Crockpot Costa Rican Beef & Vegetable Soup With Yellow Rice Recipe

2 lbs. beef chunks (boneless), cubed into 1.5-inch pcs.
1 seeded large red pepper, sliced thinly in bite-sized strips
3 garlic cloves, minced
2 cans (14.5 ozs.) beef stock
1 big onion, sliced thin
1 cup of celery, sliced thin
1.5 c. of water
A bay leaf

For the yellow rice:

1 big ear of corn, sliced thickly in 3/4-inch pcs.
1/3 cup of cilantro leaves (packed lightly)
4 c. of cabbage, shredded coarsely
Pepper & salt to season

To make soup:

On any shallow pan for baking, place cubed beef a bit apart into 1 single layer then bake it for 20 mins. at 500′ F. Meanwhile, get a 3.5 qt.-sized crockpot and put in bell peppers, bay leaf, celery and onions.

After your beef has turned brown then take out of your oven and add in to the crockpot. With the pan that was used for baking, put a bit of water & stir to incorporate all the beef drippings then add this to the pot as well.

Next, add in beef stock and the remainder of your water then cook, covered, for 8 hrs. at low settings. Around 15 mins. before it’s done, make the yellow rice.

While the rice is still cooking, set your crockpot settings on high then add in corn. Cook, covered again for another 5 mins. Then add in cabbages then cook just until the cabbages have turned green (8-10 mins. more).

Next, add cilantro leaves and season it with some pepper and salt. Serve soup on serving bowls and then place 1 scoop or rice on each bowl.

To make rice:

1 3/4 cups of water
1 chopped fine small pc. of onion
1 tbsp. salad oil
A cup of long grain rice (white)
1/4 tsp. of turmeric (ground)

Get a 2-qt pan and heat some oil on it on medium flame. Then, add in onions & cook it all the while stirring just until the onions have softened but aren’t brown yet (3-5 mins.).

Add in rice & the turmeric and stir it occasionally for 1 min. Add in water then lower the heat around to really low flame then continue to cook the rice until it has become tender (20 mins.)

Classic Boiled Nuts Recipe

1.5 quarts of green peanuts; uncooked
2.5 quarts of water
1/2 c of salt

Rinse the peanuts ’til the water turns clear. Drain water and toss peanuts into the crockpot. Add a dash of salt. Afterward, pour in the 2.5 quarts of water. Mix well. Cover with lid.

Turn the crock pot control on high. Cook for 5-7 hours. You may add water along the process for the peanuts to remain covered. Serve drained.

>> Classic Boiled Nuts Recipe

Rhubarb Bake Recipe

1 & 3/4 c. of rhubarb (fresh)
1/3 c. of sugar
1 tsp. lemon zest, grated
3/4 c. of sugar
1/3 c. of flour
1 pc. of cinnamon flavored stick
1/4 c. of margarine/butter
2 pcs. cloves (whole)

Rhubarb should be sliced in small pcs. Mix together rhubarb together with the 3/4 c. of sugar, lemon zest, cloves & cinnamon inside your Crockpot. Cook covered at low settings for about 3-4 hrs.

Take out whole pcs. of spices from your pot then pour the rhubarb in your baking dish. Mix together all other ingredients then sprinkle it on top of the rhubarb. Then, bake inside a 400′ F for about 20-25 mins.

Makes 4-6 servings

Bacon and Beef Bourguignon Recipe I

1 Tbsp of veggie oil
1/2 tsp of thyme
1 c of red wine (dry)
1 pc of onion (large); minced
2 Tbsps of parsley; sliced
1/4 tsp of ground black pepper
1 bay leaf
2 lbs of stewing beef; sliced into 1.5-inch cubes
12 pcs of white onions (small)
3 Bacon slices; diced
1 tsp of salt
1/2 lb of mushrooms; sliced
2 garlic cloves; minced
2 Tbsps of olive oil

Combine the red wine with olive oil, sliced onions, thyme, parsley, bay leaf and ground black pepper in a large bowl. Whisk ’til well blended. Add the beef. Mix it well to coat evenly. Marinate for a minimum of 4 hours (better if overnight) in the refrigerator.

Place a large nonstick skillet with veggie oil over medium heat. When the oil is hot, saute the bacon ’til brown. Remove the bacon from heat and transfer to a platter with paper towels to drain excess fat. Set aside.

