Down South Barbeque (Crockpot)

2 onions sliced
4-5 lb pork roast or fresh picnic ham
5-6 cloves
1/2 cup water
16 oz bottle BBQ sauce
1 large onion, chopped

Put half of the sliced onion in the bottom of crockpot, then add meat, cloves, and water with remaining onion on top. Cover and cook overnight or 8-12 hours on low. Remove bone and fat from meat. Put meat back in crockpot. Add chopped onion and BBQ sauce and cover and cook an additional 3 to 5 hours on high or 8 to 12 hours on low. Stirring two or three times. Serve on buns.

(From the Winder 4th Ward Cookbook, donated by Joan Cheney...I think.)

Crockpot Taco Soup

32 oz can of tomato juice
1 can kidney beans - undrained
1 can pinto beans - undrained
1 can corn - undrained
1 lb cooked hamburger
1 can rotelle tomatoes
1 pkg taco seasoning
1 pkg ranch dressing mix
1/3 cup brown sugar

Mix all ingredients in the crockpot and simmer at least 5 hours. Serve with sour cream, grated cheese, and taco chips.

(This recipe was also in the Winder 4th Ward Cookbook, donated by Chris Zito.)

Crockpot Pizza

1 pkg (12 oz) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar spaghetti sauce
1 can (4.5 oz) sliced mushrooms, drained
1-1/2 tsp Italian seasoning
1 pkg (3.5 oz) sliced pepperoni, halved
3 cups shredded mozzarella cheese
3 cups shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet cook beef and onion over medium heat until mean is no longer pink, drain. Stir in spaghetti sauce, mushrooms, and seasoning. Drain noodles. In a 5-qt slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted.

6-8 servings

(Also from Winder 4th Ward Cookbook, donated by Joan Cheney)

Crockpot Apricot Chicken

yams or sweet potatoes, cut in pieces (to your desired amount)
1 can chicken broth
1/2 cup apricot spreadable or jam, may add dried apricot
chicken breast or turkey, cut in pieces (to your desired amount)
1 bay leaf (discard when finished)

Place a layer of yams at the bottom of the crockpot, and then the chicken. Mix together jam and chicken broth and pour over chicken. Cook for 7 hrs in the crockpot.

Faster Method: Place yams and sauce mixture in the crockpot and microwave until it's hot, add chicken and cook until it is finished.

(From my Winder 4th Ward Cookbook. Irene Kikkert contributed this recipe.)

Crockpot ideas

I am starting to teach piano lessons again. I have mixed feelings...but I need to help where I can. My time for cooking is going to be sparse! Do any of you have any good crock pot recipes that you like? Any other quick meal ideas would be appreciated!

Pot of S'mores

Prep Time: about 25 minutes
Makes: 12 Servings

You'll Need:
-1 pkg. (14 1/2 oz.) whole graham crackers, crushed
-1/2 c. butter
-1 can (14 oz.) sweetened condensed milk
-2 c. (12. oz) milk chocolate chips
-1 c. butterscotch chips (we actually used peanut butter chips instead)
-2 c. mini marshmallows

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips

Line dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of dutch oven. Pour milk over crust and sprinkle with chocolate chips and butterscotch chips. Top with marshmallows and cover dutch oven.

When briquettes are covered with white ash, place oven directly on top of 6 and put remaining on top. Cook for 15 minutes or until chips are melted.


-This was way good but extremely rich! make sure you have some milk to drink with it!
enjoy! we sure did!
love, Marlee

Baked Chicken Taquitos

Hey guys! It's Marlee :) I tried this recipe a couple of days ago and I LOVED it!! This recipe is so good!

Baked Chicken Taquitos
(Makes 10-12 Taquitos)

Ingredients:
- 4 oz. cream cheese, softened
- 1/4 c. green salsa
- 1 tablespoon fresh lime juice, which is about half a lrg. lime (this is key!! FRESH! it's way better!)
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons chopped cilantro
- 2 c. shredded cheese
- 2 chicken breasts, cooked and shredded
- Small yellow/white corn tortillas (I would recommend really fresh, moist ones... the ones I used cracked a lot!)
- cooking spray

*Heat oven to 425 degrees. Line a baking sheet with tin foil and coat with cooking spray.

In a medium bowl, mix cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro. Add chicken and cheese.

Working with a few tortillas at a time, place 2-3 torillas between damp paper towels and microwave for about 30 seconds or until tortillas are soft enough that the wont crack. Place 1 tablespoon of chicken mixture on lower third of soft tortilla. keeping it 1/2" from the edges, the roll tightly. Place them seam down on baking sheet (be quick or tortillas will crack on the baking sheet). Spray with cooking spray and coat lightly with salt.

Bake for 15-20 minutes or until crisp. Serve imediatly with dips of your choice (we just used sour cream and some of the left over green salsa! it was so good!)

So there ya go! :) If you try it I hope you like it! :)

From,
Mars