Cheddar Cheese Fondue

2 cans cheddar cheese soup
1 8oz. block of velveeta (or any other brand of block processed cheese), cut in cubes
1 Tbs. worcestshire sauce
1 tsp. lemon juice
2 TBS. dried snipped chives (optional)
2 cups extra sharp cheddar cheese, shredded

Mix all ingredients EXCEPT shredded cheddar in greased crock pot, heat on low for 2 hours. One hour before serving, add shredded cheddar, stir until incorporated, and keep on low until time to serve. Serve with cubed bread, roasted baby potatoes, blanched broccoli, cubed cooked chicken, or whatever other crudites you like!

Cafe Rio Pork - Another Version

*FYI - These have a bit more spice/kick to them than the authentic cafe rio pork.

3-4 lb. pork roast (I used the Boston Boneless Shoulder Blade)
1 20 oz. bottle Dr. Pepper
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
8 oz. can tomato sauce
1 tsp prepared mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 8 hours.

I started mine at noon, shredded the pork and removed the fat around 8:30 p.m.

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies - use all the sauce you can, but throw out the chilies. Pour the sauce over the shredded pork and stick in the fridge to marinate overnight.

In the morning, cook for 2-4 more hours on low. Serve with tacos or on salad. Great with tomatillo dressing - I'll post that recipe later.

Split Pea Soup w/ Ham

Found this gem on Southernfood...


1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone (you can usually get these for under $8 at Honeybaked Ham, and they are delicious, with tons of extra meat left on)
5 carrots, peeled and sliced
1 chopped vidalia onion
3 ribs of celery plus leaves, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water (that's 6 cups, people...)

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf, shred meat, and return shredded ham to soup. Mash peas to thicken more, if desired. Serve garnished with croutons or crusty bread. Freezes well.Serves 8.

Best Roast Marinade

We had this on pork roast (thanks Audra), but I am sure it would be divine on beef roast, or even chicken or fish. It's delicious and easy.

1/2 cup light vegetable oil (Canola)
1/4 c red wine vinegar
2 tbsp worcestershire sauce
1 tbsp fresh parsley finely chopped
1 1/2 tsp. coarsely ground pepper
1 c. soy sauce
3 tbsp. lemon juice
2 to 3 cloves garlic minced or pressed
1 tbsp mustard
1 tsp. fresh ground ginger

Combine with a whisk. Add roast in ziploc bag refrigerate for several hours or overnight, turning once or twice to cover well. We cooked our roast in the crock pot all day on low and it was tender and tasty!

Tangy BBQ Sandwiches by Guest Chef Amy

1 boneless beef chuck roast (3 ½ - 4 lb.)
1 large onion, chopped
4 cloves garlic, finely chopped
½ cup packed brown sugar
2 tsp ground mustard
1 tsp chili powder
1 tsp paprika
1/3 cup vinegar
1/3 cup Worcestershire sauce
3 Tbsp lemon juice
1 ¾ cups ketchup
Oval shaped buns/hoagies

In slow cooker, mix all ingredients except buns. Cover; cook on low for 5 hours, stirring occasionally. To serve, fill buns with beef mixture.

Spicy White Chip Dip

3 blocks cream cheese
1 can diced tomatoes & green chilies (RoTel)
1 roll medium spicy sausage (browned & drained)

Mix cream cheese and RoTel in crock pot until melted. Add browned sausage. Heat until warm and melted. Serve with tortilla chips.

A great white spin off of the original nacho dip!

Success with a Pork Chop! Hallelujah!

This is so easy, and I have never had such success with succulent, fall apart pork chops.

4 pork chops (I bought the 1" thick, boneless ones from Costco - they are great, and lean)
1 cup crushed pineapple (not drained)
1 cup BBQ sauce (I like Sweet Baby Ray's brand, also available at Costco)
1/2 tsp. pepper
1/2 tsp. garlic salt

Place pork chops in a greased crock pot. Sprinkle with pepper and garlic salt. In separate bowl, mix pineapple and BBQ sauce. Pour sauce over pork chops and set at low for 6 hours (do not over cook). These were delicious and fell apart! No knives necessary, and the sauce was great. I'll definitely make these again. I served it with the sweet potato fries recipe below.

Veggie Cheese Soup A' La Crock Pot

1 16 oz. bag frozen veggies (California Medley - broccoli, cauliflower, carrots)
1 16 oz. bag frozen broccoli
1 can broccoli soup
1 can cheddar cheese soup
1 can evaporated milk
1/4 c. finely chopped onions (or 1/8 c. dried minced onion)
1/2 tsp. minced garlic (optional)
1/2 tsp. salt
1/4 tsp. pepper

Pour ingredients in crock pot. Cook on low for 3-4 hours, or high for 1-2 hours. Sprinkle with cheese and serve in bread bowl or with crusty french bread. Delish.

