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Yet another way in which I sometimes feel like I'm not a "typical" homeschooler - I don't use my slow cookers that much. I love having the option to use it, and we do have a few favorite recipes, but I know I could get far more use out of it than I do. This week the Schoolhouse Review Crew bloggers are going to be sharing their favorite slow cooker recipes, so I am planning on collecting some new recipe ideas - tried and tested by homeschool families! I'm hoping there will be some good slow cooker oatmeal recipes, because that's what I've been experimenting with lately.
Following are a couple of the slow cooker recipes that have earned my family's seal of approval.
Vault Dip is a very simple recipe for a Tex-Mex type appetizer dip. I first tried it a few years ago, adapting an already simple recipe for something to take to a party for our youth ministry at church. It quickly became a favorite, and is much requested by the youth and by my kids. Our youth center is called The Vault, so that's how this simple dish came by its name.
Buffalo Chicken Dip is another super-easy appetizer dip that works great in a crockpot.
Hamburger Stroganoff is an easy and frugal version of the popular dish. Occasionally I make it in the crockpot using this recipe.
Vault Dip
2 pounds lean ground beef
6 cups shredded cheese (I like Monterey Jack or Colby Jack)
2 cans Rotel (seasoned tomatoes with chilies)
2 tbsp chili powder (more or less to taste)
Tabasco sauce to taste, if preferred
Scramble-fry ground beef and drain. Put all ingredients in a large crockpot and stir. Cook on Low for about 2 hours, stirring occasionally. Serve with tortilla chips.
Buffalo Chicken Dip
1 pound chicken, cubed
2 - 8 oz packages cream cheese, softened
1 cup Ranch dressing
3/4 cup hot sauce (I use Crystal)
1-1/2 cups shredded cheddar cheese
Cook the chicken cubes with a little oil in a heavy skillet, until just starting to brown. (Or use leftover cooked chicken, and brown lightly in a skillet.) Transfer to a crockpot and add all other ingredients. Mix together and cook on Low for about 2 hours or until all cheese is melted , stirring often. Serve with tortilla chips.
Hamburger Stroganoff
1-1/2 pounds lean ground beef
2 tbsp flour
salt, pepper, and onion powder
1 - 10 ounce can condensed cream of chicken soup
1 tsp red wine vinegar
2 tbsp orange juice
1 cup sour cream
Scramble-fry the ground beef until browned, but don't drain. Mix in the flour, salt and pepper, and onion powder. Then stir in the soup, vinegar, and orange juice. Transfer to a crockpot and cook on Low for 5-6 hours or on High for 2-1/2 to 3 hours.
Just before serving, stir in sour cream and heat through. Serve with hot buttered egg noodles or fettucine.
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1 pound chicken, cubed
2 - 8 oz packages cream cheese, softened
1 cup Ranch dressing
3/4 cup hot sauce (I use Crystal)
1-1/2 cups shredded cheddar cheese
Cook the chicken cubes with a little oil in a heavy skillet, until just starting to brown. (Or use leftover cooked chicken, and brown lightly in a skillet.) Transfer to a crockpot and add all other ingredients. Mix together and cook on Low for about 2 hours or until all cheese is melted , stirring often. Serve with tortilla chips.
Hamburger Stroganoff
1-1/2 pounds lean ground beef
2 tbsp flour
salt, pepper, and onion powder
1 - 10 ounce can condensed cream of chicken soup
1 tsp red wine vinegar
2 tbsp orange juice
1 cup sour cream
Scramble-fry the ground beef until browned, but don't drain. Mix in the flour, salt and pepper, and onion powder. Then stir in the soup, vinegar, and orange juice. Transfer to a crockpot and cook on Low for 5-6 hours or on High for 2-1/2 to 3 hours.
Just before serving, stir in sour cream and heat through. Serve with hot buttered egg noodles or fettucine.
This post will be included in the Slow Cooker Recipes Round-up at the Schoolhouse Review Crew blog. (this link will be live Wednesday, March 4th)
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2 comments:
Sounds good! I love using my crockpots.... they are such a help and it is so nice to put it in in the morning.... smell it all day.... and dish it up for supper. :)
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