Squash and Cornbread Casserole Crockpot Recipe

Squash and Cornbread Casserole Crockpot Recipe



Ingredients needed:

* 1 can of condensed cream of mushroom soup
* 1 container of sour cream (8 oz)
* 1 1/2 lb yellow squash, cut into 1/2-inch slices
* 1 cup of chopped onion
* 1 cup of shredded carrot
* 1 can of Green Giant Niblets extra sweet corn, drained
* 1 1/2 cups cornbread stuffing mix
* 1/4 cup butter or margarine, melted
* 2 teaspoons dried sage leaves

Preparation steps:

* Spray crockpot with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into crockpot.
* In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
* Cover; cook on low for 5 hours. Uncover; let stand for 10 minutes prior to serving.

Enjoy

French Onion Soup Crockpot Recipe

French Onion Soup Crockpot Recipe



Ingredients needed:

* 6 onions, thinly sliced
* 3 tablespoons of melted butter
* 1 tablespoon of granulated sugar
* 8 cups of beef broth
* 1 teaspoon of salt
* 1 teaspoon of cracked black peppercorns
* 2 tablespoons or brandy or cognac
* 12 slices baguette, about 1/2 inch thick
* 2 cups of Shredded Swiss cheese

Preparation steps:

* In crockpot, combine onions and butter. Stir well to coat onions thoroughly. Cover and cook on high for 45 minutes until onions are softened.
* Add sugar and stir well. Place two clean tea towels, each folded in half (so you will have four layers), over top of crockpot to absorb moisture. Cover and cook on high for 4 hours, stirring two or three times to ensure that onions are browning evenly, replacing towels each time.
* Add broth, salt, pepper and brandy or cognac. Do not replace towels, cover and cook on high for 2 hours.
* Preheat broiler. Ladle soup into ovenproof bowls. Place 2 slices of baguette in each bowl. Sprinkle liberally with cheese and broil until top is bubbly and brown (about 3 minutes).

Serve immediately and enjoy

Mexican Pork Stew Crockpot Recipe

Mexican Pork Stew Crockpot Recipe



Ingredients needed:

* 2-pound boneless pork shoulder roast
* 8 ounces of uncooked corizo sausage, casings removed
* 2 cups of cubed red-skin potatoes (2 medium)
* 1 can of diced fire-roasted tomatoes, undrained
* 1 cup of chopped onion (1 large)
* 3 canned chipotle chile peppers in adobo sauce, chopped
* 1 tablespoon of canned adobo sauce
* 2 bay leaves
* 4 cloves of garlic, minced
* 1 teaspoon of dried thyme, crushed
* 1 teaspoon of dried Mexican oregano or regular oregano, crushed
* ½ teaspoon of salt
* ¼ teaspoon of sugar
* 10-ounce package of tortilla chips or 16 corn tortillas, warmed
* 2 avocados, seeded, peeled, and thinly sliced
* 2 cups of crumbled queso fresco (8 ounces)
* Fresh cilantro sprigs (Optional)

Preparation steps:

* Trim fat from pork roast. Cut roast into 1-inch pieces; set aside. In a large skillet, cook sausage over medium heat until browned, using a wooden spoon to break up meat as it cooks. Remove sausage and drain on paper towels.
* In a resealable plastic bag or an airtight container, combine pork pieces, sausage, potatoes, tomatoes, onions, chipotle peppers, adobo sauce, bay leaves, garlic, thyme, oregano, salt, and sugar. Seal bag and chill for up to 24 hours.
* Transfer meat mixture to crockpot. Cover and cook on low for 8 hours.
* Using a slotted spoon, remove pork pieces from crockpot. Using 2 forks, pull pork pieces apart into coarse shreds. Remove and discard bay leaves. Skim fat from tomato mixture. Return shredded pork to crockpot; stir to combine.
* Serve meat mixture in shallow bowls with tortilla chips. Garnish each serving with avocado, queso fresco, and, if desired, cilantro.

Enjoy
(Serves 8)

Thai Vegetable Medley Crockpot Recipe

Thai Vegetable Medley Crockpot Recipe



Ingredients needed:

* 12 ounces zucchini, halved lengthwise and cut into 1-inch slices
* 8 ounces yellow summer squash, halved lengthwise and cut into 1-inch slices
* 2 cups of fresh button or cremini mushrooms, quartered
* 1 medium red sweet pepper, seeded and cut into 1-inch pieces
* 2/3 cup of sliced leeks (2 medium)
* 2 cloves garlic, minced
* 2 tablespoons of vegetable broth
* 2 tablespoons of Thai red curry paste
* 1/3 cup of unsweetened coconut milk
* 1 tablespoon of grated fresh ginger
* 1/4 cup of torn or shredded fresh basil leaves

Preparation steps:

* In crockpot, combine zucchini, yellow squash, mushrooms, sweet peppers, leeks and garlic. In a small bowl, whisk together broth and curry paste; drizzle over vegetables.

* Cover and cook on low for 3 hours. Stir in coconut milk and ginger. Sprinkle with basil.

Enjoy
(Serves 8)

Baked Potato Soup Crockpot Recipe

Baked Potato Soup Crockpot Recipe



Ingredients needed:

* 2 large onions, chopped
* 3 tablespoons of butter
* 2 tablespoons of all-purpose flour
* 2 cups water, divided
* 4 cups of chicken broth
* 2 medium potatoes, peeled and diced
* 1 1/2 cups mashed potato flakes
* 1/2 lb. sliced bacon, cooked and crumbled
* 3/4 teaspoon pepper
* 1/2 teaspoon salt
* 1/2 teaspoon dried basil
* 1/8 teaspoon dried thyme
* 1 cup half-and-half cream
* 1/2 cup shredded cheddar cheese
* 2 green onions, sliced

Preparation steps:

* In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup of water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to crockpot.
* Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water.
* Cover; cook on low for 6 to 8 hours or until potatoes are tender. Stir in cream; heat through. Garnish servings with cheese and green onion.

