Here are some great additions to crockpot appetizers.........
FRANKS IN SPICY TOMATO SAUCE
What you need:
1 cup ketchup
* 1/2 cup firmly packed brown sugar
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 1 teaspoon Dijon mustard
* 1 clove garlic, minced
* 1 pound beef or chicken frankfurters, cut into 1" pieces
Make It:
Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in
the crockery pot. Cover and cook on High until blended. Stir
occasionally. Add frankfurters and stir to coat. Cook until thoroughly
blended. Serve with toothpicks or wooden skewers to spear franks.
HOT DOG AND BACON ROLL-UPS
What you need:
* 2 pkg. hot dogs, cut in half
* brown sugar
* 1 lb. bacon, cut into in the middle
Make It:
Take a piece of hot dog and piece of bacon, wrap bacon around hot
dog. Stick a toothpick through bacon to hold. Place one layer in bottom
of Crock Pot and cover with brown sugar. Repeat until all the hot dogs
have been used. Cook 3 to 4 hours.
Crockpot Party Mix
What you need:
* 7 cups assorted cereal (oat, rice, wheat in various shapes)
* 1 cup peanuts, pecans, cashews, or mixed nuts
* 1 cup mini pretzel sticks
* 1/2 cup butter or margarine, melted
* 4 tablespoons Worcestershire sauce
* dash hot pepper sauce
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion salt
Make It:
Combine cereals, nuts and pretzels in Crock Pot. Mix melted butter
with remaining ingredients and pour over the cereal mixture, tossing
to coat. Cook uncovered on high for 2 hours, stirring about every 30
minutes. Turn to low and cook another 2 to 6 hours. Store in an
airtight container. Makes about 10 cups.
Crockpot Pizza Dip
What you need:
* 1 large cream cheese softened
* 1 jar pizza sauce
* 1 small can chopped olives
* 1 medium onion chopped
* 1 pkg. sliced pepperoni
* 1 pkg. grated cheese for pizza
Make It:
Spread cream cheese in bottom of slow cooker/Crock Pot. Then mix up
the pizza sauce, onion, olives and pepperoni and spread on top of the
cream cheese. Sprinkle with the pizza cheese and cook on low until the
cheese on top melts. Serve with tortilla chips.
You could add other pizza toppings to this or delete some that are
listed.
RE-FRIED BEAN DIP
What you need:
* 1 (20 oz can) refried beans
* 1/4 teaspoon salt
* 1 cup shredded cheddar cheese
* 1 (4 oz can) chopped green chiles
* 2 tablespoons bottled taco sauce
* 1/2 cup chopped green onions
* tortilla chips
Make It:
In Crock Pot combine beans with cheese, chiles, onions, salt, and taco
sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the
pot.
CAJUN CRAB DIP
What you need:
1 lb crabmeat, picked over
6 green onions, chopped
1 large red pepper, diced
1 lb Velveeta cheese, cubed
2 cups Monterey jack cheese, cubed
1 can Rotel tomatoes, drained
garlic powder, to taste
Tabasco sauce, to taste
salt and pepper, to taste
Make It:
Sauté onions and red pepper in butter. Place in a crockpot along with the tomatoes, seasonings and cheese. Cook on high until cheese is melted. Add crabmeat and cook on low for approximately 60 minutes.
Have a great holiday or party and enjoy the recipes. I know i have.
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Wednesday, June 30, 2010
2010 Top Crockpot Appetizers
Getting ready for the Fourth of July, or having a party? Here are some great appetizers to set the right mood for that celebration. Here are some of my all time favorites.
Crockpot Fondue
What you need:
1 can (10 1/2 ounces) Cheddar cheese soup
1 pound process cheese (Velveeta) cut in cubes
16 ounces shredded swiss cheese
12 oz. can beer (or 1 1/2 cups apple cider)
1/2 tsp hot pepper sauce
2 drops liquid smoke flavoring
Make It:
Place all ingredients in slow cooker. Stir to mix. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend. Serve with bread sticks or veggies for dipping.
Broccoli Cheese Dip
What you need:
2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. plain Velveeta cheese
2 teaspoons garlic powder or garlic salt
Make It:
Cook and drain broccoli. Melt cheese in crockpot or slow cooker (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix into melted cheese. Keep crockpot on warm and serve as dip with tortilla chips.
Easy Crockpot Meatballs
What you need:
1 bag frozen prepared meatballs
1 bottle (14 ounces) Ketchup
1 bottle (12 ounces) chili sauce (found next to ketchup in the grocery store)
1 jar (10 ounces) grape jelly
Make It:
Put meatballs in slow cooker. Pour over remaining ingredients (I just dump them in, the jelly will melt as it heats) Heat on low until thoroughly heated through about 4 hours. Stir a few times during the cooking process to incorporate sauces.
Barbecued Pork Strips
What you need:
3 pounds lean pork, cut into strips
1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce, your favorite
1 8-ounce can pineapple chunks (do not drain)
Make It:
In a heavy skillet brown pork strips in a little vegetable oil. Meanwhile, combine remaining ingredients in slow cooker; stir well. Add browned pork strips and stir to coat. Cover and cook on LOW for 6 to 9 hours. Serve hot from pot with sauce.
Makes about 15 appetizer servings.
Bacon and Cheese Dip
What you need:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
Make It:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.
Appetizer Pulled Pork Sandwiches
What you need:
Pulled Pork:
1 large pork butt or shoulder, about 7 pounds
3 to 4 cloves garlic, minced
1 teaspoon Creole or Cajun seasoning or seasoned salt
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 medium onion, sliced
1 large onion, chopped
2 teaspoons vegetable oil
1 cup barbecue sauce
1/2 cup white or cider vinegar
-
Mini Hamburger Rolls:
1 cup milk
2 tablespoons melted butter
1 large egg
3 1/4 cups flour
3 tablespoons sugar
1 teaspoon salt
1 scant tablespoon active dry yeast
-
homemade or purchased cole slaw for dressing and serving
barbecue sauce for serving
Make It:
Prepare the pulled pork:
Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange the medium onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F. The meat should be falling apart. Let the roast cool a bit, then remove bones and begin to shred the meat with forks or chop, discarding as much of the excess fat as possible.
