A Little Bit of This and That» crockpot

Crockpot Dump Cake

SAHM — Tue, 16 Feb 2010 18:10:00 +0000

Ingredients:
  ● 1 can cherry pie filling (sugar free or light)
  ● 1 9 oz. cake mix
  ● 1 T. light butter

Directions:
Put cherry pie filling on the bottom of crockpot that has been sprayed with no-stick cooking spray. Cover with cake mix. Cut butter up into small pieces and put on top of cake mix. Cook for 2 hours.

This smells wonderful and tastes good too. I cooked it on high for about an hour and then switched to low. You could use other kinds of pie filling to your liking also.

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Rotisserie Chicken

SAHM — Tue, 10 Nov 2009 13:59:00 +0000

CrockPot Rotisserie Chicken

Ingredients:

● 1 whole chicken
● olive ; oil cooking spray
● aluminum ; foil

Directions:

Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry’s.

Spray inside of crock with cooking spray (Note: Do not put any water in the crock). Roll some wads of aluminum foil into balls and put them in the bottom of the crock. The chicken is going to sit on these. Put chicken back side down in crock on top of aluminum balls. Cook on High (will not come out the same on low), 4-6 hours.

This is one of our favorite recipes – whenever whole chickens are on sale I buy several. When I make this up we get 1 meal and 2 bags of leftover chicken to put in the freezer. Then I use the chicken in a casserole, soup, or even on our Chicken Alfredo pizza.

Be sure to check out more of my recipes here . Check out others favorites at Tempt My Tummy Tuesday, Ultimate Recipe Swap, What’s Cooking Wednesday, Tuesdays at the Table, Crockpot Wednesdays and Tasty Tuesday where there are LOTS of other yummy recipes!

Plus be sure to check out the giveaways for my Blogoversary Extravaganza!

Beef Burgandy with Egg Noodles

SAHM — Mon, 26 Oct 2009 21:36:00 +0000

Beef Burgandy with Egg Noodles

Ingredients:
  ● 2 lb. lean beef stew meat ; (or beef sirloin, cut into bite sized pieces)
  ● 6 tbsp. all purpose flour
  ● 2 cups ; (1″ thick) cut carrots
  ● 1 (16 oz) pkg. frozen pearl onions ; thawed
  ● 1 (8 oz) package mushrooms ; stems removed
  ● 2 garlic loves ; minced
  ● 3/4 cup fat free ; less sodium beef broth
  ● 1/2 cup dry red wine
  ● 1/4 cup tomato paste
  ● 11 /2 tsp. salt
  ● 1/2 tsp. dried rosemary
  ● 1/4 tsp. dried thyme
  ● 1/2 tsp. freshly ground black pepper
  ● 8 oz. egg noodles
  ● 1/4 chopped fresh parsley

Directions:

1. Sprinkle beef with flour, and toss well. Place floured beef, carrot, onions, mushrooms and garlic in slow cooker. Combine broth and next 6 ingredients (wine through pepper); stir into beef mixture. Cover and cook on LOW for 8 hours.

2. Prepare egg noodles according to package directions. Serve beef micture over noodles; sprinkle with parsley.

*Notes: This is one of our faves so we have tailored it to fit what we like best.
1) we opt for top sirloin cut into pieces because it is even more tender than the stew meat.
2) DH hates onions, so I use onion powder to taste and add more mushrooms
3) We like baby portabella mushrooms–they have a meatier taste to them
4) I usually have fresh herbs on hand so I use fresh rosemary and thyme
5) We usually use Merlot or Zinfindel for the wine selection
6) This is great with mashed potatoes too if you don’t want to use noodles.

Be sure to check out more of my recipes here . Check out others favorites at Crockpot Wednesdays where there are LOTS of other yummy recipes!

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Steve’s White Chicken Chili

SAHM — Wed, 14 Oct 2009 13:46:00 +0000

Steve’s White Chicken Chili

2 c salsa (1 c mild red and 1 c cheese salsa)
2 c chicken broth (about 1 can)
1 rotisserie Chicken (pull meat off the bone)
48 oz great nothern beans
1 cup mozzerella cheese
1 tbsp chili powder
4 oz sour cream
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp Ground Cumin
1 tbsp cilantro
1/2 tsp white pepper

Mix together in a crock-pot until warm. (On the stove works great too!)

Be sure to find more Crockpot recipes here and more general recipes here.