Enjoy

Pumpkin Chili Crockpot Recipe

Pumpkin Chili Crockpot Recipe



Ingredients needed:

* 1 medium onion, chopped
* 1 small green pepper, chopped
* 1 small sweet yellow pepper, chopped
* 1 tablespoon of canola oil
* 1 garlic clove, minced
* 1 lb. ground turkey
* 1 can of solid-pack pumpkin (15 oz.)
* 1 can of diced tomatoes, undrained
* 4 1/2 teaspoons of chili powder
* 1/4 teaspoon of pepper
* 1/4 teaspoon of salt

Optional toppings: shredded cheddar cheese, sour cream and sliced green onions.

Preparation steps:

* Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
* Transfer to crockpot. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 8 hours.

Serve with toppings of your choice and enjoy!

Pizza Stew with Biscuits Crockpot Recipe

Pizza Stew with Biscuits Crockpot Recipe



Ingredients needed:

* 8 ounces of fresh cremini mushrooms, quartered or sliced
* 3/4 cup chopped green sweet pepper
* 1/3 cup finely chopped onion
* 1 teaspoon of dried Italian seasoning, crushed
* 1/4 teaspoon of salt
* 1/4 teaspoon of ground black pepper
* 2 cups of marinara sauce
* 1 1/4 pounds uncooked ground turkey breast
* 3/4 cup of pancake and baking mix
* 1/3 cup grated Parmesan cheese
* 1/4 teaspoon of dried oregano, crushed
* 1/4 cup of milk
* 1/2 cup of shredded mozzarella cheese (optional)

Preparation steps:

* In crockpot, combine mushrooms, sweet pepper, onion, Italian seasoning, salt, and black pepper. Pour marinara sauce over mixture in crockpot. Using a wooden spoon, break up ground turkey into bite-size pieces. Add turkey, stirring to combine. Cover and cook on low for 3 hours.
* For biscuit topper, in a small bowl combine baking mix, Parmesan cheese, and oregano. Add milk; stir with a fork until combined.
* Turn crockpot to high. Drop biscuit topper by tablespoons into 5 mounds on top of mixture in crockpot, spacing mounds evenly. Cover and cook for 55 minutes more or until a wooden toothpick inserted in the center of biscuits comes out clean. If desired, sprinkle each serving with additional dried oregano and/or crushed red pepper.

Enjoy

Pumpkin Berry Bread Crockpot Recipe

Pumpkin Berry Bread Crockpot Recipe



Ingredients needed:

* Nonstick cooking spray
* 2 eggs
* 3/4 cup canned pumpkin
* 1 cup of sugar
* 1/2 cup of vegetable oil
* 1 2/3 cups of all-purpose flour
* 1 1/2 teaspoons pumpkin pie spice
* 1 teaspoon of baking soda
* 1/2 teaspoon of salt
* 3/4 cups fresh cranberries or frozen cranberries, thawed
* 1 tablespoon all-purpose flour
* 1/4 cup of chopped pecans, toasted

Preparation steps:

* Coat crockpot with cooking spray; set aside. In a medium bowl, combine eggs, pumpkin, sugar, and oil; set aside.
* In a large bowl, stir together the 1 2/3 cups flour, the pumpkin pie spice, baking soda, and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. In a small bowl, combine the 1/2 cup cranberries and 1 tablepoon of flour; toss gently to coat. Gently fold cranberry mixture into batter.
* Spoon batter into the prepared crockpot. Top with the remaining cranberries and pecans.
* Cover and cook on high for 2 hours or until a toothpick inserted near the center comes out clean.
(Note: When removing lid, lift carefully so condensation from lid does not drip onto the bread.) Remove crockery liner from crockpot. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread, and use a wide spatula to lift bread from cooker. Cool completely on a wire rack.

Serve and enjoy
(serves 8)

Sausage Gravy and Dumplings Crockpot Recipe

Sausage Gravy and Dumplings Crockpot Recipe



Ingredients needed:

* 2 pounds bulk pork sausage
* 2 cups of chopped onions
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 3 cups of milk
* 1 1/2 teaspoons of fennel seeds, crushed
* 1 1/2 teaspoons of dried sage, crushed
* 1/2 teaspoon of ground black pepper
* 3/4 cup of all-purpose flour
* 1/2 cup of cornmeal
* 1 teaspoon of baking powder
* 1/4 teaspoon of salt
* 1 egg, lightly beaten
* 1/3 cup of milk
* 3 tablespoons butter, melted
* 2 tablespoons snipped fresh italian parsley (optional)

Preparation steps:

* In an extra-large skillet, cook sausage, onions and garlic over medium heat until meat is browned and onions are tender, using a wooden spoon to break up meat as it cooks. Do not drain. Stir the 1/4 cup flour into sausage mixture; cook and stir over medium heat for 1 minute. Gradually stir in the 3 cups milk. Cook and stir until thickened and bubbly. Stir in fennel seeds, sage and pepper.
* Transfer mixture to crockpot. Cover and cook on low for 2 1/2 hours.
* In a medium bowl, stir together the 3/4 cup flour, the cornmeal, baking powder, and salt. In a small bowl, combine egg, the 1/3 cup milk, and the melted butter. Add egg mixture to flour mixture; stir with a fork until moistened.
* Turn crockpot to high. Drop dumpling dough by tablespoons into eight mounds on top of sausage mixture, spacing mounds evenly. Cover and cook for 30 minutes more or until a wooden toothpick inserted in the center of dumplings comes out clean.
* If desired, sprinkle with parsley.

Serve and enjoy
(serves 8)