Cheese Fondue

In medium size saucepan over medium heat, whisk together a white sauce roux:
1/4 cup butter
1/4 cup flour
Whole milk to thin

Add:
1 cup shredded Swiss cheese
1 cup shredded Monterey Jack cheese

Stir 'til melted and thickened.

Add beef broth to thin, as desired.
At the end, stir in a jar of Kraft Old English Cheese Spread

Keep warm in a small crock-pot.

Items for dipping:
Toasted cubes of French bread
Pineapple chunks
Apple slices
Lil' smokies
Crackers
Broccoli, blanched
Cauliflower, blanched
Tortilla Chips
Olives
Shrimp
Banana chunks
Meatballs
Fried Mushrooms

Sunday Roast Beef

This yummy pot roast is delicious and easy!

Put any kind of beef roast in the crock pot on LOW temperature.

In a small bowl, stir together:

1 can cream of mushroom soup

1/2 packet AuJus Seasoning/Gravy mix

Spread mixture over the roast.  You may add fresh mushrooms or a can of mushrooms if you'd like.  Don't add anything else.  Cover and cook on LOW for 10-12 hours until fork tender.  Remove to serving dish a shred just a bit to serve.

Use remaining liquid in crock pot to make gravy:  Pour into saucepan over medium heat.  Whisk together 1/2 cup water with 3 Tbl. flour until flour is no longer lumpy.  Add flour mixture to hot broth and whisk until thickened as desired for gravy.  You may add beef bullion, salt, or pepper to taste.  If it is too thick, add milk or water.  If it is too thin, add a little more water/flour mixture.  

Great served with Yorkshire Pudding and/or Mashed Potatoes.

Warm Bean Dip

1 16-oz. can refried beans
1 cup salsa
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
3 oz. cream cheese, softened
1 Tbl. chili powder
1/4 tsp. ground cumin

Mix all ingredients together with mixer.  Heat in small crock pot, stirring occasionally.  Serve warm with tortilla chips or veggies.

Hot Spinach Artichoke Dip

1 8-10-oz. pkg frozen chopped spinach, thawed and drained (squeeze out all liquid)
1 14-16-oz. can artichoke hearts, drained and chopped
1 8-oz. pkg cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/3 cup salsa verde
1/2 cup grated parmesan (not green bottle of topping)
1 cup grated Monterey Jack cheese
1 Tbl. lemon juice (or to taste)
1/8 tsp. salt (or to taste)

Cream together cream cheese, mayonnaise, and sour cream.  Add rest of ingredients.
Heat in small crock pot or bake in greased shallow baking pan at 350 degrees until bubbly.
Serve with crackers, bagel chips, tortilla chips, melba toast, or thinly-sliced baguette.

Hot Cheesy Clam Dip

8 oz. cream cheese
1 bottle (5 oz.) Kraft Old English Cheese Spread
1/4 cup half-and-half
1/2 tsp. Worchestershire Sauce
1 can minced clams, drained

Mix and heat in a small crock pot (or saucepan).  Serve warm with crackers, French Bread cubes, or tortilla chips.  

Slow-Cooker Chicken Broccoli Casserole

3 cups hash-brown potato cubes
2 cups broccoli florettes
2-3 raw chicken breasts, cut in little cubes while still partially frozen
2 cans cream of chicken soup
2 cups grated cheese

Stir all ingredients together in a bowl (it's fine if chicken or potatoes are still frozen).  Spray slow-cooker with non-stick spray.  Dump mixture in slow-cooker.  Cover and cook on high 2-1/2 - 3 hours.

Beef Stew

About 3 lbs. boneless beef chuck roast
5-6 small-med. potatoes (if red--don't peel; if russet--peel), diced
About 3 cups diced or sliced carrots
About 2 cups sliced celery
2-3 Tbl. fresh sliced onion (or 1 Tbl. dried)
1 can diced tomatoes
3 cans beef broth
About 3 Tbl. fat (for making roux)
About 1/3 cup flour (for making roux)

Cut roast in small bite-sized chunks.  Salt and pepper them.  Dredge individually in flour, so they don't stick together.  Brown in small batches in heavy pot (or dutch oven) in oil.  Don't worry about cooking them all the way through, as they'll finish cooking later.  Add more oil as necessary.  As you brown them, remove to drain on paper towels.  Brown onion and celery in remaining oil.  

In large crock pot, put meat, celery & onion, sliced carrots and diced potatoes.  To pan where you cooked meat, add one can beef broth--cook and scrape bottom of pan to remove browned bits.  Add this broth/bits mixture to crock pot.  Add another can of beef broth and 1 can of diced tomatoes (this should all barely cover meat and veggie mixture).  Turn slow cooker to high and cook for about 4 hours.  After all veggies and meat are tender, begin making a roux in a small saucepan with some fat (butter or other) and flour.  Add one can broth to roux and whisk til thickened.  Add some liquid from the crock pot to the roux for additional liquid.  Then pour this thickened mixture slowly into crock pot mixture, stirring carefully to combine.  