Crock Pot Cordon Bleu

6 chicken breasts - pounded to 1/4 inch thickness
6 thick slices swiss cheese
6 slices deli shaved ham
1 can cream of chicken soup
1/2 c. milk
1/2 c. Italian flavored bread crumbs

Place slice of cheese and ham on each chicken breast. Roll up and secure with toothpick, place in bottom of crock pot. Mix soup and milk. Pour over chicken. Sprinkle with breadcrumbs. Cook on low for 6-7 hours.

Creamy Chicken Green Enchiladas

7-8 frozen Tyson brand chicken tenderloins
Place in crockpot with:
1 can cream of chicken soup
1 can green chiles
1 clove garlic finely chopped
1 small onion finely chopped
1 tsp. cumin
1/2 tsp. black pepper
Cook on low for 4-5 hours or until chicken falls apart.
Stuff filling in 10-12 small homemade corn tortillas (you can buy this at any authentic taqueria or panaderia) - Cover with 1 large can green enchilada sauce and any remaining filling.
Top with 1-2 c. mozzarella and/or queso fresco.
Bake at 350 for 30 minutes or until cheese is bubbly.
Garnish with cilantro. Serve with sour cream, tomatoes, lettuce and a glass of manzana lift!

Best Roast Ever from Pimp My Dinner Blog

This is amazing and the roast just falls apart! Oh I want to make it right now. Make sure to use exactly what is says or its not as good!

1 can cream mushroom with roasted garlic

1 box (2 packets) beefy onion soup mix

1/3 c. apple vinegar

1 tsp. dried rosemary

Crushed 2 garlic cloves, thinly sliced

3 lb. boneless beef chuck roast

4 carrots cut in 2 inch lengths, thick pieces halved lengthwise

2 parsnips, peeled and cut in 2 inch lengths, thick pieces halved lengthwise

5 medium red skinned potatoes, sliced 1/2 inch thick

Garnish: chopped fresh dill

Whisk soup, soup mix, vinegar, rosemary and garlic in a 5 1/2 quart or larger crock pot. Add beef, turn to coat. Arrange carrots, parsnips and potatoes around meat. Cover and cook on low 8-10 hours, or until meat and vegetables are tender. Remove meat to cutting board and slice. Place on serving platter. Remove vegetables with a slotted spoon, arrange around beef. Spoon some gravy on meat, sprinkle with dill. Serve remaining gravy at the table.

Tater Tot Casserole

(This is a great recipe if you're in a hurry and want something ready after church on Sunday!)
1 32 oz. bag frozen tater tots
1 can cream of mushroom soup
1 12 oz. canned chicken breast, drained (you can use fresh if you want)
1 can green beans, drained
1 TBS. dried minced onion
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. shredded cheddar cheese

Place frozen tater tots at the bottom of greased crock pot. In separate bowl, mix soup, chicken, beans, milk, onion, salt and pepper. Pour mixture over tater tots. Bake on high heat for 3 hours, or low heat for 4.5 - 5 hours. During last 30 minutes of cooking, add cheese on top to melt.

Shalyse's Pork Chalupas

**Super easy crockpot recipe and oh so yummy!

3 lb. pork loin roast - browned (i didn't brown it and it was still good), you can also use chicken

4 - 15 oz. cans of beans - any mixture will do i.e. pinto, kidney, black, etc. drained and rinsed

1/2 cup chopped onion

1-4 oz. can chopped green chilis

2 garlic cloves - minced

1 T. chili powder

1 T. cumin

1 T. salt

1 t. oregano

Dump the above ingredients over the meat and mix a little bit. Cook in crock pot until it falls apart, on high for half day or low for all day. Shred with a fork and mix well. This makes a LOT, so you may want to make half. Now for the boat part. Fry up some tortillas in a little oil and place over a bowl to cool thus making the shape of a little boat. Or you can omit that step and just serve in a soft tortilla and roll it up, burrito style. Fill with pork filling and other toppings if desired i.e. cilantro, cheese, salsa, sour cream, etc. Although I have to say, these are outrageously good on their own and don't need a lot of extra fuss.

Krista's Salsa Chicken

4-5 frozen chicken breasts
1 jar salsa (any kind - use what you like)
1 can green enchilada sauce
1 can black beans, drained
1 can corn, drained

Cook in Crockpot for 4-5 hours on low. You can put in taco shells or on top of rice.