Jiffy Cornbread Pudding

1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1 (8 oz.) pkg. sour cream
1 box Jiffy corn bread mix

Melt butter in dish. Put in corn and sour cream. Mix together
well. Sprinkle corn bread mix over corn and stir all
together. Bake 45 minutes at 350 degrees.
** Can also use the crockpot, sprayed well with cooking spray, and
set on LOW setting for approximately 3 hours or so.

Crockpot Chocolate Cake

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients together. Pour into lightly greased 5qt crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.

Cook 3-4 hours on high or 6-8 hours on low.

What's For Dinner?!?

Cowboy Beans and Cornbread



Well, last night’s meal was quite fun.

For one, I was able to make most of the meal out on the back porch instead of heating up my kitchen.  I used a rice cooker/multipurpose cooker for the beans and then made the cornbread in a regular crockpot.

I browned the meat and onions in my beautiful stainless steel chicken fryer.   {I love this pan!}  I then assembled the rest of the ingredients in the cooker and cooked on high until it reduced down and turned itself on to the keep warm function.  This fool=proof mechanism is wonderful for cooks that get distracted with kids, the UPS man, the Schwan man, the dog getting loose, etc……. 

The cornbread was just two Jiffy boxes of the cornbread mix, made according to package directions.  Although it turned out good and the family really liked it, I think next time I will try something different with the ingredients to make it even more moist because my crockpot is old and the heating element is around the perimeter leaving the center to take longer to cook.  I’ve made cakes in the crockpot and will try the same recipe but use the cornbread mix and let you know how it turns out.

Kim’s Cowboy Beans Recipe

Crockpot Cornbread Recipe

Crock Pot Chops and Gravy

* 4 whole Lean Pork Chops
* 1 whole Medium Onion, Sliced Or Diced
* ½ cups Cup Sliced Mushrooms
* 2 cans (10 3/4 Oz Size) Mushroom Soup
* 4 Tablespoons Soy Sauce
* 2 Tablespoons Worcestershire Sauce
* 1 teaspoon Dried Parsley
* 1 teaspoon Garlic Salt
* ¼ teaspoons Pepper

Place pork chops in a crock pot (or in a baking dish for the oven). Lay onion slices and mushrooms over the pork chops. Mix the rest of ingredients in a bowl and pour over the pork chops. Cook on low in the crock pot for 5 to 6 hours (or in the oven on 350F for 1 hour).

Serve with mashed potatoes.

Note: After baking, I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you used them) for those who like them so they can put them on their chops.

Crock Pot Chicken and Artichoke Casserole

DARE to try this!

3 pounds broiler-fryer, cut up
Salt, to taste
1/2 teaspoon white pepper
1/2 teaspoon paprika
1 tablespoon butter or margarine
1/2 cup rich chicken broth
3 tablespoons sherry
1/2 teaspoon dried tarragon
1 can mushrooms
2 tablespoons (heaping) quick cooking tapioca
2 jars marinated artichoke hearts, reserve marinade

Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in butter and reserved marinade. Place mushrooms and artichoke hearts in bottom of crock-pot. Sprinkle with tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crock pot and turn to low heat setting. Cook for 7 to 8 hours, or cook on high for 5 hours. If you don't want to brown the chicken first, it's okay.

Crock Pot Chicken Noodle Soup

3-1/2 pounds broiler-fryer, cut up, skinned
2 medium carrot, peeled and chopped
1/2 cup onion, chopped
2 celery stalk, chopped
2-1/2 teaspoons salt (or less)
2 teaspoons dried parsley flakes
3/4 teaspoon dried marjoram leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
2 quarts water
2-1/2 cups medium egg noodles, uncooked

Place first 4 ingredients in 3 1/2-quart slow cooker in order listed. Combine salt and next 6 ingredients, sprinkle over vegetables. Add 6 cups water, cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf, add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.

Crock Pot Chicken and RIce Casserole

4 large chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cups diced celery
1 cup minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings. Use long-grain rice. In slow cooking, they give the fluffiest results. Stir in raw rice and barley during the last 1 to 1 1/2 hours of cooking. All-day cooking would result in gummy, almost gelatinous and gloppy grains. Use an extra 1/4 cups water for every 1/4 cups of raw grain. Alternate solution: Cook grains by conventional stove-top and microwave methods, then stir them in during the last 15 minutes. Brown and wild rice buffs take note: The cooking time for brown rice is approximately twice that of white rice. Wild rice takes even longer than brown. Add pasta to soups during the last 5 minutes of cooking. For other dishes, cook pasta on the stove top, then drain it, and top or toss it with the slow cooker ingredients right before serving. Whichever way it's cooked, pasta is best when done al dente.

Bean Soup for Crock Pot

1 pound small white beans
8 cups water
2 cups ham, diced
1 cup onion, diced
1 cup celery, chopped
2 tablespoons parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 each bay leaf

Assemble ingredients in slow cooker. Cover and cook on low 8-10 hours or until beans are tender.

