Today is the last day of Crocktober

Here is a Halloween favorite and one of my BEST recipes to wrap it up!

Crock Pot Candy Corn White Chili

2 Lbs Ground Beef
3 Cups of Candy Corn
3 -15 oz cans of Great Northern Beans – Don’t Drain
1 -15 oz can of Garbanzo Beans – Don’t Drain
5 tb - Chili Powder
1 - Banana
1 – Cup Italian Bread Crumbs
3 tb - Cinnamon
3 tb - Tabasco Sauce
2 – Bay Leaves
1 Cup Half and Half
2 Cups of Sour Cream
2 teaspoons vegetable oil

Brown ground beef in skillet with vegetable oil

Combine ALL ingredients in Crock Pot and cook on low for 8 hours – Add Banana the last 30 mins

Serve over wild rice and enjoy!
Have a recipe you want to share?  Shoot me an email at jeremy@mix100.fm
Crocktober brought to you by When In Rome Pasta Sauces!

Crock Pot Lasagna

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
 
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Thanks to Betty Crocker for this one!

Have a recipe you want to share?  Shoot me an email at jeremy@mix100.fm
Crocktober brought to you by When In Rome Pasta Sauces!

Crockpot Beef Stew recipe with Sweet Potatoes and Apricots…FAAAANCY!
Ingredients:

1 pound lean beef boneless chuck or stew beef, cut in 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 cups peeled sweet potatoes, cut in 1-inch cubes
2 garlic cloves, finely minced
Dash ground allspice
1 dried bay leaf
1 cinnamon stick
1 large onion, cut into chunks

1 can (28 oz.) tomatoes, undrained
8 dried apricots, cut in half
Chopped fresh parsley

Preparation:

Trim any excess fat from beef; sprinkle with salt and pepper.

Heat oil in 10-inch skillet over medium-high heat. Brown beef in the hot oil, stirring to brown all sides.

In a 4 to 5-quart crockpot, combine browned beef with sweet potatoes, garlic, allspice, bay leaf, cinnamon stick, onion, and tomatoes.

Cover and cook on LOW for 8 hours, or until beef is tender. Stir in apricots.

Cover and cook on low about 20 minutes or until apricots are softened.

Discard bay leaf and cinnamon stick. Sprinkle a little fresh parsley over the stew just before serving.

Have a recipe you want to share?  Shoot me an email at jeremy@mix100.fm
Crocktober brought to you by When In Rome Pasta Sauces!

Crock Pot Oatmeal - Cook overnight and enjoy in the morning!

Ingredients:

1 cup steel cut oats
1 cup dried cranberries
1 cup dates, chopped
4 cups water
1/2 cup half and half
A few dashes of cinnamon
2 tablespoons honey

Preparation:
Spray inside of slow cooker with nonstick cooking spray. Combine all ingredients except half and half and honey in the slow cooker, cover and cook on LOW for 7 to 8 hours. Stir in half and half and honey, and serve.

Have a recipe you want to share?  Shoot me an email at jeremy@mix100.fm
Crocktober brought to you by When In Rome Pasta Sauces!

Sweet and Sour Meatball Stew

Ingredients:

1 lb. frozen meatballs
1 onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
1/2 cup wild rice
3 cups water
2 cups beef broth
2 Tbsp. sugar
1/3 cup apple cider vinegar
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
8 oz. can pineapple tidbits, undrained
2 Tbsp. cornstarch
1/4 cup low sodium soy sauce

Preparation:
In 4-5 quart crockpot, combine all ingredients except cornstarch and soy sauce and stir gently. Cover and cook on low for 7-8 hours until wild rice is tender.
 
In small bowl, combine cornstarch and soy sauce, mix well. Stir into soup and cook, covered, on high for 20-30 minutes until soup thickens. Serves 6-8

Have a recipe you want to share?  Shoot me an email at jeremy@mix100.fm
Crocktober brought to you by When In Rome Pasta Sauces!

Paula Deen’s Crock Pot Macaroni and Cheese

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:

Boil the macaroni in water. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream,
soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

Cook on low for 2 1/2 hours, stirring occasionally

Enjoy your heart attack!

Have a recipe you want to share?  Shoot me an email at jeremy@mix100.fm
Crocktober brought to you by When In Rome Pasta Sauces!

Crock Pot BREAD!  Yes you can bake BREAD in a Crock!

1 tablespoon yeast
1/4 cup warm water
1 cup warm skim milk or 1 cup buttermilk
1/2 cup rolled oat
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons honey
1 whole egg
1/4 cup wheat germ
2 3/4 cups whole wheat flour
Directions:

Grease a deep metal or glass bowl or 1 lb coffee can turn slow-cooker on high to preheat.

Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ.

Add flour and knead until smooth and elastic, about 5 minutes.

Turn dough immediately into bowl or can; cover LOOSELY with foil.

In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil.

Place can or bowl on this; cover and bake on High for 3 hours.

Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch.

Makes 1 medium sized loaf of bread.

Butter it up and enjoy!

Thanks to food.com for this one!

Have a recipe you want to share?  Shoot me an email at jeremy@mix100.fm
Crocktober brought to you by When In Rome Pasta Sauces!

Honey Garlic Chicken Wings

1 pkg chicken drumsticks

3/4 cup honey
3/4 cup soy sauce
3 tablespoons ketchup
2 garlic cloves
1 tablespoon minced fresh ginger root
1 (20-oz.) can pineapple pieces, juice reserved
2 tablespoons cornstarch (optional)
1/4 cup water (optional)

Directions:

Place chicken in slow cooker. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into slow cooker. Cover and cook 4 hours on high. Stir in pineapple just before serving.

If you like a thicker sauce: Mix cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in slow cooker to thicken. Serve sauce over chicken.

Thanks to allrecipes.com for this one!

Have a recipe you want to share?  Shoot me an email at jeremy@mix100.fm
Crocktober brought to you by When In Rome Pasta Sauces!

Lentil Shepherd’s Pie 

2 medium onions, finely chopped

4 stalks of celery, thinly sliced

2 carrots, chopped

2 cloves garlic

Salt and pepper

1 tsp. Italian Seasoning

1 28 oz. can of diced tomatoes

1.5 c lentils

2 cups Vegetable Broth

Mashed Potatoes

Cheddar Cheese (enough for the top of the potatoes) 

Sauté onions, celery, carrots, garlic in olive oil until soft.  Put in the Italian seasoning, can of tomatoes with juice and lentils.  Bring to a boil.  Place mixture in crock and cook on low for 7 – 9 hours.

If you make your mashed potatoes without milk, you can place them on top of mixture at the time you place it in the crock pot.  If you make your mashed potatoes with milk, place them on the mixture 30 minutes before eating and turn crock to high.  Cook until potatoes are heated and cheese is melted.

Thanks to Mix listener Trish O’Connor for this one!
Have a recipe you want to share?  Shoot me an email at jeremy@mix100.fm
Crocktober brought to you by When In Rome Pasta Sauces!

Crock-Pot Black Bean Chicken

A super easy slow cooker recipe that the who family will enjoy.  This is one of Dom’s favs!

INGREDIENTS
2 cans black beans
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 small can of diced green chilies
1 lb chicken breast
DIRECTIONS
Place frozen chicken breasts in slow cooker
Pour beans, rice and salsa over chicken
Top with shredded cheese
Cook low 8-10 hours and serve

Have a recipe you want to share?  Shoot me an email at jeremy@mix100.fm
Crocktober brought to you by When In Rome Pasta Sauces!