Wednesday, December 7, 2011

Hot Chocolate (Melissa Boyd style!)

 ‎2 and 1/2 cups milk
2 cups light cream (or half & half)
1/2 cup (4 oz.) semi sweet chocolate chips
1/2 cup (4 oz.) milk chocolate chips
1 T. sugar
1 t. vanilla

Heat the milk. Add the chocolate and melt carefully (so it doesn't get grainy) Whisk, whisk, whisk. Add the sugar and vanilla and whisk some more.

Get a milk frother and a can of whipped cream and enjoy!

Tuesday, December 6, 2011

Cinnamon Rolls

Cinnamon Rolls-

2 1/2 cups warm water
3 T yeast
1/2 cup sugar
Let that get bubbly
add 1/2 cup oil
2 eggs
1/2 T salt
6 cups flour
mix for 7 min
let rise double

Roll into a rectangle shape (I usually split the dough in 3 pieces first so it's easier to work with)

spread on generous amount of softened butter, brown sugar and cinnamon. Roll into a long roll and cut it up in circles (I use dental floss or thread to cut, it comes out better than a knife).

Bake at
375 for 12-15 min
Makes 2 dozen rolls

1/2 cube butter
2 cups powdered sugar
3 T milk
1 t vanilla

Wednesday, November 30, 2011

Speedy Southwest Salad

Speedy Southwest Salad

1 package (10 oz) ready to serve salad greens
1 can (15 oz)  kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1/2 cup ranch salad dressing
1/2 cup picante sauce
1 cup broken tortilla chips
1/2 cup shredded cheddar cheese
1/2 cup diced fresh tomatoes

Place the greens in a large salad bowl.  Top with corn and beans. In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables.  Sprinkle with tortilla chips, cheese and tomatoes.  Serve immediately.

Yield: 6 servings.

*I tried this using Hidden Valley Soutwest Chipotle dressing in place of the ranch and it turned out well.

Monday, November 21, 2011

Recipes from Appetizers Exchange

Spinach Artichoke Dip
Natalie Cheney
2 c. grated parmesan cheese
14 oz. can artichoke hearts
1 c. cream cheese
2 t. minced garlic
1 box frozen spinach (thawed)
2/3 c. sour cream
1/3 c. mayo
Mix all and bake at 375 for 30 minutes or until brown on top and bubbly.

Clam Dip
Allison Whitaker

8 oz cream cheese - softened
1 can clams
1 tsp lemon juice
1/2 tsp Worcestershire sauce

Combine cream cheese and clam juice in blender. Blend well. Add lemon juice, Woo sauce, and clams. Blend until smooth.
Best when refrigerated for several hours. Serve with potato chips, veggies, tortilla chips, etc.

Marlene's Meatballs
Allison Whitaker

1 bag frozen meatballs
8 oz grape jelly
1 jar "Homemade Chili Sauce"

Put chili sauce and grape jelly in crockpot and heat up to warm. Add meatballs and cook on low for 6 hours.

Fresh Salsa
Allison Whitaker

3 green onions - chopped
2 ripe avocado - diced
6 roma tomatoes - chopped
clilantro - chop leaves only
1 can white corn, drained
1 can black eyed peas, drained
1 pkg "Good Seasons" italian dressing - prepared according to package.

Mix all together

Chocolate Chip Cheesecake Ball/Dip
Hailey Johnson1 8 oz package cream cheese softened (I use neufchatel or light cream cheese to not feel as guilty:)1 stick butter softened3/4 cup powdered sugar2 T brown sugar1/4 t vanilla3/4 cup mini semi sweet chocolate chipsBeat cream cheese and butter. Mix in sugars and vanilla. Stir in chocolate chips. Cover and chill (preferably 2 hours...I've been in a hurry and just did a half hour but its better the colder it is.) After it is chilled, you can shape it into a ball or just leave it in dip form.Serve with Teddy Grahams, Graham crackers, Lorna Doon cookies, etc.

