Have a Super Bowl in your Crockpot!

By The Crock Pot Blog

Here are a few dip recipe ideas for your super bowl party. Use a smaller crock pot for these recipes such as a 1 1/2 qt. or a 3 1/2 qt. crock pot. The dip can be served right in the crock pot to keep it warm.


Artichoke and Mozzarella Dip

1 lb. shredded Mozzarella
1 c. grated Parmesan
1 c. (8 oz. jar) mayonnaise
1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
minced onions

Combine ingredients in a lightly buttered 3 1/2 quart crock pot on high for about 1 hour. Serve with broken up French bread or wheat crackers.

Bacon Cheese Dip

16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce

Put all the ingredients except bacon in a small crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.

Broccoli Cheese Dip

2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. reg. Velveeta cheese
1 tbsp. garlic salt

Cook the broccoli as per package instructions and drain. Put the cubes of cheese in a small crock pot and heat to melt. Mix soups, sour cream, broccoli and garlic salt into melted cheese. Serve as dip with tortilla chips.

Chili Cheese Taco Dip

1 lb. hamburger
1 can chili (no beans)
1 lb. mild Mexican Velveeta cheese, cubed or shredded

Cook hamburger in a skillet, drain well and place in a small crock pot. Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients. Serve warm with taco or tortilla chips.

Chili Dip

1 lg. jar (16oz) picante sauce, mild
2 cans refried beans
8 ounces sour cream

1/2 tsp. chili powder
1 lb. ground beef
1 onion, chopped
salt and pepper to taste

8 oz. Cheddar cheese, shredded
several jalapenos or mild chili, chopped finely, to taste

Cook ground beef in a skillet with chopped onion; drain well. Combine everything together in crock pot and cook slowly until cheese is melted. Serve with favorite vegetables or chips.

Deserts In The Slow Cooker

Caramel Apples
Fix-It and Forget-It Cookbook

Ingredients
4 very large tart apples, cored
½ cup apple juice
8 Tbsp. brown sugar
12 hot cinnamon candies
4 Tbsp. butter or margarine
8 caramel candies
¼ tsp. ground cinnamon
Whipped cream

Directions
1. Remove ½ inch –wide strip of peel off the top of each apple and place apples in slow cooker.
2. Pour apple juice over apples.
3. Fill the center of each apple with 2 Tbsp. brown sugar, 3 hot cinnamon candies, 1 Tbsp. Butter or margarine, and sprinkle with cinnamon.
4. Cover and cook on Low 4-6 hours, or until tender
5. Serve hot with whipped cream.



Peach Crisp
http://www.dummies.com/how-to/content/peach-crisp.html

You can make wonderful desserts, like this peach crisp, in the summer by using fruit from farmer’s markets. This simple peach crisp recipe allows you to really enjoy the flavor of the tree-ripened fruit.

Preparation time: 20 minutes
Cooking time: 3 hours on Low
Yield: 6 servings

Ingredients
2 pounds ripe peaches
2/3 cup old-fashioned oats
2/3 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Pinch salt
3/4 cup (6 tablespoons) unsalted butter, softened

Directions
1. Peel and pit the peaches.
2. Cut them into 1/4-inch slices.
3. Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
4. Layer the peach slices in the slow cooker.
5. Combine the oats, flour, brown sugar, cinnamon, nutmeg, and salt in a medium mixing bowl.
6. Add the softened butter.
7. Combine until the mixture is crumbly.
You can use a fork or your fingers.
8. Sprinkle the butter mixture over the peaches.
9. Cover and cook on Low for 3 hours.
Per serving: Calories 441 (From fat 231); Fat 26g (Saturated 15g); Cholesterol 66mg; Sodium 303mg; Carbohydrate 50g (Dietary fiber 4g); Protein 5g.


Chocolate Fondue

Ingredients
24 ounces semisweet chocolate chips
1-1/4 C. evaporated milk
1/4 C. sugar
2 t. vanilla extract
Directions
Place ingredients in crock pot. Cover and cook on high 30 minutes. Stir occasionally. Dip pieces of pound cake, fruit, pretzels, cookies or mini marshmallows.

Easy Chocolate Dip Recipe
Ingredients
1 small carton whipping cream
Place whipping cream in crock pot and stir well.

Directions
Add chopped chocolate Whisk until smooth and turn crackpot on to low heat for 1 hour. This chocolate dip goes great with bananas, pound cake, strawberries and so much more.

8 ounces semisweet chocolate



Yo'Plait Yogurt Dip

Ingredients
4 containers Yo'Plait Vanilla Yogurt

1 small carton Whipping Cream

1 package Bird's Eye Sliced Frozen Strawberries (thaw to room temp)

Directions
Place whipping cream in a mixing bowl and add in ½ cup sugar. Beat until fluffy.