Remove the beef from the marinade. Shake off excess liquid. Saute beef in the oil that was previously used for the bacon. Saute ’til meat is brown. Remove from heat. Drain.

Transfer beef to the crockpot followed by the bacon, small onions, sliced mushrooms, garlic, and salt. Pour the marinade over the beef and vegetables. Mix well. Cover with lid. Set heat to low. Cook for 8-10 hours.

>> Beef and Bacon Bourguignon Recipe I

Crockpot Creamy Hash Browns Recipe

1 medium can of soup (cream of chicken)
1 lb. of crumbled & cooked bacon
1/4 tsp. of pepper
1 tsp. of chopped onion
1 can soup (cream of celery)
1 (2-lb.) package of frozen diced potatoes (hash brown)
8 ozs. of Velveeta, cubed or shredded
1/4 c. melted margarine or butter
16 ozs. sour cream

Get your ungreased slow cooker and put your potatoes inside of it. On a small bowl, mix together all the other ingredients then add this to the potatoes inside the slow cooker.

Cook, covered, at low settings for about 4 to 5 hrs. just until the potatoes become soft and thoroughly heated. This dish is best served together with some fruity salad and biscuits.

Crockpot Steak Rolls (Braciole) Recipe

Steak Roll Ingredients:
2.5 lbs of round steak; cut into 8 equal pieces
1 Tbsps of parsley flakes; dried
1/2 lb of sausage (bulk Italian, 1/4-1/2″ thick); cut into cubes
3 Tbsps of veggie oil
2 garlic cloves; chopped
1 pc of onion (large); chopped finely
1 tsp of salt
1 canned tomatoes (Italian-style, 16 oz)
1 canned tomato paste (6 oz)
1 tsp of salt
1 tsp of leaf oregano

Sauce Ingredients:
10 pcs of tomatoes (large)
5 garlic cloves; chopped
2 tsps of salt
1 Tbsps of Worcestershire sauce
1 Tbsp of Flour
2 pcs of onions (large); chopped finely
1 Tbsp of veggie oil
1 tsp of oregano
1 Tbsps of sugar
1 Tbsps of wine vinegar

Sandwich each of the steak pieces between two pieces of waxed paper. Pound it ’til thin and can be rolled easily. Set aside.

Place a nonstick skillet with oil over medium heat. When oil is hot, saute the sausage ’til it turns light brown. Remove from heat and drain well.

Combine it with half a tsp of chopped fresh oregano, parsley, salt, 2 cloves of minced garlic, and chopped onions in a large bowl. Mix well.

Stretch out the individual steak pieces. Evenly spread about 2-3 Tbsps of the sausage mixture, and then roll it up. Either tie it with a thread or seal with a toothpick; and then assemble it in the crockpot.

Afterward, mix together the Italian-style tomatoes, salt, tomato paste, and oregano in a large bowl. Stir it well; and then pour it over the steak rolls. Set heat to low. Cook for 8-10 hours, covered.

Meanwhile, prepare the sauce – combine all of the ingredients in another crockpot, excluding flour, wine vinegar, and a Tbsp of veggie oil. Mix ’til well-blended. Cover with lid. Set heat to low. Cook for 8-10 hours, stirring occasionally.

While waiting, combine the remaining ingredients (flour, wine vinegar, and a Tbsp of veggie oil) in a small bowl and whisk well ’til smooth. One hour into cooking completely, pour it onto the sauce. Stir occasionally for the rest of the cooking time.

When cooked, ladle the sauce into a blender and process ’til nearly smooth. May have to do it in batches. When all the sauce has been blended, return it to the crockpot. Cook sauce on low heat for another half hour ’til desired thickness is achieved, stirring occasionally.

When the steak rolls are cooked, take it out of the crockpot and transfer to a serving platter. Cut crosswise into half-inch slices. Pour sauce over and garnish with a sprig of parsley prior to serving.

