Crock Pot Recipe

[FightOnState]

Originally Posted by cocky0

Here's one for ya. I call it the crack dip.

Crack Dip
1 lb of Sausage (Any kind will do, but I normally go for the 1 lb tubes of Jimmy Dean)
1 8 oz. package of cream cheese
1 can of Rotel tomatoes and peppers


Brown the sausage in a frying pan, drain and toss into the crock along with the other two ingredients. Set for high and let it cook for a few hours, stirring every half hour or so. Enjoy with tortillas, crackers, or bread.

I can't recall the last time I honestly ate an entire meal my wife cooked. No leftovers and I still wanted more.

[cocky0]

Originally Posted by FightOnState

I can't recall the last time I honestly ate an entire meal my wife cooked. No leftovers and I still wanted more.

Well I'm glad you liked it. Shit's addictive isn't it?

[The Yancey]

If you want to try that with a country smoked twist try making it with a pound of sausage from Cracker Barrel.

[FightOnState]

Originally Posted by cocky0

Well I'm glad you liked it. Shit's addictive isn't it?

Yes. My wife said shes calling it the Heart attack.

[FightOnState]

We need to keep this thread going though for recipes.

[eaglegolf018]

That sausage dip is amazing. Make it in the crock pot for tailgating. Great stuff. Also crock pot Mac and Cheese is off the chain

[keegthecock]

Crock Pot Mac & Cheese

Ingredients
1 lb. macaroni, cooked and drained (cook for 1/2 the recommended time)
1 Tbs. vegetable oil
1 13 oz. can evaporated milk
1 1/2 C. milk
1 tsp. salt
3 C. shredded cheddar cheese (American cheese melts best)
1/4 C. butter
Directions
Spray crockpot with non-stick spray. Toss macaroni and oil. Add other ingredients. Stir. Cover and cook on low for 3-4 hours. Stir 2-3 times during cooking time, if possible

OK, I experiment with the cheese, I personally like the Cheddar although it is kind of greasy. Others that are great are Swiss, Gruyere (expensive), and even goat cheese. Use your favorite & you can not go wrong with good ole Velveeta. Also I add a bit of Paprika, just like that flavor.

[FightOnState]

Man. I may make more of that Crack Dip tonight and freeze it. I am going to take it with me on boring days like today when its nothing but conference calls.

[Frosty]

Saw the sausage dip in a store being sold as Texas caviar selling for $16 a quart. It can be fairly expensive to make depending on the use of name brand items versus store brand.

[davidmc467]

Originally Posted by The Yancey

Best Ever Crockpot Chops

4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green bell pepper, sliced
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water

Add all ingredients except water and cornstarch to the crock pot. Cook on LOW for 5 1/2 hours.

Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more.

Serve over rice.

My wife made this yesterday...it was excellent.

[FightOnState]

Going to make beef stew tomorrow. Anyone got a homemade recipe to try.

[ktguen]

I always use the crock pot for Buffalo Chicken Dip. Made some for the game tonight. yummmm.

[The Yancey]

Crock Pot Applesauce


Ingredients:


8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.)
1 strips of lemon peel - use a vegetable peeler
1 tsp fresh lemon juice
3 inch cinnamon stick
5 tsp light brown sugar (unpacked) - or agave

Directions:

Peel, core, and slice the apples. Place them in the slow cooker. Add the cinnamon stick, lemon peel and brown sugar. Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.

Makes 3 cups.

[CoverTwo]

Weather is getting cool, time to bump this thread. Going to try a few of these this Winter

[johnnyb]

found this today, think I am going to try it sometime in the next few weeks, sounds good

Italian Cream Cheese Chicken

Chicken breasts
Package of Italian Dressing
Block of cream cheese
Cream of chicken soup
Onion (if you have one, don't need it)
Cream of Mushroom soup (optional)

Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more.

Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge.

[johnnyb]

will also be trying this one

Slow-Cooker Hearty Beef Stew


Ingredients
5-pounds boneless beef chuck-eye roast , cut into 1 1/2-inch pieces
¼-cup vegetable oil
Salt and pepper
4-onions , chopped fine
1-(6-ounce) can tomato paste
2-cups low-sodium beef or chicken broth
3-tablespoons soy sauce
2-bay leaves
1-pound carrots , peeled and cut into 1-inch pieces
1-pound parsnips , peeled and cut into 1-inch pieces (optional)
1-pound red potatoes , scrubbed and cut into 1-inch pieces
1 ½-teaspoons minced fresh thyme
2-tablespoons Minute tapioca (optional)
2-cups frozen peas , thawed

Directions

1. BROWN MEAT Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned all over, about 8 minutes. Transfer to slow-cooker insert and repeat with additional 1 tablespoon oil and remaining beef.

