Wisconsin Cauliflower Soup

Very Similar to Cafe Zupas

1 medium onion, chopped
3 T butter
2 pounds cauliflower
1/4 C flour
2 C half and half
3 1/4 C water
2 chicken bullion cubes, or 2 tsp bullion granules
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 tsp salt
1 tsp Dijon mustard

1. Chop a medium-sized onion.
2. Grab a large soup pot and toss 3 tablespoons of butter into it. Melt it over medium high heat, then add the onion and let cook until the onions are translucent and have a beautiful golden brown color. Should take about 5 minutes.
3. While your onions are sauteing, wash a lovely head of cauliflower and remove the green leafy portion. Chop it up into pieces that are roughly 1 inch in size. Don't get out a ruler, okay. Just give them a rough chop.
4. When your onions are golden brown add 1/4 cup flour to the pot, stirring quickly to incorporate and make a roux. (A roux is the pasty substance you see above. It will act as a thickener for your soup).
5. Add 2 teaspoons chicken bullion granules to 3 1/4 cups hot water. Pour the broth into the pot about 2/3 cup at a time, whisking the mixture until it bubbles and then adding more broth.

6. Add 2 cups half and half, a little at a time whisking as you go. It may seem a bit tedious, but the soup will heat up much faster if you add just a bit of the liquid at a time.
7. When you have a nice simmer, add the chopped cauliflower. Bring the mixture back up to a simmer and let the vegetable cook until soft. Should take about 15 minutes.

8. When the cauliflower is fork tender, turn the heat off and blend the soup up. You can either stick an immersion blender into the pot and blend it until smooth. Or, you can carefully pour the hot soup into a blender.
9. When the soup is smooth, add 1 teaspoon Dijon mustard and 1/2 teaspoon of salt, stirring to incorporate.10. Add 1 1/2 cups sharp cheddar cheese and 1/2 cup pepper jack cheese. (It's best to use freshly grated cheese here, it will melt a lot better for you).
11. Stir the cheese in, allowing it to melt.

Serve with bacon, more cheese or even a few green onions.

(I got this recipe from jamiecooksitup.net)

SLOW COOKER VERSION:

1.   Heat a pan over medium high heat on the stove top.  Melt the butter in the pan.  When butter is melted, add the diced onions and sauté for about 5 minutes or until they are translucent and soft.  Add onions and butter to slow cooker.

2.  Cut the cauliflower into florets.  (They don't have to be super small since you'll be pureeing it later).  Add the cauliflower to the slow cooker.

3.  Add water & bouillon to the slow cooker. (No flour in this version)

4.  Cover and cook on LOW for about 6-8 hours or on HIGH for about 3-4 hours, or until cauliflower is very soft.

5.  Carefully pour or ladle contents of slow cooker into a large blender (you may have to do this part in batches).  Puree until creamy and smooth.  Add back into the slow cooker.

6.  Add the warmed cream/half & half into the slow cooker.  Stir in the Dijon mustard, salt and cheeses until they are melted.

7.  Ladle the soup into serving bowls and top with desired toppings.

 

(365daysofcrockpot.com)

 

by: Catherine S.

Creamy White Chicken Chili

3 cans (15 oz.) white beans
15 oz. can pinto beans
14.5 oz. can stewed tomatoes
4 oz. can green chilis
1/2 c. salsa
1 T. taco seasoning
1 chicken breast (frozen works well)
1 chicken thigh (frozen works well)
1/2 c. sour cream
1/2 c. whipping cream (or milk)
1 t. oregano
1/2 t. cumin

Toppings: grated cheese, tortilla chips

Drain beans & rinse in cold water.  Combine beans, tomatoes, chilis, salsa, taco seasoning, and chicken in a crockpot and cook on Low for 7 hours, or High for 4 hours.  Remove the chicken and shred with a fork.  Toss back into the pot, and stir in 1/2 c. sour cream and 1/2 cup whipping cream. (You could also use half and half or milk.)  Add oregano and cumin.  Stir well and cook on high for 15 minutes. 

by Christie J.