Sauté the chopped onions in oil until tender. Put the shredded pork in a slow cooker. Blend in the 1 cup barbecue sauce and vinegar, along with the sautéed onion. Heat the pork on LOW setting for about 2 hours, or until hot and flavorful. Or, simmer, covered, over low heat for about 30 minutes to 1 hour. Top each small split bun (instructions below) with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.
While the pork is in the slow cooker, make the mini burger buns:
In a bowl or large cup, whisk together the milk, melted butter, and egg. Place the milk mixture, flour, sugar, 1 teaspoon salt, and yeast in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle. Remove finished dough to a lightly floured surface. Roll half of the dough to about 1/4-inch thickness or slightly more. Cut out with a 1 1/2-inch cutter. You could make your sandwiches slightly larger using a 2-inch cutter.
Place cut-outs on a large greased baking sheet. Bake for 15 to 18 minutes, or until browned. Brush tops with a little butter while they're hot. Let cool on rack. Split the cooled buns. Fill each small split bun with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.
http://astore.amazon.com/turkeyblind-20
Crockpot Fondue
What you need:
1 can (10 1/2 ounces) Cheddar cheese soup
1 pound process cheese (Velveeta) cut in cubes
16 ounces shredded swiss cheese
12 oz. can beer (or 1 1/2 cups apple cider)
1/2 tsp hot pepper sauce
2 drops liquid smoke flavoring
Make It:
Place all ingredients in slow cooker. Stir to mix. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend. Serve with bread sticks or veggies for dipping.
Broccoli Cheese Dip
What you need:
2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. plain Velveeta cheese
2 teaspoons garlic powder or garlic salt
Make It:
Cook and drain broccoli. Melt cheese in crockpot or slow cooker (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix into melted cheese. Keep crockpot on warm and serve as dip with tortilla chips.
Easy Crockpot Meatballs
What you need:
1 bag frozen prepared meatballs
1 bottle (14 ounces) Ketchup
1 bottle (12 ounces) chili sauce (found next to ketchup in the grocery store)
1 jar (10 ounces) grape jelly
Make It:
Put meatballs in slow cooker. Pour over remaining ingredients (I just dump them in, the jelly will melt as it heats) Heat on low until thoroughly heated through about 4 hours. Stir a few times during the cooking process to incorporate sauces.
Barbecued Pork Strips
What you need:
3 pounds lean pork, cut into strips
1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce, your favorite
1 8-ounce can pineapple chunks (do not drain)
Make It:
In a heavy skillet brown pork strips in a little vegetable oil. Meanwhile, combine remaining ingredients in slow cooker; stir well. Add browned pork strips and stir to coat. Cover and cook on LOW for 6 to 9 hours. Serve hot from pot with sauce.
Makes about 15 appetizer servings.
Bacon and Cheese Dip
What you need:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
Make It:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.
Appetizer Pulled Pork Sandwiches
What you need:
Pulled Pork:
1 large pork butt or shoulder, about 7 pounds
3 to 4 cloves garlic, minced
1 teaspoon Creole or Cajun seasoning or seasoned salt
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 medium onion, sliced
1 large onion, chopped
2 teaspoons vegetable oil
1 cup barbecue sauce
1/2 cup white or cider vinegar
-
Mini Hamburger Rolls:
1 cup milk
2 tablespoons melted butter
1 large egg
3 1/4 cups flour
3 tablespoons sugar
1 teaspoon salt
1 scant tablespoon active dry yeast
-
homemade or purchased cole slaw for dressing and serving
barbecue sauce for serving
Make It:
Prepare the pulled pork:
Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange the medium onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F. The meat should be falling apart. Let the roast cool a bit, then remove bones and begin to shred the meat with forks or chop, discarding as much of the excess fat as possible.
Sauté the chopped onions in oil until tender. Put the shredded pork in a slow cooker. Blend in the 1 cup barbecue sauce and vinegar, along with the sautéed onion. Heat the pork on LOW setting for about 2 hours, or until hot and flavorful. Or, simmer, covered, over low heat for about 30 minutes to 1 hour. Top each small split bun (instructions below) with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.
While the pork is in the slow cooker, make the mini burger buns:
In a bowl or large cup, whisk together the milk, melted butter, and egg. Place the milk mixture, flour, sugar, 1 teaspoon salt, and yeast in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle. Remove finished dough to a lightly floured surface. Roll half of the dough to about 1/4-inch thickness or slightly more. Cut out with a 1 1/2-inch cutter. You could make your sandwiches slightly larger using a 2-inch cutter.
Place cut-outs on a large greased baking sheet. Bake for 15 to 18 minutes, or until browned. Brush tops with a little butter while they're hot. Let cool on rack. Split the cooled buns. Fill each small split bun with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.
http://astore.amazon.com/turkeyblind-20
Crock Pot Breakfast
That's right you can wake up to a hot breakfast in the morning, just gather your ingredients and put them in the crock pot and cook while you sleep.
Southwestern Egg and Cheese Breakfast Casserole
What you need:
18 eggs
2 small cans green chilies, chopped
1 to 1 1/2 pounds cooked breakfast sausage
2 1/2 cups grated Monterey jack cheese
1 onion, diced
1 green bell pepper, diced
Make It:
Spray crock pot with Pam. Starting with sausage, layer meat, chiles, onions, peppers, and cheese, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in crock pot. Cover and cook on LOW for 7 to 8 hours.
Serve with sour cream and/or salsa. Serves 10..
