from Teresa Bertolio
9 large red potatoes or 15 small red potatoes, chopped
1/2 large sweet bell pepper, chopped
1/2 large sweet onion, chopped
1 cup chopped celery
1/2 cup chopped bacon or bacon bits
salt and pepper to taste
1 tablespoon beef base or 2 cubes beef bouillon
1 cup chopped carrots
1 cup chopped tomatoes (optional)
Place all ingredients into slow cooker. Cover with water. Cook on high 4-5 hours or on low 6-8 hours. Enjoy with rolls or crackers!
Sunday, October 26, 2008
Friday, October 24, 2008
Russian Chicken
Kristi John
2-3 large chicken breasts
1 bottle of wishbone Russian Dressing
1/8 cup water
1 packet of onion soup mix
1 can whole berry cranberry sauce
Empty dressing into the crock pot and then place the water in the dressing bottle. With the lid back on, shake vigorously. Empty contents into the crock pot. Add cranberry sauce and onion soup mix and stir to combine. Place chicken on top and turn to coat with the sauce. Cover and cook on low for 4-6 hours. Serve over rice.
2-3 large chicken breasts
1 bottle of wishbone Russian Dressing
1/8 cup water
1 packet of onion soup mix
1 can whole berry cranberry sauce
Empty dressing into the crock pot and then place the water in the dressing bottle. With the lid back on, shake vigorously. Empty contents into the crock pot. Add cranberry sauce and onion soup mix and stir to combine. Place chicken on top and turn to coat with the sauce. Cover and cook on low for 4-6 hours. Serve over rice.
Sweet Pork
Kristi John
4-5 lb. Boneless Pork Sirloin Roast
1 (20 ounce) bottle regular Coke
1 large bottle of La Victoria red taco sauce
1 cup Brown Sugar
Ground Cumin to taste
Garlic Powder to taste
Salt and Pepper to taste
Place the pork roast in the slow cooker. Sprinkle with salt and pepper. Pour Coke and taco sauce over meat. Add brown sugar and spices. Cook in slow cooker for 6-8 hours on low. When done leave the roast in the slow cooker and use two forks to pull the meat apart to shred it. Stir it into the sauce in the cooker and serve.
This is the closest I have come to recreating Costa Vidas sweet pork. It’s very yummy.
4-5 lb. Boneless Pork Sirloin Roast
1 (20 ounce) bottle regular Coke
1 large bottle of La Victoria red taco sauce
1 cup Brown Sugar
Ground Cumin to taste
Garlic Powder to taste
Salt and Pepper to taste
Place the pork roast in the slow cooker. Sprinkle with salt and pepper. Pour Coke and taco sauce over meat. Add brown sugar and spices. Cook in slow cooker for 6-8 hours on low. When done leave the roast in the slow cooker and use two forks to pull the meat apart to shred it. Stir it into the sauce in the cooker and serve.
This is the closest I have come to recreating Costa Vidas sweet pork. It’s very yummy.
Lemon Herb Chicken
Kristi John
1 thawed and skinned whole chicken
1 head of garlic, yes you'll use all the cloves
2 lemons
kosher salt
pepper
a large bunch of fresh rosemary, or 2-3 tablespoons of dried rosemary
After you skin the chicken, rub it inside and out with a bunch of salt and pepper. Be generous with the salt, kosher salt is not quite as potent as regular table salt.
Plop it into the crock pot
Peel the garlic and shove a bunch of the whole cloves into the bird cavity and throw the rest on top and around the chicken.
Slice the lemons, so you have round slices and put them on top, around and inside the bird.
Wash the rosemary and put them inside and all over the chicken as well.
Do Not Add Water
Cook on low for 6-8 hours. Keep an eye on it and check for doneness after 6 hours, and carefully remove with large tongs. This is a moist, delicious chicken that is definitely company worthy.
1 thawed and skinned whole chicken
1 head of garlic, yes you'll use all the cloves
2 lemons
kosher salt
pepper
a large bunch of fresh rosemary, or 2-3 tablespoons of dried rosemary
After you skin the chicken, rub it inside and out with a bunch of salt and pepper. Be generous with the salt, kosher salt is not quite as potent as regular table salt.
Plop it into the crock pot
Peel the garlic and shove a bunch of the whole cloves into the bird cavity and throw the rest on top and around the chicken.
Slice the lemons, so you have round slices and put them on top, around and inside the bird.
Wash the rosemary and put them inside and all over the chicken as well.
Do Not Add Water
Cook on low for 6-8 hours. Keep an eye on it and check for doneness after 6 hours, and carefully remove with large tongs. This is a moist, delicious chicken that is definitely company worthy.
