Wednesday, November 30, 2016

Crock Pot Ham and Cheese Rolls

It's beginning to look a little like Christmas at our house.  I need more decorations in the house, but that will come in time. A little Christmas shopping is completed.

This Ham & Cheese Roll recipe is something I wanted to try in my casserole crock pot.  I really love the casserole style. So many options to make when you need more room compared to a traditional crock pot. 

To begin, roll out crescent roll dough.  Seal all the seams.  I placed 16 thin ham slices on the dough. You could use up to almost a pound of ham, it is up to you. 

I placed 10 pieces of provolone cheese on top of the ham.  Other suggestions for cheese loving people: swiss, pepper jack, cheddar. Roll it all up!

Carefully cut the crescent into 12 rolls. I used a serrated knife. Place rolls in a greased casserole crock pot.

Melt 1 stick of butter, worchestershire sauce, mustard, brown sugar, and poppy seeds in a sauce pan.

Remove from heat and pour over the ham and cheese rolls in the casserole crock pot.

Set the temperature on high and cook for 2 - 2.5 hours. 

This is about an hour into the process. If you have too much condensation on the lid, put a towel under the lid to catch the condensation. 

The ham and cheese rolls turned out delicious!

Crock Pot Ham & Cheese Rolls

1 package crescent rolls
1 package ham
10- 12 slices of cheese - provolone, swiss or cheddar
1 stick butter
2 tbsp mustard
1 tbsp Worchestershire sauce
1 tbsp brown sugar
1 tbsp poppy seeds

  1. 1. Melt butter, brown sugar, Worchestershire sauce, mustard and poppy seeds in a microwave safe dish.  Stir well.
  2. Unroll crescent sheet and layer ham and top with a cheese of your preference. Roll into a log and carefully cut into 12 sections with a serrated knife.
  3. Spray casserole crock pot with Pam.
  4. Place rolls in crock and cover with hot mixture sauce.
  5. Cook on high for 2 - 2.5 hours.

I linked up to these blogs:

Wednesday, November 16, 2016

Pressure Cooker Spaghetti

I keep mentioning that harvest is close to being over. Well, I think we are finally done! This picture was taken on one of the last evenings I worked late at the elevator.  Beautiful colors in the sky, and it was transferred right over to the camera. 

We are still looking for simple dinners. Sports is keeping us busy in the evenings. I don't know if I want to admit it, or I am proud to admit it, but we love spaghetti.  We can eat spaghetti once a week! It's a simple dinner to throw together.  There are so many options with the different types of pasta available, but the angel hair pasta is our favorite.

Brown one pound of hamburger and one pound of ground pork with a chopped onion  You can do two pounds of hamburger if you want to. There is a brown option on the pressure cooker, but I did this step on the stove. Add one box of angel hair pasta over the hamburger. 

Add jar of spaghetti sauce, one can of traditional spaghetti sauce, one small can of tomato paste, and one cup of water.  Lock on the lid, set pressure cooker for 15 minutes. 

When 15 minute timer is up, push on valve and release. Watch for steam.  Remove lid, and this is what it looks like. 

Immediately stir spaghetti and serve! 

Pressure Cooker Spaghetti

1 onion, chopped
1 clove garlic, minced
1 pound ground beef
1 pound ground pork
1 box angel hair pasta
1 jar prego
1 can traditional spaghetti sauce
1 small can of tomato paste
1 cup water
Salt and pepper to taste

1. Chop onion and mince garlic.
2. Brown beef and hamburger on stove top, or use brown function on pressure cooker
3. Add salt and pepper to taste.
4. Layer beef/pork mixture on the bottom, add dry spaghetti, and then add water, spaghetti sauce and paste
5. Set pressure cooker for 15 minutes.
6. Open valve for quick release.
6. Immediately stir spaghetti and serve with parmesan or shredded cheese

We could easily have this once a week, and leftovers are delicious! 

