Crock Pot Peach Dump Cake

Peach "Dump" Cake

1 bag frozen peaches (2 cups sliced peaches)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter
Preparation:

Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.

Crock Pot Apple Pie

Crock Pot Apple Pie
8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla, to taste
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

Directions:
1Toss apples in a large bowl with cinnamon, allspice, and nutmeg.2Place in lightly greased crock pot.3Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup of Bisquick.4Spoon over apples.5Combine the 1 cup Bisquick and brown sugar.6Cut the butter into the mixture until crumbly.7Sprinkle this mixture over the top of the other Bisquick mixture.8Cover and cook on low for 6-7 hours or until apples are soft.

Crock Pot Chcolate Lava Cake

1 box devils food cake
3 eggs
1/3 cup vegetable oil
1 2/3 cup water
1 pkg Jell-O Chocolate Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.
Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.
Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggling, and little volcanoes of spitting chocolate appear.

Serve with Cool Whip or vanilla ice cream!

Crock Pot Lasagna

‎1 lb ground beef
1 tsp dried oregano
1 chopped onion
1 tsp dried basil
2 tsp minced garlic
... ½ package lasagna noodles
2 (29 oz) can tomato sauce
1 (6 oz) can tomato paste
1 ½ tsp salt
8 oz ricotta cheese
½ cup grated Parmesan
8 oz shredded mozzarella cheese

In a large skillet over medium heat cook the ground beef, onion, & garlic til brown. Add the tomato sauce, tomato paste, salt, oregano & basil. Stir well & cook til heated through. In a large bowl mix together the ricotta cheese, parmesan, and mozzarella. Spoon half the meat mixture onto the bottom the slow cooker. Add a double layer of uncooked lasagna noodles, breaking to fit if needed. Top noodles with half the cheese mixture. Repeat layering of sauce, noodles, & cheese. Cover & cook on LOW for 4 hours.

Crock Pot Ribs

3/4 tsp. black pepper
3/4 tsp. white pepper
1/2 tsp. cayenne pepper
1 tsp. ground cumin
... 1/3 cup brown sugar
1TBSP. paprika
1 1/2 tsp. salt
4lbs baby back ribs
1 bottle of your favorite BBQ sauce

Wash ribs.. dry thoroughly.. Mix all ingredients and rub on ribs.. put in crockpot for 7 hours on low... I usually have to have 6lbs of ribs and almost double the ingredients and put my crockpot on high for 7 hours.. Just serve with your favorite BBQ sauce..

Crock Pot Butternut Squash Soup

2 cups onions, finely chopped

1/4 teaspoon ground nutmeg

1 butternut squash, peeled and cubed (3 pound)

1/4 teaspoon ground cloves

4 cups chicken broth

1/4 teaspoon curry powder

1 1/2 cups apple sauce

1/4 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground white pepper

1/4 cup vegetable oil

Directions

1. Heat vegetable oil in a large saucepan over medium until hot.
2. Add onions and cook and stir 5 minutes, until transparent.
3. Move onions from saucepan to slow cooker. Add squash, chicken broth, applesauce, salt, pepper, nutmeg, cloves, curry powder, coriander, and cinnamon.
4. Cover and cook on Low for 4 to 6 hours.
5. If desired, in a food processor or blender, process in small batches until smooth. Return soup to the slow cooker. Cook on Low for an additional 2 to 4 hours.

Crock Pot Cauliflower Soup

2 heads cauliflower, cut into small florets

3/4 cup celery, chopped

3/4 cup onion, chopped

2 teaspoons salt

2 teaspoons pepper

2 quarts chicken stock

2 cups milk or light cream

1 teaspoon Worcestershire sauce

Directions

1. Combine cauliflower, celery, onions, salt, pepper and chicken stock in stoneware.
2. Place stoneware in slow cooker heating base. Cover; cook on Low for 7-8 hours or on High for 3-4 hours.
3. Using a hand mixer or hand blender, puree ingredients until smooth; add in milk and Worcestershire sauce. Mix again until smooth.
4. Cook on High for an additional 15-20 minutes before serving.