Thursday, October 23, 2008
BBQ Beef Sandwiches
Lesli Dustin
I usually double the sauce because I like it really saucy. Also, check the pot periodically during cooking and if the edges are starting to get too brown, add a little water to prevent burning.
3/4 cup water
1/4 cup Worcestershire sauce
1 T. vinegar
1 t. beef bouillon granules
1 t. chili powder
1/2 t. dry mustard
1/4 t. ground pepper
2 cloves minced garlic
1/2 cup ketchup
2 T. brown sugar
1 T. cornstarch
2-2 1/2 lb. beef roast
sandwich rolls
In a small saucepan, combine all ingredients except roast and rolls. Cook over medium-high heat until thickened and bubbly. Reserve half of that mixture. Trim excess fat from the meat. Put in crock pot. Pour remaining sauce over meat. Cook on low for 12-14 hours or until meat easily shreds. Shred meat and add remaining sauce. Serve on rolls.
I usually double the sauce because I like it really saucy. Also, check the pot periodically during cooking and if the edges are starting to get too brown, add a little water to prevent burning.
3/4 cup water
1/4 cup Worcestershire sauce
1 T. vinegar
1 t. beef bouillon granules
1 t. chili powder
1/2 t. dry mustard
1/4 t. ground pepper
2 cloves minced garlic
1/2 cup ketchup
2 T. brown sugar
1 T. cornstarch
2-2 1/2 lb. beef roast
sandwich rolls
In a small saucepan, combine all ingredients except roast and rolls. Cook over medium-high heat until thickened and bubbly. Reserve half of that mixture. Trim excess fat from the meat. Put in crock pot. Pour remaining sauce over meat. Cook on low for 12-14 hours or until meat easily shreds. Shred meat and add remaining sauce. Serve on rolls.
All-Day Macaroni and Cheese
Lesli Dustin
This is the best!
8 oz. dry macaroni, cooked and drained
1 12 oz. can evaporated milk
1 1/2 cups milk
2 eggs
4 cups shredded cheddar cheese, divided
1 t. salt
1/2 t. pepper
Place the cooked macaroni in crock pot that has been coated with nonstick cooking spray. Add the remaining ingredients except one cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on low for 5-6 hours or until mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni is finished cooking.
This is the best!
8 oz. dry macaroni, cooked and drained
1 12 oz. can evaporated milk
1 1/2 cups milk
2 eggs
4 cups shredded cheddar cheese, divided
1 t. salt
1/2 t. pepper
Place the cooked macaroni in crock pot that has been coated with nonstick cooking spray. Add the remaining ingredients except one cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on low for 5-6 hours or until mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni is finished cooking.
Refried Beans
Lesli Dustin
1 lb. pinto beans (small red beans also work well)
1/2 onion, not chopped
2 cloves garlic
1-2 jalapenos, cut in half and seeded
1 t. salt
Soak beans overnight. Rinse, drain, and put in crock pot with enough water to cover, plus 2-3 more inches. Add remaining ingredients and cook on high for about 6 hours or on low overnight. Remove the onion, garlic, and jalapenos if desired (I have started leaving them in and they are a little hotter). Add a few cups of beans at a time to a blender and cover with some of the cooking water just to the top of the beans. Blend until desired consistency. Add more salt if necessary. I like to add a little bacon grease to get a more full flavor. I also make huge batches of these all at once and freeze in quart bags so we have them on hand.
1 lb. pinto beans (small red beans also work well)
1/2 onion, not chopped
2 cloves garlic
1-2 jalapenos, cut in half and seeded
1 t. salt
Soak beans overnight. Rinse, drain, and put in crock pot with enough water to cover, plus 2-3 more inches. Add remaining ingredients and cook on high for about 6 hours or on low overnight. Remove the onion, garlic, and jalapenos if desired (I have started leaving them in and they are a little hotter). Add a few cups of beans at a time to a blender and cover with some of the cooking water just to the top of the beans. Blend until desired consistency. Add more salt if necessary. I like to add a little bacon grease to get a more full flavor. I also make huge batches of these all at once and freeze in quart bags so we have them on hand.
Pork Chalupas
Lesli Dustin
This recipe makes a lot of food, but it's very versatile, so leftovers are no problem. We eat it in tortillas with all the toppings. I like to make a taco salad with it; you can wrap it in tortillas and fry them in oil for chimichangas, thin it out for tortilla soup...it's all good.
3 cups dry pinto beans
3 lb. pork roast
1 qt. canned tomatoes
1 T. salt
1 t. cumin
1 t. oregano
2 T. chili powder
1/2 cup chopped onion (you can use a small handful of dehydrated onion instead)
2 cloves garlic, chopped
4 oz. diced green chilies (you can use an Anaheim or jalapeno here if you like more heat)
Soak beans in water over night. Rinse and drain. Put soaked beans, roast, and tomatoes in crock pot. Add enough water to cover beans. Add remaining ingredients. Cook on high for 7-8 hours, or until beans are soft. Shred pork, remove any fat, and put back into pot. Mix and serve.