2. BROWN ONIONS Add onions, 1 tablespoon oil, and ¼ teaspoon salt to now-empty skillet and cook until browned, 6 to 8 minutes. Add tomato paste and cook, stirring frequently, until paste begins to darken, about 2 minutes. Slowly stir in broth, soy sauce, and bay leaves and bring to boil. Transfer to slow cooker.

3. WRAP VEGETABLES Toss carrots, parsnips, potatoes, remaining oil, ½ teaspoon thyme, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Place vegetables on one side of large piece of heavy-duty aluminum foil. Fold foil over vegetables to form packet that will fit in slow cooker; crimp edges to seal. Stir tapioca into slow cooker; set vegetable packet on top of beef.
(I dont normally do the foil method, I just allow the beef to cook a few hours before I toss in the carrots and potatos, then cook several more hours, then if need be throw some more carrots and potatos in about 2 hours before it is done, I have had the first ones cook into nothingness before!)

4. SLOW COOK Cover and cook on high until beef is tender, 6 to 7 hours (or cook on low 10 to 11 hours). Discard bay leaves and transfer vegetable packet to bowl. Carefully open packet (watch for steam) and return vegetables and any accumulated juices to slow cooker. Stir in remaining thyme and peas, cover, and let stand until heated through, about 5 minutes. Season with salt and pepper. Serve.

[Garnet girl]

Originally Posted by The Yancey

Crock Pot Applesauce


Ingredients:


8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.)
1 strips of lemon peel - use a vegetable peeler
1 tsp fresh lemon juice
3 inch cinnamon stick
5 tsp light brown sugar (unpacked) - or agave

Directions:

Peel, core, and slice the apples. Place them in the slow cooker. Add the cinnamon stick, lemon peel and brown sugar. Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.

Makes 3 cups.

I made this tonight. Itbis perfect for fall. We bought apples on Hwy 11 last week.
We eat low fat, so reading the recipes are the only fat I get. I am addicted to Palmetto pimento cheese. I don't buy it or we would eat it.

[cocky0]

That Italian Cream Cheese Chicken sounds like some good stuff.

Anyways here's a very easy one for you folks with a sweet tooth.

Ingredients:
1 can of sweetened condensed milk



Yes that's it.

Now here's what you do: Take the paper label off of the can. Place the can into the crock pot. Add water until it covers the can by an inch or so. (If your crock pot is not big enough, then either get a bigger one, or don't try it.....seriously.) Now just set that sucker to low and come back in 4-6 hours. (Or longer if you want a darker version.) Turn off the crockpot and allow the can to come to room temperature before opening it.

Inside you will discover a rich and sweet caramel-like sauce that is amazing. It's basically an easy way of making Dulce de Leche with some obvious differences for those who've made the real stuff. Either way this sweet little treat will enhance a lot of other desserts.

Drizzle the contents onto ice cream, use it as cake icing, try some with your pancakes, or just eat it by the spoonful.

Enjoy!

[uscfsu23]

Originally Posted by cocky0

Here's one for ya. I call it the crack dip.

Crack Dip
1 lb of Sausage (Any kind will do, but I normally go for the 1 lb tubes of Jimmy Dean)
1 8 oz. package of cream cheese
1 can of Rotel tomatoes and peppers


Brown the sausage in a frying pan, drain and toss into the crock along with the other two ingredients. Set for high and let it cook for a few hours, stirring every half hour or so. Enjoy with tortillas, crackers, or bread.

Funny my wife was visiting friends in Tennessee this past weekend and they made this exact dip. It was good enough that she sent me a text while I as at the game to tell me about it.

[cocky0]

Originally Posted by uscfsu23

Funny my wife was visiting friends in Tennessee this past weekend and they made this exact dip. It was good enough that she sent me a text while I as at the game to tell me about it.

Yeah I got it at a party last Christmas and was amazed at how simple the ingredients were. Now since that time, I've made variations with chorizo, and I've used different types of Rotel. I always prefer the recipe listed above though.