Friday, July 19, 2013

CP All-Star Sliders

I couldn't find the original recipe so I just pulled info from a few places and made it work.

The Ingredients:

  • 1 lb of ground beef
  • 1 block of sharp cheddar cheese
  • 1 cup of ketchup
  • 1/4 cup mustard
  • 1/4 cup Worcestershire sauce
  • 1 package of Hawaiian sweet rolls 

The Directions:
  • Brown the ground beef, drain and put in the crock pot
  • Cut the block of cheese into squares and put over the meat
  • Add the ketchup, mustard and Worcestershire sauce over the meat and cheese
  • Mix together
  • Cook on LOW for at least 1 hour
  • Serve on Hawaiian sweet rolls

The Verdict:
*So yummy and the leftovers were fantastic!
*Would be great to serve at a party- the crock pot keeps the meat warm. Also easy to serve!

Here's how mine turned out:

Tuesday, July 2, 2013

BBQ Meatball Sliders- NOT CROCK POT!

The Inspiration:
Smokey Mesquite BBQ Meatball Sliders

The Ingredients:

  • 1 lb. ground beef
  • 1 Kraft Fresh Take meal*
  • 1 egg
  • 1/3 lb. bacon, chopped*
  • 1 medium onion, chopped*
  • 1/4 cup BBQ Sauce
  • 3 big slices cheddar cheese
  • 12 Hawaiian rolls

The Directions:
  • Preheat oven to 375 degrees
  • Line a lipped baking sheet with parchment paper & non-stick spray
  • With your hands combine the Kraft Fresh Take, egg and meat until evenly distributed
  • Roll the mixture into 1 1/2 - 2 inch meatballs & space evenly on the baking sheet
  • Bake for 30 minutes
  • While the meatballs are baking, fry the bacon until crispy- over medium heat
  • Remove bacon from skillet, leave the grease
  • Add the onions to the skillet & reduce the heat to medium, stirring often until tender
  • Cut the rolls in half 
  • Add one meatball to the bottom portion of the roll
  • Brush the tops with BBQ sauce
  • On top of the meatballs add the cheese slices, bacon bits & grilled onions
  • Place under the broiler next to the roll tops for 2-3 minutes- until the cheese is melted
  • Put the top of the rolls on the meatballs
  • Serve & enjoy!.

The Verdict:
*I used the Southwest Three Cheese Fresh Take meal. The recipe calls for the Smokey Mesquite BBQ but I had this one on hand.
*I used a few pieces of cooked bacon- to get the grease- but mainly I used real  bacon bits from a bag :D
*For the onion I used half of a Vidalia onion.

Here's how mine turned out:
They were a HUGE hit! Officially in the rotation for dinner!

Saturday, March 30, 2013

CP Lemon Pepper Chicken

The Inspiration:
Crock Pot Lemon Pepper Chicken
- So I pinned this a while back and now the website does not work... So I just went with the info on the post and made it work :D

The Ingredients:

  • 1 pound of boneless, skinless chicken breasts
  • 1 packet of Italian dressing seasoning
  • 1/2 stick of butter
  • Lemon juice
  • Pepper
  • Chicken stock

The Directions:
  • Place butter on the bottom of the crock pot
  • Put chicken on top
  • Mix Italian seasoning and about 1/4 cup of chicken broth together, then pour over chicken
  • Pour about 1/4 cup of lemon juice over the chicken
  • Sprinkle pepper to cover the top
  • Cook on LOW for 6-8 hours

The Verdict:
*I did not measure the amount of chicken stock or lemon juice I put in the crock pot since I was just using what I had left.
*This was SUPER yummy.

PLEASE let me know if you have an actual recipe that you follow or any suggestions for this... Not saying I would change it but I like to have precise instructions!

Here's how mine turned out:

Friday, March 1, 2013

CP Hawaiian BBQ Chicken

The Inspiration:

Six Sister's Stuff

The Ingredients:
  • 4-6 Boneless Chicken Breasts*
  • 1 bottle of BBQ sauce*
  • 1 20-oz can of Pineapple Chunks, drained*

The Directions:
  • Spray the inside of the crock pot with cooking spray
  • Place chicken breasts in the crock pot
  • Cover with sauce
  • Empty drained can of pineapple chunks on top
  • Cook on HIGH for 2-3 hours or LOW for 4-6 hours
  • Shred chicken in crock pot & serve over rice*

The Verdict:
*The original post says you can use frozen chicken breasts
*I used a bottle of honey BBQ sauce that was on sale for $1 at Target
*I forgot to drain the pineapple chunks but it didn't seem to affect the outcome
*I cooked my unfrozen, cut up chicken in the crock pot for 2 hours and it was not done. I would say at least 3 hours on HIGH or go for the gold and do it on LOW as long as possible.
*I served mine over a bag of wild rice with baked beans
*BIG HIT & the leftovers were amazing!!!

Here's how mine turned out:

Monday, February 11, 2013

CP Chicken Wings

The Inspiration:
My love for chicken wings!!!

The Ingredients:

  • 1 bag of frozen chicken wings
  • 2 bottles of your favorite sauce- BBQ, Buffalo, pretty much anything good on chicken goes

The Directions:
  • Cook wings according to directions on package- but cut about 15 minutes off the cooking time
  • Place in crock pot and cover with one bottle of sauce
  • Cook on LOW for 1 hour
  • Check after 1 hour to see if the sauce is soaking into the wings
  • Keep in the crock pot on WARM while serving

The Verdict:
*Always a hit and they stay warm and saucy!!!

Here's how mine turned out:

CP Pot Roast

The Inspiration:
Best Pot Roast... EVER!

The Ingredients:

  • Slow cooker Pot Roast season packet
  • An Au Jus Packet
  • 12 oz. Can of Coke or Pepsi*
  • Boneless Roast*

The Directions:
  • Place roast in the crock pot. Mine was not totally thawed
  • Mix Pot Roast season packet with 1 cup of water
  • Pour over roast in the crock pot
  • Add the whole can of Coke/Pepsi
  • Cover and cook- 4 hours on HIGH or 8 hours on LOW

The Verdict:
*We are a Coke household so that is what we used.
***DO NOT*** use diet soda. When you heat the artificial sweeteners it can make something that will not taste very good/can make you ill.
*The roast I used was a Venison roast.
The meat was not as tender as I hoped but the flavor made up for it! What a huge hit!!!

Here's how mine turned out:

Thursday, February 7, 2013

CP Chicken Tacos

The Inspiration:
Green Acres Hobby Farm Fiesta Chicken Tacos

The Ingredients:

  • 1.5~ lbs. chicken thighs 
  • 1 packet of taco seasoning
  • 1 can of Rotel
  • 1 stick of butter
The Directions:
  • I had to defrost my chicken a little, just to get it out of the package. 
  • Combine everything in the crock pot finishing it off with the butter on top.
  • Cook on HIGH for 4 hours
  • After 4 hours, pull chicken apart and make sure all the taco seasoning is has been soaked up.
  • Replace lid and keep on WARM for at least 30 minutes
  • I served them in a soft taco shell with salsa, cheese and Taco Bell taco sauce. 

The Verdict:
These tacos were SO yummy! Everyone loved them and they will be in regular rotation.

Here's how mine turned out: