Posted on

Crockpot Mississippi Pot Roast-Wendy Osborn

Ingredients:

  • 3 pound chuck roast
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix
  • 1/2 cup salted butter (1 stick)
  • 8 peperoncini peppers

Directions:

Heat up a large skillet. Add olive oil. Add chuck roast to sear, salt and pepper to taste.

Transfer chuck roast to crock pot. Sprinkle ranch dressing packet over roast. Sprinkle dry onion soup packet over roast. Place stick of butter on top of roast. Place 8 peperoncini peppers over roast. Place lid on crockpot.

Cook on low for 8 hours. Best served with red potatoes!

Posted on

Elote Dip

Add what you like. My coworker used frozen corn, mayo, sour cream, Cotija cheese, Tajhin, cilantro, chili powder, red onion, salt, pepper, lime juice.

Here are few recipes you can mix and match how you like

  • 30 oz canned sweet corn, drained (or fresh or frozen)
  • 2 TBS salted butter
  • 2-3 TBS mayonaise (we used more)
  • 2-3 TBS sour cream (we used more)
  • 1/2 cup crumbled cotija cheese
  • 2 tsp cilantro finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 lime, zest and juice
  • salt and pepper to taste

Combine all into a bowl and mix. We liked it served warm.

2nd recipe

Instructions

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.

3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.

4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.

5. Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!

Easy Crock Pot Street Corn Dip

Ingredients

  • 8 oz cream cheese
  • 3 cups frozen corn
  • 1 jalapeno de seeded & diced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves minced
  • 4 oz block of mild cheddar cheese
  • 4 oz block of pepper jack cheese
  • 1 lime juiced
  • 1 tsp salt
  • ½ tsp chili powder
  • ⅛ tsp cayenne pepper
  • Cotija cheese to top it with

Instructions

  • With a cheese grater, grate the 4 oz of cheddar cheese and jalapeno pepper cheese. You want them in block form not pre shredded. Pre shredded won’t melt as well. Then set aside.
  • In crock pot add in cream cheese, frozen corn, jalapeno de seeded & diced, sour cream, mayonnaise, finely diced red onion, garlic cloves minced, shredded cheese, juice of 1 lime, salt, chili powder & cayenne pepper.
  • Place on low for 2 hours. Stirring once after 30 minutes and then another time 30 minutes later
  • Once the dip is done, stir in cilantro, add to a serving bowl and top with cotija cheese and enjoy!! ( I personally like to add to a bowl instead of eating out of the Crock Pot because I like when the dip cools slightly and becomes thicker! Personal preference)


Posted on

Bread Dip

  • 4 Cups Mayo
  • 2 Cups shredded Jack Cheese
  • 2 Cups shredded Sharp Cheddar Cheese
  • 5 oz. grated Parmesan Cheese
  • 1 bunch green onion, chopped
  • 1 1/2 lbs. bacon, fried and cut into pieces

Instructions

  1. Mix all ingredients together.
  2. Hollow out a large round bread loaf and fill with dip.
  3. Wrap with foil and bake at 375 for 1 hour.
  4. Serve with chips or slices of baguette bread.
Posted on

Slow Cooker Nacho Soup

  • 1 lb ground beef, cooked and drained of fat (Sausage works great)
  • 1 C  yellow onion, chopped
  • 1 C green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds removed and diced
  • 15 oz corn, drained
  • 15 oz black beans, drained and rinsed well
  • 15 oz petite diced tomatotes, drained
  • 1 1/2 tsp chili powder (did not use as much chili powder)
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1/8 tsp red pepper flakes
  • 3 1/2 C chicken or beef broth
  • 8 oz cheddar cheese, shredded
  • 1 C heavy cream
  • 3-4 Tb all purpose flour* (can use corn starch to make gluten free, 1 1/2 to 2 TBS)
  • Green onions, chopped for topping (optional)

Instructions 

  • To the bowl of a 5-6 quart slow cooker, add cooked beef, vegetables, beans, seasonings and broth. Stir gently to combine. Cover and cook on high for 4 hours or on low for 8 hours. 
  • When 4 hours is up, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional 30 minutes. 
  • Serve warm with chopped green onions and tortilla chips. 
Posted on

Chicken and Dumplings

Soup base

  • 1/2 cup flour
  • 4 cups chicken stock (Dad did 2 cups with chicken bouillon and 2 cups with chicken base)
  • 1 chicken breast (or thighs if you prefer)
  • 1 can cream of chicken soup
  • 2 cups carrots (however much you want)
  • Frozen peas (however much you want)

Put all the ingredients EXCEPT the peas in an instant pot (set to slow cooker). Cook for about 3 hours.