>> Crockpot Steak Rolls (Braciole) Recipe

Spaghetti Sauce With Chicken & Sausage Recipe

Cooked hot pasta
1 pound of sausage (Italian-style)
2 bottles/jars of your fave spag. sauce
3 to 4 pcs. chicken breast (boneless), sliced in chunks that are 1-inch in size
2 cans (4-ozs. each) of mushroom pcs. and stems, drained
1 c. of green peppers, chopped
1 to 2 tsps. Italian-style seasoning
1 c. of onions, chopped

In a skillet, saute your sausages until they are browned then pierce the casings for the excess drippings to seep out from the sausage.

Take them out from the pan and place onto a place and sliced in 1/2 – 1-inch pcs. Brown up the chicken pcs. in the skillet that was used earlier.

Put your browned sausages & chicken into your Crockpot then add in onions and pepper. Sprinkle Italian-style seasoning then add in mushrooms. Drizzle sauce on the dish.

Cook covered at low settings for about 6-8 hrs. Stir the dish before you serve it on any cooked pasta or spaghetti

Crockpot Curry Chicken with Yam Recipe

Canola oil
Salt & black pepper
1 Tbsps of garlic; minced
1 Tbsps of ginger; minced
1/3 c of Madras curry powder (medium, hot or mild)
1 pc of banana
1 bay leaf
2 lbs of chicken thighs & legs; skin removed
2 pcs of white onions (large); minced
3 yams (large); skinned & sliced
4 c of chicken stock

Combine salt and pepper in a bowl. Add chicken and mix well to coat evenly. Place a large nonstick skillet with canola oil over medium heat.

When the oil is hot, cook the chicken ’til light brown. Remove from heat. Transfer to a platter with paper towel to drain excess fat. Set aside.

Remove oil used for chicken ’til skillet is only slightly greased. Saute the minced garlic, ginger and chopped onions for a minute; then stir in the curry.

Constantly stir for approximately 1.5 minutes; then toss chicken together with bananas, bay leaf, and yams into the skillet. Add a dash of salt and pepper to season. Saute for approximately 3 minutes; then transfer mixture to crockpot.

Pour chicken stock over chicken mixture. Stir well. Cover with lid. Set heat to low. Cook for 4-6 hours, stirring occasionally.

>> Crockpot Curry Chicken with Yam Recipe

Provincial Chicken Recipe

1.5 lbs. of frozen chicken tenders
1 (10-oz.) can of soup (cream of chicken w/herbs)
2 sm. of diced zucchini
2-3 tbsps. sour cream (if desired)
1 (4-oz.) can of olives (black), sliced
1 tbsp. of wine vinegar (balsamic/sherry)
1 c. of cheddar, shredded
1 (15-oz.) can of diced quality tomatoes
2 tsps. flakes of parsley (dried)
1 tsp. of basil (dried)
1 tbsp. of onion (dried), minced
hot pasta, noodles or rice

Mix together chicken, zucchini, olives, wine vinegar, tomatoes, soup mix, parsley, basil and onion inside a 3.5 qt. Crockpot. Cook covered at low settings for about 6-8 hrs.

Then, add in sour-cream & cheese 15 mins. prior to the end of cooking time. The dish is best served on top of cooked pasta, noodles or rice.

Cherry Crockpot Pie Recipe

1 canned cherry pie filling (16 oz)
1 pc of egg
3 Tbsps of milk (evaporated)
1/2 tsp of cinnamon
1/2 c of nuts; chopped
1 package of cake mix

Lightly grease the crockpot (3.5 quarts) with butter. Place the cherry filling in the crockpot. Cover with lid. Set the control to high. Cook this for half an hour.

Combine the cake mix, evaporated milk, cinnamon, and chopped nuts in medium-sized bowl. Whisk ’til smooth and blended well. Spoon the mixture evenly onto the filling; and then cover again. Continue cooking for another 2-3 hours.

>> Cherry Crockpot Pie Recipe

Mariner Fondue Recipe

2 (10 3/4-oz.) cans of soup (cream of celery, condensed)
2 cup of sharp cheese (processed), grated
1 cup of lobster (cooked), in chunks
1/2 cup of cooked shrimps, chopped
1/2 cup of cooked crab meat, chopped
1/4 cup of scallops (cooked), chopped fine
A dash of paprika
A dash of cayenne
A loaf of Bread (French), sliced in 1-inch cubes

Mix together inside your crockpot all the ingredients aside from the cubed bread and make sure to stir them all up. Cook covered at high settings for around 1 hr. or just until the cheese melts.

