Crock-pot Cornbread Dressing

After several attempts at making dressing in my crock-pot, I have finally "tweaked" my recipe enough that I am satisfied with it.  I tried it for Thanksgiving this year and it was a "hit", and after just a few minor changes, I made it again for our family's CHRISTmas dinner.  It is SO nice to have one more dish that can be prepared outside of the oven...freeing up that valuable oven space that we all so desperately need during holiday meal preparation.

It also solved another dilemma in  our household....some of my family requests traditional cornbread "dressing" like all of us Southerners grew up having, but one of my children actually prefers "Stovet@p Stuffing" (what?) over dressing.  Guess what?  They ALL like this dish!!

**  Prior to preparing this dish, cook cornbread according to this recipe  or by using packaged mixes.  
(I have used 2 (16 oz.) packages of Martha White Buttermilk Cornbread Mix prepared with milk and had equally good results.)

1 (14 oz.) pkg. Pepperidge Farm herb-seasoned stuffing mix

5-6 cups of previously prepared cornbread

28-32 oz. chicken broth **

2 (10 3/4 oz.) cans of Cream of Chicken soup

1 cup diced celery

1 cup diced onion

1 (4 oz.) can chopped mushrooms

4 eggs, lightly beaten

1 teaspoon black pepper

1/2 Tablespoon ground sage

2 Tablespoons butter, cut up

Chop onion and celery and set aside.

Crumble previously baked and cooled cornbread.

Combine all ingredients except for the butter in a large mixing bowl.

Mix well until thoroughly combined.

Spoon cornbread mixture into a well-greased 6  quart crock-pot.

Dot the top surface of cornbread mixture with pats of butter.

Cook on Low for 4-6 hours, or until set and thoroughly cooked. 

(I cook mine for right at 5 hours, but adjust time as needed since some crock-pots cook "hotter" than others.)

** Our family likes our dressing very moist, but if you prefer a "drier" dressing, you may lessen the amount of chicken broth added.

Bavarian Style Cube Steak (Crockpot)

1 - 1/4 lbs. cubed steak

1 Tablespoon cooking oil

2 1/2 cups water

2 Tablespoons brown sugar

1/3 cup chopped onion

2 envelopes mushroom gravy mix

2 Tablespoons vinegar

Quickly brown steaks in hot oil.

Flips steaks over and brown the other side.

Remove steak from skillet and place in bottom of crockpot.

Chop onion.

Combine gravy mix and brown sugar in medium mixing bowl.

Add water and vinegar to gravy mixture.

Add chopped onion and stir until well combined.

Pour mixture over steak in crockpot.

Cook on LOW setting for approximately 7-8 hrs. 

Thicken gravy with cornstarch (mixed with water) prior to serving, if desired.

Note: This recipe can also be prepared in a skillet. Quickly brown steaks on both sides. Add onion and cook until onion is almost tender. Combine water, gravy mix, brown sugar and vinegar; pour over steaks in skillet.

Cover and simmer for 20 - 30 minutes or until desired doneness.

Thicken gravy with cornstarch (mixed with water) prior to serving, if desired. 

Spicy Smoked Sausage Soup

1 (14 oz.) turkey smoked sausage, or kielbasa

1 onion, chopped

1 green pepper, chopped

2 stalks of celery, sliced

4 garlic cloves, minced

1 (32 oz.) box of chicken broth

1 can (15.5 oz) great northern beans, rinsed and drained

1 can (14.5 oz.) stewed tomatoes, cut up

1 small zucchini, sliced

2 medium carrots, shredded

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

In a nonstick skillet, cook smoked sausage over medium heat until lightly browned.  
Add onion, green pepper, celery and garlic. Cook approximately 5 minutes or until vegetables are tender; stirring constantly.

Transfer sausage and vegetable mixture to slow cooker. 

Add shredded carrots.

Add sliced zucchini.

Add rinsed and drained beans.

Add stewed tomatoes.

Finally, add chicken broth and stir until well combined.

Cover and cook on Low for 8-9 hours.

Crock Pot Coney Dogs

1 package (1 lb.) hot dogs

1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted

2 cans (15 oz.) chili without beans

1 can (4 oz.) diced green chilies, undrained

1 medium onion, chopped

hot dog buns

1 cup corn chips, coarsely crushed

1 cup shredded cheddar cheese

Place hot dogs in bottom of crock pot.

Place chili, cheddar cheese soup and green chilies in medium bowl.

Stir until well combined.

Pour chili mixture over hot dogs in slow cooker.

Cook on Low in crock pot for 3-4 hours.

Serve hot dogs in buns; top with the chili mixture, crumbled corn chips, cheddar cheese and chopped onions. Add any other condiments you desire and Enjoy!

All you need now is a Cherry Limeade and you'll never have to leave home!

Crock-Pot Lasagna

Have I told you lately how much I LOVE my crock-pot!  It's a love affair that started almost 31 years ago. (I got a crock-pot as a wedding gift in 1978!) It's so nice to "set it and forget it" and it really makes about anything good.

This recipe is one that I got from a friend and I "tweaked" it a little, but it is super easy and really good! Very little preparation goes into this one so you can put it together in no time.

I got up this morning and stuck this in the crock-pot before leaving for church. I love Sunday dinner already being ready when we get home! With some Tex@s To@st and a salad, you've got a complete meal, literally 10 minutes after you walk in the door.

I don't know about you, but that's my kind of cookin'!

1 pound ground beef

1 (48 ounce) spaghetti sauce

1-2 teaspoons Italian seasoning (optional)

1 (24 ounce) cottage cheese

1 egg

12-14 lasagna noodles, uncooked

3 cups mozzarella cheese

In medium skillet, brown ground beef. Drain well.

While ground beef is browning, combine egg and cottage cheese. Mix thoroughly.

Pour spaghetti sauce in a large mixing bowl.

Add drained ground beef to sauce. Add Italian Seasoning, if desired.

Pour half of meat mixture on bottom of crock-pot.

Layer uncooked lasagna noodles on top of meat sauce.  Overlap to cover as completely as possible. (Cut noodles however necessary to fit into your shape crock-pot. Depending on the size and shape crock-pot, it may take less noodles.)

Next, spread 1/2 of cottage cheese mixture over uncooked noodles.

Top with half of mozzarella cheese.

Repeat all 4 of these layers, ending with mozzarella cheese on top.

Cook on High for approximately 4 - 5 hours or on Low for 6 hours.

** Note: I cook mine on Low for 5-6 hours.

Spicy Italian Roast

My family all calls this recipe, Spaghetti Roast and this is, hands down, my hubby's favorite roast that I make.  Of course, I love any recipe that can be made in the crock-pot and is ready when you walk in the door.

There is nothing like walking in the house to the smell of THIS roast at the end of a long day!

 

3 - 4 pound boneless beef roast

1 1/2 teaspoons garlic salt

1 ( 4 oz.) can sliced mushrooms, drained

1 onion, diced

1 pkg. spaghetti sauce mix

1 ( 8 oz.) tomato sauce

* Note from MiMi: My family are all big gravy eaters, so I double the amount of mushrooms, spaghetti sauce mix and tomato sauce.

Place roast in crock-pot and season with garlic salt.

Add drained mushrooms and diced onions.

Combine package of spaghetti sauce mix and tomato sauce and stir until well blended.  

Pour tomato sauce mixture over all.

Cover and cook on "Low" for 8 - 10 hours OR cook on "High" for 2 hours and then turn on "Low" for 4 more hours.

Serve thickened gravy over hot pasta or rice.