After 3 hours open and shred the chicken.

Add some peas.

Dumplings (dad doubled the dumplings)

In a bowl mix:

  • 1 cup flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 2TBS vegetable oil

Don’t over mix or it will get tough.

Open instant pot and turn it onto simmer.

Add the dough one spoon at a time.

Turn the instant pot back on slow cook and cover. Let cook for 15 minutes.

Posted on

Parmesan Chicken – Stephanie

In crockpot add:

  • 4 chicken breasts (of course I never use the amount of meat called for)
  • Entire bottle of Parmesan Garlic Wing sauce (see picture at bottom)
  • Fill bottle with milk, shake it, and dump over chicken
  • 8 oz. cream cheese – chopped in a few pieces
  • 1/2 ish bag of shredded parmesan cheese

Cook on high for 4 hours

Shred chicken and return to crockpot

1 box penne pasta – cooked separately and drained

Add pasta to crockpot. Stir and serve.

Posted on

Sandra’s Creamy Crockpot Potato Soup (Alex’s Aunt)

  • 1 32 oz. bag of frozen diced hash brown potatoes (We used about 6 medium fresh potatoes and it was the same recipe and directions and it worked great.)
  • 1 package of bacon
  • 1 32 oz. box chicken broth
  • 1 10.5 oz. can cream of chicken soup
  • 1 medium onion, chopped
  • 1 8 oz. package cream cheese (must be full fat)
  • dried chives for garnish
  • bacon crumbles for garnish

Fix more than enough bacon for breakfast. Crumble the leftovers for this recipe.

Put the following ingredients in crockpot: hash browns, cream of chicken soup, chicken broth, chopped onion and handful of bacon crumbles. Add a pinch of salt and pepper. Cook on low for 7-8 hours.

During the last hour of cooking cube the cream cheese and add to the crockpot. Mix well.

When serving add dried chives and bacon crumbles as a garnish.

Posted on

Slow Cooker Butter Chicken

  • 5 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 16-oz (450g) tomato sauce or passata
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala click for recipe
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon granulated sugar or honey
  • 2 lb (900g) chicken thighs or you can use chicken breasts
  • 3 tablespoons unsalted butter cut into small cubes
  • ½ cup (120ml) heavy whipping cream double cream in the UK
  • 2 tablespoons fresh parsley, mint, or cilantro for garnish

To the slow cooker, add ginger, garlic, tomato sauce, spices, salt and sugar. Give everything a good stir, then add the chicken thighs and coat them in the sauce.

Scatter the butter all over the top, cover and cook on HIGH for 1.5-2 hours, or on LOW for 4-6 hours. The chicken is done when its internal temperature reaches 165°F with an instant read thermometer.

Remove the chicken, and place on a cutting board to cool enough to be handled.

Stir in the heavy cream in the sauce, and whisk until the sauce is creamy.

Cut the chicken into bite size pieces, and return to the sauce.

Serve with basmati rice and naan bread, garnish with fresh parsley, mint, or cilantro.

Posted on

Parmesan Italian Pasta

  • 1.5 lbs. boneless skinless chicken breast (We didn’t use that much. Only about 1/5 a breast)
  • 16 ounce bottle Olive Garden Italian Dressing. (Or any Italian Dressing. We only used about 1/2 a bottle of Zesty Italian and it was great.
  • 1/4 Cup grated Parmesan cheese (we used the read stuff not the bottled stuff)
  • 1/4 tsp black pepper (we used a little less of that too)
  • 8 ounce block of cream cheese

Add these after cooking time is up

  • 16 ounce package of penne pasta cooked according to directions and drained well
  • 1/4 Cup Parmesan Cheese

DIRECTIONS

  1. Add chicken to slow cooker
  2. Pour Italian dressing over the chicken. Sprinkle the Parmesan cheese and pepper over that.
  3. Place cream cheese on top.
  4. Place lid on slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
  5. When cooking time is almost done cook penne pasta on stove top according to directions on the package.
  6. Shred the chicken with 2 forks. Drain the pasta and add to chicken and sauce mixture. Stir. Sprinkle remaining Parmesan Cheese over the top.
  7. Serve and enjoy!