crocktober - Grand Casino

CROCKTOBER
CROCKPOT RECIPES
CROCKPOT GOULASH
Submitted by Margo Hatch
Ingredients
2 lb round steak (cut in ½ inch cubes)
1 cup onions (chopped)
1 clove garlic (minced)
1 tablespoon flour
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon thyme
1 bay leaf
1 can (18 oz.)tomatoes
1 cup sour cream
Instructions
Put steak cubes, onions, and garlic into crockpot. Stir in flour and mix to coat
steak cubes. Add all ingredients, except sour cream. Stir well; cover and cook
on low for 8 hrs. Add sour cream ½ hour before serving. Stir thoroughly and
serve on hot buttered noodles or rice.
CROCKPOT BAKED BEANS
Submitted by Margo Hatch
Ingredients
2 lb navy beans
½ cup brown sugar
2 teaspoon dry mustard
1 ¼ teaspoon salt
2 lb bacon
½ cup white sugar
¼ cup molasses
1 diced onion
Instructions
Do not soak beans. In crockpot first layer bacon; sprinkle some brown and
white sugar on top. Repeat until all ingredients are used. Add dry mustard,
molasses, salt and onion. Fill almost to top with water. Cook on low 10 –12
hours ( I usually put them on to cook and let cook all night).
NOT YOUR MOM’S PULLED PORK
Submitted by Ericka Keep
Ingredients
2 ½ lb pork shoulder
1 onion (diced)
3 – 4 garlic cloves (minced)
Salt
Pepper
1 teaspoon oregano
1 – 2 chipotle peppers (diced)
2 tablespoon adobo sauce
¾ cup light beer or chicken broth
1 – 2 bay leaves
Instructions
Season the pork with salt and pepper. Place it in the crockpot. Mix together
the remaining ingredients in a bowl and pour over the pork. Cook for 6 – 8
hours on low or 3 – 4 hours on high until the pork is fork tender and easily
shreds. Drain off some of the remaining liquid. Serve on its own or on fresh
buns. The chipotle peppers in adobo sauce are what makes this entrée and
should not be substituted. (You can find this at any major grocer, Target or
Wal-Mart in the Hispanic/ethnic aisle)
KIM’S CROCKPOT TURKEY CHILI
Submitted by Kimberly Freetly
Ingredients
1 lb ground turkey (browned)
1 package hot-n-spicy taco seasoning (1/2 add to turkey while browning,
rest goes into chili pot)
1 purple onion (chopped)
3 – 4 carrots (diced)
1 package fresh mushrooms (diced)
2 fresh zuchinis (diced)
1 – 2 fresh acorn squash (cut up)
6 fresh tomato (diced)
2 cloves garlic
1 can butter beans
1 can black beans
1 can spicy chili beans
1 can mexican corn
1 large can tomato sauce (use can to fill a few times with water)
Chili powder
Onion powder
Garlic powder
Pepper to taste
Sriracha hot sauce (for those that want extra kick)
Instructions
Place in crockpot and serve when vegetables are ready.
CROCKPOT ROAST
Submitted by Joyce Moritz
Ingredients
1 2½ – 3 lb roast
1 can cream of mushroom soup
1 package dry onion soup mix
1 – 2 teaspoons Worcestershire sauce
Instructions
Place roast in crockpot. Spread mushroom soup over roast. Sprinkle dry
onion soup mix and then drizzle with Worcestershire sauce. Place lid on
crockpot and cook on low for 6 – 8 hours or until roast is fork tender and
pulls apart easily.
SLOW COOKER CHEESY HASH BROWNS
Submitted by Jessica Erickson
Ingredients
2 cups sour cream
1 can cream of chicken soup
2 cups shredded cheese of your choice (plus cheese for topping)
½ cup onion (chopped)
¼ teaspoon salt
¼ teaspoon pepper
32 oz package hash browns (thawed)
Instructions
Combine everything except the hash browns and mix thoroughly. Add in
hash browns and mix. Spray crockpot with nonstick cooking spray. Pour in
hash brown mixture and cook on high for 2 hours or low for 4 hours.
