Decadent Chocolate Delight

1 pkg (about 18 oz) chocolate cake mix
1 cup (8 oz) sour cream)
1 c chocolate chips
1 c water
4 eggs
¾ c vegetable oil
1 pkg (4 serving size) instant chocolate pudding and pie filling mix

1- Lightly grease inside of slow cooker.
2- Combine cake mix, sour cream, chocolate chips, water, eggs, oil and pudding and pie filling, mix in slow cooker; mix well.
3- Cover; cook on LOW 6-8 hours or on HIGH 3-4 hours. Serve hot or with warm ice cream.

Mexican-Style Rice and Cheese

1 can (16oz) red beans
1 can (14 /12 oz) diced tomatoes with green chlies, undrained
2 c (8oz) shredded Monterey Jack or Colby cheese, divided
1 ½ c uncooked long grain rice
1 large onion, finely chopped
½ pkg (4 oz) cream cheese
3 cloves garlic, minced

1- Grease slow cooker well. Combine beans, tomatoes with juice, 1 cup cheese, rice, onion, cream cheese and garlic in slow cooker; mix well.
2- Cover; cook on LOW 6-9 hours.
3- Sprinkle with remaining 1 cup cheese just before serving.

Spice Fiesta Black Bean Soup

6 cups chicken broth (3lb can)
¾-1 lb potatoes, peeled and diced
2 cans (15oz) black beans, rinsed and drained
½-1 lb ham, diced
½ onion, diced
1 can (4 oz) chopped jalapeno peppers
2 cloves garlic, minced
2 tsp dried oregano
1 ½ tsp dried thyme
1 tsp ground cumin
Toppings: sour cream, chopped bell pepper and chopped tomatoes

1- Combine broth, potatoes, beans, ham, onion, jalapenos, garlic, oregano, thyme, and cumin in slow cooker; mix well.
2- Cover; cook on LOW 8-10 hours or on HIGH 4-5 hours.
3- Adjust seasonings. Serve with desired toppings.

Slow Cooker Steak Fajitas

1 beef flank steak (about 1 lb)
1 medium onion (cut into strips)
½ c medium salsa
2 T fresh lime juice
2 T chopped fresh cilantro
2 cloves garlic, minces
1 T chili powder
1 tsp ground cumin
½ tsp salt
1 sm green bell pepper, cut into strips
1 sm red bell pepper, cut into strips
Flour tortillas, warmed

1- Cut flank steak lengthwise in half, then crosswise into thin strips. Combine beef stips, onion, salsa, lime juice, cilantro, garlic, chili powder, cumin and salt in slow cooker.
2- Cover; cook on LOW 5-6 hours. Add bell peppers. Cover; cook 1 hour.
3- Serve with flour tortillas and additional salsa.

Sunday Roast

Mix together: 1 can cream of chicken soup
1 can cream of mushroom soup

With one can water 2/3rds full-stir into the water 3 T of cornstarch and dissolve in the water, then mix the cornstarch misture into the soups until well blended. Pour this mixture over the roast. Put the lid on the crockpot and turn it to low. Cook 4-5 hours on LOW. What remains is the gravy that goes on the meat and mashed potatoes.

Easy Crock Pot Meal

2-3 potatoes, diced
2-3 carrots, sliced
1 stalk celery, sliced
½ c frozen corn
½ lb hamburger; browned
Small onion; finely chopped
½ c frozen peas
1 can tomato soup
1 soup can water
Layer vegetable in crock pot in order given. Mix soup & water; pour over layers. Cover and cook on low for 4-6 hours. Good w/ bread.

Spare Ribs

3 lbs spare ribs 2 T brown sugar
1 med onion, diced 3 dashes Tobasco Sauce
1c canned tomatoes ½ tsp dry mustard
1c ketchup 2 cubes bullion & 2 c water
1 c diced green pepper Salt, Pepper

Place ribs in crock pot. Mix together all other ingredients in a sauce pan and bring to a boil. Pour over meat in crock pot. Cook on high for 3-4 hours or low for 5-6 hrs. Serve with baked or mashed potatoes and a salad. Use the sauce to dip your meat in.

