Slow-Cooker Hashbrown Casserole

I’m getting ready for another giveaway on my main blog and Gooseberry Patch is generously letting me post the recipes that I’ve tried, to share with you.

This recipe woke me up in the middle of the night because it smelled so good cooking! So beware, you may lose sleep. LOL!

Ingredients:

32 oz. pkg. frozen shredded hashbrowns

1 lb. ground pork sausage, browned and drained ( I used homemade turkey sausage)

1 onion, diced

1 green pepper, diced

1-1/2 c. shredded Cheddar cheese (Try with Pepper Jack for an added kick)

1 doz. eggs, beaten

1 c. milk

1 tsp. salt

1 tsp. pepper

Directions:

Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8.

ENJOY!

Oh By the way. This recipe comes from this book that I’ll be giving away this week.

Polka Dot Chowder!

Here is the latest recipe from the recently reviewed book

Click here to enter in that giveaway.

 

My kids really liked this and it’s kind of why I chose it. They love hot dogs so I knew they would eat it up. It reminds me of the corn chowder I make but with hot dogs added. Very kid friendly.

 

Ingredients:

16 oz. package of beef hot dogs, sliced ( I used organic hot dogs)

6 c. potatoes, peeled and cubed

1 onion, diced

2 15-1/4 oz cans of corn. (I used one regular and one cream style)

3 TBS butter

salt and pepper to taste

13 oz can evaporated milk

Directions:

In a slow cooker, combine all ingredients except the evaporated milk. Cover and cook on high setting for 3 hours and 40 minutes. Stir in evaporated milk. (I ended up adding some half and half to it as well.) Cover and cook an additional 20 minutes before serving. Garnish portions with a sprinkle of seasoned salt, if desired. Serves 4 to 6.

Enjoy!

Crockpot Chicken Tortilla Soup!

Grab your crock pots ladies, it's time to make one of the most delicious soups ever!

Crock-Pot Chicken Tortilla Soup!

Ingredients:

3 Stalks of celery, chopped
3 Carrots, chopped
1 medium onion, chopped
1 small can of green chilies
1 15oz can of tomato sauce
1 can of diced tomatoes with jalapenos (or without, your choice)
1 cup of frozen sweet corn
1 32 oz box of chicken broth
4 large chicken breasts (I use frozen)

Seasonings: (To be added at the end of cooking!)
1 tsp. Garlic Powder
2 tsp. Chili Powder
1 TBS. All Purpose Seasoning ( I use Spike)

Toppings:
Corn Chips, broken up
Shredded Cheddar Cheese
1-2 Avacados, Chopped into bite size pieces
Cilantro, chopped


Directions:
Grab your crock pot and add just a dab of butter to the bottom. Turn it on low.

Then add your chopped veggies.

Next add your canned chilies, frozen corn, tomato sauce and diced tomatoes.

Place your chicken on top.

And then add your broth until just covering the chicken. May add water if one box isn't enough.
Turn the temp. to High and let cook for 4-5 hours or until chicken is cooked through.
Remove the chicken breasts and cut into bite size pieces and return to the crock pot.
Add your seasonings and mix well. Let cook for 10-15 more minutes.

Ladle into bowls and add toppings.
Don't skimp on the toppings, they make the soup!!

Serves 8-10

Enjoy!

Feel free to email me with any questions you might have with any recipe.

Sundays are made for Crockpots! Potato Soup!

Here is the recipe I tried for Crockpot Sundays!
It was very warm and filling. Perfect for a cold day.

Ingredients:
5lb. bag of organic potatoes
1 very small onion or a 1/4 of a regular one. Trust me on this one.
4 or 5 cloves of garlic, minced
1 tsp. seasoned salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes
2 quarts of chicken broth
2 packages of cream cheese, added near the end
1 package of Bacon, I used turkey bacon. (It makes this soup!)
Garnish with green onions, cheddar cheese, chives or all 3!

