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Category: Crockpot

Cabbage Burger Bake

Cabbage Burger Bake

Cabbage Burger Bake

 

1-1 lb. pkg. (about 6 C.) shredded cabbage and carrots

3/4 lb. lean ground beef (do not brown)

1/2 tsp. salt

1/4 tsp. pepper

1 medium onion finely chopped

1 C. long grain rice

1 28 oz. jar chunky spaghetti sauce

1/2 C. water

1/4 tsp. dried basil leaves, crushed

1/4 tsp. seasoned salt

 

Place 1/2 of cabbage in 5 qt. crockpot. Crumble ground beef over top. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5-6 hours or until rice is tender.

Burgundy Beef

Burgundy Beef

Burgundy Beef

 

2 lb. cubed lean beef

2 pkg. dry onion soup mix

2 can (10 3/4 oz.) Golden mushroom soup (undiluted)

2 can (4 oz.) mushrooms

1 C. red cooking wine

 

Combine all ingredients in crockpot and cook on low for several hours. Serve over rice or noodles.

Broccoli and Beef Pasta

Broccoli and Beef Pasta

Broccoli and Beef Pasta

 

1 pkg. (10 oz.) frozen broccoli

1 med. onion chopped

1 tsp. Basil

1 tsp. Oregano

1 tsp. Crushed red pepper flakes

1 tsp. Thyme

1 can Italian style tomatoes, undrained

1 C. Beef broth

1 lb. Lean ground beef

2 cloves minced garlic

2 T. tomato paste

2 C. cooked rotini pasta

3 oz. shredded cheddar cheese

2 oz. grated parmesan

 

Layer broccoli, onion, basil, oregano, red pepper, thyme, tomatoes and beef broth in slow cooker. Combine beef and garlic in skillet and cook until no longer pink. Drain. Add to crock pot. Stir in tomato paste, pasta and cheese. Cover and cook 6 hours. Stir well.

Brisket of Beef

Brisket of Beef

Brisket of Beef

 

3 lb. beef brisket

16 oz. can stewed tomatoes

1 envelope onion soup mix

2 C. water

6 ginger snaps

salt and pepper, to taste

 

Put the brisket in a crockpot; mix the onion soup with 2 C. of water and pour it over the meat.  Pour the can of stewed tomatoes over the brisket. Place the cookies in the liquid, not on  the meat.  You can break them up to fit.  Cover. Cook on low setting for 6 to 8 hours without peeking.  Take out the meat, and slice it thinly against the grain and return it to the pan with the gravy. Cover and cook on low for 2 more hours.  Make sure all the meat slices are covered by the liquid so the meat does not dry out. This is tender and delicious. The gravy is great over rice or wide noodles.

Black Forest Pot Roast

Black Forest Pot Roast

Black Forest Pot Roast

 

1 (3 – 3.5 lb.) boneless beef chuck or round bone roast

1 onion, chopped

1/4 C. Water

4 Dried shiitake mushrooms, stems removed, crumbled, and rinsed

1/4 C. Ketchup

1/4 C. Dry red wine

2 T. Dijon-style mustard

1 T. Worcestershire sauce

1/2 tsp. Salt

1/8 tsp. Pepper

1 Clove garlic, crushed

2 T. Cornstarch

3 T. Water

 

Trim all visible fat from meat; place in slow cooker. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and garlic. Pour mixture over meat. Cover and cook on low about 8 hours. Remove meat and slice. Keep meat warm. Turn control to high. Dissolve cornstarch in water, stir into cooker. Cover and cook on high for 15-20 minutes until thickened. Serve sauce with meat.

Beef Tips In The Crock Pot

Beef Tips In The Crock Pot

Beef Tips In The Crock Pot

 

Stew meat

1 env. Lipton onion soup

1 can golden mushroom soup

1/2 c. red wine

1 can mushrooms, drained

 

Mix all together in crock pot and cook “all day” on low. Serve over rice or noodles.

Beef Stroganoff – Crock Pot

Beef Stroganoff – Crock Pot

Beef Stroganoff – Crock Pot

 

3 lb. beef round steak, 1/2 inch thick

1/2 C. flour

2 tsp. salt

1/8 tsp. pepper

1/2 tsp. dry mustard

2 med. onions, thinly sliced and separated into rings

2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced

1 (10 1/2 oz.) can condensed beef broth

1/4 C. dry white wine (optional)

1 1/2 C. sour cream

1/4 C. flour

 

Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 C. flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 C. flour; stir into crock pot. Serve stroganoff over rice or noodles.

