Sunday, October 26, 2008

Bloggy Giveaway time again!

Bloggy Giveaways Quarterly Carnival Button



I love cooking with my slow cooker and my absolute FAVORITE slow cooker recipe is this one that I found awhile ago on Recipezaar:

Crockpot Roast:

1 beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions
1 Place beef roast in crock pot.
2 Mix the dried mixes together in a bowl and sprinkle over the roast.
3 Pour the water around the roast.
4 Cook on low for 7-9 hours.

I also add carrots, potatoes, and onions to it.

It is so easy and so good!!


To go along with this theme, one of the best slow cooker cookbooks that I have found is:

Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker



For this giveaway I am giving away a brand new copy of this book!

Here are the rules:

1. Leave a comment posting your best recipe (doesn't have to be a slow cooker recipe)

2. One entry per preson

3. Leave a valid email address so I am able to contact you if you win (if your profile is private or you do not have a blog)

4. US only

5. Ends November 1st, 2008 at 4:00PM CST

6. Winner will be selected at random and will have 48 hours to respond with shipping information

242 comments:

AudreyO said...

Artichoke Squares
2 - 6 ounce jars of artichokes in oil
1 onion - diced
4 eggs
1 can sliced water chestnuts, drained
1/4 cup bread crumbs
1/2 pound shredded cheddar cheese
1/8 teaspoon pepper
1/8 teaspoon minced parsley
dash oregano

Dice the artichokes and onions. Use the oil from the artichoke jars to saute the onions and artichokes. Mash them up as you saute them. When they are just turning brown, add the remainder of the ingredients. Stir until the cheese is melted. Pour into a 9x13 pan and bake at 325 degrees for 45 minutes. Allow to cool and cut into squares.

Tara aka "Mama Koala" said...

I'd love to win this book for my Mom! My best recipe, is the easiest ever:

Green Onion Dip
1 pkg sour cream
1 bunch green onions
Kosher salt

Chop up onions, mix in sour cream, add salt to taste--serve with carrots or chips--this never lasts long!

mommykoala at live dot com

Becca said...

Hash Brown Casserole

2 pound bag of frozen hash brown potatoes
2 tablespoons minced onion
1 can of cream of mushroom soup
1 pint sour cream
2 cups shredded cheese
1 stick of butter, melted
salt and pepper to taste

Mix all ingredients in a bowl. Pour into a 9x12 baking dish. Bake at 350° for 1 hour or until tender and golden brown.

Note: substitute cream of chicken soup for the mushroom soup for a different flavor

elizabeth p said...

My fastest to make:
2 pounds ground beef
1/2 box of instant rice
1 can of mushrooms
1/2 small onion, chopped
2 gravy packets
Water for the rice and gravy.

Brown the meat with the mushrooms and the onions. Stir the gravy mixes and water for them together, pour over meat. Pour in rice and stir in water. Let sit for 10 minutes. You can add bean or corn to this, it can be rolled up in tortillas! Freezes really well.
I am queenesperfect at yahoo.com

samsakara said...

Pot roast in slow cooker

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast


1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.


samsakara@twcny.rr.com

rebecca said...

I like to throw a whole chicken (or a beef roast) in the crockpot with potatoes and carrots and a packet of french onion dried soup. Just let it cook all day! Delicious and simple.

gitrecca (at) gmail (dot) com

Kimberly said...

Sounds strange but my family loves it.

Cook a small pasta. Drain. Add two cans of Fat Free Lentil Soup into the pot, a jar of spagetti sauce, and some seasonings like garlic and pepper. Then mix back in the pasta. Mix and cook until the rest of the ingredients are warmed up. Serve with mozzerella cheese.

I don't know how we came up with this, but it works. The family loves it, it's easy to make and affordable too.

Thanks for the giveaway!

HunnyV "at" Optonline "dot" net

Jean said...

Broccoli Chicken and Rice Casserole

2 cups or so chopped cooked chicken
1-2 cups rice
2 packages of frozen chopped broccoli
1 jar of cheese whiz
1 chopped onion sauteed in butter.

Mix all ingredients pour in pan bake 350. Easy Peasy

Michelle@Life with Three said...

I just posted this recipe today. It's delicous!

Cream of Chicken and Wild Rice Soup
Serves 8

1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms (I leave these out, because if my daughter spotted a mushroom, she'd refuse to eat the soup.)
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds (optional)
3 tablespoons dry sherry
2 cups half-and-half

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well to create a roux. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. Be sure not to boil the soup, or your roux will break.

**Note: The longer this soup sits, the thicker it gets. When you reheat it, you'll need to add some water or chicken broth to thin it out slightly.

PisecoMom said...

I like to rub a roast with chili seasoning, put it in the slow cooker and cover with BBQ sauce. I let it cook all day, then I pull the beef into shreds and serve pulled-beef sandwiches with a little cheese on top. So yummy, and so easy!

chappyandalexa [at] earthlink [dot] net

Shannon said...

My favorite is my smoked little weinies.
Hickory smoked bbq sauce
yellow mustard
garlic minced
ketchup
1 pck weines

Use a pinch of everything and stir together in crock pot and cook on slow!

Shannon
Palmersf(at)bellsouth.net

Check out my giveaway too.
http://palmersf1.blogspot.com/2008/10/bloggy-giveaway-time.html

zeitersouth said...

I have totally made that pot roast and it is insanely good! One of my favorite things to do it melt white or dark chocolate morsels with my kids and have dipping parties- they decide what to dip but they have to eat it! Not really a recipe but a fun way to "cook" with the kids!

CrystalGB said...

Beef Stroganoff

2 pounds beef (cubed)
1 packet of brown gray mix
1 8oz package of mushrooms(sliced)
1 can cream of mushroom soup
3 tablespoons sour cream
1 tablespoon flour

Mix together beef, gravy mix, mushrooms and mushroom soup. Place in crockpot and cook on low for 8 hours.
Ten minutes before serving, mix flour and sour cream and stir in meat mixture.
Serve over egg noodles.

CrystalGB said...

that should be gravy instead of gray.

Ginny said...

I am terrible cook, but my husband makes a great beef stew in the crockpot. I'd love this prize, it would really help!

Let's see, I know he adds beef, onion, carrots, celery, potato, beef broth & those onion soup packets. That really adds so much. Not sure how it actually cooks, if you cook I'm sure you already know, lol.

My favorite recipe is opening the frozen food box & popping in the microwave, LOL.

elizardbreath said...

Loaded Baked Potato Soup

Boil:
8 potatoes
6 c. chicken broth
1 TBS. nutmeg
garlic, salt & pepper to taste

When potatoes are soft, add:
3 c. milk mixed w/3 TBS. flour
1/2 c. bacon pieces
1/2 c. green onions
1 c. cheese

Stir constantly after adding milk products until all is hot and melted. YUM!

elizardbreath8@hotmail.com

toohotforturtle said...

Boil and drain one box of rotini pasta. Saute minced garlic in tsp. of olive oil until tender. Add two cups heavy cream, juice of two lemons, zest of two lemons, salt and pepper. Bring sauce to boil and then let it simmer for 15 minutes to thicken. Add cut grape tomatoes and fresh baby spinach to drained pasta. Pour sauce over and toss. Add one cup freshly grated Parmesan cheese and toss again.

Easy, pretty and yummy.

AmandaSue said...

One of my favorite foods to make is Chicken Alfredo with Carrots, Peas and Broccoli! Its super simple because I buy the alfredo sauce in the jar and just add it to a box of cooked pasta and add in some cooked veggies and some chicken, its so good I made it yesterday even!

Stacy said...

Cranberry/Marshmallow Salad

1 pkg. Fresh cranberries
1 ½ cups sugar
1 lg can crushed pineapple
1 pkg mini marshmallows
1 8-9 oz container cool whip

Grind cranberries in food processor. Mix cranberries w/sugar. Refrigerate over night.
Drain pineapple a little, combine w/marshmallows. Refrigerate over night.

Mix together the cranberries and pineapple mixture. Add cool whip. Pour into 9x13 pan.
Freeze.

Remover from freezer 1 hour before serving.


hetz-junk(at)hotmail(dot)com

Maricriss said...

Here's one of our fave recipes

Pina Colada Cake
1 pkg. white cake mix
1 lg. ctn. Cool Whip
2 c. coconut
1 can pina colada mix

Mix cake mix according to package directions, adding one cup of coconut to batter. Bake as directed in a greased and floured 9x13x2 inch pan at time and temperature listed on package directions. Cool for 15 minutes. Punch holes in cake with the handle end of a large wooden spoon. Slowly pour pina colada mix over entire cake. Spread Cool Whip over cake. Sprinkle top with remaining coconut. Chill before serving.

piece of me said...

Peanut Butter Pie
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

livlifelov at yahoo dot com

Christie said...

Beef Stroganoff

1 8 oz container sour cream
2 beef boullion cubes
1/2 cup water
2 Tbsp flour
1/4 tsp pepper
12 oz cubed beef (steak or roast)
1 medium onion
1-2 cloves garlic

Sautee garlic and onion in butter, add beef and brown. In separate bowl, combine sour cream, flour, pepper, and boullion cubes that have been dissolved in the 1/2 cup water. Pour sour cream mixture over beef mixture, and simmer until thickened. (You can add fresh mushrooms if wanted)

Serve over yummy steaming egg noodles!

carrie said...

My Dad's Chicken Noodle Soup:

about 2-3 lbs. chicken--I usually use breasts, but the soup is more flavorful if you use dark meat.
4-6 chicken bouillion cubes
small (8 oz)can of tomato sauce
1/2 bag of baby carrots
4 celery stalks
12 oz bag of reames frozen noodles
garlic salt and pepper to taste

Boil chicken until cooked--do not overcook. Take chicken out and add bouillion cubes to the water it cooked in--this is your soup base. Let cubes dissolve, add tomato sauce.
Add garlic salt and pepper liberally to taste.
Let broth boil for a while--a couple of hours on low heat is best.
About 1-2 hrs. before serving, add veggies and turn up heat.
About 45 minutes before serving, add noodles. Bring to full boil as per directions on noodle package.

This is VERY yummy topped with green onions. For leftovers, I generally add water and more garlic salt as the noodles absorb a lot of the broth.
Enjoy!

ourgreatgreenglobe said...

It is hard for me to give recipes because I don't measure stuff. My favorite thing to cook is shrimp and peanut butter pasta- the kids love it!

Bonnie Gullett said...

Great idea with having us share recipes! I am in LOVE with the crock pot. Nothing like a pot of dinner that you can make at 9:00 am, and head out all day returning to dinner- VOILA!!! A great way to take some stress out of the day.

BEEF STEW;

2 lbs. stewing beef
4-6 carrots
4 potatoes
1 large onion
2 yams (sweet potatoes)
1 can diced tomatoes
(As many different types of veggies you love)
As much desired;
Salt, pepper,italian seasoning
1/4 cup balsamic vinegar or red wine
2-3 sprigs fresh or 1 Tbsp dried thyme or rosemary
3-4 tbsp. corn starch or flour (thickening agent)
1/4 cup milk (to aid thickening)
6 cups hot or boiled water
3-4 small beef bouillon cubes

Brown beef in olive oil (toss around, but do not overcook)
Chop all vegetables and add to crockpot, add tomatoes,spices,vinegar (wine),browned meat. Allow to cook on low 5-7 hours, or high 3-5 hours. Mix milk and cornstarch, add to pot and VOILA!!! Dinner time!

Thrifty & Chic Mom said...

My hearty homemade chili
http://www.thriftyandchicmom.com/2008/09/hearty-homemade-chili-recipe.html

RainyPM said...

Mexican Crockpot

I made this yesterday and we ate it all up. So fun to eat with tortilla chips while watching the game.

2 cans black beans
2 cans corn
1 jar salsa
1 regular size package of boneless, skinless chicken breasts

Dump everything in the crockpot and give it a stir, then cook for 4-5 hours until chicken shreds easily.

Shred up the chicken and serve it in a bowl. You can top with cheese, cilantro, sour cream, lime juice, avocado. YUM!

