FIX IT AND FORGET IT RECIPES for ENTERTAINING out from the library.  We tried the following recipe last night and they liked it! 

1-2-3-4 CASSEROLE

1 lb ground beef (I browned mine first)
2 onions, sliced
3 carrots, thinly sliced
4 potatoes, thinly, sliced
1/2 tsp salt
1/8 tsp pepper
1 cup cold water
1/2 tsp cream of tartar
10-3/4 oz can cream of mushroom soup (hubby thinks should be 2 cans)
1/4 cup milk
1/2 tsp salt
1/8 tsp. pepper

1.  Layer in greased slow cooker: ground beef, onions, carrots, 1/2 tsp. salt, and 1.8 tsp pepper.

2.  Dissolve cream of Tartar in war in bowl.  Toss sliced potatoes with water.  Drain.

3.  Combine soup and milk.  Toss with potatoes. Add remaining salt and pepper.  Arrange potatoes in slow cooker.

4.  Cover.  Cook on low for 7 to 9 hours.

Variations:

Substitute sour cream for milk.
Top potatoes with 1/2 cup shredded cheese. 

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BARBECUED CHICKEN

FIX IT AND FORGET IT RECIPES for ENTERTAINING

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BARBECUE CROCK POT CHICKEN

3 boneless skinless chicken breast halves
1-1/2 cups ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes
1/2 teaspoon garlic powder

Mix all ingredients, except chicken, in a crock pot.  Add the chicken, tossing to coat it well in the sauce.  Cook on high for 3 to 4 hours, or low for 6 to 8 hours, or until chicken is fully cooked.  Then shred or cut up chicken, and return it to the BBQ sauce in the pot; mix it all up doe all the pieces are coated. 

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BARBECUED PORK

Makes 8 servings

2 lbs. boneless pork top loin
1 cup chopped onion
3/4 cup diet soda
3/4 cups barbecue sauce

Combine all ingredients in a crockpot.  Cook covered on high for 5-6 hours or until meat is very tender.  Drain and slice or shred pork.  Serve it on wheat buns. 

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BEEF BARLEY SOUP

1 lb ground beef, browned
6 cups water
32 ounces canned tomatoes, stewed, crushed or whole
3 cups sliced carrots
1 cup diced celery
1 cup diced potatoes
1 cup diced onions
3/4 cup quick-cooking barley
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
2 -3 tsp. salt
¼ tsp. pepper

1. Combine all ingredients in slow cooker.
2. Cover.  Cook on low 8-10 hours or high 4 -5 hours.
3. Serve with fresh bread and cheese cubes.

***FIX IT AND FORGET IT RECIPES for ENTERTAINING

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BRENDA'S BABY BACKS (from Flylady Site)

These ribs are melt-in-your-mouth tender, and unbelievably EASY!

2 racks of baby back ribs (or less)
BBQ sauce (about 1 C)
Garlic powder
Onion powder
Apricot Jam (optional)
 

Spray your crock pot with “Pam”. Sprinkle garlic and onion powder (to taste) over the ribs and rub it in slightly.

Arrange ribs in crock pot so that as much rib surface as possible touches the crock surface. (I usually stand them on edge, wrapping them around the sides of the crock pot.)

Cook on low, until the ribs are tender (8-10 hours). For last half hour of cooking, remove ribs from crock and discard liquids which have accumulated in the pot.

Spread your favorite BBQ sauce* liberally on ribs, and return to crock pot for remainder of cooking.

*I like to mix 2/3 C Smoky flavored BBQ sauce with 1/3 C Apricot Jam to make my Cup of BBQ sauce….yum! - from Las Vegas

***  We made this with country ribs and didn't add the apricot ribs...very good!

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BROCCOLI, POTATO AND CHEESE SOUP

2 cups cubed or diced potatoes
3 tbsp chopped onion
10-oz frozen broccoli cuts, thawed
2 Tbsp. butter or margarine, melted
1 Tbsp Flour
2 cups cubed Velveeta Cheese
1/2 tsp salt
5 1/2 cups milk

1. Cook potatoes and onion in boiling water in saucepan until potatoes are crisp-tender. drain. Place in slow cooker.

2.  Add remaining ingredients.  Stir together.

3.  Cover. Cook on low for 4 hours.

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CHICKEN AND WILD RICE SOUP WITH MUSHROOMS

• 2 cups shredded chicken

• 2 cans chicken broth* or 4 cups homemade broth

• 1 onion, chopped & sauteed (from freezer)

• 1/2 cup wild rice blend

• 8 oz. sliced mushrooms

• 2 Tbsp. butter

• 2 cans cream of mushroom soup

• 1 cup milk

• 1/4 cup cooking sherry (optional)

