried blueberries
    1 can (12 ounces) evaporated milk
    1 1/2 cups water
    8 ounces frozen orange juice concentrate
    3/4 cup sugar
    1 cup heavy cream
    Dash salt
    1/4 teaspoon ground cinnamon
    1 cup short-grained Arborio rice

Preparation:
Spray the inside of the crockery insert with nonstick cooking spray. Combine all ingredients and pour into the slow cooker. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours, or until rice is tender and mixture has thickened. Stir the mixture about halfway through the cooking time and shortly before it's done.

Crockpot White Beans With Tuna

Crockpot White Beans With Tuna

Ingredients:

    4 tablespoons olive oil
    1 clove garlic, crushed
    1 pound small white beans, soaked overnight drained
    2 cups chopped tomatoes
    2 6-1/2oz can white tuna in water, drained and flaked
    2 sprigs basil, finely chopped, or 1 1/2 teaspoons dried basil
    salt and pepper, to taste

Preparation:
Saute garlic in oil until brown; discard garlic. Combine the garlic flavored oil with beans and 6 cups water (48 ounces) in crockpot. Cover and cook on high 2 hours. Turn heat to low, cover and cook 8 hours. Add remaining ingredients; cover and cook on high for 30 minutes.

Crockpot Shrimp Creole

Crockpot Shrimp Creole

Ingredients:

    1 1/2 c diced celery
    1 cup chopped onion
    3/4 cup chopped bell pepper
    1 can (8 ounces) tomato sauce
    1 large can (28 oz) whole tomatoes
    1 clove garlic, minced
    1 teaspoon salt
    1/4 teaspoon pepper
    4 to 6 drops Tabasco sauce, or a dash or two of ground cayenne, to taste
    1 to 1 1/2 pounds medium shrimp, deveined and shelled

Preparation:
Combine all ingredients in slow cooker except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot boiled rice.

Crockpot Chicken and Sausage Gumbo

Crockpot Chicken and Sausage Gumbo

Ingredients:

    3 tablespoons all-purpose flour
    3 tablespoons oil
    1/2 pound smoked sausage, cut into 1/2 inch slices
    3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
    1 1/2 to 2 cups frozen cut okra
    1 cup chopped onion
    1/2 cup chopped green bell pepper
    3 cloves garlic, minced
    1/4 teaspoon ground cayenne pepper, or to taste
    1/4 teaspoon ground black pepper
    1 can (14.5 ounces) diced tomatoes, undrained
    1 cup frozen medium shrimp, cleaned and cooked
    1 1/2 cups uncooked regular long-grain white rice
    3 cups chicken broth or water

Preparation:
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light reddish brown. Place flour and oil mixture in 3 1/2 to 4-quart slow cooker insert. Add all remaining ingredients except shrimp, rice, and broth or water; stir well. Cover and cook on LOW for 7 to 9 hours. Add the cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice in the broth or water according to package directions. Serve gumbo over the hot cooked rice along with cornbread or biscuits.

Slow Cooker Chive-and-Onion Creamed Corn

Slow Cooker Chive-and-Onion Creamed Corn

 Ingredients
    Reynolds™ Slow Cooker Liners
    4 slices bacon
    4 1/2 cups Green Giant® Niblets® frozen whole kernel corn (from two 1-lb bags), thawed
    1/2 medium red bell pepper, chopped (1/2 cup)
    1/2 cup milk
    1/4 cup butter or margarine, melted
    1 teaspoon sugar
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1 container (8 oz) reduced-fat chive-and-onion cream cheese

Directions:

 1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
   
2 In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
   
3 Mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon in cooker. Refrigerate remaining bacon.
  
4 Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.
   
5 Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon. Corn can be kept warm on Low heat setting up to 1 hour.