Honey Mustard Chicken Wings

Honey Mustard Chicken Wings

3 lbs chicken wings
1tsp salt
1tsp black pepper
½ c honey
½ c barbeque sauce
2 T spicy brown mustard
1 clove garlic, minced
3-4 thin lemon slices

1- Rinse chicken and pat dry. Cut off wing tips; discard. Cut each wing at joint to make two pieces. Sprinkle salt and pepper on both sides of chicken. Place wing pieces on broiler rack. Broil 4-5 inches from heat about 10 minutes, turning halfway through cooking time. Place broiled chicken wings in slow cooker.
2- Combine honey, barbecue sauce, mustard and garlic in small bowl; mix well. Pour sauce over chicken wings. Top with lemon slices. Cover; cook on LOW 4-5 hours.
3- Remove and discard lemon slices. Serve wings with sauce.

Spaghetti Chicken

I got a little creative and thought of this one yesterday and did it for dinner. It turned out really yummy!

8 pieces of skinless boneless chicken tenders
1/2 bottle of favorite spaghettie sauce
8 oz cream cheese, softened

Stick thawed chicken in slow cooker and cover completely with Spaghetti sauce.
Cook on low for 4 hours.
Last 1 1/2 hours to go, stick cream cheese in.

Serve over egg noodles :)

Yummy Mexican Soup

2 cans rotel tomatoes
1 can black beans (drained)
1 can corn (1/2 drained)
1 can chicken broth
1 Lg. can chicken with rice soup
1 Lg. can Ranch style beans
2-3 chicken breasts (cubed and cooked- I cook with little olive oil in skillet for approx. 5 minutes)
cilantro

Just mix ingredients and boil!

Brian especially loves this recipe. He pours crushed tortilla chips on top with a little shredded cheese. I only use one can of rotel but it just depends on how spicy you like it! Makes lots of leftovers and tastes even better with time.

Chocolate Chip Oatmeal Cookies

1 cup butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
3 c. quick-cooking oats
1-1/2 c. all-purpose flour
1 package (3.4 oz) instant vanilla pudding mix
1 tsp. baking soda
1 tsp. salt
2 c. (12 oz) semisweet choc. chips
1c. chopped nuts (optional)

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 for 10-12 minutes or until lightly browned. Remove to wire racks. Yields about 7 dozen.

I absolutely love this recipe- I am constantly trying new cookie recipes and this is my favorite so far. I don't use nuts but that is up to you. Perfect for giving out treats to several friends, etc.

Strawberry Spinach Salad

1 bag spinach lettuce (approx. 7 cups)
2 c. sliced strawberries
slivered almonds ( I just use one of the small bags and warm them on the stove top until golden with a little sugar)

Dressing:
1/4 c. suger
2 tbs. rice vinegar
1/4 tsp. paprika
1/8 tsp. salt
1 1/2 tsp. Canola oil (vegetable works)

Combine in a jar and shake vigorously. Pour over greens and strawberries.
I take this to dinners all the time. It makes a lot and is very yummy!

BBQ Chicken

I use however much chicken we'll eat in one sitting, which is 2 chicken breasts. Just make sure the chicken is covered by the sauce.

2 skinless boneless chicken breasts
1/2 bottle of favorite BBQ sauce (or enough to cover chicken)
1/2 c water

Combine all ingredients into crockpot.
Put on low for 4 hours.
strain out chicken and shred.
If sauce in Crock pot is watery, add more BBQ sauce.
Put chicken back into sauce.
Serve with rice, potatoes, mashed potatoes or anything! Very yummy!

Sweet and Sour Pork

1 1/2 lb pork loin, cut into 1 inch pieces
1 medium onion, chopped
1 can (14 1/2 oz) chicken broth
1 bottle (14 oz) Kraft sweet 'n sour sauce
1 can ( 14 oz) pineapple chunks, drained
1 medium green pepper, chopped
2 cups minute rice, uncooked

Place pork in crock pot; top with onion, broth and sweet 'n sour sauce. Cook on low 8-10 hours or high 5 hours. Add pineapple, green pepper and rice; mix well. Cover and cook for an additional 20 minutes.

Potato Chowder

8 cups peeled potatoes, diced
1/3 cup chopped onion
3 cans chicken broth
1 can cream chicken soup
1/4 tsp pepper
1 pkg. (8 oz) cream cheese, softened
1/2 lb. sliced cooked bacon, crumbled

In crock pot combine first 5 ingredients. Cover and cook on low 8-10 hours or until potatoes are tender. Add cream cheese last 2 hours. Garnish with bacon.

