Beef and Cheese Dip Recipe

1 Tbsp of butter
Salt and pepper
2 cloves of garlic; minced
2 lbs of cheese (Velveeta); cubed
2 canned tomatoes & chilies (Rotel)
1 jar of picante sauce (small)
1 lb of beef (premium); ground
1 pc of onion (medium); minced
1 lb of sausage
1 tsp of Worcestershire
1 tsp of garlic powder
1 canned cream of mushroom soup

Place a nonstick skillet with butter over medium heat. When the butter melts, saute the garlic and onions for about a minute. Add in the beef, and saute ’til light brown. Add a dash of salt and pepper, to taste. Drain and set aside.

Combine the tomatoes, cream of mushroom soup, picante sauce, garlic powder, and Worcestershire sauce in the crockpot. Add beef, and then mix well. Cover with lid. Set heat to low. Cook for 2-4 hours (’til cheese melts). Serve over tortilla chips, potato chips or saltines.

>> Beef and Cheese Dip Recipe

Crockpot Beef, Carrot and Cabbage Casserole Recipe

6 c of cabbage & carrots; shredded
3/4 lb of ground beef (lean)
1/4 tsp of ground black pepper
1/2 tsp of salt
1 pc of onion (medium); chopped finely
1 canned spaghetti sauce (chunky low-fat, 26 oz)
1 c of long-grain rice
1/4 tsp of basil leaves; dried & pound
1/4 tsp of seasoned salt
1/2 c of water

Combine ground black pepper with salt in a small bowl. Mix well and set aside.

Combine the shredded carrots with the cabbage in a large bowl. Layer half of this mixture on the bottom of the crockpot. Spread all the beef on the vegetable mixture.

Sprinkle beef with pepper and salt mixture, to be followed by all of the onions. Top the onions with rice. Top the rice with the remaining vegetable mixture. Sprinkle with the remaining pepper and salt mixture.

Next, combine the spaghetti sauce with seasoned salt, water, and basil in another small bowl. Mix well. Pour the sauce over the last layer of vegetable mixture. Cover with lid. Set heat to low. Cook for approximately 5-6 hours (’til rice is cooked).

>> Crockpot Beef, Carrot and Cabbage Casserole Recipe

Zucchini Casserole Recipe

1 pc. sliced onions (red)
1 pc. green bell pepper, sliced thin
1/2 teaspoon of pepper
4 medium-sized zucchini, slice into bite-sized pcs.
1 teaspoon of salt
1 can (16-oz.) of undrained tomatoes, diced
1/2 teaspoon of basil
1/4 cup of Parmesan, grated
1 tablespoon of oleo

Mix all your ingredients together in your Crockpot aside from the cheese & oleo. Cook covered at low settings for about 3 hrs. Place dots of oleo on your dish then finish with a sprinkling of cheese. Then, cook an additional 1.5 hrs. at low settings still.

Serves 6

Teriyaki Sauce Wings Recipe

3 lbs. chicken (wing parts)
1/4 c. of sherry (dry)
1 pc. chopped onion
2 garlic cloves, crushed
1 c. of soy-sauce
2 tsps. ginger (ground)
1 c. of sugar (brown)

Wash the chickens then dry them out using paper towels. Slice off the tips of the wings then discard them. A wing should be sliced in 2 pcs. and be sure to cut at joints.

Wings should then be broiled and make sure that they are 4-inches from the heat (10 mins.) for each individual side until they are browned.

Put the broiled chickens inside your Crockpot. In a bowl, mix together all other ingredients then pour it on your chickens.

Cook covered at low settings for around 5-6 hrs. or if cooking at high then cook time is only 2-3 hrs. Just stir about 1-2 times to make sure wings are evenly coated w/ sauce.

This recipe yields 32 pcs. of wings.

Orange and Lemon Fish Recipe

1.5 lbs of fish fillets
Salt & pepper
1 pc of onion (medium); sliced
5 Tbsps of parsley; sliced
4 tsps of veggie oil
2 tsps of lemon peel; shredded
2 tsps of orange peel; shredded
Slices of orange & lemon
2 Tbsp of butter

Grease the crockpot with butter. Rub the fish with pepper and salt. Arrange the fish inside the crockpot. Toss in the onions, chopped parsley, veggie oil, lemon and orange peels.

Let it remain on top of the fish. Put the lid on. Set crockpot to low. Cook for 1.5 hours. Transfer to serving platter and top with lemon and orange slices.

