Crock Pot Stroganoff
2 lb. round steak
1/4 C. flour
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. garlic bits
3 T. butter
1 sm. onion, chopped
1 T. soy sauce
2 beef bouillon cubes
1 can cream of mushroom soup
1 C. water
Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed. Serve over cooked wide noodles.
Crockpot Beef Burgundy
2 slices Bacon
2 lb. Sirloin tip or round steak, cut into 1 inch cubes
1 tsp. Salt
1/2 tsp. Seasoning salt
1/3 tsp. Marjoram
1/4 tsp. Thyme
1/4 tsp. Pepper
1 Clove Garlic, minced
1 Cube Beef bouillon, crushed
1 C. Burgundy wine
2 T. Cornstarch
2 T. Water
1/4 lb. Fresh mushrooms, optional
In large skillet, cook bacon. Crumble and set aside. In same pan, coat the steak in flour and brown on all sides in bacon drippings. Put bacon and steak in crockpot. Add salt, seasoning salt, marjoram, thyme, pepper, garlic, bouillon cube, and wine. Cover and cook on low for 6-8 hours or until meat is tender. Turn to high. Dissolve the cornstarch in the water, and then add to the crockpot. Cook on high for 15 minutes longer. Add mushrooms during the last 15 minutes.
Creole Steak Strips
1 1/2 lb. boneless round steak
salt and pepper
1 onion chopped
1 C. sliced celery
1 C. seasoned tomato juice
2 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1 med. green pepper chopped
10 oz. pkg. frozen okra (or 1 1/2 c. fresh(
2 1/2 oz. can sliced mushrooms drained
carrot curls (opt.)
Cut steak into strips, about 1/2″ wide and 2″ long. Sprinkle with salt and pepper. Place in crockpot with onion, celery, tomato juice, Worcestershire sauce and garlic powder. Cover and cook on Low for 6-8 hours. Turn control to High. Add green pepper and partially thawed pkra and mushrooms. Cover and cook on High for 30 minutes until okra is done. Garnish with carrot curls, if desired.
Cowboy Casserole
1 onion, chopped
1 1/2 lb. ground chuck, browned and drained
6 medium potatoes. sliced
1 can red beans
1 can tomatoes mixed with 2 T. flour or 1 can tomato soup
Salt
Pepper
Garlic
Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6.
Corned Beef Meal
1 small onion sliced to taste
Corned beef brisket
Carrots
Cabbage
Potatoes
1 C. apple juice
1/4 C. water
Cook on low 8-10 hrs or high 5-6 hrs until done.
Corned Beef And Cabbage
3 carrots — cut 3-inch pieces
4 lb. corned beef brisket
3 Medium onions — quartered
1 C. water
1/2 small head of cabbage — cut wedges
Put all ingredients in order listed except cabbage in crockpot. Cover and cook on low 8 to 10 hours. Add cabbage wedges to liquid pushing down to moisten turn to high and cook 2 to 3 hours more.
Coca Cola Roast
Beef Roast (whatever size you would like)
Garlic Salt
Coca Cola – enough to cover roast
Salt & Pepper
3 T. cooking oil
1 – 1 1/2 C. Ketchup
Salt, pepper and garlic salt roast well. Sear roast on all sides in oil. Remove from pan, drain excess fat and place in crock pot. Pour Coke and ketchup over roast to cover. Cook on low all day.
Cider-Simmered Pot Roast
2 tsp. Salad oil
1 beef eye of round roast (3.5-4 lb.) trimmed of fat
2 medium Onions, cut into eighths
1 stalk Celery, thinly sliced
2 cloves Garlic, minced or pressed
1 tsp. Ground allspice
1/2 tsp. Ground ginger
1/4 tsp. Pepper
1 C. Apple cider or apple juice
2 T. Light molasses
2 T. Cornstarch blended with 2 T. water
Heat oil in wide nonstick frying pan over medium-high heat; add beef and brown well on all sides. Meanwhile, in 4-quart or larger electric slow cooker, combine onions, celery, and garlic; sprinkle with allspice, ginger, and pepper. In a small bowl, mix cider and molasses. Place beef on top of onion mixture; pour in cider mixture. Cover and cook at low setting until beef is very tender when pierced (9.5-10 hours). Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid. Blend in cornstarch mixture. Increase heat to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 minutes). Serve meat sliced and with sauce spooned over.
Chinese Beef & Pea Pods
1 to 1 1/2 lb. family steak, thinly sliced, sm. chunks (works well to freeze it & then cut while partially thawed)
1 can beef consommé soup
1/4 C. soy sauce
1/4 tsp. ground ginger
1 bunch green onions (about 8)
2 T. cornstarch
2 T. water
1 can sliced water chestnuts, drained
1 sm. can bamboo shoots, drained
1 sm. can bean sprouts, drained
1 (7 oz.) pkg. frozen Chinese pea pods, partially thawed
Combine steak in crock pot with consommé, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 T. cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice.
Cheeseburger Sandwiches
1 1/2 lb. lean ground beef
1/2 tsp. garlic-pepper blend (see note)
1 (8-oz.) pkg. pasteurized process cheese spread
2 T. Milk
1 green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
8 sandwich buns, split
In large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain. In 3 1/2- to 4-quart slow cooker, combine cooked ground beef and all remaining ingredients except buns; mix well. Cover, cook on Low for 6-7 hours. To serve, spoon mixture into sandwich buns. Note: Garlic-pepper blend is a mixture of garlic powder and cracked black pepper. Check the spice shelves in your local grocery. If you wish to make your own, mix equal portions of garlic powder and cracked black pepper.
Cattleman’s Beef & Beans
1 lb. Dried pinto beans
6 c Water
3 lb. Beef brisket or round roast
1 lg. Onion; chopped
1/2 c Dark molasses
2 tsp. Salt
1/2 tsp. Ground ginger
1/2 tsp. Dry mustard
1/4 tsp. Pepper
1 Bay leaf
Rinse beans under running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hour. Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet. Place meat in the bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans; cover. Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered. 5. Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish. 6. Remove meat to a carving board and cut into slices; spoon beans around beef on
platter.
Cabbage and Smokies
1 head of cabbage (probably a half for just him)
1 small apple seeded and chopped
1 small onion chopped
1 T. of sugar
1 lb. pkg. of Hillshire Little Smokies (use what you want, save the rest)
Salt & Pepper to taste
1/2 C. of water
Chop the cabbage roughly. Put into the crockpot and add the rest of the ingredients, giving it all a stir to mix fairly well. Put on the cover, and cook on low for about 6 hrs. or until the Smokies are warmed through and the cabbage is done to your liking.
Cabbage Rolls
2 lb. ground turkey
3/4 C. cooked rice
2 Egg Whites
1 onion, chopped fine
1/2 tsp. salt & pepper
1 large head of cabbage
1 can condensed tomato soup
1 16-oz. can of tomatoes
1/4 to 1/2 tsp. cinnamon
salt and pepper to taste
Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just to wilt a bit. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 C. meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in crock pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too. Serves 6 to 8.
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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”
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)
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
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
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
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
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
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
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.