Then, lower the heat at low settings when ready to serve. Serve this pot of fondue together with fondue customized forks so that your guests can now dip the cubed bread into your fondue.

This recipe makes 1.5 quarts of fondue.

Cantonese Chicken and Noodles Recipe

4 pcs of carrots; shopped
1 pc of onion (small); minced
1/2 cabbage head; quartered
1/2 lb of snow peas; tips removed
4 pieces of chicken breast fillet; cut into 1/4-inch strips
4 pcs of chicken cubes
2 c of water
Salt and pepper
1 lb of egg noodles
1 tsp of garlic salt
1 Tbsp of flour

Combine chicken, chicken broth and water in a crockpot. Mix well. Cover with lid, Set heat to low. Cook for 4 hours, stirring occasionally.

Stir in the rest of the ingredients excluding the noodles. Mix well. Cook for another 2 hours, stirring occasionally.

About an hour into cooking the chicken, dissolve the flour in 1/4 cup of water. Stir this into the chicken and vegetable sauce.

Cover and cook for another half hour (or ’til the sauce reaches your desired level of thickness), stirring occasionally.

While waiting, cook the noodles according to package instructions. Drain. Mound the warm noodles on individual shallow plates. Pour chicken and vegetable sauce over the noodles. Serve with toast

>> Cantonese Chicken and Noodles Recipe

Crockpot Beef and Beans Recipe III

Cheddar cheese; shredded
1 canned tomatoes (Mexican-style, 15 oz); sliced
1 canned green chili (small)
1 pc of onion; diced
1 canned tomato sauce (8 oz)
2 canned kidney beans (red, 15 oz each); drained & rinsed
2 lbs of rump roast; cut into bite-sized chunks
2 pcs of beef cubes
1 pkg of taco seasoning

Combine the beef chunks and taco seasoning in a large bowl. Mix to coat evenly. Toss into the crockpot together with diced tomatoes, green chili, onions, bouillon cubes, and tomato sauce. Stir well. Cover with lid. Set heat to low.

Cook ’til meat is tender (approximately 6-8 hours). About 1.5 hours into completely cooking, stir in the kidney beans. Stir occasionally. May be cooked longer ’til desired tenderness of beans. Prior to serving, top with grated Cheddar.

>> Crockpot Beef and Beans Recipe III

Chicken Crockpot Cacciatore Recipe III

1 c of flour
1 c of onions; minced
1 c of mushrooms; sliced
1 c of julienned carrot
1 c of green bell pepper; sliced into 1/8-inch strips
2 Tbsps of garlic; minced
8 c of tomatoes; sliced & skinned
3/4 c of red wine
1/2 c of tomato paste
1 tsp of oregano
1 tsp of basil
1.5 tsps of salt
1 tsp of pepper
1/4 c of Romano cheese; freshly-grated
5 lbs of your choice chicken cuts; rinsed, drained & pat dry
1/4 c of olive oil

Combine pepper, flour, and salt in one medium-sized bowl. Dredge chicken in flour mixture. Set aside.

Place a large nonstick skillet with oilve oil over medium heat. When oil is hot, saute chicken ’til golden. May need to do this in batches if skillet is not large enough.

May also need to add oil, as necessary. Take out the chicken and transfer it to a platter lined with paper towel to remove excess fat.

Saute onions, sliced mushrooms, green bell pepper, garlic and carrots using the same oil used for the chicken. Saute it for about 3-5 minutes. Toss in the tomatoes.

Stir constantly for 3-5 minutes. Pour red wine and tomato paste. Add basil, pepper, oregano, and salt. Keep stirring for 3-5 more minutes.

Transfer chicken to crockpot together with the tomato mixture. Mix it well. Cover with lid. Set heat to low. Cook for 4-6 hours. Flavors really blend well if you cook it longer.

Top with grated Romano cheese prior to serving. Serve chicken with crusty bread, steamed rice, or pasta tossed in olive oil.

>> Chicken Crockpot Cacciatore Recipe III

Apple and Coconut Revel Bars Recipe

1/2 c of coconut (sweetened); flaked
1/3 c of brown sugar
1 Tbsp of flour
1/2 c of ice cream topping (butterscotch or caramel, fat-free)
1/3 c of flour
1/2 tsp of cinnamon
2 Tbsps of butter/margarine
1/2 c of oats (quick-rolled)
4 apples (large); skinned and sliced coarsely

Place the sliced apples, 1 Tbsp of flour, coconut, cinnamon and sugar in a 1.5-quart casserole (or baking dish) that can be placed inside the crockpot. Mix well. Add in butterscotch (or caramel ice cream) toppings.