Creamy Chicken Stroganoff

4-6 boneless chicken breast-halves (could be frozen or thawed)
1/4 cup water
1 packet Italian Dressing Mix
3/4 bar cream cheese (about 6 oz), softened
1 can cream of mushroom soup
1 can mushrooms, drained

Spray crock pot with non-stick spray.  Put chicken in. Dissolve packet of dressing mix in water and pour it over the chicken.  Cover and cook on low 4 hours (if frozen, 6 hours).  Don't overcook, as chicken will be dry.  After chicken has cooked, lift it out of pot and shred a bit.  Strain liquid from crock pot into separate container.  In small saucepan, melt together cream cheese, soup, and mushrooms.  Add 1/4-1/2 cup strained liquid from pot (to desired sauciness).  Pour sauce over shredded chicken.  Return chicken to crock pot or put in small casserole dish sprayed with non-stick spray and heat/bake 'til bubbly and ready to serve. Serve over rice, potatoes or noodles.

Slow-Cooker Hot Fudge Pudding Cake

This is similar to a molten-lava chocolate cake, but it comes out of your crock pot!  Make sure to have ice cream to serve with it!

Mix the following together:
1 cup brown sugar
1 cup flour
3 Tbl. cocoa powder
2 tsp. baking powder
1/2 tsp. salt

Mix in the following:
1/2 cup milk
2 Tbl. melted butter
1/2 tsp. vanilla

Beat until smooth and spread over the bottom of a greased slow-cooker.  

In a small bowl, combine:
3/4 cup brown sugar
1/4 cup cocoa
Sprinkle this mixture over the top of the mixture in the slow-cooker.

Pour 1-3/4 cups boiling water over the batter.  Do not stir.

Cover and cook on High for 2-3 hours.
Serve warm with your favorite ice cream!

Yammy Vegetable Beef Soup

1 - 1-1/2 lbs. petite sirloin, diced in tiny pieces while still partially frozen
1 large yam, peeled and diced
2-3 stalks celery, sliced
1 large can (46 oz.) vegetable juice
1 regular-size can (14.5 oz.) diced tomatoes (with juice)
1 can green beans (with juice)
1 Tbl. beef bullion granules
1 cup (approx.) frozen peas...add at end
1 cup (approx.) frozen corn...add at end
1 small zucchini (optional)
1 can black beans, rinsed and drained (optional)

Put all ingredients in crock pot in morning (or soup pot in afternoon)...don't pre-cook meat.  Simmer a long time 'til yams are soft and meat is done.  Add peas and corn at end.

Sesame Pork Ribs

3-5 lbs. boneless pork ribs--place in slow cooker and cover with sauce

Sauce:
3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 Tbl. vinegar
1 tsp. ground ginger
1 tsp. salt

Cook, covered on low heat for 5-6 hours.  Remove meat and shred into chunks a bit in serving dish.

Strain sauce into a small sauce pan and heat on med-high.  Mix 2 Tbl. corn starch with 3 Tbl. water and add to saucepan.  Cook over med. until thick and bubbly.  Pour desired amount of sauce over meat.  Sprinkle with sesame seeds.  Serve over rice or with baked potatoes.

Hawaiian Teriyaki Shredded Pork

1 3-4 pound boneless pork roast (not pork loin).  Cook on low in crock pot for 9-10 hours.  Drain off liquid and shred meat with forks.

Sauce: 
1 cup pineapple juice
1/4 cup teriyaki sauce...Kikkoman Teriyaki Marinade & Sauce
1 Tbl. soy sauce
1-1/3 cups brown sugar
3 tsp. lemon juice
4 Tbl. corn starch
4 Tbl. cold water
Pineapple tidbits or chunks (optional)
Sesame seeds for garnish (optional)

In medium saucepan over medium heat, whisk together pineapple juice, bottled teriyaki sauce, soy sauce, brown sugar and lemon juice.  Bring to a simmer.  In separate small bowl, whisk together corn starch with cold water until well combined.  While whisking hot mixture, slowly drizzle corn starch mixture into pan.  Turn heat to low and continue to whisk until mixture thickens.  Pour over shredded meat.  Add tidbits and sesame seeds if desired. Serve over rice.

For a larger group, figure about 1/3 lb. meat (raw weight) per person

To serve about 30 people:
13-14 lbs. (raw weight) boneless pork roasts...cook in slow cooker for 12 hours.
Sauce recipe X 6.