• Adobo seasoning

• 4 tbsp. flour

Combine first 4 ingredients in slow cooker on high. Saute mushrooms in butter until tender. Add to slow cooker. Once soup is hot, add cream of mushroom soup, stirring until well blended. Season to taste with Adobo. Cook on high for 4 hours or low for 6-8 hours.1 hour before serving, mix flour with 1/3 cup hot water until dissolved and add to soup to thicken. 30 minutes before serving, add milk and sherry

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CREAMY ITALIAN CHICKEN

 4 boneless skinless chicken breasts
1 package Italian salad dressing (Good Seasons)
1 – 8 oz Package of cream cheese
1 small can of mushrooms (drained)
1 can cream of chicken soup

 Place chicken in crock-pot, mix dressing packet with ½ cup water and pour over chicken.  Cook chicken on low for three or four hours.  Blend cream cheese and cream of chicken soup, add mushrooms and pour over chicken.  Cook for one more hour.  Remove chicken from crock-pot and blend remaining juices together, serve over rice or noodles. 

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CROCK POT CHICKEN DRUMSTICKS

3 pounds skinless chicken drumsticks
12 ounces chili sauce
1/4 cup lemon juice
1/4 cup molasses
1 tablespoon Worcestershire Sauce
2 tablespoon salsa
2 teaspoons chili powder
2 teaspoons garlic powder
salt and pepper to taste

Combine all ingredients except chicken.  Place chicken in a crock pot and pour sauce over the top.  Cook on low for 8 hours. 

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CROCKPOT CHICKEN BARBEQUE

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 1 1/2 cups tomato ketchup
• 3 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon cider vinegar
• 1 teaspoon ground red hot pepper flakes, or to taste
• 1/2 teaspoon garlic powder

PREPARATION:

Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.

***  A bit too vinegary....add less

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EASY POT ROAST (from Flylady site)

Large enough roast to feed your family (and to have some leftovers!)
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope onion soup mix
1 onion, cut in chunks
1-2 cloves minced garlic
I bag frozen stew vegetables (or fresh if you would like...I also have used canned carrots...whatever you have on hand)
 

After you have finished your morning routine, dump everything in the crock pot except the bag of veggies. (You can even pot the roast in frozen if you forget to thaw it the night before!) Cook on high until the kids get home from school. (6-8 hours) Then put the bag of veggies in with the roast and let cook for another 2 hours. That's it! It will be falling apart so there is no need to even slice it! It will make it's own gravy so have a big pot of rice ready! Delicious and easy! - Flychick in McComb, Mississippi

**  Made this when I worked late....hubby and kids likes it

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EASY VEGETABLE SOUP

4 cups vegetable, beef, or chicken stock
4 cups vegetables (I keep a bucket in the fridge and if we every have left over vegs I freeze them and use then for soup as needed)
left over meat, cut in small pieces, or 1 lb cubed beef, browned in oil in skillet
15 -oz can chopped tomatoes
1 bay leaf
1/4 cup uncooked rice or barley or 1/2 cup cooked orzo or small shells

1.  Combine all ingredients in slow cooker except pasta.

2.  Cover.  Cook on low for 6 hours, adding pasta 1/2 hour before serving.

3.  Serve with rolls and a salad for a great comfort meal.

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FRENCH DIP SANDWICHES

• 3-4 lb. roast

• 2 tbsp. yellow mustard

• 1 package onion soup mix

• French rolls

Place meat in slow cooker, cover with mustard and sprinkle with onion soup mix. Cover and cook on low for 8-12 hours (depending on how hot your slow cooker cooks). When fully cooked, carve into thick slices or shred. Strain broth and skim fat if desired. Serve meat on French rolls with juice in small bowls or saucers for dipping

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MACARONI  AND CHEESE

2-3 Tbsp. Butter or margarine
1 qt of milk (4 cups)
1 lb. mild cheese, grated or Velveeta cheese cubed
1/2 tsp. salt
1/8 tsp pepper
1 lb macaroni, Cooked al dente and rinsed

1.  Melt margarine in large saucepan.  Add milk.  Heat Slowly but do not boil.

2.  When very hot, stir in cheese, salt and pepper.  Stir until cheese is melted.

3.  Stir in macaroni.

4.  Pour into greased slow cooker.

5.  Cover. Cook on high 15 minutes, then on low 30 minutes.

**Fix-It and Forget It Recipes for Entertaining**

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SLOPPY JOES

 2-1/2 pounds of ground beef
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups catsup
1 medium green sweet pepper, chopped
2 stalks celery, chopped
1/3 cup water
3 tablespoons brown sugar
3 tablespoons prepared mustard
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoons chili powder
16 to 20 hamburger buns, split and toasted

 In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender.  Drain off fat. 

 In a 3-1/2 to 4 – quart slow cooker combine catsup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder.  Stir in meat mixture.