Oven to Crockpot Cooking Info

Oven to Crockpot Cooking Info

Directions
1
General Oven to Slow Cooker Cooking Time Conversions

15 to 30 minutes oven
1-1/2 to 2-1/2 hours on HIGH or 4 to 6 hours on LOW in slow cooker

35 to 45 minutes oven
2 to 3 hours on HIGH or 6 to 8 hours on LOW in slow cooker

50 minutes to 3 hours oven
4 to 5 hours on HIGH or 8 to 18 hours on LOW in slow cooker

Note: Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
2
General Crockpot Cooking Times for Specific Foods
Pot Roast -- 8-12 hours on LOW or 4 to 5 hours on HIGH

Stew -- 10 to 12 hours on LOW or 4 to 5 hours on HIGH

Ribs -- 6 to 8 hours on LOW

Stuffed Peppers -- 6 to 8 hours on LOW or 3 to 4 hours on HIGH

Brisket -- 10 to 12 hours on LOW

Swiss Steak -- 8 to 10 hours on LOW

Corned Beef & Cabbage -- 6 to 10 hours on LOW or 4 to 5 hours on HIGH

Casserole -- 4 to 9 hours on LOW or 2 to 4 hours on HIGH(stirring occasionally)

Rice -- 5 to 9 hours on LOW or 2 to 3 hours on HIGH

Meat Loaf -- 8 to 9 hours on LOW

Dry Beans -- 1 to 2 hours on HIGH plus 8 to 9 hours on LOW

Soup -- 6 to 12 hours on LOW or 2-6 hours on HIGH

Chicken -- 7 to 10 hours on LOW or 3 to 4 hours on HIGH

Vegetables -- 2 to 4 hours on LOW with liquid added

Baked Potato -- 8 to 10 hours on LOW

Artichoke -- 6 to 8 hours on LOW or 2-1/2 to 4 hours on high(with water)

Note: Remember to check the owner's manual for your particular crockpot for full instructions on usage. The above cooking times are only VERY general guidelines.
3
Oven to Crockpot Conversion General Information


It's difficult to give exact conversion information on translating traditional oven recipes to the crockpot. Below you will find some general guidelines for converting your favorite recipes to the crockpot. Since crockpots vary, you should consult your owner's manual for instructions.


• Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH 2-1/2 to 3 hours.


• Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crockpot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish.


• Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring power in crockpot cooking while ground spices may have lost some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half.


• Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8-10 hours. Add these to sauces or liquid about 2 hours before serving when using LOW setting (or 1 hour on HIGH). If you want to use milk in an 8-10 hour recipe, use evaporated milk.

 • Browning meats before cooking is a personal choice. It is not necessary but it will reduce the fat content of some meats and increase eye appeal if you brown.

Cranberry Sauce with Red Wine and Oranges

Cranberry Sauce with Red Wine and Oranges

Makes 6 servings
Prep. Time: 5-10 minutes
Cooking Time: 2 – 2 ½ hours
Ideal slow cooker size: 2-qt.

12-oz. bag fresh cranberries, rinsed
1 ¼ cups sugar
1 cup dry red wine
1 cinnamon stick
Grated zest of one orange, then cut orange in half
4 whole cloves

1. Combine cranberries, sugar, wine, cinnamon, and zest in slow cooker.
2. Place 2 cloves in each orange half. Push down into cranberry mixture.
3. Cover. Cook on high 2 – 2 ½ hours, or until cranberries pop. Turn off cooker.
4. Discard cinnamon stick and orange halves with cloves.
5. Remove lid and let Sauce cool to room temperature. Serve chilled or at room temperature over low-fat frozen yogurt or angel food cake.

Slow-Cooker Vanilla Yogurt

Slow-Cooker Vanilla Yogurt:

●1 gallon 2% milk (“Skim milk works, but the yogurt will not be as thick. Whole milk makes the yogurt even thicker and richer.”)
●1 cup plain, or vanilla, store-bought yogurt (“You’ll need this as a starter because it has live yogurt cultures.”), OR 1 cup yogurt saved from your last batch of Slow-Cooker Yogurt
●Up to 1 full packet powdered milk (packet size to make 1 quart), optional (for thickening)
●Up to 2 Tbsp., or 2 packets, unflavored gelatin, optional (for thickening)
●Up to 5 Tbsp. vanilla, optional (“This is for flavor. My basic formula is 1 Tbsp. vanilla per quart of yogurt, but you can be flexible with this.”)

1. Turn your slow cooker on Low, plug it in, and add a gallon of milk. Whisk in the optional powdered milk.

If you want to maximize production, add more milk until it comes to within ¾” of the top of the cooker, and add a proportionate amount of powdered milk, if you wish.

Cover and allow milk to heat for 2½ hours.