Taco Soup

1/2 - 1 lb. ground beef
1/2 onion, chopped (or 1 T. dried)
28 oz. can diced tomatoes
1 can kidney beans (or chili, black, etc.)
1 can corn
14 oz. can tomato sauce
2 1/2 T. taco seasoning

Brown ground beef with onions.  Combine all ingredients in a pan or crock pot.  Heat & Enjoy!

Toppings: grated cheddar cheese, sour cream
Serve with cornbread or Fritos


by Catherine S.

Chicken Crumb Topping

2-3 chicken breasts
3 cans cream of chicken soup
2 c. mozzarella cheese
Italian bread crumbs

In a crock pot, put chicken breasts. Then layer the rest of the ingredients. Cook on high for 2-4 hours or low 3-5 hours. Once cooked, shred chicken and add back to sauce. Serve over rice.

by Shelley F.

Easy Sunday French Dip Subs

3-4 lbs. pot roast
4 c. water
1 1/2 t. garlic powder
1 t. basil
1 t. oregano
1 bay leaf
1/2 c. soy sauce
coarsely ground pepper, to taste
Rolls

Place all ingredients in a crock pot. Simmer for 4-5 hours on high until tender. Strain the broth and shred the meat. Serve the meat on rolls and use broth for dipping.


by Tiffany C.

Slow Cooked Lasagna

1 lb. lean ground beef
26 oz. can Hunt’s Four Cheese sauce
8 oz. can tomato sauce
Lasagna noodles (about 6-8)
16 oz. container cottage cheese
3 c. grated mozzarella cheese
Parmesan cheese

Brown ground beef in large skillet, drain. Spray 4-5 qt. slow cooker with non-stick spray. Spread about ¾ c. of the Hunt’s Four Cheese sauce in bottom of slow cooker. Stir remaining sauce and tomato sauce into ground beef.
Layer lasagna noodles over sauce in slow cooker, breaking as needed to fit. Top with 1/3 cottage cheese. Sprinkle 1 cup mozzarella cheese over cottage cheese. Top with 1/3 of the beef mixture. Spread evenly.
Repeat layering twice. Sprinkle Parmesan cheese over top.
Cover; cook on Low for 3 hours.

(adapted from Pillsbury Slow Cooker, Jan 2004, p.33)


by Catherine S.

Cheesy Italian Tortellini

1/2 lb. ground beef
1/2 lb. italian sausage
26.5 oz. can spaghetti sauce
1 c. sliced, fresh mushrooms (*can used canned mushrooms)
1 chopped garlic clove
14.5 oz. diced tomatoes with Italian seasonings, undrained
19 oz. pkg. refrigerated cheese tortellini
1 c. shredded mozzarella or pizza-style cheese

Break beef and sausage into large pieces in 10 in. skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Mix beef mixture, sauce, mushrooms, garlic and tomatoes in slow cooker. Cover and cook on low heat setting 7-8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.


by Sariah R.

Crock Pot Parmesan Chicken

1 oz. pkg. dry onion soup mix
1 c. long-grain white rice
1/4 c. grated Parmesan cheese for topping
6 T. butter
6 skinless, boneless chicken breasts
1 1/2 c. milk
2 cans (10.75 oz.) cans condensed cream of mushroom soup
Salt and Pepper to taste

Mix together onion soup mix, milk, cream of mushroom soup and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste, and sprinkle with grated Parmesan cheese.
Cook on Low for 8-10 hours, or on High 4-6 hours. Makes 6 servings.

by Sariah R.

Italian Chicken

8 oz. cream cheese (cubed)
1 packet Italian seasoning
1 can Cream of Chicken soup
1/4 c. water

Mix all together then add:

4-6 chicken breasts

Combine all ingredients in crockpot on high for 4 hours or on low for 8 hours.

Serve over rice or noodles. You can leave chicken whole or shred with fork, adding it back into mixer and then serving. It's good to eat both ways! Enjoy.


by Sariah R.

