6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk 4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
Monday, February 4, 2008
Bloody Mary Chicken Crockpot
4 boneless, skinless chicken breast halves
1/2 stick butter
1 small red onion, finely chopped
1/8 cup flour
14 1/2 ounce can Hunt's Diced Tomatoes with Roasted Garlic(OR can tomatoes and minced Garlic)
1/4 cup brown sugar
1/4 cup dried celery or 2 ribs fresh celery, chopped
1 tablespoon A-1® Steak Sauce
1 liter Major Peters All Natural Bloody Mary Mix
Trim all visible fat from the chicken breasts. Saute the chicken breasts in 2 tablespoons of the butter. When golden brown, remove them to the crockpot. Add the rest of the butter to the skillet and saute the onions and cook them until clear and getting tender. Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, A-1, celery, and the bloody mary mix. When hot, pour the sauce over the chicken breasts in the crockpot. Cover the crockpot and cook on low for 8 hours.
1/2 stick butter
1 small red onion, finely chopped
1/8 cup flour
14 1/2 ounce can Hunt's Diced Tomatoes with Roasted Garlic(OR can tomatoes and minced Garlic)
1/4 cup brown sugar
1/4 cup dried celery or 2 ribs fresh celery, chopped
1 tablespoon A-1® Steak Sauce
1 liter Major Peters All Natural Bloody Mary Mix
Trim all visible fat from the chicken breasts. Saute the chicken breasts in 2 tablespoons of the butter. When golden brown, remove them to the crockpot. Add the rest of the butter to the skillet and saute the onions and cook them until clear and getting tender. Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, A-1, celery, and the bloody mary mix. When hot, pour the sauce over the chicken breasts in the crockpot. Cover the crockpot and cook on low for 8 hours.
Crock Pot Almond Chicken
1 can (14 ozs) chicken broth
1 slice bacon, diced
2 tablespoons butter
3/4 to 1 pound boned chicken breasts, cut into 1-inch pieces
1-1/2 cups diagonally sliced celery
1 small onion, sliced
1 can (4 ounce) sliced mushrooms, drained
2 tablespoons soy sauce
1/2 teaspoon salt
fluffy rice
2/3 cup slivered almonds, toasted
Pour chicken broth into Crock-Pot. Cover and turn Crock-Pot to High while browning meats and vegetables. In skillet, heat bacon and butter; add chicken pieces and brown quickly on all sides. With slotted spoon, remove browned chicken to Crock-Pot. Quickly sauté celery, onion and mushrooms in skillet until just slightly limp. Add contents of skillet to Crock-Pot with soy sauce and salt; stir well. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve over hot fluffy rice and garnish with toasted almonds.
1 slice bacon, diced
2 tablespoons butter
3/4 to 1 pound boned chicken breasts, cut into 1-inch pieces
1-1/2 cups diagonally sliced celery
1 small onion, sliced
1 can (4 ounce) sliced mushrooms, drained
2 tablespoons soy sauce
1/2 teaspoon salt
fluffy rice
2/3 cup slivered almonds, toasted
Pour chicken broth into Crock-Pot. Cover and turn Crock-Pot to High while browning meats and vegetables. In skillet, heat bacon and butter; add chicken pieces and brown quickly on all sides. With slotted spoon, remove browned chicken to Crock-Pot. Quickly sauté celery, onion and mushrooms in skillet until just slightly limp. Add contents of skillet to Crock-Pot with soy sauce and salt; stir well. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve over hot fluffy rice and garnish with toasted almonds.
Mock Prime Rib
2-3 lb. rolled rump roast
1 can Swanson's beef broth
1 pkg. Good Seasons Italian dressing mix
1 pkg. Schilling au jus mix
1 beef bouillon cube
Place roast in large crockpot.Mix broth,dressing mix,au jus mix and crumbled beef bouillon cube. Pour over roast. Cook on low heat 8-10 hours.
1 can Swanson's beef broth
1 pkg. Good Seasons Italian dressing mix
1 pkg. Schilling au jus mix
1 beef bouillon cube
Place roast in large crockpot.Mix broth,dressing mix,au jus mix and crumbled beef bouillon cube. Pour over roast. Cook on low heat 8-10 hours.