2. When the time is up, pull the plug on the cooker, and do not plug it in again. Keep your cooker covered.

3. Meanwhile, soften the optional gelatin in ½ cup cool water for 5 minutes, and then transfer it to a double boiler.

4. Heat in the double boiler until the gelatin granules are dissolved, stirring continually. Add a cup or two of the milk mixture from your slow cooker to the gelatin.

5. Stir and heat just until warm, being careful not to overheat the gelatin, since overheating gelatin reduces its gelling properties.

6. Whisk this gelatin mixture into milk in the cooker.

7. Cover and then let it sit for 3 hours.

8. When the 3 hours are up, dip 3 or 4 cups of the milk into a mixing bowl.

9. Whisk the cup of live-culture yogurt into the milk in the bowl.

10. Pour and whisk the bowl contents back into the cooker.

11. Cover. Wrap a large towel (or snuggie) around the cooker to keep the warmth in.

12. Let the mixture sit for 8 hours or overnight.

13. Pour one cup of the new yogurt into a jar and refrigerate until your next batch. (This will be your live-culture yogurt for making fresh yogurt next Sunday.) You can add one small store-bought yogurt to each new batch, along with the saved starter to renew your culture.

14. If you wish, whisk the vanilla into the remaining yogurt.

15. Refrigerate your yogurt in canning jars or other containers.

16. You can add fruit or sweetener as you enjoy the yogurt over the next week or so if you like it that way.

CROCKPOT CORN ON THE COB

 Ingredients
    corn on the cob
    aluminum foil
    crockpot


Directions
1 Husk corn and wrap each ear in aluminum foil.

Place wrapped corn in slow cooker (no water needed). 2 Cover and cook on high for 2 hours. Check corn and cook longer if needed to further soften.

Cheesy Hominy & Ham Crockpot Casserole

Cheesy Hominy & Ham Crockpot Casserole

Ingredients

2 15.5 oz     cans white or yellow hominy, drained
1 16oz pkg     cubed, pre-cooked ham
1 8oz pkg     sour cream
2-3 c     cheese, shredded [this time i used some shredded cheddar and 4 cheese italian blend of shredded cheeses]
1 4 oz     can chopped green chile's
1 4 oz     can sliced mushroom stems & pieces, drained
1 6 oz     can black olives, drained and sliced
1/4-1/3 c     chopped onion, optional
    fresh ground black peppercorns, to suit your taste

Directions

1  Mix the ingredients in the crockpot. Since I was here to keep an eye on the cooking food, I set the crockpot on high [my old crockpot's high setting isn't as hot as other machines I've had].

2  Check the cooking process in half hour intervals and stir the contents in the crockpot so the cheese is mixing well as the food cooks.

3  Once the crockpot's cheese is well blended and food is hot, about the 2-3 hour mark, turn the crockpot down to keep warm or low setting. Let food simmer until you are ready to serve.

Crock Pot Ham

Crock Pot Ham

Ingredients

1     smoked ham, that will fit into your crockpot
1/2 large     yellow onion, diced
2 stick     celery, diced
1 tsp     creole seasoning




Directions

1 Place ham in the crockpot.
Scatter onions and celery around the ham.
Sprinkle with Creole seasoning.

2 Place lid on slow cooker and turn on high for 6 hours.

3 Remove ham from crockpot and let rest for 20 minutes.
Cut up and serve! 

Crockpot Italian Chicken & Carrots

 Ingredients

SOAKING OR BRINING UTENSILS &
INGREDIENCE
1 large     soup kettle or pot
1     spoon to stir the pot
1 1/2 c     kosher salt or 1 cup table salt without iodine
6     chicken leg quarters or breasts without skin, frozen or thawed
 

RECIPE UTENSILS
1     oval crockpot preferred but any will do
1     dicing knife
1     set of measuring cups and spoons for wet and dry ingredients
1     wooden spoon to mix dry ingredients
1 small     mixing bowl
1     spoon to mix sauce in crockpot
1     pasta spoon to laddel pasta onto serving plate
1 small     colander
1 large     spoon to laddle crockpot ingredients on to serving plate
 