Herr Corry’s Bratwurst (Or use Lit’l Smokies or meatballs)
Sheri Adams
1 pkg. Lit’l Smokies (or smoked sausage links cut (precooked), or meatballs (precooked))
1 bottle (12 oz.) chili sauce
1 jar (12 oz.) grape jelly
Pinch of cayenne pepper (optional)
Combine in crock pot and cook on low 6-8 hours. (Or heat on the stove top for 30-45 minutes)

Macayo Baja Sauce
Misty Birmingham

1 cup. green enchilada sauce
1 (8 oz) cream cheese
1 c. shredded pepper jack cheese

Combine all ingredients in a crock pot. Cook on low for 3-4 hours. Stir before dipping!

Taco Dip
Emily GrahamSour creamavocado dip or guacamoletaco seasoning packetsalsadiced tomatoessliced olivesLayer as listed. Eat with DORITOS. Yum!
Chicken Cheese Balls
Emily Graham2 (8 oz.) pkgs. cream cheese1 can chicken1 cup cheese, grated1 Ranch seasoning packet (not the dip)Mix all together. Can leave as a dip or form into two balls and roll cheese or nuts to make traditional cheese balls. Serve with chips, crackers, or veggies.Fruit DipEmily Grahamyour favorite yogurt (I like Strawberry Mango)whipped toppingCombine to desired consistency. Refrigerate until use. Serve with fruit such as strawberries and apples. Simple and delicious!

Cucumber Sandwiches
Emily GrahamTriscuits (one box) I really like the tomato and olive oil one.1-2 8 oz. cream cheese bars1-2 cucumbers, 1/4 inch thick slicesdillLayer the triscuits with the cream cheese and place a cucumber slice on top. Sprinkle with dill (important!)

Doctored-Up 7-Layer Dip
Tiffany FaganRecipe by Our Best Bites
1 28-oz. can refried beans1 1/2 c. guacamole 1 1/2-2 c. pico de gallo1 16-oz. container sour cream1 packet taco seasoning1 c. chopped green onions (about 2 bunches)1 16 oz. can olives, drained and chopped1 c. chopped cilantroJuice of 1 lime2 c. shredded sharp cheddar cheese1 c. crumbled queso fresco or cotija cheese
Layer the refried beans, guacamole, and pico de gallo. Whisk together the taco seasoning and sour cream and spread it over the pico de gallo. Add the chopped olives and cilantro, then squeeze the lime juice over everything. Sprinkle with the cheeses and serve with tortilla chips. Makes a lot–if you’re serving just a few people, you can cut all the quantities by half.

Hot Corn Dip
Tiffany FaganRecipe by Emeril Lagasse
2 tablespoons butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers – I used roasted red bell peppers from a jar.
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise – 1/2 C was plenty for mine
4 ounces monterey jack or cheddar, shredded- I used monterey jack
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
Add 1/2 C mayo, cayenne pepper, half of the Monterrey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos

Hot Artichoke Dip
Lindsay Zockoll

I can artichoke hearts in water
1 small can diced green chills
1 c. mayo
1 c. grated parmesan

Chop artichoke hearts and combine with other ingredients. Spread in a 9x13 pan and bake at 350* for 20-25 minutes, or until golden and bubbly. Serve with crackers, tortilla chips, or sliced bread.

Pumpkin Fluff
Sarah Humes
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Pizza Dip
Sarah Humes
8 ounces cream cheese, room temperature
1/4 teasp garlic powder
1/2 teasp dried oregano
1/2 teasp dried parsley
1/4 teasp dried basil
1 cup mozzarella, grated
1 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
2 ounces pepperoni, sliced

Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, garlic powder, dried
oregano, parsley and basil.
Spread cream cheese mixture into a 9-inch pie pan, and sprinkle ½ cup of mozzarella and ½
cup of Parmesan on the cream cheese mixture.
Top with the pizza sauce and sprinkle the remaining cheeses over the pizza sauce.
Top with bell pepper, onion, pepperoni and black olives.
Bake in preheated oven 20 minutes or until cheese is fully melted and bubbly.

French Cream:
Megan Hedricks
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Fruit Salsa and cinnamon chips:
Megan Hedricks
2-3 gala apples (more or less depending on how much you want to make)
1 package fresh raspberries
1 package fresh strawberries
2-3 kiwis
2-3 tablespoons strawberry preserves
tortillas (I use 5 or 6)
cinnamon and sugar
For the salsa: Dice up the apples, strawberries, and kiwis. Put into a bowl along with the raspberries and the preserves and mix.
For the chips: Spray both sides of the tortillas with Pam. Sprinkle both sides with cinnamon and sugar. Stack them up and cut into 8 wedges. Place on a baking sheet and bake at 350 for 10 minutes.