Southwestern Chicken

2-15 1/4 oz. cans corn, drained
15 oz. can black beans, rinsed and drained
16 oz. jar chunky salsa, divided
6 boneless, skinless chicken breasts
1 cup shredded cheddar cheese

Combine corn, black bean, and 1/2 cup salsa in crock pot. Top with chicken. Pour remaining salsa over chicken. Cover. Cook on high 3-4 hours or low 7-8 hours. Sprinkle with cheese. Cover 5 minutes for cheese to melt. This dish goes well with rice.

Zucchini Casserole

2-3 cups zucchini, thinly sliced
1 medium onion, diced
2 large carrots, shredded (enough for 1 cup)
10 3/4 oz can cream of celery soup
10 3/4 oz can condensed cream of chicken soup
1/4 tsp salt
dash of pepper
dash of ground cumin, if you want

Spray crock pot with cooking spray. Mix vegetables, soups, and salt together in crock pot. Cover. Cook on high 4-6 hours, or until vegetable are crunchy or as soft as you like.

Crock Pot Roast

1 roast (you choose the size)
1 Lipton onion soup mix
1/2 cup water

Place roast in crock pot and cover with the onion packet and water. Cook for 4 hours on high. I love this and it tastes great! Always has a great flavor.

BBQ Slow-Cooker Chicken

4 boneless, skinless chicken breasts
1 cup barbecue sauce
1 sweet onion, sliced
3/4 cup chicken broth
salt and pepper to taste

Place all ingredients in crock pot; stir gently. Heat on high setting for 3 hours or on low setting for 6-7 hours.

Crock-Pot Beef Stroganoff

1 lb. stew meat pieces
1 can cream celery soup
1 can cream mushroom
1/2 envelope dry onion soup
3/4 soup can of water
1 pkg. mushrooms, sliced or 1 can of mushroom pieces
cooked noodles/rice

Cut large meat pieces in half. Place meat, celery soup, mushroom soup, dry onion soup mix, water, and mushrooms in crock pot. Cook 5 hours on low. Serve over noodles or rice.

Three Cheese Manicotti

1 box manicotti, uncooked
2 cups shredded mozzarella cheese
2 cups (15 0z) ricotta cheese
1/4 cup grated Parmesan cheese
2 Tbsp chopped, fresh parsley
1/2 tsp salt
1/4 tsp pepper
1 32 oz jar spaghetti sauce

Cook manicotti according to package directions. Cool manicotti in single layer on wax paper or foil to prevent from sticking. Combine cheeses, parsley, salt, and pepper for filling. Spoon into manicotti. Spread thin layer of sauce on bottom of baking dish. Arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil and bake at 350 for 40 minutes. Remove foil and bake 15 more minutes.

Black Bean and Corn Salsa/Salad, another version

1 1/2 tsp toasted cumin seeds
1/4 c olive oil
1/3 c lime juice
2 cans drained and rinsed black beans
1 can drained corn
1/2 c chopped parsley
1/2 c chopped cilantro
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, pressed or minced
1 1/2 tsp dried red pepper flakes
1/2 purple onion, chopped (any color is fine, but purple adds more
color to the salsa)

This recipe has been served at almost all of my get togethers, so you may have already tried it. It is sooooo yummy. I also wanted to add that you can eat this plain heat it up and eat it in a tortilla. It is also really good used as a bed under salmon.

Jolene's Funeral Potatoes

Easy recipe to just "dump" ingredients without measuring, my favorite.
1 (2 Pound) package frozen hash brown potatoes, thawed
1 (16 oz) carton sour cream
1 (10 3/4 oz) can cream of celery soup, undiluted
1 package (8 oz) shredded sharp cheddar cheese
1/2 cup butter or margarine, softened
1 tsp salt
1 tsp coarsely ground pepper
1 package toll house crackers (not one box)

Combine first 7 ingredients in a large bowl; stir well. Spoon mixture into a lightly greased 13*9 inch baking dish; sprinkle with cracker crumbs. Bake at 350 for 55 minutes or until bubbly. Yield: 10 to 12 servings.