LASAGNA
Submitted by Billy Ray Burt
Ingredients
2 (28 oz) cans of diced tomatoes (drained)
4 cloves of garlic (finely chopped)
2 tablespoons oregano
½ teaspoon salt
¼ teaspoon pepper
15 oz ricotta cheese
½ cup parsley (finely chopped)
½ cup shredded parmesan cheese
12 oz lasagna noodles (uncooked)
2 cups of spinach leaves
2 cups shredded mozzarella cheese
Instructions
Get 2 bowls. Put the tomatoes, garlic, oregano, salt and pepper in 1 bowl, and
the ricotta cheese, parsley and parmesan cheese in the other. Make layers in
the crockpot like this: noodles, spinach, drop dollops (heaping spoon sized)
of ricotta mixture—kinda cover the spinach mostly, ½ cup of the other bowl
(tomato bowl) on top of the ricotta dollops, sprinkle mozzarella on top of
that. Do this 2 or 3 times—depending on the depth of your crockpot (don’t
fill your crockpot up and keep going as your lid will not fit—trust me). When
you get the layers to the top, put some mozzarella on it—makes it cheesy—
just sayin. Put the lid on it. Then turn your crockpot on high for 2 hours or on
low for 3 – 4 hours.
CROCKPOT LAYERED LASAGNA
Submitted by Linda Huro
Ingredients
2 lb Italian sausage
1 onion (diced small)
3 cloves garlic (minced)
15 oz ricotta cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 egg
1 cup parmesan cheese
48 oz marinara sauce (2 24 oz jars of your favorite brands or 6 cups of
homemade sauce)
4 cups mozzarella cheese (shredded)
9 oz lasagna noodles (no cook variety—I use Barilla brand)
Instructions
In a large skillet cook the Italian sausage, onion and minced garlic. Breaking
up the sausage into crumbles and cooking until the sausage is cooked and
no longer pink. Drain to remove excess grease and set aside. In a medium
bowl stir together the ricotta cheese, oregano, basil, parsley, egg and
parmesan cheese until well mixed. Set aside. In the bottom of a 3 ½ quart
casserole shaped crockpot, add 1 ½ cups of marinara sauce and spread it
to cover the entire bottom of dish. Lay down on top of the sauce 1 layer of
uncooked lasagna noodles. On top of the lasagna noodles spread half of the
ricotta cheese mixture making sure it is evenly distributed. Sprinkle a a layer
of mozzarella cheese on top of the ricotta cheese. Add a layer of the browned
sausage, onion & garlic mixture. Add a layer of marinara sauce. Repeat layers:
noodles, ricotta cheese, mozzarella cheese, sausage, sauce. Ending with
sauce then a light layer of mozzarella cheese. Cover crockpot and cook on
low for 6 – 8 hours. Serve with a side salad and some crusty bread or garlic
bread for a wonderful and easy dinner.
CROCKPOT LASAGNA
Submitted by Tony Sanford
Ingredients
1 lb ground beef
1 large onion (chopped)
2 garlic cloves (minced)
1 can (29 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 ½ cups (12 ounces) ricotta cheese
½ cup parmesan cheese (grated)
Instructions
Brown beef and onion over medium heat until meat is no longer pink. Add
garlic; cook one minute longer. Drain. Stir in the tomato sauce, water, tomato
paste, salt and oregano. Spread a fourth of the meat sauce in an ungreased
5-quart crockpot. Arrange a third of the noodles over the sauce (break the
noodles to fit if necessary). Combine cheeses; spoon a third of the mixture
over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover
and cook on low for 4 – 5 hours or until the noodles are tender.
LASAGNA HOTDISH
Submitted by Marie Dosh
Ingredients
1 ½ lb hamburger
1 box mini lasagna noodles
1 (26.5 oz) can Hunt’s Traditional Sauce
3 cup grated parmesan cheese
3 cup shredded mozzarella cheese
8 oz cottage cheese
1 teaspoon dried minced onions
¼ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and pepper to taste
Instructions
Brown hamburger with seasonings and dried onions; drain. Add sauces
and simmer ½ hour. Cook noodles and drain. In 5 –6 quart crockpot mix all
ingredients. Heat on low until cheeses are melted.
BROCCOLI CHEESE SOUP
Submitted by Todd Christopherson and Craig Nass
Ingredients
½ cup green pepper (chopped)
½ cup onion (chopped)
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 ½ cups milk
1 lb Velveeta cheese (cubed)
1 (10 ounce) package frozen chopped broccoli
Instructions
Sauté onion and green pepper in butter. Combine all ingredients on low in
crockpot for 3 – 4 hours. Do not add salt.