RECIPE INGREDIENTS
1 small     yellow onion finely diced
1 Tbsp     garlic finely minced
    extra virgin olive oil
30 small     fresh carrots - baby cut
14 1/2 oz     italian or plain diced tomatoes with the juice
26 1/2 oz     hunt's tomato sauce like mushroom, four cheese, etc. or any other brand that you like to use
1 Tbsp     fresh oregano
1/2 Tbsp     fresh basil leaves
1 Tbsp     parsley flakes
1 Tbsp     italian seasoning
2     bay leaves
1 Tbsp     garlic powder
    sea salt or table salt to taste
    coarse ground black pepper to taste
1 1/2 c     cold bottled water
1 lb     regular or angel hair pasta
    parmesan cheese for shaking onto each plate served

Directions

1  Soak or Brine CHICKEN 1 to 1 1/2 hours. In a pot put in the KOSHER or TABLE SALT and COLD WATER to almost the top of the pot. Stir the SALT/WATER mixture. Put in the 6 CHICKEN PIECES making sure they are completely submerged in the SALT/WATER mixture. Soak or brine for 1 to 1 1/2 hrs. FYI: Brining helps to remove all excess blood from the chicken and it keeps the chicken pieces moist and tender. Brining or salting is a way of increasing the moisture holding capacity of the chicken resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the chicken, which allows it to swell and absorb water and flavorings that results in a tender chicken and less shrinkage once cooked. Brining is also good for meat, poultry and/or pork.
 

2  While the Chicken Pieces are brining you can begin preparing your meal. Before starting to cook I like to gather and measure all my ingredients to make sure I have everything needed to prepare the meal. If you are like me and like to be organized the next thing I do is gather all the cooking utensils, pots and pans, etc I will be using
 

3  Turn Crockpot on LOW and begin placing into it the following ingredients:
OLIVE OIL to just cover the bottom of the Crockpot, DO NOT OVER FILL or your dish will be too greasy
Spread evenly in Crockpot the GARLIC and ONION to soak in the Olive Oil for 15 -20 minutes. This process really does enhance the flavor of the Garlic and Onion
After soaking the Garlic and Onion turn the Crockpot to HIGH
Evenly spread the CARROTS around the Crockpot
Evenly spread the ITALIAN DICE TOMATOES and the juice from the can around the Crockpot
Take each CHICKEN PIECE individually and rinse it good under cold water
Evenly lay the CHICKEN PIECES around the Crockpot. Try to make it one layer and not put one piece on top of another
Spread evenly the HUNT'S TOMATO SAUCE making sure each CHICKEN PIECE is covered with the sauce
 

4  IN A MEDIUM MIXING BOWL ADD THE FOLLOWING MEASURED INGREDIENTS:
Measure FRESH OREGANO into the palm of your hand then rub your hands together letting the ground ingredient fall into the mixing bowl
Measure FRESH BASIL LEAVES into the palm of your hand then rub your hands together letting the ground ingredient fall into the mixing bowl
Add to the bowl the PARSLEY, ITALIAN SEASONING, GARLIC POWDER, SALT and PEPPER.
Mix all the ingredients together well then sprinkle evenly over the tomato sauce in the Crockpot
Place 1 BAY LEAF down into the sauce on each
end of the crockpot.
Pour the WATER around the edges of the Crockpot evenly.
Cover the Crockpot with the lid and let cook for 4 hrs stiring occassionally.
 

5  After 4 hours prepare a pot of water on the stove adding some VEGITABLE OIL so that the PASTA doesn't stick together and a few shakes of TABLE SALT. When the water comes to a boil add in the PASTA. Cook PASTA to the desired consistency.
Once the PASTA is cooked pour it into a collander to drain off any excess water.

6  To serve place the Pasta on the plate in the center fanning out the Pasta to cover the plate. Spoon out sauce with Italian Diced Tomatoes, 5 Baby carrots and onions and put on top of Pasta. With a slotted spoon take out a piece of Chicken and place it in the center of the Pasta. Sprinkle with Parmesan Cheese and enjoy!!!

Crock Pot Sweet & Sour Meatballs

  Ingredients
1     reynolds slow cooker liner
1 - 10 oz. jar(s)     sweet & sour sauce
1/4 c     dark brown sugar, firmly packed
3 Tbsp     soy sauce, low sodium
1 tsp     garlic powder
1/2 tsp     pepper
3 lb     meatballs, frozen
2 - 20 oz. can(s)     pineapple chunks, drained

Directions
1 Place slow cooker liner inside crock pot.

2 Place all ingredients in crock pot; stir gently. Cover & cook on LOW for 7 - 8 hours or HIGH for 4 - 5 hours until done.