Pork Roast

1 (3-4) lb. pork roast
2 Tbsp. Rudy's Brisket and Rib Spice
5 dried bay leaves
1 Lg. yellow onion
5 carrots pealed and cut into sticks
4 Lg. potatoes cut into quarters
1/2 Tbsp. salt

Place pork into crock pot, rub with Rudy's spice.
Lay dried bay leaves on top of roast.
Add onions, carrots, and potatoes.
Sprinkle with salt.
Cook on high for 4 hours.

The bay leaves are what makes this recipe so good.
If you don't have Rudy's spice then substitute in your favorite spice.

Ranch Dressing

1 Qt. buttermilk
1 Qt. mayonnaise
1 Tbs. garlic salt
1 tsp. salt
1 Tbsp. parsley flakes
1/2 tsp. pepper
1 or 2 Tbsp. minced dry onions
Mix all ingredients together making sure not to over mix.
Makes 2 quarts.

We can't eat a meal if we don't have this dressing, it goes great on everything!

Beef Stew

I made this on my birthday since I love Beef Stew and I was very pleased!!

3 lb beef chuck, trimmed of fat
1/3 c tomato paste
3 Tbsp balsamic vinegar
2 Tbsp flour
course salt and pepper
1 lb medium onions (about 2) cut into 1 inch pieces
1 lb (about 6) small white or red new potatoes, well scrubbed and halved if large
1 lb carrots, cut into 1 1/2 inch pieces
6 garlic cloves, smashed
2 bay leaves

Place Beef in a 5 quart slow cooker. Distribute tomato past, vinegar, and flor over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Low-Fat Slow-Cooker Barbecue

I wasn't expecting much from this but when I made it, it was delicious! I hate like 4 sandwiches! Don't be fooled by the "low-fat" title!

1 lb. extra-lean ground beef
2 c celery, chopped fine
1 c onions, chopped
1 Tbsp. whipped butter
2 Tbsp. red wine vinegar
1 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. yellow prepared mustard
1 c ketchup
2 c water

1. Brown ground beef, celery, and onions in a nonstick skillet
2. Combine all ingredients in slow cooker.
3. Cover and cook on high for 4 hours.
4. Serve in sandwich rolls.

Makes 12 sandwich servings

Roasted Chicken

This one Joe and I really like!

1 medium-sized onion, cut in 8 pieces
1 lb frozen, boneless, skinless chicken breasts
3-4 carrots, peeled and cut into 4 pieces
2 potatoes, cleaned and cut into chunks
1 pck herb-with-garlic dry soup mix (or dry salad dressing mix)
10 3/4 oz can cream of mushroom soup

1. Place onions on bottom of slow cooker. Place chicken on top.
2. Add carrots, potatoes and celery. Sprinkle dry soup mix over all.
3. Spread mushroom soup over top.
4. Cover. Cook on low for 6-8 hours

Makes 4 servings

Chicken and Rice

This one is very simple and very good!

10 3/4 can cream of chicken soup
1 pkg. dry onion soup mix
2 1/2 c water
1 c long grain rice, uncooked
6 oz boneless, skinless chicken breast tenders
1/4 tsp black pepper

Combine all ingredients in slow cooker.
Cook on low 5-6 hours
Stir occasionally.

Makes 6 servings

Beef Stroganoff

1 1/2 lbs. lean beef stweing meat, trimmed of fat.
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1/2 lb fresh mushrooms
10 3/4 oz. can cream of mushroom soup
1 c water
1 c sour cream

1. Combine all ingredients except sour cream in slow cooker
2. Cook on low 6-8 hours
3. Stir in Sour Cream
4. Cook on high for a few minutes to heat sour cream.

This saucy dish works well served over no-yolk noodles.

Crockpot Roast

So Good and So Simple!

1 (3-4 lb) Beef Roast, any kind
1 package dried brown gravy mix
1 package dried Italian Salad Dressing mix
1 package dried ranch dressing mix
1/2 c water

1. Place beef roast in crockpot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast. (or rub onto roast)
3. Pour water around the roast.
4. Cook on low for 7-9 hours

Can also add cut up potatoes, baby carrots and pearl onions to the roast. 8 servings

Tortilla Soup

This has always been a big hit, and a little bit spicy. Hope you like it!

INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas (I just buy tortilla chips at the store)
vegetable oil
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Top with chips, shredded cheddar cheese and serve. Mmmmm....

I just use tortilla chips bought at the store, but this is what you could do if you have too much time on your hands!

Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Sunday Beef Stew

This was my families Sunday meal for years. It is one of my favorite comfort foods.