Directions:
Peel and dice potatoes. Put them in your 6 quart slow cooker.
Add onion and garlic.
Add seasonings and then pour in broth.
Cook on low for 8 hours or high for 5.
The potatoes should be fork tender.
At the end of the cooking time you can either use a potato masher or a hand blender to make a smooth soup. I used a hand blender. I highly recommend the hand blender. I love mine.
Blend until it's your desired consistency.
After blending or smashing the potatoes, crumble in cream cheese and put lid back on.
Cook for 30 mins or until cream cheese is completely dissolved. Stir a few times within that 30 minutes.
While the cheese is melting cook your bacon and fill your house with that delicious aroma!

Now serve up your soup and enjoy!

Crockpot Spicy Chicken Pumpkin Soup

This recipe is fantastic. Such a wonderful array of flavors bouncing around your mouth. It'll make you happy, trust me.

Spicy Chicken Pumpkin Soup

6 boneless skinless chicken breasts halves, cut into 1 inch cubes
1 sweet onion, halved and thinly sliced
3 cloves of fresh garlic, minced
1 TBS minced fresh ginger (worth it)
1/2 to 3/4 tsp crushed red pepper flakes (Here's where you heat comes in so adjust to your liking.)
2 stalks celery, diced
2 carrots, diced
1 can 15oz pumpkin
1 can mango nectar (Asian food isle)
1/2 fresh lime juice
1/2 cup creamy peanut butter
4 cups chicken broth
1/2 cup minced cilantro
1/2 heavy cream
1 TBS cornstarch
2-4 cups of hot cooked rice (jasmine or basmati)
3 green onions, minced
1/2 cup unsalted peanuts chopped (optional)

DIRECTIONS:

1. Heat 1 TBS of oil in large skillet over medium heat. Add chicken and cook , stirring occasionally, about 3 mins. Add onion, garlic , ginger and red pepper flakes; Cook 1 or 2 minutes longer or until mixture is fragrant. Remove from heat.

2. Place the chicken mixture in a Crock Pot. Add celery, carrot, pumpkin, mango nectar, lime juice, peanut b utter, broth and 2 c ups water; stir to combine. Cover and cook on LOW 8 hours or on HIGH 4 hours.

3. Mix cream and cornstarch together in small mixing bowl. Stir mixture into soup. If soup was cooked on the LOW setting, turn setting to HIGH . Simmer, uncovered 10 minutes or until soup thickens. To serve, mound rice in soup bowls and ladle soup around the rice.

4. Sprinkle cilantro, green onions, and peanuts on top.

Enjoy!
Serve with my homemade Pumpkin Biscuits! YUM!
This recipe is featured in the Gooseberry Patch cookbook Slow-Cooker Fall Favorites. (affiliate link)

Mexican Chicken

Mexican Chicken

4 boneless skinless chicken breasts

1 can of black beans, rinsed

1 16oz.jar of favorite salsa or homemade

1 can of corn

1 8 oz. cream cheese

Dump everything but cream cheese into a your crock pot. Cook on high for approx. 4-5 hours. Within the last 1/2 hr of eating put your cream cheese in and let melt. Mix well before serving.
I serve this over rice and it is yummo.
Enjoy!

Crockpot Chicken Soup

Crock Pot Chicken Soup

Grab your crockpot and let's make dinner.

1. First put a table spoon of butter in bottom of crockpot. Add 1 cup chopped celery,1 onion and about 3-4 sliced carrots. Turn crockpot on high.

2. Grab 3 to 4 boneless, skinless chicken breasts and add on top of veggies. I use frozen chicken breasts because they are always on hand and ready to go.

3. Add chicken broth or veggie broth to the crock pot to cover the chicken at least an inch over. You can supplement water or use half water and half chicken broth. Whatever you have on hand. If you use water add a bit more seasoning.

4. Now I add Mrs. Dash regular seasoning to this but you can add anything you want but I found that Mrs. Dash does the trick and it doesn't have MSG in it. I usually use around 2 TBS. Just kind of do it to taste.

5. Now let this cook until the chicken is done. Around 4 hours or so on High. When the chicken is done just take out the breast and chop it up into smaller pieces on your cutting board and add back into the soup.

6. About an hour before you are ready to eat add 1 cup uncooked rice. Serve with fresh warm bread and yummo a great healthy meal.