Sunday, January 20, 2019

Crockpot Beefy Bean Burrito Casserole ****

I've been making the Beefy Bean Burrito Casserole for years now, and it never once occurred to me to try it in the crockpot. This was AMAZING. I will never make it in the oven again. The kids both had seconds and requested that we have it again immediately. Big winner for us!

(luckymommyto2boys ~ Amy)

12 frozen beef and bean burritos
2 (10.5 ounce) cans condensed cream of chicken
1 cup sour cream
2 (4 ounce) cans diced green chile peppers, drained
1-1/2 cups shredded Cheddar cheese
2 (2.25 ounce) cans sliced black olives, drained
Tomato, chopped (optional)
Avocado - peeled, pitted and sliced (optional)
Salsa (optional)

Mix together soup, sour cream, and chiles.
Layer 6 burritos on bottom of crockpot. Spread half of soup mixture on top. Sprinkle with 1/2 cup of cheese.
Layer remaining 6 burritos and remainder of soup mixture. Sprinkle with 1 cup of cheese. Top with sliced black olives.
Cook on low for 5-6 hours or high for 3-4 hours.
Top with condiments as desired, and serve immediately.

Wednesday, July 25, 2018

Crockpot Meatball Sub Casserole*

There are no words in the English language that could properly describe how horrid this meal was for us. It wasn't until I wrote this review that I noticed WAY down the page where the OP noted that she used a 9x13 casserole crockpot. I'm guessing that probably makes a huge difference. I did ours in my trusty old 7-qt oval, and it was just horrendous. The sauce and bread and yogurt all kind of combined into one congealed, goopy mess. I typically don't mind when stuff gets a little soggy in the crockpot, but this was just disgusting. It was like biting into something that someone had already chewed. This was definitely a "never again" for us.

(luckymommyto2boys ~ Amy ~ RecipesThatCrock)

1 inch loaf Italian bread cut into 1- slices
8 oz pkg cream cheese, softened
1/2 c Greek yogurt
1 t Italian seasoning
1/4 t pepper
3 c shredded mozzarella cheese divided
1 lb pkg frozen Italian seasoned meatballs thawed
24 oz jar pasta sauce
1 c water

Place a single layer of bread slices in the bottom of your crock pot
Mix together your cream cheese, Greek yogurt and seasonings in a bowl
Spread your cream cheese mixture on your bread slices
Sprinkle 1 cup of your cheese on top of your cream cheese mixture
In a separate bowl, mix together your meatballs, sauce and water (gently)
Take a spoon and spread the meatball mixture evenly over cream cheese mixture
Sprinkle remaining 2 cups of cheese on top
Cover and cook on low for 6-8 hours

Thursday, July 19, 2018

Crockpot Italian Chicken Thighs ***

My youngest's favorite meal ever is the Crockpot Mississippi Chicken Thighs. I figured this one probably had to be pretty good, and I liked that it was such a basic recipe. I just chopped it all up at the end and served it on Hawaiian buns. Definitely a winner for us. The boy says the Mississippi Thighs are still his favorite, but this is a close second. Good enough for me!

(luckymommyto2boys ~ Amy ~ BeyerBeware)

2 lbs of chicken breast thighs, or combination
1 (12-oz) jar of pepper rings
2 (.7-oz) envelopes of Italian Salad Dressing and Spice Mix

Put chicken in the bottom of a crock pot. Pour pepper rings with juice over chicken. Sprinkle Italian mix over chicken. Cook on low for 8+ hours or on high for 4+ hours.
After chicken has cooked, remove any bones or skin and shred. Keep on low till ready to eat. Add chicken broth or water if chicken seems to be drying out.
Serve on buns.
*Serves 4-6

Wednesday, July 18, 2018

Slow Cooker Chili Cheese Casserole ***

I'm baaack! We've had an extremely busy year, and I basically fell back on just cooking old favorites that were quick and easy. But now that life has slowed back down to "normal" again, I'm back to trying out some new recipes. Thank goodness, because we were all starting to get pretty sick of the "same old, same old."

I'm originally from St Louis, and no baseball game or school lunch menu was complete without a "pepperbelly," which was essentially just a bag of Fritos, with chili and cheese on top. I still love the flavor to this day. So when this recipe popped up on my Pinterest feed, I knew I had to give it a shot. As it turned out, I ended up being too sick to eat any that night, but the hubs and the kids absolutely raved about it. They want me to put it back on the menu again. I did use the Steak-n-Shake chili, which is just my absolute favorite where canned chili is concerned, but I think it would be an excellent way to use up leftover homemade chili as well.

The recipe below is basically doubled from the original. Click on the link to see the OP's recipe. I had to double because of the larger crock and larger tummies (two teenage boys can eat you out of house and home in no time flat, lol).

(luckymommyto2boys ~ Amy ~ TheMagicalSlowCooker)

2 (9-1/4 oz) bags Fritos
6 (10-oz) cans chili
4 cups shredded sharp cheddar cheese
32-oz sour cream
1 cup diced white onion

Spray slow cooker with non-stick spray. Sprinkle 1 bag of fritos on the bottom of the slow cooker.
Spoon over the chili.
Sprinkle over half the onions and half of the cheese.
Spread over all of the sour cream.
Top with the rest of the cheese and onions.
Cover and cook on high for 2 hours (or low for 4 hours).
Top with the remaining bag of Fritos before serving.