Staci said...

Potato Corn Chowder

Ingredients
1 lb bacon
1 large onion (chopped)
6 large potatoes peeled and diced
1 1/2 cups baby carrots (diced)
3 stalks celery
2 cups sour cream
3 cups milk
4 cups frozen corn
1 can cream of chicken (26 oz)
2 tbs salt
1/2 teaspoon pepper
2 cups water

Directions
Slice and dice all the veggies
In large pot, brown bacon. Then add onions for 4 minutes. Drain grease. Add potatoes, celery, carrots, and water. Simmer for 15 minutes (Medium heat). Add salt and pepper. Once potatoes are soft, add milk, cream of chicken, sour cream, and corn. Stir until blended. Reduce heat to low and simmer for 15 minutes. Add salt and pepper to taste.

I would love this book, thanks for the giveaway!
princess3sah(at)cs(dot)com

Someone Being Me said...

My best and easiest slow cooker recipe is

1 pot roast
2-3 cans of cream of mushroom soup

Pour all the cans of soup over the roast. Cook all day in slow cooker. I start it on high and switch to low a few hours later.

It is so yummy and easy.

Crafty Mama said...

I love making "baked" potatoes in my crockpot!

Brush oil and sprinkle salt on washed baking potatoes. Load them in a greased crockpot, and cook for 3-4 hrs on high or 6-8 hrs on low.

Yummy!

Hil'Lesha said...

Spanish Style Home Fries

8 medium red potatoes, quartered
1 tsp. turmeric
1 tsp. paprika
1 tsp. cayenne
1/2 tsp. salt
2 Tbsp. olive oil
1 Tbsp. parsley, chopped

•In a large pot, bring water to a rapid boil, add the potatoes, and boil for 10 to 15 minutes, or until just tender. Drain and place in a large mixing bowl.

•In a small bowl, combine the turmeric, paprika, cayenne, and salt. Set aside.

•Pour the olive oil over the potatoes, then the spices, and toss to coat.

•Pour the entire mixture into a pan heated to medium-high heat and pan-fry for 10 minutes, or until the skin is crisp.

Makes 4 side servings

lilacbutterfly [at] earthlink.net

"J" said...

This is my favorite! We just had it this weekend!


Taco Soup
1lb. lean ground beef or turkey
1 lg. onion, chopped
3 - 16 oz. beans (any variety) I use ranch style beans with jalapenos, undrained. (I like it spicy)
16 oz. corn - undrained
5 oz. tomato sauce
15 oz stewed tomatoes
1 1/2 c. water
4.5 oz. green Chile's (optional)
1 pkg. taco mix
1 pkg. ranch dressing mix

In a LARGE pot, brown beef/turkey with onion. Drain. Stir in rest of ingredients. Simmer 15 minutes. Makes 3 1/2 quarts or 10-1 cup servings. May be frozen up to 3 months.

(Above is the way the recipe came)

These are my changes:
I added:
Fresh Chopped Cilantro at the end
1 can of Rotel Tomatoes - undrained

I also cooked a batch of Jiffy Corn Bread to top it off!!!! =)

It's fast, easy, cheap, healthy and very very YUMMY!!!


I'm going to come back and check out all the other ideas!!!! =)

I love cookbooks!

Stop by my blog sometime!

I can't wait to try your Crockpot Roast...it's sounds YUMMERS!!!

Thanks!
Jeannie
musingsfromleftfield@yahoo.com

Alaina said...

Mexican Lasagna
This is my original recipe (inspired by Rachael Ray) and it was a hit this week!

1 1/2 lbs. lean ground beef (could also use turkey)
1 med. onion, diced
4 cloves garlic, minced
2 peeled carrots, shredded
1 can (15 oz.) diced tomatoes (do not drain)
1 can (8oz.) tomato sauce
1 can (15 oz.) refried beans (I like black beans)
1/4 c. cilantro, finely chopped
3 Tb. chili powder
1 Tb. cumin
1/4 tsp. cayenne pepper
6 flour tortillas (wheat of white)
1 (16 oz.) jar salsa
3 c. shredded cheese
1 1/2 - 2 c. crushed tortilla chips

Brown ground beef with onion and garlic. Add tomatoes, tomato sauce, refried beans, and carrots. Stir together. Add chili powder, cumin, cayenne, and cilantro. Spray 9x13 w/nonstick cooking spray.

Layer the following:
2 tortillas (will overlap in middle)
1/3 of meat mixture
1/3 jar of salsa
1 c. cheese
Repeat layers 2 more times and top with crushed tortilla chips.

Bake at 350 for 25-30 minues until bubbly and cheese is melted. Slice and serve. Can top with fresh cilantro, diced tomato, lettuce, sourcream, and/or more salsa if desired.

Serves 8


alainamj AT yahoo DOT com

Tes283 said...

Chocolate Fondue

Ingredients:
• 1 quart Heavy Cream
• 1 1/2 lb Milk Chocolate
• 1 oz any fruit liquor
Method:

Heat cream to a simmer. Pour over chocolate and whisk until creamy. Add liquor to chocolate and serve warm. Serve with cubed, fresh fruits.

Mean Momma said...

Baked Pasta with Sausage and Tomatoes

1 (1 lb) package uncooked ziti (short tube shaped pasta
1 lb hot sausage
1 cup chopped onion
2 garlic cloves, minced
1 tbs tomato paste
1/4 tsp salt
1/4 tsp black pepper
2 (14.5 ounce) cans petite diced tomatoes, undrained
1/4 cup chopped fresh basil
cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh parmesan cheese

Preheat oven to 350

Cook pasta according to package directions, ommitting salt. Drain pasta and set aside. Cook sausage, onion and garlic in large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes. Bring to boil. Cover, reduce heat and simmmer 10 minutes, stirring occasionaly.

Combine cooked pasta, sausage mixture and basil. Place half of the pasta mixture in 9x 13 pan coated with cooking spray. Top with half of both cheeses. Repeat layers. Bake at 350 for 25 minutes or until bubbly.


redbarncritters@gmail.com

Michelle said...

I love using my slow cooker - great giveaway!

One of my favorite recipes:
Turkey tenderloins browned on each side. Pour about 1/2 jar of salsa over the tenderloins (or more if you want!) cover and simmer about 10 min until tenderloins are cooked. Sprinkle cheddar, or mozzarella cheese) over top of tenderloins and cover abt 5 min (until cheese is melted). Serve over rice. I also put in a can of corn last night with the salsa and that was really good too.

Becca said...

I love taco soup in the crockpot, we just put a packet of taco seasoning with a can (or 2) each of corn, diced tomatoes, and either pinto or ranch style beans, and cook on low 4-6 hours. We serve with either rice or cornbread! Thanks!
cross_home2001 (at) yahoo (dot) com

Jessica said...

I like BBQ chicken potatoes. I cook the chicken in the crockpot all day, adding 2 bottles of BBQ sauce, some water and sugar to taste. I cook it for 8-10 hours (probably could cook less, but it is the amount of time I am gone from home). I shred the chicken, which falls apart anyway. Prepare baked potates just as I always do. Add butter, sour cream, etc to the baked potatoes, top it off with the BBQ chicken. Viola! A perfect meal. :)

Whimsical Creations said...

Apple Dip
1/2 cup brown sugar (packed)
1/4 cup sugar
1 tsp vanilla
1 pkg (8oz) cream cheese
1 bag of Heath Bar chips

Combine all ingredients and refrigerate.


melanie
http://melaniescrafts.blogspot.com
melanieadey at hotmail dot com

Lisa Sharp said...

It's really long so here is a link-
http://www.recipezaar.com/131899

It's Italian bread. So yummy and easy! I eat organically so I bake a lot of our bread cause it's hard to find organic bread or even just bread without HFCS!

This book would be a gift for a friend of mine that just moved to her first apartment and doesn't know how to cook much and has a crockpot. She is going to grad school and working so she is busy so this would be great for her!

Jill said...

This is a very simple, tasty recipe.

Crocked Beef

2 lbs Stew Meat Cubed
1 Envelope Dry Lipton Onion Mix
1 Stick Butter or Margarine
1 lb Wide Egg Noodles

Place Beef in crockpot. Add envelope of onion soup mix, then place stick of butter on top.

Cook on High for 4-5 hrs or Low 6-8hrs. You do NOT need to add any other liquids or even stir this until you are ready to serve. The beef creates it's own juices that make the dish a lot like a stroganoff.

Serve over cooked noodles. Serves 6
Enjoy!

jennem said...

White Wine Peas with Mushrooms

1 small yellow onion
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 8 oz. package white button mushrooms
1 10 oz. box frozen small sweet peas, unthawed
1 tablespoon unsalted butter
¼ cup dry white wine
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 tablespoons honey

Peel and coarsely chop the onion.

Heat the olive oil over a low flame in a 2-qt. Saucepan. Add the onion and salt and sauté, stirring occasionally, until just translucent.

Rinse the mushrooms and cut into quarters. Add to the onions and sauté until slightly browned, about 2 minutes.

Add the peas and butter and sauté until just thawed.

Add the remaining ingredients and stir. Lower flame to lowest setting. Allow to just barely simmer for 15 minutes, stirring occasionally.

Serves 4.

Jennifer, jennem22 at yahoo dot com

Natalie said...

Great giveaway! And lots of recipes to browse through :) I'm giving away a cookbook, too, at perrysplate.blogspot.com and I'd love to have you enter!

Here's our family's favorite slow cooker recipe:

Creamy Black Bean Salsa Chicken

2-4 boneless, skinless chicken breasts
1 c chicken broth
1 c salsa
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 pkg taco seasoning
½ c sour cream
1 c grated cheddar cheese

Place chicken in greased 3.5-5 qt slow cooker. Pour broth, salsa, corn, beans and taco seasoning over chicken. Cover and cook on low for 6-7 hours or high for 3-4 hours.

Remove chicken and place on serving dish. Stir sour cream and cheese into sauce, then pour over chicken. Makes 3-5 servings. Serve with warm tortillas and Spanish rice.

Anonymous said...

On a cold, fall/winter day....

I love grilled cheese with pumpkin and tomato, maybe even a little turkey.

Served with a big mug of tomato soup. Yes, it needs to be a mug. Just not the same in a bowl.

Mmm-mmm
Kristine
kvicker at hotmail dot com

Marilyn said...

I absolutely love my crockpot ... here's one of my favorite slow cooker recipes.

Crock Pot Pumpkin Spiced Latte

Ingredients
2 cups milk (I use 2%)
2 tablespoons canned pumpkin
2 tablespoons sugar
2 tablespoons vanilla
1/2 teaspoon pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ground cloves, and tiny pinch of ground ginger)
3/4 cup strong brewed coffee (or 1/2 cup brewed espresso)
garnish with whipped topping

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon.


Thank you for the awesome giveaway !

Marilyn
Yummy Things & Cupcake Dreams

Molly C. said...

Pumpkin Roll

Ingredients:

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)


Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick

Kathy - mom of many said...

Chocolate Bottom Banana Squares

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips

Instructions:
1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.
2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.
3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.
4. Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares.

Jody said...

Quick & easy Pork chops with stuffing and apples!

21 oz can apple pie filling
1 box stuffing mix for chicken
6 boneless pork loin chops, 3/4 inch thick

Heat oven to 375. Prepare stuffing.

Spread apple pie filling on bottom of 13x9 baking dish sprayed with cooking spray. Top with chops and stuffing. Cover with foil.

Bake 30 minutes, uncover. Bake additional 10 minutes (or until chops are cooked through 160 degrees)

JLHalsted(at)hotmail(dot)com

Croasla0 said...

I like tuna melts. Toast english muffins. Mix tuna, mayo, celery and put it on the muffin halfs- add a slice of cheese and broil. PRESTO. easy right?

Lauren
croasla0(at)sewanee.edu

Sandy said...

I like grilled chicken- with pineapple and mango and a bit of cinnamon and nutmeg browned over it served with brown rice- hard recipe I know but I simply recipes as much as I can

The Wade's said...

Chicken Burritos
1 package boneless skinless chicken breasts
1 can of black beans rinsed and drained
2 cups salsa
2 cups cheese
1 package of large flour tortillas


Preheat oven to 350. Spray Pam onto a 13x9 inch pan. Chop chicken into small pieces and cook until done. Drain the chicken, and then add the black beans, salsa, and cheese and stir until melted. Take the flour tortillas and put 2-3 scoops of filling in and roll up. Place into the 13x9 pan and when all the burritos are made (I usually make 8), cover them with the extra chicken and salsa mix and then cover with cheese. Cook in the oven until the cheese is melted and bubbly. Serve with sour cream and guacamole.

rosengrenclan said...

My family calls this Jenny's pasta

Salad ingredients

16 oz rotini pasta, cooked and drained (I like tri-colored)
1 can olives, drained
1 can french sliced green beans, rained
1 pint chopped tomatoes (or halved cherry tomatoes)

Dressing
10 Tbs Olive Oil, divided
4 Tbs vinegar
1 minced clove garlic
1 tsp dried basil
1 tsp dried Oregano
1/2 tsp salt
1/4 tsp pepper

Mix all dressing ingredients together, as soon as the pasta is done pour the dressing over the salad ingredients as you toss it. I love it served warm others like it chilled in the fridge. The best part is you can assemble all the other ingredients while the pasta is cooking so QUICK dinner!

Al and Michelle said...

The best fall soup recipe ever:
Tomato Tortellini Spinach Soup
2 cloves garlic, minced
1 Tbsp olive oil
1 15 oz can chopped tomatoes
1 large can chicken broth
1 package frozen tortellini
1 package fresh baby spinach
Saute garlic in olive oil.
Add can of tomatoes and broth. Bring to a boil.
Add tortellini, cooking 2 minutes less than package directs. Add package of spinach and stir a bit.
Serve with parmesan cheese!

I love my crock pot...I've adapted a lot of oven recipes to the crock pot. There's nothing like walking in the door and smelling dinner!
griffitham (at) verizon.net

malleycc said...

fav crockpot recipe

little coctail hot dogs
grape jelly
chili sauce

heat up till warm serve with toothpics. My kids love them.

Audra said...

Chocolate Chip Banana Bread

Easy to make & even better to eat. Great use for those bananas that are starting to get old that no one wants to eat.

Cream 1 Stick Margarine and 1 Cup Sugar add 2 eggs and blend until creamy. Next stir in 1 tsp baking soda, 1 pinch salt, 1 pinch cinnamon, 1 pinch nutmeg. When everything is well blended add 1 cup banana and 2 cups flour.

Stir in Chocolate Chips (milk chocolate or semi-sweet) I usually use about 1 cup but you can use more or less. Bake at 325 degrees for approximately 1 hour or until inserted toothpick comes clean. Makes 1 loaf. YUUUUMMMM!

Thanks so much for the AWE-some Give-oh-Way!
audrajjensen(at)msn.com

cdziuba said...

6 chicken cutlets
12 slices bacon
1 container cream cheese and chives

Spread each breast with cream cheese, roll up and wrap cutlet with bacon, put in baking dish, bake uncovered 45 minutes at 400. YUMMY! cdziuba@aol.com

Katie Stacey said...

My favorite holiday recipe is Wassail:
2 QTS apple juice
1 small can orange juice
1 TBS whole cloves
1 can frozen lemonade
3-4 cinnamon sticks
5 QTS water
2 cups sugar (optional)
Heat all together in crockpot and enjoy!

Nise' said...

Caramel Apple Salad
2 apples diced
1 can crushed pineapple (drained)
1 small box butterscotch pudding
can be fat/sugar free
1 8oz cool whip (any type)
Mix all together and chill before serving.

Great giveaway.

Lisa said...

LAYERED ICE CREAM CAKE
Makes a 9”x 13” Pan
24 Ice cream sandwiches
8 oz. Cool Whip™
1 Hershey’s™ chocolate syrup bottle
1 Smuckers™ caramel syrup bottle
2 king size Butterfinger™ candy bars chopped up
1st layer -12 ice cream sandwiches
2nd – half of whipped cream
3rd - half of Butterfinger™ bars, Squeeze 1/2 of caramel &
chocolate over that.
4th - rest of ice cream sandwiches
5th – Cool Whip™
6th - rest of Butterfinger™, caramel & chocolate
You can freeze this and eat as desired! Yummy! Yummy!
LAYERED ICE CREAM CAKE
Makes a 9”x 13” Pan
24 Ice cream sandwiches
8 oz. Cool Whip™
1 Hershey’s™ chocolate syrup bottle
1 Smuckers™ caramel syrup bottle
2 king size Butterfinger™ candy bars chopped up
1st layer -12 ice cream sandwiches
2nd – half of whipped cream
3rd - half of Butterfinger™ bars, Squeeze 1/2 of caramel &
chocolate over that.
4th - rest of ice cream sandwiches
5th – Cool Whip™
6th - rest of Butterfinger™, caramel & chocolate
You can freeze this and eat as desired! Yummy! Yummy!
LAYERED ICE CREAM CAKE
Makes a 9”x 13” Pan
24 Ice cream sandwiches
8 oz. Cool Whip™
1 Hershey’s™ chocolate syrup bottle
1 Smuckers™ caramel syrup bottle
2 king size Butterfinger™ candy bars chopped up
1st layer -12 ice cream sandwiches
2nd – half of whipped cream
3rd - half of Butterfinger™ bars, Squeeze 1/2 of caramel &
chocolate over that.
4th - rest of ice cream sandwiches
5th – Cool Whip™
6th - rest of Butterfinger™, caramel & chocolate
You can freeze this and eat as desired! Yummy! Yummy!

Lisa said...

sorry for the triple post with the icecream cake.
stormy5475@aol.com

Jennifer said...

Strawberry Pretzel Dessert
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar

1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed

2 (3 ounce) packages strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries

Preheat oven to 400 degrees F
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour & spread over cream cheese layer. Refrigerate until set.

mattandjen[at]gmail.com

Tammy said...

YUMMY! I have chicken in my crockpot right now - so easy and good --

1 lb chicken breasts
enough teriyaki ginger kraft barbecue sauce (or your preferred sauce) to cover it

cook on low 8 hours

enjoy!

Becky N. said...

I've always wanted a crock pot cookbook!

Here's one of our favorites:
Beef in Mushroom Gravy
~2lb beef roast
1 can cream of mushroom soup
1-2 packages onion soup mix
1/2 cup water

Place roast in crockpot.
Mix soup, soup mix, and water, then pour over the roast.
Cook on low for 6-8 hours, and serve with mashed potatoes.

Simple and YUM.

rlgrady said...

Sloppy Joe

2 lbs ground beef, browned and drained

Then I add ketchup, vinegar and brown sugar to taste. Just add enough to be the consistency you like.

Serve on a hamburger bun.

Occasionally I add a sauteed green pepper, or onion.

I like this recipe because it doesn't have to be exact measurements, and you can add whatever you like for variations.

Mudpies and Mary Janes said...

Super Easy Taco Dip
one can of refried beans
half of a package to taco seasoning
one small can of green chiles
sour cream
cheddar cheese
black olives

Mix together refried beans, chiles, and taco seasoning. Put the mixture in a dish and top it with cheese, sour cream and black olives. Microwave for 4 mins. Enjoy.

Pamela Vest said...

My favorite recipe is very simple it's for tater tot casserole this recipe makes a medieum size batch you may use more or less to fit your needs

3 pounds ground beef (browned drained)
1 package of frozen tater tots
2 2-cup packages of mozzarella cheese (or may use 1 box velvetts)
1 family size can of cream of mushroom soup

Mix soup as directed on the can, add ground beef and heat.
Place frozen tater tots in the bottom of a baking pan large enough to hold all ingredients.
pour soup mixture on top. Sprinlke on cheese. You can use the layer method as well-tater tots soup cheese, tater tots soup cheese and so on. Finish with layer of cheese on top. Bake at 350 degrees until cheese is melted and bubbly and slightly brown.
Makes a nice quick and fairly inexpensive meal. Kids love it.

Julie D said...

Rocky Road Candy
Melt 1 bag chocolate chips, 1 bag butterscotch chips, and 1 cup of peanut butter in the microwave (times vary, stir often).
Quickly add a jar of salted peanuts and a bag of mini marshmallows.

Cool and cut!

jesusluvsu2005 said...

Seven-Layer Southwestern Salad
1 16oz container of Ranch Dressing
1 avocado
fajita seasoning (to taste)
1 can (15 ounces) black beans, drained and rinsed
1 large green bell pepper, diced
4 roma tomatoes, seeded and diced
½ onion diced
1 head of lettuce, chopped
1 bunch of cilantro
1 1/2 cups shredded colby and montery jack cheese or cheddar

1. In Small Batter Bowl, combine ranch dressing, fajita seasoning, bit of cilantro and avocado; mix well and Set aside
2. Drain and rinse beans using large Colander. Using Chef's Knife,
Dice bell pepper, tomatoes and onion. Chop cilantro. Layer beans, bell pepper, lettuce, tomatoes, cilantro and onions in bowl.
3. Sprinkle cheese on top and serve with dressing on the side.
You can also add a can of corn, drained if you like.

Thanks!
God bless,
Amanda
jesusluvsu2005 at gmail dot com

Tanya Moyer said...

Ok, I just bought the items to make that exact pot roast recipe!!! I ADORE my slow cooker! I love to put a pork roast in, add a can of mexican diced tomatoes, a jalapeno, some cut up onions, and let go all day. Fabulous. Not too spicy, good to eat in tortillas or just by itself! Great giveaway - thanks for offering!
~Tanya
the4moyers(at)msn(dot)com

kagey10 said...

MAC N CHEESE
5 cups cooked macaroni
I use whole wheat pasta
3 tbsp butter
3eggs
1/2 tsp salt
1/2 tsp pepper
2 cups milk
2 cups shredded mozarella cheese
4 cups shredded cheddar cheese

Cook the macaroni until done as usual.
Do not overcook it. Drain macaroni in
strainer.

Place macaroni, butter, salt,pepper,
milk, mozarella cheese, and 3 cups of
cheddar cheese in casserole dish. Mix
eggs in a bowl first and then stir into
mixture.

Cover everything with aluminum foil and
cook for 45 minutes at 350 degrees.

Uncover and add extra cup of cheddar
cheese across the top. Bake uncovered
for another 15 minutes.

Julie said...

What a great idea for a giveaway. I post recipes on my blog, too. Not as often as I should, but here is one of my favorites.

http://elisharose.blogspot.com/2007/10/baked-maple-apple-chicken.html

miss bliss said...

crock pot pork barbeque

Boston butt pork roast (whatever will fit in your crock pot ~4 lbs)
1 cup water
couple dashes liquid smoke.

cover and cook for 8 hrs on low. Best to put the crock pot in your garage with the door closed or your house will smell like bbq for ever!

Remove pork from crock pot and shred with 2 forks, discarding any fat. Mix with bbq sauce (jarred or homemade) and serve on buns as a bbq sandwich, or on baked potatoes!

Makes a TON!

michelleharrod at hotmail dot com

jayedee said...

easy peasy chicken recipe!

6 boneless skinless chicken breasts
1 can cheddar cheese soup
1 can cream of chicken soup
a little garlic if you want

crockpot on low for about 6 hours and serve with rice. yummo!

please throw my name in the hat for this awesome giveaway! good luck everyone!

Hillary said...

Crock Pot Peach Cobbler

Let the smell of cinnamon and brown sugar peaches fill your home as these slow cook.

Ingredients

3/4 C. all-purpose baking mix such as Bisquick 1/3 C. granulated sugar
1/2 C. packed brown sugar
1/2 can evaporated milk
2 tsp. margarine or butter, melted
2 large eggs
3 large ripe peaches, mashed
2 tsp. pure vanilla extract
3/4 tsp. cinnamon

Directions

Lightly grease crock pot or spray with non-stick cooking spray. In a large mixing bowl, combine sugar and baking mix. Add eggs and vanilla extract. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on low for six to eight hours or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.

