 |
Reply
| |
All day crockpot delight: 2-3 lbs. 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 cup 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 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad. |
|
Reply
| |
No Fuss Party Potatoes Crockpot
1 10 oz can cream of mushroom soup
8 oz sour cream
1 4.5 oz can chopped green chiles
6 oz shredded colby monterey jack cheese blend
1 32 oz pkg frozen southern style cubed hash browns
3 green onions, sliced
1/2 cups finely crushed nacho flavored taco chips
Spray crockpot with spray. In bowl mix soup, sour cream, chiles and
cheese and mix well.
Arrange half potatoes in crockpot and top with half of cheese mixture
spreading evenly over top. Top with rest of potatoes and cheese
mixture.
Cover and cook on high 3 to 4 hours. Before serving sprinkle with
chips. |
|
Reply
| |
Crockpot Stuffing
Stuffing cooked in the crockpot comes out as moist as if it had been
cooked inside the turkey and it frees up precious oven space on
holidays.
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2 cups chopped mushrooms
12 cups bread cubes, slightly dry
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon marjoram (optional)
3 1/2 cups chicken broth or turkey broth
Melt butter in a skillet and saute onion, celery, parsley, and
mushrooms. Pour over bread cubes in a very large mixing bowl. Add
all seasonings and toss well.
Pour in the broth and mix well. Add eggs and mix well again. Pack
mixture lightly into the crockpot. Cover and set to high for 45
minutes then reduce to low to cook for 4 to 6 hours.
Yield: 6 - 8 servings |
|
Reply
| |
Carrot Cake 2 eggs
1 cup sugar
2/3 cups oil
1 1/2 cups flour
1 teaspoon baking soda
1/2 teasppon salt
1 teasppon cinnamon
3/4 cups grated carrots
1/2 cups chopped nuts
1 can (14 oz) crushed pineapple in syrup/drained
1 teaspoon vanilla
Beat together eggs, sugar, and oil. Combine flour, soda, salt, and cinnamon, add to sugar mixture and beat well. Stir in carrots, nuts, pineapple and vanilla pour into a greased and floured bread pan. Cover and place into crockpot. Cover and bake on high for 2 1/2 hour to 4 hours |
|
Reply
| |
SWEET POTATO AND PINEAPPLE PUDDING 3 pounds sweet potatoes, peeled and shredded 2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained 1 can (12 oz.) evaporated milk 1 1/4 cups brown sugar, firmly packed 6 T. margarine or butter, cut in cubes 3 eggs, slightly beaten 1 t. ground cinnamon 1/2 t. nutmeg Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender. Serve hot or at room temperature. NOTE: This dish may appear to be curdling, however it will come together toward the end of the cooking. Serve 10 - 12. (This was for the 5 quart model). |
|
Reply
| |
Apple Brandy Brew crockpot 1-750 ml bottle apple wine 1 cup peach brandy 2 cups apple cider 1 stick cinnamon Combine ingredients in crock-pot. Cover and heat on low for 3-4 hrs. Serve hot. 1-750 ml bottle apple wine 1 cup peach brandy 2 cups apple cider 1 stick cinnamon Combine ingredients in crock-pot. Cover and heat on low for 3-4 hrs. Serve hot. |
|
Reply
| |
Chocolate Clusters Crockpot
2 pounds white almond bark
4 ounces bar German chocolate
1 pkg. semi-sweet chocolate chips (12 ounces)
24 ounces dry roasted peanuts
Put all ingredients in crock pot; cover and cook on high for 1 hour. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and let cool. Store in a tightly covered container. |
|
Reply
| |
candy ala crockpot: 2 lbs. white almond bark
4 oz. bar German chocolate
12 oz. pkg. semi-sweet chocolate chips
24 oz. jar dry roasted peanuts
Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 additional hour. Drop on waxed paper and cool. Store in tin. |
|
Reply
| |
chocolate peanut butter cake Ingredients:
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
3 eggs, beaten
1/2 c. peanut butter
3/4 c. sour cream
1 tsp. vanilla extract
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips
Directions:
Cream butter and sugars. Beat eggs in well.
Mix in peanut butter, sour cream, and vanilla.
Combine flour, baking powder, soda and salt together and add to creamed mixture.
Stir in most of the chocolate chips, reserving a few for the top. Spoon mixture into a greased and floured 2 1/2 to 3-quart souffle dish or mold (which will fit in your crockpot).