>> Orange and Lemon Fish Recipe

Caponata Recipe

1 lb of plum tomatoes; sliced
1 pc of eggplant; cut into half-inch slices
2 pc of zucchini (medium), cut into half-inch slices
1 pc of onion; chopped finely
1/2 c of parsley; chopped
2 Tbsps of red wine vinegar
1 Tbsp of brown sugar
1/4 c of raisins
1/4 c of tomato paste
1 tsp of salt
1/4 tsp of black pepper (fresh); ground
3 Tbsps of black olives (oil-cured)
2 Tbsps of capers
3 ribs of celery; sliced

Combine all ingredients in the crockpot. Mix well. Cover with lid. Set heat to low. Cook for 5-6 hours. Refrain from removing the cover while cooking. May be served cold or warm.

>> Caponata Recipe

Jerk Chicken Recipe

1 tbsp of ginger (crystallized), chopped
1/2 – 1 pc. of seeded, deveined & minced fine habanero (don’t forget to protect your hands with gloves)
1/2 tsp. of allspice (ground)
2 tbsps. mustard (dry)
1 tsp. pepper (black), freshly grounded
2 tbsps. of balsamic wine vinegar/red wine
2 pcs. crushed & minced garlic cloves
2 tbsps. soy-sauce
3-4 lbs. of chicken tenders

Inside your food processor, mix together ginger and onions then process them until they are chopped fine. Next, add in all other ingredients aside from the chicken tenders then pulse just until everything is mixed well.

Put your chicken inside your 3.5-qt. crockpot/slow cooker then pour over the sauce. Cook covered at low settings for about 6-8 hrs. or just until the chickens are tenderized. If using high settings, cooking time is 3-4 hrs.

This dish serves 4

Lazy Crockpot Chicken Recipe

1 package of boned chicken breast
A jar of mushrooms (sliced)
1/4 cup of flour
Paprika, salt & pepper
A can of soup (cream of mushroom)

Wash the breasts then season all sides with paprika, pepper & salt. Put the chicken inside your slow cooker/crockpot and add in all remaining ingredients to the pot. Chicken should be cooked at low settings for the whole day.

Dish is best served over some potatoes that have been mashed up, rice or cooked noodles.

Sausage and Cheese Dip Recipe

1 pkg of Velveeta (1 lb); diced
1 canned Chili (no beans)
1 lb of sausage (medium or spicy); browned & crumbled

Combine all ingredients in a casserole dish (that will fit into the crockpot). Mix well. Lay a rack (upright) at the bottom of the crockpot. Put the casserole dish on top of the rack.

Pour hot water underneath the rack. Cover crockpot leaving a 1/4-inch opening to allow steam to escape. Turn the crockpot control to low. Cook ’til cheese melts. Stir occasionally.

Use as topping for tortilla chips.

>> Sausage and Cheese Dip Recipe

Crockpot Clam and Vegetable Chowder Recipe III

4 canned clams (6.5 oz); halved or quartered & drained
1/2 lb of bacon; cut into small cubes
1 pc of onion (large); minced
6-8 pcs of potatoes (large); pared & cubed
3 c of water
3.5 tsps of salt
1/4 tsp of pepper
4 c of milk
3-4 Tbsps of all-purpose flour
2 Tbsps of butter
2 cloves of garlic; minced

Place a medium-sized nonstick skillet with butter over medium heat. When the butter melts, saute the garlic and onions for a minute. Add the bacon. Saute ’til brown. Transfer into crockpot together with grease.

Stir in the clams, potatoes, water, salt, and pepper. Mix well. Cover with lid. Set heat to low. Cook for 3-4 hours. About and hour into cooking, dissolve flour in milk.

Pour into the crockpot. Cover and continue simmering ’til the rest of the cooking time. Stir occasionally. Ladle in bowls, and serve with slices of crusty bread.

>> Crockpot Clam and Vegetable Chowder Recipe III

Crockpot Cream Cheese Chicken Recipe

2 tbsps Italian salad-dressing (dry)
6 ozs. Cream cheese, sliced into 1-inch pcs.
1 pc. chicken for frying, sliced up
Pepper and salt (to taste)
2 tbsps. margarine/butter (melted)
1/2 c sauterne sherry/wine
1 tbsp. onion, mince it fine
A can of mushroom soup (condensed)

Coat your chicken pieces with the butter then rub in pepper & salt. Put chicken inside your slow cooker then add in the dry salad dressing.