BETH’S BAKED BEANS
Submitted by Beth Gruber
Ingredients
2 (28 oz) cans of regular Busch’s baked beans (do not drain)
1 (15 oz) can of each: butter beans, lima beans, kidney beans,
garbanzo beans, black beans (be sure to drain each of these cans)
½ lb ground beef
½ lb ground pork sausage
1 lb bacon
1 medium onion (chopped)
½ cup ketchup
1 teaspoon yellow or dijon mustard
1 teaspoon garlic salt
2 tablespoons your favorite BBQ sauce
½ cup brown sugar
Instructions
Brown ground beef & ground pork and set aside. Cook bacon to crispy in fry
pan, set aside bacon to crumble. Drain ½ of the bacon grease and discard.
Sauté chopped onion in remaining grease until transparent. Add ketchup,
mustard, garlic salt, BBQ sauce, and brown sugar. Simmer on low for 25
minutes. Mix beans, burger, crumbled bacon, and sauce in large crockpot.
Cook on low for 5 – 6 hours.
SLOW COOKER BARBECUE RIBS
Submitted by Vicki Kroschel
Ingredients
4 lb pork baby back ribs
Salt and pepper to taste
2 cups ketchup
1 cup chili sauce
½ cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
Instructions
Preheat oven to 400 degrees F (200 degrees C). Season ribs with salt and
pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over,
and brown another 15 minutes; drain fat. In a medium bowl, mix together the
ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot
sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and
turn to coat. Cover, and cook on low 6 to 8 hours, or until ribs are tender.
COWBOY DIP
Submitted by Cory Johnson
Ingredients
2 (8 oz) packages of cream cheese
2 cups shredded mozzarella cheese
1 lb spicy sausage (browned)
2 cans of Rotel
Instructions
Mix all ingredients into crockpot and cook on low until warm.
Serve with tortilla chips
CREAMY CHICKEN AND WILD RICE SOUP
Submitted by Erin Carrillo
Ingredients
1 cup uncooked wild rice
1 lb chicken breast (boneless, skinless)
1 cup onions (chopped)
¾ cup celery (chopped)
¾ cup carrots (chopped)
4 – 5 cloves garlic (minced)
6 cups low sodium chicken broth
2 cups water
2 tablespoons salt-free poultry seasoning
3 tablespoons butter
2 tablespoons olive oil (or substitute more butter)
½ cup all-purpose flour
2 cups milk
Salt and pepper to taste
Instructions
Rinse wild rice under running water. Place the uncooked rice, chicken breast,
onions, celery, carrots, garlic, chicken broth, water, and poultry seasoning in
a crockpot. Cover and cook on the high setting for 3 – 4 hours or on the low
setting for 7 – 8 hours. In the last half-hour of cooking, remove the chicken
from the crockpot. Allow to cool slightly before shredding using two forks.
When the rice is done cooking, add the shredded chicken back into the
slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the
mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk.
Continue to whisk until all lumps have dissolved. Allow the mixture to thicken
and become creamy. Add this creamy mixture to the slow cooker. Stir to
combine. Add additional water or milk, to your preference, if the consistency
is too thick. Season with salt and pepper to taste.
SLOW COOKER CHICKEN MARSALA
Submitted by Erin Carrillo
Ingredients
6 small chicken breasts
1 ½ cups fresh mushrooms (sliced)
2 tablespoons butter
1 cup Marsala wine
½ cup water
½ cup heavy whipping cream
3-4 cloves roasted garlic, mashed (or substitute 2-3 fresh cloves, minced)
½ tablespoon dried oregano
½ tablespoon dried basil
1 teaspoon dried onion powder
Salt and pepper to taste
Fresh chopped parsley (for garnish)
Instructions
Place the chicken breasts, mushrooms and butter in a crockpot. In a bowl,
combine all the remaining ingredients, and mix well. Pour the mixture on top
of the chicken and mushrooms. Place the lid on the crockpot, and set it to
cook on low for 6 hours. When the chicken Marsala is done, divide it among
dinner plates, and garnish with chopped parsley.
SLOW COOKER BEEF POT ROAST
Submitted by Japheth Golen
Ingredients
2 lb beef roast (any cut)
2 tablespoons Mrs. Dash (garlic & herbs)
1 teaspoon black pepper
2 tablespoons beef bouillon (powder)
3 cups water
2 medium carrots
1 medium yellow onion
2 stalks celery
2 medium russet potatoes
Instructions
Wash your roast in cool water to remove blood and any other contaminants,
remove most of the moisture and rub the roast with garlic, and pepper. Sear
the entire roast in a hot pan to lock in flavor and moisture. Place the roast into
the crockpot. Dissolve the beef bouillon in hot water, add to the slow cooker.
