Crock Pot Hash Brown Breakfast Casserole
Day 228.The Ingredients.--30 oz package of plain frozen hash brown (shredded) potatoes--4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)--1/2 onion, diced--1 green bell pepper, diced--1 1/2 cups shredded cheese--12 eggs--1 cup skim or fat free milk--1 tsp kosher salt--1 tsp black pepper. The Directions.I used a 6 quart Smart-Pot for this recipe.Spray the inside of your crock pot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.
Crock Pot Rotisserie-Style Chicken Recipe
Day 295.The Ingredients.--1 whole chicken, skinned (4-5 pounds)--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)--1 tsp paprika--1 tsp onion powder--1/2 tsp dried thyme--1 tsp Italian seasoning--1/2 tsp cayenne pepper--1/2 tsp black pepper--pinch of chili pepper (probably not necessary)--4 whole garlic cloves (optional)--1 yellow onion, quartered (optional)The Directions.I used a 6 quart crock pot for a 5 pound bird. It fit nicely.Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. Keep small children away so you don't freak out about salmonella. I skin whole chickens because I hate the idea of the chicken fat simmering all day in the crock---it also looks disgusting when the chicken is cooked because it's all slimy and icky.I get it that I'm weird. If chicken skin makes you happy, then by all means, ignore me.In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crock pot.If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.Do not add water.Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.The Verdict.Very tasty. I used 2tsp of kosher salt, and the meat was no where near as salty as a store-bought rotisserie chicken. I was surprised at how not-spicy the meat was (even the part coated in the mix) although I added a bunch of pepper. We were pleased with the flavor, and the kids ate their portions without saying anything---which is always good.The four of us ate almost all of the chicken for dinner last night. There's a bit leftover for today's lunches.
Brownie In A Mug Crock Pot Recipe
Day 248.It's like it's hot chocolate... but it's a brownie! in a mug! baked in your crock pot!Melba emailed me yesterday with a brownie-in-a-mug recipe, and I knew the second that I opened the email, I was going to have to make it. Right then and there.But in the crock pot.The Ingredients.--mugs. I fit 4 mugs inside of a 6 quart crock pot. Don't pick fancy-schmancy mugs--use the ones that you don't think twice about throwing in the dishwasher or heating up in the microwave.--your favorite brownie mix--the stuff your favorite brownie mix tells you to use. The Directions.Mix up the brownie mix according to the directions listed on the package. I used the new gluten-free brownie mix from Trader Joe's.(psst. I did NOT spray the mugs first with cooking spray. You might want to. They're kind of a pain to clean.)Spoon brownie mix into each mug, filling it about 1/2 to 2/3 of the way. The brownie mix I used only makes an 8 x 8 pan, so each of my mugs were 1/2 filled.Put the mugs in the crock pot.Cover and cook on high for 1 1/2 to 3 hours.Our brownies were finished at 2 hours, 15 minutes (see note down below). You will know they are fully cooked when they have risen, pulled away at the sides and you can insert a knife and pull it back out clean.Unplug the crock pot, and let the mugs sit with the lid off. They will be TERRIBLY HOT. Don't get burnt. Leave them alone for a bit before removing.When the mug is coolish to the touch, top with whipped cream or vanilla ice cream.The Verdict.Perfect! A wonderful, fun dessert that we all enjoyed, and that will evoke fun memories for the kids. We had a ball sitting on a blanket in front of the TV eating our "hot chocolate."
Cornbread:
Grease inside of Crock pot. Pour cornbread batter in. Vent the lid. Turn on low. Cook for about 1-1/2 hours.
Potatoes:
Wash and poke potatoes. Wrap in alum foil. (Optional) Put in Crock pot and cover for about 4-6 hours. Done when can poke easily with fork.
Meatballs:
Hamburger, butter, stove top stuffing crumbs, egg, Brown the meatballs, then put in Crock pot with 2 cans beef bouillon and two bay leafs. Cook till done. Then make gravy out of juices.
Chicken:
1 chicken, ½ onion, 5 cloves of garlic, McCormick Roasted Garlic and Herb seasoning, butter. Take about ½ stick of softened butter and mix with about 1 TBS of seasoning. Rub under the skin and on top of the skin. The onion and garlic go in the cavity of the chicken. Sprinkle heavy on the out- side of the chicken with seasoning. Cook on low in crock pot for 6-8 hours. (DO NOT ADD LIQUID- IT WILL MAKE ITS OWN!!!)
Janey found her recipes at Crockpot365.blogspot.com
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