Place a small trivet in the crock pot, place the dish on the trivet, then cover the dish with 4 layers of paper towels.
Cover loosely to allow steam to escape and cook on high for about 4 hours. Test with a toothpick for doneness. Cool in pot until dish is cool enough to handle, then transfer to a wire rack to cool completely. |
|
Reply
| |
cherry bread: 1 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs
3/4 c Sugar
6 oz Maraschino cherries
3/4 c Pecans coarsely chop
Drain cherries, reserving 1/3 c syrup, and cut cherries in pieces (about 1/2 c). Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly.
Alternately add dry ingredients and the 1/3 c cherry syrup to egg mixture, mixing until well blended after each addition. Mix in cherries and pecans. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot. Cover and cook on high 2 3 hours.
Remove bake pan and cool 10 minutes before removing from pan. |
|
Reply
| |
Hot Cranberry Punch
6 cups cranberry juice
4 cups orange juice
1 cup water
1 can (6 ounces) frozen lemonade concentrate, thawed
1/2 cup firmly packed brown sugar
3 tsp. whole cloves
3 tsp. ground allspice
1 whole nutmeg, crushed
4 3-inch cinnamon sticks, broken into pieces
In a large saucepan, combine first five items. Place spices in a piece of cheesecloth and tie with string; add to punch, Bring to a boil, stirring occasionally. Reduce to low heat, cover ans simmer 30 minutes. Serve hot. Makes about 3 quarts of punch. May be put in crock pot after last step. |
|
Reply
| |
Cherry Cobbler 1 can cherry pie filling -- (16 oz)
1 pkg cake mix for one layer cake
1 egg
3 tbsp. evaporated milk
1/2 tsp cinnamon
Put pie filling in lightly buttered 3 1/2 quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2-3 hours on low. |
|
Reply
| |
Sugar nuts: 1 pound walnut pieces (or your favorite nut) 8 T (1 stick) unsalted butter, melted 1/2 cup confectioners' sugar 1 1/2 t ground cinnamon 1/4 t ground ginger 1/4 t ground allspice 1/8 t ground cloves In a 3 1/2 quart slow cooker, stir the walnuts and butter until combined. Add the confectioners' sugar, stirring to coat evenly. Cover and slow-cook on High (300F) for 15 minutes. Reduce the heat to low (200F) and slow-cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a serving bowl. In a small bowl, combine the cinnamon, ginger, allspice and cloves. Sift the spices over the nuts, stirring to coat evenly. Cool the nuts completely before serving. Makes about 4 cups. |
|
Reply
| |
yummer dessert: 1 can (21 oz.) cherry or apple pie filling
1 pkg of yellow cake mix
1/2 cup butter melted
Place pie filling in crockpot. Combine dry cake mix and butter (will
be crumbly) sprinkle over filling. Sprinkle with 1/3 cup chopped
walnuts if you desire. Cover and cook on low for 3 hours.
Makes 10-12 servings. |
|
Reply
| |
Brownie Bottoms
1/2 cup packed brown sugar
Water
2 tablespoons unsweetened cocoa powder
2 1/2 cups packaged brownie mix
1 (2 3/4-ounce) package INSTANT chocolate pudding mix
1/2 cup milk chocolate chips
2 eggs
3 tablespoons butter OR margarine, melted
Lightly grease a 4-quart slow cooker with nonstick cooking spray. In
a small saucepan, combine brown sugar, 3/4 cup water and cocoa powder
and bring to a boil.
In a small bowl, combine remaining ingredients and 1/2 cup water to
form a batter. Spread batter in slow cooker; pour boiling mixture
over batter.
Cover; cook on high heat setting 1 1/2 hours. Turn off heat and let
stand 30 minutes. Serve warm topped with whipped cream or ice cream.
Makes 6 servings. |
|
Reply
| |
In my crockpot I cook the good old Aussie stew.
5 chump chops( lamb) 1 carrot, 1 large onion, 2 potatoes, peas and beans.
through everything into the pot, enough water to just cover everything, add salt and pepper. slowly cook until meat comes off the bone, ( I personally put the stew into the fridge until the next day, so as I can scrape the fat from the top,) then thicken with a little corn flour. delicious with rice or just on it's own.
Margaret
Read, write and reply to Hotmail on your mobile. Find out more. |
|
|
Free Forum Hosting
Important Announcement
First
Return to Recipes