Coarsely chop the carrots, onions, celery, and potatoes; add to the crockpot.
Set your crockpot to a medium-high heat and cook for 8 – 10 hours. Meat
is done when you insert a fork and the meat breaks apart easily. Remove
vegetables from the cooker, remove the roast and reserve the liquid to make
delicious gravy (optional).
SLOW COOKER APPLE FRENCH TOAST
Submitted by Andrea Bloom
Ingredients
½ cup butter
4 tart apples (cored and chopped, peel if you want)
¾ cup chopped walnuts
¾ cup packed brown sugar
½ cup pure maple syrup
1 ½ loaves day old French bread (cut into cubes)
6 large eggs
2 cups milk
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
1 tablespoon vanilla
Pinch salt
Confectioners’ sugar
Instructions
Melt the butter in a medium saute pan. Add the apples, walnuts, brown
sugar, and syrup in the saute pan for about 10 minutes, stirring often. Put
mix into your crockpot. Put bread to a large bowl. In a medium sized bowl,
combine the eggs, milk, cinnamon, nutmeg, vanilla extract, and salt. Pour
the egg mixture over the bread and stir to coat. Add the bread mixture to the
crockpot and stir. Cook on high for 2 – 3 hours (I cooked mine for 3). Sprinkle
with confectioners’ sugar. If desired, drizzle some additional maple syrup on
top. To make it easier I use a crockpot liner to prevent sticking.
IRISH BEEF STEW
Submitted by Cathy Bisch
Ingredients
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck (cut into 1 ½ inch cubes)
1 pound carrots (peeled and cut into 1 inch chunks)
6 large potatoes (peeled and cut into large chunks)
1 white onion (cut into large chunks)
2 cloves garlic (minced)
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness)
1 tablespoon cold water
1 tablespoon cornstarch
Instructions
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour
to coat, and then fry in the hot oil until browned. Place the carrots, potatoes,
onion and garlic in a large crockpot. Place the meat on top of the vegetables.
Mix together the beef broth and tomato paste and pour into the crockpot
along with the beer. Cover and cook on high for 6 hours or low for 8 hours.
During the last hour before serving, dissolve the cornstarch in cold water
and then stir into the broth. Simmer on the high setting for a few minutes to
thicken.
OVER NIGHT OATS
Submitted by Michael Engel
Ingredients
1 cup steel cut oats
1 ½ cups dried fruit (apples, cherries, craisins, bananas—any mix)
4 cups water
½ cup half-and-half
Instructions
Mix oats and dried fruit. Combine all ingredients including water and
half-and-half in crockpot and set to low heat. Cover and let cook for 8+
hours. Great item to set just before going to bed and wake up to piping hot
breakfast. Stir, split into bowls and top with a bit of brown sugar and
half-and-half to taste.
CROCKPOT CHOCOLATE CANDY
Submitted by Diane Ziwicki
Ingredients
2 lb (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German’s sweet chocolate
1 (12 oz) package semisweet chocolate chips (about 2 cups)
2 ½ lb white almond bark (If you can’t find almond bark, substitute white
chocolate chips)
Instructions
Put the peanuts in the bottom of a 4-quart crockpot. Layer the chocolate
over the peanuts, beginning with the sweet chocolate, followed by the
chocolate chips, and then the almond bark. Set the temperature on low and
cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a
wooden spoon until smooth. Drop the candy into cupcake pan liners, using
about 2 tablespoons per liner. Allow the candy to cool completely before
removing the cupcake liners. Makes 30 – 40 pieces.
WHITE CHICKEN CHILI
Submitted by Andrea Bloom
Ingredients
2 chicken breasts (boneless, skinless)
2 green peppers
2 small onions
2 cloves garlic
2 cans diced green chilies
2 cans chicken broth
2 cans white beans (black if preferred)
½ teaspoon black pepper
½ teaspoon cumin
Instructions
Cut up chicken how you prefer and fry until almost fully cooked. Add green
peppers, onions, and garlic. Cook well. Put in crockpot and add green chilies,
chicken broth, and beans. Add spices and cook for 2 – 4 hours on low. Top
with cheese, sour cream, jalapenos, or chopped green onions when served.