Meanwhile, combine the cinnamon with 1/3 cup flour, quick rolled oats, and margarine in one small bowl. Mix well using a fork. Sprinkle it on top of the apple and coconut mixture.

Place the casserole (or baking dish) inside the crockpot; and then cover.

Cook it on high ’til apples become tender. This usually takes about 2.5 hours. Cut into bars or squares. May either be served chilled or warm topped w/ vanilla sorbet (or ice cream) and chocolate syrup.

>> Apple and Coconut Revel Bars Recipe

Apple Spread Recipe III

4 apples; peeled, cored & cut into chunks
4 tsp of cinnamon
3 c of sugar
1/2 tsp of salt
1/2 tsp of cloves
1 c of water

Toss the apples into the crockpot (4 quarts). Pour in water, and stir in sugar, cinnamon, cloves and salt ’til well mixed.

Cover with lid. Set heat to high. Cook for 2-3 hours. Reduce the heat to low. Stir well. Cover and continue cooking for 6-8 hours more, stirring occasionally.

Transfer the mixture into a blender (may need to do it in batches if blender is not big enough). Process ’til smooth.

May be returned to slow cooker ’til preferred consistency, in case blended apple mixture is not thick enough. Let it cool ’til just warm. Transfer to dry sterilized jar with tight lid.

>> Apple Spread Recipe III

Mexican Spiced Pecans Recipe

4 Tbsps of butter; melted
1 Tbsp of chili powder
1 tsp of salt
1 tsp of basil; dried
1 tsp of oregano; dried
1 tsp of thyme; dried
1/2 tsp of onion powder
1/4 tsp of garlic powder
1/4 tsp of cayenne pepper
1 lb of pecan halves

Combine the pecans, butter, chili powder, salt, dried basil, dried oregano, dried thyme, onion powder, garlic powder, and cayenne pepper in the crockpot. Mix well. Cover with lid.

Turn crock pot control to high. Cook for about 10-15 minutes. Reduce the heat to low. Remove the cover. Cook for about 2 more hours. Stir every now and then.

Once cooked, place the pecans on a cookie sheet lined with waxed paper. Let it cool.

>> Mexican Spiced Pecans Recipe

Cheesy Crockpot Meatball Casserole Recipe

1 c of corn (whole kernel)
1 c of potato; sliced
2 c of water
1/2 c of carrot; chopped
1/2 c of onion; minced
1 c of celery; sliced
2 beef bouillon cubes
1 jar of Cheez whiz (16 oz)
1 lb of ground beef
1 pc of egg (large)
1/4 c of bread crumbs
1/2 tsp of Tabasco
3/4 teaspoon salt; divided
A dash of ground black pepper

Combine the ground beef, bread crumbs, egg, 1/2 tsp of salt and Tabasco in one large bowl. Mix well; and mold into medium-sized meatballs. Pour in water into the crockpot.

Add the bouillon. Cover with lid. Set heat to high. Warm broth for half an hour, stirring once.

Reduce heat to low. Drop the meatballs one by one, to be followed by corn, potato, celery, carrots, and onions, and the remaining salt. Stir lightly.

Cover with lid, and continue cooking for another 7-8 hours, stirring occasionally. Gradually add Cheez Whiz, and continue cooking for another half hour, stirring occasionally.

May be served with steamed rice, or slices of French bread.

>> Cheesy Crockpot Meatball Casserole Recipe

Crockpot-cooked Mac-and-Cheese Recipe

1/2 tsp of black pepper
1 canned milk (evaporated, 12 oz)
1 tsp of salt
1.5 c of buttermilk
2 pcs of eggs; beaten
4 c of sharp cheese (Cheddar, 16 oz); shredded
8 oz of elbow macaroni; cooked & drained

Grease the crockpot (may use cooking spray). Toss in the macaroni into the crockpot together with evaporated milk, buttermilk, 3 cups of Cheddar cheese, beaten eggs, salt and pepper. Stir well.