Overnight Crockpot Oatmeal with Apples
What you need:
2 apples, peeled, cored and sliced
1/3 cup brown sugar
4 cups water
2 cups old-fashioned uncooked oatmeal
2 teaspoons cinnamon
1 teaspoon salt
Make It:
Mix brown sugar and cinnamon with apple slices, coating apples. Mix oatmeal with water and salt. Put apples in bottom of crock pot and pour oatmeal mixture on top. Do not stir. Cover and cook overnight on LOW (8 to 9 hours).
In the morning, stir thoroughly. Serve with milk and additional brown sugar.
Crockpot Breakfast Casserole
What you need:
1 (32 ounce) bag frozen hash brown potatoes
1 pound bacon diced, cooked and drained, or 1 pound cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded Cheddar or Monterey jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)
Make It:
Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on LOW. Cook for 10 to 12 hours.
Crockpot Breakfast Cobbler
What you need:
4 medium-size apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Make It:
Spray inside of crock pot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or overnight (alternately, cook on HIGH for 2 to 3 hours).
Serve with milk.
Makes 4 servings.
Breakfast Potatoes
What you need:
4 potatoes, sliced
1 onion, sliced fairly thin
4 ounces cheese, grated
1 tablespoon butter or margarine
1 pound of bacon, fried or microwaved, or
bacon bits from a jar (sprinkled on liberally)
Make It:
Layer in crock pot in this order: Potatoes, butter, onions, bacon; then, cheese. Repeat. Cook on LOW for 8 to 10 hours.
Serves 6.
http://astore.amazon.com/turkeyblind-20
Southwestern Egg and Cheese Breakfast Casserole
What you need:
18 eggs
2 small cans green chilies, chopped
1 to 1 1/2 pounds cooked breakfast sausage
2 1/2 cups grated Monterey jack cheese
1 onion, diced
1 green bell pepper, diced
Make It:
Spray crock pot with Pam. Starting with sausage, layer meat, chiles, onions, peppers, and cheese, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in crock pot. Cover and cook on LOW for 7 to 8 hours.
Serve with sour cream and/or salsa. Serves 10..
Overnight Crockpot Oatmeal with Apples
What you need:
2 apples, peeled, cored and sliced
1/3 cup brown sugar
4 cups water
2 cups old-fashioned uncooked oatmeal
2 teaspoons cinnamon
1 teaspoon salt
Make It:
Mix brown sugar and cinnamon with apple slices, coating apples. Mix oatmeal with water and salt. Put apples in bottom of crock pot and pour oatmeal mixture on top. Do not stir. Cover and cook overnight on LOW (8 to 9 hours).
In the morning, stir thoroughly. Serve with milk and additional brown sugar.
Crockpot Breakfast Casserole
What you need:
1 (32 ounce) bag frozen hash brown potatoes
1 pound bacon diced, cooked and drained, or 1 pound cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded Cheddar or Monterey jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)
Make It:
Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on LOW. Cook for 10 to 12 hours.
Crockpot Breakfast Cobbler
What you need:
4 medium-size apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Make It:
Spray inside of crock pot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or overnight (alternately, cook on HIGH for 2 to 3 hours).
Serve with milk.
Makes 4 servings.
Breakfast Potatoes
What you need:
4 potatoes, sliced
1 onion, sliced fairly thin
4 ounces cheese, grated
1 tablespoon butter or margarine
1 pound of bacon, fried or microwaved, or
bacon bits from a jar (sprinkled on liberally)
Make It:
Layer in crock pot in this order: Potatoes, butter, onions, bacon; then, cheese. Repeat. Cook on LOW for 8 to 10 hours.
Serves 6.
http://astore.amazon.com/turkeyblind-20
Even More Slow Cooker Desserts
Thanks for your feedback Dottie1611.. Yes i have some more great desserts for you...
Apple-Nut Cheesecake
What you need:
Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Make It:
Combine crust ingredients; pat into a 7-inch spring-form pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
Peanut Butter-Chocolate Swirl Cheesecake
What you need:
Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter
Filling:
12 oz cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1/2 cup chocolate chips, melted (semisweet or milk chocolate)
Make It:
Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch spring-form pan.
In a medium-sized mixing bowl, with an electric hand-held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut butter, flour, and vanilla; beat about 2 more minutes. Pour all but about 1/2 cup of the batter into the prepared pan. Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan. Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust. Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the crockery cooker. Cover and cook on high for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely before removing from pan. Chill before serving, and store leftovers in the refrigerator.
Crockpot Cherry Crisp
What you need:
1 can (21 oz) cherry pie filling
2/3 cup brown sugar
1/2 cup quick-cooking oats
1/2 cup flour
1 teaspoon vanilla
1/3 cup butter, softened
Make It:
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling in the slow cooker/Crock Pot. Combine dry ingredients with vanilla and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.
Crockpot Old-Fashioned Bread Pudding
What you need:
2 eggs, slightly beaten
2 1/4 cups whole milk
1 teaspoon vanilla
1/2 to 1 teaspoon cinnamon
1/4 teaspoon salt
2 cups 1-inch bread cubes
1/2 cup brown sugar
1/2 cup raisins or chopped dates
Make It:
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle dish which fits in your slow cooker. Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom of crockpot. Add 1/2 cup hot water to the crockpot. Set the baking dish on trivet or foil ring. Cover and cook on high for about 2 hours, until set. Serve bread pudding warm or cool, with sauce of your choice or plain.
Makes 4 to 6 servings.
mmmm... These desserts will satisfy any sweet tooth...yummy...
http://astore.amazon.com/turkeyblind-20
Apple-Nut Cheesecake
What you need:
Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Make It:
Combine crust ingredients; pat into a 7-inch spring-form pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
Peanut Butter-Chocolate Swirl Cheesecake
What you need:
Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter
Filling:
12 oz cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1/2 cup chocolate chips, melted (semisweet or milk chocolate)
Make It:
Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch spring-form pan.
In a medium-sized mixing bowl, with an electric hand-held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut butter, flour, and vanilla; beat about 2 more minutes. Pour all but about 1/2 cup of the batter into the prepared pan. Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan. Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust. Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the crockery cooker. Cover and cook on high for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely before removing from pan. Chill before serving, and store leftovers in the refrigerator.
