Crockpot Chili recipe

 No Bean Crockpot Chili : 

We are getting ready for the fire department hunted house.  On the menu chili and corn bread. And hot dogs for the kids. It takes all day Friday to set up the hunted house and the volunteers get hungry.  

• 2 pounds 90% lean ground beef
• 2 tablespoons tomato paste
• 1 yellow onion, finely chopped
• 3 bell peppers, finely chopped (I use red, green, and yellow)
• 4 large garlic cloves, minced (a generous tablespoon)
• 2 (4-oz) cans diced green chiles (hot, mild, or a combination)
• 1 (14.5-oz) can diced fire-roasted tomatoes
• 1 (15-oz) can tomato sauce
• 2 tablespoons chili powder
• 2 tablespoon ground cumin
• 2 tablespoons dried oregano
• 1 1/2 teaspoons kosher salt
• 1 tsp black pepper

• 2 tablespoons dried oregano
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground black pepper

 

INSTRUCTIONS

1. Brown the beef in a large skillet over medium-high heat. Break it up as it cooks and then transfer it to the slow cooker.
2. Add all of the other ingredients and stir to combine. Place the lid on the slow cooker and cook the chili on low for six to eight hours.
3. Stir the chili before ladling it into bowls. Add your favorite chili toppings and en

Crockpot Red Beans and Rice

 

Slow Cooked Red Beans and Rice : 

A traditional Monday recipe in Louisiana - usually cooked on the stove. But I use my crock pot. 

• 2 tablespoons olive oil or vegetable oil
• 4 cups pre-chopped t Louisiana Trinity  (onion, celery, bell pepper)
• 1 pound smoked sausage, each link quartered length-wise then cut 1/2" thick
• 7 cups water (low setting) or 6 cups water (high setting)
• 1 (1-pound) package  Red Beans 
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 cup thinly sliced green onion
• Hot sauce to taste
• Salt and black pepper to taste
• 6 cups cooked white 

1.  Soak the beans overnight Rinse the beans under cool, running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.
2. In a large skillet, heat the oil over medium high heat.
3. Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don't stick.
4. Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren't sticking.
5. Once done, remove the skillet from heat and transfer the contents to a slow cooker.
6. Add the water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on the slow cooker.
7. Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
8. After eight hours (on low setting ) or three hours (on high setting) the beans should be soft. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the beans, for a more creamier style of beans.
9. Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.

Crockpot : Chocolate Almond Clusters

 National  Nut day ! These make great Halloween treats 

• 36 oz lightly salted roasted almonds
• 24 oz high quality dark chocolate chips, I use Ghrirardelli 60% cacao. Use semi-sweet if if you prefer it slightly sweeter
• flaky sea salt for light dusting on top

Recommended: freshly re-roast the almonds for extra flavor: Place almonds in an even layer on ungreased baking sheet and bake at 350F on middle rack for 10-15 minutes or until aromatic and toasted. 

• Place almonds and chocolate chips in Crockpot on low for 1 hour, without opening lid. Stir well until chocolate is completely smooth and melted. Drop mixture by spoonfuls onto a large sheet of wax paper or parchment. Lightly sprinkle a bit of flaky sea salt on top of each cluster. Let cool completely before serving. Chill in fridge for quicker setting. Clusters keep well in airtight container at room temp.

Firehouse Chicken Spaghetti

 Firehouse Chicken Spaghetti 

1/2 cup diced bell pepper
1/4 cup butter
1 medium onion, diced
1 cup broth (from boiled chicken)
1 can (10.75 ounce size) cream of chicken soup
1 can (10.75 ounce size) cream of mushroom soup
3 cups diced cooked chicken
1 can (10 ounce size) Rotel tomatoes
1 package (7 ounce size) spaghetti pasta (cooked in chicken broth)
1/2 pound Velveeta cheese (cut into pieces)
salt and pepper, to taste

Saute bell pepper and onion in butter. Add cup of broth. Simmer until tender. Remove from heat. Add soups and Rotel tomatoes. Stir well. Mix chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Bake in large baking dish at 375 degrees F for 30 minutes.

Crock Pot directions: Spray slow cooker with non-stick cooking spray.

Combine all ingredients in slow cooker and stir to mix well. Cook on low for 2-3 hours. Stir again just before serving.

October is Fire Prevention month 

Crockpot Recipe : Apple Cobbler

Slow Cooker  * Apple Cobbler 

 

• 40 ounces apple pie filling 2 20-oz cans, 1 can if using a crock smaller than 4.5 quart
• 16 ounce box white cake mix
• 1/2 teaspoon cinnamon
• 6 tablespoons unsalted butter melted

Empty both cans of apple pie filling into the crock. If you like, sprinkle apples with cinnamon sugar.. Mix cinnamon into the dry cake mix, then sprinkle dry cake mix mixture on top of the apples. Spoon the melted butter onto the cake mix layer. Do not mix the butter with the cake mix. The moisture generated from the slow cooker will bake the cake. Cook on high setting for 4 hours (or on low for 6 hours).. Serve in bowls with ice cream. 

Chicken Spaghetti

 Firehouse Chicken Spaghetti 

It's National Spaghetti day! And I am celebrating by making this favorite recipe for my get together with friends.  