Cook, covered, at low settings for about 6 to 7 hrs. 45 mins. prior to being done, blend together wine, onions, cream cheese and soup mix inside a saucepan and continue cooking until it smoothens out.

Add this mixture to chicken inside the slow cooker then cook for 45 mins. Chicken should be served together with its sauces.

Crockpot Corned Beef and Cabbage Recipe

3 lbs. corned beef (brisket), uncooked
1 (2-lb.) cabbage head, sliced in wedges
2 pcs. carrots, cut in 2-inch pcs.
1 pc. bay leaf
5 pcs. red potatoes (small), cut in halves
A tsp. of coriander seed
A tsp. of whole all-spice
1 quartered onion
A tsp. dill seed
1 pc. turnip (small), cut in 2-inch pcs.
A tsp. of whole black peppercorns
3/4 c. of vinegar (malt)
6 ozs. (1/2 bottle) of Irish stout
A tsp. of mustard seed

On a big crockpot (around 6.5 quarts), put in potatoes, onions, turnip and carrots at the bottom then add in your liquids. The beef brisket should be coated with the spicy rub then put it on the top of all your ingredients.

Cook it covered in low settings for about 8 hrs. then add in cabbages & cook another 3 hrs. in low settings. This dish is good paired with some horseradish homemade sauce and mustard (coarse grain).

Here is the recipe for the horseradish homemade sauce. Just whip about half a pint of cream for whipping just until cream has peaked then add horseradish but don’t over mix them. Just fold horseradish gently into the cream

Crockpot Cranberry Chicken Recipe

1 pc. onion (small), sliced thin
1 tsp. mustard (dry)
1/4 c. catsup
1 c. frozen or fresh cranberries (not thawed out)
12 pcs. (2 & 1/4 pounds) boned & skinned chicken thighs
2 tsps. vinegar (cider), 1.5 tbsps. cornstarch mixed with
2 tbsps. water (cold)
2 tbsps. brown sugar (packed firmly)
Salt

Get a 3 qt. crockpot and place inside cranberry fruits and onions then place chicken thighs on the top. On a bowl, blend vingar, mustard, sugar and catsup then pour the mixture on the top of chicken meat.

Cook, covered, on low until the chicken gets tenderized (for 6.5 – 7.5 hrs.). Take out the chicken then add cornstarch and mustard mix in the liquid inside the pot.

Turn your heat settings on HIGH then continue to cook it and stir it around 2-3 times just until the sauce gets thick (10-15 mins.). Add in salt for seasoning and drizzle this sauce on the cooked chicken. Serves 6.

When you’re hurrying: Instead of low settings, it should be on HIGH then the chicken should just be left inside the pot and not taken out.

Just add in cornstarch and mustard mix then increase heat settings and just stir once. Serve on a serving plate and instead of the thighs, use the breast part of the chicken (7 pcs.).

Cheesy Spinach Sauce Recipe

5 oz spinach (frozen); chopped
2 Tbsps of pimento; sliced
1 tsp of Worcestershire sauce
1/4 tsp of garlic salt
1/4 cup whipped cream
2 Tbsps of cheese (Parmesan); grated
2 tsps of onion; minced
1/2 tsp of thyme
8 oz cream cheese; cubed

Combine the whipping cream with cream cheese in a crockpot. Mix well. Cover with lid. Set heat to low. Cook ’til cheese melts (approximately 1 hour), stirring occasionally.

Add in chopped spinach, pimiento, Worcestershire sauce, garlic salt, Parmesan cheese, onions, and thyme. Mix well. Cover with lid. Continue cooking on low for another half hour.

Use as dip for raw or steamed vegetables, as topping for saltines or crusty bread. May also be used as pasta sauce.

>> Cheesy Spinach Sauce Recipe

Crockpot Hot Dip Recipe

1 lb. hot Italian-style sausage
1 lb. hot Velveeta (Mexican style) cheese
A can of drained tomatoes (Rotel)
1 bottle of hot sauce (pace picante)
1 pc. of pepper (jalapeno), diced fine

In a skillet, saute the sausages & jalapeno until the sausages have browned then drain it well.

Put the browned meat and pepper into your Crockpot together with all ingredients then allow to cook, simmering for about 1 hr. or just until everything has mixed together and cheese melts.

Dip can be served with an assortment of chips (Fritos or tortilla) or some toasted bread.