Crockpot Cherry Crisp
What you need:
1 can (21 oz) cherry pie filling
2/3 cup brown sugar
1/2 cup quick-cooking oats
1/2 cup flour
1 teaspoon vanilla
1/3 cup butter, softened
Make It:
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling in the slow cooker/Crock Pot. Combine dry ingredients with vanilla and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.
Crockpot Old-Fashioned Bread Pudding
What you need:
2 eggs, slightly beaten
2 1/4 cups whole milk
1 teaspoon vanilla
1/2 to 1 teaspoon cinnamon
1/4 teaspoon salt
2 cups 1-inch bread cubes
1/2 cup brown sugar
1/2 cup raisins or chopped dates
Make It:
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle dish which fits in your slow cooker. Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom of crockpot. Add 1/2 cup hot water to the crockpot. Set the baking dish on trivet or foil ring. Cover and cook on high for about 2 hours, until set. Serve bread pudding warm or cool, with sauce of your choice or plain.
Makes 4 to 6 servings.
mmmm... These desserts will satisfy any sweet tooth...yummy...
http://astore.amazon.com/turkeyblind-20
Tasty Crock Pot Desserts
Chocolate Peanut Butter Chip Cake
What you need:
1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup peanut butter flavored pieces
3/4 cup sugar
1/4 cup unsweetened cocoa
2 cups boiling water
1/2 cup peanut butter, creamy or chunky
Make It:
In a mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker.
In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa. Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly over batter in the slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until toothpick inserted near center of cake comes out clean. Uncover and let cool slightly, about 30 minutes. To serve, spoon warm pudding cake into dessert dishes, and serve with ice cream or whipped topping.
Crockpot Pecan Brownies
What you need:
1/4 cup melted butter
1 cup chopped pecans
1 family-size package brownie mix (about 20 to 23 ounces), along with ingredients for preparation
Make It:
Pour melted butter into 2-pound coffee can; swirl to coat bottom and sides well. Sprinkle with half of the chopped pecans. Mix brownies according to the package directions, stirring in remaining chopped pecans. Pour batter into the coffee can. Place can in slow cooker.
Cover top of can with 8 paper towels. Cover and bake on HIGH for 3 hours. Do not check or remove cover until 45 to 60 minutes. Remove can; discard paper towels. Let stand 5 minutes. Unmold and serve while warm, if desired.
Apple Pie Coffee Cake
What you need:
Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
.
Cake Batter:
2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker
Make It:
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generously butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.
Crockpot Caramel Apples
What you need:
4 large tart apples, cored
1/2 cup apple juice
1/2 cup brown sugar, packed
12 red-hot cinnamon candies
4 tablespoons butter
8 caramels
1/4 teaspoon ground cinnamon
Make It:
Peel about 3/4-inch off the top of each apple; place in crockpot. Pour apple juice over apples. Fill the center of each apple with 2 tablespoons of brown sugar, 3 cinnamon candies, 1 tablespoon of butter, and 2 caramels. Sprinkle with a little cinnamon. Cover and cook on low for 4 to 6 hours or until apples are tender. Serve warm as is or with cream or whipped topping.
Makes 4 baked apples.
Try these recipes and let me know if you like them, drop me a line.
http://astore.amazon.com/turkeyblind-20
What you need:
1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup peanut butter flavored pieces
3/4 cup sugar
1/4 cup unsweetened cocoa
2 cups boiling water
1/2 cup peanut butter, creamy or chunky
Make It:
In a mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker.
In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa. Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly over batter in the slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until toothpick inserted near center of cake comes out clean. Uncover and let cool slightly, about 30 minutes. To serve, spoon warm pudding cake into dessert dishes, and serve with ice cream or whipped topping.
Crockpot Pecan Brownies
What you need:
1/4 cup melted butter
1 cup chopped pecans
1 family-size package brownie mix (about 20 to 23 ounces), along with ingredients for preparation
Make It:
Pour melted butter into 2-pound coffee can; swirl to coat bottom and sides well. Sprinkle with half of the chopped pecans. Mix brownies according to the package directions, stirring in remaining chopped pecans. Pour batter into the coffee can. Place can in slow cooker.
Cover top of can with 8 paper towels. Cover and bake on HIGH for 3 hours. Do not check or remove cover until 45 to 60 minutes. Remove can; discard paper towels. Let stand 5 minutes. Unmold and serve while warm, if desired.
Apple Pie Coffee Cake
What you need:
Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
.
Cake Batter:
2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker
Make It:
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generously butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.
Crockpot Caramel Apples
What you need:
4 large tart apples, cored
1/2 cup apple juice
1/2 cup brown sugar, packed
12 red-hot cinnamon candies
4 tablespoons butter
8 caramels
1/4 teaspoon ground cinnamon
Make It:
Peel about 3/4-inch off the top of each apple; place in crockpot. Pour apple juice over apples. Fill the center of each apple with 2 tablespoons of brown sugar, 3 cinnamon candies, 1 tablespoon of butter, and 2 caramels. Sprinkle with a little cinnamon. Cover and cook on low for 4 to 6 hours or until apples are tender. Serve warm as is or with cream or whipped topping.
Makes 4 baked apples.
Try these recipes and let me know if you like them, drop me a line.
http://astore.amazon.com/turkeyblind-20
Thursday, June 24, 2010
Great Slow Cooker Pasta Meals....
Here's some great pasta dishes for those pasta lovers out there.
Cheesy Italian Tortellini
What you need:
1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
Make It:
Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.
Meatballs Over Buttered Noodles
What you need:
2 (10.75 ounce) cans condensed cream of celery soup
2 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
1/2 cup butter
Make It:
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream.
Stir in the meatballs. Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done; drain.
In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Angel Chicken
What you need:
4 ounces PHILADELPHIA Cream Cheese, softened
1 (10.75 ounce) can reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
1/2 pound angel hair pasta, uncooked
2 tablespoons chopped fresh parsley
Make It:
Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker.
Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.
Egg Noodle Lasagna
What you need:
6 1/2 cups uncooked wide egg noodles
3 tablespoons butter
1 1/2 pounds ground beef
2 1/4 cups spaghetti sauce
6 ounces process cheese (ex. Velveeta), cubed
3 cups shredded mozzarella cheese
Make It:
Cook noodles according to package directions; drain. Add butter; toss to coat.
In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker.
Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.
Shrimp Jambalaya
What you need:
1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
2 stalks celery, thinly sliced
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
1 tablespoon white sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked orzo pasta
1 pound cooked shrimp, peeled and deveined
Make It:
In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
Stir in shrimp, and cook 2 minutes, until shrimp are heated through.
Crock Pot Portobello Chicken
What you need:
4 frozen bone-in chicken breast halves
8 portobello mushroom caps
1 (8 ounce) bottle Italian-style salad dressing
1 (8 ounce) package angel hair pasta
Make It:
Place the frozen chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Drizzle the dressing over the chicken and mushroom caps.
Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink at the bone and the juices run clear, about 6 hours.
A few minutes before serving, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Divide the hot, cooked pasta among four plates, top each plate with a chicken breast and two mushroom caps, and drizzle sauce over the top.
If You are a pasta lover then these recipes are worth trying.
Send me a post if you like the recipes...
Cheesy Italian Tortellini
What you need:
1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
Make It:
Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.
Meatballs Over Buttered Noodles
What you need:
2 (10.75 ounce) cans condensed cream of celery soup
2 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
1/2 cup butter
Make It:
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream.
Stir in the meatballs. Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done; drain.
In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Angel Chicken
What you need:
4 ounces PHILADELPHIA Cream Cheese, softened
1 (10.75 ounce) can reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
1/2 pound angel hair pasta, uncooked
2 tablespoons chopped fresh parsley
Make It:
Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker.
Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.
Egg Noodle Lasagna
What you need:
6 1/2 cups uncooked wide egg noodles
3 tablespoons butter
1 1/2 pounds ground beef
2 1/4 cups spaghetti sauce
6 ounces process cheese (ex. Velveeta), cubed
3 cups shredded mozzarella cheese
Make It:
Cook noodles according to package directions; drain. Add butter; toss to coat.
In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker.
Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.
Shrimp Jambalaya
What you need:
1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
2 stalks celery, thinly sliced
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
1 tablespoon white sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked orzo pasta
1 pound cooked shrimp, peeled and deveined
Make It:
In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
Stir in shrimp, and cook 2 minutes, until shrimp are heated through.
Crock Pot Portobello Chicken
What you need:
4 frozen bone-in chicken breast halves
8 portobello mushroom caps
1 (8 ounce) bottle Italian-style salad dressing
1 (8 ounce) package angel hair pasta
Make It:
Place the frozen chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Drizzle the dressing over the chicken and mushroom caps.
Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink at the bone and the juices run clear, about 6 hours.
A few minutes before serving, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Divide the hot, cooked pasta among four plates, top each plate with a chicken breast and two mushroom caps, and drizzle sauce over the top.
If You are a pasta lover then these recipes are worth trying.
Send me a post if you like the recipes...
Why Buy Subs When You Can Make Your Own?
Whats better to come home to on a hot summer day than a slow cooker of your favorite sub meat ready for the fixins. Let me list some favorites.......
Italian Beef Sandwiches
What You Need!
1 jar (16 oz.) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 loaf French bread (24 inch), cut into 8 pieces, partially split
Make It!
DRAIN peppers, reserving 1/4 cup liquid. Place meat in slow cooker; top with peppers, reserved liquid and dressing. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
SERVE in bread.
Meatball Sub Simmer
what you need:
1 jar (26 oz.) spaghetti sauce
1 cup water
36 frozen cooked meatballs (1 lb.)
6 sandwich buns, partially split
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It:
MIX spaghetti sauce and water in slow cooker; stir well. Add meatballs; stir gently until evenly coated. Cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 2 to 4 hours).
FILL buns with meatballs and sauce; sprinkle with cheese.
Slow Cooker Shredded Beef Buns
what you need:
1 beef flank steak (1 lb.)
1 small onion, sliced
1 cup sliced mushrooms
1 medium tomato, chopped
1/2 cup KRAFT Original Barbecue Sauce
2 tsp. Italian seasoning
2 sandwich buns, split
Make It:
PLACE steak in slow cooker; top with onions, mushrooms and tomatoes. Combine barbecue sauce and Italian seasoning; pour over ingredients in slow cooker. Cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return steak to slow cooker; stir gently to evenly coat with sauce.
PLACE 1 bun half on each of 4 serving plates; top evenly with the steak mixture.
Slow-Cooker Hickory BBQ Pork Sandwiches
What You Need:
1 boneless pork shoulder (2 lb.)
1 env. (1 oz.) onion soup mix
2 small onions, sliced
1 cup KRAFT Hickory Smoke Barbecue Sauce
8 sandwich buns, split
8 KRAFT Singles
Make It:
PLACE meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
FILL rolls with meat mixture and Singles just before serving.
Slow Cooker BBQ Meatball Sandwiches
what you need:
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) onion soup mix
1 egg
1 small onion, sliced, separated into rings
1 cup chopped red pepper
1/2 cup KRAFT Original Barbecue Sauce
2 sandwich buns, split
Make It:
COMBINE meat, dry soup mix and egg. Shape into 1-inch balls; place in slow cooker. Top with onions, peppers and barbecue sauce; cover with lid.
COOK on LOW for 5 to 7 hours (or on HIGH for 2 to 3 hours). Gently stir to evenly coat meatballs with the sauce.
PLACE 1 bun half on each serving plate; top with 1/4 of the meatballs.
This is not a sub but is definitely worth mentioning....
