Tuesday, October 28, 2008

Crockpot Cooking Contest!!!

Tonight is another soccer night, which means another crock pot meal. I LOVE my crock pot. But, I am rapidly running out of crock pot recipes. So, on to the contest...

Help me with new recipes that I can make in my beloved crock pot and I will reward you with a lovely gift. To enter: email me with your crock pot recipe of choice. You may DEFINITELY enter more than once. (I can use all the help I can get) Please put 'Crock pot Contest' in the subject line of your email, or else I might mistake your entry for another one of my many admirers from Nigeria who wants to give me a bazillion dollars, and your entry might just end up in the trash folder.

The rules: Well, only one rule. As I reside in the middle of nowhere, please be sure your recipe doesn't contain any exotic ingredients.

Increase your odds of winning by posting a link to my giveaway on your blog. Let me know you did and I will give you 2 more entries. And, leave a comment on this post and get an extra entry.

So, 1 entry per recipe, 2 entries for linking to my giveaway, and 1 entry for a comment on this post.

Oh yeah, what's the gift, huh? For your hard work, I will be giving away a gift bag full of Avon products (worth at least $25). The winner will be randomly selected and need not have the recipe I like the best. I will try them all, though, so send me yummy ones, please!!!

Entries must be received by Friday, October 31 and the winner will be announced Monday, November 3rd.

Also, checkout the Bloggy Giveaways @ http://www.donttryit.com/bloggy_giveaways/2008/10/bloggy-giveaw-1.html


bethany said...

This is a REALLY good recipe that I have made several times...it is just delicious!

Hawaiian Chicken

2 cups cooked chicken
1 cup onion
1 cup green pepper (chopped big or small)
2 cans cr of chicken soup
1 can (15 oz.) pineapple tidbits
2 tsp. soy sauce
fresh cut tomatoes (optional)

Saute onion and green pepper till mostly soft. Cook chicken and dice. Mix together with the soup, pineapple and soy sauce.

DabookLady said...

I love crock pot cooking and usually make up my own recipes...I find them to come out tasting yummy. So here goes for one of my hubby;s favorites..

All Crocked Up Chicken

3-4 Chicken Breasts [I use boneless]
1 can onion soup
1 can full of water
1 bell pepper [red or green]
1/2 small bag small carrots
3-4 cubed potatoes

Throw it all in the crock pot and cook 6 hours. May need to add a little water. This feeds 4 easily. I usually get a loaf of fresh French bread and serve with some pudding for dessert.

Bon App├ętit....

I have also linked to your blog about your contest...and I will email you the recipe too..

CIndy said...

My Roast recipe is really good and easy.

Roast (beef or pork)
Sliced Onion
Chopped Bell pepper
1 pkg onion soup mix
worchesteshire sauce
1/4 cup Coke
1/4 cup57 Steak Sauce
1/4 cup water

Place roast in crock pot. Place onions and bell pepper in pot. Mix the other ingredients and pour over roast. Cook 4 to 6 hours Low.



Nicole said...

this is all day chicken
so good!

Recipe Yield: 6 servings
Prep. Time: 30 minutes
Cooking Time: 7 minutes
Ready in: 7 minutes

1/4 teaspoon pepper
1/2 cup tomato paste
2 tablespoons soy sauce
2 tablespoons sugar brown
2 each garlic cloves, minced
1 x allspice dash
4 pounds chicken breasts, thighs
1/4 pound mushrooms fresh, sliced
2 tablespoons margarine or butter
11 ounces mandarin oranges can, sections, drained
1/2 each sweet bell pepper sliced lengthwise
1/4 teaspoon ginger ground
3 tablespoons cornstarch
1/4 cup milk cold
1/4 cup water cold
2 tablespoons orange juice frozen
2 cups stock chicken
1 teaspoon salt
Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.
In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.
6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.
Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.

Daisymomto3 said...

My favorite thing to make in the crockpot....chocolate fondue...mmmmm

24 ounces semisweet chocolate chips
1-1/4 C. evaporated milk
1/4 C. sugar
2 t. vanilla extract
1 T. fruit flavored liqueur

Dippers: cubed poundcake, fruit (strawberries are the best with this!), pretzels, cookies, marshmallows

Place ingredients (except dippers) into a crockpot. Cover and cook on high for 30 minutes. Stir well. Cook 1 more hour on low. Use skewers or small tongs to dip into the chocolate. Mmmmmmmmmmm.