Hillary
Chew on That

blueviolet said...

Spinach Cheese Squares

2 eggs
1 c. flour
1 c. milk
1/4 c. melted butter
12 oz. monterey jack cheese, cut into 1/2 inch cubes
1 10 oz pkg frozen chopped spinach, thawed and drained well
1 tsp baking powder
1 tsp salt
1 tsp chili powder

Heat oven to 350 degrees. Spray 13x9 pan with cooking spray. Beat eggs until frothy. Add remaining ingredients and mix well. Spread mix evenly in pan. Bake 35-40 minutes or until golden brown. Let stand 10 minutes before cutting. Best when served warm.

Enjoy!

doot65[at]comcast[dot]net
Elizabeth

Anonymous said...

i like to bbq brisket in the cockpot...so easy
thanks,
debi
djohnson@catcrew.com

Krista said...

Italian Chicken Pasta Salad

One box bowtie pasta (or any)
One or two tomatoes (chopped)
One can of olives (sliced)
Half a head of leaf lettuce (chopped)
Fresh grated parmesan cheese
2 or 3 chicken breasts
your favorite italian dressing

Cook noodles, drain and rinse until cool. Drain well.
In a very large bowl combine noodles, lettuce, tomatoes, olives, cheese, and a few good squirts of dressing. Save out a handful of tomato, olive, and cheese for a nice topping.

Cook chicken with Italian seasoning and butter in a frying pan until done and browned. Chop into bite size pieces. Place on top of salad with leftover toppings.

Serves 6 - best eaten immediately since the lettuce gets soggy after a day in the fridge!

Storm said...

I love my slow cooker! Here's one from my blog:

Recipe: Slow Cooker Chicken Cacciatore
1/4 cup Italian dressing
2 lb boneless chicken (or 3 lbs chicken drumsticks/thighs to make it cheaper)
1/2 lb fresh mushrooms or 2 small cans
1 medium onion, finely chopped
1/2 cup red peppers, sliced into strips
1/2 cup green peppers, sliced into strips
1 clove garlic, crushed
1 can diced or crushed tomatoes
1 tsp dried thyme
3 cups instant white rice

Marinate the chicken overnight in the Italian dressing if possible.

Lightly cook chicken in the mariande on the stove for 2-3 minutes each side until lightly browned.

Place mushrooms, onions, peppers and garlic in slow cooker then top with the chicken. Mix tomatoes and thyme, then pour over the chicken. Cook on low 6-8 hours. Just before serving, make rice and place the chicken on top of the rice. Serves 6-8.

(Make sure the chicken is completely covered by the tomatoes in the crockpot to keep it from drying out)

Dani said...

My daughter has multiple food allergies. We use this recipe for making cakes or cupcakes.


1 box cake mix
1 can soda

mix it together and bake it as the cake mix suggests.

Thanks for the giveaway!

daniwilliams30 AT gmail DOT com

Audra Marie said...

Yummy giveaway. :) Here's a recipe, but I don't measure lol:

Shepherd's Pie
Cook enough ground beef for you size family
Mix in enough tomato sauce to make it slightly soupy. Add in some canned green beans (drained) and heat through. Put the meat sauce in a casserole dish. Spread mashed potatoes over the top. Heat through in the oven at about 350 for 20 minutes. Sprinkle cheddar or colby jack cheese over the top and heat until melted. :)

Tracye said...

Oriental Salad
2 beef Ramen & seasonings
1 lb cole slaw (raw)
1/2 cup sugar
1 cup sunflower kernels
3/4 cup oil
1/3 cup vinegar

- Mix all in large bowl just before serving.

Sarah said...

One of my favorite easy crock pot recipes is for pulled pork sandwiches. There is really no recipe, just eyeball the ingredients to your families tastes:

one pork shoulder roast
BBQ sauce
pepper
a squeeze of lemon

Cook roast and sauce on low for 6-7 hours. Shred and return to crock pot with additional sauce if needed. Serve with big hearty sandwhich buns. YUM! This serves quite a few people and is great for parties or get togethers.

Thanks for the chance to win.

mer@lifeat7000feet said...

Pulled-Pork Sandwiches

1 cup ketchup
1/4 cup brown sugar
4-5 cloves garlic, chopped
3/4 tsp dried sage
1/2 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper
3-5 lb boneless pork shoulder
hamburger buns or hoagie rolls
barbeque sauce (Sweet Baby Ray's is our favorite!!!)
coleslaw (optional)

In the crock-pot, mix ketchup, brown sugar, garlic, sage, oregano, salt and pepper. Trim fat from pork and cut in half. Add meat to crock-pot and turn to coat all sides with ketchup mixture. Cover and cook on low until very, very tender. About 8 hours on low; 6 hours on high. Transfer pork to a large bowl. Using two forks, pull meat apart until shredded. Pour juices from crock-pot over pork to moisten. Spoon onto buns or rolls. Add barbeque sauce and/or coleslaw if you're from the South. So delicious.


Thanks, I'd love to win this book!

oona said...

Here is a yummy quick quiche recipe:

one cup half and half, whatever you want in it, the kids prefer ham and chedder I prefer guyere and mushrooms.

You fill a deep dish pie crust halfway with your solids, then pour in the egg and half and half mixture. Bake at three fifty for fourty five minutes. Let cool to room temp or refrigerate, and serve.

Thanks for the giveaway, I could really use a new cookbook for the long winter ahead!
foxsquirrelrabbit(at)gmail(dot)com

rissaroe said...

1 lb browned ground beef
3 peeled and cut carrots
3 peeled and cut potatoes
2 cans kernal corn, drained,
2 cans tomato soup
1-2 cans water.

Cook veggies until tender then add all ingredients together for a YUMMY soup- excellent with cornbread!

I would love this book!!

Tara said...

I have that cookbook and it ROCKS!!!!!!! My favorite....i'm a crock pot lover!!! I have the Light one too and that one is great too!

PS! Thanks for dropping by my blog!!

Anita said...

Maybe not my best recipe, but one we use the most. Originally used for pizza crust, it's now what we used for focaccia, bread sticks, wrap and flat breads, stromboli, and so on.

Mix:
1 1/2 c hot water
1/4 c sugar
1 scant tb yeast (or one pk)

let this sit until bubbly.

Add:
1 egg
1 t oil

Mix in:
5 c flour
tsp salt
Optional: any flavoring you'd like to use: garlic, onion, red pepper flakes, rosemary, etc.

knead until elastic. Place in a greased bowl and let rise as little or as long as you like. We often punch this down a couple of times before using.

shape into whatever form you use.
for flatbreads, we bake at 500 degrees for a few minutes.
For pizza, we top and bake at 500 degrees until done (time depends on how thick you like your crust)
Breadsticks are best slightly undercooked.
Use your imagination. This is a very easy, forgiving recipe.

Richelle said...

I love using my crockpot! One of my favorites is making lasagna. Brown the hamburger, mix in cr. of chicken soup, jar of spaghetti sauce, cheddar cheese, cottage cheese. I usually use bow tie pasta. Just press it in on top. Yum!

Christy said...

I have always loved doing the cheese dip in a crock pot. Take 1 block of velveeta cheese, 1 jar of salsa, 1lb cooked ground chuck (or you can use sausage) and combine it in the crock pot. Once it is all melted you can dip chips or crackers in it. It is very very good and easy. Thanks for the great giveaway. ecghick@yahoo.com

Tyna said...

I LOVE my crock!

Chicken Enchiladas

1/2 stick of butter
1/4 ylw onion, chopped
2 boneless, skinless chicken breasts, cut into 1/2" pieces
1 4oz can diced chilies
3 oz cream cheese
1/4 tsp salt
1/3c. veggie oil
1/3c. milk (or cream)
10 fajita size tortillas
1c. shredded Jack cheese

Cook chicken & onion in butter. Turn off heat, add salt, chilies & cream cheese, mix well. Heat oil in a skillet. Add a tortilla and cook a few seconds until limp. Remove to paper towel lined plate. Spoon 1/4 cup filling down center of tortilla. Roll & set seam side down in a baking dish. Repeat with all tortillas.

Drizzle w/milk, sprinkle with cheese. Bake 25 minutes on 350*

Becky said...

We love this dish and it is so easy!

Cheeseburger Casserole

2 pounds lean ground beef
1/2 medium onion, chopped
salt and pepper to taste
garlic powder to taste
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (16 ounce) package frozen French fries
2 cups shredded Cheddar cheese

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

Thanks so much!

BrineS said...

Cola Basted Ham

Ham
Cola
Cloves
Pineapple

Place ham in roasting pan. Cover ham with pineapple. Stick cloves in pineapple. Pour cola over ham...saving some for basting during the roasting.

Place in 350 degree oven. Roast for an hour or until top of ham in nicely browned. The smell will be fabulous. Be sure to continue basting the ham with the Cola. It will be so moist and yummy!

Enjoy!

Deborah
dbstout{at}juno{dot}com

Peter Dyrholm said...

Just started on the slow cooker usage... man I love that thing. It's the most tender meat I have ever had...
Sign me up for the cook book. Great chance to try something new :-)

caseydeuce said...

I marinade chicken with spicy brown mustard, balsamic vinegar and pesto, all equal parts and then I bake them in little foil packets with some extra of the marinade to keep them moist. Its sooooo easy and my whole family adores it!!

Katie said...

My families favorite is bbq pork sandwiches. Just cook your pork in your crock pot w/ about 1/4 cup water and about 1/2 cup chopped onion cook all day and by dinner time it just falls apart. If there is a lot of juice then strain it and mix in your favorite bbq sause and serve on rolls or buns. My family likes coleslaw with it as well. Thanks.
katie_mmartin at yahoo dot com.

lilbabypug said...

Warm from the inside out bean soup

1 pound dried pinto beans, rinsed 5 tablespoons butter 1 small yellow onion, chopped 3 cloves garlic, smashed and minced 1/2 pound chopped cooked ham 1 teaspoon dried thyme leaves 1 1/2 teaspoons ground cumin 5 cups chicken stock, warmed slightly 10-12 drops hot sauce
topping:
6.5 oz package Sweet Yellow cornbread mix 2 tablespoons butter, melted 1 medium egg, lightly beaten 1/3 cup milk 1/2 cup frozen whole kernel corn, thawed 1/3 cup shredded cheddar cheese melt 5 tablespoons butter in dutch oven and saute garlic and onions until just soft. add ham and cook over medium heat for about 5 minutes. Add thyme and cumin and stir until blended. Pour in warmed chicken stock and add hot sauce, stir until well combined. Add beans and cover. Continue to cook over medium for 30 more minutes.
Pre heat oven to 350 degrees. In mixing bowl combine Martha White cornbread mix, butter, egg and milk. Stirring until just combined. Add corn kernels and cheese, and mix well, but do not over mix.
Drop spoons or small scoops of cornbread batter onto surface of bean mixture and bake in 350 degree oven for 20-25 minutes or until cornbread is golden and has a slightly crispy crust. Serve in big bowls with sour cream if desired.

April said...

Black beans and Sausage
2 tsp of olive oil
1 small onion- chopped
1 clove of garlic- minced
3-5 drops of hot sauce
2 cans of black beans- undrained
1 package of Kielbasa sausage
2 cups of brown rice

Heat olive oil in sauce pan then add onion and garlic and saute over medium heat until translucent. Add sausage and cook for about 10 mins. frequently stirring, next add both cans of beans and stir in hot sauce, add more for additional heat. Cook over low-med. heat for 15 mins. covered and serve equal portions over 1/2 cup of brown rice.

The Barnharts said...

Snickers Salad
1 package of snickers minis- unwrapped and cut into pieces
1 box of instant vanilla pudding
1container of cool whip
5 granny smith apples chopped

follow directions on pudding box, ad cool whip, add snickers and apples, voila!

karen and co. said...