Crockpot Swiss Steak
1 1/2 lbs. round steak, trimmed of fat 1 chopped carrot
1 cup chopped celery 1 can tomato sauce
1 onion, sliced 2 tbs. flour
1 tsp. salt 1/4 tsp. black pepper
1 tsp. garlic powder
Cut steak into serving pieces. Combine flour, garlic powder, salt, & pepper & sprinkle over meat. Mix well & put into crock pot. Add carrot, celery, & onion. Pour tomato sauce on top. Cook on low for 8 to 10 hours.
1 cup chopped celery 1 can tomato sauce
1 onion, sliced 2 tbs. flour
1 tsp. salt 1/4 tsp. black pepper
1 tsp. garlic powder
Cut steak into serving pieces. Combine flour, garlic powder, salt, & pepper & sprinkle over meat. Mix well & put into crock pot. Add carrot, celery, & onion. Pour tomato sauce on top. Cook on low for 8 to 10 hours.
Italian Beef Au Jus in Crock Pot
6 pound rump roast, trimmed
2 packages au jus gravy packets
2 packages dry Italian dressing mix
2 cans of beef broth
Place meat in crock pot. Combine remaining ingredients and pour over beef. Cook on low for six to eight hours.
Serves 8
2 packages au jus gravy packets
2 packages dry Italian dressing mix
2 cans of beef broth
Place meat in crock pot. Combine remaining ingredients and pour over beef. Cook on low for six to eight hours.
Serves 8
Crockpot Burgundy Beef Roast
3 lbs. boneless beef chuck roast
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed French onion soup
1 cup sliced mushrooms
1/2 cup chopped onions
1/4 cup Burgundy wine
Trim fat from roast. You can leave whole or cut into bite size pieces. Mix remaining ingredients and pour over beef. Cook on High for 4 to 5 hours or Low for 8 to 9 hours. Serve over noodles and French-cut green beans.
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed French onion soup
1 cup sliced mushrooms
1/2 cup chopped onions
1/4 cup Burgundy wine
Trim fat from roast. You can leave whole or cut into bite size pieces. Mix remaining ingredients and pour over beef. Cook on High for 4 to 5 hours or Low for 8 to 9 hours. Serve over noodles and French-cut green beans.
Broccoli and Beef Pasta
2 cups broccoli florets
1 medium onion, thinly sliced
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 141/2-oz Italian-style diced tomatoes, undrained
1 10-oz. can beef broth
1 lb lean ground beef or beef strips
2 cloves garlic, minced
2 Tbs tomato paste
2 cups cooked rotini pasta
3-oz. shredded Cheddar cheese or grated Parmesan cheese
Combine beef and garlic in large nonstick skillet cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Strain in a colander to remove excess fat and drippings. Add beef mixture to Crock-Pot® slow cooker. Layer broccoli, onion, basil, oregano, thyme, tomatoes, tomato paste and beef broth in the stoneware. Cover cook on Low 6-8 hours.Serve over pasta and sprinkle cheese on top.
1 medium onion, thinly sliced
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 141/2-oz Italian-style diced tomatoes, undrained
1 10-oz. can beef broth
1 lb lean ground beef or beef strips
2 cloves garlic, minced
2 Tbs tomato paste
2 cups cooked rotini pasta
3-oz. shredded Cheddar cheese or grated Parmesan cheese
Combine beef and garlic in large nonstick skillet cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Strain in a colander to remove excess fat and drippings. Add beef mixture to Crock-Pot® slow cooker. Layer broccoli, onion, basil, oregano, thyme, tomatoes, tomato paste and beef broth in the stoneware. Cover cook on Low 6-8 hours.Serve over pasta and sprinkle cheese on top.
Crock Pot Chuckwagon Meatballs
2 lbs. ground beef
1/2 c. rice
1/2 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1 (16 oz.) can tomatoes
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. paprika
1 tsp. chili powder
2 to 3 tbsp. Worcestershire sauce
1 1/2 tsp. salt
Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally.
1/2 c. rice
1/2 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1 (16 oz.) can tomatoes
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. paprika
1 tsp. chili powder
2 to 3 tbsp. Worcestershire sauce
1 1/2 tsp. salt
Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally.
Crockpot Beef Bourguignon
6 strips bacon, cut into 1-2 inch pieces
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbs flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbs tomato paste
2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbs flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbs tomato paste
2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.