Top this mixture with what is left of the Cheddar. Cover the crockpot. Cook the mixture on low heat ’til it sets and edges have browned lightly.

This usually takes about 5-6 hours. Crockpot cover must not be removed and mixture must not be stirred ’til cooked completely.

>> Crockpot-cooked Mac-and-Cheese Recipe

Crockpot Jambalaya Recipe

1 lb. boneless breast meat from chicken, sliced into 1-inch pcs.
1 lb. sliced sausage (smoked)
1 lb. cooked shrimps
28 ozs. tomatoes, crushed
1 pc. chopped medium-sized onion
1 pc. chopped green bell pepper
1 c. chicken stock
1/2 c. of wine (white)
2 tsps. oregano
2 tsps. parsley
2 tsps. cajun seasoning
1 tsp. cayenne powder
2 c. cooked rice

Chicken breasts & sausages should be sliced. Chop up green bell peppers and onions too. Add all of the sliced ingredients into your Crockpot then add in also all other ingredients aside from the rice and shrimps.

Cook inside your Crockpot at low settings for about 6 to 8 hrs. Then 30 mins. prior to serving add in the rice and shrimps until they are heated through. If you are in a hurry, you can cook at high settings for about 3 to 4 hrs. only.

Party Mix Recipe

7 c. of assorted cereals (wheat, rice or oats and in different shapes)
1/2 tsp. each of onion, garlic & seasoned salt
1 c. of mixed-nuts, cashews, pecans or peanuts
A dash of pepper sauce (hot)
1 c. of sticks of pretzels (mini size)
4 tbsps. of Worcestershire
1/2 c. of melted margarine/butter

Mix together pretzel sticks, nuts & cereals in your crockpot. In a bowl, blend together all other ingredients & butter then add this to your cereal, nut & pretzel mixture and make sure that everything has mixed well.

Cook without its cover at high settings for about 2 hrs. and stir in 30 minute intervals. After the 2 hrs. have passed, lower cooking temp. at low settings and continue cooking for 2-6 hrs. more. Party mixes can be stored inside airtight jars or any containers. This recipe produces 10 cups of the party mix.

Crockpot Thai Rice and Prawns Casserole Recipe

2 cans of chicken broth (10 oz)
1 c of water
1/2 tsp of cumin
1 tsp of coriander
1 tsp of salt
7 garlic cloves; minced
1/3 c of lime juice (approximately from 3 limes)
1/4 c of lime rind; grated
1 Tbsp of ginger (fresh); minced
1 pc of onion (medium); minced
1 pc of carrot; pared & grated
1 pc of red bell pepper; diced
1/4 c of coconut; flaked
1/2 c of raisins
2 c of converted rice
1 lb of large prawns; skinned & deveined
2 oz of snow peas; tips removed
Toasted coconuts
1/2 tsp of cayenne pepper

Mix all the ingredients in a crockpot (5 quarts) except for prawns, snow peas, and toasted coconuts. Stir ’til well blended. Cover with lid. Set heat to low.

Cook ’til rice becomes tender (about 3.5 hours). May gradually add water in case rice is still not tender but all liquid has been absorbed.

Once the rice becomes tender, mix in the snow peas and prawns. Put lid back and continue cooking for another half hour. Sprinkle some toasted coconuts prior to serving.

>> Crockpot Thai Rice and Shrimp Casserole Recipe

Crockpot Chicken and Sausage Casserole Recipe

1 pkg of lima beans (frozen)
1 c of tomato juice
1 stalk of celery; cut into half-inch pieces
1 pc of carrot; cut into half-inch pieces
1 garlic clove; minced
1 pc of onion; minced
1 tsp of chicken bouillon granules
1 bay leaf
1/2 tsp of basil (dried); crushed
1/2 tsp of oregano (dried); crushed
3 pcs of chicken breast fillets
8 oz of Kielbasa (smoked); cut crosswise into bite-sized pieces
3 chicken drumsticks
1 tsp of butter – for greasing
1 tsp of salt
1 tsp of ground black pepper
1 tsp of garlic powder

Grease the crockpot with butter. Toss the carrots together with lima beans, sliced celery, garlic and chopped onions into the crockpot. Spread evenly.