Creamy Citrus Crockpot Cheesecake Recipe

Crust Ingredients:
3/4 cup cookie or chocolate Graham crackers; crushed
3 Tbsps of butter; melted
2 Tbsps of sugar

Filling Ingredients:
2/3 c of sugar
1 egg yolk
2 pcs of eggs
1 tsp of orange rind (or lemon rind)
1/2 tsp of vanilla
1 Tbsp of flour
1/4 c of orange juice concentrate (frozen); thawed
16 oz of cream cheese (light)

Combine the crushed choco Grahams, sugar and butter in one small bowl. Mix well ’til mixture is moistened evenly. Press onto the bottom of a springform pan (7 inches); and then set aside.

Meanwhile, combine sugar with cream cheese. Mix ’til creamy. Add the egg yolk and 2 eggs. Set electric mixer to medium. Beat mixture for 2-3 minutes. Add the orange concentrate, grated orange rind, vanilla and all-purpose flour. Beat batter for approximately 2 more minutes. Transfer it onto the crust; and then spread evenly.

Position a trivet on the bottom of the crockpot, upright. Place the pan onto the trivet. Cover with lid. Set heat to high. Cook for ’til knife comes out clean when you pierce the cake (2.5 – 3 hours).

Turn the heat off. Leave cake inside the crockpot ’til pan is cool is not hot enough to handle anymore (about 1 – 2 hours). Remove the pan from the crockpot.

Allow cake to completely cool at room temperature before removing the pan sides. Transfer to a cake serving platter. Refrigerate. May be topped with peeled sections of orange pulp prior to serving.

>> Creamy Citrus Crockpot Cheesecake

Salmon Bake in Crockpot Recipe

3 (1 pound each) cans of salmon
1/2 c. of milk
4 c. of soft bread-crumbs (10 slices of bread)
6 beaten eggs
1 (1 pound) can of pureed tomatoes
1 pc. chopped green bell pepper
2 pcs. chicken cubes, crush them up
3 tsps. juice from a lemon
A can of condensed soup (cream of onion)
A can of condensed soup (cream of celery)

Take your removable liner and be sure to grease it well. Mix together all the ingredients in your liner aside from milk, celery and soup. Put the liner on the base. Cook covered at low settings for 4 to 6 hrs. or if using auto settings, cook time is 3 hrs.

In a saucepan, add in half a cup milk & the soup (cream of celery) and make sure it’s heated through. This creamy mixture is your sauce in accompaniment to your salmon dish.

Crockpot Corned Beef Hash Recipe I

1 can corned beef or 2 c. corned beef, cooked
3 garlic cloves (or depends on your taste)
2 (10-oz.) cans chicken stock
1 green bell pepper, diced
1 shredded medium-sized onion
Italian seasoning ( 1-2 dashes)
2 medium-sized sticks of celery, chopped
A tbsp. worcestershire sauce
5 regular-sized potatoes, chopped
1 c. of mushrooms
2 tbsps. butter
Pepper & salt for seasoning

Chop up beef or you can ground them up then put them inside your crockpot together with the rest of the ingredients. Cook covered in low settings for about 8 hrs.

If you see that potatoes have already been cooked, then mash all of them up inside the crockpot then add in a bit of water as needed. This dish is best served warm together with some salad greens and hot bread.

Hearty Asparagus and Cheese Casserole Recipe

1/2 c of saltine crackers (Ritz); crushed coarsely
1 c of Cheddar cheese; grated
1 canned “cream of celery” soup (10 oz)
1 tsp of butter
2 canned asparagus (10 oz); sliced
2 pcs of eggs (hard-boiled); sliced thinly

Lightly grease the crockpot with butter. Toss in the asparagus, and top with eggs.

Meanwhile, in a medium-sized bowl, combine the cream of celery soup with Cheddar cheese. Mix well. Pour this over the eggs and asparagus; and top with crumbled crackers.

Dot it with butter. Place the lid to cover crockpot. Cook the mixture on low heat for 4-6 hours.

>> Hearty Asparagus and Cheese Casserole Recipe

Crockpot Corned Beef and Cabbage Recipe

4.5 lbs. corned beef (brisket)
2 quartered medium-sized onions
2 cups of water
3 tbsps. of sugar
1 head of cabbage, sliced into wedges (small-size)
3 tbsps. of vinegar
Half a tsp. of pepper

Get your crockpot and put all the ingredients inside it and a make sure that the cabbages are on the topmost part. Slice up your brisket if needed. Cook the mixture covered in the pot on the low setting for 10 to 12 hrs. and if you want to cook it faster, put it to high settings & cook for 6 to 7 hrs.