Ingredients:
2 cups flour
1tsp salt
1tsp pepper
1lb. stew meat
4 large potatoes
4 large carrots
1 stock of celery (optional)
½ an onion
1 clove garlic
4-6 cups water
1/2 tsp bouillion per cup of water
1tbs parsley
1tbs soy sauce
1tbs worsteshire
1-2 bay leaves

Directions:
Combine flour, salt and pepper in a small bowl. Cover each piece of stew meat in mixture and put in large crock-pot. Peel and cut potatoes, carrots, celery, onion, and garlic and add to crock-pot. In another bowl combine water, bouillion, parsley, soy sauce, worsteshire sauce, and bay leaves. Add to crock-pot and stir. Cook in crock-pot on high for 6 hours or until potatoes are done.
Stick to your ribs yummy!

Symphony Bar Brownies

Ok, it seems like these are a big hit so I found an actual recipe. I have made them using different sizes pans, brownie mixes, etc. and they have turned out but I know others who have tried and it never turns out. SOOOOOO, here is a REAL recipe for these sinful brownies. Hope you enjoy them!

1 (17.6-ounce) package brownie mix, plus the ingredients called for
3 (5-ounce) Symphony candy bars with almonds and toffee chips

1. Prepare brownie mix according to package directions.
2. Line a 9x13-inch cake pan with aluminum foil and spray with vegetable oil cooking spray.
3. Spoon in half the brownie batter and smooth with a spatula or the back of a spoon.
4. Place the candy bars side by side on top of the batter.
5. Cover with the remaining batter.
6. Bake according to package directions.
7. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Makes 24 large or 38 small brownies.

Hard-Boiled Eggs

Okay, so this is probably the most random post ever, but I have a fool proof way of making hard boiled eggs so that there is never any gray around the edges. I was making egg salad this afternoon and realized that I have to share this info. My step-mom is a tad crazy, but she did figure this out. This is perfect for egg salad, deviled eggs, etc.

Put eggs (however many you want) in sauce pan and cover eggs with cold water.
Cover with lid, turn heat to high and set timer for 14 minutes.
Once 14 minutes is done, take pan off the burner and let eggs sit in boiling hot water for 5 minutes.
Then empty out the hot water and run cold water over the eggs.
Let them sit in cold water for 5 minutes.

That's it. Enjoy.

Angelic Cake and Berries

1 cup lemon sorbet
2 teaspoons lemon zest
1/2 pint blackberries
1/2 pint strawberries, sliced
1/2 pint raspberries
1 store-bought angel food cake
Melt sorbet over low heat with zest in a small sauce pot. Stir in berries to coat. Cut cake and pour berries and sauce over top.

This is another Rachael Ray and it was so good and easy. The kids wanted whipped cream on top and that made it that much better.

Giambotta (Vegetable Stew)

1/4 cup extra-virgin olive oil
1 bay leaf fresh or dried
3 cloves garlic2 chopped, 1 whole cracked from skin
2 onions sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zuchinni, chopped
1 red bell pepper, seeded and chopped
salt and pepper to taste
1 (28 oz) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 -12 leaves)
4 (1-inch thick) slices whole grain crusty bread
1/2 cup pecorino

Preheat broiler

Heat a medium soip pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic, and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.

Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

This is one I got off of 30 minute meals and it is good.

Crock-Pot Creamy Italian Chicken

4 boneless skinless chicken breast halves
1/3 cup + a bit more Italian salad dressing
1/3 cup water
8-oz cream cheese, softened
1 can cream of chicken soup
1 4-oz can mushroom stems and pieces, drained
Hot cooked rice or noodles

Place chicken in slow cooker. Combine salad dressing and water and pour over the chicken. Cover and cook on low heat for 3 hours. Later, in a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook one hour longer or until juices run clear. Serve over rice or noodles.

Pasta Fagioli Soup

This is a great Summer soup to make! My sister made it for us while we were visiting and it was the first thing I made when I got home.

2 cans (14 ½ oz each) reduced-sodium beef broth
1 can (15 oz) Great Northern beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, undrained
2 medium zucchinis, quartered lengthwise and sliced
1 T olive oil
1 ½ minced garlic
½ tsp dried basil
½ tsp dried basil
½ tsp dried oregano
½ cup uncooked tubetti or small shell pasta
½ cup garlic seasoned croutons
½ cup grated Asiago or Romano cheese.

1- Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil and oregano in cooker; mix well. Cover; cook on LOW 3-4 hours.
2- Stir in pasta. Cover; cook 1 hour or until pasta is tender.
3- Serve soup with croutons and cheese. Garnish with fresh basil, if desired. Makes 5-6 servings.

Simmering Chinese Chicken

I just made this for dinner tonight and Paul said I could make it again, and he only says that if it's super good!

10-12 Boneless Skinless Chicken Thighs
1 T Oil
1/3 c. Soy Sauce
1/3 c. Brown Sugar
½ c. water
1 T. catsup
¼ c. apple or Pineapple Juice
½-3/4 tsp crushed Red Pepper
1 clove Garlic crushed
1 green onion sliced
2 tsp toasted Sesame Seeds

Put all sauce ingredients into crockpot.
Add Chicken pieces (this can be done with a whole chicken also). You can even put frozen chicken in as long as crock-pot is not hot when you put it in.
Cook on Low for about 4 hours. Remove chicken and drain sauce, and skim fat.
Serve sauce over rice with the chicken! Yummy!!!

Crock Pot Chili

1 10 oz jar Ragu Spaghetti Sauce (garlic and onion)
1 15 oz can crushed tomato
1 15 oz can light red kidney beans, undrained
1 15 oz can dark red kidney beans, undrained
1 15 oz can black beans, undrained
1 green pepper, chopped
2 red peppers, chopped
1 yellow pepper, chopped
1 yellow onion, chopped
1/4 cup sugar
3 circles (around the crockpot) each: garlic powder, onion powder, black pepper
3 shakes each: Red (cayenne) pepper, chli, nutmeg
1 lb ground beef or ground turkey, browned and seasoned with garlic

Combine everything in the crock pot. Set on low 4 hours or high for 2 hours. (Basically bring chili to a bubble-boil, then just put it on low until ready to serve)

Note: This chili originated from someone who cooks by taste not by measurements, hence the three circles each and the three shakes each. I copied down the ingredients and made it several times to tweak it. It has won several chili cook offs, enjoy!

Beef Stroganoff

1 lb beef stew meat
1 can beef broth
1 onion chopped
1 8 oz container chive and onion cream cheese
2 Tbsp Flour

Combine beef stew meat, broth, and onion in crock pot, cover set on low 6- 8 hours or high 3-4 hours. Add cream cheese and flour 30 minutes before serving. Serve over rice or egg noodles. Serves 4-6 adults.

Creamy Black Bean Salsa Chicken

2 to 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 slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6 – 8 hours or on high heat 3 - 4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3 – 5 servings.

(I usually cut or shred the chicken after it is cooked and leave it in the sauce. Then we eat it with flour tortillas.)

Italian Chicken

This is the BEST! I think this is my favorite crock pot meal ever! Jami and I make this probably at least once a month. It's a great meal to make when you have company or a big group and also makes the best leftovers that stay good for at least a week or two.

6 – ½ chicken breasts or 1 pkg boneless/skinless
1 pkg zesty Italian (dry) salad dressing mix
1 – 8oz pkg cream cheese
1 can cream of chicken soup
¼ to ½ c milk

Cut up chicken into small bit size pieces and place in Crockpot. Sprinkle with dry salad dressing mix and cook on high for 3 hours.Add cream cheese, chicken soup, and milk. Cook for 30 minutes or until cream cheese melts and mixes in well. Serve over cooked pasta (egg noodles) or rice.

Crock Pot Enchiladas

These are actually pretty good. I probably prefer regular enchiladas over these, but this is a great alternative if you want dinner done when you get home.

1 lb. ground beef, cooked
1 medium onion, sauteed
1/2 tsp. salt
1/2 tsp. pepper
4 whole wheat flour tortillas
1 can corn, drained
1 10-oz. can enchilada sauce
1 can Rotel tomatoes and green chiles, undrained
2 cups shredded cheddar or Mexican blend cheese
sour cream

In a bowl, combine ground beef, onion, Adobo, salt, and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers. Cook on low 5-6 hours.

Crock Pot Barbeque Chicken

This is a very quick, easy yummy meal to make! It's a favorite of Chrissy Hofhiens and Christine Nelson.

