1 bag frozen meatballs
12 ounce jar of grape jelly
12 ounces ketchup
Combine meatballs, jelly, and ketchup in Crock Pot. Cook on low 6-8 hours or until meatballs are warmed through and jelly/ketchup have melted together
If you want to make a larger batch, use 2 bags of meatballs and an 18 ounce jar of jelly
Can be served as an appetizer/party snack, or I like to serve with egg noodles as a quick and easy dinner.
from the 2007 Mallard Creek Presbyterian Church “Taste of Tradition” cookbook
3-4 chicken breasts (cut into strips)
1 can cream of chicken soup
8 oz sour cream
1/2 stick butter
1 sleeve Ritz crackers, crushed
Preheat oven to 325. Bake chicken, covered, at 325 for one hour (I cut this down to 30 minutes, uncovered). Allow to cool, then dice.
Mix sour cream, cream of chicken soup, and diced chicken. Place in baking dish.
Melt butter and combine with crushed Ritz crackers. Sprinkle cracker/butter mixture on top of the soup/sour cream/chicken. Bake at 325-350 for 30 minutes or until heated through.
(found on Pinterest, link is now dead)
1 package Lil Smokies
1 package bacon (I use maple bacon)
brown sugar
Wrap each Lil Smokie in approximately 1/4 slice of bacon. Place on foil-lined baking sheet and sprinkle with brown sugar. Bake at 350 until bacon is crispy. Can put in a Crock-Pot to keep warm, but these don’t last long enough to get cold at the boy’s D&D gaming days!
modified from http://livinglifeofriley.com/crock-pot-bacon-cheeseburger-soup/
1 lb of ground beef
1 container of Philadelphia Cooking Crème- Original Flavor (I used Italian flavor, made it taste like “country gravy”)
6 slices of bacon
1 bag Ore Ida Hasbrowns
1 velveeta cheese 8oz stick (I used about 6 oz, because it’s what we had)
32oz. container chicken broth
Brown ground beef and cook and crumble bacon. Combine all ingredients in Crock Pot and cook until everything is nice and warm and bubbly.
modified from http://ruhlman.com/2010/05/macaroni-and-beef-with-cheese-%E2%80%94-childhood-love/
one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender
2 pounds lean ground beef
1 box macaroni
1 cup each grated cheddar and mozzarella cheeses
Brown the ground beef, then add the pureed tomatoes to the pan along with whatever seasonings are handy.
Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes and beef.
When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. (can freeze at this point)
Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.
modified from http://twomaidsamilking.blogspot.com/2011/04/hunk-of-meat-monday-taco-bake.html
1 lb. hamburger
1 pkg. taco seasoning
8 oz. sour cream
1 pkg. crescent rolls (8)
1 can tomato sauce
1 c. shredded cheese
Dorito chips
1. Brown hamburger and drain.
2. Add taco seasoning & tomato sauce. Simmer…
3. In 9×13 dish, press out crescent rolls and roll them to form crust.
4. Layer hamburger mixture, sour cream and then cheese.
5. Bake at 350 for 20 minutes, then crush about 3/4 of a bag of Doritos and put them on top and bake for an additional 10 minutes
(found on Pinterest, link is now dead)
1 cup pineapple juice
1/2 cup packed brown sugar or a few squeezes of honey
1/3 cup light soy sauce
2 pounds chicken breast tenderloins
baby carrots (or sliced large ones)
pineapple chunks
Cook on low 6-8 hrs. Serve with rice.
from http://www.food.com/recipe/easy-garlic-chicken-5478
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 Preheat oven to 500°F and lightly grease a casserole dish.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 15-30 minutes.
from http://crockpot365.blogspot.com/2008/06/crockpot-bacon-and-cheese-chicken.html
–2 T olive oil
–4-6 chicken breast halves, or equivalent bird pieces
–12 pieces cooked and crumbled bacon
–1/4 cup teriyaki sauce
–1/2 cup Ranch salad dressing (Bacon ranch is especially yummy)
–1 cup shredded cheddar cheese
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
modified from Robin to the Rescue by Food Network’s Robin Miller
12 ounces egg noodles
2 tsp olive oil
2-3 cloves garlic, minced
1 pound turkey, chopped into 1-inch pieces
dried thyme, oregano, salt, pepper
2 cups chicken broth
1/2 cup frozen peas
1 1/2 cups sour cream
1/4 cup grated Parmesan cheese
Cook the egg noodles, drain and set aside.
Sautee garlic in olive oil, add the turkey and cook until browned on all sides. Add herbs and cook until they are fragrant. Then add broth and bring to a simmer. Simmer about 10 minutes, or until turkey is cooked through.
Add the peas and simmer for about 1 minute. Remove from heat and stir in sour cream.
Add egg noodles and sprinkle with Parmesan just before serving.
Trying this one in the Crock Pot, it smells delicious! I tossed the turkey, garlic, herbs, and broth in on high for a few hours, have since turned it to low and will add the peas about an hour before serving.
tamthemonkey 