Spicy Queso Dip
Amanda Weedman

1 lb. Jimmy Dean hot sausage
1lb. ground beef
1 large onion, diced
1 4oz. can green chilis, diced
1 4oz. can jalapenos, diced
1 cream of mushroom soup
1 lb. Velveeta cheese

Cut velveeta into cubes and melt in crock pot. Brown ground beef , sausage, and onion together and drain grease. Add meat mixture and canned ingredients. Serve with tortilla chips. (I don't have explicit instructions for this one cause I got it from a friend over the phone so it was just written down on a note. But, I think you just leave it on warm if you have that setting. I left mine unattended on low and it kept cooking it and ruined it. So on low is okay for a little while, but don't leave it!....and it makes a TON so better have lots of people over for this one

Little Smokies-
Sara SchmalzTwo cans crescent rollsOne package Little SmokiesWrap Little Smokies in roll dough, you can divide one triangle of dough for two little smokies. Bake according to roll dough instructions. Dip in ketchup, mustard, cocktail sauce etc.

Garlic Artichoke Dip
Sara Schmalz
Recipe by Our Best Bites
2 8-oz. packages cream cheese (light works great), softened
1 c. mayonnaise (no Miracle Whip or fat free mayonnaise, although low-fat mayo also works great)
1 c. (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)
1 12-oz. jar MARINATED artichoke hearts, drained and chopped
6-7 cloves garlic, minced
Preheat oven to 350. In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of bread and/or tortilla chips.

Ranch Ham Roll Ups
Tara Diamond2 pkgs (8 oz) cream cheese (softened)1 envelope ranch dressing mixMix cream cheese and dressing mix togetherAdd 3 chopped green onions11 flour tortillas and 22 slices deli-hamSpread 3 T. cheese mixture on tortilla. Top with 2 ham slices. Roll up tightly and wrap in plastic wrap. Refrigerate.Cut into 3/4 - 1 inch slices

Saturday, November 12, 2011

Sweet Chili

So I didn't win... but I got second place! Not too shabby. I will treasure my little chili trophy forever :)
Here is the recipe:

Judas Chili (don't ask me why it is called this!)

2 lbs. hamburger
16 oz. can kidney beans, drained
16 oz. can pinto beans, drained
32 oz. can chili beans (or 16 oz. chili beans and 16 oz. white beans)
1 chili seasoning mix
16 oz can tomato juice
16 oz. can tomato soup
1 ½ T. vinegar
½ c. brown sugar
1 ¼ tsp. liquid smoke

Brown hamburger, drain. Add all ingredients and simmer for one hour. Yummy with cheese and rice served on top. Enjoy!

Thursday, October 27, 2011

Banana Chocolate Chip Cookies

Okay, these are awesome! Plus I added some chopped walnuts, which makes everything better.

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup white sugar
2/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

Preheat oven to 375 degrees F. Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes.

Tuesday, October 18, 2011

Chicken Broccoli Pasta

I found this recipe while researching weight watcher meals. The family loved it and has turned into a staple around our home.
1 lb of chicken breast, cut into small chunks
Salt and Pepper to taste
1 tblsp olive oil
1 diced onion
4-6 garlic cloves
2 1/2 cups chicken broth {1/2 cup reserved}
1/2 lb {9oz} of high fiber pasta {I like to use Ronzoni Smart Taste Penne}
1/2 tsp red pepper flakes
1/2 tsp dried basil
1 bunch of broccoli (just the tops) cut into pieces
1/2 cup of 2% milk
1/2 cup grated asiago cheese
Juice of 1 lemon

1. Season the chicken with salt and pepper. Heat up the olive oil {and some extra cooking spray if needed} in a large sauté pan. Cook the chicken until it is lightly browned and just cooked. Be careful not to overcook the chicken, a little underdone is ok, or he chicken will end up rubbery. Set aside in a separate bowl.
2. In the same sauté pan, add the onion and cook until it begins to become translucent. Add the garlic and cook another minute or two until fragrant.
3. Add in pasta, 2 cups of the chicken broth, red pepper, and basil. Bring to a boil and then simmer until the water is almost completely absorbed and the pasta is close to cooked - about 8 minutes.
4. Add in the broccoli, additional 1/2 cup chicken broth and chicken. Cover and let simmer for about 4 minutes until broccoli is bright green.
5. Add in the milk, cheese, and lemon juice. Stir together and simmer for about 5 minutes until the sauce begins to thicken. Turn off and let the pasta sit for a few minutes longer, the sauce will continue to thicken. Serve!