1/2 cup diced bell pepper
1/4 cup butter
1 medium onion, diced
1 cup broth (from boiled chicken)
1 can (10.75 ounce size) cream of chicken soup
1 can (10.75 ounce size) cream of mushroom soup
3 cups diced cooked chicken
1 can (10 ounce size) Rotel tomatoes
1 package (7 ounce size) spaghetti pasta (cooked in chicken broth)
1/2 pound Velveeta cheese (cut into pieces)
salt and pepper, to taste

Saute bell pepper and onion in butter. Add cup of broth. Simmer until tender. Remove from heat. Add soups and Rotel tomatoes. Stir well. Mix chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Bake in large baking dish at 375 degrees F for 30 minutes.

Crock Pot directions: Spray slow cooker with non-stick cooking spray.

Combine all ingredients in slow cooker and stir to mix well. Cook on low for 2-3 hours. Stir again just before serving.

Easy Crockpot Taco Soup

 

Easy Crockpot Taco Soup 

1 pound ground beef

• 2 tablespoon homemade taco seasoning (or a half a packet)
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 1 teaspoon pepper
• ▢½ onion diced
• ▢1 cup frozen corn
• ▢1 can of black beans (15 oz can)
• ▢1 can of kidney beans (15 oz can)
• 1 can of crushed tomatoes or diced tomatoes (15 oz can)
• ▢4 cups chicken broth
• ▢2 cups cheddar cheese shredded

• Brown meat. Drain.
• Add the meat and the remainder of the ingredients to the crockpot.
• Give everything a nice stir.
• Cook on low for 6-8 hours (or high for 3-4).
• • Garnish with cheese or sour cream or chips or ALL three!

• Serve with Nacos

Vegan Pumpkin Soup

 World Vegan Day

Today’s recipe is about eating Healthy. This is a vegan recipe with Canned pumpkin but if you have  fresh that work

• 1 medium yellow onion, finely chopped
• 2 cloves garlic, coarsely chopped
• 2 15-ounce cans pumpkin puree, (not pumpkin pie filling)
• 1 15-ounce cans tomato sauce
• 2 teaspoons maple syrup
• 2 cups chicken stock, (or vegetable stock for vegetarian/vegan)
• ¼ teaspoon cinnamon
• 2 teaspoons kosher salt

TO ADD AT THE END

• ½ cup heavy cream, (or full-fat coconut milk)
• 1 tablespoon fresh lemon juice

Add the onion, garlic, pumpkin puree, tomato sauce, maple syrup, stock, cinnamon, and salt to a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender Uncover and add the cream or coconut milk and lemon juice. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.

Eating healthy is great for everyone . Thanks Ms Pam for recipe. 

Chili recipe

 No Bean Crockpot Chili : 

This Thursday it's crockpot chili. In honor of this weekend fire department hunted house.  They serve this with hot dogs to raise money for the firehouse programs. 

• 2 pounds 90% lean ground beef
• 2 tablespoons tomato paste
• 1 yellow onion, finely chopped
• 3 bell peppers, finely chopped (I use red, green, and yellow)
• 4 large garlic cloves, minced (a generous tablespoon)
• 2 (4-oz) cans diced green chiles (hot, mild, or a combination)
• 1 (14.5-oz) can diced fire-roasted tomatoes
• 1 (15-oz) can tomato sauce
• 2 tablespoons chili powder
• 2 tablespoon ground cumin


• 2 tablespoons dried oregano
• 1 1/2 teaspoons kosher salt
• 1 tsp black pepper

• 2 tablespoons dried oregano
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground black pepper

 

INSTRUCTIONS

1. Brown the beef in a large skillet over medium-high heat. Break it up as it cooks and then transfer it to the slow cooker.
2. Add all of the other ingredients and stir to combine. Place the lid on the slow cooker and cook the chili on low for six to eight hours.
3. Stir the chili before ladling it into bowls. Add your favorite chili toppings and en

Crockpot : Chocolate Almond Clusters

Halloween candy recipe! 

This Sunday Coffee, Cozy mystery and Candy recipe...

• 36 oz lightly salted roasted almonds
• 24 oz high quality dark chocolate chips, I use Ghrirardelli 60% cacao. Use semi-sweet if if you prefer it slightly sweeter
• flaky sea salt for light dusting on top

Recommended: freshly re-roast the almonds for extra flavor: Place almonds in an even layer on ungreased baking sheet and bake at 350F on middle rack for 10-15 minutes or until aromatic and toasted. 

• Place almonds and chocolate chips in Crockpot on low for 1 hour, without opening lid. Stir well until chocolate is completely smooth and melted. Drop mixture by spoonfuls onto a large sheet of wax paper or parchment. Lightly sprinkle a bit of flaky sea salt on top of each cluster. Let cool completely before serving. Chill in fridge for quicker setting. Clusters keep well in airtight container at room temp.

Easy Crockpot Taco Soup

 

Easy Crockpot Taco Soup 

1 pound ground beef

• ▢2 tablespoon homemade taco seasoning (or a half a packet)
• ▢1 teaspoon garlic salt
• ▢1 teaspoon salt
• 1 teaspoon pepper
• ▢½ onion diced
• ▢1 cup frozen corn
• ▢1 can of black beans (15 oz can)
• ▢1 can of kidney beans (15 oz can)
• 1 can of crushed tomatoes or diced tomatoes (15 oz can)
• ▢4 cups chicken broth
• ▢2 cups cheddar cheese shredded

• Brown meat. Drain.
• Add the meat and the remainder of the ingredients to the crockpot.
• Give everything a nice stir.
• Cook on low for 6-8 hours (or high for 3-4).
• • Garnish with cheese or sour cream or chips or ALL three!

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