Crock Pot Recipes...

Party Taco Meat
4 lbs hamburger meat
2 packages taco seasoning
1 can rotel
2 ¼ cups water
Brown hamburger meat. Drain meat in a colander rinsing with hot water. Put meat back in pan and add other ingredients. Bring to a boil. Reduce heat and let simmer awhile.
You may put in a crock pot on low for several hours and serve out of the crock pot!


Crock Pot Beef Tips and Noodles

1 1/2 lbs. lean beef tips
2 cans cream of celery soup
1 can cream of mushroom soup
1 onion, diced ( I use the frozen, already diced onion--about 1/2 the bag)
1 tsp. Paula Dean's House Seasoning (recipe to follow)
1 one pound pkg. wide egg noodles, drained and kept warm

In a 5 quart crock pot, combine beef, soups, onion, and seasoning. Cook on low setting for 8 hours, or until beef is tender. Serve over egg noodles.

House Seasoning: 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder. Mix together, and store in an airtight container. (I don't make this seasoning. I just add a little of all three ingredients.)

Creamy Crock Pot Chicken
Chicken breasts (4-6)
1 cup white wine
8 oz. cream cheese
1 packet onion soup mix
1 can cream of mushroom soup

Place chicken in bottom of crock pot. In the microwave, warm up cream cheese and soup. Mix well and add all other ingredients. Blend well and pour over the chicken. Cook on low 4-6 hours and serve over rice or noodles.
Note: you can also substitute a packet of dry italian dressing mix (zesty) instead of onion soup, but I have not tried it that way yet.

Chicken & Dumplings

Ingredients

4 chicken breast halves

2 tablespoons butter

2 cans cream of chicken soup

1 onion finley diced (I used a lot less than a whole onion)

1 pkg (10 oz) refrigerated biscuit dough, torn into pieces

chicken broth

Directions

1. place the chicken, butter, soup and onion in slow cooker and fill with enough chicken broth to cover.

2. cover and cook for 5 to 6 hours on high.  About 30 min before serving, place the torn biscuit dough in the slow cooker.  Cook until the dough is no longer raw in the center. (it took about 1 hr for me, but that is why the dumplings absorbed all the broth, but the dumplings weren't done in 30 min, so i think next time I will use more broth, but cook dumplings 1 hour) 

Desserts

Lemon Chess Squares

First Layer:

1 box Lemon Supreme cake mix (Duncan Hines)

1 stick butter (melted)

1 egg, beaten

Mix well and press into a 9x13 pan.

Second Layer:

1 box confectioners sugar (reserve 1/2 cup)

1 stick soft butter

1 pkg (8 oz) cream cheese, softened

2 eggs, beaten

Mix very well and spread over first layer. You can sprinkle with pecans, but I don't like to. Bake at 350 for 30 minutes. Let cool completely and sprinkle with the reserved 1/2 cup powdered sugar.Cut into squares.

Lava Bars

1 box yellow cake mix

1 stick butter (melted)

1 egg

1 cup chopped pecans

* Mix together and press into bottom of 13 x 9 pan

8 oz. cream cheese

2 eggs

1 Tbsp. cocoa powder

1 tsp. vanilla

1 box powdered sugar

* Mix together and pour on top of bottom mixture

* Bake at 325 degrees for 45-50 minutes

* Sprinkle with powdered sugar

Soft and Chewy Chocolate- Peanut Butter Cookies

1 pkg. devil's food cake mix

4 oz (1/2 package) of cream cheese

1/2 cup peanut butter

1 egg

* Preheat oven to 375

* Mix together all ingredients

* Beat with electric mixer on low for 2 minutes, then high for 2 minutes

* Shape into 1 inch balls and place on baking sheets

* Flatten each ball with fork, making criss-cross pattern

* Sprinkle with sugar

* Bake 7-8 minutes

* Cool on wire rack completely

Sopapilla Cheesecake

11/2 cup of sugar

1 tsp cinnamon
1 stick of butter
1 tsp vanilla

2 (8oz) containor of cream cheese

2 cans of cresaent rolls

Mix 1/2 cup of sugar with 1tsp of cinnamon and set aside.Melt butter and set aside.Whip cream chesse,vanilla, and 1 cup of sugar togheter until lightly fluffy.Spray 9x13 pan.Place one can of rolls on bottom of pan. Spread cream cheese mixture over rolls.Place second can of rolls on top on mixture. Sprinkle sugar on top .Pour butter over the top.Bake thirty minutes at 350

Carmel Brownies
1 package German Chocolate Cake Mix (betty crocker brand)
1 stick Parkay
1 Tbsp. Water
1 small can Evaporated Milk
1 12 oz. Package of chocolate chips
1 package caramels
½ cup Pecans (toasted – bake at 350 for 10 minutes with a little bit of butter)

Preheat oven to 350 degrees. Melt parkay. In bowl, mix Parkay, water and 1/3 cup of the evaporated milk. Spray well a 9 by 13 pan with Pam. Use ½ of the batter and pour into the pan. Bake for 6 minutes. Take pan out of the oven and sprinkle chocolate chips and pecans (optional) on top. Melt bag of caramels with ½ cup of the evaporated milk in microwave, stirring occasionally. Drizzle caramel mixture on top of chocolate chips and pecans. Top with remainder of cake batter. Bake for 20 minutes. Let cool…