I linked up to:
Whatcha Crockin Wednesday - Week 17
Weekend Potluck #249
Meal Plan Monday #38

Wednesday, November 09, 2016

Crock Pot Chicken Enchilada Soup

I witnessed a beautiful sunset this weekend.  It was hard to capture the colors within the picture.  The beginning of November, and we have had beautiful weather! There is no record freeze yet, either.

The temps may still be warm, but I have been craving soup.  I wanted to try a new recipe for the family.  Chicken Enchilada Soup is perfect!

This was an easy recipe to put everything in the crock pot and let it cook all day.  The flavors came together perfectly!

I placed the chicken breasts in the bottom of the crock pot. If you want the chicken to cook faster, cut the breasts in to smaller pieces.

I then added the enchilada sauce (add hot if you want!),  the green chiles, black beans (drained and rinsed). Instead of using canned corn, I added a bag of our frozen sweet corn from this summer and my own jar of stewed tomatoes.  Add the chicken stock, garlic, salt and pepper to taste and chili powder or taco seasoning.

When it's time to serve, add your favorite toppings.  You can add more kick to it at the end. I used Frank's Hot Sauce in my soup.

Crock Pot Chicken Enchilada Soup PRINT RECIPE Ingredients:
2 large chicken breasts
1 10 oz can red enchilada sauce - hot
1 14 oz can black beans, rinsed and drained
1 14 oz can can corn, drained
1 7 oz can diced green chiles
1 14 oz diced tomatoes with juice (or substitute with stewed tomatoes)
1 tbs garlic
1 14 oz can chicken stock
1 tsp salt
1 tsp garlic
1 tsp taco seasoning or chili seasoning

Optional Toppings:
Sour cream
Diced tomatoes
Tortilla strips
Shredded Cheese
Frank's Hot Sauce


  1. Add add all ingredients to the crock pot and stir.
  2. Cook high for 4 hours or on low for 6-7.
  3. Make sure chicken is thoroughly cooked
  4. Remove and shred chicken.
  5. Serve with additional toppings if desired.

I linked up this recipe:
Watcha Crockin' Week 16
The Country Cook Weekend Potluck
Meal Plan Monday #37

Wednesday, November 02, 2016

Pressure Cooker BBQ Pork Ribs

Harvest is just about over.  It has been a beautiful fall.  I woke up Sunday and the trees in the woods are turning beautiful colors.  I wish I took the time to go out and take some pictures. I definitely need to do that soon.  

Overall, crops looked really good this fall.  Yields were great, farmers seemed very pleased with them.  Yields is what the farmer gauges on the overall progress of their farm.  More yield equals more bushels, and in turns means more crop to sell.  Bins on the farm are full, and the run over bushels are brought to the elevator.  Ground piles at the elevator are full and tarped in this area.  Now farmers will wait for higher prices to sell their grain.

I would like to thank my husband for this recipe.  He was home earlier one evening before me and he had this dinner ready in 1 hour.  He is a big fan of the pressure cooker.  

Since my husband started this dinner, I only have pictures of the final product. It was delicious and so easy.  He cut the pork ribs into smaller sections so they fit into the pressure cooker.  Added a bottle of Sweet Baby Ray's BBQ and beef broth.  You can add water in place of beef broth, but he is a strong believer that broth add so much more flavor to the meal.

The kids loved this recipe.  The best part is it didn't take all day to cook, and the meat still fell off the bone! 

Pressure Cooker BBQ Pork Ribs
1 pound pork ribs
12 oz beef broth
Salt and pepper to taste

1. Place pork ribs, BBQ and beef broth in cooker
2. Add salt and pepper to taste.
3. Set pressure cooker to 1 hour
4. Let pressure cooker naturally vent.
5. Add more bbq to taste

I have linked up to:
Watcha Crockin Wednesday Week 15

The County Cook Weekend Potluck #247

Wednesday, October 19, 2016

Electric Pressure Cooker Cheesy Chicken and Rice

Woke up this morning to fog.  We knew beans wouldn't be cut very soon today. Then Dave sent me this picture of the beautiful sunrise this morning.