Crock Pot Chicken Tortilla Soup

4 boneless, skinless chicken thighs

4 ounces chopped green chilies, canned, drained (hot or mild, depending on preference)

2 cloves garlic, minced

1 yellow onion, diced

30 ounces diced tomatoes, canned, including juice

1/2 to 1 cup chicken broth

1 tablespoon cumin

salt and pepper

2 tablespoons cilantro, chopped

1 lime

4 corn tortillas, sliced into 1/4-inch strips

1/2 cup Monterey jack cheese, shredded

1 avocado, diced and tossed with lime juice to prevent browning

Directions

1. Place chicken in Crock-Pot® slow cooker.
2. In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ c chicken broth and cumin. Blend and pour over chicken.
3. Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
4. Just before serving, add tortillas and cilantro to slow cooker. Stir to incorporate. Adjust seasoning to taste.
5. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

Crock Pot Scalloped Potatoes and Ham

6 russet potatoes scrubbed clean and sliced in 1/4" rounds

1 cream of mushroom condensed soup

1 soup can water

1 ham steak, about 1 1/2 pounds, cubed

4 ounces shredded Cheddar cheese

grill seasoning to taste'

Directions

1. Layer potatoes and ham in a slow cooker sprayed with nonstick spray.
2. Mix the soup, water, cheese, and seasoning together, pour over. Set unit on High for 3 1/2 hours then Low for 1 hour.

Crock Pot Chicken Divan

20 ounces frozen broccoli spears

6 chicken breasts

21 1/2 ounces cream of chicken soup, canned

2 cups mayonnaise

2 teaspoons lemon juice

Directions

1. Place broccoli in slow cooker.
2. Place chicken on top of the broccoli.
3. Mix together the soup, mayonnaise and lemon juice.
4. Pour over the chicken.
5. Cover; cook on Low for 8 hours.

Crock Pot Layered Enchilada Casserole

CROCK POT LAYERED ENCHILADA CASSEROLE

Ingredients:

1 can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 teaspoon ground red pepper
1/2 teaspoons salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned
2 cups shredded cheddar cheese
9 corn tortillas

Directions:

1. Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour into med sauce pan.

2. Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5-10 min.

3. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times.

4. Cover and cook on Low 6-8 hours

Crock Pot Texas Goulash

CROCK POT TEXAS GOULASH

Ingredients:

2 lbs. ground beef
1 onion, chopped
1 can tomatoes
1 can whole kernel corn
2 cups uncooked macaroni
1 can beef broth
1/2 pkg. chili mix
1 Tablespoon sugar
Garlic, oregano, salt, and pepper to taste
Velveeta cheese (optional)

Directions:

1. Brown ground beef and onion. Add remaining ingredients, except cheese, and mix well.

2. Place in crock pot for 3 1/2 hours. Set on low.

3. Can add cut-up chunks of Velveeta cheese when the goulash is done, and steam until the cheese is melted

Dump Recipes

Dump Recipes are quite simple and extremely easy!

The directions are easy! Just pour the ingredients into a bag with chicken, pork or beef. Freeze. When you take the bag out from the freezer you will either dump it into the crockpot or dump it into a baking dish (some can even be dumped into a frying pan and cooked on the stove top if they are cut into chunks). 350 for 20-40 minutes depending on the size of your meat.

I have tried most of these or I want to try them soon! So far I loved all of them! And so do the kids. Makes a easy meal that is quick too! Even if you forget to take it out, you can submerge the bag in cool water in the sink for 20-30 minutes and it should be defrosted to send to the oven/cookery.

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DUMP CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

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DUMP CRANBERRY CHICKEN
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon

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DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice

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DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey

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DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

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DUMP LEMON AND GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

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DUMP LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

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DUMP PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

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DUMP SPICY SWEET GLAZE CHICKEN^
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

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DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup

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DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 TablespoonsHoney
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

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DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

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DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger

Best Brownies

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Quick and Easy Brownies

• 2 cups white sugar
• 1 cup butter
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup walnut halves

Directions

1. Melt the butter or margarine and mix all ingredients in the order given.
2. Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

German Spaetzle

2 eggs, beaten
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. water

Combine all ingredients in a mixing bowl. Beat well. Put dough on a plate and cut off small slivers of dough into pot of boiling water with salt. Cook for about 15 minutes, remove with slotted spoon and keep warm until all the dough has been used. Drain, then brown bread crumbs in butter and pour over the Spaetzle. This dish can be used as a side dish instead of potatoes.

