Well, you heard Dom and Jeremy talk about it and now YOU GOT IT…

CROCK POT SWEET POTATOES

Ingredients

6 medium ( 2 pounds) sweet potatoes or yams, peeled and cut into 1/2 inch cubes

1 1/2 cups applesauce

2/3 cup packed brown sugar

3 tablespoons butter or margarine, melted

1 teaspoon ground cinnamon (or more, per taste)

1/2 cup chopped nuts, toasted

(Optional) honey

Directions

1. Place sweet potatoes in 2-to 3 1/2-quart slow cooker.  Mix remaining ingredients except nuts; spoon over potatoes.

2. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.

3. Sprinkle with nuts. (optional, add honey)

Crockpot Pizza
1 pound browned ground beef
1 chopped onion
2 can pizza sauce
10 ounce shredded mozzarella
7 ounce cooked macaroni
4 ounce pepperoni
1 can mushrooms
1 parmesean cheese
1 worchestershire sauce preparation

Place macaroni on bottom layer, add pizza sauce, then layer the remaining ingredients. Sprinkle with parmesean cheese. Add worchestershire sauce if desired. Don’t stir. Cook on low 4 hrs.

Thanks to Dinnertool.com for this one!

Chicken Taco Chili

1 onion (chopped)
1 can Black Beans (16 oz)
1 can Kidney Beans (16 oz)
1 can Tomato Sauce (8 oz)
1 package Frozen Corn (10 oz)
2 can Diced Tomatos with Chilis (14.5 oz)
1 package Taco Seasoning
1 Tablespoon Cumin
1 Tablespoon Chili Powder
3 Chicken Breast (24 oz)
1 sprig Cilantro (chopped and fresh)
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.  Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

Tater Tot Casserole

Line the bottom of your crock pot with a bag of tater tots.

Brown one pound of ground beef.

Once browned and drained, mix the beef with one can of cream of mushroom soup, two cans of string green beans, 1/4 cup of milk, and 1/4 teaspoon of black pepper. Pour this mixture over tater tots and cook on high for 3 hours.
When ready to serve, sprinkle with cheddar cheese.

That’s right, the crock pot in not just for tasty meat dishes.  How about some of the best hot chocolate you’ll ever have!

1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 cups milk, divided
3/4 teaspoon vanilla
1 cup heavy cream
1 square (1oz) bittersweet chocolate
1 square (1oz) white chocolate
Whipped cream
Mini chocolate chips or shaved bittersweet chocolate
Combine sugar, cocoa, salt, and 1/2 cup milk in medium bowl. Beat until smooth. Pour into slow cooker. Add remaining 2 1/2 cups milk and vanilla. Cover. Cook on low 2 hours. Add cream. Cover and cook on low 10 mins. Stir in bittersweet and white chocolates until melted. Pour hot chocolate into 6 coffee cups.

Top each with whipped cream and chocolate chips or shavings on top and enjoy!

Thanks to crockpotgirls.com for this one!

Here is a stupid easy appetizer recipe for when you have friends over to watch football or House Hunters.

Hawaiian Meatballs

2 lb. bag frozen meatballs

1 bottle BBQ sauce

1 jar pineapple preserves 

Spray crock pot with non-stick spray. Place meatballs in crock pot. Mix together BBQ sauce and pineapple preserves, and pour over meatballs. Stir gently to coat. 

Cover and cook on LOW for 3 hours, or until hot.

Heavenly Chicken

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
1/2 cup dry white wine
4 skinless, boneless chicken breast halves
Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a Crock Pot, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 5 hours.

From the kitchen of Mix listener Leslie Gross

Rootbeer Brisket
Put a brisket in the Crock Pot, cover with rootbeer (two cans). You can season if you want but I usually only add pepper.

Cook on low  7 to 8 hours. Drain of rootbeer, shred the brisket, put it back in the pot with your favorite barbeque sauce (I like Carolina Sweet from Sticky Fingers). Warm it up and serve.

Great on rolls as sandwiches or plopped out on the plate. Serve it with corn on the cob and cole slaw.

From the kitchen of Mix listener Kristal Alfonso

Red Wine Short Short Ribs

1 cup red wine (Merlot)

2/3 cup of ketchup

3 tablespoons soy sauce

2 cloves garlic, crushed

2 tbs light or dark brown sugar

1/4  tsp ground black pepper

4 pounds beef short ribs

1 large yellow onion, chopped

Combine first 6 ingredients in your crock pot, stir them together until blended. Add ribs in, submerging them in the sauce, or you can stack them. Add onions over the top. Cook on LOW until tender – 7-8 hours 

I serve them with mashed potatoes, or nice crusty bread and a big salad.

Chineese Pepper Steak

1-1/2 lbs. steak (any cut)

2 Tbsp. vegetable oil

1 clove garlic, minced

1/4 cup reduced-sodium soy sauce

1 tsp. sugar

1 cup bean sprouts

1 cup tomatoes, diced

2 green peppers, sliced in strips

1 Tbsp. cornstarch

2 Tbsp. water

1 large onion, cut in chunks

Cut steak in strips. Brown steak in oil. Mix garlic, soy sauce, and sugar; pour over steak. Cook 6 hours on low in crock pot. Turn to high and add sprouts, tomatoes, green peppers, and onion. Dissolve cornstarch in water and add for thickening. Cover and cook an additional hour. Serve over hot cooked rice.

Thanks to crockpotgirls.com for this one!