WW 6pt (point plus)
Serving size: 6

Thursday, October 6, 2011

Crockpot Recipe Exchange

Porcupine Meatballs

Allison Whitaker

1 1/2 lbs ground beef

1/2 c. uncooked rice

1 Tbl. minced onion

1/2 tsp. allspice

1 tsp. salt

1/4 tsp. pepper

1 Tbl. Worcestershire sauce

1 can tomato soup

Combine ground beef, rice, onion, allspice, salt, pepper, and Worcestershire sauce. Blend lightly but thoroughly. Shape into small balls about 1 1/2 in. Combine tomato soup and 1/2 c. water. Pour half of soup mixture in bottom of crock pot. Place meat balls in crock pot and pour remaining soup mixture over top. Cook on low 8-10 hours.

Buffalo chicken dip

Kelli Banks

2 cans chicken biggest you can find
16 ounces cream cheese
1 cup ranch dressing
3/4 cup buffalo wing sauce

2 cups cheese

Add all ingredients in a warmed up crock pot. And cook on low for 1 to 2 hours.
Stir a couple of times in the hour. Serve with chips bread and cut up celery.

White Bean Chili (This won 1st place at our ward Fall party chili cook off - tooting my own horn) :)

Allison Whitaker

1 lb chicken breast, cubed

1 medium onion, chopped

1 can chicken broth (I think 14 or 15 oz)

1 1/2 tsp. garlic powder

1 Tbl. vegetable oil

2 cans white beans

1 can (4 oz) chopped green chilis

1-2 dashes cayenne pepper

1 tsp. salt

1 tsp. cumin

1 tsp. oregano

1/4-1/2 tsp. pepper

1 c. sour cream

1 c. water

Saute chicken, onion, and garlic powder in oil until chicken is done. Add beans, broth, chilies, seasonings, and chicken to crock pot. Cook on Low 7-8 hours. Add sour cream 20 min. before serving.

Trisha's Cherry Crumble

Sheri Adams

1 can cherry pie filling

1/2 c flour

1/2 c oats

1/3 c brown sugar

1/3 c butter

dash cinnamon

Dump in pie filling; crumble other ingredients together and put on top of the filling. Crockpot on low for three hours (Guesstimate).

Chicken Cacciatore

Allison Whitaker
Recipe by

1 lb. chicken breasts or chicken breasts and thighs, trimmed of fat and cut into bite-sized pieces

1/4 c. white flour

1 tsp. Kosher salt

1 tsp. freshly ground black pepper

1/2 c. olive oil

1 onion, roughly chopped

5-6 cloves garlic, peeled and either crushed or halved

1 6-oz. can tomato paste

1 c. white wine, white cooking wine, or apple or white grape juice. I'll be honest with y'all, it tastes a whole lot better with wine. Just sayin'.

1 1/2 c. chicken broth

1/4 tsp. thyme

1/4 tsp. marjoram

1/2 tsp. salt (omit if using cooking wine; you may shrivel up and die if you add the salt in addition to cooking wine because cooking wine is treated with salt to make it undrinkable)

1 bay leaf

1 c. sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)

1 green bell pepper, chopped

Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don't have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.

In a large Ziploc bag, combine flour, 1 tsp. salt, and 1 tsp. black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Dump the entire bag into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under the oil, lest you start a grease fire. I am NOT speaking from ANY kind of firsthand experience here... ;)

While chicken is draining, add wine, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5-4 hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.
Serves 6-8.

Fiesta Chicken

Lindsay Zockoll

4-5 boneless, skinless chicken breasts (or 12-15 chicken tenders)

1 can cream of chicken soup
1-2 cups salsa
1 pkg. Taco Seasoning Mix

Place chicken breasts in crock pot. Pour chicken soup on top, then salsa on top of that, then sprinkle taco seasoning all over the top of that. Cook on high for 3-4 hours, or on low for 8-10 hours. Shred the meat and serve with taco fixings.
**I usually put my chicken in the crock pot when it is still frozen and it turns out great!