Italian Shepards Pie

Italian Shepards Pie (crockpot base)

Ingredients

INGREDIENTS PIE BASE
5     italian sausage casings removed and crumbled
2 medium     yellow/orange/red (whatever you have on hand) peppers roughly diced
3 c     button bella mushrooms sliced in half
1 large     onion roughly diced
3 large     carrots roughly diced
2 large     celery stalks roughly diced
2 small     zucchini roughly diced
3 Tbsp     olive oil
1 tsp     dried thyme
1 tsp     each salt & pepper
1 tsp     granulated garlic powder
1 can(s)     (14.5) oz beef broth

TO BE ADDED AFTER CROCKPOT COOKING
1/3 c     instant mashed potato flakes
1/4 c     parmesan cheese
1/2 c     fresh chopped parsley

MASHED POTATO TOPPING
8 medium     potatoes peeled and diced in cubes
1 tsp     dried thyme
3/4 c     grated parmesan cheese
1     egg
4 Tbsp     butter
1/2 c     milk
1/2 tsp     salt
    pinch of pepper

EXTRA TOPPINGS
1/4 c     pecorino romano (or any sharp cheese ex, asiago)
1/2 tsp     paprika
    pinch of pepper

Directions

1)  In a large skillet add your 3 tbsp of olive oil and heat to high, add your casings removed sausage and saute till no longer pink.

2)  Prepare your crock pot by drizzling 1 tbsp olive oil and coating it.

Dice all your veggies and and place in crock pot. I usually do this the night before except for the mushrooms and keep them in water till the next morning when I'm ready to prepare this.

3)  Add your dried seasonings over the veggies and finally add your sausage. Pour in your beef stock. Cover and cook on high for 3-1/2 - 4 hours or on low for 6-1/2 - 7 hours. This will ensure nicely cooked vegetables without them becoming mushy.

When you come home, remove the shepard's pie base mixture from the crock pot and using a slotted spoon (you don't want all the excess juices), add the mixture to a pre coated 13 x 9 casserole dish). Add in your instant potato flakes, your Parmesan cheese and finally your fresh parsley. Stir thoroughly and set aside to cool.

4)  As the base is cooling, let's start on the decadent mashed potato topping!
Peel and cube your potatoes and place in pan with enough water and a few pinches of salt till nice and tender, about 15-20 minutes.

Once cooked till tender, drain and return potatoes back to pan. Using a hand masher, mash larger chunks etc. Add remaining ingredients except the Parmesan cheese and egg into the hot potatoes. Using a hand mixer now, whip till nice and creamy.
Now add your egg & Parmesan cheese and whip again. Set aside.
Preheat oven to 375F.

5)  Spread the whipped mashed potatoes over the base mixture and spread evenly.

6)  Sprinkle Pecorino Romano cheese along with the paprika and pepper

7)  bake for 35-45 minutes till topping is nicely golden brown. Remove from oven and let stand 10 minutes.
This would be a perfect time to slice up some fresh tomatoes to go with this, or toss together a salad.

Cut into squares, try and contain yourself, heaven's knows I had to!!!

8)  Plate onto plate and serve with your favorite salad or vegetable, grab yourself a glass of wine and enjoy!! Knowing you made this amazing gourmet meal in 1 hour on a work week night!! *cheers*

Spiced Apricot Beverage

 

Ingredients:

• 1 can apricot nectar, 46 ounces
• 3 cups orange juice
• 1/2 cup brown sugar, packed
• 2 tablespoons fresh lemon juice
• 3 sticks cinnamon
• 2 whole cloves

Preparation:

In slow cooker, combine apricot nectar, orange juice, brown sugar and lemon juice. Tie cinnamon and cloves in a small cheesecloth bag; add to juices in the slow cooker. Cover and cook on LOW for 3 to 5 hours. Serve hot from crockpot.

 

Wild Rice Casserole

 

Ingredients:

• 1 1/2 c. uncooked long-grained rice
• 1/2 c. uncooked wild rice
• 1 envelope dry onion soup mix
• 1 tbsp. snipped parsley (optional)
• 4 c. water
• 1 bunch green onions, chopped
• 8 oz. fresh or canned mushrooms, sliced and drained
• 1/4 c. butter, melted

Preparation:

Combine all ingredients. Pour into lightly greased slow cooker. Cover and cook on high 2 1/2 hours, stirring occasionally. Rice will become mushy if overcooked, so watch carefully.