Lydia said...

One of my favorite crockpot recipes for this time of year is super simple ~

Cut a squash in half, set in the bottom of crockpot, cover with butter and brown sugar, set on LOW overnight. Enjoy for breakfast in the morning.


lydia.bower @ gmail.com

- Marybeth I. said...
This comment has been removed by the author.
- Marybeth I. said...

1 jar of tomato sauce
1/2 an eggplant chopped
1/2 container of fresh mushrooms, chopped
2 cloves garlic, minced
1 small onion, chopped
1/2 lb of sausage, browned
1 lb of ground beef, browned
1 can of tomatoes, diced
Italian seasoning.

Add all ingredients in crock pot. COok on low for 4 - 6 hours, until eggplant and onion cookied. Pour sauce over cooked pasta - mix and fully cover . Cover with Mozzerella cheese and bake on low for 10 - 15 minutes to melt cheese- serve leftover sauce on the side

Janelle said...

I'm just commenting to say thanks for the contest, since your rules say to send a recipe by email. I'll try and send you a few of our favorites - I do love my crock pots!!

Laura said...

You'll love this one. It's so yummy and easy. I got it from a kid on TV a few years back.

Banana French Toast

2 eggs
1/2 cup milk
3/4 teaspoon cinnamon
1 banana peeled and cut into chucks

Put all ingredients in a blender. Soak bread in mixture. Cook in a pan with butter.

Laura said...

Oops! I wasn't thinking clearly and the last recipe I left was not for the Crockpot. I still think you should try it. I do, however, have an excellent Crockpot recipe.

Beef Stew

2 pounds beef stew meat
1/2 cup all-purpose flour
3 tablespoons shortening
1 medium onion, chopped
4 carrots, sliced
2 potatoes, cut into large cubes
2 celery stalks, sliced
1 clove garlic, minced
1 can of corn kernels drained
1 can of tomato sauce
2 bay leaves
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/8 teaspoon cloves
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
4 cups water

Dredge meat in flour, melt shortening in skillet. Add beef cubes to skillet and saute until evenly browned. Transfer to Crockpot. Add onions, carrots, potatoes, celery, garlic, corn, tomato sauce, and other seasonings. Pour in water and stir. Cover and cook on low setting for 10-12 hours or on high setting for 5-6 hours.

Anonymous said...

I put an entire chicken into my crockpot breastside down. I season it first w/ salt, pepper, seasonings of choice. Roll up 6 balls of foil, place under chicken in pot, put chicken breastside down, cook on High 1 hour, and then all day on Low. Excellent, and frugal. Thank you for the giveaway. cdziuba@aol.com

CrystalGB said...

Beef Stroganoff

2 lbs of beef (cubed)
1 packet beef gravy mix
1 can cream of mushroom soup
1 8oz container raw mushrooms (sliced)
3 tablespoons sour cream
1 tablespoon flour

Mix together beef, gravy mix, mushroom soup and mushrooms. Place in crockpot and cook on low 8 hours.
30 minutes before serving, mix sour cream and flour and add to meat mixture.

Serve over egg noodles.

kagey10 said...

Potato soup
Potatoes (about a third of the crockpot)
Water (enough to cover the potatoes)
chicken bouillon cubes (about 3 or 4)
onions cut as desired
celery chopped
fried bacon and its grease
cajun creole seasoning
1 can of evaporated milk
a handful Mexican blend cheese

Pour everything except the evaporated milk and cheese into the crockpot and cook on low for 7-8 hours or until the potatoes are cooked. Shortly before serving, add the evaporated milk and cheese and stir until well blended.

kagey10 said...

Chicken & Stuffing dinner
4-6 skinless chicken breast halves
1 can cream of chicken or celery soup
4-6 potatos, peeled and sliced
6 oz. package of stuffing mix
1 1/4 cups water
2 tablespoons melted butter
1 - 1 1/2 cups frozen green beans, thawed

Place chicken in crockpot.
Spoon soup over chicken.
Top with potatos.
Combine stuffing mix, water, and butter. Spoon over potatos.
Cover. Cook on low for 6 hours.
Sprinkle green beans over stuffing.
Cover. Cook on low 45-60 minutes, or until beans are tender.

kagey10 said...