Crock Pot Santa Fe Chicken

Allison Whitaker

24 oz (1 1/2) lbs chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can fat free chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste)

salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot

Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.

Return chicken to slow cooker and stir in.

Adjust salt and seasoning.

Serve over rice

Shredded Chicken that can be frozen and used for any recipe that calls for pre-cooked chicken:

Lindsay Zockoll

6 -12 chicken breasts (use as many as you want and will fit in your crockpot)

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder


Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.

Cook on the low setting for 8-10 hours.

Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!).

Place meat in individual freezer bags or containers and freeze until needed for recipes.

Defrost and add to any recipes that call for cooked chicken.

Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.

Creamy Cooker Chicken

Lindsay Zockoll

1 envelope dry onion soup mix

2 cups sour cream

10 3/4 oz. can cream of mushroom soup

4-6 boneless skinless chicken breasts (I usually only do 4, and then also chop up some potatoes and put those in to cook with the chicken as well)

Combine soup mix, sour cream and cream of mushroom in slow cooker. Add chicken (and potatoes, if desired), pushing it down so it is submerged in the sauce.

Cover, cook on low 8 hours.

Crock Pot Chicken

Amanda Weedman

4-5 boneless chicken breasts

16 oz. sour cream

1 can cream of chicken

1 can cream of mushroom

1 T. chopped onion ( I just do the dried minced kind)

1 t. each salt, pepper, and garlic salt

Mix everything except chicken together in crock pot. Add chicken; cook on low all day or on high for 3 hours. Serve over rice or noodles.

( I just throw in frozen chicken tenderloins, mix everything up, and dump it over them. And serve over rice. Goes great with Garlic Balsamic asparagus from OBB.)

Cola Roast

Amanda Weedman

1 (4-5 lbs.) beef roast or brisket

1 (12 oz.) bottle of chili sauce

1 envelope onion soup mix

1 (12 oz.) can cola drink (NON DIET)

Place roast in crock pot. Combine chili sauce, soup mix, and soda in small bowl. Pour over roast or brisket. Place in slow cooker for 5-6 hours on low. (I always do 3 hours on high and add in the veggies, like potatoes, carrots, and onion before I pour the sauce over. And also save some sauce and make a gravy with it. It's even yummier with gravy!) (This recipe came from a book called 'Remedies for the I-don't-cook Syndrome'....that's right up my alley, eh?)

Creamy Potato Soup

Hailey Johnson

8 cups diced potatoes
1/3 cup chopped onion
3 cans (14 1/2 oz) chicken broth
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon pepper
1 pack (8 oz) cream cheese
1/2 lb sliced bacon (cooked)

Combine first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese and stir until blended. Garnish with bacon.

Slow Cooker Orange Chicken

Hailey Johnson n

8 small boneless skinless chicken thighs (1 lb)
3 Tablespoons flour
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 Tablespoons soy sauce
1 Tablespoon grated fresh gingeroot

Toss chicken with flour in slow cooker. Stir all remaining ingredients;cover with lid. Cook on low 6-8 hours (or on high 3-4 hours).
Makes 4 servings.

Apple and Granola Cobbler

Danielle Longnecker

4 Granny Smith apples, peeled, cored and sliced
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
2 tablespoons butter, cut into small pieces
2 cups granola cereal, plus additional for garnish
Cream, half-and-half, or vanilla yogurt (optional)

1. Place apples in 4-quart Crock-Pot slow cooker. Sprinkle brown sugar, cinnamon and lemon juice over apples. Stir in butter and granola.
2. Cover, cook on Low 6 hours or on High 2-3 hours. Serve hot with additional granola sprinkled on top. Serve with cream if desired.

Dulce De Leche in a Crock Pot

Misty Birmingham

Step 1: Take one or two cans of fat free sweetened condensed milk, remove the labels, and put them in your crock pot.

Step 2: Completely submerge the can(s) in water.
Step 3: Set to low and wait eight hours.
Step 4: Wait for one hour then open the cans.

Serve with sliced apples.