Barbeque Goulash
2-onions, sliced
2-cloves garlic, minced
2-lb stewing beef cubes
2-tbsp packed brown sugar
1/2-cup chili sauce
2-tbsp Worcestershire sauce
2-tbsp paprika
1-tsp caraway seeds
1-tsp marjoram
1/2-tsp dry mustard
1/2-tsp salt
1/2-tsp pepper
3-tbsp all-purpose flour
Place onions and garlic in the slow cooker.
Trim and cut the beef into 1-inch cubes; place on onions.
Combine 1-cup water with the chili sauce sugar, Worcestershire, paprika, marjoram, mustard, salt & pepper.
Pour into slow cooker.
Cover and cook on low for 8-10 hours or until meat is tender.
Stir flour with 1/4-cup cold water.
Whisk into slow cooker.
Cover and cook another 10-15 minutes or until thickened
Serve with boiled potatoes or egg noodles
2-cloves garlic, minced
2-lb stewing beef cubes
2-tbsp packed brown sugar
1/2-cup chili sauce
2-tbsp Worcestershire sauce
2-tbsp paprika
1-tsp caraway seeds
1-tsp marjoram
1/2-tsp dry mustard
1/2-tsp salt
1/2-tsp pepper
3-tbsp all-purpose flour
Place onions and garlic in the slow cooker.
Trim and cut the beef into 1-inch cubes; place on onions.
Combine 1-cup water with the chili sauce sugar, Worcestershire, paprika, marjoram, mustard, salt & pepper.
Pour into slow cooker.
Cover and cook on low for 8-10 hours or until meat is tender.
Stir flour with 1/4-cup cold water.
Whisk into slow cooker.
Cover and cook another 10-15 minutes or until thickened
Serve with boiled potatoes or egg noodles
Bacon Cheese Dip
2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot.
Cover and cook, stirring occasionally, on low 1 hour or until cheese melts.
Stir in bacon; adjust seasonings. Serve with crusty bread or crackers.
serves 12
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot.
Cover and cook, stirring occasionally, on low 1 hour or until cheese melts.
Stir in bacon; adjust seasonings. Serve with crusty bread or crackers.
serves 12
Monday, January 14, 2008
Broccoli Casserole
2 lbs frozen broccoli
2 cups instant rice (uncooked)
1 cup onions (chopped)
2 cups Velveeta cheese (cubed)
1 cup water
2 (10 1/2 ounce) cans cream of mushroom soup
11 tablespoons butter
Thaw broccoli and add remaining ingredients in crock pot.
Cook on high for 1 hour then turn to low and cook until ready to serve. Stir occasionally.
2 cups instant rice (uncooked)
1 cup onions (chopped)
2 cups Velveeta cheese (cubed)
1 cup water
2 (10 1/2 ounce) cans cream of mushroom soup
11 tablespoons butter
Thaw broccoli and add remaining ingredients in crock pot.
Cook on high for 1 hour then turn to low and cook until ready to serve. Stir occasionally.
Crock Pot Asparagus Casserole
2 (10 ounce) cans asparagus
1 (10 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines
1 teaspoon butter
Place drained asparagus in lightly buttered crock pot.
Combine soup and cheese.
Top asparagus with soup mixture, then the cracker crumbs.
Dot with butter.
Cover and cook on low for 4 to 6 hours.
1 (10 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines
1 teaspoon butter
Place drained asparagus in lightly buttered crock pot.
Combine soup and cheese.
Top asparagus with soup mixture, then the cracker crumbs.
Dot with butter.
Cover and cook on low for 4 to 6 hours.
Crock Pot Mashed Potatoes
5 lbs potatoes, peeled and quartered (about 15 medium)
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 egg whites, slightly beaten
1 tablespoon butter
Cook potatoes in large pot of boiling water until tender.
Mash until there are no lumps.
Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well.
Cool slightly, place in removable liner of your crock pot and place in the refrigerator.
Take out of refrigerator about 3 1/2 hours before you plan to serve them.
Place in crockpot and dot with butter.
Cook on LOW for 3 hours, stirring once or twice.
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 egg whites, slightly beaten
1 tablespoon butter
Cook potatoes in large pot of boiling water until tender.
Mash until there are no lumps.
Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well.
Cool slightly, place in removable liner of your crock pot and place in the refrigerator.
Take out of refrigerator about 3 1/2 hours before you plan to serve them.
Place in crockpot and dot with butter.
Cook on LOW for 3 hours, stirring once or twice.
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