Crockpot Recipes

Chicken Fettucine
1 can cream of chicken soup
2 cups chicken broth
1 envelope dry Italian seasoning 
2 large chicken breasts ( or 3 small ones)
8 oz. cream cheese
Cook soup, chicken broth, seasoning, and chicken in crockpot on high for 3 hours, or low for 6 hours. Shred chicken and add cream cheese to crockpot about 45 minutes before eating. Stir to combine everything and make smooth. Serve over favorite rice or noodles.

Ham and Potato Soup
7 cups diced potatoes (about 4 medium)
1 cup diced onion ( about 1 medium)
1 large carrot chopped
2 cups ham, diced
5 cups hot water
4 chicken bouillon cubes
1 cup 2% milk
1/2 cup sour cream
Salt, Pepper, and garlic salt to taste
Add diced potatoes, onion, carrot, ham to crockpot. Dissolve ch. bouillon in 5 cups hot water, then add to crockpot. Cook on low 7 hours or high for 3 hours. Add milk and sour cream. Stir and cook an additional 15 minutes. Add salt, pepper, and garlic salt to taste. Makes 12- 1 cup servings.
*For thicker soup, before adding milk and sour cream, remove 2-3 cups of potatoes and slightly mash.

 Pork Chops
4 pork chops
1 can cream of mushroom soup
1 package of brown gravy mix
rice or egg noodles
Brown pork chops. In the crockpot mix the can of soup with 1 1/2 cans of water. Place pork chops in the crockpot. Let cook for 4-5 hours on high or 6-7 hours on low. 1/2 an hour before serving mix the brown gravy package as directed and add to crock pot. Stir and serve over rice or egg noodles.

Pineapple Chicken
3-4 boneless, skinless chicken breasts
1 can pineapple in juice ( tidbits or chunks)
1 small or half a large onion, chopped
1/2 red bell pepper, chopped
2 T soy sauce
1/2 c. Chicken broth
Spray crockpot with cooking spray. Place chicken in crockpot. Add onions and bell pepper. Pour can of pineapple over chicken including the juice. Add soy sauce and broth. Cook on LOW 6-8 hours or on HIGH 4-6 hours. Serve over rice.

Swiss Chicken Casserole
6 boneless, skinless chicken breasts
6 slices of Swiss Cheese
1 10 1/4 oz can cream of mushroom soup
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter, melted
Spray crockpot with cooking spray. Arrange chicken in the bottom. Top with cheese, layering if necessary. Combine soup, butter and milk and stir well. Pour the soup, butter and milk mixture over the cheese and sprinkle with the stuffing mix. Cover; cook on LOW for 8-10 hours or on HIGH for 4-6 hours.

Pumpkin Cream Cheese Chocolate Chip Cookies

Uh huh...You heard it.

I really don't like pumpkin anything. Last year a woman brought these to a cub scout activity. I was pregnant and couldn't stop eating them. I told Derek I would bring some home, and I ate all four of them on the way home as well. Over a year later I was craving them, and finally got around to making them for the first time. I have to give them away to friends and neighbors, so I don't eat them all myself. So, beware if you make them that you won't want to stop eating them, and everyone will want the recipe.

 

Pumpkin Chocolate Chip Cream Cheese Cookies

 

1/2c. butter softened

1 1/2 c. sugar

1 egg

1 c. canned pumpkin

1 tsp. vanilla

 

Cream butter and sugar. Add egg, pumpkin,vanilla, and cream all together for 10 min on med-high.

 

2 1/2c. flour

1tsp baking soda

1tsp baking powder

1/2tsp salt

1 tsp nutmeg

1 tsp cinnamon

 

Sift all ingredients together, then add to creamed mixture, and mix.

Add 12 oz. pkg of milk chocolate chips.

 

Scoop onto cookie sheets covered with parchment, or wax paper.

Cook on 350* for 10-12 min. Remove from oven and let them sit on the cookie sheet till cool. Try not to overcook. Bottoms should be barley cooked and tops should be firm, but soft inside. Fluffy, puffy, yummy. They are good by themselves, but everything is better with frosting.  