Cafe Rio Pork Burritos or Salad

Ingredients:
about 4 lb. Pork Roast
1 ½ cans (or 2 ¼ cups if you use a bottle) Coca-cola classic (Generic varieties are not good, and diet makes it too sweet. Caffeine-free is fine, it’s what I used)
1 cup sugar
1 (7 oz.) can Chipotle Chiles in ADOBO sauce (since you use the sauce, not the
chiles, it is important that you get the chiles in adobo sauce)
1 heaping tsp. Dry Ground Mustard (I did about 1½ tsp.)
1 heaping tsp. Cumin (I did about 1½ tsp.)
1 tsp. minced garlic.

Directions:

1. Put the chiles into a bowl. Pour Coke into the can to rinse it out and pour into the bowl over chiles. This is to get all of the adobo sauce. Remove the chiles and throw away (The girl my friend got the recipe from says this: “I left the chiles in once, and it was so potent I cried when I lifted the lid of the crock pot. If you like super-spicy foods, leave one or two chiles in. If you want to clean the system, go ahead and use them all . . .” I didn’t put any in when I made it since I was nervous because it was my first time, but my friend says she usually leaves one in for a double batch . . . use your own discretion.)

2. Add sugar, dry ground mustard, cumin, and garlic. Blend well – the scoops of spices tend to clump.

3. Place pork in crock pot and pour sauce over it. Cook on low for 7-9 hours or until the pork pulls apart with a fork.


Serve:
As a burrito or salad, with lettuce, black or pinto beans, rice, pork, dressing, mozzarella or monterey jack or other cheese, and chopped cilantro and lime wedges for an extra kick.

FYI: Costco and some other grocery stores sells some un-cooked, pre-made flour tortillas. When you heat them up in a pan, it tastes like the real thing (such a difference!)


by Shelley F.

Spaghetti Sauce

1 lb. hamburger
3/8 t. garlic powder
1/3 c. chopped onion
1/2 c. mushrooms
1/2 green pepper, chopped
1 1/2 T. parsley
48 oz. tomato sauce
1 t. seasoning salt
1/2 t. pepper

Combine all ingredients in crock pot. Cook on low for several hours.


by Shelley F.

Chicken Taco Filling

1 lb. boneless/skinless chicken breasts
1 pkt. (4 T.) taco seasoning
1 c. chicken broth

Dissolve taco seasoning into broth. Place chicken breasts in crockpot and pour broth over. Cover and cook on Low for 6-8 hours. With 2 forks, shred the chicken meat in bite-sized pieces. Use in soft tacos, burritos, nachos, etc.

Shelley F.

Pasta con Sugo Rosa

1/2 onion, chopped
1 clove garlic, minced
4 T. olive oil
6 slices of bacon (or pancetta, if you can find it)
1-2 chicken breasts
26 oz. can Hunt's Four Cheese spaghetti sauce
2 C. heavy whipping cream
2 t. basil
dash of oregano, parsley, and salt & pepper
16-20 oz. penne (or any pasta)
parmesan cheese

In a skillet, saute the garlic and onion in olive oil. Cut raw chicken and bacon in cubes and add to the onions and garlic. Cook on medium until fully cooked. Pour the tomato sauce and cream over meat and onions. Mix well. Season with basil, parsley, oregano, and salt & pepper. Simmer the sauce on low for at least 15 minutes. Cook and strain pasta. Top with sauce and parmesan cheese.

This sauce gets tastier the longer it cooks (that's what the Italians say is the key to a good sauce!) You could put it in a crock pot and let it simmer all day.

Buon appetito!

Catherine S.

Crock Pot Frito Pie

1 large onion, chopped
3 lbs. leans meat
3 cloves garlic
3/4 c. dry beans; sort and rinse (or 15 oz. can pinto beans)
4 c. water (reduce to 1 1/2 - 2 c. if using canned beans)
*I used only 3 cups with dry beans
1 t. salt
1 envelope taco seasoning (approx. 1/4 c.)
1 pkg. corn chips
3 c. shredded monterey jack and cheddar cheese
2 diced tomatoes
16 oz. salsa
16 oz. sour cream
sliced olives

Method:
Meat may be ground, stew meat or a roast. Try using beef, pork, lamb, or even game. If using a roast, cut the meat into 3-4 chunks. This will allow for easier shredding later. Combine onion, beef, garlic, beans, water, salt, and taco seasoning in crock-pot. Stir well. Cover and cook on high 8-10 hours. Before serving, shred meat by pulling apart with 2 forks and mix with juices. Serve on a bed of chips. top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.