Slow-Cooker Chili Dogs
What You Need:
6 OSCAR MAYER Selects Angus Bun-Length Beef Franks
1 can (15 oz.) chili with beans
6 hot dog buns
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup chopped onions
Make It:
PLACE franks in slow cooker; top with chili. Cover with lid.
COOK on HIGH 1 hour or until heated through, then simmer on LOW until ready to serve.
PLACE franks in buns; top with chili, cheese and onions.
Drop me a line and let me know if you like the recipes.....
Italian Beef Sandwiches
What You Need!
1 jar (16 oz.) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 loaf French bread (24 inch), cut into 8 pieces, partially split
Make It!
DRAIN peppers, reserving 1/4 cup liquid. Place meat in slow cooker; top with peppers, reserved liquid and dressing. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
SERVE in bread.
Meatball Sub Simmer
what you need:
1 jar (26 oz.) spaghetti sauce
1 cup water
36 frozen cooked meatballs (1 lb.)
6 sandwich buns, partially split
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It:
MIX spaghetti sauce and water in slow cooker; stir well. Add meatballs; stir gently until evenly coated. Cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 2 to 4 hours).
FILL buns with meatballs and sauce; sprinkle with cheese.
Slow Cooker Shredded Beef Buns
what you need:
1 beef flank steak (1 lb.)
1 small onion, sliced
1 cup sliced mushrooms
1 medium tomato, chopped
1/2 cup KRAFT Original Barbecue Sauce
2 tsp. Italian seasoning
2 sandwich buns, split
Make It:
PLACE steak in slow cooker; top with onions, mushrooms and tomatoes. Combine barbecue sauce and Italian seasoning; pour over ingredients in slow cooker. Cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return steak to slow cooker; stir gently to evenly coat with sauce.
PLACE 1 bun half on each of 4 serving plates; top evenly with the steak mixture.
Slow-Cooker Hickory BBQ Pork Sandwiches
What You Need:
1 boneless pork shoulder (2 lb.)
1 env. (1 oz.) onion soup mix
2 small onions, sliced
1 cup KRAFT Hickory Smoke Barbecue Sauce
8 sandwich buns, split
8 KRAFT Singles
Make It:
PLACE meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
FILL rolls with meat mixture and Singles just before serving.
Slow Cooker BBQ Meatball Sandwiches
what you need:
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) onion soup mix
1 egg
1 small onion, sliced, separated into rings
1 cup chopped red pepper
1/2 cup KRAFT Original Barbecue Sauce
2 sandwich buns, split
Make It:
COMBINE meat, dry soup mix and egg. Shape into 1-inch balls; place in slow cooker. Top with onions, peppers and barbecue sauce; cover with lid.
COOK on LOW for 5 to 7 hours (or on HIGH for 2 to 3 hours). Gently stir to evenly coat meatballs with the sauce.
PLACE 1 bun half on each serving plate; top with 1/4 of the meatballs.
This is not a sub but is definitely worth mentioning....
Slow-Cooker Chili Dogs
What You Need:
6 OSCAR MAYER Selects Angus Bun-Length Beef Franks
1 can (15 oz.) chili with beans
6 hot dog buns
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup chopped onions
Make It:
PLACE franks in slow cooker; top with chili. Cover with lid.
COOK on HIGH 1 hour or until heated through, then simmer on LOW until ready to serve.
PLACE franks in buns; top with chili, cheese and onions.
Drop me a line and let me know if you like the recipes.....
Easy Slow Cooker Diners
Cheeseburger Meatloaf
What You Need!
2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 eggs, beaten
1 onion, chopped
1/2 cup ketchup
1/4 cup yellow mustard
4 KRAFT Singles
Make It!
MIX all ingredients except Singles just until blended. Fold 2 (30-inch-long) pieces of foil lengthwise in half twice. Crisscross pieces on work surface. Top with meat mixture; shape into 8-inch round loaf.
USE foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.
COOK on HIGH 4 hours or until meatloaf is done (160ºF). Top with Singles. Let stand, covered, 5 min. or until Singles are melted. Use foil handles to remove meatloaf from slow cooker before slicing to serve.
Slow-Cooked Chicken & Dumplings
what you need
1-1/2 lb. boneless skinless chicken thighs
2-1/2 cups fat-free reduced-sodium chicken broth
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread 1 pkg. (6 oz.)
STOVE TOP Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten
Make It:
COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).
ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 min. Gently turn over dumplings. Cook, covered, an additional 15 min.
Slow-Cooker Chunky Chicken Chili
what you need:
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt-added tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Make It:
COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
STIR just before serving. Serve topped with cheese.
Slow Cooker Shredded Beef Buns
what you need:
1 beef flank steak (1 lb.)
1 small onion, sliced
1 cup sliced mushrooms
1 medium tomato, chopped
1/2 cup KRAFT Original Barbecue Sauce
2 tsp. Italian seasoning
2 sandwich buns, split
Make It:
PLACE steak in slow cooker; top with onions, mushrooms and tomatoes. Combine barbecue sauce and Italian seasoning; pour over ingredients in slow cooker. Cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return steak to slow cooker; stir gently to evenly coat with sauce.
PLACE 1 bun half on each of 4 serving plates; top evenly with the steak mixture.
Slow Cooker Stuffed Peppers
What You Need!
4 medium bell peppers
1/2 lb. ground pork
3/4 cup BULL'S-EYE Original Barbecue Sauce, divided
1 cup instant white rice, uncooked
1 cup frozen peas 1/4 lb bag
(4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cubed
1/2 cup water
Make It!
CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
MIX pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA.
POUR remaining 1/4 cup barbecue sauce into slow cooker; stir in water. Stand stuffed peppers upright in slow cooker; cover with lid. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).
Pot Roast with Gravy
What You Need!
1 boneless beef pot roast (2-1/2 lb.)
3/4 lb. small red potatoes (about 8), quartered
8 carrots, peeled, quartered
1 large onion, thickly sliced
1 bottle (18 oz.) KRAFT Original Barbecue Sauce
3 Tbsp. flour
1/3 cup water
Make It!
