CROCK POT LASAGNA

FOUND THIS ON CROCKPOT GIRLS.... I use store bought spaghetti sauce and alfredo sauce. I cover the bottom of pot with spaghetti sauce and then add the rest to my meat mix... Then layer noodles, meat, alfredi, cheese... Sooo yummy! The regular lasagna noodles work just as good as the no boil noodles :)

Taco Soup in the Crock Pot

1 lb ground beef or turkey

1 can kidney beans
1 can corn
1 pkg taco seasoning
1 can tomato sauce

garnishes:
sour cream
tortilla chips
cheese

Cook meat and drain. Add all ingredients in crock pot, including juices. Cook on low for five hours. Garnish with chips, sour cream and cheese. It's so good and cheap!

BBQ Pork

BBQ Pork ( I know it sounds gross but it's yummy and easy!!)
Jennifer Rubio's Recipe

Boston Butt
Salt
Pepper
Garlic Powder
1 can on pineapple chunks (reserve the juice)
2 tbsp honey


Rub down the Boston Butt with the salt, pepper and garlic powder. Put pineapple chunks (drained) in the bottom of the crock pot, the put the meat on top of the chunks. Pour 2 tablespoons of honey and the reserved pineapple juice on top of the Boston Butt.

Cook on low overnight in the crock pot (I usually do about 9-10 hours)

Take meat out of the crockpot and chop it or shred it. Serve with your favorite BBQ sauce (I use Sticky Fingers Memphis Original bbq sauce)

Enjoy!!!

Taco Soup

from Stacey Wright

you will need:
2 lbs ground beef
1 onion diced
2 packets hidden valley ranch mix
2 packts taco seasoning
2 cans black beans - do not drain
2 cans (11oz ea.) white shoepeg corn, drained
2 cups water1 can pinto beans, drained
1 14oz. can diced tomatoes - do not drain
1 can original rotel - do not drain
sour cream and cheese to top it with

*brown meat and onions and drain grease. mix cooked meat mixture with all above ingredients in a crock pot. simmer for 6-7 hours on low. top wit sour cream and cheese.

Pizza Casserole

given by Amy Maddox

2 tubes refrigerated biscuits ( I buy the cheap pack of four and save the other two to make again in a few weeks)
1 jar pizza sauce
2 cups cheese
any ingredients you want in your pizza I usually do sausage and pepperoni

1. cook extra ingredients you make want...ground meat, sausage
2. cut biscuits into four quarters and place into bowl
3. mix biscuits, sauce and ingredients together in bowl
4. Add bowl mixture to casserole dish
5. Bake at 350 for twenty minutes
6. Take out and add cheese to top and cook for another 10 minutes

French Dip Sandwiches

This is a recipe a friend, Rebecca McKittrick, gave me and it is one of my FAVORITES

Roast
Beef Broth
pkg dry Italian seasoning packet
bread
cheese

It is so easy and so yummy. Get a good roast whatever size you like. Put it in the crock pot and cover with beef broth. Add a DRY Italianseasoning packet and let cook all day. Shred the beef and put on a bun. It is good to melt (broil) some cheese on the top. You can also add onions and peperoncinis to the broth mixture when cooking for a little spicier. I prefer without. ENJOY!!

Chicken Corn Soup

from Debbie Bird

3-4 chicken breast bone in
1 carton of chicken broth, I buy at Publix , I think it’s the Swanson brand
2 cans of creamed corn
2 cans of can sweet corn
big pkg Muellers wide dumpling noodles

Take chicken breast with the skin on them and boil them in water, salt and pepper . Boil until cooked and tender, I usually cook at least 1 hour on medium heat. You can add onion or celery to the broth for more flavor. I use celery seed.

Remove breast from broth to cool. Strain the broth to get rid of the floaty things. ( I don’t like those skin pieces).

I add 1 carton of the chicken broth .