This is one of our favorite recipes to make when there's nothing planned for dinner. So easy and I always have the ingredients on hand.

Citrus Sauce Chicken
Ingredients:
1/4 cup flour
1 teaspoon salt
1 (3-pound) chicken, quartered (although I just use chicken breasts cuz that's what we have)
2 tablespoons vegetable oil
1 (6 ounce) can frozen lemonade concentrate, thawed
3 tablespoons light brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
1/4 cup chopped fresh parsley (although I've never actually added this cuz I don't want to bother buying it)

1. Preheat oven to 350 F. Mix flour and salt in a small bowl. Coat chicken pieces with flour mixture.

2. Heat oil in a large skillet over medium-high heat; add chicken. Cook until browned on all sides, about 10 minutes. Arrange chicken in a large baking pan.

3. Combine lemonade concentrate, brown sugar, ketchup and vinegar in a bowl; mix well. Pour over chicken. Bake for 30 minutes or until juices run clear when pierced with a knife.

4. Arrange chicken on a serving platter and drizzle with cooking juices. Sprinkle parsley over top.

tiffer said...

I just bought a slow cooker and need new recipes this is a great contest.
My boyfriend fav recipe I make is shepards pie.
1 lb. ground beef
2tsp. season salt
1 can cheese soup
5-6 large potatoes
1/2 c. heavy cream
1T butter
1/2c. shredded cheddar cheese

brown ground beef with season salt until done...drain.
Add one can of cheddar cheese soup.
Meanwhile boil potatoes with pinch of salt til done. Then mash them with cream and butter. add salt and pepper to taste. In a baking pan put the ground beef then on top put mashed potatoes and shredded cheese on top. Stick in the broiler for a few minutes until cheese is melted. Enjoy.

andrea v said...

#lb pork shoulder
1/2 cup water or low sodium chicken broth
onion
cook in slow cooker for 8 hrs. Pull pork when cool, put back in slow cooker for another 1hr adding 2 cups bbq sauce, 2tbs honey, 1 tbls mustard and 1tlb soy sauce

vickers at comcast dot net

Reeva said...

1 pot roast seasoned to taste

1 can beef broth

2 cans of cream of mushroom soup

add any veggies you want


cook on low for 6-8 hours mmm!

Great giveaway! I hope I'm the lucky winner :)

jenny said...

sound's like a verry grate cook book. i dont realy have a rescpie but please still enter me in thanks

semtaylor said...

I use my crockpot the most for dried beans. Example. Add 1 pound bag black beans (washed and any bad ones picked out). Add 1/2 pound chopped ham, 1 small chopped onion, 1/4 cup chopped green bell pepper,dash or 2 of hot sauce, salt & pepper. Cover with water then add a couple inches. Coko 6-8 hrs on low till tender. semtaylor(at)yahoo.com

Jackie B. said...

Great giveaway. I would love to win it! Here is a simple and delicious crockpot recipe:

Crockpot Red Beans and Rice

1 16-ounce package dry red kidney beans
1 pound smoked sausage
8 cups water
Cajun seasoning
1 cup rice

Place water and beans in a crock pot. Cook on high for six
hours. Cut sausage into bite-size pieces and cook with beans for an
additional two
hours. Season as you like. Cook rice according to package directions to
serve with beans and sausage.

Erin said...

Easy Veggie Soup:
1 Can Italian Style Zucchini
1 Can Diced Tomatoes with Basil, Garlic and Oregano
1 Can Carrots
1 Can Diced Potatoes
1 Can Veg or Chick Broth
That's the base. Now, add whatever you have on hand! It can be fresh seasonings, veggies (i.e. corn, green beans, onion, mushrooms) or whatever fits your mood!
erinmeyers1@yahoo.com

Susan said...

Poppyseed Chicken Casserole
2 cups cooked shredded chicken
2 cans cream of mushroom soup
12 oz sour cream
1/2cup butter

2 rolls ritz crackers
1-2 tbsp poppyseeds
1/2 cup butter

Lay cooked chicken on bottom of 9x13 baking pan (or casserole dish). Combine soup, sour cream, and butter and spread on top of chicken. Finally, crush crackers and mix with remaining (melted butter) and poppyseeds. Spread on top. Bake at 350 degrees for about half an hour. Enjoy!!

snkjohnson (at) gmail (dot) com

Alicia said...

I don't really cook so I could really use this!

Pork roast in the crockpot.

1 pork roast
1 can beef broth
1 can salsa verde
1 jalapeno

Season the roast with garlic, salt & pepper. Brown in pan. Place in crockpot. Pour broth over roast. Pour salsa verde over roast. Place jalapeno on top (whole or sliced in half). Cook 10-12 hours on low.

Shred meat for tacos, quesadillas or whatever.

Thanks for the giveaway! >^..^<

Mia J. said...

One of my favorite easy recipes is for Mud Pie.

You can just use a premade chocolate crust or use a recipe for a chocolate wafer crust.

Then you take 2 of the small containers of Haagen Dazs coffee ice cream or your favorite flavor. Soften the ice cream slightly so you can spread it in the crust and then put it in the freezer until the ice cream hardens.

Then spread on a thick layer of fudge sauce such as Smuckers or Ghiradelli and place back in the freezer.

When ready to serve cut it into pieces and serve with whipped cream. It is so yummy. I want to make some now.

sphinx63 said...

My best recipe is Stuffed Shells.

Cook 20 Large shells, set aside. Make a box of stuffing mix according to package directions. Mix in 1 cup shredded cooked chicken, 1 c. mayo, 1 c. frozen corn. Stuff shells with mixture and put in a 13x9 dish. Pour a jar of chicken gravy mixed with half a jar of water over top. Sprinkle all with parmesan cheese. Cover and cook at 350 for 45 min. Yum!

Charlotte said...

I made cassoulet in the crockpot and finished it off in the oven...
Brown one each: carrot, onion and celery in 2 T oil til tender.
Dump in crockpot w/ 14 oz can stock, 1 can each: garbanzo beans, pinto beans, navy beans.
Cook 4-6 hours on low.
mix in roasted red peppers, sun dried tomotos- (4oz each)
Pour into casserole dish, top with buttered and garliced soft bread crumbs- about 4 slices of bread. Bake 350 for 30-45 minutes. YUM

itsahumanzoo said...

Here is the recipe for my favorite dip!
Artichoke Dip
1 can artichokes, drained
8oz sour cream
8oz mayo
6oz parmesan cheese, and about 2 more oz to top.
your favorite baguette

Dump the artichokes into a bowl and smush them all up with your clean hands. Add the remaining ingredients (except the 2oz cheese) and stir. Pour into an oven-safe dish and top with remaining cheese. Bake at 350 until bubbly and the cheese is slightly brown. Serve with toasted slices of baguette!

Thanks!
-Angela
itsahumanzoo@gmail.com

nanja said...

Tuna Burgers
1 (16 oz.) can tuna, drained
1 sm. onion, minced
1/2 c. dry bread crumbs
2 eggs
1/2 tsp. ground black pepper
Mix ingredients and heat in fry pan using 1/4 c. peanut or vegetable oil
heat 3-6 min Place on 4 burger buns and serve
Chilling ingredients before frying helps them keep their shape

hondaray6 said...

I just love my crockpot and can't wait to try some of these recipes. I make an awesome pot roast in mine, using venison. I brown the roast first in a little butter. Place roast in the crockpot then add a large can of crushed tomatoes, 1 pkg of Lipton Onion soup mix, salt, pepper and 6 beef boullion cubes. Then pour 3 cups of water over the top. Cook on hign for a half hour then add potatoes and carrots. Then I like to cook on low for 6 hours...the meat gets much more tender!

Lilith Silvermane said...

2 cans of black beans
4 ears of corn
1 jalapeno
1 bunch of scallions
2 cloves of garlic
1 package of cherry tomatoes
1 lime
Salt to taste

Cook/grill the corn until tender, cut the kernels off into a bowl.
Drain and rinse beans
Chop up jalapeno, garlic.
Cut tomatoes into fourths
add entire juice from lime.

Stir all together, Make ALOT with some chips... it is a hit every time!

ahiltz said...

My favorite recipe is a crockpot recipe actually! You put a roast in the crockpot, sprinkle an envelope of French Onion Soup mix over the roast and then spread a can of Cream of Mushroom Soup on top of that. Put the lid on crockpot and turn on Low for 6-8 hours. The meat is so tender and the gravy is fabulous. I take the roast out and if the gravy is too runny, I add in some cornstarch to thicken it up. I love to use the leftovers the next day to make stroganoff by adding sour cream to the gravy and chopping up the meat. I pour that over a big bowl of cooked egg noodles! Yummo! Thanks so much for doing this for us!
ahiltzy@yahoo(dot)com

noreen said...

slow cooker beef curry from allrecipes.com is my families alltime favorite

Michele said...

I must confess, I don't have any recipes of my own! Ree at www.thepioneerwoman.com's never steered me wrong, though.

Jinxy and Me said...

My best recipe is Healthy Oatmeal Chocolate Chip Cookies. Rather than taking up all your comment room, I'll post the link to it on my blog: http://thriftyjinxy.blogspot.com/2008/04/works-for-me-wednesday-healthy-oatmeal.html

Thanks for the contest!

jskell911 said...

Taco Pie Recipe

Taco Pie

1 Lb ground beef
1 C rice
1 C Shredded Cheddar
1 C corn
1 Pkt Taco Seasoning

**Cook the rice separately according to directions
** Brown Beef and drain. Mix in taco seasoning

In a large casserole pan layer items:

Beef, then corn, then rice, and top with shredded cheddar. Bake at 350 for approx 1/2 hr.

This comes out like a Sheppard's pie and can be cut into squares. It can be served alone or accompanied by a salad. We like to serve it with fresh baked bread.

I am sure there are many variations. We like these:

* Try Ground turkey or chicken for a lower fat alternative
* Try Shredded chicken, possibly from leftovers
* Mashed potatoes can be used instead of rice
* Montery Jack or Pepper Jack s=can be used instead of cheddar
* Top the casserole with Cornbread mix before baking

Hope you enjoy this frugal recipe. It's one of our favorites!

Tiffany said...

This isn't an original recipe, but I posted my favorite shredded BBQ pork recipe (for the crockpot) here: http://recipes.allthatblooms.net/slow-cooker/bbq-shredded-pork

(It's so good!)

raspberrykitty at aol dot com

RobynsOnlineWorld said...

Favorite slow cooker recipe is the easiest and what my mom always made. One beef roast, 1 pkg Lipton Onion Soup Mix, 2 beef bullion cubes, a few potatoes cubed, bag of baby carrots, and about 1/2 cup water. Cool on low for about 8 hours. Super simple and always yummy.

Thanks!
Robyn
http://robynsonlineworld.blogspot.com

Aleta said...

Oh... so many recipes, so little time! I love my slow cooker, so here's my Crockpot Baked Beans. All measurements are approximate - I'm one of 'those' cooks that doesn't measure - LOL

4 cans of beans - rinsed and drained. Mix it up, use whatever you want
1 large can of baked beans, any flavor
1 lb cooked hamburger
6 slices of bacon, cooked and crumbled
1 8oz can of tomato sauce
3 Tbs ketchup
2 Tbs mustard
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 Tbl liquid smoke

Mix it all together and let it cook on low 5-6 hours, or high 2-3 hours. YUM!!!

Cheryl said...

New England Boiled Dinner

1 nice piece of corned beef
onions
potatoes
rutabaga
cabbbage
carrots

Place Corned Beef in crockpot...add chopped carrots,potatoes,onions and rutabaga. Cover with water. I place wedges of cabbage on top of all this in the last 2 hours of cooking. Crockpots do varie in temperture...mine cooks this delicious meal in about 6 hours. Don't forget a stick of butter and some vinegar for the cabbage!

Smells great while cooking too!

Meredith said...

My mom and I just rediscovered the wonders of our crock pot and would love to have this book!

One of my favorite recipes is a quick recipe for crepes that I got in a family and consumer science class in 7th grade.