Macaroni and Cheese

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups milk
• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup bread crumbs
• 1 pinch paprika

Directions

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Rice A Roni

• 1/2 cup raw spaghetti, broken into 1 inch pieces
• 3/4 cup raw white rice
• 14 1/2 ounces broth (any flavor)
• 2 tablespoons butter or 2 tablespoons margarine

Directions:

1. 1
   In medium skillet saute' broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
2. 2
   Add rice, stirring until the rice is well coated with the butter and the spaghetti browns a little more Carefully pour in broth.
3. 3
   Simmer until liquid is absorbed.

Pizza Casserole

• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to package directions.
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Burrito Pie

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Strawberry Pie

• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 1 cup white sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• 1/2 cup heavy whipping cream

Directions

1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Pumpkin Roll Cake

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Lemon Roll Cake

• 3 eggs
• 1 cup sugar
• 3 tablespoons cold water
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• FILLING:
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 egg, lightly beaten
• 3/4 cup water
• 1/4 cup lemon juice

Directions

1. In a mixing bowl, beat eggs and sugar until thick and smooth. Add water. Combine flour, baking powder and salt; stir into egg mixture just until moistened. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 375 degrees F for 12-14 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Turn cake out onto a kitchen towel. Dust with confectioners' sugar. Gently peel off the waxed paper. Beginning with short side, roll up cake, jelly-roll style. Cool completely on a wire rack.
2. For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute longer until thickened. Remove from the heat; cool to room temperature. Unroll cake; spread cooled filling to within 1 in. of edges. Roll up again. Cover and chill for 1-2 hours before serving. Store in the refrigerator.

White Bread

• 2 (.25 ounce) packages active dry yeast
• 3 tablespoons white sugar
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons lard, softened
• 1 tablespoon salt
• 6 1/2 cups bread flour

Directions

1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Amish White Bread

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Homemade Stuffing

• 1 (1 pound) loaf sliced white bread
• 3/4 cup butter or margarine
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup chicken broth

Directions

1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
2. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
3. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Applesauce Muffins

• 1/2 cup sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour, divided
• 2 tablespoons quick cooking oats
• ADDITIONAL INGREDIENTS:
• 1 egg, lightly beaten
• 1 cup unsweetened applesauce
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon sugar

Directions

1. In a bowl, combine the first five ingredients. In a 1-pint glass jar, layer 3/4 cup flour, oats, sugar mixture and remaining flour. Cover and store in a cool dry place for up to 6 months.
2. To prepare muffins: In a bowl, combine the egg, applesauce, butter and vanilla. Stir in muffin mix just until moistened. Fill greased muffin cups three-fourths full. Sprinkle with sugar. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes our clean. Cool for 5 minutes before removing from pan to a wire rack.

Spanish Rice

Ingredients

• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Directions

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Guacamole

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Country Apple Dumplings

• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Cream Soup Base

• 1/2 cup butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 2 cubes chicken bouillon
• ground black pepper to taste

Directions

1. Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
2. To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

Crock Pot Chicken Cordon Bleu

•4-6 chicken breasts (pounded out thin)
•4-6 pieces of ham
•4-6 slices of Mozzarella cheese
•1 can cream of Mushroom soup (can use any cream soup)
Cooking Wine
Preparation:
Put ham and cheese on chicken & roll up and secure with a toothpick
Place chicken in the Crock Pot
Mix soup with the cooking wine (I don't measure the wine, just pour in what looks right)
Pour soup over chicken & cook on Low for 4 - 5 hours or until chicken is no longer pink

Crock Pot Cinnamon French Toast

1 whole loaf of bread
1 dozen eggs
2 tsp vanilla
4 cups of milk (1 used 2 cups of skim, and 2 cups of heavy cream)
1/4 t salt
2 t cinnamon
1/4 cup brown sugar
1/4 cup walnuts, or other desired nuts (optional).