Beef Rouladen

Beef Rouladen

Beef Rouladen

 

1/4 tsp. Dijon mustard

8 slices of Round Steak

8 slices of bacon

salt and pepper

1 onion chopped

3 T. cooking oil

3 C beef broth

1/3 C. flour

1/ 2 C. water

 

Put mustard on steak, sprinkle with salt & pepper. Place bacon on steak and roll up, secure with tooth picks. Coat with some flour and fry in oil. Put in CP, cook on high for 6 hours remove from crock pot and thicken sauce with flour, serve with sauce over rolls.

Beef and Macaroni Casserole

Beef and Macaroni Casserole

Beef and Macaroni Casserole

 

1 pkg. Macaroni, Cooked and drained

2 T. Oil 1 1/2 lb. Ground beef, browned and drained

Salt and pepper

1 lg. Onion, chopped

2 Stalks celery, chopped

1 Can Tomato paste

3/4 C. Water

2 T. Sherry

1 Can Tomato soup

Grated Cheddar or Parmesan cheese

1 tsp. Leaf oregano

 

Toss cooked noodles in oil. Place in greased CROCK-POT. Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours. (High: 2 to 3 hours).

Beef Casserole

Beef Casserole

Beef Casserole

 

1 1/2 lb. stewing steak

1 oz. plain flour

2 T. oil

2 large onions

3 medium carrots

1 pint beef stock

salt and pepper

 

Cut the steak into 1 inch cubes and toss in the flour seasoned with salt and pepper. Brown on all sides in the oil, then remove from the pan. Cut the onions into thin slices and cook in the oil until soft and golden. Slice the carrots thinly and put into the crockpot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the liquid comes to the boil. Pour into the crockpot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.

Beef Bourguignon – Crock Pot

Beef Bourguignon – Crock Pot

Beef Bourguignon – Crock Pot

 

1 lb. bacon, cooked, reserve grease

3 lb. beef, cubed

1 bottle red wine

1 lb. onion, chopped

1 lb. celery

1 lb. carrots, chopped

2 cloves garlic, chopped

Chopped shallots (optional)

1 bay leaf

Salt & pepper

Flour

 

Preparation: Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Sauté vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste. Cook on low 8 – 10 hours.

Beef Boogie Woogie

Beef Boogie Woogie

Beef Boogie Woogie

 

1 (10 3/4 oz.) can condensed cream of mushroom soup

1/2 C. red wine OR beef broth

1 packet beefy onion soup mix

1/2 tsp. dried thyme

2 lb. stew beef

8 oz. fresh mushrooms, sliced

8 oz. baby carrots

 

Mix sauce ingredients in cooker. Add meat, carrots, and mushrooms, and stir. Cook on high 4 hours and low 4 hours. [or just low for about 8 to 10 hours]

BBQ Brisket in a Crockpot

BBQ Brisket in a Crockpot

BBQ Brisket in a Crockpot

 

3-4 lb. brisket

2 T. Liquid Smoke

1 tsp. garlic salt

1 tsp. onion salt

2 tsp. Worcestershire

2 tsp. celery seed

1 C. BBQ sauce

2 tsp. ground pepper

 

Cover both sides of brisket with Liquid Smoke, garlic, onion, celery seed and Worcestershire sauce. Place in crock pot in foil. Put on low for 8-10 hours. Take out slice across grain. Put in pot with BBQ sauce for 1 hour.

Bavarian Pot Roast

Bavarian Pot Roast

Bavarian Pot Roast

 

3-4 lb. beef arm pot roast

1 tsp. vegetable oil

1 1/2 tsp. salt

1/8 tsp. pepper

1/2 tsp. ground ginger

3 whole cloves

4 med. apples, cored and quartered (leave skin on)

1 sm. onion, sliced

1/2 C. apple juice

3 to 4 T. flour

3 to 4 T. water

 

Wipe roast well and trim off all excess fat. Lightly rub top of meat with oil. Dust meat with salt, pepper and ginger. Insert cloves in meat. Place apples and onions in the bottom of the crock-pot and put the roast on top of the apples and onions. Pour in the apple juice. Cover and cook on a low setting for 8 to 12 hours. Remove the roast and apples to a warm platter when fully cooked. Turn the crock-pot to High setting. Make a smooth paste with the flour and water and stir the paste into the crock-pot. Cover and cook until thickened. Pour gravy over roast when serving. Makes about 6 to 8 good sized servings.