Boneless Skinless Chicken Thighs (as many as will feed your crew)
A bottle of Hot'n'Spicy BBQ Sauce (we love HEB's Texas Bold, but I know you can only get it locally)
Enough water to just cover the chicken in the crockpot

Add chicken, water and half the bottle of BBQ sauce to crockpot and cook on low for 5-6 hours. After it is done the chicken will just fall apart, you can use the rest of the BBQ sauce on the side. You can also use the juice from the crockpot as a very liquity gravy.
Mashed potatoes, corn, and rolls go good with this meal. The left over chicken is great for sandwiches as well.

Pot Roast

This is the moistest/easiet/most flavorful pot roast ever.

1 3 lb. beef roast (chuck or round)
1 envelope dry onion soup mix

Put the roast in the crock pot and sprinkle the soup over it. Cover and cook 4 hours on medium or 6 hours on high.
Shred the meat and put back in its juices.

You might be tempted, but don't use any water! There is enough fat in the meat to keep it very moist and you don't want to water down the flavor.

Creamy Spaghetti Chicken

3-4 chicken breasts
1 can cream of chicken
1 (8 oz.) pkg. cream cheese
1 pkg. powdered spaghetti sauce mix
1/4 c. butter
1 medium onion, diced
salt and pepper, to taste

In microwave, mix butter, soup, cream cheese, salt, and pepper. Cook 4 minutes, mix well.
Place chicken, onions, and spaghetti mix in the crock pot. Pour soup mixture on top, cover, and cook on medium 6 hours or high 4 hours.
Serve over rice or noodles.

P.S. Have you ever used the Crock Pot Liners from Reynolds? They are awesome! They make clean up SO easy - definately worth trying!

Angel Hair Chicken

Ready in 4-5 hours
Serves : 6

6 skinless boneless chicken breast halves
1/4 cup butter
1 envelope (o.7 oz.) of Italian dressing mix
1 tub (8 oz.) cream cheese (plain or with chives & onions)
1 can (10 3/4 oz.) condensed golden mushroom soup
hot cooked angel hair pasta

1. Place chicken in a 3 1/2-4 quart crock pot.
2. In a medium saucepan melt butter, add Italian dressing mix, mushroom soup, and cream cheese until well blended.
3. Pour mixture over the chicken. Cover and cook for 4-5 hours on low-setting.
4. Serve chicken and sauce over hot cooked pasta.
5. Sprinkle with chives if desired.

~Melissa Brady

CROCK-POT CURRIED CHICKEN

1 chicken in parts OR 3 large chicken breasts (I'll throw it in frozen and it still works out)
Salt and pepper to taste
1 tbsp. curry
1 garlic clove, minced
1 tbsp. melted butter
1/2 c. chicken broth (1/2 c. hot water with one bouillon cube)
1/2 onion, chopped
1 (29 oz.) can cling peaches (halves or sliced)
1/2 c. pitted prunes or dates
3 tbsp. cornstarch
3 tbsp. cold water

Salt and pepper chicken, and place in crock-pot. Combine curry, garlic, butter, bouillon and onion. Drain peaches (save the juice). Add the juice to curry mix and pour over chicken. Cook 4-6 hours on low. Turn crock-pot on high, stir in prunes/dates, dissolve cornstarch in water, stir into sauce in crock-pot. Cook 10-15 minutes or until slightly thick. Add peaches, mix. Serve with rice. I love to add peanuts and shredded coconut.

Crock Pot Chili

This recipe serves 15-20 people, so i usually half it and we have lots of left overs anyhow! THis isn't really a summer recipe, but save it for the fall--you'll love it!

4 lbs ground beef
2 onions, finely chopped
3 green peppers, finely chopped
2 garlic cloves, minced
4 16-oz cans Italian style tomatoes
4 16-oz cans kidney beans, drained (I use the dark colored kidney beans)
1 10-oz can diced tomatoes and chilies
2 6-oz cans tomato paste
1 cup water
1 Tbsp salt
1 tsp pepper
3 whole cloves
2 bay leaves
2 Tbsp chili powder (I use more, but you can adjust to taste)

1. Brown meat, onions, and peppers on stove. Drain.
2. Combine all ingredients in large bowl. Divide among 2 crock pots, or several smaller crocks (if you half this recipe it fits in one crock pot)
3. Cover. Cook on Low 3-4 hrs...cooking it 5-6 hrs is even better!

-Jenni Smith