-->

Thursday, December 22, 2016

Crock Pot Bacon Wrapped Smokies

The holidays are such a busy time, but pulling out the crock pots makes things a little easier. You can be sure someone is going to bring the Bacon Wrapped Smokies to a party! When I hosted a friend get-together I made sure this was on the menu.  I also served Crock Pot Cowboy Casserole. That was a huge hit!

I knew the casserole style crock pot would work great for the smokies.  If you have extras, you can double up, but when they are all lined up in the crock, they are cooked evenly.



Bring the kids in the kitchen to help out! Kids can get help wrap the smokies. I use a whole pound of bacon, cut the strips into thirds.









You don't have to use toothpicks, but if you do, don't use the colored ones.  The dye from the colored toothpicks cooks off on the bacon.  Place the bacon wrapped smokies in the crock pot, seam side down. 



If you have a casserole crock pot, that is why I recommend using one.  If have used other crock pots, and they work fine as well. Smokies will cook if you have to layer them, cook as much as you need, they will go fast.  




After the smokies are wrapped, add the brown sugar.  Make sure the smokies are covered.  The brown sugar cooks down to make a great syrup for the smokies.





Crock Pot Bacon Wrapped Smokies
Ingredients:
1 pound bacon
1 large package little sausage smokies
1 cup brown sugar

Directions:
  1. Spray casserole crock pot with Pam
  2. Cut one pound of bacon. Cut the strips into thirds.
  3. Wrap the lil smokies with a ⅓ of the strip. Place the smokies in the crock pot, seam side down.
  4. Cover all smokies with brown sugar. Use up to one cup of brown sugar, or until completely covered.
  5. Cook on high for 2 - 2.5 hours.






Cook in the crock pot for 2 - 2.5 hours.  Watch this closely, you don't want the smokies to start falling apart. This also works great in the oven. Line a cookie sheet with aluminum foil for easy clean up!




I linked up Watcha Crockin Week 23, Meal Plan Monday #44 and Weekend Potluck #255.




Sunday, December 11, 2016

Crock Pot Cowboy Casserole

This was our second weekend of snow.  Last weekend we went to the local Christmas Tree Farm to take our family pictures.  It was a beautiful picture with fresh snow on the ground.  Christmas cards were sent out this weekend.  For me, I am running way ahead of schedule.  I thought this would be a perfect time to create a Crock Pot meal the whole family would love. Crock Pot Cowboy Casserole combines all of our favorite recipes into one dish. 

Crock Pot Cowboy Casserole, easy recipe


This weekend consisted of the husband hunting, the boys enjoying the Purdue basketball game, and Macie had basketball practice.  Sunday was a day to stay home and cook.  All day.  We had four crock pots going!  We didn't get as much snow this weekend as anticipated, but kids already have a two-hour delay on Monday morning.



I wanted to share this Crock Pot Cowboy Casserole. I made it last weekend, and the family and some girl friends were the first to try it out. Needless to say, it was a hit, and I had to make it again! 


When I think of a cowboy casserole, I know this is going to be a very hearty and healthy dinner!  Throw it in the crock pot and let it cook up.  The same 6 quart crock pot can be found here: http://amzn.to/2j8JOhx.   I could see cowboys on the prairie throwing this meal in a big pot over the fire for their dinner.



  Cut up about 6 potatoes, peel them or keep the skins on them. These are from our garden, so the skins are thin and I think they are so good with the skins on!  Cut up a onion and mince garlic and add on top.



I added two pounds of sausage here. Brown it up and put it over the potatoes.  Sausage adds so much favor here, add ground beef if you like.


Add a can of diced tomatoes.  If you have stewed tomatoes from your garden, add a jar of that, and that is all the juice you need, don't add the water in the recipe.  Have a favorite vegetable your cowboys would love? Throw it in here! We added peas!


Drain and rinse a can of kidney beans.  Add over the tomatoes.  Add water.  Place crock pot on low and let it cook 7-8 hours.


Check out this awesome Colts Crock Pot!  Once you have the troops rounded up, in my case, it's the indians! add the shredded cheese on top.  Place the lid back on, and let the cheese melt.  Serve immediately.  Makes great left overs as well.  

CROCK POT COWBOY CASSEROLE

Ingredients:
1 onion, chopped
1 clove garlic, minced
2 pounds ground pork
6 medium potatoes, cut into small cubes
1 can red kidney beans, drained and rinsed
1 can diced tomatoes w. Green chilis (or homemade stewed tomatoes)
¼ cup water
Salt and pepper to taste
4 oz shredded cheddar cheese
Directions:
1. Chop onion and mince garlic.
2. Brown sausage, add salt and pepper to taste, and drain
3. Layer potatoes on bottom of 6 quart crock pot http://amzn.to/2j8JOhx, add chopped onion and garlic.
4. Add sausage, beans, and tomatoes
5. Pour water in crock
6. Cover and Cook on low for 7-8 hours
7. Sprinkle shredded cheese in last 15 minutes, cover crock, and serve after cheese melted

I linked up to:
Southern Bite Meal Plan Monday 41
Watcha Crockin' Week #21
The Country Potluck Week #252










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

Ingredients:
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



Directions:
  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!



 One meal that is easy to make in the Pressure Cooker, or  Instant Pot, is Spaghetti.  I felt like I was really going out of my comfort zone, but this is so much more convenient. 






















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

Ingredients:
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
Directions:

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 had so much fun making the Crock Pot Chicken Enchilada Soup.  I love all the flavors that came together and look at all these colors. 

Chasing Saturdays, 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
Cilantro
Onion
Tortilla strips
Shredded Cheese
Avocado
Frank's Hot Sauce

Instructions:

  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