Apple and Brown Sugar Corned Beef

Apple and Brown Sugar Corned Beef

Apple and Brown Sugar Corned Beef

 

1 corned beef brisket

1 quart apple juice

1 C. brown sugar

1 T. prepared mustard

8 small red potatoes

2 medium carrots, pared and cut into chunks

1 onion, peeled and cut into eighths

1/2 head cabbage, cut into chunks

 

Place all ingredients in a large crock pot (cut meat in half if necessary); stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.

All Day Crock Pot Delight

All Day Crock Pot Delight

All Day Crock Pot Delight

 

2-3 lb. boneless chuck, cut into 1 inch cubes

1/2 C. flour

1/4 C. butter

1 onion, sliced

1 tsp. salt

1/8 tsp. pepper

1 clove garlic, minced

2 C. beer

1/4 C. flour

 

Coat beef cubes with the 1/2 C. flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 C. flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

All-Day-Long Crockpot Beef

All-Day-Long Crockpot Beef

All-Day-Long Crockpot Beef

 

11/2 lb. Beef Roast, trimmed of fat

1/2 tsp. Black pepper

2 Garlic cloves; minced

1/2 pkg. Onion soup mix

2 tsp. Worcestershire sauce

1 tsp. Steak sauce

3 Carrots; sliced

2 Celery stalks; diced

1 Green bell pepper; chopped

1 Yellow onion

1/2 C. Water

1/2 C Tomato juice

 

Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time. 2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. 3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 C. water and 1/2 C. tomato juice. Pour this over the meat. 4. Turn the crockpot to high for 30 minutes, or, if you’re in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.

Aldilla

Aldilla

Aldilla

 

1 lg. Onion chopped

1 1/2 lb. flank steak

1 lg. Carrot chopped

3 tsp. Chili powder

1 lg. Green pepper chopped

1/2 C. Flour

2 lg. Tomatoes chopped

1 1/2 tsp. Salt

1/4 C. Red wine

1/2 tsp. Pepper

1 Hot chilli pepper seeded

3 T. Vegetable oil

 

Score steak and rub with chili powder; coat with a mixture of flour, 1/2 tsp. salt and 1/4 tsp. of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve. Sauté onion, carrot, green pepper and tomato in pan drippings; add

remaining 1 tsp. salt and 1/4 tsp. pepper; remove from heat. Combine steak and sautéed vegetables in slow cooker; add wine and hot chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or until meat is tender.

Traveling Eggs

Traveling Eggs

Traveling Eggs

 

2 C. Bisquick

3/4 C. of Ham

1 C. of Cheddar Cheese – Shredded

1/2 C. chopped Onion

1/3 C. of Parmesan Cheese

1/3 C. of Sour Cream

2 T. Parsley

1/2 tsp. Salt

2 Garlic Cloves

2/3 C. Milk

6 eggs

Add all ingredients into a large mixing bowl and stir together. Pour into a greased 6 quart crockpot and cook on High for 6 to 8 hours.-

Spanish Breakfast “Skillet”

Spanish Breakfast “Skillet”

Spanish Breakfast “Skillet”

 

1 lb. turkey sausage, browned, drained

1 4.5-oz. pkg. tostada shells, broken coarsely

1 medium red bell pepper, chopped

1 medium onion, chopped

1 4-oz. can diced green chilies

1 C. almond milk

12 eggs

1 tsp. sea salt

1/4 tsp. black pepper

1/2 C. crumbled queso fresco

Optional toppings: 2 sliced avocados, 8 oz. non-fat Greek yogurt, 2 C. salsa

 

Spray crock with non-stick spray. In crock, combine browned sausage, tostada pieces, red bell pepper, onion, and green chilies. In a large bowl mix together the almond milk, eggs, sea salt, and black pepper. Pour egg mixture over sausage mixture in crock. Sprinkle crumbled queso fresco over the top. Cover and cook on low for 5-6 hours.

