Drunk Deer Chili

1/4 cup butter
1 pound ground venison
1 pound cubed beef stew meat
1 pound cubed pork stew meat
1 large onion, chopped
1 fresh jalapeno pepper, seeded and minced
3 tablespoons chili powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoons ground cumin
2 (14 ounce) cans stewed tomatoes, with juice
1 (15 ounce) can tomato sauce
6 cloves garlic, minced
4 cubes beef bouillon, crumbled
1/4 cup Kentucky bourbon
2 (12 fluid ounce) cans pilsner-style beer
2 cups water
Directions

Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno; cook until tender. Season with chili powder, cayenne pepper, and cumin.
Pour the stewed tomatoes, tomato sauce, garlic and beef bouillon in crockpot. Pour the bourbon, beer, and water into the mixture and stir. Cook on High for one hour, reduce to low for 6-7 hours

Jamiie's Crock Pot Taco Soup

Jamie's Crock Pot Taco Soup

"1 lb lean

1 15 oz can of tomato sauce ground beef

2 packages of taco seasoning

2 cans of corn

2 cans of kidney beans (you can substitute for another type of bean)

2 cans of Rotel tomatoes

*Tortilla chips and cheddar cheese optional

This recipe is extremely easy. First you cook and drain your ground beef. While your ground beef is cooking open the cans of beans, corn, Rotel, and tomato sauce. Place the content, juice and all, in the crock pot. I next add the taco mix to the crock pot and lastly the cooked ground beef. I give it a stir and then let cook on low for 4-6 hours.

Before serving I always add a mound of cheddar cheese and tortilla chips. My husband likes a dallop of sour cream with his

Crock Pot South Louisiana Seafoot Gumbo

Crock Pot South Louisiana Seafood Gumbo

1/2 cup Roux from a jar or you can make your own
1 large onion (chopped)
1 bellpepper (chopped)
2 stalks celery (chopped)
4 cloves garlic (minced)
1 cup fresh or frozen sliced okra
6 cups shrimp stock (chicken broth if you don't have shrimp stock)
You may add more stock if you like your gumbo like soup, but we like it thick.
Tony Chachere's seasoning (according to your taste)
1 lb. crawfish tails
1 lb. fresh shrimp
parsley & green onions

Add the first 8 ingredients to the crock pot and cook on low for 8 hours. If using roux from a jar make sure it is melted. Then add crawfish tails, shrimp and any other seafood you may like along with parsley & green onions and cook for another 30 minutes on high. Serve over cooked white rice. ENJOY

Blueberry Crockpot Cobbler

Blueberry Crockpot Cobbler

Preparation Time: 10 minutes
Total Time: 2 hours 30 minutes
Number of Servings: 8
Pure comfort in a pot!

Yummy berries are buried in a rich home-made sweet sour cream batter. An easy set-it-and-forget it treat.

Ingredients
1 cup - flour
1 1/4 cup - sugar
1 tsp - baking powder
1/4 tsp each - cinnamon & nutmeg
1/4 cup - sour cream
1/4 cup - water
2 eggs - eggs
3 tsp - lemon juice
1 bag - Schwan's Whole Blueberries (#804), frozen
4 cups - Schwan's Vanilla Ice Cream (#204)

1. Combine flour, ¼ cup sugar, baking powder, spices, sour cream, water, eggs, and 1 tsp of lemon juice in medium (4 qt) slow cooker. Mix well.
2. Combine berries, remaining sugar and lemon juice.
3. Pour berry mixture in center of batter.
4. Cover and cook on high for 2 hours.
5. Top with ice cream

Cheesy Chicken tonight. I think this would be even better over rice. Very tasty, and easier than easy!

6 skinless, boneless chicken breast
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1 (11 oz) can condensed cream of cheddar cheese soup
1 (8 oz) container sour cream

Place chicken in slow cooker. Sprinkle with salt, pepper and garlic
powder. In a medium bowl, mix together cream of chicken soup, cream
of mushroom soup and cream of cheddar cheese soup, pour over
chicken. Cook on low for 6 to 8 hours. Stir in sour cream just before
serving.

Jamaican Jerked Red Beans & Sweet Potatoes

Jamaican Jerked Red Beans & Sweet Potatoes
I keep my recipes real simple (KISS). 2 lbs of dry small red beans (I like Dominican Reds) cooked to perfection in the crock-pot, 1 bag of onions (diced and sautéed with garlic), 5 sweet potatoes (diced into 1/2" cubes), 1 bag of spinach (chopped fine) and 1 10 oz. jar of Walkerswood Jerk Seasoning (Hot & Spicy). Combine in a very, very large pot (except the beans), add water to about an 1 inch above everything in the pot and simmer until the sweet potatoes are perfect. Then add the beans. Serve over Quinoa (KEEN-WA), brown rice or even a salad (instead of salad dressing). The Scotch Bonnet Peppers in the Walkerswood really heats things up so there is no need to add diced hot peppers. This is my lunch for the week and I freeze what‘s leftover. Add water to make it a soup. ¼ ingredients for a family meal

Caramel Banana Upside Down Crock Pot Cake

Caramel Banana Upside Down Crock Pot Cake

3-4 ripe bananas sliced in half & lengthwise
1 stick butter
3/4 c brown sugar
1/3 cup chopped pecans
1 box spice cake mix as per instructions

Directions

Line crock pot with crock pot liner and turn on high. If you don't have the liners, spray with Baker Joy. Slice butter into pats & place in the bottom of liner, sprinkle brown sugar over butter, then chopped pecans. Place bananas cut side down over pecans. Mix cake mix according to pkg directions & pour over bananas. Place a double length of dry paper towels over the top of crockpot rim, place lid on tight & cook for 2- 2 1/2 hrs. Check after 2 hours, the sides should be brown & when you touch the center of the cake it should spring back. Turn crockpot off & grab the liner by the edges & remove the cake. Set aside to cool for 30 min. After cooling take a plate & place over the cake & invert it.

Note: Since a crockpot cooks with moist heat the paper towels will help absorb excess moisture & keep it from making the top of the cake soggy

Crock Pot Pineapple Upside Down Cake

Ingredients:
1 Stick of Salted Butter
3/4 cup light brown sugar
(1) 20 oz. can of pineapple tidbits drained
(1) box of pound cake mix

Directions:
(1) In a sauce pan melt the butter and add the brown sugar. Let the caramel sauce cook 2 minutes or so over medium high heat just before the sauce begins to bubble. Add and mix-in the drained pineapple tidbits and cook for another minute to coat the pineapple pieces.
(2) Dump the caramel-pineapple sauce into the crock pot.
(3) Prepare the cake mix as directed on the box. Pour the cake mix evenly over the caramel pineapple sauce.
(4) Cook on high for 2 hours or until the cake is fully cooked, but still moist.
(5) Invert the cake and gently dump it onto your serving platter.