FOUR BEAN HOTDISH
Submitted by Marie Dosh
Ingredients
1 lb bacon (diced, browned)
1 lb hamburger (browned)
1 medium onion (diced, browned)
1 large can Pork & Beans
1 (16 oz) can lima beans
1 (16 oz) can kidney beans
1 (16 oz) can butter beans
½ cup brown sugar
¼ cup molasses
½ cup ketchup
Salt and pepper to taste
2 teaspoons Liquid Smoke
Instructions
Brown bacon; drain. Brown hamburger and onion; drain. Pour other
ingredients into 5 – 6 quart crockpot. Add bacon and hamburger; stir together.
Cook on low in crockpot for 5 – 6 hours.
SNACK MIX (CHEX MIX)
Submitted by Marie Dosh
Ingredients
8 cup Chex cereal in any combination
6 cups any combination of the following: pretzels, snack crackers, goldfish,
Cheerios, nuts, bagel chips, toasted corn.
¾ stick butter melted
2 tablespoon Worcestershire sauce
1 teaspoon seasoning salt
½ teaspoon garlic powder
½ teaspoon onion salt
½ teaspoon onion powder
Instructions
Combine 14 cups of dry ingredients in 5 – 6 quart crockpot. In a mixing bowl,
combine butter and seasonings. Pour over dry ingredients in crockpot. Toss
until well mixed. Cover and cook on low 2 hours, stirring every 30 minutes.
WARM NACHO DIP
Submitted by Marie Dosh
Ingredients
1 ½ lb hamburger (seasoned to taste)
1 can cream of mushroom soup
1 (16 oz) jar Thick n Chunky Salsa
1 large box Velveeta cheese
Instructions
Brown hamburger, season to taste. In a 3 quart crockpot combine all
ingredients and stir together. Melt on low for 2 hours. Will burn if set on high.
Serve warm with tortilla chips!
SLOW COOKER RUEBEN DIP
Submitted by Marie Dosh
Ingredients
8 oz sour cream
2 (8 oz) packages cream cheese (softened)
1 (8 oz) can sour kraut (drained)
6 oz package shredded Swiss cheese
3 (2.5 oz) packages dried corned beef (finely chopped)
Rye crackers or rye party bread
Instructions
Combine all ingredients except rye crackers or bread in crockpot. Cover and
heat on low 3 – 4 hours, or until cheeses are melted. Serve with rye crackers
or bread.
BUFFALO CHICKEN DIP
Submitted by Marie Dosh
Ingredients
8 oz package cream cheese (softened)
½ – ¾ cup bleu cheese dressing
½ cup bleu cheese crumbles
½ cup Frank’s Hot Sauce
1 lb boneless skinless chicken breasts (cooked and shredded)
Celery sticks and/or your favorite crackers or chips
Instructions
Mix cream cheese, dressing, bleu cheese crumbles and sauce in crockpot.
Stir in chicken. Coverand heat on low 1 hour or until cheeses melt and the dip
is heated through. Stir several times during the hour. Serve warm with celery
sticks and/or your favorite crackers or chips.
HAM AND POTATOES
Submitted by Luke Klein
Ingredients
2 cans cream of mushroom soup
16 oz shredded cheddar cheese
5 lb potatoes (chopped)
1 lb ham (cooked, sliced)
2 tablespoons butter
Instructions
Combine all ingredients in crockpot. Cook on low for 6 – 8 hours.
10-LAYER SLOW COOKER DISH
Submitted by Elizabeth Baxter
Ingredients
6 medium potatoes (thinly sliced)
1 medium onion (thinly sliced)
Salt to taste
Pepper to taste
1 (15 oz) can corn (undrained)
1 (15 oz) can peas (undrained)
¼ cup water
1 ½ lb ground beef (browned)
1 (10 ¾ oz) can crean of mushroom soup
Instructions
Arrange ingredients in crockpot in the following layers. Layer 1: ¼ of potatoes
and ½ of onions. Layer 2: ½ can of corn. Layer 3: ¼ of potatoes. Layer 4: ½ can
of peas. Layer 5: ¼ of potatoes, ½ of onions, salt, pepper. Layer 6: remaining
corn. Layer 7: remaining potatoes. Layer 8: remaining peas and ¼ cup of
water. Layer 9: ground beef. Layer 10: soup. Cover, cook on high for 4 hours.
SAUTÉED MUSHROOMS
Submitted by Peggy Smith
Ingredients
2 (8 oz) packages button mushrooms
1 stick butter (1/2 cup)
1 package dry ranch dressing mix
Instructions
Put butter in crockpot on high and melt. Once butter is melted add
mushrooms and dressing mix and stir. Turn crockpot to low and cook 6 hours.