Melt-in-your-mouth Mexican Meat dish

4lb. chuck roast
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oil
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 1/4 cups diced green chili peppers
3/4 cup hot pepper sauce

Season roast with salt and pepper. Sear on all sides in oil in skillet. Place in slow cooker.

Mix together remaining ingredients, except water, and spoon over meat. Pour in water down along the side of the cooker (so as not to wash off topping) until roast is one-third covered.

Cover. Cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart.

Thicken sauce with flour if you like.

Meat turns out perfect for use in tacos, burritos, etc.

kagey10 said...

Italian Pot Roast

3 lb chuck roast
1 jar Pepporcini Peppers
1/2 envelope Italian dressing
Brown the chuck roast, place in bottom of crockpot, pour contents of Pepporcini Peppers jar over, cook on low 6-8 hours.

About an hour before dinner, remove and shred roast, add 1/2 envelope dressing, return shredded roast to pot and continue cooking for an hour.

Serve on sub rolls

kagey10 said...

Three-Envelope Potroast".

(1) Envelope Italian Dressing Mix
(1) Envelope Ranch Dressing Mix
(1) Envelope Brown or Beef Gravy Mix

Put the pot roast in the crock pot (can put onions, carrots, potatos or whatever you wish in first) and then dump the contents of the envelopes in the crockpot. Fill about 1/2 way with water. Cook on low for 8-10 hours.

kagey10 said...

YUMMY Mac n Cheese!!!!
2 cups dry elbow macaroni
4 cups shredded cheddar cheese
1 can(12 ou) evaporated milk
1 1/2 cups milk
2 eggs, beaten
1 teaspoon seasoning salt
1/2 teaspoon black pepper

Boil the macaroni in a large pot of water. Drain.
Spray crockpot with PAM. Mix the macaroni with 3 cups of the cheese and the other ingrediants. Sprinkle the last cup of cheese over the top. Put a lid on it and let it cook on low 5-6 hours. SOO GOOD!! DO NOT LIFT COVER TO CHECK ON IT DURING THE 6 HRS!!

kagey10 said...

Hash Brown and Beef Crockpot Dinner
1 to 1 1/2 pounds ground chuck, browned and drained
1 medium onion, chopped
1 envelope brown gravy
1 can (16oz) cream corn
1 1/2 cups shredded cheddar cheese
1 package (16oz) frozen hash browns, slightly thawed
1 can cream of celery, mushroom, or chicken soup
1/2 cup evaporated milk
salt and pepper to taste

Place ground beef and onion in Crock Pot; toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.

kagey10 said...

Hot Chicken Dip

2 8oz Pkg Cream Cheese
2 cans Cream of Celery Soup
2 4oz cans Chopped Green Chilies
4 Boneless Skinless Chicken Breasts (Cut in small bits)

Cook on low for approx 6 hours

kagey10 said...

Spicy Slow Cooker Black Bean Soup
Submitted by: Lynn Eberle
"This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down." Original recipe yield: 6 servings.


* 1 pound dry black beans, soaked overnight
* 4 teaspoons diced jalapeno peppers
* 6 cups chicken broth
* 1/2 teaspoon garlic powder
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon cayenne pepper
* 3/4 teaspoon ground black pepper
* 1/2 teaspoon hot pepper sauce


1. Drain black beans, and rinse.
2. Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
3. Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

----To the ingredients, I added canned diced tomatoes, chopped onion, lime juice, cilantro, paprika and ancho chile powder. I did run half of it through the food processor to make it more thick. I really, really liked this, and can't wait for leftovers today! Also, for you high altitude peeps like me, I soaked the beans for about 20 hours and also added about 1 hour on high and 1.5 hours on low to cooking time.

kagey10 said...

Slow Cooker Lasagna

Home-cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles!

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

kamewh said...

I orignally got this from recipezaar - it is SO good!!

Crockpot Roast:

1 beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

1 Place beef roast in crock pot.
2 Mix the dried mixes together in a bowl and sprinkle over the roast.
3 Pour the water around the roast.
4 Cook on low for 7-9 hours.

I also add carrots, potatoes, and onions to it.