INGREDIENTS: 2 lb. bag of frozen cubed hashbrowns2 cups shredded cheddar cheese8 oz. cream cheese10.5 oz. can cream of chicken soup32 oz. chicken stock/broth8 oz. container of sour creamSalt, pepper, onion powder1 Lid full of apple cider vinegarCelery flakesSliced carrot if wanted?Add bacon?
Category: method-crockpot
Barbacoa – Randy’s Smoked
I created this as a tweak to a recipe I found on Reddit. First batch was 12 lbs of prime chuck roast. Go big or go home! The typical process involves creating a sauce and a Notes: For larger batches, I might use canned stewed tomatoes instead of tomatoes and water or beef broth. Guajillo… Continue reading Barbacoa – Randy’s Smoked
Hot Chocolate – Dianne’s Favorite
We adapted this recipe from one we found on thecountrycook.net. It is very good. We may try other recipies from this site. This recipe uses a crockpot but I think you could make it faster in a double boiler. NOTE: It is very important to use semi-sweet chocolate chips and not the sweeter versions. Other… Continue reading Hot Chocolate – Dianne’s Favorite
Chicken and Rib Rub
Use this rub for Smoked, BBQ chicken and ribs. This same basic recipe can be used for either chicken or ribs. I prefer the rib rub to be sweeter so I double the sugar when using it on ribs. Brown sugar tends to clump during storage so another option would be to mix the rub… Continue reading Chicken and Rib Rub
Espinaca Dip – Kim’s
We agree with Kim. This is great on everything (chips, crackers, eggs, veggies, …) Note: Make this a few hours ahead of time and keep it warm in the Crock-Pot. Like all dips, this one needs time for the flavors to develop and meld. Ingredients: 16 oz. (2 packages) of cream cheese 8 oz. (1/2… Continue reading Espinaca Dip – Kim’s
Sweet & Spicy Chicken Wings
from Taste of Home. Yield: about 2-1/2 dozen Ingredients: 3 lbs chicken wings 1 1/2 cups ketchup 1 cup brown sugar packed 1 small onion finely chopped 1/4 cup sweet red pepper finely chopped 2 tbsp chili powder 2 tbsp Worcestershire sauce 1 1/2 tsp crushed red pepper flakes 1 tsp ground mustard 1 tsp dried basil 1 tsp dried thyme 1 tsp black pepper Instructions: Cut wings into three sections; discard wing tip sections. Place chicken in a 4-qt. slow… Continue reading Sweet & Spicy Chicken Wings
Refried Beans – Danielle’s Legendary
Yields about 12 cups or 1 full 7 qt. Crock pot WARNING! DO NOT DOUBLE THIS RECIPE UNLESS… you use an 18 quart roaster. Doubling the recipe makes 1.5 gallons of refried beans. 300 Degrees on a roaster is the same as High on a Crock Pot. You can lower the temperature to 250 in… Continue reading Refried Beans – Danielle’s Legendary
Pulled Pork – Chipotle Carnitas
Ingredients: 16 lbs pork butt thawed 6 Tbsp vegetable oil 2 onions chopped 4 cans Ro-tel Tomatoes & Chiles 4 Tbsp Minced Garlic 3 tsp dried oregano 1 tsp ground cloves 4 tsp dried chipotle pepper 6 tsp cumin 2 cups beef broth 2 Tbsp salt 4 tsp pepper 4 bay leaves Instructions: Heat oil in large pan and brown pork on all sides. Place pork in crock pot, slow cooker or roaster and add remaining ingredients on top of… Continue reading Pulled Pork – Chipotle Carnitas
Corn – Danielle’s Crockpot
NOTE: A 16 oz bag of frozen corn PLUS a 12 oz bag of frozen corn are used together to make this recipe. Together, the two packages of frozen corn equals about 5 cups. Ingredients: 16 oz frozen corn thawed 12 oz frozen corn thawed 8 oz cream cheese cubed 3/4 cup Cheddar Cheese shredded 1/4 cup butter melted 1/4 cup heavy whipping cream 1/2 tsp salt 1/4 tsp pepper Instructions: In a 3 or 4… Continue reading Corn – Danielle’s Crockpot
Beef Stroganoff – Crockpot
Ingredients: 2 lbs stew meat 1 envelope dry lipton beefy onion 1 envelope dry lipton onion mushroom 2 4 oz cans (small) mushrooms 2 10.5 oz cans cream of mushroom soup 2 cups sour cream cooked noodles or rice Alternate Ingredients (without dry soup packets): 2 lbs stew meat 3 2/3 Tablespoons Minced Onions (ground) or Onion Powder 4 teaspoons / cubes Beef Bullion (ground)… Continue reading Beef Stroganoff – Crockpot