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Slow Cooker Lasagna #Recipe

February 21, 2012 By 2 Comments
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I wanted to try lasagna in the slow cooker but didn’t know which recipe to try. My friend Amanda told me to try this one from Betty Crocker. I found that making it in the slow cooker takes just as much work as making it in the oven and it finished WAY faster than it was supposed to. The recipe said 4-6 hours on low and it took 2. I put it in thinking I needed about 5 hours and had to turn it off early so that it wouldn’t be mush. It turned out tasty!

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Slow Cooker Lasagna Recipe

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 3 cans (15 ounces each) Italian-style tomato sauce (I actually needed more sauce at the end so I used a little spaghetti sauce on top)
  • 2 t dried basil leaves
  • 1/2 t salt
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 15 uncooked lasagna noodles

Instructions

  1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
  2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (It only took mine 2 hours so make sure you check it.)
  5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
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http://frostedfingers.com/2012/02/slow-cooker-lasagna-recipe/

Filed Under: Main Course, Recipes, Slow Cooker Tagged With: , ,

Slow Cooker Hawaiian Pork Chops #Recipe #Fail

February 10, 2012 By 4 Comments
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I got this recipe from my friend Erika on Facebook. My husband thinks this would taste better if I made my pork chops in the pan and just made the sauce on the side. My pork chops dried out and had no flavor. I was really looking forward to this being a flavorful dish. You can’t win them all! (I also used really thin chops which may have been part of the problem, that and hubby said to stop cooking meat in the slow cooker.)

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Slow Cooker Hawaiian Pork Chops Recipe

Ingredients

  • 6 lean pork chops
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon stir fry sauce
  • 1/2 teaspoon salt
  • 1/8 tsp pepper
  • 20 ounce can pineapple chunks in juice
  • 2 tablespoons cornstarch
  • 1 can sliced water chestnuts
  • 1 red bell pepper cut into chunks
  • Broccoli
  • Rice Noodles

Instructions

  1. Place chops in slow cooker.
  2. In small bowl, combine pineapple juice, mustard, vinegar, stir fry sauce, cornstarch, salt and pepper.
  3. Pour sauce over chops in crockpot. Add red bell pepper and water chestnuts.
  4. Cover and cook on low 5 to 6 hours or until meat is tender. Remove chops and keep warm.
  5. Stir in pineapple chunks. Cover and cook on high 10 to 15 minutes.
  6. While sauce is incorporating pineapple chunks, boil your rice noodles and steam your broccoli.
  7. Serve over rice noodles.
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http://frostedfingers.com/2012/02/slow-cooker-hawaiian-pork-chops-recipe-fail/

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French Dip Crescent Rolls #Recipe

January 31, 2012 By 3 Comments
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My friend mentioned she wanted to make french dip sandwiches the other day so I decided to try to make some with crescent rolls since, well, they work with everything! I decided to make my meat in the slow cooker and then throw some meat and cheese in a crescent roll and bake. They turned out so yummy and my house smelled awesome all day!

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French Dip Crescent Rolls Recipe

Rating: 4

Prep Time: 15 minutes

Cook Time: 7 hours, 15 minutes

Total Time: 7 hours, 30 minutes

Ingredients

  • 4 pounds rump roast
  • 32 ounces of beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle of beer
  • 2 packages of crescent rolls
  • Shredded mozzarella cheese

Instructions

  1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
  2. When meat is done, remove from juice and slice thin. (It will probably just fall apart which is fine, I just put meat crumbles in my crescent rolls.)
  3. Preheat oven to 375
  4. Spread out your crescent rolls and add a small amount of meat and shredded mozzarella to each one.
  5. Fold the corners in over the meat to hold everything in and then roll up.
  6. Bake for 13-15 minutes until golden brown.
  7. Serve with juice from slow cooker.
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http://frostedfingers.com/2012/01/french-dip-crescent-rolls-recipe/

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Slow Cooker Apple Crisp #Recipe

January 25, 2012 By 9 Comments
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My husband’s work is having a slow cooker chili cook-off this Friday and he signed up to bring a dessert. Keeping with the slow cooker theme, I decided to try to make a pie in the slow cooker. I threw a few different recipes together to make this. You can definitely make it with raw apples that cook all day but he’s only going to have a few hours to have this come together on Friday so I’m using pie filling. I was sent some Lucky Leaf pie filling for a recipe coming up (they sent me extras) so I’m using the premium apple pie filling for this recipe.

