Saturday, March 18, 2017

Leader Enterprise - Crockpot Recipes - March 15. 2017

Crock pots are a good way to cook food without having to devote constant attention to a cooking appliance. People use crock pots to cook meals such as pot roasts, chicken dishes, stews, breakfast AND desserts! When your busy day allows you more time for preparation in the morning than in the afternoon, that's a good time to throw together a crockpot meal to enjoy later in the day with no fuss.

As oven temperatures vary, so do crockpot temps, so be sure to check before alloted time is up.

These first two recipes are ones that cook ALL DAY LONG so you can come home at the end of the day with dinner ready for you to enjoy. 


3.4 - 4.5 lb. pork loin
2 liter bottle root beer
1 (18 ozs) bottle BBQ sauce
12 - 15 hoagie buns, split
Additional BBQ sauce and Ranch dressing, optional

Place pork loin in your crock pot. Pour enough root beer over loin to cover it (save the rest to enjoy as a tasty drink!) Cover and cook on low for 8-9 hours, when pork is very tender, it is done. Remove loin from your crock pot (discard root beer) and shred with two forks or mixer. Stir in 18 ozs. bottle of BBQ sauce until all pork is well coated. Serve on hoagie buns with additional BBQ sauce and ranch dressing, if desired.


2 - 3 lb. beef roast
5 - 6 potatoes, peeled and sliced into wedges
1 bag of baby carrots
2 medium onions, sliced in half
1 envelope dry Ranch dressing mix
1 envelope brown gravy mix
(or use 2 envelopes brown gravy mix)
2 c. water, divided

Spray crock pot with non stick cooking spray. Place roast in crock pot. Place potatoes, onions and carrots around the roast. Mix together dry Ranch mix with 1 cup of cold water. Pour over your roast and veggies. Cover and cook on low for 8-10 hours (total). An hour before serving, combine brown gravy mix with 1 cup cold water, stirring until blended. Pour over roast and veggies. Cover again for the last hour of cooking. Serve with biscuits for a perfect meal. 

1/2 head cabbage, chopped
1 lb. ground beef, browned and drained
1 med. onion, chopped
1 (18 ozs) jar spaghetti sauce 
(I substitute part salsa for sauce)
1 c. water
salt, pepper, herbs, garlic powder, etc. to taste

In 4 - 5 qt. slow cooker, place 1/2 the chopped cabbage.  Top with half the onions, half the beef and half the spaghetti sauce. Repeat, adding seasonings as you prefer (or you may add them after). Pour water around the sides into the slow cooker.  Cover and place on low for 5 - 6 hours or on high for 3 - 4 hours. Serve over rice if desired, or just as it is. 

My family enjoyed this luscious dish for brunch during the holidays last year. MMM! 


2 - 12 oz tubes of cinnamon rolls, cut into quarters-divided
4 eggs
1/2 c. whipping cream
3 Tb. (pure) maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg

Spray crockpot with cooking spray. Place a layer of cut cinnamon roll pieces to cover the bottom of your slow cooker completely. (Reserve icing packets). Beat eggs, cream, maple syrup, vanilla and spices until blended well. Pour evenly over the rolls in the slow cooker. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls. Cover and cook on low for 2-1/2 to 3 hours or until sides are golden and rolls are set. Drizzle remaining icing over top and serve warm.

Audrey Hepburn has said "Nothing is IMPOSSIBLE, the words itself say I'M POSSIBLE".