The Directions.

Grease the inside of your crock pot (5-6 qt) very well with butter, shortening, or cooking spray. Slice your bread into large slices (if it’s already sliced, just dump it in) and place the bread into the crock pot.

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.

Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you’ll see bits of cooked egg stuck to the bread). You can then take the lid off but leave it plugged in for about 15 min-serve! Can serve with fruit preserves or maple syrup!

Crock Pot Stuffing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

DIRECTIONS
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Crock Pot Breakfast Casserole

32 oz bag of frozen hash browns
1# chopped, fried and drained bacon
1# sausage, browned, crumbled and drained,
1/2 c. diced onions
2 cans of green chiles
1 pkg shredded cheese
1 dozen eggs
1 c. milk
1/2 tsp dry mustard.
**Layer hash browns, bacon, sausage, onions, chiles and cheese in crock pot. Mix eggs, milk and dry mustard, pour into crockpot. Cook on low overnight, 10-12 hours.

Crock Pot Salisbury Steak

1# of ground beef
1 egg
2/3 cup Italian bread crumbs
1 tsp. salt
1/2 tsp. black pepper

Combine all ingredients. Form into 4 oval shaped patties. Brown in a skillet with a little oil. on both sides. Place in crockpot. ADD 3-4 cups beef consomme or broth . Also add 1 chopped onion. Cover and cook on HIGH 4-5 hours.

note I make a large batch and after browning I freeze them place in a zip lock bag and when I am ready to use. Pull out the steaks and place frozen in crockpot and broth and onion and I'm am ahead of the game.

Also, you can thicken the gravy with a little bit of Cornstarch and water.

Crock Pot Country Beef Stew

2-3 carrots, diced
2-3 celery stalks, diced
1-2 onions, chopped
2-3 potatoes, diced
1 package of stew meat, diced and browned
4 beef boullion cubes
1 tsp. salt
1 large can of V-8 juice (46 oz)

Coat stew meat in flour and brown in pan with oil. Add to crock pot. Add in potatoes, onion, celery, carrot, salt, boullion, and V-8 (or any vegetable cocktail drink). Cook on high about 6 hours or until potatoes are tender. Serve with warm bread or rolls. A very healthy and yummy fall/winter meal.

Crock Pot Chicken Enchilada Soup

2 cans (10 3/4 oz) Cream of chicken soup
1 can of La Preferida Red Chile Enchilada Sauce
2 cups whole milk
1 cup shredded cheese
1 lb of fresh raw chicken breast
1 package of taco seasoning mix
1 can of navy beans or mexican corn or both
1 can of green chiles

Combine all ingredients in crock pot (don’t stir too much or you’ll mash the beans) and cook on low 6-8 hours. Shred chicken when done and add back to soup or you can cut up the raw chicken before you put in crock pot.

Top individual servings with crushed tortilla chips, sour cream, avocado, cheese

Crock Pot Chili

2lbs lean ground beef
1 sm onion chopped
2 tsp salt
2-4 tsp chili powder
1 bay leaf
2 tsp Worcestire sauce
4 cans diced tomatoes
4 cans kidney beans

just combine all ingredients and cook on high 2-3 hrs or low for 4-6

Crock Pot: 4 Ingredient Pork Roast

1 Packet of powder ranch dressing.
1 Packet of powder Italian dressing.
1 Packet of brown gravy mix.
1 Pork roast 3-4lb, either shoulder or butt. You can also use a beef roast.

I pour each seasoning on like a dry rub, and then after all three packets are on the roast you can throw it in the crock pot for high 4 hrs, or low for 8hrs. You don't need to add any water because the roast will sweat and that will create all the juices you need.

Crock Pot Chicken and Dumplings 2

3-4 breasts, cut into large pieces
one large can of Cream of Chicken soup
2 tablespoons of butter
refrigerated, canned biscuits

Combine all ingredients, except biscuits, and cover with water. Cook on low until done.

Tear biscuits into pieces and cook for 30-45 minutes until done.