Add in the yogurt and strawberries and mix well. Place in crock-pot for 20 minutes or just until slightly warm.

This dip goes great with pound cake, bananas, kiwi, strawberries and peaches.

Chocolate Brownie Pudding Cake

Ingredients
1/2 cup brown sugar
3/4 cup water
2 Tbsp cocoa
2 1/2 cups brownie mix (half of a 21.5oz pkg)
1 egg
1/4 cup peanut butter
1 tablespoon soft butter or margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips, if desired
Preparation:

Directions
Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart. Spoon into dessert dishes while warm; serve with whipped cream or ice cream.
Serves 6 to 8.

Side Dishes In The Slow Cooker

There is a great reason to own TWO slow cookers - One for the main dish and One for your side dish. We have some simple side dish recipes that we found to create in your slow cooker/ crock pot that your family will love.







Baked Potatoes

Did you know you can do baked potatoes in the crock pot? Just scrub, prick and wrap in foil as usual. Cover with lid and cook on Low 8-10hrs or High 2 ½ -4hrs Do not add water! This is great when you need to free up your oven for other dishes!

Pineapple and Orange Sweet Potatoes

from: www.slowcookermate.com



¾ lb sweet potatoes, diced

4 tablespoons butter, melted

1 can (8 ounce) pineapple tidbits

3/4 cup orange juice

Combine all ingredients and add to one side of divided stoneware dish.



Slow Cooker New Potatoes

from: www.recipetips.com



Ingredients:

5 quart slow cooker

* 24 new potatoes

* 2 tbsp. vegetable oil (can also use olive oil)

* 1 package dry Italian dressing mix

		Clean the potatoes thoroughly but do not peel. Place the potatoes in a sealable bag and then pour in the vegetable oil.
		Seal the bag and then toss the potatoes around in the bag until they are all evenly coated with oil.
		Sprinkle the dry dressing mix in the bag, seal, and toss again until the potatoes are coated with the mix.
		Place the potatoes in a 5 quart slow cooker, cover and cook on low for 8 to 9 hours or turn on high and cook for 4 to 5 hours.
		The potatoes are done if tender when poked with a fork. The potatoes can be transferred to a bowl for serving or served in the crock, which would keep the potatoes warm longer.

Baked Beans

form : Betty Crocker

3	cans (28 ounces each) vegetarian baked beans, drained
1	medium onion, chopped (1/2 cup)
2/3	cup barbecue sauce
1/2	cup packed brown sugar
2	tablespoons ground mustard

	Print these coupons...
	About Concordance™

Serve with...



Total Time: 1 hour 5 min

1.	Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2.	Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency.

Three Bean Potluck Casserole



Ingredients

1/2 pound bacon1 pound ground beef

1 onion, chopped

1/2 cup ketchup

3/4 cup brown sugar

1 Tbsp vinegar

1 tsp dry mustard

1 (16 ounce) can baked beans

1 (15.25 ounce) can kidney beans

1 (15 ounce) can butter beans- or 1 (15 ounce) can green beans)

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, break into medium pieces and set aside. In same skillet, brown beef and onion. Drain fat.

2. Preheat oven to 350 degrees.

3. Place bacon/beef mixture in a large bowl and stir in the ketchup, sugar, vinegar, mustard, baked beans, kidney beans (with liquid) and butter beans (with liquid). Mix well.

4. Spoon casserole mixture into a 9x13 inch baking dish and bake in the preheated oven for 1 hour, uncovered

Snacks In The Slow Cooker - Simple Entertaining

With the Holiday season ahead and the need for snacks and appetizers for upcoming entertianing here a few NEW ideas that are simple and fun Snacks you can create in the slow cooker.

Crockpot Snack Mix

By Linda Larsen, About.com

This classic combination of cereals, nuts, butter, and seasonings cooks in your slow cooker so you don't have to watch it or stir while it's baking.

Prep Time: :20

Cook Time: 4:

Ingredients:

• 3 cups thin pretzel sticks
• 4 cups wheat chex cereal
• 4 cups cheerios cereal
• 12 oz. jar salted peanuts
• 1/2 tsp. garlic salt
• 1/2 tsp. celery salt
• 1/2 tsp. seasoned salt
• 1/4 cup butter, melted
• 1/3 cup grated Parmesan cheese

Preparation:

Combine all ingredients in 4 to 5 quart crockpot and stir gently until well mixed and cereal, pretzels, and peanuts are coated with the butter, cheese, and spices. Cover crockpot and cook on low 3-4 hours, stirring twice during cooking. Remove lid during last half hour of cooking to let the mix dry.