This recipe makes a lot of food, but it's very versatile, so leftovers are no problem. We eat it in tortillas with all the toppings. I like to make a taco salad with it; you can wrap it in tortillas and fry them in oil for chimichangas, thin it out for tortilla soup...it's all good.
3 cups dry pinto beans
3 lb. pork roast
1 qt. canned tomatoes
1 T. salt
1 t. cumin
1 t. oregano
2 T. chili powder
1/2 cup chopped onion (you can use a small handful of dehydrated onion instead)
2 cloves garlic, chopped
4 oz. diced green chilies (you can use an Anaheim or jalapeno here if you like more heat)
Soak beans in water over night. Rinse and drain. Put soaked beans, roast, and tomatoes in crock pot. Add enough water to cover beans. Add remaining ingredients. Cook on high for 7-8 hours, or until beans are soft. Shred pork, remove any fat, and put back into pot. Mix and serve.
Tuesday, October 21, 2008
Apple Peach Cobbler
1 can (29 ounces) peach slices, with juice
1 can (21 ounces) apple pie fillinig
1 whit or yellow cake mix
1/2 tsp cinnamon
1/8 cup butter or margarine, thinly sliced
Pour juice from peaches into a separate bowl. Spread pie filling and peaches on bottom of greased 4 1/2 to 6 quart slow cooker. Sprinkle cake mix and cinnamon over top. Pour peach juice over dry ingredients. Place butter slices over the dry areas. Cover and cook on low heat 4-5 hours or on high heat 2 hours. Makes 10-12 servings. Serve warm with vanilla ice cream or whipped topping. This recipe is a lot like the dutch oven cobbler.
Judy Cash
1 can (21 ounces) apple pie fillinig
1 whit or yellow cake mix
1/2 tsp cinnamon
1/8 cup butter or margarine, thinly sliced
Pour juice from peaches into a separate bowl. Spread pie filling and peaches on bottom of greased 4 1/2 to 6 quart slow cooker. Sprinkle cake mix and cinnamon over top. Pour peach juice over dry ingredients. Place butter slices over the dry areas. Cover and cook on low heat 4-5 hours or on high heat 2 hours. Makes 10-12 servings. Serve warm with vanilla ice cream or whipped topping. This recipe is a lot like the dutch oven cobbler.
Judy Cash
Cream Cheese Chicken
Heidi Matthews
2-3 chicken breasts
1 package cream cheese (8 oz.)
2 cans cream of chicken soup
1/2 can water
1 package dry italian dressing mix
Combine softened cream cheese, soup, water and dressing mix. Pour over chicken in crock pot. Cook on low for 6 hours. Serve over rice.
*Can also cook this in the oven for 2 hours at 325.
2-3 chicken breasts
1 package cream cheese (8 oz.)
2 cans cream of chicken soup
1/2 can water
1 package dry italian dressing mix
Combine softened cream cheese, soup, water and dressing mix. Pour over chicken in crock pot. Cook on low for 6 hours. Serve over rice.
*Can also cook this in the oven for 2 hours at 325.
Italian Chicken and Potatoes
Heidi Matthews
2 chicken breasts
1/2 cup Italian dressing
1 tsp. Italian seasoning
1/2 cup grated parmesan cheese
4 potatoes, cut into wedges
Place chicken in bottom of crockpot. Sprinkle with half the dressing, spices and grated cheese. Put potatoes on top of and around chicken. Sprinkle with rest of dressing, spices and cheese. Cook on low all day.
2 chicken breasts
1/2 cup Italian dressing
1 tsp. Italian seasoning
1/2 cup grated parmesan cheese
4 potatoes, cut into wedges
Place chicken in bottom of crockpot. Sprinkle with half the dressing, spices and grated cheese. Put potatoes on top of and around chicken. Sprinkle with rest of dressing, spices and cheese. Cook on low all day.
Chicken Soft Tacos
Heidi Matthews
4 chicken breasts
1 jar salsa
Cook in crockpot on low heat for about 6 hours. Shred chicken with fork.
Serve in warmed tortillas with sour cream, cheese, lettuce, olives, beans, etc.
Variation: For Creamy Soft Chicken Tacos add 1 cup sour cream FOR THE LAST HALF HOUR OF COOKING.
4 chicken breasts
1 jar salsa
Cook in crockpot on low heat for about 6 hours. Shred chicken with fork.
Serve in warmed tortillas with sour cream, cheese, lettuce, olives, beans, etc.
Variation: For Creamy Soft Chicken Tacos add 1 cup sour cream FOR THE LAST HALF HOUR OF COOKING.
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