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PIZZA DIP
| 2 PKGS (8 OZS EACH) CREAM CHEESE 1 CAN (15 OZS) PIZZA SAUCE 1 PKG (8 OZS SLICED) PEPPERONI, CHOPPED 1 CAN (3 OZS) DRAINED CHOPPED BLACK OLIVES 2 CUPS (8 OZS) SHREDDED MOZZARELLA CHEESE CHIPS OR GARLIC TOAST |
| Place the cream cheese in the crock pot. Combine the pizza sauce, pepperoni, & olives. Pour over the cream cheese, then top with the mozzarella cheese. Cover & cook on low for 1 1/2 to 2 hours. Stir well & serve with chips or over garlic toast. |
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TANGY WINGS
| 25 WHOLE CHICKEN WINGS ( ABOUT 25 LBS ) 2 1/2 CUPS SPICY KETCHUP 2/3 CUPS VINEGAR 1/2 CUP PLUS 2 TABLESPOONS HONEY 1/2 CUP MOLASSES 1 TEASPOON SALT 1 TEASPOON WORCESTERSHIRE SAUCE 1/2 TEASPOON ONION POWDER 1/2 TEASPOON CHILI POWDER 1/2 TO 1 TEASPOON LIQUID SMOKE |
| Cut chicken wings into 3 sections & discard wing tips. Place chicken into two greased baking pans. Bake uncovered at 375*for 30 minutes, drain & turn over. Cook 30 minutes longer or until juices run clear. Meanwhile combine all other ingredients in large sauce pan. Bring to a boil, reduce heat & simmer for 20 minutes. Drain wings & place a third of them in crock pot, then cover with sauce. Repeat layers twice more. Cover & cook on low for 3 to 4 hours. Stir before serving. |
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SANTA FE CHILI
| 2 LBS GROUND BEEF 1 MEDIUM ONION CHOPPED 2 16 OZ CANS KIDNEY BEANS, RINSED & DRAINED 2 15 OZ CANS BLACK BEANS, RINSED & DRAINED 2 15 OZ CANS PINTO BEANS, RINSED & DRAINED 2 11OZ CANS SHOEPEG CORN 1 14 OZ CAN WHOLE TOMATOES, DICED 1 10 OZ CAN ROTEL, SPICY FLAVORED 1 11 OZ CAN V8 JUICE 2 ENVELOPES RANCH SALAD DRESSING MIX 2 ENVELOPES TACO SEASONING SOUR CREAM, SHREDDED CHEDDAR CHEESE & CORN CHIPS |
| In skillet cook beef & onion until meat is no longer pink, drain grease off. Transfer to 5 quart crock. Stir in all the beans & the other ingredients except for cheese, sour cream & corn chips. Stir again but only once. Cover & cook on high setting for 4 hours. Serve hot with the sour cream & topped with the cheese over corn chips. |
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SWEET N SOUR BEEF
| 2 LBS BONELESS BEEF CHUCK STEAK, CUT INTO 1 INCH CUBES 2 TABLESPOONS CANOLA OIL 2 CANS ( 8 OZ ) EACH TOMATO SAUCE 2 CUPS SLICED CARROTS 2 SMALL ONIONS, CUT INTO WEDGES 1 LARGE GREEN BELL PEPPER CUT INTO 1 INCH PEICES 1/2 CUP MOLASSES 1/3 CUP CIDER VINEGAR 1/4 CUP SUGAR 2 TEASPOONS CHILI POWDER 2 TEASPOONS PAPRIKA 1 TEASPOON SALT HOT COOKED RICE |
| In a large skillet brown beef in oil, transfer to 5 quart crock. Add the next 10 ingredients, stir well. Cover & cook on low for 7 to 8 hours until meat is tender. Serve over hot cooked rice or you could use the pasta of your choice. |
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SLOW COOKED ENCHILADA DINNER
| 1 LB GROUND BEEF 1 SMALL ONION, CHOPPED 1 CAN ( 15 OZ ) RANCH STYLE BEANS 1 CAN ( 10 OZ ) ROTEL TOMATOES, UNDRAINED 1/4 CUP CHOPPED GREEN PEPPER 1 TEASPOON CHILI POWDER 1/2 TEASPOON SALT 1/4 TEASPOON BLACK PEPPER 1 CUP ( 4 OZS ) SHREDDED MONTEREY JACK CHEESE 1 CUP ( 4 OZS ) SHREDDED CHEDDAR CHEESE 6 FLOUR TORTILLAS, ( 6 INCHES ) |
| In large skillet cook beef & onion over medium heat until no longer pink. Stir beans into the mixture. Add the tomatoes, green peppers, chili powder, salt & pepper. In a small bowl combine the cheeses & set aside. In a 5 quart crock coated with cooking spray, place 2 tortillas side by side over lapping if necessary. Layer with a third of the beef mixture & cheese. Repeat layers twice more. Cover & cook on low for 2 to 3 hours. |
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CREAMY SWISS STEAK
| 3/4 CUP ALL PURPOSE FLOUR 1 TEASPOON SALT 2 LBS BONELESS BEEF ROUND STEAK, CUT INTO SERVING SIZE BITES 2 TABLESPOONS BUTTER 1/2 CUP ONION, CHOPPED 2 CANS ( 10 OZ ) CREAM OF MUSHROOM SOUP, UNDILUTED 1 CUP WATER HOT COOKED EGG NOODLES |
| In a shallow bowl combine the flour, salt and pepper. Dredge the beef with the mixture. In a large skillet cook the meat until browned in the butter. Transfer to 3 quart crock & cover with the onion. Combine the soups & water then pour over onion. Cover & cook on low for 8 or 9 hours. Serve over noodles. |