 

Cream Cheese Frosting:

 

1/2 c. butter, softened

8 ox. cream cheese, softened

3 c. powder sugar

1 tsp. vanilla

 

Cream all ingredients together, slowly adding in the sugar a cup at a time.

Then frost cooled cookies, and don't get fat!

Yum-a-freakin-oh!

Warning: Bringing these to Thanksgiving!

Brownies For A Crowd

We call these Funeral brownies. Kind of like funeral potatoes. My mother in law made them for funerals when she was RS president. They are easy to make and you can cut them to size for as many mouths as you need. Also great for Bake sales cut and wrapped individually.

Brownies for a Crowd

1 lb Butter or Margarine

6 Eggs

3/4 C. Cocoa

3 cups Flour

3 cups Sugar

2 teaspoons Vanilla

Nuts (optional)

*Stir in a 12oz bag of Chocolate Chips for a chocolatier and denser brownie.

Beat Eggs. Add melted butter, cocoa, sugar, and vanilla. Mix well. Add flour and mix well.

Pour into greased cookie sheet with sides. 11x13 pan works best.

Bake at 350 for 30 minutes. Don't over cook. Remove from oven and cool. Frost with chocolate icing. Top with nuts.
You can also do a mint frosting. Coconut pecan. Chocolate Frosting and/or sprinkles that go with the season.

School Lunch Peanut Butter Bars

We went to the blessing of the Green twins and for dessert there were these cookies.  They kind of reminded me of the O Henry! bars Mom used to make, except these were soft.  We found out that Eileen's sister-in-law, Jill, had made them and she got the recipe on Pinterest (go figure).  She told me what they were called so I could look them up.

Days later, when I searched for "School Lunch Peanut Butter Bars", about 10 recipes came up.  And each one was just a little different.  Apparently we were missing out at Heyburn Elementary.  All of theses people on Pinerest were writing about how they remembered these from school when there were a kid.  I'm next to positive that, in my 6 years of school lunch experience, we never had these.  And you can be sure that now days Mrs. Obama would definitely frown on them.  There is a Ton of Butter in these (that's what makes them so good), you can never go wrong with Butter and Sugar.

Anyway, I looked through a lot of the recipes and picked the one that looked the closest to what we had eaten (and the recipe that looked easier to make).  If it's not the exact same recipe that Jill used, I think it's pretty close.  We think that the peanut butter taste was stronger in the ones that I made, but that could just be the brand I used or something.  The layer of frosting was kind of thick in some places.  So when I make them again, hopefully I won't be falling asleep, and I'll try to spread it more evenly.  Also, I might just use about 3 cups of powdered sugar instead of the 3 1/2 it calls for.

I used REAL Butter.  Make them when you have someone to share them with because this recipe makes a big pan-full.

School Lunch Peanut Butter Bars

1 1/2 C Flour

1¼ tsp. Salt

½ tsp. Baking Soda

¾ C Butter (1 ½ sticks)

¾ C Sugar

¾ C Brown Sugar

1 ½ tsp. Vanilla

1 1/2 C Creamy Peanut Butter (split in half)

2 Eggs

1 ½ C Quick Oats

Frosting:

½ C Butter (1 stick)

3 ½ C Powdered Sugar

2 T Cocoa

¼ C Milk

1 tsp. Vanilla

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased (I used butter to grease mine) 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two-step process. First, whip the remaining ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy.  (another recipe said to melt the peanut butter, so I put it in the microwave for 20 seconds, stirred it, then zapped it for 15 seconds more) Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened(I used a whisk). Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

Breakfast Casserole

It wouldn't be Christmas morning at the Koyle's without

Christmas Casserole

Breakfast Casserole

8 slices bread, cubed

2 C. cheddar cheese (shredded)

20 (1 1/2-2 lbs.) Pork sausage links

4 eggs

21/4 c. Milk

3/4 tsp. dry mustard

1 can cream o' mushroom soup

1/2c. milk

Brown pork sausage links; drain and cut into chunks. Arrange bread cubes in bottom of greased 9x13 in. baking pan. Sprinkle with cheese, and then add sausage pieces on top. Beat eggs with milk and dry mustard. Pour over sausage, cheese, and bread. Refrigerate overnight. Dilute cream of mushroom soup with milk; pour over casserole. Bake 1 1/2 hours @ 300*

We usually ate it with some type of orange roll/monkey bread, orange slices, and orange juice. Oh, the memories.