Sugared Crockpot Nuts

By Linda Larsen, About.com

Make sure that you do preheat the crockpot in this recipe, and cook the nuts uncovered. These unusual steps ensure that the nuts are crisp and perfectly glazed.

Prep Time: :10

Cook Time: 2:

Ingredients:

• 1/2 lb. pecan halves
• 1/2 lb. shelled walnuts
• 1/2 cup butter, melted
• 1/2 cup powdered sugar
• 1/4 tsp. ground allspice
• 1/8 tsp. ground cloves
• 1-1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger

Preparation:

Preheat 3-1/2 to 4 quart slow cooker, uncovered, on high for 15 minutes. In warmed crockpot, combine nuts and butter and stir well. Add the powdered sugar, stirring to coat evenly. Cover crockpot and cook on high for 15 minutes.

Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a bowl.

In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool and store in airtight container.

Nacho Cheese Sauce

From : Dummies.com

This cheesy nacho cheese sauce can have as much zip as you want. Spoon some of the nacho cheese sauce over tortilla chips on a plate, and then top it with sliced scallions, sliced black olives, or pickled jalapeño slices.

Preparation time: 15 minutes

Cooking time: 3 to 4 hours on Low

Yield: 24 servings

1 package (2 pounds) Velveeta Pasteurized Prepared Cheese Product

4 cups salsa

2 cups (8 ounces) shredded sharp cheddar cheese

2 cans (6 ounces each) chopped green chiles

1. Cut the Velveeta into 1-inch cubes.

2. Prepare the salsa according to your recipe if you’re using homemade.

   You can also use your favorite store brand salsa.

3. Lightly spray a 4- or 6-quart slow cooker with vegetable oil cooking spray.

4. Combine all the ingredients in the slow cooker.

5. Cover and cook on low.

6. Stir after 1 1/2 hours.

7. Cover and continue cooking for another 1 1/2 to 2 1/2 hours.

8. Stir again before serving.

Per serving: Calories 182 (From fat 113); Fat 13g (Saturated 8g); Cholesterol 41 mg; Sodium 696mg; Carbohydrate 5g (Dietary fiber 0g); Protein 11g.

Warm Brie with Pecans and Cranberries

from www.wasabimon.com



The Ingredients:

1 package of brie (a round would fit in the crock much better than the triangle. I realized that a bit too late.)

1/3 cup candied pecans

1/4 cup dried cranberries

The Directions:

I used my little 1.5 quart crockpot. If you don’t have one, you can insert a corning ware or other high-heat resistant dish into your large stoneware. It will take longer to heat through and melt, but will work just fine.

Place brie in bottom of stoneware (or in my case with the triangle, squish to fit). Chop up candied pecans and cranberries and dump on top of brie. Cover and cook on low for 4 hours or high for 2.

Serve with sliced apples and/or your favorite crackers

3 Steps to Crock Pot Cooking

By Nancy Peterson

Enticed to use that Crock Pot but you don’t know where to start? Here are a few easy steps to get you “hooked” on that much loved crock pot.

Step 1- Buy a ready made crock pot meal. Once you see how easy it is and how great the house smells, you’ll be ready to skip ahead but do step 2 in the meanwhile.

Step 2-Go to the library and check out crock pot or slow cooker recipe books for FREE or purchase one basic one like The Slow Cooker Bible.

Step 3- Start with a simple old fashion crock pot standard- Pot Roast.
A) Buy cheap roast (beef), potatoes, carrots, 2 cans cream soup, one package onion dry soup mix.
B) Brown meat on all sides with a splash of Worchester if you have on hand
C) Cut potatoes in half add carrots, and then meat and place in crock pot
D) Mix soups and add over the top
E) Place on low for 9-11 hours or high from 4-6 hours (time varies)
* This is a no fail crock pot basic with gravy included
* For cream soup use-celery or mushroom

I have been using my crock pot for over 16 years and LOVE it. You can make dinner in the morning which makes the dinner hour less hectic. Try it once and you’ll be hooked!!

Carmel Apple Cider In The Slow Cooker

Caramel Apple Spiced Cider
By : Susan Fox



2 qts. Apple Cider

1 tsp. nutmeg

2 tsp. cinnamon

½ tsp. ground cloves

1 tsp. pure vanilla

1 orange sliced

Combine all ingredients in crock pot and simmer on low until hot.

Top with caramel ice cream sauce and whipped cream to your heart’s content!