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BEEF STROGANOFF
| 2 LBS BEEF STEW MEAT, CUT INTO 1 INCH CUBES 1 CAN ( 10 OZ ) CREAM OF MUSHROOM SOUP 1 CAN ( 10 OZ ) CREAM OF CELERY SOUP 1 MEDIUM ONION, CHOPPED 1 JAR ( 6 OZS ) SLICED MUSHROOMS, DRAINED 1 ENVELOPE ONION SOUP MIX 1/2 TEASPOON PEPPER 1 CUP ( 8 OZS ) SOUR CREAM JOT COOKED NOODLES |
| In 3 quart crock combine the first seven ingredients. Cover & cook on low for 8 hours. Stir in the sour cream & serve over hot cooked noodles. |
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CHICKEN WITH MUSHROOM GRAVY
| 4 BONELESS CHICKEN BREASTS 1 CAN ( 12 OZ ) MUSHROOM GRAVY 1 CUP MILK 1 CAN ( 8 OZ ) MUSHROOM STEM & PIECES 1 CAN ( 4 OZ ) CHOPPED GREEN CHILIES 1 ENVELOPE ITALIAN SALAD DRESSING MIX 1 PKG ( 8 OZ ) CREAM CHEESE, CUBED |
| In a 3 quart crock combine chicken, gravy, milk, mushrooms, chilies, & dressing mix. Cover & cook on low for 4 to 4 1/2 hours or until chicken juices run clear. Stir in cream cheese, cover & cook 15 minutes more or until cream cheese is melted. |
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ITALIAN SAUSAGE WITH VEGETABLES
| 1 1/4 LBS SWEET OR HOT ITALIAN SAUSAGE LINKS 1 CAN ( 28 OZS ) DICED TOMATOES, DRAINED 2 MEDIUM POTATOES, CUT INTO 1 INCH PEICES 4 SMALL ZUCCHINI, CUT INTO 1 INCH SLICES 1 MEDIUM ONION, CUT INTO WEDGES 1/2 TEASPOON GARLIC POWDER 1/4 TEASPOON CRUSHED RED PEPPER FLAKES 1/4 TEASPOON DRIED OREGANO 1 TABLESPOON DRY BREAD CRUMBS 1/4 TEASPOON DRIED BASIL 3/4 CUP SHREDDED PEPPER JACK CHEESE |
| In a non stick skillet, cook sausage over medium heat until no longer pink. Drain. Place in 5 quart slow cooker, add vegetables & seasonings. Cover & cook on low for 5 to 6 hours. Remove sausages, & cut into 1 inch pieces then return to slow cooker. Stir in the bread crumbs & then serve sprinkled with the pepper jack cheese. |
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HONEY GLAZED HAM
| 1 BONELESS FULLY COOKED HAM, 4 POUNDS 1 1/2 CUPS GINGER ALE 1/4 CUP HONEY 1/2 TEASPOON GROUND MUSTARD 1/2 TEASPOON GROUND CLOVES 1/4 TEASPOON GROUND CINNAMON SOUR CREAM, OPTIONAL |
| Cut ham in half, place in 5 quart slow cooker, pour ginger ale over the ham. Cover & cook on low for 4 to 5 hours. Combine the honey, mustard, cloves & cinnamon, stir until smooth. Spread over the ham & cook for 30 minutes longer, then garnish with the sour cream. |
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APPLE DIJON PORK ROAST
| 1 BONELESS WHOLE PORK ROAST, 2 TO 3 POUNDS 1 CAN CHICKEN BROTH 1 CUP UNSWEETENED APPLE JUICE 1/2 CUP DIJON MUSTARD 6 TABLESPOONS CORNSTARCH 6 TABLESPOONS COLD WATER |
| Cut roast in half & place in 5 quart slow cooker. Combine the broth, apple juice, & mustard. Pour over roast. Cover & cook on low for 4 to 5 hours. Remove roast & keep warm. For gravy strain cooking juices & skim fat. Pour juices in small pan, combine cornstarch & water, gradually stir in juices. Bring to a boil & cook 2 minutes. It will be thickened & then pour over roast & serve. |
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PINTO BEANS & PORK
| 1 POUND DRIED PINTO BEANS 1 BONELESS PORK LOIN ROAST ( 3 TO 4 POUNDS ) HALVED 1 CAN ( 14 OZ ) STEWED TOMATOES 5 CARROTS, CHOPPED 4 CELERY RIBS, CHOPPED 1 1/2 CUPS WATER 2 CANS ( 4 OZS EACH ) GREEN CHILIES, CHOPPED 2 TABLESPOONS CHILI POWDER 4 CLOVES GARLIC, MINCED 1 TEASPOON DRIED OREGANO DASH OF PEPPER 2 PKGS CORN TORTILLA CHIPS OR 30 FLOUR TORTILLAS |
| TOPPINGS, GREEN ONIONS, SLICED BLACK OLIVES, CHOPPED TOMATOES, SHREDDED CHEDDAR CHEESE, SOUR CREAM, SHREDDED LETTUCE. |
| Soften beans by soaking overnight in bowl of water. Drain & rinse beans discarding the liquid. Place roast in 5 quart slow cooker. In a bowl combine the beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, oregano, & pepper. Pour over roast. Cover & cook on high for 3 hours. Reduce heat to low & cook on low for 5 hours more. Remove meat & shred with 2 forks, then return to slow cooker. With a slotted spoon serve meat mixture over corn chips or tortillas. Use the toppings that I listed or those of your choice. |
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