•1 cup flour
•1/4 teaspoon salt
•2 eggs
•2 Tablespoons sugar
•1 cup milk
•2 teaspoons oil

Place flour, sugar, and salt in mixing bowl. Add milk, eggs and oil.
Beat ingredients with wire whisk until smooth. Batter will be thin.

Heat large skillet. Spray with cooking oil. Pour desired amount of batter into skillet, tilting the skillet to make a large thin pancake shape. Cook until lightly browned on both sides, turning once.

Repeat until out of batter.

Fill with desired fillings (i.e. fruit, powdered sugar, chocolate, chicken strips, etc.)

Tip: Crepes can be cooked in advance and stored in refrigerator for up to 2 days before filling and serving. Place sheets of wax paper between crepes and store in plastic bag until ready to use.


I have these crepes every once in awhile and they are delicious! My parents love putting peanut butter on them.

~Meredith F.
rosesaremyfavorite at hotmail dot com

VW said...

I got it from Campbell’s Recipe book and modified for my family…

Honey-Mustard Chicken

Ingredients:
Hot cooked rice
1 tbspn butter
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Campbell’s Cream of Chicken Soup
1/4 cup Mayonnaise
2 tblspn honey
1 tblspn spicy brown mustard

Directions:
Cook Rice according to directions on box/bag. Meanwhile, in 10-inch skillet over medium-high heat, in hot butter, cook chicken 10 minutes, turning at half-way point or until browned on both sides. Remove; set aside.

In same skillet, combine soup, mayonnaise honey and mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. COVER; cook 5 minutes or until chicken is no longer pink, stirring occasionally.

yipeee.. .delicious and easy. Enjoy!

Julianne said...

Hey, I just tried that roast about a month ago and it was delicious.

My husband loves my potatoes au gratin. I cut 5-6 potatoes in thin slices, leave the skins on. I dice up 1/2 an onion. Put both of these in a greased 13X9 pan (or a crock pot if I have all day to cook it).

On the stove top I melt 1/4 cup butter. I then add 1/4 cup flour. I add 2 cups of milk and stir constantly until thick like gravy. I add 1 tsp of salt and a 1/2 tsp pepper. I pour in 8 oz of shredded colby jack cheese and stir until well blended.

Take the mixture and pour over potatoes and onions and mix together. I cover the pan and bake for 1 hour at 350 and then uncover and continue to cook for another 10 minutes or so until the potatoes are golden on top and tender with a fork. I often add diced or sliced ham to this as well for a main dish. For my family, I have to double this recipe.

Shasta said...

My favorite thing to make is sweets so that's what kind of recipe I'm sharing!

Peanut butter balls!

* 1 cup peanut butter*
* 1 (7 ounce) jar marshmallow creme
* 1 1/2 cups crisp rice cereal
* 1 1/2 cups semisweet chocolate chips
* 4 teaspoons shortening

*Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

DIRECTIONS

1. In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.

2. Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.

They are sooooo good, I promise!

Awesome giveaway, I love all the recipes being shared and I would love to win that book!

thewondermomma @ gmail.com

MonieG said...

My top secret recipe for Hawaiian Fruit Dip gets raves at all my parties.

1 package (3.4 ounces) vanilla instant pudding
1 1/4 cups cold milk
1/2 cup sour cream
1 can (8 ounces) crushed pineapple in juice, undrained
1/3 cup shredded coconut (I usually leave this out)


In medium bowl, whisk pudding mix and milk until well blended. Blend in sour cream. Stir in pineapple and coconut. Cover, refrigerate until chilled, 30 minutes to 1 hour. Serve with fresh fruit dippers.

Meaghan said...

I saw that you entered a giveaway to win a Starbucks Gift Card and thought you would like my Giveaway!

Im giving away 1 lb of Gourmet Coffee or Tea from my new online coffee shop: Get The Bean.

We will be doing giveaways weekly so be sure to stop by often.

www.getthebean.blogspot.com

Qtpies7 said...

My family loves Chicken Poppy Seed Casserole.
We cook a LARGE casserole, so you may have to cut it down if you have a small family.

One family size package of chicken, we usually use thighs. Boil and cut into bite size pieces.
Mix chicken with family size can of cream of chicken soup, 8 oz container of sour cream and a drained can of cut green beans.
Crush 3 sleeves of Ritz (or off brand) crackers and mix with 1 stick melted butter and 2 tablespoons of poppy seeds.
Spread 1/2 of cracker mix on the bottom of a large casserole dish. (9x12 or larger) Layer the chicken mixture and then top with remaining crackers.

Cover with tinfoil and bake for 30 minutes. Remove foil and bake for 10 mintutes.

Yum!

- Marybeth I. said...

YOUR recipe is actually my best one! I make that crock pot recipe all the time.

Here is one I came up with myself that my kids and hubby LOVE:

1 jar red marninara
1 1/2 cups chopped musrooms
2 cups chopped eggplant
1/2 lb of browned sausage
1 lb of browned ground beef
1 medium onion, diced

Cook all ingrdients on low in slow cooker until eggplant and onions are cooked - on low 4 - 6 hours depending on your slow cooker.

Boil 1 box of pasta. Place cooked pasta in pan. Cover with sauce from slow cooker until covered well. cover pasta and sauce with mozzerella cheese. Cook in oven at about 200 degrees to melt cheese for about 10 minutes. Ready to serve! Leftover sauce can be served on the side.

Kieliszeks said...

I know this sounds to simple but we really like it and its very easy.
Put a pork roast in the crockpot and put a bottle of your favorite BBQ sauce which is sweet baby rays for us. Leave it on low 8 hours and then shred it and place on buns or rolls and enjoy. kieliszek1@msn.com

tatertot374 said...

Thank you for having this. I use the same roast recipe! Too funny. I also like bbq pulled pork. Just put a pork loin, 2 cans of root beer and cover and cook on low for 6-8 hours. Drain the rootbeer and pull the pork and add favorite bbq sauce. So good and sweet! Love it.
Thank you!
tatertot374@sbcglobal.net

Carol said...

For the holidays this is a favorite!
1 pkg fresh cranberries
1 cup sugar
1 orange including rind
Crush cranberries in food processor. Add orange that has been cut into fourths and process. Then add sugar. Pulse until mixed all together.
Refrigerate.

Pam's Pride said...

My family's favorite recipe would have to be steak-umm pizza.
You need an already made pizza crust, 7 cooked steak-umms, and mozzarella cheese. Place the cooked steak-umms on the pizza crust to cover then top with the mozzarella cheese and bake at 350 until the cheese is golden brown. Then I like to top mine with ranch dressing, fresh lettuce and tomatoes!

Katrina said...

Oh, My favorite right now is pumpkin cookies! I stole it from Picky Palate...

1 Spice Cake Mix 18.25 oz
14 oz can Libby’s Pumkin
½ Cup sanding sugar
1 bag Hershey’s Pumpkin Spice Kisses


1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt. I tried both ways and it melts down if just left at room temperature. Enjoy!

Leigh said...

Spicy Southern Barbecued Chicken

Serves: 8
Serving Size: One chicken part with sauce

Removing the chicken fat and skin and adding no salt to the tasty sauce makes this chicken favorite heart-healthy.

INGREDIENTS
3 lb. chicken parts (breast, drumstick, and thigh), skin and fat removed
1 large onion, thinly sliced
3 tablespoon vinegar
3 tablespoon Worcestershire sauce
2 tablespoon brown sugar
black pepper to taste
1 tablespoon hot pepper flakes
1 tablespoon chili powder
1 cup chicken stock or broth, skim fat from top

DIRECTIONS
1. Place chicken in a 13x9x2" pan. Arrange onions over the top.
2. Mix together vinegar, Worcestershire sauce, brown sugar, pepper, hot pepper flakes, chili powder, and stock.
3. Pour over the chicken and bake at 350� F for 1 hour or until done.
4. Baste occasionally.

Anonymous said...

Boy, I really can't cook. (Hence, needing this cookbook!) So I would have to say my best recipe is a fried egg sandwich. Fry up an egg - overeasy - add some cheese on top (and bacon/sausage if you want) place it on buttered toast and dig in.

guill888 at yahoo dot com

HeatherLow said...

Easy and wonderful!!
Cheesey Chicken Pot Pie
Ingredients: 2 chicken breasts (boiled and cut up), 1 can vegall, 1 can cream of chicken soup, 1/2 cup shredded cheese (feel free to add more or less), and 2 pie crusts.

Mix chicken, vegall, soup, and cheese. Fill 1 pie crust, top with the other. Bake at 350 for 30 minutes or until crust browns. YUMOLICOUS!! This is a GREAT freezer meal too. Just freeze before you bake it. Pull it out, defrost and bake.

Heather
poncey76@hotmail.com

Cindy said...

Oooh I've been wanting this book for a while. Easiest peanut butter cookies ever:
1 cup peanut butter
1 egg
1 cup sugar
Spoon onto cookie sheet, cook at 350 for 7-10 minutes. Yummy!

fancyfeet48 said...

Pot roast in slow cooker

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cup water
4 1/2 pounds pot roast


1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Neen said...

Teriyaki Pork Tenderloin

5 tablespoons low-sodium soy sauce
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon coarsely ground pepper
2 (1 pound) pork tenderloins

In a large resealable plastic bag, combine the first six ingredients; add pork.

Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade.

Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray.

Bake, uncovered, at 425 degrees F for 25-35 minutes.

Let stand for 5 minutes before slicing. Serve with pan drippings.

(My entire family loves this the kids even ask for seconds)

msrodeobrat said...

my favorite is a chicken cassrole. Mix 1 c chopped cooked chicken
2 c cooked pasta
1/2 c milk
1 can cream of mushroom soup
1/2 c shredded cheese
and some salt and pepper in a bowl.
Pour in casserole dish and bake in the oven for 20 minutes. Its always a hit

Huse Yo Mama said...

I don't know if this counts, but I hope so. We cover a block of cream cheese (can be fat-free, doesn't matter) with a jar of raspberry chipotle marinade. You can usually find it in your grocery store near the bbq sauces....dip your favorite (hard) cracker in it and yum-a-licious!!!! Hope this counts!!!! It's my favorite this week!

Jawan said...

Taco Soup:

ground beef, browned and drained
2 cans drained shoepeg corn
2 cans drained black beans
1 pack Ranch dressing
1 or 2 pack taco seasoning
(1) 29 oz. can tomato sauce
(1) 29 oz. water

Mix all ingredients, warm, serve with Fritos Cornchips or Tostitos.

Gretchen said...

What a brilliant idea! You're doing a great giveaway, but you'll end up getting enough recipes for a book! Mine is for Green Chile Soup.

One "box" chicken broth (I use low sodium)

3-4 chicken breasts, chopped into bite-sized pieces and sauteed.

1/4-1/2 onion chopped and sauteed

2-4 med russet (or any) potatoes, peeled and chopped, again in bite-sized pieces.

1-2 cans of diced green chile peppers (whatever you like)

1/2 t cumin

salt and pepper to taste.

Throw all this in a pot and simmer until the potatoes are done. I made this on the stove tonight--it'll be better tomorrow. But it's best in the crock pot. Serve with jalapeno cheddar bread and buttah or any crusty bread and salad.

AmyG said...

Here is something I fixed one night, when we were low on money & cash. It was very tasty. That night, I fixed it on the stove, but have since done it in the crockpot & it was lovely.

I call it:

Easy Spicy, Bean Soup!

4 cans of Great Northern Beans

1 can of Dark Red Kidney Beans

1 can of Light Red Kidney Beans

1 can of Rotel Diced Tomatoes

1 medium onion, diced

4 cups of water

2 beef bouillon cubes

Pepper to taste

I just opened all the beans, rinsed & drained them, diced up the onion & threw it all in the pan. I lightly drained the tomatoes & tossed that in. Added the water & bouillon cubes & pepper. Put a lid on it & heated through until the onions & beans were tender. I think I had it on medium heat for about 45 mins.

crystal said...