We have been using the electric pressure cooker very often, it has a permanent spot on our counter. Harvest has been running smoothly, and we sometimes use Sunday evenings to make a few extra meals to get us and the kids through a  few extra days.

I have made the Crock Pot version of the Chicken and Rice since we have been married.  I wanted to see how well this recipe works with the electric pressure cooker.

I used over 2 pounds of chicken breasts in this recipe.  I cut them in half because they were frozen. Added salt and pepper.  

If you would look in my cabinet, you will find lots of cream of chicken and cheddar cheese in inventory.  I always have this recipe in mind when I am thinking about the week's menu.  Preparing this meal in the electric pressure cooker gives me the flexibility to make it even on a busy evening.

This is what the meat and soup mixture looks like after it is pressure cooked after 30 minutes.  

The only thing I would do different, is put the cream of chicken and the cheddar cheese soup on the bottom and the chicken on top of the soup mixture. It protects the meat from searing at the bottom of the pan.    

Be careful of the hot pot, but you can use two forks and shred the chicken in the pot, or take it out and shred it and add it back to the pot.   It also is delicious served over rice! Try it, you will love it!

Electric Pressure Cooker Cheesy Chicken and Rice

2- 3 pounds chicken breast
2 10.75 oz cream of chicken soup
2 10.75 oz cheddar cheese soup
Salt and pepper to taste
1. Place chicken breast, cream of chicken soup and cheddar cheese soup in electric pressure cooker.  2. Add salt and pepper to taste.
3. Set pressure cooker to 30 minutes.
4. Let pressure cooker naturally vent.
5. Shred chicken and add back to the pressure cooker.

Serve over rice.


I linked up to Meal Plan Monday #34 and Watcha Crockin' crock pot recipes Week #14 and The Country Cook Weekend Potluck #246.

Wednesday, October 05, 2016

Crock Pot Fiesta Crack Chicken

I love chicken. I love the crock pot, so anything with crock pot and chicken, is something our family will eat! I had Sunday to prepare a few dinners to prepare us for a busy week of harvest.

We had rain over the weekend, it has really slowed down farmers the beginning of the week.  Some are trying to get back in the bean fields, and it took 2-3 days for beans to dry down.  Bean yields are coming in high, corn yields are still variable.  We will still have a great crop in Northwest Indiana.

Crock Pot Fiesta Crack Chicken is another meal we enjoy during the busy week.  It is easy to warm up, and eat a sandwich on the go, or home after a late night.

This was my first time "cooking" bacon in the oven. Cook on 400 degrees,  I put in on a cookie sheet and 10 minutes later, I flipped the bacon, and put back in oven for a few more minutes.  No greasy mess on the stove.  Win for me.

Place your chicken breasts in the bottom of the crock pot.  Add your softened cream cheese, and ranch seasoning.  I used Fiesta Ranch for an extra kick.

If you don't want the extra kick, use regular ranch seasoning.  I cooked on high for 4-5 hours. Keep a eye out on the cream cheese, and make sure it is evenly distributed over the chicken. If you like a special flavored cream cheese, go for it.

The chicken was so tender, I was able to shred it in the crock pot.

Husband asks, "How did you get the chicken so creamy?"  At what point do you tell him it's the cream cheese?

These buns are awesome too. We picked these homemade buns from our local bakery. These are the buns that sell out in a hurry.  Dave remembers his grandma using these buns for cheeseburgers! Sounds so good!

This recipe is easy, and delicious.  Enjoy!

Crock Pot Fiesta Crack Chicken

2 lbs chicken breasts
2 8 oz cream cheese
2 packets fiesta ranch seasoning
12 slices of cooked bacon

Spray crock pot

Lay the chicken breasts in the bottom of the crock.  Add the cream cheese and the ranch seasoning.

Cook on high for 4 hours, or low 6-8. Shred the chicken and add the crumbled bacon. Serve warm on buns.


I linked this recipe up with Whatcha Crockin Week 11. Lots of great recipes!

I linked up this recipe with Weekend Potluck at The Country Cook.