Pumpkin Breakfast Custard (2.5-3 quart slowcooker)

Pumpkin Breakfast Custard (2.5-3 quart slowcooker)

Pumpkin Breakfast Custard (2.5-3 quart slowcooker)

 

2 1/2 C. cooked, peeled, and pureed or canned pumpkin or winter squash

2 T, blackstrap molasses

3 T, maple syrup

1/4 C. half-and-half

3 eggs

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

 

Puree ingredients in blender until smooth. Pour into greased slow cooker. Cook on high for 1 1/2-2 hours, until set in the middle and just browning at edges. Serve warm in scoops over hot cereal, baked oatmeal, or as a breakfast side dish with toast or muffins.

 

4-6 servings

Calories: 150

Fat: 4.5 g

Sodium: 170 mg

Carbs: 26 g

Sugar: 14 g

Protein: 4.5 g

Porridge

Porridge

Porridge

 

5 C. water (or so)

1 C. grain (see below)

1/2 C. dried fruit

Dash ground nutmeg, mace, and/or ground cinnamon

 

Place water, cereal, and dried fruit in slow cooker. Stir. Cook on low for 8 – 10 hours. The mixture should be like a thick soup, so no need to add milk at the table. Each slow cooker is a little different from the others, so you may have to adjust the amount of water needed. Try brown rice, barley, rye berries, whole oats, or wheat berries. Cracked grains, such as oatmeal or cracked wheat, may get too mushy.

Hash Brown Casserole

Hash Brown Casserole

Hash Brown Casserole

 

1 1/2 lb. Ground sausage

32 oz. Hash brown potatoes, thawed

1 tsp. garlic powder

1 Chopped Onion

1 C. Water

Salt & Pepper to taste

1 pkg. Country Gravy mix

1 T. margarine

 

Brown ground sausage in a non-stick skillet until all pink is gone.  Drain. Place in crockpot. Combine chopped onion, garlic powder, potatoes, salt & pepper to taste. Pour over meat in crockpot. Stir.  Mix gravy and boiling water. Pour over mixture. Dot with margarine. Cook 7 to 8 hours on low.

Eggs Florentine

Eggs Florentine

Eggs Florentine

 

1 T. vegetable oil

1 C. shredded cheddar cheese

1 (9-oz.) package frozen spinach

2 slices cubed crust-less white bread.

1 C. sliced fresh mushrooms

1/2 C. chopped green onions

1 oz. sliced pimiento (or red pepper)

6 eggs

1 C. half and half

1/2 C. water

salt and pepper to taste

1/2 tsp. paprika

 

Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2 C. cheese, spinach, bread, mushrooms, onions and pimiento. Mix eggs, half & half, water, and salt and pepper in a separate bowl and then pour evenly over layered mixture. Sprinkle with the remaining 1/2 C. cheese and paprika. Cook for 1-1/2 hours on medium heat in the slow cooker.

Crockpot Oatmeal

Crockpot Oatmeal

Crockpot Oatmeal

 

2 C. Skim milk

1/4 C. Brown Sugar Twin

1 T. melted Butter

1/4 tsp. Salt

1/2 tsp. Cinnamon

1 C. Rolled Oats, regular

1 C. Apple, chopped

1/2 C. raisins

 

Spray the inside of your crock pot with nonstick cooking spray.  Put ingredients into crock pot & stir.  Cover & cook on low overnight.

Cheese Grits Casserole

Cheese Grits Casserole

Cheese Grits Casserole

 

7 C. water

2 C. uncooked regular grits

3 large eggs, separated

1 8 oz. jar Cheese Whiz (or Velveeta)

1/2 C. butter or margarine

1/2 tsp. garlic powder

2 tsp. salt

1/4 tsp. ground cayenne pepper

 

Bring 7 c. water to a boil in a large saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 10 min. Remove from heat; let stand 15 min.  Stir in egg yolks, cheese and next 4 ingredients until smooth. Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold into grits mixture.  Spoon into lightly greased CP. Cook on low for 6 hrs.

Breakfast Casserole

Breakfast Casserole

Breakfast Casserole

 

5 slices of bread for every 3 eggs and 2 eggs for every person.

1 1/2 C. milk

2 C. grated cheddar cheese

1/2 lb. sausage

Yellow mustard

Salt & pepper to taste

 

Boil sausage for 5 minutes to render off most of the fat.  Then brown, crumble and drain.  Spread mustard on one side of bread and cut bread into nines.  Beat eggs and milk together with s & p.  Spray inside of c/p with nonstick spray.  Layer 1/2 bread, cheese, sausage in c/p and repeat.  (Like making lasagne.)  Pour milk and egg mixture over everything.   Cook on low 8 – 12 hours.