Pull chicken from bones and add to the broth, (take the skin off). You can add more seasoning to your liking. I usually add more salt and pepper. Add cans of corn to the broth. I usually keep half the juice from 1 can of corn and put that in the broth.

Simmer over medium heat about 20 minutes. Bring mixture to boil and then add noodles. Stir, cover and when the noodles are tender the soup is done. Be sure to stir the soup when the noodles are in it, it does tend to stick and burn.

Chicken Tortilla Soup

this is Alissa Rothschild's recipe and one of my FAVORITES

This isn't exact. I don't really have a recipe for it - I just throw it together. But, this should be really close.

1 Medium Onion - Chopped
1 28 oz Can Diced Tomatoes
8 Corn tortillas - Chopped
6 Cloves Garlic - Minced
1 bunch Cilantro - Chopped
6 Tablespoons oil
1 Tablespoons ground Cumin
1 1/2 Tablespoons ground Chili Powder
2 Bay Leafs
7 Cups Chicken Stock
1/2 Cup Sour Cream
1 Rotisserie Chicken - Shredded
Salt to taste
Cayenne Pepper to taste (a few dashes)

Heat Oil over Medium Heat
Add Onions, Cilantro, Garlic, Tortillas - Cook for a few Minutes
Add the Tomatoes- Bring to Boil
Add Chicken Stock, Cumin, Chili Powder, Bay Leaves - Bring to Boil
Add Salt, Cayenne Pepper
Reduce Heat and Simmer 30 min or so
Remove Bay Leaves
Add Sour Cream
Blend Soup with and Immersion Blender until Smooth
Add Shredded Chicken

Ranch flavored pretzels

Butter flavored popcorn oil

pkg dry Hidden Valley Ranch Dressing
bag of pretzel
large zip lock bag

Mix oil in bag with dressing and dissolve
then add pretzels
soak for like 4 or 5 days…rotate couple times a day to make sure all pretzels get covered

Brittle Cookie

40 Saltine crackers

1 cup butter (no substitutions)

1 cup brown sugar
1 6oz pkg chocolate chips
1 cup chopped nuts

Place a layer of foil in a 11x16x1 inch pan and put a single layer of crackers over the foil. In a saucepan, combine butter and sugar and bring to a boil. Boil 3 minutes. Pour over crackers. Bake in 350 degreeover five minutes or until crackers float. Remove from over and sprinkle chips over top of crackers. When melted, spread and sprinkle nuts on top. Refrigerate until chocolate hardens. Break into pieces.

Squash Casserole

Melissa Keiss's recipe

2lbs. squash ( I mix squash and zucchini )
1 large onion (optional)
1 stick of butter
1 can cream of chicken soup
1 8 oz. container sour cream
2 cups sharp cheddar cheese
1 small bag of Pepridge farm herb seasoned stuffing

Slice squash into 1/2 inch thick rounds and finely chop onion. Combine squash, onion, and butter and saute for about 10 min.Pour onion and squash into casserole dish and mash the squash and onion. Add cream of chicken soup, sour cream, cheese, and 1/2 cup of stuffing and stir.Top with remaining stuffing. ( You may not need to use all of it) Bake at 350 for 30 min.

Veggie Dip

Veggie Dip

from Pam Menneguzzo

16 oz sour cream

1 pkg of hidden valley ranch

1 cup shredded cheese

1/4 cup broken up bacon

Combine sour cream and ranch powder. Then add the cheese and bacon. Chill in fridge for at least an hour. Serve with veggies or chips.

Corn Bread Casserole

Corn Bread Casserole

Brenda Fife

1 can--15.25 oz whole kernel corn-drained

1 can--15.25 oz cream corn

1 cup butter-melted

2 cups sour cream

¾ cup sugar

4 eggs

2 boxes jiffy corn muffing mix

Mix all the ingredients together & pour into a greased 9X13 pan

Bake at 350 degrees for 45 minutes or until set.