Showing posts with label
Crockpot Chicken and Dumplings.
Show all posts
Showing posts with label
Crockpot Chicken and Dumplings.
Show all posts
- 2 (8 ounce) boxes cream cheese
- 1-2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions chopped
- 1/2 lb fresh white cooked crabmeat flaked or diced
- 8-10 egg roll wrappers
- Vegetable oil for frying
How to Make It
- In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
- Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package with pictures).
- Heat oil in heavy stockpot or saucepan to 365 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.
- 3 large eggs
- 1/2 c of light brown sugar, packed
- 1 t of nutmeg, ground
- 1 c of heavy cream
- 1 c of milk
- 1 1/4 t of vanilla extract
- 1/4 c of butter, melted
- 1/2 c of raisins
- 1/2 c of butterscotch chips
- 1/2 c pecans
- 2 T of cinnamon
- 20 slices of wheat bread, 1 inch cubed
Glaze
- 1/3 c heavy cream
- 1 c sugar
- 1/2 c of butter
- 1.5 T of rum (or other favorite liquor)
How to Make It
- Spray slow cooker with cooking spray
- Whisk eggs, brown sugar, cinnamon, and nutmeg in bowl
- Stir in milk, heavy cream, vanilla, and butter
- Add bread cubes until moistened
- Fold in butterscotch chips, raisins and pecans
- Cook on low for 2 hours or until center is firm
- Cover and let stand for 30 minutes
- Serve warm with glaze or whipping cream
- For Glaze, optional
- Melt all ingredients except for rum, do not boil
- Add rum
- Pour over bread pudding slow cooker recipe
- 3 large eggs
- 1/2 c of light brown sugar, packed
- 1 t of nutmeg, ground
- 1 c of heavy cream
- 1 c of milk
- 1 1/4 t of vanilla extract
- 1/4 c of butter, melted
- 1/2 c of raisins
- 1/2 c of butterscotch chips
- 1/2 c pecans
- 2 T of cinnamon
- 20 slices of wheat bread, 1 inch cubed
Glaze
- 1/3 c heavy cream
- 1 c sugar
- 1/2 c of butter
- 1.5 T of rum (or other favorite liquor)
How to Make It
- Spray slow cooker with cooking spray
- Whisk eggs, brown sugar, cinnamon, and nutmeg in bowl
- Stir in milk, heavy cream, vanilla, and butter
- Add bread cubes until moistened
- Fold in butterscotch chips, raisins and pecans
- Cook on low for 2 hours or until center is firm
- Cover and let stand for 30 minutes
- Serve warm with glaze or whipping cream
- For Glaze, optional
- Melt all ingredients except for rum, do not boil
- Add rum
- Pour over bread pudding slow cooker recipe
- 7-11 lb. brisket, untrimmed
- 1-2 drops liquid smoke
- 1 tablespoon salt
- 4-6 tablespoons McCormick Montreal Grill Mate Steak Seasoning .
How to Make It
- Trim brisket of excessive fat, but leave a nice layer for a wonderful flavor. Place brisket in a large roasting pan or in a ex large Ziploc bag. Pour liquid smoke over brisket and seal tightly. Place in the refrigerator for 6-8 hours or overnight.
- Remove brisket from the refrigerator and let set for 1 hour. Preheat oven to 275 degrees F. Season brisket with salt and sprinkle Grill Mate Steak Seasoning on top of the fat side covering all the way to the edges. Place brisket fat side up on a rack inside of a roaster pan and cover with foil. Bake in the oven for 3 1/2 to 8 hours depending on the size. Remove from oven and transfer to a cutting board and let rest for 15-20 minutes before slicing. Serve with barbecue sauce.
- I put this in the crockpot for 8-10 hours. We did NOT need bbq sauce!
- Note: Cook brisket 30-45 minutes times per the pound of the brisket. 7 lb. brisket will cook for 3 1/2 hours to 5 1/2 hours. At the end of the resting time, you can slice the brisket and put it back in a baking dish and pour barbecue sauce over it and bake an additional 30-40 minutes .
- 1 can (28 oz) chili with beans
- 8 all-beef hot dogs, cut into bite-size pieces
- 2 cups shredded Cheddar cheese (8 oz)
- 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
How to Make It
- Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray; set aside.
- Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Top with 2 cups shredded Cheddar cheese (8 oz).
- Open 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
- Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.
- 3 pounds chicken thigh ( boneless, skinless )
- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 5 clove(s) garlic ( 3-5 cloves, crushed )
- 1 ginger root ( 2-3 slices, cut thin and lengthwise )
How to Make It
- This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce.
- Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.
- After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.
- 1 cup butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
CHOCOLATE FROSTING
- 1/4 cup butter, softened
- 1/4 cup milk ( I use 2%)
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
How to Make It
- Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
- In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
- Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
- Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
- FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.
- 6 cube steaks
- 1 medium onion peeled and sliced into rings
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 packet Lipton Onion Soup Mix
- 1/2 soup can of water
- salt and pepper
How to Make It
- Peel, slice and separate the rings of one medium sized onion.
- Salt and pepper each cube steak.
- Place 2 cube steaks in the bottom of your crock-pot.
- Top with onions and repeat. Separating each addition of meat with onions. This will help separate them later and avoid them being one melded mass of cube steak.
- In a separate bowl, add the cream of soups and water and mix it up. Pour the soup mixture over the meat..