Buckeye Candy

2 cups creamy peanut butter (not all natural)
1/4 cup (1/2 stick) butter or margarine, softened
3 3/4 cup (16 oz box) powdered sugar
2 cups (12 oz pkg) semi sweet chocolate morsels
2 Tablespoons vegetable shortening

-line baking sheets with wax paper
-beat peanut butter and butter in larger mixer bowl until creamy
-beat in powdered sugar until mix holds together and is moistened
-shape into 1 inch balls, freeze on baking sheet for 1 hour

-melt morsels and shortening in medium, uncovered microwavable bowl on high for 1 minute, then stir
-in necessary, microwave additional 10 second intervals, stirring until melted

-dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion uncovered
-shake off excess chocolate and scrape bottom of candy on side of bowl
-return to baking sheets and refrigerate until chocolate is set
-store in covered container in the refrigerator

Banana Liqueur Cake

½ cup chopped pecans
1 pkg. Duncan Hines Butter Gold Cake Mix
1 small package banana cream pudding.
½ cup banana liqueur
½ cup water
½ cup Wesson oil
4 eggs

Glaze
1 cup sugar
1 stick butter
¼ cup banana liqueur
¼ cup water
mix and boil 4-5 minutes
(5 minutes makes it crunchy)

Cake
Grease and flour bundt pan. Sprinkle chopped pecans in bottom of pan. Mix the cake ingredients about two minutes. Pour cake over nuts. Bake 325 degrees for 50-60 minutes. While cake is still in the pan (cooked and hot) punch holes all the way around and pour glaze (i use wooden spoon to punch holes in bottom). While still hot, turn cake out on plate. Punch holes on topside and pour rest of glaze on.

Strawberry Cake

1 angel food cake, made with boxed mix or store bought cake
1 can condensed milk
¼ cup lemon juice
1 10 oz. box of frozen strawberries
1 lg. container of Cool Whip, thawed
Fresh strawberries for garnish, optional

Thaw strawberries, set aside. Mix together the condensed milk and lemon juice, set aside. Slice cake into 3 layers. Place bottom layer on cake plate, and spread/pour milk mixture on top. Then add a layer of thawed strawberries. Place next layer of cake on top, and repeat with milk and strawberries. Place top layer of cake on top of that and pour remaining milk mixture on top. Ice entire cake with Cool Whip, and garnish the top with fresh strawberries.

Best if made a day ahead. Refrigerate uncovered. Enjoy!

Upcoming Dates

Here are the upcoming recipe club dates:

April 15- Robin- desserts (bring toys for the little ones, since we don't have any)

April 29- Jamie- Crock pot

May 13- Courtney-I'm thinking casseroles???

May 27- Katie

June 10 - Ginger - Summer Salads

June 24 - Ginger- Favorite cook-out foods ( We will fire up the grill, girls)

Appetizers

Thanks to Katie for hosting our first recipe club! Here are the recipes from today:

Crunchy Pineapple Cheese Dip
1 8 oz . can pineapple tidbits
2 8 oz. pkg. cream cheese, softened
1 8 oz. can water chestnuts, drained and diced
3 Tbsp. minced chives (if using dried, use less)
1 tsp. seasoned salt
1/4 tsp. pepper
1 cup chopped pecans
Fresh parsley for garnish, optional

Drain pineapple, reserve 1 Tbsp of juice. Combine pineapple, water chestnuts, chives, salt, pepper, and pecans with a fork. Stir in reserved pineapple juice. Mix well. Cover and chill. Serve with crackers.

Ham Puffs
1 pkg. (2.5 oz.) ham or smoked turkey chopped
2 Tbsp. finely chopped onion
1/2 cup shredded swiss or cheddar
1 egg
1 Tbsp. snipped fresh parsley
1 1/2 tsp. dijon mustard
1/8 tsp. black pepper
1 pkg. cresent rolls

Preheat oven to 350. Spray muffin tin with pam. Put all ingredients in bowl and stir well. Unroll crescent dough and press into one large rectangle. Using pizza cutter, cut into 12 squares. Press one square into each muffin cup, letting corners hang out. Fill each cup with small amount of ham mixture. Bake 12-14 minutes until puffs are golden brown. Serve immediately.

Hot Bacon and Swiss Dip
1 8 oz. pkg. cream cheese softened
1/2 cup mayonaise
1 cup grated swiss cheese
2 Tbsp. chopped green onions (I leave them out)
8 slices bacon, cooked and crumbled

Soften cream cheese in a mixing bowl. Add mayonaise, swiss cheese, bacon, and green onions. Mix well. Transfer to baking dish. Bake at 350 for 15-20 minutes or until bubbly. Serve with ritz crackers.

Spinach Artichoke Dip
10 oz. pkg. frozen spinach
14 oz. can quartered artichoke hearts
5.5 oz. container of chive and onion cream cheese
1 cup shredded parmesan cheese
8 oz. sour cream

Cook spinach according to package directions, drain well. Stir together spinach and all other ingredients. Spoon into baking dish. Bake at 400 for 20 minutes. Serve with crackers or chips.

pictures of the kids at the first recipe club...