Recipe Swap: Crock Pot Recipes
Posted 16 September 2007 - 12:02 PM
when that comes up, below the space to type is a "browse" upload buttons
click on browse. Select the jpg for your card. then select upload
then place your curser where you want the card in the white typing space.
then go back down to "mannage current attachments" click the V arrow and you should see your jpg listed
next to that click the green + button
you should see some code come up in the white space.
then click post
hope that hleps
Posted 16 September 2007 - 12:07 PM
4lbs frozen meatballs (frozen section, or i just like to get the bag Schwans sells.. perfect size)
1 bottle ketchup
1 cup brown sugar
2 tsp worcestershire sauce
1/4 tsp glaric powder
Place meatballs in pot and cover with mixed above ingrediants. Cook on high 1 hour. Stir then turn to low and cook 6-9 hours.
with football season in swing.. thought ya'll could appreicate this. We love it for meatball subs! Sometimes i'll whip up some pasta for the girls.
Posted 16 September 2007 - 01:22 PM
Easy Hearty Vegetable Soup (recipe doubled because everyone asks for seconds!)
1 lb. ground beef, browned and drained
2 cans (15 oz) Veg-All (or generic mixed vegetable), with juices
2 cans (15 oz) creamed corn
2 cans stewed tomatoes (15 oz) or any combination of tomatoes--eg. diced, tomato sauce--sometimes I use one can of tomato sauce and one can of stewed or diced tomatoes.
Add ground beef, Veg-All with juices, creamed corn, and tomatoes into crockpot. Stir until mixed. Cook on high for 4 hours or low for 8 hours. Goes great with corn muffins. Serves 8
Posted 16 September 2007 - 01:38 PM
Santa Fe Chicken
Combine the following in slow cooker:
1 can black beans, drained
1 can corn, drained
1/2 cup salsa
After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa
Cook on low for 3 hours. Then add,
1 (8 oz.) block of cream cheese
Cook one more hour. Serve over rice with flour tortillas.
I cook it long enough for the chicken to shred. Maybe a bit longer or higher than the recipe calls for. My kids love it.
Posted 16 September 2007 - 03:34 PM
Here's a slow cooker, make ahead, less than 30 min breakfast recipe:
Frozen Hash Browns 32 oz
Cubed Ham 20 oz
Shredded Cheddar Cheese 32 oz
Medium Onion 8 oz
Milk 8 oz
Layer 1/2 Hash browns, then ham, then cheese and onion, twice in a slow cooker. Mix eggs with milk and pour over all.
Cook on low heat for 8-9 hours, overnight. Or you can cook in oven for 1- 1 1/2 hours at 375.
This has been a great crowd pleaser, and is quick and easy for breakfast on Christmas, Thanksgiving or weekend with alot of guests. It takes about 5-10 minutes to put together and is ready in the morning when you wake up.
Posted 22 September 2007 - 03:48 PM
You can make this as a veggie or a meat! So simple it hurts!
Basically, you make your lasagna as you normally would, with the ingredients you like... but no cooked noodles!!!
In the pot, put sauce first, then a layer of UNCOOKED noodles, broken into small peices so they fit easily. I end up layering 2 to 3 noodles broken up. Next add you meat (if desired and not in the sauce), cheeses (use ricotta or cottage cheese) mozzarella, parmesean, then more sauce. Repeat the layers, ending with sauce.
Cook on low 6-8 hours. You can add mozz/parm on the top in the last 30 minutes to make it pretty
Posted 22 September 2007 - 04:25 PM
Chicken in a Pot
2 carrots, sliced
2 onions, sliced (I just used some dried flakes)
2 celery stalks with leaves, cut in 1” pieces
3 pound broiler/fryer chicken
1 teaspoon salt
½ teaspoon coarse black pepper (regular is fine too)
½ cup water, chicken broth, or white wine
½ teaspoon basil
Put carrots, onion and celery in bottom of crock-pot. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover; cook on low 8-10 ours (High 3 ½ to 5 hours, using 1 cup water). Remove chicken and vegetable with spatula.
Posted 23 September 2007 - 09:34 PM
(2) lbs. ground beef or ground turkey
2 (15 1/2 oz) cans pinto beans
1 (15 1/2 oz) kidney beans
1 (15 1/2 oz) whole kernal corn, drained
1 (14 1/2 oz) can Mexican-style stewed tomatoes
1 (14 1/2 oz) can diced tomatoes
1 (14 1/2 oz) can tomatoes with chiles
1 (4 1/2 oz) cans diced green chiles
(1) cup chopped onions
1 pkg. taco seasoning mix
1 pkg. ranch salad dressing mix
(1) cup water
(optional) 1 (7 3/4 oz) can El Pato - Tomatoe Sauce - Mexican Hot Sauce - It a Yellow Can ususally in the salsa section
Brown the ground meat and drain. Transfer meet to slow cooker, add remaining ingredients and cook on low 6-8 hours (simmer on stove for about 1 hour). When done, put soup in bowl and top off with Sour Cream and Shredded Chez.
Optional: Serve over rice or bisquits.
See my Recipe in post #5 for the Garlic Bread Pull Aparts
Makes about 12-16 servings.
If you try this recipe I would LOVE to hear what you think.
I use PSE8 & CS3 on my iMac...."My Gallery"
Posted 25 September 2007 - 11:53 AM
1 lb flank steak
1 (14 1/2 oz.) can Mexican style stewed tomatoes drained
1 sweet onion sliced
1 red bell pepper seeded and sliced
1 green bell pepper seeded and sliced
1/4 C canned diced jalapeno peppers
2 garlic cloves minced
1 t. chili powder
1 t. ground cumin
1 t. ground corriander
1/4 t. salt
Place all ingredients in slow cooker. Cook on high for 4 to 5 hours - until beeef is tender. Remove beef and shred. Serve with tortillas, sals and cheese