- Sprinkle the onion soup mix on top, put the lid on the crock-pot and turn it on low.
- Soon your kitchen will start to smell delicious and 6-7 hours later you will have a dinner! Add a side of mashed potatoes to help enjoy the gravy an a salad or green veggie and you are ready to eat.
- 4 c rice, prepared
- 1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.
- 1 c peas and carrots, frozen
- 1 white onion, chopped
- 2 clove garlic, minced
- 2 eggs
- 3 Tbsp sesame oil
- 1/4 c soy sauce
How to Make It
- 1 Prepare rice according to package instructions to yield 4 cups cooked rice.
- 2 Heat sesame oil in a large skillet on medium heat.
- Add onion, garlic, peas, and carrots. Stir fry until tender.
- 3 Crack eggs into pan and scramble, mixing throughout vegetables.
- 4 Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat.
- 1 1/2 C Butter, softened
- 3 C Sugar
- 5 Eggs
- 1 t Vanilla Extract
- 2 t Almond (or Lemon) Extract
- 3 C All-purpose Flour
- 1 C Sprite, 7-UP, Or Sierra Mist
How to Make It
- Preheat oven to 350 degrees.
- Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.
- Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition.
- Add the extracts and mix well.
- Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.
- Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.
- If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
How to Make It
- Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
How to Make It
- Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
- In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
- Bake for 50 minutes or until cooked through. Serve warm.
Graham/Oats Crust:
- ¼ cup brown sugar
- 1 cup graham cracker crumbs
- ¾ cup rolled oats
- ½ cup melted butter
Cheesecake:
- 2 8oz package softened cream cheese
- 2 tbsp corn starch
- ¼ cup brown sugar
- ¼ cup white sugar
- ⅛ tsp ginger
- 2 tsp vanilla extract
- ½ tsp cinnamon
Apple Crisp Topping:
- ¼ cup all purpose flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- 2 tbsp coconut oil
- 2 medium to large apple, peeled and thinly sliced
- Caramel Topping, if desired
How to Make It
- Preheat your oven to 350F.
- In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
- Press inside the bottom of a 9 or 10 inch springform pan.
- Bake for 5 minutes. Remove from oven to cool.
- Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
- Once well combined, pour on top of your graham cracker/oat crust.
- To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
- Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
- Once it's done cooking, cool for 15 minutes, then refrigerate overnight .
- 4 green bell peppers
- 1 lb ground beef
- 1/2 cup cheddar cheese
- 32 oz spaghetti sauce
- 2 cup Cooked rice
- 1 pepper (to taste)
- 1 salt (to taste)
- 1/4 cup onion
How to Make It
- Cut the tops off of the green peppers. Clean out seeds and white membrane. I used a melon baller for this.
- In a separate bowl, mix together meat, rice, onion, salt, pepper, and cheese (use your own desired amount of cheese).
- Stuff peppers with meat mixture.
- Place in crockpot. Cover with spaghetti sauce.
- Cook on low for 6-7 hours. If desired, add more cheese on top of peppers near end of cooking.
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 2 garlic cloves, finely chopped
- 2 teaspoons finely chopped ginger
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 2 cups broccoli flowerets
- 2 teaspoons cornstarch
How to Make It
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)
- Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
- Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
- Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
- 1 uncooked piecrust
- 3 eggs
- 1 cup sugar
- 2/3 cup dark Karo syrup
- 1 cup pecans, broken up
- 1/2 cup margarine, melted
- 1 teaspoon vanilla
How to Make It
- Spray the slow cooker with nonstick cooking spray.
- Place uncooked piecrust in the slow cooker and press up the edges about 1/2 inch up the sides.
- In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the piecrust.
- Cover and cook on HIGH for 2 to 3 hours .
- 1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
- 4 cups cold 2% milk
- 2 packages (5.1 ounces each) instant vanilla pudding mix
- 1 cup creamy peanut butter
- 4 teaspoons vanilla extract
- 2 cartons (8 ounces each) frozen whipped topping, thawed
How to Make It
- Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- Lawry's Seasoning Salt
- 6 bacon slices
- 1/4 cup regular mustard ( make sure LOW SUGAR)
- 2 Tbsp. Mayonnaise
- 2 teaspoons dried onion flakes
- 1 cup sliced fresh mushroom
- 2 cup shredded Colby/Jack cheese
How to Make It
- First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
- While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
- Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
- MAYBERRYFAN'S LC HONEY MUSTARD
- 1/2 cup mayonnaise
- 1 tablespoon cider vinegar
- 1 teaspoon yellow mustard
- 3/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 4 teaspoons granular Splenda or equivalent liquid Splenda
- Mix all ingredients well. You can use this at once but I recommend letting it chill a few hours to allow the flavors to blend.
- Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
- Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
- Serve with the left over Honey Mustard Sauce that you made.
- 4-6 c apple pie filling
- 1 stick butter, melted
- 1 box yellow cake mix
- 1 jar(s) caramel
How to Make It
- preheat oven to 350, butter a 13x9 cake pan, set aside.
- pour apple pie filling into pan, if your not making your own filling, use 2 16oz cans from store.
- pour the DRY cake mix over the pie filling.
- Drizzle desired amount of caramel over the cake mix.
- pour melted butter throughout. Bake 45 mins. @ 350, let cool and enjoy.
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups sifted flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
How to Make It
- Preheat oven to 375?. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet.