My garden stir fry was the best this year..
Tomato(3 kinds)
squash
eggplant
onions
greenbeans
Herb butter(oregano,chives,thyme)
sunflower seeds (yay my 1st sunflower)
And lotsa garlic:)

cyclona66@aol.com

cyclona66@aol.com

Kristen M. said...

A quick fall snack:

Dip apple slices into a mixture of cream cheese, brown sugar and vanilla. Yum.

Jeni said...

Slow Cooker Sweet and Tangy Chicken
Ingredients:
2 (18 ounce) bottles barbeque sauce
1 (15 ounce) can pineapple chunks
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken breast halves



Directions:
1. In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half or the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. Cover, and cook on Low for 8 to 9 hours.

Kathy said...

taco soup
put all these in crock pot - 1 can black beans, 1 can rotel, 1 cup salsa, 1 can chicken broth, 1 can mexicorn, 1 lb ground beef...let cook on low all day and serve...top with sour cream, cheese, and fritos

paryjeja said...

Crispy Potato Chicken

1 tablespoon freshly grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt
1/2 teaspoon pepper
1 (3 1/2 to 4 pound) chicken, cut up and skin removed
2 eggs
2 tablespoons water
1 1/2 cups mashed potato flakes
1/2 cup butter or margarine, melted
Preheat oven to 375*F (190*C).
In a large zip-lock style plastic bag, combine first five ingredients. Add chicken in batches; shake to coat.
In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes.
Pour butter into a 13 x 9 x 2-inch baking pan; add chicken.
Bake for 30 minutes; turn chicken and bake for another 30 minutes or until juices run clear.
Serves 4 to 6.

Bonnie in FL said...

last night we had chicken and yellow rice made in the crock pot

Bonnie in FL
blday50@gmail.com

Jingle said...

My best recipe for this week is posted on my blog today! It's for Diet Coke cupcakes! All you need is a cake mix and a can of Diet Coke! Mix them and then bake at 350 for about 20 minutes and you have fabulous cupcakes!

Jesica said...

Lemon Chicken Lasagna

20 minutes prep 40 minute baking 20 minutes resting
oven 350o Serves 6

1 16 oz. jar of alfredo sauce
1 Tbsp drained capers
6 no-boil noodles
7 oz. ricotta cheese
6 oz. shredded fontina or mozzarella cheese (1.5 cups)
1.5 tsp. finely shredded lemon peel
1/4 cup finely shredded Parmesan
1.5 cups cooked chicken breast, in slices or strips
1. Preheat oven to 350o Spray a 2 quart baking dish with nonstick spray; set aside. Stir the capers into the alfredo sauce. Spoon 1/3 cup sauce in bottom of prepared dish. Top with 2 lasagna noodles.
In a small bowl, stir together the ricotta, 1 cup of the shredded cheese and 1 teaspoon of the lemon peel.
Spoon half the cheese mixture over the noodles. Sprinkle with 2 tablespoons of the Parmesan, Top with half the chicken. Spoon half the remaining sauce over the chicken.
2. Top with two more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
3. Cover with foil. Bake 40 minutes. Remove foil and let top brown a bit. Remove from oven; cover again and let stand for 20 minutes before serving. Sprinkle rest of lemon peel on top before serving.

tonsofsons said...

Easy Southwest Dip

I container of Sour Cream
1/2 c of salsa
1 pkg of dry ranch dip

Refrigerate. Serve with tortilla chips or veggies.

Thanks for the chance to win!
Jill
http://tonsofsons.wordpress.com/

redpolkadotsgirl said...

one can never have too many recipes:

Creamy Green Chili Chicken Enchiladas

1 pound chicken breast
1 package cream cheese
1 can chopped green chilies
1 can diced tomatoes with green chilies
corn tortillas
2 cans green chili enchilada sauce
shredded Monterrey Jack cheese

Cook chicken, chop and add cream cheese, chilies, and tomatoes with chilies. Stir until blended and cream cheese is melted.
Pour enough green chili sauce on bottom of your pan to cover it.
Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheese.
Bake 15 to 20 minutes at 350 degrees or until hot and cheese is melted.

"Hello... It's Me Again..." said...

I love my crock pot! I would love this cookbook!!!!

My favorite stand-by recipe is:

Place roast in crockpot. Sprinkle Lipton's onion soup mix over roast. Place lid on pot and cook on low all day long.

You come home to a falling-apart roast!!!

*Heather* said...

My best recipe would be the Philly Salmon Dip:
1 package Cream Cheese
1 package smoked salmon
2 tsp capers
1 cup cheddar cheese
Sprinkle Black Pepper
mix together let set over night in the fridge & serve with Ritz crackers!

hermashaw@gmail.com

Brandy said...

Pumpkin Cake
1 can (15 oz) Pumpkin
2 c sugar
1 c applesauce (instead of oil)
4 eggs
1 c all purpose flour
1 c whole wheat flour
2 tsp baking soda
2 tsp ground cinnamon (I usually add heaping teaspoons cause I like cinnamon)
1 tsp ground nutmeg
1/2 tsp salt
1 c semi-sweet chocolate chips (optional)

Preheat oven to 350; grease 13x9 pan. Mix pumpkin, sugar and applesauce. Add one egg at a time and beat well after each egg. Gradually add both cups of flour, baking soda, cinnamon, nutmeg and salt. Beat well and be sure to scrape the sides of your bowl halfway through. Fold in the chocolate chips and pour batter into pan. Bake 35-40 minutes. (Mine took closer 45 minutes.)

Cream Cheese Frosting
4 oz cream cheese, softened
5 tbsp butter, softened
1 tsp vanilla
1 3/4 c confectioners sugar
3 to 4 tsp milk (I've never needed more than 1 tsp)

Beat the cream cheese, butter and vanilla until smooth. Gradually add sugar, mixing well. Add milk to mixture until frosting is the desired consistency. Frost cooled cake.

Check out my blog for pics!
http://imnotyouraveragesoccermom.blogspot.com/2008/10/punkin-cake-my-version.html

Thanks! brandyu at gmail dot com

Cynthia said...

Love cookbooks! :)

Here's an Oatmeal Muffin recipe that my grandma use to make for me and now I make for my children.

Grandma's Oatmeal Muffins

1/2 c brown sugar
1 egg, beaten
1/2 c buttermilk
1 c oatmeal
1 c flour
1/2 t baking soda
1/2 t salt
1 t baking powder
1/3 c oil


Mix all together and pour into well-greased muffin tin. Makes 12 muffins.
Bake for 15-20 minutes at 400 degrees.

Krista said...

One of my favorite recipes is also the easiest one I know. We call it "white Trash Dip" but I'm sure there are better names for it.

One can of chili, any flavor
One 8 oz pkg cream cheese

Combine and warm in the microwave (or mini-crock). Serve with tortilla chips. Delish!

clay_walker_fan at yahoo dot com

Carolyn said...

Easy Shepherd's Pie

1 lb. ground beef
2 cups hot mashed potatoes
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Make It
PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.

BAKE 20 min. or until heated through.

Carolyn
shelt28@yahoo.com
thebarberbunch.blogspot.com

Sheila said...

This is my family's favorite meal. I would like to give credit to the blogger I got it from, but I have lost it. I think I got the link from the Motherload blog. We like it best with the Barilla Marinara sauce.

Calzones

To make the dough:
1 cup + 2 TB. of warm water
2 tsp. yeast
1-1/2 tsp. salt
3 cups flour

The easiest way to do this is to use your bread machine on the dough cycle, but if you don't have one simply start by dissolving the yeast in the water. Next you will add the flour and the salt until you are able to handle the dough (it shouldn't be extremely sticky, although a bit of stickiness is OK). Knead the dough on a lightly floured counter for 8 minutes. Place the dough in an oiled bowl (covered with a cloth) for 1 hour or until it doubles in size.

Gather your filling ingredients:
For these calzones I used meatballs and mozzarella cheese. For eight calzones I used approximately 16 meatballs (each one cut in half) and about 1 cup of cheese. You will also need spaghetti sauce, barbecue sauce or ranch dressing, depending on your filling ingredients.

Once your dough is done, divide it into 8 pieces. Roll one piece into a small circle and place your fillings on one-half of that circle:



Fold one-half of the dough over the filling and seal the edges with a fork (kids love to do this!). Be sure to seal the edges well so that the cheese doesn't leak out. Place these on a greased baking sheet:



Repeat with all of the dough pieces until you are done:



Bake in a 425 degree oven for 15-18 minutes or until they are golden brown. Serve and eat with your favorite sauce, or freeze in ziploc bags for later use.

These are great when served with pasta or green salad.

Enjoy!

Angie said...

Here is one our fave family recipes we make on the weekends!

BRUNCH EGG CASSEROLE

1 pound sausage, cooked and drained
4 large onions, diced
12 slices white bread, quartered
3 cups grated Cheddar cheese
8 eggs, beaten
4 cups milk
1/4 teaspoon pepper
1/2 teaspoon dry mustard

Saute onion in sausage drippings until soft. Place 1/2 of the
bread in the bottom of a greased 9x13 inch pan. Sprinkle 1/2
of the sausage, onions and cheese on bread; repeat these layers.
Combine eggs, milk and spices; pour over top layer. Refrigerate
for at least 24 hours before cooking. Remove from refrigerator
one hour before baking. Bake at 35degrees for 45 to 50 minutes. Serves 10.

It is super good! I have borrowed this book from the library a few times..it is great! I would love to have one of my own! Thanks!

Deborah said...

Here's a great slow cooker recipe for chicken and dumplings.

Place chicken breasts, sliced onion, carrots, dab of butter and two small cans of cream of chicken soup into your crockpot. Cover the chicken with water or my preference, chicken stock. Cook for about 5-6 hours on high. Add refrigerated biscuit dough torn into pieces and continuing cooking for about another hour. Easy and delicious!

Daintry said...

Did you know it takes 97 pages in Word to copy all these great recipies!!!!

That said:

Pumpkin Fluff Dip
(serve with cinnamon graham crackers)

1 (16 oz) container frozen whipped topping,thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until ready to serve.

Janell said...

3-Minute Chocolate Cake

1 coffee mug
4 tablespoons flour (not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Some nuts (optional)
Small splash of vanilla

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes on HIGH. The cake will rise over the top of your mug, but DON'T BE ALARMED!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (This can serve 2 if you want to share).

Why is this the most dangeroud cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Angie(quillysilly) said...

I cook everything in my CP!!! So I've gotta get this book!

My fav. crocpot recipe is simple and quick...

1 lb. hamburger cooked (or shredded chkn)
1 can corn
1 can ROTEL
1 can ranch style beans
1 envelope taco seasoning

Dump it all in, cover it all with water and just set to LOW. It will ready when you are, then dish out and top with cheddar cheese , crushed tortilla chips and sour cream!

YUM!

Angie

Kyra said...

Sweet & Spicy Pork Chops
4 pork chops
1 pkg. taco seasoning
1 jar apricot perserves
1 lg. jar salsa

Dump all together into crock pot on low 6 hours.
Everyone LOVES this!

Gettysburg Mom said...

Lazy Mommy Chicken:

Combine boneless chicken with various veggies (peppers, onions, potatoes, tomatoes, whatever suits your fancy), drizzle with oil and a pawful of Italian seasoning and pop into a 375 oven for 45-60 mins. Yummy and you get to ignore it while it cooks.

Stacy said...

Easy Cobbler
2 cans of your favorite pie filling
(I use apple)
1 yellow cake mix
1 can of lemon lime soda

Place pie filling in 9 x 13 pan. Sprinkle dry cake mix over filling. Pour the soda over the cake mix. Do not stir.
Bake at 350 for 45 minutes.

Thanks for the giveaway!
mcginnis135 at bellsouth dot net

Erica said...

I forget where the recipe cam e from but here it is:
Put a whole chicken (cut up) into the slow cooker. Add a cup of chopped onions, a cup of chopped celery, a cup of chopped carrots to the slow cooker. Add a teaspoon of salt, pepper, and garlic powder along with some poultry seasonings. Pour in a can of chicken stock. Place 3 to 4 sliced potatoes on top. Cook on high for 30 minutes, then turn down to low for 6-8 hours.