Notes:
If using this recipe as a cook-once-eat-twice, divide meat into convenient meal portions and refrigerate or freeze for up to 3-4 months. When ready to use, heat in microwave. Try this recipe in tacos, burritos, and enchiladas or as a taco salad.

Serves 10-12

Layered Enchilada Dinner

1 lb. ground beef
1 small onion, chopped (about 1/3 c.)
1 garlic clove, minced
1 can cream of mushroom soup (10.75 oz.)
4.5 oz. can chopped green chilies
10 oz. can enchilada sauce
10 corn tortillas
3 c. shredded monterey jack cheese (about 12 oz.)
paprika
cilantro

In a large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroughly cooked, stirring frequently. Drain. Stir in soup and chilies.
Spray 3 1/2 to 4 qt. slow cooker with nonstick cooking spray. Spread about 1/4 c. of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 c. enchilada sauce. Sprinkle with 1 c. of the cheese.
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
Cover; cook on low 4-5 hours. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.


Lucy J.

Streusel Pound Cake

1 pound cake mix (16 oz.)
plus ingredients to prepare according to box directions
1/4 c. brown sugar
1 T. flour
1/4 c. chopped nuts
1 t. ground cinnamon

Strawberries, blueberries, raspberries and powdered sugar (optional)

Grease inside of slow cooker with nonstick cooking spray. Prepare cake mix according to package directions. Stir in brown sugar, flour, nuts and cinnamon. Pour batter into prepared stoneware. Cover; cook on high for 3-4 hours or until done. Serve with berries and sugar, if desired.


Lucy J.

Chicken Tortilla Soup

4 chicken breasts (boneless, skinless)
2 (15 oz.) cans black beans, undrained
2 (14.5 oz.) cans stewed tomatoes
2 (14 oz.) cans chicken broth
1 C. salsa (mild, medium, or hot; whatever you prefer)
4 oz. can chopped green chilies, opt.

Combine all ingredients in a 5 qt. slow cooker. Cook on Low 4-6 hours. Just before serving, remove chicken and shred with 2 forks. Stir back into soup.

Serve with toppings:
Tortilla chips
Lime wedges
Sour cream
Cilantro
Monterey Jack cheese, grated

*I use:
Bush's black beans
Del Monte stewed tomatoes, original
Old El Paso mild salsa


Catherine S.

Potato Soup

8 c. diced, peeled potatoes
1/2 c. chopped onion
4 1/2 c. water
6-8 chicken bouillon cubes
1 can cream of chicken soup
1/4 t. pepper
8 oz. cream cheese, cubed
1/2 lb. bacon, cooked and crumbled (optional)

In a slow cooker, combine first 6 ingredients. Cover and cook on low 8-10 hours. Add cream cheese. Stir until blended. Garnish with bacon.
*can also use real bacon pieces from jar.


Shelley F.

Barbecue Sauce for Pork or Chicken

1 C. ketchup or chili sauce
1/2 C. water
1/4 C. lemon juice
1/4 C. minced onion
1 T. Worcestershire sauce
2 T. brown sugar
1/2 t. paprika
1/2 t. salt

Brown pork well. Fry chicken with flour, salt, and pepper coating. Mix sauce ingredients well and bring sauce to a boil. Pour over meat in casserole dish. Cover and bake at 350 for 1 hour or until done. (Or in a crock pot for 3-4 hours on high.) Use 1-2 pounds of meat.

For Barbecue, brush on meat the last 5 minutes of grilling. Leftovers freeze well and make great sandwiches or quesadillas.

Janice R.

Quick Baked Beans

2 (28 oz.) cans B & M baked beans
1/2 C. ketchup
1/2 C. brown sugar
1/2 C. sweet pickle relish

Mix together and heat until hot. Or, you can heat in a crock pot and serve whenever you're ready.
*These are just approximate measurements; a little more or less - just adjust to your taste.

Catherine S.