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 30 minutes

Crockpot Mulled Wine

 

Ingredients:

• 2 bottles dry red wine, like a Cabernet Sauvignon
• 1 cup light corn syrup
• 1 cup water
• 1 square (8 inches) double-thickness cheesecloth
• peel from 1 orange
• 1 cinnamon stick, broken into 2 or 3 pieces
• 8 whole cloves
• 1 whole nutmeg
• orange slices, optional

Preparation:

Combine red wine, corn syrup, and water in the crockpot. Rinse cheesecloth and squeeze out water. Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth. Tie securely with cotton string or a long narrow strip of cheesecloth; add to slow cooker. Cover and cook on HIGH for 2 to 2 1/2 hours. Discard spice bag and ladle into mugs or heatproof glasses. Garnish each glass with thinly sliced orange, if desired.

Crockpot Dressing Recipe

Ingredients:

• 1 cup butter
• 1 1/2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup parsley sprigs
• 8 ounces fresh sliced mushrooms
• 12 to 13 cups slightly dry bread cubes
• 1 teaspoon poultry seasoning
• 1 teaspoon salt, or to taste
• 1 1/2 teaspoons crumbled dried sage
• 1 teaspoon dried leaf thyme
• 1/4 teaspoon pepper, or to taste
• 1/2 teaspoon ground marjoram
• 2 to 2 1/2 cups chicken broth
• diced giblets, optional
• 2 eggs, beaten

Preparation:

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add seasonings and toss to blend ingredients well. Pour in enough chicken broth to moisten, then add giblets if using. Before adding eggs, taste to check seasonings. Add more salt and herbs if necessary. Add beaten eggs and mix together well. Pack lightly into a greased slow cooker. cover and cook on HIGH 45 minutes; reduce to LOW and continue to cook for 4 to 8 hours longer. You may use 14 ounces seasoned stuffing mixture in place of bread cubes, but omit herbs and salt (or add seasonings just to taste) and add about 1 extra cup of chicken broth.

 

Crockpot Pineapple Stuffing

Ingredients:

• 1 can (20oz) crushed pineapple, undrained
• 1/4 cup evaporated milk
• 1 cup packaged cornbread stuffing crumbs
• 3/4 cup sugar
• 1/4 cup melted butter or margarine
• 3 eggs, beaten

Preparation:

Lightly grease the bottom and sides of a 3 1/2-quart slow cooker/Crock Pot (you may use a baking dish that fits in a larger slow cooker/Crock Pot). Combine all ingredients; pour into the slow cooker/Crock Pot. Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.
Serves 4 to 6.

 

White Chicken Chili

 Ingredients:

• 4 boneless chicken breast halves, skin removed, cut in 1/2-inch pieces
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 cans (14.5 ounces each) stewed tomatoes, cut up
• 16 oz. med. salsa or picante sauce
• 1 can chick peas or Great Northern beans, drained
• 6 to 8 oz. sliced mushrooms
• Olive oil

Preparation:

Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker; stir and simmer on low heat for 6 to 8 hours. Serve with crusty bread or taco chips. *If you like it spicy, use hot salsa or picante sauce.

Rabbit Stew or Pheasant Stew

 

Ingredients:

• 1 or 2 rabbits or pheasants
• Salt, pepper and paprika to taste
• 1 c. sour cream
• 1 c. cream of mushroom soup
• 1/4 tsp. Worcestershire sauce
• 2 tbsp. instant onions

Preparation:

Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant onions. Cook in slow cooker on low for 8 hours.

Barbecued Venison

Marinate the venison roast then slow cook for a tender and tasty roast.

Ingredients:

• 1 venison roast, about 3 to 4 pounds, leg or rump
• 1 can (12 ounces) beer
• 3 cloves garlic, minced
• salt and pepper
• 2 onions, sliced
• 3 bay leaves
• 2 cups Barbecue Sauce, your favorite

Preparation:

Trim excess fat from venison. In large bowl combine beer, garlic, salt, pepper, onions and bay leaves; add venison (the marinade should cover meat). Marinate in refrigerator for 12 hours, turning occasionally. Remove venison and onions from marinade and place in slow cooker/Crock Pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on LOW for 10 - 12 hours. Serve with remaining Barbecue Sauce.