Hawaiian crock pot chicken

Sarah Humes

place frozen chicken breasts in the crock pot and cover with any type of bbq sauce. Empty can of drained pineapple chunks on top. Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

Don't knock it till you try it, Sweet and Spicy meatballs

Sarah Humes

20-ish frozen meatballs (my favorite are the Kirkland brand)
1 cup Grape Jelly
1 cup Salsa
Dump all ingredients in slow cooker and cook on low 6 to 8 hours, stir at about 4 hours. I serve over rice as a main dish, but I originally tasted these as an appetizer.

5 Bean Chilli

Sarah Humes & Allison Whitaker

1 1/2 lbs. lean ground beef
2 cups chopped onions {I use a couple shakes of dried onions}
1 (15 oz) can light red kidney beans, drained
1 (15 oz) can dark red kidney beans, drained
1 (15 oz) can cannellini beans, drained {also known as a white kidney bean}
1 (15 oz) can pinto beans, draind
1 (15 oz) can butter beans, drained
2 (14 1/2oz) cans diced tomatoes w/ jalapenos
{I've substituted green chills for jalapenos, for milder chilli}
2 (1 1/4 oz) packets chilil seasoning mix
1 (8 oz) can tomato sauce
1 cup water
salt and pepper

In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up as much clumps as possible. Put the mixture in a slow cooker.
Add remaining ingredients and stir together. Cover and cook on hight for 4 hours or on low for 7 to 8 hours.

Cafe Rio Pork

Kelli Larsen

2-3 lb pork loin (look for one with the least amount of fat)
1 cup salsa
1 cup brown sugar
1 cup non diet 7-up

Cook in crock pot for 8 hours will all the ingredients. When done shred pork.

Serve with tortilla, lettuce, rice, beans, pico de gallo, cilantro, etc.

Cafe Rio Dressing

Kelli Larsen

1 1/2 c ranch dressing (I like the stuff you make from the packets)
jalapeno pepper (according to your heat tolerance, put as much or as little as desired. I put a tiny bit from canned jalapeno and freeze the rest)
a bundle of cilantro, leaves and stems
3 tomatillos (peeled)
juice of a lime

combine in blender.

Cafe Rio Lime Rice

Kelli Larsen

1 1/2 uncooked rice
2 c chicken broth (read the instruction on your rice. some needs more liquid than others. add extra water if needed)
1 tbsp fresh lime juice
1 1/2 tsp garlic powder
1 tbsp minced onion
pinch salt

add all ingrediants together, stir until boiling.
reduce heat, simmer 14 mins, do not uncover.
remove from heat
fluff with fork, leave lid on for 5 more mins

1 c chopped cilantro
1 tbsp fresh lime juice
1 medium can mild green enchilada sauce.

Curry Chicken

Natalie Cheney

10 chicken thighs (2-3/4 lb.), skins removed

1 jar (16 oz.) Salsa

1 onion, chopped

2 Tbsp. curry powder

1 cup Sour Cream

PLACE chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.

COOK on LOW 8 to 10 hours (or on HIGH 5 hours).

TRANSFER chicken to platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken.

Benson Beef Stew

Rochelle Benson

1 lb. stew meat
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 tsp. Worcestershire sauce
1 1/2 cups beef broth
1/4 tsp. garlic powder
2 handfuls baby carrots, chopped into thirds (or slice 2-4 regular carrots)
1 onion, chopped
4-6 medium potatoes, diced
optional: 2 ribs celery, sliced

Put meat in the crockpot. Mix flour, salt, pepper and paprika together. Dump the mixture on the beef in the crock and stir it around to coat the meat. Add the rest of the ingredients and give it a good stir. Cook on low for 8 hours or on high for 4.

Santa Fe Chicken

Lindsey Robbins

4 chicken breasts
1 can black beans, rinsed
1 can corn, drained
2 cups chunky salsa

Place corn, beans, 1/2 the salsa in the bottom of crock pot. Top with chicken breasts. Pour the rest of the salsa over the chicken. Cook for 3-4 hours on high, or until the chicken is cooked through. Top with cheese and serve with rice.

Caramel Fondue

Holly Murray

½ cup butter

½ cup light corn syrup

1 cup brown sugar

1 can sweetened condensed milk

In a saucepan, mix together all ingredients and bring to a boil. Transfer to greased slow cooker and set on low heat to serve. Dip apple slices or chunks of angel food cake.