Ham Stuffed French Rolls

2.00 cups cooked ham - finely chopped
2.00 hard-boiled eggs - finely chopped
2.00 tablespoons green onion - minced
2.00 tablespoons ripe olives - optional - chopped
1.00 teaspoon mustard
1.00 teaspoon sweet pickle relish
0.50 cup cheddar cheese - small cubes
0.33 cup mayonnaise
7.00 french rolls

Combine ham with eggs, onion, olives, mustard, relish, cheese, and mayonnaise. Cut off tops or one end of rolls, scoop out most of soft center. Fill with ham mixture. Replace top or end of roll. Place filled rolls in slow-cooking pot. Cover and heat on low for 2 to 3 hours. Rolls may be kept hot and served from the pot.

Crockpot Saucy Meatballs

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid.

COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours).

COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Crockpot/Slow Cooker Tips & Tricks

Master the mystery of this appliance and it will spend more time on your counter than in your cupboard.

* Don't fill it up. Your slow cooker should be one-half to two-thirds full. If it's too full, it will take too long to start simmering. If it's not full enough, you risk overcooking.
* Keep it thrifty. This long, moist cooking method is ideal for inexpensive cuts of meat, since it provides plenty of time for tenderizing.
* Leave it alone. Don't lift the lid, unless you want to extend the cooking time by 20 min. To check the progress, spin the lid until the condensation falls off. If the recipe gives you reason to lift the lid, replace it quickly.
* Customize it. If you want to thicken the juices or concentrate flavors, remove the lid and cook on HIGH for the last 30 min.
* Stick to the cooking time. Slow cookers work by simmering food at a low, even temperature, so adhere to the recipe.

Easy Slow Cooker French Dip

INGREDIENTS
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

DIRECTIONS
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Crockpot Turkey Kielbasa Stew

3/4 pound low-fat turkey kielbasa, cut into 1 inch pieces
1 pound sauerkraut, rinsed and drained
1 1/2 Granny Smith apples, peeled, cored and cut
crosswise into rings
1/2 onion, thinly sliced and separated into rings
1 1/4 pounds red potatoes, quartered
1 cup chicken stock
1/4 teaspoon caraway seeds
1/4 cup fat-free Swiss cheese, shredded

Place half the sausage in a crock pot and top with sauerkraut. Cover with remaining sausage, apple and onion. Top with potatoes. Add stock and sprinkle with caraway seeds. Cover and cook on HIGH heat 4 hours or until potatoes are tender.

Serve sprinkled with cheese.

Gooey Triple Chocolate Cake

1 (18.25 ounce) box chocolate cake mix
16 ounces sour cream
1 small box instant chocolate pudding mix
6 ounces chocolate chips
3/4 cup vegetable oil
4 eggs
1 cup water

Spray crock pot with nonstick spray.

Mix all ingredients together and pour into crock pot. Cook on LOW for 6 to 8 hours.

Serve with ice cream or whipped topping.

Blueberry Dump Cake

1 (21 ounce) can blueberry pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup butter
1/2 cup chopped walnuts

Place pie filling in crock pot. Combine dry cake mix and butter, then sprinkle over filling. Sprinkle the walnuts on top of cake mixture. Cover and cook on LOW for 2 to 3 hours.

Serve warm in bowls topped with whipped cream or vanilla ice cream.

Creamy Orange Cheesecake Recipe

Crust
3/4 cup cookie or graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter

Filling
16 ounces cream cheese (regular or lite)
2/3 cup granulated sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest or dried grated rind
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.

In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in a crock pot (so it doesn't rest on the bottom of the pot). Cover and cook on HIGH for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove.

Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator.

Creamy Succotash Dinner Recipe

1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can cut green beans, drained
1 (8 ounce) can lima beans, drained
1/4 cup chopped onion
1/4 cup chopped celery
1 (10 1/2 ounce) can cream of celery soup
1/2 teaspoon salt
Dash pepper
Pinch basil leaves
1/2 cup cubed American cheese
1/2 cup cubed, cooked ham or luncheon meat (optional)

Place all ingredients except meat in lightly greased crockette. Stir to blend well. Cover and cook for 4 to 8 hours. Stir in cubed meat, if desired, during last hour.

Green Rice

1 (5 ounce) can (2/3 cup) evaporated milk
1/4 cup vegetable oil
2 eggs
1 tablespoon minced onion
1 cup fresh snipped parsley leaves
1 teaspoon salt
Dash pepper
1/2 cup shredded sharp process cheese
1 1/2 cups cooked long grain rice

In a bowl, beat milk, oil and eggs until well combined. Add all remaining ingredients. Mix well. Pour into greased crockette. Cover and cook for 3 to 4 hours.

8-can Crock Pot Soup

1 pound ground beef
1 can tomatoes with green chiles
1 can diced tomatoes
1 can whole corn
1 can mixed vegetables
1 can chili with beans
1 can chili without beans
1 can condensed tomato soup
1 can condensed vegetable soup

Brown ground beef and drain. Put into large crock pot. Open all cans add to crock pot with their juices. Do not drain vegetables or tomatoes. Cook on LOW until thoroughly heated.

Leftovers can be frozen.

Slow Cooker Caramelized-Onion Pot Roast

1 beef boneless chuck roast, 4 pounds
1 tablespoon olive or vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
6 medium onions, sliced
1 1/2 cups beef broth
3/4 cup regular or nonalcoholic beer
2 tablespoons packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar


1. Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
2. Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
3. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
4. Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)