Save time, money, and frustration with your Slow Cooker

By: Brandee Pittenbger

Top 10 Reasons why you should use a slow cooker.

1. Once your ingredients are all added you do not have to stand there and cook or watch over your meal except for maybe an occasional stir.

2. The food never burns.

3. The meat is always moist and tender, and never dries out.

4. You can make a huge portion and usually have leftovers.

5. Most meals require very little prep.

6. Most meals are very inexpensive to make and taste like they are fine dining.

7. Meat can be added raw or frozen. (except for hamburger, I always cook and drain this because of the fat)

8. Most meals can even be put in the slow cooker the night before and left on warm until needed.

9. When your family comes home and smells and see food cooking in the crock pot, they get happy and know something good and warm is going to be served for dinner.

10. You can put make oatmeal, cream of wheat, or malt o meal in the crock pot the night before and have a warm breakfast waiting for your kids in the morning. Just follow the directions on the package and add a little more liquid.

Must knows for every crock pot recipe!

Unless specified all ingredients are added all at once.

Cook on lowest heat

Cook for at least 8 hours.

I use all generic brands of food or what is ever on sale to save money.

Leave the skins on all veggies for flavor, nutrients, and time.

For a cheaper version of chicken or beef broth I use powdered chicken or beef bullion and water.
My families top 6 favorite meals:

Brandee’s Chili

1 package of hamburger

1 onion chopped up

*Cook these together and drain the fat. I use the microwave for this.*

3 - 15oz cans dark red kidney beans not drained

1 - 15oz can of black beans not drained

1 - 15oz can of pinto beans not drained

2 - 29oz (the short round fat ones) of tomato sauce

4-6 celery stalks sliced

¼ cup chili powder

Johnny’s seasoning salt, salt, and pepper to your tasting.

Bean Soup

I package of dried beans with the variety of different beans.

*Before adding to the crock pot, put the beans in a small pan with water on the stove and boil for 1 minute. Drain off the water.*

The seasoning packet that comes in the bag of beans

I package of frozen ham hocks

I chopped onion

Johnny’s seasoning, salt, and pepper to your tasting.

Water enough to fill the slower cooker to the top after all of the ingredients are added.

Chicken Soup

1 frozen package of chicken breast

4-6 celery stocks chopped up

4-6 carrot big sticks chopped up

1 onion chopped up

* 1 cup of rice or 2 cups of noodles (add this ingredient 1 hour before serving)*

Chicken broth (enough to fill up to the top after all ingredients are added)

Johnny’s seasoning salt, salt, and pepper to your tasting.

Roast Beef Dinner

I package of frozen beef any size

8 carrots sliced

2 onions sliced

1 package of Lipton’s onion soup mix mixed with

2 cups of water

Johnny’s seasoning salt, salt, and pepper to your tasting.

*6 potatoes chopped up and 1 more cup of water*

*My family prefers mashed potatoes so I do them separately, but most important is that I drain and use the juices from the cooked meal in the crock pot to make my gravy. (Ugh yes I know this is added work, and it goes against my quick cooking but it really is good, and I guess they are sometimes worth it ha ha!)

Sandwiches or Meal?

Frozen chicken breasts, beef, or pork, your choice.

2 jars or cans of spaghetti sauce

Hamburger buns or Rice or noodles cooked separately.

If you want sandwiches just scoop the ingredients onto a bun

If you want a meal, just scoop ingredient on top of starch!

Brandee’s To Die For Spaghetti

1 package of hamburger

1 onion chopped up

Johnny’s seasoning salt

*Cook these together and drain the fat. I use the microwave for this.*

*My family prefers that I do not add the meat directly to the sauce. They like me to make meatballs out of this, cook separately and then add the meatballs to the sauce. I like this too, as I am not a big meat eater, and then I can just eat a meatless sauce.*

3 - 29oz (big short fat cans) tomato sauce

2 small cans tomato paste

2 small cans of chopped black olives

2 tbsp fresh chopped garlic in the jar

2 tbsp sugar

2 tbsp parley flakes

1 tbsp oregano

1 tbsp Italian seasoning

Johnny’s seasoning salt, salt, and pepper to your tasting.

Spaghetti noodles cooked separately

*Do not cook over 6 hours, and leave on warm too long. Spaghetti sauce is the only thing I have found in a slow cooker that can obtain an over cooked taste.

About Brandee Pittenger: I am a Busy mom of 3 fabulous children, wife of disabled husband, I run 2 home based business' and work outside the home. So, as you can see I am extremely busy and basically probably like you have little free time. This is why I love to use the slow cooker.