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Slow Cooker Apple Crisp Recipe

Ingredients

  • 1 can Pie Filling
  • 3/4 cup milk
  • 2 T butter, softened
  • 3/4 c sugar
  • 2 eggs
  • 1 t vanilla
  • 1/2 c Bisquick
  • 1 c Bisquick
  • 1/3 c brown sugar
  • 3 T cold butter

Instructions

  1. Spray your slow cooker with non-stick cooking spray.
  2. Empty pie filling into slow cooker.
  3. Combine milk, soft butter, eggs, sugar, vanilla, and 1/2 cup Bisquick. Spoon over apples.
  4. Combine 1 cup Bisquick and brown sugar. With pastry cutter, cut cold butter in and combine til crumbly. Sprinkle over top of apple mixture. Cover.
  5. Cook on high for 3-4 hours, until done.
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http://frostedfingers.com/2012/01/slow-cooker-apple-crisp-recipe/

Filed Under: Dessert, Recipes, Slow Cooker Tagged With: , , , , ,

Slow Cooker Ranch Chicken #Recipe

January 24, 2012 By 11 Comments
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I’m in a local mom’s group and one of my best friends, Di, posted this recipe a long time ago. I finally got around to trying it yesterday. It was a meal that started out with complaining but ended with clean plates! The kids kept saying “I don’t like that.” Once they tried it, though, they enjoyed it and cleaned their plates!

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Slow Cooker Ranch Chicken Recipe

Ingredients

  • 4-5 boneless chicken breasts, poke holes with fork
  • 1/2 bag Real Bacon Bits
  • 1 t garlic powder
  • 1 pkg Hidden Valley Ranch Dressing Mix (I used Simply Organic Ranch Dip)
  • 1 cup sour cream
  • 1 can Cream of Chicken Soup

Instructions

  1. Spray your slow cooker with cooking spray.
  2. Poke holes in chicken and place in slow cooker.
  3. Combine remaining ingredients in a separate bowl and pour over chicken.
  4. Cook on high for 3-4 hours, until done.
  5. Serve over rice, mashed potatoes or noodles.
  6. You can also sprinkle with paprika or hot pepper to add some color and spice.
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http://frostedfingers.com/2012/01/slow-cooker-ranch-chicken-recipe/

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Crockpot Beef Stroganoff #Recipe

January 17, 2012 By 4 Comments
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I was asking for a crockpot recipe to try last week and my new bloggy friend Sara suggested this Beef Stroganoff recipe. I think I’m starting to realize I’m not the biggest fan of beef in the crockpot. I liked the recipe a lot, but whatever happens to beef in the crockpot it just doesn’t taste right to me. Overall I’d make the recipe again and liked the flavor. The kids, of course, complained about it. Buddy said he liked it, but the other two, not so much.

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Crockpot Beef Stroganoff Recipe

Ingredients

  • 2 pounds cubed stew meat
  • 2 cans Condensed Golden Mushroom Soup
  • 1 large onion diced
  • 3 T of Worcestershire sauce
  • 1/2 cup water
  • 8 oz of cream cheese
  • 1 t Garlic Salt
  • 1/8 t Paprika
  • 1/8 t ground red pepper
  • Egg Noodles

Instructions

  1. In the slow cooker stir in everything except the meat and the Cream Cheese. Once combined add the meat and mix together.
  2. Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. Put the lid back on and leave for 10 minutes.
  3. Serve over egg noodles.
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http://frostedfingers.com/2012/01/crockpot-beef-stroganoff-recipe/

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Crockpot Macaroni & Cheese #Recipe

January 9, 2012 By 1 Comment
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mac and cheese, crockpot, crock pot, slow cookerThis recipe was found on Cooks.com. It’s not one of my favorites. Buddy really liked it. I thought it was very bland. I think it needed a stronger cheese. (I didn’t use sharp cheddar and maybe that’s my problem.) I’ll revisit this recipe and see what I can do to make it fancier, better. :)

Crockpot Macaroni & Cheese Recipe
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Ingredients
  • 8 oz. macaroni
  • 3 c. sharp grated cheese
  • 1 stick butter, melted
  • 2 eggs
  • 1 large can Carnation evaporated milk
  • 1 1/2 c. regular milk
Instructions
  1. Cook macaroni and drain.
  2. Add cheese to macaroni and pour in crock pot (sprayed with PAM or oil).
  3. Add butter.
  4. Beat eggs and mix with both milks; add to macaroni mixture.
  5. Mix and cook on low for 3 to 4 hours.

