The crockpot contest has been extended a few more days since there was some technical difficulty with the blog in the past 24 hours. I apologize if you came here and got an error message. Thanks to Roger’s hard work, everything is back and working just great! If you posted a recipe on Facebook, the recipe will counted. The contest has been extended until Sunday afternoon at 4pm, so make sure you get your entries in!
Today is anything goes day. What’s your favorite crockpot recipe? Do you have an awesome appetizer that can be made in the crockpot (the Superbowl is Sunday and this would be a great time to share your favorite appetizer with all of us!) or a yummy dessert or delicious dinner? Leave your recipe in the comments and you’ll have a chance to enter a copy of the Frozen Gourmet.
Winners will be announced on Monday!
This did not start out as a crockpot recipe, but I’ve turned it into one. These taste so much better when they are served hot instead of sitting out cooling off. You parbake them in the oven and they finish baking on LOW in the crockpot.
Cheese Sausage Balls
Ingredients
1 pkg. Sage Pork Sausage
1 pkg. Hot Pork Sausage
4-1/2 cups all-purpose baking mix
6 cups shredded sharp Cheddar cheese
1 bag of frozen peppers and onions
4 teaspoons minced garlic
1 teaspoon black pepper
Directions
Preheat oven to 375 F. Combine all ingredients in 2 or 3 large mixing bowls; stir well. Form into 1″ sausage cheese balls. Place balls on ungreased baking sheet; bake 10 minutes or until firm enough to pick up without them falling apart. Remove from oven; cool 5 minutes before removing from pan. Cover bottom of crockpot with some extra baking mix (this is to soak up the grease and will keep the balls from sticking toether as much) layer balls in crockpot, addign a light coverign of baking mix every other layer. Serve sausage cheese balls with cocktail forks or toothpicks.
Yield: 9 dozen
Buffalo Wing Dip
2 cans chopped chicken or 2 chicken breasts cooked and shredded
1-8oz block cream cheese softened or not
1/2 cup mozzarella or cheddar cheese
1/2 cup blue cheese or ranch dip
1/2 cup lousiana hot sauce or Franks Red Hot Sauce
Put cream cheese on bottom of small crock pot. Add all other ingredients on top. You don’t need to stir. Put on high or low until melted through. Don’t “set and forget” this one as it may burn on you. It is one that you fix and serve within the hour.
Enjoy~
AMAZING SLOW COOKER PORK TENDERLOIN
1 2-lb pork tenderloin
1 1-oz envelope of dry onion soup
1 cup water
3/4 cup red wine
3 TBSP minced garlic
3 TBSP soy sauce
1 TBSP Worcestershire
fresh ground pepper, to taste
Place tenderloin in slow cooker with contents of soup packet. Pour liquids over pork, turning pork to coat. Carefully spread garlic over pork, leaving as much on top as possible. Sprinkle with pepper, cover and cook on low for 6 hours. Serve liquids on side as au jus.
I shred the pork after taking it out of the slow cooker and serve it with rice. Great served on sandwich rolls the next day–meat can be mixed with BBQ sauce for a BBQ pulled pork sandwich.
Low carb rum and molasses baby back ribs (11g)
2 tbsp molasses 1/4 c spiced rum
1 tbsp dried minced onion or 1/4 cup fresh minced onion
1 tbsp black pepper 2 tbsp Splenda
pinch cinnamon 1 tsp paprika
1 tsp chili powder 1 tbsp soy sauce
1 tbsp cider vinegar 2 tbsp tomato paste
4 pound baby back ribs cut into sections of 3-4 bones each.
Add all ingredients except ribs to the slow cooker crock;mix well. Add the rib sections one at a time,flipping them over to coat with sauce.
Cover and cook on low for 8 hours. Skim off fat and use the remaining drippings as a dipping sauce, if desired. Serve with coleslaw and enjoy!
Hot Fudge Cake
8 Servings
3 1/2 Qt crock pot size
1 3/4 c brown sugar, divided
1 c flour
3 T, plus 1/4 c, unsweetened cocoa, divided
1 1/2 t baking powder
1/2 t salt
1/2 c skim milk
2 T butter, melted
1/2 t vanilla
1 3/4 c boiling water
1. In a mixing bowl, mix together 1 c brown sugar, flour, 3 T cocoa, baking powder & salt.
2. Stir in milk, butter & vanilla.
3. Spray slow cooker with nonfat cooking spray. Pour mixture into slow cooker.
4. In a separate bowl, mix together 3/4 c brown sugar & 1/4 c cocoa. Sprinkle over batter in the slow cooker. Do not stir.
5. Pour boiling water over mixture. Do not stir.
6. Cover. Cook on high 1 1/2-1 3/4 hours, or until toothpick inserted into cake comes out clean.
280 cal per serving
Serve with lowfat ice cream or fat free whipped topping if you wish.