Crock Pot Use TIPS

Crock Pot Food Safety

Info from About.com and FDA

140F. is the temp food needs to reach as quickly as possible- within 1 ½ hrs.

To test the temp of your crock pot fill w/ 2 qts. Water, cover and simmer on low heat for 8 hrs. Check the temp with a thermometer, it should read 185F. If it is higher your food may cook faster, so you will need to adjust your cooking time, but if it is lower you should discard the cooker and buy a new one.

If possible cook food on high the first hour, and then return to low.

1hr. on high is equal to about 2 hrs on low.

Experts say that you should not put frozen foods into your crock pot. Especially if you have at risk people in your household, under age 2, elderly, immune compromised.

You do not need to brown meats before adding to crock pot, except for ground meats. However, browning meat ahead reduces fat and adds flavor and color.

When preparing the night before for a crock pot meal, store meat and cut up vegetables separately in the refrigerator. Assemble in the morning

Vegetables cook faster than meat, so put them on the bottom

Fill crock pot no less than 1/2 full and no more than 2/3 full

Try not to remove the lid during cooking, each time you do it adds 20 min onto the cooking time

Place leftover in shallow containers and refrigerate. Do not put the crock into the frig. It will take too long to cool down and you will risk food poisoning.

Don’t reheat leftovers in the crock pot. It is not safe as it takes too long to reheat.

Power Outages and Crock Pots

In the event of a power outage and you have left your home with your crock pot going and return to discover the power is out, the food may not be safe. It is best to throw it out.

If a power outage occurs when you are home with your crock pot going, if the cooking is not done you need to finish that by another source, a gas stove, a neighbor’s house with power, a grill if possible.

If the food was done cooking when the power outage occurred it should be safe for up to 2 hrs with the lid on.

Cleaning your Crock Pot

It is very helpful to use a nonstick cooking spray prior to cooking. You can also purchase crock pot liners. Reynolds makes them.

Soak you liner in hot soapy water for 15- 20 minutes

Clean with a dish rag or a nylon net pad.

Never use an SOS pad or other harsh, abrasive cleaner.

Some things to consider when buying a crock pot

Size: Buy according to the size of your family. A 5-6 qt. pot works well for families of 4-5. For a larger family a 6-7qt. works better.

Removable Liner: Most new models have this feature now.

Elements: Should be on the sides and not just the bottom

Shape: Ovals are better suited to the shape of roasts and whole chickens,

Features and Controls: Should have a least high and low. Some offer advanced pre-programmable features. An auto switch from high to low is very nice. Some have an auto shut-off as well.

Lid: Glass is nice, should seat well and the rim should not be difficult to clean

Handles: Need to be sturdy and stay cool so that you are able to lift and move the unit.

Let's Make a Meal Mondays - More Crock Pot recipes

Busy, fun, crazy, on-the-go - are what the fall season has been so far for this 24/7 MOM. Once again I am thankful for the Crock-Pot recipes the moms have been emailing me.

Here are two more recipes for you to try out in your Crock-Pots.

Saturday I made the Taco Soup for my family, along with chicken quesadillas - a simple yet yummy meal.

Tina’s Crock-Pot Taco Soup

1 pound lean ground beef
1 can (15 oz) kidney beans
1 can (11-15 oz) whole kernel corn, drained
1 can (10 oz) "Rotel" tomatoes (it is a Mexican brand...I think regular would work as well)
1 package taco seasoning
1 can (28 oz) can chopped tomatoes
1 sm. can (4oz) diced green chiles
1 can (15 oz) pinto beans
1 envelope Hidden Valley Ranch Dressing

Brown the beef and drain. Add remaining ingredients and stir. Cook on low for 6-8 hours. Serve with sour cream, cheddar cheese and tortilla chips.



Lisa's Crock-Pot Chicken

2 or 3 bone in chicken breasts
1 sweet onion, chopped
3 cloves of garlic, pressed
2 or 3 stalks of celery, chopped
2 or 3 pieces of rosemary, stripped and chopped
½ a bunch of parsley, chopped (divide into 2 – one in the soup and one to garnish when done)
lemon zest from one lemon, then cut and squeeze in the juice
½ cup of white wine
salt and pepper
chicken broth to about 2” below the top
The end rind piece of parmesan cheese

Place all ingredients in Crock-Pot to cook. Cook on low 6-8 hours. Before serving, de-bone the chicken, take out the parmesan rind, and add either fresh spinach or green beans or even kale (they’ll cook just enough by the time you de-bone the chicken). Serve with the parsley garnish and maybe some grated parmesan cheese.


Do you have a Crock-Pot recipe to share with the 24/7 MOMS? Email it to trisha@247moms.com