 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.  Spoon into toasted buns.

 This makes a large bath.  We freeze the remainder for another time.

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Tacos For A Crowd (crockpot)
2-1/2 lbs. lean ground beef
1 medium onion, chopped
2 cans (10 oz) stewed tomatoes
2-3 cans (8 oz) tomato sauce
2 pkgs. taco mix
Salt and pepper to taste
3 dozen taco shells

Brown meat, drain and add onion. Combine stewed tomatoes, tomato
sauce, taco mix and salt and pepper in a crockpot. Add meat
mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
on medium or the low setting. Serve with shredded lettuce, diced
tomatoes, onions, olives, cheese and sour cream on browned shells

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TENDER BARBECUED CHICKEN

1 broiler/fryer chicken (3 to 4 pound), Cut up
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
1 bottle (18 oz) barbecue sauce
¾ cup regular cola

Place chicken in a slow cooker.  Top with onion and lemon slices.  Combine barbecue sauce and cola.  Pour over all.  Cover and cook on low for 8-10 hours or until chicken juices run clear.

**This recipe was tested with KC masterpiece brand barbecue sauce.

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Not sure if you all have the restaurant Old Country Buffet, where you live.  We have them here and my children love this dessert there.  I found this recipe in America's Best Slow Cooker Recipes.  There are a number of other recipes I want to try as well.   I made Country-Style Honey Garlic Ribs from this book last night. 

UPSIDE-DOWN FUDGE BROWNIE PUDDING

1 cup  -   all-purpose flour
2 tsp  -   baking powder
3/4  -  granulated sugar
3 tbsp -  cocoa
1/2 Cup -  milk
2 tbsp -  butter, melted
1 tsp - vanilla
1/4 cup - chopped walnuts (optional)
3/4 cup  - packed brown sugar
2 tbsp - cocoa
2 cups - boiling water
Vanilla Ice Cream

1.  In a bowl combine flour, baking powder, sugar and cocoa; mix well.

2.  In another bowl, combine milk, butter and vanilla.  Stir into four mixture and add walnuts.  The batter will be very thick.  Spread evening in prepared slow cooker insert.

3.  In a bowl combine brown sugar and cocoa.  Add boiling water, mixing well.  Pour over batter in slow cooker. 

4.  Cover and cook on HIGH for 2 hours or until toothpick inserted in the center of the pudding comes out clean.  Spoon into individual bowls and serve with scoops of vanilla ice cream. 

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CHEDDAR SCALLOPED POTATOES AND HAM

6 medium potatoes, peeled and sliced
1 medium onion, sliced
1/4 Cup Celery Leaves
1 tbsp dried parsley
2 tbsp butter or margarine, melted
1/4 Cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 can (13 oz) evaporated milk
1 cup grated Cheddar Cheese
1/2 tsp paprika

1.  Layer potato slices and onion in prepared slow cooker. 

2.  In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and Cheddar Cheese.  Process for 1 minute or until mixture is smooth.  Pour over potatoes and onions; sprinkle with paprika.

3.  Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until potatoes are tender and heated through. 

Serves 6

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HAM & BEAN STEW 

2 cans (16 oz. Each) baked beans
2 Medium potatoes, peeled and cubed
2 Cups cubed fully cooked ham
1 celery rib, chopped
1/2 Cup water

 In a slow cooker, combine all ingredients; mix well.  Cover and cook on low for 7 hours or until the potatoes are tender.  Yield: 6 servings

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ORIENTAL CHICKEN DISH

14-oz. can bean sprouts, drained
3 Tbsp. butter or margarine, melted
4 green onions, chopped
4-oz. can mushroom pieces
10-3/4 oz. can cream of mushroom soup
1 cup sliced celery
12- 1/2 oz can chunk chicken breast, or 1 cup cubed chicken cubed
1 Tbsp. Soy Sauce
1 Cup Cashew Nuts

1. Combine all ingredients except nuts in slow cooker.

2.  Cover. Cook on low for 4 -9 hours or on high for 2-3 hours. 

3.  Stir in cashew nuts before serving.

4.  Serve over rice.

**Fix-It and Forget-It Recipes for Entertaining**

Jen's Note:  Double this recipe to feed my family. 

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VERSATILE SLOW-COOKER CHILI 

Makes 6-8 servings

Prep Time: 25 minutes
Cooking Time: 6 hours

 1 lb. ground beef or turkey
2 - 15-oz. cans tomato sauce
2 – 15-oz. cans kidney bens or black beans, drained
1 envelope dry chili seasoning
15-oz can of water, or more or less 

1. Brown ground beef or turkey in a non-stick skillet. Drain
2. Combine all ingredients in the slow cooker.
3. Cover and cook on Low for 6 hours.

 ** Fix-It and Forget-It – 5 Ingredient Favorites

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