Tuesday, September 20, 2011

CROCKPOT PIZZA

Ingredients (for two 8" pan pizzas)

1 cup warm water
2 Tblsp yeast
1/8 cup vegetable oil
3 cups flour
1 tsp salt
pizza sauce
shredded mozzerella and cheddar cheeses
pepperoni
sliced black olives
Italian seasonings (optional)

Directions

In mixing bowl add yeast to warm water. Stir in oil, flour, and salt. Knead together until a nice, elastic dough is formed. Divide pizza dough in half. (Makes 2 pizza crusts)

Use an 8" cake pan or other pan that fits easily into crockpot. Spray pan with nonstick coating. Roll out 1/2 of dough recipe and spread it in pan, lining the bottom and sides. Spread on a layer of pizza sauce. Top with cheese. Place pepperoni on cheese overlapping to layer. Sprinkle with black olives and Italian seasoning.

Create a tinfoil ring by scrunching a long sheet of tinfoil into a pole. Bend to form a circle. Place tinfoil ring in the bottom of crockpot. Lower pizza into crockpot, resting it on the ring to keep the pizza pan from touching the bottom of the crockpot. NO water is needed in the crockpot for this recipe. Cover and cook on HIGH for 1 hour and 45 minutes. Remove and let stand for 10 minutes before serving.

Sunday, September 18, 2011

CROCKPOT STUFFED PEPPERS

Ingredients

1 lb. ground beef (or turkey or chicken)
1 1/2 Tblsp butter
1 carrot stick finely chopped
2 celery sticks finely chopped
1/2 cup chopped onion
1 cup chicken broth
1 1/2 Tblsp dry ranch dressing mix
1 1/2 cups herb stuffing mix (homemade of purchased)
5 or 6 bell peppers, cored, with tops removed and set aside.

Directions

Crinkle a sheet of tinfoil and place on bottom of crockpot. (This is to keep food from resting on the bottom and burning). Line inside walls of crockpot with additional sheet of tinfoil.

Brown ground beef in frying pan. Add butter, carrot, celery and onion. Cook until tender. Add chicken broth and ranch dressing mix. Stir in stuffing mix until moistened. Remove from heat.

Divide stuffing evenly among peppers. Replace tops and place the peppers into crockpot. Add 1 cup water. Cover and cook on LOW for 5 hours. Remove and serve.

CROCKPOT LASAGNA

"I make this all the time--a family favorite!"

Ingredients

2 cans (52 oz) of your favorite pasta sauce
12 traditional lasagna noodles broken in thirds
2 lbs pork sausage cooked and crumbled
1 lb grated mozzarella cheese
1 container (15 oz) ricotta cheese
2 cups cottage cheese
1 cup sliced black olives
1 cup chicken broth
1 tsp garlic salt
1/2 tsp pepper

Directions

Coat crockpot with nonstick cooking spray. Mix together broth, garlic salt, and pepper. Set aside. Mix ricotta cheese and cottage cheese together. Set aside.
Spread 1/2 a can of pasta sauce on bottom of crockpot. Top with a layer of noodles. Drizzle noodles with chicken broth. Next, sprinkle a layer of cooked sausage. Top with mozzerella cheese. Continue layering with pasta sauce, lasagna noodles, drizzle of chicken broth, cooked sausage, and ricotta/cottage cheese. Then again, pasta sauce, lasagna noodles, drizzle of chicken broth, cooked sausage, and mozzerella cheese. Top with black olives.
Cover and cook on HIGH for 4 hours. Remove lid and cook for an additional 1/2 hour to evaporate off some of the liquid. Turn off heat and let stand 15 minutes before serving.


Saturday, September 17, 2011

CROCKPOT CHEESECAKE

Ingredients

Crust

1 cup graham cracker crumbs
2 Tblsp brown sugar
3 Tblsp melted butter

Filling

16 oz cream cheese
3/4 cup white sugar
2 large eggs
1/4 cup heavy cream
1 tsp vanilla or almond flavoring
1 Tblsp flour

Directions

Grease a cake pan that will fit inside your crockpot.

Place graham crackers in a ziplock bag and pass a rolling pin over the top a few times to make crumbs. Add brown sugar and melted butter. Mix until it's wet and crumbly. Press crumb crust into the bottom of your cake pan.

In a mixing bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a beater. Make sure to scrape the bowl often to incorporate all the cream cheese into the mixture and ensure a smooth consistancy. Pour the cheese mixture on top of the crust and smooth out.

Add 1/3 cup of water to your crockpot. Place a metal, or tinfoil ring on the bottom of the crockpot in the waterbath. Lower the cheescake dish inside and set on the ring. Cover and cook on HIGH for two hours. Turn off the crockpot and let the cheesecake sit inside for one additional hour before removing and refrigerating. Serve plain or with pie filling topping.

CROCKPOT APPLE COBBLER



Ingredients
6 medium cooking apples, peeled, cored and slicked thick
1 1/2 cups flour
1 cup packed brown sugar
1 Tblsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
3/4 cup butter softened

Preparation
Grease 8" round cake pan (or any pan that will fit inside your crockpot). Arrange apple slices in the bottom. In mixing bowl, combine flour, sugar, spices and butter. Cover the apples with this mixture. Place metal ring in bottom of crockpot. Place pan of apple cobbler on top of ring so that it doesn't sit on the bottom of the crockpot. Cover with lid and cook for 2 1/2 hours on HIGH. Take out and let cool. Serve with vanilla ice cream.

Friday, September 16, 2011

CROCKPOT MAC-N-CHEESE


Ingredients

8 ounces med. macaroni noodles
2 cups milk
1 cup chicken stock
2 tsp. olive oil
2 Tblsp. butter
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese

Directions

1.  Spray the inside of your crockpot with nonstick spray or butter sides and bottom generously.
2.  Combine uncooked macaroni with milk, chicken stock, olive oil, butter, salt, pepper, paprika, cheddar cheese and mozzarella cheese.  Stir together well.
3.  Dump mixture into crockpot.
4.  Sprinkle Parmesan cheese overtop.
5.  Cover and cook on low for 4 hours.
6.  Uncover and cook for an additional hour.
7.  Stir and serve!