Wednesday, January 3, 2018

Slow Cooker Cornbread Casserole ****

Wow. It has been ages since we've had this, but it is just amazing. I'm updating my recipe below to reflect all of my changes. You can click on the link to find the original recipe. I've just made enough changes to it that I want to remember it for the future. Anyway, I am vowing to never again let an entire year go by without having this. It's just so dang good. If I could ever remember to cook the sausage and peppers the night before (won't happen), it could easily be thrown together in just a few minutes on the cook day. I cook during my lunch breaks, so that would be pretty awesome. We'll see, lol. Tonight, everyone was raving about it. The kids both had seconds. And with my changes, it left plenty of leftovers for lunches tomorrow! Yay!

(luckymommyto2boys ~ Amy ~ inspired by TheSassySlowCooker)

2 lbs ground sausage, browned
1 package frozen fajita blend with peppers and onions
2 cans corn, drained
1 small can diced green chilies
1 can creamed corn
3 packages of corn muffin mix
1-1/2 cups fiesta blend cheese, shredded

Spray slow cooker with cooking spray.
Brown meat with peppers and onions. Once fully cooked, add corn and chilies to the pan and stir until well combined.
Prepare corn muffin mixes as directed in a bowl. Stir in creamed corn.
Layer slow cooker with 1/2 corn muffin mix, all of meat mixture, half of cheese, and then the rest of corn muffin mix.
Cook on high for 4 hours or low for 6 hours.
About 20 minutes before serving, sprinkle remainder of cheese on top of casserole and replace lid.

Previous Posts:
7/19/16 ~ As always, this was super tasty.  The kids think that Jiffy is my "secret cornbread recipe."  Seriously, my youngest asked me last year (when he was 9) if I'd pass it down to them before I die.  Bahaha!  So anything with Jiffy and corn was going to be a winner for us.  There was never any doubt.  We loved it, though.  I typically will use ground turkey sausage, and since it's leaner, I'll double the amount.  Then instead of messing with cutting up vegetables, I just grab a bag of the frozen fajita blend of peppers and onions.  Works perfectly.  I once again forgot about the note to try green chilies in it. Maybe I'll get around to it next time.  I'd considered maybe trying it with chilies and rotisserie chicken.  Just to see how it goes.  Who knows? 😊

Saturday, December 16, 2017

Crockpot Sugared Pecans ***

So after the last time I made these, I commented that I should try adding white sugar at the end. This time, I went ahead and added about 1/4 cup to the powdered sugar in step 2 and another 1/4 cup to the cinnamon mix at the end. SO much better. The first part helps with the carmelization, and the second part gives it a bit of that cinnamon/sugar combo that I so dearly love. I might try getting rid of some of the powdered sugar next time. We'll see. No matter what, though, this remains one of our most favorite Christmas traditions. 😋

(luckymommyto2boys ~ Amy ~ via TheSpruce)

16 ounces pecans (or walnut halves)
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
(1/2 cup white sugar, optional)

Turn slow cooker to high about 15 minutes in advance.
In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on high for 15 minutes.
Reduce the heat to low and remove ​the lid.
Cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
Let cool before serving.
*luckymommy's notes: I add 1/4 cup white sugar to step 2 and another 1/4 cup white sugar to step 4.

Previous Posts:
9/23/12 ~ Hubby loves the cinnamon sugar pecans that are sold at football games and at the stores during Christmas season.  For some reason, you can't find them anywhere in stores around here right now.  I went in search of some that I could make at home, and came across this recipe for the crockpot.  Score!  These are positively divine.  They taste kind of a like a mixture between pumpkin pie and pecan pie.  Yummy, yummy, yummy!  They don't get as crispy as the ones at the football games do, so I'll probably try another recipe eventually.  They definitely hold their own, though.    Both boys loved them as well.

Wednesday, December 13, 2017

Crockpot Cheesy Chicken Spaghetti****

I really, really, really want to love chicken spaghetti, but I just can't stand Velveeta. For years, I've been trying to find a good recipe that didn't use Velveeta. This is it! At first, I balked at the amount of shredded cheese in there, but you really do need a lot for chicken spaghetti. I don't know exactly the amount that I used, since I just went by what looked right, but I do know it was less than the full 6 cups. Maybe around 4.5-5? Anyway, it was excellent. This is going to be my go-to chicken spaghetti recipe from now on. You could sub Rotel for the chilies, but since I'm not a huge fan of tomatoes anyway, as written works pretty well for us. The recipe on the website was only for 4 servings, which never works for us (two teenage boys and a hubby who takes leftovers for lunch!), so I doubled the amounts. I am so excited to finally have a non-Velveeta chicken spaghetti recipe!

*Recipe below is doubled from website, to allow for 8 servings*
(luckymommyto2boys ~ Amy ~ LaurensLatest)

4 chicken breasts (about 2 lbs)
1 cup diced yellow onion
1 red bell pepper, diced
1 green bell pepper, diced
2 small cans mild diced green chiles
1 teaspoon cumin
1 teaspoon garlic powder
salt & pepper, to taste
2 cans cream of mushroom soup
1.5-2 lbs cooked spaghetti
5-6 cups grated cheddar cheese
a few splashes chicken stock, optional

Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
**Freezer directions: Place onion, bell peppers, green chilies, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.