Thursday, October 8, 2015

Sweet Crockpot BBQ Chicken


4-6 chicken breasts
1 bottle BBQ sauce, your choice
1/4 cup of brown sugar
1 teaspoon garlic powder

1.  Put chicken breasts in bottom of crockpot.
2.  Add brown sugar and garlic powder.
3.  Empty BBQ sauce over the top.  Mix slightly to absorb dry ingredients.
4.  Cook for 4-5 hours on high or 7-8 hours on high.

1.  We used Kraft Sweet Honey Barbecue Sauce, but any flavor would work well. This recipe is almost foolproof no matter what flavor you use.
2.  We cooked on high for 2 hours, then turned it down to low for 4 more to simmer in the flavor.

Tuesday, October 6, 2015

Crockpot Gravy Smothered Pork Chops


4-6 pork chops, your choice boneless
1 package onion soup mix
3/4 cup of beef broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion, diced
Salt and pepper, optional

1.  Place diced onions in the bottom of crockpot.
2.  Salt and pepper pork chops. Place the pork chops in the bottom of your crockpot.
3.  Mix the beef broth, cream of mushroom soup, cream of chicken soup and onion soup mix in another bowl and then pour mixture over the pork chops.
4.  Lift pork chops to ensure the liquids are evenly distributed around the meat.
5.  Cook on high for 4-5 hours; cook on low for 7-8 hours.

1.  A smaller crockpot will handle 4 chops nicely. A larger crockpot can handle 6.
2.  Serve with rice or mashed potatoes.

Thursday, October 1, 2015

Crockpot Bacon Ranch Potatoes


3  Tablespoons butter
8  slices of bacon
2-3 lbs red potatoes
1.5 Tablespoons Ranch Salad Dressing Seasoning
1.5 cups of shredded cheddar cheese

1.  Line the interior of your crockpot with foil.
2.  Fry 8 slices of bacon and set aside to cool.
3.  Put 3 Tablespoons butter in the crockpot.
4.  Quarter the red potatoes and fill the crockpot 2/3 full.
5.  Crumble the bacon on top of the potatoes.
6.  Add the Ranch Salad Dressing Seasoning.
7.  Put 1 1/2 cups of cheddar cheese on top.
8.  Lightly mix the contents.
9.  Put the lid on the crockpot and cook on high for 4 hours or low for 8 hours.

1.  Use your favorite cheese - cheddars, colby jack, etc.  The more cheese you add the more cheesy the potatoes, but I wouldn't add more than 2 cups.  Cooking over a long period sometimes makes the cheese crispy
2. Don't skip the foil step - it helps the potatoes cook.  No need to be fussy about how the foil fits into the crockpot either.

Sunday, June 21, 2015

Broccoli Cheese or Potato Cheese Soup


2# block of Velvetta Original 
1 cup diced onion 
1 tablespoon minced garlic 
1/4 teaspoon cumin 
1/4 teaspoon nutmeg 
1/4teaspoon salt 
1 package frozen Broccoli Florets. (fresh works well, but par- steam prior to adding to soup) 
1 teaspoon olive oil 
4 cups – chicken broth 
1 1/2 cups whole or 2% milk 
2 cups – water 


1. Heat olive oil in fry pan. Fry onion for 2 minutes. Add Minced Garlic. Fry both until onion just begins to caramelize. Remove and scrape contents into a stock pot.
2. Add broth, water and milk. Heat to boiling. Dice cheese into no bigger than 1" blocks square. Add cheese into boiling stock pot stirring frequently. Add spices and reduce heat to simmer. Direct heat on the pot will burn cheese to the bottom. To keep from having to stir continuously, place a diffuser between the heat source and the pot if using a stove. Moving to a crock pot to finish is also a good way to keep from burning. 
3. Add broccoli or potatoes (see tip #2) and allow to cook approximately 45 minutes on low heat. 4. If thickening required, use the puree technique. Remove 2 cups of soup from pot and place in a blender. Blend until smooth and return to pot and mix in. If still not thick enough, use small amount of flour roux. Soup will thicken as it cools. Once cool, if too thick, add milk to thin. 


1. Don't substitute regular cheese for the Velvetta. It doesn't melt like Velvetta and needs a cream sauce to give this soup the volume and texture it needs.
2. You can substitute potatoes for the broccoli and have a great potato soup, too. Use 4-5 potatoes. Chop into small pieces and cook in a separate saucepan until soft.
3. You can put the soup into a crockpot after the cheese is melted and it can simmer on warm for as long as necessary.
4. This soup also freezes well if you'd like to save portions for lunches or other meals.

Thursday, May 7, 2015

Avocado Chicken Salad


1 chicken breast
¼ cup corn
¼ cup black beans
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt and pepper to taste
1/4 cup shredded sharp cheese
2-4 avocados, sliced in half with pits discarded


1.  Roast the chicken in 375 degree oven for 25-30 minutes or until well done.  Cool and shred with a fork.

2.  Drain and rinse black beans.

3.   Dice the  tomatoes and chop the cilantro and the green onions.

4.  Crush the corn chips.

5.  Slice the avocados and discard the pits.

6.  In a medium bowl, put the shredded chicken, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise and stir.  Sal and peppert to taste.  Spoon salad into halved avocados and top with cheese.

7.  Serve.


1.  Leftover chicken can be used, which speeds up the prep process.

2.  Instead of serving in the avocado, you can dice up the avocado and mix with other ingredients and serve in a pita pocket.

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