Mix together tomato juice, bouillon granules, basil, bay leaf, oregano, salt and garlic powder in a large bowl. Add chicken together with Kielbasa. Mix well to coat evenly.

Place the Kielbasa and chicken mix on top of the veggies. Pour the rest of the juice over the mixed meat.

Cover with lid. Set heat to low. Cook for 6-8 hours (’til chicken is tender). Remove the bay leaf, once cooked.

>> Crockpot Chicken and Sausage Casserole Recipe

Crockpot Lasagna Recipe

2 Tbsps of butter
Garlic powder (optional)
1/2 lb of sausage
1/2 lb of ground beef
2 c of Parmesan cheese; divided
1/2 c of Italian breadcrumbs
1 bag of Mozzarella cheese
16 oz. of Ricotta
2 pcs of eggs
A dash of salt and pepper
1.5 tsps of parsley flakes
1 box of rotini (or ziti)
2 jars of pasta sauce (28 oz)
1 pc of egg
2 Tbsps of olive oil

Cook pasta as stated in the package instructions ’til al dente. Drain and set aside in a large bowl. Toss the pasta in olive oil.

Heat a medium-sized nonstick skillet with butter over medium heat. When the butter melts, saute the garlic and onions for about one minute. Toss in the beef. Saute ’til light brown.

Remove from heat. Drain. Toss it with pasta together with pasta sauce, 1 cup of Parmesan cheese, crumbs, 1 egg, half of the Mozzarella.

Grease the crockpot with butter. Pour the 1/2 of the meat and pasta mixture into the crockpot. Spread evenly. Set aside.

Meanwhile, combine the 2 remaining eggs with the other cup of Parmesan cheese, ricotta, parsley, pepper and salt. Beat altogether ’til mix well. Pour 1/2 of this over the first pasta layer.

Add the remaining meat and pasta mixture on top of the first ricotta layer. Spread the remaining ricotta evenly on top of the second pasta layer. Cover crockpot with lid. Set heat to low. Cook for 4-6 hours. Serve with crusty bread.

>> Crockpot Lasagna Recipe

Creamy Chicken and Biscuit Dumplings Recipe

Salt
1 Tbsp of veggie oil
1 pc of onion; minced
1 Tbsp of parsley; minced
1/2 tsp of allspice; ground
1 c of white wine (dry)
1 canned refrigerated biscuits; quartered
2 Tbsps of flour
1/2 c of heavy cream
1 tsp of ground black pepper
2 cloves of garlic; minced
2 pcs of carrots; skinned & chopped
2 c of broth of chicken
2 ribs of celery
3 lb of your choice chicken cuts; chopped
4 Tbsps of butter

Place a large nonstick skillet with oil and butter over medium heat. When the butter melts and the oil is hot, saute the garlic and onions for about 2 minutes. Add the chicken, saute ’til light brown. Remove from heat and transfer all to a crockpot (6 quarts).

Stir in the chicken broth, celery, parsley, carrots, ground black pepper, allspice, white wine and a dash of salt, to taste. Mix well.

Cover with lid. Set heat to low. Cook for 5-7 hours, stirring occasionally. Remove the chicken and transfer to a platter to detach meat from bones. Discard chicken bones.

Combine the flour with cream in a small bowl. Mix well ’til smooth. Stir it well into the broth. Turn heat to high. Toss the biscuits into the crockpot.

Cover and cook for half an hour (’til biscuits are firm). Reduce the heat to low. Return the chicken to the crockpot. Cover and continue cooking for another half hour.

>> Creamy Chicken and Biscuit Dumplings

Sweet And Sour Franks Recipe

2 lbs. hotdogs/cocktail franks sliced in bite size pcs.
1 c. of sauce (chili)
2 (27-oz.) cans of chunks of pineapple
1 c. of jelly (currant)
1 tbsp. of mustard (prepared)
3 tbsps. of juice from a lemon

Mix together chili sauce, currant, lemon juice and mustard inside your Crockpot. Make sure to blend everything well and break up any chunks of jelly.Cook covered at high settings for 15-20 mins. for the sauce to blend and jelly softens up.

Add in sliced cocktails franks/hotdogs then add in pineapple. Continue cooking at high settings for about 2 hrs. and if cooking at low settings then cook time is 4 hrs. Serve directly from the pot with the settings turned to low.