PLACE meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
REMOVE meat from slow cooker; cover with foil. Let stand 10 min. Meanwhile, remove vegetables with slotted spoon to serving platter; cover with foil.
MIX flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.
Slow-Cooker Saucy Swiss Steak
What You Need!
1/4 cup KRAFT Zesty Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 green pepper, chopped
1/2 cup shredded KRAFT Swiss Cheese
Make It!
HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until steaks are browned on both sides. Remove from heat.
COMBINE tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).
SPRINKLE with cheese just before serving.
These are some great dishes and little prep time required. Let me know if you like them.
What You Need!
2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 eggs, beaten
1 onion, chopped
1/2 cup ketchup
1/4 cup yellow mustard
4 KRAFT Singles
Make It!
MIX all ingredients except Singles just until blended. Fold 2 (30-inch-long) pieces of foil lengthwise in half twice. Crisscross pieces on work surface. Top with meat mixture; shape into 8-inch round loaf.
USE foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.
COOK on HIGH 4 hours or until meatloaf is done (160ºF). Top with Singles. Let stand, covered, 5 min. or until Singles are melted. Use foil handles to remove meatloaf from slow cooker before slicing to serve.
Slow-Cooked Chicken & Dumplings
what you need
1-1/2 lb. boneless skinless chicken thighs
2-1/2 cups fat-free reduced-sodium chicken broth
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread 1 pkg. (6 oz.)
STOVE TOP Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten
Make It:
COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).
ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 min. Gently turn over dumplings. Cook, covered, an additional 15 min.
Slow-Cooker Chunky Chicken Chili
what you need:
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt-added tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Make It:
COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
STIR just before serving. Serve topped with cheese.
Slow Cooker Shredded Beef Buns
what you need:
1 beef flank steak (1 lb.)
1 small onion, sliced
1 cup sliced mushrooms
1 medium tomato, chopped
1/2 cup KRAFT Original Barbecue Sauce
2 tsp. Italian seasoning
2 sandwich buns, split
Make It:
PLACE steak in slow cooker; top with onions, mushrooms and tomatoes. Combine barbecue sauce and Italian seasoning; pour over ingredients in slow cooker. Cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return steak to slow cooker; stir gently to evenly coat with sauce.
PLACE 1 bun half on each of 4 serving plates; top evenly with the steak mixture.
Slow Cooker Stuffed Peppers
What You Need!
4 medium bell peppers
1/2 lb. ground pork
3/4 cup BULL'S-EYE Original Barbecue Sauce, divided
1 cup instant white rice, uncooked
1 cup frozen peas 1/4 lb bag
(4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cubed
1/2 cup water
Make It!
CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
MIX pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA.
POUR remaining 1/4 cup barbecue sauce into slow cooker; stir in water. Stand stuffed peppers upright in slow cooker; cover with lid. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).
Pot Roast with Gravy
What You Need!
1 boneless beef pot roast (2-1/2 lb.)
3/4 lb. small red potatoes (about 8), quartered
8 carrots, peeled, quartered
1 large onion, thickly sliced
1 bottle (18 oz.) KRAFT Original Barbecue Sauce
3 Tbsp. flour
1/3 cup water
Make It!
PLACE meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
REMOVE meat from slow cooker; cover with foil. Let stand 10 min. Meanwhile, remove vegetables with slotted spoon to serving platter; cover with foil.
MIX flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.
Slow-Cooker Saucy Swiss Steak
What You Need!
1/4 cup KRAFT Zesty Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 green pepper, chopped
1/2 cup shredded KRAFT Swiss Cheese
Make It!
HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until steaks are browned on both sides. Remove from heat.
COMBINE tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).
SPRINKLE with cheese just before serving.
These are some great dishes and little prep time required. Let me know if you like them.
Quick Crockpot Recipes
Quick delicious crock pot recipes some of my faves:
Slow-Cooker Tex-Mex Chicken
What You Need!1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips 2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix 2 Tbsp. flour 1green and 1red pepper, cut into 1-inch-wide strips 1 cup frozen corn 1-1/2 cups Thick 'N Chunky Salsa 1 cup Mexican Style Finely Shredded Four Cheese
Make It!
TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese
Slow-Cooker Lasagna:
What You Need! 1 lb. ground beef. 1 jar (26 oz.) spaghetti sauce. 1 cup water. 1 container (15 oz.) Ricotta Cheese. 1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided. 1/4 cup Grated Parmesan Cheese, divided. 1 egg. 2 Tbsp. chopped fresh parsley. 6 lasagna noodles, uncooked
Make It!
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
Slow Cooker Beef Stroganoff
what you need:
2 lb. boneless beef for stew, cut into 1-inch cubes
10 oz. mushrooms, halved
1 medium onion, chopped
1 clove garlic, minced
1 cup beef broth
2 tsp. paprika
1 tsp. salt
1 cup Sour Cream
2 Tbsp. flour
1 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (16 oz.) egg noodles, uncooked
2 Tbsp. chopped fresh parsley
Make It
PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid.
COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours).
MIX sour cream, flour and mustard. Add to meat mixture in slow cooker; stir until well blended. Cover and cook on LOW for 15 min. Meanwhile, cook noodles as directed on package. Drain noodles; place in serving bowl. Add meat mixture; mix lightly. Sprinkle with the parsley.
Slow-Cooker Chocolate Pudding Cake
What You Need!
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
3 cups cold milk
1 pkg. (2-layer size) chocolate fudge cake mix
2 cups thawed COOL WHIP Whipped Topping
Make It!
PLACE pudding mix in 3-1/2- or 4-1/2-qt. slow cooker sprayed with cooking spray. Add milk; beat with whisk 2 min.
PREPARE cake batter as directed on package. Carefully pour batter over pudding in slow cooker. (Do not stir.) Cover.
COOK on HIGH 2-1/2 to 3 hours or until toothpick inserted in cake comes out clean. Turn off heat. Let stand, covered, 20 to 30 min. or until pudding is thickened. Serve topped with COOL WHIP.