Warm Crab & Almond Spread

Warm Crab & Almond Spread

Warm Crab & Almond Spread

 

2 small packages (about 3 oz. each) cream cheese, diced

1.5 T. milk

1 green onion, thinly sliced

1 tsp. prepared horseradish

Pinch of ground white pepper

6 oz. cooked crabmeat, drained and flaked

1/4 C. slivered almonds

Salt

Chopped parsley

 

In a greased 2- or 4-cup electric slow cooker, combine cream cheese and milk. Cover and heat until cheese is melted (30 to 45 minutes). Stir in onion, horseradish, and white pepper. Mix in crab, cover, and heat for 30 to 45 more minutes. Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Pour out of pan and set aside. To serve, season crab mixture to taste with salt; sprinkle with almonds and parsley. Makes about 2 C. (6 to 8 servings).

Petite Gouda Fondue with Tomatoes & Basil

Petite Gouda Fondue with Tomatoes & Basil

Petite Gouda Fondue with Tomatoes & Basil

 

1 small whole gouda cheese (about 7 oz.)

2 small pear-shaped (Roma-type) tomatoes, seeded and finely chopped

1 T. finely chopped fresh basil

 

Remove and discard hard coating from cheese. Using a grapefruit knife, carefully scoop our center of cheese, leaving a 1/4-inch-thick shell; set shell aside. Cut cheese into 1/2-inch cubes. In a 2- or 4-cup electric slow cooker, combine cheese cubes, tomatoes, and basil. Cover and heat until cheese is melted (35 to 45 minutes; cheese cubes will hold their shapes, but will be soft enough to blend together when stirred). Stir gently to mix ingredients. To serve, spoon cheese mixture into cheese shell, pushing out edges to fill shell completely. Serve hot. Makes 6 servings.

Mariners’ Fondue

Mariners’ Fondue

Mariners’ Fondue

 

2 cans (10 3/4 oz. each) condensed cream of celery soup

2 c. grated sharp process cheese

1 c. chunked cooked lobster

1/2 c. chopped cooked shrimp

1/2 c. chopped cooked crabmeat

1/4 c. finely chopped, cooked scallops

dash paprika

dash cayenne pepper

1 loaf of French bread, cut into 1 inch cubes.

 

Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly. Cover and cook on High for 1 hour or until cheese is melted. Turn to Low for serving. Using fondue forks, dip bread cubes into fondue. About 1 1/2 qts.

Glazed Lil Smokies

Glazed Lil Smokies

Glazed Lil Smokies

 

Lil Smokies (or meatballs if you prefer)

1 Jar Grape Jelly

1-2 Bottles Chili Sauce

 

Mix equal amounts of jelly and chile sauce together in the crock pot. (It will be lumpy and not mix well until it heats later – this is normal.) Add little smokies (drain them first) or meatballs. Cover and cook on low for several hours. Stir 2-3 times as it heats. The sauce becomes VERY tasty and a nice change from BBQ sauce.

Hot Wings

Hot Wings

Hot Wings

 

2 T. olive oil

2 T. minced garlic

1 large onion, chopped

4 jalapeno peppers. chopped

4 lb. chicken wings

2 C. vinegar-based barbecue sauce

 

Rinse chicken wings in cold water. Place ingredients in crock pot in order listed, pouring barbecue sauce all over. Cover and cook on: Low 7-8 hours High to Low Auto Shift 4-5 hours High 3 hours.

Hot Artichoke Dip

Hot Artichoke Dip

Hot Artichoke Dip

 

1 jar (6 oz.) marinated artichoke hearts

2 T. canned diced green chiles

1/4 C. mayonnaise

1 C. (4 oz.) shredded cheddar cheese

 

Drain artichokes, reserving marinade; chop artichokes coarsely. In a 2- or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise, and cheese. Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients, then blend in 1/2 to 1 T. of the reserved artichoke marinade to give mixture a good dipping consistency. Serve hot. Makes about 1.5 C. (4 to 6 servings).

Crab Dip

Crab Dip

Crab Dip

 

1 lb. Velveeta cheese

1/4 – 1 lb. butter or margarine

2 cans flaked crabmeat

Heat together.  Keep warm in fondue or crockpot.  Serve with bread sticks.

