Tuesday, April 3, 2012

Crock Pot Potato andd Sausage Soup From Crock Pot Sistersi

Crock Pot Potato & Sausage Soup

5 potatoes

1 (10 1/2 ounce) can mushroom soup

2 (10 1/2 ounce) cans chicken broth

1 lb smoked sausage

1 medium onion

1 cup milk

1 cup shredded cheddar cheese

1 tablespoon cornstarch

2 -3 tablespoons butter

salt & pepper

Directions:

Pour chicken broth in crock pot.

Add can of mushroom soup and mix well with broth.

Peel and dice potatoes, add to crock pot.

Dice onion and saute in skillet with butter until soft.

Slice smoked sausage and then quarter.

Add to onion.

Cook until smoked sausage is hot.

Add to crock pot.

Cook on high for 4 hours.

Before serving, lower heat and add milk and cheese. Stir in cheese until melted.

Mix cornstarch with a small amount of water. Mix until smooth. Add to soup to help thicken.

from food.com
Bourbon Babyback Ribs

Babyback ribs

1 can of chicken broth

1 can of water

Worcestershire Sauce

Bourbon

Barbeque sauce of your choice

Cut 2 racks of ribs in half, place them on their sides in the pot, add 1 can of chicken broth, one can of water, and a generous dash of Worcestershire sauce. Cook on high for 3 hours, turn them, then another 3 hours till tender. Mix a shot or 2 of bourbon into your favorite barbeque sauce, brush over ribs, then finish in oven or on the grill for 20 minutes

Crock Pot Bacon Ranch Chicken From Crock Pot Sisters

Bacon Ranch Chicken

2 Tbsp Real Bacon Bits

1 tsp minced garlic

1 pkg Hidden Valley Ranch Dressing Mix

1 can Cream of Mushroom Soup

1 cup Sour Cream

4-5 Boneless Skinless Chicken Breasts

Combine first 5 ingredients.

Spray crock pot with Pam & put chicken breast in crock pot.

Pour ingredients over the chicken breast.

Cook 3-4 hours on HIGH until done.

Hoppin Johns and Smoked Sausage From Crock Pot Sisters

Hoppin Johns & Smoked Sausage

Ingredients:

1 pound dried black-eyed peas

1 small smoked ham hocks or meaty ham bone

1 packed smoked sausage sliced 1" thick at an angle or cubed. Your preference

2 medium onions, divided

3 large cloves garlic, halved

1 bay leaf

1 cup long-grain white rice

1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved

1 medium red bell pepper, chopped

1/2 green bell pepper, chopped

3 ribs celery, chopped

1 jalapeno or serrano pepper, minced

2 teaspoons Cajun or Creole seasoning

1/2 teaspoon dried thyme leaves

3/4 teaspoon ground cumin

3/4 teaspoon salt

4 green onions, sliced

Preparation:

In a large crock pot, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Cook on low for 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic. Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.eded

Crock Pot Heavenly Roast From Crock Pot Sisters

Heavenly Pot Roast

1 (4 -5 lb) beef roast, any kind

1 (1 1/4 ounce) package brown gravy mix, dry

1 (1 1/4 ounce) package dried Italian salad dressing mix

1 (1 1/4 ounce) package ranch dressing mix, dry

1/2 cup water

Place beef roast in crock pot.

Mix the dried mixes together in a bowl and sprinkle over the roast.

Pour the water around the roast-make sure you don't rinse off the seasoning.

Cook on low for 7-9 hours.