 

Filed Under: Main Course, Recipes, Slow Cooker Tagged With: , ,

Crockpot Potato Soup #Recipe

January 6, 2012 By 16 Comments
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crockpot, slow cookerWow! This is one of the best potato soups I’ve ever had! I’m so glad I found this recipe on Pinterest. Thank you Mama Loves Food for this awesome recipe! It really makes a lot of soup. You will need a 6 qt Crockpot (slow cooker) for this recipe. I think it would even be good if you added in some carrots and celery to the soup!

Crockpot Potato Soup Recipe
5.0 from 3 reviews
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Ingredients
  • Soup:
  • 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch cubes
  • 1 large yellow onion, diced
  • 10 cloves of garlic (you can use whole, crushed, or minced) – I used 10 t of minced jarred garlic
  • 8 cups chicken stock
  • 16 oz cream cheese
  • 1 TBS seasoned salt or all-purpose seasoning (I used Nature’s Season All)
  • Garnishes:
  • Crumbled bacon
  • Shredded cheddar cheese
  • Green onions (I don’t like green onions so I left them off.)
Instructions
  1. Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
  2. Cook on high for 6 hours or low for 10 hours.
  3. Remove and puree the garlic cloves (if you used whole cloves), the cream cheese and 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
  4. Stir every 10-15 minutes until soup is well blended.
  5. Top with your choice of garnishes & serve!

 

 

Filed Under: Featured Posts, Main Course, Recipes, Slow Cooker Tagged With: , ,

Slow Cooker Pork Tenderloin #Recipe

May 31, 2011 By 4 Comments
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CrockPot, recipe, pork, garlicRecipe adapted from All Recipes.

Ingredients:

  • 1 (2 pound) pork tenderloin I didn’t weigh mine, I just used 2.
  • 1 (1 oz) envelope of dry onion soup mix
  • 1 cup water
  • 3/4 cup red wine
  • 3 T minced garlic
  • 3 T soy sauce
  • Fresh Parmesan cheese flakes I added these this time. It’s good with or without in this recipe.
  • freshly ground black pepper to taste

recipe, slow cooker, Crockpot

Directions:

  1. Place pork tenderloin in slow cooker with the contents of soup packet
  2. Pour water, wine and soy sauce over the top, turning the pork to coat
  3. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible
  4. Sprinkle with Parmesan cheese and pepper
  5. Cover and cook on low for 4 hours
  6. Serve with liquid on the side as au jus.

 

Crockpot, recipe, pork, garlicI’ve made this recipe twice now and have loved it both times. It’s so easy to throw together and unlike a lot of slow cooker recipes, it only takes 4 hours to cook. When my husband has to work the late shift, this is a great recipe to start at breakfast so I can feed him a great lunch before he leaves.

pork, garlic, slow cooker, easy

 

 

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Crockpot Whole Chicken

March 1, 2011 By 21 Comments
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crockpot, chicken

When I was doing my regular blog visiting from favorite blogging forum one day, I stumbled across my friend Julie’s recipe for a whole chicken in a crockpot. I would have never thought to try it. It’s a very simple recipe. I made just a few changes from Julie’s, but not much.

Whole Chicken in a Slow Cooker Recipe

Ingredients:

Rub Ingredients

  • 4 tsp salt
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 roasting or fryer chicken (3 1/2 to 4 1/2 lbs)
  • 1 cup chopped onion, approx 1 medium to large onion
  • 4-5 carrots, scrubbed, no need to peel, chopped in halves or thirds
  • 2 garlic cloves, peeled and smashed
  • 1 apple sliced- I added this to the recipe. I put half inside the chicken and the rest on the outside

Directions:

  1. Combine rub ingredients in a small bowl.
  2. Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe.
  3. Rinse chicken and pat dry with paper towels.
  4. Rub garlic and rub ingredients all over outside and inside of the chicken. Put garlic, onion, and apples inside the chicken.
  5. Place onions and carrots inside the slow cooker. Place chicken on top of the vegetables. Cover crockpot and cook chicken on low for 4-8 hours.  Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer.chicken, crockpot, recipe
  6. Remove chicken and place in a 9×13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. (I didn’t do this step because as I tried to pull the chicken out it completely tore in half. Use Julie’s idea to use turkey lifters to take the chicken out. That’s not something I own yet.) chicken, crockpot

After the chicken cooked I strained the broth to keep on hand to make other things throughout the week. Another great idea she had with the leftover chicken is to make chicken pot pies. I’m not usually a fan of crockpot foods. I keep trying and trying, but it always seems to me that they taste this same. Not this recipe. I really liked it! It’s becoming one of our weekly staples. I plan to make it our Sunday meal so I can put it in before Church and not have to worry about making something at dinner time.

Instead of putting an onion and apple on the inside, you can use a quartered Lemon. That’s what Julie used, but I didn’t have one on hand.

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