Laura- Creamy Italian Chicken and wild riceIngredients:
Rice
-2 c. regular rice
-1 pkg rice-a-roni "wild long grain and rice original" (use seasoning)
-5 3/4 c. water or broth
-1TBS butter
Combine everything in rice cooker or pan and cook.
Chicken
-1 can cream of mushroom
-1 can cream of chicken
-1 c. sour cream or 8 oz cream cheese
-1 pkg. italian seasoning
Alyssa- Hot Mint MaltDirections:
In a crockpot mix together 5 cups milk, 1/2 cup chocolate malt, 1 teaspoon vanilla extract, 6 large york peppermint patties.
Let cook on low 2-4 hours, until patties are melted.
Serve drink, top with whipped cream and chocolate shavings.
Kelly- french dip sandwiches and au jusIngredients:
-2-3 lb rump roast
-1/2 c. water
-1/2 onion
-1 package Au Jus
-6 French Rolls
-Sliced cheese of your choice
Directions:
Trim excess fat from the rump roast, and place in a slow cooker. Add the Au Jus, onion, and water. Cook on low for 5-7 hours.
Remove roast and break apart with meat fork Serve the sauce for dipping
Add cheese and mayo if desired.
Extra Au Jus:
-3 c. water
-4 tsp beef boullion (4 cubes)
-1/4tsp soy sauce
-1/4 tsp. garlic powder
-salt and pepper
Directions:
Place the water in a medium sauce pan and bring to a boil.
Reduce heat to low, whisk in beef boullion.
Whisk in soy sauce, garlic powder and salt and pepper to taste.
If you like a thicker Au Jus gravy, you can whisk in a little flower to thicken it up.
Elizabeth- BBQ Beef Sliders
Whitney- fajitas
Ingredients:
-1 1/2 lbs beef flank steak
-1 large onion, quartered and sliced
-1 sweet bell pepper, cut into slices
-1 jalapeno pepper, seeded and chopped
-1 T. chopped cilantro
-2 cloves garlic, minced
-1 tsp chili powder
-1 tps. ground cumin
-1 tsp. ground coriander
-1/2 tsp salt
-1 cup chopped tomatoes
-12 flour tortillas
-Optional toppings (sour cream, guacamole, shredded mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced olives, etc.)
Directions:
Cut flank steak into 6 portions.
Combine meat, onion, bell pepper, jalapeno pepper, cilantro, garlic, chili powder, ground cumin, ground coriander and salt in slow cooker. Add tomatoes; cover and cook on low for 8-9 hours.
Remove meat from slow cooker and shred; return to slow cooker. Serves 10-12 people.
Krista- Mexican chicken and rice
Ingredients:
-Bag of frozen chicken breast tenderloins (2.5-3lb bag)
-8 oz. block cream cheese (don't use fat ree! 1/3 less fat or regular is fine.)
-Can of Black Beans, drained and rinsed. (pinto beans if you prefer)
-Can of corn, drained
-Can of rotel
Directions:
Put frozen chicken in crock pot.
Put cream cheese on top of the chicken.
Dump inBlack eans, corn and rotel.
Cover and cook on low 6-8 hours.
Every 2 hours, stir ingredientsShred chickn when done, serve over rice, will be kind of soupy, let sit for awhile to thicken.
Rachel- BBQ Chicken sliders
Ingredients:
-2-3 lbs chicken
-bottle of favorite BBQ sauce (I use famous daves)
Directions:
Put chicken and sauce in crock pot and let cook 8-9 hours.
Shred chicken after 7 hours and let cook another 1-2 hours.
Serve on slider buns or regular buns, also good on nachos, tacos, salads.
Amy- Ginger Teriyaki Crock pot Chicken
Ingredients:
-1 cut up chicken (or about 4 chicken breasts)
-1 c. soy sauce
-1 c. sugar
-8 thin slices fresh ginger (sometimes I just use ginger seasoning if I forget to buy fresh ginger.)
-1 T. vegetable oil
Directions:
Combine sugar and soy sauce in crockpot and stir until sugar is dissolved.
Add ginger slices, oil, and chicken.
Cook on low for 6-8 hours
Serve over rice.
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