Bean & Olive Dip

Bean & Olive Dip

Bean & Olive Dip

 

1 small can (about 7 oz.) chili with beans

1 small package (3 oz.) cream cheese, diced

1/4 C. sliced ripe olives

2 T. canned diced green chiles

Sliced green onions

 

In a 2- or 4-cup electric slow cooker, combine chili, cream cheese, olives, and chiles. Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients. Sprinkle with onions. Makes about 1.75 C. (6 to 8 servings).

BBQ Sauce with BBQ Sauce

BBQ Sauce with BBQ Sauce

BBQ Sauce with BBQ Sauce

 

5 C. catsup

6 T. Worcestershire sauce

8 drops hot pepper sauce

6 C. water

1 C. vinegar

1 C. + 6 T. brown sugar

6 t. salt

6 t. celery seed

6 T. instant minced onion

1 bottle Smokey type barbecue sauce

1 bottle chili sauce

Simmer for 4-5 hours or until desired thickness.

All-American Snack

All-American Snack

All-American Snack

 

3 C. thin pretzel sticks

4 C. Wheat Chex

4 C. Cheerios

13 oz. can salted peanuts

1 tsp. garlic salt

1 tsp. celery salt

1/2 tsp. seasoned salt

2 T. grated parmesan cheese

1/4 C. melted butter

4 tsp. Worcestershire Sauce

 

In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese. Pour melted butter and Worcestershire over all; toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack.

Slow Cooker BBQ Ranch Meatloaf

Slow Cooker BBQ Ranch Meatloaf

IMG_5749-33 lbs. ground beef
1 lb. sausage
½ cup bread crumbs
3 eggs
1 packet dry powdered ranch mix
¼ cup BBQ sauce, plus more for topping after it is cooked
½ medium onion, chopped finely
1 tsp. salt
1 T. garlic

In a large bowl, mix beef, sausage, bread crumbs, eggs, ranch packet, ¼ cup of BBQ sauce, onion, salt and garlic together by hand in large bowl. Add to slow cooker and form into a loaf shape. Add desired amount of BBQ sauce on top of loaf to glaze and cook on LOW for 6 hours. Once cooked and ready to serve, top with more BBQ sauce if needed.

Italian Wedding Soup in Crock Pot

Italian Wedding Soup in Crock Pot

12-15 1/2 oz frozen meatballs (quartered)
6 cups Chicken Broth or 4 cans
1/4 cup chicken, chopped up. (one chicken breast)
1/2 cup carrot, Diced small
1/2 cup celery, Diced small
1 bunch spinach, (stems removed)
Garlic Salt, to taste
lemon pepper, to taste
1/4 cup Romano cheese
1/4 cup tiny pasta, add during last hour of cooking

Pop the meatballs in the microwave for a minute or two on defrost, so you can quarter them. Combine all ingredients in crock pot and cook all day on low or 3 hours on high. If the pasta is added during the last hour of cooking, you will see pasta, The first time I made it, I put it in at the beginning and it thickened the soup some.

Sweet and Sour Brisket of Beef

Sweet and Sour Brisket of Beef

1 beef brisket (4 tEK0401_Brisket_jpg_rend_sni12col_landscapeo 5 pounds), trimmed of fat
1/4 C. all-purpose flour
1 packet onion soup mix (1.25 ounces)
1 can tomato soup (10.75 ounces)
1/4 tsp. black pepper
2 T. light brown sugar
2 T. red wine vinegar

Pat the brisket dry with paper towels. Place the flour in a shallow bowl. Dredge the brisket in the flour, then shake off the excess. Place the brisket in a 4½ -to 6-quart slow cooker. Place the onion soup mix, tomato soup, and pepper in a small bowl with ¼ C. of water and stir to combine. Pour this mixture over the brisket. Cover the cooker and cook the beef on high heat until it is quite tender, 6 hours. Remove the brisket from the cooker and place it on a platter. Cover it loosely with aluminum foil to keep it warm. Strain the liquid that is left in the cooker. Spoon off as much fat as possible or use a gravy separator to remove the fat from the liquid. Pour the strained and defatted liquid into a 2-quart saucepan and heat over medium heat. Add the brown sugar and vinegar and stir until the sauce heats through and the brown sugar melts. Slice the brisket, pour enough sauce over it to moisten it, then serve the remaining sauce on the side.