These recipes are really yummy..Try them out and let me know what you think.
Slow-Cooker Tex-Mex Chicken
What You Need!1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips 2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix 2 Tbsp. flour 1green and 1red pepper, cut into 1-inch-wide strips 1 cup frozen corn 1-1/2 cups Thick 'N Chunky Salsa 1 cup Mexican Style Finely Shredded Four Cheese
Make It!
TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese
Slow-Cooker Lasagna:
What You Need! 1 lb. ground beef. 1 jar (26 oz.) spaghetti sauce. 1 cup water. 1 container (15 oz.) Ricotta Cheese. 1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided. 1/4 cup Grated Parmesan Cheese, divided. 1 egg. 2 Tbsp. chopped fresh parsley. 6 lasagna noodles, uncooked
Make It!
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
Slow Cooker Beef Stroganoff
what you need:
2 lb. boneless beef for stew, cut into 1-inch cubes
10 oz. mushrooms, halved
1 medium onion, chopped
1 clove garlic, minced
1 cup beef broth
2 tsp. paprika
1 tsp. salt
1 cup Sour Cream
2 Tbsp. flour
1 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (16 oz.) egg noodles, uncooked
2 Tbsp. chopped fresh parsley
Make It
PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid.
COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours).
MIX sour cream, flour and mustard. Add to meat mixture in slow cooker; stir until well blended. Cover and cook on LOW for 15 min. Meanwhile, cook noodles as directed on package. Drain noodles; place in serving bowl. Add meat mixture; mix lightly. Sprinkle with the parsley.
Slow-Cooker Chocolate Pudding Cake
What You Need!
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
3 cups cold milk
1 pkg. (2-layer size) chocolate fudge cake mix
2 cups thawed COOL WHIP Whipped Topping
Make It!
PLACE pudding mix in 3-1/2- or 4-1/2-qt. slow cooker sprayed with cooking spray. Add milk; beat with whisk 2 min.
PREPARE cake batter as directed on package. Carefully pour batter over pudding in slow cooker. (Do not stir.) Cover.
COOK on HIGH 2-1/2 to 3 hours or until toothpick inserted in cake comes out clean. Turn off heat. Let stand, covered, 20 to 30 min. or until pudding is thickened. Serve topped with COOL WHIP.
These recipes are really yummy..Try them out and let me know what you think.
Monday, June 21, 2010
Choosing the right crock pot
There are many different styles of slow cookers, but you really need to choose the right size that fits your needs. Size does matter. You would not want to put a 1 pound pork roast in a 8.5 quart slow cooker. Slow cookers will not break your bank account either. You can purchase a very nice crock pot from 10.00$ to 45.00$. I recommend a crock pot that you can take the inner pot out for easy cleaning. Most you will find are dishwasher safe, which makes cleanup quick and easy.
As far as choosing the right size a 1-2 quart slow cooker will be good for 1 person or 2 people with smaller portions. A 3-6 quart slow cooker would feed 3 people, up to 6 people depending on serving size.
Do a little research and you will be cooking some great dishes in no time. The hardest part is finding a slow cooker/crock pot that fits you best. Cooking you will find out is the easy part. Good luck on your search.
Crockpot Cooking
Crockpot cooking is one of the easiest and delicious ways of cooking for the family. There is so many recipes available from appetizers to desserts. I love to put some boneless chicken breast in the crockpot with some cream of chicken soup and a little water. Turn the crockpot on in the morning and when i get home in the evening its all done and tender. Just get a box of stuffing and ad it to your chicken and mmm. you got yourself a yummy meal. It's great for beginning cooks because all you have to do is fill it and turn it on. Another benefit of the CrockPot is that it doesn't heat up the kitchen.
All types of foods can be prepared and cooked in a crockpot. For example, chicken, pork, beef, all types of vegetables and even fruits will cook up great in a crockpot. Even cheap and tough cuts of meat cook up and taste great in the crockpot. There is no reason you can't have a nice meal with little prep time. Your family will think you slaved over the stove for hours.
One of my all time favorite dishes is barbecued pulled pork sandwiches. For this recipe you will need an onion, 6 whole cloves, 3-4 pound pork roast, 1 cup of water, and 2 bottles of your favorite barbecue sauce. First: slice your onion up and lay in the bottom of the pot with your 6 cloves. Second: add pork roast and 1 cup of water. Cook on low 6-8 hours then, remove roast and put it in a dish. Take out the onion slices and cloves and through away. When your pork cools off pull pork off with a fork and return to crockpot. Add 2 bottles of your favorite barbecue sauce to the pulled pork in the crockpot and cook on high until sauce bubbles. Put on a bun and your in business. You have a tasty sandwich, and leftovers are even better the next day.
There are just endless possibilities with a crockpot. Have fun enjoy yourself and experiment.
All types of foods can be prepared and cooked in a crockpot. For example, chicken, pork, beef, all types of vegetables and even fruits will cook up great in a crockpot. Even cheap and tough cuts of meat cook up and taste great in the crockpot. There is no reason you can't have a nice meal with little prep time. Your family will think you slaved over the stove for hours.
One of my all time favorite dishes is barbecued pulled pork sandwiches. For this recipe you will need an onion, 6 whole cloves, 3-4 pound pork roast, 1 cup of water, and 2 bottles of your favorite barbecue sauce. First: slice your onion up and lay in the bottom of the pot with your 6 cloves. Second: add pork roast and 1 cup of water. Cook on low 6-8 hours then, remove roast and put it in a dish. Take out the onion slices and cloves and through away. When your pork cools off pull pork off with a fork and return to crockpot. Add 2 bottles of your favorite barbecue sauce to the pulled pork in the crockpot and cook on high until sauce bubbles. Put on a bun and your in business. You have a tasty sandwich, and leftovers are even better the next day.
There are just endless possibilities with a crockpot. Have fun enjoy yourself and experiment.
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