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Crockpot Wednesday: Chocolate Lava Cake

SAHM — Mon, 12 Oct 2009 00:56:00 +0000

Chocolate Lava Cake

Ingredients:

● 1 cup AP flour

● 2 tsp. baking powder

● 6 tbsp. butter

● 1/3 cup chocolate chips

● 2/3 cup sugar

● 3 tbsp. dutch-processed cocoa

● 1 tbsp. vanilla extract

● 1/4 tsp. salt

● 1/3 cup milk

● 1 egg yolk

● 1/3 cup sugar

● 1/3 cup brown sugar

● 1/3 cup dutch-processed cocoa

● 1 1/2 cups hot water

● whipped ; cream or ice cream for topping

Directions:

Step 1

Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.)

Step 2

Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Step 3

Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Step 4

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugars, cocoa, and hot water until the sugar is dissolved.

Step 5

Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

Step 6

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you’ll know it’s ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7

When it’s done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

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Find lots more recipes at Tempt My Tummy Tuesday, Tasty Tuesday and Grocery Cart Challenge Recipe Swap.

Crockpot Wednesday: Chicken Stroganoff

SAHM — Mon, 12 Oct 2009 00:22:00 +0000

Crockpot Chicken Stroganoff

● 1 lb. frozen boneless, skinless chicken breasts
● 1 16 oz. container fat free or reduced fat sour cream
● 1 can reduced fat cream of mushroom soup
● 1 envelope of onion soup mix

Directions:

Place frozen chicken breasts in crockpot. Mix together sour cream, soup & onion mix. Pour over chicken. Cook on low for 7 hours. Shred chicken before serving. Serve over egg noodles or brown rice.

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Find lots more recipes at Tempt My Tummy Tuesday, Tasty Tuesday and Grocery Cart Challenge Recipe Swap.

Crockpot Wednesday: Bren’s Crockpot French Dip

SAHM — Mon, 12 Oct 2009 00:18:00 +0000

Bren’s Crockpot French Dip

Ingredients:

● 1 lean roast ; all fat removed

● 1/2 tsp. garlic powder

● 1/2 tsp. fresh ground black pepper

● 1 (14 oz.) can beef broth

● 1 envelope dry French onion soup mix

● 1 bottle of beer

● 3 cups water

● 12 slices Mozzarella cheese

● 6 hoagie rolls or French buns

Directions:

Trim all fat from roast. Season with garlic powder & pepper. Place trimmed roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup mix,beer, and water; bring to a boil. Pour over roast in crockpot and cook for 7 hours.

Remove roast to a platter and slice thin slices with an electric knife. Place open hoagie rolls on a baking sheet covered with foil. Place 2 slices of mozzarella cheese on each roll (two half slices on each side of the roll). Place under oven broiler for 1-2 minutes (make sure rack is not to close to broiler element). Remove from oven & place sliced beef over melted cheese.

Strain Au jus broth from crockpot and place in 6 small serving bowls to dip. Add a sprinkling of freshly ground pepper to au jus just before serving.

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Crockpot Wednesday: Paris Chicken

SAHM — Mon, 12 Oct 2009 00:18:00 +0000

Ingredients:

● 3- lb chicken cut up

● salt and pepper

● 1/4 to 1/2 cup dry white wine or chicken broth

● 10-3/4 ounce can condensed cream of mushroom soup

● 4 oz. sliced mushrooms

● 1 cup sour cream

● 1/4 cup flour

Directions:

Place chicken pieces in crockpot. Season with salt and pepper. Mix wine and soup; pour over chicken. Add mushrooms. Cover and cook on low 7 to 9 hours or on high for 3 to 4 hours. Remove cooked chicken pieces to warm serving platter. Stir together sour cream and flour, stir mixture into mushroom gravy in crockpot. Heat for 30 minutes on low. Serve sauce over chicken with rice, noodles or mashed potatoes.

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Crock Pot Wednesday – Cream Cheese Chicken

SAHM — Mon, 12 Oct 2009 00:14:00 +0000

Cream Cheese Chicken

Ingredients:

● 4 boneless skinless chicken breasts ; (4 to 6)

● 1/4 cup melted butter or margarine

● Salt ; and pepper — to taste

● 1 -2 pkg dry Ranch or Italian Dressing mix

● 1 can cream of chicken soup

● 8 oz. cream cheese — cut into cubes

● 1/2 cup chicken broth

● 1/2 chopped onion

Directions:

Brush chicken with butter and sprinkle with salt and pepper. Place in a Crock Pot and sprinkle 1 pkg dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from Crock Pot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes! Add in broccoli or other veggies for variety.

Check out more of my recipe posts here.

Find lots more recipes at Tempt My Tummy Tuesday, Tasty Tuesday and Grocery Cart Challenge Recipe Swap.