It is easy, yummy, and pretty good for you.

egreca (at) hotmail {dot} com

Joy said...

Here are two that I've posted this past year:

http://whendoesdaddycomehome.blogspot.com/2008/03/whats-cooking-tonight-homemade-tuna.html

http://whendoesdaddycomehome.blogspot.com/2008/07/potluck.html

One is my Spinach-Artichoke Dip and the other is my Tuna Noodle Casserole recipe!

Rachel@just another day in paradise said...

Butterfinger Pie
(way too easy!)

Blend one small tub cool whip and 2 small cream cheese packages together (I think that's 16 oz ea.). Add 4-5 crushed butterfinger bars and blend again. sprinkle one more butterfinger bar on top of pie. It's really rich, but not super sweet. It's a hit at all potlucks that I bring it to.

pintolinda said...

I like homemade Chili. Brown turkey or low fat ground beef, add a big onion (I remove any fat from the pan before I add the Onions, add garlic and cumin and a bit of coriander. Add chili powder to taste along with a can of beans. I like kidney beans but other types will do in a pinch. Simmer for quite a while. Serve with cheese and pieces of buttered French bread and a green salad. I like almost any kind of apple desert with it.
pintolinda(at)hotmail(dot)com

Nicole said...

Something I like to call crack cookies, because they are VERY addictive.

¾ cup white granulated sugar
1 cup oats (236 ml)
1 cup self-rising flour
1 teasp bicarbonate of soda
1 tbsp coconut, heaped
2 tbsp golden syrup
½ lb butter (1 cup)
1 splash vanilla extract

Mix butter, golden syrup, and sugar in pan and melt. Add rest of ingredients and mix well. Drop onto cookie sheet 2" apart. Bake at 325 (150) until lightly browned (10-12 min's).


shoreview3(at)hotmail(dot)com

Sarah said...

Cranberry Oatmeal Muffins (Recipezaar)

Perfect for using up leftover holiday cranberries and SOOO good!

Ingredients
1 cup rolled oat
1 cup low-fat sour cream or yogurt
1/2 cup oil
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons orange rind, grated
3/4 cup cranberries, chopped

Directions
1Preheat oven to 400 degrees F.
2Soak oats in yogurt or sourcream just enough to make it moist.
3Sift dry ingredients into a bowl.
4In a separate bowl, add oil, sugars, and egg.
5Beat until well blended.
6Gradually fold in dry ingredients.
7Add chopped cranberries.
8Put in greased muffin tins.
9Bake for 20 minutes.

Shana said...

quick and easy pie.

take a pre made graham cracker crust.

mix 1 8oz cream cheese with 1 cup powdered sugar layer in crust.
mix together chocolate and vanilla pudding (small box) add to it milk. pour in crust and refigerate. yummy yummy.

Sheri said...

Wow I love all the recipes I can't wait to go back and read through all of them. I have been eying this cookbook for a long time. I would love to win it.

My quickest crock pot meal is a roast, spices, onion soup mix and cover with water. I sometimes add potatoes and carrots for a full meal.

Kelsey said...

The book looks great!
Oh to pick just but one recipe!?

I guess I Would have to pick my easy cheesy potatoes

2 packages of Simply shredded hashbrown
1 large bag of swiss cheese
1 pint of heavy whipping cream
butter
salt and pepper
Paprika

Layer hash browns in pan, top with cheese and pour whipping cream throughout. Dot with butter and top with salt, pepper and paprika.

For a variation pick the simply potatoes with spice and use pepperjack cheese instead of swiss!

khill8@gmail.com

Lia said...

Well I'd say my favorite recipe in a crock pot would be Beef stew, slow cooked for 10 hours. Can we say "Ummmmmmilicious"?!? skyskyaa11(at)gmail(dot)com

Jennifer said...

I love crockpots too! They are such a blessing. Having entered other giveaways recently, I have been posting the following message. IT ACTUALLY FULFILLS YOUR RECIPE REQUIREMENT. SWEET!!

Since I'm not a blogger yet, I'm going to try and put a plug in here to generate traffic towards some eHow articles I've recently written. Here is the link.

http://www.ehow.com/how_4552957_unique-christmas-treat-neighbors-friends.html

Once you are done with this article, check out my other 2. You can also send me a message from this link. THANKS!!!

Poulsen Family said...

I just posted one of our favorites on my blog not too long ago...French Dip it's delicious! http://jakeyandlindze.blogspot.com/2008/10/oh-la-la.html

Thanks for the giveaway!

Jacqueline in Atlanta said...

this is the easiest all-time appetizer to take somewhere. and it will all be gone when it is time to come home.
Get a pretty glass plate.
Open a block of cream cheese (8 oz) and put in center of plate.
Open a new jar of salsa (16 oz) and pour over the cheese.
Serve with Fritos Scoops or Tortilla chips.
You can jazz it up more with jalapenos, parsley or whatever, but that is the basics and everyone loves it. It is what I grab when I suddenly realize I am supposed to be somewhere and bring something and I totally forgot.

Thanks for having the giveaway!

Rosa said...

Yum. No recipe but I will take a look at the ones here. Who doesn't love an easy, leave it alone recipe! Thanks.

Stephanie said...

Love this recipe:

http://allrecipes.com/Recipe/Chicken-Parmigiana/Detail.aspx

steague16@hotmail.com

Jen said...

This is super easy!
1 box ricearoni
1 lb browned hamburger
1 tub sour crea,
Make rice, stir in hamburger & sour cream. Heat through. Serve.

Yummy :O)
Jen

Sherrylinn said...

Almost Nutri-grain bars:

Ingredients

1 (18 ounce) box yellow cake mix
2 1/2 cups quick-cooking oatmeal (use only quick-cooking)
1/2 cup brown sugar (use 3/4 cup for a sweeter crust and topping)
1/2 teaspoon cinnamon
1/4 cup + 2 tablespoons melted butter (can use vegetable oil)
1 large egg, slightly beaten
2 teaspoons lemon juice
1 teaspoon vanilla
2 cups your favorite preserves (I use boysenberry)

Directions

Set oven to 375 degrees (oven rack to second-bottom position).

Grease a 13 x 9-inch baking dish.

In a large bowl combine cake mix, oatmeal, cinnamon and brown sugar; mix with a spatula or a large wooden spoon.

In a small cup whisk egg with lemon juice and vanilla until combined; add to the crumb mixture along with melted butter.

Using a large wooden spoon toss to combine then use your fingers to finish the mixing.

Mix until the mixture clumps together.

Sprinkle a litle more than half of the crumb mixture into the pan then spread out evenly pressing firmly to cover bottom.

Spoon the jam carefully over the crust in the pan and spread evenly.

Cover with remaining crumb mixture over top of the jam then gently pat the mixture down slightly.

Bake for 20 minutes (the top should be very light brown)

Cool completely, or semi-freeze before cutting into bars (this will make cutting the bars easier).

Found this at:
http://www.recipezaar.com/124395

Charlotte said...

I put my roast in the crockpot with a can of beef broth and a can of cream of mushroom soup. Sometimes I shred up the beef and make beef and noodles with this recipe. The sauce is fantastic!

charlotte(dot)evard(at)comcast(dot)net

Chel said...

BBQ Pork Sandwiches
1 pork loin
1 huge bottle of KC Masterpiece Original
1 crockpot

Combine. Cook. Pull the pork. Pile onto buns. Dinner. Done. :)

Loralynn said...

Death by Chocolate

1 (21-ounce) package brownie mix, prepared according to package directions
2 (2.8-ounce) packages instant chocolate pudding, prepared according to package directions
8 (1.4-ounce) Heath bars coarsely broken up
1 (12-ounce) Cool Whip

Cook brownies in a 9" x 13" baking pan according to the package directions; allow to cool completely.

Break up the brownies into small pieces and place half in the bottom of a trifle bowl or large glass serving bowl. Cover with half the pudding then one-third of the Heath bars and half the Cool Whip. Repeat the layers and top with the remaining Heath bars.

Cover and chill for at least 2 hours before serving.

My family BEGS for this dessert at holiday time...at birthday time...all the time!!!

JenniferAugust said...

This is my fave
Fresh Tomato Soup
Serves 4

2 teaspoons olive oil
1 medium onion, thinly sliced
5 medium very ripe tomatoes, cored and cut into 8 pieces each
1 clove garlic, crushed
1 sprig fresh thyme, chopped
pinch of sugar
2 1/2 cups chicken stock
1/2 cup whole milk (optional)
salt and pepper to taste
4 sprigs fresh chervil or 12 leaves fresh flat-leaf parsley

Warm the oil in a medium nonstick saucepan over medium-
low heat. Add the onions and cook for 10 minutes or until
very soft but not brown. Add the tomatoes, garlic, thyme
and sugar. Raise the heat to medium and simmer for 10
minutes. Stir in the stock and bring to a boil, then boil for
two minutes. Remove from heat and cool slightly.

Transfer to a blender or food processor fitted with the metal
blade. Process until smooth.

Strain the soup through a medium fine sieve into a clean
saucepan. Bring to a boil over medium-high heat. Reduce
the heat to medium-low. Stir in the milk (if using). Season
with the salt and pepper. Simmer for 1 minutes.

Place equal portions in each of 4 shallow soup bowls.
Garnish the chervil or parsley.

jenniferaugust at yahoo.com

Rachel said...

I sadly don't have many recipes for my crock pot but my family's favorite is beef stew.

Cubed stew meat
Onion
Potatoes
Carrots
Celery
Tomatoes
Garlic
Some water to keep moist

Cook for about 7 hours and enjoy!

Bender House said...

Great giveaway and love all the recipes people are posting. Thanks for the chance to win! Here is my favorite recipe to make.

Homemade Wheat Bread - Bread Machine

1 cup warm water (110-115 degrees F.)
1 tablespoon milk
2 tablespoons oil
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 teaspoons dry yeast

Put all ingredients in the bread machine in the order listed. Set on dough cycle. When dough cycle is finished, take dough out and shape into a loaf in a greased bread pan. Cover and let rise in a warm place for 20 minutes. Bake at 350 degrees F. for 30 minutes or until golden brown.

Lori said...

5 slices bacon
1 md. onion, diced
2 md. potatoes, diced
1/2 cup water
1 can (17 oz.) cream-style corn
2 cups milk
1 tsp. salt
Pepper
Butter

directions
1. Cook bacon until crisp. Crumble and set aside. Brown onions in a little bacon grease or butter until browned. Add diced potatoes and water. Cook until potatoes are tender. Add corn, milk, salt and pepper. Heat through. Add bacon and butter on top to serve.

Brandy said...

Hawaiian Chicken Easy Crockpot Recipe

4 frozen chicken breasts
1 can crushed pineapple
1 yellow bell pepper
1/2 jar apricot jam
1/2 bottle catalina dressing


- Place frozen chicken breast in crockpot on low for about 6 hours
- Shred chicken with fork
- add pineapple, Apricot jam, catalina dressing and diced peppers.
- leave in crockpot for another hour and serve over rice

kara said...

My crockpot is a lifesaver..I would get so much use out of this cookbook!

Pizza Casserole

1 box rotini pasta, cooked and drained
1 roll sausage
3 small jars pizza sauce
mozzerella cheese
pepperoni
1 medium onion, diced
1 green pepper, copped
Any other toppings you like on your pizza

Brown sausage, onion, and green pepper, Drain. Add to pizza sauce. Heat through. Mix with cooked pasta. Put in 13x9 inch baking dish. Layer pepperoni, cheese and whatever other toppings you want and cover with another layer of cheese. Bake at 350 degrees until cheese is bubbly and golden. My Kids LOVE this!

Thanks!

kara.lawyer(at)yahoo(dot)com

katharine said...

easiest ever pork tacos:

~ 3 lb. pork loin roast
cover with
1 can mild green chiles

cook on low 6 hours and shred. serve in a tortilla with your favorite taco toppings!

ponczocha at hotmailetc.

 
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