*Eileen is weird and likes to do half regular breakfast sausage and half links. So that way you get a little bit of crumbled sausage or a piece in every bite.

Moose Munch

We made this for all our neighbors this year and put it in bags with a little note that said, "Just popping in to wish you a Merry Christmas and a Happy New Year?" It was a huge hit!

Homemade "Moose Munch" Honey Caramel Corn
This is a copy of the famous Harry and David's Moose Munch 

Honey Caramel Corn:

• 2/3 c. unpopped popcorn
• 1/2 c. butter
• 1/2 c. granulated sugar
• 1/2 c. brown sugar (you could probably use all sucanat in place of both sugars- then end product might be a bit grainier, but still good!)
• 1/4 c. honey
• 1/2 tsp. salt

For the "Moose Munch:"

• 1 c. chocolate chips of choice- milk, semisweet, dark, white (Note: this becomes "Peppermint Crunch" Caramel Corn when half gets coated with white chocolate and crushed candy canes are sprinkled over it before it dries. Which is so very good, too.)
• Optional add-ins: nuts, pretzels, crushed candy canes - though if I'm using crushed peppermint, I simply sprinkle it over the coated caramel corn before it cools. We like nuts the best; cashews, almonds and macadamia. We tried M&M's but they just made a mess and melted. 

1.      Make the Caramel Corn (good on it's own, too!): Heat oven to 250 degrees. Pop the popcorn and spread it in a large, oiled roasting pan. Put the pan in the oven to stay warm and crisp (it also helps to spread the hot caramel evenly on warm popcorn).

2.      Combine the butter, sugars, honey, and salt in a large saucepan. Place over medium heat and stir while mixture melts and starts gently bubbling. Set a timer for 5 minutes and stir constantly while mixture gently boils.

3.      At the end of 5 minutes, remove from heat. Take the pan of popcorn out of the oven and pour the caramel mixture over the popcorn, stirring to coat the popcorn evenly. Add additional add-ins, ex. nuts etc.

4.      Return to oven for 25-30 minutes, stirring once at the 15 minute mark and again when it's done (a piece removed with a spoon will be crisp to the bite). While caramel corn is cooking, prep a cooling area on a counter with two large pieces of waxed paper.

5.      Immediately pour the hot caramel corn onto the waxed paper and spread evenly to cool, breaking up bigger pieces so that there will be smaller pieces to coat with the chocolate.

6.      Make the "Moose Munch:" Divide the cooled caramel corn in half. Place the plain caramel corn in an airtight container. 

7.      Melt the chocolate and pour over the other half of caramel corn (in a large bowl); stir to coat well.

8.      Spread the chocolate-covered caramel corn back onto the waxed paper and use a couple of spoons to separate the pieces as much as possible. You're aiming for individually coated pieces that will mix with the plain caramel corn. Let cool completely (I usually wait overnight to be sure).

When the chocolate is firm, mix the plain caramel corn with the chocolate caramel corn. Store in an airtight container for up to a week (I have even frozen this for a few weeks and it was still good).

Stoker Traditional Jello Salad

2 lg. pkgs Strawberry Jello
2 c. boiled water
2 bags frozen Strawberries
1 can crushed pineapple
2 mashed bananas

Mix frozen strawberries, bananas, and pineapple all together.
Dissolve jello in boiling water for 3 minutes, then mix with fruit.
Pour half the mixture in bottom of a 9x13 pan and let set up.
Spread sourcream on top of first layer then pour remaining jello over that for the top layer.
Let set up for 4 hours. Cut in to squares and serve.